Friday, April 17, 2015

Friday Foodday

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

The Absolut Maple Sour
1 1/2 ounces vodka
3/4 ounces maple syrup
1 ounce fresh lemon juice
2 dashes Angostura Bitters
Lemon peel, to garnish
Combine all ingredients in an ice-filled shaker. Shake until your hands are too cold to keep holding onto the tin. Strain into cocktail glass and garnish with lemon peel.
Creamed Spinach and Artichokes
  • 2 tablespoons butter or oil
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons flour
  • 1 cup milk or cream
  • 4 ounces cream cheese (low fat is ok), room temperature
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 2 (10 ounce) packages frozen spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, coarsely chopped
  • salt, pepper and cayenne to taste

  1. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  2. Add the garlic and cook until fragrant, about a minute.
  3. Sprinkle in the flour, mix and cook for another minute.
  4. Add the milk and cook, stirring, until the sauce thickens, about 2-3 minutes.
  5. Add the cream cheese and parmesan and cook until they melt.
  6. Mix in the spinach and artichokes, cook until warmed and season with salt, pepper and cayenne to taste.

Cinnamon Sugar Shortbread Bars
2 cups butter, room temperature
1 cup powdered sugar
3 1/2 cups flour
1/2 cup cornstarch
1/2 cup sugar
4 teaspoons ground cinnamon
Preheat oven to 325 degrees.
In the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy.
Mix in the flour and cornstarch until well combined.
Pat into an ungreased 10x15 rimmed baking sheet. Prick all over with a fork.
In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the dough.
Bake for 40 minutes or until the edges are lightly golden and the cookie is set.
Cut into bars while still warm.

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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.