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 5-pound, 4-month Maltese who has stolen my heart and made my year.
(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).
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
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!
Hope everyone has a wonderful week!
This was the mother of weeks for Bubbles and Sprinkles. Literally. Mama got remarried and it was incredibly special. I am very grateful that I got to be a part of it.
As I mentioned several months back, her only request was that I make a fruity variety of cupcakes in lieu of a wedding cake and pick out a special sparkling wine to match. More photos to follow (courtesy of the fabulous Macy Marie Photography), but wanted to give a glimpse into the weekend.
Commence– mission “master fruit cupcakes”. I landed on Winter Berry with buttercream frosting, as her colors were blue and white. Fruity cupcakes will be the death of me. Batch one equaled Winter Berry souffles. Batch two rose slightly more but it took until batch three to get the right consistency of batter. This was also by far the largest quantity I’ve baked so that was an adventure in itself.
Genius idea for the week– blue SPARKLE SPRINKLES to garnish. This might need to be a Bubbles and Sprinkles signature, moving forward 🙂
Recipe (batches of 12):
- 2 1/3 cups flour
- 1 1/2 cups sugar
- 1 tsp salt
- 2 tsp vanilla
- 2 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 1 cup butter
- 1 cup mixed berries (raspberries, blueberries and strawberries)
- 1 cup heavy whipping cream
- blue SPARKLE SPRINKLES (I was pretty excited about these)
- 1 cup butter
- 12 oz confectioners sugar
- 3 tsp heavy whipping cream
- 1 tsp vanilla
Combine cupcake ingredients and beat until batter is smooth. Bake at 350 degrees for 23 minutes. Cool and frost. Garnish with blue SPARKLE SPRINKLES and enjoy!
We went back and forth on the sparkling wine for this week. Initially I really wanted to use a French Rose since it was such a special occasion but realized that the ones I was looking at were far too tart for a cupcake that already has a little bit of a bite to it. The winner was Argyle’s 2008 Brut. Fruity and full, the Brut adds another dimension to the berries in the cupcakes. The acidity complements the (overload of) sugar in the frosting. Satisfied guests (and a very exhausted baker) all around.
Hope everyone has a wonderful week and a happy New Year!