Friday, February 24, 2017

Friday Foodday

Happy friday lovebugs, here are my favorite recipes this week. 

My Love
c/o Bit By A Fox
1 oz bourbon
1 oz coffee liqueur
1 oz Aperol

Fill a mixing glass with ice and all ingredients. Stir mixture until well chilled. Strain into chilled coupe glass. Garnish by floating espresso beans on top.

Eggs Pizzaiola
  • 1 1/2 tsp olive oil
  • 4 cloves garlic, chopped
  • 1/4 tsp kosher salt
  • 1/4 tsp crushed red pepper
  • fresh black pepper, to taste
  • 1 tbsp chopped fresh parsley
  • 1/4 cup reduced sodium chicken or vegetable broth
  • 2 cups crushed tomatoes, I used Tutorrosso
  • 4 basil leaves, torn
  • 6 large eggs
  • 4 tbsp shredded Parmigiano Reggiano
  • 2 tbsp grated Pecorino Romano

  • Directions
    In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute. Add the salt, black pepper, red pepper flakes, and parsley and stir. 

    Add the tomatoes, chicken broth and bring to a boil. Reduce heat, add the basil and simmer 5 minutes. Gently drop in the eggs keeping the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano.

    Cover and simmer on medium-low 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny. Finish with the remainder of the cheese and drizzle with olive oil.  Serve with crusty bread.
    Dutch Chocolate Walnut Frosted Brownies
    Brownies –
    • 1 1/2 cup Sugar
    • 1 cup Unsalted Butter, softened
    • 4 Eggs
    • 2 tsp Vanilla Extract
    • 1 cup flour
    • 1 cup Dutch Processed Unsweetened Cocoa
    • 3/4 tsp Baking Powder
    • 1/2 tsp Salt
    • 1 cup Walnuts, chopped
    Frosting –
    • 1 cup Powdered Sugar
    • 1/3 cup Dutch Processed Unsweetened Cocoa Powder
    • 2 Tbsp Milk
    • 4 Tbsp Unsalted Butter, softened
    • Pinch of Salt

    Preheat oven to 350 degrees (180C). Spray a 13×9-inch baking dish with nonstick spray. Line the baking pan with parchment paper and spray the paper lightly again.
    In a bowl, beat together the butter and sugar until light and fluffy. Scrape down the sides to ensure it is all evenly whipped. Beat in one egg at a time into the creamed butter and sugar, scraping down the bowl as necessary. Beat in the vanilla extract. Beat mixture until light and fluffy.
    In a separate bowl, whisk together the flour, cocoa, baking powder, and salt until combined. Slowly add into the whipped butter mixture until just combined. Lastly, stir in the chopped walnuts.
    Spread the batter into the prepared pan. Bake on the middle rack, for approximately 25-30 minutes until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely.
    In a bowl, beat the butter until smooth. Beat in the powdered sugar, cocoa powder, and milk until the frosting is smooth. Scrape down the bowl as needed until the frosting is smooth, and fluffy. Spread evenly over the brownies. Slice and serve.

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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.