Brandy Old Fashioned
c/o Jeffery Morgenthaler
1 sugar cube or 1 tsp 2:1 simple syrup
2 dashes Angostura bitters
1 orange wedge
1 cherry, preferably Amarena or Maraska
2 oz brandy or Cognac
Directions
In a chilled old fashioned glass, muddle the sugar, bitters, orange wedge and cherry into a thick paste, careful not to work the orange peel. Add brandy or Cognac, stir, and fill glass with crushed ice and serve.
Skinny Queso Dip
c/o Skinny Taste
- 1 cup skim milk
- 3 tbsp cornstarch
- 1 tsp canola oil
- 1 cup minced onion
- 3 garlic cloves, minced
- 1 poblano pepper, diced
- 1-2 jalapeños, seeded and diced
- 1/2 cup low sodium chicken broth
- 10 oz can Rotel tomatoes with chiles, diced and drained
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- salt and black pepper, to taste
- 1/2 tsp ground cumin
- 1 tsp ancho chili powder
- 1 3/4 cups shredded reduced fat sharp Cheddar, Sargento
Directions
In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.
Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
Add the slurry (cornstarch mixture) to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.
Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper.Remove from heat and add the cheese; stir until it melts completely. Serve immediately.
Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper.Remove from heat and add the cheese; stir until it melts completely. Serve immediately.
Biscoff Donuts
Ingredients
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon salt
7 tablespoons milk
5 tablespoons creamy Biscoff spread
1 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 tablespoon melted butter
1/2 cup sugar
1/2 teaspoon salt
7 tablespoons milk
5 tablespoons creamy Biscoff spread
1 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 tablespoon melted butter
Directions
1- Preheat oven to 325 degrees. Mix together flour, sugar, baking powder and salt in a bowl. Add milk, egg, biscoff spread, vanilla and melted butter. Whisk to combine.
2- Transfer dough to a ziplock bag. Snip off a corner of the bag and pipe dough evenly into a 6-cup doughnut pan.
2- Transfer dough to a ziplock bag. Snip off a corner of the bag and pipe dough evenly into a 6-cup doughnut pan.
3-Bake for 10-12 minutes, or until dough is set (it won’t be golden brown, but should be springy.) Remove from the pan and cool completely.
4- Top with your favorite frosting or glaze, then decorate with M&Ms or sprinkles.
