Coconut Mango Mojitos: 6-8 fresh mint leaves, 2 1/2 ounces of mint simple syrup, 1 oz. of coconut rum, 1 1/2 ounces of club soda, 1-2 ounces of mango puree, the juice of one lime. Directions: combine 1 peeled + chopped, ripe mango in a food processor with the juice of 1 lime, and process until smooth. In the bottom of a glass, add 1 oz. of simple syrup and the mint leaves. Muddle. Add ice to the glass, and pour rum, syrup, mango puree, lime juice and club soda over top. Mix and serve.
Coconut Creamsicle Margaritas | 2 oz grand marnier, 2 oz orange oz silver tequila, 1 oz lime juice, 1 oz coconut water, 1 oz canned light coconut milk 1 oz simple syrup, unsweetened shredded toasted coconut for glass rims orange lime slices for serving
blueberry + chocolate cupcakes: blueberries, chocolate, ganache, and a sprinkling of unicorn dust, I'm sure. I made these years ago for a friend's birthday. They looked lovely, and they're so... fresh looking even though it's chocolate, which doesn't exac