If you’re a fan of the reality tv series, The Bachelorette, then you’re probably psyched for the upcoming finale this Monday! I absolutely adore Rachel and I hope she ends up picking the right person. Personally, I was a fan of Dean, but she let him go a few weeks ago, so I’m rooting for Eric. Who do you think she’ll pick?
To be honest, I felt like the bachelorette while I was taking these photos. How gorgeous is this mansion? It’s called Cuneo Mansion and it is a Loyola University museum, so the staff was kind enough to let me snap some pics there! My favorite part was the study which was filled with books. When I walked in I thought, wow, look at all those books I’ll never read! I am not much of a reader. I think the last time I’ve picked up a book was in seventh grade. Oops! I am so grateful for spark notes!
My dress, believe it or not, is from Forever 21 and was only $22! What a steal. However, I couldn’t see myself wearing it anytime soon. There’s a gorgeous style similar to the one pictured HERE.
OK… Now for the fun part…
How to host a “Rosé Ceremony” with your girlfriends!
- It’s not called a rosé ceremony for nothin’ ladies! If you’re not of the legal drinking age, I’ve attached a recipe for virgin rosé at the end of this post! Yay!
- How awesome are these rosé gummy bears?! You can get them HERE.
- Rosé is definitely trending right now so I’d totally snag some of THESE “Yes way rosé” wine glasses. They’d make the perfect addition to your party!
- I. Love. Cheese. No party is complete without a colossal amount of cheese assorted artistically on a tray! You can read more about cheese platter arranging HERE.
- Strawberry shortcake is one of my top 10 favorite desserts (Yes, before you ask, I do have a top 10 dessert list). How cool is it to incorporate wine into dessert? You can read the recipe below.
- I just got this tee by Wildfox and I absolutely love it! It reads, “Everything’s coming up rosé” and I think it’s very appropriate for this occasion!
- I know this list was only supposed to have 6 ideas, but there’s no way you can have a bachelorette viewing party without fresh flowers!
Virgin Rosé Cocktail Recipe:
1/2 cup water (preferable distilled or purified, for a cleaner taste)
1 large, ripe strawberry
2 TBSP lemon juice
1/2 – 1 TBSP agave nectar, to taste (you could also try substituting liquid sugar, stevia, or monk fruit extract)
1-2 drops (scant 1/16 tsp.) rose-water
1 small strawberry, for decoration
In a small blender or Magic Bullet, blend the water with the large strawberry, until strawberry chunks cannot be seen (or are incredibly tiny). UNLESS YOU LIKE PULP, strain mixture into a liquid measuring cup (or cocktail shaker; I just use a measuring cup), and discard strawberry pulp (I’m personally not fond of pulp, so I strain; if you like it, by all means, keep it in! Add lemon juice, rose-water, and sweetener to the strawberry-water mixture, and stir/shake well. Transfer to a cocktail glass and serve with a small strawberry for decoration. Enjoy!
Rosé Strawberry Shortcake Recipe:
- For the cake: Preheat the oven to 325°F. Spray an 11×17 inch sheet pan lightly with cooking spray, then line with a piece of parchment paper. Set the prepared pan aside.
- In a large bowl, whisk together the cake flour, sugar, baking powder and salt until evenly combined. Now add the wet ingredients – the egg yolks, wine, canola oil, and vanilla and beat thoroughly, until a smooth batter is formed. Set this batter aside.
- In a large, clean bowl, begin beating the egg whites on high-speed (or vigorously by hand). After about 30 seconds, stop and add the cream of tartar, then continue beating. Beat until the egg whites are very stiff and glossy – they should completely hold their shape. Add a third of the beaten egg whites to the bowl with the batter and gently fold with a spatula until the two mixtures are evenly combined. Now add the remaining egg whites and fold in until evenly combined. Scrape the batter into the prepared sheet pan and use a spatula to spread evenly. Bake until the top of the cake springs back lightly when pressed, about 20 minutes. Run a knife along the edges of the pan to release the cake. Let cool to room temperature, then invert the cake on a piece of aluminum foil and peel off the parchment paper. Set the cake aside or refrigerate until ready to use.
- For the filling: Place the sliced strawberries in a large bowl with 1/3 cup of sugar and the minced mint and tarragon leaves. Stir to coat the berries with sugar. Set aside and let macerate for at least 15 minutes. You can also cover the berries and let them sit in the fridge for up to 24 hours.
- When you are ready to assemble and serve the cakes, beat the heavy cream on high with the remaining 1/4 cup sugar until it is whipped enough to hold it’s shape. Avoid over-beating as it will take on a butter-like consistency. Stir in the vanilla.
- Cut the cake into 12 squares that are approximately 4 inches wide. For each cake, place one cake square on a plate. Cover with 2 or 3 large spoonfuls of strawberries and their juice, arranging neatly. Spread some whipped cream on top, then repeat the layers – cake, strawberries, whipped cream – once more. Garnish with a strawberry. Serve immediately.
I hope y’all enjoyed this post! I was sooooo excited about it! Can’t wait to watch this Monday!