Charcuterie boards, food boards, and dessert boards have become my family’s favorite thing to eat from this last year!  We especially love a really full charcuterie board for dinner and then sit and talk and we’ll have family scripture study and it has been a special bonding time for us and the kids. We also especially love a dessert board for a special occasion (or any occasion at all) and especially when company comes over because it offers a great variety of treats and everyone can find something delicious to enjoy.  I’m going to show exactly how to create the prettiest dessert board for Valentine’s Day.

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A couple of week’s ago, right before I left to visit a new baby niece in Utah, I made my family this fun Valentine’s Day themed dessert board and knew I needed to take step-by-step pictures for all of you.  How have I been doing these and not putting them on the blog? Probably all the craziness of the holidays lately? I think so. Anyways…

I started off with an adorable pink round tray.  You can use any tray you wish but I sure love this one. I put down some overlapping parchment paper. I found these cute heart pretzel’s at Winco in the bulk section at either end.

I went to my candy buffet and grabbed all of the candy that’s been sitting there (I refilled it later).

You can visit THIS POST for my DIY candy bar and hot cocoa pennant banner free printables.

I like to use a variety of cookies, different candies, chocolates, wrapped candies and hard candies…you want a nice balance of texture and color and desserts. Here I added Reese’s Peanut Butter Hearts and pink macaron cookies in different colors.

Then I added Peep marshmallow hearts, Trader Joe’s XO fruit snacks (btw – these are probably the yummiest fruit snacks I’ve ever had in my life), Hershey’s Kisses, Kit Kats, M&M’s (putting little candies in a small condiment bowl I found at HomeGoods gives dimension and keeps them from getting buried by other desserts), Jelly Hearts from WinCo bulk section, and then I found cute heart and lip cookies while in Whole Foods yesterday.

To finish off my tray, I added more cute lips/hearts candies I found in a bag in the HomeGoods checkout aisle, Ghiradelli chocolates, Lindt chocolates, another bowl of M&M’s for balance, and some wrapped Reese’s hearts. There’s literally something for everyone!

So whether you’re making something sweet for Galentine’s Day and inviting all your girlfriends over OR you’re needing the perfect treat for your family on the 14th, now you know how to create the prettiest dessert board for Valentine’s Day! I’d love to see what you come up with! Each one looks a little different and they are each a little work of art and so fun to do. The best part too is that you can through it together last minute. Everyone I serve it too gets so excited and their face lights up like a kid at Disneyland..ha! Have fun and Happy Valentine’s Day!!!

I’m so glad you could stop by today!  I would love it if you could subscribe at the top of the page in order to receive my weekly emails of all my latest blog posts and see everything I’m working on!  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

 xoxo,

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The post How To Create The Prettiest Dessert Board For Valentine’s Day appeared first on Summer Adams.

It’s not only my favorite time of year but it’s my favorite time to eat of the year…ha!  The baking is so fun and so good!  I bring out all of my favorite recipes and I love trying my friends’ favorite recipes.  Today a bunch of friends and I are sharing our best Christmas cookie recipes with you, hosted by Kristen at Ella Claire Inspired, and I’m sharing my Caramel Thumbprint Snickerdoodle Cookie Recipe with you.  Just the name of these cookies makes me salivate (they’re sooo good).

Affiliate links are included in this post. Click here to read my full disclosure policy and here for my privacy & cookies policy. All opinions are my own.

So, my family looooves Snickerdoodles. Like, we are obsessed!  When I was making my homemade caramel recipe recently (part of my caramel popcorn ball recipe), I had a thought to put them on or in Snickerdoodles. Call me crazy, but it sounded like the best of both worlds.

It was brilliant.  Can I just say that?!  I decided I could make the Snickerdoodles like a thumbprint cookie and make a little pot for the caramel to sit in and thicken.  It worked!  We are in love and here’s the recipe.

Print

Caramel Thumbprint Snickerdoodle Recipe

Course Dessert

Cuisine American

Keyword Cookie

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 3 dozen

Ingredients

Cookie Recipe:

• 3 cups all-purpose flour spooned and leveled
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1/2 cup brown sugar lightly packed
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 2 tsp pure vanilla extract

Cinnamon Sugar Coating:

• 1/4 cup granulated sugar
• 2 tsp ground cinnamon

Homemade Caramel:

• 1/2 cup butter salted or unsalted
• 1 cup light corn syrup
• 2 cups light brown sugar
• 8 oz sweetened condensed milk

Instructions

• In a medium-sized mixing bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon and salt until well combined. Set aside.
• In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg, egg yolk, and vanilla extract until well combined, stopping to scrape down the sides of the bowl as needed.
• 
  Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for at least 30 minutes.
  
  
• Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats and set aside.
• Make the caramel. Mix butter, light corn syrup, light brown sugar, and vanilla extract over stovetop on medium heat.  

  Stir often until it mixture comes to a rolling boil. Add can of sweetened condensed milk and return to boil for 3-4 minutes. Remove from heat.
• Remove dough from fridge and scoop out to make small round balls. Roll around and toss in cinnamon & sugar mixture and place on cookie sheet with room in between each one.
• Use bottom of measuring spoon (or thumb) to make indentation in center of each ball.
• Bake for 8-10 minutes. Pull out cookies and press down centers again with spoon and let cool or about 10 minutes.
• Spoon about 1 teaspoon Salted Caramel Sauce in center of each cookie. Garnish with flaked salt, if desired.

Might I make a suggestion? While baking these cookies, treat yourself to a huge spoonful of thick creamy caramel to keep up your energy for baking…hahaha.  Seriously, it helps and it’s nothing short of divine!

