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Peanut Butter Blondie

Peanut Butter Blondies are one of my favorites. They are so soft and gooey! Just add chocolate chips and they are top notch!

  • Line a 9×13 pan with tin foil, spray with parchment paper. Set aside.
  • Melt the butter in a medium sized bowl.
  • Add the brown sugar to the melted butter. Mix well.
  • Add peanut butter. Mix well.
  • Add in the eggs and vanilla. Mix well.
  • Add in the salt, baking powder, and flour. Mix until just combined.
  • Stir in the chocolate chips.
  • Pour the batter into the prepared 9×13 pan. Spread to cover the bottom of the pan.
  • Bake at 350° for 30 minutes or until barely golden brown. DO NOT OVER BAKE.

After they cool cut into squares.

Let cool on wire rack.

Serve when cool. I wrapped them all up and took them to work. Everyone loved them! I love to package my baked goods. They are so cute with a ribbon or string of any kind.

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Peanut Butter Blondies

Course Dessert
Cuisine American
Keyword Peanut Butter Blondies

Ingredients

  • 3/4 cup butter melted
  • 2 cups brown sugar
  • 3/4 cup peanut butter
  • 2 eggs + 1 extra egg yolk
  • 1 tbsp vanilla
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 cups flour
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350°. Line a 9x13 pan with tin foil, spray with parchment paper. Set aside.
  2. Melt the butter in a medium sized bowl.
  3. Add the brown sugar to the melted butter. Mix well.

  4. Add peanut butter. Mix well.

  5. Add in the eggs and vanilla. Mix well.
  6. Add in the salt, baking powder, and flour. Mix until just combined.
  7. Stir in the chocolate chips.
  8. Pour the batter into the prepared 9x13 pan. Spread to cover the bottom of the pan.
  9. Bake at 350° for 30 minutes or until barely golden brown. DO NOT OVER BAKE.
  10. Remove from the oven, cool completely. Pull the blondies out of the pan using the parchment paper once completely cool. Slice and serve.

Brookie – Peanut Butter Brownies topped with Chocolate Chip Cookies

If you have ever been to a BJ’s restaurant you know of their Brookie!  I immediately thought I need to make this but better. It’s a peanut butter chocolate brownie and chocolate chip cookie on top. Instead of regular brownies I added peanut butter. It’s all a delight!  The brownies and so goey and soft! The Peanut Butter Brownies. are also on my blog. I used this recipe and added my all time favorite chocolate chip cookie recipe. I’ll get this recipe on my blog soon enough but you can find it here for now.

Start my making the Peanut Butter Brownies (see post for step by steps instructions). Full recipe below.   Using a cookie scoop divide into 15 equal balls and add the cookie dough on top of the brownies.

Press down the cookie dough with a spoon.

Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

Let it cool completely and cut into squares.

These will be extra gooey so grab a tall glass of milk and sink your teeth into these!

ENJOY!!

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Brookie - Peanut Butter Brownies topped with Chocolate Chip Cookies

Course Dessert
Cuisine American
Keyword Brookie

Ingredients

Brownie Mixture

  • 4 oz semi-sweet chocolate coarsely chopped
  • 3/4 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 3 eggs room temperature
  • 1 tbsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 cup all-purpose flour

Peanut Butter Swirl

  • 1/2 cup peanut butter
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla
  • 2 - 3 tbsp heavy cream

Chocolate Chip Cookie

  • 2/3 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 egg room tempature
  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cup chocolate chips

Instructions

Brownie Mixture

  1. Preheat the oven to 350ºF / 180ºC.

  2. Line a 9x11 pan with parchment paper and spray the sides that aren’t lined.

  3. Melt the chocolate and butter together in a large glass bowl. The best way is to use the microwave oven, stirring every 10 seconds, until the chocolate is smooth. If you prefer to use the stove you can do it over a pot of boiling water, careful the bottom doesn’t touch the water, stirring until it’s melted.
  4. Mix both sugars into the chocolate.
  5. Add the eggs, vanilla, and cocoa. Mix until well combined.
  6. Add the flour in 2 parts and mix carefully, but don’t overmix.
  7. Spread the batter into the prepared pan.

