Frosé (Frozen Rosé)

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Happy Friday friends! What better way to celebrate the weekend than with summer’s hottest (or coolest ;)) drink trend, Frosé! Let me be clear from the start though, this Frosé recipe is a tad different than the rest. Let’s call it skinny Frosé 🙂 As I was checking out multiple recipes for this post, I noticed every single one had simple syrup or sugar in it. Sorry…not for this girl. I can barely handle alcohol these days, let alone sugary alcohol, so there was no way I was adding sugar to my Rosé. Besides, isn’t Rosé plenty sweet as it is? And, personally, I don’t want to mask the taste of my Rosé with a bunch of sugar. To sweeten this drink I used agave nectar and if it’s not sweet enough for you, you can easily add a bit more agave to it.

Keep in mind that the ingredients listed below will make 6 glasses, however, if you just want 1 or 2 glasses, you can easily use 1 tray of cubes, 1 cup strawberries, 1 cup ice and 2 Tbsp agave and save the rest of the cubes for later.

Frosé
Makes 6 servings
1 bottle (250 mL) Rosé
3 ice cube trays
3 cups sliced strawberries, divided, plus more for garnish if desired
3 cups ice, divided
6 Tbsp agave nectar, divided

1. Pour all of Rosé into the ice cube trays, distributing evenly. Should fill 3 to 3 1/2 trays. Freeze for at least 6 hours to overnight. Because of the alcohol, the cubes won’t freeze completely but should be solid enough to crack the trays and remove the cubes when ready as you would with regular ice cubes.
2. In a blender, place 12 cubes frozen Rosé (1 tray worth), 1 cup sliced strawberries, 1 cup ice & 2 Tbsp agave and blend until you have a slushy consistency. Mine was pretty thick but I also have a pretty old blender. Honey, if you are reading this…a Vitamix would be a phenomenal gift at some point 😉 If you want to thin it out, you can add 1 Tbsp of water at a time until you reach the desired consistency. However, I spooned mine out of the blender and it melted to a great consistency within a couple minutes.
3. Divide between 2 wine glasses, garnish with a whole strawberry and serve. Repeat twice with remaining ingredients if desired.

Enjoy!

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Red White & Blueberry Popsicles

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I made these popsicles last summer for the first time and it is one of my favorite posts. Not only are they delicious, but they are healthy and so cute, all at the same time.

Be warned, when making striped popsicles, it does take a little time because you have to freeze each layer before adding the next but it was so much fun for me to make these over the course of the day. Might be a fun project for little ones to help with on a warm summer day and keep them looking forward to the next step all day long before finally getting to devour these delicious treats.

Everyone have a fun and safe 4th of July, take time to enjoy the family, friends, food and fireworks!

Red White & Blueberry Yogurt Popsicles
Makes 6 popsicles
1 cup blueberries
1 1/2 cup raspberries
1 cup vanilla Greek yogurt

1. Use a food processor to puree the blueberries. If they come out a bit more purple than blue (like mine did) just add a spoonful or two of the Greek Yogurt and a few drops of blue food coloring until you get the desired shade of blue. When you achieve the right color, you want to make sure the fruit is pourable, if it is too thick, try adding a tablespoon of water. You can also puree your raspberries ahead of time, adding 1-2 tablespoons of water. Place pureed raspberries in a separate bowl and keep refrigerated until use.
2. Spoon 2 tablespoons of the  blueberry mixture into the bottom of each popsicle mold. After each pour you’ll need to do a little clean up, you don’t want too much extra on the sides of the mold as this will cause your stripes to look a little mangled. Don’t get too fussy because you want it to look a little rustic.
3. Put the mold in the freezer and freeze for 1 hour.
4. Remove molds from freezer and add a small stipe (about 1 tablespoon) of vanilla yogurt to each mold. After you’ve added the first layer of yogurt, insert your popsicle sticks, trying to push them into the layer of blueberry a bit. Hold the sticks in place by placing a piece of tin foil over each mold. Place back in the freezer for another hour.
5. Remove molds from freezer, remove foil and add a small stripe (about 1 tablespoon) of raspberry puree. The sticks should stand on their own at this point so you won’t need the foil any longer.
6. Continue alternating white and red stripes, freezing for 1 hour after each, until you have filled the mold (I had 1 large layer of blueberries, 2 layers of raspberries & 3 layers of yogurt).
7. When you are ready to serve, hold the mold under hot running water to loosen (be careful not to let water splash near the opening), after about 30 seconds you should be able to easily remove the popsicle from the mold.

