Sangria Recipes

White Sangria

• 1 bottle (750 ml) dry white wine
• 3/4 cup peach schnapps
• 1/2 cup brandy
• 6 tablespoons frozen lemonade concentrate
• 3/4 pound nectarines or peaches, pitted and sliced (or frozen!)
• 1 green apples, cored and sliced
• diet ginger ale

1. In a large pitcher, combine the white wine, liquors, and lemonade concentrate. Stir until the lemonade is dissolved. Add the peaches and apples. Cover and refrigerate at least 4 hours to overnight to blend the flavors.
2. Serve over ice with a 1:1 ratio with the ginger ale. Use a slotted spoon in include fruit in each serving.

Red Sangria

• 2 bottles Spanish red wine
• 1 cup brandy
• 3/4 cup triple sec, peach schnapps or orange flavored liqueur 
• 1 cup orange juice
• 1/2 cup lemon juice
• 1/3 cup frozen lemonade concentrate
• 2 tablespoons white sugar*
• orange slices
• lemon slices
• apple slices
• 4 cups club soda, ginger ale or 7-up (optional)

1. Combine the wine, brandy, triple sec, oj, lemon juice, lemonade concentrate, and fruit. Refrigerate overnight. 
2. Before serving, add club soda (if you'd like a fizzier sangria) or ginger ale (if you'd like a sweeter sangria). Serve over ice.

*Ginger ale and 7-up will add a little bit of sweetness, so you can omit the sugar if you choose to go with either of them.

Cakey Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

• 1 cup canned pumpkin puree
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup unsweetened applesauce
• 1 egg
• 1 tablespoons vanilla extract
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice*
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups of semi-sweet or milk-chocolate chips (your preference)
• 1/2 cup chopped walnuts or pecan, optional

1. Preheat the oven to 365 degrees.
2. Combine the pumpkin, sugars, applesauce, egg, and vanilla- stir until well-mixed.
3. In a separate bowl, whisk together the flours, cinnamon, pumpkin pie spice, cinnamon, bs, bp, and salt. 
4. Add the flour mixture to the pumpkin mixture and mix well.Stir in chocolate chips.
5. For each cookie, mound about two tablespoons onto a greased cookie sheet or a cookie sheet lined with parchment paper. Space them about two inches apart.
6. Bake for 12 minutes, or until lightly brown and firm 
7. These cookies taste best warm from the oven, or straight from the fridge. After they have cooled, store them in an airtight container in the fridge. 

*Don't have pumpkin pie spice on hand? Check your spice cabinet, you probably have all the components for pumpkin pie spice. Make your own and keep it in an old spice jar.

Pumpkin Pie Spice

• 1 tablespoon cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoons ground allspice
• 1/2 teaspoon grated nutmeg
• big pinch of ground cardamom