Wednesday, October 11, 2017

Champagne Season

There are many ways of providing your party guests with delicious and fun treats, with one of my favorite items Champagne. It is just such a classy and delicious drink and really emphasizes celebratory events. Here are just some cool ways to get the party started!

Champagne Jello!

Below is a recipe devised from several that we found online.  This seemed the most simple way to get it done, and with only 4 ingredients too.
1 Bottle of champagne.
3 sachets of unflavored gelatin
3 tablespoons of sugar
Gold sugar for decoration (optional)
Pour 1.5 cups of champagne into a saucepan with the sugar and sprinkle the gelatin over the surface.  Wait about 3-5 minutes for the gelatin to soften, then gently warm the mixture, stirring until the gelatin and sugar have dissolved.  Remove from the heat and stir in the rest of the champagne.  Pour into a small tray, refrigerate until set (about 3 hours).
Using a sharp knife that has been heated in hot water (and dried), slice the jello into small 1 inch squares, sprinkle with gold sugar and place on a pretty tray for serving.
Source: Collegetourist

Champagne Cupcakes!

Champagne Cupcakes

yield: 12
total time: 1 HOUR 


  • 1 box white cake mix, plus ingredients on back of box, **replace the water with champagne
  • 2 sticks of butter, room temperature
  • 1/2 cup vegetable shortening
  • 4-6 tbsp champagne
  • 4-5 cups powdered sugar
  • gold sprinkles
  • homemade gold sparklers (gold wire and gold tinsel), for decoration


  1. Preheat the oven according to the directions of the package.
  2. Line a muffin pan with muffin liners.
  3. Prepare and bake the cake mix according to the directions on the package, however substitute the water for champagne, so if your box calls for 2/3 cup water use 2/3 cup champagne. Divide the batter evenly among the muffins cups.
  4. Bake according to the suggested time - roughly 20-25 minutes.
  5. Remove the cupcakes and place them on a cooling rack to cool.
  6. When the cupcakes are cooled, prepare the frosting.
  7. In a mixing bowl, combine the butter and vegetable shortening and beat using an electric mixer until smooth, 1-2 minutes.
  8. Add in the champagne, starting with less and adding more for stronger flavor if desired.
  9. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you.
  10. Place the frosting in a large piping bag fit with a 1m piping tip. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center of the cupcake, swirling out, and then swirling back into the center, progressively stacking the frosting as you get to the center.
  11. Top with gold sprinkles and gold sparklers.

Source: Thefirstyearblog

Champagne Soaked "Drunken" Gummy Bears

The bears swell up more quickly at room temperature, so if you're wanting them to soak in the goodness more slowly, just set the in the fridge for a day or two as compared to my instructions below for a quickly 24 hour method.
While these are still 'candy', they can definitely be made better-for-you by using bears as I did; all natural, fat free, gluten free, no artificial colors, no artificial flavors, and non GMO. Plus, with them swelling with the champagne, you don't have the need to eat too many and you have a fun way to enjoy a treat at your next party without feeling quite so guilty for indulging.

The Skinny:
Servings: 2 • Size: About 8 Bears • Calories: 114 • Fat: 0 g • Carb: 17.5 g • Fiber: 304 g • Protein: 1.5 g • Sugar: 12.5 g • Sodium: 0 mg
1/2 C. Gummy Bears
3/4 C. Champagne or Sparkling Wine (I used a dry brute.)
Place the gummy bears into a bowl.
Pour the champagne over the bears; give or take to cover them well.
Leave out on the counter at room temperature to soak for at least 10 hours.
If you wish for them to soak longer, place them in the fridge for another 10-20 hours


Enjoy responsibly!

And last but not least, just a small guide to know which Champagne fits your taste.


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