Tag Archive | pineapple

“FAK!” Pina Coladas

“FAK !” I hope to have a recipe every Friday for our “Friday Afternoon Kocktails”. It is nice to just sit and relax and have a cocktail (you can make it virgin, they still taste amazing even if you don’t add the alcohol) and cocktails look soooo pretty too! Weather has been rather hot here to say the least, the humidity just makes it more unbearable. At least I have some comfort in the enjoyment of my pool and a nice cold refreshment makes it so much more enjoyable. My recipe for my cold frothy Pina Coladas. You can hold the alcohol or not, your choice. I opted for the booze (Oooops!).

PINA COLADA

– 2 Cups Fresh Pineapple (Blended and pureed and put into ice cube trays, Freeze. Do this a day ahead)

– 3 oz Rum (I used 1 oz Bacardi White Rum and 2 oz Captain Morgan’s Spiced Rum)

– 1/2 Cup Coconut Cream

– 1 Cup Pineapple Juice

– 1 Cup Crushed Ice

– Fresh Slices of Pineapple and Maraschino Cherries (on the stem if you can find them) for Decoration and eating enjoyment 🙂

Put all the ingredients into a blender and Blend, Blend, Blend… Serve immediately in a tall glass and decorate with Pineapple slice (I forgot to keep myself a few slices of fresh pineapple, o0yyy! But I did add the cherries heehee). A cute little paper parasol was missing, oh well next time.

Cold Frothy Pina Colada Drink

Breakfast Crepes with Fruit

Mar3

Made some delicious crepes last week and wanted to share the recipe. It was fast and easy (okay maybe washing and slicing the fruit took a little time, but deliciousness is worth it!). Here is the recipe,

Breakfast Crepes with Fruit

2 Large Eggs

3/4 Cup Homogenized Milk (3.25%)

1/2 Cup Water

1 t. Vanilla

1/4 t. Cinnamon

1 Cup Flour

3 T. Melted Butter (+ some for pan)

Assorted Fresh Fruit, cut-up in small pieces (I used Strawberry, Banana & Pineapple) Any fruit would be great 🙂

Whipping Cream 35% for filling. (about 1 cup)

DIRECTIONS: Combine all ingredients in a blender and blend until smooth. Transfer your crepe batter into a covered bowl and refrigerate for 1 hour. This allows for the bubbles to subside, so the crepes are less likely to tear during cooking. Can be kept in refrigerator up to 48 hours. Meanwhile, prepare all your fruit to fill the crepes and whip up the the whipping cream. Heat a non-stick pan. Add some butter to coat the pan. Add about 1 T. of the batter to the center of the pan and swirl around quickly to form a large circle, batter is thin and you should easily be able to do this, but do it quickly. You can also decide on how big or small you want your crepes by decreasing or increasing your Tablespoon amount of batter. Cook for about 30 seconds and flip the crepe, cook for another 10-15 seconds. I like mine a deep golden color. Remove the cooked crepe to a cutting board with lined paper towel to cool. Continue cooking all your crepes. When all your crepes are cooled, take one crepe and spread some whipped topping, add some fruit and roll up, Voila! so easy. Crepes can be stacked and stored in the refrigerator up to 3 days or in the freezer up to two months. I stack my crepes between parchment paper when storing in the freezer. When defrosting your crepes from the freezer, allow them to completely defrost before separating papers. *If you want to make a crepe for filling with eggs or veggies, simply omit the vanilla and cinnamon. Crepes are not just for breakfast, these fruit filled crepes make an excellent dessert! If you want to go crazy, drizzle some melted chocolate over top your fruit filled crepes. Slurrrrp!