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Why, oh wine…

…do you taste soooo good?  I mean I like grapes just as much as the next chap, but something magical happens between Lucille Ball stomping on them and me drinking their fermented goodness.  But…I bet you want to know what tastes even better than wine.  (I swear it’s possible!)  Well, my dear friends, take a little look-see at sangria.  Oh my dear heavens, this stuff is tasty.  Nectar of the gods, I tell ya!  It even sounds delicious.  Say it with me…sanngggriiiiaaaahhhh.   Yep.  Delicious. 

Know what’s even better?  It’s so simple to make!  You’ll only need 4 ingredients:  wine, sugar, fruit, and ginger ale.  Come on, you can’t tell me that doesn’t sound like pure awesomeness.  We took this along on our camping trip to share with the crew.  I didn’t know how much I needed, so I tripled it.  That was perhaps too much.  (There were 8 of us, but apparently not everyone loves wine the way I do… Yeah, I think they’re crazy, too.)

Okay, enough yammering.  Recipe time!  (FYI – This is my tripled version.)

1 large bottle (1.5L) of Livingston Red Rosé
1 bottle (750 ML) of Wollersheim Blushing Rose
1 cup of sugar
A bunch of sliced strawberries that you didn’t measure but think was maybe about 3 cups (mine were frozen)
A bunch of raspberries (I did a bag of frozen ones plus one tiny container of fresh)
2 liter bottle of ginger ale
Some lemons

Pour bottles of wine into large pitcher/jug. 
Add the sugar and stir well.
Add the fruit (minus lemons) and give a quick stir.
Cover and let the magic happen overnight in the refrigerator.
Prior to serving add the ginger ale and a sliced lemon to each glass.  (You could also be lazy like me and just slice up the lemon and dump it in the pitcher.)

all crafts Homemade Projects ~ Add Yours {8/16}           HookingupwithHoH      It's a Keeper


Happy 4th!

Hello Blog World!  I hope you all had a fabulous day off of work…er…Independance Day.  I used this patriotic holiday as an excuse to make some adorable desserts – Red, White, and Blue sugar cookies and cupcakes!

I divided each of the batters into 3 sections.  I kept one white and used Wilton dye  to turn the other sections red and blue.  The colors didn’t quite have the oomph I was hoping for, but they worked!  For the cookies I took a little batter from each color and formed them into a ball.  I placed the ball on the cookie sheet and then smooshed it with the sugared bottom of a glass.  I’m not including the actual sugar cookie recipe because I didn’t really love it.  I would assume you could follow the above steps for any recipe you’d choose. 🙂

The cupcakes turned into a complete guessing game and I ended up overfilling the pans a little bit.  It wasn’t a big deal, but we had some rather large cupcakes. 😉  I decided to put the filling into the liners as blue, red, and then white.  I baked them (yep…cake mix), frosted them (with canned frosting…sometimes I’m just too lazy for the extra steps), and topped them with red and blue sprinkles.  Yay Festive!  Coordinating with the holiday or event makes me all warm and fuzzy inside!


Gimme S’more of That!

This past weekend I had a party to go to.  Naturally, I decided to make a dessert.  I thought it would be a great time to try out individual mini desserts.  In my quest I stumbled upon these marvelous little gems: Caramel S’more Cups from Betty Crocker.  Personally I would change their name to “Little Cup of Heaven”.  Who doesn’t love chocolate chip cookies and caramel?  Throw some marshmallows and a little more chocolate on top and you’ve got yourself a winner!

These desserts were definitely easy to make, and I highly suggest that all of you lovely people give them a try.  My only word of caution is their calorie content.  One little cup is a whopping 132 calories.  I could easily scarf down 3 of them without even thinking.  As a comparison 396 calories is a bit more than a McDouble from McDonalds.  Add that to the list of things we never wanted to know, eh?

Caramel S’more Cups:

1 pouch Betty Crocker Chocolate Chip Cookie Mix
1/2 cup butter (softened)
1 egg
37 Rolos
111 mini marshmallows (about 1 cup)
1/2 cup semi sweet chocolate chips

1.  Preheat oven to 375 degrees and spray mini muffin cups with cooking spray.
2.  Make cookie dough as directed on package.  Shape dough into 37 balls about 1 inch.  (The original directions call for 36 balls but, for the life of me, I can never actually make the amount the recipe calls for.)  Place one ball in each muffin cup.
3. Bake 8 minutes (until edges begin to brown).  Remove from oven and firmly place one Rolo into each cookie.  Top each cookie with three marshmallows and place back in the oven for 2 – 4 minutes (until mallows puff).
4.  Once cookies are cooled, drizzle with melted semi sweet chocolate.  Serve!

My mom told me I could never make these again… Having these around is just far too dangerous. 

Oh…and don’t worry, there are plenty more than 37 Rolos in a regular sized bag.  Feel free to eat one (or six…) as you’re unwrapping them.


I linked up at It’s a Keeper!