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!
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.
In the bonus post for this month (subscribe to receive!) I was talking about all the great attachments that come with the Meat Mincer Complete package that have nothing to do with grinding meat or making sausages. It got me thinking about ways to make this attachment appealing to someone that doesn’t eat a lot of meat, like me. So then I was determined to make a vegetarian burger using the meat grinder. Sacrilegious, I know. But the former vegetarian in me got a laugh out of it. Now, I have nothing against eating meat and use the grinder all the time for tasty burgers, meatballs, etc. It is an awesome meat grinder, but it also makes a pretty fabulous mushroom burger too.