Cheesy Broccoli in Sourdough Bread Bowls

These are so AMAZING! It really reminds me of Panera's soup menu and how they give you a choice of either an actual bowl or a bread bowl! This recipe is very delicious and its something that I would probably have everyday of my life (too exaggerated)! Follow me on this blog for more blog updates. Enjoy!

(Serves 6-8)
2 tbsp olive oil + extra for brushing
1 medium onion, chopped
Sea salt
2 cloves garlic, minced
2 cups vegetable broth (or chicken broth)
2 cups of whole, almond, soy, or rice milk
1 bunch broccoli, florets cut, stems trimmed, peeled, and chopped
3/4 cup cheese, shredded
2 tsp lemon juice
Ground black pepper
6-8 sourdough loafs

1. Preheat oven to 350 degrees.
2. In a large pot, heat 2 tbsp olive oil over medium-high heat and sauté onions until tender. Season with salt, add in the garlic, and cook for a few more minutes.
3. Add in the broth, milk, and broccoli. Bring the liquid into a simmer, cover, reduce heat to medium-low and let it cook for 20 minutes until broccoli is soft.
4. Spoon out a couple of broccoli florets and set aside. Transfer the remaining contents into a large blender and purée. Return the puréed mixture to the pot and add in the reserved broccoli florets. Cooking it on low heat, add in the cheese until melted. Add in the lemon juice and season the soup into perfection.
5. Slice the top of each sourdough and hollow out the inside. Save the removed bread for dipping into your soup and tear it apart into chunks. Brush oil on the insides of each bread to prevent the liquid from leaking out. Place bread bowls onto a baking sheet and bake for 15 minutes or until the bowls are crispy. Remove from oven and place each bowl onto a serving plate. Pour in desired amount of soup into the bowls and garnish with cheese. Serve with the reserved bread chunks and enjoy!

Valentine's Day Sweet Tooth Ideas

Chocolate Cupcakes w/ Peanut Butter Cookie Frosting

Chocolate Turtle Cupcakes

Red Velvet White Chocolate Chip Cookies

Red Velvet Cupcakes w/ Cream Cheese Frosting

Oreo Chocolate Truffles

Chocolate Turtle Cupcakes

Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love. All is said about the meaning of Valentine's Day.

Turtle Cupcakes
Yield: 2 dozen cupcakes

For the cupcakes:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt

1 tsp freshly grounded coffee
2 sticks plus 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract
¾ cup sour cream

For the caramel and filling:
½ cup sugar
½ cups heavy cream, warmed
1 vanilla bean, split lengthwise (optional) 
¼ tsp. coarse salt
½ tsp. vanilla extract
½ cup chopped pecans

For the frosting:
12 oz. cream cheese, cold
12 tbsp. (6 oz.) unsalted butter, at room temperature
6 tbsp. caramel sauce (recipe above)
2¼ cups confectioners’ sugar, sifted
Pinch of coarse salt

To finish: 
Caramel sauce
Chocolate syrup or chocolate ganache (optional)
Additional chopped pecans (optional)

1. Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the cocoa powder and hot water and whisk until smooth.  In another medium bowl combine the flour, baking soda, baking powder, grounded coffee, and salt, and whisk to blend.
2. Combine the butter and sugar in a medium saucepan set over medium heat.  Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.  Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.  Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla and then the cocoa mixture until smooth.  With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.
3. Divide the batter evenly between the prepared liners.  Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.
4. To make the caramel, spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center.  Continue stirring very gently until all the sugar is melted, taking care not to over stir.  Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream.  Set aside.  Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.  (To test the color, spoon a drop onto a white plate or bowl.)  Carefully pour half of the heavy cream into the saucepan in a steady stream down the edge of the pan, whisking constantly.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt and the vanilla.  If any sugar has seized or hardened, place the saucepan over low heat and whisk until smooth.  Transfer to a bowl and let cool to room temperature.
5. To make the frosting, combine the cream cheese, butter, and caramel sauce in the bowl of an electric mixer.  Beat on medium-high speed until smooth and creamy, about 2 minutes.  Mix in the confectioners’ sugar and salt at medium speed until light and fluffy, about 2 minutes more.  Transfer the frosting to a pastry bag with a large round tip and pipe a swirl of frosting over the top of each cupcake.  Use the tip of a small offset spatula or a small spoon to scoop an indentation out of the center of the frosting.
6. In a small bowl, mix together of the caramel sauce and the chopped pecans.  Fill the indentations in the frosting with a small spoonful of the caramel-pecan mixture.  Drizzle the cupcakes with additional caramel sauce, chocolate sauce, and sprinkle with additional chopped pecans, if desired.

