It's freezing outside. Let's have soup!

Williams-Sonoma's Broccoli and Leek Soup. I know it's not as cold everywhere as it is in Virginia, but this will warm you up no matter how cold (or not cold) it is outside. Serve with a section of sourdough, brushed with olive oil, and toasted in the broiler (keep watch so it doesn't burn)!

Ingredients:
2 tbsp olive oil
2 leeks, including tender parts, finely chopped
1 1/2 lb broccoli, trimmed, florets and stalks cut into 1-inch pieces
4 cups chicken stock or prepared broth
salt and freshly ground white pepper (I just used black, same thing)
1/4 cup sour cream or plain yogurt (I used sour cream)
2 tbsp finely chopped fresh chives (they didn't have any at the store, no biggie)

Prepare:
Clean leeks. To do this, fill a large bowl with water, chop up the leeks, and put them in the water. The sandy grit that the leeks grow in will all fall to the bottom. It's that simple! Chop up the broccoli.

Cook:
In a large saucepan over medium heat, warm the oil. Add the leeks and saute until softened, 3-5 minutes. Add the broccoli and continue to saute, stirring frequently until slightly softened, about 2 minutes longer.

Add the stock and bring to a simmer over medium heat. Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15-20 minutes. Remove from the heat.

In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Alternatively, process with a handheld blender in the pan until smooth. (I used a food processor). Return the soup to medium heat and reheat gently. Season to taste with salt and white (or black) pepper.

Ladle the soup into warmed bowls and garnish with the sour cream and chives. Serve immediately.

(serves 4)

It's a new year...

so instead of embarking on a new workout plan, I decided to make Paula Deen's Red Velvet Cupcakes!! I changed some of the ingredients slightly, and I used store bought frosting, so here's the link to the original recipe: Cupcakes!!!

The original recipe makes 24 cupcakes, since it's just Dave and I, and neither of us want to be obese, I only made 12!! I halfed the ingredients (except for the chocolate):

Ingredients:
1 1/4 cups all-purpose flour
3/4 cups sugar
1/2 tsp baking soda
1/2 tsp salt
1 (heaping) tsp of cocoa powder
3/4 cup vegetable oil
1/2 cup buttermilk at room temperature
1 large egg at room temperature
1 tbsp red food coloring
1/2 tsp white vinegar
1/2 tsp vanilla extract

Store bought vanilla frosting

Prepare:
Preheat oven to 350 degrees F. Line cupcake pan with cupcake papers.

Bake:
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer (I used my standalone KitchenAid).

Add the sifted dry ingredients to the wet (gradually to avoid lumps) and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Frost and EAT (uh... I mean serve... :P )