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Home | Archives for Meghan Y. | Page 13

Lemon Agave Margarita

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A Lemon Agave Margarita is a bright and citrusy take on the classic margarita, but without that pesky over-sweetened margarita mix. Made with fresh lemon juice and agave, this margarita is fresh and vibrant. Plus it can be rimmed with salt OR sugar, depending on your mood! Makes 2.

lemon margarita with sugar rim image

about this lemon agave margarita

I have to be honest with you… Margaritas used to be something that I totally hated…

I know, I knowwwwwwww, how could I possibly say a thing like that?! 

Honestly, it was because of one thing. Margarita mix. 

Little ol’ me who didn’t know any better, used to think all margaritas were made with margarita mix. You know that sour and sweet mix that tastes processed and doesn’t really capture the flavor of what a margarita SHOULD be. 

At the time, most of the margaritas you ordered out were, at least for the classic margaritas.

However, it took one bar up in chilly Breckenridge with my mom for me to take a gamble on what they called their “fresh” margarita.

The moment I tasted it, I realized what margaritas were really supposed to be about. It had fresh juice, a little raw sugar and tequila. That’s. It.

Note: this is an updated version of the original published on February 15, 2018. It has been added to with tips, tricks, and FAQs that have come up over the years! The recipe remains unchanged.

Overhead image of lemon agave margaritas

Ever since then, it’s been all about the fresh margaritas for me. I’ve actually come to crave them, particularly on those taco nights that I inevitably demand each week…

This margarita falls rights into that “fresh” category, but with a lemony twist instead of using lime juice. I love the brightness that the lemon brings to the tequila, and how the agave smooths it all out at the end of every sip.

It makes it so this margarita pairs with a salt OR sugar rim – which is ideal for me since I switch back and forth between wanting some sweet or salty!

Such an easy cocktail makes for a great margarita to serve up and parties, and the two rimming mixtures I’ve included in the recipe below will appeal to everyone, no matter if they prefer sugar or salt!

So let’s get this party started already, shall we?!

Lemon agave margarita in glass with ice

ingredients

lemons – you’ll need to grab a bunch of lemons for this recipe! Two margaritas require the juice from about two medium lemons, so keep that in mind if you are making more than two. You’ll also need the zest from the lemons, so be sure to remove that before juicing them.

tequila – I prefer using a blanco or silver tequila. My favorites are mid-range priced options like El Jimador or Dobel. You can use something more top shelf if you prefer like Patron.

agave – I like to use agave for the sweetener in this cocktail because it goes so well with the flavor of tequila. You can also use simple syrup if that’s what you have on hand!

orange bitters – the dash of bitters is a nice little bite for the margarita, and since most margaritas have some orange element in them traditionally, I like to use orange. You can also skip the bitters if you prefer!

sugar – just granulated sugar is all you need if you opt for a sugar rim on your margarita!

salt – if you opt for a salty rim for this margarita, I recommend using a coarse salt for the rimming mixture.

Overhead image of lemon cocktails with hand

this recipe’s must-haves

Since this cocktail is super simple to make, all you have to do is grab your cocktail shaker and jigger, you’ll be all set!

For the rimming mixtures, I like to mix them up in mixing bowls. Then you can use a rimming set to rim  your glasses, or simply use plates. I like the rimming set I linked here so you can rim your glasses in style. They also work great for a party so you can keep it all neat and tidy as you make more margaritas!

More tasty margarita recipes: Strawberry Margarita Mimosas | Limeade Margaritas | Strawberry Jalapeno Margarita | Smoky Jalapeno Margarita

Cocktail in cocktail shaker overhead photo
Rimming salt and sugar mixtures on plates
Pouring margarita into a glass of ice image

here’s how to make a lemon agave margarita

make rimming mix (sweet or salty!)

If you want to make a sweet rim, combine sugar and lemon zest in a small bowl. Stir to combine and add to a shallow bowl or rimmed plate.

If you want to make a salty rim, combine salt and lemon zest in a small bowl. Stir to combine and add to a shallow bowl or rimmed plate.

rim glass

To rim the glasses, rub the rims with a wedge of lemon. Rub the rim of the cocktail glasses through the pile of lemon rimming sugar or salt.

shake and strain

Add lemon juice, tequila, agave, and bitters to a shaker filled with ice. Shake well for 15 seconds.

Strain into rimmed glasses that have been filled with ice, dividing the mixture evenly between the two. Serve immediately.

what to serve with lemon agave margaritas?

Wondering what to serve with these zesty and boozy margaritas? Well, there are many MANY options to satisfy your palette in fun and festive ways!

Finally, if you make this lemon agave margarita, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Lemon agave margarita image

Lemon Agave Margarita

Bright and citrusy, with a touch of agave sweetness, makes this margarita a fresh take on the classic. No need to use margarita mix ever again!
4.4 from 20 votes
Print Pin
Prep Time: 5 minutes
Total Time: 5 minutes

equipment

ingredients

Margarita
  • 3 oz fresh lemon juice
  • 5 oz silver tequila
  • 1 1/2 oz agave
  • dash orange bitters
Lemon Rimming Sugar
  • 1/3 cup sugar
  • 1 1/2 Tbsp fresh lemon zest
  • Lemon wedge
Lemon Rimming Salt
  • 1/3 cup sea salt
  • 1 1/2 Tbsp fresh lemon zest
  • Lemon wedges

instructions

  • To make the rimming sugar, combine sugar and lemon zest in a small bowl. Stir to combine. Add to a shallow bowl or small plate.
  • To make the rimming salt, combine salt and lemon zest in a small bowl. Stir to combine. Add to a shallow bowl or small plate.
  • Rub the rim of a cocktail glass with a wedge of lemon to wet it. Swirl the rim through a pile of lemon rimming sugar or lemon rimming salt.
  • To make the cocktail, add lemon juice, tequila, agave and bitters to an ice-filled cocktail shaker. Shake well for 15 seconds.
  • Add ice to your rimmed glasses. Strain the margarita into the glasses, dividing the cocktail evenly. Serve.
Cuisine: Cinco De Mayo
Category: Booze

BBQ Glazed Grilled Bratwurst with Spicy Peach Bacon Salsa

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BBQ Glazed Grilled Bratwurst with Spicy Peach Bacon Salsa is a simple recipe with big bold flavors that are ideal for celebrating the end of summer. The grilled brats have a sweet and savory glaze from the Head Country BBQ Sauce, which pairs perfectly with the smoky, spicy, and fruity salsa on top. Easy enough to make any night of the week, but totally wow-worthy for a party!

Head Country BBQ brats with peach salsa

Disclosure: This post was sponsored by Head Country Bar-B-Q. As always, all opinions are my own. Thank you for supporting the brands that support Cake ’n Knife.

about these bbq glazed grilled bratwursts

There’s something about BBQ and peaches that just go together, you know what I mean? I’ve made bourbon peach bbq sauce and bourbon peach bbq wings here before, but now it’s time to bring that peachy goodness to some grilled bratwurst.

The peach part of this recipe comes in the form of a spicy peach bacon salsa that really sets your taste buds on fire. There’s a nice level of heat from the jalapeño, sweetness from the ripe grilled peaches, and smokiness from hearty bacon. Combined with red onion, cilantro, lime juice, and some chili powder, it’s an easy grilled salsa that you’ll want to use on all your grilled brats!

But these aren’t just any grilled bratwurst… Instead of simply grilling them, I added a sticky glaze to them with my favorite BBQ sauce – Head Country Original BBQ Sauce!

I’ve always loved using Head Country BBQ Sauces, because they are truly packed with flavor. There’s this blend of spices that makes it so much more than other BBQ sauces on the market. Even the Original (the one that started it all for them) is a STANDOUT in my book. We go through it like crazy, and lately I’ve loved using it to glaze my brats.

You brush on the sauce in the last 5 minutes of cooking, making sure to get both sides, and the result is sticky, sweet, and full of flavor. You can add it to grilled bratwurst like I do here, but it’s also so good on wings, burgers, chicken, and more!

Let’s get into this recipe though, shall we?

Image of brats on a sheet pan

ingredients

Head Country Original BBQ Sauce – this is hands-down the best original BBQ sauce that I have tried (and you all know that I’ve tried a LOT). There’s a wonderful blend of sweet, savory, and a touch of spice that makes it ideal for any BBQ recipe you might whip up. I love the flavor it brings to the brats with its sticky glaze from the grill.

brats – you can choose whatever bratwurst you like for this recipe. I recommend avoid ones with big flavors as they might compete with the ingredients in the recipe.

buns – brioche buns are the best in my opinion!

peaches – be sure to pick the ripest peaches for the most flavor (see the bottom of this post for how to select them!)!

bacon – I used thick-cut bacon that is hickory-smoked for extra smoky flavor. Choose your favorite brand!

red onion – I used half a medium red onion for this recipe, but you can also use one small red onion.

jalapeño – if you like it spicy, leave the seeds in when you chop up the pepper! To tone down the heat in the salsa, seed the pepper before dicing it.

lime juice – fresh lime juice is best for the salsa, but you can also use store bought if that’s what you have on hand.

chili powder – either chili powder or ancho chili powder works in this recipe!

Photo of grilled bratwurst with head country bbq glaze

this recipe’s must haves

To start, you’ll want a good quality chef’s knife and cutting board because there’s a bit of chopping.

You’ll want to fire up your grill! I love using my Traeger grill because it grills, but also smokes and that’s a big bonus for me. Don’t forget the tongs too!

I like to use a silicone brush to brush the brats with the Head Country Original BBQ Sauce in the final minutes of cooking.

spicy bacon peach salsa ingredients in a bowl image
picture of spicy peach bacon salsa in bowl
spoonful of bacon peach salsa photo

here’s how to make a bbq glazed grilled bratwurst

grill brats and peaches

Grill the brats and peaches on a greased grill. For the peaches, cook them for 5 to 7 minutes, covered. Turn and cook for another 2 to 3 minutes.

Bratwurst usually takes about 15 to 20 minutes to cook through on the grill. Turn them frequently to prevent uneven cooking.

glaze brats

In the last 5 minutes of cooking, add Head Country BBQ Sauce with a silicone brush. Turn after a couple minutes to glaze the other side! Remove from heat.

make salsa

To make the salsa, I prefer to remove the peel from the cooked peaches as it tends to fall off when chopping anyway. However it’s up to you if you want to just leave it!

Combine all the salsa ingredients in a medium bowl, stirring to combine.

assemble

Add grilled bratwurst to brioche buns. Top with a couple spoonfuls of salsa, some shredded purple cabbage, and chopped cilantro. Serve!

Overhead image of brats with peach salsa on top

tips for success

use a thermometer in the right place. When checking the internal temperature of the brats with your meat thermometer, don’t stick it right through the middle and pierce the casing. Instead, insert the probe in the center of the brat through the end where the casing is already open!

alter the heat level. If you want to amp up the heat, leave the seeds of the jalapeño in to add to the salsa! It’s an easy way to make it more spicy if you like it that way.

More tasty things in buns for the grill: Bacon-Wrapped Bratwurst | Salsa Jalapeño Crunch Burger | Miso Glazed Sriracha Burgers | Crunch Cheeseburger Sliders

Grilled brats on sheet pan with peach salsa

how long do you cook brats on the grill?

Bratwurst usually takes about 15 to 20 minutes to cook on the grill, over medium-high heat. You should plan to flip them every 5 minutes to make sure they cook evenly. Once the internal temperature reaches 160˚F, you can remove them from the grill.

how do you tell when brats are done cooking?

Brats are done cooking once they’ve reached an internal temperature of 160˚F. To test this, do not simply insert the meat thermometer into the middle of the brat. This will break the casing and all those yummy juices will leak out!

Instead, insert your thermometer through the center of the brat at the end where the casing is already open slightly.

do you have to boil brats before grilling them?

No, you do not need to boil brats before grilling them. For grilled bratwurst, they can go straight on the grill. Boiling them actually takes flavor away from them!

do I need to peel the peaches after I grill them?

It’s up to you! I prefer it since the peel can come off when you chop the grilled peaches. However, if you are short on time, just skip that step!

Need some more inspiration for grilling? Check out my grilling recipes page!

Hand holding bbq grilled bratwurst with peach salsa

what to serve with bbq glazed grilled bratwurst

For sides, this dish is best with chips, fries, or even some grilled vegetables! The simpler items are best when it comes to pairing with a bold recipe like this one. You might be serving this for a party, so I’m listing my favorite libations and sweet treats to round out the whole experience below.

seasonal tip

To pick the ripest peaches, look for deep golden yellow peaches and avoid any that look too pale in color. They should be soft to the touch and should easily give when you squeeze them!

Peach salsa on grilled braturst photo

Finally, if you make this bbq glazed grilled bratwurst, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Image of brats on a sheet pan

BBQ Glazed Grilled Bratwurst with Spicy Peach Bacon Salsa

The grilled brats have a sweet and savory glaze which pairs perfectly with the smoky, spicy, and fruity salsa on top.
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

equipment

ingredients

brats
grilled bacon peach salsa
  • 4 slices bacon cooked and diced
  • 2 ripe peaches pitted and cut in half
  • 1/2 red onion diced
  • 1 jalapeno pepper diced
  • 1 tsp lime juice
  • 1 Tbsp chopped cilantro
  • 1/2 tsp chili powder
  • Salt and pepper to taste

instructions

  • Preheat grill to medium-high heat. Lightly grease the grates with canola oil.
  • Once hot, add brats and halved, pitted peaches to the grill.
  • Grill peaches for 5 to 7 minutes, turn and cook another 2 to 3 minutes.
  • Grill brats for 15 to 20 minutes, turning every 5 minutes to prevent uneven cooked, until cooked through. In the last 5 minutes, brush the brats with Head Country Original BBQ Sauce. Flip after 2 minutes and brush the other side.
  • When the peaches are done cooking, peel them and roughly chop. Add to a bowl with the remaining ingredients for the salsa. Season with salt and pepper to taste.
  • Serve brats in buns topped with peach bacon salsa, shredded purple cabbage, and a sprinkle of fresh cilantro.
Cuisine: Grilling
Category: Main Dish

Spicy Watermelon Margarita

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A Spicy Watermelon Margarita is the ultimate summer refreshment for happy hour! Made with fresh watermelon and jalapeño for a touch of subtle heat, you won’t be able to stop at just one. This recipe is easily scalable so you can make anywhere from 1 cocktail up to 8 cocktails!

about this spicy watermelon margarita

Watermelon is the ultimate summer refreshment, isn’t it? The sweetness, the juice dripping down your chin as you bite into a slice, the cold fruity flesh… It all screams sitting by the pool and cooling off on a hot summer day!

I wanted to capture that juicy refreshment in a cocktail, and my friends, this is the ultimate way to do that.

In every sip of this summer margarita, you get a big dose of watermelon fruitiness with a punch of tequila and a little touch of heat from some jalapeño.

I even added a chili salt rim that you can not only rim your cocktail glasses with, but you can also dip slices of watermelon in for a fun snack/garnish!

If you haven’t tried salt on watermelon yet, you just haven’t lived and the chili-salt combo takes it all to the next level of flavor!

Since you have to make your own watermelon juice for this recipe (don’t worry, it isn’t complicated!), you can either make yourself a cocktail and have enough to make more for a couple of days OR you can make enough for you and your friends!

It’s the best way to celebrate the last days of summer, sitting by the pool or on the patio, soaking up the sunshine!

ingredients

watermelon – I use a whole seedless watermelon for this recipe to get all the watermelon juice I possibly can! You don’t have to worry about pretty cuts, just remove the skin and chop up the flesh into pieces that’ll fit in your blender or food processor. Pro Tip: Pick up an extra watermelon for snacking! It’s SO fun to dip wedges of watermelon in the chili-salt rim you make for the cocktail.

jalapeño – I leave my peppers whole and simply slice them to get just the right amount of heat. If you are more sensitive to heat, you can use just one slice per cocktail. If you like spice, use 2 to 3 slices per cocktail.

tequila – use a blanco or silver tequila for this recipe. I target a mid-range price point option like El Jimador or Dobel. You can use something more top shelf if you prefer like Patron.

lime – fresh lime juice is best, in my opinion! Just buy a bag of limes if you are making these for a party.

agave – the flavor that agave adds to this cocktail is SO good. You can also swap it out for honey or simple syrup, if you prefer.

salt – I like to use a finer salt for the rim since it’s getting mixed with chili powder. Just kosher salt will do!

chili powder – I like to use ancho chili powder because the flavor has a little extra smokiness. You can use your favorite chili powder!

this recipe’s must haves

To make the watermelon juice, you will need a blender, like a Vitamix, or food processor to break down the fruit into a puree. A fine mesh strainer also comes in handy to strain out the juice and separate the solids.

I picked up the coupe glasses you see here at IKEA, but you can use your favorite cocktail glass, whether that’s margarita glasses or rocks glasses.

To make the cocktails, you will need a cocktail shaker and cocktail strainer. Be sure to have your favorite jigger handy for accurate measurements!

cocktail must-haves

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here’s how to make a spicy watermelon margarita

make watermelon juice

Add the chopped watermelon to a blender or food processor. Blend until smooth and strain through a fine mesh sieve to separate out the solids.

Set aside the liquid and discard the pulp.

make rimming mixture

On a small rimmed plate, stir together salt and chili powder. Run a lime wedge around the rim of your cocktail glass. Roll the wet rim in the chili-salt mixture until coated. Set aside.

make cocktail

Fill a cocktail shaker with ice. Pour in watermelon juice, tequila, lime juice, agave, and jalapeño slice(s).

Secure the top and shake well, about 30 seconds.

strain and finish

Fill your prepared cocktail glass with crushed ice and strain cocktail into the glass. Garnish as desired and serve.

Overhead image watermelon margaritas in glasses

tips for success

chill your tequila. One of my top tips for margaritas? Chill you tequila in the fridge! It’ll make your drink nice and chilled.

make it in bulk. Hosting a gathering? To make these in bulk (and use up all the watermelon juice), you can make up to 8 at a time. I recommend making the cocktail in batches of 2 at a time (this will fit most cocktail shakers!). You’ll need 4 oz watermelon juice, 4 oz tequila, 2 oz lime juice, 1 oz agave nectar, and 2-4 jalapeño slices for 2 cocktails.

More tasty margarita recipes: Strawberry Basil Margarita | Strawberry Margarita Mimosa | Limeade Margaritas | Smoky Jalapeno Margarita

how long can I store the leftover watermelon juice?

The leftover watermelon juice will last in the refrigerator for up to 2 days. Be sure to store it in an airtight container!

can I make a spicy watermelon margarita without a cocktail shaker?

Of course you can! Not everyone owns a cocktail shaker, so if you don’t, you can still make this cocktail. You can use a mason jar just like a cocktail shaker! A protein shaker or sports water bottle works really well too – as long as you’ve cleaned it out well of course, haha.

Need some more inspiration for cocktail hour? Check out my cocktail recipes page!

what to serve with a spicy watermelon margarita

It’s hard not to celebrate with one of these spicy watermelon margaritas in your hand! It could be spicing up a Taco Tuesday, or perhaps you are hosting one last blowout before summer is over? Here’s some fun pairings to try out:

how to store

Leftover watermelon juice can be stored in an airtight container for up to 2 days in the refrigerator!

If you want, you can make a bulk batch of this cocktail ahead of time and keep it in an airtight container for up to 2 days! Just be sure to store it without the ice so it doesn’t get watered down.

For those of you who love watermelon, don’t forget to try a watermelon vodka cocktail too! For a non-alcoholic option, check out this watermelon agua fresca.

