Sick Day Tomato Soup

I have strep throat and a sinus infection. I get strep two times per year, on average. UGH!  What makes a sore throat feel better?  Extreme hot or extreme cold always work for me.  And since I can't live on ice cream alone, I came up with this quick soup with what I had on hand.

Quick & Easy Tomato Soup

3 tbsp butter
28 oz can diced tomatoes, undrained
3/4 cup heavy cream
1/4 cup fresh basil leaves
3 cups water
salt and pepper to taste

Melt butter in a large saucepan. Add all ingredients. Simmer uncovered for 3o minutes. Using immersion blender, blend until smooth. Top with grated Parmesan cheese.

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Carrot Cake Cheesecake

Carrot Cake Cheesecake

• 2 packages cream cheese, softened 

• 3/4 cup sugar

• 1 tbsp all purpose flour 

• 2 eggs

• 1 tsp vanilla

• 1 tbsp cinnamon

Carrot Cake

• 1 1/4 cup all-purpose flour

• 1 1/4 tsp baking soda

• 1/2 tsp cinnamon

• 1/4 tsp salt

• 1/8 tsp nutmeg

• 1 1/4 cup sugar

• 2 eggs

• 1/3 cup oil

• 1 tsp vanilla extract

• 1/2 cup crushed pineapple, drained

• 1 1/2 cup shredded carrots

Frosting:

• 2 oz cream cheese, softened

• 1 tbsp butter, softened

• 1 3/4 cup powdered sugar

• 1/2 tsp vanilla extract

Directions:

1. Cheesecake- Using stand mixer, mix cream cheese, sugar, and flour until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla, mixing until smooth. Mix in cinnamon. Set aside
2. Carrot Cake- Using stand mixer, mix sugar, eggs, oil, and vanilla until smooth and airy. Add pineapple, mix until combined. In a separate bowl, combine flour, baking soda, cinnamon, salt, and nutmeg. With mixer running, slowly add flour mixture, mixing until combined.
3. Assembly- Thoroughly grease a 9 inch springform pan. Line with parchment paper for easy removal. Pour half of the carrot cake batter into pan. Bake for 18-22 minutes in a 350 degree oven. The cake will not be fully cooked. Drop cheesecake batter lightly onto cake and then add the remaining cake batter, allowing the cheesecake and cake batter to slightly mix. Bake for 50-60 minutes. One baking is complete, turn off oven, open oven door, and let cake stand in oven for at least 1 hour. Cool completely on counter. Refrigerate overnight for best flavor.
4. Frosting- Using stand mixer, combine cream cheese and butter, mixing until smooth. Add vanilla and sugar, mixing until smooth. Pipe frosting onto cake using decorator tools. 

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Buttermilk Honey Bread

Buttermilk Honey BreadAdapted from Annie's Eats
Yield: 2 loaves (rectangular or free form)

Ingredients:
3/4 cup warm water (105-115 degrees F)
1 tbsp. instant yeast
1 tsp. agave nectar
1 1/2 cups buttermilk, warmed to take off the chill (or brought to room temperature)
2 tbsp. unsalted butter, melted
3 tbsp. honey, warmed until runny
1 tbsp. salt
5-6 cups white whole wheat flour
1 egg beaten with 1 tbsp. milk or cream (for egg wash)
Sesame seeds or poppy seeds for topping (optional)

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the water, yeast, sugar, buttermilk, butter, honey, salt, and 4 cups of the flour. Mix on low speed just until a dough has formed. Switch to the dough hook. Continue mixing on low speed, adding the remaining flour 1/2 cup at a time until a smooth dough is formed that clears the sides of the bowl. Continue kneading on low speed until dough is smooth and elastic, about 4-5 minutes. Transfer the dough to a lightly greased bowl, turning once to coat, and cover the bowl with plastic wrap. Let rise at room temperature until doubled in bulk, about 60-75 minutes.

