Refreshing Summer Pineapple Sangria
INGREDIENTS
- 1 fresh, ripe pineapple (cut into 1-inch chunks, with some left unpeeled and sliced into wedges, for garnish), chilled or freeze for an even colder and refreshing drink
- 3 cups unsweetened pineapple juice, chilled
- 1/2 cup white rum
- 1/4 cup Malibu Caribbean rum
- 1 (750 mL) bottle Prosecco (OR champagne OR sparkling white wine), chilled
- 1 (12-ounce) can lemon-lime soda (1 1/2 cups), chilled
- 2 squeeze fresh limes
- 1 bunch fresh mint, optional, for garnish
INSTRUCTIONS
Stina’s Delicious Berry Vegan Oat Bars
SERVINGS: 12 TO 24, DEPENDING ON HOW YOU CUT THEM
TIME: 1 HOUR
RECIPE ADAPTED FROM BAKED: NEW FRONTIERS IN BAKING & SMITTEN KITCHEN
FOR THE CRUST AND CRUMB
1 1/2 CUPS (190 GRAMS) GLUTEN FREE FLOUR (we like oat flour)
1 CUP (190 GRAMS) FIRMLY PACKED DARK COCONUT SUGAR
1 1/4 (120 GRAMS) CUPS ROLLED OATS
3/4 TEASPOON SALT
3/4 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1/2 TEASPOON GROUND CINNAMON
3/4 CUP (1 1/2 STICKS, 170 GRAMS) VEGAN BUTTER, CUT INTO 1-INCH PIECES
FOR THE TRIPLE BERRY FILLING
1/4 CUP (50 GRAMS) FIRMLY PACKED DARK BROWN COCONUT SUGAR
1 TABLESPOON GRATED LEMON ZEST
1 TEASPOON PURE VANILLA EXTRACT
2 TABLESPOONS (15 GRAMS) GLUTEN FREE FLOUR
1 POUND MIXED BERRIES (455 GRAMS) (we like raspberries, blackberries & blueberries) FRESH OR FROZEN
1/4 CUP (60 ML) FRESH LEMON JUICE
2 TABLESPOONS (30 GRAMS) UNSALTED VEGAN BUTTER, MELTED AND COOLED
INSTRUCTIONS
MAKE THE CRUST AND CRUMB: PREHEAT THE OVEN TO 350°F. BUTTER THE BOTTOM AND SIDES OF A 9-BY-13-INCH GLASS OR LIGHT-COLORED METAL BAKING PAN. PUT A LONG PIECE OF PARCHMENT PAPER IN THE BOTTOM OF THE PAN, LETTING THE PARCHMENT EXTEND UP THE TWO SHORT SIDES OF THE PAN AND OVERHANG SLIGHTLY ON BOTH ENDS. BUTTER THE PARCHMENT.
PUT THE FLOUR, BROWN SUGAR, OATS, SALT, BAKING POWDER, BAKING SODA, AND CINNAMON IN A FOOD PROCESSOR. PULSE IN SHORT BURSTS UNTIL COMBINED. ADD THE BUTTER AND PULSE UNTIL LOOSE CRUMBS FORM.
RESERVE 1 1/2 CUP OF THE MIXTURE AND SET ASIDE. POUR THE REST OF THE MIXTURE INTO THE PREPARED PAN AND USE YOUR HANDS OR THE BACK OF A LARGE WOODEN SPOON TO PUSH THE CRUST INTO AN EVEN LAYER AT THE BOTTOM OF THE PAN. THE CRUST SHOULD TOUCH THE SIDES OF THE PAN. BAKE UNTIL GOLDEN BROWN, 12 TO 15 MINUTES. TRANSFER TO A WIRE RACK AND LET THE CRUST COOL. KEEP THE OVEN ON WHILE YOU MAKE THE BERRY FILLING.
MAKE THE BERRY FILLING: IN A MEDIUM BOWL, WHISK THE SUGAR, LEMON ZEST, AND FLOUR TOGETHER. ADD THE RASPBERRIES, LEMON JUICE, VANILLA AND BUTTER AND USE YOUR HANDS TO TOSS GENTLY UNTIL THE RASPBERRIES ARE EVENLY COATED.
ASSEMBLE AND BAKE THE BARS: SPREAD THE RASPBERRY FILLING EVENLY ON TOP OF THE COOLED CRUST. SPRINKLE THE RESERVED CRUST MIXTURE EVENLY ON TOP OF THE FILLING.
BAKE FOR 35 TO 45 MINUTES, ROTATING THE PAN EVERY 15 MINUTES, UNTIL THE TOP IS GOLDEN BROWN AND THE FILLING STARTS TO BUBBLE AROUND THE EDGES.
How to Make Paper Lanterns
Step 1: Gather Your Materials
Choose some paper with patterns or a colour you like that are square sheets and are heavier than regular paper, but not as heavy as card stock.
glue gun
scissors
Step 2: Cut a strip off for the handle.
Step 3: Fold the sheet and make incisions
Fold your sheet of paper in half. Then, use scissors to cut a line from the folded bottom to about an inch away from the other end.
Step 4: Unfold the paper and glue the corners together
When you unfold the paper, it should be intact with a noticeable bend in the middle. Glue the top two corners together so that the incisions are vertical. Then, glue the bottom corners together too.
Step 6: Make the handle
Grab that strip of patterned paper you cut off and glue it like a handle.
Now you should have a beautiful lantern!