Peanut Butter Swirl

  1. In a medium bowl, mix together peanut butter, powdered sugar, vanilla and heavy cream. Make sure no lumps remain.
  2. Drop spoonfuls on top of the brownie base, then swirl lightly with a knife, making sure you leave whole chunks of peanut butter mix intact (see photo).
  3. Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

Chocolate Chip Cookie Dough

  1. In a separate bowl whisk the flour, baking soda, and salt. Set aside.

  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add egg, vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.

  3. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined.

  4. Using a cookie scoop divide into 15 equal balls and add the cookie dough on top of the brownies.

  5. Press down the cookie dough with a spoon.

  6. Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

  7. Let it cool completely and cut into squares.

Chocolate Chip Cookie Sandwich

What is a better way to eat chocolate chip cookies? Add homemade chocolate buttercream frosting in the middle of two cookies! Sounds amazing, right?! Well I’m right and you will thank me later! These Chocolate Chip Cookie Sandwiches are to die for.

Start by making your cookies. This chocolate chip cookie recipe is one of my two favorite recipes. Watch out for a future post with my ALL time favorite chocolate chip cookie recipe. This is the second runner up though! Just as delicious. These are so soft and chewy. Once you add the chocolate buttercream frosting it will all melt in your mouth.

In a stand mixer with paddle attachment, cream together the butter, sugar, and brown sugar until smooth. Beat in the eggs one at a time, then add in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Remove bowl from stand mixer and stir in flour and chocolate chips. Wrap dough in plastic wrap and chill for at least 1 hour, or up to overnight.

While the cookies are chilling prepare the chocolate buttercream frosting. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another tablespoon of cream if frosting is too thick.

When ready to bake cookies, preheat oven to 350°. Prepare cookie sheets with silicone mat or parchment paper. Using a cookie scoop remove dough and drop them on prepared cookie sheet. If you don’t have a cookie scoop take 1 spoonful, approximately 1 tablespoon, of dough and roll into a ball with your hands instead. Bake for about 8-10 minutes in the preheated oven, or until edges are JUST barely browning. These cookies are best when slightly under done. Super soft and chewy!

Completely cool cookies on a wire rack and add frosting in between two cookies.  I used a star tip to add the frosting or you can just spread it with a knife. Add as much frosting as you would like. Now devour!

Enjoy!!!

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Ingredients

Chocolate Chip Cookie

  • 1 cup unsalted butter softened at room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 cups packed brown sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp hot water
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 2 cups semisweet chocolate chips

Chocolate Buttercream Frosting

  • 1 cup unsalted butter softened at room temperature
  • 3 1/2 cups confectioners’ sugar
  • 1/2 cup unsweetened natural or dutch-process cocoa powder
  • 3-4 tbsp heavy cream or milk
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract

Instructions

Chocolate Chip Cookies

  1. In a stand mixer with paddle attachment, cream together the butter, sugar, and brown sugar until smooth.
  2. Beat in the eggs one at a time, then add in the vanilla.
  3. Dissolve baking soda in hot water. Add to batter along with salt.
  4. Remove bowl from stand mixer and stir in flour and chocolate chips.
  5. Wrap dough in plastic wrap and chill for at least 1 hour, or up to overnight.

  6. When ready to bake, preheat oven to 350°Prepare cookie sheets with silicone mat or parchment paper.

  7. Using a cookie scoop remove dough and drop them on prepared cookie sheet. If you don't have a cookie scoop take 1 spoonful maybe a tablespoon of dough roll into a ball with your hands instead.

  8. Bake for about 8-10 minutes in the preheated oven, or until edges are JUST barely browning. These cookies are best when slightly under done. Super soft and chewy!

Chocolate Buttercream

  1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes.

  2. Add confectioners’ sugar, cocoa powder,3 tablespoons heavy cream or milk, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another tablespoon of heavy cream or milk if frosting is too thick.

  3. Spread the frosting onto the flat side of one cookie and sandwich with the other. You can pipe the frosting or just add as much frosting as you like with a spoon. Repeat with remaining.

Circus Cookies

Circus Cookies might be a new favorite of mine! I saw that someone made cookies out of frosted animal cookies and I thought it was brilliant. Growing up as a kid I loved frosted animal cookies and every time I saw one it was devoured! I decided to try and come up with a recipe and I think I nailed this one. You will thank me after you make these!

