Get down with all the flavors in these lime, mint, rosemary and lavender sugar cookies. Then choose your own adventure by rolling them in granulated or turbinado sugar.

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Savory recipe inspiration is lacking lately. Sure I’ve spruced up several old recipes lately, but not new ideas are developing in my brain. I think I am just distracted with other goings-on in life. Nothing bad, just busy. As a result dinner-time ideas suffer and instead I turn to sugar.

When it comes to sugar, my go-to is obviously cookies. I suppose there’s no harm in the fact that I have posted more cookie recipes than anything else lately, being The Spiffy Cookie and all, but I’m certain I’ve posted more cookies than anything else in 2023. This will be eight in case you were wondering.

These lime, mint, rosemary and lavender sugar cookies are another version of my classic chewy sugar cookies. I did a little experiment with them as I could not decide whether to stick to rolling them in granulated sugar or to get fancy with some turbinado sugar, so I did half and half and had friends taste-test.

As you might expect, the turbinado added more texture and crunch to the exterior of the cookies. It also may have mellowed out/masked some of the lime, mint, rosemary and lavender flavors. So if you prefer less crunch and a more herb-forward cookie, then stick to the granulated sugar.

While you are literally “sugar-coating” them, in my opinion you can’t go wrong with either sugar coating for these lime, mint, rosemary and lavender sugar cookies. Maybe you could also go half-and-half and do your own taste-test!

If you love these herb sugar cookies, check out my chewy mojito sugar cookies, lavender white chocolate chip cookies, lemon-rosemary white chocolate chip cookies, and orange-lavender white chocolate chip cookies.

LIME, MINT, ROSEMARY, AND LAVENDER SUGAR COOKIES

Print

Yield: 2 dozen Prep Time: 35 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
• 1-1/2 cups sugar
• 2 tsp lime zest
• 2 tsp minced fresh mint
• 2 tsp minced fresh rosemary
• 2 tsp dried lavender
• 1 egg, room temperature
• 1 Tbsp milk
• 1 tsp vanilla extract
• Turbinado sugar, for rolling*

Directions

1. In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Stir in lime zest and herbs until evenly distributed. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined.
3. Place extra sugar in a bowl, roll tablespoons of dough into balls, roll in turbinado sugar*, and shake off any excess. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
4. Preheat oven to 350°F. Place on cookie sheets lined with parchment paper or silicone baking mats, about 2 inches apart.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

*You can also substitute for regular granulated sugar if you prefer.

Source: Adapted from my Chewy Sugar Cookies.

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Transport yourself to a tropical location with a batch of these creamy but deliciously refreshing frozen coconut mojitos.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Not only is it Friday, it’s #NationalCocktailDay! Finishing off a delicious #SpringSweetsWeek with Frozen Coconut Mojitos inspired by a trip to Belize. Normally I prefer mojitos on the rocks but these frozen coconut mojitos are much better blended!

I have made blueberry coconut mojitos before, but used coconut water. This time around, I used coconut cream for these frozen coconut mojitos, resulting in a creamy yet deliciously refreshing warm weather cocktail.

Make a batch of mint simply syrup to start and keep that baby on hand in your fridge. Then whenever you are in the mood for frozen coconut mojitos, whip up the rest of the ingredients in a blender. Repeat whenever you need a refill.

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

FROZEN COCONUT MOJITOS

Print

Yield: 2 Servings Prep Time: 30 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MINT SIMPLE SYRUP

• 1 cup water
• 1 cup granulated sugar
• 10 fresh mint leaves

COCONUT MOJITOS

• 4 oz. coconut cream
• 4 oz. white rum
• 2 oz. fresh lime juice
• 4 oz. mint simple syrup (above)
• 8 fresh mint leaves
• 4 cups ice

Directions

1. For the simple syrup, add all ingredients to a small saucepan and heat over medium just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. (After using, store leftovers in air-tight container in the fridge.)
2. To make the mojitos, place all ingredients in a high-powered blender. Blend until completely smooth Pour in glasses, garnish with mint and lime slices if desired, and serve immediately.

Source: Adapted from A Spicy Perspective’s Frozen Coconut Mojitos. and my Blueberry Coconut Mojitos.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These boozy mojito cupcakes are the perfect summer treat. It may start with boxed mix but is jazzed up with lime, mint, and rum not only in the batter but also the frosting!

