Chocolate Pecan Blondies

January 20, 2016 ~ Marlee And Christie ~ 2 Comments

It’s Hump Day! And the only way to get through hump day? Blondies filled with toasted pecans and chocolate chips, these will melt in your mouth and make you feel like it’s Friday!

Blondies are basically a cookie that are made in a brownie pan, and give you a nice change of pace from the normal cookie or brownie. These blondies have claimed they have more fun than brownies, but there’s room for everyone in our hearts!

Chocolate Pecan Blondies

Ingredients

2 Sticks Butter (Salted, Room Temperature)
1 Cup Dark Brown Sugar ( Tightly Packed)
1/2 Cup Bakers Sugar
1 1/2 Tablespoons Vanilla Paste
2 Extra Large Eggs (Room Temperature)
2 Cups AP Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Pecans (Chopped)
1 Cup Chocolate Chips

Step 1:

Preheat your oven to 350°.

Step 2:

In a stand mixer or medium bowl using a hand mixer beat together the butter, and sugars on high until light and fluffy, about 3 minutes.

Step 3:

Next, add the vanilla paste on a low speed.

Step 4:

Add the eggs (one at a time) making sure your scrape down the sides of the bowl after adding each egg.

Step 5:

In a separate and small bowl, sift together the flour and baking soda. Then mix in the salt.

With the mixer on low, add the flour mixture in batches until fully incorporated.

Step 6:

Finally, fold in the chocolate chips and pecans.

Step 7:

Spray and 8×11 pan with baking spray then evenly spread out the blondie batter. Cook for 30 minutes.

Allow to cool completely then cut into 12 perfect squares, or just eat it. Who cares about cutting equal pieces?

Recipe adapted from The Queen

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Cream Cheese Frosting

January 1, 2016 ~ Marlee And Christie ~ 2 Comments

Hello and Happy New Year from Two Young Ladies! We’re sorry we’ve been MIA for awhile but you know how it gets at the end of the year? Things get crazy, but don’t think we forgot about our awesome followers. We’ve been testing and making tons of AMAZING recipes.

2015 was a great year, so much happened for both of us, and we’re truly, truly, excited to see what 2016 has in store for us and this blog. We have a ton of ideas, and things have been “cooking” for awhile. So stay tuned for what we have in store.

But onto the good stuff! A new recipe for a new year! We made this cake last year (LOL) when we had a surplus of blueberries. I mean, what better way to deal with tons of blueberries, then to make a delicious lemon and blueberry cake! This cake will please just about everyone, sweet blueberries mixed with that tart, yet sweet lemon? Our mouths are watering already!

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake:

2 Sticks Salted Butter (Room Temperature)
2 Cups Bakers Sugar
4 Large Eggs (Room Temperature)
1 1/2 Cake Flour**
1 1/4 AP Flour
2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Cup Milk
1 Tablespoon Vanilla Extract or Paste

Blueberry Compote:

1 18oz Container Fresh Blueberries
1/2 Cup Orange Juice
1/2 Cup White Sugar
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Cinnamon
3 Tablespoons Cornstarch
1/4 Cup Cold Water

Lemon Curd Frosting

3/4 Cup Lemon Curd
Two 8oz Packages of Cream Cheese (Regular)
2 1/2 Cups Powdered Sugar
1/4 Teaspoon Lemon Extract

To Make the Cake:

Step 1:

Preheat your oven to 350°.

Step 2:

Grease (or spray) your 9 inch round cake pan.

We used a springform pan, but make sure your wrap the cake pan with aluminum foil so the cake doesn’t seep out.

If you don’t use springform pans and you grease with butter, don’ forget to flour and line the bottom with wax paper. You can also divide the cake batter between two cake pans as well.

Step 3:

In a stand mixer fitted with a paddle attachment (or a large bowl using a hand mixer) cream the butter until smooth.

Step 4:

Next, gradually add the sugar and beat until fluffy. About 3 minutes.

Step 5:

One at a time, add the eggs making sure to beat well after adding each egg.

TYL TIP: Lightly beat each egg before adding it to the mixture so you don’t have to end up over beating your batter!

Step 6:

In a separate medium sized bowl, combine the flours, salt, and baking soda. Mix well.