I was walking into my neighborhood Fred Meyer and as soon as I walked in the door they had a huge display of baking items with bags of animals cookies right on top. I knew it as soon as I saw them that I needed to figure out this new cookie recipe.

I love these Circus Cookies because they are so colorful!

Make sure to buy the staple items for the Circus Cookies! White chocolate chips, Mother’s Circus Animal Cookies and sprinkles.

Using a handheld or stand mixer fitted with a paddle attachment, cream butter and oil until smooth on medium speed. Beat in sugars. Add egg and egg yolk and vanilla, then beat on medium-high speed until combined.

Beat in flour, vanilla pudding, salt, corn starch and baking powder.

Hand stir in white chocolate chips, sprinkles and broken up animal cookies.

Refrigerate for one hour.

Roll into balls about an inch in diameter and place on baking sheet. Bake for 10-12 minutes at 350 degrees. After 10 minutes check the circus cookies to see if they are done.

The cookies will be thick which is perfect for a cookie!

Kids will love these Circus Cookies since they are so bright and colorful!

Cookies inside of cookies are the best!

Enjoy!!!

 

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Circus Cookies

Course Cookies, Dessert
Cuisine American
Keyword Circus Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Servings 24 cookies

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg plus 1 egg yolk room temperature
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 package vanilla pudding mix 3.1 ounces
  • 1 tsp salt
  • 2 tsp corn starch
  • 1 tsp baking powder
  • 1/2 cup white chocolate chips
  • 1/2 cup sprinkles
  • 1 package frosted animal cookies 3 ounces (broken up)

Instructions

  1. Using a handheld or stand mixer fitted with a paddle attachment, cream butter and oil until smooth on medium speed. Beat in sugars. Add egg and egg yolk and vanilla, then beat on medium-high speed until combined.

  2. Beat in flour, vanilla pudding, salt, corn starch and baking powder.

  3. Hand stir in white chocolate chips, sprinkles and broken up animal cookies.

  4. Refrigerate for one hour.

  5. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.

  6. Roll into balls about an inch in diameter and place on baking sheet. Bake for 10-12 minutes. Check after 10 minutes to see if they are done.

Number Cookie Cake

Today my blog turns 2! I can’t believe it’s been 2 years since I started my blog. It sure has been a fun and great hobby and I have been so happy to share my recipes with all of YOU! Thank you to everyone for following my blog and making my recipes. There will be many more to come!

Since we have to stay at home because of the pandemic a lot of people are cooking and baking a lot more. I know I sure have been! We are all in this together and one day things will calm down and we will be back to normal. In the meantime, we can try new recipes at home!

Let’s get started with a Number Cookie Cake. I love sugar cookies and this is the base of this number cookie cake. I could eat sugar cookies all day long!

I have a good friend that owns a cookie business so I reached out to her for her sugar cookie recipe, so you know these are going to be top notch. Soft sugar cookies are the only way to go, so I knew she would be a great resource.  She does marvelous and stunning work. It blows me away how talented she is. Her business is called M&T Sweet Treats. You can find her on Facebook and on Instagram!

Let’s get started with the cookie base. Combine butters and sugar until smooth. Add eggs one at a time and vanilla until incorporated. Mix flour, baking powder and salt. Divide the dough in half and cover with plastic wrap and chill in the refrigerator for 1 – 3 hours.

Once chilled rolled the dough onto a floured surface until desired thickness. I printed a number 2 off of Microsoft Word for a template. Cut out a number 2 (or any design you want) from the dough. Reshape the remaining dough and repeat for as many layers as you want. I did three layers for this number 2 cake.

For the frosting, combine room temperature butter, vanilla, powdered sugar and whole milk. For each one cup of powdered sugar add one tablespoon of milk. Add the vanilla when you reach the desired consistency.

On each layer decorate with frosting. Use your imagination! I used four separate tips to decorate my cookie cake. For the circles I used a large round tip. The mini flowers I used a drop flower tip, the large flowers I used a closed star tip for both.

The cookies stay soft for days after baking!

Enjoy!!!!

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Number Cookie Cake

Course Cake, Cookies, Dessert
Cuisine American
Prep Time 1 hour
Servings 12 people

Ingredients

Number Cookie Cake

  • 1 1/2 cups unsalted butter room temperature
  • 2 cups granulated sugar
  • 4 eggs room temperature
  • 1 tsp pure vanilla extract
  • 5 cups flour
  • 2 tsp baking powder
  • 1 tsp salt

Vanilla Buttercream

  • 1 cup unsalted butter room temperature
  • 4 - 5 cups confectioners' sugar
  • 4 - 5 tbsp whole milk
  • 1 tsp pure vanilla extract

Instructions

Number Cookie Cake

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes

  2. Add sugar and beat until smooth.

  3. Add eggs one at time and beat after each egg until smooth. Add the vanilla with the last egg.

  4. Mix in flour, baking powder and salt. Blend well until combined.

  5. Divide dough in half and wrap with plastic wrap. Chill in refrigerate for 1 - 3 hours.

  6. Roll dough onto floured surface until desired thickness.

  7. Cut out your number or design. Reshape the remaining dough and repeat for as many layers as you want. Bake one layer on their own cookie sheet.

  8. Bake layers at 350 degrees for 8 -10 minutes or until golden brown. It depends on your thickness of the cookie and it can take longer to bake.

Vanilla Buttercream

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes

  2. Add 1 cup of confectioners' sugar and 1 tbsp milk at a time. Beat on low speed for 30 seconds after each cup of confectioners’ sugar and tablespoon of milk is added, then increase to medium-high speed and beat for 2 full minutes after the 4th cup is added. Add up to 1 cup more confectioners’ sugar if frosting is too thin or another tablespoon of milk if frosting is too thick. Once you've reached the desired consitency, mix in the vanilla.

  3. Assemble each layer of your cookie cake and decorate as desired.

Wonton Soup

I’ve been wanting to make Wonton Soup for months and I don’t know why it took me so long. It’s so easy and you can throw it together in minutes! You will need store bought wontons for a quick recipe though. I used the Bibigo Mini Wontons – Chicken and Cilantro which I purchased from Costco.

In a medium or large sauce pan combine 4 cups water, 3 teaspoons Better Than Bouillon (I also get mine at Costco) or 3 cups chicken stock and 1 cup water. Bring to boil. Add wontons and salt. When the wontons float to the top, add one cup of cold water. Return to a boil. Once the wontons float to the top again, add soy sauce and sesame oil. Add cilantro and green onion.

I always add more fresh cilanto and green onions once I serve it. I love cilantro! The more the merrier for me.

If you have a bag of wontons in your freezer like I did then you need to make this soup. This is also a great starter for any Asian food inspired meal. Try it with a side of rice, it will taste great!

Enjoy!!!

5 from 1 vote
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Wonton Soup

Quick and Easy Wonton Soup

Course Appetizer, Dinner
Cuisine Asian, Chinese
Keyword Wonton Soup
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 servings

Ingredients

  • 8-12 wontons fresh or frozen (I use chicken and cilantro wontons)
  • 5 cups water divided
  • 3 tsp Better Than Bouillon you can use chicken stock - see instructions
  • 1/4 tsp salt
  • 1/2 tbsp sesame oil
  • 1 tbsp soy sauce or low-sodium soy sauce
  • 1 tbsp green onions sliced (or more)
  • 1 tbsp fresh cilantro chopped (or more)

Instructions

  1. In a small or medium saucepan, bring 4 cups of water and Better Than Bouillon to a boil over medium-high heat. If you want to use chicken stock use 3 cups chicken stock and 1 cup water.

  2. Add wontons and salt. When the wontons float to the top, add 1 cup of cold water. Return to a boil.

  3. Once wontons float to the top again, add sesame oil and soy sauce.

  4. Add cilantro and green onions. Stir and Serve. I always add more cilantro and green onions after I serve it for some freshness.

Peanut Butter Brownies

It’s been difficult lately for me to do any baking because I have been busy remodeling my house! I am going through baking withdrawals but have been making do with the tools I have and baking when I can. Thankfully I will be back home in a short time and continue baking as much as I want!

