Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Pawley's Rum Punch
c/o Saveur

Ingredients

1 oz. cranberry juice

1 oz. fresh orange juice

1 oz. pineapple juice

1 oz. dark rum

1 oz. gold rum

Freshly grated nutmeg, for garnish

Directions

Combine ingredients in a cocktail shaker filled with ice; shake vigorously and strain into a punch glass. Top with grated nutmeg.

Taco Chili

c/o Buns in My Oven

Ingredients

• 1 package Hurst's 15 Bean Soup
• 10 cups water
• 1 pound ground beef
• 2 packets taco seasoning
• 14 ounce can diced tomatoes
• 10 ounce can enchilada sauce
• 4 ounce can diced green chiles
• 1 sweet onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt

Directions

1. Rinse and sort through the dried beans, removing any debris. Add beans to a large stock pot over high heat and pour in the water.
2. Bring to a boil, reduce to a simmer, and cover the pot.
3. Let cook for 1 hour and 30 minutes, stirring every 30 minutes.
4. When beans are tender, brown the beef until cooked through and drain the fat. Add one packet of taco seasoning to the meat and stir to coat.
5. Add the meat to the pot of beans, along with the second packet of taco seasoning, diced tomatoes, enchilada sauce, green chiles, onion, garlic, and salt. Add the packet of Ham Flavoring from the bag of beans to the pot. Stir well.
6. Cover and continue cooking on low for 45 minutes.
7. Serve with your favorite taco toppings, such as grated cheddar, avocado, sour cream, and tortilla chips.

Double Chocolate Nutella Toffee Skillet Brownie

c/o Country Cleaver

Ingredients

• 1/2 cup Butter, melted and cooled
• 3/4 cup Nutella, or chocolate hazelnut spread
• 1/2 cup Brown Sugar or Coconut Sugar
• 1/2 cup Sugar
• 2 Eggs
• 1 tsp Vanilla
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 2/3 cups Flour
• 2 Tbsp Cocoa Powder
• 1 cup Semi-Sweet Chocolate Chips
• 1/2 cup Toffee Pieces, like Heath Bits o' Toffee

Directions

1. Preheat oven to 350 degrees. In a large bowl with a whisk or spatula, butter, Nutella, brown and white sugar, eggs, and vanilla until smooth. Stir in the flour, salt and baking soda until a batter forms.


2. Stir in 3/4 of the chocolate chips and 1/4 cup of the toffee pieces.


3. Spoon the batter into a oven proof skillet, cast iron or stainless steel that has been sprayed with non-stick spray. Even the batter out and press to within 1/2" of the edges of the skillet - the brownie will spread out, but leave the room between the batter and the sides of the skillet so the edges don't over cook.


4. Top with remaining chocolate chips and toffee bits. Place in oven and bake for 20-25 minutes or until the edges are set and a toothpick placed in the middle of the brownie comes out clean. (Check - timing depends on the oven)


5. Let the brownie cool on a wire rack in the skillet until just warm - about 45 minutes. It will still be very soft in the middle, but as it cools, the brownie will set entirely.


6. Drizzle with additional softened Nutella if desired, or ice cream!

Friday Foodday

Happy Friday lovebugs!

It's my birthday weekend and I am looking forward to some bubbles, some great food, and friends. Here are my favorite recipes from this week.

Slick Rick
c/o Saveur

Ingredients

2 oz. navy strength gin

¹⁄₂ oz. olive oil, preferably Arbequina

¹⁄₂ oz. fresh lemon juice

¹⁄₂ oz. simple syrup

1 egg white

Pinch of kosher salt

Directions

Combine all ingredients into a cocktail shaker and shake vigorously; add ice then shake again, then strain into a chilled coupe.

Taco Casserole

c/o Buns in my Oven

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning
• 1/4 cup water
• 1 can Ro*Tel diced tomatoes with chiles
• 1 can Nacho Cheese Soup
• 1/4 cup sour cream
• 1 cup grated cheddar
• 12 8-inch soft tortillas
• guacamole, cilantro, sour cream for topping, as desired

Directions

1. Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
2. Add the beef to a large skillet over medium heat and crumble as it cooks. Drain grease when cooked through.
3. Add the taco seasoning and water to the skillet and cook for 2 minutes.
4. Dump the tomatoes, cheese soup, and sour cream into a medium mixing bowl. Stir in the cooked meat.
5. Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture.
6. Repeat layers, ending with a layer of tortillas on the top. Sprinkle the cheese over the top.
7. Bake for 20 minutes or until hot and melty.
8. Serve sprinkled with chopped cilantro, guacamole, and extra sour cream, as desired.

