Rose Sangria

The hotter it gets outside the more creative I need to get with my liquid intake.  I don't often have much more than water and coffee in the course of the day. 

If I am feeling fancy I apt up the stakes with some sparking water.   Fancy.

Occasionally wine and beer have entered the picture more often.

Today though I have a special treat. Sangria. Normally reserved for special restaurant orders, I got some for home to get me through the hot nights.  The Sprite makes it somewhat sweet.

Hint: Add frozen berries. It keeps it cool longer and is oh so pretty!

Rose Sangria

by Emily Morris

Prep Time: 5 minutes

Ingredients (serves 8)

• 1 pint bottle rum
• 1 pint bottle Spanish brandy
• 1 bottle rose wine
• 2 liters Sprite
• Clear-colored large pitcher filled half-way with ice cubes
• Apple slices
• Grapes
• Lemon slices
• Lime slices

Instructions

Measure 3/4 cup rum, 3/4 cup brandy, 2 cups wine, and 2 cups Sprite, and pour all into pitcher over ice and stir with a long wooden spoon.

Dice a few pieces of apple, remove a few grapes, both green and purple, from stems and cut in 1/2, and dice a few pieces each of lemon and lime.

Add diced fruit to pitcher and stir once more.

Pour Sangria into tulip glasses.

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Two Dessert Day, Cookie Dough S'mores and WIAW

I woke up this morning to my husband singing "It's a heat wave." I don't know if that is the actually title of the song or not but it is hot today.  Not an official heat wave just yet but we are starting the possibility as of today. 

I would like to think that today really reflect the first day of summer.  Breakfast was a mix of cereal - Grape Nuts and Almond Clusters with blueberries and bananas. Berries in cereal is always a good thing.

I had brought a salad to work because it was suppose to be a very busy day.  At about 11:30 though I was not feeling the salad at all.  All I could think about was a tomato, mozzarella and basil sandwich.  I knew everything need to make such a sandwich was just sitting around the fridge waiting to be made. 

My husband easily convinced me to go home for the lunch hour.  That decision also led me to cookies.  A kitchen full of possibilities always means dessert at lunch.

Dinner was structured around using some of the stacked eggs.  It was suppose to be omelets but ended up being a scramble mixed with green peppers and onions.  I put fresh spinach under my pile of eggs and topped them with a mix of salsas.

We had a side of sweet potato puffs that just melt in you mouth. I am a big fan. Mr. J not so much.  We are now down to a single layer of eggs. Goal accomplished!

Dessert was made as a way to entertain myself as Mr. J headed out to hit some golf balls at the driving range.  This no bake dessert is quite dangerous.  Don't say I didn't warn you.

Lindsay over at Love and Olive Oil made one fantastic cookbook recently that was based all on cookie dough. Yum or Yikes! I haven't decided what is the best description yet.

We now have a container of egg free cookie dough in the fridge.

Dangerous I tell you.

Graham cracker, toasted marshmallow, milk chocolate, and cookie dough.
Smash together.
Heaven.

A two dessert day.  Enjoy!

Cookie Dough S'mores

by Adapted from The Cookie Dough Lover's Cookbook

Prep Time: 5 minutes

Cook Time: 2 minutes

6026837

Ingredients (serves 6)

Cookie Dough:

• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 2 tablespoons granulated white sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk or cream
• 1/2 cup all-purpose flour
• 1/8 teaspoon salt
• 1/4 cup mini chocolate chips

S'Mores:

• 12 graham cracker sheets, carefully broken in half
• Two (1.55-ounce) bars milk chocolate
• 12 marshmallows

Instructions

For the cookie dough:

In a large bowl, use an electric mixer to combine the butter and sugars on medium speed until light and fluffy (2 to 3 minutes). Add the vanilla and milk. Mix in the flour and salt and beat on low speed until incorporated. Fold in mini chocolate chips.

For the S'mores:

Spread about 1 tablespoon of dough onto 12 of the graham cracker halves. Break the chocolate bars into 12 equal pieces, and center one piece atop each mound of cookie dough.

Toast the marshmallows over an open flame until golden brown. Place a hot marshmallow on top of the cookie dough and chocolate and top with remaining graham crackers. Gently press until the marshmallow begins to ooze out the sides. Let sit for 30 seconds to soften and melt the chocolate. Eat!

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Waffle S'mores with Raspberry Jam

I think I am a fairly smart girl. In fact I pride myself in being both book smart and life smart (practical).  However, I noticed in the refrigerator the other day that I had a three layer high egg container in the bottom right hand corner.  Not so smart. 

Eggs for dinner it is!

Yesterday after dinner the question that always comes up came up.

"What's for dessert?"  I love my husband dearly but his need to eat all night long is exasperating.  The need for me to come up with his little indulgences is even more exasperating.

Thank heavens for my gym time and a little magazine called Real Simple.  The most current issue had a section on what to do with toasted marshmallows.

Vanilla waffle cookies
Raspberry jam
Toasted marshmallows

Genius!

The dessert question did phase me at all last night.  I simply said Vanilla Waffle S'mores with Raspberry Jam.

Vanilla Waffle S'mores with Raspberry Jam

by Emily Morris

Prep Time: 2 minutes

6026935

Ingredients (serves 2)

• 4 waffle cookies
• 2 teaspoons raspberry jam
• 4 toasted marshmallows

Instructions

Spread the jam on one of the cookies and top with 2 toasted marshmallows.

Sandwich with the the second cookie.

Repeat with other ingredients.

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