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Apps, Dairy Free, Mains, Recipes

Meat-Stuffed Grape Leaves

September 21, 2017
These meat-stuffed grape leaves make a tasty appetizer or the spotlight to a special dinner with warm pita bread, lemony cucumber salad, and creamy hummus.

I’m always on the lookout for something different to switch up the dinner doldrums. Similar to I’m sure many of you I fall into weeknight ruts of either picking up something or making the same old things over and over again. So when the lovely Liz Della Croce asked if I would want to take a peek at the newest edition to her Food From Our Ancestors series: The Ultimate Syrian Sunday Dinner I jumped at the chance. This beautiful compilation of family recipes drive home why they are favorites; comfort food, full of flavor, the dishes our mothers have been making forever, for good reason.

I’ve a weakness for stuffed grape leaves so as soon as I saw Liz’s recipe I knew that those would most certainly make the cut. I’m the gal who buys the Trader Joe’s grape leaves for just about every summer picnic but have never actually made them myself. The recipe looked simple enough and culinary challenges are pretty much my jam so in I dove.

I’ve only ever eaten rice-stuffed grape leaves and was excited that I could actually rationalize these meat-stuffed grape leaves as dinner. Add a salad (I made Liz’s Syrian salad from the book) and a side (again Liz to the rescue with Lentils and Rice with Caramelized Onions—I told you this book was good!) and now, man I’m getting excited about dinner!

These meat-stuffed grape leaves weren’t even all that hard to pull off. The jar of grape leaves I found at Whole Foods and they easily unfurl to create perfect little wrappers for the meat and rice mixture. One jar was plenty and I even has some leftover, so you know whose going to be making stuffed grape leaves again. Yay, yes, ME!

As far as stuffing and rolling I fell right into rhythm. They were like rolling up tiny little burritos: two sides in, bottom over filling, roll, roll, roll.

Then you pile them in a pot, cover with water, and weigh them down with a plate. Simmer until the rice is cooked—they only take about 15 minutes! They are excellent hot, room temperature, or cold. It’s the lemon that I love, no the mint, no the lemon. Either way, so good.

Liz’s Food From Our Ancestors series are real treasures. You can get the Syrian ebook or buy a bundle of all four: Mexican, Jewish Shabbat, Italian, and Syrian for basically a steal.

Meat-Stuffed Grape Leaves
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 (2-pound) jar of grape leaves (roughly 50 leaves)
  • 1 pound ground sirloin
  • ½ cup lon-grain white rice, rinsed
  • 1 tablespoon minced garlic
  • 1½ teaspoons salt
  • 1 teaspoon pepper
  • juice of 2 lemons
  • 2 celery stalks, cut into thirds, optional
  • 5 cabbage leaves, optional
  • 2 tablespoons dried mint
  1. Line a large pot with celery stalks and loose cabbage leaves (I used extra grape leaves).
  2. Place grape leaves on a plate and trim any large, thick stems off bottom.
  3. In a large bowl, combine ground meat, rice, juice of 1 lemon, garlic, salt, and pepper.
  4. Working one grape leaf at a time, place the leaf flat on a plate and add 1 tablespoon of the meat mixture near stem.
  5. Form meat into thin cigar shapes, then roll the grape leaf starting at the stem all the way to the top. No need to fold in sides but they'll look nicer if you do.
  6. Line stuffed grape leaves in pot, alternating direction with each layer, until the pot is filled ¾ of the way or you've used all your leaves.
  7. Cover the grape leaves with water, making sure there's at least one inch of liquid above the grape leaves. Pour in remaining lemon juice and add dried mint.
  8. Cover grape leaves with a small plate turned upside down to keep them from moving and to weigh them down.
  9. Cover pot with lid and bring to a simmer.
  10. Reduce heat to low and simmer for 15 minutes or until rice is fully cooked. Serve with pita bread and cucumber laban.
Liz suggests lining the cooking pot with celery stalks and cabbage leaves. I didn't have either, so I used a few of the torn and tiny grape leaves instead

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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Comida Latina, Mains, Recipes, Sandwiches

Chiles en Nogada Grilled Cheese

September 12, 2017
This Chiles en Nogada Grilled Cheese recipe takes a complex dish of stuffed peppers and simplifies it into an easy, delicious grilled cheese sandwich.

