National Pina Colada Day is July 10th, and you can have your drink and eat it too. Nothing says summertime like a tiki cocktail, and when you turn those flavors into a boozy cake, it is pretty much a guaranteed baking win. This cake is packed full of coconut and pineapple in various forms and has rum in the cake, frosting and layering components. The perfect balance of creaminess, fruitiness and rum-ness. Hello summer!
Today is the first of the month and normally that means a bonus recipe for blog subscribers only. But this month, the first falls on a regularly scheduled blog Sunday so we have a special recipe for all of our Ankarsrum USA Blog guests. This recipe will also give you a taste of what our bonus recipes are like.
Today is also special because July 4th is just a few days away and with it comes a celebration of our nation’s birth. July 4th for our family is filled with great food and tons of board games and a wonderful day spent with great friends. This coleslaw recipe will be one you will want to add to your holiday menu for sure.
Blueberries are the quintessential summertime fruit to me. For as long as I can remember, my parents have had row upon row of blueberry bushes. While I hated picking my daily quota per the summer chore chart as a kid, I certainly didn’t mind stuffing my face with them. It’s hard to get much better than sun-warmed fruit picked at its peak and eaten right away. Except maybe when you turn it into cobbler. This is one of my husband’s favorites, because instead of a traditional cobbler topping, you use cookie dough to top fresh blueberries that have been tossed with a little coriander, lemon juice and sugar. Add a scoop of ice cream or whipped cream and you have summer dessert bliss. I’ll definitely be whipping this up for Father’s Day.