Friday Foodday

Happy Friday lovebugs!!

The Sweet Martini

c/o The Five O'Clock Cocktail Blog

Ingredients

1 ½ ounces dry gin

1 ½ ounces sweet vermouth

¼ ounce grenadine

Lemon twist, to garnish

Directions

Pour your gin, vermouth and grenadine into an ice-filled cocktail shake and shake vigorously for about 20 seconds. Strain into a chilled cocktail or martini glass and add your garnish.

Banana Split Bars
c/o Skinny Taste

Ingredients

• 1/3 cup quinoa, rinsed well
• 1/2 cup water
• 2 cups quick rolled oats (use gf oats for gluten free)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 tsp fine sea salt
• 1-1/2 cups very ripe mashed bananas
• 1 large egg, beaten
• 1/4 cup raw honey (or pure maple syrup)
• 1 tbsp virgin coconut oil
• 2 tsp vanilla extract
• 1/2 cup dried cherries (or craisins)
• 1/3 cup chopped toasted walnuts or pecans
• 1/4 cup mini semi-sweet chocolate chips

Directions

Line a 9 x 13 baking pan with 2 pieces of foil or parchment paper, criss-crossing over so they fold over the pan; spray with non-stick cooking spray.

Preheat the oven to 325°F.

Combine the quinoa and water in a small saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 10 to 12 minutes or until liquid is barely absorbed. Remove from heat. Cover and let stand for 5 to 6 minutes, remove lid and fluff with a fork. Transfer to a medium bowl and let it cool completely.

Mix together the oats, cinnamon, baking soda, and salt in a large bowl.

Add mashed bananas, egg, honey, oil and vanilla to the cooked bowl of quinoa and stir until just blended. Add the banana mixture to the oats mixture and stir until just blended. Mix in dried cherries, walnuts and chocolate chips.Spread the batter evenly over the prepared pan.

Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely. For best results, refrigerate 20 minutes before cutting.

Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 16 bars and refrigerate or freeze to store.

Buffalo Cheese Bread
c/o Emily Bites

Ingredients

12 oz crusty bakery bread 

8 oz 1/3 less fat cream cheese, softened

1 ½ oz 50% reduced fat sharp cheddar, shredded

2 tablespoons light blue cheese dressing

2 tablespoons Buffalo wing sauce

2 scallions, sliced

Directions

1. Move your oven rack to the top and preheat the broiler. Line a baking sheet with aluminum foil. Slice your loaf of bread into two halves, each with a long, flat surface and set them on the prepared baking sheet.

2. In a mixing bowl, combine the cream cheese, cheddar, blue cheese, wing sauce and scallions and stir until well combined and smooth. Spread the mixture thickly and evenly over the cut surfaces of both bread halves.

3. Place the baking sheet with bread on the top rack (or second rack if the top doesn’t leave enough room) and broil for 2-3 minutes until the cheese spread and edges of the bread are golden. Make sure to check frequently while the bread is broiling because it can go from golden to black very quickly! Cut into 12 pieces (if you used a long skinny baguette instead of a shorter, wider bread like ciabatta or pane then you may want to cut it into 24 pieces instead) and serve.