Step 7:

With the mixer on low, add the flour mixture in batches until combined.

Step 8:

Next, add the milk and beat well.

Step 9:

Mix in the vanilla until fully incorporated.

Step 10:

Pour the cake batter into your cake pan (or pans).

If you want to get fancy you can divide the batter among.

Step 11:

Bake for 20 to 25 or until the middle is no longer jiggly and the cake tester comes out clean!

Let the cakes cool for ten minutes in the pans and then remove and let cool completely on a wire rack.

(Almost perfect cake)

Blueberry Compote

Step 1:

In a medium sauce pan, combine the blueberries, sugar, vanilla, cinnamon and orange juice. Bring to a boil.

Step 2:

In a small bowl, mix together the cold water and cornstarch.

Step 3:

Add the cornstarch mixture to the blueberries. Mix until combined.

Step 4:

Cook over low heat until the mixture has thickened and coats the back of a spoon, about 3 to 4 minutes.

Step 5:

Remove from the heat and and let cool to room temperature.

Lemon Curd Frosting

Step 1:

In a medium bowl beat the lemon curd and cream cheese together until combined.

Step 2:

Next add the powdered sugar and beat until smooth.

Step 3:

Mix in the lemon extract.

TYL Tip: If you really want to punch up the lemon flavor at a the zest of one lemon!

To Make the Cake:

Step 1:

If needed, evenly cut the cake and trim any unsightly bits.

Step 2:

Take your frosting and frost one side of the cake. Working from the middle out.

Step 3:

Next, add the blueberry compote, and again work from the middle out, spread the blueberry compote.

Step 4:

Samdwich the other piece of cake on top of the prepared side. Begin to frost the cake, and then enjoy!

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Ginger Crinkle Cookies

December 12, 2015December 15, 2015 ~ Marlee And Christie ~ 2 Comments

Today on the blog we have another delicious cookie that can be made for Old Saint Nick or Chanukah Harry. This recipe comes straight from my (Marlee) Grandma’s recipe box and we’ve take this old tasty classic and updated it just a smidge.

While using dried ginger is totally okay, using additional fresh ginger really gives these ginger crinkle cookies and extra kick of awesome and punch of flavor that they were missing.

Like our sugar cookies, the longer you bake these, the crispier they turn out. We prefer these cookies to be a little softer and more chewy, so we just bake them for less. And while the cookies turn out crispier, they aren’t hard to eat and the inside is still slightly chewy. Weird, yet delicious.

This dough is super easy to make and fun for the the whole family. As a child, I fondly remember making these with my Grandma Alyce and Grandpa Fred.

Auntie Alyce’s Ginger Crinkles

Ingredients

2/3 Cup Vegetable Oil
1/2 Cup Dark Brown Sugar*
1/2 Cup White Sugar*
1 Large Egg
5 Tablespoons Molasses
1 Tablespoon Fresh Ginger (Heaping)
2 Cups AP Flour
1/2 Teaspoon Salt
2 Teaspoons Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Ginger (Dried)
1/2 Teaspoon Cloves
1 Tablespoon Pumpkin Pie Spice
1/4 Cup White Sugar

Step 1:

Preheat your oven to 350°F and line a cookie sheet with parchment paper.

Step 2:

In a medium bowl, using a hand mixer, mix together the vegetable oil and sugars.

Step 3:

Next, add the egg and beat it in until combined.

Step 4:

Stir in the molasses and fresh ginger and set the mixture aside.

Step 5:

In a bowl, sift together the flour, salt, baking soda, cinnamon, dried ginger, and cloves.

Step 6:

In two batches, add the flour mixture to the oil mixture. You can start with a wooden spoon and then move to your hands. Knead the dough until all the flour is combined.

Step 7:

In a small bowl, combine the white sugar and pumpkin pie seasoning.

If you don’t have pumpkin pie seasoning, you can totally substitute it for cinnamon.

Step 8:

For the rolling process it’s really about preference and what size cookie you like. We went for just about a tablespoon of dough, which you roll into a ball and then roll in the cinnamon sugar.

Line up the ginger dough balls, and bake for 7 to 9 minutes. If you like crispier cookies (like Auntie Alyce did) bake them 11-13 minutes.

Step 9:

Remove the cookies from the oven and transfer to cooling rack. Repeat Step 8 until all the dough is baked.

