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Tipsy Sugared Grapes

December 29, 2017

 

                 

This is barely even a recipe, but for the sake of argument I’m going to make it into one for several very important reasons. It’s a GREAT New Years Eve appetizer since it takes hardly any time to prep, you can easily make enough for a crowd but is so impressive-looking to show off on your table, not to mention it will get you all kinds of tipsy before 11:59. Plus you’re eating grapes so you’re getting a serving of fruit in for the day. It’s practically a healthy New Years resolution in the making. Grapes are only 90 calories per cup, fat-free, a great source of Vitamin C and K, and contain antioxidants and polyphenols…

 

All of which we’re going to pretend like we care about on New Year’s Eve.

 

Baby steps, people.

 

 

This recipe is pretty straightforward, the key is to think ahead and allow time for the grapes to soak in all the delicious bubbly/vodka goodness. And just before the party roll them in some sugar and you’re good to go! I’d imagine you can absolutely freeze these as well given grapes higher water content, although I didn’t for my recipe.

 

However, how adorable would these grapes be bobbing around in champagne glasses all sparkly and colorful?  They’d keep the champagne cold, and give your guests a little extra buzz that’ll carry them all the way to 2018.  I’m a little mad I just thought of this now as I’m writing this, that would’ve been fun to photograph in a glass of bubbly. But don’t fret, my loss is your gain- there’s still time for you! SAVE YOURSELVES!!!!!!

 

 

 

I should probably resolve to use less caps lock and/or dramatic exclamation points next year. But I really don’t think I could do it.

 

I WILL however, resolve to bring you ever-evolving and improving content here on this little website of mine in 2018. I started this blog just 7 months ago in June of this year, and at the time I wasn’t sure at the time if I was going to be able to offer anything that every other food blogger out there already was. But what started as only 50 Instagram followers has grown into 6300 in just 7 months, and along with it I’ve been given a chance to interact with an amazing network of followers like you (thank you!!) as well as some of the most inspirational food/photography/entrepreneurial bloggers I could ever hope to meet in this space. These bloggers and chefs are not only supportive of my humble efforts to improve but they’re gracious and willing to lend their helping hand when you need it or have a question. And for that I thank each and every one of them for helping me on this journey, as well as anyone who happens to stumble upon this page. What started as an experimental hobby with the love, unending support and encouragement of my family has blossomed into this promising new adventure for me- one that I likely wouldn’t have even pursued if not for my future in-laws seeing my potential when I definitely didn’t see it in myself. It’s been challenging, interesting and fulfilling, not to mention an extremely cathartic creative outlet for me that I didn’t know I desperately needed. At any time there are about 1,286 recipes, cookie decorating inspiration, and general random art/craft/decorating ideas flittering around in my head, and this blog has proven to be a very fun way of channeling it all. I’ve really come to love testing, creating and sharing these recipes and projects with all of you so far. And I’m hoping there are people out there that are getting some usefulness out of it too.  

 

A big thank you to my family- my mom, dad, sister, brother, grandma and grandpa for encouraging me to branch out when I found my path, and encouraging all my random flights of fancy over the years on the way to finding it!  You’ve molded me to be the strong, confident, resilient person I am today.

 

And a HUGE thank you to my family-in-law: Mary, Dennis, Mike, Michelle, Kay, Connie, Mary Beth, and of course my amazing husband Matt. Thank you for recognizing where my strengths and talents were years ago when I didn’t think I had any, and taking the time, energy, money and patience to nurture me into who I am today and redefine who I could be in the future. I hope to one day fully embody the person you always told me I could be.

 

So without further ado, let’s keep the recipe posts going as we wrap up 2017 and embark on the new journey that is 2018. Whatever your goals are- no matter how lofty or inconceivable they feel - do a little bit each day to become the kind of person who’s worthy of having it all.

 

 

Tipsy Sugared Grapes

 

14 oz. Seedless grapes, rinsed and de-stemmed

2 C. Riesling wine (Can also use Cava, Prosecco, or of course Champagne)

¼ C. Vodka

1 C. Sugar

 

  1. Place the seedless grapes in a large gallon zip-top bag

  2. Carefully pour the wine and vodka into the bag, making sure the grapes are completely submerged. Seal the bag as airtight as you can and place in your fridge for at least 8 hours, or up to two days. You can also freeze the grapes if you want to use them as ice cubes in a cocktail or even to let thaw.

  3. Put the sugar on a large plate or rimmed cookie sheet, then strain out the grapes and lightly dry them off in a paper towel. Roll the grapes in the sugar to evenly coat and then present in a martini glass or in a bowl to serve immediately or keep in the fridge until ready to serve!

 

Enjoy responsibly, insta-friends! And please have a happy, healthy New Years Eve!!





 

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