March 30, 2014

Double Chocolate Brownie Mix Cookies

First off, I did not plan on making/didn't even really know about these cookies until a week ago. I needed to make some cookies for a party and planned on making some simple cake mix cookies, but later realized that what I thought was a cake mix in my pantry was a brownie mix.

March 25, 2014

Light and Creamy Broccoli Cheese Soup

This recipe is supposedly a Panera copycat, but since I've never been to Panera, I didn't want to lie by telling you it is similar by any means. Although I do have to say that it is by far my favorite broccoli soup recipe I have ever tried. And my husband concurs.
I don't know what makes it so perfect, but it is light, creamy and has a little bit of a kick to it, which just makes it different.

And even though it's been warm around here the last couple of weeks, I'm sure there are still plenty of soup days to come.


Best Broccoli Cheese Soup
2 cups chicken broth
3 cups broccoli florets
1 1/2 cups cheddar cheese, plus extra for topping
1 cup shredded carrots
1 small white onion, about 2/3 cup chopped
2 tsp. garlic, minced
3 Tbsp. butter
3 Tbsp. flour
2 cups half and half
1/4 tsp. garlic powder
1/8 tsp. dried basil
1/8 tsp. cayenne pepper
1/8 tsp. salt
black pepper to taste

1. Pour chicken broth into a large pot over medium-high heat. Add broccoli florets, carrots, onion and garlic. Simmer over medium heat, covered, for about 15-20 minutes or until the vegetables are tender.
2. In a separate small pot, melt butter over medium heat, whisking constantly. Once melted, slowly add flour and continue to whisk. Remove from heat and slowly whisk in the half and half. Pour into the broth/vegetable mixture and whisk to incorporate.
3. Return to the burner over low heat, uncovered. Season soup with garlic powder, basil, cayenne pepper and salt.
4. Once the soup has warmed through, stir in the grated cheeses and remove from heat immediately. Season soup with black pepper if desired. Top with extra cheddar cheese and enjoy!

March 7, 2014

Life Lately - Spring Fever

So lately I've been thinking about the food blogs I enjoy reading the most and they're the ones that include a peak into their personal life. Not too personal, but enough to get to know the person behind the website I'm constantly looking at.

March 6, 2014

Ham and Cheese Puff Pancake


So this "pancake" here changed my life. As in Jordan and I will probably never want plain old German Pancakes ever again. (Ok, maybe I will.) Anyway, we could not believe how delicious this was.
I don't know what it is, but the ham and cheese paired PERFECTLY with the pancake. Like almost too good to be true. What I'm really trying to say is this pancake will change YOUR life.
And the best part is, it's probably one of the easiest things I have ever made. The end.


Ham and Cheese Puff Pancake
Serves: 4-6
Slightly Adapted from Make and Takes
1/4 cup butter, for pan
1 cup milk
1 cup flour
4 large eggs
1/4 tsp. salt
1 cup diced ham
1-2 cups shredded mozzarella cheese
1 tsp. dried herbs (I sprinkled some of Trader Joes Garlic Salt grinder on and was not disappointed.)

1. In a medium bowl, whisk together milk, flour, eggs, and salt until smooth.
2. Set aside for 20-30 minutes while oven is preheating.
3. Preheat oven to 425 degrees F. Place butter in a 9x13-inch glass baking dish. Heat in oven for 5 minutes or until butter is completely melted and foaming. Remove pan from oven and tilt to cover the bottom entirely with the butter. Remove from oven and pour batter into the pan.
4. Quickly top with diced ham, shredded cheese and herbs.
5. Bake for about 20-25 minutes, or until pancake is puffed up and the cheese is golden brown and bubbly. Cool slightly before serving.