It’s the perfect weather to cozy up with a warm and comforting bowl of tomato soup and a hot grilled cheese sandwich. This is exactly what I did last week for lunch. I headed to Panera Bread for a bowl of vegetarian creamy tomato soup and a “big kid grilled cheese”. I was inspired to make this comforting meal for Derrick this week. I’ve always wanted to make my own tomato soup. It’s a good feeling knowing exactly what you’re eating and that you made it with good fresh ingredients.
Pumpkin is synonymous with the fall season. The warm orange hue combined with aromatic spices make pumpkin dishes comforting during this time of year. These pumpkin bars are moist, fluffy and not too sweet. It’s topped with cream cheese frosting which adds just the right amount of richness to this simple but very satisfying dessert.
Thinly sliced Yukon Gold Potatoes are layered in a baking dish, sprinkled with salt, pepper, cheddar and jack cheese and then another layer of potatoes, seasonings and cheese. Heavy cream and butter is then poured on top of the potatoes and then baked. The potatoes are like a blank canvas, absorbing all the luscious creaminess from the cream and the butter and cheese adds a savory bite to the dish.
Guess what… Kitchen Runway turns two today! Which makes it a perfect occasion for some alcohol and chocolate cake! This chocolate Kahlua cake is incredibly easy to make and is always a hit at parties…it must be because of the Kahlua and vodka. It’s moist and not overly sweet and the aroma of Kahlua and chocolate is simply irresistible. I’ve added chocolate chips to the cake and a healthy helping of cream cheese frosting. It is a celebration after all!
Cranberry sauce is a tradition at the holidays. There’s just something about the festive red hue that makes the dinner table complete. The sauce is sweet and tart which helps balance the rich and decadent dishes usually served at Thanksgiving and Christmas. With a few fresh ingredients you can whip up a bowl of homemade cranberry sauce that everyone will be impressed with. I’ve added pears, orange zest, a hint of cinnamon and vanilla to add texture and another layer of flavor. The best part is that you can make this up to a week in advance. Just store in an air tight container in the refrigerator until you’re ready to serve.
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