Tag Archives: breakfast

Chocolate Chocolate Chip Banana Muffins with Glaze

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Hello my little muffins :)

So today we are talking breakfast.

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You know that first meal of the day you are suppose to eat but usually skip because you woke up late (again) and need to get to work asap?

Well I know that sure happens to me on most days.

Well they don’t call breakfast the most important meal of the day for no reason, right?

It gives you energy to get through your busy, starts your metabolism and studies show that people who eat breakfast do tend to lose weight (and keep it off) quicker! So here is a great choice for breakfast-on-the-go!

These are super chocolaty, almost like dessert (dessert for breakfast anyone!?), the bananas and applesauce make them very moist and they will give you all the energy you need to start your day :)

Just grab ém and go!

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Chocolate Chocolate Chip Banana Muffins with Glaze

Serves: 12

Ingredients:

  • 2 tbsp unsalted butter, softened
  • 1/3 cup sugar
  • 4 small ripe bananas, broken into pieces
  • 1/4 cup unsweetened applesauce
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 1/4 cup unbleached flour
  • 1/4 cup cocoa powder, unsweetened
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips

Directions:

  1. Preheat oven to 325F.
  2. In a large bowl with a hand mixer beat the butter and sugar until fluffy.
  3. Add the bananas, applesauce, egg and vanilla and beat to combine.
  4. In a bowl whisk together the flour, cocoa, baking soda and salt.
  5. Add the dry ingredients to the wet and beat to combine. Don’t overmix.
  6. Fold in the chocolate chips.
  7. Transfer the batter to 12 muffins tins.
  8. Bake for 30mins or until a toothpick inserted in the middle comes out clean.
  9. Cool muffins before glazing.

Glaze:

  • 2 tbsp powdered sugar
  • 1/4-3/4 tsp water

Directions: Combine the powdered sugar and water in a bowl and whisk to combine. Add more water to reach desired consistency. Glaze the cooled muffins.

Very Slightly adapted from: SkinnyTaste

banana muffins

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Fudgy Peanut Butter Chocolate Brownies

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Hey guys! I know it’s been a while… I’ve been MIA for almost a month now…and why you might ask?

Because I’ve been extremely busy studying my butt off for my real estate exam!

That’s right I’m following in my successful husband’s footsteps and going to become a realtor too :)

Well that is if I pass the test first…

To be honest going in, I thought it would take me 2 weeks of studying and I’ll be good to go, but in reality there is soo much to learn! Especially in the beginning, I felt completely overwhelmed and let’s just say for the past 3 and half weeks I haven’t had much of a life.

And have been eating waaay too much junk food…

Like me and Taco Bell have become very close friends…too close…

But now that I’m almost done with all the studying and feel pretty confident about passing one part of the test I can start blogging again :)

Except I’ll be doing things a little different around here…

You know how much I love food right?

I mean just one glance at my Pinterest boards and you get the idea, right!?

Well this blog is starting a new chapter with healthier food! Yes I promise you it’s still going to be super indulgent and well pretty fab but it’s going to be much lighter! And I will include calories with that too :)

Every now and then I might post something a little more indulging after all we all deserve a cheat day, but for the most part I’m trying to be much more cautious about my diet and I have been hitting the gym a lot more often too :)

I even took my first spin class! Little did I know, it was an advanced class and completely kicked my butt! I was pretty sure I was either going to a) die or b) fall off the bike and 3) throw up the entire 1 hour of hell class.

But I loved every second of it! Somehow, I don’t even know how, I was actually able to keep up and made it through without giving up. Not that it didn’t cross my mind once or twice or a million times.

One negative though, my butt hurt for the next 3days. I could barely sit down.

