Strawberry Watermelon Floats

I saw this recipe awhile ago in Health magazine, and have been wanting to make it. Well, I finally got a chance to make them and they’re pretty good. I’ll admit that Reinman liked them more than I did, but they’re still pretty tasty for these hot days we’re having.

I think next time I make these I’ll try with Sprite or 7-Up instead of club soda. I think that may taste a little bit better, at least to me.

recipe from Health Magazine

Ingredients:

• 1 cup 1/2-inch watermelon cubes
• 1 cup chopped strawberries
• 1 tsp balsamic vinegar
• 1/8 tsp cayenne pepper
• lime or lemon sherbet
• chilled club soda

Directions:

1. Combine watermelon, strawberries, vinegar, and cayenne pepper in a medium bowl.
2. Divide about 2/3 of the fruit into two tall glasses. Add 1-2 scoops of sherbet to each glass, and top with remaining fruit. Fill with club soda.
3. Enjoy!

— the Jilb

Iced Salted Caramel Mocha

So, next week is our one-year blog-aversary (I know it’s not a word, but I like it!). So, starting next Monday there will be a fun giveaway, along with some fun food. Stay tuned!

My favorite drink during the winter season is the Starbucks Salted Caramel Mocha. A few days ago I got to thinking about how I’ll probably post a homemade version of that this Fall, and then I thought why don’t I make an iced version for these hot days we’re having?

This drink is perfect for this crazy, hot weather we’re having. It’s chocolate-y with a hint of caramel. I sprinkled a mixture of sea salt and raw sugar on top of the whipped cream which gives it a really nice sweet and salty crunch.

Make this, and you won’t be disappointed. Really, how could you go wrong?

recipe inspired from The Motherload

Ingredients:

• ice
• iced coffee
• milk
• 1/2 T cocoa powder (or more if you want more chocolate)
• 1/2 T caramel coffee syrup (you find this in the coffee aisle at the supermarket. I’ve heard that the toffee syrup is supposed to be even better)
• whipped cream
• caramel syrup (like ice cream topping– i usually like to use homemade if I have it on hand)
• sea salt/raw sugar mixture to sprinkle (I make this using 1/8 salt to sugar ratio– so, 1/8 tsp of salt to 1 tsp of raw sugar)

Directions:

1. Fill a tall glass with ice. Fill another glass half with milk, and half with iced coffee. Mix in your cocoa and caramel syrup. Then pour over the glass with the ice in it. Top with whipped cream, caramel syrup, and then sprinkle with the salt/sugar mixture.
2. Enjoy!

— the Jilb

Sparkling Kids’ Sangria

This is something you need to make right away. Seriously. Best drink ever. Okay, second best drink ever. Nothing beats Iced Coffee.

This Sangria is perfect for summer. Light. Refreshing. And it is so addictive. You will want more, and more, and more. And I love that I can give it to my kids because it’s non-alcoholic. Perfect.

I will be making this all summer, and I can’t wait!

recipe from Zim on a Whim

Ingredients:

• 2 oranges, sliced and seeds removed
• 4 limes, sliced and seeds removed
• 1- 64 oz bottle of Cherry Juice (I used Juicy Juice Wild Cherry)
• 1- 2L of 7up or Sprite (I used 7up)

Directions:

1. Put your fruit at the bottom of a pitcher (I used a gallon pitcher and probably could have used something a little bit bigger).
2. Add in your juice and soda and gently mix.
3. Serve over ice, and enjoy!

— the Jilb

Iced Coffee

This Iced Coffee recipe comes from The Pioneer Woman. When I first saw this recipe last year, I thought, “Genius!” I love getting iced coffees and iced lattes from coffee shops, but boy does it add up. Making your own is wonderful for your wallet, and it also tastes awesome! (I’ve come to find I prefer my own iced coffees to the coffee shops.)

This is really easy to make. All you do is put your coffee grounds in a water pitcher, add 9 cups of water, stir and let it sit overnight. That’s basically it.

I didn’t change the recipe at all, except to make the amounts smaller. If you need some add-in ideas for your coffee, PW has some on her blog. So yummy!

Pioneer Woman’s Iced Coffee

recipe from PW

Ingredients:

• 2 cups ground coffee
• 9 cups water
• milk, sugar, cream, whatever you want to add to your coffee

Directions:

1. Put your coffee in a water pitcher and add your water. Give it was a mix and then let it sit overnight on your counter. (I try not to let my coffee sit out more than 12-13 hours or it can get bitter.)
2. Line a mesh strainer with cheesecloth and set over a container or another pitcher. Pour coffee/water mixture through the strainer, allowing all the liquid to run through. Throw away the grounds.
3. Place coffee in fridge and allow to get cold.
4. To make iced coffee: Fill a glass with ice, and pour as much coffee and other add-ins as you want. I usually do half coffee, half milk. If I’m feeling adventurous, I might add a little chocolate syrup.
5. Enjoy!

— the Jilb

Berry Green Smoothie

This is our go-to smoothie. We’ve been having it for breakfast almost every morning for the past month. That’s how much we love it.

My kids love these smoothies. Seriously. The Baby screams for it once she sees it. If I don’t give her a smoothie…well, you don’t want to know what happens.

