I’ve been working on another post about Miami Beach, but it has been taking longer than expected. So, in the meantime, I’d like to share another cocktail with you! I made this Sparkling Raspberry Cocktail for an Arbonne brunch party.
My friend made this Orange Creamsicle Cocktail for me and it was so good that I absolutely had to share it with you guys! It is super easy to make and tastes EXACTLY like an orange creamsicle. Enjoy!
Orange Creamsicle Cocktail
adapted lightly from Ann’s Entitled Life
makes 1 cocktail
The husband and I just spent a week in Miami Beach!!! He went for work training and I tagged along. The training didn’t get approved until 1 week before, so we booked everything in a rush and, I have to say, I kind of loved it. I didn’t have time to over-analyze everything, over-plan, or over-book. I just did a quick check on what seemed like the best restaurants, booked those, and that was it! No time to stress about anything. It also worked out that it was just after all the Spring Break madness, so it wasn’t too crowded and reservations were easy to get.
We stayed at the Fontainebleau Resort in Miami Beach (which is also where Jasper’s training was). It is huge, and gorgeous, and reminded us of Las Vegas (which is apparently what they are going for, so good job). On one side of the hotel is the pool complex and the beach.
The other side of the hotel is the, also beautiful, marina. There are four towers of rooms, and we stayed in the tallest one – the Tresor. This was actually a complementary upgrade given to us at check-in, because it was our first time in Miami. Check-in was super fast and easy and the employee who we dealt with was incredibly friendly and helpful. Major points to service, there. (more…)
I have talked about my growing obsession with spam in recent months. I was looking for recipes to use it in, and found suggestions for Spam Mac and Cheese – of course! That sounded awesome! But the first recipe I tried didn’t turn out great. It was probably due to the fact that I used shredded Mexican cheese blend (because that’s what I had on hand) to make the cheese sauce, and not the idea of a mornay type sauce itself, that caused it to fail. But I was turned off to that method.
Then I made that really delicious Chicken, Bacon, and Ranch Macaroni and Cheese with Velveeta and realized this was the way to go. Of course weird processed cheese product would go well with weird processed meat product (don’t judge me)!
I was right! It came out creamy and salty and just awesome in general. Again – I wouldn’t recommend making this a weekly thing, but as an occasional treat, it’s delicious. (more…)
It’s time for April’s Secret Recipe Club reveal! I was assigned Morsels of Life. The author is an engineer, and brings her desire for efficiency to her blog. She doesn’t like to use any crazy complex methods, and is loose with measurements. She writes, “Generally, if you like something, use more; if you dislike something, use less, substitute something else, or just eliminate it altogether. You’ll probably be fine.” I love that. Often when I’m writing recipes, and have to try and figure out how much of something I used, I just want to write – use your best judgement. She also has pretty extensive privacy and disclosure information on her blog, which I think is admirable.
This was incredibly easy to make – just toss hot pasta with lemon herb compound butter, spinach, and Parmesan, then top with seared salmon and more compound butter. I used frozen Alaskan salmon, frozen spinach, and store-bought garlic butter spread (I added lemon juice and zest to it) – so this was really quick and easy. Plus (with the salmon, spinach, and protein-plus pasta), it was really healthy! (more…)
