Rose water is a love-it-or-hate-it ingredient. You either appreciate the delicate floral notes or it makes you feel like you’ve been punched in the face with your grandmother’s perfume. It’s a fine line. A subtle amount of rose water can transform baked goods, jam, ice cream and, of course, cocktails. The first time I fell in love with rose water was at Balaboosta in New York City. I ordered the knafeh for dessert — a Middle Eastern cheesecake made with thin shreds of phyllo dough. It was served with this delicate rose water ice cream and topped with pistachios. I promptly ordered a bottle of rose water and began plotting ways to use it. Check out my article on SheKnows.com!
Rose water grapefruit cocktail recipe
Makes 1 cocktail
- 1-1/2 ounces vodka
- 1-1/2 ounces fresh grapefruit juice
- 1 ounce honey
- 1/2 teaspoon rose water
- splash of Campari
- 4 ounces club soda
- lemon peel for garnish
Mix vodka, grapefruit juice, honey and rose water in a cocktail shaker. Pour over ice and top with club soda and a splash of Campari. Garnish with lemon peel.
Summer is flying by, and everyone I know is scrambling to knock those bucket-list items off. Go to the beach, picnic at the park, swim at the pool, host a backyard barbecue and eat all the ice cream. (Items not featured on the bucket list that I have accomplished: get eaten alive by mosquitoes, receive a sunburn and sweat profusely at all times.) For me though, it’s all about enjoying and making the most out of that beautiful summer produce. Have I made enough pies? Have I eaten a more-than-healthy share of tomatoes? Has corn on the cob been featured as a side dish at every meal? These are the questions that keep me up at night.
Strawberries are a summer staple in my fridge, so I decided to bake them into a delicious breakfast treat that is a true crowd-pleaser. These are perfect for a summer brunch. Check out the full recipe on sheknows.com!
On a recent trip to Costa Rica I had some magical watermelon margaritas. The fruit there was out of this world and I took every available opportunity to mix my booze with fresh fruit juice. My first drink there was a watermelon marg and it was love at first sip. Using fresh juice in a cocktail makes a huge difference and it’s super easy – especially if you have an immersion blender. You can use any juice you like here – I’ve done blood orange juice and grapefruit juice. Make it spicy by muddling in some jalapeno and adding chili powder to your salt rim. Puree peaches, strawberries, mangoes – the sky’s the limit here. Enjoy your weekend!
- 2 cups watermelon chunks, seeded
- 4 oz. tequila
- 1 oz. Cointreau
- 1/4 cup fresh lime juice
- Ice cubes
- Salt, optional
- 2 lime wedges
Using an immersion blender puree the watermelon chunks. In a cocktail shaker (or in my case a plastic soup container – works great!) combine tequila, Cointreau, lime juice and watermelon juice. Shake vigorously. Salt your glasses if you like using a lime wedge to moisten the rim. Ice your glasses and pour the drink into glasses. Garnish with lime wedge if desired.
In need of a supremely easy summer dessert that will impress your guests? Or just yourself? Look no further than the galette. Not into artfully arranging fruit in a symmetrical pattern? This recipe is a straight mix and dump situation. Top with vanilla ice cream for sheer perfection.
2 cups flour
1 tablespoon sugar
1/8 teaspoon salt
1 1/2 stick cold butter
1/4 cup ice water
2 tablespoons sugar plus extra for the crust
2 tablespoons milk or almond milk
2 cups blueberries
3 to 4 tablespoons sugar
2 tablespoons cornstarch
Juice of half a lemon
Pinch of salt
1 egg yolk beaten with 1 teaspoon water (for egg wash)
In a bowl, mix the flour, sugar and salt. Using two forks, cut in the butter until the mixture becomes course in texture. Slowly pour in the ice water, a little bit at a time until the dough starts to stick together. Wrap the dough in plastic wrap and form into a flat round disk. Chill in the refrigerator for at least 30 minutes.
Mix the blueberries, sugar, cornstarch, lemon juice and salt in a bowl.
Roll out your dough into a 12-inch diameter circle on a piece of parchment paper. Dump the fruit in the center of the dough. Fold the edges toward the center of the galette. Brush edges with egg wash.
What do you make for dinner when your apartment is hotter than a sweatshop but the thought of eating cereal and milk as a meal erodes your soul? Cold rice noodle bowl to the rescue! Full disclosure here – while this has the semblance of being a cool oven-free dinner, I did in fact turn on both my burner and oven to make this dish. But, once those were turned off and I was sitting pants-less in front of the AC unit – it was cool sailing! Aside from the oven usage – this really is the perfect summer dish. The rice noodles keep things light, the mint, basil, and cilantro add a delicious herby-freshness and who doesn’t love a peanut sauce? All you need to do is cook the chicken and some noodles and it’s din din time.
