Friday, November 14, 2014

Friday Foodday

Happy Friday lovebugs,
Here are my favorite recipes this week.

Sparkling Pomegranate Punch
c/o Food and Wine
  1. 2 oranges, thinly sliced crosswise
  2. 1/4 cup pomegranate seeds
  3. 3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled
  4. Ice cubes, for serving
  5. Two 750-milliliter bottles sparkling wine, chilled
  6. 3 tablespoons sugar
  7. 1 cup diced fresh pineapple (1/2 inch)
  8. 1 cup pomegranate juice
  1. In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.
Border Grill Sugar Cookies
c/o Saveur
  • 16 tbsp. unsalted butter, softened, plus more for brushing
  • ½ cup sugar, plus more for topping
  • 1½ tsp. vanilla extract
  • ¾ tsp. kosher salt
  • 2 cups flour
  • ½ cup finely chopped pecans
  • ½ cup crushed plain potato chips
  • 4 oz. semisweet chocolate, melted, for garnish
Heat oven to 350°. Using a hand mixer, beat butter and sugar until light and fluffy. Beat in vanilla and salt until smooth. Fold in flour, pecans, and potato chips until just combined. Roll dough into 1" balls and transfer to a parchment paper–lined baking sheet about 2" apart. Working in batches, brush the bottom of a heavy glass with butter and dip in sugar. Press glass onto each dough ball and flatten into a 3” circle. Bake until cookies are golden brown at edges, 8–10 minutes. Transfer to a wire rack; let cool completely. Dip tines of a fork into chocolate and drizzle over cookies; return to rack until set.

Applesauce Donut Muffins
1 cup softened butter, divided
1 1/2 cups sugar, divided
1 egg
1 teaspoon vanilla
1 cup cinnamon applesauce
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon, divided

Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.
In the bowl of a stand mixer, beat together 1/2 cup of butter and 1 cup of sugar until light and fluffy. Beat in the egg, vanilla, and applesauce until well combined.
Gradually stir in the flour, baking soda, and 1/2 teaspoon of cinnamon.
Fill the muffin wells 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let cool for 10 minutes before carefully removing the muffins from the tin.
Melt the remaining 1/2 cup of butter. Place in a small bowl.
Stir together the remaining 1/2 cup of sugar and teaspoon of cinnamon and place in a second small bowl.
Dunk each muffin in the butter and then roll in the cinnamon sugar mixture to coat.

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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.