**If you want a softer chewier cookie do a full cup of brown sugar and exclude the white sugar. The dough will be super sticky, so add an extra tablespoon or so of flour and continue. Just be aware it won’t make the same dough as pictured!

Homemade Bagel Bites

December 3, 2015 ~ Marlee And Christie ~ 2 Comments

We love Bagel Bites. We know that we preach a lot about fresh foods, and only eating the best ingredients, but there is just something about Bagel Bites that are delicious and comforting. We could honestly, eat them all day long. #nojudgement

But while we do love occasionally binging on Bagel Bites, we wanted to try and make them ourselves. And the results? They were magical. Instead of mindlessly eating, these actually filled us up and kept us deliciously satiated like a good meal should.

And sure, Bagel Bites are super easy to make: open package, place on tray, cook, enjoy. But did you know that in the time it takes for Bagel Bites to warm in the oven, you could make your own homemade and mouthwatering bites? Yeah. If you’re skeptical, give these little guys a try. We promise, it’s worth the effort.

Homemade Bagel Bites

Ingredients

1 Cup Pizza Sauce (or your favorite marinara)
6 Mini Bagels (Cut in half)
1/4 Cup Parmesan (Grated)
1/4 Cup Mozzarella (Shredded)
1/2 Cup Mini Pepperonis
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Crushed Red Peppers
1/2 Teaspoon Kosher Salt

Step 1:

Preheat your oven to 425°F.

Step 2:

In a small bowl, mix together onion powder, garlic powder, red peppers, and salt.

Step 3:

Cut and halve your mini bagels, and place them on foil lined cooking tray. Place in the oven and toast for about 5 minutes.

Step 4:

While the bites are toasting, mix your season mixture and your pizza sauce.

This step is really just to up the flavor, if your sauce is already flavorful, feel free to skip this step.

Step 5:

When the bites are finished toasting, remove them from the oven. Very carefully, begin to assemble each bagel bite, first covering the bagel with sauce, then cheese, and finally the pepperoni.

Step 6:

Place the bites back into the oven for 7-10 minutes or until the cheese has melted.

Step 7:

Remove from the oven and serve to the hungry masses! But remember to be careful! Hot cheese hurts!

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Salted Caramel Ice Cream

November 20, 2015 ~ Marlee And Christie

It’s Friday! The best way to celebrate Friday? With ice cream. Salted Caramel Ice Cream. We can’t think of a better way to kick off the weekend. This ice cream is smooth, creamy, salty, sweet and incredibly delicious. Another thing we love about this recipe? You can name every. Single. Ingredient. Simple ingredients equal BIG FLAVOR.

Everyone asks us about making ice cream, and trust us. IT’S NOT THAT HARD. All you need is an ice cream maker. You might be asking yourselves, an ice cream maker? That’s gotta be expensive. It’s really not, they have makers as cheap as $40 on amazon. So maybe this year, ask Santa and Chanukah Harry for an ice cream maker this holiday season so you too can follow along with these seductive recipes!

You will see in the picture that when we photographed our ice cream with a maple bacon praline, for this recipe was used in our epic Pork-tastic dinner.

Salted Caramel Ice Cream

Ingredients

1¾ Cups Heavy Cream (Chilled)
1½ Cups Whole Milk
1 Teaspoon Vanilla
1 Recipe Salted Caramel

Step 1:

In a medium bowl, whisk together chilled cream, whole milk, vanilla and half of the salted caramel.

Step 2:

Put in the fridge and chill until cold.

Step 3:

Once the mixture is good a cool, pull out and give it a good stir. Pour the base into your ice cream maker and make according to your manufactures instructions.

Step 4:

Just about when the ice cream is frozen add the remaining salted caramel (room temperature) to the mixture to create ribbons throughout the ice cream. If you don’t want ribbons you can save the remaining caramel on top of the ice cream.

Step 5:

Transfer to a freezer safe container and chill until fully frozen.

Coconut Cake with a Lemon Cream Cheese Frosting

October 21, 2015October 21, 2015 ~ Marlee And Christie ~ Leave a comment

It’s Marlee’s Birthday today (she’s 27) so everybody should celebrate with this delicious cake that we actually made for our favorite neighbor David’s birthday a few weeks ago!

