It’s Not Easy Being Green

As Kermit the Frog has said, “It’s Not Easy Being Green.” It may not be easy but it can be tasty! We’ve made green pancakes and delicious cupcakes and other delicious things. Now it’s time to share some green drinks. I know a lot of people are going out and having a good time on this beautiful St. Patrick’s Day. (it’s beautiful in NY). Wherever you go today and whatever you do be responsible! Drink responsible! Act responsible! We can all have a good time without going overboard.

The Midori June Bug

It’s a girly drink which is fine because I am quite fond of very girly drinks. This recipe is for one drink so make according to how many people you are severing.


  • 1 oz Midori melon liqueur
  • 3/4 oz Malibu coconut rum (or a coconut rum that you prefer) 
  • 3/4 oz banana liqueur
  • 1 oz sweet and sour mix
  • 1 oz pineapple juice
  • Ice

Shake ingredients together and pour into a festive glass with some ice.

Next I found a recipe that has all the colors in the Irish flag!

Irish Flag


  • 1/3 oz Bailey’s Irish Cream
  • 1/3 oz green crème de menthe
  • 1/3 oz Grand Marnier orange liqueur
  1. First, pour the crème de menthe into a glass.
  2. Next, slowly pour the Bailey’s Irish cream over the back of a spoon so that it floats on top of the Creme de Menthe.
  3. Finally, slowly pour the Grand Marnier over the back of the spoon so that it floats on top of the Bailey’s Irish creme

I hope everyone enjoys there St. Patrick’s Day. Remember ALWAYS DRINK RESPONSIBLY! Don’t go out by yourself! Have fun!


Taste of New Orleans: Sand Between My Toes

Last installment of the taste of New Orleans Mardi Gras drinks. These drinks are excellent for that perfect beach day. I need to move somewhere there is no snow and always sand between my toes!

Bahama Mama 

Coconut rum and pineapple juice are featured in this slushy drink.

Makes 4


  • 1/4 cup rum
  • 1/4 cup coconut-flavored rum
  • 1/4 cup grenadine syrup
  • 1/2 cup orange juice
  • 1/2 cup pineapple juice
  • 4 cups crushed ice
  • pineapple slices for garnish
  1. Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender.
  2. Blend until the drink’s consistency is slushy.
  3. Pour in glasses and garnish with some pineapple slices.

Bourbon Slush

A fruity blend of juices, tea and bourbon whiskey are frozen into a slush, and then served topped off with lemon lime soda. This is a two day drink so plan ahead!


  • 1 (6 ounce) can frozen orange juice concentrate
  • 1 (12 ounce) can frozen lemonade concentrate
  • 1 (46 fluid ounce) can pineapple juice
  • 1 1/2 cups white sugar
  • 2 cups strong brewed black tea
  • 2 cups bourbon whiskey (Bourbon – Makers Mark is a gluten free bourbon)
  • 1 (2 liter) bottle lemon-lime flavored carbonated beverage
  1. In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.
  2. Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.



Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Taste of New Orleans: Lava Lamps

Want a great drink that is interactive? How about a drink that looks like a lava lamp?

Lava Lamps 

Is it lava? Jell-O? Fruit?! What is is! 


  • 1 (3 ounce) package red or blue colored instant gelatin mix
  • 1 cup boiling water
  • 1 cup vodka
    • Potato: Chopin, Teton Glacier, Monopolowa, Vikingfjord, Luksosowa
    • Grape: Cîroc, Bombora
  • 1 (750 milliliter) bottle champagne
  1. In a medium bowl, stir together the gelatin mix and boiling water until completely dissolved, about 2 minutes. Stir in vodka. Pour the liquid into small paper cups or portion cups. Chill until set, at least 2 hours.
  2. Pour champagne into glasses. Break up the gelatin with a fork, and pour into a glass of champagne. A little stir gives it some ‘lava’ action. Drink with caution, these will sneak up on you.

Taste of New Orleans: Lounging Around

Yep! Two more! A refreshing mojito and something a little different.

Mojito Cocktail

Refreshing and different.


  • 8 leaves fresh mint
  • 1/4 cup simple syrup
  • 8 cubes ice
  • 1/2 cup and 2 tablespoons rum
  • 1/2 cup carbonated water
  • 4 sprigs fresh mint
  1. In a cocktail glass, muddle (crush) mint leaves with simple syrup.
  2. Add ice and rum.
  3. Top with carbonated water.
  4. Garnish with a sprig of fresh mint.

Now something a little different!

Red Rooster 

Also known as a Madras.


  • 1 cup ice cubes
  • 2 fluid ounces potato or grape vodka. (Potato would be best for this particular cocktail)
    • Potato: Chopin, Teton Glacier, Monopolowa, Vikingfjord, Luksosowa
    • Grape: Cîroc, Bombora
  • 4 fluid ounces cranberry juice
  • 1/2 fluid ounce orange juice
  1. Fill a tall glass with ice.
  2. Pour in vodka.
  3. Fill glass to 3/4 full with cranberry juice.
  4. Top with orange juice.
  5. Stir.


Taste of New Orleans: Seashore

Are you ready for two more cocktails? Red Snapper II and a Mai Tai!

Red Snapper II 

Straight from the French Quarter. 