This content is sponsored by the Ohio Poultry Association. I was compensated for this post but all thoughts and opinions remain my own.

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Today may be June 10th, but June 13th is Cupcake Lovers Day! I couldn’t wait until the day of to share these cupcakes. Besides, this way you have advanced notice and no excuse not to make these to celebrate the occasion.

But before I get into the cupcakes themselves, let’s talk about eggs, because they are one of the most important ingredients in baking – adding moisture, color, flavor, and nutritional value. And while the whites contain the egg’s high quality protein, riboflavin, and selenium, the majority of the nutrients are actually in the yolk such as vitamin D, choline, lutein, and zeaxanthin.

In other words, don’t skimp on the yolks!

More fun facts? There’s a really good chance the eggs in your fridge came from an egg farm right here in Ohio it is ranked #2 in the national for egg farming, producing over 10 billion eggs a year. Obviously I live in Ohio so I know for sure that’s where mine are coming from.

When purchasing eggs from the grocery store, I bet you typically buy large eggs if you’re a baker because they are the best. But if you have a different size in your fridge or are lucky enough to have a hook-up with a local egg farm like me, you should be aware that different sizes can affect the texture, flavor, and consistency if you don’t adjust accordingly. No one wants a recipe to fail, so use this conversion chart to see how to substitute different sizes.

But if you don’t know what size you are starting with another option is to weigh them, which is what I do with my farm-fresh eggs as their sizes vary within the carton. So pull out your handy kitchen scale and sort away.

Mojito Cupcakes Ingredients:

• Eggs*
• Milk*
• Butter*
• Greek Yogurt*
• Canola Oil
• Fresh Mint
• Limes
• White Rum
• White Cake Mix
• Powdered Sugar

It is important to note that all the ingredients with a (*) should be set at room temperature for 30 minutes prior to baking. Especially for the eggs, this step allows for easy mixing of the batter. Once you have all your ingredients ready to go.

You will notice in that list a box of white cake mix. Oh yes, one of my secrets to making fun cupcakes easier is to jazz up a boxed mix. With the amount of rave reviews these cupcakes got I don’t see any shame in it. So kick up your feet and enjoy a mojito cupcake, or maybe you would prefer strawberry daiquiri cupcakes instead, on your porch for National Cupcake Lovers Day! Maybe even serve it with a real mojito ;-).

Visit OhioEggs.com to meet more egg farming families. Ohio egg farmers are proud to provide healthy, safe and affordable eggs to consumers year-round, while protecting the environment for future generations. You can also follow the OPA on Twitter, Instagram, Facebook, and Pinterest. for more eggs recipes, nutrition, and safety tips.

MOJITO CUPCAKES

Print

Yield: 2 dozen Prep Time: 1 Hour Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 3/4 cup milk, room temperature
• 1/2 cup mint leaves, bruised
• 1/2 cup plain Greek yogurt, room temperature
• 1 box white cake mix
• 3 eggs, room temperature
• 1/3 cup canola oil
• 1/4 cup fresh lime juice
• Zest from 1 lime
• 2 Tbsp white rum*

MINT-RUM BRUSH

• 2 Tbsp white rum*
• 2 sprigs fresh mint

FROSTING

• 1-1/2 cups  unsalted butter, room temperature
• 2 Tbsp fresh mint leaves, minced
• 1-1/2 Tbsp lime juice
• 3 Tbsp white rum*
• 1/4 tsp salt
• 4-1/4 cups powdered sugar
• Fresh mint, for garnish
• Fresh lime slices, for garnish

