• 1/4 cup frozen pineapple juice concentrate
  • 2 tablespoons frozen orange juice concentrate
  • 2 tablespoons frozen cranberry juice concentrate
  • 1/4 cup coconut rum
  • 1 1/2 cups small ice cubes
  • Fresh sugarcane, for garnish


  1. Mix all ingredients in a blender until smooth. Serve.




Rum and Caramel Banana Cream Trifle

by J.S. on May 17, 2011

in Recipes

In honor of Paula, a lady who likes butter and I’m pretty sure has an equal appreciation for booze, here’s a dessert I’m sure she’d approve of. Trifle! I’m kind of obsessed with trifles. They’re old school. They involve my favorite things in life, cake, quality alcohol and some sort of custard/pudding/frosting layered in there. This one is from Bakers Royal. A blog that is probably run by evil geniuses.

Rum and Caramel Banana Cream Trifle

  • 1 pound cake (store bought or homemade)
  • ½ cup dark Rum
  • Banana Cream Pie Filling (recipe follows)
  • 1 cup sweetened coconut, toasted (instructions follow)
  • 1/2 cup pecans, toasted and finely chopped  (instructions follow)
  • Chocolate Sauce (recipe follows)
  • Caramel Buttercream (recipe follows)


Stamp out a piece pound cake according to the size of serving cup, making sure that each piece is ¼ inch in thickness. Brush tops and bottoms of cakes with rum. Place a slice cake at the bottom of each glass. Pipe a layer of banana cream pie filling. Add a layer of sprinkled toasted coconut and pecan mixture. Add a layer of salted caramel butterceam. Add a layer of chocolate sauce and repeat layers. Top with salted caramel Buttercream, grated chocolate and a thin slice of banana.

Banana Cream Pie Filling

  • 1 ½ bananas, 1/2 banana for divided use
  • 1 cup milk
  • 1 cup heavy cream
  • ¼ cup corn starch
  • ½ cup sugar, plus 2 tablespoon sugar
  • 1 tablespoon vanilla
  • ¼ kosher salt


1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5-7 minutes. Remove from heat and let cool slightly.

Coconuts, toasted

  • 1  cup of sweetened coconut


  1. Spread coconut on top of foil and bake at 350 degrees F for 5-7 minutes or until shreds start to turn light brown.

Pecans, toasted

  • 1/2  cup of pecans


  1. Spread pecans on top of foil and bake at 350 degrees F for 5-7 minutes or until shreds start to turn light brown.

Chocolate Pouring Sauce
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Salted Caramel Buttercream Frosting

  • ½ cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons butter
  • 6 tablespoons of heavy cream
  • ½ teaspoons of kosher salt
  • 1 cup of unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • 11/2 cup powdered sugar


  1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes add butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.
  2. Place butter and vanilla in a bowl and beat on high until butter is pale and fluffy, about 3-4 minutes. Turn mixer speed down to medium and add powdered sugar ½ cup at a time. Beat until combined. 3. Add in caramel sauce and beat until combined.



I was struck with inspiration over the weekend. That inspiration came in the form of a cake. Snicker, who doesn’t love ‘em? Cake, yep, keep talking. Put them together and what do you get?? BLISS. I’m serious. Bliss and a sugar high that feels illegal.

I was so excited to make this that I sort of forgot to take pictures. But trust me, this is amazing.

Taken from my phone. This is all that remains. Really, it’s evil.


1 box of Devils Food cake mix (follow directions on box, eggs, oil, water)

1 lb of powder sugar

2  sticks of unsalted butter

1 tsp vanilla extract

1 jar of salted caramel sauce (see note below)

1 cup of roaster peanuts

1 cup dark chocolate chips


Preheat oven to 350 degrees. Grease two cake pans and line with parchment paper. Mix together cake mix as directed on the box. Pour mix into pans and bake as directed.

While the cake is cooling, chop the peanuts in a food processor for 15 seconds. Don’t over chop, you want to keep some peanut texture. Heat the caramel until slightly runny in the microwave (about 30 seconds). Mix the nuts and caramel ( reserve two tablespoons) together and set aside.

To make the frosting, add softened butter to the bowl of a stand mixer and mix on medium speed until fluffy, about 5 minutes. Slowly add the powder sugar and continue mixing. Add the vanilla and the remaining caramel and mix for another 2 minutes.

To assemble the cake, pipe frosting around the edge of the bottom cake fill the middle with peanut mixture. Add the second cake and frost. Melt the chocolate chips and drizzle the cake with chocolate.

Try not to eat it all at once.


The Silver Berry
5 blueberries
Splash of St. Germain and Canton
1 1/2 oz. Silver Tree Vodka
Ginger beer

Muddle blueberries with a splash of St. Germain and Canton. Top with ice and fill with Silver Tree vodka. Strain over new ice into a red-wine glass and fill with ginger beer.

Happy Drinking!


Happy no-more-working-till-Monday!

Punchy Cocktail


  • 1 cup guava juice
  • 1 cup passion fruit juice
  • 1 cup lychee juice
  • 1/2 cup packed basil leaves, plus more for garnish
  • 1/3 cup fresh-squeezed key lime (or regular lime) juice
  • 1/2 cup tangerine juice
  • Rum
  • Lime slices, for garnish


  1. Mix guava, passion fruit, and lychee juices (we like Ceres brand) in a large pitcher. In a saucepan, combine 1 cup of the fruit-juice mixture with the basil. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, let cool, and strain, discarding basil.
  2. Pour infused juice back into pitcher, and stir in lime and tangerine juices. Add 1 cup rum. Ladle over ice and garnish with basil and lime.

recipe and photo from


Monday Cake: Banana Cake

by J.S. on March 28, 2011

in Monday Cake,Recipes

Howdy. It’s been a while, sorry about that. To make up for my absence I bring you cake. Well at least the idea of cake. Also, I missed Monday Cakes and this one has brown sugar butter cream, so  it was fate. This comes from How to Cook Like Your Grandmother and besides being an adorable name they have some pretty fab recipes so stop by and say helllooo.


