Friday Foodday

Happy Friday lovebugs,
I will be heading home for Easter this weekend. Here are some Easter-inspired food picks!

Caramel Cadbury Egg Martini
c/o She Knows

Ingredients

• 1-1/2 ounces Baileys Irish Cream with Caramel
• 1/2 ounce crème de cacao
• 1 ounce caramel syrup
• 1 ounce cream
• 1/2 tablespoon Hershey’s chocolate syrup, plus extra for rim

Directions

1. Drizzle chocolate syrup around inside rim of glass.
2. Place all ingredients into a cocktail shaker with ice.
3. Shake until chocolate syrup is completely incorporated.
4. Strain into glass.

Roasted Boneless Leg of Lamb

c/o Skinny Taste

Ingredients

• 5 cloves garlic, crushed
• 2 tbsp lemon juice, freshly squeezed
• 3 tbsp fresh rosemary, chopped
• 1 tbsp Dijon mustard
• 2 tsp olive oil
• 1 1/4 tsp kosher salt, more or less to taste
• fresh ground black pepper
• 3 1/2 - 4 lb uncooked trimmed lamb leg, boneless, rolled and tied

Directions

Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.

Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mixwell and rub mixture all over lamb. Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.

Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.

Slice lamb into 1/4-inch thick slices and place on a serving platter.

Easy Lemon Squares

c/o Cooking Light

Ingredients

• Crust:
• 1/4 cup granulated sugar 
• 3 tablespoons butter or stick margarine, softened 
• 1 cup all-purpose flour 
• Topping:
• 3 large eggs 
• 3/4 cup granulated sugar 
• 2 teaspoons grated lemon rind 
• 1/3 cup fresh lemon juice 
• 3 tablespoons all-purpose flour 
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2 teaspoons powdered sugar

Directions

1. Preheat oven to 350°.
2. To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350° for 15 minutes; cool on a wire rack.
3. To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350° for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top.