Lemon-Mint Slushy

One of my all time favorite drinks in summer is a combination of lemon and mint – refreshing, tart with just the right amount of sweetness and easy to make!

What You Need (for a single serving):

  • Juice from 1 lemon
  • 6-8 ice cubes
  • 1/2 cup water
  • 2 Tbsp sugar
  • a sprig of mint

Place all ingredients in a blender. Adjust ingredients as needed (more sugar if too tart, more lemon if too watery, etc) Pour into a fun glass and enjoy!

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Cake Balls

I was recruited to make cake balls for a birthday party and might have decided to go all out. Below are the four flavors I decided to make:

Blueberry Lemon

  • Blueberry Muffin Mix (next time I plan to use a white cake mix and blend blueberries into it, the muffin mix doesn’t go quite as far as I would have liked)
  • Lemon Frosting:
  • 1/2 cup salted butter, softened (if unsalted butter is used add about 1/8 tsp. salt)
  • 2 cups powdered sugar
  • 1 lemon, juice and zest
  • 1 teaspoon vanilla extract
  • 1-2 packages white almond bark

Make the blueberry muffins or cake mix as directed. If making blueberry muffins, bake in an 8×8 pan. Let cool. Crumble the cake.

Make the frosting by mixing the above ingredients until smooth.

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Mix the frosting in a large bowl with the cake. Place into the fridge for at least 20 minutes. Roll into balls and place onto a cookie sheet lined with wax paper (if the balls are not forming easily, put the mixture back into the fridge and allow to cool for longer).

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Melt almond bark in a double boiler; I used a metal bowl over a large pot and it worked wonderfully!

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After the chocolate is melted, coat the cake balls in the chocolate, allowing excess to drip off (I use a spoon to help) and place back onto the cookie sheet. Once your cookie sheet is full, return it to the fridge or freezer to let the chocolate harden.

Chocolate Mint Cake Balls

  • Chocolate Cake Mix
  • Chocolate Frosting (I buy a can of frosting, but you could make your own)
  • 2-3 bags of semi-sweet chocolate chips
  • 1-2 teaspoons of mint extract

Bake the cake as directed, let cool and crumble. Mix the frosting in a large bowl with the cake. Place into the fridge for at least 20 minutes. Roll into balls and place onto a cookie sheet lined with wax paper (if the balls are not forming easily, put the mixture back into the fridge and allow to cool for longer). Melt chocolate in a double boiler.

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After the chocolate is melted, add the mint extract **taste and add more if needed** coat the cake balls in the chocolate, allowing excess to drip off (I use a spoon to help) and place back onto the cookie sheet. Once your cookie sheet is full, return it to the fridge or freezer to let the chocolate harden.

Confetti Cake Balls

  • Confetti Cake Mix or White Cake Mix (add sprinkles to make your own confetti)
  • Vanilla Frosting
  • 1-2 packages white almond bark

Bake the cake as directed, let cool and crumble. Mix the frosting in a large bowl with the cake.

This is the beginning stage, the cake needs to basically be in crumbs.

This is the beginning stage, the cake needs to basically be in crumbs.

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Place into the fridge for at least 20 minutes. Roll into balls and place onto a cookie sheet lined with wax paper (if the balls are not forming easily, put the mixture back into the fridge and allow to cool for longer). Melt chocolate in a double boiler. After the chocolate is melted, coat the cake balls in the chocolate, allowing excess to drip off (I use a spoon to help) and place back onto the cookie sheet.

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Once your cookie sheet is full, return it to the fridge or freezer to let the chocolate harden.

Peanut Butter Truffles (this is not a cake ball, but it’s the same size and I made it for the party as well, so welcome its guest appearance on my post about cake balls. You won’t be sad that I posted this recipe)

  • 2 sticks of butter, melted
  • 1 cup of peanut butter, melted
  • 2 cups of powdered sugar
  • 10-12 graham cracker sheets, crumbs
  • 2-3 bags semi-sweet chocolate

Put the graham crackers into a food processor and blend until they become fine crumbs. You can also use a bag and rolling pin.

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Put the butter and peanut butter into a microwave safe bowl and cook for 1-2 minutes until melted.

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Add graham cracker crumbs, melted butter, peanut butter and powdered sugar into a bowl and combine. Roll into balls and place onto a cookie sheet lined with wax paper. Place into the fridge or freezer for about 20 minutes. Meanwhile, melt your chocolate in a double boiler. Dip the peanut butter balls into the chocolate and place back onto the cookie sheet. Once full, return to fridge to continue hardening.

Have fun decorating your cake balls, as you can see I did 🙂

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***Disclaimer***The writer of this blog is absolved of any weight gain due to the addictive nature of the above mentioned recipes.

Lemon-Basil Salmon

Get ready to have your taste buds blown away! The marinade that I made paired so well with the salmon, providing the bright, citrus burst and the strong but subtle basil undertones.

I did not truly marinade the salmon as I did not have time to put in the in the fridge for a couple hours, but can only imagine that the flavors would pop even more if given the time to soak into the fish.

Pre-heat your oven to 375. Make the marinade; the below is what I used for a single fillet. In a medium sized bowl, whisk together:

  • 1 clove of garlic, minced
  • 3 Tbs. olive oil
  • a handful of fresh basil leaves and fresh parsley, roughly chopped
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 Tbs. freshly squeezed lemon juice

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I sprayed a large piece of foil with a non-stick spray, placed the fish in the middle of the foil and poured the yummy marinade all over the salmon.

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Now create a foil tent for your fish so that he can camp out in the oven. The goal is for the foil to create a perfect environment for the fish to be steamed…YUM!

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I placed the tented fish onto a cookie sheet before I put it into the oven. Don’t hate me, but I honestly can’t remember how long I cooked it. I would probably check the fish at 20 minutes, but it could take up to 40. Use a fork to pull the meat away and if it is flaking, then your fish is ready to come out and be consumed!!

I paired this with some yummy quinoa (recipe coming soon) and some sautéed zucchini. Get ready for a party in your mouth!

PS – This marinade is also amazing on chicken! Later in the week, I whipped some together and marinated some chicken breasts for a couple hours and then through them in the oven.