Friday Foodday

Happy Friday! Here are my favorite recipes

The Prescription Julep

c/o Five O'Clock Cocktail

Ingredients

1 1/2 ounces Remy Martin

1/2 ounce Old Overholt rye whiskey

1/2 ounce simple syrup

A few mint leaves, plus a sprig for garnish

Directions

Drop mint leaves into bottom of julep cup or Collins glass. Cover with simple syrup and muddle. Add ice to fill, then add brandy and rye. Stir briskly. Garnish with sprig.

Cheesy Gnocchi with Smoked Pork and Bacon

c/o Buns in My Oven

Ingredients

• 2 pounds gnocchi
• 1 1/2 pounds Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
• 3 slices Smithfield Bacon, any variety
• 6 ounces evaporated milk
• 12 ounces cheddar cheese
• 1 teaspoon hot sauce
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

1. Bring a large pot of water to a boil.
2. While water is heating, open the pork loin filet and scrape the bacon off the top into a 10 inch skillet. Dice the pork loin into bite sized pieces and add to the skillet.
3. Dice the three slices of bacon and add to the skillet.
4. Cook the pork loin and bacon over medium heat until cooked through, stirring often, about 10 minutes.
5. Once water is boiling, add gnocchi and cook until it floats to the top of the water, about 3 minutes. Drain and set aside.
6. Add the evaporated milk, cheddar cheese, hot sauce, salt, and pepper to the hot pot that you used for boiling the gnocchi. Turn heat to medium and cook, stirring constantly, until cheese is nearly melted.
7. Return the gnocchi to the pan with the cheese sauce. Gently stir in half of the pork and bacon. Stir to coat in cheese sauce.
8. Serve immediately.

Christmas Funfetti Cake Batter Truffles

c/o Lauen's Latest

Ingredients

1 cup white cake mix

1/2 cup all purpose flour

1/2 cup granulated sugar

1/4 cup butter, melted

1/2 teaspoon vanilla

2 tablespoons milk

1 tablespoon Christmas sprinkles + more for decoration

1 1/2 cups white chocolate chips or vanilla almond bark

Directions

In a large bowl, whisk cake mix, flour and sugar. Stir in melted butter, vanilla, milk and sprinkles. Mixture should be moist and be able to hold its shape easily when formed. Using a cookie scoop, form mixture into even balls and refrigerate 20-30 minutes.

In the mean time, melt chocolate in a double boiler or slowly in the microwave. Using a fork, drop one of the cake batter truffles into the chocolate and roll around to coat. Tap off the excess gently and transfer to cookie sheet lined with wax paper. Top with more sprinkles, if desired.

Friday Foodday

Happy Friday lovebugs! Here are my favorite recipes this week.

The Breakers 75
c/o Five O'Clock Cocktails

Ingredients

Champagne, about 3 to 4 ounces

1 ounce gin

1/2 ounce freshly squeezed lemon juice

Directions

Pour gin and lemon juice into the bottom of a champagne flute. Top with your bubbles. Down the hatch.

Overnight Apple Pie French Toast Casserole

c/p Spend with Pennies

Ingredients

• 5 tablespoons butter
• 5 large granny smith apples (approx. 8 cups peeled and sliced)
• ⅔ cup brown sugar
• 3 tablespoons water
• 1 tablespoon cinnamon
• 1 tablespoon corn starch
• 14 slices white bread, crusts removed
• 6 large eggs
• 2 cups milk
• 1½ teaspoons vanilla extract

Directions

1. Combine eggs, milk and vanilla. Set aside.
2. Peel & slice apples approximately ¼" thick.
3. Melt the butter in a frying pan and add apples,brown sugar, cinnamon and water. Cook on medium heat for about 8 minutes or until apples are slightly softened. In a separate bowl, combine 1 tablespoon corn starch and 1 tablespoon water to create a slurry.
4. Push the apples over to one side of the pan, turn the heat up to medium high and pour some of the corn starch mixture into the boiling liquid until it thickens. Depending on how much liquid was in your apples, you may not need all of the slurry.
5. Spread apple mixture into a 9x13 pan. Top with ½ of the bread slices and spoon ½ of the egg mixture over the bread. Top with a second layer of bread slices and remaining egg mixture. Cover with foil and refrigerate overnight.

