Peach Mango Pineapple White Sangria

So now, on to Friday. I got lucky and was allowed to duck out a little early from work. My dad picked me up from the hospital and I headed to church for my brother’s wedding rehearsal/dinner. Went to bed after that, but then had to get up earlyish (before 8am) to head into Chinatown to get hair/make up done with my mom and my brother’s fiancee.

Saturday was crazy and tiring and fun all at the same time. I was in heels for about 12 hours, wore a plum one-shouldered bridesmaid dress, played saxophone and SANG in front of 180 people, and had my picture taken countless times. Oh, and my brother got married. Congrats to him and his wife! Hope they’re having fun on their honeymoon in Hawaii!

I was kind of busy the whole day, so I didn’t actually take any pictures, but there were so many cameras there I’m sure lots of pictures will be popping up on facebook in the next week or so for those of you who demanded I take lots of pictures.

Today I finally slept in a bit, had lunch with my parents, then spent the afternoon doing laundry/packing. I’m currently sitting in the airport terminal waiting to board my flight back to Madison (well, to Detroit first, then to Madison). All in all this trip was amazingly fun, but also incredibly exhausting. I’m pretty excited to head back to Madison, but waking up for work tomorrow will be painful.

When I was visiting my friend in Cambridge (see last post for details), we made this sangria. It was good, but it would have been better a) if the fruit was a little riper, and b) if we had let it sit a little longer to let the flavors mix.

Recipe from Averie Cooks

Ingredients
1 bottle white wine (we used a Chardonay)
1/3 cup peach schnapps
2 peaches, cut into bite-size pieces
1 mango, peeled and cut into bite-size pieces
1 pineapple, peeled and cut into bite-size pieces
1/4 cup sugar
1/3 cup pineapple juice

In a large pitcher, mix all ingredients. Allow to sit, refrigerated, to let the flavors mix (overnight is probably the best).

That’s it!

Homemade Kahlua/White Russians

In addition to the bruschetta that I made last night, some friends and I made our own homemade kahlua, which we used to make white russians. I love liqueurs, but they’re usually absurdly expensive, so I decided to see if it’d be cheaper to make them instead of buying them. When I was in school, my friends and I made homemade Baileys. I’m not sure if in total that one is actually less expensive- stuff like good irish whisky and sweetened condensed milk isn’t cheap. But it does make a LOT of it, and in my opinion it tastes better than the real stuff. So all in all a thumbs up for that recipe.

For this recipe, I don’t actually know what kahlua tastes by itself, but what we made tastes good and that’s what counts, right? Like the Baileys, I also don’t know if this is actually less expensive (in total), but it definitely makes more than a regular bottle.

After dinner we made white russians, which were delicious!

I think everything important I had to say I wrote in my last post, so that’s all I’m going to write for now.

Ingredients
10 cups coffee
1.5 lb light brown sugar
3 tsp vanilla extract
.5-.6 liters everclear (151 proof)
1-2 tsp almond extract
1/2 cup instant coffee

For white russians
half and half (or milk or cream)
ice cubes
vodka (optional- in the original recipe, but I didn’t have any)

Brew 10 cups of strong coffee. Pour into a large pot. Heat on medium heat and pour in sugar and instant coffee. Stir until the sugar is all dissolved.

Take off heat and add vanilla and almond extract, and everclear. Pour into bottles and cool.

To make white russians:
In an 8-10 oz old fashioned glass, place 3-4 ice cubes. Fill about halfway with kahlua. If using vodka, add about 1-2 oz. Pour half and half over the back of a spoon and fill the rest of the glass.

Em & Em Cocktail

I’m currently lying in bed in a hotel in Cleveland (well, North Olmsted really). It took us about 10 hours, of which I drove 4, to get here and we had another 8 hours or so ahead of us tomorrow.

Haha. About the drink. I don’t really know what to say about this drink. I made it with my friend who shares my name… hence the name of the drink. I actually looked up the ingredients to make sure the drink didn’t exist already. I doesn’t. How did we come up with it? We just put in whatever we could find and it was pretty delicious. I’m usually not that into vodka or rum (I’m more of a gin fan) but raspberry vodka is really sweet and combined with ginger ale, and lemon/lime juice, you can barely taste the alcohol. But be careful… even though you can’t really taste it, there are 2 shots in there! Drink responsibly!!

Ingredients
1 shot raspberry vodka
1 shot rum
ginger ale
ice cubes
lemon juice
lime juice

Preparation
Fill glass with ice cubes. Add vodka and rum, then top off with ginger ale.

Add a splash of lemon and lime juice, and serve immediately.

Homemade Bailey’s Irish Cream and Hot Chocolate

Bailey’s is probably the first form of alcohol that I actually liked. I tried it at homecoming freshman year with coffee. Since then, it’s been a homecoming necessity. However name-brand Bailey’s (pictured below) is really expensive.

Of course there are cheaper brands out there, like Brady’s (pictured below), which we had at Homecoming 2009, but they’re usually pretty nasty tasting. Brady’s definitely was not good.

So I decided to try this recipe for homemade irish cream, which was really good. It’s really good, and you can adjust the amounts of everything to make it stronger or weaker, depending on your preference. I made this for homecoming 2010, and while it looked pretty sketchy (I think I stored it in an old Juicy Juice bottle), it still tasted really good in coffee and hot chocolate.

Speaking of hot chocolate, a friend of mine made me a ridiculous cup of hot chocolate once, and I adapted a “recipe” from her, which I will include at the bottom of this post.

Recipe from Cupcake Project.

Ingredients
1 cup light cream
14 oz sweetened condensed milk
1 cup Irish Whiskey
1 teaspoon instant coffee
2 Tablespoons chocolate syrup
1 teaspoon vanilla extract

Preparation
Put all ingredients in a blender and blend well. Chill and serve with coffee or hot chocolate.

Crazy Hot Chocolate
Ingredients
hot chocolate mix
dark chocolate (either chips or a bar, chopped into chunks or shavings)
chocolate sauce (optional)
cinnamon
nutmeg
milk, half and half, or irish cream

Preparation
Fill a mug about 3/4 full with water, and microwave until hot (about 1.5-2 minutes). Add 2-3 heaping spoonfuls of hot chocolate mix, 10-20 chocolate chips, and a spoonful of chocolate sauce, and stir until well-mixed.

Fill the rest of the way with milk/half and half/irish cream and top with a dash of cinnamon and nutmeg.