Girls' Game Night In!

This weekend I had some girlfriends over for a Girls’ Game Night In! I’ve had this on the calendar for about a month now, but per usual I didn’t really start getting to the meat of the planning until a few days before. The party turned out great and I can’t wait to host another one, perhaps with a different theme. 

In my head I envisioned us playing a bunch of board games from our childhood: Monopoly, Mall Madness, LIFE (P.S. I was obsessed with this game as a kid and never owned it) and so on. We ended up playing Apples to Apples then got half way through Taboo before giving up (in our defense we did have 5 people so the teams weren’t even) and playing two rounds of Cards Against Humanity (BEST. GAME. EVER). After we polished off the apple cinnamon sangria, we decided to play Clue which was a lot of fun!

Here are some pictures from the festivities followed by recipes for the food and drinks I made.

  

 

That is detox water and apple cinnamon sangria you see there.

 

 

Food. Glorious food!

 

Pear, Fig Jam, Goat Cheese Cruistinis with shrimp cocktail.

P.S. I made this platter, blog on that coming soon!

 

Thank you, Pinterest. You have changed my life for giving me the brilliant idea of inserting a martini glass into a large bowl to serve chips and dip! (in this case peach salsa and red pepper hummus - store bought not homemade).

 

My delicious trifle.

 

Cards Against Humanity. A game for horrible people.

 

 

Apple Cinnamon Sangria

Yields approx 3 liters

3 bottles of white wine (I used Seaglass Sauvignon Blanc)

10 ounces pure 100% apple juice

1/2 Fireball Whiskey

Diced Apples

 

Detox Water

1 sliced cucumber

2 sliced lemons

1 tablespoon grated ginger

2 hand fulls of mint

 

Pear, Fig Jam, Goat Cheese Cruistinis

1 large baguette

2 pears (cubed)

Fig Jam (I used Dalmatia Fig Spread. You can find it near the gourmet cheese at Publix)

Crumbled Goat Cheese

 

Directions: Preheat the oven to 350 degrees. Cut the baguette into 1/4 inch slices. Toast in the oven for around 20 mins or until they start to brown. Let cool. Spread fig jam on each crustini and then top with crumbled goat cheese and cubed pear. Voila! Everyone raved about these!

 

I also made a few of these without the baguette for my friend who eats gluten free. Basically I just sliced the pear and then top with fig jam and goat cheese.

 

 

Strawberry, Blueberry Cream Trifle

Sorry, I'm not sorry - I sort of threw this together on intuition and what I had in my fridge. I didn't measure anything. That's generally how I cook.

 

1 loaf of angel food cake

2 packages of sugar free vanilla pudding

2 1/2 cups of almond milk

1 package of fresh blueberries

1 package of fresh strawberries (sliced)

Toasted Coconut Almonds

Cream cheese

Whipped topping

Greek yogurt

 

1. Crumble the angel food cake into small pieces. Line the bottom of the trifle dish.

2. Prepare the pudding according to directions. I used almond milk which makes it thicker than normal. I learned that lot of health bloggers have tried this and not liked pudding this way. For me it didn't matter since it was being combined with a bunch of other yummy things. Let the pudding cool and then spread a layer over the crumbled angle food cake.

3. Top with blueberries and strawberries.

4. Add more crumbled angel food cake

5. Combine cream cheese, whipped topping and Greek yogurt. I didn't measure any of this, I just added what I had left on hand. I guess just do this according to taste! Spread the mixture over the angel food cake for the next layer.

6. Top with sliced blueberries, strawberries and almonds.

7. Serve! There is no delicate way to serve a trifle. Dig in and scoop out! Again, everyone was skeptical about this concoction but ended up LOVING it!