In the morning

1. Remove the pan from the refrigerator while preheating the oven to 350 degrees.
2. Bake covered for 35 minutes. Remove foil and bake an additional 10-15 minutes or until bread is firm. Remove from the oven and let cool 10 minutes. Invert into a pan.

Chocolate Cake with Marshmallow Frosting

c/o Country Cleaver

Ingredients

Chocolate Sheet Cake:

• 2 1/2 cups Flour
  
  
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/4 cup Hot Water
• 1/2 cup Cocoa Powder
• 1 cup Unsalted butter, Cubed
• 2 cups Sugar
• 2 Eggs
• 1 cup Buttermilk, room temperature
• 2 tsp Vanilla

Marshmallow Frosting:

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Directions

Chocolate Sheet Cake :

Preheat oven to 350 degrees. Grease and flour a 13"x9" cake pan. Line it with a parchment bottom to ensure it won't stick. Set aside. In a bowl, combine flour, baking soda, baking powder, and salt in a bowl, and whisk. Set aside.

In a small bowl, whisk together hot water and cocoa and set aside.

In stand mixer, beat together butter, and sugar until light and fluffy. Add in eggs, one at a time until completely mixed in. Reduce the speed to low, and add in flour mixture, alternating adding in the buttermilk. Scrape bowl as needed. Add in cocoa and vanilla and mix until just completely incorporated.

Pour into prepared cake pan. Place in oven and baked for 35-40 minutes, or until toothpick placed in center comes out clean.

Marshmallow Frosting :

For the frosting, whisk together the egg whites, sugar and cream of tartar in a heat-proof metal bowl placed over top a small saucepan with simmering water. Whisk constantly for 3-4 minutes until the sugar has dissolved completely and the egg whites are slightly warm.

Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick and the peaks are stiff, then beat in vanilla extract for another minute until combined. Frost cake and use blowtorch to toast the marshmallow topping if desired. Or don't, it's delicious either way!

Friday Foodday

Happy Friday and the first weekend of October! Here are my favorite recipes this week.

Month Old Manhattan
c/o Five O'Clock Cocktails

Ingredients

2 ounces Old Overholt Rye Whiskey

3/4 ounce triple sec

3/4 ounce Stock sweet vermouth

1 dash Angostura Bitters

Orange peel, to garnish

Directions

Combine all liquid ingredients in a clean Mason jar, stir briskly and briefly with a bar spoon without ice, and tightly seal jar lid. Let stand for one month in a cool, dry place.

To serve, pour jar's contents into an ice-filled mixing glass. Stir vigorously with a bar spoon until drink is well chilled. Strain into chilled cocktail glass and garnish.

Herb, Potato, and Goat Cheese Frittata

c/o The Kitchn

Ingredients

2 tablespoons olive oil
2 baby Yukon Gold potatoes, peeled and sliced 1/4-inch thick (1 1/2 cups / 215g)
1 medium shallot, minced
Kosher salt and black pepper
2 cloves garlic, minced
9 large eggs
3 tablespoons whole milk
1/3 cup chopped fresh herbs, like dill, basil, and chives, plus more to garnish
1/4 teaspoon kosher salt
4 ounces (1/2 cup) goat cheese, crumbled

Directions

Preheat the oven to 400°F.

Heat the oil in a 10- to 12-inch oven-proof skillet over medium heat. Add the potatoes and shallot, along with a pinch of salt and pepper, and cook until golden-brown, 6 to 7 minutes. Fold in the garlic and cook for an additional 1 minute. Arrange cooked potatoes so they're evenly distributed in a thin layer.

In a large bowl, whisk together the eggs, milk, chopped herbs, and salt. Pour the egg mixture into the skillet to join the potatoes and scatter the top with goat cheese. Place in the oven and bake until set and golden on top, about 12 to 14 minutes.

Slice and serve the frittata straight from the pan or slide onto a serving plate, garnish, and slice into wedges.

