Martini Monday: The Bikini Martini


The other night, I was drinking these with my husband and talking to my dad on the phone and he asked why they are called a Bikini Martini. I said it was the tropical flavors – coconut rum, pineapple juice. “Oh,” he said. “I was hoping that meant it got girls to take their clothes off.” Har, har, Dad. Nice one. You are sooooo funny.

Anyway, these were really good. Sweet, easy to drink, a little tropical vacation in a glass. Now if I could only dip my toes in a body of water that isn’t hovering in the 40’s and we’d be in business.


Bikini Martini

Original recipe here.

Makes 2 large martinis.

4 oz coconut rum
3 oz vodka
4 oz pineapple juice
2 dashes grenadine

Combine rum, vodka and pineapple juice in a drink shaker. Shake firmly until frothy. Pour in a martini glass, add a touch of grenadine in the middle.


V-Day Pancakes

Deliriously delicious, I promise.


Pancakes. Just your basic pancakes. That’s how it all started anyway.

For a special Valentine’s Day breakfast, I wanted to make pink pancakes. But I couldn’t find my red food dye. So I just stirred in red sprinkles. It sort of did the trick. They turned out more peach than pink but the white chocolate chips I added to the batter on a whim made up for my less than pink pancakes.


And while I was mixing up my batter, I just happened to be whipping up my first ever batch of homemade nut butter – a blend of walnuts, blanched almonds, and dark chocolate chips.

Yep, that’s right.

And really, I was only planning on drizzling the warm nut butter on top of the stack but I couldn’t help myself.


I mean, really. How could anyone resist?


You would think this would be ridiculously sweet but really, it wasn’t. The walnuts and almonds in the nut butter (made with a few pinches of sea salt, naturally) cut it nicely.

And the sprinkles? They are just for fun.


Goodness Gracious Great Balls of Cake

You all, yes YOU, suckered me in to trying these.


Seeing them on half a dozen blogs is pretty much my breaking point. Except, I have yet to give in to the dough ball sensation. Maybe that is next?

Well, okay, I’m not being entirely fair. It wasn’t all your fault. I’m pretty susceptible to any excuse to make sweets. And the excuse was that Jodus was up for the next round of birthday treats for his office.

So balls, I baked!


Three batches:

Lemon Cake + Vanilla Frosting + White Chocolate


Red Velvet + Vanilla Frosting + White Chocolate


And the money maker…

Devils Food Cake + Dark Chocolate Fudge Frosting + Dark Chocolate


I must say – these were a lot of work. They were easy, yes, but boy are they time consuming. Especially when you are making three batches at once.


It’s easy, folks.

Bake a cake.


Crumble it.


Stir in frosting.


Ball it.


Freeze them while you work on the other balls.

Coat in chocolate.





Now, full disclosure:

1) I made the husband run out and buy 2 more bags of white chocolate to complete the task.

2) These are really, really sweet. Really.

3) I wish my balls weren’t so big. They are like 3-4 bites. I think they would be better (but even more work) if they were bite size.

4) I only did chocolate on 1/2-3/4 of the balls, mostly out of laziness.

5) I generally do not think these were worth all the effort/hype. I spent probably over 4 hours in the kitchen, mostly active time.




Cranberry Almond Cake Bars

There is nothing healthy about these bars.


But they turned out fabulously. I mean, for me, anyway. You know I’m not much of a baker.


The only reason I made this was because I had 4 cups of fresh cranberries that have been staring me down in my fridge.


I looked at a couple of different recipes, namely this one, and sort of made it my own.

  • 1 1/2 cup all-purpose flour
  • 1/2 cup amaranth flour
  • 1 cup white sugar
  • 1/2 cup light brown sugar
  • 1/2 teaspoon salt
  • 4 cups cranberries
  • 1 cup chopped almonds, blanched
  • 1 cup butter, melted
  • 4 eggs
  • 2 teaspoon vanilla
  • 1/4 cup oatts
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 pan.
  2. Combine the flour, sugar, and salt. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the Stir in the cranberries and the almonds, spread the batter over the top into the prepared pan. Sprinkle with oats.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

It was actually fairly simple to make. I like that.

Combine the dry ingredients.

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Add the wet.

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Spread the cranberries on the bottom of the casserole pan.


Sprinkle almonds over the top.


Pour the batter over the top.


Sprinkle with oats.


Bake for 40 minutes.


Let cool.

Cut into 16 bars.


It was delicious. The right amount of sweetness to counteract the tart berries. And the almonds were a fabulous crunch.