It’s almost 2012! Time for sparkle, lots of glitter and parties!! Looking for a quick drink that will dazzle your new years guests? Try this bubbly drink!
New Years Eve Spritzer
- 2 cups chilled dry white wine, nonalcoholic wine or apple juice (you can make 2 batches. One alcoholic and one nonalcoholic)
- 1 cup chilled cranberry-apple juice drink
- 1 cup chilled sparkling water
- Apple slices, if desired
- Fresh mint, if desired
- Mix wine, juice drink and sparkling water.
- Serve over ice. Garnish with apple slices and mint.
The cupcake I got from Cafe Cogolulu today. 🙂 Cannot wait to try more delicious goodies.
Finding a gluten free cafe is like finding a four leaf clover. You definitely want to hold on to it. Cafe Cogolulu in Wilton, Connecticut is definitely a gem. My boyfriend actually found this cafe through some browsing and we finally had an opportunity to visit there today and I know I will definitely be going back!
Located on Danbury Road in Wilton, Cafe Cogolulu is an all gluten-free all time time cafe.
Their website homepage states “Cafe Cogolulu, where everything that tastes good is really good for you. Let your imagination run “free”, Gluten Free, Dairy Free, or Guilt Free…We take the fear out of dining”, and they surely do.
They have a great menu of breakfast sandwiches, sandwiches, paninis and desserts including cupcakes and gelato. They also cater! They can even make custom cakes and other baked goods to suit all dietary restrictions available to order. Just give them a call.
I tried their “IL LIDO” hot sandwich which is grilled rosemary chicken topped with spinach, sundried tomatoes, and Fontina cheese. (I got it without the sundried tomatoes and fontina cheese) and I got it on garbanzo bean & potato foccacia (you can also choose to get it on their traditional gluten free white bread). It was delicious! The chicken was tender and flavorful and the spinach leaves added just the right amount of crunch. The bread was also good which I am VERY picky about and I really enjoyed it.
I also tried a chocolate cupcakes with vanilla frosting which was also good. It is a very thick chocolate cake that you can definitely split in two and enjoy it twice!
I definitely recommend Cafe Cogolulu to anyone looking for a gluten-free cafe in Connecticut and cannot wait to head back there again.
check out their Facebook page: https://www.facebook.com/pages/Cogolulu-Cafe-and-Catering/137652379644446
991 Danbury Road
Wilton, CT 06897
If you like the sweet, girly taste of a Malibu Bay Breeze then you are going to enjoy this delicious cocktail inspired cupcake.
Malibu Bay Breeze Cupcakes
For the Cupcakes
- Betty Crocker Gluten Free Yellow cake mix
- Cranberry Juice (your favorite – sweetened)
- Ingredients listed on cake box (you will not need the water)
For the Filling
- 1 cup cranberry juice
- 1 can crushed pineapple in its juice
- 1/2 cup sugar
- 4 tablespoons cornstarch
For the Frosting
- 1 cup of buttery spread (such as Earth Balance), softened
- 5 C. powdered sugar (give or take)
- 1/4 C. Malibu Rum (or coconut rum of your choice)
- 1 tablespoon pure vanilla extract
- Red Food Coloring
- Sweetened coconut flakes (for optional garnish)
- Cherries with stem (for optional garnish)
- Preheat the oven to 350ºF. Prepare a cupcake pan with cupcake liners. Set aside.
- Prepare Betty Crocker gluten free cake mix, replacing the water with cranberry juice. Bake cupcakes following package directions. Remove from cupcake pan and let cool completely.
- Heat cranberry juice, pineapple, sugar, and cornstarch on medium-high heat until boiling, stirring often until mixture thickens and loses the “milky” appearance. Remove from heat to cool.
- Fill a plastic sandwich bag with cranberry pineapple mix. Pipe into center of cupcakes. Push your (clean) thumb into the center of the cupcakes to make room for the filing. Be careful you don’t push all the way through the bottom of the cupcake.
- Cream buttery spread until smooth. Add powdered sugar and rum alternately until desired consistency is reached. Color with a few drops of red food coloring until you get the desired color you want. Pipe onto cooled cupcakes. Garnish with sweetened coconut flakes and top with a cherry.
Seafood is one of my all time favorite meals and Red Lobster is one of my favorite restaurants. I’ve been going to Red Lobster since I was probably 5 or 6 years old. It was one of my grandparents favorite placed to take me and I couldn’t get enough of it. Well I’ve grown up and still love Red Lobster but all of my favorite meals are breaded and thus off limits to me now. BUT you can make some of your favorite Red Lobster dishes at home which is less expensive and with gluten-free ingredients better for you! 🙂
One of my favorite appetizers (besides the free biscuits) is the parrot bay coconut shrimp. Delicious crispy shrimp paired with the sweet dipping sauce, just perfect. This recipe will transport you to a seaside paradise any time you make it.
Parrot Bay Coconut Shrimp
- 6-8 cup canola oil
- 12 large shrimp, about ½ pound, peeled and deveined
- 1 cup gluten free panko Japanese-style bread crumbs
- ½ cup flaked coconut
- 1½ cups all-purpose gluten free flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 cup coconut milk
- 2 tablespoons Captain Morgan Parrot Bay Rum
- Heat your oil to 350 degree in deep fryer or a heavy skillet.
You will need 3 medium bowls for battering your shrimp.
- In the first bowl add ¾ cup of gluten free flour.
- In the second bowl combine ¾ cup gluten free flour, salt and sugar, rum and coconut milk. Let this stand 5 minutes.
- In the third bowl combine the gluten free bread crumbs and coconut.
- Butterfly cut each peeled shrimp before you start the battering and leave the tail intact.
- Batter the shrimp, dipping each one in flour, wet batter and then coat with panko coconut mixture.
- Place the shrimp on a plate until all of them are battered.
- Deep-Fry the shrimp in the hot oil for 2-3 minutes or until golden Drain on rack or paper towel.
- Serve shrimp with piña colada dipping sauce or your favorite shrimp cocktail sauce (or both!)
Piña Colada Dipping Sauce
- ½ cup sour cream
- ¼ cup creme of coconut or Piña Colada non-alcoholic drink mix
- ¼ cup crushed pineapple, drained
- 2 tablespoons granulated sugar
- Combine sour cream, creme of coconut or Pina Colada nonalcoholic drink mix, sugar and pineapple together.
- Cover and let chill.
- You can make this dip first so it will have time to chill. Or choose to serve it a room temperature.
All you need now is a Malibu Bay Breeze and you’re all set to be transported to paradise. Well here you go!
Malibu Bay Breeze
- 1 1/2 oz Malibu coconut rum (You can also use Captain Morgan Parrot Bay coconut rum)
- 2 oz cranberry juice
- 2 oz pineapple juice
- Blend ingredients and serve over ice
You’re all set to sail away!