Virgin Passionfruit Margarita

von Kimberly | März 23, 2025 | BEVERAGES, DINNER PARTY, MEXICAN, PASSIONFRUIT, REFRESHING, SUMMER, UP TO 30 MINUTES, VEGAN

Virgin Passionfruit Margarita

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March 23, 2025 by Kimberly

Sip into a tropical escape with this zesty, alcohol-free passionfruit concoction. It’s like a mini-vacation in a glass. Tangy, refreshing, and effortlessly cool. Perfect for those sunny vibes without the buzz.

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TOTAL TIME

10 min

SERVES

2 glasses

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Craving a tropical getaway without leaving your backyard? This vibrant, alcohol-free drink blends the exotic taste of passionfruit with zesty lime and a hint of sweetness, delivering a refreshing experience that’s so indulgent.

The finishing touch? A juicy half of passionfruit floating on top—because why not go all in? A little spoon is optional but highly recommended, because scooping out those passionfruit seeds mid-sip just hits different.

While this drink is best enjoyed fresh, you can prepare the passionfruit and lime mixture in advance. Store it in an airtight container in the refrigerator for up to two days. When ready to serve, simply pour over ice, top with sparkling water, and garnish as desired.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Virgin Passionfruit Margarita

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Author: Kimberly
Total Time: 10 min
Yield: 2

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Description

RECOMMENDED EQUIPMENT

small plate
cocktail glasses
cocktail shaker

Instructions

Prepare the rim spices on a flat plate by zesting a fresh lime and mixing it with dried chili and a pinch of salt.
Prep the glasses by rubbing a lime wedge around the rim, then dipping the glass into the lime-chili-salt mixture to create a flavorful edge. Set the glasses aside.
In a cocktail shaker, combine freshly squeezed lime juice, passionfruit purée, and agave syrup. Add a handful of ice cubes and shake well until chilled.
Take a prepared glass and add a few ice cubes. Strain the shaken mixture into the glass, then top it off with sparkling water.
Cut a passionfruit in half and place one half into each drink for that final tropical touch.
Note: If you’d like to enjoy this drink with alcohol, simply add 1 shot of tequila while shaking. Just like that, your virgin margarita transforms into a classic passionfruit margarita!

Cook Time: 10 min

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Cajun Shrimp Tacos with Passionfruit Lime Slaw

von Kimberly | März 15, 2025 | FISH, LUNCH, MEXICAN, OMNIVORE, PASSIONFRUIT, PROTEINS, REFRESHING, SALADS, SHRIMPS, SPRING, SUMMER, TORTILLA, UP TO 30 MINUTES

Cajun Shrimp Tacos with Passionfruit Lime Slaw

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March 15, 2025 by Kimberly

A little smoky, a little sweet, and a whole lot of flavor. Spiced shrimp, crispy slaw, and a punchy citrus glaze wrapped in warm tortillas. Every bite is giving peak summer energy.

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TOTAL TIME

25 min

SERVES

4 tacos

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

If you’re looking for tacos that actually hit to spot, this is the one. Smoky, spicy shrimp caramelized in a honey mustard butter glaze, crisp cabbage slaw tossed with fresh passionfruit and lime, all tucked into warm tortillas. It’s the perfect balance of heat, sweetness, and freshness. This is not your basic taco night, this is tropical and vibrant.

These tacos are best served fresh, straight off the pan, while the shrimp are still warm and juicy. A chilled margarita or a sparkling lime soda? Absolute game-changer. And if you’re feeling extra, a drizzle of extra honey mustard glaze over the top seals the deal. Tacos this good deserve to be the main event.

Shrimp are best eaten fresh, but if you have leftovers, store them separately in an airtight container in the fridge for up to one day. Reheat gently in a pan to keep them from drying out. The slaw can last a day, but keep the dressing separate until serving.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

von Kimberly | März 14, 2025 | CORN, EASTER, FETA, LUNCH, MANGO, PASSIONFRUIT, REFRESHING, SALADS, SPRING, SUMMER, UP TO 30 MINUTES, VEGETARIAN

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

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March 14, 2025 by Kimberly

Sweet, salty, tangy, and fresh!! This is the salad of the season. Juicy mango, creamy cheese, bright herbs, and a citrusy punch that’ll make your taste buds do a little happy dance.

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TOTAL TIME

25 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

You know those salads that just hit different? This is one of them. It’s got all the good stuff. Juicy, sun-ripened fruit, salty creamy goodness, a punchy herb dressing, and golden roasted corn that adds the perfect sweet crunch. It’s bright, fresh, and so ridiculously flavorful that you might just eat it straight from the bowl (no judgment). Whether you need a no-fuss summer side or a feel-good meal that’s anything but boring, this one’s got you covered.

This salad is giving effortless brunch energy. Throw it on the table with a crusty baguette, maybe some grilled shrimp if you’re feeling fancy, and let everyone dig in. It’s just as good as a light lunch or a colorful side at your next barbecue. Bonus points if you serve it with a chilled glass of white wine.

Keep leftovers in an airtight container in the fridge for up to one day. Corn is best enjoyed fresh, but you do you.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Chocolate Mint Oil

von Kimberly | Dez. 20, 2024 | 30 TO 60 MINUTES, CHOCOLATE, ENGLISH, HERBACEOUS, HERBS, MICHELIN, MINT, OILS, REFRESHING, VEGAN

Chocolate Mint Oil

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December 20, 2024 by Kimberly

This infused oil is minty-fresh and oh-so-delicious, even if the chocolate vibes didn’t show up. Perfect for drizzling on salads or desserts – it’s a happy accident you’ll love.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Not every recipe turns out as expected, but sometimes the result is even better! This Chocolate Mint Oil was supposed to capture both chocolate and mint flavors, but only the fresh, vibrant mint transferred – and honestly? It’s absolutely delicious. The cocoa nibs didn’t quite make the impact I hoped for, but the minty finish is so versatile and refreshing. Perfect for sweet and savory dishes, this oil still deserves a spot in your kitchen.

