Friday Fooday

Happy Friday lovebugs!

This weekend I'm heading home to Philadelphia and I couldn't be happier. It's good to road trip and force the BF to enjoy my playlists of BSB, Britney, etc.

Lady C Cognac Cocktail

c/o The Kitchn

Ingredients

2 ounces C by Courvoisier
1 ounce Courvoisier Rosé
3/4 ounce fresh squeezed orange juice
3/4 ounce simple syrup
1/2 ounce lemon juice
1 ounce Champagne
Cinnamon, for garnish
Orange zest, for garnish

Directions

Shake first 5 ingredients in a cocktail shaker filled with ice. Strain into two Martini glasses and top with Champagne. Sprinkle very lightly with cinnamon. Garnish with orange zest.

Brussel Sprout & Potato Hash

c/o Eating Well

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1/4 cup chopped onion
• 1/2 teaspoon dried rosemary
• 5 cups frozen shredded hash browns
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 pound Brussels sprouts, trimmed and thinly sliced
• 1/3 cup finely shredded Parmesan cheese
• 4 large eggs

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and rosemary; cook, stirring, until beginning to brown, about 2 minutes. Stir in hash browns, salt and pepper. Spread into an even layer. Cook, undisturbed, for 4 minutes.
2. Reduce heat to medium. Stir in Brussels sprouts, spread back into an even layer and cook, stirring every 2 to 3 minutes and returning to an even layer, until golden brown, 12 to 14 minutes total. Remove from heat and stir in cheese.
3. Meanwhile, bring 2 inches of water to a boil in a Dutch oven. Reduce to a gentle simmer. Break an egg into a small bowl, submerge the bowl’s lip in the water and slide the egg in. Repeat with the remaining eggs. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Transfer the eggs to a clean dish towel to drain. Serve the eggs over the hash.

Biscoff Banana Baked Oatmeal

c/o Miki's Kitchen

Ingredients

• 3 cups old fashioned oats
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 cups skim milk
• 2-3 bananas, peeled and chopped
• 1/2 cup Biscoff spread
• 1/2 cup applesauce
• 1 egg
• 1 teaspoon vanilla

Biscoff Topping

• 1/2 cup flour
• 6 tablespoons light brown sugar
• 3 tablespoons butter, cold and cut into tablespoons
• 3 tablespoons Biscoff spread
• 1/2 teaspoon cinnamon

Directions

1. Preheat oven to 350 degrees F. Coat an 8 by 8 baking dish with cooking spray and set aside.
2. In a large bowl, combine oats, baking powder, and salt.
3. In a medium bowl, whisk together Biscoff spread, chopped bananas, milk, applesauce, egg, and vanilla.
4. Pour wet ingredients over dry ingredients and stir until combined.  Pour the oatmeal mixture into prepared pan.
5. To make the Biscoff topping, combine all ingredients in a medium bowl. Using a pastry blender or a fork, mix until there are coarse crumbs.
6. Sprinkle topping over the oatmeal mixture in the pan.
7. Bake 30-35 minutes or until oatmeal is golden brown and set.
8. Remove from oven and serve warm.