Rice Noodle Bowl
Adapted from The New York Times
- 6 boneless skinless chicken thighs
- 4 large garlic cloves, minced
- 1-inch chunk of ginger, peeled and minced
- 2 tablespoons Asian fish sauce (I subbed worcestershire sauce)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoons brown sugar
- 1 teaspoon chili garlic sauce
- 8 ounces dried rice vermicelli
- 2 small cucumbers, cut in half moons
- 1 medium carrot, cut in thin matchsticks
- Small handful basil sprigs
- Small handful mint sprigs
- Small handful cilantro sprigs
- 4 tablespoons slivered scallions
- ¼ cup chopped peanuts
- Lime wedges
For Peanut Sauce
- 2 tablespoons Asian fish sauce (again I subbed worcestershire sauce)
- 2 tablespoons rice vinegar
- 5 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 1-inch chunk ginger, peeled and minced
- 4 tablespoons natural unsalted peanut butter
- 2 teaspoons sesame oil
- Pinch red pepper flakes
Puree the garlic, ginger, fish sauce, soy sauce, sesame oil, brown sugar and chili garlic sauce in a small food processor. Place chicken thighs in a Ziploc bag and pour the marinade over the chicken and toss to coat. Let the chicken marinate in the fridge for at least 15 minutes.
Whisk together the ingredients for the peanut sauce in a small bowl.
Cook vermicelli according to package directions. Drain and rinse with cold water. Set aside.
Grill or broil the chicken thighs until browned. About 5-6 minutes a side. Let cool and slice into strips. Reserve the pan juices.
In a small bowl, place a nice handful of noodles in the bottom of your bowl. Spoon some of the chicken pan drippings on top of the noodles. Top with cucumbers, carrots, and sliced chicken. Add the basil, mint and cilantro. Drizzle peanut sauce on top of everything. Sprinkle with the scallions and crushed peanuts. Serve with lime wedges.
I’m on a cookie kick. It started last Sunday morning when I woke up to the sound of little girls shouting outside my window. “Girl scout cookies! Girl scout cookies! $4 a box!” It realllly made me want to start my day with a thin mint. But I have more self control than that. I held off until about noon, bought 4 boxes of cookies and then decided to bake some chocolate chip cookies. If you are ready to take your chocolate chip cookie to the next level, you need to add sea salt to the mix. Both in the dough and sprinkled on top – sea salt delivers on flavor. In a big way. These cookies are also the perfect blend of crispy on the outside and chewy on the inside. Cookie nirvana.
Salted Chocolate Chip Cookies
From Smitten Kitchen
1/2 cup unsalted butter, at room temperature
2 tablespoons sugar
2 tablespoons Sugar in the Raw
3/4 cup light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon fine sea salt
1 3/4 cups flour
1/2 pound semi-sweet chocolate chips
Flaky sea salt for sprinkling
Heat oven to 360°F and line a baking sheet with parchment paper.
In a large bowl, beat the butter and sugars together until very light and fluffy, about 5 minutes. Add egg and vanilla, mixing well. Beat in sea salt and baking soda until combined, then the flour on a low speed until just mixed. Fold in the chocolate chips.
Using a tablespoon, scoop out cookie dough and place on the prepared baking sheet. Sprinkle each mound with sea salt. Bake for 11 to 12 minutes until golden brown around the edges. Let the cookies rest for 5 minutes on the cookie sheet and then transfer to a cooling rack.
I never got on the snickerdoodle bandwagon. Once I learned that the cookies had no actual Snickers in them, I wasn’t interested. Why would someone ever choose a sugar cookie with a little cinnamon on top over a chocolate chip cookie? And furthermore, why hasn’t anyone baked a cookie with actual Snicker bits in it? I’ve got to get on that. I decided to be an equal opportunity cookie lover and baker and give snickerdoodles another shot. As I sampled a warm snickerdoodle straight our of the oven, I honestly felt like someone was giving me a warm hug. Delightful. Buttery. The perfect balance of cinnamon and sugar. I’m not saying it’s better than a chocolate chip cookie- that’s blasphemy. But, snickerdoodles, you won a place at my table and in my heart.
From Smitten Kitchen
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks room temperature butter
1 3/4 cups sugar
2 tablespoons ground cinnamon
2 large eggs
Preheat the oven to 400°. Line baking sheets with parchment paper.
Mix together flour, cream of tartar, baking soda, and salt. In the bowl of an electric mixer combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Form balls of dough with your hands and roll in cinnamon sugar. Place about two inches apart on the baking sheet. Bake for about 10 minutes, rotating the baking sheets after five minutes. Transfer cookies to a wire rack to cool.
Sure, you can open up a bag of store bought party mix, pour it into a bowl and serve it to your guests. Or, you can make your own customized, crunchy, savory party mix that people will devour. Just you and your TV on Sunday night for The Oscars? No problem. This bowl of deliciousness will keep you company during the show and happens to love a couture gown.