This smoothie is so, so, soooo healthy for you and SO good. Berries, milk, yogurt, spinach (which you can’t taste at all!), flaxseed, banana… This can’t get any better! So, you need to make this. And soon!

recipe from somewhere, but I can’t remember where. Oops…

Ingredients:

• 1/2 cup frozen berries
• 1/2 cup milk
• 1/2 cup Greek yogurt
• 1 banana
• 1 cup spinach
• 1 tsp flaxseed, optional

Directions:

1. Throw your berries in the bottom of your blender, then add the rest of your ingredients. Blend away until you reach the desired consistency.
2. This recipe makes enough for 2 adults, and a little bit extra that I split between the kids.
3. Enjoy!

— the Jilb

Cucumber Mint Water

While I was browsing Pinterest, pictures of this Cucumber Mint Water kept popping up. It’s supposed to aid with weight loss, and all that stuff.

Well, I can’t say that I miraculously lost 5 lbs the days that I drank it, but I did find it very refreshing. Since I drank this a few weeks ago, I tend to make it for Mondays after I’ve had a bad weekend of eating too much food. It’s almost like a detox, and I pretty much love it. If you are looking for a refreshing drink, or have trouble drinking water, then I say make this Cucumber Mint Water. It’s so good. And so easy. And calorie free!

recipe from all over Pinterest

Ingredients:

• 1 cucumber
• 1 lemon
• 8-10 mint leaves (I used dried mint because I couldn’t find mint leaves)
• 2 L water

Directions:

1. In a large water pitcher add your 2 L of water. Cut up your cucumber and lemon and add that also. Then add mint. Let it sit overnight, and you’re good to go!
2. Enjoy!

— the Jilb

Peppermint Mocha

Happy December! I seriously can’t believe Christmas is almost here. This past year has just flown by.

Reinman and I spend way too much money buying lattes at Caribou and Starbucks, so when I find a recipe to DIY, I get so excited! I found this recipe over at The Motherload where I can always find my favorite seasonal drink. I love it! I did tweak the recipe it a bit because I’ve been wanting my drinks less sweet lately.

There’s also a recipe for homemade peppermint syrup, and if you plan on making peppermint mochas you definitely should make it. It’s simple, cheap, and you probably have all the ingredients right on hand. I’ll have that recipe at the end of this post.

recipe slightly adapted from The Motherload

Ingredients:

• 1 cup of milk
• 1 cup of strong coffee or espresso
• 1-2 T sugar
• 1 T cocoa powder
• 1-2 T peppermint syrup (recipe to follow or you can buy this syrup at your local grocery store or even Caribou Coffee or Starbucks)
• whipped cream (optional)
• chocolate syrup (optional)
• crushed peppermints (optional)

Directions:

1. Put your milk in a small pan and heat oven medium-low until hot. Don’t let your milk boil or it gets icky.
2. While your milk is heating up, brew your coffee. We have a Keurig so I put as much coffee grounds in my reusable pod as I can fit and brew it on the smallest setting. Otherwise, 4 T of ground coffee to 1 cup of hot water should suffice. Add your sugar and cocoa powder, mix well. Then add in your peppermint syrup.
3. Once milk is hot, I like to whisk it for like 30 seconds or so to get it foamy. Once you’re done with that add it to your coffee and mix well.
4. Top with whipped cream, chocolate syrup, and peppermints if you wish.
5. Enjoy!

Homemade Peppermint Syrup

Ingredients:

• 1 cup water
• 1 cup sugar
• 2 tsps peppermint extract

Directions:

1. In a small saucepan, stir together you water and sugar and bring to a boil. Reduce heat to medium and stir constantly until sugar is dissolved. Stir in the peppermint extract. Let cool, and then store in a glass jar in the refrigerator for up to 3 months.

— the Jilb

Homemade Dark Chocolate Mocha

I love Fall. Have I mentioned that? It’s my favorite (and Reinman’s too ’cause we’re married and all that) season. And ever since we’ve started having cooler days, I’ve been itching to make some homemade lattes. The only problem with that is last year my espresso machine died. Sad, I know.

Well, I found this awesome pumpkin spice latte recipe yesterday and she makes hers right on the stove! Problem solved!!

I didn’t have pumpkin, so last night I made mint chocolate lattes for me and the hubby. And then this morning I made a dark chocolate mocha and it is just so yummy that I had to share my recipe.

Dark Chocolate Mocha

Adapted from The Motherload

Ingredients:

• 2 cups milk
• 2 cups strong coffee (4 T coffee grounds to 1 cup of hot water or if you have a Keurig like we do I just fill up our reusable Keurig pod with as much coffee grounds as it’ll take and use the smallest cup size.)
• 1 tsp vanilla
• 1/4 cup dark chocolate chips (or any chocolate chips would work!)
• whipped cream
• chocolate syrup

1. Pour all of your ingredients into a pot and heat over medium-high heat until coffee is hot, hot, hot!
2. Pour into mugs, top with whipped cream and chocolate syrup. Enjoy!

Now if only I could find a moment of peace to enjoy this chocolately goodness. 😉

— the Jilb