  • 1 fluid ounce amaretto liqueur
  • 1 fluid ounce cranberry juice
  • 1 cup ice cubes
  1. Place the amaretto, and cranberry juice into a shaker with ice.
  2. Shake, then strain into shot glasses.

The Perfect Mai Tai

A very tropical treat


  • 1/4 cup light rum
  • 2 tablespoons dark rum
  • 2 tablespoons 151 proof rum
  • 2 tablespoons orange curacao (orange flavored liqueur)
  • 2 tablespoons almond flavored syrup
  • 2 tablespoons simple syrup
  • 1-1/4 limes, juiced
  • 1 cup fresh orange juice
  1. In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice.
  2. Stir and top off with orange juice.
  3. Do not use grenadine if you want the true Mai Tai!
  4. Serve in 8 to 12 ounce glasses with ice.


More to come!

Happy Birthday ME!

Today is my 22nd birthday! So that means its the perfect day to treat myself! It’s my party so I’m going to indulge if I want to! (No crying today!)

On this special day (which is also Betty White,  Zooey Deschanel, Muhammad Ali, and Jim Carrey’s birthday!) I decided to celebrate with my favorite party drinks and birthday cake!! Cake and cocktails for my birthday! A perfect combination

Raspberry-Apricot Sangria

Relax with a glass of this raspberry apricot-sangria, with fresh fruits and white wine. Perfect for a birthday girl. Now if only my birthday wasn’t so cold! Brrrrr


  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 2 cups apricot nectar
  • 1 bottle (750 ml) white wine, chilled (pick your favorite)
  • 1/4 cup apricot brandy, if desired
  • 2 cans (12 ounces each) Sprite or 7-UP, chilled
  • 1/2 pint (1 cup) fresh raspberries
  • Lemon and orange slices, if desired
  1. Place thawed raspberries in blender. Cover and blend on high speed until pureed. Press blended raspberries through a strainer into small bowl, using wooden spoon; discard seeds.
  2. Mix raspberry puree, nectar, wine and brandy in 2-quart nonmetal pitcher or container. Just before serving, add carbonated beverage, fresh raspberries and lemon slices. Serve over ice.
You can make this recipe several hours ahead and refrigerate it, except don’t add the carbonated beverage or the fresh raspberries. Add these ingredients just before serving.
Mango nectar makes turns this margarita into a mangorita!  
  • 1 can (10 oz) frozen margarita drink mix
  • 1 cup mango nectar
  • 1/2 cup tequila
  • 2 cups cracked ice
  1. In blender, place all ingredients except ice. Cover; blend on high speed until blended.
  2. Add ice. Cover; blend until smooth and slushy.
  3. When serving margaritas, the rims of the glasses are typically coated with lime juice and dipped in coarse salt. For these sweeter “mangoritas,” coat the rim with lime juice and dip in coarse sugar.

Sparkling Strawberry-Lemonade Slush

Strawberry-Lemonade is always a delicious and refreshing drink any time of year. When they offer it at restaurants, I always make sure to order it at least once because it’s so good!


  • 1 can (12 oz) Cascadian Farm frozen organic lemonade concentrate, thawed
  • 1 bag (10 oz) Cascadian Farm frozen organic strawberries, thawed
  • 1 cup water
  • 5 cups ginger ale
  1. In blender, place lemonade concentrate and strawberries; blend on high speed until smooth. Pour into nonmetal freezer container. Stir in water. Cover; freeze at least 4 hours.
  2. If mixture is frozen solid, let stand at room temperature about 15 min. For each serving, measure 1/2 cup slush mixture into 8-oz glass; stir in 1/2 cup ginger ale. Serve immediately.

Marble Cake

My dad and I used to always have a Entenmann’s cake with ice cream. (He has a sweet tooth too…exactly where I got it from) Our favorite was the original with a scoop of Bryer’s vanilla ice cream but the marble cake was always SO delicious. Here is a delicious recipe using my favorite Betty Crocker Gluten Free cake mixes! Swirl Betty Crocker Gluten Free devil’s food and yellow cake mixes to create a delicious dessert. Perfect for my birthday!


For the Yellow Cake
  • 1 box (15 oz) Betty Crocker Gluten Free yellow cake mix
  • 1/2 cup vegan butter, softened (Earth Balance)
  • 2/3 cup water
  • 2 teaspoons pure vanilla extract
  • 3 eggs
For the Devil’s Food Cake
  • 1 box (15 oz) Betty Crocker Gluten Free devil’s food cake mix
  • 1/2 cup vegan butter, softened (Earth Balance)
  • 1 cup water
  • 3 eggs
For the Chocolate Frosting
  • 3 cups powdered sugar
  • 1/3 cup vegan butter, softened (Earth Balance)
  • 2 teaspoons pure vanilla extract
  • 3 oz unsweetened baking chocolate, melted, cooled
  • 3 to 4 tablespoons coconut or almond milk
  1. Heat oven to 350°F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
  2. In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
  3. In another large bowl, beat devil’s food cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  4. Spoon yellow and devil’s food batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.
  5. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.
  6. In medium bowl, beat powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed until blended. Stir in 2 teaspoons vanilla and the chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable.
  7. On serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 1/4 cup frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.
  8. Decorate with a festive Happy Birthday! and candles and ENJOY!