When the cookies are ready, grab a glass of egg nog and call it dinner! Ssssshhhh!!  Don’t tell anyone I said that!!  We may have done that the other night.  But in all fairness, we’d had turkey soup and turkey sandwiches already so we were dying for something chewy and sweet like these caramel snickerdoodle cookie recipes.

 

 

 

Join us in our Christmas Cookie Exchange!  Post a picture of your favorite Christmas cookie on Instagram, using #BestChristmasCookieRecipes.  Here are some of our favorite cookie recipes!

 

Please click on the recipes below and don’t forget to pin each one so that you have them for later!

Double Chocolate Junior Mint Cookies by Ella Claire & Co. | Snowball Cookies with Pecans by Live Laugh Rowe | Double Chocolate Peppermint Cookies by Boxwood Avenue | Chocolate Covered Peppermint Cookies by Rooms for Rent.

Pie Cookies by Handmade Farmhouse | Linzer Cookies by Inspired by Charm | Pistachio Cardamom Butter Cookies by The Chronicles of Home | Chewy Chocolate Gingerbread Cookies by Anderson + Grant

Chocolate Peppermint Sandwich Cookies by Jenna Kate at Home | Iced Peanut Butter Cookies by Maison de Pax | Caramel Thumbprint Snickerdoodles by Summer Adams | Peanut Butter Cookie Cups by Town and Country Living

Chocolate Peanut Butter Cookies by French Country Cottage | Reindeer Cookies by Shabbyfufu | Chocolate Chip Cookies by Happy Happy Nester | Gluten/Dairy Free Spritz Christmas Cookies by Zevy Joy

Pecan Tassies by On Sutton Place | Snowball Cookies by Julie Blanner | Braided Sugar Cookie Stick by Tidbits | Sugar Cookie Trees by My 100 Year Old Home

Gooey Butter Christmas Cookies by Tidy Mom | Toasted Coconut Einkron Cookies by Farmhouse on Boone | Christmas Candy (M&M) Cookies by Nina Hendrick | White Chocolate Peppermint Oreos by My Sweet Savannah

Praline Snickerdoodles by So Much Better with Age

I’m so glad you could stop by today!  I would love it if you could subscribe at the top of the page in order to receive my weekly emails of all my latest blog posts and see everything I’m working on!  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

 xoxo,

 

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The post Caramel Thumbprint Snickerdoodle Cookie Recipe appeared first on Summer Adams.

One of my favorite things about fall weather, especially a cold and rainy day, is making a large pot of soup for my family and making homemade rolls and hot chocolate.  The kids come in the door from school, wet and tired and cold and they smell the soup and know it’s a soup day and get so excited!  It’s comfort food, right?! A fabulous group of blogger friends, who are great cooks and bakers, and back together again today to share all of our soup recipes. I’m sharing my creamy low-carb roasted cauliflower soup recipe with you. It’s divine!

This post contains affiliate links for your shopping convenience. Click here to read my full disclosure policy and here for my privacy & cookies policy.  All opinions are my own.

>>Pin this image below for later!<<

I’ve been following a Keto diet all year long (search “Keto” on my blog for yummy recipes). I’ve done great and I’m almost never tempted but when I make my family a potato and cheese soup….oh gracious!  That’s my favorite and I am soooo tempted! So I turned to look for a good cauliflower soup that I could also make creamy and add cheese and bacon and taste like a potato soup. I tweaked a few things between a few recipes I looked at, over the 3 times I made it and the third time was a charm. It’s soooo yummy! Here’s the recipe below.

Note: You can use cauliflower pearls, which is super easy and ready to use BUT the whole heads of cauliflower are easier to mash and make the soup a smoother texture in the end.  But they both taste the same and are equally delicious.

Paprika, salt and olive oil and then toss to coat and roast for 20 min.

Remove from oven and cauliflower looks golden and roasted.

After onion, garlic, olive oil and chicken broth, add cauliflower.
Bring to boil, reduce heat and cover, letting simmer for 15 min. Then mash with potato masher.

Looking good!  Add heavy cream, cream cheese and half of grated cheddar cheese and stir until creamy and smoother.

I’ve never been a huge cauliflower fan but this is soooo good!  Oh my goodness!  Even Josh and the kids had some and loved it.

I guess I don’t have to make their soup and my soup.  I can make this one and they’ll love it too. Yay! I like adding the additional cheddar cheese and bacon bits.  You could add green onions too!  Yummmmmm!

Can I tell you how much I’m loving these beaded dessert bowls I purchased recently?! (Also found here.) They’re not only great for dessert but are great to use for serving toppings of all kinds and for other things as well too.

The post Creamy Low-Carb Roasted Cauliflower Soup appeared first on Summer Adams.

Today I’m joined by a talented group of blogging friends who are also sharing their Fall Recipe ideas with you! Thanks so much to Krista from The Happy Housie for hosting and organizing this tour! I’m slowly adding all of my favorite low-carb recipes to the blog, just as I have been promising and today I’m sharing one of my favorites…my Keto Low-Carb Pumpkin Crisp.

This post contains affiliate links for your shopping convenience. Click here to read my full disclosure policy and here for my privacy & cookies policy.  All opinions are my own.

I’ve been back on the Keto diet all year long and, besides losing over 30 lbs and lowering my cholesterol, I feel so much better overall. I’ve found that I don’t have to deprive myself of any foods I love.  I just adapt recipes.  I hadn’t found a pumpkin crisp I liked so I played with several things and experimented until I had it where I wanted it and now…it’s soooo good! I’ve got it and I hope you love it too! My family sure does.

