Yesterday was one of those super hot days where you just cannot escape the heat. In order to make up for it, I decided to make homemade frappes and thought I’d share my recipe with you here. 🙂
I’m not a big coffee drinker, but my husband loves the stuff (especially in frozen form). These are one of the few things we can actually agree on. When it comes to coffee, that is. It’s a perfect summer treat when you’re looking for something cold and refreshing with a little boost.
I hope you’re enjoying your summer.
At Home Frappe
Ingredients:
1/2 cup strong coffee, cooled
1/2 cup milk
12 largish ice cubes (one tray)
1/4 cup sugar
Chocolate or caramel sauce (optional)
Instructions:
Blend all ingredients in a blender until smooth.
Add in chocolate or caramel sauce if desired (I added it on top)
Enjoy!
What’s your favorite summer drink? I’d love to hear from you in the comments. 🙂
Who wants to use a hot oven in the summer? Not me, that’s for sure! I love this quick and easy recipe for pulled pork, it requires a slow cooker, but even if only for this, the investment is well worth it.
As always, this recipe is completely gluten free. Another thing I love about this is that there’s plenty of meat to get several meals from it, thus saving time and money, and who doesn’t like that?
Enjoy!
Slow Cooker Pulled Pork
Ingredients:
4.25 pound pork butt roast (bone out)
2 tsp pink salt
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1 tsp black pepper
1 tsp ground ginger
1 tsp coriander
1 tsp cumin
1 tsp chili powder
2 Tbls water
Directions:
Mix spices together and rub on roast. Make sure to cut the strings off your roast if it has them.
Add water to bottom of slow cooker, place roast on top.
Close the lid and cook on high for 6 hours.
Take the roast out, cut fat off and discard, shred meat.
Cook another 1-2 hours on medium (or high first hour, low second hour).
There’s nothing quite like the summer joy of a fresh watermelon, except of course this watermelon slushie. It’s cool, it’s refreshing, and it has all that watermelon flavor you love packed in a convenient drink.
This was always one of my favorites growing up, and it’s quickly earning that status once again this summer. I hope you enjoy! Have a fantastic week!
Watermelon Slushie
2 cups frozen watermelon chunks
1 1/2- 2 cups watermelon juice
Combine ingredients in blender and blend until smooth.
Every now and then you just need pecan pie bars to brighten your life. I tried for something a little more solid with these, the crust is a bit like that of lemon squares, and the pecan part just melds into it in a perfectly seamless fusion.
I hope you enjoy them as much as we did! 🙂
Pecan Pie Bars
Crust
1 cup gluten-free all-purpose flour
1/2 cup (1 stick) butter, melted
1 Tablespoon sugar
Filling
3/4 cup brown sugar
6 Tablespoons white sugar
1 Tablespoon gluten-free all-purpose flour
1/4 cup (1/2 stick) butter, melted and cooled
1 Tablespoon whipping cream
1/2 teaspoon pure vanilla extract
2 eggs
3/4 cup chopped pecans
For the crust, mix flour, butter and sugar, and press on bottom of 8×8 square baking pan. Bake 350 degrees for about 20 minutes, or until golden. Allow to cool completely.
For the filling. Mix sugars, flour, whipping cream and vanilla in a medium bowl.
Add eggs and mix thoroughly.
Add pecans and mix until combined.
Pour over cooled crust.
Bake in 350 degree oven for about 30-40 minutes or until top is browned.
If you like pesto this pesto pasta with sundried tomatoes will quickly become one of your absolute favorites. It’s easy to throw together and tastes like you’ve been working on it all day. Definitely a favorite in our home, of course, I love anything with sundried tomatoes. I could eat this everyday if I were “allowed” to, though I know it’s probably not the healthiest to live on one thing (but hey, it has vegetables).
This is perfect for dinner or lunch, or even breakfast if you can’t resist. It doesn’t take long to prepare, which makes it a great summertime or weeknight meal. (It’s also delicious with some cubed cooked chicken if you want it some protein.) I hope you enjoy! 🙂
Nothing screams summer quite as much as strawberry shortcake. That’s why I’ve put a festive twist on this classic summer treat for our Fourth of July dessert. Use both strawberries and blueberries to make this shortcake red, white and blue. And it’s completely gluten free, so that means more people can enjoy it. 🙂
Strawberry Shortcake
Vanilla donuts (makes 9)
2 Tablespoons almonds
1/4 cup water
1/4 cup apple sauce
1 teaspoon vanilla
2 eggs
1/4 cup honey
1/4 cup (1/2 stick) butter, melted
1 Tablespoon milk
1/2 cup coconut flour
1/2 cup tapioca flour
1 teaspoon baking powder
Preheat oven to 350 degrees.
Blend almonds and water in a blender until no chunks remain.
Combine almond mixture, and apple sauce through milk in a medium sized bowl.
Mix flours and baking powder in small bowl.
Add dry to wet and mix until combined.
Pour into greased donut pan (could use mini pie pans too) and bake for 15-20 minutes, until golden and cooked through (test with toothpick).
Let cool in pans for a couple minutes, turn out onto cooling rack and allow to cool completely.
Strawberries
2 cups frozen strawberries
1/4 – 1/2 cup white sugar (depending on desired sweetness)
Splash water (optional)
Place strawberries in medium saucepan and heat on medium until they begin to melt. At this point I sometimes add a bit of water if the juice evaporates too quickly.
Stir strawberries around and sprinkle with sugar, then mix it in.