Directions

1. In a small sauce pan, combine the milk and mint leaves. Warm over medium heat until just starting to steam (do not simmer), remove from heat, cover, and let steep 15-30 minutes. Strain the mint-infused milk through a fine mesh sieve into a small bowl. Whisk in the yogurt and set aside.
2. While the milk and mint steeps, preheat oven to 350 degrees and line cupcake pans with paper cups and set aside.
3. In a large bowl whisk together the eggs, oil, lime juice, lime zest, and rum. Add the dry cake mix in three batches, alternating with the milk mixture in two batches, mixing only until just incorporated.
4. Fill prepared cups 3/4 to the top. Bake for 20-25, or until a toothpick inserted in the middle comes out clean. Cool for 5-10 minutes then remove from pan and allow to cool on cooling rack.
5. While the cupcakes are baking prepare the mint-rum brush, in a small saucepan combine the rum and mint, warm over medium heat until starting to steam, remove from the heat, cover, and let steep until ready to use.
6. Also while the cupcakes are baking prepare the frosting. In a medium bowl, beat the butter and minced mint until creamy. Add powdered sugar 1/2 cup at a time. Continue beating until very light and fluffy. Add lime juice, rum, and salt. Add more powdered sugar to reach desired consistency.
7. Brush the tops of the cooled cupcakes with the mint-infused rum, Spread or pipe frosting onto the brushed cupcakes and garnish with a slice of lime and fresh mint.

Notes

*Avoiding alcohol? Replace white rum with 1 tsp rum extract (and omit the rum brush).

Source: Cupcakes adapted from my Mini Lime Cupcakes with Blueberry Frosting. Frosting adapted from Brown Eyed Baker.

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Honey kumquat mojitos are flavorful and refreshing, making them a perfect spring and summer cocktail. They are also great as a mocktail if you prefer to skip the alcohol.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Ever since I tried my first mojito I was in love. That love ran even deeper once I discovered how easy they are to make at home, which is likely why I have more mojitos recipes than any other cocktail on this blog of mine. In fact, I have another waiting to be shared when it gets warmer out ;-).

These kumquat mojitos are no exception. This time I made the simple syrup with honey instead of granulated sugar more just a little something different. I thought it really helped the citrus flavor shine with a little more complex flavor profile.

While the recipe is for one cocktail, the simple syrup makes a decent sixed batch for several. I love stashing pre-made simple syrup in the fridge for a cocktail on the ready at all times.

Although at one point I ran out of both kumquats and rum (insert quote about rum being going here) but still had simple simple syrup, so I made made a mocktail with kumquat marmalade which was also fantastic (also good sandwiched between lavender linzer cookies), although obviously a little bit sweeter.

To be honest, I enjoyed the mocktail version even better than with rum. It was so refreshing, flavorful, and light! In fact, I was so pleased with how the mocktail version turned out that next I am trying a lavender kumquat shrub recipe that also is supposed to be enjoyable with just sparkling water.

This recipe used kumquats and fresh mint from Melissa’s Produce. Check out the giveaway featuring swag from them and our other sponsors this week, then enter using the widget located at the bottom of this post.

Thursday #SpringSweetsWeek Recipes

• Carrot Cake Cupcakes from Art of Natural Living
• Coconut Lemon Scones from Cookaholic Wife
• Easter Malted Milk Chocolate Brownies from Hezzi-D’s Books and Cooks
• Easy Mini Mango Tarts from Blogghetti
• Eggless Lemon Lavender Cupcakes from Magical Ingredients
• Key Lime Shortbread Cookies from A Kitchen Hoor’s Adventures
• Lemon Coolers Cookies from Palatable Pastime
• Lemon Sugar Cookie Bars with Raspberry Buttercream from Sweet Beginnings
• Tropical Fruit Salad with Honey Lime Dressing from Jen Around the World

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

HONEY KUMQUAT MOJITOS

Print

Yield: 1 serving Prep Time: 30 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

HONEY-MINT SIMPLE SYRUP

• 1 cup water
• 1 cup honey
• 10 fresh mint leaves

PER MOJITO

• 6-8 fresh mint leaves, plus more for garnish
• 3 oz. sliced or quartered kumquats
• 1/2 lime, cut into 4 wedges
• 2 fl oz. mint simple syrup, divided
• 2 fl oz. white rum*
• 2 fl oz. club soda
• Ice

Directions

1. For the simple syrup, add all ingredients to a small saucepan and heat over medium just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. (After using, store leftovers in air-tight container in the fridge.)
2. In the bottom of a glass, place mint leaves, kumquats, and 3 lime wedges. Crush with a muddler (or something blunt). Add ice to the glass and stir in simple syrup and rum*. Top off with club soda. Serve with an additional sprig of mint and lime wedge.

Notes

* Rum is optional. If you prefer a non-alcoholic version just add more club soda.

