A Tropical Weekend

We have officially reached the boiling point in Texas. Actually, it came much later this summer than usual, so I’ll take that as a win. In order to get myself into a cooler, more tropical state of mind, I decided to try three new recipes, two cocktails and ice cream. These are not for anyone on a diet, but are definitely a fun way to cool off.

Thanks to Joe Parris for being my film maker on my first ever Video on how to make a Lava Flow cocktail.

For this week’s ice cream I made Coconut Rum.

I forgot to take a picture of the Pina Colada Mimosas I made for Sunday Brunch. They were a fun change instead of the regular OJ or Cranberry Mimosas.

Here are the recipes! Enjoy

Lava Flow

Serves 4

8 oz Coconut Rum
6 oz White Rum
12 oz Strawberries
8 oz pineapple juice
8 oz Cream of Coconut
1 banana
2 cups crushed ice
Pineapple chunks and strawberries for garnish.

Blend the rums and strawberries for 15 seconds. Pour mixture into four highball glasses.
Clean the blender. Then blend the pineapple juice, cream of coconut, banana, and crushed ice for 15 seconds. Pour evenly into the highball glasses, directly in the middle of the strawberry mixture. Watch the magic happen. Garnish with pineapple chunks and strawberries if desired.

Coconut Rum Ice Cream

Makes 1 quart

2 large eggs
¼ cup sugar
2 cups heavy cream
⅔ cups half-and-half
1 (15 oz) can Coco Lopez
2 Tablespoons dark rum

Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar until completely blended. Pour in the cream and half-and-half, and whisk to blend. Gradually add the Coco Lopez and finish with rum until blended.

Follow your manufacturer’s instructions to make the ice cream

Pina Colada Mimosas

Serves 4

½ cup sugar
1 Pineapple wedge
4 Pineapple slices
4 maraschino cherries
1 cup pineapple juice
½ cup coconut rum
1 bottle champagne or prosecco

Use the pineapple wedge to rim champagne flutes, then dip in sugar. Combine the pineapple juice and coconut rum, then divide evenly into four flutes. Top with champagne. Garnish with a pineapple slice and cherry.

Friends With Benefits

My co-worker, Colleen, is truly an amazing person. She is incredibly smart, funny, sincere, loyal, generous and an all around good colleague. But come summer time, there is definitely a big benefit to being her friend!

She and her equally awesome husband have a massive garden. And best of all, they love to share their bounty. This week, it was so wonderful to come home from work loaded with tomatoes, peppers, and cucumbers. Fresh just tastes better! Knowing the love and care that was put into growing this produce makes it more delicious.

The cucumbers reminded me of an old, old recipe that I remember from church potlucks. As a child I thought it as an “exotic” combination. We rarely ate Asian food growing up, so this was special to me. It’s funny now to think it’s just cucumbers and peanuts grown in the South.

Thank you Colleen for bringing me fresh produce and bringing back fond memories!

Cucumber and Peanut Salad

½ cup rice wine vinegar
⅓ cup vegetable oil
1 tsp ground ginger
1 tsp salt
¼ tsp black pepper
3 medium cucumbers peeled and sliced
¼ cup chopped red onion
½ cup chopped, dry roasted peanuts

In a large bowl, combine vinegar, oil, sugar, ginger, salt and pepper. Add cucumbers and red onion. Marinate for 15 minutes in the refrigerator. Drain through a colander. Put in a serving dish. Add peanuts to cucumber mixture, and toss to combine.

I didn’t peel these cucumbers, and now wish that I had. Peeled is definitely better!

And The Winner Is!

Ruth Bowlin of Memphis, TN!

You probably didn’t realize I was having another give away, but I was. In my last post I asked readers to submit their favorite ice cream recipes. My sweet college friend, Ruth, was the only one who did….so by default she is the winner of this cute little Mudpie ice cream bowl set:

Ruth, look for an Amazon delivery between August 8 – 13th

Of course, I am a winner too, because today I am making Ruth’s Mother’s Ice Cream Recipe. I added the optional bananas.

I purchased a new Tovolo “Glide-A-Scoop ice cream freezer tub since the seal on my favorite Italian Frigoverre lid has warped a little. I like the unique shape of it. Hopefully it will be my new favorite. It holds 1.5 quarts, which is the perfect amount for my Cuisinart ice cream maker. I cut the recipe below in half, and it was perfect!

