Zucchini Soup

We've been enjoying enduring experiencing some cooler and overcast days lately which to me screams soup for dinner. My ultimate favorite soup is zucchini soup and it's an easy soup to make too.
This recipe is incredibly versatile and I doubt I make it the same time every time.

First start with your vegetables: chop up a yellow onion and throw in a pan with a tablespoon of butter to start sauteing. Then chop up your zucchini. Depending on the size of the zucchini depends how many you'll need. I usually use 6 small zucchinis. After chopping your zucchini throw them in the pan and start heating up chicken broth. I heat up 2 1/2 to 3 cups. If you want your soup more "soupy" use more chicken broth.

I like to use "Better Than Bouillon" for my chicken broth.

Meanwhile, continue to cook the zucchini and onion on a lower heat until they are soft, if you need more butter add some now. I also like to add a little bit of salt and pepper at this point to layer on flavor.

Once the zucchini is soft, add a little bit of broth and using either a blender or immersion blender - puree the mixture. If you use a standard blender take the center of the top out and cover it with a towel to allow heat to escape. If you have an immersion blender, I recommend using that and then you don't have to worry about transferring the soup to and from the blender.

As soon as you have everything blended add more broth until you have the consistency you're looking for. Then add your spices, cheese and cream.

I use Cayenne pepper, a dash of nutmeg, salt and pepper to taste. Also add a little bit of cream and cheese. I like to use Parmesan cheese but you can play around cheese and spices.

This soup seems to do wonders when I have a cold  -and often times it is the only thing I crave when I'm under the weather. You can always find the ingredients at a local Farmer's market this time of year which gives this soup a farm to table feel as well.

Pink Salt!

It's Breast Cancer Awareness month and you're probably seeing pink EVERYWHERE! I think it's great! So in honor of the month - I'd like to share my new favorite cookie essential - Himalayan Pink Salt. It's chock full of natural minerals that you won't find in normal table salt.

 I used to only be able to buy it online but I found this grinder at *drum - roll* WALMART! I was shocked to see it there but grateful at the same time.

I also have another form of the Himalayan salt that I've been using instead of Kosher salt in my Deep Dish Pizza Recipe. It's absolutely divine.

So the next time you're in the spices aisle - consider giving it a chance.

Halloween Cupcakes

I love the Halloween season and one of the biggest reasons is because of these cupcakes. It's a recipe I remember having as a child and during October it was always fun to hear that there is a "ghost" inside the cupcake. Once you've taken your first bite - sure enough you found the "ghost" or cream cheese filling inside.

The best part of these cupcakes for a baker - they're easy to put together and you don't have to worry about making the frosting pretty.

For the cream cheese filling:
Mix together 8 ounces softened cream cheese, 1/3 cup sugar one egg, 1 cup mini chocolate chips and a pinch of salt. Then set it aside.

For the Chocolate cupcakes:
Mix together 3 cups flour, 2 cups sugar, 4 tablespoons cocoa, 2 teaspoons baking soda and 1 teaspoon salt. Then slowly mix in 2 tablespoons cider vinegar, 2 teaspoons vanilla extract, 3/4 cup vegetable oil and 2 cups water. Mix well together for 2 minutes.

Use cupcake liners in muffin tins and fill each one 1/2 full of batter, then put a dollop of filling and then cover with more batter. Each cup should be about 3/4 cup full.

Bake at 375 degrees for 18 minutes. Cupcakes are done when you can insert a toothpick into the center of cake and it comes up clean.

While the cupcakes are baking - make the frosting.
 You'll need to melt 6 ounces of unsweetened chocolate. I like to melt it in a glass bowl placed in a pot of warm water over a slightly warmed stove. It's the same idea as a double boiler, which I don't own so I improvise. You could also warm it in the microwave - just be very careful not to burn it. If it burns - you'll have to start over :(

Once your chocolate is melted scrape it into a blender. Add 1 cup + 2 tablespoons evaporated milk and 1 1/2 cup sugar. Turn the blender on. You will know the frosting is done when you hear the sound in the blender change.  Once it's done - give it a taste test just for fun - place it in the fridge for 30 minutes before frosting the cupcakes.

Decorations are what make this treat perfect for Halloween. Using black decorating frosting, Milano cookies and Brach's mellowcreme pumpkins you can make the perfect mini headstone setting. The cookies can be inserted into a cooled, frosted cupcake easily.

My favorite part is watching kids eat these. I told my nephews earlier about the "ghost" inside. They immediately pulled the cookie out and part of it broke off staying in the cupcake so they were able to look in and see the cupcake. It's that moment that makes the baking, frosting, and decorating 100% worth it and I can already promise you I'm making them again next weekend. Happy Halloween!