Hot, Mushy, Root Tuber Soup
By Jennifer Outcelt, Creative Content Architect
Are you bad at going to the grocery store? I don’t mean like you have trouble physically walking through the doors and keep bumping into the outer façade, because that would be ridiculous and a cause for true concern about your depth perception… also, maybe don’t drive to the store (or at all) if this is happening to you. But that is NOT the question I’m asking here.
What I’m asking is: Do you have trouble recalling all the things in your kitchen at any given time and mentally comparing that to the food items you would like to cook for the week and then translating the delta items on to a grocery list and then successfully sticking to that list with no more or no less coming back home with you to perfectly execute your weekly recipe goals? Yeah, me too.
Recently I told my husband that we needed more carrots while he was on his way to Costco. Spoiler alert, we did not need more carrots. In fact, we already had a greater than normal amount of carrots in the fridge because the week prior, when my husband went to Costco, he had bought carrots. So when he returned I found myself in possession of 8 pounds of carrots. Which is somewhat inconvenient since no one in my family has a Bugs Bunny level obsession with carrots.
So what do you do when life gives you carrots? Do you make carrotaide? No. You make carrot soup. Why? Because it’s fall and hot, mushy, root tuber soup sounds nice. Here is the recipe I followed to get rid of 2 pounds of my carrots. I found it exceptionally and surprisingly delicious. Don’t skimp on the Greek yogurt or za’atar seasoning at the end either!
https://www.mykitchenlove.com/roasted-carrot-soup/
Also, I can not help you with avoiding these grocery shopping mistakes. I apologize if I misled. I really just wanted to create some validation for you and show that you are not alone. Or at least I hope I’m not alone.
- Published in Blog
Have your Cheesecake, and Be Thankful You Can Eat It Too!
By Taylor Brouillet-Stock, Account Specialist
Happy Thanksgiving! Thanksgiving is one of my favorite holidays as it is a time to hang out with loved ones and to reflect on what we are thankful for. Another great aspect of this holiday is the food! One of my favorite things to eat at Thanksgiving is a pecan cheesecake that my mom always makes. If you’re looking for a tasty dessert to add to your Thanksgiving spread, take a look at the recipe down below! Happy baking!
Ingredients
Crust
- 1 3/4 cups vanilla wafer crumbs
- 1/4 cup brown sugar
- 1/3 cup unsalted butter melted
Pecan Filling
- 1 cup sugar
- 2/3 cup dark corn syrup
- 1/3 cup unsalted butter melted
- 2 large eggs lightly beaten
- 1 1/2 cups pecans chopped
- 1 tsp vanilla extract
Cheesecake Filling
- 24 oz cream cheese softened
- 1 1/4 cups light brown sugar
- 2 tbsp all purpose flour
- 4 large eggs
- 2/3 cups heavy whipping cream
- 1 tsp vanilla extract
Topping
- 3 1/2 tbsp unsalted butter melted
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup heavy whipping cream
- 1 cup toasted pecan chopped
Instructions
Crust
- Line the bottom of 9 inch springform pan with parchment paper and set aside.
- Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.
Pecan Filling
- In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
Cheesecake Filling
- Preheat the oven to 350 degrees F.
- Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
- Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
- Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
- Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.
Topping
- In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
- Release the sides of springform pan and spoon the topping over cooled cheesecake.
- Store the cake in the fridge.
- Published in Blog