There’s something special about enjoying a meal outdoors. Whether it’s taking advantage of a little warm weather, savoring a beautiful landscape, or simply an excuse to tidy up in the backyard, dining al fresco is summer entertaining at its best!
It’s official, summer has arrived! Time to break out the cherries and the lemonade. Oh, and don’t forget the bourbon (that’s a given). This past weekend I mixed up a celebratory summer cocktail using some cherries from the farmer’s market. I think I forgot just how amazing fresh cherry juice is, because let me tell you, it doesn’t get much better than kicking back with one of these on a hot summer’s day. Luckily, it’s just the beginning . . .
- Start with a handful of ripe summer cherries. I used eight, as I wanted bright, cherry-forward flavor.
- Next, de-stem and pit the cherries and add them to a shaker. Combine with the simple syrup and muddle until the cherries are thoroughly crushed.
- Add the lemon juice, Aperol, and bourbon. Fill your shaker with ice, and shake for a full 10 seconds.
- Strain into a tall glass over new ice and top with sparkling water. Add a straw and a sprig of fresh mint
(images by HonestlyYUM)
Breakfast nooks are the epitome of home — intimate and cozy. I’ve been dreaming of the day that I have enough space to build a breakfast nook. Until then, these inspiring photos will have to do. Can’t you just smell the brewing coffee brewing and sizzling bacon?
I generally like my coffee black. Rare are the times I crave something creamy like a latte or cappuccino. However, I do enjoy a refreshing iced coffee when the weather calls for it. Ever since I first heard about Kori Coffee, a Japanese iced coffee drink, I knew I had to give it a try. Coffee is used to make the ice cubes instead of water, so the drink never becomes watered down. The cubes slowly melt in the warm milk, releasing the coffee as you sip. I also added cocoa powder to satisfy my morning sweet tooth!
- Start by brewing some coffee. I like to use my Chemex to make a large pot of drip.
- Let coffee cool a bit and pour into the ice tray. For this recipe, fill at least six 1-ounce cubes. Let ice set in the freezer.
- Once your coffee cubes are frozen (I let them set overnight) add cocoa powder to the bottom of your glass.
- Warm the milk and pour two ounces into the glass with the cocoa powder and stir until completely dissolved.
- Next, fill your glass with coffee ice cubes. I used six cubes, for approximately six ounces of coffee. Feel free to adjust the amount of cubes if you want more or less coffee flavor.
- Finally, add the remaining milk and stir. The warm milk will slowly melt the coffee ice cubes, leaving you with an exceptionally refreshing morning treat.
(images by HonestlyYUM)
Please welcome the first contributor for our guest contributor series, Paola from Love+Cupcakes. Her blog is a mix of beautifully captured eats, drinks, travels and creative DIYs that we just adore!
I’ll be the first to admit that I’m completely, totally and utterly in love with my dog, Diamond. She’s the most snuggly, warm-hearted, licky fur ball I’ve ever known and I do everything I can to make her happy – including baking homemade treats that she goes absolutely crazy for. In honor of HonestlyYUM’s breakfast week, Diamond and I are sharing one of her favorites, a breakfast inspired biscuit made with bacon, egg, and cheese. I sneak in a little carrot, ground flaxseed and keep this recipe gluten-free by using rice flour to balance things out. I hope your pup loves this treat as much as Diamond does!
Ingredients (Makes about 16 biscuits):
- 1 ½ cups brown rice flout (plus more for dusting)
- 2 tablespoons ground flaxseed
- 2 tablespoons bacon fat
- 2 strips crispy bacon, crumbled
- ¼ cup shredded cheese (cheddar is a good option)
- 1 medium carrot, shredded and chopped into very small pieces
- 1 egg
- 5 tablespoons water
Light, crisp, and moist. I had never been crazy about waffles, until I tried yeast-raised waffles. They are blow-your-mind amazing. I first tried yeast-raised waffles at a friend’s house and immediately fell in love. The yeast lends a subtle malty flavor and a crispness to the outside that is absolutely addictive. These waffles are not overly sweet and actually teeters on the edge of savory– it’s versatile and simple. I normally just enjoy the waffles on their own with a little syrup, but this time tropical fruits were calling my name at the market so I decided to add coconut flakes to the batter and top the waffles with diced papaya, kiwi, mango, guava and passion fruit. The recipe for the waffles is easy and only requires an extra step of letting the batter sit overnight, but the results are more than worth the extra effort.