summer

Fruit Pizza Cookies

Fruit Pizza CookiesThese fruit pizza cookies have been a long time coming. And when I say a “long time,” I mean a LONG time. I actually made these beauties LAST summer and they have been waiting to be posted ever since. Mostly because by the time I got around to posting them last year I realized it was practically fall and *way* too late to post a recipe featuring fruit and berries. I’m cutting it close this time but I’m going to declare that it’s still summer and I’m not late this time! I did just make them again recently, which helped prompt me to post them. Plus, I certainly cannot let another year go by without posting these because that would be depriving you of fruit pizza goodness. And I’m not a mean person like that.

Fruit Pizza CookiesWhat is a fruit pizza cookie? Simple…you take a fruit pizza (you all know what that is, I hope) and shrink it into a cookie size. Did I seriously have to explain that? Probably not, but I like to make myself clear. Best part is that you feel like you get to eat your own entire fruit pizza without having to share. WIN! You might even feel obligated to eat a couple, or few “pizzas” once you take into account that the fruit practically makes up for the heaps of butter, making them basically healthy…in a way. I would NEVER eat more than one though. Nope. Never…The baby wanted one too though so I may have eaten one for him. It totally counts.

Fruit Pizza CookiesThese are great for parties because they can be easily picked up on the go! No cutting required! Even better, leave the cookies, frosting, and fruit out for a decoration station AT the party. First, you have less work to do to frost and decorate them and second, you just became every child’s best friend. Or mine, if I’m at the party. If you do make them ahead, I would suggest that you frost and put the fruit on not much more than a couple of hours before you serve them or else they will get a little limp. I found that they mostly will get a little soft when they have strawberries on them, which makes sense since strawberries have a lot of water in them. Also, make sure you get the fruit as dry as you can prior to decorating for this exact reason.

Fruit Pizza CookiesOnce the fruit pizza cookies are frosted and decorated, I keep them refrigerated until serving to keep the fruit pretty and the cream cheese frosting chilled. I found that if I put parchment paper between the layers of cookies, it helps keep everything from becoming a sloppy mess. If it did become a sloppy mess though I’m sure someone would still be willing to eat them. If you can’t find anyone, you can always call me and I’ll find someone to take care of eating them…yeah.

Fruit Pizza Cookies
Yields 36
Mini fruit pizzas! Delicious sugar cookies with cream cheese frosting, topped with fresh fruit and berries.
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Prep Time
40 min
Cook Time
11 min
Prep Time
40 min
Cook Time
11 min
Ingredients for the cookies
  1. 1 cup butter, room temperature
  2. 1 1/2 cups sugar
  3. 2 eggs
  4. 1 teaspoon vanilla
  5. 3 cups flour
  6. 2 teaspoons cream of tartar
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon salt
Ingredients for the frosting
  1. 8 ounces cream cheese, room temperature
  2. 1/2 cup butter, room temperature
  3. 2 1/2 cups confectioners sugar
  4. 1 teaspoon vanilla
  5. 1/8 teaspoon salt
  6. 1 tablespoon milk
  7. Fruit and berries of your choice (I used kiwi, blueberries, and strawberries)
Directions for the cookies
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Cream 1 cup butter and sugar in a large bowl using a mixer. Mix in the eggs, one at a time, and 1 teaspoon vanilla until well combined.
  3. In a medium bowl, combine the flour, cream of tartar, baking soda, and 1/2 teaspoon salt.
  4. Add the dry ingredients to the wet ingredients and combine (I used the mixer but you can do this by hand).
  5. Cover and chill the cookie dough in the refrigerator for at least 20-30 minutes.
  6. Once chilled, roll out the dough to 1/4" thickness on a well floured surface and use a cookie cutter (or a mason jar works!) to cut out circles. I made about 36 cookies using a 2.5" diameter cookie cutter and about 28 using a 3" cutter. Keep in mind they will spread, so they will end up slightly bigger than what you cut out.
  7. Place cookies on a parchment lined baking sheet with plenty of space between the cookies (I only put 5 per sheet for the 3" cookies).
  8. Bake for 8-11 minutes (smaller cookies require the low baking time and large require the longer time) or until the edges are just starting to get golden brown.
  9. Remove from the oven and let cool on tray for 1-2 minutes before moving them to a wire cooling rack to cool completely.
Directions for the frosting
  1. To prepare the fruit, cut into desired sizes/shapes and place on a paper towel. Pat dry using paper towels. Let them sit on the paper towel until ready to use to make sure they are very dry.
  2. Combine cream cheese, 1/2 cup butter, confectioners sugar, 1/8 teaspoon salt, and 1 teaspoon vanilla with a mixer starting on low and moving to medium speed. Once combined, add the milk and mix on medium-high for 1-2 minutes.
To prepare the cookies
  1. Frost the cookies with the cream cheese frosting and decorate with the fruit.
Notes
  1. I use parchment paper between layers when storing the cookies to keep them separated. I would recommend frosting them and adding the fruit not much more than a couple of hours before serving for the best result, as they can become a little soft if they sit for too long.
Flavor From Scratch https://www.flavorfromscratch.com/

