Last ONe.

Well, I got to say that this class was fun.  I enjoyed interview people that I had never met in my life.  I enjoyed taking photos of random people at the carnival and feeling like a complete stalker.
I enjoyed blogging -.-

But now I have to say goodbye and hope everyone has a great christmas break!

Besos,
~lani

Sangria!!!!

• ½ lb of fresh strawberries
• 1 apple
• 1 ounce of fresh whole basil leaves
• 1 bottle of Cline Cellar's Cool Climate Chardonnay
• ½ cup organic sugar
• 1 cup of club soda
• 1 cup of white grape juice

Directions:

1. Trim and thinly slice the strawberries.

2. Slice and dice the apple into very small bits.

3. Score the basil leaves with a fork. I did this instead of cutting the leaves into strips as I did not want my guests choking on basil while trying to enjoy this drink. Simply just rub the basil leaves gently with a fork in order to release their flavor in the sangria.

4. Layer the fruit, sugar and basil in a large pitcher and let sit for about 10 minutes. This is just to let the sugar absorb the juices from the basil and the fruit. You'll see it turn a bit red.

5. Add the club soda first and then the remaining liquids. Stir well and serve.

PHILADELPHIA Vanilla Mousse Cheesecake

Who doesn't love cheesecake :O

Ingredients:

40

 NILLA Wafers, finely crushed (about 1-1/2 cups)

3

Tbsp.  butter or margarine, melted

4

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided

1

cup  sugar, divided

1

Tbsp.  plus 1 tsp. vanilla, divided

3

 eggs

1

tub  (8 oz.) COOL WHIP Whipped Topping, thawed

make it

HEAT oven to 325ºF.

MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan.

BEAT 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.

BEAT remaining cream cheese, sugar and vanilla with mixer in large bowl until blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

kraft kitchens tips

SIZE-WISE

Need a sweet treat to serve a crowd? Try this rich, creamy dessert! Since it serves 16 people, it easily fits the bill.

VANILLA BEAN MOUSSE CHEESECAKE

Prepare recipe as directed, using a vanilla bean and reducing vanilla extract to 2 tsp. Use sharp knife to gently split 1 vanilla bean pod lengthwise in half, then scrape seeds into cheesecake batter. Add 1 tsp. vanilla extract to the batter and use remaining extract to flavor cheesecake topping as directed.

SPECIAL EXTRA

Garnish with fresh berries just before serving.

Protein Frappuccino

Ingredients:

1 tsp to 1 Tablespoon instant coffee granules
3/4 cup nonfat Milk
1/4 cup Belgian Chocolate Toffee Creamer (liquid)
1 scoop Chocolate Whey Protein Powder

Directions:

Place all ingredients in a blender and blend until smooth!

Lemon Brownies - Ooohhh la la!

This is to die for<3 b="b">

Ingredients:

Brownies:
3/4 cup all-purpose flour 
3/4 cup granulated sugar 
1/4 teaspoon sea salt 
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice

Tart Lemon Glaze:
1 rounded cup powdered sugar
3 tablespoons lemon juice
3 teaspoons lemon zest

Instructions:
Preheat oven to 350 degrees. Spray an 8X8 inch baking dish with cooking spray and set aside.

Zest and juice 2-3 large lemons depending on what size they are; set aside.

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 20-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake or the bars will be dry.

When brownies have cooled completely, make the glaze. Sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. You can add more powdered sugar or lemon juice here depending on the consistency you like. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. I sped up this process by throwing them in the fridge. Spread the remaining glaze over the bars, and let it set. You can speed this up by placing them in the fridge. Cut into bars, and serve. Makes about 24 small brownies.

Berry protein smoothie

For all you protein healthy lovers out there, this one's for you!!

Combine ½ cup skim milk or soy milk, a 6-ounce container nonfat vanilla yogurt, ¾ cup fresh or frozen berries, and a few ice cubes in a blender. If you like, toss in a scoop of protein powder for an extra hit of protein.

Candy Cane Cranberry Cocktail

I think this drink is very original and I want to try it :)




Ingredients:
1 part vodka
1 part cranberry juice
1 part sierra mist
Candy Canes, crushed
Cranberries or Candy Canes Garnish (optional)

Combine all of the ingredients in a large pitcher.  To serve, dip the rim of the glass in water, then into crushed candy canes.  Shake cocktail mix with ice, then strain into glass.  Serve with cranberry or candy cane garnish.
Crush up the candy canes.

Y listo :)