Finally, if you make this spicy watermelon margarita recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Overhead image watermelon margaritas in glasses

Spicy Watermelon Margarita

Refreshing, a little spicy, and full of summery flavor!
No ratings yet
Print Pin
Prep Time: 10 minutes
Total Time: 10 minutes

equipment

ingredients

Chili-salt rim
  • 2 Tbsp kosher salt
  • 2 Tbsp ancho chili powder
  • Lime wedges
Margarita
  • 1 seedless watermelon cubed (2 oz fresh watermelon juice per cocktail)
  • 2 oz 100% agave silver or blanco tequila
  • 1 oz fresh lime juice
  • 1/2 oz agave nectar or simple syrup/honey
  • 1 to 2 jalapeño slices
  • Optional garnish: watermelon wedges* jalapeño slices

instructions

  • To make the rimming mixture, add salt and chili powder to a small rimmed plate. Mix together until combined. Rub the rim of a cocktail glass with a lime wedge and roll through the rimming mixture. Set aside.
  • To make the watermelon juice, add watermelon to a blender or food processor. Blend until smooth then strain through a fine mesh sieve. Discard leftover solids.
  • To make a margarita, fill a cocktail shaker with ice. Add 2 oz watermelon juice, tequila, lime juice, agave, and jalapeño slice(s). Shake well, about 30 seconds.
  • Fill rimmed cocktail glass with crushed ice.
  • Strain cocktail into prepared glass and garnish as desired. Serve.

notes

Hosting a gathering? To make these in bulk (and use up all the watermelon juice), you can make up to 8 at a time. I recommend making the cocktail in batches of 2 at a time (this will fit most cocktail shakers!). You’ll need 4 oz watermelon juice, 4 oz tequila, 2 oz lime juice, 1 oz agave nectar, and 2-4 jalapeño slices for 2 cocktails.
Want a fun garnish? Dip the watermelon wedges in any leftover rimming chili-salt!
Cuisine: Summer
Category: Booze

Peach Blueberry Galette

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A peach blueberry galette is a rustic fruit dessert that’s much easier to make than pie! The buttery free form crust gets folded over the juicy filling and then baked. Serve with vanilla ice cream for a real treat. Serves 6.

Overhead image of peach galette with blueberries

about this peach and blueberry galette

Peach season is officially here and it’s going to be gone just as fast as it came. Therefore I am devouring all the peaches I possibly can until they are out of season.

I love making galettes because they require minimal effort and also, minimal talents for making things look gorgeous. When it comes to sweets, I am definitely not the best at making them look gorgeous (for example, lattice tops for pies, frosting cakes, etc). But with a galette, all you have to do is make sure you press down those folds and don’t rip the dough.

Now that’s something I can do.

There’s nothing more amazing than a plateful of warm fruity peach and blueberry galette topped with a heaping scoop of vanilla bean gelato (Talenti is my fav – it’s too good, standing over the freezer at 1am shoveling spoonfuls in my mouth good). It’s my favorite way to end a really big meal! The peaches and blueberries pair so well and the crunch from the turbinado sugar on the crust gives you just the right amount of texture.

Of course, you can also eat this for breakfast… And lunch… and a mid-afternoon snack. All of which I may or may not have done over the past two days. Don’t judge, it’s seriously that good.

Note: this is an updated version of the original post published on August 14, 2015. The recipe remains the same but there is a lot more helpful information in the post now!

ingredients

flour – you will need all-purpose flour for this recipe, for the crust and also for the filling!

sugar – for this recipe, you will need granulated sugar, brown sugar (I use light, but you can use dark if that’s all you have on hand), and raw sugar (also called turbinado sugar).

salt – a pinch of salt in baking is a must to bring out all the flavors in the crust and the filling!

butter – I like to use unsalted butter for this recipe, but you can use salted butter if you desire. If you do use salted butter, be sure to omit the salt listed in the recipe.

ice water – when I start this recipe, I like to fill a bowl with water and ice to get the water extra cold. You can measure it out as you get into the recipe (just avoid adding ice cubes!).

peaches – get the ripest peaches you can for this recipe! I personally leave the peels on because I don’t mind them – plus peeling really ripe peaches is a major pain and time suck. Feel free to peel them before slicing if you prefer that!

blueberries – again, the ripest blueberries are the best. I do not recommend using frozen fruit for this recipe.

lemon – fresh lemon juice gives a nice hit of acid to balance out the sweetness of the dessert. Per usual, I’m going to recommend fresh, but you can also use bottled if it’s what you have on hand.

Slice of a fruit french dessert picture

this recipe’s must haves

To make the dough for this recipe, you can either make the dough in a food processor or in a large bowl from your set of mixing bowls.

For rolling out the dough, I like to use a marble rolling pin because it’s heavier and it also is cool so it doesn’t heat up the chilled dough before baking.

Use your chef’s knife and a cutting board to prep the peaches!

You will need a half sheet baking pan (make sure it’s rimmed!) and parchment paper for baking.

baking favorites

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Galette dough in food processor picture
Galette dough wrapped in plastic wrap image

here’s how to make a peach blueberry galette

make dough

To make the dough, I prefer to use a food processor because it’s easier and less messy. Pulse the flour, salt and sugar together to mix. Add in chilled butter and pulse 8 to 10 times, until the mixture resembles coarse crumbs.

Turn the appliance on and add water one tablespoon at a time. The dough will come together and form a ball.

chill dough

Turn the dough out onto a clean surface and form into a disk. Wrap in plastic wrap tightly, then chill for 30 minutes.

make filling

While dough is chilling, toss peaches, blueberries, lemon juice, sugars, flour and salt until everything is evenly coated.

Peach and blueberry filling for galette image

assemble

Roll out the dough to 14-inch round. Place the rolled out dough onto a baking sheet lined with a silicone mat or parchment paper. Arrange the fruit in the center. Leave a border of about 1 1/2 to 2 inches.

Fold up the pastry over the filling, pleating the dough as you go and pressing to seal. Brush the edges with melted butter and sprinkle with turbinado (raw) sugar.

bake

Bake at 375˚F for 35 to 45 minutes until the dough is cooked through and a light golden brown. Cool for 15 minutes before serving.

Peach blueberry galette with ice cream image

tips for success

know the tips for a perfect dough. This dough recipe is as foolproof as it gets, but if you want more tips and tricks to the perfect dough, check out my how to make the perfect galette dough post.

pick the ripest fruit. Be sure to pick the ripest fruit to get the best flavor out of this summery dessert! I’ve got tips below on how to select the best peaches!

let rest before slicing. Let the galette rest when you remove it from the oven for about 15 minutes before slicing. This will allow the fruit juices to settle so everything doesn’t ooze out when you slice into it.

More tasty galette recipes: Blueberry Galette with Thyme Honey | Raspberry Blueberry and Strawberry Galette | Bourbon Caramel Apple Galette | Brandy Cherry Galette

Fresh summer fruit galette with peaches

what makes a galette a galette?

A galette is a French dessert! What makes this dessert a galette is the pastry base that is topped with either sweet or savory filling. The signature folded edges give it a rustic look that is just gorgeous!

do I have to use raw sugar on the crust?

Nope! Personally I like the added touch of sweetness and shimmer that it gives the crust, but you can skip it if you don’t have it readily available.

can I use frozen fruit?

Technically, yes. While you can use frozen fruit for this recipe, I recommend fresh because it’s going to taste so much better.

If you do use frozen fruit, be sure to thaw it completely and drain it before making the filling. I would even go so far as to pat the thawed fruit dry with paper towels to avoid the filling becoming too soggy.

Need some more inspiration for dessert? Check out my desserts recipe page!

Picture of holding slice of galette with fresh fruit

what to serve with a peach blueberry galette

All this galette needs is a topping of delicious french vanilla ice cream or gelato, but you can even serve this without it. The summery fruit is just the right amount of sweetness and tartness to satisfy any sweetness!

Need the perfect summer menu to serve before this galette? I recommend starting with dry rub wings and blackberry mojitos! Dinner can be farmer’s market pasta and then you can end with this tasty galette.

If you love all things peaches, be sure to make this Instant Pot Peach Cheesecake next! You’d be surprised just how amazing the texture is when cheesecake is cooked in the electric pressure cooker.

how to store

This galette can be wrapped in aluminum foil and stored at room temperature for up to 2 days!

You can also freeze the galette by wrapping it in plastic wrap and placing in a freezer bag. Freeze for up to 2 months.

When ready to serve, let the galette come to room temperature first. Personally, I like to warm each slice in the microwave for about 15 seconds and topping it with ice cream! YUM.

seasonal tip

To pick the ripest peaches, look for deep golden yellow peaches and avoid any that look too pale in color. They should be soft to the touch and should easily give when you squeeze them!

Finally, if you make this peach blueberry galette, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Peach Blueberry Galette

Packed with fresh peaches and blueberries, this galette is the ultimate summer dessert.
4.7 from 3 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 30 minutes
Total Time: 1 hour 20 minutes

equipment

ingredients

Crust
  • 1 1/2 cups flour
  • 1 1/2 tsp granulated sugar
  • 1/4 tsp salt
  • 8 Tbsp cold unsalted butter cubed into 1/2” pieces
  • 1/3 cup ice water*
Filling
  • 4 large peaches pitted, and thinly sliced
  • 12 oz fresh blueberries
  • Juice of ½ a lemon
  • 1 Tbsp granulated sugar
  • 2 Tbsp brown sugar
  • 1 1/2 Tbsp flour
  • Pinch of salt
  • 2 Tbsp melted butter
  • Turbinado sugar

instructions

  • Add flour, sugar, and salt to the bowl of a food processor.* Pulse a few times to mix. Add butter cubes and pulse about 8 to 10 times until the mixture resembles coarse crumbs. Turn the machine on and add in water, one tablespoon at a time. The dough should come together and form a ball. Dump out the dough onto a clean work surface and form into a 4-inch disk.
  • Cover with plastic wrap tightly and chill in the fridge for at least 30 minutes, up to overnight.
  • When ready to bake, preheat oven to 375˚F. Line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine sliced peaches, blueberries, lemon juice, sugars, flour and salt. Gently toss to coat the fruit evenly.
  • Roll out the galette dough into a 14” round. Place on prepared baking sheet in the center. Arrange the fruit in the center of the dough, leaving about a 1 to 2-inch edge of dough all the way around.
  • Fold the pastry edge up and over the filling, pleating the dough in evenly spaced folds, pressing to seal as you work your way around. Brush the pastry border and edges with the melted butter. Sprinkle the edges generously with turbinado sugar.
  • Bake for 35 to 45 minutes. Transfer the galette with the parchment paper onto a rack to cool for approximately 15 minutes before serving. Serve warm with vanilla gelato or ice cream.

notes

*a note on the water, you may not need to use all of it if you live in a more humid area! Add the water 1 Tbsp at a time until the dough forms a ball. If you don't use all the water, that's ok!
Cuisine: Summer
Category: Cakes, Pies, & Tarts

Blackberry Mojito

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A Blackberry Mojito is how I’m kicking off all the spring things this year. The tart blackberries give this classic minty cocktail a refreshing, fruity twist that’s perfect for sippin’ on patios in the sun.

Blackberry cocktail with mint and fresh fruit

bout this blackberry mojito

Whenever berries are in season, I always find myself gravitating towards to blackberry.

I feel like it’s not the jock of the berries, like say strawberry (with the cheerleaders being the blueberries of course). However this dark berry has some of the sweetest flavor and this year, while Babycakes inhales them by the handful, I steal a few for myself and happy hour.

Note: this post has been updated from the original published on March 23, 2017. The recipe remains the same!

The day that I made this cocktail for the first time, the Man and I were spending our first spring in the townhome and I was secluding myself upstairs to avoid the siren song of the summer weather while I had to work.

I mean, these blackberry mojitos are SO patio drinking kind of drinks. The tart berries, the fresh mint, and the slight carbonation make it refreshing and oh-so flavorful. With blackberries being in season starting in June and running through October, you can make the most of all the warm afternoons with this simple combination!

Side photo of blackberry mojito

ingredients

blackberries – use fresh or frozen berries for this recipe! I recommend fresh always, but use what you have.

lime juice – fresh lime juice is best, in my opinion!

sugar – I like the flavor that raw sugar brings to the cocktail. If you can’t get your hands on it, you can also use granulated sugar!

mint leaves – obviously for a mojito, fresh mint is key! It gives the best flavor to the minty cocktail, and you can also use it for a gorgeous garnish with fresh berries.

white rum – this is the classic base for a mojito so I like to stick with it because it pairs well with the mint and berries. A mid-price range option is perfect for the mixed drink. My recommendations are Denizen Aged White Rum or Havana Club Añejo Blanc!

soda water – make sure that it’s unflavored so it doesn’t compete with the fresh flavors in the cocktail.

Overhead photo of blackberry cocktails

this recipe’s must haves

You don’t need too much to make a mojito since these cocktails are assembled right in the glass.

I like a big cocktail glass like highball glasses or even large double old fashioned glasses.

A jigger comes in handy for quick liquid measurements. To muddle together the blackberries and mint, you’ll need to have a muddler handy.

mojito favorites

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Pouring soda water into a cocktail

here’s how to make a blackberry mojito

muddle

Add blackberries, mint, sugar, and lime juice to a cocktail glass. Muddle the ingredients together in the bottom of the glass until the mint is gently bruised and the berries are broken down.

assemble

Pour in rum and give the mixture a stir. Fill the glass with ice (I personally love crushed ice, but any ice will do here!). Top with soda water before giving it a final stir.

Garnish with fresh blackberries and a sprig of mint.

Blackberry mojito photo with mint

tips for success

use fresh ingredients. While you can use frozen blackberries, when these berries are in season nothing beats fresh. In addition, you definitely need fresh mint and fresh lime juice really brightens up the whole mixture.

make your own soda water. If you don’t have a SodaStream and are a lover of all things bubbly, I HIGHLY recommend getting one. It’s well worth it because it saves you time, money, and also reduces the amount of aluminum in the world. It’s a win-win-win (which of course Michael Scott would love).

More refreshing blackberry cocktail recipes: Blackberry Sidecar | Blackberry Vodka Limeade | Blackberry Thyme Gin and Tonic | Sparkling Blackberry Vodka Lemonade | Blackberry Gin Fizz

White rum cocktail with blackberries image

can I use a different berry?

If you don’t have blackberries on hand, no problem! You can easily use a couple of strawberries or some blueberries/raspberries. Heck, you could even do a combination to spice things up! For me, it’s about using what you have and if you have everything but the appropriate number of blackberries, do what makes the recipe work for you!

which is better for a mojito – white rum or dark rum?

While you can use either (check out my dirty mojito recipe for using dark rum!), white rum works the best in the classic and fruitier versions of the cocktail. Dark rums have deeper and bolder flavors whereas white rum is milder so it doesn’t cover the berry flavor.

Need some more inspiration for cocktail hour? Check out my booze recipe page!

Overhead blackberry mojito photo

what to serve with a blackberry mojito

Since this cocktail is bright, fresh, and a little fruity, you can pair it with so many summer favorites! I like to enjoy this drink with a few different recipes, depending on the mood:

Enjoying a little happy hour for one or two? Enjoy some baked crispy buffalo cauliflower or some avocado bruschetta.

Need an appetizer to feed a crowd for happy hour? This hearty bbq charcuterie is the ideal summer pairing for the light and bubbly drink! If you are making this cocktail for Easter, whip up a simple Easter charcuterie board!

For dinner, make this farmer’s market pasta to make the most of all the seasonal summer produce!

And if you love all things blackberry, be sure to sneak a peek at my apple blackberry crumble… It’s super simple and can be made anytime of year with fresh or frozen blackberries!

seasonal tip

Blackberries are in season starting in mid-June through early October. When selecting your berries, choose ones that are glossy and deeply colored. Check for berries that may have been crushed, bruised, or have mold.

more tasty mojito recipes

If you run out of limes, grab lemons to make this lemon mojito!

For another fruity mojito, this pineapple mojito has the loveliest tropical vibe.

Finally, if you make this blackberry mojito, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Blackberry mojito photo with mint

Blackberry Mojito

The tart blackberries give this classic minty cocktail a fruity boost of flavor to help you cool off!
4.9 from 50 votes
Print Pin
Prep Time: 5 minutes
Servings: 1 cocktail

equipment

ingredients

  • 5 blackberries
  • 1 oz lime juice
  • 1 tsp raw sugar
  • 7-8 mint leaves
  • 2 oz white rum
  • Soda water
  • Ice

instructions

  • In a tall glass, muddle blackberries with mint leaves, sugar and lime juice.
  • Add rum. Stir.
  • Fill glass with ice.
  • Top with soda water. Stir to combine.
  • Garnish with mint leaves and extra blackberries as desired.
Category: Booze

Grilled Burrata Pizza

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Grilled Burrata Pizza is a fresh take on grilled pizza for your summer evening! Pizza dough is topped with tomato sauce, mozzarella, crispy fried prosciutto, tangy sun-dried tomatoes, fresh basil, and of course soft and creamy burrata. Time to fire up that grill!

Overhead image of grilled burrata pizza

about this grilled burrata pizza

This is my new favorite pizza. Period.

Burrata is one of my favorite things to eat, but I have to say, when it’s put on top of pizza fresh off the grill… It goes to a whole new level of deliciousness!

This pizza is actually a take on a prosciutto pizza the Man and I ate while we were on Burano island in Italy.

Please please please go there if you ever find yourself in Venice because it is AMAZING. Colorful buildings lining the canal, amazing pizza, and an easy boat ride (plus you can visit all the other islands in the area!).

The pizza had plenty of prosciutto on it and I thought, what if this prosciutto was crispy? Wouldn’t that be a killer texture to add?!

Thus the evolution of this pizza recipe began and it all ended with the topping of creamy burrata. There’s just nothing better.

Want to amp it up a bit? Drizzle the pizza with some hot honey after cooking it! It adds a touch of sweet heat that is unbeatable.

Grilled burrata pizza image on parchment

so, what is burrata?

Burrata is a soft white Italian cheese made from mozzarella and cream. The outer casing is solid cheese while the inside contains stracciatella and cream giving it a soft texture. It has more flavor than regular mozzarella and the texture is seriously life-changing.

You may have seen it used with salads or served as an appetizer, but it’s also fantastic for adding to pizza, stirring into pasta, and more.

ingredients

pizza dough – you can make your own (my garlic agave pizza crust is always a favorite!) or you can buy it at the store! I prefer to avoid the pizza dough you find by the canned biscuits and cinnamon rolls because it’s not very flavorful and doesn’t have the best texture. I recommend finding the fresh pizza dough, usually in the deli area, at Kroger, Whole Foods, Trader Joe’s and more.

sauce – I love using Rao’s marinara sauce if I can! I know it’s a higher price point but the flavor is well worth it. You can also use your favorite brand’s tomato sauce. Another option is to make your own!

cheese – I use a thin layer of shredded mozzarella cheese as the base for the pizza, then top it off with burrata. The pizza is such a delicious combination of cheeses, especially with the additional toppings I like to add.

sun-dried tomatoes – buy the ones that are pre-sliced or buy them whole and slice them up yourself! I love the tang that it adds to the savory pizza.

basil – use fresh basil leaves here! You can chop it or just tear the leaves up with your hands if you choose.

prosciutto – tender prosciutto brings the salt element to the party!

Image of cheese on pizza with fresh basil

this recipe’s must haves

For this recipe, the tools required are pretty darn simple! First, you will obviously need a grill (I am personally a big fan of my Traeger grill!). If you are using Traeger, I just use Traeger grill signature pellets!

You will also need a pizza stone and a pizza cutter for the pizza itself.

Finally, to fry up the prosciutto, I use my favorite nonstick skillet!

grilling favorites

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assembling pizza with sun-dried tomatoes image
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Finished grilled pizza image

here’s how to make grilled burrata pizza

assemble pizza

Start by preheating the grill to high heat. You want to get it really hot – we’re talking 450˚F to 550˚F, as high as your grill will go! Before you preheat the oven, be sure to add a pizza stone to it so it can preheat at well, if you are using one.

Stretch the dough into the desired shape. Dust the bottom lightly with flour.

Top the dough with a thin layer of tomato sauce and mozzarella cheese, leaving about an inch around the edge for the crust.

grill

Add the pizza dough using a pizza peel or a parchment paper lined baking sheet to transfer to the grill. Grill for about 5 to 10 minutes, until the crust is browned and cheese is melted. Be sure to monitor the pizza so the bottom doesn’t burn.

fry prosciutto

While the pizza is cooking, add prosciutto in strips to a skillet over medium-high heat. Flip after about 1 minute or so, and continue to cook until crispy, about another minute or so. Remove and set aside.

finish

Once pizza is done, remove from grill to serving plate or cutting board. Top with fried prosciutto pieces, sun-dried tomatoes, dollops of soft burrata, and basil. Slice and serve warm.

