Fluffy Flourless Peanut Butter Chickpea Muffins

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The name of these muffins and their ingredient list might seem a bit odd, but please trust me, these muffins are delicious. They remind me of a childhood snack that we would get to eat occasionally as a treat — Funny Bones. Those were always my favorite Drakes Cake. I enjoyed Yodels, Ring Dings, Devil Dogs and Yankee Doodles, but Funny Bones, with their sweet, peanut buttery filling, were always my favorite. Despite the wacky ingredient list, the flavor of muffins reminds me of Funny Bones. That said, the muffins are not nearly as sweet, nor do they taste artificial at all, and most importantly, they’re made with ingredients that you recognize. Another bonus is that at 7g, they have a decent amount of protein in each muffin.

Two out of four boys loved these. The other two were skeptical of what I might have put in them, so they steered clear. I tried to convince them that the muffins were truly delicious, but they wanted nothing to do with them. Definitely their loss. Crazy kids. I plan to make another batch tomorrow. We’ll see if I have more luck.


Fluffy Flourless Peanut Butter Chickpea Muffins
Recipe from Ambitious Kitchen

1 can of garbanzo beans (15 oz.), rinsed and drained
3 large eggs
1/2 cup creamy natural peanut butter (just peanuts + salt – the drippy kind)
1/2 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top

Preheat oven to 350 degrees F. Line a 12 cup muffin tin with 10 muffin liners (the recipe only makes 10 muffins) and llightly spray the inside of each liner with nonstick cooking spray so that the liners do not stick to the muffins — you don’t want to skip this step.

Place chickpeas and 1 egg in the bowl of a food processor and process until beans are well blended. Add the two additional eggs, peanut butter, maple syrup, vanilla, baking powder and salt and process again until smooth. Fold in 1/3 cup chocolate chips.

Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin cup. Bake for 25 minutes or until toothpick inserted into the middle of a muffin comes out clean. Place on a wire rack to cool for 10 minutes, then remove muffins from tin and place on a wire rack to cool completely. The muffins can stay out for a day at room temperature (if they last that long), then transfer to an airtight container and refrigerate or freeze.

Yield: 10 muffins



One year ago:  Pie Crispies
Two years ago:  Black Bean Salad
Three years ago:  Sweet, Salty, Spicy Party Nuts
Four years ago:  Oatmeal Scotchies
Five years ago:  Surprise Cookies
Six years ago:  Polish Cabbage, Potato and Bacon Casserole
Seven years ago:  Chocolate Buttercream Frosting
Eight years ago:  Milk Chocolate Brownies
Nine years ago:  Chocolate and Meringue Angel Pie
Ten years ago:  Pad Thai with Chicken and Shrimp
Eleven years ago:  Bourbon Glazed Salmon
Twelve years ago: Quick Vanilla Buttercream Frosting

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Carrot and White Bean Burgers

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I love experimenting with veggie burgers, and in my book, this recipe is a winner. It’s very tasty even without condiments and when you first make them, they hold together pretty well. My husband and I ate them for a couple of days, because of course, the boys wanted nothing to do with them. When I reheated them in the microwave on day two and three, they became a bit more crumbly/fragile, but not terribly so.

This is one of those recipes where you get a decent amount of flavor from a handful of ingredients, and the ingredients in this case aren’t even very fancy.

Our lockdown due to coronavirus continues in NYC. Our city has been hit very hard and as a result we haven’t left our apartment in 38 days. The good news is that the curve is starting to flatten in our city and state. We are grateful that we are in good health and haven’t been infected.

Definitely try these burgers if you’re looking for a new and different veggie burger. As I mentioned, they don’t need condiments, but if you happen to have some guacamole or an avocado to put on your burger, it’s a nice addition.

Carrot and White Bean Burgers
Recipe from Smitten Kitchen

Olive oil
1/2 cup panko-style breadcrumbs
3 shallots, or 1 small onion, diced (I used shallots – yum!)
1 tablespoon tomato paste
1 1/2 teaspoons kosher salt (Diamond Crystal is the best to use)
1 cup packed grated carrot (from 2 medium carrots)
1 1/2 tablespoons apple cider vinegar
Two 15-ounce cans cannellini or other white beans, drained and rinsed
1 large egg, beaten
Freshly ground black pepper

Heat 1 Tablespoon olive oil in a large skillet over low heat. Add the panko and cook, stirring often, until lightly browned and crisp, 3 to 5 minutes. Transfer crumbs to a large bowl, then return the pan to the heat.

