Friday Foodday

Happy Friday lovebugs,

Here are my favorite recipes this week!

Chipotle Cherry Bourbon Smash

c/o Bit by a Fox

Ingredients

1.5 oz Bourbon 
5-6 cocktail cherries (Mess Hall Cocktail Co)
1/4 oz lemon juice
2 dashes Tabasco Chipotle Sauce
Seltzer

Directions

Muddle cherries, lemon juice and Tabasco in a rocks glass. Add bourbon and ice. Top with seltzer and give a stir. Garnish with cocktail cherry.

Beef and Pepper Stir Fry

c/o Closet Cooking

Ingredients

• 1 tablespoon oil
• 1 pound steak (sirloin or flank), sliced thinly
• 1 green pepper, sliced
• 3 tablespoons low sodium soy sauce (gluten-free or tamari for gluten-free)
• 1 tablespoon sweet soy sauce* (use gluten-free substitute below for gluten-free)
• 1 teaspoon chill sauce such as sambal oelek (or to taste)
• 2 cloves garlic, grated
• 1 teaspoon ginger, grated
• 1 tablespoon cornstarch
• 1/3 cup beef broth (or water)
• 1 teaspoon sesame oil
• 1/4 cup green onion, sliced

Directions

1. Heat the oil in a pan over medium-high heat, add the beef and stir-fry until just cooked, about 2-4 minutes.
2. Add the peppers and stir-fry until just tender-crisp, about 1-2 minutes.
3. Add the mixture of the soy sauce, sweet soy sauce sauce, brown sugar, chili sauce, garlic, ginger and the mixture of the cornstarch and water to the pan and cook until it thickens a bit, about a minute.
4. Remove from heat, mix in the sesame oil and serve over white rice or noodles, quinoa, etc. garnished with the green onions.

Snickers-Inspired Bar Cookies

c/o The Kitchn

Ingredients

For the cookie layer:1 1/2 cups (6 3/8 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
8 tablespoons (1 stick; 4 ounces) room-temperature unsalted butter, cubed
1 cup (7 1/2 ounces) packed light or dark brown sugar
1 large egg
1 tablespoon vanilla extract

For the caramel-peanut layer:4 tablespoons (1/2 stick; 2 ounces) unsalted butter
1/2 cup (5 1/2 ounces) light corn syrup
1/4 cup (1 7/8 ounces) packed dark brown sugar
1/4 cup (1 3/4 ounces) granulated sugar
1/4 cup heavy cream
1 cup (5 ounces) roasted salted peanuts

For the topping:1 cup milk chocolate chips
Maldon salt or other flaky sea salt 

Directions

Make the cookie layer: Preheat the oven to 350°F. Line an 8- or 9-inch square metal baking pan with parchment paper.

Whisk the flour, baking powder, and salt together in a bowl and set aside.

With a stand mixer fitted with the paddle attachment, or a hand-held electric mixer on medium speed, beat the butter and sugar together for 3 to 4 minutes until pale and fluffy.

Reduce the mixer speed to low and stir in the egg and vanilla extract until incorporated.

Stir in the flour mixture until a soft dough forms. Press the dough into the prepared pan in an even layer.

Bake for about 25 to 30 minutes, until the dough is firm, golden, and just starting to brown at the edges. Cool on a wire layer until the caramel nougat is finished.

While the cookie layer bakes, make the caramel layer: Melt the butter over medium heat in a high-sided saucepan at least 2 quarts in capacity. Add the corn syrup, brown sugar, granulated sugar, and cream. Cook, stirring frequently, until the sugar dissolves completely and the liquid comes to a boil.

Clip a candy thermometer to the pan and cook without stirring until the thermometer reads 246 to 248°F (hard-ball stage). Remove from the heat.

Stir the peanuts into the caramel, then carefully pour over the cookie layer. Let sit for 30 minutes to allow the caramel to firm up a bit.

Assemble the bars: Melt the chocolate chips in a small (1-quart) saucepan or skillet over low heat.

Carefully pour the melted chocolate over the bar, spreading evenly and gently with an offset spatula to cover the entire top. Sprinkle with Maldon or other flaky sea salt, if desired.

Let rest at room temperature for 2 hours, until the caramel has set and the chocolate has hardened.