Final image of grilled pizza with fresh basil

tips for success

preheat the grill. Don’t just get the grill hot, let it stay at that temp for 10 to 15 minutes to get it super hot. You can grill the dough directly on the grates or you can use a pizza stone if you have one (which is my personal preference!).

use pre-made dough. I love a shortcut and pre-made pizza dough is my favorite way to make things easy! My tip is to not buy the packaged stuff made by big brands, grab the fresh stuff made by the store (easily found at Kroger shops, Whole Foods, Sprouts Farmers Market, and more).

More tasty pizza recipes to try: Salsa Verde Chorizo Pizza | Pesto Greens Pizza | Last Minute Grilled Pizza Bar Party | Buffalo Chicken Pizza

Slices of grilled burrata pizza image

can I use the oven?

Of course! If you don’t have a grill, you can crank your oven to 500˚F and bake the pizza in there! Be sure to use a pizza stone if you use the oven and preheat it as the instructions read below for the grill. You do not want to place the dough straight on the oven rack like you would with the grill.

can I make it vegetarian?

Yes, skip the prosciutto if you want! If you do this, I recommend a light sprinkle of flaky salt on top for the addition of salt that you’ll miss from the meat.

Need some more inspiration for grilling? Check out my grilling recipes page!

what to serve with grilled burrata pizza

This pizza is so savory and rich, it screams for pairings that are lighter and brighter so you aren’t getting weighed down by everything on your plate.

For dessert, make the most of summery produce by whipping up a classic strawberry shortcake.

how to store

Let cooked pizza to cool completely. Place in an airtight container in the refrigerator for up to 3 days.

To reheat, simply place leftover slices on a microwave-safe plate and reheat in the microwave until warmed through.

Finally, if you make this grilled burrata pizza, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Grilled burrata pizza image on parchment

Grilled Burrata Pizza

Crispy dough is topped with sauce, crispy prosciutto, creamy burrata, sun-dried tomatoes, and fresh basil!
No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

equipment

ingredients

  • 1 lb pizza dough homemade or store-bought
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella
  • 1/3 cup sliced sun-dried tomatoes drained
  • 5 to 8 fresh basil leaves
  • 6 slices prosciutto torn into strips
  • 1-2 balls of burrata

instructions

  • Place a pizza stone on the grill and preheat over medium-high heat (about 550˚F).
  • Stretch dough into desired shape. Place it on a pizza peel dusted with cornmeal if you have one for easy transfer.
  • Place a thin layer of tomato sauce and mozzarella onto the top of the pizza.
  • Grill for about 5 to 7 minutes, or until the crust is browned and cheese is melted (be sure to monitor the bottom of the pizza, it can burn quickly)
  • While the pizza is cooking, heat a medium nonstick skillet over medium-high heat. Add prosciutto strips to the pan and cook for about 2 to 3 minutes flipping halfway through, until crispy.
  • Top with fried prosciutto, basil sun-dried tomatoes and burrata. Serve immediately.
Cuisine: Grilling
Category: Pizza & Flatbreads

Strawberry Basil Margarita

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A Strawberry Basil Margarita is an herbaceous twist to a strawberry margarita, served on the rocks! The vibrant flavors make this cocktail sweet, tart, and totally refreshing. It’s ideal for sipping on the patio all summer long!

about this strawberry basil margarita

Say hello to the summer cocktail of the year!

I had a refreshing and fruity margarita when we were out last month, and I was reminded just how much I love a good fruity margarita!

what makes a good fruity margarita?

It’s all about balance! I want sweet, but I also want tart and refreshing. It can’t be so sweet that it feels like I’m drinking dessert, and it can’t be so tart that it makes my lips pucker uncontrollably.

This recipe mashes up strawberries and basil leaves (literally!) to take your favorite strawberry margarita to the next level in terms of flavor.

It’s such a simple addition to a margarita, and it’s served on the rocks (which is my personal preference!). You’ll want to sip on these all summer long, trust me!

ingredients

strawberries – you can use fresh or frozen strawberries for this recipe! Just be sure to thaw frozen strawberries before using them.

basil – fresh basil is key! You will need it not only for the cocktail recipe, but also for garnish if you want to achieve the same look you see here.

lime juice – I always recommend using fresh lime juice!

agave – the flavor that agave adds to a margarita is elite. It’s definitely my go-to but you can also swap it out for honey or simple syrup if you prefer.

tequila – I recommend using a blanco (silver) tequila. You can use one that is at a mid-range price point like El Jimador or Dobel. You can use something more top shelf if you prefer like Patron.

orange liqueur – for this cocktail, I recommend using Cointreau, but you can also reach for the triple sec if you need a more affordable option.

this recipe’s must haves

To start, I like to use a Boston cocktail shaker because it’s very easy to muddle the ingredients together in the bottom of the glass.

Of course you will also need a muddler and a cocktail shaker to finish off the drink.

I used double old fashioned glasses here for serving (from CB2 but discontinued now).

our favorite cocktail glasses

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here’s how to make a strawberry basil margarita

muddle

In an empty shaker, muddle strawberries, basil leaves, lime juice, and agave until the strawberries are broken up.

shake

Pour in with tequila and Cointreau, then add ice. Shake well.

strain

Strain into glasses filled with ice. Garnish with strawberry and basil.

Pro Tip! Muddle the ingredients together, but don’t over-mash them! Take your muddler, press it down and twist into the mixture gently. Don’t grind into the glass as you don’t want to tear up the leaves!

tips for success

be sure to shake it. Shaking this cocktail is a must since it aerates the cocktail and coaxes more texture out. If you don’t have a cocktail shaker, simply use a sealed mason jar with ice!

don’t serve it frozen. I know people like their frozen margs, but this margarita is not meant to be served frozen! By throwing it into the blender with ice, you’ll dilute the overall flavor. This recipe has not been taste tested as a frozen drink, just so you know!

make it a large batch! Want to make this a pitcher drink? I’ve included large batch instructions in the recipe card notes below!

More strawberry cocktail recipes to try: Strawberry Tequila Fizz | Strawberry Margarita Mimosa | Vodka Strawberry Lemonade | Strawberry Mint Vodka Gimlet

should I use triple sec or Cointreau?

You can use either! Cointreau is technically a type of triple sec. Triple sec is an inexpensive orange liqueur that is often used in cocktails, but Cointreau is a smoother and more complex flavor.

I personally like to use Cointreau, but unless you use it often, it can be expensive! Using triple sec will give you the right amount of orange in the cocktail without the big ticket price.

can I use frozen strawberries?

Yes! Just be sure to thaw them before you use them as this will make the whole muddling process a lot easier, haha!

do I have to use fresh basil leaves?

I recommend using fresh. It’s the best way to get the purest flavor from the basil. Dried basil is tough to muddle and it ends up not tasting quite right in the cocktail. Either use fresh or omit!

can I do a salt or sugar rim?

Yes, you can do either a salt or a sugar rim if you like! This strawberry basil margarita cocktail lends itself to both.

Need some more inspiration for cocktails? Check out my cocktail recipes page!

what to serve with a strawberry basil margarita

A refreshing cocktail like this is meant for the classic pairings that you usually see with margaritas! So I’ve listed below what to serve this cocktail with, whether you are making it for a party in a big batch or making it to go with your Taco Tuesday dinner.

seasonal tip

Looking for the best fresh strawberries? When selecting your berries, look for bright red berries with fresh green leaves. The berries should be plump, but know that size doesn’t matter – they grow in different sizes so small or big can both be equally delicious!

Finally, if you make these strawberry basil margaritas, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Image of strawberry basil margaritas

Strawberry Basil Margarita

Sweet, tart, and refreshing, this cocktail is the ultimate summer sipper!
No ratings yet
Print Pin
Prep Time: 5 minutes
Total Time: 5 minutes

equipment

ingredients

  • 3 strawberries hulled
  • 4 basil leaves
  • 1 oz lime juice
  • 1/2 oz agave
  • 2 oz tequila
  • 1/2 oz Cointreau or triple sec

instructions

  • In the bottom of an empty cocktail shaker, add strawberries, basil leaves, lime juice, and agave. Muddle together until strawberries are broken up.
  • Top with tequila and Cointreau. Add ice and shake well.
  • Strain into cocktail glass filled with ice. Garnish and serve.

notes

to make it a big batch (6 cocktails):
1 lb strawberries, hulled
1/2 cup basil leaves
1 1/2 cups tequila
1 cup lime juice
3/4 cup cointreau or triple sec
3 Tbsp agave
Muddle strawberries, basil, lime juice and agave in the bottom of a pitcher.
Add tequila, Cointreau and plenty of ice. Stir well to combine. You can either strain out the drink before serving or serve as is!
Cuisine: Summer
Category: Booze

Whipped Goat Cheese Salsa Dip

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Whipped Goat Cheese Salsa Dip is the perfect no-fuss appetizer for any summer gathering! It’s quick and easy, and you can even make it ahead of time. Topped with fresh chunky salsa (or store-bought if you are in a rush!) and candied bacon, everyone will be in the party mood! Serves 6 to 8.

Overhead whipped goat cheese dip in bowl image

about this whipped goat cheese salsa dip

Whipped goat cheese is one of my favorite things to indulge in. I don’t get to whip it up (haha, get it?) that often, but when I do, you can bet I’m licking the bowl in the end.

By itself, goat cheese can be crumbly and difficult to serve, especially on a cheese board.

Whipped goat cheese on the other hand is easy to spread on bread and crackers!

Well, I couldn’t just make whipped goat cheese – that’s not my style after all. Instead, I decided to kick the flavor up by topping the creamy base with chunky salsa and candied bacon.

The end result is a whipped goat cheese salsa dip that is tangy and creamy, smooth and bold, with a hint of savory sweetness from the bacon and a little heat from the salsa.

It’s a perfect celebration of summer flavors!

Image of whipped goat cheese salsa dip

ingredients

goat cheese – the star of the show! I buy mine in the log form that are vacuum-packed in plastic. They are creamier than the crumbled goat cheese you buy in tubs so it’ll be easier to whip. Be sure to use one that is not flavored! I really like the Trader Joe’s brand – it also is a bit more affordable than ones I’ve found at other major supermarkets. Make sure to let it come to room temperature before using it.

cream cheese – the key for making the whipped goat cheese super creamy! I like to use full-fat but you can use low-fat if you prefer. Make sure you let it soften before using it in the recipe.

olive oil – I like to use extra-virgin olive oil to compliment the flavors in the dip.

salsa – the chunkier the better for this dip! Smooth restaurant-style salsa isn’t the right fit for topping off this whipped goat cheese. Instead, opt for a chunky salsa (homemade or store-bought!). Don’t forget to check out the best tomatoes for salsa guide we have to reference when you make your own homemade salsa.

bacon – you will candy the bacon in the oven and this balances the dish out with a sweet and savory component. I recommend using a thick-cut bacon (I like the Wright brand personally!) because the thicker pieces really stand out in each bite.

brown sugar – light brown sugar is what I recommend to candy the bacon, but you can also use dark brown sugar.

bread – get a nice crusty loaf of bread! Sourdough is my personally favorite, but a nice baguette is also a lovely choice.

parsley – freshly chopped parsley gives a nice touch of green on top! It’s totally optional, though.

Bowl with whipped goat cheese salsa dip

this recipe’s must haves

You will need a rimmed half sheet baking pan and a baking rack that fits inside of it to make the candied bacon for the recipe.

For the whipped goat cheese, you’ll use a food processor. If you don’t have one, you can also use a bowl and electric hand mixer.

Finally, you’ll need your favorite serving bowl to serve it in.

entertaining must-haves

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whipped goat cheese in the food processor image

here’s how to make whipped goat cheese salsa dip

make candied bacon

To make the candied bacon, add the bacon strips to a rack set into a rimmed baking sheet lined with aluminum foil.

The key here is to add the pan to a cold oven! Turn the oven on and let the bacon cook as the oven preheats. It will take about 20 to 30 minutes to cook – times vary based on how quickly you oven heats up. Chop up once cooked!

make whipped goat cheese

While the bacon is cooking, add goat cheese, cream cheese, olive oil, and salt to a food processor. Process on high speed until smooth and creamy.

You can make this mixture up to 4 days ahead of time, just keep in it an airtight container in the refrigerator before bringing it to room temperature and serving.

assemble

Spread the whipped goat cheese in your serving bowl. Top with chunky salsa and chopped candied bacon. Sprinkle with parsley and serve.

Bread slice with goat cheese dip on it

tips for success

room temp is key. Make sure that your cream cheese and goat cheese are at room temperature before starting this recipe! It will make the whipping process a lot easier and you’ll end up with a much smoother result.

homemade salsa. I love using homemade salsa for this recipe because it just tastes better! My chunky salsa is super flavorful and goes well with the tangy and creamy whipped goat cheese. If you don’t have time to make it, that’s no problem though! Simply get a chunky salsa or pico de gallo from the store.

More dip recipes to try: Chipotle Chili Cheese Dip | Skillet Southwestern BBQ Chicken Dip | Avocado Ricotta Tomato Pesto Layer Dip | Spicy Lasagna Dip

Overhead image of dip in bowl

can you whip goat cheese without a food processor?

Use a hand mixer! An electric hand mixer will work instead of a food processor. Place the goat cheese, cream cheese, olive oil, and salt in a bowl, then beat. It won’t end up as smooth as the food processor method, but it will get you pretty darn close!

can I make this salsa dip ahead of time?

You sure can! If you are making it ahead of time, I recommend making the whipped goat cheese base and store it separately from the salsa and bacon. When you remove it from the refrigerator, let it rest 15 minutes before giving it a good stir. Top with salsa, candied bacon, and cilantro as the recipe instructions state, then serve!

what if I don’t have time to make salsa?

Just buy it! I know we all wish we had ample amounts of time, but sometimes things get crazy and we need a shortcut. You can easily make this recipe quicker by either using leftover salsa that you made previously, or buying it in the store. If you do choose to buy it, be sure to buy a chunky version or, better yet, pico de gallo. Smoother, restaurant-style salsas will water down the whipped goat cheese.

Need some more inspiration for party apps? Check out my appetizer recipes page!

what to serve with whipped goat cheese salsa dip

A dip like this one is a classic for get-togethers! It’s super simple to make, you can even take a couple shortcuts to save time, and it can be made ahead of time. Here’s some recommendations of how to serve this dip for a gathering!

how to store

This dip can be stored and refrigerated for up to 4 to 5 days. See above for tips on how to prep it before serving!

If you are storing leftovers, store them in an airtight container in the refrigerator. I like to let whatever amount I plan to eat rest at room temperature for about 15 minutes before eating.

Finally, if you make this whipped goat cheese salsa dip, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Overhead whipped goat cheese dip in bowl image

Whipped Goat Cheese Salsa Dip

Creamy whipped goat cheese is topped with chunky salsa and candied bacon for an unforgettable dip!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

equipment

ingredients

candied bacon
  • 4 slices thick-cut bacon
  • 1 1/2 Tbsp light brown sugar
dip
  • 10 oz creamy goat cheese at room temperature
  • 4 oz cream cheese at room temperature
  • 2 Tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/2 cup chunky salsa
  • Garnish: freshly chopped parsley or cilantro
  • Toasted bread slices for serving

instructions

  • Add bacon in one layer on a rack. Place the rack on an aluminum foil lined rimmed baking sheet. Sprinkle bacon with brown sugar. Place baking sheet in oven.
  • Turn oven to 425°F. You want to put the bacon in a cold oven and allow it to bake as the oven preheats so the bacon candies properly! Cook for approximately 20 to 35 minutes (time may vary based on how quickly your oven heats up, so check it a couple of times). Remove from oven when done and chop. Set aside.
  • In the bowl of a food processor, add goat cheese, cream cheese, olive oil, and salt. Process until smooth and creamy, stopping to scrape down the sides as needed. This goat cheese mixture can be kept in the refrigerator in an airtight container for up to 4 days.
  • Spread goat cheese mixture in a serving bowl. Top with salsa in the center and sprinkle with chopped candied bacon. Sprinkle over fresh herbs as a garnish (parsley or cilantro works great!), if desired.
  • Serve with toasted bread slices.
Category: Appetizer

Spicy Mezcal Old Fashioned

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A Spicy Mezcal Old Fashioned is a spicy and smoky take on the classic cocktail. With spicy infused mezcal, this drink tickles your tastebuds with heat and smoke in the most delightful way. You’ll keep coming back for another sip! Makes 1 cocktail.

Overhead image of cocktails in glasses

about this spicy mezcal old fashioned

A couple of weeks ago, I made a spicy infused mezcal. It’s been sitting on my bar cart, slowly getting used in margaritas and palomas, but I still had a bit left to use.

So I decided to create a custom cocktail, just for the infused mezcal.

If you’ve been around for a bit, you know that the Old Fashioned and the Manhattan are my favorite cocktails. Or at least they were when I used to frequent all the cocktail bars here in Denver.

After pregnancy and the first year of Babycakes’ life, I really stuck to only wine. The cocktails I tried were too strong after a couple years away from them.

But now I am reigniting my love affair with them… And it’s even better than it was the first time.

This spicy take on an old fashioned is a new summer favorite. The fiery infused mezcal brings a bold smoky flavor to the cocktail, with just the right touch of smokiness from liquor. With a touch of agave for sweetness and the dryness of the bitters, it’s a balanced cocktail that you will not be able to stop sipping.

Photo of cocktail hour with oranges and mezcal

ingredients

spicy infused mezcal – this recipe is a simple one made by adding jalapeño and serrano peppers to your favorite mezcal. The infusion happens fast, so you can prepare this the day before, or even just a few hours before, depending on how spicy you like it. It’s great for this cocktail, but the infusion can also be used in margaritas and palomas! You can also use tequila if preferred, but mezcal has a better flavor.

agave – I love the flavor of agave when paired with mezcal in this spicy mezcal cocktail, and it’s easier to dissolve than honey. However, you can also use simple syrup if that’s what you have on hand!

Angostura bitters – these bitters are a must-have for any bar cart! It’s essential in so many cocktails, so if you don’t already have it, go get it.

dried orange rounds – while this garnish isn’t necessary, I think it looks so gorgeous, especially when paired with the color of this cocktail. It’s an easy garnish to keep on hand, can go with any drink that you garnish with citrus, and they last a long time when stored properly! You can also garnish with a jalapeño slice.

Side photo of mezcal old fashioned

this recipe’s must haves

Head to your glassware and grab your favorite old fashioned glass!

I like to use sphere ice molds (or large square ones) to make large ice cubes for my cocktails. The ice melts a lot slower so it will keep the drink chilled without diluting it.

Finally you will need a cocktail stirring spoon to stir everything together. I love that this cocktail is assembled in the glass – it makes it really easy and there’s minimal barware to clean!

bar cart favorites

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here’s how to make a spicy mezcal old fashioned

assemble

Place a large ice cube in an old fashioned glass.

Add spicy infused mezcal, agave, and bitters to the glass.

stir and garnish

Use a cocktail spoon to stir the cocktail until it is well-chilled. There’s no need to shake this cocktail.

Garnish with a dried orange wheel. Serve.

Overhead image of old fashioned in glasses

tips for success

add more bitters. If you love the taste of bitters, you can add another couple of dashes to this cocktail! I wouldn’t add more than 4 dashes total (the recipe below calls for 2).

adding water. Some people like to add a splash of soda water to their old fashioned cocktails and I’m totally for that! It is an easy way to tone down the spice level if someone in the group doesn’t like their cocktail too spicy.

More old fashioned cocktail recipes to try: Jameson Old Fashioned | Old Fashioned Moscow Mule | Earl Grey Old Fashioned | Smoked Orange Old Fashioned

Mezcal cocktail in a glass picture

how do you traditionally drink mezcal?

Mezcal is one of those spirits that is fantastic for sipping. There’s a variety of aromas and flavors in mezcal that sets it apart from other spirits!

This is actually why it works so well in this cocktail. Since an old fashioned is a strong, spirit-forward drink, it really highlights the mezcal.

do I have to infuse the mezcal?