Add 2 Tablespoons olive oil to the skillet, followed by the shallot or onion. Cook until softened and lightly golden, 8 to 10 minutes. Stir in the tomato paste, salt, and carrots and stir frequently until the carrots are soft and a bit blistered, another 8 to 10 minutes. Add the vinegar, scraping up all the browned bits until the pan is dry. Remove from heat and add the bowl with the toasted panko. Add beans and use a wooden spoon or spatula to very coarsely mash the mixture until a bit pasty and the mixture sticks together in places—there should still be plenty of beans intact. Add pepper, and salt if needed, to taste. Stir in the egg. Shape into 6 patties (I used a 1/2 cup measure as a scoop.)

To cook the burgers, heat a thin layer of olive oil in a wide skillet over medium heat and carefully cook until browned and slightly firm to the touch, 3 to 4 minutes per side. It may be necessary to cook in batches. Serve hot or at room temperature with your favorite condiments (although none are really necessary.)

Yield: 6 burgers

One year ago:  Ultranutty Pecan Bars
Two years ago:  Chouquettes
Three years ago:  Chocolate Ganache Cake
Four years ago:  Oatmeal Scotchies
Five years ago:  Lemon Herb Quinoa with Spring Peas and Basil
Six years ago:  Avocado Toast
Seven years ago:  Sour Cream Coffee Cake with Chocolate Cinnamon Swirl
Eight years ago:  Lemon Sugar Cookies
Nine years ago:  Chocolate Dutch Baby
Ten years ago:  Meyer Lemon Sorbet
Eleven years ago:  Chewy Amaretti Sandwich Cookies
Twelve years ago: Candied Carrots

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Chia Pudding

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Ch-ch-ch-chia!

One of our sons is a runner, and after I read Born to Run: A Hidden Tribe, Superathletes, and the Greatest Race the World Has Never Seen by Christopher McDougall (great book, by the way), I suggested that he, like the runners in the book, start to make chia seeds part of his regular diet. I was delighted when he agreed to start to mix the seeds into his morning yogurt. Now he asks me to make chia pudding regularly. Three out of the six of us really like it. Unfortunately my son is not running at the moment due to the coronavirus lockdown. We live in a large apartment building and we are staying inside to help prevent the spread.

Chia seeds are often called a “superfood.” They’re loaded with good things for your body like: omega-3 fatty acids, fiber, protein, calcium and zinc, among other things. The seeds themselves can be eaten whole, and don’t have to be ground like flax seeds do. Here’s a great article from the Harvard School of Public Health on chia seeds.

I make my pudding with oat milk, which is not pure white like cow’s milk, which gives my pudding a lightly brownish tinge. I think it actually looks like a bowl of birdseed, but don’t let that fool you, it’s really delicious.

You can make the pudding with any type of milk you like. Once you mix in the chia seeds and let the pudding sit for a few hours, it will develop the consistency of pudding. It’s a great afternoon snack, or dessert, and it’s good for you too. It’s hard to beat a dessert like that.

One of my dear friends gave me a bottle of cinnamon vanilla maple syrup for Christmas, and I use it exclusively in this recipe. The cinnamon flavor is a nice addition.

Chia Pudding

1/2 cup of milk (I like to use oat milk, but any type of milk will do)
2 Tablespoons chia seeds
1 teaspoon maple syrup
1/2 teaspoon vanilla extract
tiny pinch of salt (optional)
toppings of your choice (fruit, nuts, etc.)

In a glass or a bowl, stir together the milk, chia seeds, maple syrup, vanilla and salt (if using.) Stir well to thoroughly combine everything.

Once the mixture is combined, let it sit for 5 minutes and then stir it again to break up any clumps. Cover the mixture and refrigerate it for at least two hours or overnight. Once the pudding is set, top with your favorite fruit or nuts, or eat it plain.