Deep Dish Chocolate Cookie Pie

c/o Skinnytaste

Ingredients

• 2 cups pitted dates
• 2/3 cup unsweetened almond milk (or milk of choice)
• 2 (15 oz) cans white beans, drained and rinsed well, 500g total drained
• 1 cup quick oats*
• 1/4 cup unsweetened applesauce
• 3 tbsp oil (grapeseed, vegetable or coconut)
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup chocolate chips

Directions

Preheat oven to 350°F. Grease a 10-inch springform pan and set aside.

Blend the dates with the milk until smooth a high quality food processor until very smooth. Add the remaining ingredients (except the chips) and blend very well in the food processor (not a blender**) until completely smooth. Stir in chips and transfer to the prepared pan.

Bake 35 to 40 minutes until firm. Remove from oven and let it cool 20 minutes before removing from the pan. Cut into 14 slices and serve warm topped with fat free frozen yogurt or your desired topping.

Friday Foodday

Happy Friday lovebugs,
Here are my favorite love inspired recipes this week!

Il Palio
c/o Saveur

Ingredients

For the Campari Ice Cubes

³⁄₄ oz. Campari

2 oz. water

For the Cocktail

2 oz. bourbon

1 oz. sweet vermouth

Orange bitters

Orange twist, for garnish

Directions

Several hours before serving, mix together Campari and water and freeze in a square ice mold. When frozen, make the cocktail: Place 2 Campari ice cubes in rocks glass. Pour all ingredients over ice cubes and garnish with a wide orange twist. Stir the drink to start the ice melting.

Blush Cream Pasta

c/o Rachel Ray

Ingredients

• 1 tablespoon extra virgin olive oil 
• 1 tablespoon butter

• 2 cloves garlic, minced

• 2 shallots, minced

• 1 cup vodka

• 1 cup chicken stock

• 1 can crushed tomatoes (32 ounces)

• Coarse salt and pepper

• 1 pound pasta, such as penne rigate

• 1/2 cup heavy cream

• 20 leaves fresh basil, shredded or torn

• Crusty bread, for passing

Directions

Heat a large skillet over moderate heat. Add the EVOO, butter, garlic and shallots. Gently sautéthe shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock and the tomatoes. Bring the sauce to a bubble and reduce the heat to a simmer. Season with salt and pepper. 

While the sauce simmers, cook the pasta in salted boiling water until it's cooked to al dente (with a bite to it). While the pasta cooks, prepare your salad or other side dishes.

Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. Pass the pasta with crusty bread.

Chocolate Decadence with Raspberry Sauce

c/o Shugary Sweets

Ingredients

FOR THE CHOCOLATE MOUSSE:

• 1/2 cup Karo® Light Corn Syrup
• 16 oz bittersweet chocolate (60% cacao)
• 1/2 cup unsalted butter
• 2 cup heavy cream, divided
• 3 egg yolks
• 1/2 cup powdered sugar
• 1 tsp Spice Islands® Pure Vanilla Extract

FOR THE TOPPING:

• 12 oz fresh raspberries, divided
• 1/2 tsp pure vanilla extract
• 1/4 cup Karo® Light Corn Syrup
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/4 cup chocolate syrup

Directions

1. Line a 9x5x3-inch metal loaf pan with plastic wrap. Set aside.
2. In a large saucepan over medium heat, combine corn syrup, chocolate and butter. Stir until chocolate is melted and mixture is smooth.
3. Mix 1/2 cup of the cream with the egg yolks in a small bowl. Add to the melted chocolate mixture and cook for about 3 minutes, stirring constantly. Remove from heat and cool completely.
4. Once the chocolate mixture has cooled, continue on by beating 1 1/2 cup heavy cream with powdered sugar and vanilla in a mixing bowl on high speed. Beat until soft peaks form. Fold in the cooled chocolate mixture and stir just until combined. Pour into loaf pan and cover with plastic wrap. Freeze for 4 hours or overnight.
5. To prepare raspberry sauce, combine 6oz of the fresh raspberries with the corn syrup and vanilla extract in a small blender. Process quickly until combined (you still want some chunks of raspberry).
6. For the whipped cream, beat heavy cream with powdered sugar until soft peaks form. Refrigerate or use immediately.
7. To assemble, slice frozen chocolate mousse and arrange on plates. Dollop a large spoonful of whipped cream onto each slice. Drizzle with raspberry sauce, chocolate syrup and add the remaining fresh berries. ENJOY!