This Saturday, September 16th, Mexicans everywhere will be celebrating their independence. It’s Mexican Independence Day! Also known as El Gritothe cry heard across Mexico that triggered the Mexican war of independence against the Spanish in 1810.

A traditional meal eaten during this holiday is Chiles en Nogada a dish representing the Mexican flag with dark green poblano chiles smothered in creamy white walnut sauce and topped with the sweet sprinkling crunch of pomegranate seeds.

This is a gorgeous, complex dish with flavors of cinnamon, and rich meat, chiles, and nuts. A beautiful representation of what true Mexican cuisine is and something you should make and try if not this weekend, then sometime this fall while pomegranates and apples are in season.

A much easier way to get a taste for what this dish represents is to make this simple grilled cheese sandwich with the flavors of chiles, walnuts, pomegranates, and cream all still there but in a much easier form to make. If you don’t have the time to dedicate to real chiles en nogada this grilled cheese will fit the bill.

This lazy lady’s chiles consist of country walnut bread, stuffed with charred poblano chiles, aged white cheddar cheese, and a drizzling of pomegranate molasses. This tangy, kinda sweet Middle Eastern sauce is never used in Mexican cooking but the spirit of the tart pop of pomegranates in the traditional dish is there. I like to dip a crispy edge of the sandwich in a bit more molasses. Some people do ketchup, I don’t know.

Chiles en Nogada Grilled Cheese
Prep time
Cook time
Total time
This Chiles en Nogada Grilled Cheese recipe takes a complex dish of stuffed peppers and simplifies it into an easy, delicious grilled cheese sandwich.
Serves: 2 sandwiches
  • 1 poblano chile
  • 4 tablespoons softened butter
  • 4 slices walnut bread
  • 1 cup grated sharp white cheddar
  • 2 tablespoons pomegranate molasses, plus more for dipping
  1. Char poblano chile by laying over an open flame on your gas stove or placing under the broiler. Turn frequently until all sides are blackened and blistered, about 10-12 minutes. Transfer to a plate and cover with plastic wrap until cool enough to handle. Peel off charred skin and remove stem and seeds. Thinly slice.
  2. Butter one side of each slice of bread. Divide cheese and chiles between the interiors of two slices of bread. Drizzle each sandwich with pomegranate molasses and top with remaining two slices of bread; butter side out.
  3. Heat a large cast iron or heavy-bottomed frying pan over medium heat. Place sandwiches, butter side down in the frying pan. Once cheese starts to melt and the bottom is golden brown, flip and grill until other side is golden and cheese is fully melted. Cut in half and serve immediately with a little more pomegranate molasses for dipping, if desired.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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Comida Latina, Dairy Free, Mains, Recipes

How To Make A Beef and Bean Burrito

September 8, 2017
Step-by-step instructions will show you how to make a comfort food classic: the Beef and Bean Burrito. A supersized family favorite for hungry bellies!

I’m pretty sure my son’s the only kindergartener who takes a container of meat to school for lunch.

Yesterday I was cooking the meat for these beef and bean burritos when Hiro sauntered in nose-first. “That smells good Mama, can I have some for my lunch?” He asks. I thought about the logistics for a moment, fearing he wouldn’t be able to open the container, or that it would get cold by the time he got around to eating it, or worse, he’d get made fun of for having a tiny Tupperware of meat but then said, “I don’t have the rest of the burrito stuff ready, but I could put some meat in a container and you could eat it with a spoon?” “Thanks, Mama!” He said. And so it was, he took it. He ate it (the teacher did have to open the container for him) and what little was left he ate in the car on the way home from school. I don’t know why I worry.