We know that Coconut with Lemon sounds like a weird combination but it’s totally not! It’s actually a really pleasant and refreshing combo! This cake is super moist, and wonderful and just generally delicious. So give it a try, and let us know what you think!

Coconut Cake with Lemon Cream Cheese Frosting

Cake:

3/4 pound (3 sticks) salted butter, at room temperature
2 cups sugar
5 extra-large eggs, at room temperature
2 teaspoons Tahitian vanilla extract
2 teaspoons coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
8 ounces sweetened shredded coconut

Frosting:

1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
1 teaspoon Tahitian vanilla extract
2 teaspoon lemon extract
2 lemons (zested)
1 pound confectioners’ sugar, sifted
6 ounces sweetened shredded coconut

Step 1:

Preheat the oven to 325 degrees F on convection(it makes a difference). Use baking spray, like Pam Baking, to grease the 2 (9-inch) round cake pans.

Step 2:

Cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.

Step 3:

Crack the eggs into a small bowl, then with the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and coconut extracts and mix well.

Step 4:

In a separate bowl, sift together the flour, baking powder, baking soda and salt.

Step 5:

With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.

Step 6:

Fold in the 8 ounces of coconut with a rubber spatula.

Step 7:

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 35 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

Frosting!

Step 8:

In the bowl of an electric mixer fitted with a whisk attachment, combine the cream cheese, butter, lemon zest, vanilla and lemon extract and whip. Add the confectioners’ sugar and mix until smooth and tasty.

Step 9:

To decorate the cake, lightly press more coconut onto the sides. Serve at room temperature.

Optional: If you want to give the cake bigger lemon kick, add a layer of our beautiful lemon curd with the frosting in the middle and a design of your choice with some on top, we attempted a checker board pattern. As you can see, it’s not perfect, but it definitely tasted good.

*Adapted and inspired by Ina Garten’s recipe for Coconut Cake.

Potato-Leek Soup topped with Chopped Bacon and Chives

October 18, 2015October 18, 2015 ~ Marlee And Christie ~ 3 Comments

Hey there! It’s us! We’re back! And with big news, we’re finally moving! That’s why we’ve been MIA. We’ve started our packing now that so when moving day comes, we won’t be scrambling. We’re trying to make this move as easy and stress free as possible!

And since today it’s slightly cooler than normal and raining (a light sprinkle really) we decided to post another soup recipe. I mean, it’s kind of hard to post a soup recipe when it’s 95° with 100% humidity. So this weather is a nice little reprieve from the heat, and we want to celebrate with something that will warm our souls.

Today’s recipe is one of our favorites (especially Christie’s) Potato Leek Soup topped with crispy bacon and chives. This soup is thick, creamy, and delicious, and the best part is there isn’t a lick of cream. So not only is it delicious, it’s somewhat healthy! How can you go wrong? Give this recipe a try, and don’t forget to let us know how it turns out!

Happy Cooking!

Potato-Leek Soup

Ingredients

4 Tablespoons Butter (Unsalted)
3 Bunches Leeks (White and Light Green Parts only, sliced thinly and rinsed well)
1 Large Onion (sliced)
3 Pounds Potatoes, mixture of Yukon and Russet (Sliced and Peeled)
4 Cloves Garlic (Minced)
4 Cups Chicken Stock
2 Cups Chicken Boullion (Disolved)
1 Cup Water (If needed)
3 Bay Leaves
4 Slices Bacon (Chopped)
Chives (Chopped)
Kosher Salt
Fresh Cracked Pepper

Step 1:

In a large pot or dutch oven, melt the butter over medium high heat.

Step 2:

Add the chopped leeks and onions, and sauté until softened. Stir occasionally. This should take about 5 minutes.

Step 3:

Add the potatoes, garlic, kosher salt (1 teaspoon), and a few cracks of fresh pepper. Cook for about two minutes until everything is well coated.

Step 4:

Add the chicken stock, chicken bouillon, water, and bay leaves. Bring to a boil, and then reduce to a simmer, stirring occasionally. Cook until potatoes are fork tender.

Step 5:

Remove the bay leaves.

Step 6:

Working in batches, blend the soup in a blender until smooth. If you want, you can can put the blended soup through a vegetable sieve to make it extra smooth.

