August 27, 2015

Starbucks Lime Refresher (CopyCat)

Summer isn't over yet, although I wish I'd found this drink at the beginning of summer.  There is still time to enjoy it!

Easy to assemble and tastes for refreshing on a hot day.  It's fresh, not too sweet and there's the little hint of cucumber flavor that makes people go "oh, yum".  Perfect for a day by the pool or after a long day of yard work.  Kids love it and grown ups do too.

Starbucks Lime Refresher (CopyCat)
Recipe from Herbamum

  • 1/4 cup mint leaves, finely chopped or mint tea in a bag
  • 3/4 - 1 cup cucumber, peeled and chopped
  • 3 cups water
  • 3/4 cup sweetener (I used sugar but you can use anything)
  • 2 cups fresh lime juice
  • lime slices for garnish if desired. 
Cooking Directions
  1. Add the chopped cucumber and finely chopped mint (or tea) to the 3 cups of water. Stir around and then use a fine mesh strainer to remove the mint leaves and cucumber pieces. Add the cucumber flavored water to a large pitcher.
  2. Add the lime juice and sweetener to the pitcher and stir in an additional 4 cups of water. Stir well until your sweetener has been incorporated.
  3. Chill and serve with a lime wedge for garnish, if desired.

August 19, 2015

Kid Friendly Salmon

It's been a little hard to work on my blog this week.  School has started here and I do a online public school with my daughter and that equals very little time for myself.

That being said, this is a great dinner if you're trying to get your kids to eat more fish like I am.  This makes the salmon sort of sweet and savory at the same time.  My husband isn't the biggest fish eater either and he really loved this recipe.

It's easy to throw together and cooks in no time.  No super strong flavors and no spice so it's very kid (and husband) friendly. Great to add to the weekly menu!

Kid Friendly Salmon
Recipe from Tomorrow Farm Fiber Arts

  • 1/3 cup soy sauce
  • 2 Tbsp vegetable oil
  • 2 Tbsp brown sugar
  • 2 cloves of garlic, minced
  • 1 lb fresh salmon, cut into 4 pieces
Cooking Directions
  1. Mix the soy sauce, oil, brown sugar and garlic together.
  2. Place the salmon in a baking dish and pour the sauce over the top. Cover and refrigerate for 30 minutes.
  3. Grill or broil over medium heat for 3-4 minutes per side until fish is flaky.

August 14, 2015

Oatmeal-Fig Bars

This cookie bar was in the latest issue of Food Network Magazine.  There were so many to choose from, it was hard to settle on just one to make.  I told my husband that he would have to pick, there were just way too many choices for me.

I think he picked this one because it does have the "healthy" factor since there is oatmeal, wheat flour and figs in it.  I'm pretty sure that they can't be considered health food though.

The bars are perfect for a breakfast on the run, or a snack.  Very satisfying with a yummy fig taste and soft chewy texture.

I froze mine and I just pull a couple out as needed.  I'm happy with all the bar recipes that were in the magazine and I can't wait to try more. 

Oatmeal-Fig Bars
Recipe from Food Network Magazine Sept 2015 page 68

  • 2 sticks butter, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 1/2 cups rolled (Old Fashioned) oats
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups chopped dried figs
  • 2 whole eggs
  • 2 tsp vanilla extract
Cooking Directions
  1. Line a 9x13 inch pan with tin foil so it hangs over the edges, then oil the tin foil with either non-stick spray or use your hands or a napkin to spread oil over the surface.
  2. Preheat the oven to 350º
  3. In a food processor, add the softened butter and both sugars and pulse to combine.
  4. Add the oats, both flours, baking powder and salt and pulse to combine.
  5. Next add the figs, eggs and vanilla and pulse until clumps form.
  6. Press the mixture into the prepared pan and then bake for about 35 minutes until the edges are set but the middle is soft.
  7. Cool before cutting.

August 5, 2015


Here's a cookie I'm just getting around to, amazingly, since it's a classic. I haven't been in a hurry to make it because I've always thought cinnamon and sugar were more breakfast flavors so I haven't jumped on the bandwagon to make these cookies. 

My bad. 

They're great.  They are like a shortbread cookie that's rolled in cinnamon sugar before you bake it.  You can keep them soft or bake them longer and make them crunchy.  Either way, they are totally delicious and they make a great "hot weather" cookie because there isn't anything melt-y in them. 
Recipe from King Arthur Flour

  • 1/2 cup butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/3 cup bread flour
  • 2 Tbsp granulated sugar + 1 tsp cinnamon (for coating)
Cooking Directions
  1. Preheat oven to 375º
  2. Line cookie sheets with parchment paper, silicone cookie mat or grease with non-stick spray. Set aside. 
  3. In the bowl of your stand mixer, mix the butter and sugar together until smooth.  Add the egg and vanilla extract and mix until smooth. 
  4. Add the baking powder and salt and with the mixer on low, add the flour and mix until well incorporated. 
  5. In a zip lock bag add the sugar and cinnamon. 
  6. Use a 1 inch cookie scoop to make a ball and then drop in the bag and shake it slightly until fully covered by cinnamon sugar.  Place on the prepared cookie sheet and place balls about 1 1/2 inches apart.  Before baking, take the bottom of a drinking glass and smooth the dough ball down to about 3/8 inch thick. 
  7. Bake for 8 minutes for softer cookies or 10 minutes for crunchier cookies. 
  8. Let cool slightly before moving to a cooling rack.