Twix Icebox Cake

c/o Sugar and Soul

Ingredients

• 1 6 oz.bag TWIX® Bites
• 1 bottle Magic Shell
• ¼ cup Milk Chocolate Chips
• 16 Graham Cracker Squares
• 1 cup Heavy Cream
• ¼ cup Confectioners' Sugar
• 3 tbsp Instant Vanilla Pudding Powder
• 8 tbsp Caramel Sauce plus additional for topping

Directions

1. Melt chocolate chips in microwave on 30 second intervals, stirring in between until chocolate is melted.
2. Dip the bottom of 4 of the graham crackers squares in the melted chocolate and place on wax paper on a cookie sheet to harden (see photo below). This base will help insure that your cake doesn't get too mushy.
3. While base hardens, combine heavy cream, vanilla pudding, and confectioners' sugar in a mixing bowl and whip until light and fluffy.
4. Transfer cream to a piping tool or use a spoon to evenly disperse on top of the first graham crack of each cake as shown in the photo.
5. Take another graham cracker square and press down lightly to secure it to the cream, try to keep you levels in line.
6. Continue this for two more layers.
7. On the last layer, pipe around the edge a second time, leaving a bit of a hole in the middle of the cream.
8. Add about 2 tbsp of caramel sauce into each hole, lightly press another graham cracker square on top, don't press to hard or the caramel will seep out.
9. Use a knife to fill in any gaps in the layers with extra cream.
10. Coat cakes with magic shell and top with chopped TWIX® Bites and caramel sauce and put in the freezer for about 5 minutes for magic shell to harden.
11. Transfer to fridge for at least 3 hours before serving.

Friday Foodday

Happy Friday lovebugs,

Here are my favorite recipes this week.

Beer-Jito

c/o Five O'Clock Cocktails

Ingredients

1 ounce Akvinta Vodka

5 ounces Red Stripe

2 lime wedges

6-8 mint leaves

Pinch of sugar

Lime wedge and/or mint sprig, to garnish

Directions

Muddle lime, mint and sugar in the bottom of a Collins glass. Fill glass with ice. Add vodka, then beer. Garnish.

Green Scallop Tacos

c/o Skinny Taste

Ingredients

For the green herb salsa:

• 2 garlic cloves, skin left on
• 2 small jalapenos
• 2 tbsp olive oil
• 1 large bunch fresh cilantro, leaves only
• 1 large bunch parsley, leaves only
• 1 cucumber, peeled, seeded and diced small
• 1 medium haas avocado
• 1/2 tsp kosher salt
• 1 to 2 tbsp water as needed

For the taco:

• 16 fresh scallops (about 1 lb)
• 1/8 tsp kosher salt and fresh ground pepper to taste
• 2 tsp oil
• 1 lime, cut into wedges
• 8 corn tortillas

Directions

Toast the garlic and jalapeños in a dry skillet until golden. Remove from heat, peel garlic and seed the peppers. Combine with olive oil, cilantro and parsley in a small blender with just enough water to blend. Place in a bowl and combine with diced cucumber and avocado.

Pat the scallops dry with paper towels. Season with salt and pepper. Heat a medium skillet over high heat, add 1/2 teaspoon oil and cook the scallops 4 at a time for about 1 1/2 to 2 minutes on each side, or until they become caramelized and the center is  – do not overcook. Set aside and repeat with the others.

To serve, heat the tortillas on a separate skillet about 30 to 60 seconds on each side, top each with 1/4 cup sauce and 2 scallops. Squeeze some fresh lime juice on top and eat right away.

The Perfect Tan

c/o Shugary Sweets

Ingredients

• 4 cup vanilla ice cream
• 1/2 cup Baileys Irish Cream
• 1/4 cup chocolate syrup
• whipped cream and cherry for garnish

Directions

1. In two large glasses, drizzle chocolate syrup around the insides of glass. Set aside.
2. In a blender, process the vanilla ice cream with Baileys, until smooth and creamy. To make thicker, add more ice cream. To make thinner, add more Baileys.
3. Pour into glasses and top with whipped cream and cherry. ENJOY immediately!

Friday Foodday

Happy Friday lovebugs. Here are my favorite recipes this week. 

