Monthly Archives: July 2013

  • Red Wine Sangria
  • Red Wine Sangria

Red Wine Sangria

Posted on July 17, 2013
Category:

Sangria. Probably the best party drink ever invented. Ever.

And here is why. Sangria pleases almost everyone. It can be made well in advance. You can let your guests serve themselves. Recipes are flexible and pretty much anything goes. And it just looks so gosh darn pretty. And pretty cocktails make people happy. These are all facts.

There are about a 27 billion recipes on the interwebs for sangria. This here recipe for Red Wine Sangria is just one variation that I’ve been mixing up for a few years now. Word of caution: it is VERY potent. There is a lot of liquor in here. So beware and don’t blame me the next morning if you have a petite hangover. Consider yourself sufficiently warned.

Red-Wine-Sangria-1

Also, don’t break the bank and buy an expensive bottle of red wine. I’ve made this with Charles Shaw Two Buck Buck plenty of times and nobody is none the wiser. Shhh…don’t tell!

For some bubble action, I like to add pomegranate Italian soda just before serving. You can find it in the same aisle as the club soda and tonic water. But if by chance you can’t find pomegranate Italian soda, you can just add some pomegranate juice and a bit of plain club soda for fizz. Easy peasy.

Cheers,

Liz

Red Wine Sangria

Yield: Serves 8-12

Red Wine Sangria

Ingredients

  • 1 apple, cored and sliced
  • 1 orange, sliced
  • 1 lime, sliced
  • 1 bottle red wine
  • 2 cups white or golden rum
  • 1/2 cup orange flavored liqueur
  • 1 cup orange juice
  • 2 tablespoons sugar
  • About 1 liter pomegranate Italian soda

Instructions

  1. Add the sliced fruit to a very large pitcher or mason jar. Pour in the red wine, rum, orange flavored liqueur and orange juice. Stir in the sugar. Cover and chill in your refrigerator for at least 2 hours. The flavors will get better the longer you let it sit, and it can even be made 1-2 days in advance.
  2. When you are ready to serve the sangria, gently stir in the pomegranate Italian soda, starting with about 1/2-liter of the soda and adding more to suit your taste preferences. If you don’t have a pitcher or jar large enough to hold all this volume, pour the sangria into individual serving glasses and then top with a splash of the pomegranate Italian soda. Garnish each of the glasses with a few pieces of the fruit.
https://www.floatingkitchen.net/red-sangria/
  • Oatmeal-Peanut Butter Cookies with Chocolate Chips and Caramel

Oatmeal-Peanut Butter Cookies with Chocolate Chips and Caramel

Posted on July 16, 2013
Category:

Say hello to your new favorite cookie: Oatmeal-Peanut Butter Cookies with Chocolate Chips and Caramel.

That sounds like overkill right? Well, trust me when I say it’s so not overkill. In fact, these cookies come fairly close to perfection. They have all my favorite ingredients and they strike just the right balance of salty and sweet flavors. Everyone always goes crazy for these cookies when I make them. So it’s a good thing that this recipe makes A LOT of cookies!

And did you get a look at those puddles of caramel. All ooey and gooey and like they are trying to escape out of the sides of the cookies. Yeah. It would make anyone go weak in the knees.

These cookies contain no flour, which makes them naturally gluten free. Just make sure you use oatmeal that is labeled as certified gluten free, if necessary.

Cheers,

Liz

Recipe adapted from Annie’s Eats

Oatmeal-Peanut Butter Cookies with Chocolate Chips and Caramel

Yield: Makes 3 to 3 1/2 dozen cookies

Oatmeal-Peanut Butter Cookies with Chocolate Chips and Caramel

Ingredients

  • 1 1/4 cups brown sugar, packed
  • 1 cup granulated sugar
  • 1 1/3 cups creamy peanut butter
  • 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature
  • 3 eggs
  • 2 tsp. baking soda
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 4 1/2 cups quick-cooking oatmeal (certified gluten free, if necessary)
  • 1 1/2 cups chocolate chips
  • 1/2 cup caramels, cut up

Instructions

  1. In the bowl of your mixer with the paddle attachment, combine the sugars, peanut butter and butter on medium-high speed until well blended. Beat in the eggs one at a time, scrapping down the sides of the bowl as needed. Then add the baking soda, vanilla extract and salt, mixing until well combined.
  2. With your mixer on low speed, add in the oatmeal and mix until just incorporated. Fold in the chocolate chips and the caramels. Cover the cookie batter with plastic wrap and transfer it to your refrigerator to chill for at least 60 minutes (longer is OK too).
  3. Pre-heat your oven to 350 degrees. Line your baking sheets with parchment paper. Scoop the cookie batter out onto your baking sheets, leaving a couple inches between each ball. I used a medium-sized cookie scoop which makes approximately 1 1/2 – 2 inch sized dough balls. Bake the cookies in your pre-heated oven for 8 minutes. Then rotate your cookie sheets and continue baking for an additional 2-3 minutes, or until the cookies are light golden brown and just set around the edges.
  4. Remove from the oven and let the cookies cool for 10 minutes on their baking sheets before transferring them to a wire rack to finish cooling. Once completely cooled, the cookies can be transferred and stored in an airtight container at room temperature for several days.

Notes

1. I find the best way to measure out the peanut butter is to first coat your measuring cup and spatula with non-stick cooking spray. This makes things much less sticky and messy!

https://www.floatingkitchen.net/oatmeal-peanut-butter-cookies-with-chocolate-chips-and-caramel/

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