Source: Adapted slightly from my Grape Mojitos.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This tangy and citrusy grapefruit mint julep will have you ready to celebrate the good times and to enjoy a sunny day with friends.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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I have enjoyed mojitos for quite awhile, in fact I’ve shared more than a couple mojitos and mojito–inspired recipes. But somehow I’ve only recently gotten into juleps. Which is odd considering the almost 8 years that I lived in Tennessee and grew to love bourbon. Because the biggest difference is rum versus bourbon! 

So all I really had to do was take one of my mojito cocktail recipes and make that substitution. But then I added an equal part of grapefruit juice too. Oddly enough I normally think grapefruit tastes like acetone, but in this cocktail it was quite delicious! Guess all the sugar and mint helped.

Want a non-alcoholic version?

Just substitute the bourbon for more grapefruit juice or try club soda. 

This recipe was made with Melissa’s Produce grapefruit and a key lime (but you can use regular lime) as well as Dixie Crystals sugar. Simple ingredients but essential!

While this is my last recipe, but there are plenty more shared today (listed below) and another day of #SpringSweetsWeek tomorrow. Double check that you’ve entered the giveaway located at the bottom of each post this week! For more info on what’s up for grabs, check out my #SpringSweetsWeek giveaway post.

Friday #SpringSweetsWeek Recipes

• Candied Kumquats by Karen’s Kitchen Stories
• Carrot Cake Cupcakes with Orange Cream Cheese Frosting by Hezzi-D’s Books and Cooks
• Citrus Biscotti by Pook’s Pantry
• Citrus Rhubarb Custard Bars by Cheese Curd In Paradise
• Coconut Macaroons by Books n’ Cooks
• Easy Key Lime Mousse Tarts by Blogghetti
• Eclairs by House of Nash Eats
• Grapefruit Mint Julep by The Spiffy Cookie
• Key Lime Soufflé by Art of Natural Living
• Lemon Lime Macaron by A Kitchen Hoor’s Adventures
• Lemon Raspberry Parfait by The Carefree Kitchen
• Mini Lemon Sweet Tea Pound Cakes by Nik Snacks
• No-Cook Candied Kumquats by Shockingly Delicious
• Pineapple Cheesecake Shooters by Jen Around the World
• Rhubarb Cream Cheese Danish by Devour Dinner
• Rhubarb Lavender Crisp by Sweet Beginnings
• Walking Banana Pudding Dessert Bags by For the Love of Food

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Three years ago: Chai Apple Cake

Four years ago: Monthly Meal Plan: April

Six years ago: Inedible Favorites – Luke’s 3rd Birthday & Tool Cut-Out Cookies

Seven years ago: Inedible Favorites – Luke’s 2nd Birthday

Eight years ago: Inedible Favorites – Luke’s 1st Birthday

Nine years ago: Jalapeno Popper Buffalo Chicken Pizza

GRAPEFRUIT MINT JULEP

Print

Yield: 2 servings Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MINT SIMPLE SYRUP

• 1 cup water
• 1 cup granulated sugar
• 10 fresh mint leaves

JULEP

• Crushed ice
• 10 fresh mint leaves, plus more for garnish
• 1/2 lime, cut into 4 wedges
• 4 fl oz. mint simple syrup, divided
• 4 fl oz. bourbon*
• 4 fl oz. grapefruit juice

Directions

1. For the simple syrup, add all ingredients to a small saucepan and heat over medium just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. (After using, store leftovers in air-tight container in the fridge.)
2. To make the julep, fill 2 glasses with crushed ice to the very top; set aside.
3. Add the mint, lime, and 2 oz. simple syrup to a cocktail shaker and crush with a muddler (or something blunt). Add bourbon, grapefruit juice, and remaining simple syrup. Shake well and strain over ice in the glasses. Serve with an additional sprig of mint and grapefruit wedge.

Notes

* Want to make it non-alcoholic? Substitute the bourbon for grapefruit juice or club soda.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Muddled blackberries are perfect in this bourbon smash, and also perfect for porch sipping. Cheers to summer!

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What happens when you are coming up with recipes to celebrate #BerryWeek but don’t want to turn on the oven again? You pour yourself a cocktail with mashed up berries in it!