Step 7:

Return the soup to the pot and adjust the seasoning if needed. We recommend adding a dash of garlic powder, onion powder, cayenne pepper, and white pepper, but it’s really all to taste. Heat on low.

Step 8:

Cut your bacon into slices, and place in a cold pan. Cook over a low heat until the fat has rendered out and the bacon is crispy.

Step 9:

Top the soup with crispy bacon and chopped chives.

Recipe adapted from the Food Network Test Kitchens

Double Chocolate Ganache Cupcakes

October 9, 2015 ~ Marlee And Christie ~ 1 Comment

Today is apparently National Dessert Day, and to celebrate we have for you the most delicious and decadent Double Chocolate Cupcakes dipped in a luscious Chocolate Ganache. How amazing does that? And you might be thinking, wait, this sounds way too sweet, but have no fear, they’re not actually as sweet as they sound.

We’ve found (via Ina) that if you add instant coffee to chocolate, it really balances the sweetness that chocolate can give off and make the most perfect chocolatey cupcake or chocolatey dessert.

We love chocolate and once we started adding instant coffee to the chocolate, our lives were changed. For the better, obviously.

Double Chocolate Ganache Cupcakes

For Cupcakes

1 Stick Butter (Salted, Room Temperature)
1 Cup Bakers Sugar
4 Large Eggs (Room Temperature)
2 Cups Hershey’s Chocolate Syrup
1 Cup AP Flour
1 Teaspoon Instant Coffee Granules *
1 Tablespoon Vanilla Extract

*Honestly, we LOVE coffee, so we probably put more when we make it for ourselves. Feel free to do the same. Sometimes we put up to 3 teaspoons of instant coffee.

For Ganache Topping

1/2 Cup Heavy Cream
1 Cup Semisweet Chocolate Chips
1/2 Teaspoon Instant Coffee Granules*

*Again, feel free to experiment by putting more coffee if your ganache. Double the dose.

Step 1:

Preheat your oven to 325°F.

Step 2:

Next, line a muffin tin pan with paper liners.

Step 3:

In a bowl, using an electric mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.

Step 4:

Next, add the eggs one at a time. Mix until each is fully incorporated.

Step 5:

Mix in the chocolate syrup and vanilla extract.

Step 6:

Then, add the flour and coffee granules and mix until just combined. It’s very important (because Queen Ina says so) to not over beat the batter or the cupcakes with be tough little hockey pucks.

Step 7:

Scoop the batter into the lined muffin tray and bake for about 30 minutes or as always until just set in the middle. Remember to not over bake them and let them cool throughly.

Step 8:

While the cupcakes are cooling, make the ganache. Using a double boiler, melt the chocolate chips with the heavy cream and coffee granules. Stir until smooth and shiny, transfer to a bowl.

Step 9:

When the chocolate cupcakes are cool enough to handle, dip them in the chocolate ganache.

Another perfect recipe adapted from Queen Ina

Basic Pie Dough

October 7, 2015October 7, 2015 ~ Marlee And Christie ~ Leave a comment

It’s Fall! And you know what that means? It’s PIE SESON! But if you asked us at anytime during the year, we would say it’s always pie season. It just depends on what you fill the pie with.

We have tons of recipes we want to share with you, but first we have to go back to the basics. We’ve always had a hard time with dough, especially pie dough. Most of the time it’s too crumbly and breaks apart and we end up using a pre-made crust.

And remember there is nothing wrong with using a pre-made pie crust, our personal favorite is Marie Callendars, and we always have one in the freezer for pie emergencies.

But this year is the year we decided that we were going to conquer pie crust, and we have. We fell that when you can roll the pie crust onto your rolling pin, you’ve achieved greatness. And this recipe is super simple, and one of the best we’ve found. It’s actually foolproof. If we can do it, so can you! Remember the trick is cooled flour and cooking utensils which lead to the most perfect, buttery, awesome pie dough.

Basic Pie Dough

Ingredients

12 oz. AP Flour (Chilled)
1 Teaspoon Fine Salt
Two 4 oz Sticks of Butter (8 oz total)
1/2 Cup COLD Water

Step 1:

First things first, put your pastry cutter (or fork) and rolling pin in the freezer! Sounds weird, but it’s important!