Yield: one serving


One year ago:  Pie Crispies
Two years ago:  Gingerbread Biscotti
Three years ago:  Sweet, Salty, Spicy Party Nuts
Four years ago:  Oatmeal Scotchies
Five years ago:  Coconut Chocolate Chip Magic Granola Bars
Six years ago:  Double Chocolate Banana Bread
Seven years ago:  Pumpkin Cake Doughnuts
Eight years ago:  Ricotta Gnocchi
Nine years ago:  Baja-Style Fish Hand Pies
Ten years ago:  Chicken, Ham and Swiss Roulades
Eleven years ago:  Berry Sorbet
Twelve years ago: Sweet Corn Muffins

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Flourless Black Bean Brownie Muffins

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With the spread of coronavirus in NYC, we have been spending a lot of time together as a family. The boys’ schools have both instituted online learning, so their days have structure to them. They don’t get up quite as early as they used to, because they don’t have to commute, and although they have to be in dress code at 8:30 a.m. for their morning advisement meeting using Zoom, I can’t say that they don’t have pajama bottoms on.

These muffins use a whole can of black beans (don’t tell the boys), but not one of them noticed. They all loved the muffins. Fingers crossed that they don’t read this post!

We are very grateful for our health and for so many other things. I wish all of you health and safety during these uncertain days.


Flourless Black Bean Brownie Muffins
Recipe from Ambitious Kitchen

1 (15 ounce) can of black beans, rinsed and drained
3 large eggs
1/2 cup pure maple syrup (honey can be a substitute)
2 Tablespoons coconut oil, melted and cooled
1 teaspoon vanilla extract
1 Tablespoon brewed coffee (optional – to enhance chocolate flavor)
1/2 cup high-quality unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top (semi-sweet chips can be a substitute)

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners and spray the inside of each liner very lightly with nonstick cooking spray.

Place black beans and 1 egg in food processor and process until beans are well blended.  Add two other eggs, maple syrup, coconut oil, vanilla and coffee; process again until smooth.

Add cocoa powder, baking powder and salt; process once more until smooth. Next, fold in 1/3 cup of chocolate chips.

Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips on the top of each cup of muffin batter.

Bake for 25 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Place the tin on a wire rack for 10 minutes to cool then remove the muffins from the tin and place them on a rack to cool completely. Once cool, store the muffins in an airtight container. If they last more than a day in your house, store them in the refrigerator.

Yield: 12 muffins


One year ago:  Chouquettes
Two years ago:  Chocolate Olive Oil Cake
Three years ago:  Lemon White Chocolate Bars
Four years ago:  Oatmeal Scotchies
Five years ago:  Nutella Biscuits
Six years ago:  Spinach and Chickpea Curry
Seven years ago:  Salted Chocolate Caramels
Eight years ago:  Ultimate Shepherd’s Pie
Nine years ago:  Pink Grapefruit Sorbet
Ten years ago:  Tortillitas With Shrimp
Eleven years ago:  Croissant Bread Pudding
Twelve years ago: Basil Parmesan Chicken Salad

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My Boys' Favorite Waffles

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Our family has a new favorite waffle recipe. Actually, if I want to be completely accurate I should say that most or our family has a new favorite waffle recipe. Three out of the four boys think this is hands-down the best waffle recipe I have ever used. The fourth prefers the old one.

This new recipe comes from King Arthur Flour. They mention that it is a recipe used in a popular Washington D.C. hotel. The waffles are quite crispy on the outside and soft on the inside. They’re not as sweet as the old recipe I used.

The recipe calls for King Arthur Flour. I used Pillsbury all-purpose, and the recipe worked fine. The batter is very runny, surprisingly so. That said, the waffles turned out perfectly. Please note that this recipe calls for beating the egg whites separately until they hold soft peaks. I do this in my Kitchenaid stand mixer while I’m preparing the rest of the batter. Keep a close eye on them, you don’t want them to become too stiff or you’ll have trouble folding them into the rest of the batter.

