Riesling Strawberry Slushies

Definitely a fun cocktail party drink or even a brunch drink.

Riesling Strawberry Slushies

You can always replace this with frozen strawberries, or berries of choice. Or even with watermelon or honeydew.

Ingredients

  • 2 cups hulled strawberries
  • 1 bottle [750ml] dry Riesling
  • 1 tablespoon fresh lime juice
  • 2 tablespoons sugar
  1. Reserve 1 cup of the Riesling – cover and place in the fridge to chill.
  2. In a food processor, puree strawberries with the remaining wine, lime juice and sugar.
  3. Pour the mixture into ice cube trays and freeze until solid.
  4. When you’re ready to serve [or drink], puree the ice cubes with the remaining wine in your blender.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Chocolate Frosting Cups

No alcohol in these shots. Just pure chocolatey goodness. If you’ve heard of the popular bakery, Sprinkles, then you know that they sell something known as a frosting shot. Brilliant idea. It really doesn’t get much simpler. It is basically a thick chocolate mousse. The best part? It is gluten free and dairy free! I did not think of this recipe. I’m not that good I got this recipe from Chocolate Covered Katie who has been a really great inspiration to me being gluten free and dairy free. Thank you so much. http://www.chocolatecoveredkatie.com

Chocolate Frosting Cups

Ingredients

 

  • 1 can coconut milk
  • 1/4 cup plus 1 tablespoon cocoa powder (use
  • 1/2 teaspoon pure vanilla extract
  • sugar to taste (or you can leave out the sugar)
  1. Open the coconut milk, and leave the can (or transfer to a bowl) uncovered in the fridge overnight. (Don’t shake the can before opening.) It needs to be thick.
  2. Once thick, transfer to a bowl and whip in your cocoa, vanilla, and sugar with a fork.
  3. Stored uncovered in the fridge, and the little cups will get thicker kind of like frosting.

Chocolate Macarons with Vanilla Buttercream Filling

What is a macaron? A macaron is a sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. The macaron is commonly filled with buttercream or jam filling sandwiched between two cookies.

The macarons are completely gluten free and start with a paste made with almond flour, cocoa powder and confectioners’ sugar. They have a unique taste and are definitely a change from the ordinary chocolate chip cookie.

Chocolate Macarons with Vanilla Buttercream Filling

Ingredients

  • 2 1/4 cups almond meal
  • 2 cups confectioners’ sugar
  • 1/2 cup cocoa powder
  • 4 large egg whites, divided and at room temperature
  • 1 cup sugar
  • 1/4 cup water

Vanilla Buttercream Filling

Ingredients

  • 1/3 cup butter, room temperature
  • 1 1/2 teaspoon pure vanilla extract
  • 1 tablespoon coconut milk
  • 1 1/2 – 2 cups confectioners’ sugar
  1. Line 2-3 baking sheets with parchment paper
  2. Sift together almond meal (finely ground almonds), confectioners’ sugar and cocoa powder into a large bowl. Add in two egg whites and stir mixture, preferably using an electric mixer, until it comes together into a very thick dough. This may take a minute or two, and the dough will be thick.
  3. In a small saucepan, bring granulated sugar and water to a rolling boil. Boil for at least 30 seconds.
  4. Meanwhile, in another large mixing bowl, beat remaining two egg whites until frothy. When sugar mixture comes to a boil, beat egg whites to soft peaks. With the mixer on medium speed, drizzle the hot sugar mixture into the egg whites very slowly until all of the syrup has been incorporated and you have a thick, fluffy meringue.
  5. Take 1/3 of the meringue mixture and stir it into the chocolate paste with the electric mixer. Fold in remaining meringue in two or three additions.
  6. Transfer batter to a piping bag (or plastic bag) with an approx 1 cm opening. Pipe dough onto prepared baking sheets to form 1-inch discs (approx 1 tbsp per disc); batter will spread slightly after piping. Leave about 1-inch between discs on the baking sheet.
  7. Once all of the batter has been piped out, let the macarons sit at room temperature for about 20 minutes to form a “skin” that will give them a smooth, shiny top during baking.
  8. While the macarons sit, preheat the oven to 350ºF.
  9. Bake macarons for about 12 minutes, until the tops are set and macarons have risen. 
  10. Cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. The bottoms of the macarons may be slightly tacky and it is best to use a metal spatula to slide them off.
  11. Once macaron shells are completely cool, sandwich them together with about 1 teaspoon of buttercream filling. There is no need to be exact with this measurement, just so long as there is a thin layer between each pair of cookies.
  12. Cookies are at their peak on the day they are made, but can be stored at room temperature for several days (the cookies will become slightly chewier as they age).

These little delights are definitely worth the preparation and the wait. Remember patience is a virtue. And chocolate macarons are delicious! 🙂

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.