This weekend I'm heading home to Philadelphia and I couldn't be happier. It's good to road trip and force the BF to enjoy my playlists of BSB, Britney, etc.
Lady C Cognac Cocktail
c/o The Kitchn
Ingredients
2 ounces C by Courvoisier
1 ounce Courvoisier Rosé
3/4 ounce fresh squeezed orange juice
3/4 ounce simple syrup
1/2 ounce lemon juice
1 ounce Champagne
Cinnamon, for garnish
Orange zest, for garnish
1 ounce Courvoisier Rosé
3/4 ounce fresh squeezed orange juice
3/4 ounce simple syrup
1/2 ounce lemon juice
1 ounce Champagne
Cinnamon, for garnish
Orange zest, for garnish
Directions
Shake first 5 ingredients in a cocktail shaker filled with ice. Strain into two Martini glasses and top with Champagne. Sprinkle very lightly with cinnamon. Garnish with orange zest.
Brussel Sprout & Potato Hash
c/o Eating Well
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped onion
- 1/2 teaspoon dried rosemary
- 5 cups frozen shredded hash browns
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1/3 cup finely shredded Parmesan cheese
- 4 large eggs
Directions
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and rosemary; cook, stirring, until beginning to brown, about 2 minutes. Stir in hash browns, salt and pepper. Spread into an even layer. Cook, undisturbed, for 4 minutes.
- Reduce heat to medium. Stir in Brussels sprouts, spread back into an even layer and cook, stirring every 2 to 3 minutes and returning to an even layer, until golden brown, 12 to 14 minutes total. Remove from heat and stir in cheese.
- Meanwhile, bring 2 inches of water to a boil in a Dutch oven. Reduce to a gentle simmer. Break an egg into a small bowl, submerge the bowl’s lip in the water and slide the egg in. Repeat with the remaining eggs. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Transfer the eggs to a clean dish towel to drain. Serve the eggs over the hash.
Biscoff Banana Baked Oatmeal
c/o Miki's Kitchen
Ingredients
- 3 cups old fashioned oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups skim milk
- 2-3 bananas, peeled and chopped
- 1/2 cup Biscoff spread
- 1/2 cup applesauce
- 1 egg
- 1 teaspoon vanilla
Biscoff Topping
- 1/2 cup flour
- 6 tablespoons light brown sugar
- 3 tablespoons butter, cold and cut into tablespoons
- 3 tablespoons Biscoff spread
- 1/2 teaspoon cinnamon
Directions
- Preheat oven to 350 degrees F. Coat an 8 by 8 baking dish with cooking spray and set aside.
- In a large bowl, combine oats, baking powder, and salt.
- In a medium bowl, whisk together Biscoff spread, chopped bananas, milk, applesauce, egg, and vanilla.
- Pour wet ingredients over dry ingredients and stir until combined. Pour the oatmeal mixture into prepared pan.
- To make the Biscoff topping, combine all ingredients in a medium bowl. Using a pastry blender or a fork, mix until there are coarse crumbs.
- Sprinkle topping over the oatmeal mixture in the pan.
- Bake 30-35 minutes or until oatmeal is golden brown and set.
- Remove from oven and serve warm.