Step 2:

Next, measure out your flour and place that in the fridge as well. Then, take your butter, cut it into medium sized cubes and place in the fridge.

Let cool for at least 15 minutes. You want the flour and the butter to be really cold!

Step 3:

When everything is good and cool, remove the flour from the fridge and mix in the salt. Stir till combined.

Step 4:

Next, add the cubed butter and using your cold pastry cutter (or fork) cut the butter into the flour mixture. Work the flour and butter until the pieces look no smaller than peas.

If it’s too hot, but the mixture back in the fridge and then continue working.

Step 5:

Add the cold water to the flour and butter mixture. First using the pastry cutter to combine everything. Once it starts to form a ball you can use your hands. Make sure there are no “dry patches” or crumbly bits, if needed add an extra splash of water.

Try not to overwork the dough, because if you do, you break the butter down.

Step 6:

Once a dough has formed, divide the the dough into two balls. Ours measured out to about 11.5 oz (give or take). Wrap the dough balls in plastic wrap and refrigerate for at least an hour.

If you want, you can freeze them for future use.

Step 7:

Once the dough is chilled, flour your surface and rolling pin. Gently roll the dough out, working from the middle out. Once the dough is rolled, roll it on to your rolling pin and place on your pie dish. Trim the edges.

Recipes Adapted from Saturday Evening Post and The Professional Chef

Roasted Tomato Basil Soup

October 4, 2015October 4, 2015 ~ Marlee And Christie ~ 5 Comments

Another rainy day in LA?! Stop everything and post about it on Facebook, and watch out for flash flood warnings. We kid you not, this is happens every time it rains in LA. It could be sprinkling and we get, “WARNING FLASH FLOOD WARNING”. But we actually got a steady stream of rain last night, and even this morning, hopefully we’ll get more, but since it’s actually cooler, today’s recipe is perfect for a rainy day.

Roasted Tomato Basil Soup is the perfect soup to have on a rainy day. It’s healthy, it’s filling, it’s hearty, and it’s the best tomato soup you’ll ever have. Forget that watery canned soup, this is real tomato soup. Who knew tomato soup could be so delicious?

Roasted Tomato Basil Soup

Ingredients

3 pounds ripe plum tomatoes
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, 4 roasted and 2 minced
2 tablespoons salted butter
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
A splash of balsamic vinegar
1 quart chicken broth

Step 1:

Preheat the oven to 400 degrees F.

Step 2:

Cut tomatoes down the middle, lengthwise. Toss tomatoes in a bowl with olive oil and salt and pepper. Also toss 4 cloves on shelled garlic in the bowl. Roast both on a sheet pan for about 45 minutes.

Step 3:

Sauté the onions in a pot with some olive oil and 1 tablespoon of butter. When the onions are almost done, add in the remaining garlic and red pepper flakes.

Step 4:

Add the canned tomatoes and basil. Let it simmer for 10 minutes. Pour in half of the quart of chicken broth.

Step 5:

Now for the stars of the show: oven-roasted tomatoes and garlic. Carefully add the tomatoes and garlic to the pot. Add everything, it’s all yummy! Bring to a boil and simmer uncovered for 30 minutes.

Step 6:

Turn off the flame and let it cool for 10 minutes. In batches, scoop, with a ladle, the soup into a blender. Blend until smooth, adding in the rest of the chicken broth or to your liking. REMEMBER! place a kitchen towel over the blender so that you protect your face from the most delicious and painful mistake!

Step 7:

Make it heaven! pour the now smoothly blended soup back into the pot and make any seasoning adjustments here.

Adapted from Ina Garten’s recipe. It’s pretty similar but we added our own touches! 😉

Cultured Swines

Cookbook Lovers, Recipe Hoarders, Travelers, Sisters, Best Friends

Homemade

Chocolate Pecan Blondies

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Cream Cheese Frosting

Ginger Crinkle Cookies

Homemade Bagel Bites

Salted Caramel Ice Cream

Coconut Cake with a Lemon Cream Cheese Frosting

Potato-Leek Soup topped with Chopped Bacon and Chives

Double Chocolate Ganache Cupcakes

Basic Pie Dough

Roasted Tomato Basil Soup