Rum Slushy

 I have a busy day ahead of me that includes leaving for WV, so here is a quick recipe for a rum slushy to start your weekend off the right way!

My sister and I made these this past weekend, and they ended up being quite delicious!

I had some frozen raspberries in my freezer and a giant bottle of rum from New Year’s, so we got to work on creating our own drink. First we tried just raspberries and rum. That……didn’t work out so well. It was basically raspberry sorbet with wayyyyy to much rum. And yes, there is such a thing as too much rum. It just wasn’t enjoyable and we couldn’t taste the raspberry at all.

We then added frozen mango, ice, and lots of grapefruit juice, and…success!! They were great! The grapefruit really stood out, which was nice. The mango got kind of lost, but I think it gave the drink a smoother texture. At first, these were eat-with-a-spoon drinks, but after a few minutes they became thinner and more drinkable.

You could definitely try these with any type of alcohol and any type of juice. I think pineapple juice would have been great as well! Pineapple juice, raspberries, and tequila? I think YES!!

Homemade Pop Tarts

 

On Sunday morning, my sister made us homemade Pop Tarts using a recipe she found on Panini Happy. With just two ingredients, this delicious recipe couldn’t be easier!

The first ingredient: anything! We decided on blueberry preserves, which was an awesome choice. Other possibilities are Nutella, any other kind of jam, butter with cinnamon and sugar, or any combination of jam with a nut butter! Trader Joe’s blueberry preserves was (were?) great. It was filled with whole blueberries and wasn’t overly sweet.

  The second ingredient: puff pastry. Any kind! This box, which had two sheets of pastry, made enough for four people to have one “Pop Tart” – which was plenty!

Emily sliced the two sheets into four squares, so that there were eight squares total.

Four of the squares got a healthy spread of the preserves, with about a centimeter of room on each side.

They each were topped with another square. They’re starting to look like Pop Tarts already! I didn’t have any eggs for an egg wash, so she just sealed them with a little bit of water – which worked just fine.

 

She then crimped the edges with a fork…so pretty!

 

Then onto the panini press for about 5 minutes…or until they look done. We set the press at the “panini” temperature since there isn’t specific degrees on it.

 

Beautiful! They came out piping hot, flaky, delicious, and perfect for a breakfast that is somewhere in between light and hearty :)

We accompanied our breakfast with tall glasses of milk – straight back to childhood!

 

I topped mine with some more preserves. There was definitely some blueberry seepage around the edges, but it definitely wasn’t a bad thing. The oozed blueberry got crispy, which was wonderful.

You really can’t go wrong with this recipe! Even if you don’t have a panini press, I’m sure these would work well in the oven.

Enjoy!