Basic Red Sangria


It's no secret that I like red wine, particularly pinot noir.  But every once in awhile, I try out a new wine that I don't really like.  It would be such a shame to waste wine, but don't worry.  There are a lot of things you can do with leftover wine.  You can cook with it (sauces, salad dressings), mull with it, and make vinegar with it, just to name a few.  But my favorite option for extra wine is to make Sangria.

Sangria is easy and fun to make.  The main components of the recipe include wine, triple sec, fruit juice, and fresh sliced fruit.  You can experiment and use whatever variation makes your skirt fly up, as PW says.  Here's what I did...


Basic Red Sangria
2 750ml bottles red wine
1 cup orange juice
2 cups chopped strawberries
1 lemon, cut into 8 wedges
2/3 cup triple sec or orange-flavored liquer
½ cup sugar
3 cinnamon sticks

Combine all of the ingredients together in a large pitcher. Allow to chill for 8 hours or overnight. Remove cinnamon sticks (you can put the cinnamon sticks in serving glasses if you want). Serve over ice and enjoy!


Source:  Adapted from A Cozy Kitchen
Photography:  Kendall Tubbs


Chocolate Chip Cookie Dough Cupcakes


Do you like to eat uncooked chocolate chip cookie dough?  I do.  In fact, I prefer the raw dough to a baked cookie. These cupcakes are wonderful. 

This is the first time I've made a cupcake with a filling, and I was surprised at how easy it was.  I used a small paring knife to cut a cone shape out of the top of each of the cupcakes.  I used my mechanical piping tool to pipe the filling into the center of the cupcakes.  I pinched the bottom of each cone off and used placed the top back on the cupcake.  After you put the frosting on the cupcakes, you'll never be able to tell.     

Chocolate Chip Cookie Dough Cupcakes
Yield:24 cupcakes

For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

For decoration:
Tiny chocolate chip cookies
Mini chocolate chips

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total). 

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake.  Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Source: As seen on Annie's Eats, inspired by Hello, Baker!, cake adapted from Cupcake Bakeshop, frosting adapted from The Cupcake Review and How to Eat a Cupcake

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