The recipe is below but you’ll find it’s very easy.  You mix the first half of the ingredients and pour it in a grease 8×8 pan.

 

You’ll then mix the topping ingredient and sprinkle it over and bake.  Can I just tell you that any time you bake something with pumpkin spice and nutmeg and cinnamon and there are pecans and pumpkin involved….it will create the MOST AMAZING AROMAS!!!

They should make a candle called Keto Low-Carb Pumpkin Crisp…ha!  Ok, that might not sell a lot of candles.  Maybe just Pumpkin Crisp!

Print

Keto Low-Carb Pumpkin Crisp

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Ingredients

• 1 can Pumpkin Puree (15 oz)
• 1/2 cup heavy whipping cream
• 3/4 cup monk fruit sweetener
• 1 large egg
• 1 tsp vanilla
• 1/4 tsp salt
• 1 TBSP pumpkin pie spice

Topping Ingredients:

• 3/4 cup golden monk fruit sweetener
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 5 TBSP melted butter
• 2 TBSP coconut flour
• 1 TBSP almond flour
• 1/2 cup chopped pecans

Instructions

• Preheat oven to 350ºF. Combine the first 7 ingredients together and whisk until thoroughly combined. Pour into an 8 X 8 greased baking dish. 
• Mix the topping ingredients with a fork until crumbly. Spread evenly over pumpkin crisp mixture. 
• Bake until light brown for approx 40 minutes (until the middle is slightly set). 

Notes

Approx 12 servings, 130 calories, 12 grams of fat, and 4.5 net carbs per serving.

Can you smell it yet?  

 Well, you’ll definitely want to taste it!  It’s oh soooo good!  Oh how I love pumpkin season!  Make sure to pin this for later! You can store it in the fridge and warm it up later.  It’s amazing reheated!

Pin this above pic so that you have it for later!

 

 

  

 

 

Instant Pot Split Pea & Ham Soup at The Happy Housie
Chicken Tortellini with Pumpkin Alfredo at Grace In My Space
Tomato and Goat Cheese Dip at My Sweet Savannah
French Onion Soup in a Breadbowl at My UnCommon Slice of Suburbia
Chicken Lasagna Soup at The Handmade Home

Easy Overnight Breakfast Casserole at The Turquoise Home
Butternut Squash & Sundried Tomato Frittata at Cassie Bustamante
Pumpkin Spice Granola at Craftberry Bush
Saskatoon Berry Muffins at Love Create Celebrate
Quick Sugar Free Applesauce at Aratari at Home

Mason Jar Pumpkin Pies at Modern Glam
Easy Pumpkin Dip at She Gave it a Go
Fall Brioche at Inspiration for Moms
Baked Apple Cider Donuts at Paint Me Pink
Instant Pot Pumpkin Applesauce at Cherished Bliss

Pumpkin Spice Granola at Zevy Joy
Plum Frangipane Dessert at Satori Design for Living
Pumpkin Pie Cream Cheese Ball at Tatertots and Jello
Pumpkin Spice Snickerdoodles at The DIY Mommy
Apple Cannon Balls at In My Own Style

5 Minute Flaky Pie Crust at Jenna Kate at Home
Pumpkin Spice Cake with Brown Sugar Glaze at Sincerely, Marie Designs
Pumpkin Cheesecake Swirl Brownies at A Pretty Life
Yummy S’Mores Cheese Ball at This is Our Bliss
Pecan Madeleines at Life is a Party

Keto Low Carb Pumpkin Crisp at Summer Adams Designs
Pumpkin Nutella Swirl Bread at Clean & Scentsible

 

I’m so glad you could stop by today!  I would love it if you could subscribe at the top of the page in order to receive my weekly emails of all my latest blog posts and see everything I’m working on!  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

 xoxo,

 

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The post Keto Low-Carb Pumpkin Crisp appeared first on Summer Adams.

One of my most FAVORITE things about fall is pumpkins!  I don’t mean just to decorate with pumpkins but pumpkin recipes. That’s why I’m so excited about today’s post! My friend Kristen from Ella Claire Blog is hosting a series of seasonal recipe hops and today we are all gathering to share our pumpkin recipes.  Whether you’re watching your carbs or not, my family will agree that everyone loves my delicious Keto low-carb pumpkin muffin recipe!

This post contains affiliate links for your shopping convenience. Click here to read my full disclosure policy and here for my privacy & cookies policy.  All opinions are my own.

Since January, I’ve been back on my low-carb lifestyle and it feels sooo good!  I’ve lost a lot of weight and my cholesterol levels are better but I also feel so much better too.

As good as that is, there is nothing worse than fall coming and then the holidays and not being able to eat all the fun foods.  I refuse to let that happen!  Those were the days!  So I have LOTS and lots of yummy recipes I love and this is one of them.

It’s as easy as mixing all the ingredients together and throwing into cute baking cups and into the oven!

Here’s the recipe below!

Print

Delicious Keto Low-carb Pumpkin Muffin Recipe

Keyword Muffins

Prep Time 7 minutes minutes

Cook Time 25 minutes minutes

Total Time 32 minutes minutes

Servings 12

Ingredients

• 1/2 cup almond flour
• 1/2 cup coconut flour
• 2/3 cup monk fruit sweetener
• 1 tbsp baking powder
• 1 tbsp pumpkin pie spice
• 1/4 tsp salt
• 1 tsp cinnamon
• 4 eggs
• 3/4 cup pumpkin puree
• 2 tbsp melted butter or ghee
• 1 tsp vanilla

Instructions

• Preheat oven to 350º F.
• Mix dry ingredients and then add wet ingredients and mix well.
• Fill muffin cups 3/4 way and bake 25 minutes. Cool for 10+ minutes and enjoy!
• Only 3.7 net carbs and 98 calories per muffin!