It goes without saying that this beef and bean burrito recipe is kid approved.

Here’s how you make them!

First things first, make the filling. I loosely follow a recipe from America’s Test Kitchen’s The Best Mexican Recipes. If I’m feeling ambitious I’ll make Mexican rice instead of the garlic rice in the recipe. After your filling is ready to go then I feel it is essential to warm the tortillas in a hot, dry frying pan—not in the microwave. The pan lends a toasty flavor to the tortillas and the micro just makes them rubbery. You warm the tortillas because they need to be cooked a little before filling to get rid of that doughy flavor.

As far as the tortillas are concerned, I like to buy the extra-large (12-inch) flour tortillas that they use at the burrito truck. Most Latin markets sell them but most other grocery stores do not. Just buy the biggest ones you can find, but also know the big ones make HUGE burritos, so if you’re feeding little ones the smaller 8 or 10-inch ones are just fine.

After the tortillas are nice and toasty it is time to fill them up. The amount of filling you add will depend on how big you’d like your burrito to be. A hungry man burrito takes about 3/4 cup of beef and 3/4 cup of rice.

You can add other stuff to your burritos too, like cheese, sour cream, guacamole, salsa. We are a dairy-free house so I didn’t add any of the cheesy stuff and I don’t like hot guacamole so none of that inside my burrito either. Armando and Hiro like pico de gallo inside their burritos, but I do not. I think it makes the tortilla soggy and prefer to put mine on the outside, but it’s up to you.

Then its time to roll it up. Sides go in first, then the bottom goes over the filling.

Pull the tortilla tight over the filling then roll all the way up to seal.

The most essential step to a good burrito comes at the end. After you have rolled it up the burrito goes back in the hot, dry frying pan to get a nice, crispy crust. One that seals up the seam and turns that tortilla from rubbery to golden.

Don’t forget more fresh pico on top!

Beef and Bean Burrito Recipe
Prep time
Cook time
Total time
Serves: 6
  • 1¼ cups chicken broth
  • ¾ cup long-grain rice
  • 3 garlic cloves, minced
  • ¼ cup minced cilantro
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 21 ounces 85 percent ground beef
  • 1 tablespoon tomato paste
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chile powder (I used New Mexico chile powder, the recipe calls for chipotle--you decide)
  • 1½ cups cooked pinto beans (a 15-ounce can or cook your own )
  • Juice of ½ a lime
  • 6 flour tortillas (the biggest you can find, I used 12-inch)
  • Pico de Gallo or your favorite store-bought salsa
  1. Bring chicken broth, rice, garlic, and a generous pinch of salt to a boil in a medium saucepan over medium-high heat.
  2. Cover, reduce heat to low and cook until all the liquid has evaporated and the rice is tender, about 20 minutes. Let sit 10 minutes, fluff with fork, stir in cilantro and cover to keep warm.
  3. Meanwhile, heat oil in a large frying pan over medium heat. Add onion and season with salt and pepper. Cook until starting to brown, about 5 minutes.
  4. Add beef, tomato paste, cumin, oregano, and chile powder. Cook, breaking up meat with the back of a wooden spoon and cook until beef is cooked through, about 10 minutes.
  5. Using a potato masher mash 1 cup of the beans in a bowl with ½ cup of the bean cooking liquid or the liquid from the can if you are using canned beans. Stir into the beef mixture along with remaining ½ cup whole beans and lime juice. Taste to see if it needs more salt then remove from heat and cover to keep warm.
  6. Heat a large frying pan over medium-high heat. Warm the tortillas on both sides for a minute or two but not until they are toasted. Transfer to a baking sheet and mound about ¾ cup beef and ¾ cup rice in the bottom third of the tortillas. Add some pico de gallo if you'd like.
  7. Fold in the sides then roll the bottom of the tortilla over the filling, pulling back on it firmly to tighten it around the filling then roll the rest of the way up to close. Set seam side down on a tray. Repeat with remaining tortillas and filling.
  8. Place burritos seam side down in a hot dry skillet to seal closed and get a nice golden crust. Flip and toast the other side. Serve immediately with pico de gallo or let cool and wrap tightly with plastic wrap and then foil. Burritos will keep for up to 3 months in the freezer and 5 days in the refrigerator.
  9. To rewarm: Unwrap burritos and place on a baking sheet if you are heating more than one or on a oven-safe frying pan for just one burrito. Heat in a 350°F oven for 20 minutes.