With all the mint growing in our garden right now it seemed almost necessary to make this blackberry bourbon smash. But now that I know how easy it is to whip up one of these cocktails that mint may not be so plentiful for much longer. Especially knowing I could also make a bourbon peach smash. Here’s hoping this weather continues the way it has been ::knock on wood::.

Speaking of nice weather, our nighborhood Friday happy hours have re-started with appropriate social distancing spaced out on 2 front yards on our street. I miss the shared snacks but it’s just nice to see everyone and catch up!

This is actually my last recipe for #BerryWeek but there are plenty more to check out today and tomorrow!

Thursday Berry Week Recipes

• Blackberry Bourbon Smash by The Spiffy Cookie
• Blueberry Upside Down Cake by Blogghetti
• Raspberry Coconut Mojitos by The Baking Fairy
• Strawberry Crumb Bars by Cheese Curd In Paradise
• Strawberry Rhubarb BBQ Sauce by A Day in the Life on the Farm
• Triple Summer Berry Fluff by Daily Dish Recipes

Two years ago: Oatmeal White Chocolate Chip Cookies

Five years ago: S’moreo French Silk Pie

Six years ago: Fresh Strawberry Pie

Seven years ago: Pork Loin Chops with Avocado-Manga Salsa and Spinach Quinoa

BLACKBERRY BOURBON SMASH

Print

Yield: 1 cocktail

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6-8 fresh mint leaves, plus more for garnish
• 4 fresh blackberries, plus more for garnish
• 1/2 lime, cut into 4 wedges
• 1 Tbsp honey
• 1/2 cup crushed ice
• 2 fl oz. bourbon
• 1-2 fl oz. ginger beer

Directions

1. In the bottom of a mixing glass, place mint leaves, blackberries, 3 lime wedges and honey. Crush with a muddler (or something blunt). Add ice and bourbon and shake well.
2. Pour into a chilled glass and top off with ginger beer. Serve with an additional sprig of mint, remaining lime wedge, and/or blackberry.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine. This recipe is for adults 21 and older and does contain alcohol.

Miss running after the ice cream truck on a hot summer day as a kid? These mojito popsicles are the adult interpretation. Although I’d still chase after the truck to be honest.

It’s Friday, it’s hot out, and we are hosting our neighborhood happy hour tonight which means we will be hanging out on our porch with these popsicles in hand! Apparently I really like mojitos because not only do I have scads of flavor variations of the cocktail itself, but I actually made strawberry mojito popsicles for last year’s #SummerDessertWeek, haha oops! Either my memory sucks or I’m obsessed. Honestly it was the prior but heck they are delicious and great served in a cold beverage instead of using ice.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Summer Drinks:

• Mermaid Pineapple RumDum from Big Bear’s Wife

Ice Cream & Frozen Desserts:

• Cotton Candy Cupcakes from Daily Dish Recipes
• Drumstick Layered Dessert from Cheese Curd In Paradise
• Mermaid Milkshakes from Hezzi-D’s Books and Cooks
• Mojito Popsicles from The Spiffy Cookie
• Fried Ice Cream Cake from Cookaholic Wife
• Unicorn Milkshake from For The Love of Food

Sweet Summertime Cakes and Cupcakes:

• Mojito Cupcakes from Jen Around the World
• Pina Colada Cupcakes from The Beard and The Baker
• Lemonade Cupcakes from The Domestic Kitchen
• Summer Sangria Cake from A Blender Mom
• Lemon Meringue Cheesecake Cupcakes from Doughmesstic
• Sunflower Cupcakes from Home Sweet Homestead
• Easy Pina Colada Poke Cake from Love and Confections
• Classic Vanilla Cupcakes + Summer Cupcake Decorating from Books n’ Cooks
• Almond Cupcakes with Almond Buttercream Frosting from The Food Hunter’s Guide to Cuisine
• Peach Upside Down Cake from Home Sweet Homestead
• Jam Breakfast Cake with Streusel from Shockingly Delicious
• Summer Berry Cupcakes with Lemon Icing from Nancie’s Table

No Bake Treats:

• Million Dollar Bar Pies from Fake Ginger
• Blackberry Cream Cheese Dessert from Eat Move Make
• No Bake Lemon Cheesecake from Cooking With Carlee

Baked Desserts:

