Wednesday, May 18, 2011

Broccoli Cheddar Soup

I want to be one of those people that drink sangria on their decks in the evenings.
Preferably a fruity rosé with citrus undertones and a crisp afterbirth (The Office, anyone?)

The sad truth is I'm more of a sit on my couch with a bowl of soup and bread person. 
Light on the soup, heavy on the bread, please.
(Give mama some comfort food and don't skip on the carbs! That's all I'm sayin'.)

This broccoli and cheddar soup is the ultimate comfort food.
I made it yesterday while the heavens opened up and wept all over Revelstoke. 
Or less poetically, while it rained all day.

The aroma of cooked onions and simmering vegetables was heavenly. It only took a few minutes to prepare and I would say it rivals any restaurant soup of the same variety that I've ever had.

Give it go....or be a loser and drink your stupid sangria.

Broccoli Cheddar Soup
Adapted from the Food Network
Makes: 4 servings

6 tbsp butter
1 small onion, diced
¼ cup all purpose flour
2 cups whole milk
3 cup chicken or vegetable stock
2 bay leaves
⅛ tsp nutmeg
salt and pepper to taste
4 cups broccoli florets ( I used the stems too)
1 large carrot, peeled and diced
1½ cups grated sharp white or yellow cheddar plus more to garnish

1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
2. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
3. Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into bowls and garnish with cheese.

Sunday, May 15, 2011

Classic Vanilla Cupcakes

Did you see my post on roasting peppers?
Hmm.... it was there for about a day or so.
And then something happened. It mysteriously disappeared.
I think the internet ate it. 
Is there like an internet sewer somewhere? You know I place where postings that have been eaten and then um.... excreted are found?

I'm a little afraid that this awesome cupcake recipe is going to end up in the internet sewer.
It really deserves much better than that. 
It deserves to be on Cupcake Wars.
(It's a good thing I don't have cable or I'd never turn the food network off.)

Please make these cupcakes.
Please give them a chance.
Or if you're in the neighborhood, come over to my house and eat mine so that I don't.

I want to eat them. 
I do. 
In fact, I can't stop eating them.
But I must! 
I have a new bathing suit and at this rate, it'll never see the light of day.

Classic Vanilla Cupcakes with classic chocolate icing
Makes: 24 

For the cupcake:
¾ cup butter, softened
2 cups granulated sugar
3 eggs
2 ½ cups cake flour
2 ½ tsp baking powder
⅛ tsp salt
1 cup whole milk
1 tsp vanilla extract 

For the icing:
¼ cup butter, softened 
3 tbsps milk
3 tbsps cocoa powder
2 cups icing sugar
1 tsp vanilla extract

1. Preheat oven to 350°F. In a large bowl cream together the sugar and the butter for about 2 minutes. Add eggs one at a time, beating well with after each addition.
2. Sift together flour, baking powder, and salt. Add half of the flour mixture to the sugar mixture, along with half the milk. Beat well, then add the rest of the flour mixture and milk. Add the vanilla and beat again.
3. Put 24 liners into the cupcake pan. Pour the batter into the liners, filling a little more than half full.
4. Bake the cupcakes for about 18 minutes or until lightly browned. Remove the cupcakes and place on a wire rack for about 15 minutes to cool. Meanwhile, make the icing.
5. To make the icing, put the butter, milk, cocoa powder, icing sugar and vanilla into a large bowl and beat until the mixture is very smooth. Ice cooled cupcakes.

Monday, May 9, 2011

Caramel Root Beer Float

I made some really lovely things last week.
Lemon frozen yogurt and toffee bars to name a few. 
Unfortunately, a week of bad luck and some computer mishaps left me with no pictures of said lovelies :(

While drowning my sorrows in an A&W root beer float, I had a moment of inspiration.
They're rare and far between but occasionally I have them, moments of inspiration that is.

I thought to myself, "Self, this would taste pretty amazing with a healthy drizzle of caramel..... No, wait! a healthy drizzle of salted caramel sauce on top.''

Because I generally always do what the voices in my head tell me to do, I bought some ice cream and some root beer and made a batch of caramel sauce and let the voices take over.

Listen to your inner voice and try this.
If you like root beer floats, you'll love this!

Caramel Root Beer Float

I'm sure you don't need me to tell you how to make a float. Make sure you buy really good vanilla ice cream and extra bubbly root beer. Top it with homemade caramel sauce (with a pinch of fleur de sel if you're feeling sassy).

Wednesday, May 4, 2011

Apple Carrot Coconut Muffins

These were almost too pretty to eat.
I eat all things. Pretty or not.

I thought these would be easy to throw together in the morning and be ready for breakfast once my family woke up. 
I was wrong.
It took me forever to grate the apples and carrots and apparently weighing out ingredients versus measuring volume takes me double the amount of time.

By the time these were ready it was nearly lunch time and I'd filled up on ice cream cake and cookies.
I still managed to eat 3 but had to freeze the rest.

The combination of apples, carrots, coconut and walnuts was nice but next time I'll use a recipe with volumes.

Apple Carrot Coconut Muffins
Makes: 18 muffins

3 large eggs
300g light brown sugar
125 ml vegetable oil
125 ml applesauce
450g self rising flour
2 tsps ground cinnamon
pinch of salt
300g coarsely grated carrots
150g flaked coconut
100g walnuts, lightly toasted and chopped
2 tsps baking soda

50g walnuts, lightly toasted and chopped
50g flaked coconut
75g brown sugar

1. Preheat oven to 350°F. Line 18 muffin cups with muffin papers.
2. To make the topping, mix together the walnuts, coconut and sugar and set aside.
3. Combine the eggs with the sugar, oil and applesauce in a bowl. In a separate bowl combine the other ingredients and fold into the oil mixture. Spoon into the muffin papers and top with the sugar mixture. Bake for 30 minutes or until well risen and firm to the touch. 

Monday, May 2, 2011


I had a bad day. 
I need crepes. 
Please make me some. 
I'll be in bed with my head under the covers, m'kay?

I just want to forget that I lost my keys, drove over my phone, and hit a neighbour's brand new travel trailer. 

In the scheme of life these things aren't very important but today, 
they seem pretty big.

The best thing to do on a bad day is stay in bed wallowing in your sorrow and filth eat a good breakfast.
Haven't you heard? It's the most important meal of the day... next to dessert.

So if I could just muster up the courage to make these crepes the skies will clear up, I will find all that's been lost, wrongs will be righted and life will be good. 

Well maybe not all of that will happen. 
But getting out of bed and making some crepes is a good start.

Makes: 12

2 eggs
1 ¼ cups milk
1 cup all purpose flour (I used ½ barley flour)
¼ tsp salt
2 tbsp vegetable oil

1. Beat together eggs and milk with an electric blender or whisk. 
2. Sift the four with the salt and add to egg and milk mixture
3. Add vegetable oil and blend thoroughly.
4. If beating by hand, strain mixture through sieve to remove lumps (I'm much to lazy to do that! But you can if you want to.)
5. Allow mixture to stand for at least one hour before using. If mixture is too thick, add a little milk.
6. Pour 1 or 2 tbsp of batter into the center of a hot, lightly oiled frypan. Tilt pan to spread the mixture around the edges of the pan. Cook until top is dry. Turn over and cook other side for about 15 seconds. Serve with fresh berries and whip cream or serve with cheese sauce and sliced ham for a savory crepe.
Related Posts Plugin for WordPress, Blogger...