Friday Foodday

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

Aperol Spritz
c/o The Kitchn

Ingredients
Sparkling wine such as Prosecco or Cava
1 shot Aperol
1 glug club soda
1 slice orange

Directions

Fill a tumbler or large wine glass with ice. Fill the glass 2/3 full with sparkling wine. Add the shot of Aperol. Top with club soda, stir well, then add the orange slice.

Oven Baked Rosemary Sea Salt Sweet Potato Chips

c/o Country Cleaver

Ingredients

2 Sweet Potatoes, or Beets, Other Root Vegetables

Kosher Sea Salt

Ground Pepper

1 tsp Fresh Rosemary, minced

Non-Stick Cooking Spray or Coconut Oil Spray

Directions

Preheat oven to 375 degrees.

Spray two large non-stick baking sheets with cooking oil.

Using a mandoline, set to 1/16" inch, carefully slice sweet potatoes, or other root vegetable, thinly. *Note* If making beet chips, be sure to layer beet chips between paper towels and extract as much moisture as possible to ensure they  crisp properly. Sweet potatoes do not need to be toweled.

Lay in a single layer onto baking sheet, and spray gently with non-stick spray or coconut oil spray. Sprinkle with sea salt, pepper, and lightly with minced rosemary.

Place in oven and bake for approximately 7-9 minutes. Remove from oven and let rest for 5 minutes. Place back into oven and continue to bake additional 5-7 minutes until chips are crispy and the centers are dry. Remove from oven, let cool and then devour.

Cinnamon Maple Coffee Cake

c/o Shugary Sweets

Ingredients

FOR THE DOUGH:

• 3/4 cup water
• 2 Tbsp unsalted butter
• 2 cups all-purpose flour, divided
• 1 envelope Fleischmann's® RapidRise™ Yeast
• 2 Tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/2 tsp Spice Islands® Ground Saigon Cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp maple flavoring
• 1 large egg

FOR THE STREUSEL:

• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 tsp Spice Islands® Ground Saigon Cinnamon
• 1/4 cup unsalted butter, softened

FOR THE GLAZE:

• 1 cup powdered sugar
• 1 1/2 Tbsp milk
• 1 1/2 tsp maple extract

Directions

1. In a small saucepan, combine water and butter for the dough. Heat until very warm (and butter is melted), to about 120-130 degree F.
2. In a large mixing bowl, add 1 cup of the flour, yeast, sugar, and salt. Add water mixture and blend together. Add in the cinnamon, nutmeg, maple and egg. Mix until well combined.
3. Add remaining 1 cup of flour and beat for about 2 minutes, scraping sides of bowl as needed.
4. Pour dough into a greased 8x8-inch baking pan. Cover with a clean, dry towel and let rise in a warm place until doubled in size (about 45 minutes).
5. While dough is rising, combine streusel ingredients with a pastry blender or your hands, until very crumbly. Set aside.
6. When dough is ready, sprinkle streusel evenly over the top. Bake in a preheated 350 degree F oven for about 35 minutes, until golden brown. Cool slightly on wire rack.
7. While cooling, prepare glaze. Whisk together the powdered sugar, milk and maple until smooth. Drizzle over warm cake. Slice and enjoy!