Friday Foodday

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

Cider Bourbon Cocktail
c/o Martha Stewart

Ingredients

• 3/4 cup apple cider
• 1/3 cup bourbon
• 2 tablespoons freshly squeezed lemon juice
• 2 (2 1/2-inch-long) thin slices fresh peeled ginger
• 2 thin slices lady apple, for garnish

Directions

Fill a cocktail shaker with ice. Add cider, bourbon, lemon juice, and ginger; shake to combine. Strain cocktail into 2 coupes. Garnish with apple slices.

Apple Pie Pull Apart Bread with Vanilla Glaze
c/o The Comfort of Cooking

Ingredients

Nonstick cooking spray

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 (16 oz.) tube Pillsbury Grands Flaky Layers Biscuits

1 medium apple, cored and thinly sliced

For Vanilla Glaze:

1 cup powdered sugar

1 1/2 tablespoons milk, any kind

1/4 teaspoon vanilla extract

Directions

For Apple Pie Pull Apart Bread:

Preheat oven to 350 degrees F.

Line a loaf pan with parchment paper and spray lightly with nonstick cooking spray. Mix sugar, cinnamon and nutmeg in a shallow dish and set aside.

Remove biscuits from tube and slice each in half, creating 16 rounds. Coat each round and each apple slice with the cinnamon-sugar mixture and layer in the loaf pan, alternating biscuit rounds with apple slices. Begin and end with the biscuit rounds.

Bake for 35-40 minutes, or until bread is fully baked throughout.

For Vanilla Glaze:

Mix all ingredients in a medium bowl and drizzle over warm bread.

Cheesy Apple Pie in Apples

c/o Brit + Co

Ingredients

- 6 apples (2 granny smith, 2 fuji, 2 red delicious)
- brie
- gorgonzola
- white cheddar
- honey
- sugar
- brown sugar
- cinnamon
- 1 can crescent roll dough
- 1/2 egg white

Directions

Preheat the oven to 375 degrees F. The prep for each of these is more or less the same. Cut off the top of the apple. Scoop out the inside with an ice cream scoop. Get rid of the seeds and pieces of core and cut up the scooped out apple pieces.

Now, cut up a bit of cheese (about 1/4 cup for two apples) and place in a bowl with the apple pieces. Add a squeeze of honey and 1 teaspoon of sugar. Stir up and fill your apples!

For pie crust, we used our old pal from Pretzel Pops, Pillsbury crescent roll dough.

Roll it out and cut into 4 pieces per apple. Arrange in a simple lattice and cut off any excess off the edge.

Brush with egg white and brown sugar to give it an extra glaze.

Place in a deep pan and fill with a 1/2 inch of water. Cover with aluminum foil and bake for 15 minutes.

Uncover and bake for an additional 20 minutes.

Friday Foodday

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

World's Greatest Champagne Cocktail
c/o Five O' Clock Cocktails

Ingredients

Champagne — a flute’s worth of it, the best kind you’ve got

2 cubes of sugar

About 5 dashes Angostura Bitters

Directions

Plop the sugar cubes into a champagne flute. Douse with the bitters. Fill with preferably-uppercase-C Champagne.

Southwestern Stuffed Spaghetti Squash

c/o The Comfort of Cooking

Ingredients

1 medium spaghetti squash

1 Tablespoon olive oil

1/2 red onion, chopped

2 garlic cloves, minced

1 jalapeno pepper, minced (leave seeds in for more heat)

1 red bell pepper, chopped

1/2 Tablespoon ground cumin

1/2 Tablespoon oregano

1/2 Tablespoon chili powder

Kosher salt and freshly cracked black pepper

1 (15 oz.) can black beans, drained and rinsed

1 cup frozen corn, thawed

1/2 cup freshly torn cilantro, plus more for garnish

Juice of 1 lime

1 cup grated cheddar cheese

Directions

Preheat oven to 375 degrees F.

Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”

In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro and lime juice until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.

Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes.

Sprinkle with remaining cilantro and serve warm.

Bacon Crumble Apple Pie

c/o Rachael Ray

Ingredients

• 1/2 pound sliced bacon

• 1/2 cup flour

• 1/3 cup light brown sugar

• 3 tablespoons unsalted butter, chilled and cut into small cubes

• 1/2 cup shredded extra-sharp cheddar cheese

• 3 golden delicous apples (about 1 1/2 pounds total) peeled, cored and sliced

• 1/4 cup granulated sugar

• 1 1/2 teaspoons grated lemon peel

• 1 9-inch store-bought pie shell
• Directions
• 1. Preheat the oven to 400 degrees . In a large skillet over medium heat, cook the bacon until crisp; drain and crumble. In a medium bowl, combine the flour and brown sugar; add the butter and, using your fingers, incorporate the butter until the mixture is crumbly. Stir in the bacon and cheese; refrigerate.
• 2. Line a baking sheet with foil. In a medium bowl, toss the apples with the granulated sugar and lemon peel. Transfer to the pie shell and sprinkle with the topping. Place the pie on the prepared baking sheet and bake for 15 minutes. Cover loosely with foil and bake until golden and the apples are tender when pierced, 40 to 45 minutes; let cool before serving.