This post was sponsored by Starbucks in conjunction with Yummly.
I have a confession. I love Starbucks iced coffee drinks. Not that this is particularly a bad thing. I mean, they are pretty darn delicious. However, with a new baby in tow, it’s not so easy to just hop around the corner every time I need my fix. Now, of course there’s always the option to brew and chill my own at home, but again, it’s time consuming and requires me to plan ahead – something I’m really not so good at.
I am beyond thrilled to be offering this phenom giveaway for you today! I have joined hands with some other fabulous San Diego Food Bloggers to offer to our readers not only a KitchenAid Pro 500 Series mixer but also the specialty ice cream attachment and a copy of the ultimate ice cream book, David Lebovitz’s The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments! Woohoo! Who else is excited? This is the ultimate summer giveaway you do not want to miss out on.
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Yay for my favorite holiday! It’s the 4th of July and I’m seriously craving ice cream. Not in an “oh let’s celebrate this holiday and have a little bit of ice cream” either. Craving it like I think about and want demand ice cream every day and sometimes 2 or [gasp] 3 times. Hey, I’m practically 10 months pregnant and it’s summer and I’m hot and I like sweet things an awful lot nowadays. Give me a break.
I like meat. I revel in Korean BBQ with piles of it marinated for me to cook tableside with crisp edges and juicy richness. I love carne asada & roast chicken and I can make a mean pork tenderloin. I also like vegetables. Lots of them and I can totally appreciate a diet filled with them. So when one of my Vegan friends comes over for a visit, I enjoy the challenge of making something that not only meets his food choices but would also satisfy the heartiest of meat-eaters.
Today celebrates one of my favorite desserts. It is National Strawberry Shortcake Day y’all, and with the help of Driscoll’s Berries, have I got a doozy of recipe for you! Back in my hometown in Indiana, there was a Strawberry Shortcake Festival every spring (friends & family, you can let me know if you are still doing that). I LOVED this festival. It felt like the epitome of summer; everyone walking around in bright sunny weather with their neon shorts and t-shirts… Hey, it was the early 90’s, mmm-kay? Neon was the thing.
I love watching Chopped. I’m always amazed at the chefs who come up with such beautiful and appetizing dishes out of that mystery box… and in 30 minutes? Wow. I often spend days just thinking through a recipe, not to mention making and perfecting it. I recently met a winner of Chopped and learned that not only are the time constraints very real, but on top of that, they only get a few minute introduction to the kitchen. Talk about pressure! There is no way I could hack this show. But I will try a more relaxed version!
Melissa’s Produce approached the San Diego Food Bloggers several months ago to take on a “Chopped”-style challenge in which they sent us each several of their amazing produce items and we needed to create a recipe using 3-4 of them along with 1-2 other ingredients of our choice. All of us had a blast with it and created such interesting and different recipes. It was so much fun that we decided to do it again! You can see all the other amazing recipes in the linkup below.