Summer Sangria recipe with CK Mondavi

CK Mondavi: summer sangria recipe

I’m super excited today to share a fun, tasty variation on a traditional summer sangria recipe for the upcoming July 4th weekend in collaboration with CK Mondavi! Sangria is my favourite summer drink, especially when hanging out with my girlfriends on sunny weekends! CK Mondavi wine is sold nationwide in every US state and remains a family-owned business that has thrived for four generations to produce fine wines.

What you’ll need:
– 1 bottle of CK Mondavi Blonde Five
– 1 grapefruit, sliced
– 1 naval orange, sliced
– 1 apple, cubed
– half a litre of lemon/lime soda

CK Mondavi: summer sangria recipe

First step is to slice and dice all your fruits! The size of the pieces is completely up to you. I usually try to make them less than 1″ so that they’re easy to snack on without splashing beverage on yourself. As you can see below, the pieces don’t have to be perfectly uniform. At the end of the day, the fruit are there to add light hints of sweetness to the (already delicious) wine. I specifically picked this Blonde Five bottle because of its luscious baked apple, honey, and lemon flavour to compliment the selected citrus fruits.

CK Mondavi: summer sangria recipe

Pour the entire bottle of wine into a seal-able container and add the fruits. Let the fruits soak in the wine overnight in the fridge. The longer the fruits soak in the wine, the stronger and sweeter the drink will become. Be sure to try a slice of the grapefruit and orange before adding to the wine– a sour citrus fruit can ruin the sweetness of a sangria pretty quickly! (I learned this the hard way last summer…)

Last step: Add the lemon/lime soda to the chilled wine and fruits immediately before serving.

CK Mondavi: summer sangria recipe

Can you tell why this is one of my favourite drinks ever? It’s so simple to make and really yummy! Hope you guys enjoy a glass (or two) in the next couple weeks!

Disclosure: I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.


Weekend DIY: Blue crab summer salad

In an attempt to reduce the number of times I’ve been dining out, I’ve been trying to replicate some of my favourite dishes from restaurants I’ve been to in the past few months. The original version of this salad was ordered at the Walrus and the Carpenter and adapted to be a light, summer dinner.


What you’ll need:
– mixed greens (I went with a premade spring & spinach mix)
– precooked blue crab (you can get an 8oz container for $5.99 at Whole Foods, good for 2 servings)
– crumbled feta cheese
– 1 tbsp of olive oil per serving
– 3 slices of grapefruit per serving
– salt & pepper to taste
– optional: 3 slices of blood oranges (to complement the grapefruit), and pistachios for topping

1. Portion out a serving of salad; wash and dry leaves
2. Toss the salad in olive oil, a handful of feta, and add salt and pepper to taste
3. Portion out ~4oz of crab meet and mix with the salad
4. Top the salad with slices of grapefruit (remove the skin!), blood oranges, and pistachios

The mild flavour of the olive oil and cheese dressing pairs perfectly with the sweet citrus and light crab meat. This is definitely one of my go-to dinners on busy nights because of how easy it is to make!


Weekend DIY: Donut lady

Whew, it’s been a long time since the last Weekend DIY, hasn’t it? My friends have been throwing potluck dinners for the last couple weekends and, as a baker, I signed up for dessert duty. I’ve always wanted to try my hand at donuts, but being naturally clumsy, I’m terrified of frying them and burning my apartment down!

I found this delicious and easy recipe from Joy the Baker for half a dozen donuts. I ended up doubling the recipe to make a full dozen. Took about 30 minutes from start to finish to complete the donuts, which was awesome!

The only modification made was adding an extra teaspoon of milk to the icing. The donuts pictured above were made with the original recipe for the icing, but I found it to be a bit too thick, so thinned it out a bit.

Long story short: if you’re like me and clumsy but have always wanted to try making donuts, I highly recommend Joy’s recipe! It was super simple to follow and the donuts are DELISH!!

Happy weekend, friends! xo


Weekend DIY: mac & cheese bites

You’ll need:
2 cups of macaroni (elbows or little twists work best)
3 cups of a mixture of shredded cheeses: parmesan, swiss, and cheddar
1 cup of milk
1 large egg
regular sized muffin baking tray
~2 tbsp butter

Start by boiling the macaroni and pre-heating the oven to 325 degrees. While you’re waiting for the macaroni to finish, coat each of the muffin cups with a thin layer of butter. Be sure to make sure the bottom is coated evenly — this will make getting the mac & cheese bites out of the tray easier.


I bought pre-shredded cheese, but feel free to buy a block and shred it fresh! In a large bowl, I mixed a total of 3 cups of parmesan, cheddar, and swiss together. You can use whatever cheese your heart desires (Colby & Monterey Jack is another one of my favourite combinations!).

Once the pasta is done boiling, strain it and let it cool for about 5 minutes. Take a spoonful of pasta and try to cover as much of the bottom of the cup as you can. Try to limit the height of this layer to be no more than 1/3 of the depth of the baking tray. You’ll want to keep enough room to put at least one more layer of pasta (with cheese in between).


Generously scoop a layer of cheese on top of the macaroni. Keep alternating between macaroni and cheese until the cup is filled to the top.


Once the whole tray has been filled, beat the egg in 1 cup of milk.


Pour about 2 tablespoons of the milk and egg mix into each cup. This is essentially the “glue” that will help hold the bite-sized servings together. Place the tray in the oven and bake for 20 minutes, or until the cheese has been fully melted and the milk and egg mixture has solidified.


The most important step is allowing the tray to sit and cool for 10 minutes. If you try to take the bite-sized servings out of the tray too quickly, the cheese will be too melty and the little mac & cheese bites will melt into a macaroni and cheese puddle on a plate (I learned this the hard way…).

Hope you guys get a chance to make these! They’re perfect as a little snack in the chillier winter months to come!


Weekend DIY: Miniature apple pies

Apparently apples are abundant in the fall! This seems to be the one fruit I keep buying and baking with, but I promise that the next Weekend DIY will not be apple-themed. :) You’ll have to bear with me this week, as my camera battery died right as I finished the prep work and it was too late to turn back from documenting the process. I tried my best to make due with my cellphone, so apologies in advance for the less-than-stellar photos. Trust me when I say the mini pies are waaaaay more delicious than they look!

You’ll need:
2 Fuji apples
1 box of puff pastry (2 sheets)

Before you start, make sure to follow the thawing instructions for the puff pastry.

dice apples

Preheat the oven to 350 degrees. While the oven’s heating, dice the apples into 0.5″ cubes (doesn’t have to be perfect). Add 2 tablespoons of cinnamon, and 3 tablespoons of sugar to the apples and mix well. Place the apples onto a baking tray and bake for 15 minutes.

While the apples are baking, prep the puff pastry. Take a glass (about 2″ wide diameter) and cut out 6 circles from each sheet of puff pastry. These circles will be the base of the pies. Keep the scraps of the puff pastry sheets! You’ll need these for the tops of the pies.

Once the apples are done baking, place a spoonful of apples on each pie base.

Using the leftover pieces of puff pastry, form a criss-cross patter across the tops of the apples. Be sure to press down on the edges of the pie base to make sure that the top and the bottom pieces stick together. Sprinkle a pinch of sugar on each pie.

Bake the pies according to the directions on the box of the puff pastries. For the puff pastry I used, the instructions were to bake for 15-18 minutes, or until the edges were fully “puffed” and golden brown. I ended up leaving the pies in for about 21 minutes.

And there you have it: The perfect snack-sized apple pies! :)

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