Sip your way into summer with this Homemade Strawberry Lemonade for Two. Easy to make and perfectly pink with just four ingredients!
Hey, all. How’s your weekend going? If you’re celebrating Father’s Day, do you have everything all set for tomorrow?
I thought I did. Every year, my dad asks for exactly the same Father’s Day meals: Breakfast Fried Rice , Chicken Curry, and my mom’s famous cheesecake, which she makes because she’s the cheesecake queen.
This year, my dad saw my Mini Kahlua Cheesecakes in his feed on Facebook and decided last minute that, plot twist!, he wants those instead.
We are 24 hours out, and I don’t have the ingredients and I did not schedule cheesecake-making time into my weekend, but it’s Father’s Day, so guess who’s doing some last-minute baking now?
Anyone else scrambling with some last-minute preparations? Who’s with me?
Okay, cheesecake rant over. 🙂 On to today’s recipe!
Last week, I shared Homemade Lemonade for Two and teased that I had some more variations coming up. Well, say hello to the first of them: Strawberry Lemonade (for two of course).
I loooooove Strawberry Lemonade. Not just because it tastes amazing, which it does, but because it is just so pretty and pink. I always forget what a fabulous dramatic color just a couple strawberries give lemonade without having to add anything artificial to the mix. Sipping a glass of this pool-side (or inside with air-conditioning and a good book) just feels extra summery and fun.
Like last week’s recipe, this Strawberry Lemonade for Two recipe makes a quart of lemonade, enough for two to four cups depending on the size of your glass. It’s just as easy as classic lemonade but with one tiny extra step.
While you make your simple syrup, you blend a few strawberries with a bit of water to make a puree. Then you just mix puree, simple syrup, and a little more water. Serve over a tall glass of ice to cool everything down and sip your way into summer.
Looking for more strawberry recipes? Try Strawberry Frosting , Mini Strawberry Breakfast Cake , Lemon Sugar Cookies With Strawberry Frosting , and Strawberry Sauce for Ice Cream, Pancakes, and Waffles .
Ingredients
Special Equipment
- ▢ Citrus juicer optional but nice to have
Strawberry Lemonade for Two
- ▢ 1/2 cup ( 100g ) granulated sugar
- ▢ 2 2/3 cup filtered water divided plus more to taste*
- ▢ 3 large strawberries hulled and quartered
- ▢ 1/2 cup fresh lemon juice ( 2 to 3 medium lemons)
Instructions
- In a small pot, make a simple syrup. Combine sugar and 2/3 cup of the water. Bring to a simmer and cook until sugar is dissolved.
- In a blender or food processor, combine strawberries and 1 cup of the water. Process until completely pureed and smooth.
- Combine simple syrup, puree, lemon juice, and remaining 1 cup of water. Serve over a tall glass of ice and add water to taste. Enjoy!
Notes
These Direwolf Claws are the perfect fun and easy dessert for Game of Thrones watch parties!
Happy Thursday! How is your week going?
These are basically simplified Bear Claws (with a little rebrand) and they are the best. They are super cute and soooooo good. They come out of the oven all flaky pastry and gooey filling. I seriously recommend inviting a ton of friends over to eat them with you because once you take a bite, you are going to want to eat them all!!
I’m sharing two versions today, chocolate and cinnamon. The cinnamon ones taste like a Pop-Tart and a croissant had a little baby pastry, and the chocolate ones are like biting into a super flaky pain au chocolat. I’d tell you which was my favorite, but I can’t because they are both equally the best. 😉
And the great thing about these treats is that they are basically the easiest thing in the world to make. Instead of a labor-intensive from-scratch dough, I used frozen puff pastry, which means all you have to do to make these Direwolf Claws is roll out some pre-made dough, cut, fill, and shape.
I added chocolate and cinnamon drizzles to mine for photographs so the flavors are easier to tell apart and because I think it looks cute, but if you don’t feel like waiting to eat them to finish that step, you can totally skip it! I made my first test version sans glaze, and they got gobbled just as fast!
Are you hosting any Game of Thrones parties this summer? Excited for the new season? I can’t believe it’s almost here!
Ingredients
Pastry
- ▢ 1 17.3-ounce box Pepperidge Farm puff pastry sheets*
- ▢ All-purpose flour for dusting
Egg Wash
- ▢ 1 large egg
- ▢ 1 tablespoon milk
Cinnamon Filling
- ▢ 1/2 cup ( 100g ) brown sugar
- ▢ 2 teaspoons cinnamon
- ▢ 1 tablespoon ( 7g ) all-purpose flour
Chocolate Filling
- ▢ 1/2 cup ( 3oz ) chopped semi-sweet chocolate high-quality chips are fine
Cinnamon Drizzle (Optional)
- ▢ 1/4 cup ( 30g ) powdered sugar
- ▢ 1/2 tablespoon ( 7g ) butter melted
- ▢ 1/8 teaspoon ground cinnamon
- ▢ 1/2 to 1 teaspoon milk
Chocolate Drizzle (Optional)
- ▢ 1/4 cup ( 1.5oz ) chopped semi-sweet chocolate high-quality chips are fine
Instructions
Direwolf Claws
- Soften your puff pastry according to package instructions. Your dough should be pliable but not sticky. If it feels sticky or too warm, return it to the fridge for 5 to 10 minutes.
- Preheat your oven to 400°F and line 2 baking sheets with parchment paper or a silicon baking mat.
- In a small bowl, whisk together egg and milk to make the egg wash. Set aside. If making the cinnamon version, stir together all cinnamon filling ingredients in a separate small bowl.