So anyways today I am sharing a brownie recipe. And they are skinny!  And there is absolutely no butter! And did I mention you make them in your blender or food processor? Yes seriously! Less than 5 mins prep time :)

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Ahhmazing :)

They are rich, fudgy, like super fudgy! I adore peanut butter/chocolate combo! Can’t get enough of it lately :) I mean it should  really be its own food group right? Because of how rich these brownies are a little goes a long way, but hey if it’s one of those days where you just need all the chocolate you can get your hands on then go ahead and indulge in these, at least you can sleep better at night knowing there’s no butter in them :)

Fudgy Peanut Butter Chocolate Brownies

Serves: 16

Ingredients:

  • 1/2 cup old-fashioned oats
  • 1/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1 cup sugar (you can also substitute honey, agave or sweetener of choice)
  • 2 eggs
  • 1/2 cup skim milk
  • 1 1/2 cup low-fat vanilla yogurt (greek yogurt or plain yogurt are also fine!)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/2 cup peanut butter

Directions:

  1. Preheat oven to 350F.
  2. Line a 9×13 baking pan with foil, making an overlap at the edges for easier removal. Spray with cooking spray.
  3. In a blender or food processor, combine all the ingredients together and blend until smooth and the oats are ground up. Make sure you scrape the sides every now and then!
  4. Pour the batter in the pan and bake for 23-26 mins or until a toothpick inserted in the middle comes out a little moist but the brownies are set.
  5. Let completely cool, then transfer to the fridge and chill for at least an hour before cutting up.
  6. Cut into 16 slices and serve!

Variation: You can also make swirl brownies by blending everything in the blender except the peanut butter. Then once you pour the batter in the baking dish, melt the peanut butter for 30-40 seconds in the microwave and spoon on the batter. Run a knife through the peanut butter to create swirls! Either way it will be deelish!

Peanut butter brownies nutrition facts

Cappuccino Pancakes with Mocha Syrup

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I love coffee.

pancakes

And I am totally addicted to Starbucks.

When we moved into our new house I realized there was a Starbuck’s on my way to work.

I didn’t have to go out of my way at all!

A Starbucks with a drive-through that is never really busy.

It doesn’t get any easier for a coffee addict to get their fix.

I adore their white chocolate mocha (soy milk with whipped cream) , Starbucks gets expensive.

I was spending $5 a day, 5-7 days a week, every week.

That $5 adds up real quick!

So when I got my Costco membership I saw that they have the Starbucks Frappuccino bottles that by the way are totally deelish for under $1 a bottle.

That’s some huge savings :) Enough to buy a new pair of shoes :)

So bye-bye Starbucks drive-through and hello convenient cheap bottles of yumminess :)

So anyways, I love coffee.

And these pancakes are totally coffeelicious :)

They are kind of cakey (in a good way!) and dense, not overly sweet and the mocha syrup has a nice coffee punch and then top it off with a big dollop of cool whip that taste like ice cream (ice cream for breakfast-yes please) and you have an ahhmazing reason to wake up!

Wake up and smell the coffee!

Cappuccino Pancakes with Mocha Syrup

Serves: 4

Ingredients for pancakes:

  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 1/2 tbsp instant espresso
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup skim milk
  • 2 tbsp light butter, melted
  • 1 tsp vanilla extract

Directions:

  1. In a bowl combine the flour, baking powder, espresso, sugar and salt.
  2. Make a well in the middle and add egg, milk, butter and vanilla.
  3. Stir just to combine but batter will be a little lumpy.
  4. On a preheated griddle, pour 1/4 cup of batter and cook for 2 mins or until little bubbles form all over surface.
  5. Flip and cook for another minute.
  6. Repeat will remaining batter.

Ingredients for mocha syrup:

  • 1/2 cup water
  • 1 tsp instant espresso
  • 1/4 cup cocoa powder
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Directions:

  1. In a small saucepan whisk all the ingredients together.
  2. Over medium low heat bring the mixture to simmer, stirring frequently and cook for 5 mins or until thickened.
  3. Turn the heat off and stir in vanilla.
  4. Pour over pancakes.

Very Slightly Adapted from: Pastry Affair

Strawberry Shortcake French Toast

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I love breakfast food.

french toast

But I don’t particularly like eating breakfast during breakfast…

I know weird right.

I just don’t really like starting my day off with a heavy, buttery and about a days worth of calories consumed all in one meal.

If I do, I know I’m pretty much not going to achieve anything that day because after a big breakfast all I feel like doing is taking a looong nap.

Or crashing on the couch and watching Grey’s Anatomy.

Or crashing on my bed with a Stephanie Laurens book.

But besides that I totally dig breakfast food.