Dark Chocolate Blueberry Oatmeal Muffins

IMG_4308 I’m getting a little tired of pre-made scrambles every morning so I thought I’d try something new. I still wanted something healthy but I also needed something tasty that my husband will eat…enter baked oatmeal muffins…made with NO FLOUR! These are easy to prepare ahead of time, customize with whatever toppings you prefer and grab and go as you head out the door in the morning.

Oatmeal Muffins
Makes 24 muffins
2 eggs
1 tsp vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
1/2 cup honey
5 cups old fashioned rolled oats
2 Tbsp almond meal
1 Tbsp ground cinnamon
3 tsp baking powder
1 tsp salt
2 1/4 cups 1% milk
Toppings: walnuts, blueberries, chocolate chips or whatever your heart desires

1. Preheat oven to 350°F.
2. Mix eggs, vanilla, applesauce, banana, and honey together in a large bowl.
3. Add in oats, almond meal, cinnamon, baking powder, salt and mix well with wet ingredients. Add milk and combine.
4. Spray muffin cups with cooking spray. Pour approximately 1/4 of mixture into each cup.
5. If using toppings, add them onto the tops of the muffins. I used blueberries, dark chocolate chips and chopped walnuts. You can also mix frozen fruit right into the batter. Bake 30 minutes or until a toothpick in the center comes out clean. Allow to cool completely before eating (muffins may not come out of liners cleanly if they are not cool)

Cranberry-Orange Sauce

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My husbands words: “Mmm…I don’t usually like cranberry sauce, but that’s really good!” That’s a success in my book! If nothing else, can you all just promise me that you WILL NOT serve canned cranberries at Thanksgiving this year?!?! No offense to those who like canned cranberry sauce but let’s be honest…it’s kind of weird. I mean, it comes out still looking like the inside of the can and the texture is, for lack of a better adjective, mushy. And not to mention, this recipe is SO easy to make, literally 30 minutes, start to finish.

 Cranberry-Orange Sauce
12 oz bag fresh cranberries (if using frozen, thaw first)
3/4 cup sugar
2 tsp orange zest
1 cup fresh orange juice
course salt and ground pepper

1. In a medium saucepan, combine cranberries, sugar, orange zest and 1/2 cup water. Season with salt & pepper.
2. Bring to a boil over medium-high heat, reduce heat to medium-low and simmered until thickened, 15-20 minutes.
3. Remove from heat and add the orange juice, stirring to combine. Let sit for about 10 minutes and serve at room temperature.

Berry & Oat Smoothie

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Happy Friday all! Getting the weekend started off right with a yummy fruit smoothie! I added rolled oats right into the blender which I haven’t tried before and it worked pretty well. A great way to get your oatmeal in the summertime.

Berry & Oat Smoothie
Makes approx. 16 ozs
12 ozs original unsweetened almond milk
1 cup frozen raspberries
1 cup frozen blueberries
1 cup frozen strawberries
1/2 cup rolled oats
1/4 cup vanilla Greek yogurt

1. Combine all ingredients in a blender and blend until smooth

You can easily add in some other tasty treats, a banana would taste great as well. I was going to add spinach but realized I was all out when I went to make the smoothie. You could also substitute coconut water for the almond milk if you prefer. Get creative, the point is to get your morning oats!

Raspberry Scones

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I hope everyone had a great 4th of July weekend! We spent the holiday at home trying to comfort our anxiety ridden dog from the noise of the fireworks. Our puppy didn’t seem to even notice the noise but our older female dog has a tough time with the holiday every year and spent the entire night under bed. I did, however, happen to get a lot of DIY projects done over the weekend which means some great posts coming your way very soon, including antiqued mirrors and crown molding! Stay tuned for those. I also made my first attempt at homemade scones and am pretty excited with how tasty they are.

I don’t do a ton of baking and am usually a little intimidated by pastries but this recipe was relatively easy to follow so I think it’s good for beginners. I got the recipe from another food blog that I’ve been following religiously in the last few weeks, Food 52. I’m not sure if this is done in all scones recipes but the key to these tasty and moist scones is keeping the butter a bit “chunky” in the dough and not completely mixing it in and also freezing the dough before baking.

