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Easy 4th of July Entertaining Idea: Spiked Watermelon!



To My Friendsmirnoff-spiked-watermelonsmirnoff-watermelonsmirnoff-spiked-watermelon-2output_QriTka4th-of-july-outfit-2

Hola, Chicas!

With 4th of July right around the corner, I thought I’d share with you guys another one of my super simple (but oh so delicious!) entertaining ideas. I can’t think of a better way to cool off on a hot summer’s day than with a refreshing slice of icecold watermelon. And you know what makes watermelon even better? Smirnoff Watermelon! Yep, you read that correctly. These spiked watermelon wedges only take a few minutes to prepare, and your guests will happily thank you for the treat.

Here’s the rundown on how to prepare these frozen treats for your 4th of July get-together:

  1. Cut one 1 watermelon into wedges. If this task intimidates you, no need to fret. This video walks you through step-by-step.
  2. Once you’ve cut your wedges like a pro, gently place them into a large gallon size freezer bag.
  3. Carefully pour in enough Smirnoff Watermelon to soak the entire contents of your bag.
  4. Seal the bag (very important!) and place in freezer for at least 5 hours or overnight.
  5. Serve frozen slices to your guests, and enjoy responsibly. Remember, each slice equals 1 serving!

Follow Smirnoff on Instagram, Facebook, and Pinterest for more recipes and inspiration for your summer celebrations! #Punch4Everybody

Full Disclosure:
This is a sponsored post written by me on behalf of Smirnoff for IZEA. All opinions are 100% mine. Thanks so much for supporting the brands that help make Closet Confections possible. And remember to always drink responsibly!

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Lifestyle Recipes

Easy Outdoor Entertaining {Shrimp Boil + Raspberry ‘Tee-Time’ Punch}

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I absolutely LOVE having friends and family over for dinner, but as the temps crank up, the last thing I wanna do is slave over a hot stove and force my husband to wash be faced with a sink full of dirty dishes afterwards. One of my favorite summertime entertainment hacks is a simple, delicious, backyard shrimp boil served with a pitcher of ice cold raspberry ‘tee-time’ punch (basically and half & half spiked with Raspberry Smirnoff).

For the shrimp boil, all you need to do is find a BIG OLE pot and follow this recipe. Trust me, it’s fool-proof! I also like to toss in a few whole garlic cloves for a little extra zing. You can either make it on top of the stove and transport it, or fire up your outdoor grill. Once everything is all cooked up, you just dump it all out on top of a few sheets of newspaper or butcher’s paper, and let the crew dig in and fill up their own plates. I recommend keeping a few moist towels on deck for sticky fingers! Clean up is easy since you make everything in one pot. When everyone’s done eating, just roll up the scraps in the old newspaper to discard.

As for the real star of the show… just follow the recipe below, and let the good times roll!

Raspberry 'Tee-Time' Punch

Product Reviews Recipes

A Sweet Little Recipe: Caramel Walnut Brownies {#BKCreamery}

caramel walnut brownie recipe

I recently shared with you guys that I’d be testing out a new product from Brooklyn Creamery. I trekked out to the ‘burbs to watch a product demo, gorge on free samples, and procure my own my stash. Well folks, the final verdict is in: Extra Thick Double Cream absolutely rocks!

In general, I try to keep my sweet tooth at bay. However, if I had to name my personal vice, it would definitely be salted caramel… and chocolate chip cookies… oh, and warm apple pie! But I digress…

I decided the perfect way to put Brooklyn Creamery’s Double Cream to the test would be to make a good old fashion caramel sauce. But what good is a batch of warm, sticky, ooey-gooey deliciousness without a rich decadent chocolate brownie to go with it? Amiright? Of course, I am!

Here goes the full recipe. Let me know what you think in the comments.

INGREDIENTS

Brownies

  • 4 tablespoons chopped walnuts
  • 8 tablespoons butter
  • 5 ounces semisweet chocolate chips
  • 1/2 teaspoon espresso powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons flour
  • 1/2 teaspoon baking powder
  • 2 egg yolks
  • kosher salt
  • pinch of maldon salt (optional)

Salted Caramel Sauce

  • 1/2 cup granulated sugar
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/4 cup Extra Thick Double Cream
  • 1/2 teaspoon sea salt

INSTRUCTIONS

  1. Preheat oven to 375°F.
  2. Roughly chop walnuts
  3. Grease insides of 4 ramekins, and set aside.
  4. Separate egg yolks, and set aside 4 tablespoons chocolate chips for stirring in whole.
  5. Melt 8 tablespoons of butter in a large microwavesafe bowl for about 30 seconds, or in a small pot over medium heat. Add remaining chocolate chips and stir until melted.
  6. Add espresso, sugar, vanilla extract, and egg yolks. Stir to combine well.
  7. In a separate medium bowl, stir together flour, baking powder, and a pinch of salt.
  8. Add chocolate mixture to bowl with flour mixture and stir just to combine and flour is no longer visible.
  9. Gently stir in walnuts and reserved 4 tablespoons chocolate chips.
  10. Divide batter evenly between ramekins. Place on a baking sheet and bake until set, about 20 minutes. Begin making caramel sauce while brownies bake in the oven.
  11. Add sugar to a small sauce pan and cook over medium-high heat until melted.
  12. Once sugar reaches a deep brown color, add all the butter and stir until completely melted.
  13. Add vanilla and double cream, and whisk until you have a consistent sauce.
  14. Stir in salt, and set aside to cool.
  15. Remove brownies from oven and allow to cool slightly, about 3 minutes.
  16. Carefully invert ramekins onto plates to remove brownies, and immediately sprinkle over caramel sauce and Maldon salt. Serve warm.

I made these the other day, and they disappeared immediately. The brownies have a unique light, slightly crumbly texture and pair so well with the caramel sauce. You can also store any remaining sauce in the fridge for up to two weeks (though I doubt it will last that long!) and serve it over icecream, pancakes, or waffles… YUM!

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This post was written by me as part of an ongoing sponsored collaboration with Brooklyn Creamery and Sverve. All opinions expressed are my own. Thanks so much for supporting the brands that help make Closet Confections possible.