The Happiest Hour {Citrus Champagne Punch}

I wish I could fill your head with warm thoughts today about how Florida is gorgeous and warm and delightful, but I can't. It's seriously just as cold here as any where else. While I can't to stop thinking about how cold my toes are, I am trying to fill my head with happy thoughts. Thoughts of sunshine filled spring days while sipping this beauty are the only hope I have of warmth right now. While I love a good champagne punch for celebratory occasions, it's also just as appropriate for warm afternoons, brunches, Saturday mornings, and everything in between. The combination of lights and refreshing citrus with ginger ale, peach nectar and a splash of champagne is just what the doctor ordered for any day with celebrating! Here's the recipe…

:: Ingredients ::
1 Bottle Champagne or Prosecco
1 Grapefruit, sliced thin
1 Lemon, sliced thin
2 Clementine, sliced thin
1 Quart Strawberries, sliced
2 Cans Ginger Ale
2 Cans Peach Nectar

:: Directions ::
1. Mix all ingredients except the champagne in a large pitcher. Let sit overnight for all flavors to combine.
2. Fill a glass with ice half full with Ginger Ale mixture. Top with champagne and serve.

Indulge In {Lemon Basil Strawberry Shortcake}

Oh that's right, I went there. You've never had strawberry shortcake quite like this before. If you follow me on Twitter, (you totally should!) you would have read the other day that I  was planning on putting my spin on the classic. The outcome, a dash of limoncello and fresh basil added to a homemade strawberry syrup that would top the cake. Let me tell you, it was divine! Traditional strawberry shortcake is already light and flavorful but the touch of lemon and basil brings a freshness that is needed. The additional flavors are subtle enough to not be over powering but bold enough to make a difference. I'm telling you, this dessert is going to be my go to through both spring and summer parties. The recipe is below. Give it a whirl because I'm dying to know what you think!

:: Ingredients ::
1 Pint Fresh Strawberries, sliced
1/2 Cup Limoncello
2 Basil Leaves, plus additional for garnish
1/4 Cup Sugar
Angel Food Cake
Whipped Cream
Lemon Slices for Garnish

:: Directions ::
1. In a medium sauce pan combine strawberries, limoncello, basil leaves and sugar. Cook over medium heat until sugar is dissolved and mixture is reduced. Remove from heat and cool.
2. Once the strawberry mixture has cooled, plate two slices of angel food cake and top with mixture. Add a dollop of whipped cream and garnish with additional basil leaves and a lemon slice.

Indulge In {Limoncello Pound Cake}

Oh you read that correctly. This Limoncello pound cake may just be the best thing to happen to pound cake. It doesn't help that I'm already obsessed with anything lemon flavored, but to add Limoncello and a Limoncello glaze to the mix takes my obsession over the top. What I love so much is the fresh, light flavor that doesn't feel heavy in your stomach after you eat. It's perfect when topped with a scoop of homemade vanilla bean ice cream and served on a warm evening. Here's the recipe!

:: Ingredients ::
4 Egg Yolks
1 Cup Plain Greek Yogurt
Zest and Juice of 1 Meyer Lemon
1/4 Cup Limoncello
1/2 Cup (1 Stick) Melted Butter
1 Cup Sugar
1 1/2 Cups Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt

:: Directions ::
1. Preheat oven to 350 and grease the bottom and sides of a loaf pan.
2. In a large bowl combine egg yolks, greek yogurt, lemon zest, lemon juice, Limoncello, melted butter, and sugar. Mix to combine.
3. In a separate bowl, sift together flour, baking powder, and salt. Add to the wet mixture stirring to combine. Be sure to not over stir as pound cake will turn out dense.
4. Pour into loaf pan and bake for 45-48 minutes or until a toothpick inserted in the center comes out clean.

Color Me {Lemon Drop}

Happy Monday y'all! Admittedly, I'm never that excited about Mondays but this one I am. Why? Because today starts Jimmy Buffet week. For those of you who don't know, I'm a bit obsessed with his relaxed island vibe and tropical tunes. Don't be surprised if you see a few Buffet themed posts as we build up to the concert on Thursday. With excitement for the week building, I wanted to start this week off with a sunny disposition. Bright yellow is a great way to spice up a gathering and add a needed pop. Whether it be your main focus or an accent color it sure is lovely way to bring a smile to your guests faces.