The Best Waffles Ever
Recipe adapted ever so slightly from King Arthur Flour

2 large eggs, at room temperature; separated
1 1/2 cups (340g) buttermilk, at room temperature
2 tablespoons melted butter
2 tablespoons vegetable oil, for added crispness; optional, but good
1 cup (120g) King Arthur Unbleached All-Purpose Flour (Pillsbury works too!)
4 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon sugar

Grease and preheat your waffle iron according to the manufacturer’s instructions.

In a large bowl, beat together the egg yolks, buttermilk, butter and oil until well combined. In a separate bowl, sift or whisk together the dry ingredients. Gently stir the dry ingredients into the wet ingredients. Don’t beat the batter; it’s unnecessary, and will make for tougher waffles.

Beat the egg whites until they hold soft peaks. Gently fold them into the batter. The batter will be quite thin. This is expected.

Cook the waffles according to your waffle iron’s instructions. To keep finished waffles crisp as you continue baking, place them in a preheated 200°F oven, directly on the rack.

Yield (according to King Arthur): 5 large (7″) Belgian waffles; or 7 medium (5″) square American-style waffles


One year ago:  Easy Quiche Florentine
Two years ago:  Caramelized Shallots
Three years ago:  Burrata with Lentils and Basil Vinaigrette
Four years ago:  Chocolate Babka
Five years ago:  Sour Cream Corn Bread
Six years ago:  Chocolate Nudges
Seven years ago:  Homemade Marshmallow Peeps
Eight years ago:  Sweet Potato and Quinoa Salad
Nine years ago:  Jerk Shrimp Mini Pies
Ten years ago:  Chocolate Pancakes
Eleven years ago:  Baked Shrimp Scampi
Twelve years ago: Chicken Piccata


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Banana Oat Energy Bites

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We go through a lot of protein bars in our house, Rx bars being one of our favorites. I love their simple list of ingredients. Similarly, this is a recipe for a healthy snack that uses a simple list of ingredients and as a bonus, doesn’t involve any baking. It’s mix and go. We keep the energy bites in the freezer because we find them too soft otherwise. They make a great afternoon snack when you’re looking for a touch of sweetness. I use bananas that are overripe; I find they’re sweeter that way.

We almost always have a batch of these in the freezer.

Banana Oat Energy Bites
Recipe adapted from Pumpkin ‘N Spice

1 3/4 cups old-fashioned oats
2 Tablespoons mini chocolate chips
1 Tablespoon chia seeds
1/2 cup creamy natural peanut butter
2 Tablespoons honey
1 teaspoon vanilla extract
1 very ripe banana, mashed

In a large bowl, combine the oats, chocolate chips, and chia seeds. Set aside.

In a small, microwaveable bowl, add the peanut butter and honey. Microwave for 15-20 seconds, or until peanut butter melts slightly, so that it is easier to stir. Remove from microwave and add in vanilla extract and mashed banana. Stir thoroughly until mixture is smooth.

Pour peanut butter mixture over oat mixture and stir to combine, ensuring all of the oats are covered. If the mixture seems too wet, add 1 tablespoon (or more) of oats, until it comes together.

Place bowl into refrigerator and chill for 15-20 minutes, so that mixture holds together and is easier to shape into balls. Form mixture into small balls. (I use a small cookie scoop.) Freeze and serve straight from the freezer.

One year ago:  InstanEasy Quiche Florentine
Two years ago:  Chocolate Olive Oil Cake
Three years ago:  Easter Egg Cookie Dough Truffles
Four years ago:  Cabbage and Potato Gratin
Five years ago:  Lemon Fusilli with Arugula
Six years ago:  Broccoli, Cheddar and Wild Rice Casserole
Seven years ago:  Olive Garden Bread Sticks
Eight years ago:  Soft Chocolate Cookies with Peanut Butter Frosting
Nine years ago:  Weeknight White Chicken Chili
Ten years ago:  Tofu and Onions in Caramel Sauce
Eleven years ago:  Scallops Provencal
Twelve years ago: Braised Pork Chops

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Apple Strudel Muffins

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These muffins are incredibly moist and flavorful and they were a big hit in our house. Your kitchen will smell great while they’re cooking.

