Todd Richards Strawberry Rum coolers make you feel like you’re on a tropical island.
Being stuck at home, anything that makes me feel like I am on vacation is for me!
The strawberry base is made with strawberry, ginger, lime, and agave, a perfect balanced base for a boozy addition of both dark and light rum! The cocktail is sweet and spicy, being topped off with ginger beer!
Give this drink a try, and enjoy a taste of paradise in your home!
We are a week into Spring and although the weather may have not gotten the memo yet, my kitchen sure has! Spring cooking makes me happy!
The slightly warmer weather and sunshine gives me so much inspiration and motivation to bake with light and bright ingredients.
My favorite ingredients around this time are fruit! From citrus fruit to berries, I love to incorporate them in any way I can. And for my first bake of Spring 2019, I chose scones! To tell you the truth, scones always looked very heavy and dense and I have never had the desire to eat one, not until I tried this recipe. With one bite, I was hooked! From the light and buttery dough to the strawberry and mint filling, they scream spring!
This recipe was taken and adapted from one of my absolute favorite magazines, Bake from Scratch where they use basil instead of mint. What's great about this recipe is how versatile it is, so if mint or basil aren't your favorite herbs, you can easily substitute with thyme, or rosemary, or leave it out entirely.
Bake up a batch and enjoy them with a lovely cup of coffee or tea.
4 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
¾ teaspoon kosher salt
¾ cup cold unsalted butter, grated
1 cup diced fresh strawberries
2 tablespoons chopped fresh mint
¾ cup whole milk
2 large eggs, divided
1 tablespoon heavy whipping cream
Garnish: sanding sugar
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add cold butter, tossing to coat. Cover and freeze for 15 minutes. Stir in strawberries and mint.
In a small bowl, whisk together milk and 1 egg. Add milk mixture to flour mixture, stirring and folding just until moistened. Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Roll dough to ¾- to 1-inch thickness. Using a bench scraper, cut the dough into triangles or use 2¾-inch round cutter, cut dough, rerolling scraps only once. Place on prepared pan.
In a small bowl, whisk together cream and remaining 1 egg. Brush egg wash onto scones. Sprinkle with sanding sugar, if desired.
Bake until golden brown, 12 to 15 minutes.
Let cool slightly; serve warm.
Recipe by Bake from Scratch