Infusing the mezcal is what makes this cocktail spicy! Of course, if you don’t have time to do so, you can simply use your favorite mezcal instead. When you use plain mezcal, the cocktail is actually called an Oaxaca Old Fashioned!

what kind of mezcal should I use?

My recommendation is to use a mid-range price point option like Montelobos Espadin on the lower end and Mezcal Vago Elote on the higher end of the range. For something really nice that’s sippable straight up, try Del Maguey Tobala.

Need some more inspiration for cocktail hour? Check out my cocktail recipes page!

Image of old fashioned in glass

what to serve with a spicy mezcal old fashioned

This old fashioned recipe is a classic with a fun twist, making it ideal to serve at happy hour or at a dinner party! Obviously, when I am thinking spicy and mezcal, I am leaning into the Mexican flavors I love. Here’s some ideas for what to serve this cocktail with:

For happy hour, cool off with this refreshing chunky salsa or grilled mexican corn crostini! I also like quick carne asada nachos that can be served as an appetizer or a main dish.

For a dinner party, you all know I am a sucker for tacos! Fried avocado tacos are a nice relief from the heat in the cocktail. Or, if you prefer to grill, try easy steak fajita foil packets served with all your favorite toppings!

Finally, if you make this spicy mezcal old fashioned, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Image of mezcal old fashioned in glasses
Mezcal cocktail in a glass picture

Spicy Mezcal Old Fashioned

Spicy and smoky, this is a fiery twist on the classic cocktail!
No ratings yet
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Prep Time: 5 minutes
Total Time: 5 minutes

equipment

ingredients

instructions

  • Add the mezcal, agave and Angostura bitters to an old fashioned glass with one large ice cube. Stir until well-chilled.
  • Garnish and serve.
Category: Booze

Blueberry Cream Cheese French Toast Casserole

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Blueberry Cream Cheese French Toast Casserole is an overnight must-have for busy weekdays or weekends when you just don’t want to have to cook. The sweet spiced custard with a crispy topping and creamy pockets of sweetened cream cheese make this a feast to remember.

Spatula with slice of french toast

about this overnight blueberry french toast casserole

My cousin has made a version of this blueberry cream cheese french toast casserole for a long long longggg time.

I can’t remember the first time it popped up on our family brunch table, but it’s one of those dishes she is just known for, you know? Every time we have a brunch and she’s going to be there, I know this casserole is going to be hitting the table.

Of course, me being the ridiculous person I am, I can’t just ask her for the recipe. No no no. I have to figure it out by myself, just to prove THAT I CAN.

And people wonder why I call myself a masochist sometimes….

Anyway, I decided to make my own version of the casserole which I am sharing with you here! It’s my own take on the one she makes, but with a few changes to bring some extra cinnamon to the table, since I have this thing for blueberries and cinnamon.

My favorite part is the little added sweetness I brought to the cream cheese. It reminds me a bit of cheesecake in a way. But with French toast. Trust me, it all works.

Image of blueberry french toast casserole in pan

ingredients

bread – for this recipe I like to use challah bread because the texture is just amazing. You can also use a loaf of French bread if that’s easier to get your hands on.

cream cheese – use full fat cream cheese! I mean, you might as well. We aren’t really counting calories for this one right? But the full fat really amps up the creaminess and the flavor.

sugar – You will need a couple of tablespoons of confectioners sugar (aka powdered sugar) and some light brown sugar as well. You can also use granulated sugar if that’s all you have – I just prefer brown sugar!

vanilla – I always highly recommend using a high-quality vanilla extract for your recipes, including this casserole. My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

eggs – you’ll need large eggs for this recipe!

milk – In this recipe I use whole milk, but you can also use 2% or a lactose-free whole milk alternative.

cinnamon – ground cinnamon is the only spice I use in this recipe!

lemon – only one lemon is required, and you’ll need both the zest and the juice.

blueberries – I always encourage fresh blueberries for this recipe! If you have to you can use frozen, just brush off any ice crystals that may have formed before using them.

Drizzling strawberry coulis on french toast slice

this recipe’s must haves

You don’t need too many things to make this blueberry french toast casserole happen! First, you’ll need a large bowl from your set of mixing bowls and a whisk for the custard base.

Bring out a bread knife and cutting board to cut up the bread for the casserole.

I like to use my stand mixer to beat the cream cheese and sugar, but you can also use an electric hand mixer and a medium bowl.

Finally, you will need a 9×13-inch cake pan to assemble and bake the casserole in.

Overhead image of overnight french toast in pan

here’s how to make blueberry cream cheese french toast casserole

make custard base

To make the custard base, whisk together eggs, milk, cinnamon, lemon zest, lemon juice, and sugar until well-combined. Set aside.

beat cream cheese

Using a stand mixer or handheld electric mixer, beat cream cheese and confectioners sugar until creamy and smooth.

assemble and rest

Spray a 9×13-inch baking pan with nonstick cooking spray. Add half of the bread, top with dollops of half the cream cheese mixture, and top with half the blueberries. Finish layering the remaining bread, dollops of cream cheese, and blueberries.

Gently pour over the custard base, making sure the whole thing is evenly soaked.

Cover with plastic wrap and refrigerate at least 3 to 4 hours, overnight is best.

bake

When ready to bake, preheat oven to 350˚F.

Remove plastic wrap and place casserole in the oven. Bake to 45 to 55 minutes, until the top is golden brown and the casserole is set and no longer liquid.

Let rest for 10 minute before topping with powdered sugar, if using. Slice and serve with strawberry coulis.

Sprinkling powdered sugar on french toast casserole image

tips for success

optional topping. You don’t have to serve this casserole with the strawberry coulis, but I think it gives it an excellent flavor. Plus the coulis only takes 15 minutes to make – you can whip it up while the casserole bakes in the morning!

dairy-free. While I don’t recommend replacing the eggs in this recipe, you can use a non-dairy milk alternative. Just remember that some milks with specific flavors (like almond and coconut), will add that flavor to the casserole.

More French toast recipes to check out: Raspberry Chocolate Croissant French Toast | Chocolate Covered Strawberry Mascarpone Stuffed French Toast | Rhubarb Pear Overnight French Toast Casserole | Roasted Plum French Toast

Slice of red white and blue french toast casserole

what toppings can I use?

I love to use a light sprinkle of powdered sugar on top of this casserole and serve it with strawberry coulis. Not only does this give you a tangy contrast to the casserole, it also gives a little festive red, white, and blue combo for any upcoming holiday (July 4th, Memorial Day weekend, Labor Day weekend)!

You can also drizzle it with plenty of maple syrup!

why is my blueberry french toast casserole soggy?

If your casserole is soggy, it comes down to the bread. You likely cut the pieces of bread too thin so they couldn’t soak up all the moisture in the custard base.

is this casserole eggy?

While there are 8 eggs used in this recipe, the ratio of egg to milk is one that makes this casserole avoid that eggy flavor some french toast recipes can have. The result is a sweet custard that tastes closer to a bread pudding than something that reminds you of eggs!

Need some more inspiration for breakfast or brunch? Check out my breakfast recipes page!

Slices of red white and blue breakfast bake overnight recipe

what to serve with blueberry cream cheese french toast casserole

I love this recipe because it’s an entire breakfast in a pan! If you want to serve some things alongside it, I suggest keeping it simple. Stick to the basics of bacon, fresh fruit, and scrambled eggs! Of course, no brunch is complete without a cocktail, am I right? Here are some of my favorite morning drinks to wash it all down with:

You could also serve it with a glass of blueberry milk to really bring out those berry flavors for a non-alcoholic option.

I personally love to serve this recipe for brunch and breakfast gatherings, especially in the spring and summer! If you need more options to add to your breakfast or brunch spread, check out my easter breakfast ideas round up.

If you want to have a little sweet treat to send everyone home with, consider making a batch of these easy mini eggs cookies for Easter!

Looking for another breakfast casserole with a sweet twist? Try this cinnamon roll casserole!

how to store

This blueberry cream cheese french toast casserole will last stored in an airtight container in teh refrigerator for up to 4 days. When you are ready to warm the leftovers, you can do so in a baking dish at 350˚F until warmed through.

If you want to freeze this, you can do so unbaked or baked. To freeze unbaked, prepare the recipe in the pan, but instead of refrigerating it, freeze it (wrapped in two layers of plastic wrap and a layer of foil) for up to two months. Thaw overnight in the refrigerator and bake as instructed.

To freeze after baking, store portions in resealable bags or airtight freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating.

Spatula with slice of french toast on it

Finally, if you make this blueberry cream cheese french toast casserole, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

seasonal tip

Explore more seasonal cooking with my seasonal cooking guides! From what’s in season in April to a quick start seasonal cooking guide, you can find everything you need in my seasonal cooking section.

Image of blueberry french toast casserole in pan

Blueberry Cream Cheese French Toast Casserole

This combination of blueberries, cream cheese, cinnamon, and lemon is perfect for busy mornings!
4.8 from 69 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 55 minutes
Additional Time: 8 hours
Total Time: 9 hours 5 minutes

equipment

ingredients

  • 1 12-14 ounce loaf french bread or challah
  • 8 ounces block cream cheese softened to room temp
  • 2 Tbsp confectioners’ sugar
  • 8 large eggs
  • 2 1/4 cups whole milk
  • 2 1/2 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 2/3 cup packed light brown sugar
  • 1 cup fresh blueberries
  • Strawberry coulis for serving

instructions

  • Spray a 9×13-inch baking pan (or 3 to 4 qt baking dish) with nonstick spray. Set aside.
  • Cut bread into 1-inch cubes. Spread half of the cubes in the prepared baking pan.
  • In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat cream cheese and confectioners' sugar until completely smooth.
  • Drop half of the mixture in dollops evenly on top of the bread cubes in the prepared pan. Top this with half the blueberries. Add the rest of the bread cubes in a layer on top. Drop dollops of the remaining cream cheese mixture on top and top with remaining blueberries. Set aside.
  • In a large bowl, whisk together eggs, milk, vanilla extract, cinnamon, lemon zest, lemon juice, and brown sugar until completely combined and no lumps of sugar remain.
  • Pour the custard mixture over the bread evenly. Cover tightly with plastic wrap and place in the refrigerator for at least 3 to 4 hours, but overnight is best. You can leave it in the refrigerator for up to 24 hours.
  • When ready to bake, preheat oven to 350˚F. Remove plastic wrap and bake for 45 to 55 minutes, until golden brown and completely set.
  • Let rest for 10 minutes before serving with your preferred toppings.
Cuisine: American
Category: Breakfast

Strawberry Coulis

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Strawberry coulis is a simple, 4 ingredient sauce that is perfect for drizzling on ice cream, pancakes, cheesecake, waffles, and more! It’s the best way to make the most of fresh strawberries when they are in their peak season.

Strawberry coulis on a spoon with strawberries

about this strawberry coulis

I love a good strawberry coulis. There’s something about that tart and bright intense strawberry flavor that makes my mouth water just thinking about it!

Were you a fan of strawberry syrup when you were a kid? When I was young, I loved strawberry syrup whenever we went out for breakfast. It was my favorite sauce to reach for and it always went straight on my pancakes and waffles.

Of course, this strawberry coulis isn’t that same super sweet syrup. It’s about a million times better! The strawberry sauce it slightly thick, incredibly smooth, tart, tangy, and just the right touch of sweetness.

It’s a gorgeous pop of color on your favorite dessert (like a big ol’ slice of cheesecake!) or breakfast! You’ll love the intense fresh flavor and since it takes only 15 minutes to make, you will make it all summer long while strawberries are at their peak ripeness.

Strawberry coulis in a mason jar with strawberries

what is a coulis?

A coulis is a sauce! It’s a smooth, thinner sauce that’s made from vegetables or fruits that have been pureed. It’s smoother and thinner than a strawberry compote. Usually it’s used to drizzle over desserts, but it’s also great to drizzle over breakfast items like pancakes, waffles, and more! It’s vegan and also makes a fantastic gift.

ingredients

strawberries – you can use fresh or frozen strawberries for this recipe! If you are using frozen strawberries, be sure to thaw and drain them first so the sauce comes out to the right consistency.

lemon – you will only need one fresh lemon for this recipe. It calls for both the zest and the juice! Fresh lemon juice is definitely preferred for this recipe in particular. You could also use lime juice and lime zest for a different flavor profile.

sugar – I use granulated sugar in this recipe. You can honestly use whatever sugar you prefer, just note it will impact the flavor. Do not use a sweetener like Stevia or Truvia. You could also use honey or maple syrup, if preferred.

this recipe’s must haves

You only need a few simple tools for this recipe. First is a chef’s knife and a cutting board to prep the strawberries.

To prepare the sauce, you will need a saucepan. You can either use an immersion blender right in the saucepan, or pour the mixture into a high-powered blender like a Vitamix to blend.

Strain the sauce with a fine mesh sieve. It’s the best way to make sure the sauce comes out perfectly smooth.

here’s how to make this strawberry coulis recipe

simmer

Simmer strawberries, sugar, lemon juice, and lemon zest in a saucepan over medium heat. Let it simmer, stirring frequently, until the berries have softened. Do not let the mixture boil. This will take about 10 minutes.

Remove from heat.

blend

Use an immersion blender to high-speed blender to blend the sauce until pureed. You can also pour the mixture into a food processor, blending until smooth to make the thick sauce.

strain

Strain the mixture through a sieve to make it smooth. Refrigerate until ready to use.

Straining coulis in strainer image
Picture of coulis in a bowl

tips for success

use a fine mesh sieve. Using a fine mesh sieve will allow you to strain out the seeds so it’s perfectly smooth.

if it’s too thick. sometimes the coulis can come out a bit of thick if you simmer it too long accidentally! Fortunately, that’s an easy fix. Add 1 Tbsp water at a time until it is the desired consistency (do this after straining!).

make variations. You can use this basic recipe to make a raspberry coulis or blueberry coulis! Simply swap the strawberries for a different berry and proceed with the recipe as instructed.

Desserts to try this coulis on: Raspberry Lemon Ricotta Cheesecake | Smashed Mixed Berry Pavlova | Double Chocolate Chip Waffles | Raspberry Nutella Brie Waffle Sandwiches

Berry sauce in mason jar with spoon

can I freeze this strawberry coulis?

Yes! This sauce will last for up to 2 months in the freezer. Start by pouring the sauce into ice cube trays and freeze until solid. Pop them out and store in a sealable bag or container. Defrost as many as you would like in the fridge or on the counter.

can I use the strawberry coulis when it’s frozen?

Yes you can! I like to use the cubes to make frozen cocktails or smoothies.

Need some more inspiration for dessert? Check out my desserts recipe page!

Spoon pouring in sauce for strawberries

how to I use strawberry coulis?

I love a tasty strawberry coulis on so many different things! Here’s a list of my favorites to get you started:

  • cheescake
  • waffles (like our fluffy strawberry waffles!)
  • pancakes
  • crepes
  • ice cream
  • yogurt parfait
  • chocolate cake or victoria sponge cake
  • oatmeal
  • panna cotta
  • french toast
  • overnight oats
Overhead image of strawberry coulis in mason jar

how to store

This strawberry coulis will keep in the refrigerator for up to 4 days. Cool it down and store in an airtight container in the refrigerator. We like to store ours in mason jars. You can also make a double or triple batch and freeze the excess! Thaw in the refrigerator overnight.

To reheat, you can simply warm in the microwave or on the stove in a saucepan. However you can also serve this cold if you prefer! I personally like it both ways, depending on what I’m serving the coulis on.

seasonal tip

Want to know how to pick the freshest strawberries? Look for bright red berries that are plump and have fresh green leaves. Note that size doesn’t matter! I always look over the container from top and the bottom to make sure that there are no signs of mold.

Finally, if you make this easy strawberry coulis recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Strawberry coulis on a spoon with strawberries

Strawberry Coulis

Smooth and bright, you'll want to put this sauce on everything!
5 from 42 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

equipment

ingredients

  • 1 lb strawberries fresh or frozen*, green leaves removed
  • 1/2 cup granulated sugar
  • 1 Tbsp lemon juice
  • 1 1/2 tsp lemon zest

instructions

  • Cut the strawberries into quarters and place in a saucepan.
  • Add sugar, lemon juice, and lemon zest. Bring the mixture to a simmer over medium heat. Cook, stirring frequently, until the strawberries are softened. This will take about 10 minutes.
  • Use an immersion blender to puree the mixture. You can also pour it into a blender and blend until smooth.
  • Strain the mixture through a fine mesh sieve. Refrigerate until ready to use, or use immediately.

notes

*if using frozen, thaw and drain the berries before using them.
Cuisine: Summer
Category: Dessert

How to Make the Perfect Galette Dough

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When you learn how to make the perfect galette dough, you’ll be using it non-stop for both savory and sweet galette recipes! In this post, I’ll walk you through how to make this foolproof recipe and all my best tips and tricks.

Rolling out galette dough with rolling pin pcicture

about this galette dough

The first galette I made was back in the early days of the blog when I made this savory chicken caprese galette (please excuse the photos LOL). When I finally nailed the flaky crust to wrap around the filling, I put that recipe in my notebook and kept coming back to it.

Every galette that I’ve made since that day has been made with this galette dough.

Over the years I’ve gone from making it completely by hand to using a food processor to speed up the process a bit. Don’t worry, even if you don’t have a food processor, you can still make this pie dough! You’ll just get your hands a little dirty, and there’s nothing wrong with that, right?

This dough is probably my best achievement in the history of the blog, and I realized that I needed a post dedicated to just the dough. Once you have the dough, you can easily fill it with your favorite filling, whether you want to make savory galettes or sweet galettes.

To me, the galette is basically a “lazy pie”. It’s got all the buttery flaky goodness of a pie crust, but without all the work that goes into it! You don’t even need a pie pan to bake it and the more freeform it is, the better. It’s got that rustic quality that you just can’t resist!

Slices of brandy cherry galette image

what is a galette?

Unfamiliar with what a galette is? Basically, it’s pastry dough wrapped up around a filling, sweet or savory. There’s plenty of options to try (I’ll link all of my galette recipes below!), and I love how it can look rustic and beautiful, without the struggle of making it perfect. You can use regular tools and there’s no fancy technique to it! Use your favorite fruit like plums, raspberries, blackberries, and more.

ingredients

flour – for this galette dough, I use all-purpose flour for this recipe. If you prefer, you can also use whole wheat flour! You can also use a gluten-free 1:1 substitute flour (like Bob’s Red Mill). This recipe cannot be made with alternative flour like almond, rice, etc.

sugar – all you need is granulated white sugar. You will only use sugar if it’s for a sweet galette!

salt – use fine kosher salt when baking. Coarse or fleur de sel is best used as finishing salts when you are using it in baking!

butter – since you are adding salt to the dough already, you will use unsalted butter. If you only have salted, you can use it, but omit the salt from the recipe. You will also need a couple extra tablespoons melted for brushing the edges before baking.

ice water – make sure that it is ice water! The colder the better for the dough.

Flour and salt in food processor image

this recipe’s must haves

If you have a food processor, I highly recommend using it! I love how easily this foolproof dough comes together in it.

Instead of a food processor, you can also use a large bowl from a set of metal mixing bowls.

You’ll need a silicone brush for brushing the edges with butter before baking it.

When it comes to the baking, all you need is some parchment paper and a half sheet baking pan.

Galette dough in food processor picture

here’s how to make foolproof galette dough

pulse dry ingredients

In the bowl of a food processor, add flour, salt, and sugar (if using for a sweet galette). Pulse a few times to mix.

add butter

Add in chilled cubed butter and pulse about 8 to 10 times until the mixture resembles coarse crumbs. The butter should be in pea-size pieces.

finish dough

Turn the machine on and add in water, one tablespoon at a time. The dough should come together to form a ball. Turn out on a clean work surface and form into a disk.

Galette dough wrapped in plastic wrap image

chill and roll

Wrap tightly in plastic and place in the fridge for at least 30 minutes.

Roll out the chilled dough into a 14-inch round on a floured surface. Transfer the dough to a baking sheet lined with a sheet of parchment paper.

bake

Add your filling to the center of the dough, leaving a 1 to 2-inch edge of dough all the way around!

