Friday, April 21, 2017

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

c/o Fogged in Lounge
  • 2 1/2 oz gold Barbados rum
  • 3/4 oz white crème de cacao
  • 2 oz grapefruit juice
  • 1 oz lime juice
  • 2 – 3 dashes grapefruit bitters
Shake with ice cubes and strain into a double old fashioned. Fresh ice to fill. Grapefruit twist.

Chicken Alfredo Stuffed Shells
c/o Shugary Sweets
  • 1 box (12 oz) jumbo pasta shells, cooked (about 40 shells)
  • 1 1/2 lb boneless, skinless chicken breasts, cooked and shredded
  • 1 1/2 cups broccoli florets, diced
  • 6 oz cream cheese, softened
  • 3 cloves garlic, pressed
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup shredded parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 jars alfredo sauce

  1. Cook pasta shells according to package to al dente. Drain and set aside.
  2. In a large bowl, combine cooked, shredded chicken with broccoli, cream cheese, garlic, salt, and pepper. Mix until well combined.
  3. Using a 2 Tbsp cookie scoop, fill each pasta shell with a scoop of chicken mixture.
  4. In a large baking dish, pour one jar of alfredo sauce in the bottom of the dish. Add a single layer of pasta shells. Drizzle remaining jar of alfredo sauce over the top and sprinkle with parmesan and mozzarella cheese. Cover dish with foil.
  5. Bake in a 350°F oven for 40 minutes. Remove foil and return to oven for an additional 5-10 minutes until cheese is melted on top!

Easy Glazed Chocolate Cake Donuts
Chocolate Cake Donuts:
  • 1/3 cup Unsweetened Cocoa Powder
  • 1 cup Sugar
  • 1 cup Flour
  • 3/4 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 whole Egg
  • 1/2 cup Milk
  • 1/3 cup Water
  • 1/4 cup Vegetable Oil
  • 1 tsp Vanilla Extract
Vanilla Bean Glaze:
  • 1 cup Powdered Sugar
  • 1/4 cup Milk
  • 1/2 tsp Vanilla Bean Paste
  • Pinch Salt

Preheat oven to 350 degrees.
In a bowl, whisk together the cocoa powder, sugar, flour, baking powder, baking soda and salt.
In another bowl, whisk together the water, egg, milk, vegetable oil and vanilla extract. Combine the wet ingredients with the dry ingredients, folding together until just combined and smooth.
Spray a doughnuts baking pan with non-stick spray. Fill the donut cavities with batter. Bake the donuts for about 11-12 minutes, until a toothpick inserted into the center of the donuts comes out clean. Let them rest in the pan for one minute, before removing to a wire rack to cool completely.
For the glaze, whisk together all the glaze ingredients into a small bowl. Dip the tops of each cooled chocolate cake donut into the glaze. Once the glaze is set, 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.