White Peach, Basil and Blueberry Mojito



White Peach, Basil and Blueberry Mojito

– From: pineappleandcoconut

  • 4 Collins glasses
  • White Peach Infused light rum
  • White Peach simple Syrup
  • ⅔ cup Blueberries
  • 3-4 tbsp Basil, chiffonade
  • ½ white peach, diced
  • Club soda or sparkling water, cold
  • Ice
For the Infused Rum
  • 3 semi firm white peaches
  • 3 mason jars pint sized, with lids
  • Bacardi silver rum
For the Simple Syrup
  • 1 white peach
  • 1 cup sugar
  • 1 cup water
For the Infused Rum
  1. Peel and cut the peaches in half and remove the pit. If they are hard to peel, blanch in simmering water for 30 seconds, then place immediately into an ice bath. The skin should remove easily then. Dice into 1” chunks and place one peach in each mason jar. Fill with light or silver rum to the top. Screw on the lid and lightly swirl the jar around. Keep in refrigerator for at least a week to infuse with peach flavor. Shake the jars gently once a day. Keep chilled until ready to use.
For the white peach simple syrup
  1. Peel and slice the peach in half, remove the pit. Dice into 1” chunks. Place the peach chunks in a saucepan with the sugar and water and bring to a boil, stirring to dissolve the sugar. Lower the temperature and simmer for 10-15 min until the mixture starts to thicken, stirring occasionally and mashing the peaches against the side of the pan. Turn off the heat and let cool for1-2 hours. Strain into a jar, such as a mason jar and keep refrigerated until use. Will keep 2 weeks in refrigerator
For the drinks
  1. Strain the peach infused rum into a measuring cup. In the Collins glasses divide the basil and blueberries. Add in 2 tbsp of the white peach simple syrup to each glass and gently muddle the blueberries and basil. Don’t smash too much.. Add ice, and 2-3 ounces of the peach infused rum and top with club soda or sparkling water. Top with a few pieces of diced peach and serve immediately.



Blueberry Coconut Pecan Breakfast Cookies

breakfast cookies 3

This is probably the best idea ever! It’s everything you want in the morning, disguised as a cookie! (exept when it’s freezing and you want something warm.. like today!) Great for those mornings when you don’t have time to cook something but don’t feel like a cheese sandwich to go.. And they are semi-healthy!!!!

breakfast cookies 1

Blueberry Coconut Pecan Breakfast Cookies

1 1/2       cups gluten-free rolled oats
1             cup unsweetened coconut flakes
1             tablespoon golden flaxmeal
1/2          teaspoon salt
3/4          cups coarsely chopped pecans
1/2          cup dried blueberries
3             very ripe bananas, mashed
1/4          cup coconut oil, warm enough to be liquid
1             tablespoon agave nectar
1             teaspoon vanilla extract
Cooking spray
Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
Yield: about 15 cookies.



Blueberry Dreams

Blueberry Pull Apart Bread
(printable version)

Makes: 1 9x5x3 inch loaf

For the Bread Dough
2 3/4 cups all purpose flour
1/3 cup brown sugar
2 1/4 teaspoons dry yeast
1/2 teaspoon salt
1/4 cup unsalted butter
1/3 cup low fat milk
1/4 cup cold water
2 large eggs at room temperature

For the Filling
1 cup white granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 lb. of frozen or fresh blueberries
1/4 cup unsalted butter

  1. Mix 2 cups flour with brown sugar, yeast, and salt for 1 minute in a stand up mixer so as to remove any lumps.
  2. In a small sauce pan warm up the milk and butter and mix until the butter is completely melted. You can also warm up the milk and butter in the microwave for 1-2 minutes, until butter is fully melted.
  3. Add the cold water to the milk and butter mixture. Let it stand for 2 minutes until it cools down
  4. Add the milk mixture to the dry ingredients and mix at medium speed for 1 minute.
  5. Add the eggs and remaining flour to the mixture and mix at medium speed for another minute. The mixture will be very sticky.
  6. Cover the dough with a wet kitchen towel. Let it rise until double in size.
  7. For the filling; In a large bowl mix together the white granulated sugar, cinnamon, and nutmeg. Remove any lumps.
  8. In a small bowl melt 1/4 cup unsalted butter
  9. Knead the dough a couple of times. Add 2 tablespoons of flour if the mixture is too sticky.
  10. With a rolling pin open the dough forming a rectangle; 12″ in height and 20″ in width.
  11. Spread the melted butter on top of the dough and sprinkle the sugar mixture on top of that. Add the blueberries. Make sure to spread out the blueberries so that it covers the entire surface of the dough.
  12. Cut the dough vertically into 6 equally sized strips. Make two columns of stacked dough, 3 strips in each column. Then cut the columns into 6 equal parts.
  13. Layer the dough squares in the loaf pan like a flip book and let the dough rest for 20 minutes.
  14. Place the oven rack in the middle of the oven and pre-heat the oven to 350*
  15. Bake for 30-40 minutes.
  16. Serve warm.

    For the Blueberry Pull Apart Bread click here! To try the Cinnamon Pull Apart Bread click here! Let us know if you make  a twist on this recipe.

Blueberry Crumble


Baking a blueberry crumble with my sister, kind of hoping it would look like the one in the picture…

Blueberry Crumble

3/4 cup white flour
1/2 cup sugar (or equivalent amount of sugar substitute)
1 teaspoon cinnamon
1/2 cup butter
3/4 cup quick oats
1/2 cup chopped walnuts
4 cups blueberries

Mix the flour, cinnamon and sugar together. Add the butter and blend until the mixture is crumbly. Add the oats and nuts. Take 1/4 of the mixture and mix with the blueberries.

Place the blueberries in a buttered baking dish. Top with the crumble mixture.

Bake at 350° for about 40 minutes.


Pic: Here and recipe