Fold the edges up around the filling, pleating the dough in evenly spaced folds. Seal the folds as you work all the way around. Don’t worry about it being perfect, it is supposed to be free-form!

Brush the edges with melted butter. If you are making a sweet galette, sprinkle the edges with turbinado sugar. Bake for 35 to 45 minutes until the dough turns a light golden brown.

Cool for about 15 minutes before slicing. If you made a sweet pie, serve with a scoop of vanilla ice cream.

tips for success

temperature is important. As it is anytime you are working with pastry dough, you want to make sure it is cold. Your butter should be chilled, so I will cube it and place it in the fridge until I’m ready to add it. The warmer the dough gets the harder it is to work with (and that’s why we chill it for at least 30 minutes!).

chill the dough. Don’t skip chilling the dough! It’s a crucial step to getting the perfect dough for this recipe. Be sure to let it chill for at least 30 minutes.

More tasty galettes to try: Brandy Cherry Galette | Raspberry Blueberry and Strawberry Galette | Bourbon Caramel Apple Galette | Whole Wheat Asiago Sweet Potato Galette

Overhead image of blueberry galette

can I make the dough ahead of time?

Yes! Raw dough that’s in a wrapped disk can be kept in the fridge overnight, if you like.

Also, you can easily freeze the dough. Wrap it in plastic wrap tightly before placing in the freeze. Dough can be frozen for up to one month. When ready to use, let it thaw at room temperature pliable.

is galette and pie crust the same?

No, galette dough is different from pie crust because it is baked on a sheet pan instead of in a pie plate. It’s a lot easier to make and really saves you the headache of a traditional pie crust.

Need some more inspiration for dessert? Check out my desserts recipe page!

Rolling pin with pastry dough picture

how to I use galette dough?

There are SO many ways to use galette dough, so I’ve rounded up all of my recipes that are living on the blog for you to try out:

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everyday seasonal cookbook

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Galette dough rolled out with rolling pin image

The Perfect Galette Dough

Buttery and flaky, this foolproof dough is a must for every galette you make!
5 from 2 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 1 galette

equipment

ingredients

  • 1 1/2 cups flour
  • 1 1/2 tsp sugar for sweet galettes only, omit for savory
  • 1/4 tsp salt
  • 8 Tbsp cold unsalted butter cubed into 1/2” pieces
  • 1/3 cup ice water
  • 2 Tbsp melted butter
  • Turbinado or raw sugar for sweet galettes only, omit for savory

instructions

  • Add flour, sugar, and salt to the bowl of a food processor.* Pulse a few times to mix. Add butter cubes and pulse about 8 to 10 times until the mixture resembles coarse crumbs.
  • Turn the machine on and add in water, one tablespoon at a time. The dough should come together and form a ball. Dump out the dough onto a clean work surface and form into a 4-inch disk.
  • Cover with plastic wrap tightly and chill in the fridge for at least 30 minutes, up to overnight.
  • When ready to bake, preheat the oven to 375˚F. Line a baking sheet with parchment paper and set aside.
  • Roll out galette dough into a 14-inch round. Add filling to the center, spreading it out but leaving a border of about 1 to 2 inches.
  • Fold up the dough around the filling, pleating the dough evenly. Be sure to press the folds together well to seal. Brush the edges with melted butter and sprinkle with raw sugar.
  • Bake for 35 to 45 minutes, until the edges are golden brown. Cool for about 15 minutes.

notes

*In a large bowl, mix together flour, sugar and salt. Using your hands, mix in half of the butter, squeezing the cubes between your fingers, until the mixture resembles a coarse meal. Add in the remaining butter, squeezing the cubes between your fingers once again, until the largest pieces of butter are approximately the size of a pea.Drizzle water over the dough and bring together, kneading 3 to 4 times. Note: you may not need to use all the water depending on where you live so use a little at a time until it comes together.Flatten the dough into a disk, wrap tightly in plastic wrap and cool in the refrigerator for 30 minutes.
Cuisine: Baking
Category: Dessert

Blueberry Galette with Thyme Honey

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A Blueberry Galette is a classic summer dessert that’s easy to make and bursting with flavor! As I like to say, it’s my “lazy pie”. With a drizzle of thyme honey, this dessert is one that everyone will devour.

Easy blueberry pie with ice cream image

about this blueberry galette

Who else loves blueberry pie?!

Pie is one of my favorite desserts, and I’m always looking forward to summer when the shelves are bursting with ripe berries, cherries, and more fruits to throw into pies.

However, I always seem to struggle with the traditional “pie”. For some reason, I tend to end up with a soggy bottom or I have to spend a LOT of time pulling together a crust that’ll come out perfectly.

Instead of making a true “pie”, I make galettes!

If you love blueberries, don’t forget to make these blueberry cookies too.

what is a galette?

A galette is pastry dough wrapped around your favorite filling! Usually it’s fresh fruit, but I sure love all the different options you can try (I’ve listed some other recipes to save for later if you are interested!).

The thing that I love about galettes is that they are free form and very rustic. This means that it doesn’t take a lot of effort to make them and they aren’t meant to look PERFECT. You can use regular tools and there’s no fancy technique to it!

Sliced blueberry galette image overhead with ice cream

ingredients

blueberries – be sure to use fresh blueberries for this pie! The sweetest ones are in July (a note on that above the recipe card below), but they are in season all summer long.

flour – all you need is all-purpose flour for this recipe. You can also use a gluten-free 1:1 substitute flour (like Bob’s Red Mill).

sugar – all you need is granulated white sugar.

salt – I like to use fine kosher salt when baking. Coarse or fleur de sel is best used as finishing salts when you are using it in baking!

butter – Reach for unsalted butter and not the salted butter for this recipe. The salt will overpower the flavor and you don’t want a salty dough!

cornstarch – this is used as a thickening agent for the filling.

lemon juice – I recommend using fresh lemon juice for this recipe! However, if you need to use bottled, you can.

thyme – fresh thyme is ideal to make the thyme honey for this recipe. Dried thyme will not work.

honey – use your favorite brand of honey! I love clover honey (more common), but you could also use orange blossom honey for an added floral element.

Image of blueberry galette with ice cream

this recipe’s must haves

For the galette dough, you just need a food processor! I love how easily this foolproof dough comes together in it.

To make the filling, I use a wooden spoon and one of my large bowls from my set of metal mixing bowls.

When it comes to baking, all you need is some parchment paper and a half sheet baking pan.

baking favorites

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Eating blueberry galette image with ice cream

here’s how to make a blueberry galette

make thyme honey

Add thyme sprigs and honey to a mason jar. Stir to coat and remove any air bubbles. Close and leave in a warm place.

make dough

Add flour and salt to the bowl of a food processor. Pulse a few times to mix. Add in cold butter and pulse about 8 to 10 times until the mixture resembles coarse crumbs.

Turn the machine on and add in water, one tablespoon at a time. The dough should come together to form a ball. Turn out on a clean work surface and form into a disk. Wrap tightly in plastic and place in the fridge for at least 30 minutes.

Galette dough in food processor image
Galette dough wrapped in plastic wrap image
Rolling out galette dough with rolling pin pcicture
Blueberry pie filling in bowl picture

make filling

Add 1/2 cup blueberries to a large bowl and crush with the back of a fork. Add in remaining blueberries, sugar, cornstarch, salt, and lemon juice. Stir to combine and set aside.

assemble and bake

Roll out the chilled dough into a 14-inch round. Transfer the dough to a baking sheet lined with parchment paper.

Add the blueberry filling to the center of the dough, leaving a 1 to 2-inch edge of dough all the way around!

Fold the edges up around the filling, pleating the dough in evenly spaced folds. Seal the folds as you work all the way around.

Brush the edges with melted butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes until the dough turns a light golden brown.

Cool for about 15 minutes before drizzling with thyme honey, slicing, and serving.

Blueberry galette unbaked image on pan

tips for success

use fresh fruit. Using frozen blueberries will not work for this recipe! Frozen blueberries end up releasing too much juice when baked, and you’ll end up with a soggy galette.

chill the dough. Don’t skip chilling the dough! It’s a crucial step to getting the perfect dough for this recipe. Be sure to let it chill for at least 30 minutes.

More tasty galettes to try: Brandy Cherry Galette | Raspberry Blueberry and Strawberry Galette | Bourbon Caramel Apple Galette | Whole Wheat Asiago Sweet Potato Galette

Sliced blueberry galette image overhead with ice cream

can I make the dough ahead of time?

Yes! You can leave the raw dough in a wrapped disk in the fridge overnight if you would like.

The dough can also be frozen! Wrap it tightly in plastic wrap and freeze for up to one month.

can I use frozen blueberries?

For this recipe, frozen blueberries are not recommended. The berries tend to release a lot more juice when they are frozen and then baked. That’ll leave you will a soggy galette!

is galette and pie crust the same?

No, galette dough is different from pie crust because it is baked on a sheet pan instead of in a pie plate. It’s a lot easier to make and really saves you the headache of a traditional pie crust.

Need some more inspiration for dessert? Check out my desserts recipe page!

Easy blueberry pie with ice cream image

what to serve with a blueberry galette?

I’m not very into a lot of frills when pairing anything with this galette. For me, a scoop of vanilla ice cream is the ideal pairing! However, if you need some ideas for mains to serve before this galette, here are some of my personal summer favorites:

how to store

If you have leftovers, I like to wrap mine in foil and refrigerate overnight. You can re-warm it in the oven set to 325˚F until warmed through (about 10 min).

I have also found this galette does just fine when reheated in the microwave! For one slice on a microwave-safe plate, it takes about 20 to 30 seconds.

Finally, if you make this blueberry galette recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

seasonal tip

Blueberries are sweetest in July! It’s the peak season so it’s a great time to make this galette, but also to freeze blueberries at their peak for use during the cold winter months.

Overhead image of blueberry galette

blueberry galette with thyme honey

Celebrate all the flavor of blueberries with this easy galette!
5 from 44 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 6

ingredients

thyme honey
  • 8 sprigs of fresh thyme
  • 1/2 cup raw honey
crust
  • 1 1/2 cups flour
  • 1 1/2 tsp sugar
  • 1/4 tsp salt
  • 8 Tbsp cold unsalted butter cubed into 1/2” pieces
  • 1/3 cup ice water
filling
  • 3 cups fresh blueberries divided
  • 2/3 cup sugar
  • 2 Tbsp cornstarch
  • 1/8 tsp salt
  • 1 tsp lemon juice
  • 2 Tbsp melted unsalted butter
  • Turbinado or raw sugar

instructions

  • In a small mason jar, combine thyme and honey. Stir to coat and remove any air bubbles. Cover and set in a warm place.
  • To make the galette dough, add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to mix. Add butter cubes and pulse about 8 to 10 times until the mixture resembles coarse crumbs.
  • Turn the machine on and add in water, one tablespoon at a time. The dough should come together and form a ball. Dump out the dough onto a clean work surface and form into a 4-inch disk. Cover with plastic wrap tightly and chill in the fridge for at least 30 minutes, up to overnight.
  • When ready to bake, preheat the oven to 375˚F. Line a baking sheet with parchment paper and set aside.
  • To make the filing, place 1/2 cup blueberries in a large bowl. Mash them with the back of a fork. Add remaining blueberries, sugar, cornstarch, salt, and lemon juice. Stir to combined.
  • Roll out galette dough into a 14-inch round. Add filling to the center, spreading it out but leaving a border of about 1 to 2 inches.
  • Fold up the dough around the filling, pleating the dough evenly. Be sure to press the folds together well to seal. Brush the edges with melted butter and sprinkle with raw sugar.
  • Bake for 35 to 45 minutes, until the edges are golden brown. Cook for about 15 minutes before drizzling with thyme honey and slicing to serve.

nutrition

Calories: 510kcal | Carbohydrates: 84g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 152mg | Potassium: 120mg | Fiber: 3g | Sugar: 54g | Vitamin A: 686IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 2mg
Calories: 510kcal
Cuisine: American
Category: Dessert

Bourbon Manhattan

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A Bourbon Manhattan is the best manhattan recipe you’ll find. Instead of using rye whiskey, I reach for the bourbon to pair with the sweet vermouth and bitters. Serve it in a chilled coupe glass for that final gorgeous touch. Makes 1 cocktail.

Adding a cherry garnish to a coupe glass

about this bourbon manhattan

If you are familiar with a classic manhattan cocktail, you know that it is traditionally made with rye whiskey. This classic cocktail was screaming for a change in my mind, so I switched the rye out in favor of bourbon.

I am a big bourbon fan as many of you know. Lately, I’ve been feeling a bit overwhelmed and too busy to try to schedule a night out at a fancy bar downtown.

Having a toddler is all-consuming, especially during developmental shifts, and I am just exhausted.

So while we were at IKEA weeks ago, I happened upon these gorgeous coupe glasses that you see pictured here. Immediately I had to have them, and immediately I knew I wanted to make my favorite cocktail – a bourbon manhattan.

I was trying to find my usual measurements (i.e searching my own blog), when I realized I never popped this treasured cocktail on the blog! Well, that just won’t do, so here we are, giving it a permanent place in the recipe index.

Overhead image of bourbon manhattans in coupe glasses

ingredients

bourbon – bourbon is the obvious choice for this cocktail! I like to select a nice mid-price range option like Bulleit or Woodford Reserve. However you can also use rye whiskey if you prefer.

sweet vermouth – for a manhattan, I like to select a higher-end option like Carpano Antica Formula Vermouth because the flavor is truly unmatched. You can also select a middle-of-the-road brand like Martini & Rossi or Dolin if you prefer.

angostura bitters – a must-have for any home bar! It’s essential in so many cocktails, so if you don’t already have it, go get it.

this recipe’s must haves

Such a simple recipe requires only the simplest of tools. I use a mixing glass and stirring spoon to bring the cocktail together.

You will also need a cocktail strained and coupe glasses to serve the cocktail.

barware must-haves

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Cocktail in coupe glass with luxardo cherries

here’s how to make a bourbon manhattan

stir

Before you start, fill a coupe glass with ice and set aside.

In a mixing glass filled halfway with ice, add bourbon, sweet vermouth, and bitters. Stir well until chilled through.

strain

Dump the ice out of the coupe glass.

Strain the cocktail into the chilled glass. Garnish with luxardo cherries. Serve immediately.

tips for success

use a nice bourbon. Since this cocktail is only three ingredients total, I highly recommend using a nicer bourbon. The flavor will really come through in each sip!

use a nice sweet vermouth. Just like with the bourbon, the sweet vermouth stands out in this cocktail! Go for something better than the cheap stuff.

get the good cherries. Luxardo cherries are the BEST. It’s one of the top reasons I’ll order it whenever I head to a nice cocktail bar. Don’t use maraschino cherries. They are just way too sweet and not nearly indulgent enough!

More refreshing bourbon cocktails to sip on: Bourbon Sidecar | Bourbon Sazerac | Apple Bourbon Smash | Cherry Bourbon Sour | Paper Plane Cocktail

Photo of bourbon manhattan cocktails

what bourbon is best in a manhattan?

There are so many options when it comes to a great bourbon. If you are a true bourbon lover, I like to have two options – a mixing bourbon and a splurge bourbon (for this cocktail, I like to use the splurge!).

For a mixing bourbon, I recommend Bulleit or Woodford Reserve.

For more of a splurge, I recommend Four Roses Single Barrel or Henry McKenna Single Barrel.

what is the difference between a manhattan and an old fashioned?

A Manhattan is traditionally made with rye whiskey and uses sweet vermouth instead of sugar. An old fashioned, on the other hand, is made with whiskey (bourbon or rye), bitters, and sugar.

If you need a couple yummy old fashioned cocktails, I really enjoy this earl grey old fashioned or this strawberry rhubarb old fashioned.

Need some more inspiration for cocktails? Check out my cocktail recipes page!

Overhead image of coupe glass with manhattan cocktail

what to serve with a bourbon manhattan?

I love to serve a bourbon manhattan with a variety of dishes, because it tends to go with almost everything! Of course, in my brain, I am always thinking about cocktail hour and that means appetizers to me. Here’s some of my favorite appetizers to pair with this strong cocktail:

Hand holding coupe glass overhead image
Adding a cherry garnish to a coupe glass

Bourbon Manhattan

Smooth and strong, this classic cocktail is made with a twist!
5 from 2 votes
Print Pin
Prep Time: 5 minutes
Total Time: 5 minutes

equipment

ingredients

  • 2 oz bourbon whiskey
  • 1 oz sweet vermouth
  • 2 to 3 dashes Angostura bitters
  • Garnish: luxardo cherries

instructions

  • Fill a mixing glass halfway with ice.
  • Add bourbon, sweet vermouth, and bitters. Stir until the cocktail is well-chilled.
  • Strain into a chilled coupe glass.
  • Garnish with a luxardo cherry and serve.
Cuisine: American
Category: Booze

Salsa Jalapeño Crunch Burger

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A Salsa Jalapeño Crunch Burger is an easy way to upgrade your burger game! Using leftover salsa, jalapeños, and crunchy fried onions, these burgers are full of a variety of textures and flavors.

Photo of a Salsa Jalapeño Crunch Burger

about this salsa jalapeño crunch burger

When I whipped up the homemade chunky salsa that I shared the other week, we ended up having some leftover that I wasn’t sure what to do with.

I’ve been deep in a grilling mode with clients lately, so I thought putting it on a burger would be a pretty good idea.

pretty good? actually, it’s EPIC.

Instead of a plain ol’ burger patty, I loaded these bad boys up with onion, jalapeño, and a few spices to make it stand out. Topped off with cheese, creamy avocado, and crunchy fried onions, it has plenty of textures to keep your mouth watering for the next flavor-packed bite!

It’s the easiest way to use up some leftover salsa, but more importantly, these are the salsa burgers to really wow your friends and family with! They’ll feel like they just sat down to a $20+ burger downtown!

Picture of a salsa burger with jalapeno

ingredients

ground beef – I like to use 80/20 lean ground beef for these burgers. You want to use a ground beef with a decent percentage of fat so they are juicy and flavorful.

onion – yellow onion provides a lovely flavor, and I think it’s a lot less sharp than white onion.

jalapeño – I personally like to use two but you can also use three if you prefer! I don’t remove the seeds because they help bring the heat. Simply wash and slice them up. If you prefer to remove the seeds, I have a full guide on how to seed a jalapeño.

spices – I used a combination of chili powder, cayenne pepper, salt, and pepper in the patties.

avocado – the creamy avocado gives a lovely cooling element to the spicy burgers, a nice contrast to the crunch in there as well!

lime juice – I like to mix in lime juice into my avocado to give it a little burst of citrus!

cheese – pepper jack cheese is my go-to for these burgers and it goes great with the flavors in the burger and the salsa! You could also opt for a mild provolone if you prefer to make the whole burger a bit less spicy.

buns – brioche buns are the ones I reach for whenever I’m serving up a burger! I highly recommend it over the standard hamburger bun.

salsa – I personally love to use this chunky salsa because it’s packed with flavor! You can use whatever salsa you like, but I recommend making sure that it’s chunky. The restaurant style thin salsas won’t pile up on the burger in the right way! Be sure to check out my guide to the best tomatoes for salsa to make the best homemade salsa possible.

fried onions – these provide the crunch on top! I love having plenty of them so everyone can load up on them as they please.

Photo of salsa burger on cutting board

this recipe’s must haves

To cut up all the veggies, you will need a chef’s knife and a cutting board.

You’ll need a couple bowls from your metal mixing bowls set to make the burger patties and avocado mixture.

My favorite grill is a Traeger grill because I can grill and smoke in it! I used Traeger grill signature pellets, but you can use any flavor you like.

grilling faves

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Grilling burgers on the grill picture
Bun with mashed avocado on top picture
Burger with cheese on bun picture
Burger with salsa and fried onions picture

here’s how to make a salsa jalapeño crunch burger

make the patties

Mix together ground beef, onion, jalapeño, chili powder, cayenne pepper, salt, and black pepper in a bowl. I like to use my hands to make sure the mixture really comes together.

