This frosé recipe is so fun and refreshing! Frozen rosé wine slushies blended with strawberries, for a pretty pink warm-weather cocktail.

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Read the full article here Frosé Recipe.

Easy recipe for homemade lemon curd! Whip up this classic filling in just a few minutes. The tangy citrus flavor & buttery richness will wow you!

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Read the full article here Homemade Lemon Curd.

Ashton Hagans is hoping to reclassify to 2018, allowing him to step into the role created by Shai Gilgeous-Alexander’s departure.

Coming into the season, Danuel House was getting most of the draft buzz out of Texas A&M. While House is a good player and I think he has a chance to play at the next level, I’m starting to think that his fellow fifth-year senior transfer Jalen Jones is really the key to their team and the guy with the best chance to be an impact NBA player.

At 6’7 225, Jones is a prototype combo forward and his versatility on both sides of the ball is what has allowed A&M to take a big step forward this season. A&M plays him as a small-ball 4 and he presents a huge mismatch for most traditional 4’s who can’t punish him inside on defense and who can’t stick with him on the perimeter on offense. The key for Jones is that he has improved as a 3-point shooter, which has opened up the floor for freshman big man Tyler Davis and made Jones almost impossible for bigger players to guard.

Jones has improved as a shooter

The biggest positive for Jones when projecting him to the next level is how his shooting percentages have steadily increased in his four seasons in college:

Freshman: 27.5% on 1.3 3PA, 59.9% on 4.5 FTA
Sophomore: 34.8% on 0.7 3PA, 74% on 4.8 FTA
*Transferred from SMU to A&M*
Junior: 30% on 1.8 3PA, 72.8% on 5.2 FTA
Senior: 37% on 3.2 3PA, 74.4% on 5.5 FTA

There’s still not a huge sample size of him being a good long-range shooter but the way that his free-throw shot has improved is a pretty good sign that his shooting mechanics are getting better and he’s becoming more reliable from deep as he has gotten older. The way the game is going, there’s really no point in any non 5’s to declare for the draft until they have become consistent 3-point shooters at the NCAA level. That’s become a must to play professional basketball at its highest level and that’s exactly why you should be in college – to work on your game and develop your skills.

He’s not afraid to let it fly from really deep too:

Traditional big men have a very hard time guarding Jones

Kentucky really missed Alex Poythress in their loss to A&M because none of the rest of their big men could deal with Jones on defense and they couldn’t punish him on the other end of the floor either. There’s just not much a shot-blocker like Skal is going to be able to do to stop a 6’7 wing taking a pull-up J:

And there’s no way a stretch 4 like Derek Willis has any chance of staying in front of Jones when he faces him up in the mid-post:

Jones plays bigger than his size:

The key to being a wing who guards a big man is having a strong and sturdy frame and the toughness and athleticism to bang with bigger players in the paint. Watch how high he gets up to snatch this defensive rebound out of the air:

Jones can jump with bigger players and win balls in traffic. It does you no good to go small upfront, make a stop and then be unable to clear the defensive glass:

Jones can stay in front of smaller guards on the switch

This is where the rubber meets the road when you are evaluating small-ball 4’s. Kentucky has been absolutely roasting teams over the last month by moving a stretch 4 in Derek Willis into the starting line-up, opening up the floor and repeatedly putting Jamal Murray and Tyler Ulis in ball screens. A&M was able to keep them relatively in check because they just switched every screen with Jones in them. He’s long and fast enough to at least stay with NBA guards like that and that’s a super big deal.

Tyler Ulis is one of the fastest and most skilled guards in the country and Jones can still stay in front of him in 1-on-1 situations:

The future is wings who can guard 4’s, switch on 1’s and shoot 3’s

The Golden State Warriors have a lot of guys like that and if you are going to defeat the Warriors you have to have guys like that. Given how much space they play in the NBA and how skilled guards have become, I don’t see any real way to guard modern offenses unless you have multiple guys with the versatility to switch pick-and-rolls on defense. It’s more important that your 4’s can move their feet on the perimeter than it is that they bang in the post – in the modern NBA, 3’s are the new 4’s. That’s the type of player Jalen Jones can be.

I keep coming back to this quote from Ron Adams in SI’s profile of Harrison Barnes from last season’s playoffs:

“He likes guarding people in the post,” says Adams, who foresees a league full of Harrison Barnes’ in the future. [Emphasis mine] “I think the way our game is progressing it’s going to be demanded of a lot of people,” he says.

Jones isn’t super skilled and he’s never going to be a primary option on the next level. If he was playing primarily as a 3, he would just be a guy and he would have a tough road to make the league considering that he’s a fifth-year senior who has been pretty far off draft boards for most of his career. His ability to guard bigger players, though, gives him a chance. Every team in the NBA needs a guy with his skill-set and there aren’t many guys with his skill-set in this year’s draft.

