Strawberry Basil Sangria
Hello Spring! A sangria is one of the best springtime/summertime drinks! The basil gives this drink that little extra something!
- ½ lb of fresh strawberries
- 1 apple (fuji is my favorite but you can use any of your favorite sweet apple)
- 1 ounce of fresh whole basil leaves
- 1 bottle of your favorite white wine
- ½ cup sugar
- 1 cup of club soda
- 1 cup of white grape juice
- Trim and thinly slice the strawberries.
- Slice and dice the apple into very small bits.
- Score the basil leaves with a fork. Simply just rub the basil leaves gently with a fork in order to release their flavor in the sangria.
- Layer the fruit, sugar and basil in a large pitcher and let sit for about 10 minutes. This is just to let the sugar absorb the juices from the basil and the fruit. You’ll see it turn a bit red.
- Add the club soda first and then the remaining liquids. Stir well and serve.
It’s April 1st! Spring is in the air and it’s the perfect time for delicious drinks! (We’ll any time is a great time for delicious drinks – but spring yields some of the best fruits!) Watermelons, kiwis oooh so many yummy tastes!
Strawberry Watermelon Lime Frosty
This recipe is so simple!
- 1 1/2 cups frozen watermelon (in large diced cubes for easy blending)
- 3/4 cup frozen strawberries
- 1/2 cup coconut water – add slowly as needed to get blender moving – add more if needed
- 1 banana
- 2 limes, squeezed
- 1-2 teaspoon sugar (or more to taste)
- Place all ingredients – except ice – in the blender
- Blend on high
- Add ice slowly
- Blend until you reach the desired consistency
- Pour into glasses and garnish with a lime wedge
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 sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.
Baked Oatmeal with Strawberries, Banana and Chocolate
This is perfect when serving a crowd for breakfast. You can bake this the night before and reheat in the morning for an easy and impressive breakfast. Replace strawberries with blueberries or other berry. If you do not have Chinese five spice, you can simply substitute with 1 teaspoon of ground cinnamon, the flavor will be slightly different, but still delicious.
- 2 cups old fashioned gluten free rolled oats
- 1/3 cup light brown sugar
- 1 teaspoon baking powder
- 1 tablespoon grated orange zest
- 1 teaspoon Chinese five spice
- 1/2 teaspoon salt
- 1/2 cup walnut pieces, chopped (optional)
- 1 cup sliced strawberries
- 1/3 cup semi-sweet gluten free chocolate chips
- 2 cups almond or coconut milk
- 1 large egg
- 3 tablespoons vegan butter, melted (Earth Balance)
- 2 teaspoons pure vanilla extract
- 1 ripe banana, peeled, 1/2-inch slices
- Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.
- In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts (if you choose to add nuts), half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).
- In another large bowl, whisk together the almond milk, egg, vegan butter and vanilla extract.
- Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
- Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm with an extra sprinkle of sugar or drizzle of maple syrup.
This can also be a great, healthy dessert? Oatmeal for dessert? Yes you can!
Yesterday my boyfriend and I celebrated Valentine’s Day early with a trip to Godiva. The only thing I can have without problem at Godiva are the chocolate covered strawberries (WHICH ARE DELICIOUS!). So the plan was to get some of those. Then we stumbled upon the little candy boxes that they have filled with little truffles or speciality chocolates for Valentine’s Day. One of the delectable treats there were Strawberry Champagne Hearts. A Strawberry Champagne Heart is strawberry ganache blended with a hint of champagne in a white chocolate shell. Can you say MMMMM! We decided to get those they are very very yummy. These little treats got me thinking about creating a cupcake to replicate the yummy flavor found in the little heart! I give you , Strawberry Champagne Cupcakes!
Strawberry Champagne Cupcakes
For the Cupcakes:
- 1 1/4 cup gluten free flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup coconut milk
- 1/3 cup champagne/sparkling white wine (May I suggest a sweet rose champagne)
- 1/3 cup strawberry puree
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1/2 teaspoon pure vanilla extract
For the Frosting:
- 1 cup champagne May I suggest a sweet rose champagne)
- 1/2 cup (1 stick) unsalted vegan butter, room temperature, cut into tablespoons
- 2 1/2 to 3 1/2 cups confectioners’ sugar
- 2-3 tablespoons coconut milk as needed
- Strawberries for garnish
- Preheat oven to 350ºF. Line a muffin pan with pink cupcake/muffin liners
- In a large bowl, sift together gluten free flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together coconut milk, champagne, strawberry puree, sugar, vanilla, and oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth.
- Fill cupcake liners with a scant 1/4 cup of batter (cups should be just under 2/3 of the way full).
- Bake for 18-22 minutes or until set, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
- Bring champagne to a simmer in a small saucepan. Continue to boil gently until only 2-3 tablespoons of liquid remain. Remove from heat and set aside to cool.
- For frosting, cream vegan butter in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add 2 tablespoons reduced champagne and mix. Continue to add confectioners’ sugar, 1/2 cup at a time, and beat until light and fluffy. Add coconut milk or more sugar as necessary to achieve proper consistency. Pipe or spread onto cooled cupcakes.
- Slice strawberries in half and garnish on top of cupcakes