Divide the mixture into four and form into patties. Make sure to make a dimple in the center of each patty so it holds its shape. Set aside.

grill

Over high heat, cook patties to desired temperature, about 2 to 3 minutes per side for medium rare.

In the last minute of cooking, top each patty with a slice of pepper jack cheese. Close the lid until the cheese melts.

assemble

Mash up the avocado in a small bowl and stir in lime juice. Season with salt and pepper to taste!

Divide the mashed avocado between the bottom halves of the buns. Place the cooked patties on top.

Top the burgers with salsa and fried onions. Serve immediately.

Don’t like it too spicy? Skip the cayenne pepper in the burger patties to bring down the overall heat a little bit.

Side picture of Salsa Jalapeño Crunch Burger on a butcher's block with bowls

tips for success

homemade salsa makes the difference. Making your salsa from scratch not only saves you money, it brings a ton of flavor to the party! You can play around with your favorite salsas to find the one you like best on this burger.

don’t overwork the meat. The less you handle the meat the better! Mix it just enough to incorporate the ingredients and then gently form the patties.

More yummy burgers to bite into: French Onion Burger | Miso Glazed Sriracha Burgers | Southwestern Guacamole Burger | Big ‘n Smoky Five Alarm Burger

Image of salsa burger on block with avocado and salsa

is salsa good on hamburgers?

Of course it is! The zesty salsa on top of a juicy burger will have you instantly falling in love with this flavor combination.

how do I prep the jalapeños?

If you are unfamiliar with prepping jalapeños, start by halving the peppers and removing the seeds. Dice the jalapeño as finely as you can. Be sure to wash your hands before moving onto any next steps!

Need some more inspiration for sandwiches? Check out my sandwiches recipe page!

what to serve with a salsa jalapeño crunch burger?

These tasty burgers go with so many different things! They are perfect for your classic backyard BBQ sides, or change things up with something bold and new.

If you are looking for another burger to chow down on, this pulled pork burger is a must-make.

Photo of a burger with salsa and onions

how to store a grilled burger

If you don’t use up all your burgers, you can store them in the fridge in an airtight container for up to four days! I recommend storing the patties separate from anything else so that they stay as fresh as possible. Then you can store all the elements separately and assemble when you are ready to reheat.

To reheat the burgers, preheat your oven to 400˚F and place on a metal rack inside a baking sheet. Heat for a few minutes, flip and let warm up another 2 minutes, depending on the thickness it may need more time.

Photo of salsa burger on cutting board

Salsa Jalapeño Crunch Burger

This spicy and juicy burger has layers of flavors and textures you can't resist!
5 from 47 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

equipment

ingredients

  • 1 1/3 lb ground beef
  • 1/2 yellow onion finely diced
  • 1 jalapeno finely diced
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 avocado mashed
  • Juice from 1 lime
  • Salt and pepper
  • 4 slices pepper jack cheese
  • 4 hamburger buns toasted
  • 1 to 1 1/2 cups fresh chunky salsa
  • 1 cup fried onions

instructions

  • Preheat your grill to medium-high heat.
  • In a medium bowl, mix together ground beef, onion, jalapeño, chili powder, cayenne pepper, salt, and black pepper.
  • Split the mixture in four and form four patties. Set aside.
  • In a small bowl, stir together avocado and lime juice. Season with salt and pepper to taste. Set aside.
  • Once the grill is hot, cook patties to desired temperature, about 2 to 3 minutes per side for medium rare. In the last minute of cooking, top each patty with a slice of pepper jack cheese and close lid until cheese melts.
  • Divide the mashed avocado between the bottom halves of the four buns. Place the cooked patties on top of the mashed avocado.
  • Top the burgers with salsa and fried onions. Finish with the top halves of the buns. Serve immediately.
Cuisine: American
Category: Meat

Spicy Infused Mezcal

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Spicy Infused Mezcal is the ultimate smoky, fiery combination for your bar cart. The kick of fresh jalapeño peppers and serrano peppers give all your cocktails a twist that is totally unforgettable. Try it in your favorite margarita, paloma, and any other classic cocktail you can think of. Makes 1 1/2 cups.

Jalapeno infused tequila image

about this spicy infused mezcal

I personally love to infuse booze because it’s an easy way to amp up your favorite liquor! There are so many options, from fruity to spicy to nutty.

The first time I tried infused liquor was at this quirky bar a handful of years back. They had GIANT jugs of liquor infusing all over their shelves. There were so many crazy combinations, and all of them you could try straight or in any of their classic cocktails.

I even remember them having Star Wars playing on the TVs as I sat nervously waiting for a first date (that went terribly, by the way lol).

Anyway, the big jugs of infusions still linger in my memory as goals for a true home bar. When I figured out how to make them at home, it has become a staple on our bar cart ever since. It’s a great way to incorporate seasonal flavors throughout the year too!

Jalapenos and serranos in mezcal in jar

so… what is a mezcal infusion?

A mezcal infusion is when you add flavor to your mezcal (a liquor made from agave). You can go fruity, spicy, or nutty with your flavor profile! Here, I go for spicy because the fresh peppers are a natural pairing for the smoky flavors in the booze.

ingredients

jalapeño pepper – I personally like to use two but you can also use three if you prefer! I don’t remove the seeds because they help bring the heat. Simply wash and slice them up.

serrano pepper – I use two for this recipe, but feel free to use one or three depending on your heat preference. Again, no need to remove the seeds. Just wash and slice.

mezcal – Use a mid-range price point option like Montelobos Espadin on the lower end and Mezcal Vago Elote on the higher end of the range. For something really nice that’s sippable straight up, try Del Maguey Tobala.

Overhead image of spicy infused mezcal

this recipe’s must haves

Slice the peppers with a chef’s knife and a cutting board.

For this recipe, I like to just use a mason jar to infuse the mezcal.

Finally, you’ll need a fine mesh strainer to strain the mixture. I like to use fine mesh because the seeds won’t get through to the liquid when you strain out the peppers!

here’s how to make spicy infused mezcal

slice

Slice up all the peppers. If you like your booze extra spicy, I recommend using the higher end of the range you see noted in the recipe. For a little less spicy (but still spicy!), use the lower end of the range recommended in the recipe.

infuse

Combine the sliced peppers and mezcal in an airtight container like a mason jar. Infuse overnight and then taste. I recommend tasting every 12 hours because this mezcal gets spicy fast. Continue to infuse and check the flavor until you are happy with it!

strain

Strain out the peppers and store the infused mezcal in an airtight container (I just use the same mason jar, rinsing out any seeds that might have gotten stuck on the bottom). Store in a cool place!

Pro Tip! Experiment with different peppers for different flavors! You can swap out either the jalapeño or serrano for habanero, poblano, or any other spicy pepper you like. It’s a fun way to make this infusion your own!

Side photo of a jar filled with spicy mezcal

tips for success

check it often. Peppers are STRONG and they can impart their spicy flavor very quickly. I recommend checking the flavor every 12 hours to make sure you strain it out at the right time.

use fresh ingredients. Use all fresh ingredients! This is the best way to get the most flavor into your mezcal versus canned jalapeños or serranos.

More tasty mezcal cocktails to sip on: Mezcal Paloma Punch | Clementine Mezcal Margarita | Smoky Mezcal Cider Cocktail | Spicy Mezcal Mule

Mezcal infused with peppers in a jar picture

can I use tequila instead of mezcal?

Definitely! I personally like the smoky flavor of the mezcal with the spicy kick of the peppers, but tequila is a lovely pairing as well. You can also opt to use vodka if you prefer!

can I use other peppers?

Yes! You can swap out the jalapeño or serrano peppers for any other peppers you like. Habanero, poblano, hatch green chiles, and more are so fun to try!

how can I use this spicy infused mezcal?

I find mezcal to be super versatile. Not only can you use it in place of tequila in your palomas or margaritas, you can also use it in place of some classic cocktails. I love it in this spicy mezcal old fashioned!

Here are some more of my favorite classics to try this spicy infused mezcal in:

  • Old Fashioned
  • Moscow Mule
  • Negroni
  • Mojito
  • Mint Julep

Need some more inspiration for cocktail hour? Check out my booze recipes page!

Mezcal infusion photo after 12 hours

what to serve with spicy infused mezcal?

I mentioned cocktails above, but you can also sip on this infused mezcal if you use a mezcal that you enjoy to drink straight up. If you are planning to drink it straight, or to make it in a cocktail, here’s some of my favorite food recipes to enjoy with it:

  • For a group of people, I like to serve up some easy appetizers like chunky salsa that can be made ahead of time, or avocado bruschetta that’s perfect for cooling off the heat in the drinks.
  • When pairing this mezcal with dinner, creamy and crunchy fried avocado tacos are soooo good with a spicy cocktail. If you’d like a meaty option, grilled blackberry steak tacos are fun and vibrant with a fruity twist!

how to store

To infuse the mezcal, you’ll need to store it in a cool, dark place for about 24 hours. This is how long I let mine go without getting TOO spicy. I recommend checking it every 12 hours until you get the flavor you like best. You can infuse it up to 5 days if you choose.

Once you strain the mixture, store it in a cool place for up to 1 year!

Infused mezcal with peppers in a jar image
Jalapeno infused tequila image

Spicy Infused Mezcal

Fresh peppers give smoky mezcal a spicy kick!
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Prep Time: 5 minutes
Additional Time: 12 hours
Total Time: 12 hours 5 minutes

equipment

ingredients

  • 2-3 jalapeño Peppers
  • 2-3 serrano Peppers
  • 1 1/2 cups mezcal

instructions

  • Slice peppers into thin slices and add to an airtight container.
  • Pour in mezcal and seal. Shake and set aside in a cool, dark place.
  • Infuse overnight and taste. Continue to infuse, as desired, checking the taste every 12 hours or so.
  • When you like the flavor, strain out the pepper slices and seeds. Add infused mezcal to an airtight container and store for up to 1 year.
Cuisine: Mexican
Category: Booze

Chunky Salsa

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Chunky Salsa is perfect for serving at parties and gatherings of all sizes (or for a casual weeknight snack)! There’s nothing that beats the flavor of fresh homemade salsa, so skip the store bought stuff. It’s very easy to make and the longer you let it sit, the better it ends up tasting.

Chips and dip with spoon in bowl

Ok, so I think I might have made the best chunky salsa EVER.

I know everyone has their salsa favorites, whether it’s homemade, store bought, or from Chipotle (hey, no judgements here!). BUT, this chunky bowl of goodness is packed with so much flavor, I bet you won’t be able to stop eating it once you taste that first scoop.

Personally, I’ve never been the biggest fan of restaurant-style salsa that’s really smooth and thin. I like my salsa to have some texture to it. Plus, it’s a whole lot easier to load up a chip with a chunkier salsa than a super thin one.

Bowl of tomatoes jalapenos onion and cilantro

We’ve been going to the farmer’s market almost every weekend again, and seeing all that fresh produce made me think of how many store bought things I’ve been buying instead of making at home.

Given how much salsa I eat on a weekly basis, I discovered it’s not only better tasting but it’s also cheaper to make it myself. The whole recipe takes about 5 to 10 minutes prep time (all depends on how fast you can chop and dice!). Grab the tortilla chips and get to dipping already!

If you want to add another salsa to the spread, I recommend going with a fruity one like this mango strawberry salsa!

So let’s talk about the main culprits in this killer recipe…

Fresh tomato salsa in bowl with spoon

ingredients

tomatoes – I recommend using six medium fresh tomatoes for this recipe. Beefsteak tomatoes are the ones I gravitate to, but you can also use heirloom tomatoes or tomatoes on the vine. If you do use heirloom, I recommend using three total since they are so much bigger. You could also use smaller plum tomatoes, but I would avoid roma tomatoes as they don’t have as much flavor.

Be sure to check out my guide to the best tomatoes for salsa when you are selecting your tomatoes for this recipe!

onion – For this recipe, I like to use one white medium onion. The bite and flavor lends itself really well to this recipe. You can also use yellow or red onion if you prefer!

jalapeños – I halved the peppers and scooped out the seeds before adding dicing them for the recipe. You can also cut down to one jalapeno pepper to reduce the heat if you are sensitive to it. Be sure to wash your hands well afterwards – you don’t want to accidentally touch your eye with jalapeño on your hands!

garlic – there’s a jar of this minced garlic living in my fridge at all times! No smelly hands, no peeling garlic. The best shortcut to pay for in my book.

cilantro – use fresh cilantro instead of dried here!

green chiles – I love the subtle heat from the green chiles in this salsa! I buy mine in 4oz cans – they are great to have in the pantry for this salsa, soups, and so many other recipes.

lime juice – Fresh lime juice is always better than store bought! If you have to, you can definitely use store bought.

seasoning – This recipe calls for a simple combination of spices including chili powder, ground cumin, salt and pepper.

this recipe’s must haves

The most important tool for this recipe is a chef’s knife! There’s nothing like having a quality knife, trust me. It makes all the difference! No need for a food processor or blender – we want to keep the ingredients chunky after all.

You will also need a cutting board and a large bowl (I use one of my metal mixing bowls) to make the salsa.

here’s how to make chunky salsa

chop

Prepare all your ingredients! Chop the tomatoes (I don’t seed them because I like the juices to incorporate into the salsa), dice the onion and jalapeños, mince your garlic (if you didn’t buy it pre-minced like I did, haha!), and chop the cilantro.

stir

Add all of the ingredients for the salsa together in a bowl. Stir to combine. Be sure to taste it and add additional salt and pepper, if desired.

chill

Cover and chill in the refrigerator for 2 hours before serving. The longer it sits, the better it tastes!

Overhead image of chunky salsa in a bowl

tips for success

let it chill. Be sure to let it chill for a couple of hours before serving! While it’s great initially (trust me, I ate several chips loaded with it as soon as I made it!), it tastes even BETTER if you let it sit for a couple of hours.

use fresh ingredients. Use all fresh ingredients wherever you can. From the vegetables to lime juice to cilantro, the fresh ingredients will give this salsa the best possible flavor.

make it spicy. If you like your salsa spicy, I recommend leaving in the seeds when you dice your jalapeño. That will give it a nice level of spice. If you don’t want to add in the seeds, you can add a pinch or two of red pepper flakes!

More tasty recipes to dip into: Chipotle Chili Cheese Dip | Citrus Guacamole | Skillet Southwestern BBQ Dip | Avocado Ricotta Tomato Pesto Layer Dip

Spoon in bowl of salsa with chips

what is the difference between restaurant style salsa and chunky salsa?

Restaurant style salsa has a thinner consistency because the ingredients are finely minced! It’s a smoother salsa, unlike this chunky salsa. Chunky salsa has less liquid and the ingredients are chopped or diced versus minced.

how can I use this chunky salsa?

There are so many ways to use this salsa if you have any leftover! Of course it’s delicious on savory shredded beef tacos, easy crispy chicken tacos, and carne asada beef nachos, but here’s some other fun ideas:

  • Eggs – add in a spoonful or two to your morning scrambled eggs. You can also incorporate it an omelet or a breakfast burrito.
  • Meat/Poultry – Top off your favorite grilled meat with salsa, sour cream, and a sprinkle of cilantro.
  • Rice – Stir salsa into your rice for a new side dish that goes well with Tex Mex and Mexican favorites like enchiladas.
  • Burgers/Hot Dogs – Salsa is a killer topping for burgers and hot dogs!

Need some more inspiration for appetizer? Check out my appetizer recipes page!

Picture of homemade chunky dip for chips

what to serve with chunky salsa?

You all know I love any excuse to make things a theme, and with salsa, you all know I’m heading to those classic Mexican flavors I love to play around with! Here’s some ways to incorporate a theme into your menu for a weeknight meal or big gathering:

For a weeknight meal, a simple cocktail is this limeade margarita or a fiery spicy paloma. Follow that up with sheet pan pineapple chipotle chicken tacos and you’ve got a meal perfect for any night of the week!

When you have a gathering, I love to pull together a variety of appetizers like carne asada nachos and grilled mexican corn crostini. You can also have it be the star salsa of your taco bar party! Add in a batch of chili lime margaritas and you’ve got a party!

This is the best topping for tacos! Quesabirria tacos are next level in flavor and will have everyone drooling. You can also make simple tacos using my homemade chicken taco seasoning, then use this salsa as a topping.

Want another chunky salsa? Try this fruity and tropical pineapple mango salsa!

how to store

If you have any leftover salsa, simply store it in an airtight container in the refrigerator for up to 5 days.

Salsa can also be frozen! Store it in freezer bags and freeze for up to three months. Thaw completely in the refrigerator before using.

Overhead image of salsa in a bowl with chips and tomatoes

Finally, if you make this homemade chunky salsa recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Overhead image of chunky salsa in a bowl

chunky salsa

Full of fresh and vibrant flavor, this salsa is so much better than store bought!
5 from 57 votes
Print Pin
Prep Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 10 minutes

equipment

ingredients

  • 6 medium fresh tomatoes beefsteak, heirloom, tomatoes on the vine, or roma, 1/4-inch dice
  • 1 medium white onion diced
  • 1 jalapeño seeded and diced
  • 2 cloves garlic peeled and minced
  • 2 Tbsp finely chopped fresh cilantro
  • 4 oz canned chopped mild green chiles
  • 2 tsp lime juice
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/2 tsp salt or to taste
  • 1/4 tsp freshly ground pepper or to taste
  • Tortilla chips for serving

instructions

  • In a medium bowl, add tomatoes, onion, jalapeño, garlic, cilantro, green chiles, lime juice, chili powder, ground cumin, salt, and pepper. Stir until well-combined.
  • Cover with plastic wrap and let sit in the refrigerator for at least 2 hours before serving.
Cuisine: Mexican
Category: Appetizer

Bourbon Sidecar

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A Bourbon Sidecar is a variation on the classic cocktail that uses bourbon instead of cognac or brandy. It’s citrus forward with a subtly sweet finish from the bourbon. Classy and elegant, this simple cocktail is a must-make. Serves 1.

Sour cocktails in glasses image

Welcome to another post in a series of me making classic cocktails and using bourbon instead of the main spirit they are usually made with!

Hey, I’m a bourbon gal. You all know this by now and cannot be surprised that I am going down this route… again.

Truth be told, I have been missing going out to grab a classic cocktail with the Man on the weekends. It’s been such a long time since we perched at the bar, enjoying classic cocktails late in the evening… I do miss those nights.

Of course the trade off of following around our little toddler on a warm afternoon as he stops to touch every leaf and flower has been pretty great too… 😉

Anyway, let’s chat about this bourbon sidecar! I love the balance of sweet to sour because it comes out just right.

Of course, everyone has their own opinion for what’s too sweet or sour… so feel free to tinker around with it to make it your own. This might mean that you want to add a sugar rim to add a touch of sweetness. Or perhaps you like things a little more sour, which means adding an extra 1/4oz of lemon juice to the mix.

Overhead image of cocktails in glasses with lemon

so… what is a sidecar?

As with so many of the classic cocktails, the origin of the sidecar is a bit unknown, but it seems to be agreed that it first starting popping up in London and Paris during the 1920s. It started as a mixture of brandy, lemon juice, and orange liqueur, though I’ve seen versions pop up recently using cognac instead of brandy. A very simple cocktail, this three-ingredient drink is on the drier side of cocktails with a lovely sour note.

To be clear, don’t get a cheap bourbon or a cheap liqueur to make this cocktail. Your cocktail will be an utter disappointment if you do. This is the time to use your favorite bourbon and a nice orange liqueur (i.e. not just triple sec, more details on that below!).

Side photo of coupe glass with sidecar cocktail

ingredients

bourbon – you can go with a nice mid-price range option like Bulleit or Woodford Reserve for this particular cocktail. The flavor of the bourbon really comes through in this cocktail, so I recommend choosing one that you really like!

orange liqueur –  instead of going with triple sec as I usually do for mixed drinks, I opt for Cointreau or Grand Marnier. There’s really no place for the ingredients in this cocktail to hide, so now is the time to break out the good stuff.

lemon juice – I always recommend fresh lemon juice! Especially for this cocktail since it has so few ingredients.

this recipe’s must haves

To make this cocktail, you will need the usual barware culprits. This includes a boston cocktail shaker, a jigger, and a cocktail strainer.

