Friday Foodday

Hey lovebugs! Happy Friday! I hope you have a fabulous weekend! Here are my favorite recipes from the week.

Bacon Caprese Sliders
c/o Cassie Craves

Ingredients
8 sliders buns
8 slices fresh mozzarella cheese
8 fresh basil leaves
8 slices of tomato
16 slices of bacon
mayonnaise

Directions
1. Cook bacon to desired crispness; drain on paper towels.
2. Layer two slices of bacon, a slice of mozzarella, a leaf of basil and a slice of tomato on the bottom of each slider bun. Add mayo if desired.

Avocado and Bacon Grilled Cheese
c/o Table for Two Blog

Ingredients

4 slices of thick bread, like sourdough

6 slices of bacon, cooked until crispy

2 avocados, smashed

1/2 cup real good quality cheese, shredded (I used a Dubliner cheese)

Directions

1. Turn your broiler on high. Place your slices of bread on a large baking sheet and toast both sides of the bread until slightly browned. Remove and set aside, while keeping broiler on high.
2. In a small bowl, smash your avocados until there are no large chunks left. Sprinkle with some salt and pepper, to taste.
3. To assemble your grilled cheese, take two slices of bread, smear a generous amount of avocado on both slices then break bacon in half and put them on both slices of bread, on top of the avocado. Then add a generous amount of shredded cheese on both slices of bread. Place your slices on a baking sheet and put under broiler for 3-5 minutes, or until cheese is melted and bubbly.
4. Remove from broiler and place the other two slices of bread on top.
5. Slice in half and serve warm.

French Macarons with Nutella Buttercream
c/o Fried Ice and Donut Holes

Ingredients
for the macarons
1 cup Confectioners' Sugar
3/4 cup Almond Flour
2 large Egg Whites, at room temperature
Pinch of Cream of Tartar
1/4 cup Superfine Sugar


for the filling
6 tablespoons Unsalted Butter, softened
1/4 cup Nutella
1/2 teaspoon Vanilla Extract
1/2 tablespoon Milk
1/2 cup Confectioners' Sugar, sifted


Directions
for the macarons
Pulse the confectioners' sugar and almond flour in a food processor until combined. Sift the mixture through a sieve 2 times. Preheat at the oven to 375 degrees. Whisk the egg whites in the bowl of a stand mixer on medium heat until foamy. Add the cream of tartar and whisk until soft peaks form. Reduce speed to low and add the superfine sugar. Increase the speed to high and whisk until stiff peaks form, about 8 minutes. Sift the flour mixture over the egg whites and fold until mixture is smooth and shiny. Transfer the batter to a pastry bag fitted with a 1/2-inch plain round tip. and pipe 3/4-inch rounds 1 inch apart on a parchment lined baking sheet, dragging the pastry tip to the side of the rounds rather than forming peaks. Tap the bottom of each sheet on the work surface to release any trapped air. Let the piped batter stand at room temperature for 15 minutes. Reduce the oven temperature to 325 degrees. Bake 1 sheet at a time, rotating half way through, until the macarons are crisp and firm, about 10 minutes. After each batch, increase the oven temperature to 375 degrees for 5 minutes, then reduce to 325 degrees. Let the macarons cool on sheets for 2-3 minutes, then transfer to a wire rack. If the macarons stick, spray water under the parchment on the hot sheet--the steam will help release the macarons. Sandwich 2 same-size macarons with 1 teaspoon of filling. Serve immediately, or stack between layers of parchment paper, wrap in plastic, and freeze for up to 3 months. 


for the filling
In a medium sized bowl, using an electric mixer, beat together the butter and nutella until combined. Add the vanilla, milk, and confectioners sugar and beat on low speed until the powdered sugar is just about incorporated. Increase the mixer speed to medium and beat until the frosting is smooth.