Pumpkin Pretzels

 http://www.butterwithasideofbread.com/2012/09/easy-pumpkin-pretzels.html

Apple Brownies

 It's Fall and Time for Apple Desserts-Make these, easy and yummy!

http://cookingupasale.blogspot.com/2012/09/apple-brownies.html

Broccoli Cheese Soup

On a rainy, chilly September Sunday, this recipe was perfect. 

Served with a fresh Francese loaf from Trader Joe's.

1/2 cup shredded carrots
1 (12 oz. bag) broccoli flowerets, cut into small pieces
1/4 cup butter
3 cups chicken broth
2 chicken bouillon cubes
2 cups whole milk 
1/2 cup flour
3 cups shredded cheddar cheese, extra for garnish

In a large soup pot combine shredded carrots and broccoli, butter, chicken broth and bouillon cubes.  Bring to a boil and simmer, covered, until vegetables are tender about 15-20 minutes.  Break up broccoli in pot with back of wooden spoon.

In a bowl, mix together milk and flour.  Whisk well.  Pour into vegetable mixture and stir constantly over low heat.  Add shredded cheese.  Simmer and stir until cheese melts.  Season with fresh pepper and garnish with extra cheese. 

*If soup is too thick, thin with a small amount of milk, stirring constantly.   

Maddie's 16th Birthday Cookie Cake

Salted Nutella Butter Bars

Salted Nutella Butter Bars

makes 30 bars

Ingredients

1 lb. salted butter room temp

1 cup sugar

1½ cups powdered sugar

2 Tbs vanilla

4 cups AP flour

1 cup Nutella

*1-2 tsp flaked sea salt (optional)

How to Make

Preheat oven to 325°

Grease a 9x13 baking dish with butter or cooking spray. Set aside.

In bowl of mixer combine butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Slowly add the flour into the butter mixture stirring until dough combines together.

Press about one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.

Bake crust until firm and the edges are a pale golden brown approx 12-14 minutes. Transfer pan to a wire rack and let cool about 15 minutes.

Spread Nutella evenly over crust, about 1/4 inch away from the edge of the crust.

Remove remaining dough from refrigerator and crumble remaining dough on top. Finish baking 20-25 minutes until top is set and lightly golden.

Sprinkle immediately with flaked salt, if desired.

Cool and cut into squares.

Caprese Salad

I made this recently in Los Angeles to accompany homemade pizza made by Ryan.  I was so happy with the way the balsamic drizzle turned out and how nice it looked over the salad.

2 cups Balsamic Vinegar
3 whole ripe tomatoes, sliced thick
12 ounces, fresh mozzarella cheese, sliced thick
Fresh basil leaves
Olive Oil (good quality), for drizzling
Freshly ground salt and pepper

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat.  Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze.  Remove from heat and transfer to a bowl or cruet.  Allow to cool.

When you are ready to serve, arrange tomato and mozzarella slices on a platter.  Arrange basil leaves between the slices.  Drizzle olive oil over the top of the salad, getting a little bit on each slice.  Do the same with the balsamic reduction, making designs if you want.  Store extra balsamic reduction in the refrigerator for a later use. 

End with a sprinkling of kosher salt and black pepper. 

Grandma's Cookie Cake

Another cookie caked baked in Los Angeles to celebrate Sienna's baptism weekend.    The recipe can be found on our blog under "Peace and Love Cookie Cake."