This creamy soup is really the epitome of autumn warmth. The squash, the roasted vegetables, the spices, and roasted red pepper combine together beautifully and exude all that fall, Thanksgiving, and autumn harvests have to offer. It is extremely easy to make and the herbs and vegetables roasting will perfectly scent your home to set the mood.

I really believe in eating whole foods as natural and pure as possible. In doing so we get the most health benefits of the many miraculous unaltered foods presented to us in nature. We would all be a lot more better off and healthier if we did! The base of this soup is a beautiful butternut squash. Butternut squash are high in fiber, making this fruit a very heart friendly food source. It is also rich in antioxidants, so it is great for anti-inflammatory benefits to relieve ailments such as rheumatoid arthritis and asthma. The vibrant orange color of the squash is evidence of its high carotenoid content, or beta carotene which our bodies converts into vitamin A. The squash is also very rich in potassium and vitamin C. As if all THAT isn’t enough, this lovely gourd is also high in folate, which is essential to immunity, the nervous system, and helps protect against birth defects. It is also rich in several B vitamins which are essential for regulating blood sugar levels and maintaining a healthy energy balance! So really, we can all benefit from consuming this super food and this soup offers all these benefits and more from a variety of other seasonal vegetables! Read here for more about butternut squash benefits.
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 These gorgeous gourds are all over the grocery stores this season, and if you have never really known what to use them for, well this is it right here! Basically you slice open the squash, drizzle it with olive oil, honey, anise, cinnamon and a few other spices and let it roast alongside some red bell peppers and onions. You puree all these fragrant roasted vegetables, add broth, some sauteed baby bellas, and a dash of cream and you have gotten yourself a creamy, beautiful, and heart warming bowl of gourmet soup!

Roasted Butternut Mushroom Soup

2013-11-12 03:18:34

Serves 4

A creamy soup with sweet roasted squash and savory seasonal vegetables make this the perfect bowl of warmth for a chilly autumn day!

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Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Ingredients

1. 1 butternut squash
2. 1 c chopped onion
3. 1/2 c sliced fennel
4. 1 shallot sliced
5. 1 tbsp minced garlic
6. 1/4 c sliced red bell pepper
7. 2 potatoes cubed (optional, for a thicker and heavier soup)
8. 1 c sliced baby bella mushrooms
9. 4 tbsp olive oil
10. 2 tbsp honey
11. 1 tsp anise
12. 1 tsp sage or rosemary
13. 1 tsp cinnamon
14. 1 tsp pumpkin spice
15. pinch of cayenne pepper
16. 1-2 c of chicken broth
17. 1/2 c heavy cream
18. salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Slice open the butternut squash lengthwise (hot dog style) and drizzle with 2 tbsp of olive oil, the honey, anise, rosemary or sage, cinnamon, pumpkin spice, salt, and pepper. Place face down onto a pan and arrange the red bell pepper, potatoes if using them, and 1/2 c of chopped onion beside the squash. Bake in oven for about 30 minutes until the squash becomes fork tender.
3. When the squash is done, remove from oven and set aside to cool for about 10 minutes.
4. In a large pot, sauté the mushrooms and minced garlic in 1 tbsp of olive oil. Sprinkle with salt and pepper to taste. Once the mushrooms start to get soft, remove from pot and set aside.
5. Add the remaining olive oil to the pot and sauté the remaining onions, fennel, and shallot until translucent and caramelized. Add the roasted vegetables from the pan, scooping the butternut squash out of its skin. Add 1/2 of the sautéed mushrooms. Season well with salt and pepper and toss until combined.
6. Pour 1 cup of broth over the vegetables. You may add more broth to achieve the desired thickness of soup. If you added potatoes you will need another cup of broth so that it is not too thick.
7. Remove the pot from the heat and carefully puree with an immersion blender until smooth and creamy.
8. Once the soup is smooth, add the remaining mushrooms and stir well with a wooden spoon. You will not need to puree the remaining mushrooms.
9. Add 1/2 cup of heavy cream and stir. Add a pinch of cayenne pepper for heat.
10. Serve with your favorite crusty bread or croutons and enjoy!