The Pan Am
c/o The Five O'Clock Cocktail Blog

Ingredients

1 ounce Sauza Tequila Anejo Conmemorativo

1 ounce Buffalo Trace bourbon

1/4 ounce simple syrup

3 dashes of Angostura bitters

Directions

Combine all ingredients into an ice-filled highball glass, stir briskly for a few seconds and serve.

Crispy Prosciutto Wrapped Asparagus Fries

c/o Closet Cooking

Ingredients

• 1 1/2 pounds asparagus, trimmed
• 4 ounces prosciutto

Directions

1. Wrap the asparagus with the prosciutto and either bake in a preheated 450F/230C oven, grill or fry in a pan over medium-high heat until the asparagus is tender and the prosciutto is crispy on all sides, about 6-10 minutes, flipping half way through.

No Bake Strawberry Eclair Cake

c/o Shugary Sweets

Ingredients

• 1 box Low Fat Honey Graham Crackers (14.4oz)
• 2 pkg (1oz each) Sugar Free Cheesecake JELL-O Pudding mix
• 2 1/2 cup skim milk
• 12 oz Fat Free Cool Whip, thawed
• 1 pint fresh strawberries, hulled and sliced
For the Frosting:
• 2 oz unsweetened baking chocolate, melted
• 2 tsp light corn syrup
• 1 tsp vanilla extract
• 3 Tbsp unsalted butter, melted
• 1 1/2 cup powdered sugar
• 2 Tbsp milk

Directions

1. Mix pudding mix with milk using a whisk. Beat for about 2 minutes, by hand. Fold in Cool Whip, set aside. Layer a 13x9 baking dish with one layer of graham crackers. Top with half of the pudding mix. Lay half of the sliced strawberries on top of the pudding. Repeat the layers with grahams, remaining pudding and remaining strawberries. Top with one more layer of Grahams. 
2. For the frosting, mix melted baking chocolate with corn syrup. Add vanilla, butter, powdered sugar and milk and whisk thoroughly until smooth. Spread over top layer of graham crackers. Cover and refrigerate cake for 2 hours or overnight. ENJOY!

Friday Foodday

Happy Friday lovebugs,

Here are my favorite recipes this week.

The Absolut Maple Sour

c/o Five O'Clock Cocktails

Ingredients

1 1/2 ounces vodka

3/4 ounces maple syrup

1 ounce fresh lemon juice

2 dashes Angostura Bitters

Lemon peel, to garnish

Directions

Combine all ingredients in an ice-filled shaker. Shake until your hands are too cold to keep holding onto the tin. Strain into cocktail glass and garnish with lemon peel.

Creamed Spinach and Artichokes

c/o Closet Cooking

Ingredients

• 2 tablespoons butter or oil
• 1 small onion, diced
• 2 cloves garlic, chopped
• 2 tablespoons flour
• 1 cup milk or cream
• 4 ounces cream cheese (low fat is ok), room temperature
• 1/2 cup parmigiano reggiano (parmesan), grated
• 2 (10 ounce) packages frozen spinach, thawed and squeezed dry
• 1 (14 ounce) can artichoke hearts, coarsely chopped
• salt, pepper and cayenne to taste
• 
  

Directions

1. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
2. Add the garlic and cook until fragrant, about a minute.
3. Sprinkle in the flour, mix and cook for another minute.
4. Add the milk and cook, stirring, until the sauce thickens, about 2-3 minutes.
5. Add the cream cheese and parmesan and cook until they melt.
6. Mix in the spinach and artichokes, cook until warmed and season with salt, pepper and cayenne to taste.

Cinnamon Sugar Shortbread Bars

c/o Buns in My Oven

Ingredients

2 cups butter, room temperature
1 cup powdered sugar
3 1/2 cups flour
1/2 cup cornstarch
1/2 cup sugar
4 teaspoons ground cinnamon

Directions

Preheat oven to 325 degrees.
In the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy.
Mix in the flour and cornstarch until well combined.
Pat into an ungreased 10x15 rimmed baking sheet. Prick all over with a fork.
In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the dough.
Bake for 40 minutes or until the edges are lightly golden and the cookie is set.
Cut into bars while still warm.