• S’mores Cheesecake from Kudos Kitchen by Renee
• Strawberry Cheesecake Shortbread Bars from The Bitter Side of Sweet
• Drumstick Babka from Sweet ReciPEAs
• Raspberry Lemon Brownies from Sweet Beginnings
• Peach Streusel Crumb Bars from Blogghetti
• White Tea Peach Panna Cotta from Palatable Pastime

Candies:

• Homemade Strawberry Swirl Marshmallow from My Sweet Zepol
• Blueberry Lemonade Lollipops from Our Good Life

Only a couple more days to enter the giveaway! Scroll to the bottom of this post for more information about the sponsors of #SummerDessertWeek and how to win. Sponsored items used in this recipe: Dixie Crystals sugar and Sweets & Treats wooden rock candy sticks.

Four years ago: Peanut Butter Pie Pops

Seven years ago: Caprese Chicken with Balsamic Reduction

Eight years ago: Beef Negimaki With Broccolini and Rice

MOJITO POPSICLES

Makes 1 dozen, depending on mold size

Ingredients:

MINT SIMPLE SYRUP

1 cup water

1 cup Dixie Crystals pure cane sugar

10 fresh mint leaves, minced

POPSICLES

1-1/2 cups water

1/4 cup lime juice

1/4 cup rum*

Fresh mint leaves, for garnish

* 2 tsp of rum flavored extract can be used instead of rum

Directions:

1. For the simple syrup, add all ingredients to a small saucepan and heat over medium heat just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. Chill until ready to use.
2. In a large bowl, mix the water, simple syrup, lime juice, rum, and extract (if using).
3. Place a couple leaves of mint into the popsicle molds, pour in the popsicle mixture, insert sticks, and freeze until solid, about 4 hours.

Source: Adapted from my Strawberry Mojito Popsicles.

PRIZE #1

Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker

PRIZE #2

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar

PRIZE #3

Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips

PRIZE #4

Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!

PRIZE #5

Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9″ Round Springform Pan & an Anolon Advanced Graphite 9″ Square Springform Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th – July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Summer isn’t complete with mojitos or popsicles so why not combine them into one?

I don’t normally fall into the stereotypical “basic white girl” categories: I never wore UGGs, don’t drink coffee let alone “PSLs”, I’m not sure I even know what Tumblr is, still don’t like Vera Bradley, don’t call breakfast “brekkies” or pizza “za”, and rarely have a clue/care about what famous person is dating/divorcing who. But I dang it do I ever love mojitos and mules. Proof? This is my second mojito recipe in a month. But hey this one comes in popsicle form and it’s a totally different fruit than last time. True, I essentially turned my recipe for a strawberry mojito into a popsicle, but that recipe s 7 years old and I’m sure you’ve all forgotten about it by now so consider this your refresher course.

This popsicle is my second contribution to #SummerDessertWeek. While yes it’s a mojito with slightly less booze frozen into a popsicle mold, don’t go handing these out to the neighborhood kids. This is an adult only treat and I promise you’ll be glad you have to keep them all to yourself. You could even get all fancy and serve them in a glass of prosecco or something else bubbly. But what do I know? Oh snap now I want to make a mule popsicle and serve it in ginger beer. Thank you for joining me in this train of thought. Now go check out everyone else’s recipes for today and enter the giveaway located at the end of this post!

I used Dixie Crystals pure cane sugar, Adams Extract imitation strawberry, and Susquehanna Glass Co. mermaid stemless wine glasses in this post.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:

• No Churn S’mores Ice Cream Ice Cream from Big Bear’s Wife
• Strawberry Mojito Popsicles from The Spiffy Cookie
• Happylicious Chocolate Peanut Butter Ice Cream Parfait from Desserts Required
• Toasted Almond Ice Cream Bars from Kudos Kitchen by Renee
• No Churn Banana Pudding Ice Cream from A Blender Mom

Sweet Summertime Cakes:

• Coconut Lime Pound Cake from The Food Hunter’s Guide To Cuisine
• Old Fashioned Cocktail Upside Down Cake from Forking Up

No-Bake Treats:

• No Bake Lemonade Pie from 4 Sons ‘R’ Us

Baked Desserts:

• Strawberry Cream Cheese Tart from Eat Move Make
• Strawberry Sour Cream Pound Cake from The Bitter Side of Sweet
• Grocery Store Iced Oatmeal Cookies from The Beard and The Baker
• Mermaid Pudding Pops from For the Love of Food
• Cream Cheese Pastry with Almond Filling from Shockingly Delicious
• S’mores Pizza from Daily Dish Recipes
• S’mores Cookie Bars from The Domestic Kitchen

One year ago: Stuffed Blueberry Pie Oreo Cookies

Two years ago: Butterfinger Brownie Banana Bread

Four years ago: Cheesy Taco Seasoned Hard Pretzels

Five years ago: Raw Peanut Butter Cookie Dough Bites

Six years ago: Red Velvet Cake Batter Dip

Seven years ago: Chocolate Covered Sunflower Seed Cookies

STRAWBERRY MOJITO POPSICLES

Makes 1 dozen, depending on mold size

Ingredients:

MINT SIMPLE SYRUP

1/2 cup water

1/2 cup Dixie Crystals pure cane sugar

10 fresh mint leaves

POPSICLES

2 pints (4 cups) fresh strawberries, hulled and sliced, divided

1/4 cup lime juice

1/4 cup rum*

1 tsp Adams Extract imitation strawberry (optional)

Fresh mint leaves, for garnish

* 2 tsp of rum flavored extract can be used instead of rum

Directions:

1. Add all ingredients to a small saucepan and heat over medium heat just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. Chill until ready to use.
2. In a blender or food processor, add 3 cups of the strawberries and lime juice and blend until smooth. Add rum, strawberry extract (if using), simple syrup and pulse until combined.
3. Place remaining slices of strawberry into the popsicle molds along with a couple leaves of mint.
4. Pour blended mixture into popsicle molds, insert sticks, and freeze until solid, about 4 hours.

Source: Adapted from my Strawberry Mojito and Roasted Strawberry Balsamic Popsicles.

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It’s the third day of #CookoutWeek and my second recipe! I clearly could not wait until Friday to share this cocktail. It’s Wednesday it’s close enough to the weekend, especially since I am taking Friday off for my bachelorette party! But I will save all that for another day. Today we continue the celebration of all things cookout-related so be sure to check out the list of recipes from everyone else today at the end of this post and enter the giveaway!

Let me tell you a story. Last summer, despite knowing that mint is an invasive plant I decided it was a good idea to plant it in the ground between all of our peppers and herbs. Grew great, didn’t use it nearly enough, and then winter came and went.

Spring finally decided to join us and things started to regrow, such as the mint. Only it wasn’t regrowing where it existed last year but instead covered almost half of the plot in which it was planted! Remember when I said I knew better?

That my friends is what we call a pregret, when you do something you know you are going to regret later but somehow still go ahead and do it anyway. This term changed my life when it first popped up as the urban dictionary word of the day years and years ago, causing me to change my course of action to avoid the pregret turning into regret. But alas this was not one of them.

So back to the mint infestation. I decided to rip it all out and replant it all into 4 pots in the hopes that some of it would survive the rough job I did. Here we are a few weeks later and I don’t think a single shoot wilted which means I have 4 pots bursting with mint!

Which brings us to this recipe at last which is obviously a mojito. But when I made the mint simple syrup, instead of adding the mint to sugar and water, I used straight up pineapple juice so I guess what I really made was mint-infused pineapple juice? Still sounds good to me! But then I had a brilliant idea of how to make this already perfect summer cocktail into a cookout cocktail.

You add grilled pineapple of course! Along with corn and my new found love of grilled avocado, pineapple is one of my favorite things to grill. How can you say now to those beautiful grill-tan lines? Oh my goodness. And I even brushed them with a cinnamon-brown sugar-butter. Oh heck yea. Take a couple slices of that along with slices of lime, more mint, and muddle it up into the bottom of your glass before pouring over the mint-pineapple juice and rum. Now you’ve got a grilled mojito in your hand my friend!

If you love this one you should also try my honey kumquat mojitos.

