Friday Foodday

Happy Friday lovebugs but more importantly, Happy Birthday Mom! Here are some recipes my mom would love.

Baked Sriracha Potato Chips
℅ Oh My Veggies

Ingredients

• cooking spray 
• 1 tbsp. peanut oil
• 1 tsp. sriracha
• 1 large Russet potato, washed and cut into 1/8-inch slices (use a mandoline slicer if you have one)
• salt to taste

Directions

1. Preheat oven to 400 degrees. Coat 2 baking sheets with cooking spray or oil.
2. Line potato slices on baking sheets. Whisk together peanut oil and sriracha in a small bowl. It takes a while to fully incorporate the sriracha into the oil--be persistent!
3. Brush potato slices with sriracha oil mixture and sprinkle with salt. Bake for 10-20 minutes--baking time depends on oven temperature and thickness of slices. It's really important that after 10 minutes, you check on these every minute or so because they go from perfectly done to burnt really quickly! They'll be done when the edges begin to brown--some parts may still be a little bit soft, but that's to be expected with baked potato chips. Serve right away--homemade potato chips don't store well.

Buffalo Chocolate Sponge Candy

℅ Wilde in the Kitchen

Ingredients

¼ tsp gelatin
1 tsp water
1 ½ cups sugar
½ cups light corn syrup
½ cup water
1 tbsp baking soda (sifted)

Directions

Butter a 9x9 pan then dust with flour. Tap out excess flour.  (or line with parchment paper!)

In a small bowl, sprinkle gelatin over 1 tsp water and allow to bloom.

In a medium stock pot with high sides, mix sugar, corn syrup and 1/2 cup water together. Heat over medium heat and stir until sugar dissolves and mixture comes to a boil. Wash down any sugar crystals from the sides with a wet pastry brush. Clip on candy thermometer and heat to 310° F.  Do not stir after you have clipped the thermometer on, the sugar will self stir.

Remove from heat and let sit for two minutes, bubbling should subside. Add gelatin and whisk, be careful, the sugar syrup will bubble up. Sprinkle baking soda over syrup and whisk vigorously. Return mixture to the heat and whisk for 30 seconds. The sugar will rise up in the pot, a lot!

Quickly pour into prepared pan, it should come out in a big blob. Do not spread the mixture, just let it settle into the pan. Allow to cool completely (about 2 hours or overnight) before removing from the pan.

Either break into odd pieces or cut into squares (this is a messy process!). To cut into squares - using a serrated knife, score the candy at 1-inch intervals. Snap the candy apart at the score lines. Then score and break into squares.

Melt chocolate melts in a double boiler (or bowl sitting above a pot of boiling water). Dip sponge candies in chocolate, tap off excess. Chill in the fridge to set the chocolate shell. Enjoy!

Southern Comfort Manhattan
℅ All Recipes

Ingredients
1.5 oz Southern Comfort
1.5 oz sweet vermouth
2 dashes aromatic bitters
1 maraschino cherry

Directions

Fill a cocktail shaker with ice. Pour in the Southern Comfort, vermouth and aromatic bitters. Shake for about 15 seconds then strain into a highball glass with or without ice. Garnish with a maraschino cherry.

Friday Foodday!

TGIF! What do you have planned for this weekend? Any holiday shopping? How about something for yourself? Don't forget to enter my Shabby Apple giveaway!

Snickerdoodles
c/o Mrs. Sigg and All Recipes

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. 

Peppermint Mug Chocolate Cakes
c/o Lauren's Latest

 Ingredients

• 10 tablespoons brownie mix
• 3 tablespoons canola oil
• 2 tablespoons beaten egg
• 1 tablespoon water
• 1/2 teaspoon peppermint extract
• cool whip, for garnish
• crushed candy canes, for garnish

Directions

1. In a small bowl, mix brownie mix together with oil, egg, water and peppermint extract until well combined. Divide evenly between two greased mugs. Microwave on high 1 - 1 1/2 minutes or until cake starts to pull away from the sides and is puffed. (The cake should look moist still, but not like there's any batter left.) Cool 1 minute and remove from mug. Top warm cakes with cool whip and crushed candy canes. Serve immediately while still warm.