Like breakfast for dinner – I’m soo down!

And french toast is probably one of my biggest weaknesses.

Besides crepes of course, I’m European after all!

But this french toast…ohmygoodness…

Where have you been all my life?

And I actually ate it for breakfast…

The angel food cake is soo light and fluffy and slightly crunchy, the strawberry sauce is sweet and a little tangy from the lemon juice and then top it off with some cool whip and you have some of the yummiest french toast ever.

Best thing is that although its filling and totally indulging I didn’t feel like I was in a food coma after eating it :) the angel food cake was a great choice in my opinion but pound cake would be really good too!

Make this for breakfast or dinner I know you’ll love it :)

Strawberry Shortcake French Toast

Serves: 5

For angel french toast:

  • 5 slices 1 in thick angel food cake
  • 3 large eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • butter for frying

Directions:

  1. In a shallow bowl, whisk the eggs, milk and vanilla.
  2. In a large saucepan over medium hear, melt a little bit of butter.
  3. Dip the angel food cake slices into the egg batter, then fry in the skillet until golden brown on each side.
  4. Repeat with all the slices of angel food cake.
  5. Keep warm while preparing the strawberry sauce.

Strawberry Sauce:

  • 10 strawberries, chopped
  • 1/2 small lemon, juiced
  • 1 1/2 tbsp sugar

Directions:

In a saucepan over medium heat combine all the ingredients and let them cook, stirring occasionally, until the strawberries have softened and have released their natural juices (about 5mins).

To serve:

  • 1 recipe angel french toast
  • 1 recipe strawberry sauce
  • cool whip

Directions:

Place a slice of angel french toast on a plate, top with some of the strawberry sauce and top with a large dollop of cool whip.

Devour.

Easy S’more Croissants

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Ohmygosh you guys.

I finally joined twitter.

Shh! don’t tell my husband. He hates twitter.

But of course I have to rebel against him and do it.

So now not only can you like me on Facebook but now you can tweet me.

And so the tweeting has begun.

As you might very well know I get obsessed with things… very easily.

Like glitter nail polish.

Totally obsessed and can’t stop buying it. I probably have at least 10 bottles of all super cute (and totally obnoxious) glitter nail polish yet every time I go to the store I just have to buy a new one.

Next we have dresses.

Mini black dresses.

My closet is completely flooded with them! I have 10(yes 10) little black dresses which to me look totally different yet my husband probably can’t tell the difference. I seriously can’t stop buying them. Obsessed I tell ya.

Next we have Pinterest. I’m pretty sure I have a problem… I just can’t stop pinning things! Is there a pinterest rehab? If so, I should seriously enter.

So just to warn you now that I have discovered tweeter, I’m sure I might go a little overboard. Just a little I promise ;)

And now for my current obsession.

S’mores.

smores rolls

Yes I know it’s winter so this campfire treat is sort of weird but I can’t help it. When I want something I must have it.

Golden, buttery crescent rolls, gooey marshmallows, decadent dark chocolate and crushed graham crackers to add some crunch.

Now that’s what I call a balanced breakfast ;)

It’s quick and easy too and it takes no time to make.

And once you have one, you know you’ll want some more :)

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S’more Croissants

Makes 8 croissants

Ingredients:

  • 8 oz croissant rolls
  • dark chocolate chips
  • mini marshmallows
  • crushed graham crackers
  • 1 egg + 1 tbsp water, whisked together
  • cooking spray
  • powdered sugar for serving

Directions:

  1.  Preheat oven to 350F.
  2. Line a baking sheet with parchment paper and spray with cooking spray.
  3. Unroll the crescent rolls into 8 triangles and spray each on one side lightly with cooking spray.
  4. Place some chocolate chips, marshmallows and crushed crackers into each triangles, pressing down so it sticks the dough and roll up.
  5. Transfer to the baking sheet.
  6. With a pastry brush, gently brush the rolls with the egg wash.
  7. Bake for 10-12mins or until golden brown.
  8. Sprinkle with powdered sugar and serve.

More S’more things to come.

I told you I’m obsessed…

Top 10 Recipes – One Year Blogiversary

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Ohmygosh you guys.

You know what I just realized? It’s been a year since I started this little blog.