Recipes, Sweets

Friends Who Fete: 20 Essentials For A One-of-a-Kind Ice Cream Social

August 21, 2017
Celebrate summer with a one-of-a-kind ice cream social! Complete with recipes for homemade ice cream, caramel and chocolate sauces, and even DIY tattoos.

As summer draws to a close my merriment-making crew, Friends Who Fete—Aida of Salt & Wind and Meg of This Mess Is Ours—were dying to get together one last time and celebrate with the whole family. An ice cream social seemed like the perfect excuse to soak in the summer sun, play games, eat ice cream until our bellies burst, and give one last hurrah before the kiddos head back to school and life gets busy again. Here’s how we made it happen!

1.No-Churn Vanilla Cream Cheese Ice Cream: There is nothing more essential to an Ice Cream Social than vanilla ice cream. This homemade version requires no fancy ice cream machine and is extra tangy and rich thanks to the addition of cream cheese.

2. Chocolate Chocolate Ice Cream: Aida mixed up a batch of decadent homemade chocolate ice cream to satisfy the chocolate lovers in the crowd. Perfect for topping with a s’more—you know how we do.

3. No-Churn Churros Con Chocolate Ice Cream: I took my No-Churn Vanilla Ice Cream base and add a swirl of Mexican Hot Chocolate Sauce and churros, no biggie.

4. Chocolate Almond Butter Cup Ice Cream with Almond Butter Swirl: Aida recreated her sister’s childhood obsession with this decadent combo. She took her extra chocolatey ice cream and swirled in a ribbon of almond butter then added miniature almond butter cups.

5. No-Churn Blueberry Mezcal Swirl Ice Cream: I felt it very important that the adults didn’t feel left out. Rich vanilla no-churn with a ripple of mescal-infused blueberry sauce; warning, this ice cream will make you swoon.

6. Hazelnut Chocolate “Baci” Ice Cream: This luxurious ice cream was inspired by Aida’s love for Baci Perugina, the Italian chocolate-hazelnut truffles.

7. Strawberry Aperol Spritz Poptails: These grown-up boozy pops are Meg’s ode to Italy’s signature summer cocktail, but with fresh strawberries added for an extra fruity kick.

8. Mexican Hot Chocolate Sauce: Impromptu sundae making calls for chocolate sauce. This is the sauce (with a touch of almond and cinnamon) that I swirled into my churros ice cream. I made a double batch so we’d have extra to drizzle on  top.

9. Coffee Salted Caramel Sauce: No ice cream party is complete without caramel sauce. Aida upped the ante with this topper. Rich caramel gets a boost from a shot of dark espresso for a sauce you will want to drizzle on everything.


10. Homemade Waffle Cones: Meg made these sweet cones in chocolate and vanilla. They were the perfect size for little hands—and gluten-free!

11. Toppings: You really can’t have too many toppings. Sprinkles are obviously a must, but we also lined the table with rainbow marshmallows, chocolate-covered candies, mini stroopwafels, macarons, graham crackers, and more!

12. Metal Ice Bins: Unless you want to be running back and forth from the freezer every five seconds you should have a plan on how to keep the ice cream as cold as possible. A metal bin filled with ice worked well for us, even in the LA heat.

13. Ice Cream Pints and Ice Cream Cups: We packed our homemade ice cream in these cute paper pint-sized containers (which, by the way, makes leftovers really easy to take home) and used colorful cups for sundaes.