Some notes about the recipe: I diced my apples because my boys don’t like to find big chunks of fruit in their muffins. You’ll find that the batter is quite thick, almost like cookie dough. Don’t be alarmed, this is normal. If you don’t eat all of the muffins on the first day, they can be reheated in the microwave for 10 seconds. They reheat well.

This recipe is a great way to use up any extra apples you have kicking around. Keep it in mind for apple-picking season.

Apple Strudel Muffins
Recipe adapted slightly from Allrecipes.com

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 generous cup peeled and chopped apples
1 generous cup peeled and shredded apples

For Streusel Topping:
1/3 cup packed brown sugar
1 Tablespoon flour
1/8 teaspoon ground cinnamon
1 Tablespoon butter


Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan or line with paper liners.

In a medium bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeb.

In a large bowl, cream the butter and sugars. Add the eggs and beat until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. The batter will be thick – almost like cookie dough. Spoon the mixture into the prepared muffin pan.

Make the streusel topping. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter either with your fingers or with a pastry blender until mixture is like coarse crumbs. Sprinkle over tops of the muffin batter.

Bake for approximately 18 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit for 5 minutes before removing muffins from pan. Cool on a wire rack.

Yield: 12 muffins



One year ago:  Instant Pot Tomato Soup
Two years ago:  Gingerbread Biscotti
Three years ago:  Cake Batter Truffles
Four years ago:  Stuffed Cookie Dough Bites
Five years ago:  Graham Cracker Bites
Six years ago:  Sugared Pretzel Cookies
Seven years ago:  Homemade Wheat Thins
Eight years ago:  Orange-Scented Almond and Olive Oil Muffins
Nine years ago:  Alsatian Pizza
Ten years ago:  Honey Wheat Cookies
Eleven years ago:  Sugar Cookies with Royal Icing
Twelve years ago: Chewy Sugar Cookies **One of my all-time favorite cookie recipes!

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Cinnamon Sugar Scones

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This is a one-bowl scone recipe that my boys love. They’re not terribly sweet and your home will smell great as they cook. I find that cinnamon in the oven always does that.

You don’t absolutely need parchment paper to make this recipe, but I find that it’s quite helpful. This recipe involves rolling out the dough into a rectangle, spreading cinnamon and sugar on half of the dough, folding the dough over and doing the whole thing again. I find that if I roll the dough on parchment, when it’s time to fold the dough over, I simply lift the parchment and the dough folds and releases well. Don’t forget to dust the parchment with a little flour to ensure that the dough doesn’t stick.

These are great for breakfast and are equally as good as an afternoon snack with a cup of tea. I find that these are best right out of the oven, or certainly on the day that they’re made. If you happen to have one left over until the next day (you probably won’t), put it in the microwave for 10-15 seconds and it’ll be freshened right up.

Next time, I will shape the dough into a rectangle rather than a circle and make a dozen smaller scones rather than six large ones.

Cinnamon Sugar Scones
Recipe from Smitten Kitchen

1 3/4 cups (230 grams) all-purpose flour, plus more for dusting
6 tablespoons (75 grams) granulated sugar, divided
1 tablespoon baking powder
1/2 teaspoon fine sea salt
8 tablespoons (4 ounces or 115 grams) unsalted butter, cold, diced
1/4 cup (60 ml) half-and-half or 2 tablespoons each milk and heavy cream, cold
1 large egg
2 teaspoons ground cinnamon, divided


Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine the flour, 3 Tablespoons of the sugar (save 3 Tablespoons for later in the recipe), baking powder, and salt. Pinch the butter into the dry mixture with your fingers or cut it in with a pastry blender until it resembles coarse cornmeal. Make a well in the center and pour in the half-and-half, then the egg. Use a fork to gently combine the egg and cream in the center, then use it to combine everything into a rough mass. Dip your hands into the bowl and knead the mixture a few times into an even mass.

