bubbles+sprinkles Does Frosé

Oooowheeee it’s hot!

It’s been one of those years when Portland is simply not equipped for extremes. Does it feel like just yesterday you were reading a bubbles+sprinkles post about Snowmageddon? (That may be because I’ve been super MIA, but we’ll gloss over that). You DID just read about Snowmageddon because we jumped from 20 degrees to 100 degrees real quick.

Alright, no complaints. I frolicked at Sauvies Island with some besties, celebrated the OHSU Intern year graduation of some other besties, went wine tasting with some other besties– I got to see many, many good peeps. And I don’t think I’ve introduced the most important bestie of all– Nora! Nora, meet bubbles+sprinkles readers. She’s a 3-pound, 4-month Maltese who has stolen my heart and made my year.

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(She says hi back!)

Nora and I thought that today would be a good day for bubbles+sprinkles to contribute to the Frosé phenomenon. We know that it’s been going on for a while, but hey– I know I’m a late adopter in some arenas– no shame. Frosé is a wonderful combination of Rosé frozen with ANYTHING mixed in. We went for strawberries, pineapple and La Croix (mango style). It turned out super delicious and I’m calling it my fruit salad for the day. You can mess with the quantities depending on taste and desire of booze for the day. (Mine was pretty high).

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Recipe (makes 4-6 pint sized drinks):

  • 1 bottle Rosé of your choice
  • 15-20 strawberries halved
  • About half a pineapple, cubed
  • 1 can La Croix or sparkling beverage of your choice
  • Spritz of lemon

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Blend everything except the sparkling beverage of choice on high for about a minute. Stir in sparkling beverage of choice. Spritz that lemon, or drop it right in. Dig out cute silver straws that you only use for *fancy* beverages and garnish as you please. Enjoy and wear sunblock!

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Hope everyone has a wonderful week!



Hot Chocolate and a Sparkling Pinot Blanc

Happy, happy Turkey weekend! As always, hope it was spent stomach full and surrounded by loved ones. I enjoyed hosting my first Friendsgiving, some long training runs for an upcoming half marathon and picking out/setting up my first tree in my new home. Perfection all around.




But it wouldn’t be a complete weekend without a batch of cupcakes sitting in the kitchen (in my stomach). I am not ashamed to admit that I drew inspiration for this week’s from good ol’ Pinterest. I made some tweaks, and loved the final result. Meet- the Hot Chocolate Cupcake. A lot of chocolate, a little bit of peppermint and a little bit of marshmallow action. It didn’t keep me warm on this chilly day, but it did satisfy my sweet tooth 🙂

Recipe (makes 12)-


  • 1 cup cocoa
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp peppermint extract
  • 2 eggs
  • 1/2 cup heavy whipping cream
  • 1 cup butter
  • 1/2 cup mini marshmallows


  • 12 oz confectioners sugar
  • 1 cup butter
  • 1/2 cup cocoa
  • 2 tsp peppermint extract

Combine all ingredients and cook these bad boys at 350 for 28 minutes (longer than usual). Cool, frost, you know the drill.

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Hot Chocolate 1

I’ve been sitting on this week’s sparkling for a few weeks and it was the perfect choice to pair with the Hot Chocolate cupcakes. Apolloni is a BEAUTIFUL vineyard near Forest Grove in the North Willamette Valley AVA. I loved everything I tried when I went wine tasting a few week’s ago, but this was a standout. It’s a sparkling Pinot Blanc, sweet and creamy with just the perfect level of acidity to balance out the chocolate in the cupcakes. It’s a wee bit floral as well with notes of honeysuckle. Highly recommend.


Hope everyone has a wonderful week!


Triple Chocolate and a Washington Brut

I celebrated one of my favorite gal’s birthdays this weekend with a wonderfully relaxing trip to the Oregon Coast. In Oregon, there is no beach season. Rain or shine, we make the two hour drive and never know what Mother Nature has up her sleeve. The birthday girl must have been particularly well-behaved this year as it was sunny and 80 degrees for the duration of our trip. We played in the sand, took obligatory sunset pics for Instagram, played new and old board games, and ate ourselves into food comas. Cupcakes were requested and I was happy to oblige.


The only directive I had on the cupcakes was “chocolate”. Rather than trying anything fancy-pants, I wanted to perfect a recipe that I’d attempted in the past– Triple Chocolate. The cake was baked with a generous amount of unsweetened cocoa and semi-sweetened chocolate chips, while white chocolate was the dominant flavor in the buttery frosting. They rose just right, I cheered, and the rest is history.

Recipe (makes 12)-


  • 2 cups flour
  • 1 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1 cup melted butter
  • 1/2 cup unsweetened cocoa
  • 2 large eggs
  • 1 tbsp vanilla
  • 1/4 cup semi-sweetened chocolate chips
  • 1/4 cup heavy cream
  • 1 tsp salt


  • 16 oz confectioners sugar
  • 1 cup butter
  • 1 cup melted white chocolate chips
  • 1 tsp vanilla
  • 1/4 cup heavy cream

Preheat oven to 350. Line cupcake tin and set aside. Combine ingredients, sans chocolate chips and mix until thick and smooth. Stir in chocolate chips, ensuring the batter remains thick. Divide in cupcake tin and bake for 18 minutes. While baking, mix frosting ingredients and beat until smooth. Frost cupcakes, and garnish with leftover chocolate chips and cocoa.





I have to admit that cupcakes took precedent this week, but I did want to highlight a well-priced Northwestern sparkling wine that took me by surprise. I generally avoid Chateau St. Michelle, because I’m a fake wine snob, but it was being served at a brunch event I attended and it changed my mind about the brand 🙂 This was the 2009 Luxe, produced in the traditional method in the bottle. It’s pretty fruity– apple and lemon, with a hint of lime. It has a higher acidity and sharp finish which would be an interesting pairing with the bitterness of the cocoa in these cupcakes. I might also pair it with salty seafood.



Hope everyone has a wonderful week!