Friday Foodday

Happy Friday lovebugs,

Here are my favorite recipes this week. 

Ginger Peach Daiquiri

c/o Country Cleaver

Ingredients

4 Fresh Peaches, chopped, or sliced - and half of them frozen

2 Limes, juiced

1 tsp Ginger, grated

1/4 cup Sugar

1/4 cup White Rum

1/4 cup Orange Juice, optional

Directions

In a blender, add all ingredients. Cover and blend until smooth. If the mixture isn't blending enough, add in a tablespoon at a time of orange juice until the mixture blends consistently.

Pour into to high ball glasses and garnish with additional slices of peaches. Serve immediately.

Mexican Street Corn Style Grilled Zucchini

c/o Closet Cooking

Ingredients

• 2 pounds zucchini, quartered lengthwise
• 1 tablespoon butter, room temperature
• 1 tablespoon mayonnaise
• 1/4 cup cotija or queso freso or feta, crumbled
• 1 tablespoon cilantro, chopped
• cayenne pepper to taste
• 1/2 lime, juice

Directions

1. Grill the zucchini over medium-high heat until just tender, about 2-3 minutes per side, brush with the mixture of the butter and mayo, sprinkle on the cheese, cilantro, cayenne and lime juice and enjoy!

Raspberry Biscoff Crumb Bar

c/o Buns in My Oven

Ingredients

• 2 sticks unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 jar biscoff spread
• 1 pint as purchased fresh raspberries

Directions

1. Preheat oven to 350°F and line a 9x9 baking dish with parchment paper.
2. In the bowl of  a stand mixer beat together the butter, sugar, and salt on medium speed until creamy using the paddle attachment. Beat in the vanilla.
3. Turn the mixer to low and slowly add the flour, beating just until the dough becomes smooth and the flour is incorporated.
4. Press half of the dough in the prepared baking dish. Press the dough evenly to form the bottom layer.
5. Spread the Biscoff over the dough. Sprinkle the top with raspberries.
6. Use your hands to make the crumbs for the top crust, pressing the dough to hold it together into small chunks.  Sprinkle over the raspberries to form the top crust.
7. Bake for 30 minutes or until lightly browned on top.