With that being said, I found some time to make a quick easy dessert: Peanut Butter Brownies! Who doesn’t love brownies? And better yet, brownies with peanut butter in them?! I took them to work and they were devoured.

Look how gooey they are!!!

Now grab all the ingredients and let’s get started!

For the brownie batter you’ll need semi-sweet chocolate (chopped), unsalted butter, granulated sugar, dark brown sugar, eggs, vanilla extract, unsweetened cocoa powder and all purpose flour. You will need one bowl. Melt the chocolate and butter and add the rest of the ingredients to the same bowl. Spread the batter in the lined prepared pan.

For the peanut butter swirl, you’ll need peanut butter, powdered sugar, vanilla and cream. Mix all ingredients together in the bowl. Put dollops over the brownie base (see picture). Only do one layer of dollops.

 

Swirl using the tip of a knife. Do this lightly for best results.

Bake until dry but the center is still jiggly, this will make the brownie nice and gooey.

Slice up the peanut butter brownies and serve them to all your friends and family. They will ask you to make them over and over again!

Big or small pieces will work for every crowd! Eat up!

Enjoy!!!

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Peanut Butter Brownies

Course Dessert
Cuisine American
Keyword Peanut Butter Brownies
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 medium squares

Ingredients

Brownie Mixture

  • 4 oz semi-sweet chocolate coarsely chopped
  • 3/4 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 3 eggs room temperature
  • 1 tbsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 cup all-purpose flour

Peanut Butter Swirl

  • 1/2 cup peanut butter
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla
  • 2 - 3 tbsp heavy cream

Instructions

Brownie Mixture

  1. Preheat the oven to 350ºF / 180ºC.
  2. Line a 9-inch square pan with parchment paper and spray the sides that aren’t lined.

  3. Melt the chocolate and butter together in a large glass bowl. The best way is to use the microwave oven, stirring every 10 seconds, until the chocolate is smooth. If you prefer to use the stove you can do it over a pot of boiling water, careful the bottom doesn’t touch the water, stirring until it’s melted.

  4. Mix both sugars into the chocolate.
  5. Add the eggs, vanilla, and cocoa. Mix until well combined.
  6. Add the flour in 2 parts and mix carefully, but don’t overmix.
  7. Spread the batter into the prepared pan.

Peanut Butter Swirl

  1. In a medium bowl, mix together peanut butter, powdered sugar, vanilla and heavy cream. Make sure no lumps remain.

  2. Drop spoonfuls on top of the brownie base, then swirl lightly with a knife, making sure you leave whole chunks of peanut butter mix intact (see photo).

  3. Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

  4. Cool completely on a wire rack.

Curry Couscous Salad

I’ve been making Curry Couscous Salad for about 12 years now and it’s a perfect side dish to bring to a potluck or gathering. I love curry and if you’re like me you will love this dish! It makes a size for larger groups or if you are food prepping for the week you can eat some every day!

  • Place the couscous and butter in a medium bowl. Pour the boiling water over the top and stir until the butter has melted. Cover tightly with plastic wrap and let set for 5 minutes.
  • Meanwhile, in a small bowl combine olive oil, yogurt, red wine vinegar, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon curry paste and 1/4 teaspoon turmeric. Whisk until smooth.
  • Fluff couscous with a fork and pour in yogurt sauce. Stir until couscous is evenly coated. Mix in carrots, cranberries, almonds, red onions, and scallions. Serve at room temperature.

Dish up the curry couscous and dig in! This stores great in the fridge for up to a week.

Enjoy!!!

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Curry Couscous Salad

Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Keyword Curry Couscous Salad
Prep Time 15 minutes
Cook Time 10 minutes
Servings 12 servings

Ingredients

  • 2 cups couscous
  • 1 tbsp butter (salted or unsalted)
  • 1 1/2 cups boiling water
  • 1/4 cup olive oil
  • 1/4 cup Greek yogurt
  • 1 tsp red wine vinegar
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp curry paste or more if you want it spicy
  • 1/4 tsp ground turmeric
  • 1/2 cup grated carrots
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/4 cup red onions finely chopped
  • 3 scallions finely chopped

Instructions

  1. Place the couscous and butter in a medium bowl. Pour the boiling water over the top and stir until the butter has melted. Cover tightly with plastic wrap and let set for 5 minutes.