A whole year! How time flys!

During the year, I had a lot of successes and just as many if not more failures.

I have spilled more flour on my counters than you can imagine, have become a professional dishwasher, burnt myself countless times and have become much more confident in the kitchen.

So what are my faves of the past year you might ask? Well that’s really hard to answer….

Here are my top 10 recipes of the year!

10. Cuban Pork Sliders: These are cute and totally fab, yet soo easy to make :) Thanks Lauren @Lauren’s Latest for the wonderful recipe!

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9. Lighter Surf and Turf Creole Pasta: I’m a meat and potato kind of girl so steak is one of my fave meals. And creole spice? Deelish! Over pasta- Yes, please :) Fancy and easy dinner, perfect for a stay-at-home date night :)

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8. No-Bake Dark Chocolate Biscoff Pie: Probably Mr. Picky’s favorite dessert :) Oh-soo-good! Dark chocolate and Biscoff – ahhmazing combination! And no-bake! Win-win!024a

7. Mozzarella Stuffed Meatballs: Umm that says it all. Cheese. Meatballs. I’m done here.

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6. Chocolate Lover’s Cupcakes: So I think it’s a very well-known fact that I am a chocolate addict. So when I saw this recipe on my favorite food blog HowSweetEats I had to make it right away! These cupcakes totally satisfy all my chocolate cravings :) They are rich, decadent, a chocolate overdose and a party in my mouth all at the same time! Thanks Jessica for creating this fabulous recipe :) !

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5. The Best Lasagna Rolls: This is what got me into cooking! A long time ago, when me and the hubs were still dating there was an Italian girl in the picture too. Well he claimed that she made the best lasagna ever and so of course, challenge accepted, I had to beat it. So I did some research and came up with this recipe. I’ve made it in the old-fashioned layered way and in the rolls-form and although they’re equally tasty, I personally prefer the rolls better! I love how easy it is to serve and absolutely adore the individual servings :) And since I got the man, I think I won the lasagna war ;)

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4. BBQ Chicken Stuffed Baked Potatoes: In our house, we live, eat, breathe BBQ. Totally obsessed. Super easy and super yummy!

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3. Caramel Apple Stuffed French Toast: Not the prettiest picture, I know. But boy is this good! Once I discovered it, I made it every day for a week straight and it did not get old. My favorite fall breakfast by far! Easy, sumptuous and if you have guests for brunch they will be soo impressed I promise!

CARAMEL APPLE STUFFED FRENCH TOAST

2. Creamy Cheddar, Bacon Stuffed Chicken with Garlic and Lemon: To. Die. For. One of my first posts on this blog and definitely one of my faves. My go-to super quick and delicious dinner that totally satisfies. Cheese. Bacon. Garlic. Cream cheese. Lemon. What’s not to love???

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1. Chocoholics Cheesecake: Mind-shattering delicious! Heaven on Earth! Seriously! I couldn’t get enough of this! It was my first time venturing into the real baked cheesecake thing and I went in kind of terrified. And oh gosh how wonderful it turned out!!! Definitely would make over, and over, and over again! My favorite of the year! :)

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Lighter Cinnamon Rolls with Cream Cheese Glaze

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Cinnamon roll.

cinnamon rolls

For a novice baker homemade cinnamon rolls could seem intimidating and quite daunting and really not worth going through all the trouble when you could buy a can of Cinnabon at the store.

That’s exactly how I felt until last year.

And then one day last winter I decided to take on the challenge and make Pioneer Woman’s Cinnamon Rolls.

My life changed…

and I never bought store-bought cinnamon rolls again.

Ree’s cinnamon rolls are indulgent, sweet and beyond heavenly, but I always felt extremely guilty after I had 1.

So here’s a lightened up version!

