pineapple coconut cocktail

 

if you like pina coladas..

you put the lime in the coconut..

ok, i'm done.

now those songs will be stick in your head ALL day:) while it is a gloomy rainy day over here, i'll be bringing the sunshine inside today with these pineapple coconut rum cocktails! i came across these W&P design copper pineapple tumblers & immediately thought of a zillion (ok, like ten) drinks i could shake up in them. how cool are they though? they come in a brass finish too. last week over on NOM i had a little cocktail party & shared a video + recipe on how to make this drink as well as a citrus & mint vodka mojito! & incase you weren't already aware, i started a NOM channel:) it is like the ultimate youtube of the food world! you can check out my NOM channel here & subscribe to see the videos i will be posting all summer long! happy sunday. cheers! xo

ingredients

  • 1 ounce white rum
  • 1/2 ounce coconut rum (malibu)
  • 2 ounces 100% pineapple juice
  • 1 ounce coconut water
  • juice from 1/2 lime
  • sliced lime, for garnish

directions

  • fill glass with ice.
  • add the white rum, coconut rum, pineapple juice, coconut water & lime juice. shake until drink is well combined.
  • garnish with a slice of lime & enjoy summer in a cup!

like what you see? get it here. copper pineapple glasses | copper straws | linen

mango strawberry mini galettes

 

i hope everyone enjoyed the long weekend! it was ridiculously hot here, but i managed to get a couple bike rides & hikes in. last night we went to niagara on the lake (my absolute favourite place) for ice cream & walked the longest trail of life. we kinda got lost which may explain why it was never ending, but all in all it was a perfect sunday night. the night before that we went to the ice cream farm i grew up going too, i guess you can say ice cream was a theme this weekend! i also made these cute little galettes! because MANGOS! how could i forget about mango season?! i used to get so excited every time my mom would bring one home from the market because it's not your boring old apples & bananas (no offence guys). these galettes make for the perfect fruity summer treat & come together much quicker + easier then a full on pie! no need to be a fancy baker for this rustic dessert. i usually go with a butter & shortening based crust when i make pies, but for these galettes i decided to stick to a full butter based crust. i love how the strong flavour of butter comes through! try not to eat them all yourself.

ingredients

(makes 4 mini galettes)

for the dough

  • 1.5 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 1/2 cup unsalted butter, cold & cubed
  • 1/4 cup ice water

for the filling

  • 2 cups fresh strawberries, chopped
  • 1 cup fresh mangos, chopped
  • 1/3 cup raw sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 1 pinch of salt
  • 1 tablespoon corn starch
  • 1/2 teaspoon pure vanilla extract

directions

for the dough

  • in a mixing bowl add flour, salt & sugar. stir until evenly mixed.
  • add cubed butter & using your hands work the butter into the flour mixture until a crumb like consistency is formed.
  • add the ice water & shape into a disc. if dough seems a bit wet, add a touch more flour. if dough seems a bit try, add a touch more ice water.
  • wrap in cling wrap & let rest in the fridge for an hour or over night.

for the filling

  • in a mixing bowl add strawberries, mangos, sugar, lemon juice, salt & cornstarch. toss until combined.

for assembly

  • preheat oven to 375 degrees.
  • line a cookie sheet with parchment paper.
  • divide dough into four balls & roll out into a circular shape (between 1/8 inch & 1/4 inch for thickness).
  • add filling to the centre & fold in the edges.
  • brush with egg wash if desired & sprinkle with a touch of raw sugar.
  • bake for 20-25 minutes or until the dough begins to lightly brown.
  • serve warm or cold with fresh whipped cream!

like what you see? get it here. plate | linen | chemex | mini cocotte | flatware

homemade marshmallow s'mores

 

the best part of summer? s'mores & campfires. so how can you possibly make a classic camp fire treat even better? make your own marshmallows & pair it with fun ghirardelli chocolate squares! the dark chocolate caramel & sea salt milk chocolate brownie squares are my personal favourites (yes you read that correctly, salted brownie chocolate). plus they come in a perfectly portioned size for a s'more. now these homemade marshmallows.. i have told myself for TOO long that i was going to make homemade marshmallows, but was too intimidated by the idea. it seems like they would be difficult to make because who really knows what is in a prepackaged marshmallow! i really don't like store bought marshmallows unless it is roasted over a fire, but this homemade version doesn't even compare! it is like eating a sweet fluffy cloud & they were beyond easy to whip up. like seriously, so easy. you may just have to deal with a kitchen covered in powdered sugar, but hey.. that pretty much happens to me every time i pull out the bag of powdered sugar. there is never any going back. these require quite a bit of mixing time to get the marshmallow to the perfect light consistency, so it will be easiest to use a stand mixer. once you get the hang of it you can add in all sorts of flavours to the marshmallow itself to be eaten on it's own or packed in a s'more! i can't wait to experiment with different tea & fruit infusions! imagine matcha flavoured marshmallows with white chocolate s'mores. oh the possibilities;)

ingredients

for the vanilla marshmallows

  • 1/2 cup + 1/2 cup water
  • 3/4 ounces gelatin
  • 2 cups white sugar
  • 2/3 cup white corn syrup
  • 1 pinch salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup corn starch
  • 1/2 cup powdered sugar

for the s'mores

directions

for the vanilla marshmallows

  • line a 13x9 baking dish with parchment paper & grease with oil.
  • add 1/2 cup water & gelatin into the bowl of a stand mixer. let stand until the gelatin softens, about 10 minutes.
  • add remaining cup of water into a sauce pan over medium heat. add sugar, corn syrup & salt. stir until sugar dissolves.
  • increase heat to high & boil (do not stir) until temperature reaches 230-250 degrees, about 6-8 minutes.
  • using the whisk attachment, turn on mixer to low speed & slowly pour in boiling hot syrup.
  • once syrup is mixed evenly with the gelatin, add vanilla & increase speed to high. beat until mixture is thick & fluffy, about 15 minutes.
  • pour into baking dish immediately & let stand at room temperature until firm, about 2-3 hours.
  • sift corn starch & powdered sugar over mixture before slicing. toss each slice in the powdered mixture as well.

for the s'mores

  • toast vanilla marshmallow square in the oven or over a camp fire.
  • top with desired chocolate square & sandwich between two graham crackers.

this post was created in partnership with ghirardelli chocolate! thank you for supporting the sponsors that keep hey modest marce up & running. xo

like what you see? get it here. hot plate | filter bowl | plates | linens | glass tea pot