Two years ago: Grilled Tomato Pesto Pizza

Four years ago: Sesame Chicken & Cauliflower

Five years ago: Bobby Flay’s Crunchburger

Six years ago: Dark Chocolate Peanut Butter Banana Cookies

GRILLED PINEAPPLE MOJITOS

Makes 1 large or two small mojitos

Ingredients:

MINT-PINEAPPLE JUICE

1 cup pineapple juice

10 fresh mint leaves

GRILLED PINEAPPLE

1 pineapple, cored and sliced into spears

2 Tbsp brown sugar

1/4 cup unsalted butter, melted

1/2 tsp ground cinnamon

MOJITO

6-8 fresh mint leaves, plus more for garnish

1/2 pineapple spear, sliced

1/4 lime, cut into 4 wedges

2 fl oz. mint-pineapple juice, divided

2 fl oz. white or pineapple rum

2 fl oz. club soda

Directions:

1. For the mint-pineapple juice, add juice and mint to a small saucepan and heat over medium just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. (After using, store leftovers in air-tight container in the fridge.)
2. Lay the pineapple spears in a pan. Whisk together the butter, brown sugar and cinnamon. Spread on top of the pineapple.
   Grill for about 5 minutes per side or until it turns golden brown. Remove from grill and allow to cool.
3. In the bottom of a glass, place mint leaves, sliced pineapple, 3 lime wedges and 1 ounce mint-pineapple juice. Crush with a muddler (or something blunt).
4. Add ice to the glass and stir in remaining ounce of juice and rum. Top off with club soda. Serve with an additional sprig of mint and lime wedge.

Source: Adapted from my Blueberry Coconut Mojitos.

Disclosure: Sponsors provided bloggers with complimentary product to use as we saw fit in our recipes. I was not otherwise compensated. All thoughts and opinions are my own.

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I am sure you are wondering why I didn’t share this sooner so that you could have had it at your Fourth of July cookouts yesterday or over the weekend. But I didn’t make this until yesterday for the cookout at which I attended and thus am sharing it today. Sometimes food bloggers actually celebrate holidays on the actual day. Shocking I know.

That being said, thankfully summer is still in full swing so there’s still plenty of time to whip up this potato salad! While it has a creamy base, this isn’t your regular everyday potato salad. Granted my dad’s potato salad is my absolute favorite, but I wanted to experiment with something new. I’ve had a hankering for the Greek lemon potatoes I made awhile back and decided that would be a good potato salad flavor to work with.

I decided to create a Greek/Mediterranean-inspired potato salad because it also gave me an excuse to play with some of the flavored olive oil I’ve received from Pomora. In this case I used their lemon flavored extra virgin olive oil. Because lemon juice just wasn’t enough lemon for me, I needed layers! And no this isn’t a sponsored post, I just happen to be obsessed with their olive oil and they happen to send it to me for free with no strings attached.

After roasting the mini tri-colored potatoes (heck yea there’s purple potatoes in there), they were tossed in the Greek yogurt based creamy lemon dressing and then folded in cucumber, red onion, olives, and mint. Easy as that! And yes despite the ethnic inspiration is still was a great side to piles of BBQ in all forms from chicken, brisket, ribs, and pulled pork.

Four years ago: Chocolate Dipped Cinnamon Madeleines

Six years ago: Tropical Ice Pops

CREAMY LEMON MEDITERRANEAN POTATO SALAD

Serves 6

Ingredients:

2 lb. baby potatoes, quartered(I used a medley bag of red, yellow, and purple)

4 Tbsp extra- virgin olive oil, divided

3 Tbsp plain Greek yogurt

2 Tbsp fresh lemon juice

1/4 cup diced cucumber

2 Tbsp diced red onion

2 Tbsp diced Kalamata olives

1 Tbsp freshly minced mint

Coarse salt and freshly ground pepper

Directions:

1. Preheat oven to 400. Line a rimmed baking sheet with foil and lightly coating with nonstick spray.
2. In a large bow, toss the diced potatoes with 2 tablespoons of oil and salt and pepper. Pour onto prepared baking sheet in a single layer. Roast for 30-35 minutes, flipping halfway through, until fork tender.
3. Remove from oven and let cool, 15 minutes.
4. Meanwhile, in a large bowl whisk together the remaining 2 tablespoons oil, yogurt, lemon juice, and salt and pepper. Adjust seasonings to taste.
5. Add roasted potatoes and toss to coat. Fold in cucumber, red onion, olives, and mint. Enjoy warm or refrigerate until ready to serve.

Source: Adapted from Bev Cooks.