I like to pour this cocktail into chilled coupe glasses! It’s a simple elegance that really sets the mood for this tasty cocktail.

Sidecar cocktail in glasses image

here’s how to make a bourbon sidecar

shake

Fill a shaker with ice. Add bourbon, orange liqueur, and lemon juice. Shake well.

strain

Strain the cocktail into a chilled coupe glass. Garnish with a lemon twist and serve.

More tasty bourbon cocktails to try: Bourbon Sazerac | Homemade Chai Infused Bourbon | Apple Bourbon Smash | Bourbon Peach Smash

Image of bourbon cocktail with lemons and flowers

can I add a sugar rim to this bourbon sidecar?

You can certainly add a sugar rim like a classic sidecar cocktail! I think that the bourbon gives you enough sweetness, but I also do prefer a drier cocktail when it comes to the classic combinations.

If you make the cocktail and find it needs added sweetness, simply add a sugar rim to an empty glass and pour the mixture into that glass instead!

can I swap rye whiskey for bourbon?

If you don’t want to use bourbon in this cocktail, simply revert back to the original recipe and use cognac or brandy. I do not recommend using rye whiskey as it will be too dry and the cocktail will not have the right balance.

Need some more inspiration for cocktails? Check out my cocktail recipes page!

Sidecar cocktail in glasses image

what to serve with a bourbon sidecar?

This is such a classic cocktail, so it actually goes with almost everything! It makes for an ideal summer patio sipper, but also works for happy hours and dinner parties throughout the year. No matter the season, it’s a classic for a reason and this bourbon twist will be the one to rule them all. There’s a few recipes though that I truly love to pair this drink with:

Photo of bourbon sidecar in glasses

Bourbon Sidecar

A classic cocktail with a bourbon twist!
5 from 1 vote
Print Pin
Prep Time: 5 minutes
Total Time: 5 minutes

equipment

ingredients

  • 2 oz bourbon whiskey
  • 1 oz orange liqueur
  • 3/4 oz lemon juice
  • Lemon twist

instructions

  • Fill a shaker with ice. Add bourbon, orange liqueur, and lemon juice.
  • Shake well.
  • Strain into a chilled coupe glass.
  • Garnish with a lemon twist and serve.
Category: Booze

Easy Smoked Traeger Brisket

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This Easy Smoked Traeger Brisket recipe is smoky, tender, and absolutely delicious. If you are looking for an epic wow-factor meal, this brisket is the way to everyone’s heart. With this guide, there’s no reason to be intimidated by this cut of meat!

pile of sliced beef brisket picture

Just in case you didn’t know, National Brisket Day is May 28th. That’s also a Saturday. Which means you DEFINITELY need to plan on making this over the weekend.

With it being a long weekend, it’s the perfect excuse to crack open a few beers, get some sun on the back patio, and soak in the summer laziness while this epic brisket smokes away on the grill.

Note: I know that I mention Traeger here, but any smoker will work for this recipe! I personally just love our Traeger wood pellet grill.

Before I continue, let’s get some details straight about this Traeger brisket recipe:

  • this traeger brisket recipe is not a GIANT 15lb masterpiece. Instead, I opt for a smaller cut because I am rarely needing to feed an entire army. This will feed about a third of an army (around 6 to 8) instead, which I feel is a little more manageable for the average weekend gathering or family get-together.
  • for this recipe, you will need time and patience. Since it’s being smoked, it does take a bit to cook through. The time is well worth it though! It’s the ideal weekend recipe to kick back with.
Brisket on the grill picture

So now that that’s out of the way, let’s talk about this smoked traeger brisket recipe. This is the first time I’ve made brisket on the grill instead of in the oven or in the slow cooker. While both of those cooking methods are delicious, nothing beats the smoky charred flavor you get on a traeger brisket that’s been smoked slow and low for hours.

I am certainly no self-proclaimed pit master, but this is the easiest way to make brisket that any beginner can master easily and with limited ingredients.

It’s quiet the crowd-pleaser to whip out at your next backyard bbq!

Overhead image of traeger brisket on cutting board

ingredients

flat cut brisket – the flat cut makes up the majority of the brisket. It’s a long, thin cut with a thick layer of fat. It’s the cut that is best for slicing versus the point cut which is thicker, smaller, and made for shredding. You are looking for a piece that is about 6lbs total. Make sure that you get a quality piece of meat – I recommend making a trip to a local butcher!

BBQ rub – use your favorite BBQ rub here! I personally love using Head Country BBQ’s Original Championship Seasoning. You can use whatever brand and whatever flavor profile you prefer. At the very least, you want to make sure you season it with salt and black pepper. A seasoning mix is preferred!

beef broth – this is the star of the “mop sauce.” I like to use store-bought, but you can also use homemade!

apple cider vinegar – giving the mop sauce a little extra tang, apple cider vinegar is my favorite vinegar to use when I’m making classic barbecue. It’s a great vinegar to have on hand at all times in the pantry.

worcestershire sauce – I like the additional flavor this sauce brings to the mop sauce! You can also use your favorite hot sauce instead if you prefer.

sliced smoked meat on cutting board in pile

this recipe’s must haves

For this recipe, the star of the show is the Traeger grill. I’ve linked the model I have had for about 5 years now and it’s still working like it did the first day I put it together!

You will need a mop brush and I particularly like this mop brush set that comes with its own basting pot.

here’s how to make this traeger smoked brisket recipe

preheat smoker and rub meat

Preheat your Traeger (or whatever smoker you have) to 180˚F. Once it reaches that temperature, let it preheat for at least 15 minutes with the lid closed.

Season the brisket all over with bbq rub. Set aside.

make mop sauce

In a small bowl, stir together beef broth, apple cider vinegar, and Worcestershire sauce. Set aside with your mop brush to use throughout the smoking.

smoke

Add the brisket to the grill and smoke for 3 to 4 hours, applying mop sauce every hour.

Increase the temperature to 225˚F and continue to cook, until an instant-read thermometer inserted into the thickest part of the meat temperature reaches 195˚F. You are aiming for a minimum internal temperature of 190˚F and a maximum of 200˚F. This will take about 4 to 5 hours. Apply mop sauce ever hour or so throughout this cooking process.

Remove the meat from the grill to a cutting board or baking sheet. Cover with foil and let it rest for at least 30 minutes to 1 hour. Slice against the grain when ready to serve and serve with your favorite BBQ sauce.

Smoked traeger brisket cooking photo

tips for success

don’t forget to rest. Resting your brisket is extremely important! Make sure that you rest it for at least 30 minutes (a full hour is best) on a cutting board or baking sheet.

use up those leftovers. There will likely be leftover brisket from this Traeger brisket recipe! I love throwing together a hearty bbq charcuterie board or using it on a sandwich like a reuben.

slice against the grain. When slicing brisket, slice it against the grain. This will make sure it stays as tender as possible.

More classic bbq recipes to explore: Honey BBQ Grilled Chicken Wings | BBQ Apple Cider Ribs | Gourmet BBQ Burger Bar | Grilled Chipotle BBQ Chicken Skewers

what is a mop sauce?

Mop sauce is a vinegar-based sauce that helps keep your meat tender throughout the cooking process. Mine is a simple three-ingredient recipe that’s made from staple pantry ingredients. It also adds good flavor to the meat and gives you that yummy crunchy bark on the exterior that locks in the moisture.

should I wrap my traeger beef brisket?

Since I am using a mop sauce for this recipe, there’s no need to wrap the brisket in butcher’s paper during the smoking process. If you prefer to not use a mop sauce, you can certainly wrap the brisket in butcher’s paper instead.

do you smoke brisket fat side up or down?

Either side up cooks just fine! I haven’t found a difference between the two (pit masters, please don’t yell at me!), but it’s a big debate for some. I placed this particular one that you see pictured fat side down, just in case you can’t make up your mind.

what is that ring around the edge of the meat?

That’s called the smoke ring! It’s the pink-colored meat that shows up between the crust and the interior brown-colored meet. Though it doesn’t add any flavor, it does look pretty amazing. The key to getting the smoke ring is cooking it low and slow so the myoglobin doesn’t break down before it can react with the smoke and create a ring.

what should the internal temperature be when brisket is done cooking?

When brisket reaches an internal temperature of 195˚F, it is properly smoked. The minimum temperature for safe consumption of brisket is 190˚F. Some say that 202˚F to 205˚F is the ideal temperature range. In my experience, removing the brisket once it reaches 195˚F will get you into that range as it rests off the smoker. Do not let the temperature exceed 210˚F as this will result in a dry brisket.

can I use this recipe with a charcoal or stick burner smoker?

Of course! Make sure that you monitor the temperature of the smoker, as well as the internal temperature of the meat. With a traditional smoker, it can be a little more difficult to maintain consistent heat, so be sure to keep that in mind. This might result in a longer cooking time than the one estimated in this recipe.

should I brine my brisket?

Even though I didn’t brine my brisket, you can certainly brine yours. It totally up to you and the flavor profile you prefer.

Need some more inspiration for meaty mains? Check out my meat main recipes page!

Pile of smoked sliced meat picture traeger brisket recipe

what to serve with this easy smoked traeger brisket recipe

Since you are likely making this brisket to feed a small crowd, let’s talk about the ultimate menu to accompany this gorgeous slab of meat!

If you love all things Traeger, be sure to check out these Traeger chicken wings recipes or make this smoked pork loin!

how to store

Store. Leftover brisket can be stored in an airtight container in the refrigerator for up to 4 days.

Reheat. To reheat, wrap brisket in foil and add to a baking dish or rimmed baking sheet. Warm in a 300˚F oven for about 15 to 20 minutes until warmed through.

Freeze. To freeze, add to a resealable freezer bag and remove as much air from the bag as possible. Freeze for up to 3 months.

Thaw. Thaw frozen leftovers on a plate in the fridge overnight. Reheat as instructed above.

Finally, if you make this Traeger brisket recipe, please be sure to give this recipe a rating and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Easy Smoked Traeger Brisket

Smoky and tender, this brisket is simple to make and well worth the time it takes!
No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 8 hours
Additional Time: 1 hour
Total Time: 9 hours 15 minutes

equipment

ingredients

  • 1 6 lb flat cut brisket, trimmed
  • 1/4 cup your favorite BBQ rub I like to use Head Country Championship or High Plains Heat Seasoning
  • 2 cups beef broth
  • 1/3 cup apple cider vinegar
  • 1 Tbsp Worcestershire sauce
  • Serving: your favorite BBQ sauce

instructions

  • Preheat Traeger grill (or smoker of your preference) to 180˚F. Once preheated, make sure to let it sit, lid closed, for 15 minutes before adding the meat.
  • Season the brisket all over with BBQ rub.
  • In a small bowl, stir together beef broth, apple cider vinegar, and Worcestershire sauce for the mop sauce. Set aside.
  • Place the brisket on the grill and smoke for 3 hours, applying mop sauce with mop brush every hour.
  • Increase temperature to 225˚F and continue to cooking, applying mop sauce every hour or so. Once an instant-read meat thermometer reads 204˚F when inserted into the thickest part, remove from grill and wrap in foil.
  • Let rest for at least 30 minutes to 1 hour.
  • When ready to serve, slice against the grain and serve with your favorite BBQ sauce.

notes

*recipe adapted from Traeger
Cuisine: BBQ
Category: Meat

Monthly Slice

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Coming to you with a brand new month of adventures (including pastry!) and gearing up for summer grilling!

Pastry from Get Right Bakery in Denver, Colorado

There is nothing like a batch of delicious pastry to turn your snowy weekend into something truly magical! We waited almost 45 minutes for this box of deliciousness from a pop-up on Saturday and it was SO worth the wait. 

Babycakes got his first bite of flaky blueberry lime pastry and subsequently devoured the entire thing except for a few bites the Man and I snuck in here and there. We polished off EVERYTHING and I have to tell you, it was one of the best foodie pastry indulgences I’ve had in a long time. 

Now that we are on the other side of the snow, I am ready for summer (but hopefully not 100˚F weather…) and all that entails. Even if that does mean there are many weekends of yard work in our future to get our yard into tip-top shape! 

So, let’s dive into this week’s round of random things that made me drool, laugh, dance, and get inspired! Plus I’m sharing some grilling faves and my top Memorial Day BBQ menu. 

Who’s ready to say hello to June next week?

song of the week

I’m very into summery upbeat things lately (unless I’m working and then it’s deep instrumentals). Mama by LunchMoney Lewis popped up on the radio the other day. I’d forgotten how much I loved this song and I have to say, it’s even better now that I am a mama. Ok enough of the sappy, let’s get to the food!

foodie things

Swooning over this strawberry lemon sheet cake with fluffy frosting! So bright and light, it’s perfect of summer.

I want to eat this poke bowl for lunch every day please!

The sour fruitiness of this rhubarb gin sour is calling my name… Rhubarb season is going to be over before we know it!

This mango salsa would be so good on so many things! Grilled chicken, tacos, nachos, and so much more.

Adding these gorgeous vegetable naan pizzas to the dinner menu for next week!

I can’t believe this yummy soy sauce butter fried rice is ready in just 15 minutes.

What’s your favorite cut of steak to grill? I love this grilled skirt steak!

We should all make sure we make strawberry white chocolate cookies this summer, shouldn’t we?

I love all the summery burrata recipes popping up right now, and this pasta is topping the list!

fun things

Here’s what’s coming to Netflix in June! I could SCREAM because Peaky Blinders is coming on June 10th!!!!

If you grew up in the 90’s, you will very much appreciate this post on how to recreate the magic of 90’s summers.

Coming in HOT with another round of quizzes for ya!

Which Brenden Fraser character would you fall for? Rick O’Connell for me (shocking I know LOL).

Which rom-com leading man is for you? Patrick Dempsey! Again, the is pretty on point, haha.

I know it’s only May but I couldn’t skip this quiz… Which Hallmark Christmas movie would you get trapped in? I’ve never seen A Very Merry Mix-Up but it’s going on my list this year!

inspirational things

The lies we tell ourselves about our worth and how I’ve let me go. Being so present on social media, there’s always a question about worth in my mind so I found this read particularly enlightening. 

Cutting people off quotes to help you live a drama-free life. This is a MUST. Also these mind your business quotes, LOL.

summer grilling!

We are already in grilling season (even if it might have snowed last week here in Colorado!) and if you need to stock up on the must-haves for the season, I’m here to help. I’m a big Traeger fan, which shouldn’t come as a surprise! Honestly, the Traeger I have (link below) is a BEAST. I use it throughout the year, even on Thanksgiving, and it never gives me issues. Just make sure you keep it in good working order at the beginning and end of the official grilling season! A good clean up twice a year keeps mine in tip top shape. None of this is sponsored by the way, I’m just truly passionate about the Traeger line of products! Below I’ve linked my grill and more accessories that I use when I grill.

summer grilling must-haves

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memorial day menu

Side photo of grilled mexican corn crostini
Bacon Cheddar BBQ Burger photo
Image of grilled bacon potato skewers
Smashed Mixed Berry Pavlova

Grilled Mexican Street Corn Crostini

Vodka Strawberry Lemonade

Gourmet BBQ Burger Bar

Loaded Baked Potato Skewers

Smashed Mixed Berry Pavlova

Check out my last Monthly Slice here!

Strawberry Cheesecake Mousse

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Strawberry Cheesecake Mousse is light, fluffy, and full of fresh strawberry flavor! The crunchy crumble on the bottom gives you a lovely texture to break up the smooth mousse. It’s perfect to end any spring or summer meal!

Jars with strawberry desserts and fresh strawberries

Ok, so apparently it’s going to snow today and that is NOT what I had planned for these little refreshing jars…

When I made these this week, it was sunny and almost 90 degrees outside. Now I’m pulling my herbs that I planted last weekend indoors and hoping that nothing freezes overnight.

WHAT IS COLORADO WEATHER?

Anyways, I am REALLY excited about this strawberry cheesecake mousse. I mean, I’m already a BIG cheesecake fan, but a no-bake option makes me infinitely happier during the hottest months of the year.

I wanted this mousse to be lighter than the typical mousse that can be a bit thick and rich. While I love that flavor and texture (and might have to make one for the fall…), spring and summer have me wanting light and airy things.

I added a little extra whipped cream to this mixture and the ratio came out JUST right. It’s light and airy, without skimping on flavor. You get the fresh strawberry with creamy cream cheese, and a little zing of lemon in every bite. And there’s no need for any gelatin or fancy ingredients!

Pair that with a crunchy crumble on the bottom and it’s the perfect little dessert in a jar.

Side view of jars with mousse in them and crumble

ingredients

graham crackers – grab whatever brand you like! I personally am a Honey Maid fan (not sponsored, it’s just a thing I bring over from childhood apparently LOL).

sugar – for this recipe, you’ll need granulated sugar for the crumble as well as confectioner’s sugar for the mousse.

butter – unsalted butter is key here! You’ll be melting it to use in the crumble.

strawberries – you can use fresh or frozen strawberries for this recipe! If you are using frozen strawberries, be sure to check out my notes on how to use them without altering the recipe.

cream cheese – the key for the cheesecake element! I like to use full-fat but you can use low-fat if you prefer. Make sure you let it soften before using it in the recipe.

vanilla – use a high-quality vanilla extract for all your recipes! It makes such a difference in flavor. My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

lemon zest – you will only need one lemon for the recipe!

whipped cream – homemade is best here! I buy heavy cream and add it to the bowl of a stand mixer. Mix on high speed until light and fluffy! The best way to tell when it’s done is when it reaches stiff peaks. Note that you can also use a hand mixer. Don’t use store-bought because it will be too sweet and throw off the flavor of the mousse.

Strawberry cheesecake mousse in jars with fresh berries

this recipe’s must haves

There are a few must-have items for this recipe! To make the crumble, you’ll need a food processor and a half sheet baking pan. Don’t forget the aluminum foil!

You’ll be using that food processor again, so just clean it out between making the crumble and pureeing the strawberries.

A stand mixer or an electric handheld mixer with a large bowl are a must to make the elements for the mousse.

You’ll need another bowl from a set of metal mixing bowls and a spatula to fold the mousse base and whipped cream together.

Use a small dessert dish for the mousse itself! If you look, you might recognize these jars… they are Oui yogurt jars from Yoplait! MUCH cheaper than buying dessert dishes. Simply soak the empty jars in soapy warm water then peel off the stickers. If there’s any residue, you can use Goo Be Gone.

here’s how to make strawberry cheesecake mousse

make crumble

Add graham crackers to a food processor and process until they are fine graham cracker crumbs. Add sugar and butter, then pulse until the mixture comes together in small nuggets.

Dump the mixture onto a foil-lined baking sheet. Spread out, breaking up any large chunks with a spoon. Bake for 10 minutes, until golden brown. Set aside to cool to room temperature.

make mousse

Puree strawberries until smooth. You should end up with a 1/2 cup total of puree, maybe a little more.

Add cream cheese, confectioner’s sugar, vanilla, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Beat cheesecake mixture until fluffy, about 3 to 5 minutes. Beat in strawberry puree until combined.

Remove bowl from mixer and fold in whipped cream gently.

assemble

Add a layer of the crumble to the bottom of 6 dessert dishes or jars.

Top with equal amounts of the mousse. Smooth out the tops and wipe the edges with a paper towel for a cleaner presentation (I use wet paper towels!).

chill and decorate

Refrigerate for at least 2 hours before serving.

When ready to serve, I use halved strawberries for garnish as you see in this picture. You can also use whipped cream on top if you desire.

Graham cracker crumble in bowl picture

tips for success

no time for crumble? no problem! If you want to serve the mousse on its own you can. You can also spread a layer of strawberry jam or chocolate fudge sauce on the bottom to save time.

topping ideas. Top with halved strawberries, a dollop of whipped cream, a bit of strawberry puree or jam, a layer of fudge sauce, or extra crumble.

More delicious strawberry recipes to explore: Strawberry Cheesecake Ice Cream | Chocolate Covered Strawberry Brownies | Raspberry Blueberry and Strawberry Galette | Chocolate Covered Strawberry French Toast

Side photo of cheesecake mousse in jars

can I make strawberry cheesecake mousse with frozen strawberries?

