Friday, November 13, 2015

Friday Foodday

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

Wassail Punch
c/o The Kitchn
6 cups apple cider 
1 cup orange juice
4 cinnamon sticks, plus additional for garnish
6-8 whole star anise, plus additional for garnish
1 tablespoon sugar
Pinch of allspice
Juice of one lemon
Bourbon or whiskey (optional, but highly recommended)

In a large dutch oven, bring all of the ingredients to a low boil. Reduce heat and allow to simmer for a few hours. Serve hot; spike with bourbon/whiskey, if desired. Garnish with whole cinnamon sticks and star anise.

Copycat Panera Creamy Tomato Basil Soup
c/o Jeanette's Healthy Living
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 1 tablespoon sweet rice flour
  • 6 cups or 4 cans (15 ounces each) diced organic tomatoes
  • 1 teaspoon organic sugar
  • 4 leaves fresh basil
  • ½ teaspoon sea salt
  • ⅛ teaspoon fresh ground pepper
  • pinch of ground cayenne
  • ½ cup organic heavy cream
  • Garnish:
  • fresh basil leaves, julienned

Heat oil and butter in a large pot over medium heat. Add onion, celery and carrot; saute until soft, but do not brown. Stir in flour and cook another minute. Add remaining ingredients, bring to a boil, then reduce heat to medium-low and let simmer, covered, for 15-20 minutes. Stir in cream. Transfer to a blender and puree (you will probably have to do this in two batches). Garnish with julienned basil leaves and serve.

Cinnamon Spice Cupcakes
c/o Shugary Sweets


  • 5 egg whites, room temperature
  • 3/4 cup buttermilk, divided
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 1/2 cups cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger


  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp cinnamon
  • 1/4 cup milk
  • 1/2 cup cinnamon chips

  1. In a small bowl, combine the egg whites with 1/4 cup buttermilk. Whisk together and set aside.
  2. In a large mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and beat until combined. Slowly add in egg mixture. Beat in remaining buttermilk and continue beating for 2 minutes, scraping down sides of the bowl as needed.
  3. Line a cupcake tin with paper lines. Fill 2/3 full with batter and bake in a 350 degree F oven for 16-18 minutes. Cool 5 minutes in tin, and remove and cool completely on wire rack.
  4. For the frosting, beat butter for about 3 minutes, until pale yellow. Add in sugar, cinnamon and milk and beat an additional 3-5 minutes until light and fluffy.
  5. Spread frosting on cooled cupcakes (or use a decorating bag with tip and pipe onto cupcakes). Add cinnamon chips immediately. ENJOY.

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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.