Tag Archives: vanilla

Put the Lime in the Coconut… Cocktail

In a last ditch effort to say goodbye to summer while the last few warm winds sweep through, I dreamt of a Goodbye Summer Cocktail with coconut and lime.  It tastes like an island!  At least I know I can make these and put little umbrellas in them to take a break from the coming winter weather.

Put the Lime in the Coconut… Cocktail

In a glass, combine:

  • 2 shots vanilla vodka
  • 1 tbsp. coconut syrup (or coconut rum)
  • one slice of lime, with a little squeeze
  • top off with zero calorie lemon lime soda
  • a couple ice cubes

 

Goodbye summer!

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Sparkling Creamsicle

I kindly received a complimentary bottle of a newly launched sparkling aperitif, Il Spr!z.  It is an orange flavored sparkling wine.  What a refreshing summer combination!  At first, I thought it was going to be very sweet, but it certainly wasn’t… it was slightly bitter, very orange, and perfectly bubbly…and I really enjoyed it!

In addition to having a glass on its own, I decided to make a Sparkling Creamsicle by adding vanilla vodka to the orange sparkling wine.  YUM!  A great summer drink.

In a wine glass, add:

  • 2 shots vanilla vodka
  • fill the rest of the glass with orange sparkling wine
  • squeeze in an orange slice

In the fall, you could also add some cinnamon.

Cheers!

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Egg Nog Sweets

About this time of year, I buy more coconut milk eggnog than I can actually drink… purely because I can only buy it once a year.  So, looking for ways to use it, I made Baked Egg Nog Sweet Potatoes.  I love sweet potatoes, and the eggnog was a great seasonal way to enjoy them!

Baked Egg Nog Sweet Potatoes

Pieces:

  1. 2 sweet potatoes, peeled and cut into very small pieces.  I cut them into disks, and then each disk into fourths.
  2. three quarters cup coconut milk egg nog
  3. three quarters cup brown sugar
  4. 1 tbsp. cinnamon
  5. 1 tsp. vanilla
  6. 2 tbsp. vegan butter

Process:

  1. Microwave the sweet potatoes pieces on high for 4 minutes to tenderize them.
  2. In a baking pan, combine the sweet potatoes, egg nog, sugar, cinnamon, and butter.
  3. Bake, uncovered, at 375 degrees for 45-60 minutes.
  4. Stir together and serve hot.

(If you want more of a casserole or souffle dish, add 2 tbsp. gluten free flour and 1 beaten egg)

 

Happy Allergy Free Eating!

 

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