Grilled Chicken Marinated in Spiced Yogurt

Valentine is coming up and if you are looking for a dinner that can fill and satisfy your true loves stomach . . . then this chicken is right for you! I like everything about Valentine's Day <3 pink colors, red colors, romance, hearts, love . . . everything about it is so cheesy I LOVE IT. Even though you guys might not have a special someone to share your evening with, you can always cuddle up with your best friend with a box of chocolate to satisfy those cravings! Hope you enjoy this post guys! Love youuuuuuu

Ingredients:
1 cup plain yogurt
1 tbsp garam masala
1 tsp ground fennel
1 tsp ground coriander
1 tsp finely chopped garlic
1 tsp freshly grated ginger
1 tsp paprika
1 tsp salt
1 lb chicken thighs, bone and skin attached

Directions:

1. In a large bowl, combine the yogurt, garam masala, fennel, coriander, garlic, ginger, paprika, and salt. Mixing well, add in the chicken thighs and marinate in the fridge for 30 minutes or for 4 hours.
2. Preheat the barbecue to medium-high heat (I used my special electric grill).
3. Place the chicken on the grill and cook for 30 minutes making sure that both sides are cooked evenly (15 minutes of each side). You can cook the chicken with 2 or 3 stems of cilantro so that the flavor can go into the chicken.
4. Serve over brown or white rice and add in your vegetables if desired. Enjoy!!!

Heart Palmier

Yay its February where love is in the air! Sadly where I live, it's very cold outside when it really should be in the high 60 degrees outside :( These Palmier cookies are super easy to make and they are just so yummy! Happy early Valentine you guys! Follow me on this blog for more blog updates. Enjoy! 

Ingredients: 

3 tbsp red sugar

1 can (8 oz) Pillsbury crescent rolls or 1 puff pastry sheet

2 tbsp butter, melted

Directions:

1. Lightly grease cookie sheets. Sprinkle cutting board with half of sugar.
2. If using crescent rolls: On sugar-sprinkled board, unroll dough and separate dough into 4 rectangles; firmly press perforations to seal. Lightly press dough into sugar. If using dough sheet: On sugar-sprinkled board, unroll dough and cut into 4 rectangles. Lightly press dough into sugar.
3. Brush rectangles with 1 tablespoon of the butter; sprinkle with remaining half of sugar. Place 1 rectangle on top of another. Starting with both of the shortest sides, roll up each side until rolls meet in center. Repeat with remaining 2 rectangles. Refrigerate dough rolls about 30 minutes or until dough is firm.
4. Heat oven to 375°F. Grease cookie sheets. With serrated knife, cut each roll into 8 slices, forming a total of 16 slices. Place slices, cut side down, 2 inches apart on cookie sheets. Pinch bottom edge of each slice to form a heart shape. Brush with remaining tablespoon butter.
5. Bake 9-13 minutes or until golden brown. If necessary, gently reroll cookies. Immediately remove from cookie sheets to cooling rack.

Brookies Brownie/Cookie

From the other recipe before here, I made a different brownie that has the cookie on the bottom and the brownie on the top instead! SOOOO COOL! If you guys are feeling a bit lazy then you can also do a boxed brownie recipe instead of making it homemade! Follow me on this blog for more blog updates. Enjoy!

1 tube (18 ounces) refrigerated chocolate chip cookie dough
3 cups miniature marshmallows
2 cups (12 ounces) semisweet chocolate chips
1 cup butter, cubed
4 eggs
2 tsp vanilla extract
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 cup chopped walnuts (optional)

1. Press cookie dough into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees for 5-7 minutes.
2. Meanwhile, in a saucepan, combine the marshmallows, chocolate chips and butter. Cook and stir over low heat until melted and smooth. Transfer to a large bowl; cool. Beat in eggs and vanilla. Combine the flour, baking powder and salt; stir into marshmallow mixture. Stir in nuts.
3. Spread over cookie crust. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Yields: 15 servings.

Brownie Stuffed Chocolate Chip Cookies

The most cleverest invention ever! Who would have ever thought that you could put an actual brownie inside a chocolate chip cookie? Not me! Try this recipe out and you will me so shocked of how cool it will turn out!

1 brownie mix
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 Tablespoon vanilla
3 1/2 Cup all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 Cups semi sweet chocolate chips

1.  Preheat oven to 350 degrees F.  Prepare brownie according to package directions.  Let cool completely then cut into 1 1/2 inch squares.

2.  In a stand or electric mixer, beat the butter and sugars until light and fluffy.  Add eggs and vanilla, continue to beat until well combined.

3.  Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4.  Place a large cookie scoopful of dough on top of a brownie square and another large scoop on the bottom.  Gently press and enclose brownie with dough adding pinches more dough to cover sides if needed.  Place 6 filled cookies onto a parchment or silpat lined baking sheet and bake for 18-22 minutes or until edges are golden brown.  Remove and let cool for 15 minutes before removing from baking sheet.  Grab a tall glass of milk and dig in 

Makes 12-16 VERY large cookies