Turn the dough out onto a lightly floured work surface and gently punch it down. Grease two loaf pans (if using). Divide the dough into two equal pieces and shape as desired. (To shape into a braided wreath, follow the instructions in this post.) Cover the loaves lightly with plastic wrap or a clean kitchen towel and let rise until fully doubled in bulk, about 45 minutes.

Twenty minutes before you want to bake the bread, preheat the oven to 375 degrees F. Center a rack in the oven. Just before putting the loaves in the oven, brush the tops with the egg wash and sprinkle with topping, if desired. Place the pans on the center rack and bake about 45 minutes, rotating 180 degrees halfway through the baking time. If the tops brown too quickly, cover loosely with aluminum foil. Remove the loafs immediately to a cooling rack. Let cool completely before slicing

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Baked Apples & Vanilla Ice Cream

This is the easiest ice cream you will ever make.  And when served over Baked Apples, it's one of the best desserts you'll ever eat!


Baked Apples
Adapted from Better Homes and Gardens New Cook Book

4 medium apples (Gala were used)
1/2 cup dried cranberries
2 tbsp brown sugar
3/4 tbsp cinnamon
1/4 tsp nutmeg
1/3 cup apple juice


Core apples and peel away tops. Place in individual ramekins for easy serving or a casserole dish. Combine cranberries, sugar, cinnamon, & nutmeg & spoon into the centers of the apples. Pour apple juice into the bottom of the dish. Bake in 350 degree oven for 40-45 minutes, until apples are tender. Serve warm.

Vanilla Ice Cream
Adapted from The Idiots Guide to Homemade Ice Cream
Yield- 1 quart

1.5 cups half and half
1/2 cup sugar
1.5 cups whipping cream
1 tsp vanilla extract

Mix half and half with sugar until dissolved. Add whipping cream and vanilla, mix well. Cool mixture in refrigerator. Transfer to ice cream freeze and freeze according to manufacturer's instructions.

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Fudge Ecstacies

I made these as brownies, and they were fantastic. The recipe technically considers them cookies.

Fudge Ecstacies
Adapted from Better Homes and Gardens New Cook Book
4 oz milk chocolate
4 oz semisweet chocolate
2 oz unsweeted chocolate
2 tbsp butter
2 eggs
2/3 cup sugar
1/4 cup a.p. flour
1 tsp vanilla
1/4 tsp baking powder
1 cup dark chocolate chips

1. Grease small baking dish, set aside. In a heavy medium saucepan cook and stir chocolate and butter until smooth. Removed from heat, pour in mixing bowl. Add eggs, sugar, flour, vanilla, and baking powder, mix until smooth. Add remaining 1 cup chocolate.
2. Pour into baking dish. Bake at 350 15-25 minutes until the edges are fim and surface is dull and cracked. Cool completely.

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Coq au Vin

You know, I always thought that foods with fancy names were difficult to prepare. Coq au Vin is yet another dish that proved me wrong! Of course, this is the BH&G version, so the authetic french version could be more challenging. All in all, it was a good dish, although it wasn't all I'd hoped. I think egg noodles are a must. I served it with penne we had in the pantry.

Coq au Vin
adapted from Better Homes and Gardens New Cookbook

1.5 lb boneless skinless chicken breast, cut into pieces
2 tbsp evoo
1 1/4 cup pinor noir or burgundy
1/4 cup chicken broth or water
2 cups thinly sliced carrots
1 tbsp sniped fresh parsley
1 1/2 tsp fresh marjoram
1 1/2 tsp fresh thyme
1 bay leaf
2 tbsp a.p. flour
2 tbsp butter, melted

1. In a 12-inch skillet, cook chicken in hot oil about 15 minutes until lightly browned. Add ingredients through bay leaf. Bring to a boil and simmer, covered for 35-40 minutes. Transfer chicken and carrots to a serving platter, keeping warm. Discard bay leaf.
2. In a small bowl, stir together the flour and butter to make a smooth paste. Stir into wine mixture in skillet. Cook and stir until thickened and bubble, cook 1 minute more. Season to taste with salt and pepper.
3. Pour sauce over chicken and serve with hot cooked noodles.

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