Iced Coffee at Home

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I have always loved iced coffee from coffee shops. I used to think making it at home was a doomed pursuit. It just never seemed to turn out well. Last summer, I decided to try my hand at it again to see if I could figure out what I was doing wrong. I read lots and lots of other blog posts, and I think I was having two issues—my ratios of water to coffee were distorted, and I wasn’t letting it steep long enough.

This post from The Rising Spoon was super helpful! I have been using her ratios of 1 cup coffee grounds to 4 cups water, with one change. See below.

I also decided to buy this Iced Coffee Maker. I know you don’t need a special gadget to make iced coffee, but I felt confident that I would be more likely to make cold brew at home if it was as simple as possible. I have used it so much this season! It is very simple to set up, very simple to remove the grounds, and then it’s so nice to stick in the fridge and pour straight from it to dispense the iced coffee. If you are thinking of getting something like it, I would certainly recommend it.

Long story short, it’s been going great this summer! I usually have a cup of hot coffee in the morning, but when the kids have their quiet time after lunch, I enjoy a little cup of iced coffee and a few tranquil moments to read or think my own thoughts. :) It’s been a lovely summer tradition.

How to Make Cold Brew Coffee

Making Cold Brew Coffee is simple enough. You measure out your coffee grounds, add water, and then let it steep.

Like I mentioned above, I have been using The Rising Spoon’s ratios of 1 cup coffee grounds to 4 cups water, with one change. I add 1 tablespoon of sugar to my coffee grounds. This makes the cold brew just a smidge sweet and very smooth. I hate getting a sip of grainy sugar in my iced coffee.

Here’s what I’ve been doing—

Cold Brew Coffee

Ingredients

  • 1/4 cup measuring cup

  • Iced Coffee Maker

  • 1 cup coffee grounds

  • 1 tablespoon sugar

  • 4 cups water

Directions

  • Using a 1/4 cup measuring cup, add 2 scoops of coffee grounds to the inner grounds holder of the Iced Coffee Maker.

  • Add 1 tablespoon of sugar on top of your coffee grounds.

  • Add the last 2 scoops of coffee grounds.

  • Slowly, add the 4 cups of water to your Iced Coffee Maker. It is best to pour a bit, let it sit and drain, pour a bit, let it sit and drain, until you’ve added all of the water.

  • Put the cap on and set aside to steep for 18-24 hours. (I leave mine on the counter to steep.)

  • When you have steeped the coffee long enough, remove the inner grounds holder. I like to gently press out the coffee that is remaining in it as I pull it up. Set that aside to clean, and replace your cap.

  • Now you are ready to serve your iced coffee! Add ice to a cup, pour in cold brew, and add milk/cream as desired. Enjoy!

  • Store remaining cold brew in the refrigerator.

Cheers to tasty coffee, right at home!

The Watermelon Edit

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I was searching my Pinterest for a watermelon recipe I remembered saving last summer, and I was so inspired by all of the hot pink hues that graced the results.

Watermelon is not just for eating…although it is lovely for that! From cocktails to mocktails to frozen treats, watermelon is the quintessential summer fruit. But the hot pink hue is also perfect for a jolt of summer in your decor.


A. This Watermelon Cherry Tequila Bomb via Heather Cristo looks stunning, and the combo of watermelon and tequila is very intriguing. This would be perfect for a hot summer night!

B. My kids would love this Watermelon Limeade via Bon Appetit, and let’s be real, I would too. This is on my list to make this weekend.

C. These might not have watermelon in them, but they are the perfect shade of pink! Cherries are another summer favorite, so a batch of these Tart Cherry Limeade Popsicles via Paper & Stitch should definitely make an appearance for cooling off on a hot summer evening.

D. This Greek Couscous Salad with Watermelon and Feta via Katie at the Kitchen Door was super tasty! We all loved it! It was light and refreshing but also a really wonderful blend of flavors. It will make another appearance on our menu soon for sure.

E. Don’t have watermelon on the menu? No problem! Just add these Watermelon Seed Napkins. Originally via Caroline Z Hurley, these would be a really fun DIY.

F. I love, love, love the saturated pink of this duvet. If you want to bring summer vibes to your bedroom, use this Hot Pink Bedding via Remodelista as your inspiration!

G. And the creme de la creme of watermelon inspired hues, this sitting room cannot be beat! I love the saturated hues of the walls and the coordinating chair. It’s also a really fun mix of vintage and modern. Image via Lonny.

And for good measure, here is the Golden Flower Goods’ Guide to Picking a Watermelon. I’m working on perfecting when to harvest a watermelon from my garden, and I will make sure to share what I find.

Our Favorite Ways to Enjoy Zucchini

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Our garden is in full swing, and the zucchini plants are producing like crazy. While I’ve been exploring new ways to put it to use—like this Spaghetti with Crispy Zucchini or these Japanese Zucchini—here are my tried-and-true favorite recipes that incorporate zucchini.

