This deliciously boozy Long Island Iced Coffee is every coffee lovers dream! The recipe is easy to shake up in less than 5 minutes & it’s the perfect coffee cocktail for an after-dinner drink!
Everyone that knows me, knows that I love me some coffee! You too? Then you’re going to love this long island recipe! Espresso martinis used to be my jam, but when it comes to coffee cocktails, I’m having a real moment with these Long Island Iced Coffee’s right now!
Yes, this Long Island drink is similar to the Long Island Iced Tea you’re familiar with, but with a few changes. Instead of triple sec and cola, this version features Irish cream liqueur and cold brew coffee. Yes, it’s still super boozy and yes, it’s really fun to drink!
Start your day with a cold brew coffee and end your day with a cold brew long island!
Rosemary Garlic Tri Tip is slow cooked in a crock pot. It’s then shredded and served on Rosemary Focaccia Bread with au jus to create this scrumptious French Dip sandwich recipe!
Hello juicy flavorful beef, layered with creamy horseradish and melty cheese! Let’s toss you in the middle of some crispy rosemary focaccia bread and dip you in some warm au jus! You down? I thought so!!
Seriously this sandwich beats out all of the other sandwiches. And it’s super easy to make! The slow cooked tri tip starts off the sandwich party.
Simply toss a tri tip in the crock pot with fresh rosemary, garlic, onion, salt and pepper. Pour in some beef broth and Worcestershire sauce, then let it do it’s thing!
Once the tri tip has cooked all day in the crock pot, (and made your house smell amazing!) shred the beef apart. Place the beef on a rosemary focaccia roll, then top with horseradish cheddar cheese or swiss cheese and some creamy horseradish.
Dip out some of the delicious broth, or as the french call it “Au Jus”, from the crock pot to serve on the side for dipping. And just like that, you have created the best sandwich ever!
Mini Ice Cream Cakes are so easy to make & perfect for parties or keeping in the freezer for a sweet treat! Just bake up mini chocolate cupcakes, then top them with your favorite ice cream & pop them in the freezer. Before serving, top them with whipped cream, chocolate syrup & sprinkles!
Kids and adults alike will rave about these Mini Ice Cream Cakes for years to come! They’re so much fun and the recipe can easily be prepped days or even weeks in advance.
Got a birthday party coming up? Make Mini Ice Cream Cakes! Summer pool party? Homemade Mini Ice Cream Cakes are better than anything from a box!
This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.
What was your favorite cake growing up? You know that one cake you requested every year for your birthday. For my brother, it was a giant cookie cake and for Kurt, it’s carrot cake. For me, my birthday cake was (and still is!) an Ice Cream Cake.
Yes, my birthday is in December so it seems really impractical to have a cake made of ice cream in the middle of winter. But as someone who loves ice cream, I consider it a year-round dessert!
I wanted to make an Ice Cream Cake for 4th of July this year, but with dozens of people coming, I wasn’t sure I could make one big enough for everyone. That’s when the idea for Mini Ice Cream Cakes came in to play! This recipe makes 48 mini cakes, perfect for a big party or for storing in the fridge so you always have a sweet treat on hand!
The great thing about these mini ice cream cakes vs. one large ice cream cake is that these little guys will stay good in the freezer for two months! A standard store bought ice cream cake will only last 7 days in the freezer.
The other great thing about these cakes is how easy they are to make. I used a box chocolate cake mix to whip up the cake batter in less than 5 minutes, then added a tablespoon of batter to 48 lined muffin tins.
After extensive testing, I can tell you that one tablespoon of batter makes the perfect size cupcake to ice cream ratio for these mini cakes!
I then used O Organics® Ice Cream, that I picked up at my local Vons, to top the chocolate cupcakes. One more great thing about this recipe, you can make different flavors! I made half with O Organics Caramel Sea Salt Ice Cream and the other half with O Organics Cookies & Cream Ice Cream.
Almost everyone at the 4th of July party tried one of each and the votes were split down the middle. I mean really, how can you chose between Salted Caramel goodness and classic Cookies & Cream?
These Mini Ice Cream Cakes can be eaten right out of the cupcake wrapper with or without toppings. They can also be served on a plate, out of the wrapper, with a fork and the toppings of your choice.
I added whipped cream and chocolate syrup. For the 4th, I also added some patriotic sprinkles! Such a delicious and fun little dessert!
One of the easiest and MOST DELICIOUS dinners you’ll make, fresh grilled salmon topped with a flavorful chimichurri sauce. It’s healthy, gluten free & made in just 20 minutes!
Today’s post is sponsored by Vons and Santa Monica Seafood.
A couple of weeks ago, I joined my friends at Vons to visit Santa Monica Seafood in Costa Mesa, California. We sampled local wild caught Troll King Salmon from Morro Bay, California.
While wild king salmon isn’t available year-round, when you can get it, you should! It has a delicious flavor and is given a “best choice” sustainability rating. It’s also loaded with Omega 3’s, those wonderful healthy fats that your body needs. Good for you and good for the environment, this salmon is a win-win!
I brought some of this scrumptious King Salmon home with me, lightly seasoned it and tossed it on the grill. I love to grill salmon on foil for easy clean-up and no worries about the fish sticking to the grill. As soon as I removed the salmon from the grill, I spooned my favorite 5 minute Chimichurri Sauce right on top.
This grilled salmon recipe is quick and easy to prepare with minimal ingredients. I prepared it this way to let the flavor of the fish shine through! This is a great recipe for busy weeknights when you’re looking for a fast and fresh meal to make in under 30 minutes.
Soy chorizo, Mexican shredded cheeses & spices are combined in this easy vegetarian quesadilla recipe, made in just 15 minutes! When corn tortillas are used, this recipe is also gluten free.
I love to use Trader Joe’s Soy Chorizo in this recipe, but other brands of soyrizo will also work just fine. This Soy Chorizo Quesadilla pairs perfectly with a side of Restaurant Style Mexican Rice and Homemade Pico De Gallo!
Calling all my fellow soyrizo fans out there! This soy chorizo recipe will be your new go-to favorite for crazy busy weeknights! I love this recipe because it only takes 15 minutes to make a delicious, vegetarian dinner.
You can even whip up a side of guac to go with it while the quesadillas are cooking! I love to dip it in guac or drizzle it with a little hot sauce. Kurt is all about dipping it in sour cream. Salsa is also a great option, a little green tomatillo salsa goes so well with this quesadilla!
If you’re already at Trader Joe’s picking up the soy chorizo, I highly recommend grabbing a jar of their Hatch Valley Salsa. Dipping this quesadilla into that salsa is like a fiesta of flavors in your mouth!
