Blog Archives

7/13/2024

Season 4 - Episode 1 - Cheers: Sparkling Rosé Strawberry Lemonade

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Sparkling Rosé Strawberry Lemonade
Ingredients:

1 bottle (750 ml) sparkling rosé wine, chilled (use sparkling Italian Soda for cocktail version)
1 cup fresh strawberries, hulled and sliced
1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
1/4 cup simple syrup (adjust to taste)
Ice cubes
Fresh mint leaves for garnish
Lemon slices for garnish

Recipe:

In a blender, combine the sliced strawberries and fresh lemon juice. Blend until smooth.
Strain the strawberry lemon mixture through a fine mesh sieve to remove seeds and pulp, if desired.
In a large pitcher, combine the strained strawberry lemon mixture with the simple syrup. Stir well to mix.
Fill serving glasses with ice cubes.
Pour the strawberry lemon mixture into each glass, filling about halfway.
Top each glass with chilled sparkling rosé wine, gently stirring to combine.
Garnish each glass with fresh mint leaves and a slice of lemon.
Serve immediately and enjoy your Sparkling Rosé Strawberry Lemonade cocktail!

Enjoy!

7/13/2024

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Let's get inspired with some songs that bring us joy and get our creative juices going! Listen here.

7/13/2024

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Cinnamon Crunch French Toast (Vegan)
Ingredients:

Recipe:

In a shallow dish, whisk together almond milk, flour, cornstarch, maple syrup, vanilla extract, cinnamon, and salt until smooth.
Place crushed cinnamon crunch cereal on a plate.
Heat a skillet or griddle over medium heat and add a little vegan butter or oil.
Dip each slice of bread into the almond milk mixture, coating both sides well, then press into the crushed cereal to coat.
Place coated bread slices onto the skillet and cook until golden brown and crispy on each side, about 3-4 minutes per side.
Remove from skillet and serve hot with maple syrup and a dusting of powdered sugar if desired.

Cinnamon Crunch French Toast (Non-Vegan)
Ingredients:

Recipe:

In a shallow dish, whisk together eggs, milk, vanilla extract, cinnamon, and salt.
Place crushed cinnamon crunch cereal on a plate.
Heat a skillet or griddle over medium heat and add a knob of butter.
Dip each slice of bread into the egg mixture, coating both sides well, then press into the crushed cereal to coat.
Place coated bread slices onto the skillet and cook until golden brown and crispy on each side, about 3-4 minutes per side.
Remove from skillet and serve hot with maple syrup and a dusting of powdered sugar if desired.

Enjoy!