Sweet Tea Popsicles

This week in Atlanta temperatures will hit record setting highs all week. Although I do love being outdoors I hate the humidity and the heat. To cool off a bit this week I decided to make sweet tea popsciscles to celebrate National Iced Tea month. As a southern girl I can’t remember a summer without iced tea on the table. 

Using my new Teavana Art of Iced Tea Kit I decided to make popsicles using a blend of their Raspberry Limeade and Pineapple Berry Blue teas. The aromas of these blends are so tropical and fruity.

Ingredients:

2 tsp of Teavana Raspberry Limeade Tea

2 tsp of Teavana Pineapple Berry Blue 

1 tablespoon of Rock Sugar (comes in the kit)

1 popsicles mold

Follow the instructions on your 32 oz Perfectea Maker on how to make the tea. Once the tea is made add the blend to the popsicle mold and freeze for 3 hours.

Don’t have a Teavana near you? Well you are in luck because today I’m giving away one Art of Iced Tea kit to one lucky Eat.Drink.Shop.Love reader. Please comment below telling me how are you beating the heat this summer. 

sweetteapops sweetteapopscicles
a Rafflecopter giveaway

I am a member of Teavana’s blogger network. They provided me with all supplies for this post. 

Salmon Cakes

I eat salmon at least twice a week because it’s high in omega 3 fatty acids. This week I decided to switch it up a little bit because I was tired of making it the traditional way. Using leftover salmon from earlier in the week, I decided to make Salmon Cakes. I love Salmon Cakes because they are so quick and easy to make. My local Whole Foods makes some delicious salmon patties that are served on their hot bar. Inspired by their recipe I decided to make my own. This healthy recipe is also kid and man-approved. What’s your favorite quick and easy weeknight dinner dish?

Salmon Cakes

 

SalmonCakes2

Salmon Cakes

Ingredients

2 lbs of Wild Salmon, Cooked (with skin removed) or 2 cans of wild salmon

1 shallot finely chopped

2 cloves garlic, minced

2 tablespoon fresh parsley, chopped

2 tablespoon fresh dill, chopped

sea salt

pepper

1 lemon, juiced and zested

1 egg

1 tablespoon Greek yogurt

2 tablespoons Dijon mustard

1 bell pepper, diced in small pieces

1/2 cup of Simply Potatoes hash browns

 1/2 teaspoon old bay seasoning

1/2 cup bread crumbs

2 tablespoons olive oil

non-stick spray

Instructions

Pre-heat oven to 400 degrees. 

Line a cookie sheet with foil and coat with non-stick spray. 

In your food processor or blender, add salmon, shallot, garlic, dill, parsley, lemon juice,lemon zest, salt and pepper. Pulse slowly four times. 

In a large bowl, mix together egg, yogurt, mustard, and olive oil. Add salmon mixture and remaining ingredients. Stir together until all ingredients are combined. 

Using a medium ice cream scooper, scoop patties onto cookie sheet. 

Bake in the oven for 30 minutes or until brown. Flip patties halfway through. 

 

Reese’s Pieces Peanut Butter Cookies

After an evening of passing out Halloween candy you may be looking for ways to use your leftover stash so that you won’t eat it all in one sitting. One of my favorite ways to get rid of Halloween candy is to use them in baked goods. So, I decided to get a jump start on my usual post holiday ritual by baking Reese’s Pieces Peanut Butter Cookies. Reese’s Pieces are one of my favorite candies to snack one when I’m craving something sweet. 

reese's pieces peanut butter cookies

reese's pieces peanut butter cookies

Using my Acer Tablet provided by Intel, I created my grocery shopping list and headed to the grocery store to buy all of my ingredients. The one thing I love about this tablet is that it’s light weight and I can carry it in my purse. While in the grocery store I was able to look up other items I needed to make sure I purchased the right product. I also like using the tablet more than my phone because the screen is easier to read.  

acertablet2 

Reese's Pieces Peanut Butter Cookies
Print
Ingredients
  1. 1/2 cup butter, softened to room temperature
  2. 1/2 cup light brown sugar (or dark brown sugar)
  3. 1/4 cup granulated sugar
  4. 1 large egg
  5. 3/4 cup creamy peanut butter
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. 1 and 1/4 cups all-purpose flour or king arthur gluten-free flour
  9. 3/4 cup reese's pieces
  10. 1/4 cup of unsalted peanuts
  11. 1/4 tsp of salt
Instructions
  1. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Beat in the peanut butter, egg, and vanilla. Beat in the baking soda and flour. Do not overmix. Fold in the reese's pieces and peanuts. Cover the dough tightly and chill in the refrigerator for at least 30 minutes.
  2. Preheat oven to 350F degrees. Drop chilled dough by tiny tablespoonfuls onto parchment paper or silpat. Bake for 8-10 minutes. Cookies will be soft and may appear undone. They will firm up as they cool. Allow to cool completely on a wire rack.
Adapted from From Sally's Baking Addiction
Adapted from From Sally's Baking Addiction
Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/
#spon: I’m required to disclose a relationship between our site and Intel. This could include the Intel Corporation providing us w/content, product, access or other forms of payment.


Slim Down Smoothie

slimdownsmoothie

 

Swim suit season is just around the corner and most of us are preparing to have the perfect bikini body for summer. Smoothies aren’t always the most nutritious choice for meals because they can be  loaded with sugar. I like to have a smoothie in the morning after my workouts as breakfast number and  then an hour later I’ll have another small breakfast . Today I’m sharing my favorite smoothie recipe for a getting fit for the summer.

Slim Down Smoothie

Serves 2

1/2 cup frozen or fresh raspberries
1 fresh ripe banana
1/2 cup fresh strawberries
1 cup vanilla soymilk or regular milk
1 Tbsp honey
1/2 cup of fresh spinach
1/2 cup Greek yogurt
1 Tbsp green tea matcha powder

How to prepare:

Place all ingredients in the blender and blend until smooth.

Enjoy!

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Disclaimer: I am not a nutritionist this recipe was developed based on my research and knowledge.

The Great Food Blogger Cookie Swap 2012

I was thrilled when I found out on Monday that the Great Food Blogger Cookie Swap would be returning for another year. This program allows bloggers to connect by sharing their favorite cookie recipes with others around the country just in the time for the holiday season. Last year I had a blast playing cookie pen pals with bloggers and mailed my peanut butter pumpkin cookies to three new blogger friends and received three new cookie recipes in exchange.

This year the organizers Love & Olive Oil and The Little Kitchen have partnered with a charity called Cookies for Kids Cancer. Each blogger that signs up for the program will pay a $4 donation fee and all proceeds will be given to the organization.

Interested in learning more? Sign up before November 5 to enter.