Weekly Boozer: Cherry Rosé Sangria

Oh baby it’s hot outside… seriously. It’s hot. Dang hot. Which means really we have mostly been drinking water. Hey, I’m keeping it real! lol. But, sometimes on a summer afternoon nothing is better than a glass of chilled Rosé wine or a crisp and refreshing glass of Sangria. So I figured, why not have both?

Cherry Rosé Sangria

1 bottle of Rosé wine

1 can lemon-lime soda, diet if you like

1/4 cup sugar, more if you like it sweeter

1/2 cup Elderflower Liquor

1/2 cup Triple-Sec Liquor 

1 large orange

1 cup strawberries

2 cups cherries, pitted and halved

(any other fruit you like… peaches, raspberries, etc.)

 

Directions: Wash all the fruit well; slice orange, strawberries and prepare cherries. Place all the fruits in a large pitcher or bowl with sugar; lightly mull. Add Elderflower and Triple-Sec to fruit and let soak for at least one hour, stirring occasionally, or soak for longer if you desire… it only gets better with time!

Once fruit is ready, add bottle of Rosé wine and lemon-lime soda (ginger ale would also be nice!) to the mix and stir. Chill for another 1 to 3 hours (we kept some overnight – twice as nice the second day!!  Mix well before serving. I like to run the sangria through a filter and put the remaining fruit in a separate dish – so people can dish their drink up to their own desire; with or without ice. Plus it makes the sangria crystal clear. Garnish with fresh fruit if desired. Die of cold Rosé refreshment. The End. EO

  

Spring Nest Cookies

I have a lot to say about these cookies. A) I love chow mein noodles.  Why are they hiding on the bottom shelf of every Asian food section? They are light, crunchy and kinda nutty in flavor.  They are just fantastic in my opinion – obviously since I made cookies out of them… B) These cookies are cute! They are easy peasy to make, so great project with kiddos (or without!) and I love the theme of it.  Spring. Easter. New Beginnings. New life. I think these lovely and cute little concoctions express those things well.  Plus they are tasty, super crunchy and fun to give. Oh did I mention no baking? Yes none baking required.  For me and my 96 degree day that is a good GOOD thing! That is all – here is how to make your own:

Spring Nest Cookies: 

12 oz. package chow mein noodles
6 oz. butterscotch morsels

6 oz. peanut butter morsels 

egg-shaped candies, such as Cadbury Chocolate Eggs or Reese’s Pieces Eggs

Directions: Line a baking sheet with parchment  or wax paper.  Combine butterscotch and peanut butter morsels in a microwave-safe bowl and heat on 50% for 30 seconds intervals, stirring in between heating. Continue until melted (patience when microwaving butterscotch and chocolate items is key – you can make these ingredients seize by heating too quickly!). Add in the chow mein noodles and mix till combined. Use a large spoon, or cookie scoop, to portion out the cookies onto the baking sheet. Work quickly! You can briefly reheat for 15-30 seconds in microwave if needed. I used the back of my cookie scoop to make a round indentation in each “nest” – fingers work great too.  In each well place two – three egg-shaped candies. Allow to cool for 5 minutes before serving. (if your candies are not sticking dip them in some melted butterscotch, peanut butter or any edible “glue” to help the adhere.)

These are darling. Great with milk.  We did some with chocolate candies and some with Peanut Butter.  Traditionally the nests are all butterscotch, but peanut butter is my husband’s fav and I thought the two would compliment each other.  I have also seen some recipes with chocolate nests. I am sure they are delicious, but they just didn’t look as realistic as these.  Easter is just around the corner I am thankful, excited and hope you all have a blessed holiday! ♥ EO