Feb 23 2012

tomato cauliflower soup.

Until a few years ago, I never would have came within 10 feet of tomato soup. The thought of it always brought back repressed memories of a vile can of warm tomato paste claiming to be “soup”. Gag. I never really though there was any other kind of tomato soup, until my sweet {now} husband bribed me into tasting some from a local restaurant. He wanted me to like tomato soup so bad that he offered to see the lasted hit chick flick in theater, with me. I mean, how on earth could a girl pass that up? So, I tried not to gag while looking at it, took a deep breath and tasted what would be a new flavor sensation for me. I was amazed, floored actually that tomato soup didn’t have to taste like the terrible watered down tomato paste from my childhood. The basil, the onion, the cream, I was sold.

I had to learn how to make it.

Recently, I found a wonderful recipe for it on How Does She?, but being me, and totally unable to follow directions, I found another recipe on The Pioneer Woman, and decided to mix them together.

Tomato Cauliflower Soup.

28 oz canned of tomatoes (reserve juice) -whole is best, I don’t recommend diced.
2 TB brown sugar
4 TB butter/margarine
1 small onion, chopped
1/2 head of cauliflower, chopped
2-3 TB flour
30 oz chicken or veggie broth
2 fresh red peppers roasted
1 cup prepared pesto
1 1/2 cups half and half – I used fat free

Cut the red peppers in half, and remove the seeds, place them skin up on a foil lined pan and broil until the skin starts to blacken and sizzle (about 15 minutes). Carefully remove from the oven + flip over to broil the insides for a about 5 minutes.

While the peppers are in the oven, chop the onions + cauliflower. Set aside.

Preheat the oven to 450*. Remove the seeds from the tomatoes and cut in half, place on a foil lined sheet. Sprinkle with brown sugar and bake until tomatoes begin to caramelize (about 30 minutes).

In a soup pot, sauté the onions and cauliflower with the butter/margarine. Once the vegetables are well sautéed. Add the flour. Then add the broth + reserved tomato juice. Once the tomatoes are well caramelized, add them to the pot. Using an immersion blender, blend the soup until creamy. (I recommend taste testing it here, if you would like to go dairy free – it tastes amazing.)

Add the pesto (I would recommend using homemade, but given the current season, its absolutely ridiculous to attempt), and the half and half. Mix well, and serve. (the husband recommends it topped with sour cream + tortilla strips)

Jun 21 2011

baby cakes.

Oh, yeah! I bought this tonight. And I am super excited to start trying out this new way to make cake pops! This cute little cake pop maker, makes munchkin size cake bites in 6 minutes! They are lower cal, and have way less sugar since they do not have frosting mixed in – however I can imagine that they might be less dense + gooey. Its a toss up. I’ll write a review on it next week after I have had a chance to try it!

I found this beaut, at Kohls (not available online) for 28$ and used a few coupons that took it down to 20$.

Jun 10 2011

because you asked nicely.

I have been addicted to cake pops, from the day that Starbucks petites hit the market. Now that I found a recipe to make them at home, for pennies on the pop… I am even more addicted, if that was even possible.

A few weeks ago my sister and I found a delectable recipe, and spent the morning of Memorial day making these little snacks.

Here’s how to make them, its super easy, just ridiculously time consuming.

What you will need:

1 box cake mix prepared (we like supermoist chocolate)
1 jug frosting
70 lollipop sticks
2 containers candy coating chocolate bark (1 container coated about 45 pops)
Sprinkles/toppings to decorate

How to do it:
Crumble cake into a large bowl, mix 1/2-3/4 a jug of frosting (cream cheese flavor tastes best, but be creative! ;) it will look like cookie batter consistency. It will work best if the mixture is cold. Refrigerate for 15minutes or longer.

Take chunks of batter and roll into quarter size balls. Place on wax/parchment paper + refrigerate for at least an hour. (our batch made 68)

Melt candy coating chocolate bark (white seems to work best) dip the end of a lollipop stick lightly into the chocolate, and poke into the ball. It works best if you don’t actually pick up the ball, the less touching the better. (they fall apart if they get to warm)

Coat the ball with chocolate, then sprinkle with desired toppings!

Let dry, then chill until eating!

Here are some other designs I want to try!

Happy cake popping!

Dec 10 2010

espresso yourself.

Any of you that have know me for a mere ten minutes, followed my blog, or passed me in the hall + could smell the espresso wafting from my pores.

Ever since our first date, coffee has been a central aspect in our lives. Mine as a barista + connoisseur and Sawyer’s as a caffeine addict. Late night study sessions over a latte. Sunday morning brunch with a cappuccino. Coffee has been a frothing point in our relationship + some of the most deep amazing, incredible conversations have brewed over these steaming cups.

So, naturally, in our wedding planning, we spent many dates brain storming with a cup by our sides. Who ever would have thought that we would incorporate it into our reception? Yeah, yeah, you saw it from a mile away.

I saw this today while browsing the knot.com – my favorite website I saw this… Yup, most definitely need to incorporate this into our centerpieces!!!

Oh, and one of my super sweet bridesmaids – Amy – totally made me cackle with her pitch on favors!


Dec 7 2010

holiday must haves

Leave me a comment + tell me what are yours? (: