I went to the Bernardo Winery with my sweetheart’s family for Mother’s Day on Sunday and we found a stall with a mix for wine slushies. I tried it and it tasted amazing! But…the mix they had was like $5, and it only made enough for half a bottle of wine. I told myself I could make it myself so easily, and I was right! It took maybe 5 minutes of work and I ended up with a really tasty, sweet, slightly gelled and slightly icey drink.
- 2 cups wine (I used strawberry white Zinfandel)
- 1 tbsp strawberry kiwi (or any other flavor) Jell-o mix
- 1.5 tbsp sugar
- In a bowl, stir the gelatin in 1/4 cup wine until dissolved.
- In a small saucepan, allow rest of the wine to simmer, stir in the softened gelatin and sugar until dissolved and allow to cool. Transfer to a tight-sealing container.
- Freeze the mixture for about 3 hours, stirring occasionally.
- Stir thoroughly before serving.
My honey and I both thought it was tasty! We’re not big alcohol drinkers but this was great. I could have drank the whole two cups’ worth on my own probably but I stuck with just half of it, so scale this recipe to suit your needs.
I just hope my sweetheart’s mom likes it as much as I do! :-)
Have you tried Peet’s raspberry mocha? I’ve been there a few times on road trips and I just fell in love with them! Sadly, the nearest Peet’s is hours away and I can’t justify driving that far just for coffee, so I decided to try to make some at home!
It's hard to make stuff look good just after waking up
Ok, so not as pretty as Peet’s but come on, I was trying to get this thing finished so I could drink it ;-) You wouldn’t like me before my morning coffee!
My mom (the genius she is–I got my brains from her!) actually first had the idea to make raspberry mochas at home. She got some sugar free raspberry coffee syrup and let me try it in my coffee. It was wonderful! I prefer the non-sugar free stuff though but hey, if Mom gives me coffee syrup I’m not gonna turn it down :-) The Torani syrups were a little outside my price range and I wanted something with a little more flexibility. Just a few days later I was shopping at Big Lots and found Daily’s brand raspberry daiquiri mix for $2.80! If you can find raspberry syrup made with real raspberries I’d suggest getting that but the daiquiri mix is delicious and is only lightly sweetened.
I’m sure I could use good chocolate for this but I just wouldn’t have much use for it other than for making mochas so I prefer the instant hot cocoa mixes. What’s great about this recipe is that it’s super simple, though to be honest I took pictures this morning before I’d had any coffee (hey, the mocha was gonna be my coffee!) and I very nearly forgot the cocoa mix…oops! What’s a raspberry mocha without the mocha?! That’s what I get for trying to think before my morning coffee ;-) Enough rambling, on to the recipe, shall we?
- 14 oz fresh medium to strong brewed coffee
- 1 tbsp raspberry syrup (adjust accordingly based on your syrup and personal tastes)
- 1/2 packet instant hot cocoa
- 1/2 tbsp sugar (adjust to taste)
- 1 tbsp creamer (optional, adjust to taste, my preference is International Delight in French Vanilla or Cold Stone’s Sweet Cream)
- dollop whipped cream (optional)
- a bit of extra syrup and cocoa powder to garnish
This is another of those super simple recipes: mix everything but the whipped cream and garnish together, put it into a nice tall mug, and add the whipped cream and garnish. Sit back and enjoy your little piece of chocolate and raspberry heaven :-)
Oops...whipped cream started to melt. Still yummy!
Now if you’ll excuse me, I’m going to finish enjoying this.
Just wanted to share my delicious lunch on Friday. I made homemade sushi (which I’ve been doing a lot of lately since I’m barring myself from going to the little sushi place near my house) and I’m having tons of fun finding new fillings!
Friday’s rolls had tempura asparagus, cream cheese, and avocado in one; the other had tempura krab (which is amazing btw), tempura asparagus, cream cheese, and avocado. So. Freaking. Good. In retrospect I should have gotten a bigger plate but it just looked so indulgent on a little one.
If you’ve ever wanted to try making your own sushi, TRY IT! I used this recipe for the rice (having short grain rice is very important, splurge and spend the $7 to get a small bag of it) and just had fun trying combinations! I’m not comfortable using raw fish yet but I love krab! First, check out my picture, then look at my list of possible fillings.
Possible sushi fillings
- bell pepper
- Japanese radish
- fried tofu (which is next on my list to try; I’ll cut very thing strips and pan fry or deep fry them)
- fish (make sure you get your fish from a reputable source–get to know your fishmonger!)
- teriyaki beef
- cream cheese
- spicy mayo (mix mayo with sriracha)
- sweet & sour sauce
- eel sauce
- anything you can think of!! An important part of making sushi at home is just having fun and trying new things
Also, this is my 100th blog post!! Thank you to all of you who have stuck around through my hiatuses and sporadic updates. <3
How in the world did I get so many frozen berries? I’ve had almost 2 pounds of frozen berries in my freezer for the better part of a year. Thankfully they don’t go bad but I had no idea what to use them to make. I had blackberries, strawberries, raspberries, and a berry mix. I made some popsicles (strawberry banana and strawberries and “cream”) which those of you who follow my Twitter may have seen. I also made strawberry lemonade! But I still had about a pound of berries left and I was getting sick of popsicles.
I also happen to have a ton of quick oats from when I used to have oatmeal every morning. So I decided to get rid of some of the berries and some of the oats and make muffins! The end result was delicious, moist, had a great texture from the berries, and tasted healthy–in the best possible way. I didn’t feel guilty at all eating two of these when they were supposed to be cooling.
