Tuesday, August 25, 2015

Watermelon Ice Cubes + Lime = Refreshment

I am very much a purist on many things.  For example, I only drink black unsweetened tea (how I survived 6 years living in the south I'll never know...tea there only comes sweet and disturbingly sweet), I only like coffee (when I drink it) simple and certainly not some odd concoction and throw whip cream on it.  Eek!

But water is different.

I have always been a huge fan of water with a lot of stuff in it.

When I was a medical device sales rep they put us up in this incredible hotel in San Diego, CA (only to lock us in board rooms so we never saw the light of day) that had fancy water coolers in the gym filled with equally fancy things: one was cucumber themed and the other was citrus themed. Any time I have ever had a spa experience I keep an eye out for the water with lots of stuff in it.  It's just terribly fun not only to look at but to taste. It's subtle and simple. And for my favorite fancy water concoction....Watermelon-Cube Lime Water!

watermelon lime water

Watermelon Lime Water 

Watermelon, cubed
1 lime wedge

Cut watermelon into cubes and freeze in a single layer on a cookie sheet over night.

The next day grab a few watermelon cubes, pop them in a glass/bottle of water, squeeze a little lime in there and refresh yourself!

Tuesday, August 18, 2015

Peach Ricotta Cake

In the summer we're on the move.  All of us are out and about, doing and exploring. We're gathering, partying and playing. And it's just not ok to show up to an event empty handed. So I bring you the absolute easiest dessert that even makes enough for so you can keep one and give one.

Peach Ricotta Cake

1 box white cake mix
2 quarts of ripe peaches
1 container Ricotta Cheese
1/2 cup sugar
1 large pinch of cinnamon (or to taste)

Prepare the cake mix according to box instructions. Pour into two greased 9 inch round baking pans.  Drop dollops of ricotta all over the top of each cake. You can be generous here but you also don't have to use all the entire 8 oz.

Peel and slice peaches. In a bowl combine peaches, sugar, and cinnamon.

Arrange peaches on top of the cake batter. Bake according to box instructions.

And now you're out the door, bikini clad (meow!), and ready to party!

Wednesday, August 12, 2015

Peach Curd Cake

When you combine butter, eggs, sugar, and peaches...do I even need to say it...it's going to be damn good. Peach curd is just a little dream and while I normally eat it with a spoon straight out of the freezer it's nice to act like a "civilized young lady" and actually put it to use.  It's very nice on biscuits for a morning treat as well as pancakes. However summer time is the season to entertain. And as Julia Child said, "A party without cake is just a meeting." Let's eat some cake!

peach curd cake
Peach Curd Cake
1 box cake mix (or if you're super fancy make a your favorite homemade cake), you'll need 3 layers
1-1 1/2 cups peach curd (see peach curd recipe) 
1 cup fresh peaches sliced
1 batch of a light butter cream frosting (this make homemade...no plastic tub frosting here)

Bake you 3 layers of cake and cool completely. Make your butter cream.  I usually use the recipe on the box of the confections sugar box however it's a bit heavy...like you need a nap to help you out of your sugar coma.  I pinterest'ed around for one that used butter and butter flavored crisco (Crisco scares me a bit but the frosting seemed to work) which helped lighten it up.  You could use an egg based recipe is well. Check out Molly's recipe on my My Name is Yeh.
Assemble cake with peach curd between the layers and just a dollop on the very bottom so the cake isn't sliding around the plate. Frost the top.  Decorate with some peaches!