Friday Foodday

Happy Friday lovebugs, here are my favorite recipes this week.

The XYZ Cocktail
c/o The Kitchn

Ingredients
1 1/2 ounces rum
3/4 ounces orange liqueur
3/4 ounces lemon juice

Directions

Combine all the ingredients in a Boston shaker or cocktail shaker. Add ice and shake vigorously for 10 seconds. Strain the contents into a chilled cocktail glass.

Brussel Sprout Hash with Sweet Potato and Bacon

c/o Closet Cooking

Ingredients

• 4 strips bacon, cut into 1 inch pieces
• 1 small onion, diced
• 1 small sweet potato, cut into 1/2 inch pieces
• 1 clove garlic, chopped
• 1 pound brussels sprouts, trimmed and sliced
• salt and pepper to taste
• 4 eggs

Directions

1. Cook the bacon in a pan over medium heat and set aside.
2. Add the onion and sweet potato to the pan and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the brussels sprouts, saute until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, mix everything up, let sit for 5 minutes and mix it all up.
5. Season with salt and pepper to taste.
6. Create 4 small wells in the hash, add the eggs and cook until the desired level of done-ness.

Red Velvet Biscotti

c/o Shugary Sweets

Ingredients

for the biscotti

• 6 Tbsp unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 1 large egg
• 3 Tbsp BAILEYS Red Velvet Cupcake Coffee Creamer (or heavy cream)
• 2 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp red gel food coloring
For the glaze:
• 1 cup powdered sugar
• 2 oz cream cheese, softened
• 1 Tbsp BAILEYS Red Velvet Cupcake Coffee Creamer (or heavy cream)
• ¼ cup mini chocolate chips

Directions

1. In a large mixing bowl, beat butter with granulated sugar. Add cocoa powder and egg to the mixture, beat until combined. Add in the creamer, and mix until fully blended. Add flour, baking powder, and food coloring and mix until combined. 
2. Line a 15inch x 10inch x 1inch baking sheet with parchment paper. Divide dough in half. With hands, pat dough into 9inch x 2 ½ inch rectangles. You will have TWO rectangles. Bake in a 350 degree oven for 25 minutes. Remove biscotti from oven. Slice each rectangle of dough into 9 even slices. Tip each slice onto one side and return to oven. Bake for 10 minutes. Remove from oven and flip biscotti to opposite side. Bake an additional 10 minutes. Remove from oven and cool completely. 
3. In a small bowl, whisk together the powdered sugar, cream cheese and creamer until smooth. Spread a generous amount of glaze onto each slice of biscotti. Add mini chocolate chips, if desired. Allow glaze to set, about 15 minutes. Store in airtight container for up to one week. ENJOY.