frozen watermelon margarita

 

ok watermelon lovers THIS is the drink you want to have in your hands all summer long. it is basically an adult version of a watermelon slushy but made with zevia's cucumber lemon sparkling water, fresh watermelon & a little bit of alcohol. it is beyond refreshing. zevia's sparkling water is lightly sweetened with stevia, making it zero calories. it is the perfect amount of sweetness when mixed with a juicy watermelon. i thought i was a genius (lol) when i came up with the idea of freezing zevia's sparkling water into the actual ice cubes for the margarita. when it is a million degrees out the ice begins to melt way too fast & the drink gets watered down. not anymore! this ice will melt into a flavourful cucumber lemon infused water. how smart is that?! i kept this a classic margarita & used the tequila/triple sec combination for the alcohol, but if you want to make this a virgin drink for the kids simply just omit the alcohol & replace it with equal parts zevia.

cheers & happy long weekend american friends! xo

ingredients

for the watermelon margaritas (makes 4 margaritas)

  • 3 cups seedless watermelon, cubed
  • 2 tablespoons freshly squeezed lime juice
  • 8 ounces tequila
  • 3 ounces triple sec
  • 2 cups zevia cucumber lemon ice (see recipe below)
  • himalayan pink salt, to rim the glass
  • lime wedges, to garnish

for the cucumber lemon ice

directions

for the watermelon margaritas

  • in a blender add the watermelon, lime juice, tequila, triple sec & cucumber lemon ice.
  • blend until smooth. if margarita appears to be too thick, add a splash of zevia until desired consistency is reached!
  • rim glassses with lime juice & himalayan pink salt.
  • divide mixture evenly amongst four glasses.
  • garnish with a fresh wedge of lime & serve!

for the zevia cucumber lemon ice

  • pour zevia into two ice cube trays & place in freezer.
  • let freeze completly before using, about 4-6 hours.
  • remove from tray when ready!

matcha fudge sheet cake

 

happy long weekend!!!! i am so looking forward to relaxing outside, barbecuing, taking a little break from work & drinking way more ice coffees then one person should. it looks like the weather isn't going to be as hot as it was these past couple days here, but lets just cross our fingers the rain holds off for us. now let's talk about this cake!

remember sheet cakes? can we please make these popular again! i feel like in the 90s all i ever did was make cake mix sheet cakes & load them up with rainbow chip frosting. then as my skills progressed, i left behind the simple sheet cake for fancy frosted layer cakes. i forgot how simple & delicious these cakes are to whip up! even the rose frosting took no time at all. bonus points: you don't have to remove them from the pan & pray it doesn't break in the process. the base of this cake is matcha fudge & the frosting is a pure matcha buttercream. because it is a fudgey cake (kind of like a cross between a cake & a brownie) i wouldn't use this recipe for layer cakes! it is so dense, chocolatey & matchay you are going to LOVE it. plus it all whips up in one bowl! for the matcha powder i use aiya matcha's cooking grade blend so the flavours don't get lost when it is mixed with other ingredients!

ingredients

for the matcha fudge cake

  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup dutch dark cocoa powder
  • 1 tablespoon aiya cooking grade matcha (i use the cooking grade)
  • 2 large eggs
  • 1 cup full fat plain yogurt
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup boiling water

for the matcha buttercream

  • 1 cup unsalted butter, room temperature
  • 1 1/2 teaspoons aiya matcha powder
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • cocoa nibs or chocolate sprinkles, for decorating

directions

for the matcha fudge cake

  • preheat oven to 350 degrees.
  • in a large mixing bowl add the sugar, oil, vanilla, cocoa powder, matcha powder, eggs & oil. beat until well combined.
  • sift in flour, baking soda and salt. mix until the flour is fully incorporated into the batter, a few lumps are okay!
  • slowly pour in the boiling water until silky smooth.
  • pour into a greased 9x13 baking dish.
  • bake until the top bounces back to touch. about 30-35 minutes.
  • let cool completely before frosting.

for the matcha buttercream

  • in the bowl of a standmixer fitted with the paddle attachment beat the butter and matcha powder.
  • add in the sugar & vanilla. beat until light & fluffy, about 10 minutes.
  • frost cake as desired & top with cocoa nibs!

thank you so much to aiya matcha for sponsoring this post! all opinions are my own. the cooking grade matcha blend that i used is availablehere. xo

whiskey + blue cheese burger

 

are you ready for chillin & grillin with modest marce? haha watch out bobby flay! now that we finally have a barbecue expect a lot more outdoor summer grill recipes, desserts too. since i started hey modest marce we didn't have a barbecue as we lived in a high rise condo in the city. as someone who thinks everything taste better on the grill we have a LOT of missed time to catch up on! why don't we start with the obvious; homemade burgers. i have been making my own burgers for years & can safely say i have never bought boxed burgers since. burgers are way too easy to make yourself that i just can't justify going the lazy route. you can use any ground meat you like but i almost always stick with ground turkey or chicken for myself & ground beef for justin. justin's friends are coming down this weekend for a may long weekend barbecue & you bet these exact burgers will be on the menu! they were so good. adding barbecue sauce to the meat was a little trick i picked up from ina garten & to pack in more flavour i used crushed harvest snaps to act as the bread crumbs.  i even left some pieces a little chunky as i knew it would dissolve into the meat and add a ton of flavour. in this recipe i used the black pepper flavoured snap pea crisps, but any flavour will work! i topped them off with my favourite whiskey caramelized onions & BRIANNAS as the sauce. i LOVE caramelized onions & could eat them by the spoonful.. wait i have. lastly this dressing from BRIANNAS is so creamy & delicious! as someone who has eaten a lot of wings & blue cheese sauce, you should totally trust my judgement:) 

happy grilling season friends!!! the may long weekend is the perfect time to dust off that grill.  

ingredients

for the whiskey caramelized onions

  • 5-6 cups sliced onions (white or red)
  • 1/4 cup butter
  • 1 tablespoon olive oil
  • salt & pepper, to taste
  • 1 tablespoon whiskey

for the snap pea burgers

directions

for the whiskey caramelized onions

  • in a large skillet over medium low heat melt the butter and olive oil together. 
  • add the onions, salt & pepper. cook until the onions begin to break down & caramelize, about 30 minutes.
  • add in the whiskey. season with salt & pepper if desired. 
  • set aside while you prepare your burgers. 

for the snap pea burgers

  • in a large mixing bowl add the ground meat, egg, harvest snaps, barbecue sauce, black pepper & salt.
  • mix well and shape into burgers. place in the fridge or freezer for 15 minutes to firm up before transferring them to the barbecue.
  • once firm, grill on each size for 3-4 minutes. toast the bun while you wait.
  • place fully cooked burger on toasted bun. top with caramelized onions, creamy blue cheese dressing & lettuce. serve along side some extra harvest snaps!

this post was created in partnership with harvest snaps! you can find the black pepper snappea crisps here & BRIANNAS blue cheese dressing here. thank you for supporting the brands that help me do what i love!