Adventure Begins in the Kitchen
Icy treats are key to survival during the blazing hot days of summer. But why settle for survival when creating something fabulous is equally as simple? This white sangria granita made with peaches, raspberries, agave nectar, and Butterfly Kiss Moscato is the perfect dessert for your next sunshiny shindig.
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Although I received compensation to review wine provided by The Wine Bar, the recipe and opinions in this post are completely my own and based on my experience.
Spaghetti squash with turkey meatballs and marinara is one of those meals that you can eat weekly and still be craving the week after. It gives you that tomato sauce fix without the heaviness that typically comes with sauce covered meals. And the feeling of accomplishment that comes with making your own marinara… Never gets old.
To get everything timed somewhat appropriately for four servings, start with halving two medium-sized spaghetti squashes, removing the seeds, and placing the halves in a 400 degree oven {no oil, directly on the middle rack} for 45 minutes to an hour {until you can pull the squash apart easily with a fork}. While the squash is baking, work on your homemade sauce {recipe at bottom of post}. And while your sauce is boiling, prepare the turkey meatballs so they can be popped in the oven the second the squash is removed {meatball recipe}.
This meal also keeps its integrity when reheating, making leftovers extra special the next day. And if you want to change it up even more, try topping with an over-medium egg.
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Being resourceful in the kitchen can {sometimes} get you into a bit of trouble. Most folks that find themselves without chocolate during a massive chocolate craving just simply do without chocolate for the time being. Me? I whip random ingredients together until I’m either sort-of-satisfied or surprisingly super satisfied.
After a week of gentle tweaks, I was super satisfied. A progression of hemp seed chocolate bars to coconut/almond chocolate bars to just coconut bars led me straight to coconut truffles. And now I have a bundle of sweet treats waiting for me in anticipation of any chocolate craving, big or small.
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I’ve been playing around with this recipe for few days and what I’ve ended up with, what’s pictured in the photo above, is one of my favorite desserts of all time. Custard, key lime, vanilla bean, and {what wasn’t able to fit in the title block} salted, toasted coconut flakes – magnificent, I tell ya!
I toyed with regular coconut milk {light consistency} and culinary coconut milk {cream consistency} and the culinary coconut milk made all the difference in the world. If you aren’t able to get your hands on culinary coconut milk, then try your best to find canned coconut cream {I’m not sure about the boxed variety}.
And key limes… This Florida girl has such a special place in her heart for anything key lime. They are so adorable and somehow embody parts of childhood for reasons unknown {could it be just a lifetime love of real key lime pie?}. But if you’re unable to find key limes at your local grocer, a regular lime should suffice. This recipe calls for zest and juice of two key limes that could simply be replaced with zest and juice of one regular lime.
After fully chilled, this custard is a perfect cross between traditional custard, key lime pie, and crème brûlée. I’ve helped myself to a cup after every dinner since Saturday and… I just can’t foresee when I’ll stop re-stocking my fridge with custard – it is that good!
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