Star's Favorite Things: Vanilla and Toasted Coconut Limeade

It has been unbelievably hot lately which has me dreaming of turquoise waters, sand between my toes, and a refreshing drink in my hand.  Unfortunately, I don't have a tropical vacation planned so this past weekend I thought I'd create my own bit paradise in a glass: Vanilla and Toasted Coconut Limeade.  The combination of coconut and lime oozes exotic, tropical, summertime, yumminess!

The scent of this beverage is divine and the subtle creamy white of the coconut and the electric green of the lime look so pretty together.  My husband thought this drink was delicious but thought it would be even better with some tequila in it.  He ended up with a Vanilla and Toasted Coconut Margarita!  I must say the tequila was a nice addition.  I think it would also be pretty tasty with some coconut flavored rum.

This beverage is the perfect signature mocktail or cocktail for your summer wedding or soirée.  I chose to serve mine in little mason jars with glass straws but I think they would be adorable served with a vintage paper straw (a gray one would be adorable).  I adore vintage paper straws, for more on them check out this previous post.

Recipe 
Makes approximately 8 beverages

1 and 1/4 cup lime juice (about 10 limes), fresh squeezed
1 additional lime cut into lime wheels (for garnish)1 and 1/4 cup sweet coconut flakes, packed
2 and 1/2 cups hot water
2 cups coconut water 
1/3 cup agave nectar
1/2 vanilla bean, scraped (or 1 teaspoon vanilla paste)

Instructions 

Preheat oven to 350 F.  Lightly toast the coconut on a baking sheet, thinly spread out, for about 5-7 minutes, stirring once halfway through.  Reserve 1/4 cup of the toasted coconut to garnish your drinks.  Juice the limes and pour the lime juice into a pitcher.  Put about half the used lime halves into a bowl, along with the coconut and vanilla bean (or vanilla paste), and cover with 2 cups of hot water.  Let it sit for about 5 minutes.  Remove the limes and let the coconut, vanilla bean, and water stand for another 5-10 minutes.  

Strain the coconut and vanilla mixture into the pitcher with lime juice.  Discard the coconut and vanilla bean.

Add the coconut water and agave (adding more or less agave to taste).  Stir until incorporated. Chill in the fridge until ready to serve.  Give the limeade a quick stir before serving.  Serve over ice and garnish with the reserved toasted coconut and a lime wheel.  Feel free to add tequila, rum, or vodka to this delicious beverage :)

Recipe adapted from The Kitchy Kitchen

Enjoy,

Star

Star's Favorite Sweets: Blue Moon Cupcakes

The weather is warming up, summer is in full bloom and BBQ season calls for fun recipes!  I'm not normally a beer drinker but I really enjoy a cold Blue Moon this time of year.  When I came across this recipe for Blue Moon Cupcakes on Pinterest, I knew I had to try it!  These little cakes are exactly what they sound like: yummy cupcakes that look and taste like delicious Blue Moon Belgian Ale. The cake has a slight citrus flavor and you can taste a hint of the wheat in the background from the beer.  The frosting is absolutely delicious!  It is light and fluffy, just like the foam on top of the beer.  The frosting truly is my favorite part of the cupcake and I plan to use it for many various types of cupcakes in the future.  This is such a fun recipe - I just had to share it with you!  

I have now taken these cupcakes to a few different events and they are always a crowd pleaser.  They are a great treat to whip up for summer time events and I can guarantee that the men in your life will be in awe!  Make sure you bring along some beers (Blue Moons, of course) to complete the experience!

Isn't this a beautiful cupcake?!  It just begs to be eaten... and washed down with a cold Blue Moon!

 

Blue Moon Cupcakes

3/4 c unsalted butter, softened

1 3/4 c sugar

2 1/2 c flour

2 1/2 tsp baking powder

1/2 tsp salt

3 eggs, room temperature

1 tsp vanilla

2 drops red food coloring

10 drops yellow food coloring

1/2 tsp orange zest

1 c Blue Moon beer

1/4 c milk

Frothy White Frosting [recipe follows]

small orange slices, for garnish

Directions:
1. Line 24 cupcake trays with liners. [Use white liners if you can, they become translucent during baking and really sell the mini Blue Moon image]. In a medium bowl, mix together flour, baking power and salt.
2. In a large bowl beat butter on medium speed for 30 seconds. Add sugar a little bit at a time, beating well. Once it's all added beat for 2 more minutes.
3. Add eggs, beating after each.
4. Add vanilla, food coloring and orange zest and beat.
5. Mix beer and milk in a measuring cup. Alternatively add beer / milk mixture and flour mixture to butter mixture in the large bowl, beating after each. End on the flour mixture.
6. Fill cupcake liners 2/3 full. Bake for 18 minutes at 375 degrees F until cupcakes are golden and a toothpick inserted in center comes out clean.
7. Once cool, frost each cupcake with a generous amount of frosting. Just before serving, garnish each with a small orange slice.

Frothy White Frosting

2 egg whites, room temperature

1 tsp vanilla extract

1 tbsp orange juice

1 c sugar

1/4 tsp cream of tartar

1/3 c water

Directions:
1. In a saucepan, mix sugar, water and cream of tartar. Cook on medium heat until sugar is dissolved and mixture is bubbly.
2. In a large bowl, beat egg whites, vanilla and orange juice until soft peaks form. Slowly add hot sugar mixture, beating continuously. Beat for 7 minutes until stiff peaks form.

Recipe courtesy of Miss Make

Happy Baking,
Star