Because of the blackberries the batter turned a bit dark–they’re not burnt, I promise! First, let’s see these beauties, then we’ll get to the recipe.
- 1 cup all-purpose flour
- 1 cup quick oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup vanilla soy milk (can be replaced with cow’s milk)
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1/4 cup packed light brown sugar
- 1 cup (up to 2) of frozen berries, thawed and mushed/chopped up (I used equal portions strawberries, raspberries, and blackberries)
Preheat oven to 425 degrees. Line 12 muffin cups with baking cups. You could grease them but I found muffin cups worked best as these muffins can be delicate to remove.
In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, soy milk, oil and sugars. Mix in berries (and any berry juice that may have come out in thawing). Stir berry mixture into oat mixture until evenly moist–make sure it’s evenly moist or you’ll get bit chunks of flour in your finished muffins. Spoon into prepared muffin cups.
Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean. Let sit for 10 minutes. Or maybe just 5. Or maybe just long enough to grab a glass of milk ;-)
These would be amazing with strawberry or apple butter or perhaps a bit of honey but they taste fantastic just as they are.
Makes 12 muffins
I love milk. I love 2%, 1%, fat-free, chocolate, strawberry milk, I love it all. But I’m trying to cut as much animal products as possible out of my diet, and milk was an easy thing to change since my honey already drinks exclusively soy milk. And so, my beloved moo juice no longer has a place in this household.
In its place is something vaguely reminiscent of moo juice but that I just can’t bring myself to drink as-is. Soy milk (and my preference, vanilla soy milk) is wonderful in cooking and on cereal or in milkshakes/smoothies but I just can’t enjoy drinking it plain like I used to with cow’s milk. And of all milk’s incarnations I’ve been missing strawberry milk the most.
This evening however, a thought struck me: what is strawberry milk, exactly? Milk, well heck I’ve got soy milk and that’s pretty darn close. Strawberries, well I have some frozen ones that I’ve been meaning to get rid of. And maybe a bit of sugar, which since I need coffee to even consider making breakfast in the morning is always available. And then something to blend them all together–I’ve got that, too!!
So off to my kitchen I went and I left mere minutes later with a wonderful, sweet, slightly creamy, strawberry-licious concoction. Now I know I normally include pictures in my recipe posts but I have a confession to make…this delicious strawberry soy milk didn’t even last the 20 feet it took to walk from my kitchen to my desk. Next time I make it I promise to take some pictures ;-) The second best part about this recipe (the first being a tie between how delicious it is and how simple it is) is that it’s vegan, so I can enjoy this with my sweetheart :-)
- 4oz vanilla soy milk (I like 8th Continent’s Complete or Light Vanilla)
- 8 large frozen strawberries, thawed
- 1 tsp sugar (optional)
Toss everything into your blender and blend until smooth! You could strain out the seeds if you want but they didn’t bother me.
I’ve obviously been more into cooking than other crafts lately; I’ve been having so much fun making recipes, too! This recipe could have meat added to it if you like, carne or pollo asada would be excellent, but this burrito tastes fantastic without meat :-)
The cheese gets so ooey-gooey and delicious. It was too tasty to stop eating and take a picture of before ;-)
- 1/2 can vegetarian refried beans
- 3 cups mixed veggies; I like 2 cups pepper strips, 3/4 onion, and 2 or 3 mushrooms
- 2 cups Mexican rice (recipe below)
- 1/2 avocado or guacamole
- Sour cream and cheese (optional)
- 2 extra large tortillas
Put the refried beans in a small saucepan and set over medium low heat to warm. Slice the avocado into 6 to 8 slices.
Make sure your veggies are as dry as possible and sautee over medium high to high heat with a bit of vegetable oil. Mix everything up every couple minutes until slightly browned, then take off the heat. Warm the tortillas, fill with beans, rice, veggies, sour cream and cheese, and avocado, and roll up. Grab a knife and fork and dig in! If you like you can grill the finished burrito in a large pan with a bit of oil for a crispy exterior.
Ingredients for Mexican rice:
- 1 cup rice
- 2 1/4 cups low sodium chicken or vegetable broth
- 1/4 cup spaghetti sauce
- 2 tablespoons butter
- 1/2 cup onion, diced small
- 1 garlic clove, minced, or 1/2 tsp garlic powder
- 0.5 (4 ounce) can diced green chilies (optional)
- 1 dash pepper
- 1 dash red pepper flakes
- cilantro or parsley, for color
This recipe couldn’t be any easier: toss everything into your rice cooker; push the cook button. Stir everything once the rice cooker is done and remove it from the cooker so it doesn’t burn on the bottom. Makes about 4 cups.
One word describes this drink: amazing! So rich and chocolatey with a hint of hazelnut. This drink is great for the coming winter! Snuggle up with someone and share this delicious drink :-)
I’d have included a picture but it was far too delicious to set down long enough to set up a shot ;-) I hope you’ll forgive me!
In a small saucepan, slowly warm the milk over medium-low to medium heat. When the milk is warmed to about the right temperature, whisk in the hot cocoa powder and Nutella. Continue whisking and heating to ensure the Nutella is fully melted and incorporated into the drink. Pour into two mugs, top with marshmallows or whipped cream, and enjoy this rich, decadent drink!
Makes 2 servings, because delicious hot cocoa is something that should be shared.