GRAPEFRUIT & CUCUMBER INFUSED COCKTAIL

happy almost long weekend & happy first week of spring! this is the most refreshing cocktail to kick off the start of a new season. that is for when it stops being freezing cold outside & decides to actually be spring. as much as i love my winter, i am ready to retire my coat, the constant feeling of being cold every time i leave the house & start enjoying my ice coffee outdoors!

SO.. i am a huge fan of pairing citrus with vodka because the strong flavours from the citrus offset the strong flavour of the alcohol. the cucumber adds that refreshing flavour, similar to that of a simple cucumber water. this cocktail is good with or without the vodka & i added the addition of sparkling water for a touch of fizz cause i love fizzy drinks. i have a ton of other delicious recipes to get you through all the easter long weekend entertaining: honey + sriracha deviled eggs, carrot cake, mini egg cupcakes & one more egg inspired recipe coming this week! a recipe where justin & i literally ate the entire batch to ourselves.. in one day.

ingredients

for the cucumber infused vodka

• 1 cup vodka
• 1/2 cucumber, sliced

for the cocktail

• 1 1/2 oz cucumber infused vodka
• 1 teaspoon sugar
• 2 oz freshly squeezed grapefruit juice
• 1 to 2 oz sparkling water
• 1/2 cucumber, sliced for garnish

directions

• for the cucumber infused vodka: in a glass jar add the vodka & freshly sliced cucumbers. let rest over night & strain out cucumber slices.
• for the cocktail: fill cup with ice. add the vodka, sugar, grapefruit juice & sparkling water. stir until well combined & garnish with a few slices of cucumber.

like what you see? get it here. cups | plate | pitcher | DIY grape juice linen

peanut butter & jelly cake + one year modest marce

FIRST BLOGIVERSARY CAKE! what. i really cannot believe that i started modest marce one whole year ago. it was kind of an impulsive decision at the time, working a mundane bank job & desperately needing a creative escape from that 9-5 working life. i didn't know how much work a food blog was going to be if i wanted to do it right. prior to this blog, i started a pretty ghetto food blog in university. its main purpose was to document recipes for myself, because so many times i would bake something delcious & forget what i put in it. i feel like i have learned so much this past year & couldn't be more grateful for everyones support. from what started out as just my mom reading it (thanks mom!) has transformed into something so much more. thank you to everyone who has been following along my adventure & watching me grow (figuratively & literally.. hey, someones gotta eat all that cake)! i cannot wait to see what the future has in store for modest marce. now, i will leave you with this peanut butter & jelly cake! according to justin, the peanut butter cake taste like one giant soft & moist peanut butter cookie. if you want to leave the jam out of the layers, feel free to turn this into the ultimate peanut butter cake. if you are a peanut butter & jelly addict, than this cake is for you. now grab a slice & let's party!!!!

xo

ingredients

for the cake

• 1 cup unsalted butter, room temperature
• 2 cups white sugar
• 1/2 cup smooth peanut butter
• 2 eggs
• 2 teaspoon pure vanilla extract
• 1/4 cup vegetable oil
• 1 cup whole milk
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

for the frosting

• 2 cups unsalted butter, room temperature
• 1/2 cup smooth peanut butter
• 3-4 cups powdered sugar, or to taste
• 1 teaspoon pure vanilla extract
• 1 cup jelly, for layering

directions

• preheat oven to 325 degrees & grease/flour two 8 or 9 inch round cake pans.
• in a mixing bowl cream butter, sugar & peanut butter until light & fluffy. add eggs one at a time, followed by vanilla extract.
• mix in oil & milk until combined. sift in flour, baking soda & salt, beat until a smooth batter is formed.
• evenly divide between batter between the two cake pans & bake for 20-25 minutes, or until a toothpick can be inserted clean.
• once cakes have cooled, begin to make the frosting. using an electric mixture with the paddle attachment add butter, peanut butter, icing sugar & vanilla. mix until light & fluffy, about 5 minutes.
• to assemble the cakes, start with a layer of cake followed by a layer of frosting & jelly. repeated until the final layer & frost cakes as desired.
• to decorate as i have, i did a crumb coat & then used a star piping tip to create the zig zag edges. it is an easy technique that doesn't involve a rotating cake stand!

grey cake stand by mosser glass. 

blackberry mojito

mojito? mojito! MOJITO!

no.. no one get my OC reference? should i just stick to gilmore girls? okay, so it's pie day & here i am making us some fancy blackberry mojitos to kick off this gloomy monday. i don't know, i don't think i will ever nail one of these trendy or national food days. with how hot the weather has been here lately, i have to accept that winter is over & embrace spring to it's fullest.. starting with these fruity cocktails & fruit pies galore. as if a regular mojito wasn't good enough, i decided to crush some fresh blackerries into the mix. it makes more the most beautiful ombre drink! & everyone knows how much i love my ombre. serving it in the commons hand blown glassware just sweetens the deal even more!

ingredients

(makes one drink)

• 1 tablespoon fresh lime juice
• 1 tablespoon fine sugar
• 8 fresh mint leaves
• 8 fresh blackberries
• 1/2 cup crushed ice
• 2 ounces white rum
• 2 ounces club soda

directions

• in a clear glass add the lime juice, sugar, mint & blackberries. using a muddle, gentley press down ensuring the blackberries are sufficiently muddled & the juices have been released.
• add ice, white rum & club soda.
• stir & garnish with fresh mint & a slice of lime.

thank you so much to THE-COMMONS for the gorgeous hand blown glassware. check out the collection here!