Notes

1. Nursing mothers: Sage decreases breast milk production, be careful how much you consume.

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/

If you love chocolate and peanut butter you will LOVE this. If you pop Reese Peanut Butter Cups like potato chips, you NEED this! I am in love with the Ron Bennington cupcake found at Molly’s cupcakes, and being the bakery’s next door neighbor is not doing my wallet (or my waist!) any favors. Molly’s Cupcake’s number one selling cupcake is the Ron Bennington- a chocolately decadent cupcake that oozes perfectly sweet and salty peanut butter. Reese Peanut Butter Cups are also the Hershey factory’s number one seller. I doubt that this is a coincidence. Chocolate and peanut butter are just a match made in heaven ya’ll. My chocolatey know all might be related to the fact that I have lived a mile from the Hershey factory in Hershey, PA for three years, and I now happen to live next door to the reknowned Molly’s cupcakes (neither my husband or I are employees of the chocolate or bakery industry). I take this as a very clear sign of my destiny…to be a chocolate-peanut butter lover who must share the love with you all.

Decorate the dark chocolate frosting with peanut butter chips or crushed peanuts and toffee.

My equally obsessed with chocolate + peanut butter baker buddy Suzane (Hey Suzane!) came over and we decided to embark on our own Ron Bennington because we just cannot afford the time or money to constantly stop at Molly’s. So here is our ripped recipe that is actually super easy. Really, we pulled this off with 2 screaming toddlers running around and a major time crunch! While my walls and bed sheets ended up with a mess of crumbled cheese and whatever else the girls were getting into, these lovely cakes met a much sweeter destiny of chocolatey peanut buttery perfection. The peanut butter filling is very easy: creamy peanut butter, brown sugar, powdered sugar, butter, and whipping cream. The chocolate cupcake  is a very rich and decadent formation of cocoa powder and melted chocolate. The dark chocolate frosting is to die for. This is my favorite chocolate frosting and it is definitely going into my archives!

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For the cupcakes you must use the buttermilk because  it reacts with the baking soda to fluff up these babies, so as gross as buttermilk looks and/or smells do not omit! To fill the cupcake, there are two ways to go about it. You could actually drop dollops of the peanut butter mixture into the center of the cupcake batter in tin pans before it bakes and it will bake right into the center of the cupcake! You could also bake the cupcakes as usual, then hollow them out with a corer and fill with as much peanut butter filling as you want. The latter option is better if you want to core out more cake and control how much peanut butter you insert. You can follow the process with the images below. 

The above cupcake had the peanut butter baked in, and the lower cupcake had it inserted after baking. You cannot really see a difference in the texture except that when baked the peanut butter is melted into the batter.

Chocolate Peanut Butter Cup Cupcake

2013-11-07 09:45:12

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Prep Time

20 min

Cook Time

18 min

Total Time

38 min

Prep Time

20 min

Cook Time

18 min

Total Time

38 min

For the Cupcake

1. 1/2 c unsalted butter (1 stick)
2. 2 oz semi-sweet chocolate
3. 1/2 c cocoa powder (not dutch processed)
4. 3/4 c all purpose flour
5. 1/2 tsp baking soda
6. 3/4 tsp baking powder
7. 1/4 tsp salt
8. 2 large eggs at room temperature
9. 1/2 c granulated sugar
10. 1/4 c light brown sugar
11. 1 tsp vanilla extract
12. 1/2 c buttermilk
13. 6 oz warm espresso

For the peanut butter filling

1. 1 c peanut butter
2. 4 tbsp unsalted butter, softened
3. 1/3 c light brown sugar
4. 3/4 c powdered sugar
5. 2 tbsp of heavy cream

For the frosting

1. 2 3/4 confectioner sugar
2. 2/3 c unsweetened cocoa powder
3. 6 tbsp softened butter
4. 6 tbsp heavy cream
5. 1 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees and line cupcake pan with wrappers.