  2. In a separate small bowl combine olive oil, yogurt, red wine vinegar, salt, pepper, curry paste and turmeric. Whisk until smooth.

  3. Fluff couscous with a fork and pour in yogurt sauce. Stir until couscous is evenly coated. Mix in carrots, cranberries, almonds, red onions, and scallions.

  4. Serve at room temperature. Store in fridge for up to a week.

Tomato Soup

It’s soup season and I especially love Tomato Soup! This tomato soup is really easy to make. You will thank me on these chilly days cause this tomato soup will warm you right up!

Only a few simple and delicious ingredients make this soup possible.

In large pot add oil, carrots, yellow onion and garlic. Saute for 5-10 minutes until the vegetables are very tender. Add the tomato paste. Stir for a few minutes until the tomato paste starts to brown and caramelize. Add the flour and stir for a minute.

Pour the tomatoes and the juices in a separate bowl. Crush up the whole tomatoes with a fork or spoon. Add the tomatoes and juice to the pot. Add the broth, thyme and bay leaf to the pot. Simmer for 30 minutes.

Remove pot from the stove and use a hand blender to puree the soup. If you don’t have a hand blender you can use a blender. If you use the blender let the soup cool first, then return to stove and simmer until hot.

Serve with croutons, cheese, cream or even a grilled cheese sandwich!!!! Choose a topping that you desire or keep it plain and eat it right out of the pot. You will not be disappointed with this tomato soup.

Enjoy!!!

 

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Tomato Soup

Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • 2 tbsp olive oil
  • 4 carrots chopped
  • 1 yellow onion chopped
  • 8 cloves garlic minced
  • 3 tbsp tomato paste
  • 2 tbsp flour
  • 8 cups chicken broth
  • 1 tsp dried thyme
  • 2 bay leaf
  • 2 28 - ounce can whole tomatoes

Instructions

  1. Add the oil, carrots, onion, and garlic to the soup pot. Saute for 5-10 minutes until the vegetables are tender.
  2. Add the tomato paste – stir for a few minutes until the tomato paste starts to brown and caramelize. Add the flour and stir for a minute.
  3. Pour the tomatoes and their juice into a bowl and crush them a fork or spoon. Add the broth, thyme, bay leaf, and tomatoes to the soup pot. Simmer for 30 minutes.

  4. Remove pot from the stove and use a hand blender to puree the soup. If you don't have a hand blender you can use a blender. If you use the blender let the soup cool first then return to stove and let simmer until hot.

  5. Serve with croutons, cheese or cream (if desired).

Peach Cobbler

Peach Cobbler was always a favorite growing up in my household. My aunt gave to me some peaches from her tree so I got out my recipe box from my mom. I found our family recipe!! I needed to share this recipe on my blog. It’s too tasty not to share!

Look at that golden topping! My mouth is watering just looking at it!

Peach cobbler is fairly simple to make. Layer peaches on the bottom of a prepared 9×9 pan. If you don’t have fresh peaches canned peaches will taste just as good. Combine all dry ingredients in a bowl. Add the egg and mix until crumbly. Sprinkle mixture over peaches. Drizzle the melted butter over the mixture. Bake in the oven for 35-40 minutes or until the top is golden brown.

Top with vanilla ice cream or whipping cream if you desire it’s a fantastic touch with peach cobbler!

Enjoy!!

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Peach Cobbler

Servings 6 Servings

Ingredients

  • 3 cups sliced peaches
  • 1 tsp lemon juice
  • 1 cup flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 egg
  • 6 tbsp butter melted

Instructions

  1. Preheat oven to 375° F. Spray bottom and sides of a 9x9 pan with non-stick cooking spray. Place peaches on bottom of pan. Sprinkle with lemon juice.

  2. Combine all dry ingredients in a bowl. Add the egg and mix until crumbly.

  3. Sprinkle mixture over peaches. Drizzle the melted butter over the mixture.

  4. Bake in the oven for 35-40 minutes or until the top is golden brown.

  5. Top with ice cream or whipping cream for some extra deliciousness!