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All summer long everybody has been telling me that I NEED to drink Rosé.

 
“It the best summer wine!”
“It’s so light and refresing!”
“OMG I love Rosé!”

 
I need to be totally honest with you. I don’t like it. There absolutely may be a Rosé out there for me, but so far I haven’t found it. I’m more of a buttery Chardonnay or a Malbec kinda girl. Anyway, I found this recipe the other day and thought, “Now THERE’S a Rosé I can get on board with,” and I just had to share. Are you ready for this? Zucchini bread topped with Rosé infused whipped cream and strawberries. Um, yea. Sold.

 
I’ve had alcoholic whipped cream before. When I was in college my friends would take shots with liquor infused chocolate whipped cream on top. I’ve never been a big fan of shots though so I usually went a more mellow route and would top some hot cocoa with a little bit (sounds way better, don’t you think?). Now I’ve got another way to enjoy the boozy topping. And I get to make it myself. Score!

 
I can’t give you the whipped cream recipe without the zucchini bread recipe too, so without further ado …

 
Zucchini Bread Ingredients:

 
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup extra virgin olive oil
• 1/2 cup Greek yogurt
• 1 cup coarsely grated zucchini

 
Zucchini Bread Directions:

 
Preheat oven to 350° F. Spray or butter a loaf pan and line with parchment paper.

 
In a large bowl whisk together flour, baking powder, baking soda, and salt. In a different bowl whisk all wet ingredients together. Add wet ingredients to dry ingredients and stir until batter is evenly moistened, fold in zucchini. Fill loaf and bake about 30-35 minutes or until a skewer comes out clean. Cool completely.

 
Rosé Whipped Cream Ingredients:

 
• 1 pint strawberries, halved
• 1/4 cup sugar
• 1/4 cup plus 1 tablespoon dry Rosé
• 1 cup heavy cream

 
Rosé Whipped Cream Directions:

In a bowl place strawberries, sugar and 1/4 cup rose, allow the mixture to macerate for at least 30 minutes. In a large bowl whisk cream and 1 tablespoon rose to soft peaks. Top cake with whipped cream and strawberries

I have to go. I have to make this right this second. I hope you try it too! Send me photos of your finished product or leave your review in the comments below.

Recipe Credit: The Back Label

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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