A hearty believer that life should be filled with fun and whimsy, Sam weaves together a colorful journey through her delicious creations. Follow along with her recipe tutorials, get sneak peeks into exclusive brand photo shoots, and have a great time along the way. No judgement here, just scrumptious fun!
February has arrived. And with the first of the month, the countdown begins. How will you declare your undying love to your valentine? Will it be with roses? Will it be with chocolate? Or will it be with something infinitely more original? Say, a Brut Rosé Ricotta Pie? You’ve made the right choice, my friend. Something baked from the heart, for the heart’s desire, with an almost-full bottle of Brut Rosé to spare. It’s such a perfect scenario, that Cupid himself would shoot the hell out of it.
But before we get started on the recipe, I have something I need to get off my chest. Occasionally, I will receive a message from a miffed reader saying something along the lines of: “Sam, you tell us to only use a cup of champagne for the recipe. It’s such a waste! What are we supposed to do with the rest of the unused, almost-full open bottle of champagne?!” To which my standard reply is… if you don’t already know what to do with an unused, almost-full open bottle of champagne, then I can’t help you. So, if you honestly don’t know what you’re going to do with the leftover Brut Rosé from today’s recipe, then maybe The Frosted Petticoat isn’t the place for you. Sorry we weren’t able to connect on a meta-physical level, close the door on your way out. Okay, is the riff-raff gone?! Good. Let’s get started…
Brut Rosé Ricotta Pie
Who will you be baking this little beauty for? Shout it out below and make sure to share your creations on social media using #TheFrostedPetticoat!
Get more dessert recipe ideas in my ‘Sweets’ section here!