Raspberry Scones
2 1/2 cups all-purpose unbleached flour
1/4 cup granulated sugar, plus more for sprinkling on tops of scones
1 Tbsp baking powder
3/4 tsp kosher salt
6 Tbsp unsalted butter, cut into small cubes
3/4 cup frozen raspberries (or any frozen berries of your choice)
1 cup heavy cream, plus more for brushing on tops of scones
1 large egg
1 1/2 tsp pure vanilla extract

1. In a large bowl of a food processor fitted with the chopping blade, place the dry ingredients and pulse to combine. (If you don’t have a food processor, this can be done by hand in a mixing bowl. The food processor just makes step 2 a bit easier)
2. Add the butter and pulse about 10 or so times. You want to retain some chunks of butter, not mix it all in completely. Transfer the flour mixture to a large mixing bowl.
3. Gently toss the frozen berries into the flour mixture and lightly coat them. (Using frozen berries and coating them with flour before hand with help to keep them from bleeding as much and turning your dough completely pink)
4. In a large measuring cup, place the heavy cream, egg and vanilla. Mix well and pour into flour mixture. With a dinner fork, fold the wet into the dry as you gradually turn the bowl. It’s a folding motion you are shooting for here, not a stirring motion. When the dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball (or you may find it easier to use your hands). If there is still a lot of flour at the bottom of the bowl, drizzle a bit more cream, about 1 teaspoon at a time, until the dough comes together.
5. Transfer the dough ball to a floured cutting board. Gently pat into a 6″ to 7″ circle. With a pastry circle or a large chef’s knife, cut the dough like a pie into 8 triangles.
6. Place the scones on wax-paper lined sheet pan and freeze until solid. Once they are frozen, you can store them in a freezer bag for a few weeks until you’re ready to bake them.
7. Preheat oven to 425°F. Place frozen scones on a parchment-line sheet pan, about 1 inch apart. Brush with cream and sprinkle tops with sugar.
8. Bake for about 20-25 minutes. They are done when the tops begin to brown and a toothpick comes out clean.

These are great to make and freeze ahead of time when you have people coming to stay at your home. Try different mix-in berries and let me know how they turn out!

Red White & Blueberry Popsicles

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These HAVE to be the cutest popsicles you’ve ever seen!!! And a perfect treat for your 4th of July celebration. I got this recipe off of The view from great island, a food blog that I am now obsessed with. She uses bright, colorful foods, has beautiful photographs and makes everything look mouth-watering!

Be warned, when making striped popsicles, it does take a little time because you have to freeze each layer before adding the next but it was so much fun for me to make these over the course of the day. Might be a fun project for little ones to help with on a warm summer day and keep them looking forward to the next step all day long before finally getting to devour these delicious treats.

Red White & Blueberry Yogurt Popsicles
Makes 6 popsicles
1 cup blueberries
1 1/2 cup raspberries
1 cup vanilla Greek yogurt

1. Use a food processor to puree the blueberries. If they come out a bit more purple than blue (like mine did) just add a spoonful or two of the Greek Yogurt and a few drops of blue food coloring until you get the desired shade of blue. When you achieve the right color, you want to make sure the fruit is pourable, if it is too thick, try adding a tablespoon of water. You can also puree your raspberries ahead of time, adding 1-2 tablespoons of water. Place pureed raspberries in a separate bowl and keep refrigerated until use.
2. Spoon 2 tablespoons of the  blueberry mixture into the bottom of each popsicle mold. After each pour you’ll need to do a little clean up, you don’t want too much extra on the sides of the mold as this will cause your stripes to look a little mangled. Don’t get too fussy because you want it to look a little rustic.
3. Put the mold in the freezer and freeze for 1 hour.
4. Remove molds from freezer and add a small stipe (about 1 tablespoon) of vanilla yogurt to each mold. After you’ve added the first layer of yogurt, insert your popsicle sticks, trying to push them into the layer of blueberry a bit. Hold the sticks in place by placing a piece of tin foil over each mold. Place back in the freezer for another hour.
5. Remove molds from freezer, remove foil and add a small stripe (about 1 tablespoon) of raspberry puree. The sticks should stand on their own at this point so you won’t need the foil any longer.
6. Continue alternating white and red stripes, freezing for 1 hour after each, until you have filled the mold (I had 1 large layer of blueberries, 2 layers of raspberries & 3 layers of yogurt).
7. When you are ready to serve, hold the mold under hot running water to loosen (be careful not to let water splash near the opening), after about 30 seconds you should be able to easily remove the popsicle from the mold.

Enjoy! And have a safe and happy 4th of July!