14. Ice Cream Scoops: Invest in more than one ice cream scoop so multiple hands can be scooping at once. Sturdy scoops like this stainless steel one are my favorite but the spring-loaded scoops work well too.

15. Colorful Candy: Okay, I’ll admit having candy at an ice cream social is a little overkill…but its so pretty!! Try Twisty Rainbow Candy Lollipops, Swirl Pops, or Candy Ice Cream Cones.

16. Garland, Tassels, and Honeycombs–Oh My!: Colorful decorations are a must at any ice cream social but you don’t have to be a crafter to create a IG-worthy background. We used vibrant Tassel Garland and Honeycomb Balls from Sweet Lulu to set the scene. But PS, they also have Honeycomb Ice Cream Cones which are ohmygod so cute!

17. Punch Balloons: Let’s face it, kids who are eating tons of sugar need somewhere to put their energies, punch balloons to the rescue! Plus, they look really sweet too.

18. DIY Tattoos: Partying with uber-creatives like Meg and Todd has it’s perks. Like getting a full sleeve of handmade temporary ice cream tattoos. Click the link for instructions on how to make your own!

19. Ice Cream Cone Piñata: Word to the wise, filling the piñata with confetti makes the moment of explosion extra special.

20. Pin the Cherry on the Ice Cream Cone: This was a cute game that Meg and Todd came up with and the kids just loved.

A big THANK YOU to This Mess Is Ours and Salt & Wind for all the photography!

Friends Who Fete are three gals (¡Hola! Jalapeño, Salt & Wind, and This Mess Is Ours) who love to throw parties big and small. Every season we do something new–find them all here!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!





Recipes, Sweets

No-Churn Vanilla Cream Cheese Ice Cream

August 21, 2017

Homemade ice cream can be finicky, it can curdle, scald, or be too icy. Then there’s the whole ice cream machine thing. You have to freeze the base way in advance in order for it to get cold enough and sometimes even if the base is cold, the machine still doesn’t get the ice cream frozen fast enough resulting in super dense or worse, over-churned ice cream.

For all these reasons I’ve been really intrigued by this very popular no-churn method. Essentially you combine sweetened condensed milk with whipped cream and freeze. So super easy! But when I made it I also found the result to be so super sweet.

To combat the one-dimensional sweetness I added a Jeni’s trick–softened cream cheese. At first just a little but the more I added, the richer, creamier, and more complex the ice cream became until before I knew it, I had added the entire eight-ounce block—without a hint of regret I might add.

Indulgent and tangy this ice cream scoops up in big, milky scoops and is full of luxurious vanilla flavor. The classic vanilla is excellent on its own or topped with sundae essentials like chocolate sauce and M&M’s but I also easily turned this basic ice cream into two other flavors for our Friends Who Fete ice cream social last weekend. The first got a boozy swirl of blueberries and mezcal and the second got a one-two punch of Mexican Hot Chocolate Sauce and crispy churro bites. But really, the options are endless. Other easy mix-ins could be basic childhood favorites like Oreo cookies or chocolate chips or more sophisticated types might like brandied cherries or chopped chocolate truffles or what about both of those at the same time. Oo. La. La.

No-Churn Vanilla Cream Cheese Ice Cream
Prep time
Total time
Serves: 1 quart
  • 8 ounces cream cheese, room temperature
  • 1 (13.4 ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 cups cold heavy cream
  1. Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium for 1 minute until smooth.
  2. Scrape down the sides of the bowl, add vanilla and salt and continue beating until combined and smooth. Scrape this mixture to a large bowl.
  3. Add cream to the stand mixer bowl (no need to clean it out) and using the whisk attachment, whip the cream to stiff peaks, about 3 minutes.
  4. Add a third of the whipped cream to the cream cheese mixture and fold to combine. Add remaining cream and gently fold until completely incorporated. Scrape into a freezer-safe container with a tight lid and freeze at least 4 hours.