Continue to cook until the strawberries have fully defrosted and are surrounded by a nice sauce.
Transfer to a bowl and the refrigerator until cold.
Blueberries
2 cups frozen blueberries
1/4 cup or so white sugar (more if you want it sweeter)
Splash water (optional)
Follow same directions as with the strawberries.
Whipped topping
1 cup whipping cream
1/2 cup powdered sugar
2 ounces cream cheese
2 Tablespoons sour cream
1/2 tsp vanilla extract (optional)
Beat sugar, cream cheese and sour cream until smooth.
Add in whipping cream and vanilla and beat until peaks form.
Use immediately or store in refrigerator for up to two days in an airtight container.
What could be better than crispy battered fish with a side of fries? Not much in my opinion. I have been craving fish and chips for so long now, I finally broke down and decided to make it at home. Even my picky husband loved it, that’s always a win in my book! 🙂
Gluten-Free Fish And Chips
4 Haddock fillets, thawed and patted dry
1/4 cup all purpose gluten-free flour
1/4 cup corn starch
1/2-1 teaspoon gluten-free baking powder
1/4 cup milk (or water for dairy free)
1 egg
Sprinkle salt and pepper
Oil for frying
Gluten-free French fries
Lemon, sliced
Heat 1-2 inches of oil in a cast iron pan.
Mix flour, starch, and baking powder in a medium bowl. Add in the egg and milk and mix just until combined.
Pat the haddock fillets dry (I used paper towel). Coat them in the batter and gently place in the preheated oil, keeping them from touching each other. You know that the oil is ready when a drop of water sizzles in it.
Flip fish after 2-3 minutes, and cook another 2-3 minutes, until both sides are golden.
Toasted marshmallows, perfectly melted chocolate, graham cracker crust. It’s the first day of summer, and what better way to kick off the new season than with mini s’mores pies?
I love how easy these are, no need for a campfire (though those are lovely) and they’re not nearly as messy as traditional s’mores either. But, you know, when gooey chocolate and melted marshmallows come together, there’s always that possibility.
Mini S’mores Pies
4 mini pie tins
1 cup crushed gluten-free graham crackers (I used chocolate)
2 Tablespoons melted butter
1 cup chocolate chips
2 cups mini marshmallows
Mix crushed graham crackers and butter together, then divide evenly among the pie tins, pressing to the bottom.
Bake “crusts” for 5-7 minutes at 350. You’re just looking for them to harden.
Place 1/4 cup chocolate chips in each pan, spreading evenly.
Add in 1/2 cup marshmallows on the top and spread them out so the chocolate’s covered.
Bake for 3 minutes.
Switch the oven to broil and cook for another 2 minutes or until the marshmallow tops are beautifully browned and toasted.
Enjoy! 🙂
What are your favorite summer treats? I’d love to hear about them in the comments? 🙂
Imagine the taste of wonderfully warm ham and steaming pineapple mingling its sweetness with tomato sauce and mozzarella. This would typically be the topping for a pizza, an absolutely amazing Hawaiian pizza, but instead this dish is easy for you to make on a busy night because it replaces the time consuming pizza dough with pasta and still gives you that perfect Hawaiian taste.
This is one of my absolute favorites on a night when I get home starving or need a quick meal to throw together. I usually have the ingredients on hand, so that’s also a big bonus.
Hawaiian Pasta
Gluten-free pasta
Marinara sauce
Deli ham (make sure it’s gluten free if that matters)
Canned pineapple chunks (in juice or water, not syrup), drained
Shredded mozzarella
Cook up a serving of pasta
Mix in some sauce.
Place it in an oven safe bowl and top with sliced ham, pineapple chunks, and mozzarella. (I like putting the mozzarella on top because it takes a bit longer than other cheeses to melt and protects the toppings from burning as well as letting it get slightly crispy.)
Pop it in the oven until the cheese is all melted.
Sometimes you just really want a breakfast cake to make your morning better. I was so happy with how this turned out and I think it will definitely become one of our staples.
Gluten-Free Raspberry Cream Cheese Breakfast Cake
Cake
1 cup gluten free all purpose flour (I used Bob’s Red Mill)
1/4 cup tapioca flour
1 teaspoon gluten free baking powder
1/2 cup + 2 Tbls sugar
1/4 cup (1/2 stick) butter, melted and cooled
1 egg, room temperature
1/2 cup milk
1 teaspoon gluten free vanilla extract
Cream cheese/raspberry
1 (8 oz) package cream cheese, softened
3/4 cup powdered sugar
1 egg
1 Tablespoon sour cream
1 tsp gluten free vanilla extract
Seedless raspberry jam
Preheat oven to 350 degrees.
Mix flours and baking powder in a medium bowl.
Add in sugar and wet ingredients (for cake) and mix until combined.
Pour into a greased 8×8 pan and bake for 10 minutes.
Meanwhile, blend all of the topping ingredients except jam with an electric mixer in a medium bowl until smooth.
Take the cake out of the oven and dollop jam and cream cheese mixture over the top. (In the one pictured I only used 1/2 the cream cheese recipe, because I wanted more of a swirl. The whole batch will cover the top, and either way it’s delicious!)
Bake for another 20-25 minutes or until a toothpick comes out clean.
Let stand for a few minutes, slice, and serve warm.
At Home Frappe
Slow Cooker Pulled Pork
Watermelon Slushie
Pesto Pasta With Sundried Tomatoes
What I Made Monday 