Notes

Optional add-ins:

Flax seed, Sugar-free chocolate chips (I like the Lily's Dark Chocolate baking chips that are sweetened with stevia...so good!), chopped pecans. Readers have loved these and given great feedback!  Leave me a 5-star rating and comments below if you loved these. I'd love to hear from you!  

*Note: You must adjust the net carb and calorie content if you are adding any of the above options to the recipe, as they are not accounted for.

They’re the perfect moist pumpkin muffin and they don’t have a funny or weird diet taste!  I’ve had guests eat them and have no idea they were low-carb.  I just love that!

Leave me a message and let me know how you like them!

THERE ARE ONLY 3.7 NET CARBS & 98 CALORIES PER MUFFIN!!!  SO HAVE A COUPLE!

 

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Make sure to stop by and pin each of these DELICIOUS PUMPKIN RECIPES that my friends are sharing below! 

Delicious Pumpkin Pecan Coffee Cake by Ella Claire & Co. | Pumpkin Spice Cinnamon Roll Hack by Craftberry Bush | Pumpkin Baked Oatmeal by Tidy Mom | Moist Pumpkin Bread by Happy Happy Nester

Pumpkin Cake by Julie Blanner | Pumpkin Streusel Muffins by French Country Cottage | Gluten/Dairy Free Pumpkin Thumbprint Cookies by Zevy Joy | Pumpkin Smoothie by Town and Country Living

Pumpkin Pull Apart Bread by Inspired by Charm | Pumpkin Cookie Butter S’mores by Nest of Posies | Best Pumpkin Pie by anderson + grant | Pumpkin Bruschetta by My Sweet Savannah

Baked Pumpkin Spice Donuts by Jenna Kate at Home | Pumpkin Smoothie Bowl by Tidbits | Pumpkin Cranberry Muffins by My 100 Year Old Home |Keto Pumpkin Muffins by Summer Adams

Pumpkin Cupcake Mason Jar Triffles by Home Made Lovely | Favorite pumpkin Spice Sheet Cake by Handmade Farmhouse | Healthy Pumpkin Bread with Chocolate Chips by Boxwood Avenue | Pumpkin Lasagna by The Chronicles of Home 

 

I’m so glad you could stop by today!  I would love it if you could subscribe at the top of the page in order to receive my weekly emails of all my latest blog posts and see everything I’m working on!  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

 xoxo,

 

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The post Delicious Keto Low-carb Pumpkin Muffin Recipe appeared first on Summer Adams.

Don’t you just love a yummy cold drink on a hot summer day?!  Me too!  A group of friends and I are sharing our Summer Drink Recipes today so get ready to pin everything that makes your mouth water.  I’m sharing my Frozen Peach Pineapple Strawberry Virgin Bellini that the entire family can enjoy!

This post contains affiliate links for your shopping convenience. Click here to read my full disclosure policy and here for my privacy & cookies policy.  All opinions are my own.

Any frozen drink that consists of my three favorite fruits is automatically a winner in my book.  I love peach season so much!  My Peach Meringue Pie is killer and a favorite on the blog and also my Cinnamon Baked Peaches.  

This recipe is basically a can of frozen pineapple juice, Sprite (I had the zero sugar on hand but you can get the regular), fresh peaches & strawberries & pineapple and ice.

You blend it all together and it’s done.  My kids love it and it’s a great way for them to get lots of servings of fresh fruit in a day!

Print

Frozen Peach Pineapple Strawberry Virgin Bellini

Prep Time 10 minutes minutes

Servings 4 people

Ingredients

• 1/2 lb strawberries fresh or frozen
• 4 peaches, peeled and sliced fresh
• 1 cup pineapple, cut into chunks fresh
• 5 cups Lemon-Lime soda chilled
• 1 can frozen pineapple juice concentrate
• 1-2 cups ice *may not be necessary or much not needed if using frozen strawberries
• honey or sugar to taste *optional if you like it sweeter

Instructions

• Add peaches, frozen pineapple juice, soda, and strawberries and blend.
• Then add pineapple chunks and ice and honey or sugar. Serve immediately! If not serving for 5 minutes or 30 minutes, you can put in freezer and then blend for 3 seconds again right before serving.
• Garnish with pineapple slice and/or umbrella. Enjoy!

Don’t they look amazing?!  Trust me, they are!

They’re soooo refreshing!

 

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Today I’m joined by over 20 of my talented blogging friends who are also sharing their delicious summer drink recipes with you…

Blackberry Mango Real Fruit White Wine Slushies at The Happy Housie
Grapefruit Pineapple Margarita at Craftberry Bush
Elderflower Rose Wine Spritzer Cocktail at Modern Glam
Summer Sangria at Nina Hendrick
Simple Summertime Margaritas at The Handmade Home

Refreshing Summer Cocktail at Rooms FOR Rent
Pandora Frozen Nightblossom Recipe at All Things With Purpose
Lavender Tea Lemonade at A Pretty Life
Gingered Sangria Flora at Willow Street Interiors
Blueberry Basil Mule at My Sweet Savannah

Keto Ice Cap at Life is a Party
Lava Flow Cocktail at The Turquoise Home
Raspberry Watermelon Slush at Clean & Scentsible
Pina Colada Agua Fresca at Jenna Kate at Home
Banana Peach Smoothie at She Gave it a Go

Blackberry Mint Prosecco Smash at Sincerely, Marie Designs
Mojito Style Limeade at My Uncommon Slice of Suburbia
Strawberry Rhubarb Gin Fizz at The DIY Mommy
Classic Frozen Pina Colada at Finding Silver Pennies
Simple Whisky Sour at Place of My Taste
Frozen Peach Pineapple Strawberry Virgin Bellini at Summer Adams

 

I’m so glad you could stop by today!  I would love it if you could subscribe at the top of the page in order to receive my weekly emails of all my latest blog posts and see everything I’m working on!  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

 xoxo,

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The post Frozen Peach Pineapple Strawberry Virgin Bellini appeared first on Summer Adams.