All photos courtesy of This Mess Is Ours

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Comida Latina, Dairy Free, Drinks, Popular, Recipes

How to Make a DIY Chambord Sangria Bar

August 17, 2017
A DIY Chambord Sangria Bar is where it's at this summer! You make the fruity sangria base with Chambord and nectarines and let your friends do the rest.

This post has been sponsored by Chambord. All thoughts and opinions are my own. Must be 21 or older to consume alcohol. Please drink responsibly.

A DIY Chambord Sangria Bar is where it's at this summer! You make the fruity sangria base with Chambord and nectarines and let your friends do the rest.

How much time have you spent with your girlfriends this summer? If you have young kids home from school, the answer is probably none. We’ve been off traveling through Europe all summer long which was magical, amazing, memories I will cherish forever, and all that, but I really miss shooting the breeze with my ladies.

There is nothing like an out-and-out pow-wow with your girls. It is something I’m almost positive no mom does enough. So before summer is out I want to encourage you to call up a few friends, kick your adorable husband and children out the house, and have some serious girl time. It feels good to remind yourself every once in a while what life was like before your heart belonged to another.

When my pals at Chambord asked if I would come up with a summer drink recipe it seemed a perfect opportunity to offer up a fun idea for an easy Girls Night Out. These last days of summer always seem to be the hottest so ice-cold sangria is basically all I’m thinking about where entertaining is concerned. But instead of making one pitcher how about you let your friends make their own combinations by putting together a sangria bar?

Here’s the deal: You make a fruity nectar for the sangria by cooking down some fresh nectarines with a little sugar, water and lavender then blending the nectarine mixture with Chambord.

If you’ve never tried Chambord, girl it is time. Chambord is a black raspberry liqueur made with XO cognac. It has a dark berry flavor with hints of vanilla. Aside from making delicious sangria, you can also add a splash or two in a glass of sparkling wine to make one of my favorite Champagne cocktails.  

This nectarine-black raspberry puree will be the base from which everyone can add their preferred type of wine (red or white), their favorite sparkling juice or ginger beer, and their choice of fruits and herbs.

I went for stone fruits because my stone fruit guy was at the Farmer’s market and you’d have to be crazy to pass up his selection of black plums, nectarines, and peaches. But really whatever fruit looks good where you are is game. Other options would be berries of all sorts, watermelon, or really any kind of melon, you get the idea. As for the herbs I like to use fresh basil and mint. The Chambord sangria base has lavender in it, so you could pick up on those notes and have some fresh lavender flowers for adding to the drinks as well. I have lots of lavender growing in my yard, so I pick the flowers to use in my cooking all the time. You can buy lavender online or if you can’t find any, that’s okay, just leave it out.

Cut all the fruit in pieces small enough to fit in the glass and set it out on a table or bar along with the Chambord Sangria Base, washed and dried herb leaves, glasses, ice, open bottles of wine, and a nice selection of sparkling juices and/or ginger beer. The final touch is drink stirrers for combining the cocktail and a cute little recipe card to help everyone know what to add to mix the perfect drink!

Chambord Sangria Bar
Prep time
Cook time
Total time
A DIY Chambord Sangria Bar is where it's at this summer! You make the fruity sangria base with Chambord and nectarines and let your friends do the rest.
Serves: 6 drinks
For the Chambord Sangria Base:
  • 3 ripe nectarines, pitted, peeled, and chopped
  • 1½ cups water
  • ½ cup granulated sugar
  • 5 lavender buds
  • 1 cup Chambord
  • For the Bar:
  • 1 bottle chilled white wine
  • 1 bottle chilled red wine
  • 1-3 bottles chilled sparkling juice (get a couple of different kinds for variation. I got sparkling lemonade and sparkling berry lemonade)
  • 1-4 bottles chilled ginger beer
  • 3-4 different types of ripe fresh fruit, sliced
  • 1-2 types of fresh herb leaves (about 1 bunch each)
  1. To make the Chambord base, combine nectarines, water, sugar, and lavender in a medium saucepan and bring to a boil stirring until sugar dissolves. Reduce heat to a simmer and let cook until fruit is soft, about 5 minutes.
  2. Let cool then transfer mixture to a blender, add Chambord, and blend until smooth. Transfer to a serving pitcher, cover, and chill until cold. You can do this the day before if you’d like.
  3. Arrange all the elements on a table or bar for everyone to help themselves.
  4. To make a drink, add a few pieces of ice to a wine glass. Then add 1 part Chambord base with 1 part wine and 1 part sparkling juice or ginger beer. Add a few pieces of fruit and some herb leaves, stir and enjoy.