It still tastes sweet, cinnamony and fabulous but with fewer calories! :)

Here’s how :)

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Lighter Cinnamon Rolls with Cream Cheese Glaze

Makes about 25 rolls

For the rolls:

  • 2 cups skim milk
  • 1/2 cup canola oil
  • 3/4 cup sugar
  • 1 package active dry yeast, 0.25 oz pack
  • 4 cups(+1/2cup extra) AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 6 tbsp melted light butter
  • 6 tbsp sugar
  • lots of cinnamon

Directions: In a saucepan combine the milk, oil and sugar. Heat over medium heat until just under a boil. Set aside and let it cool until lukewarm. Sprinkle the yeast and let it sit for 1min. Add 4 cups of flour and stir to combine. Cover with a kitchen towel and set aside in a warm place for 1 hr. After 1 hr stir in the baking powder, baking soda,salt and remaining 1/2 cup flour. Chill for at least 1hr before use. *At this point I divided the dough and half and stored 1/2 of it in the freezer to use for another time! :) You of course can use all of it at once!

Once the dough has been chilled for at least 1hr and it’s easier to work with, roll the dough into a large rectangle about 30in by 10in until. It should be very thin! Brush (or spoon) the melted butter all over the dough, then sprinkle a generous layer of cinnamon. Sprinkle the sugar. Starting with the end farthest from you, roll the rectangle tightly towards you. Roll it as tightly as you can. Put a cutting board underneath the roll and slice the roll into 3/4 to 1in thick slices. Transfer the sliced rolls into cooking spray sprayed baking dishes (do not overcrowd the pans) and cover with a towel. Let rise, covered, for 20 mins. Bake in 375F preheat oven for 15-18 mins or until golden brown. While the rolls are baking make the icing.

Cream Cheese Glaze:

Ingredients:

  • 8 oz 1/3 less fat cream cheese
  • 1 tsp vanilla extract
  • 3+ cups powdered sugar
  • milk, if needed

Directions: Beat the cream cheese with electric mixer until fluffy about 3mins. Beat in the vanilla. Slowly 1/2 cup at a time start adding the powdered sugar until desired consistency is achieved. If frosting is too thick add 1 tsp at a time of milk to thin out. The frosting should be somewhat thick but spreadable.

Once the cinnamon rolls are baked, pour the glaze on top right away :)

Adapted from: The Pioneer Woman Cooks

cinnamon rolls

Skinny Pumpkin Roll with Walnut Cream Cheese Filling

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So it’s almost Thanksgiving Day and you’re wondering what to make for dessert, right?

Should you go the traditional route and make a pie?

Or should you experiment with something new? Well I think this pumpkin roll is the perfect substitute for pumpkin pie!

Last year I made Ina Garten’s Pumpkin Roulade that completely changed my mind about pumpkin.

It was a flavor that didn’t appeal to me at all and I absolutely hated pumpkin pie.

Well altought I still don’t like pumpkin pie, pumpkin cookies or a roll – I am all over it :)

So this year I wanted to attempt a skinny pumpkin roll…

And it tasted just as wonderful!!!

This roll has a mild pumpkin flavor that marries perfectly with my favorite fall spices: cinnamon and nutmeg, add the cream cheese filling and the crunchy walnuts to the mix it’s just a delightful dessert!

And it’s actually light? Ohh yes! About 190 calories per slice :)

Skinny Pumpkin Roll with Walnut Cream Cheese Filling

Servings: 13

For the roll:

Ingredients:

  • 1/4 cup AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 cup sugar
  • 2/3 cup canned pumpkin (NOT pumpkin pie filling!)
  • non-stick spray
  • 1/4 cup powdered sugar (to sprinkle on towel)

For the Frosting:

  • 8 oz 1/3 less fat cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts

Directions: Preheat oven to 375F. Spray a 15×10 jelly roll pan with non-stick spray, line with parchment paper, spray that with non-stick spray and lightly dust with flour.

Sift all the dry ingredients together.

Beat the eggs and sugar with your electric mixer until they turn pale yellow, thick and fluffy (about 5mins). Beat in the vanilla and pumpkin until combined. Slowly fold in the dry ingredients (using a spatula). Pour the batter evenly in the prepared pan and bake for 13-15 mins or until a toothpick inserted in the middle comes out clean.

Sprinkle a clean dish towel with the powdered sugar. Once finished baking, invert the cake on the towel and gently peel off the parchment paper. Roll the cake with the towel and let it cool completely before filling.