The minute I feel a cold come on or signs of strep throat or the flu (or any kind of virus), this is the first thing I drive to Starbucks for!  But let’s face it….sometimes you don’t even feel well enough to get in the car and drive all the way to pick it up.  So here is everything you need to copycat the Starbucks “Citrus Defender” (a.k.a. “Medicine Ball”) hot tea recipe from home.  Make sure you keep these few items in your pantry and then you’ll always have it when you need it!

This post contains affiliate links for your shopping convenience. Click here to read my full disclosure policy and here for my privacy & cookies policy.  All opinions are my own.

Starbucks has just one recipe but now they have a “variation” for those who don’t like the minty taste (although, I love it so much).  But try the original that has mint before you knock it because the mint serves it purpose and helps with your sinuses.

If you don’t like mint, you would just ask for the “Citrus Defense Tea” packets with water.
But the actual “Citrus Defender” a.k.a. “Medicine Ball” or “Cold Bomb” is just the recipe below.

I should also note that my “research” before writing this post was not only reading through online forums BUT I also called a dozen different Starbucks (yes – I called 12 Starbucks) along the West Coast to confirm this info.  I’ve known it but I wanted to be able to say this is “legit”.

Notice, I took the above pic in December with the Starbucks Holiday cups but just now getting around to posting it and sharing it with you at the end of February, ha!  Better late than never, right?!

Starbucks uses Jade Citrus Mint and Peach Tranquility.  You need one packet of each per person with a Venti-sized double-wall tumbler for hot beverages.

I like this one that I bought at Starbucks BUT you do NOT want to use the plastic straw it comes with. I prefer an aluminum straw because this has citrus in it and I like to use a straw to protect the enamel on my teeth better.  Of course, you can use a traditional insulated beverage container with a sip spout if you prefer.

You want to use raw organic honey.  It not only sweetens but coats your throat.  Please don’t use any of the cheap stuff they call honey unless it’s all you have haha!  Also, I love this Santa Cruz Organic Pure Lemon Juice but that’s because I don’t want to add any additional sugar. Instead, I sweeten it with Monk Fruit, a natural and safe sweetener. (Forgot to show it in the picture but will link it.)  If you don’t mind the sugar content, just use steamed lemonade.  But try to use this brand (because I love it and it’s organic) and it has more lemon juice than most lemonades.  You want the benefits of the “citrus” part of this hot tea.

So here are 3 recipes below of this drink.  First, the original with steamed lemonade. Second, the version with no added sugar and using the lemon juice and monk fruit instead.

 

Copycat Starbucks Original “Citrus Defender” Tea Recipe

Print

Copycat Starbucks "Citrus Defender" Original Tea Recipe

Prep Time 3 minutes minutes

Cook Time 5 minutes minutes

Total Time 8 minutes minutes

Servings 1 person

Author Summer

Ingredients

• 1 Teavana Jade Citrus Tea Bag (or any kind of peppermint tea)
• 1 Teavana Peach Tranquility Tea Bag (or any kind of peach tea)
• Steamed/heated Organic Lemonade (make your own if necessary with lemon juice, water and sugar)
• Raw Organic Honey

Instructions

• Fill large insulated or double-wall beverage container (Venti-size) 1/2 way with boiled water.
• Add both tea bags and let steep for a few minutes.
• Top off with steamed lemonade.
• Add generous amount of honey and stir.
• Cool a bit before sipping but you definitely want it nice and warm or as hot as you can stand it.

Copycat Starbucks “Citrus Defender” Tea Recipe – NO SUGAR ADDED
(Great for those on Keto Diet or Low-carb diets)

Print

Copycat Starbucks "Citrus Defender" Tea Recipe - No Sugar Added

Prep Time 3 minutes minutes

Cook Time 5 minutes minutes

Total Time 8 minutes minutes

Ingredients

• 1 Teavana Jade Citrus Tea Bag (or any peppermint tea you have)
• 1 Teavana Peach Tranquility Tea Bag (or any peach tea)
• Pure Organic Lemon Juice (I prefer the Santa Cruz brand)
• Monk Fruit Sweetener (natural safe sweetener with zero calories - perfect for those on Keto or low-carb diets)
• Raw Honey (omit this if you're on Keto or low-carb diets)
• Steamed Water

Instructions

• Fill large insulated or double-wall beverage container (Venti-size) about 3/4 way with boiled water.
• Add both tea bags and let steep for a few minutes.
• Add about 1/4 cup steamed pure organic lemon juice (or rest of the 1/4 volume of the beverage size, almost topping it off).
• Add 3 TBSP (or more if desired) of monk fruit sweetener and stir.
• Add generous amount of raw organic honey (if desired OR omit if on Keto) and stir well.
• Let cool a little bit and then sip and enjoy.  You want to drink it as warm as you can stand it but not hot.  Be careful.

