Tag: summer recipe

Recipes

White Sangria Recipe

Featuredby fashionablepetite1 Comment on White Sangria Recipe
White Sangria Recipe
Nothing is more refreshing in summer than a light, fruity drink. Fresh fruit makes this summer white sangria recipe perfect for the 4th of July!
This fizzy and fruity sangria is perfect for a summer weekend

This white sangria recipe is for a large drink dispenser so there is plenty for everyone, but it’s so simple that you can easily alter it for a smaller crowd. You can’t really ever have enough fruit to go wrong!

What you’ll need-
  • 8 cups watermelon (cube them and remove seeds)
  • An additional 5-6 water melon slices to be used for garnish. The recipe called for a star shaped cookie cutter to cut out star shapes using the watermelon slices, but I don’t own one and skipped over this step.
  • 3 cups quartered strawberries
  • 3 cups blueberries
  • 1.5 liter of your favorite white wine (Sauvignon Blanc or Pinot Grigio are my favs)
  • 2 cups of Sprite or lemon lime soda (this is optional, but I like it because of the added fizz)
  • 16 ounces or 2 cups of Triple Sec
  • 8 ounces or 1 cup lemon juice
  • This recipe also calls for purple or red seedless grapes, but I didn’t use them
Directions –
  1. Start out by slicing and prepping the fruit.
  2. Cut out the watermelon stars using the watermelon slices. 6-8 stars will be enough to line the dispenser. Again, I bypassed this step.
  3. Begin by layering the fruit in the container with 5 cups of watermelon, then half of the blueberries, and half of the strawberries.
  4. Top the strawberries with half of the grapes (if using). Make sure the watermelon stars are visible from the outside of the container. The festive feel is the best part and you want to show it off!
  5. Layer remaining fruit in container staring with the blueberries then the strawberries and remaining 2 cups of watermelon.
  6. Combine lime soda, lemon juice, white wine, and Tripe Sec in a separate pitcher, stir, then pour over fruit in beverage dispenser.
  7. Steep the sangria for at least 6 hours in the fridge. The longer you let the mixture rest, the more the flavors come out, giving it that muddled fruit flavor.
  8. Next step – sit back and enjoy the sweet taste of summer

The summer outfit I’m wearing is also shoppable via the LTK app.

-xo

Darcy

Cooking & Baking

Homemade Zucchini Bread Recipe

by fashionablepetiteLeave a Comment on Homemade Zucchini Bread Recipe
Homemade Zucchini Bread Recipe
One of the staples in my house when I was growing up was my mom’s zucchini bread. We grew zucchinis in our backyard during the summer and when they were ready to be picked, you better believe my sister and I were ready for my mom to get busy baking in the kitchen. These zucchinis are from my sister’s garden and I am sharing my mom’s homemade zucchini bread recipe with you all! Filled with notes of cinnamon and summer squash, this recipe is perfect with a morning coffee or a side at a summer cookout.

What goes into a homemade zucchini bread recipe? Besides the zucchini, it’s a pretty simple recipe to make. It also doesn’t require any yeast and you can be slathering butter on a piece of bread straight out of the oven in about an hour and a half. You will need a grater to shred the zucchini beforehand, but that’s all you will really need besides your mixing bowls and bread pans. Make sure you lick the bowl clean when you are done, it’s also required.

-Ingredients for homemade zucchini bread-

1 C. vegetable oil

3 eggs beaten

1/4 tsp baking powder

1 tsp baking soda

2 C. white sugar

1 tsp salt

2 C. grated and peeled zucchini (leaving the skin on will make the loaf taste bitter)

2 tsp vanilla

3 C. all purpose flour

3 tsp of cinnamon

Ingredients needed for the zucchini bread (minus the flour)
Ingredients needed, minus 3 eggs.

Grease your pans! This is always where I begin when I’m baking and I go the old fashion way with oil and flour. I use two bread loaf size pans and the batter is enough to make two loaves, but you could do one if you like a taller loaf.

zucchinis and my large grater
The shredded zucchini

Combine wet ingredients (eggs, oil , vanilla) and blend well. Stir in the the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, and sugar. At this point, you may think you’ve made a mistake because the dough is THICK. Zucchini holds a lot of water and when you add in your zucchini, the dough will loosen and turn to a batter. Below is what the dough looks like before you add the zucchini and after.

Stir till the mixture is well combined and pour into your bread pans. Again, you can use a singular bread pan, but for me, I like having it in two. Bake for 60 to 75 minutes depending on how how much batter you used. Bake at 325 to 350. For my two loaves, I did 330 for about an hour and five minutes. I also started with the loaves covered in foil and took it off to cook the rest of the way about half way through.

My mom likes to cook them for 10 minutes at the higher temp and then bring the temp down to 325 for the rest of the time. That method works too! You’ll know it’s done when the center comes out clean!

The bread has a nice rich color when it’s finished!
Add a little spread of butter out of the oven and you’ll be in bread nirvana! Bam! Homemade zucchini bread!

I use the leftover zucchini for fritters, as a side dish, or add it to a quiche. I hope you enjoy this homemade zucchini bread recipe and would love to hear your comments/feedback!

-xo

Darcy