Friday Foodday

Happy Friday! Here are my favorite recipes this week.

The Greyhound
c/o The Kitchn

Ingredients
Ice
3 ounces freshly squeezed grapefruit juice, preferably Ruby Red
2 ounces vodka
Grapefruit wedge, for garnish

Directions
Fill a lowball glass with ice. Add the grapefruit juice and vodka and stir to combine. Garnish with the grapefruit wedge.

Copycat Panera Broccoli Cheese Soup
c/o Shugary Sweets

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup diced onions (yellow or white)
• 1 cup shredded carrots (I used matchsticks that I cut into half inch pieces)
• 2 1/2-3 cups broccoli florets, chopped small
• 1 1/2 cups chicken broth
• 1 cup milk (I use skim/fat free)
• 1 cup heavy whipping cream
• 1/4 cup all-purpose flour
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• pinch of crushed red pepper flakes (or more as desired)
• 2 cups shredded cheddar cheese

Directions

1. In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
2. Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
3. Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!

Valentine's Surprise Cugar Cookie Stacks

c/o Country Cleaver

Ingredients

Cookies

• 2 Packages Pillsbury Sugar Cookie Dough
• 1 cup Valentine Colored M&M Candies

Frosting

• ½ cup Butter, room temperature
• ½ cup Shortening
• 1 tsp Vanilla Extract
• 5-6 tsp Milk
• Pinch Salt
• 4 cups Powdered Sugar, sifted
• 
  
• Decorating Accessories

1 − 3" Heart Shaped Cookie Cutter

1 − 1" Round Cookie Cutter

Assorted Food Colorings - Pink, Red, etc

1/4 cup Red/Pink/White Assorted Sprinkles

Directions

Pre-heat oven, slice cookies and place on prepared baking sheet. Bake according to package directions. Remove cookies from sheet. Cut a 1-inch hole out of every other sugar cookie using the 1-inch round cookie cutter, while still warm. Remove center and set cookies aside to finish cooling. Discard (or eat) the center cut out of the rest of the cookies.

For Frosting

In stand mixer or with hand mixer in a large bowl, beat together the butter and shortening until smooth and combined. Add in vanilla extract, pinch of salt and 5 teaspoons of milk. Slowly mix in powdered sugar and beat until combined and smooth. If the frosting is to thick, add in additional teaspoon of milk so that is a spreadable consistency.Divide the frosting into small bowls and tint in desired colors. *Note* If the frosting doesn't immediately turn the desired color after repeated attempts to darken the frosting, let it rest and it will darken as it sets. Place into separate piping bags.

To Assemble

For the bottom cookie, use a whole cookie. Pipe around the outer edge of the cookie and top with a cookie ring. Repeat the piping process with another cookie ring. With two cookie rings attached to a bottom cookie, fill the center well with M&M's. Pipe a frosting ring around the edge of one full-cookie and place on top to cover the M&M wells. Frost the top cookie as desired. Dip frosting side down into sprinkles, then top onto cookie stack to complete. Serve immediately.