*Note – If you have a very sore throat, ease up on the amount of lemonade and maybe be more generous with the honey.  This, of course, is not “medicine” but everyone (including myself) swears by it!  I don’t care if it’s all in my head haha!  It’s so delicious and helps open my sinuses up and loosen mucus and I feel so much better.  

Try it and tell me what you think!  I’ll link below some of the items for you so that you can just order them and have them shipped to your house in a couple days and then you have everything on hand.  I like to bring it to friends also if they’re not feeling good.

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Cheers!  And if you’re here reading this and not feeling well, I sure hope you feel better soon!  Lots of rest and fluids!

Thanks for stopping by!  I would love it if you could subscribe at the top of the page in order to receive my weekly emails of all my latest blog posts and see everything I’m working on!  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

xoxo,

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The post Copycat Starbucks “Citrus Defender” Tea Recipe appeared first on Summer Adams.

When you think of your favorite recipes at Christmas time, what is one that you make every single year?  Since I was a little girl, it’s been our family’s orange roll recipe.  There isn’t a Thanksgiving or Christmas that goes by without them being made by someone in the family and now I’m teaching my kids how to make them.  Thanks to my friend Krista at The Happy Housie, a bunch of us our sharing some of our favorite Christmas recipes with you today so make sure to pin away and visit everyone sharing! 

This post contains affiliate links for your shopping convenience. Click here to read my
full disclosure policy and here for my privacy & cookies policy.  All opinions are my own.

While, we eat this with our Thanksgiving or Christmas luncheons and dinners, this can certainly be made for a dessert or brunch or breakfast.  It would also be wonderful to bring to your neighbors as a Christmas gift if you like to bake for them (as I do).

These are easy to make and even fun to make. I like to teach my kids how to make the knots.

I love that they rise quickly and you don’t have to wait hours for them to rise or wake up early on your holiday to get the dough started.

Honestly, they are the very best on the first day they are made.  I let them cool for about 20 minutes, glaze them and then serve them or deliver to friends.

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The Best One Hour Orange Rolls Recipe

Keyword Rolls

Prep Time 50 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour

Servings 4 dozen +

Author Summer

Ingredients

Dough

• 2 cups warm milk (not too warm or it will kill yeast)
• 1/2 cup sugar
• 1 tsp salt
• 2 TBSP quick-rise yeast (about 2 1/2 packets)
• 3 large eggs
• 3/4 cup butter
• 2 TBSP orange zest (Cuties or mandarins are fine too)
• 6 cups flour

Orange Glaze

• 2 TBSP orange juice
• 1 TBSP orange zest
• 1 TBSP melted butter
• 1 1/2 cups powdered sugar (more if needed)

Instructions

Rolls

• Mix all ingredients well (EXCEPT flour) in a large bowl.  Add flour, one cup at a time and mix.  I use my stand mixer for this with the dough hook attachment.
• Let rise about 25 min.  Knead well for 2 minutes on floured counter-top or pastry board.
• Pre-heat oven to 400˚F.  Quickly roll large handfuls of dough out and cut into strips.  Fold into knots and place on greased baking sheet.  Let rise for 10 min while oven heats.
• Bake for 7-8 min.  If the tops of bottoms are brown, you've cooked them too long.  If the rolls are white and bottoms are a very light golden brown, they're perfect and ready to come out.  If you are making small knots, consider baking them for only 7 min.  You don't want the center to be doughy but you want them very soft.
• Remove from oven and transfer to cooling rack or parchment paper.  Glaze and serve.  Tip:  I like to cool them on a wire rack (see pic) over a cookie sheet so that the glaze drips through and not all over my counter.

Glaze:

• Mix orange juice, zest and melted butter.  Then add powdered sugar, adding more or less if necessary.
• Once the rolls have cooled for at least 10 minutes, glaze the rolls.  Serve immediately or wait until glaze has dried...either way, they are amazing! I just love them when they’re still warm.

I will warn you…..these are highly addicting and sooooo sooooo good!

They just fall apart in your mouth and the orange flavor is divine.

I made these the other night before our annual family “Elf” viewing party.  I’ve never served them to anyone who hasn’t asked begged for the recipe later.  If you’re serving these alone, my favorite thing is to serve them warm and with a glass of milk.  Yummmmmmm!!!

 

Today I’m joined by some friends who are also sharing their amazing holiday recipes with you!

How to Make Mulled Wine (Glühwein Recipe) at The Happy Housie
DIY Colonial Gingerbread House at Sincerely, Marie Designs
Christmas Wreath Veggie Pizza at Clean & Scentsible
Homemade Egg Nog at Town and Country Living
Easy Holiday Appetizer at Rooms FOR Rent

Secret Ingredient Gingerbread Cookies at Jenna Kate at Home
Snowball Cookies at Finding Silver Pennies
Easy Gluten Free Shortbread with White Chocolate and Toffee at Home Made Lovely
Brown Butter Sugar Cookies with Chocolate Ganache
The Best One Hour Orange Rolls at Summer Adams Designs

Cake Mix Quick Bread Recipe at On Sutton Place
Best Waffle Recipe Ever at The DIY Mommy
The Most Chocolatey Hot Chocolate Cookies at A Pretty Life
Eggnog Bread Recipe at Tauni Everett
Instant Pot Ham at TIDBITS Marci

Toblerone Shortbread with Browned Flour at Life is a Party
Spicy Chewy Ginger Molasses Cookies at Modern Glam
Christmas Tree Marshmallow Hot Cocoa Toppers at The Turquoise Home
Easy Creme Brulee for the Holidays at Hallstrom Home

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Thanks so much for stopping by today!  I would love it if you could subscribe at the top of the page in order to receive my weekly emails of all my latest blog posts and see everything I’m working on!  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

xoxo,

Remember this recipe & share the love! Pin it!