While the cake is cooling make the frosting: Beat the cream cheese with a hand mixer or electric mixer until light and fluffy (about 2 mins). With the mixer on low, slowly start adding the powdered sugar, incorporating well after each addition. Beat in the vanilla extract. With a rubber spatula fold in the chopped walnuts.

Once cooled, unroll the cake and frost with the cream cheese frosting. Roll it again (without the towel) and store in the refrigerator until ready to serve. This roll is better served the next day as the flavors had time to marry and it’s easier to cut. Before serving sprinkle lightly with powdered sugar.

Adapted from: Skinny Taste

Banana Foster Stuffed French Toast

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I’m a big fat cheater.

I know.

So this might seem very similar to my caramel apple french toast.

And well it pretty much is the same thing.

I have been completely obsessing over that french toast and have been experimenting with french toast ever since.

And since I ran out of apples, I figured why not use bananas!?

Makes perfect sense, right?

And it turned out pretty awesome :)

Only problem is that we’ve been having french toast everyday for the last week or so, and my love handles are starting to suffer.

And my scale is about to break.

And I pretty much have a heart attack every time I look at the said scale.

Like the number keeps going up and up,

and I keep wondering why?

Well between eating dozens of cupcakes, drinking a little more than usual, indulging in all things cheesy, and eating more french toast then it should be legal, I should just be happy that my jeans fit at all…

And Chris is not immune to it either.

He stepped on the scale today and was like “What the heck?” so starting tomorrow we’ll both go on a diet….

Let’s see how long that one lasts…sigh…

Tonight we indulged for the last time in some ahhmazing food! We went to our favorite tapas place which never disappoints :) Always absolutely deelish and I can’t believe I haven’t blogged about it yet…Especially since I go there at least once a week…

But for now, just eat some french toast :)

By the way, I am totally obsessed with One More Night by Maroon 5.

Even though I hear it a thousand times a day, I can’t get enough of it! And I just found out that Maroon 5 will be here in March! OMG I have to be there! I know what I want for Christmas this year ;)

Banana Foster Stuffed French Toast

Serves: 2

Ingredients:

  • 4 slices Texas Toast Bread
  • 2 oz cream cheese softened
  • 1 1/2 tbsp powdered sugar
  • 1 medium ripe banana, sliced
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 2 eggs
  • 1/4 cup milk, skim
  • 1/2 tsp vanilla extract
  • cinnamon

Directions:

For the Banana Foster: In a saucepan over medium heat, melt the butter and brown sugar. Add the bananas and cook until soft, cover and turn the heat off while preparing everything else.

For the french toast batter: In a shallow dish whisk the eggs, milk, vanilla and some cinnamon.

For the bread: In a bowl, combine the cream cheese and powdered sugar. Spread on all the bread sliced. Divide the bananas among 2 slices of bread and top with the remaining 2.

Assemble: Heat a skillet to medium heat and melt some butter. Dip each bread sandwich into the batter and fry in the pan until golden brown on each side. Transfer to a plate, serve immediately with maple syrup.

Yummy Strawberry Sangria (Super Easy only 3 ingredients!)

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So I’m not much of a wine drinker.

As much as I won’t to be, I am not.

It is not a taste I have yet acquired.

Yet last month I went to Bunko night with my friend Nicole.

And our hostess Danielle made a delicious strawberry sangria.

Just.To.Die.For

After having numberous glasses of the incredible sangria, I realized that I need this in my life – on a daily basis.

So for my girls night in I knew this was a drink that I must make.

And well everyone was completely in love with it!

Soo flipping tasty!!!

The best part is that it requires only 3 ingredients!

And no prep time :)

I used Arbor Mist Strawberry white zinfandel because it’s cheap and delicious.

I don’t know why, but the cheap wine always tastes better to me, I know – weird!

But that stuff is good :)

Anyways here’s the recipe(if you can even call it that lol!)

Yummy Strawberry Sangria

Makes a big pitcher (about 5 generous servings)

Ingredients:

  • 1.5 l Abror Mist Strawberry White Zinfandel
  • 1/3 cup lemonade (15 cal Minute Maid Lemonade worked great!)
  • 14 oz frozen strawberries (either whole or sliced), slightly defrosted

Directions: Mix all the ingredients in a pitcher. Store in the fridge until ready to serve :)