Friday Foodday

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

Wassail Punch
c/o The Kitchn

Ingredients
6 cups apple cider 
1 cup orange juice
4 cinnamon sticks, plus additional for garnish
6-8 whole star anise, plus additional for garnish
1 tablespoon sugar
Pinch of allspice
Juice of one lemon
Bourbon or whiskey (optional, but highly recommended)

Directions

In a large dutch oven, bring all of the ingredients to a low boil. Reduce heat and allow to simmer for a few hours. Serve hot; spike with bourbon/whiskey, if desired. Garnish with whole cinnamon sticks and star anise.

Copycat Panera Creamy Tomato Basil Soup

c/o Jeanette's Healthy Living

Ingredients

• 1 tablespoon olive oil
  
  

  1 tablespoon organic butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 celery stalks, chopped
• 1 carrot, chopped
• 1 tablespoon sweet rice flour
• 6 cups or 4 cans (15 ounces each) diced organic tomatoes
• 1 teaspoon organic sugar
• 4 leaves fresh basil
• ½ teaspoon sea salt
• ⅛ teaspoon fresh ground pepper
• pinch of ground cayenne
• ½ cup organic heavy cream
• Garnish:
• fresh basil leaves, julienned

Directions

Heat oil and butter in a large pot over medium heat. Add onion, celery and carrot; saute until soft, but do not brown. Stir in flour and cook another minute. Add remaining ingredients, bring to a boil, then reduce heat to medium-low and let simmer, covered, for 15-20 minutes. Stir in cream. Transfer to a blender and puree (you will probably have to do this in two batches). Garnish with julienned basil leaves and serve.

Cinnamon Spice Cupcakes
c/o Shugary Sweets

Ingredients

FOR THE CUPCAKES:

• 5 egg whites, room temperature
• 3/4 cup buttermilk, divided
• 3/4 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 1/2 cups cake flour
• 1 Tbsp baking powder
• 1/2 tsp kosher salt
• 1 1/2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground ginger

FOR THE FROSTING:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp cinnamon
• 1/4 cup milk
• 1/2 cup cinnamon chips

Directions

1. In a small bowl, combine the egg whites with 1/4 cup buttermilk. Whisk together and set aside.
2. In a large mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and beat until combined. Slowly add in egg mixture. Beat in remaining buttermilk and continue beating for 2 minutes, scraping down sides of the bowl as needed.
3. Line a cupcake tin with paper lines. Fill 2/3 full with batter and bake in a 350 degree F oven for 16-18 minutes. Cool 5 minutes in tin, and remove and cool completely on wire rack.
4. For the frosting, beat butter for about 3 minutes, until pale yellow. Add in sugar, cinnamon and milk and beat an additional 3-5 minutes until light and fluffy.
5. Spread frosting on cooled cupcakes (or use a decorating bag with tip and pipe onto cupcakes). Add cinnamon chips immediately. ENJOY.