Hello! This post is a little refresh of my very favorite recipe – Galettes! If you follow me on instagram you know that I am a galette evangelist. I think galettes are the very best and most fun dessert because they are so easy to make and adaptable, but my recipe was a little bit hidden in the archives so I am pulling it out into the spotlight with this easy to find post. You can use just about any fruit you like or a combination of fruits, and feel free to adjust the sugar to taste. Be free! Don’t worry about it too much! Have fun!

If you bake a galette make sure to tag me and #summerofgalettes on instagram and feel free to message me with any questions. I love seeing what you bake!

All Butter Pie Crust

All pie crust is made from the same basic ingredients: flour, fat, water, and salt. I am partial to an all-butter crust because I think it tastes the best. The key to flaky pie crust is to keep the ingredients nice and cold— especially the butter and water—and to work quickly and intentionally. I like to mix pie crust with my hands rather than a food processor or pastry blender because I can control the exact size and shape of the butter pieces for the flakiest results. Add a few teaspoons of sugar if you prefer a sweetened crust.

Ingredients

2 2⁄3 cups (340g) all purpose flour

1 teaspoon kosher salt

1 cup plus 2 tablespoons (255g) very cold unsalted butter

1 tablespoon apple cider vinegar

8-10 tablespoons (120ml) ice water

Whisk the flour and salt together in a large bowl, cut the butter into 1⁄2-inch cubes, and add the apple cider vinegar to the ice water.

Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems warm or soft, briefly refrigerate the bowl.

Sprinkle about 6 tablespoons of the icy cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.

Press the dough together, then split it in half. Form each half into a disk, and wrap each disk in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight. Keeps for up to three months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.

VARIATIONS: For a rye variation, substitute 11⁄3 cups (175g) rye flour for an equal amount of the all purpose flour. For a spelt variation, substitute 11⁄3 cups (175g) spelt flour for an equal amount of the all purpose flour. You also may need a bit more water to bind the dough for these variations.

Any Fruit Galette

Yield: One 8-inch galette

You can use this formula with just about any seasonal fruit. For apples, pears, and stone fruit peel if desired then slice into 1/4-1/3-inch slices. Apricots (my fave!) can be gently torn in half or cut into quarters. Slice strawberries in halves or quarters if they are large. Rhubarb can be sliced into thin batons or 1/2-inch chunks. Feel free to experiment with combining your favorite fruits. I love stone fruit and berries together in the summer. Also, the apricot jam can be replaced with any jam or marmalade you like that will compliment the fruit you are using.

1 disc pie crust

3/4 pound (340g) fresh fruit

1/4 cup apricot jam

1/4 cup (50g) granulated sugar, to taste

2 tablespoons flour

1/2 teaspoon lemon zest

seeds of one vanilla bean (optional)

pinch salt

1 egg, for egg wash

turbinado sugar and flaky salt for sprinkling

Arrange a rack in the oven in the lower third and preheat oven to 425ºF. Line a baking sheet with parchment paper.

Combine the sugar vanilla bean seeds, lemon zest, flour and salt in a bowl. Add the fruit to a large bowl and sprinkle the sugar mixture over the top, but don’t stir quite yet.

On a lightly floured surface roll the dough into a rough circle between 1/8-1/4-inch thick and transfer it to a parchment lined baking sheet. Gently stir the fruit mixture until well combined.

Spread the jam onto the center of the dough, then pour the fruit into the center of the galette. Press gently to compact the fruit into an even layer. Fold the edges of the dough up and over the fruit and press the folds gently to seal. Refrigerate the formed galettes until the dough is very firm.

Brush the galette with egg wash, sprinkle with turbinado sugar and flaky salt if desired and bake until deep golden brown and bubbling, 45-55 minutes. Serve warm with vanilla ice cream.

Complete with documentaries, inspirational biopics, films based on historical basketball events, and raunchy comedies, I’ve got you covered.

Here are 98 basketball movies you can watch for some quality time with yourself or with your family.

The post 98 Basketball Movies to See Before You Die (Full List) appeared first on Basketball For Coaches.

The German league’s sequestered competition only involves about one-sixth as many people as the N.B.A.’s planned Florida adventure, but it offers a glimpse of what to expect.

No flour but ALL the chocolate! These Flourless Chocolate Hazelnut Cookies are just the thing for a big chocolate craving! If you’re looking for some intensely chocolate cookies, then you’ve found them with these Flourless Chocolate Hazelnut Cookies. They’re rich and fudgy and amazingly delicious. This is some serious chocolate! These cookies are made with […]

The post Flourless Chocolate Hazelnut Cookies appeared first on Bake or Break.

I recently attended the Foodbuzz Blogger Festival in San Francisco, California, 2,700 miles away from my home. Traveling alone is always a meaningful, reflective experience for me, and over the next couple of weeks, I’ll be sharing vignettes that I … Continue reading →

This honey lemonade is a breeze to make and is a great way to get rid of an overabundance of lemons! It’s also paleo with vegan options.

What I really needed when first making this recipe was a way to get rid of my zested lemons.

I had about 20 of them. I really like lemon zest in my baked goods! And they were on sale. I was desperate to make anything using lemon juice that didn’t require zest.