Drizzle this minty oil over fresh salads for a herby twist or use it to finish a dessert like brownies, ice cream, or fruit salads. It also works as a light drizzle over roasted vegetables, adding a subtle mint freshness to balance the flavors. For an unexpected yet delicious pairing, try it with lamb or feta cheese for a Mediterranean-inspired vibe. Versatile and fresh, it’s a little experiment gone right. For an extravagant dessert with a wow factor, you absolutely have to try this oil on my Vanilla Parfait with Chocolate Soil!

Store this infused oil in a clean, airtight bottle in the fridge for up to one week.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Chocolate Mint Oil

Author: Kimberly
Total Time: 40 min
Yield: 1 cup / 250 ml

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Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine mesh strainers
oil bottle
ice cubes
coffee filter

Ingredients

Units Scale

15 grams cocoa nibs
15 grams fresh mint
250 milliliter rapeseed oil

Instructions

Put cocoa nibs and leaves of the mint into the blender. Pour in the oil. Blend on the highest setting until it no coarse pieces are longer visible.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1 week.

Passive Time: 30 min
Cook Time: 10 min

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Vanilla Cupcakes with Pink Dragonfruit Frosting

von Kimberly | Sep. 24, 2024 | 30 TO 60 MINUTES, CUPCAKE, DESSERT & SWEETS, FRUITY, PICNIC, REFRESHING, SWEET, TEA TIME, VALENTINE'S DAY, VEGETARIAN

Vanilla Cupcakes with Pink Dragonfruit Frosting

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September 24, 2024 by Kimberly

These fluffy cupcakes melt in your mouth, with a pop of vibrant pink frosting that’s sweet and tropical. They’re perfect for adding a little joy to your day.

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TOTAL TIME

60 min

SERVES

18 cupcakes

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If you’re craving a dessert that’s light, fun, and full of flavor, these cupcakes are where it’s at. They have the perfect balance of soft, fluffy vanilla goodness, paired with a vibrant, fruity frosting that’ll bring some serious color to your table. This treat is ideal for anyone who loves a sweet surprise with a tropical twist. Whether it’s a casual afternoon snack or a party-ready dessert, these cupcakes are guaranteed to be a crowd-pleaser.

These cupcakes are best enjoyed fresh and slightly chilled, which keeps the frosting from getting too soft. Pair them with a cold glass of milk or a refreshing iced tea for a delicious treat. They’re a great addition to a picnic, birthday party, or even just as an afternoon pick-me-up with your coffee. For a bit of extra flair, garnish with some fresh fruit slices or edible flowers for that wow factor.

Store any leftover cupcakes in an airtight container in the fridge for up to three days. If you want to keep them longer, freeze them without the frosting for up to two months. Just thaw and frost when ready to enjoy!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Pineapple Coconut Oil

von Kimberly | Sep. 8, 2024 | 60 TO 120 MINUTES, COCONUT, MICHELIN, OILS, PINEAPPLE, REFRESHING, VEGAN

Pineapple Coconut Oil

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September 8, 2024 by Kimberly

This pineapple-infused coconut oil is a tropical dream! It’s sweet, fresh, and perfect for cold dishes, bringing sunny, fruity vibes to every bite without overpowering your recipes.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 20 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

This fruity, pineapple-infused coconut oil will transport you to a sunny beach with every bite! It’s naturally sweet and tangy with a delicious coconut touch, perfect for adding a fun, fresh flavor to your dishes. The best part? It’s easy to make, and the vibrant yellow color from the pineapple infusion adds that visual pop. Trust me, once you’ve tried it, you’ll want to drizzle it on everything!

Since this oil shines best when it’s not heated too high, it’s perfect for cold dishes. Drizzle it over fresh salads to give them a sweet, fruity twist. You can also mix it into smoothies or pour it over yogurt bowls for an instant tropical upgrade. If you’re feeling fancy, use it as a dipping oil with some fresh fruit on the side! Its fresh, summery taste will make even the simplest dish feel like a treat.

To keep this oil fresh and flavorful, store it in an airtight container in the fridge. Make sure to keep it away from direct sunlight. For the best flavor, try to use it within two weeks!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Pineapple Coconut Oil

Author: Kimberly
Total Time: 80 min
Yield: 1 cup / 250 ml

Print Recipe

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
2 medium-sized bowls
2 fine sieves
coffee filter
oil bottle

Ingredients

Units Scale

200 grams pineapple
250 milliliters cold-pressed coconut oil

Instructions

Cut off the pineapple skin and cut the flesh into large chunks. Put them into the blender. Since coconut oil solidifies below 23°C (73°F), you might need to warm it up briefly so it can be poured over the pineapple chunks in liquid form. Pour the oil into the blender and blend everything on the highest setting until it becomes pastel yellow and only small pieces of the pineapples are longer visible.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the mixture cook for the next 45 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
Once the oil mixture is no longer bubbling, remove the pot from the heat and let it cool a bit. Pour the oil into the first fine sieve to catch the coarse particles.
Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

Prep Time: 5 min
Passive Time: 30 min
Cook Time: 45 min

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