Cranberry-Raspberry Punch

This is one of the most delicious punch recipes I've ever tried! It is an old family recipe, and we've been making it for get-togethers for as long as I can remember.

It is SO quick and easy to throw together, and is absolutely delish!

Cranberry-Raspberry Punch

Serves about 15 or so

2 (2-liter) bottles ginger ale, chilled

1 (12 fl oz) cranberry frozen concentrate, thawed

1 quart (can use more) raspberry sherbet (I use Publix Raspberry Blush)

Pour ginger ale and concentrate into punch bowl. Add sherbet and stir until it mostly dissolves into the punch. Serve and enjoy!

Hot Cocoa

The temperatures are dropping, and to help you stay warm I have a recipe for rich and delicious hot cocoa.
Did you know that there actually is a difference between hot cocoa and hot chocolate? Hot cocoa is made using cocoa powder (which no longer contains the cocoa butter), whereas hot chocolate is made from melting chocolate (like a chocolate bar) in milk. I thought it was interesting, since the terms are often used interchangeably. Anywho, without further ado...

Hot Cocoa
Adapted from Hershey's
Makes one serving

2 tablespoons sugar (or honey sucanat)
2 tablespoons cocoa powder
dash salt
1 cup milk
1/4 teaspoon vanilla extract

Mix together the sugar, cocoa, and salt in a small bowl.

Heat milk on stovetop, or in the microwave until hot.

Add cocoa mixture to hot milk, and stir until well blended.

Stir in vanilla, and pour into mug. Enjoy!

Pumpkin Spice Latte

Here is a quick and easy recipe for a delicious autumn drink. Feel free to tweak the recipe to suit your tastes.
Its fun to whip up, less expensive then buying one from a coffee shop, and you know exactly what you're drinking. Yummy!

Pumpkin Spice Latte
Adapted from this recipe
Makes one serving

1 cup milk
1 1/2 tablespoons canned pumpkin
2 tablespoons sugar (or honey sucanat)
3/4 tablespoon vanilla (Yes, tablespoon not teaspoon)
1/4-1/2 teaspoon pumpkin pie spice (or 1/8 tsp each of cinnamon, ground ginger, and nutmeg)
1/4 cup strong coffee (or more if desired) (can use 1/4 cup milk + 1 tbls instant coffee granules)


Combine milk, pumpkin, and sugar in saucepan. Cook over medium until steaming. Stir in vanilla and spices. Transfer to blender and whirr until foamy, about 20 seconds (or just whisk thoroughly). Stir in coffee. Top with whipped cream and a sprinkle of pumpkin spice, cinnamon, or nutmeg, if desired. Enjoy!

Passion-Fruit Lemonade Tea

It is now less than three weeks until the start of Fall. Summer has seemed to go by so quickly! Whereas I am looking forward to harvest-time very much, I'm also hoping to enjoy the last few weeks of summertime to the fullest : )A beautiful hibiscus growing in my grandparent's backyard.

This is a very cool and refreshing way to enjoy what's left of the warm summer days. You can make this into a delicious tea-lemonade combo, or just an iced tea (in case you would like to omit the lemonade concentrate, as it is slightly less than healthy for you, haha!).

Passion-Fruit Lemonade Tea

Adapted from Meemos Kitchen
Makes 2 quarts

3 Tazo Passion Tea bags (or tea of choice)
3 cups water
1 can (12 oz.) frozen lemonade concentrate*

*If you would like to make this an iced tea instead of lemonade, just substitute 1/2 - 3/4 cup of sugar (or honey sucanat) for the concentrate.

Instructions:

In a saucepan, bring water to a boil. Remove from heat. Steep tea bags for 5-15 minutes, till desired strength is reached.

Add lemonade concentrate and stir, (or add sugar, adjusting sugar to desired sweetness). Pour tea mixture into a 2 quart pitcher. Add enough water to bring total liquid amount to 2 quarts.

Chill minimum of 2-4 hours. Serve over ice. Enjoy!

Spring Has Sprung...a Leak

The first day of summer is almost two weeks away and yet it has felt like summer for the majority of this month. Temperatures reaching upwards of 90 degrees, high humidity, intense sun - all the symptoms of summer.

I've come to the point where I expect to be met with a blast of hot air when I open the front door to head outside for a walk. However, yesterday I was met with a surprise. I stepped outside and a cool, refreshing breeze welcomed me. The mild sunlight creeping through the branches of the trees was casting a speckled array of shadow and sunlight on the pavement. It was so peaceful and inviting. It felt like spring had somehow crept its way back to the forefront.

The birds chirping, and little squirrels playing with each other, I felt an indescribable happiness to be alive. All the worries and cares of life seemed to leave me. I couldn't help but to silently thank the Lord for all of the blessings that I so often take for granted.

Ahhh...it was a beautiful day!

However, temperatures are once again on the rise, and so I thought I would share a frozen beverage recipe with you, to help you stay cool during the hot summer months.

Chocolate Shake

Serves 4

2 cups milk
1-2 cups ice
1/2 cup sugar (or honey sucanat)
2 Tbls. cocoa powder
1/2 tsp. vanilla extract

Add milk to blender. Add enough ice so that it becomes even with the level of the milk. Add remaining ingredients. Whir all ingredients together. Pour into glasses. Top with whipped cream and chocolate syrup if desired.

Enjoy, and stay cool!