Some of my favorite lemon recipes, like this homemade lemon curd and these vegan lemon bars both require zest. So those weren’t helpful with my situation.

Anyone have some heavy-on-the-lemon-juice recipes? At any given point, I usually have about a dozen zested lemons in the fridge. I need to find more to do with them!

A nice healthy lemonade recipe seemed like the right thing to make with them. I love having some of this honey lemonade in the fridge when coming home on warm days.

I normally just drink water (and occasionally this raspberry smoothie) so this lemonade is a treat. A reward for getting my butt out of the apartment. 😉

This recipe calls for 1 cup of lemon juice. I’m always frustrated when I find a recipe that calls for the juice of so-and-so lemons or oranges.

I have no idea how much 2 lemons yielded for the recipe creator! So I usually don’t bother making those recipes.

Different sources say 1 large lemon yields anything from 2 tablespoons to 1/4 cup lemon juice, hence the wide range of lemons (4-7) given in the recipe. But it really doesn’t matter to the success of this recipe because 1 cup of lemon juice always = 1 cup.

It is annoying that you don’t know exactly how many lemons to buy. I suggest getting 7. It’s always better to have too many than not enough!

If you need ideas on what else to make with lemon juice and honey, this herbal iced tea is super refreshing! It’s perfect for the hot summer days coming. And these raspberry lemonade bars are incredible – one of my favorite recipes!

This honey lemonade is just lightly sweetened. It’s not super sweet like store-bought lemonade. You can easily add more honey if needed.

For a vegan version, you can use agave syrup, but then it’s not paleo. If you don’t want to use honey but need a paleo option, you can use maple syrup.

Make sure to use the lightest grade maple syrup. A deep maple flavor is not what you want in this lemonade recipe! You can definitely taste a difference in the maple and honey version.

I prefer honey but would still be happy with the maple-sweetened lemonade if I couldn’t have the honey one. It sounds like a strange combination, but it often works, like in my lemon fudge and gluten-free lemon cookies.

One thing you can’t do is use granulated sugar. Traditional lemonade recipes have you make a simple syrup first to ensure that the sugar dissolves.

This recipe is easier because you just have to stir together the 3 ingredients and you’re done.

As for a keto version, I’m working on it! I hope to post it soon.

If you need a keto treat in the meantime, someone said my almond flour chocolate chip cookies were the best keto cookies they’ve ever had. So maybe make those? 😉

If you want to try another naturally sweetened healthy lemonade recipe, try this homemade frozen lemonade! It’s another lemonade recipe with honey and sounds super refreshing.

Questions about this honey lemonade?

• How much juice is in 1 lemon? How many lemons should I buy?

  Different sources say 1 large lemon yields anything from 2 tablespoons to 1/4 cup lemon juice, hence the wide range of lemons (4-7) given in the recipe. But it really doesn’t matter because 1 cup of lemon juice always = 1 cup.

• Can I use something other than honey or agave syrup?

  If you want to use granulated sugar, I suggest finding a different recipe. The process is a little different than the recipe below.

  I’m working on a sugar-free lemonade recipe! I’ll hopefully post that soon.

• Is lemonade healthy?

  It’s just water + lemon juice + honey so I wouldn’t call it healthy exactly but I definitely consider this honey lemonade to be healthier than traditional lemonade with lots of granulated sugar.

• Can I use something other than lemon juice?

  I haven’t tried it but maybe lime juice would work. Although lime + honey doesn’t sound like such an excellent combination as lemon + honey. I’m not so sure about anything else. I think you’d need a different amount of sweetener, depending on what exactly you use.

• Can I make lemonade from bottled lemon juice?

  Freshly squeezed lemon juice tastes so much better and a lot different than the bottled stuff. You can use bottled lemon juice but the result simply isn’t as tasty. If you don’t have enough freshly squeezed lemon juice, you can use a little bit of bottled (I think 1/4 cup) without it affecting the taste but I wouldn’t recommend using more.

Honey Lemonade (paleo, vegan option)

• Prep Time: 5 min
• Cook Time: 3 min
• Ready in: 1 h
• Yield: 6-8 servings (about 6 cups)

Ingredients

• 4 1/2 cups (1065 milliliters) water
• 1/3-1/2 cup (107-160 grams) honey or for vegan, use agave or a light grade maple syrup (agave is more neutral)
• 1 cup (240 milliliters) freshly squeezed lemon juice – from about 4-7 large lemons

Directions

1. If your honey is very runny or if using agave or maple, just mix everything together (starting off with 1/3 cup of sweetener). Add more sweetener, if desired.
2. If your honey has crystallized or is firm, warm about a cup of water and 1/3 cup honey in a pot or saucepan over low heat. Stir to dissolve the honey and once dissolved, remove from the heat. This should only take about a minute. Add the remaining water and lemon juice and stir. Add more honey, if desired.
3. Chill and serve.

Notes

• For paleo, use honey or maple syrup.
• For vegan, use agave or maple syrup.

Permalink: https://www.texanerin.com/honey-sweetened-lemonade/

Recipe by Texanerin Baking | www.texanerin.com