Popcorn Party Mix
From Smitten Kitchen
3 tbsp olive oil
6 tbsp popcorn kernels
1 cup peanuts
2 cups waffle pretzels
1 cup broken-up bagel chips
6 tbsp unsalted butter
2 tbsp worcestershire sauce
2 tsp dark brown sugar
1/2 tbsp Dijon mustard
1/2 tsp mustard powder
3/4 tsp sea salt
1 tsp smoked paprika
1/4 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
Heat oven to 250°F. Heat olive oil over high heat in a large pot and add in your popcorn kernels, cover with a lid. Wait for all the popcorn to pop and when the popping begins to slow down, remove pot from heat and dump your popcorn in a large mixing bowl. Add in the nuts, pretzels, chips or crackers to the popcorn.
Place butter in a medium sauce pan over medium heat. Melt the butter and keep cooking it, stirring occasionally until it begins to turn a golden brown. Remove from heat, and whisk in worcestershire, sugar, spices and salt.
Pour butter mixture over popcorn mix and toss well until all the ingredients are coated. Spread out the popcorn mix on a large baking sheet or two if needed. Bake for 45 minutes. Let the mix cool completed before storing.
I like to think of myself as a nacho artisan. I’ve come a long way from my microwave nacho days where I would take a humble bag of tortilla chips, some taco sauce from a jar, shredded cheese and zap it in the microwave. Years later I took my nacho game to the next level by topping my nachos with fresh tomatoes, a dollop of sour cream, sliced green onions and black olives. Today, I am proud to say I have reached new heights in my nacho career. Game-winning, crowd-roaring heights – just in time for the Super Bowl! I present to you my Locked & Loaded Nachos. Tortilla chips (from Whole Foods…I told you I was not messing around) are topped with the finest and freshest ingredients on this earth. Black beans pureed with sauteed fresh garlic and red onion and then hit with little bit of lime juice. Fresh tomatoes diced to perfection and mixed with jalapenos, red onions, vinegar and cilantro. Guac. And the finishing touch – sliced jalapenos and radishes. Oh and artfully piped sour cream. Does anyone know a skilled nacho conservator by the way?
Locked & Loaded Nachos
Adapted from Bon Appetit
- 1 tbsp olive oil
- 1/2 red onion, finely chopped
- 1 clove garlic, finely chopped
- 1 15 oz can of black beans, rinsed
- 1/4 cup water
- 2 tbsp lime juice
- salt and pepper
- 1 avocado
- half a lime, juiced
- 2 tbsp chopped red onion
- salt and pepper
- red pepper flakes to taste
Chips and assembly
- sturdy tortilla chips
- 1/2 cup shredded cheddar cheese
- 1 jalapeno, thinly sliced
- 3 radishes, thinly sliced
- sour cream
Heat olive oil over medium heat and add in red onion and garlic. Saute for about 3 minutes until the onion is soft. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.
Combine tomatoes, onion, jalapeño, cilantro and vinegar in a small bowl. Season with salt and pepper.
Combine avocado, lime juice, salt, pepper and red onion. Mix until smooth.
Preheat oven to 425. On a sheet pan, lay out your tortilla chips and top with dollops of the bean mixture and shredded cheese. Place in the oven for about 5 minutes until cheese is bubbly. Remove from the oven and top with guac, pico de gallo, sliced jalapenos, radishes, and a drizzle of sour cream. Devour. They’re insane.
Confession time. I seriously effed up a simple pancake recipe a couple weeks ago. I know, I know, I am the flipping Fresh Princess – it’s shameful, really. The recipe was from a bloke named Jamie Oliver and had three simple ingredients – flour, milk, and an egg. And yet. They were flatter than a Bachelor contestant’s personality. Dense and flavorless. Bad pancakes are plain old sad. So what went wrong? Well, the recipe called for self-raising flour for one thing – what the heck is that? Apparently it’s a thing in the UK. Thanks to Google, I now know that “if you’re looking to replace self–raising flour in a UK recipe then you need to add 2 teaspoons of baking powder and 1/2 teaspoon salt to every cup of all-purpose flour.” I’m sticking with Ina next time, sorry Jamie. Or Mark Bittman. His Everyday Pancake recipe is just as simple and quick as Jamie’s recipe, but it has the secret ingredient… baking powder! Add whatever fruit you love, a drizz of maple syrup and your Sunday morning just went from flat to fluffy in no time.
It doesn’t get any more all-American than a stack of pancakes against a giant calendar backdrop.
From The New York Times
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar, optional
- 2 eggs
- 1 ½ cups milk
- 2 tablespoons melted butter, plus more butter for cooking
- Fruit of choice, I like bananas (optional)
Mix together the dry ingredients. In a separate bowl, whisk the eggs and milk together. Add in your dry ingredients and melted butter to the egg and milk mixture and mix until combined. Batter will be pretty thick and lumpy. Add more milk if you want to thin it out a bit. Heat a frying pan over medium-low heat. Melt some butter – about a teaspoon or two in your frying pan. Ladle in your batter and top with fruit if desired, cook for about 2-4 minutes a side until golden brown. Keep pancakes warm in a 200 degree oven. Top with maple syrup and fresh banana slices.
Behind the scenes.