Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Black Velvet
c/o Real Simple

Ingredients
3 ounces of a stout beer
3 ounces of dry sparkling wine

Directions

1. Pour stout into a large champagne flute. Slowly top with sparkling wine and stir gently.

Cheesy Buffalo Mushroom Poppers

c/o Closet Cooking

Ingredients

• 1 pound button or cremini mushrooms, stems removed and reserved
• 3 tablespoons cream cheese, room temperature
• 2 tablespoons cheddar cheese, shredded
• 1 tablespoon jalapeno, finely diced
• 2 cups panko breadcrumbs or breadcrumbs (gluten-free for gluten-free)
• 1/2 cup flour (rice flour for gluten-free)
• 2 eggs, lightly beaten
• buffalo hot sauce to taste
• ranch or blue cheese dressing to taste

Directions

1. Chop the mushroom stems, mix with the cheeses and jalapeno and stuff the mixture into the mushroom caps rounding the filling off so that it and the mushroom form a complete and smooth ball (about 1 teaspoon per mushroom).
2. Dredge the mushrooms in flour, coat in egg followed by the breadcrumbs.
3. Heat enough oil to cover the mushrooms in a large pan over medium-high heat and cook the them until golden brown, about 2-3 minutes per side, before setting aside on paper towels to drain.
4. Enjoy with buffalo hot sauce and ranch dressing!

Banana Bread Donuts

c/o Buns in My Oven

Ingredients

• 2 bananas, mashed
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup melted butter
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup powdered sugar
• 1 tablespoon milk

Directions

1. Preheat oven to 350 degrees. Spray donut pan with nonstick cooking spray.
2. In a medium bowl, beat together the bananas, sugar, egg, vanilla, and melted butter until well combined.
3. In a small bowl, combine the flour, baking soda, salt, and cinnamon.
4. Stir the dry ingredients into the wet ingredients until just combined.
5. Spoon the batter into the donut pan and bake for 13 minutes.
6. Let cool for 5 minutes before removing from the pan.
7. While the donuts are cooling, whisk together the powdered sugar and milk.
8. Drizzle glaze over cooled donuts.
9. Serve immediately.