the best soup in the world!

This soup is a very important family tradition for us in the winter. Every year my mother makes a huge pot, and then makes a small container for everyone in the family. This year I decided it was my turn to try and make it. It was a lot easier than I expected! I think this recipe came from a restaurant, but I'm not sure which one since we've been using it for as long as I can remember.

Chicken Wild Rice Soup (this makes a really really really large amount, so beware!)
1 Lb Wild Rice
4 to 6 boneless chicken breasts, cut into small pieces
1 stalk celery (1 bunch)
1 Lb Carrots
1 Onion
3/4 Jar chicken soup base
1 Lb Butter/Flour
1 Qt Heavy Whipping Cream
1 Can evaporated Milk

In a large stock pot, fill 3/4 with water, and add the wild rice, raw chicken pieces, celery, carrots and onion. Boil until most of the wild rice pops open. Add the chicken soup base. Warm the evaporated milk and whipping cream and add to the soup. In a separate saucepan melt the butter, and add flour, whisking until stiff (not hard!), then add to soup and stir until soup is thick and creamy.

I'm back! Sort of!

Thinking about cake/desserts. Yummm. I should be thinking about warm things because it's so ridiculously cold right now! -4 outside! BRRR. But instead I'm thinking about sugary things.

Peach Cupcakes

photo via smitten kitchen

Peanut Butter Cupcakes

photo via heather w on allrecipes

Mini Pineapple Upside Down Cakes

photo via lori l on allrecipes

Raspberry Cup Cakes

photo via muffinmom on allrecipes

Key Lime Tart

photo via smitten kitchen

I think sugar and butter and flour are all my chosen items for winter hibernation. I spend a lot of time in my kitchen concocting things that are usually rather complicated to make. I had two baking disasters over my holiday break! I made the delicious Dulce de Leche Cheesecake Squares from smitten kitchen, and the cheesecake part was divine, but I am unfortunately illiterate or blind because I accidentally used the unsweetened chocolate I was forbidden to use as a topping, and it ended up tasting like delicious cheesecake topped in cheez-it flavored chocolate. Needless to say we ended up eating the cheesecake after slowly peeling the chocolate off of each individual square first.

My second disaster involved attempting to make the cream soda cupcakes a second time with a blender after realizing my hand mixer had died after the devil that is the cheese ball (Note: do not try to blend your cheese ball together with a hand mixer! It will get angry at you and smoke and then die!). Unfortunately my brown butter frosting didnt taste so perfect, and my batter was rather lumpy. Oh well! Baking and disasters go hand in hand! You can't enjoy one without enduring the other!

So Sorry!

I don't really know if anyone reads this, but if you are, I'm so sorry I've been M.I.A. for so long. This past week has been nuts! Derek and I have had multiple holiday things to go to, and plenty of last minute Christmas shopping to do, and my very best friend has just come home from college for the holidays. In reality I just haven't had the motivation to post anything, and I think the main reason other than all the chaos at home and work is that I just don't know who I'm writing to. It feels like I'm just throwing this all out into a big black hole and nothing is coming back at me. Are you out there? If so, leave a little comment, or send a message my way!

By the way, I made the most delicious cupcakes for a holiday party! I am in love with them! Here they are:

Cream Soda Toffee Cupcakes (With the most amazing Brown Butter Frosting!)

Photo via Better Homes and Gardens

Cream Soda-Toffee Cupcakes:
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
3 eggs
1 Tbsp. molasses
1 1/2 tsp. vanilla
1/2 cup buttermilk
1/2 cup cream soda (not diet)
3/4 cup toffee pieces

Preheat oven to 350 F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside. Combine four, baking powder, baking soda, and salt; set aside. In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla. Alternately add flour mixture, buttermilk, and cream soda to butter mixture, bating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee.

Buttermilk Brown Butter Frosting:
1/2 cup butter
2 cups powdered sugar
1/2 tsp. vanilla
1/8 tsp. ground nutmeg
dash of salt
1-2 Tbsp. buttermilk

In saucepan, heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add powdered sugar, vanilla, nutmeg, and dash of salt. Beat in 1-2 Tbsp. buttermilk until spreadable. Use immediately. If frosting begins to set up, stir in a small amount of boiling water.

ouchies!

Okay so I said I would post something about my jewelry today, but I'm feeling a bit under the weather, and definitely not in the picture taking mood, so I'm going to make a lazy post.

Today all I have been thinking about it sweets! I was trying to decide if I wanted to make a dessert in addition to my famous stuff mushrooms and smitten kitchen's baked chicken meatballs for thanksgiving. So far I have a huge list of delicious items.

Dulce de Leche Cheesecake Squares

photo via smitten kitchen

I'm a sucker for any kind of cheesecake, but there is something about the delicious sweetness of dulce de leche paired with the bite of bittersweet chocolate that makes me feel all cozy and happy. My mouth is watering thinking about it!

Hot Cocoa Marshmallow Cupcakes

photo via rugby1212 of allrecipes.com

It's the perfect time of year for anything hot cocoa flavored! I would probably even warm these up just before serving to make it really feel like hot cocoa.

Chocolate Chip Cookie Dough Cupcakes

photo via Christina of Allrecipes.com

I have a tendency to eat cookie dough before I bake it. I know its terrible and really really bad for you, but its so much more delicious before its cooked! But anyways these cupcakes look so amazing even though its already cooked. I would definitely bake some cookies just to put on top. I like to make my desserts ridiculously bad for you. That's how I roll.


Speaking of desserts, I'm really really in the mood for a cupcake shake from Burger King! I haven't had one yet, and I think its just the medicine I need to feel better. It looks so delicious!

photo via less apathy more cake