Friday Foodday

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

Sparkling Pomegranate Punch
c/o Food and Wine

Ingredients

1. 2 oranges, thinly sliced crosswise
2. 1/4 cup pomegranate seeds
3. 3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled
4. Ice cubes, for serving
5. Two 750-milliliter bottles sparkling wine, chilled
6. 3 tablespoons sugar
7. 1 cup diced fresh pineapple (1/2 inch)
8. 1 cup pomegranate juice

Directions

1. In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.

Border Grill Sugar Cookies

c/o Saveur

Ingredients

• 16 tbsp. unsalted butter, softened, plus more for brushing
• ½ cup sugar, plus more for topping
• 1½ tsp. vanilla extract
• ¾ tsp. kosher salt
• 2 cups flour
• ½ cup finely chopped pecans
• ½ cup crushed plain potato chips
• 4 oz. semisweet chocolate, melted, for garnish

Directions

Heat oven to 350°. Using a hand mixer, beat butter and sugar until light and fluffy. Beat in vanilla and salt until smooth. Fold in flour, pecans, and potato chips until just combined. Roll dough into 1" balls and transfer to a parchment paper–lined baking sheet about 2" apart. Working in batches, brush the bottom of a heavy glass with butter and dip in sugar. Press glass onto each dough ball and flatten into a 3” circle. Bake until cookies are golden brown at edges, 8–10 minutes. Transfer to a wire rack; let cool completely. Dip tines of a fork into chocolate and drizzle over cookies; return to rack until set.

Applesauce Donut Muffins

c/o Buns in My Oven

Ingredients

1 cup softened butter, divided
1 1/2 cups sugar, divided
1 egg
1 teaspoon vanilla
1 cup cinnamon applesauce
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon, divided

Directions

Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.
In the bowl of a stand mixer, beat together 1/2 cup of butter and 1 cup of sugar until light and fluffy. Beat in the egg, vanilla, and applesauce until well combined.
Gradually stir in the flour, baking soda, and 1/2 teaspoon of cinnamon.
Fill the muffin wells 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let cool for 10 minutes before carefully removing the muffins from the tin.
Melt the remaining 1/2 cup of butter. Place in a small bowl.
Stir together the remaining 1/2 cup of sugar and teaspoon of cinnamon and place in a second small bowl.
Dunk each muffin in the butter and then roll in the cinnamon sugar mixture to coat.

Friday Foodday

Happy Valentine's lovebugs, here are some holiday inspired cocktails.

Spiked Jones

℅ Martha Stewart

Ingredients

• 1/2 cup milk
• 1 cup heavy cream
• 1/4 cup whole coffee beans
• 2 ounces semisweet chocolate, chopped
• 2 tablespoons Kahlua
• 1 teaspoon confectioner's sugar
• 1 tablespoon dark chocolate-covered coffee beans, chopped

Directions

In a saucepan over medium heat, combine milk, 1/2 cup cream, and whole coffee beans. Bring to a simmer, turn off heat, cover, and steep beans for 1 hour. Strain liquid and return to saucepan; discard beans. Bring the milk-and-cream mixture back to a simmer, add chocolate, and whisk until incorporated. Remove from heat; whisk in Kahlua. Whip remaining 1/2 cup cream and the confectioners' sugar until soft peaks form. Divide the hot chocolate between two cups and garnish each portion with a dollop of whipped cream and a sprinkling of chopped chocolate-covered coffee beans.

The Monkey Gland

℅ Saveur

Ingredients

• 3 oz. gin
• 1½ oz. fresh orange juice
• ¼ oz. grenadine
• 1 dash absinthe
• Orange peel, for garnish

Directions

Combine gin, orange juice, grenadine, and absinthe in a cocktail shaker filled with ice; shake vigorously and strain into a coupe glass. Garnish with an orange twist.

The Pink Lady

℅ Mix that Drink

Ingredients

• 1 1/2 ounces of gin
• 1/2 ounce applejack
• 1/2 ounce lemon juice, preferably fresh
• 1 egg white
• 1/5 ounce (or a couple of dashes) of grenadine

Directions

Combine all your ingredients in a shaker without ice. Shake it, shake it, shake it to get the egg well mixed. Now add ice and shake some more. Strain into a cocktail glass and garnish with a cherry.