For the Peanut butter filling

1. Start by preparing the peanut butter filling. Combine all the ingredients in a medium bowl until smooth and creamy.

For the Cupcakes

1. Melt the chocolate and butter together in a microwave stirring every 20-30 seconds.
2. In a medium bowl sift together the flour, cocoa, baking powder, and baking soda.
3. In a larger bowl combine the sugars, eggs, and vanilla extract.
4. Add the cooled melted chocolate mixture and stir until smooth.
5. Add half the flour mixture and then half the buttermilk and stir. Repeat to combine the remaining flour and buttermilk. Do not over mix. Stir in the warm espresso.
6. Fill the cupcake liners about 2/3 of the way, then drop a teaspoon of peanut butter into the center of each cupcake, and bake for 30 minutes. You could also add the peanut butter AFTER you bake the cupcakes by coring them out once cooled and piping in the peanut butter with a pastry bag.

For the Frosting

1. Whip the butter until fluffy.
2. Sift the powdered sugar and cocoa to ensure there are no lumps. Slowly stir into the butter until combined.
3. Add the heavy cream and stir to dark chocolatey perfection.
4. Pipe the frosting on with a zip bag or a pastry bag.

By Noha ElSharkawy

Adapted from Sally's Baking Addiction

Adapted from Sally's Baking Addiction

Sugar & Garlic https://sugarandgarlic.com/

This is such an easy and healthy salad to make and it goes great with any Mexican themed meals! It is also hearty enough to be a main meal for lunch or a light dinner. Avocados are one of those super foods with many great health benefits. I love them! Avocados optimize carotenoid absorption, support blood sugar regulation, have anti-inflammatory benefits, and improve heart health and cardiovascular health. They are also an excellent source of fiber, potassium, vitamins C , K and B6. It truly is a superfood and I LOVE to use them whenever I can!

Some discover this shop cialis tablets australia of the names of that kind of generic brands are Kamagra, Kamagra oral jelly, Silagra, Zenegra, Forzest etc. Berries Are Symbolic of Consuming and Sustaining Life Since pulling myself out from under the chaos of legal domestic abuse, I stumbled upon the direct connection between nourishment and inner wealth. generic for levitra Some minor side effects however, such viagra canada http://raindogscine.com/project/78-revoluciones/ as blurred vision and blue tinge to vision. try over here sildenafil cipla Limit alcohol intake There is no strong evidence that mild consumption of alcohol is bad for erectile dysfunction. Avocados are also supremely easy to prepare and serve. Because much of the healthy carotenoids are in the dark part of the flesh close to the skin, you want to slice the flesh and scoop it out with a large spoon to get as much of the good stuff as possible.

Guacamole Salad

2013-11-04 04:36:31

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Prep Time

10 min

Total Time

10 min

Prep Time

10 min

Total Time

10 min

For the Salad

1. 2 avocados
2. 1 medium tomato, diced
3. 1/2 jalapeño pepper, diced
4. 1/2 white onion, sliced
5. corn on the cob (cooked in microwave or grilled)
6. 1 bunch of fresh cilantro

For the dressing

1. 2 limes, juiced (1/4 cup)
2. 3 cloves minced garlic (1 tbsp)
3. 1/2 tsp cumin
4. salt and pepper to taste
5. pinch of cayenne pepper
6. 1/4 cup olive oil

Instructions

1. First cook the corn. If you want the chargrilled flavor, cook it over a fire on a gas range or grill or inside your oven. Once cooled to the touch, slice the corn off the cob and allow it to cool completely before adding to your salad.
2. Mix the chopped or sliced vegetables together in a large bowl.
3. Combine the dressing ingredients in a small bowl, mix well, and pour over the salad.

Notes

1. This goes great with tacos, fajitas, or burritos!

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/