On a lightly floured piece of parchment, roll the dough to roughly a 10-by-6-inch rectangle. If you don’t have parchment, you can roll the dough on a clean countertop. Sprinkle 1 tablespoon of the remaining sugar and 1 teaspoon of the cinnamon over half of the rectangle (it will seem like too much but really, it isn’t), then fold it in half. Roll the dough out again into an 8-by-6-inch rectangle; sprinkle another of the remaining tablespoons of sugar and the last teaspoon of cinnamon over half of the dough, then fold in half again. Do not roll again, just pat the dough into roughly a 6-inch circle and cut with a sharp knife into 6 wedges. Evenly space the wedges on the pan, sprinkle with final tablespoon of sugar, and bake until slightly golden at the edges, 15 to 17 minutes.

Yield: 6 large scones


One year ago:  Plush Coconut Cake
Two years ago:  Gingerbread Biscotti
Three years ago:  Cake Batter Truffles
Four years ago:  Baked Sweet Potatoes with Coconut Curry Chickpeas
Five years ago:  Candied Orange Peel
Six years ago:  Sugared Pretzel Cookies
Seven years ago:  Quinoa Mac and Cheese
Eight years ago:  Granola
Nine years ago:  Boston Cream Pie
Ten years ago:  Pear Salad with Raspberry Cream
Eleven years ago:  Roasted Potato Leek Soup
Twelve years ago: Zucchini Gratin

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Chocolate-Cherry Heart Smart Cookies

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These are currently my favorite cookie. The dark chocolate, cherry, oatmeal combination is wonderful. One of my boys, who doesn’t like fruit, asked for one to be put in his lunchbox every day last week. Three out of four boys loved these cookies, as did my husband. I’m making another batch this afternoon.

NB: The batter is VERY thick. Thicker than a traditional chocolate cookie batter.




Chocolate-Cherry Heart Smart Cookies
Recipe from myrecipes.com

1.5 ounces all-purpose flour (about 1/3 cup)
1.5 ounces whole-wheat flour (about 1/3 cup)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 teaspoon vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped

Preheat oven to 350°. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.

Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

Yield: ~30 cookies


One year ago:  Instant Pot Tomato Soup
Two years ago:  Caramelized Shallots
Three years ago:  Cake Batter Truffles
Four years ago:  The Simplest Lemon Sauce
Five years ago:  Chocolate Ricotta Muffins
Six years ago:  Spinach Brownies
Seven years ago:  Roasted Red Pepper and Tomato Soup with Smoky Caprese Panini
Eight years ago:  Cream Cheese Brownies
Nine years ago:  Caribbean Succotash
Ten years ago:  All American Chili
Eleven years ago:  Chewy Chocolate Cookies

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Creamy Butternut Squash Soup

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It has been a pretty mild winter so far in NYC, but we’ve had the occasional really cold day that makes you yearn for a bowl of creamy, hot soup. I made a butternut squash soup a couple of weeks ago that called for an apple and spices like cinnamon and sugar. It reminded me of a dessert and although there was no extra sugar added, tt was definitely too sweet for me. In my quest to find a more savory butternut squash soup, I stumbled upon this recipe, and with a little tinkering, it was delicious and incredibly simple to make. It was exactly what I was looking for.

Next time I make this, I think I will roast the squash first to give it some extra flavor.



Creamy Butternut Squash Soup
Recipe from Paula Deen via FoodNetwork.com

2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
1 1/2 cups diced onion
2 carrots, peeled and diced
2 1/2 cups vegetable broth
1/2 teaspoon salt
2 tablespoons butter
1/4 cup heavy cream
cayenne pepper
grated nutmeg
freshly ground black pepper

In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Season with black pepper, cayenne pepper and nutmeg to taste.

Yield: 4 servings


One year ago:  Plush Coconut Cake
Two years ago:  Chocolate Olive Oil Cake
Three years ago:  Cake Batter Truffles
Four years ago:  No Bake Eclair Cake
Five years ago:  Parker’s Split Pea Soup
Six years ago:  Citrus Seasoning Salt
Seven years ago:  Turkey Sloppy Joes with Hoisin and Cilantro
Eight years ago:  Orange and Cream Cookies
Nine years ago:  Caribbean Succotash
Ten years ago:  Moroccan Carrot Dip
Eleven years ago:  Swedish Meatballs

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