Watermelon Lemonade

Watermelon lemonadeWhat better way to cool off in this summer heat than ice cold lemonade? What if you could kick it up a notch and really impress yourself with a simple WATERMELON lemonade?!? I’m talking homemade, let’s have a party since I’m so cool (or maybe just drink it all myself) goodness. If the watermelon and lemons don’t have you excited, add a little mint into the simple syrup and you’re on your way to a beach somewhere to soak up some summer sun. At least you can pretend…

Watermelon lemonadeI love lemonade but unfortunately, if you’re like me, you usually get it out of a can, bottle, or maybe in the form of a strange powder that magically becomes lemonade. Every once in a while (a GREAT while), you go to the local fair or amusement park and can get that good real stuff. You know, the lemonade in the cups with the pictures lemons on the side that they shake up in front of you. You even get the extra kick of sugar at the bottom once it all settles there. Best leftover sweet ice ever! Maybe you don’t know what I’m talking about, in which case, just know that the real stuff is WAY better than the stuff out of a container.

Watermelon lemonadeNow, I’m making mine with a simple syrup, which means you won’t be eating sugar ice since the sugar all dissolves in water prior to being added into the lemonade. But, it’s ok. We all know that I don’t need that extra sugar at the bottom of the cup anyways. Plus, with the watermelon addition, you are already halfway to the perfect sweet and sour drink. 

Watermelon lemonadeThe mint was something I added since I had it in my backyard and I love the flavor of mint and watermelon. It just brightens the flavors up even more and makes summer taste even better. You can make this without the mint if you don’t have any, but definitely give it a shot if you can. Also, it’s not a super strong flavor as written in the recipe so add more mint if you want to punch up the flavor even more! Do it! I dare you! Peer pressure always works. 

As an added bonus to this sweet summer delight, check out this great article, 25 Science-Backed Health Benefits of Watermelon. It will only convince you more that you need to make this lemonade…like now.

Watermelon Lemonade
Serves 8
Lemonade with the kicked up flavor of watermelon and mint. Perfect for summer!
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Prep Time
10 min
Total Time
40 min
Prep Time
10 min
Total Time
40 min
Ingredients
  1. 1 cup sugar
  2. 1 cup water + 4 cups water
  3. 8-10 mint leaves
  4. 6 heaping cups cubed seedless watermelon
  5. 3/4 cup fresh squeezed lemon juice
Instructions
  1. Heat the sugar, 1 cup of water, and mint leaves (roughly torn to help infuse the flavor better) in a small pan over medium heat. Stir constantly until the sugar completely dissolves. This is your simple syrup. Remove from heat and set aside to cool slightly.
  2. Blend the cubed watermelon and lemon juice in a blender until pureed.
  3. Strain out the mint from the simple syrup and add the syrup to the blender. Pulse the blender to blend everything together. If it tastes too sour at this point, blend in a little more watermelon. If it's too sweet, add in a little more lemon juice (keep in mind the mixture will be diluted with water).
  4. Pour mixture into a pitcher and add in 4 cups of water. Stir.
  5. Refrigerate about 30 minutes, or until chilled.
  6. Serve over ice.
Notes
  1. You can make this without the mint, though I love the additional flavor.
  2. If you want this lemonade completely smooth, you can strain the lemonade mixture prior to adding the 4 cups of water. Otherwise, it will have a slightly "pulpy" texture from the watermelon.
  3. If the flavor is too strong for your taste, add a little more water at the end.
Flavor From Scratch https://www.flavorfromscratch.com/

Mango Strawberry Sorbet

Mango Strawberry SorbetIf I’m being completely honest, I’m not sure what the difference between sorbet and sherbet is. I think sorbet is typically dairy free while sherbet has some dairy in it…I think. This recipe is dairy free, but also has the added benefit of coconut milk to make it smooth and creamy. First of all, yum. Second of all, I’m not sure what that does to the sorbet/sherbet debate and what this actually should be classified as. I say classify it as delicious and move on with life. Done and done!

Mango Strawberry SorbetYou will need an ice cream maker to make this recipe as it is written. However, don’t count yourself out if you don’t have an ice cream maker. I’m pretty convinced if you freeze this stuff right after blending it, you could make something pretty delicious. Maybe not as light or airy as when you make it with an ice cream maker, but I’d be okay with that. Or maybe just take a spoon to the mixture and call it a day. I almost did. It’s good…be warned.

Mango Strawberry SorbetMango is supposed to be really good for you. Like, eat-it-every-day good for you. So…in my infinite wisdom, that has to mean this mango strawberry sorbet should be eaten often. If you’re not buying the whole “it’s good for you” thing, pretend that you’re on a tropical island vacation because the mango + strawberry + coconut mixture = vacation without leaving your house (except maybe to go to the grocery store to buy the ingredients). Everyone loves a vacation.