The post The Best One Hour Orange Rolls Recipe appeared first on Summer Adams.

We’re back!  My talented friend Kristen from Ella Claire has brought a group of us bloggers back to share some more holiday treats!  We shared Christmas cookies last month with you, like my Ooey Gooey Chocolate Marshmallow Cookies, but today we’re sharing non-cookie treats.  I’ve been so excited to share with you my adorable individual ornament cakes!  I have the recipe and instructions for you today and it’s so delicious….you’re going to love it!

This post contains affiliate links for your shopping convenience. Click here to read my
full disclosure policy and here for my privacy & cookies policy.  All opinions are my own.

While we aren’t huge fans of any kind of cake in our family, we do love a nice dense chocolate cake, as well as some other unique cake recipes.  This delicious recipe below is used to make these delicious and darling ornament cakes.  It’s a perfect idea for a fun dinner, luncheon, party or gift at Christmas time!  They are different from any other dessert you will see served this time of year and they are SO CUTE that your friends and family are sure to swoon over them!

*NOTE: I will link the items from this post used (and/or suggested items) at the end of the post in the “Shop The Post” section.

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Individual Ornament Cakes - Chocolate Cake Recipe

Author Summer

Ingredients

Cake Ingredients:

• 1 box (18 1/4 ounce) Devil's Food cake mix
• 1 box (4 ounce) instant chocolate pudding mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 large eggs

Frosting Ingredients:

• 4 cups powdered sugar
• 1 cup softened butter
• 2-3 tsp vanilla
• 1-2 tbsp milk
• 1 bottle sparkling sugar

Top of Ornament Ingredients:

• 1 small tub white fondant
• 1 bag white candy melts

*You'll need to buy half-sphere cake molds and small peanut butter cup candy molds for this recipe.

Instructions

Cake Instructions:

• Preheat oven to 350˚F.  Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop and scrape down the sides of the bowl.  On medium low speed, continue to blend for 2-3 minutes more.  The batter will be very thick and should look well combined.  Pour into silicone mold, filling each cavity 3/4 of the way with cake batter.  Place into oven and bake for 20 min and then check by sticking a toothpick in each one.  If it comes out clean, it is done and you can remove and let cool.  If it is still wet, return to oven for another 3 min at a time.
• Once removed from oven, allow to cool for 5 min and then flip over quickly (onto smooth surface or parchment paper) to allow them to cool completely.

Frosting Instructions:

• Add softened butter and vanilla to the mixing bowl and mix until completely combined.  Add Powdered Sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.  Add milk a little bit at a time until frosting is the proper consistency.  Add food coloring of color that is desired.  Keep thick.  Frost the cake half-spheres once cooled.  (I like to make the frosting and the top of the ornament (below) while cake is baking in the oven.) *Tip: Freeze cakes for 1-2 hours before frosting, to avoid crumbs from being spread all over.*  Then, immediately sprinkle with sparkly white sugar.

Top of ornament instructions:

• Melt half a bag of white candy melts by following instructions on the bag of contents. Pour into small peanut butter cup candy molds and let harden for about 20-30 min. I prefer doing this while the cake is baking.
• Roll out a small bit of the fondant in your hand until it's skinny and long.  Cut 1 1/2" to 2" sections (whichever you prefer) and fold over, pinching ends together.  Set and let dry for at least 30 min.  Attach with a small dab of melted candy melts onto white mini cups and hold for a minute. Now, place the candy cup and marzipan loop that you've made for the top of the ornament cake and place it on the ornament cake (as shown) with some more of the melted candy.  Instead of holding it there for a few minutes, I just took pieces of tooth pics and stuck them into the cake with the ornament top resting against it until it dried/hardened.

Ornament decoration:

• You can either use a mini cookie cutter of a snowflake or other shape to cut out fondant for a decoration on the top of the cake.  OR  You can buy small candies that are used to decorate cakes.  They have snowflakes and other things also.  

Confession:  I started eating a low-carb diet recently and cut out sugars so while I made the regular cake recipe for my family, I then made the most amazing Keto low-carb chocolate cake (shown above in molds) that I’m going to share it also on the blog this next week.  It is really fabulous too!  

I frosted the cakes on parchment paper and then added the sparkly sugar.  Frost it as smoothly as you can but imperfections are fine and will be covered by the sparkly sugar.

While the recipe calls for you to melt the melting candy chips and pour into the smaller molds, I just happened to have Rolos from Beckham’s leftover Halloween candy (haha) that I wanted to get rid of.  So I froze them first and then poured the white candy melts over them and let them harden. I took a knife and quickly shaved off a few sections to make it look more the shape it should.  

While there are several little parts to this individual ornament cakes recipe, I promise that it goes quickly and is really quite simple.

As mentioned in the recipe instructions, I rested the top of the ornament (candy) against the toothpick on top of the cake until it hardened in place.

Once the frosting hardens, you can use a cake server to remove each individual ornament cake from the parchment paper and onto a pretty cake stand or plate.

When you serve these individual ornament cakes, make sure to also serve a cup of milk because, like brownies, they go perfectly together.  Yummy!!

 

Please visit my friends and their blog posts, full of yummy holiday treats, below!

