Friday, March 25, 2011

Friday Foodday

You know what time it is!!! It's Friday Foodday lovebugs!

Do you have a great recipe to share? I'd love to feature it! Email me!

Homemade Samoa Girl Scout Cookies
c/o Kitchen Bellicious

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • up to 2 tbsp milk
  • 3 cups shredded coconut
  • 12-oz good-quality chewy caramels
  • 1/4 tsp salt
  • 3 tbsp milk
  • 8 oz. emisweet chocolate chips
In a medium bowl, whisk the flour, salt, and baking powder, set aside. In another medium bowl or the bowl of your stand mixer, cream together the butter and sugar until fluffy and smooth. Add the egg, beat, then the vanilla. Gradually add the flour mixture and mix on low speed until just blended, about 30 seconds. Roll out the dough until 1/2 inch thick. Using a round cookie cutter cut out the cookies and place on a baking sheet. To make the small circle in the middle use a clean top from a tube of toothpaste.  Bake at 350 for 10 minutes until golden brow. Set aside to cool completely.
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden.  Set aside. Meanwhile, unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula spread topping on cooled cookies (reheat caramel for a few seconds in the microwave if it gets too firm to work with). While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Spicy Scallion and Brie Burger
1 1/2 pounds ground beef
Salt and freshly ground pepper
4 ounces Brie, rind removed, cheese cut into 4 slices
1/4 cup Spicy Scallion Paste-Recipe below
Vegetable oil, for brushing
1/4 cup mayonnaise
4 hamburger buns, split
Tomato slices and lettuce, for serving
Spicy Scallion Paste
4 scallions, thinly sliced
2 garlic cloves, minced
1 fresh hot chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
In a small bowl, combine the scallions with the garlic, chile, lemon zest and cayenne, mashing slightly with the back of a spoon. Stir in the olive oil and salt.
Light a grill. Season the ground beef with salt and pepper and form into eight 4-inch patties that are slightly thicker in the center. Top 4 of the patties with a slice of Brie and a scant tablespoon of the scallion paste. Top with the 4 remaining patties, pinching the edges to seal.
Brush the burgers with oil and grill over high heat, turning once or twice, about 8 minutes for medium-rare meat.
Meanwhile, mix the mayonnaise with the remaining scallion paste. Grill the buns until toasted. Spread the mayonnaise on the bottoms of the buns and top with the burgers, tomatoes and lettuce. Close the burgers and serve.

Baked Potato Chips
1 large potato (Russet, Yukon Gold, or Sweet Potato)
Cooking spray
1- Preheat the oven to 500 degrees.
2- Using a mandolin, slice the potato into thin pieces.
3- Spray a cookie sheet with cooking spray. Lay the potatoes over the sheet evenly. Spray more cooking spray over the potatoes and sprinkle with salt.
4- Bake for 15-20 minutes, until crisp.

Be fabulous today!