Mango Strawberry SorbetIf you don’t want to use strawberries or want to try something different you can definitely mix it up. The original recipe I adapted this from used raspberries instead of strawberries. Sounds good to me! I could imagine all sorts of options depending on what your favorite fruits are. As a general rule, I would stick with 4 cups of fruit total to make the recipe work but otherwise make it your own! Also, use delicious, ripe fruit. If you wouldn’t want to eat it before it became a sorbet, chances are the sorbet won’t be as delicious as it could otherwise be. Also, if you’re using a super sweet fruit, cut down on the sugar when you blend it and then taste it. You can always add more!

Mango Strawberry Sorbet
Serves 8
Simple and sweet sorbet that will leave you wanting more
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Prep Time
45 min
Total Time
6 hr 45 min
Prep Time
45 min
Total Time
6 hr 45 min
Ingredients
  1. 3 cups cubed ripe mango (about 2 large mangoes)
  2. 1 cup sliced strawberries
  3. 1 cup full fat coconut milk
  4. 1 cup sugar
  5. zest from 1/2 of a lime
  6. 1 teaspoon lime juice
  7. pinch of salt
Instructions
  1. Place ice cream maker in the freezer the night before making the sorbet. At this time, also blend together all the ingredients until smooth in a blender on high. Refrigerate sorbet mixture overnight (or at least 3-4 hours). This would be a good time to adjust flavors (i.e. if you need more sugar or lime).
  2. Pour chilled sorbet mixture into your ice cream maker and use ice cream maker as instructed. Mine took about 30-40 minutes to become a soft serve consistency, which is what you are looking for.
  3. Transfer to a freezer safe container. Cover and freeze 4-6 hours.
  4. Let slightly thaw (about 10 minutes) before serving to make scooping easier.
  5. Will keep 7-10 days frozen.
Notes
  1. You will need an ice cream maker to make this, though the sorbet mixture was delicious and possibly can be frozen as is. I haven't tried this but I imagine it would turn out slightly more dense.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Flavor From Scratch https://www.flavorfromscratch.com/

Melon and Cucumber Salad

Melon Cucumber SaladSchool’s out for summer!! When I think of summer, I think of lots of fun and good food and rest. This quick and easy salad full of refreshing and colorful watermelon, cantaloupe, and cucumber is PERFECT to start your summer out right! It’s flavorful, sweet, and crunchy. Full of melon and cucumber that will keep you cool and hydrated! LOVE, LOVE, LOVE! Must try dish. It’s seriously too simple not to try.

Melon Cucumber SaladI made this dish when my in-laws were in town and it was a hit! The cucumber is a little unexpected, but a beautiful and refreshing addition to this salad. The honey adds a hint of sweetness and the mint is just plain delicious! The lime isn’t an obvious flavor, but it brings everything together perfectly. It’s like summer in a bowl. Yum-o-yum.

Melon Cucumber SaladIf you haven’t figured out, I’m a little excited for summer. And by a little I mean *extremely* excited. It’s been a long school year full of great things but also lots of stress. My growing belly also makes it hard to run around chasing kids like I did so easily a few months ago. To say the least, I’m ready for a break!

This summer break comes with lots of new adventures including getting the nursery ready for our little man making his debut at the end of summer/beginning of fall. It also comes with the uncertainty of what is to come being a mom. I’m planning to take some time off to be with the baby. I cannot wait to be a full-time mom but that also means leaving behind my job that I love and wondering what if I will lose my mind when I’m home day after day with a non-verbal tiny person. And by non-verbal I mean a person that will just cry until I figure it out. So technically verbal. Just in a language I know nothing about. Oh boy!

Melon Cucumber SaladDon’t get me wrong, I will love every minute of being home with the little guy. I really mean it when I say this is a new adventure…adventures are always worth it in the end! But please forgive me in advance when my posts come out less often after baby comes because I’m changing my 1,000,000th diaper and crying in a corner. Ok, maybe not crying in a corner…but you never know. You never know. I’m not making any promises.

Melon and Cucumber Salad
Serves 6
Refreshing and colorful salad perfect for summer!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 3 1/2 cups watermelon, cubed
  2. 3 cups cantaloupe, cubed
  3. 3 cups cucumber, cubed (about 1 large English cucumber)
  4. 3 tablespoons honey
  5. 2 tablespoons lime juice (juice from about 1 lime)
  6. 2 tablespoons chopped mint
  7. pinch of salt, to taste (optional)
Instructions
  1. Toss the watermelon, cantaloupe, and cucumber together in a large bowl.
  2. In a small bowl, mix the honey, lime juice, mint, and salt (optional) until combined. Pour over the melon mixture. Toss to combine.
  3. Best enjoyed when first tossed, though can be kept refrigerated for a couple of days.
Notes
  1. If you include salt, make sure to eat the salad sooner than later because it will pull the water out of the melon and cucumber.
Flavor From Scratch https://www.flavorfromscratch.com/