- Lightly flour your work space. Pull out first sheet of dough–leave the second sheet in the refrigerator until you are ready for it. Unfold the dough and you’ll have about a 9x9-inch square. With a lightly floured rolling pin, roll the dough out to about 9x12 inches.
- Using a sharp knife or a pizza cutter and a ruler, cut dough into 6 4x4-inch squares (cut a 1-inch piece off the long side and then cut remaining dough down the center the long way and then cut those pieces into thirds).
- Transfer dough squares to prepared baking sheet at least an inch apart. Brush the edges of the squares with egg wash. Add 2 teaspoons of the cinnamon mixture or chopped chocolate to half of each square, leaving a 1/2-inch border. Fold pastries over and press gently to seal the edges. Cut 4 1/2-inch slits into each pastry on the pressed side to make the individual toes and gently shape them into an arch to make them more claw-like.
- Brush with egg wash and bake for 12 to 15 minutes (baking time may vary with different puff pastry brands). They are done when they are golden brown and puffed up tall.
- Repeat with second sheet of dough.
- Cool for 5 minutes and enjoy–these pastries are best when warm.
Optional Drizzle
- Cinnamon: Whisk together powdered sugar, melted butter, and cinnamon. Stir in 1/2 teaspoon of milk, adding more by the 1/4 teaspoon until glaze reaches a drizzling consistency. Drizzle over cinnamon pastries. Chocolate: In a small microwave-safe bowl, microwave chocolate for 30 seconds and stir. Continue to microwave in 15-second increments and stir until chocolate is melted. Use a spoon or plastic bag with the corner snipped off to drizzle chocolate over pastries.
Notes
Recipe Adapted From TheKitchn
This recipe for Small-batch Chocolate Chocolate Chip Muffins makes four big beautiful chocolate muffins stuffed full of melty chocolate chips.
Since I started Baking Mischief, I get lots of recipe requests from friends and family, but loudest and most consistent among them has been from my youngest sister, for me to make chocolate chocolate chip muffins.
And I’ve ignored her requests because chocolate muffins usually aren’t my jam and because withholding things they want from younger siblings totally is (guys, I am the greatest big sister ever), but all good things must come to an end (and make even better things), so this week, I finally tackled chocolate chocolate chip muffins, small-batch style.
I take back everything I ever said about not being a chocolate muffin person because these Small-batch Chocolate Chocolate Chip Muffins are FABULOUS. They are over-the-top chocolatey, packed full of melty chocolate chips, and totally dreamy. The batter is made with sour cream (or yogurt) and oil, so they are super moist AND since they don’t use softened butter, you can make them the minute inspiration strikes you, which I think everyone can appreciate.
They’re not too sweet, so they don’t feel out of place on a brunch or breakfast table, but they definitely feel like a treat if you want to eat them for dessert.
This recipe makes four muffins with big beautiful muffin tops. The secret to getting those domes is to start with the oven temp nice and high so the blast of heat helps those babies pop straight up rather than ooze over the sides. Then you drop the heat for the last few minutes of cooking time so your muffins come out moist and perfect.
And just a head’s up, there’s a little coffee in the recipe, which won’t make your muffins taste like coffee. It just helps bring out the chocolate flavor. But if you don’t have any coffee brewed/don’t drink coffee, swap it out for milk. The muffins will still be so good!
Are you a chocolate muffin person? What’s your go-to muffin type?
Ingredients
- ▢ 1/2 cup ( 60g ) all-purpose flour
- ▢ 2 tablespoons ( 10g ) cocoa powder
- ▢ 1/4 teaspoon baking soda
- ▢ 1/4 teaspoon baking powder
- ▢ 1/8 teaspoon salt
- ▢ 1/4 cup + 1 tablespoon ( 63g ) granulated sugar
- ▢ 1/4 cup sour cream or unsweetened yogurt *
- ▢ 1 egg white
- ▢ 2 tablespoons coffee or milk
- ▢ 2 tablespoons vegetable oil
- ▢ 1/4 teaspoon vanilla extract
- ▢ 1/4 cup ( 1.5oz ) chocolate chips plus more for topping
Instructions
- Preheat your oven to 425°F and line your cupcake pan with 4 liners.
- In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, whisk together sugar, sour cream OR yogurt, egg white, coffee OR milk, vegetable oil, and vanilla extract until smooth. Stir in dry ingredients until just combined. Fold in chocolate chips and divide batter between your prepared cupcake cups, filling them 80% of the way full (this should use all to almost all of your batter).
- For extra pretty muffins, drop a couple chocolate chips over the tops of the batter before they go into the oven.
- Bake for 8 minutes, turn the temperature down to 350°F and continue to bake for an additional 6 to 9 minutes. Muffins are done when a toothpick inserted into the center of the muffins comes out with just a few dry crumbs.
- Cool in the tin for 5 minutes before transferring to a cooling rack. Serve warm and enjoy or cool completely and store in an air-tight container for up to 2 days.
Notes
Strawberry Lemonade for Two
Ingredients
Special Equipment
- Citrus juicer optional but nice to have
Strawberry Lemonade for Two
- 1/2 cup ( 100g ) granulated sugar
- 2 2/3 cup filtered water divided plus more to taste*
- 3 large strawberries hulled and quartered
- 1/2 cup fresh lemon juice ( 2 to 3 medium lemons)
Instructions
- In a small pot, make a simple syrup. Combine sugar and 2/3 cup of the water. Bring to a simmer and cook until sugar is dissolved.
- In a blender or food processor, combine strawberries and 1 cup of the water. Process until completely pureed and smooth.
- Combine simple syrup, puree, lemon juice, and remaining 1 cup of water. Serve over a tall glass of ice and add water to taste. Enjoy!