Korean Beef Bowls with Spiralized Zucchini

One of the meals we have regularly around here are these Korean Beef Bowls with Spiralized Zucchini Noodles. It’s a favorite meal with our kids, and they ask for it often. I usually double the sauce and the amount of zucchini noodles. I have the Spiralizer attachment for my KitchenAid, which makes quick work of the job, and I highly recommend it!

Roasted with Garlic Salt

As a side dish, zucchini is perfect roasted with garlic salt. I toss it with olive oil, sprinkle with garlic salt, and pop it in the oven for 20 minutes at 425º. We usually grill brats or some sort of marinated chicken to go with it.

Cheesy Zucchini & Bacon Quiche

Inspired by our favorite Spinach, Bacon, Gouda Quiche, I decided to make Zucchini, Bacon, Gouda Quiche, and it was a big hit. It goes great with a Balsamic Side Salad (with lettuce from the garden) or Roasted Potatoes. I didn’t really use a recipe for my version, but I’d like to try this Caramelized Onion, Gruyere, and Zucchini Quiche or this Zucchini, Bacon, and Gruyere Quiche. (You could totally substitute gouda cheese in place of the gruyere in the latter recipe.)

Minestrone Soup

As the weather starts to turn chilly in the fall, I love to make Minestrone Soup. This is one of my favorite soup recipes in general, but I am definitely looking forward to it with fresh zucchini from our garden!

Zucchini Bread

If you are looking for a change from traditional Zucchini Bread, bake up a batch of Chocolate Zucchini Bread. It’s so decadent and a nice change from other ways to use up zucchini!

Now tell me, what are your favorite ways to eat zucchini?

Chocolate Zucchini Bread

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There are many varieties of zucchini bread out there, some better than others. I do enjoy a more traditional zucchini bread (like this Classic Zucchini Bread or this Old-Fashioned Zucchini Bread), but this one is a nice change when you want a bit of a treat. It’s moist and rich and chocolatey. It could be served as a dessert or as a decadent breakfast bread. I hope you enjoy!

Chocolate Zucchini Bread

Ingredients

  • 3/4 cup sugar

  • 3 tablespoons coconut oil, melted (+ a bit extra to grease the loaf pan)

  • 2 large eggs

  • 1 cup applesauce

  • 2 cups flour

  • 2 tablespoons unsweetened cocoa

  • 1 1/4 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 1/2 cups shredded zucchini

  • 1 cup semi-sweet chocolate chips

  • 9 x 5 in loaf pan

Directions

  • Preheat oven to 350º. Use a little of your coconut oil to grease your loaf pan.

  • Add sugar, coconut oil, and eggs into the bowl of a stand mixer. Beat at a low speed until well blended. Stir in applesauce.

  • Combine flour, cocoa, baking soda, cinnamon, and salt in a medium bowl. Stir well with a fork or whisk. Add flour mixture to the sugar mixture, gently mix until just moist. Stir in zucchini and chocolate chips.

  • Spoon batter into loaf pan. Bake for 1 hour, or until a wooden pick inserted into the center comes out almost clean. Cool in pan for 10 minutes and then turn out onto a wire rack to cool completely.

Recipe slightly adapted from the Cooking Light ‘Pick Fresh’ cookbook.

Caprese Tortellini (A Simple Summer Dinner)

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Ok, so this Caprese Tortellini could be a simple dinner for just about any time of year, but it feels particularly fitting for summer alfresco dining. It also is just barely a recipe. Adjust the ratios as you see fit. Definitely enjoy it outside if you can!

Caprese Tortellini

Ingredients

  • 1 package of Tortellini (I like Four Cheese, personally)

  • 1 lb Sweet Italian Sausage Links*

  • Half a pint of Cherry Tomatoes

  • Container of Marinated Mozzarella Balls

  • Balsamic Glaze, for drizzling

  • Fresh Basil, thinly sliced, for serving*

Directions

  • Fill a large stock pot with water and bring to a boil. Cut the Italian Sausage into bite-sized chunks and cook in a skillet with a drizzle of oil until browned and cooked through. Meanwhile, cut cherry tomatoes in half and set aside in a bowl. If using, cut fresh basil and set aside as well.

  • As the sausage is nearly done, cook the tortellini according to package directions. Drain the tortellini and either put it back into your large pot or put it into a large bowl. Drain off the grease from the sausage and add to the bowl with the tortellini.

  • Add in the cherry tomatoes and marinated mozzarella balls, with the marinade. This serves as the ‘sauce’ and brings through the flavors from the marinating oil. Gently stir everything together and serve on plates or bowls. Top with fresh basil and drizzle with the balsamic glaze. Enjoy!

Notes

  • If you have a smaller package of tortellini, I would consider only using 3 of the links to keep the ratio of pasta to meat more balanced.

  • If you don’t have fresh basil, don’t worry! I liked it without any fresh basil added.

  • I will say, I did not care for this as leftovers. It did not reheat well, and I personally didn’t enjoy it cold. So keep that in mind as you decide how much to make.

Recipe adapted from Lately with Alexa.