Friday, January 25, 2013

Friday Foodday

We made it! Happy Friday lovebugs! Here are my favorite recipes for the week.

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

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 jalapeƱos, 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
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.

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.

Biscoff Donuts
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- 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.
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.

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Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.