Happy Friday friends! My friend Courtney from the adorable entertaining blog Pizzazzerie is guest posting today to share a cocktail recipe for your long weekend. Oh, how I wish I could have one of these! I might just make myself a virgin…
Hi everyone! I’m so thrilled to stop by with a delicious cocktail recipe while Leah is busy preparing for the cutest twins and future bloggers ever. And since she can’t partake in alcohol recipes at the current moment, you and I shall enjoy all the cocktails…mmk? Perfect!
Pineapples are the epitome of summer flavor! I personally love Pina Coladas but sometimes you don’t really want to have to fuss with a blender and serving frozen drinks for a group can be hard (what hostess wants to be stuck behind the blender?) so I solved that problem – pineapple mojito!
It has all the same deliciousness yet eighteen times easier to make. Pitcher drinks are the best kind of drinks to serve for groups because you can prep a large quantity ahead of time and have them chilling in the refrigerator while you go kick your heels up and check Instagram – oh wait, is that just me? Anyway, this is a cocktail you don’t want to miss!
- 2 ounces rum
- 2 ounces pineapple juice
- 1 tablespoon sugar
- 1 ounce club soda
- 6 fresh mint leaves
- 1 lime wedge
- pineapple slices for garnish
- In the bottom of your serving glass, muddle together mint leaves and sugar.
- Add pineapple juice and stir until sugar is dissolved.
- Add ice, club soda, and garnish with lime wedge and pineapple slice (or chunks). Serve immediately. Cheers!
I made a little printable recipe card so you can add it to a recipe collection! Or if you’re hosting a party this summer, make this beverage your “signature cocktail” and give a recipe to each guest so they can take it home. Or include all the items to make this cocktail with the recipe card as a little DIY gift for a friend!
Summer is on its way, can you feel it? Every year when Memorial Day rolls around it feels like summer has arrived. It may not be the official start of the summer months but it’s close enough to break out the popsicle molds and warm up the barbecue. Here are a few of my favorite sweet recipes perfect for celebrating Memorial Day weekend.
Cherry Lemonade Cupcakes evoke all of the feelings of a hot summer’s day. Sugary sweet and fun to eat, just like sipping on a cherry lemonade at the beach. Get the recipe here.
Rosemary Grapefruit Greyhound Popsicles are a fun grown-up dessert/drink perfect for barbecue season and all summer long! Just make sure you mark them as “adult only” and make a vodka-free batch for the kiddos. Get the recipe here.
Gooey S’Mores Bars are a fan-favorite all year round but especially in summer! No need for a fire pit, just toast these babies up in the oven then pop them in the refrigerator until you’re ready to serve. Get the recipe here.
Banana Split Popsicles, oh how I love you! These are so simple to make it’s almost embarrassing. Layer all of your favorite sundae ingredients in a popsicle mold and chill. No spoons required! Get the recipe here.
Jam Bramble Cocktails are the perfect holiday weekend drink. Sweet, strong and screaming summer when poured over a tumbler of crushed ice and garnished with mint. Delish! Get the recipe here.
Do you love bacon? How about cheese? Piecrust? If you answered “YEAH, duh!” to any of those questions, today’s your day.
In celebration of National Quiche Lorraine Day, I’m sharing my quickie recipe for the dish-of-honor! For anyone who doesn’t know what quiche Lorraine is, bless your heart. And also, seriously!? It’s kind of the most delicious, well-known quiche ever! The star ingredients: egg-y custard, crisp bacon and shredded Gruyere cheese. I mean, drool!
For this recipe, I used Pillsbury Refrigerated Pie Crust but you could swap in the dough of your dreams! Maybe that means homemade pâte brisée. Maybe that means the super-speedy solution, frozen pie crusts already tucked in aluminum tins—score! Personally, I like to blind-bake my quiche crusts (meaning I bake them unfilled) to get a nice crisp bottom and edges! If you’re short on time, go ahead and skip.
If you want to trim down the time of this recipe even further (and skip a dirty pan in the process) feel free to swap in cubed Black Forest ham for the bacon. No need to cook it, just plop it on in!
Serve a slice of this beauty with a mustardy frisée salad and chilled rosé, you have quite the little meal on your hands!
photos by Erin Phraner
- 1 disk or roll prepared pie dough
- 4 ounce Gruyere or Swiss cheese, grated
- 4 to 5 strips bacon, cut into pieces
- 4 eggs
- 1 cup milk
- PANTRY STAPLES: Salt and freshly ground pepper
- Preheat the oven to 450˚F. Roll out or unroll your pie dough and ease into a 9-inch pie plate; crimp the edges. Line with parchment paper and fill with pie weights; bake 10 minutes. Remove the parchment and weights. Return to the oven until bottom is golden, 5 to 6 more minutes. Sprinkle bottom with half of the shredded cheese; return to oven 2 minutes or until melted. Let cool slightly. Reduce oven temperature to 350˚F.
- Meanwhile, cook the bacon in a skillet over medium heat until crisp, about 5 minutes.
- Whisk the eggs, milk, 1/4 teaspoon pepper and a pinch of salt in a bowl until combined and smooth.
- Pour custard into the prepared crust. Top with the bacon and remaining cheese. Cover the crust with aluminum foil to prevent further browning, if desired. Place on a rimmed baking sheet to prevent spills! Bake 20 to 25 minutes or until custard just sets. Let cool before slicing and serving!