Yesterday we celebrated Easter. There was turkey, there was chocolate, there was even cinnamon buns. I was on side dish duty this year so along with some mashed potatoes, peas, broccoli, I also brought the sweet potatoes. I decided to get creative this year and made a sweet potato soup. I don’t think I saw very many of the kids eating it, but I really liked it, as did my husband (who informed me that we need to take a break from broccoli soup), so now I can replace it with this winner! The thing I liked the most about it was it had a ton of flavor. Next time I think it would taste great topped with a dollop of sour cream.
Recipe from Company’s Coming Christmas Comfort and Joy
- 3 lbs sweet potatoes
- 1 Tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbsp olive oil
- 1 cup chopped onion
- 2 garlic cloves
- 6 cups chicken broth
- 1 cup whipping cream
- salt and pepper
1. Peel and chop sweet potatoes, place in large roasting pan. Stir in next 5 ingredients. Place in 375 degree oven and cook for 50 minutes. Stir once or twice.
2. Heat second amount of olive oil in large soup pot, cook onion and garlic until onion is tender. Stir in chicken broth. Add sweet potatoes.
3. Puree in batches using blender. Return to soup pot. Stir in whipping cream, heat until ready to eat.
4. Eat and enjoy!
One birthday party down, only about a bazillion to go. In our house we really need to nick name October birthday month, as we have 2 of our kids, my mom, my brother-in-law, 2 nieces, and hoping I didn’t forget anyone else. Our daughter really wanted to go to Color me Mine, so we took the party to paint some pottery. It was pretty fun, I am thinking that I would like to go myself some time, just maybe not with 6 kids. Our party was quite well-behaved though most of the kids really concentrated on painting their chosen piece. My daughter requested bunny cupcakes for dessert, and so mommy spent the morning making these cute little treat. These of course , being bunnies, would also be prefect for an Easter gathering!
Recipe from Betty Crocker
- 24 baked cupcakes, use homemade, or boxed mix ( I used Cherry Chip which went really well with the pink icing)
- 2 packages Betty Crocker whipped Vanilla Icing
- red food coloring
- 5 large marshmallows
- colored sugar
- sprinkles for decorating
1. Drop 2 drops of red food coloring into 1 jar of icing stir until completely mixed in, frost cupcakes.
2. Using second jar of icing place a tablespoon of icing on top of cupcakes to make “head of bunny”.
3. Using scissors coated in coking spray, slice marshmallows into five pieces, cut each of the five into ear shape, dip sticky side in colored sugar. Place on top half of icing head.
4. Decorate your bunny face with sprinkles.
5. Eat and enjoy!
Why is there a candle on my cupcake you ask? Is it a birthday party? Anniversary? Well I guess you could say a little of both. It’s my Blogaversary! Actually it was last Thursday, however right when I was about to post my camera died, and all the pictures had not been transferred to my computer. Easy problem to solve you say, just recharge and load them up. Well easier said than done, you see, both my husband and I searched high and low for the recharger and it was not to be found. Last night Hubs borrowed a recharger from a friend just so I could do this post. Yup he’s a keeper. I have now blogged for more than a year. A fun little hobby.Keep your eye out for some changes coming to a blog near you. We are in the process of changing to a self hosted site where I can have a lot more control, and thanks to all of you who have read this little project of mine.
Cupcake Recipe found at Allrecipes
Creme Egg idea found at The Cupcake Activist
- 10 tablespoons butter
- 1 1/4 cups white sugar
- 4 eggs
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 16 Cadbury Creme Eggs-frozen
1. To make cupcake batter blend together the butter and sugar. Add eggs one at a time, add both extracts with last egg.
2. Blend in all your dry ingredients, then milk.
3. Divide batter into 16 muffin cups that have been lined with paper liners. Top each cupcake with frozen creme egg. (It will sink into the cupcake during cooking time.
4. Bake for 25 minutes at 350 degrees, cool, then frost as desired.
5. Eat and enjoy!
This is a great way to use up that left over Easter turkey. Fast, easy, and delicious, not much more you can ask for in a recipe. Today you get a short blog post because I have started reading the Harry Potter series again, and I am almost done book 2 so my couch is calling. See you all tomorrow!
Recipe from Allrecipes.com
- 4 Tablespoons, butter
- 6 fresh mushrooms, sliced
- 2 tablespoon all-purpose flour
- 2 cup chicken broth
- 1 cup heavy cream
- 2 cups chopped cooked turkey
- 2/3 cup frozen peas, thawed
- salt and pepper to taste
1. Brown butter in large saucepan. When brown and fragrant add mushrooms and saute until tender. Stir in the flour.
2. Slowly whisk in the chicken broth, cook until sauce has thickened. Slowly pour in cream, then add turkey and peas. Cook until turkey and peas are heated through. Season with salt and pepper.
3. Eat and enjoy!