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

The Champagne Martini
c/o Five O Clock Cocktails

Ingredients

3-4 ounces champagne

3/4 ounce Cointreau

1/2 ounce Luxardo maraschino liqueur

2 dashes Fee Brothers Peach Bitters

Directions

Combine Cointreau, Luxardo, and Fee Brothers Peach Bitters in an ice-filled mixing glass. Stir briskly for about a minute with a bar spoon. Strain into a chilled cocktail glass. Top with champagne.

Cauliflower Salad

c/o Buns in My Oven

Ingredients

1 large head cauliflower
2 hard boiled eggs
1/3 cup mayonnaise
1 tablespoon mustard
1 tablespoon dill relish
2 teaspoons finely diced onion
1 teaspoon fresh dill
1 teaspoon chopped chives
1 teaspoon vinegar
1/2 teaspoon salt, more to taste
1/2 teaspoon ground black pepper

1/2 teaspoon paprika

Directions

Cut the cauliflower into bite sized pieces, much like you would a potato for potato salad. Rinse and drain.
Add just enough water to cover the bottom of a 12 inch skillet and bring to a boil over medium high heat. Add the cauliflower to the skillet and cover to steam.
Let steam for 3-5 minutes, checking for doneness with a fork. When a fork slides in easily, add the cauliflower to a large bowl. Do not overcook the cauliflower or your salad will be mushy. I prefer it tender-crisp.
Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.
In a small bowl, combine the remaining ingredients, except for the paprika, and whisk together to form the dressing for the salad.
Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece. Sprinkle with paprika.
Refrigerate for at least 1 hour or until cold.

Molten Chocolate Cake

c/o Closet Cooking

Ingredients

• 4 ounces bittersweet chocolate
• 1/2 cup unsalted butter
• 3 egg yolks
• 1/4 cup sugar
• 3 egg whites

Directions

1. Lightly grease 3 ramekins with butter.
2. Melt the chocolate into the butter in a double boiler and let cool a bit.
3. Beat the egg yolks and sugar and mix into the chocolate.
4. Beat the egg whites in a bowl until they form soft peaks.
5. Fold the chocolate into the egg whites.
6. Pour the batter into the ramekins, no more than 2/3 full.
7. Bake in a preheated 400F oven for 7-10 minutes. The outside will be set and possibly crack and the inside will still be liquid.
8. Let cool for a few minutes and then run a knife around the edges and tip onto a plate. 

Friday Foodday

Happy Friday lovebugs,
Here are my favorite recipes this week.

Harriet's Highball
c/o Five O'Clock Cocktails

Ingredients

1 1/4 ounces vodka

1/2 ounce Campari

About 2 to 3 ounces orange juice

Directions

Combine all 3 ingredients in an ice-filled cocktail shaker. Shake vigorously for about 20 seconds. Strain into a martini glass, a cocktail coupe, or an ice-filled highball.

Totchos

c/o Buns in My Oven

Ingredients

1/2 cup cooked leftover taco meat (shredded chicken or pork would be great too!)
grated cheese
guacamole
sour cream
pickled jalapenos
diced tomatoes
cilantro
Cholulua, or your favorite hot sauce

Directions

Bake the tots according to package directions. When the tots have five minutes remaining, remove from the oven and sprinkle on the meat and cheese. Return to the oven to finish cooking.
Remove from the oven and load up your toppings.

Peppermint Puppy Chow

c/o Shugary Sweets

Ingredients

• 16oz Vanilla candy coating (candiquik)
• 1 cup Andes Peppermint Crunch Baking Chips
• 12 cup Chex cereal (I use a combination of the rice and the corn flavors)
• 2 cup powdered sugar
• 6 regular sized Peppermint Candy Canes, crushed

Directions

1. Place vanilla candy coating and peppermint crunch baking chips in a large microwave safe bowl. Microwave for 30 second intervals, mixing between each interval. Mine took 2 minutes total. Stir until smooth.
2. Place cereal in a very large bowl. Pour melted chocolate over cereal. Add about 3/4 of the crushed candy canes. Mix until all the cereal is covered in chocolate. Add powdered sugar and stir until fully coated. Sprinkle with remaining peppermint candy canes. Store in an airtight container for up to one week. Enjoy!