ROSÉ SLUSHY

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These hot Summer days have had me craving cold drinks and cold eats. When I came across a couple of recipes on Pinterest for Frosé, I knew what I was making this weekend. There’s several different versions out there but I went with this one and it surely didn’t disappoint. Beware, these are almost too good that they go down quickly and before you know it, you’ve polished several off.

Ingredients

Bottle of Rosé

4 oz Belvoir Elderflower & Rose Lemondade

Ice Cubes

Lemon

  1. Freeze bottle of rosé in ice cube trays overnight or at least 6 hours.
  2. Combine frozen rosé, Belvoir Elderflower and a handful of ice cubes in a blender.
  3. Blend until all ice cubes have been crushed and at your desired consistency.
  4. Serve in a cute french glass and enjoy. Garnish with lemon if desired.

 

 

FAVORITE ROSÉ WINES

 

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You all know I love a good Rosé about as much as anything. I prefer French ones specifically from Provence which should come as no surprise. I am not sure why I prefer the Provence ones but my palette always gravitates toward this kind. By no means am I a wine expert at all so I couldn’t tell you what year is best, what food tastes best with Rosé, or what flavors mix well. I just know which ones I like best so that’s what I am sharing with you today. The start of Spring is always exciting because here in Kansas City that means it’s also time for Rosé season. If you’re lucky enough to live somewhere warm all year then it’s probably Rosé season all year, but not here. From March to September you will find me with a glass in hand and a cheese platter in the other. One of our favorite things to do in Paris was go from cafe to cafe and just sit with a bottle of Rosé and take in the sights. Clearly, you can tell I have an infinite love for this wine. If your favorite isn’t on the list please do share.

  1. AIX
  2. Whispering Angel
  3. Sables d’Azure
  4. Bieler Rose
  5. Villa de Anges
  6. Gerard Bertrand Cote des Roses
  7. Chateau Montaud
  8. Vevue Cliquot Sparkling Rosé
  9. Miraval
  10. Belle Glos Pinot Noir Blanc

WEEKEND BLUEBERRY FRENCH TOAST BAKE

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With our weekends being crazy busy the past couple of weeks I’ve been trying to do breakfasts which are quick and easy. I had seen this french toast bake on Pinterest and wanted to give it a try. I prepared everything the night before and just had to pop it in the oven in the morning for about 45-50 minutes. This would be perfect for Sunday brunch or even for Easter. Next time, I think I’ll use strawberries and raspberries as well.

FRENCH TOAST BAKE 

Ingredients

  • Unsalted butter, room temperature, for baking dish
  • 6 large eggs
  • 3 cups whole milk
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 10 1/2-inch-thick slices brioche (from one 10-ounce loaf)
  • 1 cup blueberries
  • Confectioners’ sugar, for serving

Directions 

  1. Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly. Pour remaining egg mixture over brioche, cover with plastic wrap, and let stand 30 minutes or refrigerate up to overnight.

  2. Preheat oven to 325 degrees. Sprinkle blueberries in between and on top of the bread slices. Bake until puffed and custard is just set, 55 to 65 minutes (tent with foil if browning too quickly). Let cool 15 minutes. Dust with confectioners’ sugar just before serving.

Martha Stewart Living 

 

HOMEMADE POP TARTS WITH BERRY ICING

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This past weekend I made Homemade Pop Tarts which is not something new, but what I did do differently this time is a trick with the icing. Instead of using those pesky artificial colors for the icing I decided to use Naked Juice to give it the pink color plus the berry taste. I just added less than 1/4 cup of the Naked Juice to the icing and mixed together. You could add more depending on how deep you want the color. Not only did it give me the perfect pink color but the taste was absolutely amazing. You could really do this with any color of juice and if I had fresh juice on hand, I would have used that instead, but the Naked Juice worked out perfectly for what I wanted.

HOMEMADE POP TARTS 

INGREDIENTS:
  • 2 ¼ cup whole-wheat flour, plus extra for rolling out the dough
  • ½ tsp salt
  • 1 cup cold, unsalted butter (2 sticks)
  • ½ cup water plus ice
  • 1 egg beaten with a splash of water
  • 7 – 8 tablespoons jam or jelly (I prefer either homemade jam or an all-fruit spread that’s sweetened with fruit juice concentrate as opposed to sugar or high-fructose corn syrup) In this case I used Polaner’s grape jelly.
INSTRUCTIONS:
  1. Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
  2. Put the flour and salt in a food processor with the dough blade and pulse it together briefly.
  3. Meanwhile fill a glass measuring cup with ½ cup water and add a few ice cubes to it.
  4. Take the cold butter straight out of the fridge and cut it into ½ inch chunks. Sprinkle the pieces of butter on top of the flour in the food processor. Be careful to spread out the butter as opposed to letting it all clump together in one piece.
  5. Turn on the food processor and blend until the mixture resembles a crumbly meal. While the food processor is still running add ⅓ cup water through the top. Watch the dough come together and add 2 – 3 more teaspoons of water as needed so a dough ball will form. If some of the dough is in a ball and some is stuck to the sides that is okay…you can fix it with your hands. At this point the dough could be stored in the fridge in plastic wrap for up to 3 days or in the freezer (in a freezer safe container) for up to 6 months.
  6. Remove the dough from the food processor and put it on a lightly floured counter or large cutting board. With a rolling pin (and another sprinkling of flour) flatten out the dough to one big rectangle or square that’s no more than a quarter inch thick. Trim any uneven ends and use those to patch other edges as necessary.
  • Note- I don’t have a food processor so I used my Kitchenaid and they came out perfect.

ICING:

  • 1½ cups powdered sugar
  • 7 – 8 tablespoons heavy cream
  • Naked Juice of your choice or any fresh juice flavor

If you wanted to add sprinkles without artificial coloring you could also do these here which I will use for London’s birthday cake.

Adapted From 100 Days of Real Food