Mrs. Bowlin’s Ice Cream

1 large can of Pet milk
24 oz. Whipping cream
3-4 eggs
2 c. Sugar
1 t. Vanilla
1 can sweetened condensed milk
Mix all above ingredients together. Pour into gallon container and finish filling with while milk. Add ripe, mashed bananas, if you like.

  • will need to adjust measurements for smaller freezer

Look for another book give away in August! This one will be from a local Fort Worth author.

You Scream, I Scream

Steve Approves of This Post!

Does anyone else love homemade ice cream as much as I do? If so, please share your favorite recipe in the comments. I would love to try it.

I have used a Cuisinart Frozen Yogurt and Ice Cream Machine for at least 8 or 9 years. Mine is the smaller 1.5 quart size. The big advantage to this type of machine is there is no churning or need for rock salt. The big disadvantage of this type of machine is that it takes a long time to make. First, the bowl needs to be frozen for a good 24 hours before using it. I am lucky enough to have a second freezer, so I just keep my bowl in it year round. The ice cream base needs to refrigerate for at least 2 hours before churning. Once the ice cream has churned, it still needs to be frozen for 2 to 4 hours before it is firm enough to eat. Ice cream this good takes patience!

I have tried numerous recipes. My two favorites are the Simple Chocolate ice cream recipe from Cuisinart and Ben & Jerry’s Heath Bar Crunch from the official recipe book.

Today I am making Simple Chocolate. My secret for success with this is using a high fat Dutch Processed High Fat cocoa powder and a good quality vanilla extract. I get mine at Penzy’s.

Here is the Simple Chocolate Recipe

¾ cup cocoa powder, sifted (I use Dutch Processed High Fat)
½ cup granulated sugar
⅓ cup packed dark or light brown sugar
pinch sea or kosher salt
1 cup whole milk
2 cups heavy cream
½ tablespoon pure vanilla extract


  1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
  2. Pour the mixture into the mixing bowl of the ice cream maker. Follow the manufacturer’s instructions for your machine. [Mine takes about 20 minutes to churn.] The ice cream will have a very soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Again, if you have a favorite recipe, please share!

Frosé All Day!

I love Strawberries. I love Rosé. I love frozen cocktails.

I love to drink Frosé !

I am constantly tweaking my Frosé recipe. So much depends on the ripeness of the strawberries. If they are naturally sweet, I don’t add any simple syrup. If they are too white on the inside, I will add some grenadine to give the Frosé some more color. Sometimes, if I forget to sweeten the strawberries beforehand, I will eliminate the sugar, and just put the strawberries, lemon juice and 1/2 cup simple syrup directly into the blender. I always have an extra bottle of Rosé on hand in case I add too much ice and need to thin it down. And then when the Frosé runs out, I can just sip the rest of the Rosé. I like mine really thick, and eat it with a spoon. If you prefer to sip it, then use less ice.

My favorite Rosé to use in Frosé is Kaia from Total Wine. It is a Pinot Rosé and only costs $9.99 a bottle or $8.99 when buying six or more bottles of wine. Because I am adding so much flavoring to the wine, there is no need to use an expensive bottle. A darker Rosé works best. A salesperson at Total Wine told me that Kaia is made by the Coppola family, but for some reason they don’t put the family name on it like they do for Sofia. I have no way to verify this, but I do think the two taste a lot alike!

Here is my latest version of the recipe. If you try it out, let me know!

Kerrin’s Frosé

1 750 ml bottle Rosé (darker ones like Merlot or Pinot work best)
1 pint strawberries, hulled, quartered
⅓ cup sugar
1½ ounces fresh lemon juice
1 cup ice cubes
¼ to ½ cup simple syrup, if desired


Pour bottle of rosé into a 13×9″ pan and freeze until almost solid (it won’t completely solidify due to the alcohol) at least 6 hours. Mix the strawberries, sugar and lemon juice in  a bowl and refrigerate at least one hour before making the Frosé .   Put the frozen rosé, strawberry mixture and ice into blender and purée until smooth.   Taste. Add simple syrup if you prefer it sweeter. Add grenadine for more color. Add more rosé if it is too thick or more ice if it is too thin.  Grab a spoon and enjoy!


My other two favorite strawberry cocktails are the Lava Flow and a Strawberry Mojito, both of which are rum based. Do you have a favorite strawberry cocktail recipe?