Iced Creamy Coconut Limeade! 


Coconut cream, crushed ice, fresh lime juice with a sparkling splash! A delightful drink for your patio parties, playtime or just for fun! ~Amy

Iced Creamy Coconut Limeade

Recipe:

1 3/4 cups fresh squeezed lime juice
1 1/2 cups sugar
1/2 cup sweetened cream of coconut, Coco Loco, located on the asile by the mixers
4 cups cold water
1 liter bottle club soda, chilled
Fresh mint leaves
Crushed ice
fresh lime, sliced into rounds

In a large pitcher whisk together lime juice and sugar until dissolved. Add water and mix. Whisk in cream of coconut, and pour in club soda. stir lightly and add ice, fresh mint and sliced lime.

Recipe by Amy Richardson

Amy’s Easy Fire Roasted Salsa!


Bring out the chips! This fire roasted salsa, and some Iced Mojito Limeades make any occasion a fiesta! ~Amy

Amy’s Easy Fire Roasted Salsa!

14 oz can diced fire roasted tomatoes,
14 oz can petite diced tomatoes
1/4 cup diced red onion
1/4 cup cilantro leaves, snipped
Juice of 1/2 a lime
2 packages Salsa mild seasoning mix (Concord Foods)

Tortilla chips

In a medium sized bowl, mix together tomatoes, onion, cilantro and lime. Add seasoning mix and stir. Cover and chill for about an hour. Stir and serve with chips.

Makes about 8- 10 servings

Recipe by Amy Richardson

Fresh Watermelon Snow Cone Shots!


Watermelon is the essential flavor of summer. Cool, refreshing and sweet, these little shots are a fun summer surprise! ~Amy

Fresh Watermelon Snow Cone Shots!

Seedless watermelon, cut into medium to small sized pieces, place in large ziploc, and freeze until frozen.

Shot glasses

Variations:
Serve with fresh lime wedges
Super fine sugar rimmed shot glasses
Sprinkle with Tajin Chile Spice
Mint

Use frozen cubes of watermelon in place of ice, and shave according to manufacturers instructions. Quickly fill shot glasses with shaved watermelon and garnish with mint.
Serve immediately.

Recipe by Amy Richardson

Passionfruit, Orange, and Guava Ice Cream!


We’re having a heat wave, a tropical heat wave! Cool down with this traditional taste from the islands! ~Amy

Passionfruit, Orange, and Guava Ice Cream!

2 cups half and half
3/4 cup guava, juice
3/4 cup passionfruit, juice
1/2 cup fresh orange juice
1/3 cup sugar
3/4 tsp vanilla
1/2 a fresh lime, juiced

1 cup fresh pineapple pieces

A few drops coloring if desired, red and yellow

In a blender, place Guava, passionfruit, and orange juice. Add sugar, vanilla, lime juice, and pineapple. Blend on high, until well mixed. Pour into ice cream container, whisk in half and half an freeze according to manufacture’s instructions.

Makes 1 1/2 quarts

Recipe by Amy Richardson

Cowboy Cookies!


Are you cowboy enough for these cookies?! Bigger than sky country and chock full of chocolate, these cookies will satisfy buckaroos of all ages! ~Amy

Cowboy Cookies!

14 tbsp butter, at room temperature
3/4 cup sugar
1/4 cup brown sugar
2 eggs
2 tbsp vanilla

1 tsp coarse salt
1/2 tsp baking soda
2 1/4 cups flour

1 cup semi sweet chocolate chips
3/4 cup milk chocolate discs, Guitard or Callebaut
1/2-3/4 cup white chocolate discs, Guitard, or Callebaut

Heat oven to 350

Line 2 baking sheets with parchment.

Beat butter and sugar together for 3-5 minutes. Add eggs one at a time, and best until light and fluffy. Add vanilla and salt and beat on high.
Add soda and flour slowly, and mix on low until just mixed.
Add chocolate, and either mix in, or stir in by hand.

Using a 4oz scoop, place about 2 inches apart and bake 12-15 minutes.

Recipe by Amy and Madeline Richardson

Tangerine White Chocolate Macarons


These delicious white chocolate tangerine macarons instantly became a favorite after premiering as a take home wedding gift! So pretty, and so popular! ~Amy & Madeline

Tangerine White Chocolate Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract

6-7 drops blush food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Tangerine White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
Zest of 2 tangerines

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add extract and orange zest and whip to desired consistency.

Recipe by Amy and Madeline Richardson

Strawberry White Chocolate Macarons


Strawberries are in full season in my back yard. Perfect for jam, pies or just for eating. My gamache uses a little freezer jam to give it that garden fresh taste! ~Amy

Strawberry White Chocolate Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract

3-4 drops neon pink food coloring

3 drops red food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Strawberry White Chocolate Ganache

1/2 cup heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp vanilla extract
1/4 cup strawberry freezer jam, or preserves

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add extract and whip to desired consistency. Beat in strawberry jam until light and fluffy.

Recipe by Amy and Madeline Richardson