Here are my favorite recipes this week.
Green Pear Sparkler
c/o Bit By A Fox
Ingredients
2 oz Rye Whiskey
1/2 oz lemon juice
1/2 oz maple syrup
4-5 dashes Tabasco Green Jalapeño Pepper Sauce
3 oz Hard Pear CiderGarnish: pear slices and sage
Directions
2 oz Rye Whiskey
1/2 oz lemon juice
1/2 oz maple syrup
4-5 dashes Tabasco Green Jalapeño Pepper Sauce
3 oz Hard Pear CiderGarnish: pear slices and sage
Directions
Add all ingredients except cider to a cocktail shaker. Add ice and shake until well chilled. Strain into an ice-filled tumbler and top with cider. Garnish with pear slices and sage.
Asian Glazed Drumsticks
c/o Skinny Taste
Ingredients
- 8 medium chicken drumsticks, skin removed
- olive oil spray
- 1 cup water
- 1 tbsp Sriracha hot sauce
(more or less to taste)
- 1/3 cup balsamic vinegar
- 1/3 cup low sodium soy sauce
- 1 tbsp honey (or sugar)
- 3 cloves garlic, crushed
- 1 tsp ginger, grated
- 2 tbsp chives or scallions, chopped
- 1 tsp sesame seeds
Directions
In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, honey, garlic, ginger, hot sauce and cook on high until liquid comes to a boil.
Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick). Transfer chicken to a platter and pour sauce on top. Top with chives and sesame seeds and serve.
Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick). Transfer chicken to a platter and pour sauce on top. Top with chives and sesame seeds and serve.
Crack Butterfinger Brownies
c/o Lauren's Latest
Ingredients
1/2 cup salted butter
4 oz. semi sweet chocolate chips {about 2/3 cup}
1 1/2 oz. unsweetened baking chocolate
2 medium eggs
1 1/2 teaspoons vanilla
1/2 cup + 1 tablespoon sugar
1/4 cup all purpose flour
3/4 teaspoon baking powder
pinch of salt
3/4 cup butterfinger pieces
3 oz. mini chocolate chips
4 oz. semi sweet chocolate chips {about 2/3 cup}
1 1/2 oz. unsweetened baking chocolate
2 medium eggs
1 1/2 teaspoons vanilla
1/2 cup + 1 tablespoon sugar
1/4 cup all purpose flour
3/4 teaspoon baking powder
pinch of salt
3/4 cup butterfinger pieces
3 oz. mini chocolate chips
Directions
Preheat oven to 350 degrees. Line a 9x9 square glass baking dish with parchment paper and spray lightly with nonstick cooking spray. Set aside.
In a double boiler, melt butter, chocolate chips and unsweetened baking chocolate. Stir occasionally until completely smooth and melted. Remove from heat and cool 15 minutes.
In a large bowl, stir eggs, vanilla and sugar {do not beat}. Pour in warm chocolate butter mixture and stir. Set aside to cool to room temperature, another 15 minutes or so.
Stir in flour, baking powder & salt until combined. In a separate bowl, stir butterfinger bits with mini chocolate chips and 1 tablespoon of flour. Pour into batter and stir.
Pour batter into prepared pan and bake 15 minutes. Rap pan against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into squares.