Recipes, Sweets

30 Fruit Dessert Recipes for the End of Summer

August 6, 2017
A roundup of 30 fruit dessert recipes for pies, crisps, ice creams, cakes, and more to celebrate summer in all its glory!

Back in May I put together my first ever ¡Hola! Jalapeño Reader Survey (which you can still totally take so please take a second and let me know what you think!) and one of the things you guys are interested in seeing more of are Recipe Roundups!! Which is awesome, because there is nothing I like more than a good listicle, especially one involving recipes.

For my first roundup I gathered together some of my food influencer friends and asked them to share their favorite summer fruit dessert recipes. Crisps, crumbles, cobblers, and pies, I live for summer fruit desserts and with summer coming to a close I think we should all buckle down and pack in as many as we possibly can before Labor Day hits. Which are your favorites?

Pies, Galettes, and Tarts 

Rhubarb Vanilla Bean Pie {DF}

Blackberry Tarts from Saving Room for Dessert

Sour Cherry Apple Pie with Cheddar Cheese Crust

Wild Blackberry Pie {DF}

Purple Gooseberry Pie {DF}

More Ideas:

Peach Raspberry Pie with Lattice Crust from Saving Room for Dessert

Almond Peach Galette {DF}

Crumbles and Crisps

Fresh Cherry Crisp from Give Recipe

Mini Rhubarb Apricot Crisps {Vegan}

Summer Fruit Masa Cookie Crumble {GF, Vegan}

Cakes and Shortcakes

Strawberry Basil Shortcake from Nutmeg Nanny

Blueberry Zucchini Poke Cake from Peas and Peonies

Paleo Crepes Cake with Strawberry Coconut Cream from Food Faith Fitness {Paleo}

More Ideas:

Raspberry Angel Food Cake from Peas and Peonies {DF}

Meyer Lemon Glazed Blueberry Pound Cake from Swirls of Flavor

Cherry Frangipane Cake from Manu’s Menu

Blueberry Paleo Cake from Food Faith Fitness {Paleo}


Berry Berry Cinnamon Swirl Bread from Trial and Eater

More Ideas:

Peach Bread with Walnuts from Give Recipe


Paleo Blueberry Coconut Popsicles from Joyful Healthy Eats {Paleo}

Sweet Chili Mango Popsicles from Delish Knowledge {Paleo}

More Ideas:

Frozen Banana Pops from The Lemon Bowl {GF}

Ice Cream and Sorbet

Vegan Strawberry Ice Cream {No Churn} from The Lemon Bowl {Vegan}

No Churn Pineapple Chile Sorbet from The View From Great Island {GF, Vegan}

Other Fruity Ideas


The Ultimate Summer Fruit Board {GF, Vegan}

Grilled Stone Fruit with Granola and Yogurt from Joyful Healthy Eats

Fruit Salsa and Homemade Cinnamon Chips from Yummy Healthy Easy

Banana Split Grilled Dessert Nachos from Two Healthy Kitchens {Vegan}

Cheesecake Stuffed Strawberries from Nutmeg Nanny

Tropical Fruit Salad with Chili-Lime Dressing from Iowa Girl Eats {GF, Vegan}