Stock the Holiday Bar

Tis the season for holiday parties! They can be such fun to attend, but if you are hosting your own it, like any other party, can get a bit overwhelming. You want to make sure all guests are pleased and have something there they enjoy, but can't tailor a menu to everybody's taste. The same goes for the bar. Some people prefer vodka over gin, whisky over scotch, craft beer over commercial styles, and champagne over wine. Either way, you want to make sure there is something there for everybody but don't want to break the bank buying everything in the liquor store. Fear no more! Here is the guide to stocking the perfect holiday bar. You won't break the bank and everybody is sure to be pleased. With these staple items guests can make the cocktail of their choosing. Happy Holiday bar stocking!

Liquors:
1 Vodka
1 Rum
1 Whisky
1 Tequila

Wines:
1 Red
1 White
1 Sparkling (Champagne, Prosecco, etc.)

Mixers:
Coke
Sprite
Sweet n' Sour
Orange Juice
Cranberry Juice

Additions:
Limes
Cherries

The Happiest Hour {Honey Lemon Vodka}

Serving up a fabulous cocktail is all about using what you have and combining it in a new way. The staple cocktails are great to have, but every event should have a new cocktail creation that sparks guests interest and gets them trying new things.

Trying to think of a new cocktail to make up a lazy Sunday afternoon can get a bit difficult when you are working with what you have. But, it's all about thinking outside the box. During the summer months, I love using lemon whenever possible. It's so light and refreshing, especially on a hot summer day. But during the fall, nothing beats mixing fresh lemon in a glass of hot tea with some honey. So why not combine the two in an icy summer treat that's full of sweetness and a bit of tang. Here' the mix up...

:: Ingredients ::
2 oz. Vodka
3 oz. San Pelligrino Limonata
2 Tablespoons Honey, plus more for rimming glasses
Ice

:: Directions ::
1. Combine all ingredients in a shaker. Mix.
2. Pour honey on a plate and rim each glass.
3. Pour each drink over ice in honey rimmed glass and serve.

Indulge In {Lemon Cupcakes}

Happy Thursday! Every once and awhile, I get a craving for something with a little bit of tang. Not too sweet, not too sour, but the right combination light, fluffy yumminess. Recently, I did a little indulging in a ever so delicious lemon cupcake from a cupcakery in town called Lucy & Leo's. It was absolutely perfect. The melt in your mouth treat has had me craving another for weeks now. Well, the other day, I stumbled upon this lemon cupcake recipe from Today's Nest. This recipe sounds like exactly what I'm looking for and I thought I would share. Hope you enjoy as much as I plan to!

:: Ingredients ::

For the cake:

• 4 oz cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 2 eggs
• 2 teaspoons fresh lemon zest
• 2/3 cup sugar / 135g
• scant cup all purpose flour / 115g
• ½ teaspoon baking powder
• Pinch of salt

For the limoncello buttercream:

• ½ cup unsalted butter, 1 stick
• ½ cup shortening
• 4 cups confectioners’ sugar, sifted
• 3 tablespoon limoncello
• ½ teaspoon powdered food dye (optional)

:: Directions ::

For the cake:

1. Preheat oven to 350˚.  Line cupcake tin with papers.  Set aside.
2. Place the cream cheese, butter, eggs, zest, and sugar in a mixing bowl.  Mix until light and creamy.
3. Sift together the flour, baking powder, and salt.
4. Add dry ingredients to cream cheese mixture while mixing on low speed.  Mix until well incorporated.
5. Divide batter among one dozen cupcake papers.  Smooth out the tops with the back of a teaspoon.
6. Bake for 18-20 minutes or until lightly browned.  They should pass the clean toothpick test.
7. Cool in the tin for 3 minutes before removing to cool completely on a wire rack.
8. Top with Limoncello Buttercream and garnish with fresh mint leaves and a lemon drop.  Makes 1 dozen.

For the limoncello buttercream:

1. Cream together the butter and shortening until light and fluffy.
2. Add sugar and beat on low speed for 30 seconds.                                                                  
3. Add limoncello and beat on medium high for 3-5 minutes or until smooth and fluffy.

Enjoy!

*Image and recipe from Today's Nest