4 Minute Decadent Microwave Fudge by Ella Claire | Gluten/Dairy Free Rice Krispies Christmas Trees by Zevy Joy | Dipped Marshmallows by My Sweet Savannah | Individual Chocolate Souffle by Town and Country Living | Santa Munch Christmas Popcorn by Tidy Mom

Mini Skillet Cookie Cakes by Inspired by Charm | Cinnamon Buns by So Much Better with Age | Peanut Butter Fudge by Anderson + Grant | Peppermint Brownies by Nina Hendrick Design Co. | Deconstructed Apple Pie Bites by Taryn Whiteaker

Christmas Energy Snack Bites by Nest of Posies | Peppermint Bark by Boxwood Avenue | Gluten Free Chocolate Peanut Butter Truffles by Tidbits | Keto Cinnamon Sugar Pecans by Home Stories A to Z | Candy Cane Pretzels by My Uncommon Slice of Suburbia

Caramel Popcorn Crunch by Shabby Fufu | Individual Ornament Cakes by Summer Adams Designs

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Thanks so much for stopping by today!  I would love it if you could subscribe at the top of the page in order to receive my weekly emails of all my latest blog posts and see everything I’m working on!  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

xoxo,

The post Individual Ornament Cakes: Recipe & Instructions appeared first on Summer Adams.

Last year on my Instagram stories I shared one of my favorite cookie recipes with you and, after all the requests, I promised that I’d share it on the blog this year.  This recipe is my mother’s and has been one of my favorite cookies since I was a young girl.  We make it every year at this time and it’s also a favorite at Christmas Cookie exchange parties.  My friend Kristen at Ella Claire Blog has gathered a group of us again to share favorite recipes of the season and this week we are all sharing Christmas cookie favorites so make sure to pin all of these so that you have them for later!

This post contains affiliate links for your shopping convenience. Click here to read my
full disclosure policy and here for my privacy & cookies policy.  All opinions are my own.

Ooey Gooey Chocolate Marshmallow Cookie Recipe

I need to preface this recipe by making an important note!  This recipe calls for shortening.  If you don’t have it and substitute butter for it, make sure to use less of it (I’ll note that in the recipe) other wise they come out a little flatter like mine look here.  I completely forgot which is embarrassing, considering how many times I’ve made this cookie, but guess what?  They taste just as delicious and you won’t want to eat one or two…try three or four and so on….with a tall glass of milk.  MmmmHmmm….they’re oh soooooo good.  Ok, I’ve warned you.  So if you’re counting calories, you are not allowed to eat these because one is just not sufficient….ha!  Seriously though.

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Ooey Gooey Chocolate Marshmallow Cookie Recipe

Keyword Cookie

Author Summer

Ingredients

Cookie Recipe:

• 1 3/4 cups sifted flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 cup cocoa powder
• 1/2 cup shortening OR you can substitute 1/4 cup butter - room temp
• 1 cup sugar
• 1 egg
• 1/4 cup milk
• 1 tsp vanilla extract
• large marshmallows cut in half OR mini marshmallows
• crushed candy canes or peppermint candies

Frosting Recipe:

• 2 cups powdered sugar
• 5 tbsp cocoa powder
• 1/8 tsp salt
• 3 tbsp butter
• 3-4 tbsp milk
• 1 tbsp vanilla extract

Instructions

Cookie:

• Preheat oven to 375ºF.
• Sift together flour, salt, soda and cocoa.
• Cream together shortening, sugar and egg.  Then add milk and vanilla.
• Add flour mixture to shortening mixture.
• Drop spoonfuls onto un-greased cookie sheet and bake for 8 minutes.
• Immediately remove from oven and add half of large marshmallow OR small handful of mini marshmallows (5-8) and quickly return to oven for 3 more minutes.
• Remove from oven and cool.  Top with chocolate frosting and candies.

Frosting:

• Sift dry ingredients together.  Add wet ingredients and frost cookies.  Immediately add pinch or desired amount of crushed candy canes or peppermint candies (optional).

Ok is your mouth watering?  Mine is!

Now, please hop on over to visit my other friends and see what delicious cookies they’re sharing with you!

 

The Perfect Soft Gingerbread Cookies by Ella Claire | Classic Sugar Cookies by Nina Hendrick Design Co. | Plaid Sugar Cookies by Craftberry Bush | Buttery Shortbread Cookies with Icing Sugar by A Burst of Beautiful | German Chocolate Cake Cookies by City Farmhouse

Cranberry Orange Walnut Tassies by Inspired by Charm | Eggnog Gooey Butter Cookies by Julie Blanner | All Natural Orange Almond Cookies by Tidbits | Choco-mallow Peppermint Cookies by Summer Adams Designs | Nutella Stuffed Chocolate Chip Cookies by Love Grows Wild

Paleo Chocolate Cranberry Cookies by Nesting with Grace | Raspberry Gingersnap Sandwiches by anderson + grant | Christmas Tree Cookies by Rooms for Rent | Large Thumbprint Cookies by So Much Better with Age | Rum Balls by Tidy Mom

Countdown to Christmas Cookies by House 214 Design | Ginger Sugar Cookies by Zevy Joy | Salted Caramel Shortbread Cookies by Boxwood Avenue | Double Chocolate Christmas Cookies by Nest of Posies | Almond Sugar Cookies by My Sweet Savannah

M&M Cookies by Sweet C’s | Rustic Granola Cookies by Farmhouse on Boone

 

Thanks so much for stopping by today!  I would love it if you could subscribe at the top of the page in order to receive my weekly emails of all my latest blog posts and see everything I’m working on!  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

xoxo,

The post Ooey Gooey Chocolate Marshmallow Cookie Recipe appeared first on Summer Adams.