How To: Build a Soup
16 Oct 2010 Leave a Comment
I adore soup. It’s my favorite lunch. It’s what I want when I feel the sniffles coming on. It’s what I want on a cold day — not that there are actually that many cold days around here.
I also adore soup because it’s the perfect way to use up kitchen remnants. I could analogize here to cloth remnants and quilts, but I’ll spare you.
I don’t want to say that there’s an ART to making good soup, that’s just pretentious. However, there is a simple technique to building a soup from remnants that will help you get one made up in no time! More
Back on track … and to the grind
28 Jun 2010 Leave a Comment
This past month has been a whirlwind – so much going on, so little time to do even the most mundane (like sleep!) things.
I’m excited to be back on track! We’ve overhauled the kitchen and are totally working it! Woohoo!
Just a bit of catching up to do, but that’s all good. I hope you enjoy the new direction!
Treats!: Cupcakes
07 May 2010 Leave a Comment
in recipe, Uncategorized
My son will not eat a piece of cake. He’s 3, so I really don’t mind this, but it has created some interesting dilemmas when it comes to company deserts and treats. Enter the cupcake to save the day!
I adore this recipe because it’s so simple! Basically, just dump everything in the processor and go!
Frost and decorate as you see fit!
Ingredients
- 1 stick plus 1 Tablespoon butter, softened
- 1/2 cup plus 1 Tablespoon sugar
- 2 eggs
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2-3 Tablespoons milk
Also needed: 12-muffin tin lined with cupcake liners.
Directions
Take everything you need out of the fridge early so that it has time to reach room temperature. This makes a big difference later!
Heat oven to 400.
Put all of the ingredients except the milk into the food process and process until smooth. Pulse while adding the milk through the funnel to make a smooth consistency.
Divide the mix evenly among the liners, and bake for 15 to 20 minutes. The cupcakes should rise and be golden on top. Cool for a bit in the muffin tin on a rack, and then carefully remove to a cooling rack (still in the liners).
