Before you get too excited, I did not figure out how to make a cookie taste like watermelon. Although, I promise that if I do, I will be sure to share the love. In the meantime, here is a great tasting cookie that looks just like a watermelon. Heads up, this recipe involves leaving the dough in the fridge for 2 hours, and then another 6-8 hours.
Author Archives: thepetitecroissant
Caprese Pasta Salad
Pasta salad is a classic summer dish. But I don’t particularly like mayo, and therefore, tend to avoid pasta salads at BBQs. That is until I discovered this pasta salad. This salad is delicious and so easy to make. I took it to a friend’s party and was struggling not to pick at it and eat it the whole drive there.
Peach, Ginger, and Kale Smoothie
As I’ve mentioned before, I have a smoothie for breakfast every single day. I’ve been doing it for years, and in all honesty, I always make the exact same smoothie. I’ve got the portions figured out perfectly, and since I generally get up pretty early, it’s hard to try new things that early in the day. Because of this, I normally use frozen fruit and don’t take advantage of what is in season. On a recent weekend day when I had a bit more time to make my breakfast, I decided to add some of the peaches that we had around (side note- if you’re in the DC area and want to go pick your own peaches, go here, they are the best!). So if you’d like to start your morning with a healthy and sweet smoothie, try out this recipe.
Shrimp and Avocado Salad with Pesto Dressing
Summer, as it always does, has blown right by. Outdoor outings and BBQs are about to come to an end and the weather will soon be cooling off. So if you want to maximize your time outside, and not spend too much time in the kitchen cooking, make this for dinner. It takes no time, and would make the perfect meal to take out to your backyard, patio, or roof to enjoy one more summer night before fall begins.
Sour Cream Donuts
I tend not to eat donuts very often, but on occasion, there is nothing better than a sugar high from a donut for breakfast. And as I’ve explained previously on this blog, there is this one kind of donut that I’m obsessed with and am continuously trying to recreate. Here is another attempt at an Entenmann’s donut. I’m getting closer to my endgame, but not quite there. But at least as I continue this process I get to regularly test out delicious donuts.
Chickpea and Avocado Salad
This is an excellent side salad for two very important reasons. First, I mean it goes without saying that it is delicious, it has avocado in it so clearly I’m going to love it. Second, it takes all of 10 minutes to make.
Drinking enough water during the day is not easy for me. I have to remind myself to do it, which when I’m busy and running around, is really hard to do. This is my new solution to the problem: herb and fruit infused water. And so far, it is working really well. I can’t stop drinking it when I’m home. I found this pitcher on Amazon, for only $20, and it was totally worth it. I’m trying new combinations every week. So far, I’ve done mint and watermelon, lemon and strawberry, and lime and cucumber. Also, sorry for the Sunday drink posts. Normally, my Sunday posts involve baked goods, but while we’re in the heat of summer, I thought I’d share some drink posts before getting back to the baked goods in September.
Crockpot Mac and Cheese
Crockpot mac and cheese is a great addition for a BBQ, or really any party when you want to prep the food early.
I like most varieties of lemonade; the more creative the better. But I have to say, this is possibly one of my favorite versions. It is not too sweet, and the ginger gives it a bit of an edge which I really liked. We just drank this as is, but it would have made a great popsicle or cocktail if you mixed it with a liquor of your choice.
Bacon Mustard Leeks
You can throw bacon on top of anything and make it amazing. But the leeks in this dish are delicious on their own, and the bacon and vinaigrette just provide the perfect combination. This makes a great side dish with an entree or as one of two salads – we served it with the brussels sprouts that I posted last week.