Mexican Hot Chocolate
c/o Kitchen Bellicious

  Ingredients

• 2 ounces of Mexican sweet chocolate, ground (use food processor and ground chocolate into tiny bits)
• 1 ounce of white chocolate, ground (use food processor and ground chocolate into tiny bits)
• 4 TBSP crushed peppermint candies ( I also grounded this in the food processor)
• 1 1/2 cup unsweetened cocoa powder (by the good stuff)
• 2 tsp cornstarch
• 2 cups powdered sugar
• 1/2 tsp ground cinnamon
• pinch of cayenne pepper *optional
• 2 1/2 cups powdered milk
• 1/2 tsp brown sugar
• 1 tsp salt

 Directions

1. Combine all ingredients in a mixing bowl and incorporate evenly. To make a drink, fill cup with 1/3 cup of cocoa mixture and pour in 1 cup hot milk. Stir to combine and enjoy! You can also use water if you prefer.

Friday Foodday

Hey lovebugs!
It's Friday Foodday! I hope you all have a fabulous weekend!


Chicken Sausage Pizza
c/o Autumn

Ingredients

• 3  ounces  chicken apple sausage, chopped (such as Gerhard's)
• 2  teaspoons  olive oil
• 1 1/2  cups  vertically sliced Oso Sweet or other sweet onion
• 1  cup  thinly sliced fennel bulb (about 1 small bulb)
• 1/4  teaspoon  salt
• 1  (12-ounce) prebaked pizza crust (such as Mama Mary's)
• 3/4  cup  (3 ounces) shredded Gouda cheese
• 1  tablespoon  chopped fresh chives
• 
  
• Directions
• 1. Preheat oven to 450°.
  2. Heat a large nonstick skillet over medium-high heat. Add sausage to pan; sauté 4 minutes or until browned, stirring occasionally. Remove from pan.
  3. Add oil to pan. Add onion, fennel, and salt; cover and cook 10 minutes or until tender and lightly browned, stirring occasionally.
  4. Place pizza crust on a baking sheet. Top evenly with onion mixture; sprinkle with cheese, and top evenly with sausage. Bake at 450° for 12 minutes or until cheese melts. Sprinkle evenly with chives. Cut pizza into 8 wedges.
  
  
  Perfect Party Cookies
  c/o Stephanie Cooks
  
  Ingredients
  1 cup flour
  1 cup yellow boxed cake mix
  1/4 tsp. baking soda
  3/4 cup butter, melted, and slightly cooled
  1 egg
  1 egg yolk
  2 tsp. vanilla
  1/2 cup sugar
  1/2 cup brown sugar
  1 cup chocolate chips
  4 tbsp. colored sprinkles
  Directions
  1- In a large bowl sift together the flour, cake mix, and baking soda. Set aside.
  2- In a bowl, beat together the melted butter, egg yolk, egg, and vanilla until slightly creamy. Add the sugars and stir well.
  3- Add the flour mixture, stir until well combined.
  4- Stir in the chocolate chips and sprinkles.
  5- Refrigerate for 30 minutes (the dough will be very runny).
  6- Preheat oven to 350.
  7- Once dough is chilled, scoop heaping tablespoons worth of dough onto greased cookie sheets. The dough should be slightly smaller than a golf ball. Keep dough cool until it goes in the oven.
  8- Bake 12-15 minutes, until the edges are golden and the center sets.
  9- Cool for 5 minutes on the sheet, then place on a cooling rack to cool.
  Mardi Gras King Cake
  c/o All Recipes
  
  Ingredients
  • PASTRY:
  • 1 cup milk
  • 1/4 cup butter
  • 2 (.25 ounce) packages active dry yeast
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 1/2 cup white sugar
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg
  • 5 1/2 cups all-purpose flour
  •  
  • FILLING:
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 2/3 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup raisins
  • 1/2 cup melted butter
  •  
  • FROSTING:
  • 1 cup confectioners' sugar
  • 1 tablespoon water
  • 
    
  Directions
  1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
  2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
  4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
  5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
  6. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
  7. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

  
  
  Have a great weekend everyone!
  Be fabulous today!