Yes! If you are using frozen strawberries, be sure to thaw and drain them before using them in this recipe.

can I freeze mousse?

Yes you can! To freeze this mousse, spoon it into an airtight, freezer-safe container. Freeze for up to 8 weeks. Thaw in the refrigerator until it can easily be spooned out and served.

how long can I chill these for?

The mousse can stay in the fridge for 1 to 2 days! That’s what makes this an excellent make ahead dessert for any dinner you have planned.

Need some more inspiration for dessert? Check out my desserts recipes page!

Overhead image of mousse in jars with fresh berries

what to serve with strawberry cheesecake mousse

I love this creamy and light mousse because it has so much flavor but it isn’t as heavy as other mousse recipes out there. Here’s some ideas for what you can serve with this recipe:

seasonal tip

Too many strawberries and not enough time to eat them before they go bad? Freeze them! Cut off the green tops, give them a rinse, and dry gently with paper towels. Add in a single layer to a parchment-lined baking sheet (whole or sliced!) and place in freezer. Once hard, add to freezer-safe bags and store for up to 6 months.

Side photo of cheesecake mousse in jars

Strawberry Cheesecake Mousse

Light and creamy, this fluffy mousse is perfect for spring and summer!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 25 minutes

equipment

ingredients

crumble
  • 1 sleeve graham crackers 9 total crackers
  • 3 Tbsp sugar
  • 5 Tbsp butter melted
mousse
  • 1 cup fresh strawberries pureed to make about 1/2 cup
  • 1 package 8 oz cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp grated lemon zest
  • 1/2 cup heavy whipping cream whipped*
  • Garnish: halved strawberries

instructions

  • Preheat the oven to 325˚F. Line a rimmed baking sheet with aluminum foil.
  • In the bowl of a food processor, add graham crackers and process until fine crumbs. Add sugar and melted butter for crumble, then pulse until the mixture comes together to form small nuggets.
  • Dump the mixture onto the prepared baking sheet and bake for 10 minutes, until light golden brown. Set aside to cool completely.
  • Puree strawberries in a food processor or blender until smooth. You should have about 1/2 total puree.
  • Add cream cheese, confectioners' sugar, vanilla extract, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 to 5 minutes. Beat in strawberry puree until incorporated. Gently fold in whipped cream with a spatula.
  • Divide the crumble among 6 dessert dishes. Top with equal amounts of the mousse, spreading the top with the back of a spoon to even out. You can also pipe the mixture into the dishes if you prefer.
  • Cover and refrigerate for at least 2 hours and up to 2 days.

notes

*to make the whipped cream, add heavy whipping cream to the bowl of a stand mixer. Beat on high heat until light and fluffy!
Cuisine: Summer
Category: Dessert

Lemon Lavender Shortbread Cookies

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Lemon Lavender Shortbread Cookies are buttery and flaky infused with citrus and floral notes throughout. These unique cookies are bursting with flavor and are very easy to make. They are also perfect for gifting to others! Yields approximately 2 dozen.

Lemon Lavender Shortbread Cookies Picture

Lavender is one of those flavors that is near and dear to my heart.

It always reminds me of my grandma Alice (if you haven’t heard the whole story, head over to my grandma’s recipe to learn more!)

Over the past couple of weeks I’ve been reminiscing about my grandma with a close cousin, so she has been on my mind a lot. Maybe it’s having a young kiddo or perhaps it’s the time of year, but I REALLY miss her right now. I wish so much that she could have seen the person I’ve grown into, and the little person we’ve created.

Since I can’t have her by my side in the kitchen, I keep her close anytime I bake, and I especially felt that connection with her as I made these bright lemon lavender shortbread cookies.

The light floral notes of the dried lavender buds with bright citrusy lemon makes this cookie ideal for any day of the week. They are perfect for pairing with coffee or tea! With simple instructions and easy prep time, they’ll be a new favorite recipe for you.

If you love shortbread, be sure to give these buttery and sweet raspberry thumbprint cookies a try!

Glazed shortbread cookies in a stack image

ingredients

lavender – specifically, dried lavender flowers or buds. These dried flowers have a sweet floral aroma and bring a lovely subtle flavor to these cookies. Lavender is strong, so be sure to use a light hand when using it in other dishes!

lemon – I recommend using fresh lemon juice at all times, which is convenient because you will need the zest of a lemon as well for this recipe!

sugar – all you need is granulated white sugar for this recipe.

butter – Reach for unsalted butter and not the salted butter for this recipe. The salt will overpower the flavor!

lavender extract – lavender extract gives this recipe an added flavor and depth of lavender aroma. It’s something I always have in the pantry because it goes so well with other baked goods, in drinks, and even in savory marinades!

vanilla extract – I highly recommend using a high-quality vanilla extract for all recipes!. My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

flour – I use all-purpose flour in this recipe!

milk – use whole or 2% milk for the icing in this recipe. You could also use heavy cream if you prefer.

Cookies cooling on cookie rack image

this recipe’s must haves

This recipe starts with making a lavender lemon sugar, which you will need a food processor to accomplish.

You will also need a stand mixer or electric hand mixer and a large bowl from your metal mixing bowls.

I use my biscuit cutter set to cut out the rounds when you roll out the dough for these cookies.

I like to bake on a half sheet baking pan with a silicone baking mat!

Overhead image of lavender lemon cookies

here’s how to make lemon lavender shortbread cookies

make lemon lavender sugar

To make the lavender lemon sugar, add dried lavender, lemon zest, and granulated sugar to a food processor. Pulse until the lavender buds are broken down and incorporated throughout the sugar.

Add butter and lavender lemon sugar to the bowl of a stand mixer. Beat until smooth on medium speed until just combined. Add extracts and beat again until combined.

Pour in flour and mix on low speed until well blended. The mixture will be slightly crumbly and soft.

Form the dough into a large disk and wrap in plastic wrap. Chill for 30 minutes in the fridge.

Picture of cookies with lemon shortbread

roll and bake

Roll out the dough into 1/2-inch thickness on a lightly floured surface. Cut the dough out into 2 to 3-inch rounds.

Bake in the oven for 20 to 25 minutes at 350˚F on baking sheets lined with silicone mats. The edges should be light golden brown.

Cool to room temperature on a wire rack.

make frosting

In a small bowl. whisk together ingredients for the lemon glaze. Dip the cooled cookies in the frosting, then set aside to set.

More delicious cookie recipes to explore: Grandma’s Lavender Cookies | Carrot Cake Cookies | Sea Salt Pistachio Chocolate Chunk Cookies | Salted Caramel Butterscotch Cookies

Image of stacked lemon lavender shortbread cookies

can you eat lavender?

Of course! There are many bakers and professional chefs that like to use lavender in cakes, cookies, and more. Make sure that you are buying culinary lavender, not to be confused with lavender that is used for beauty products or household cleaning products.

where do you buy lavender?

These are the links to the dried lavender flowers and lavender extract that I prefer to use. I have not had any luck finding these products at a local grocery store. Therefore, I recommend getting them at a specialty spice shop like Savory Spice Shop or you can order them on Amazon.com.

doesn’t lavender taste like soap?

Lavender baked goods do NOT taste like soap. I am sure there are some haters our there that think that, but when baked and with the proper amount the floral flavor is downright delightful.

easy spring cookies with flowers image

You can, but I don’t recommend it. All you will end up with is a lemon shortbread cookie! While that is amazing, the level of lemon in this recipe isn’t high enough to hold its own without the lavender flavor as well.

can I freeze the dough?

Yes, you can freeze the dough before baking! Flatten the dough into a disk, wrap well in plastic wrap, and freeze for up to 2 to 3 months. To thaw, place in the refrigerator overnight. Make sure the dough is soft enough to roll out without cracking before rolling, cutting, and baking.

You can also roll out the dough and cut out your cookie shapes prior to freezing. Arrange the cut cookie dough in a single layer on a baking sheet. Place in the freeze to freeze. Once frozen, stack them in freezer-safe airtight containers between sheets of parchment paper.

can I freeze the baked lemon lavender cookies?

Yes! I love freezing cookies and enjoying them whenever I feel like! You can freeze them in an airtight container (I recommend layering them between sheets of parchment paper) for up to 2 months. Thaw them overnight in the refrigerator and then for a few hours at room temp before enjoying.

Need some more inspiration for baking cookies? Check out my cookies recipes page!

what to serve with lavender lemon shortbread cookies

My highest recommendation to pair with these shortbread cookies? Tea or coffee! My personal favorite is a big mug of chai tea… These cookies are also the perfect addition to any bridal showers or mother’s day celebrations!

Of course, if you need some boozy ideas, I have you covered there. This Irish coffee is an indulgence that will pair well with the flavors in these cookies!

They also make a lovely addition to the Christmas cookie boxes!

For a delightful sundae, crumble up the cookies and sprinkle on scoops of lavender honey ice cream. It’s the perfect light and fresh dessert for spring or summer.

If you are looking for another lemon recipe, this lavender lemon curd cake is the ideal balance of tart, sweet, and floral. Don’t forget to try these lemon shortbread cookies if you don’t have lavender on hand!

Finally, if you make this lemon lavender shortbread cookies recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Lemon Lavender Shortbread Cookies Picture

lemon lavender shortbread cookies

4.9 from 50 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 24 cookies

equipment

ingredients

cookies
  • 1 tsp dried lavender
  • 1 tsp lemon zest zest of 1 lemon
  • 1 cup granulated sugar
  • 1 1/2 cups unsalted butter softened at room temperature (3 sticks)
  • 1/2 tsp lavender extract
  • 1/2 tsp vanilla extract
  • 3 1/2 cups all-purpose flour
  • Pinch of salt
  • Heavy cream if needed
icing
  • 1 cup confectioners’ sugar
  • 2 tablespoons milk plus more to thin
  • 1 tablespoon freshly squeezed lemon juice or 1 teaspoon lemon extract

instructions

  • Preheat the oven to 350°F.
  • In food processor, pulse the sugar, dried lavender, and lemon zest until buds are incorporated.
  • Add the butter and lavender lemon sugar to the bowl of a stand mixer. Beat on medium speed until just combined. Add in extracts and mix until combined.
  • Add flour and salt, mixing at low speed until well blended. The mixture will be slightly crumbled and soft. It should not be dry and falling apart. If it is, you likely need to keep beating the mixture.
  • Form into a disk shape. If you are struggling with the dough coming together, you can add a splash of heavy cream (about 1 to 2 teaspoons) to the dough to help it come together (it depends on the climate you are in and the altitude!). Wrap tightly in plastic and chill for 30 minutes.
  • Roll out dough to 1/2 inch thick and cut into 2 to 3 inch rounds.
  • Bake for 20 to 25 minutes until edges just begin to brown. Cool to room temperature.
  • In a small bowl, whisk together ingredients for the frosting. Dip the cooled cookies in the frosting, then set aside to set.

nutrition

Calories: 202kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 27mg | Potassium: 26mg | Fiber: 1g | Sugar: 9g | Vitamin A: 357IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 1mg
Calories: 202kcal
Cuisine: Spring
Category: Cookies

Sparkling Whiskey Sour

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A Sparkling Whiskey Sour is a tasty whiskey sour drink that is easy and flavorful! The bubbly and tart combination is an everyday cocktail that’s simple to make and only has 4 ingredients. It’s the ultimate refreshment for any occasion! Serves 1.

Side photo of whiskey sour with sparkling water

I can’t seem to help continually begin drawn back to classic cocktails from my grandparents’ era. I suppose it’s because I love the nostalgia that comes along with a long, cool sip.

I will admit, whiskey sours are not my favorite of the classic cocktails. I blame it on way too many nights spent with Jameson until the wee hours in the morning in my early20s. Thankfully I am coming back around to whiskeys after some years have past and I have grown particularly fond of my sparkling version of a whiskey sour. 

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Turkish Eggs Platter

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This Turkish Eggs Platter, also known as Çılbır, is a simple hearty meal that features beautifully poached eggs with a base of garlic yogurt and a drizzle of chile butter. With a fresh sprinkle of dill, serve with plenty of toasted bread.

I did a little 30-day breakfast challenge over on Instagram and TikTok earlier this year. It was an effort to help me reach a goal for 2022, which is to become a breakfast person.

The experiment was a definite success, but the best part of the whole experience was discovering Turkish eggs.

When I made it (shortly after I discovered the joy that is instant pot poached eggs), my mind was completely blown. At first, I was suuuuper skeptical of combining yogurt and poached eggs.

I think of yogurt for breakfast as something sweet, not savory.

Well, consider my mind changed and opened to a whole new level of flavor. This is my FAVORITE breakfast dish, hands down. All I can say is that you need to add it to your breakfast menu ASAP.

what are turkish eggs?

So what are Turkish eggs? This recipe is a simply savory breakfast made from garlic yogurt topped with poached eggs and drizzle with a spicy butter sauce made with aleppo pepper (more on this spice below under Ingredients!).

The result is a savory, spicy, and hearty meal that everyone will want to gather around. I love to turn it into a sharing platter because it makes it so fun to eat with family and friends! You can also serve it in individual servings if you prefer, but making it a shared experience makes it even more memorable and delicious.

ingredients

Greek yogurt – for this recipe, I use full-fat plain Greek yogurt. I think the full-fat has a better flavor! Make sure that you let your yogurt get to room temp before serving – I usually just set mine out right when I start cooking.

garlic – I reach for my trusty minced garlic for this recipe! I love buying it in a jar because it saves me SO much time. Plus you get to skip the peeling and the smelly hands. The best shortcut to pay for, in my opinion.

za’atar seasoning – this classic Middle Eastern seasoning is perfect for everything from veggies to meats to seafood to this dish! It’s a big flavor element, but if you don’t want to buy it you can also make it. Scroll down to see how to make it yourself.

eggs – use your favorite fresh eggs for this recipe! They can be regular or large size, just whatever you usually grab at the store.

butter – unsalted butter is preferred over salted butter for this recipe. If you use salted butter, make sure to cut the salt in the recipe in half.

aleppo pepper – the flavor of aleppo pepper is INSANE. It’s a deep red chile flake that has some heat, but lots more flavor than crushed red pepper flakes. It’s earthy with a hint of tang, and highly worth tracking down. I get mine at Savory Spice Shop (linked above), but if you can’t get your hands on it, you can swap for crushed red pepper flakes!

dill – the fresh zing of dill is just what this spicy, savory, and creamy dish needs! Using fresh dill is definitely recommended here. If you prefer to use dried, use very little as a garnish because the flavor is much more concentrated with dried herbs than fresh.

bread – my advice? Get your favorite bread because you will be using every slice to sop up every last bite of this platter. I love a hearty multigrain or fresh crusty sourdough, sliced and toasted of course!

Hand dipping bread into yogurt and poached eggs image

this recipe’s must haves

To make the yogurt mixture, you will need a small bowl from a set of mixing bowls.

I prefer to poach my eggs in the Instant Pot! It’s SO quick and easy, they come out perfectly every single time. I use the Instant Pot Ultra, but the Instant Pot Duo is also a wonderful model. You will also need the rack for your Instant Pot and silicone egg cups to cook the eggs in.

Finally, a nonstick skillet is ideal for making the chile butter that is drizzled on top.

Don’t forget a cutting board and a paring knife to chop up the fresh dill!

Bread with turkish eggs platter image

here’s how to make a turkish eggs platter

make yogurt mixture

In a small bowl, combine yogurt, minced garlic, salt, and pepper. Stir until well-combined and set aside.

poach eggs

Like I’ve said before, I prefer to make instant pot poached eggs! To do this, you will crack eggs into greased silicone egg cups. Close the lid and seal. Cook on High pressure for 2 to 4 minutes. I personally prefer 2 minutes for a completely runny yolk. At 4 minutes the yolk will be slightly runny but more jammy.

Manually release the pressure once cooking is done. Gently remove the egg cups from the Instant Pot.

make chile butter

While the eggs are cooking, melt butter and oil in a small skillet. Add in aleppo pepper (or crushed red pepper flakes). Let the mixture heat up for about 5 to 10 seconds, then remove it from heat.

assemble

To assemble, start by spreading the yogurt on a platter in an even layer. Top with za’atar seasoning all over.

Gently remove the eggs from their cups and place on top of the yogurt mixture. Drizzle over chile butter and garnish with freshly chopped dill. Serve with toasted bread slices or soft and fluffy Turkish bread.

Hand holding bread slice in turkish eggs image

tips for success

yes, you need room temperature yogurt. The thick yogurt at room temperature is a must. It makes the dish better so be sure to remove it from the fridge while you cook the eggs.

serve immediately. This is not a make-ahead dish! The good news is, with the help of your Instant Pot, it doesn’t require a lot of time to pull together. Serve it as soon as the eggs are finished cooking!

More egg recipes to explore: Southwestern Ham Hash | Cheesy Ham Avocado Egg in a Hole | Mexican Bacon Egg & Cheese Biscuit Bake | Ratatouille Hummus Toast with Soft Scrambled Eggs

Overhead image of poached eggs platter with yogurt and butter

do I have to buy za’atar seasoning?

I prefer to buy za’atar seasoning, but you can definitely make it if you are in the mood to whip it up! If you already have ground cumin, dried thyme, sumac, toasted sesame seeds, salt, pepper, and dried marjoram on hand, you are all set. Gimme Some Oven has a great recipe here.

can I store and reheat this?

Unfortunately there is no good way to store this dish since we are working with freshly poached eggs. Therefore, be sure to eat it right away! If you want to make this for two, simply halve the recipe for one egg per person. If you want a big breakfast for one, you can also halve the recipe and enjoy two eggs!

Need some more inspiration for breakfast? Check out my breakfast recipes page!

Overhead picture of poached eggs and bread

what to serve with a turkish eggs platter

Sweet tea mint julep punch is ideal for spring and summer gatherings, and the Kentucky Derby in particular. To go along with that theme, I have some ideas for whether you are serving this at brunch, a cocktail party, or with a full-on meal.

If you’d like a little booze to pair with this savory meal, I reach for something tart and a little sweet like a raspberry mimosa or strawberry mimosa.

To go the extra mile, make your own bread! I like to keep things simple so a no yeast white bread is what you will find in our home most of the time.

If you are looking for a little sweet element to your breakfast spread, these banana blueberry oatmeal muffins are fluffy and healthy! Alternatively, make a classic like these lemon poppy seed muffins.

If you need some ideas for a breakfast or brunch spread, check out my easter breakfast ideas for some seasonal breakfast recipes!

Overhead image of poached eggs platter with yogurt and butter

Turkish Eggs Platter

Creamy, savory, and hearty, this is a fun platter to share for everyone!
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

equipment

ingredients

  • 3 cups plain full-fat Greek yogurt room temp
  • 4 garlic cloves finely minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp za’atar seasoning
  • 4 eggs
  • 2 Tbsp butter
  • 1 1/2 Tbsp extra virgin olive oil
  • 2 tsp Aleppo pepper can substitute red pepper flakes
  • Freshly chopped dill
  • For serving toasted bread slices

instructions

  • In a small bowl, stir together yogurt, garlic, salt, and pepper. Spread the mixture on your serving platter and sprinkle with za'atar seasoning. Set aside.
  • I prefer to poach my eggs in the Instant Pot – Grease four silicone egg cups or ramekins with cooking spray. Pour 1 cup water into the insert of the Instant Pot. Place the cooking rack inside. Add the greased cups on top of the rack. Crack one egg into each greased cup. Close the lid and seal. Cook on High pressure for 2 to 4 minutes. At 2 minutes, you will have a completely runny yolk. At 3 minutes, the yolk will be slightly jammy on the edge and the yolk will still be runny. At 4 minutes, the yolk will be slightly runny but more jammy in the middle. Manually release pressure once cooking is done. Gently remove eggs from cups (they should just slide out*) and serve.
  • While the eggs are cooking, melt the butter with the oil in a small skillet. Add in aleppo pepper and stir to combine. Let the mixture heat for about 5 to 10 seconds then remove from heat. Top the seasoned yogurt with your poached eggs, then drizzle with the pepper butter. Top with fresh dill and serve with toasted bread.
Category: Breakfast

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