2 cups sugar
1/2 cup butter (1 stick)
2 egg yolks
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
3 crushed bananas
1 teaspoon vanilla
2 egg whites, beaten


Combine the sugar and butter and beat on low speed until completely combined. Add the egg yolks and beat on high speed until the mixture is smooth and fluffy. In a separate bowl, combine the dry ingredients — flour, baking powder, baking soda and salt — and whisk thoroughly. You’ll want the baking soda to be well distributed throughout the flour before adding to the wet ingredients. Alternate adding dry and wet ingredients (milk), beating each time until it is just incorporated. Start and end with dry. When you’re done, you should have a nice, soft, fluffy batter.

Now mash the bananas and add them to the batter. Add the vanilla and beat until combined. Whip the egg whites until they form stiff peaks, but not so much you dry them out. Carefully fold the egg whites into the batter, trying not to deflate them too much. Pour the batter into three greased and floured round pans. Bake at 350° for 35 minutes, until a toothpick inserted in the center comes out dry.

Brown Sugar Buttercream Frosting
1 cup milk
5 tablespoons all-purpose flour
1½ cup brown sugar
1 cup butter (2 sticks)
1 tablespoon vanilla
1 teaspoon salt (if you use unsalted butter)
Stir the milk and flour together and mix over medium heat for 5-10 minutes, until it thickens.
Set the milk aside to cool, and combine the sugar, butter and vanilla in a mixer. Beat on
medium speed for 5-10 minutes — colder butter will take longer — until the sugar is dissolved
and you don’t taste the graininess of it any more.
Add the milk mixture to the butter mixture and stir until smooth.

All photos and recipe from


I’ll admit this looks a bit much, but Sunday is the first day of Spring and who doesn’t love a well placed Peep?

Photo and recipe from

Rim a martini glass with thick simple syrup and then dip into dyed green coconut flakes, then adorn with a little marshmallow peep.

For the cocktail:

* 1 1/2 ounces Cherry Vodka
* 1/2 ounce Triple Sec
* 3 ounces Half and Half or Milk
* Dash Grenadine

Shake with ice until chilled. Pour into decorated glasses and serve.



  • 4 1/2 cups Cucumber Gin (or 2 oz.), how-to follows
  • 2 1/4 cups fresh lime juice (or 1 oz.)
  • 1 cup plus 2 tablespoons Mint Simple Syrup (or 1/2 oz.), how-to follows
  • Cucumber peels, for garnish
  • Fresh mint sprigs, for garnish
  • Steep 2 1/2 cups diced, peeled cucumber in 4 1/2 cups gin, covered and chilled, 8 hours to 4 days (or 1/2 cup cucumber in 1 cup gin). Strain; store indefinitely in the refrigerator.
  • Heat 1 cup sugar and 1 cup water over medium-high heat, stirring until dissolved. Add 1 cup mint leaves; remove from heat. Cover; steep 30 minutes to 1 hour. Strain; discard mint. Refrigerate up to 2 months.


  1. In a 2-quart pitcher, stir gin, lime juice, and syrup. Refrigerate. To serve, pour into a cocktail shaker filled with ice, shake vigorously, and divide among ice-filled 10-ounce glasses. (For a single drink, mix in a cocktail shaker filled with ice, and shake.) Garnish each with cucumber peel and mint.

Happy Friday!!!

From Cucumber Mint Gimlet


Coconut Keylime Cupcakes

by J.S. on March 10, 2011

in Parties,Recipes

I made these for a friends birthday. I’m from Florida and Key Limes are like a religion but fear not, you can probably find them anywhere or just use regular old limes. If your west coast, I found mine at Fresh n’ Easy. A bag of them was under a $1.

I decided to make life easy and doctor up a box cake mix. You can make these from scratch if you’re feeling feisty.

1 box of yellow or white cake mix

1 cup of buttermilk

3 eggs

Oil – use the amount called for on the box.

1/4 cup Key lime juice

1/8 cup key lime zest

For the frosting:

1 8oz pack of cream cheese – room temperature

2 sticks of room temperature butter

1 box of powdered sugar

1/8 cup key lime juice

1/2 shredded coconut

1 tsp vanilla extract

1/4 milk (add as needed to thin the frosting)

Bake as directed on the box. Allow cupcakes to cool completely before frosting.


Friday Cocktails: The Blizzard

by J.S. on February 25, 2011

in Friday Cocktails

It’s cold and gross in LA and it’s my Birthday which means I should consume as many carbs as humanly possible, so all that being considered, this is the cocktail


Makes one cocktail

  • 1 1/2 ounces Irish whiskey or rum
  • 1/2 ounce hazelnut liqueur, such as Frangelico
  • 1/2 ounce Irish cream liqueur, such as Bailey’s
  • Hot coffee
  • Dollop of Grand Marnier Whipped Cream


  1. In a glass coffee mug, stir together whiskey, hazelnut liqueur, and Irish cream; top with coffee. Garnish cocktail with whipped cream and serve immediately.

from  Martha Stewart Recipes

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