This past Sunday Chris and I took Buddy snowshoeing! (Cooper isn’t exactly an outdoor enthusiast). It was a beautiful day to get outside. What are your favorite winter activities? I hate being stuck in the house!
It has been pretty frigid in upstate NY! Homemade soup was necessary! I made my first soup (yes, first!) It was really simple, and it came out really well. Not only is this soup nutrient dense, but it can be used in many different ways! I think that it would make a really nice sauce over butternut squash ravioli, or any other simple pasta. By adding a bit of cream this could turn into a tasty main course! Enjoy!
Butternut Squash Soup
- 2 tablespoons butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
- 6 cups low-sodium chicken stock
- 1/4 cup chopped fresh sage leaves
- Kosher salt and freshly ground black pepper
How to do it:
- In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat.
- Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Add the squash and the chicken stock. Bring the mixture to a boil and add the sage.
- Continue to boil until the vegetables are tender, about 20 minutes.
- Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste.
- Keep the soup warm over low heat.
- Serve as is, or with a bit of cheddar cheese or bacon on top.
If you have never cooked with a butternut squash, invest in a good peeler! And watch this video on how to get the most out of your squash.
Need to make holiday cookies fast?? I suggest this recipe! Throwing everything together takes minimal time, and they are out of the oven in under 10 minutes! I brought these to Heather’s cookie swap, but didn’t make enough to munch on! Chris had a hankering for them last night, so late night baking ensued!
I have found that the Land O Lakes recipe is the tastiest!!
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1/2 Cup *1 stick* Butter
- 1/2 Cup Peanut Butter
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 1/4 Teaspoon Salt
- 1 & 3/4 Cup Flour
- 1 Teaspoon Baking Soda
- 48 Hershey’s Kisses
- (you will need about 1/4 extra sugar to roll the raw dough in)
How to do it:
Heat oven to 375°F. Combine 1/2 cup sugar, brown sugar, butter and peanut butter in large bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda. Continue beating, scraping bowl often, until well mixed.
Shape dough into 1-inch balls. Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove from cookie sheets; cool completely on wire racks.
These are a classic favorite that never get old!
Question of the afternoon: what are your favorite holiday cookies??
Over the weekend the lovely Heather hosted a Capital District New York (CDNY) blogger meetup & cookie exchange party! There was an incredible amount of amazing food, and SOO many cookies!!
It was a wonderful opportunity to meet bloggers that I had never met before, as well as try some amazing food!
Everything was perfect.
I have been working on making as many homemade Christmas gifts as I can, and Julie’s Holiday Pretzel’s are a winner!! These are incredibly easy (and CHEAP!) to make. The combination of sweet and salty is my favorite!!
Chocolate wafers (found at AC Moore, etc) OR Hershey’s Kisses (Just follow this recipe instead)
Any Flavor M&M (preferable red & green!)
How to do it:
Make an even layer of pretzels on a baking sheet
Place a chocolate wafer on each pretzel
Melt until chocolate wafer has slightly melted
Immediately place M&M’s on the ooey’ gooey chocolate
Let cool, and then transfer into airtight containers
I am OFFICIALLY a graduate student!!
I got an email on Friday with the opening line being “It’s a pleasure to inform you that…”
I still need to register for classes, but as of January 19th- I will officially be working towards the LAST 2 years of my education.
I think 17 years of school is enough, don’t you??