CARROT COCONUT SOUP and TOMATO SOUP and SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL

This has been a particularly long, ferocious winter, with the kids missing many days of school due to the inclement weather and hazardous road conditions. There were lots of days spent inside our warm, cozy house. Icy, snowy days when I made pots of wonderful, steaming hot soup.
Even though there is no more awful weather in the forecast, it is still one of my favorite comfort foods.

CARROT COCONUT SOUP

1/4 cup unsalted butter
1 pound carrots, peeled and chopped
1 onion, chopped
salt and freshly ground black pepper
2 cups chicken broth
1 can unsweetened coconut milk
2 tablespoons Thai-style chili sauce
fresh cilantro leaves (for serving)

Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, about 15 to 20 minutes. Stir in broth, coconut milk and the chili sauce. Bring to a boil, reduce heat and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40 to 45 minutes.
Let soup cool slightly, puree with an immersion blender. Season to taste with salt and pepper.
Divide soup among bowls, garnish with cilantro.
Enjoy!

Recipe adapted from Bon Appetit
http://www.bonappetit.com/recipe/carrot-coconut-soup

TOMATO SOUP

1 tablespoon olive oil
2 tablespoons butter
2 onions, chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon smoked sweet paprika
salt and freshly ground black pepper
2 tablespoons tomato paste
2 cups chicken broth
1 can (28 ounces) crushed San Marzano tomatoes

In a medium pot, heat the olive oil over medium-high heat. Melt 2 tablespoons of butter into the oil, then add the onions, garlic, thyme and paprika. Season with salt and pepper. Partially cover the pot and cook until the onions and garlic are softened, about 10 minutes. Stir in the tomato paste, continue stirring until fragrant, about 2 minutes. Add the stock and tomatoes, reduce heat and simmer until cooked through.
Enjoy!

Recipe adapted from Rachael Ray, December 2013
www.rachaelray.com/‎

SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL

3 tablespoons olive oil
1 leek, chopped
1 bay leaf
1 cup green split peas, rinsed
4 cups chicken broth, divided
1 cup frozen petite green peas, thawed
5 tablespoons chopped fresh dill, divided

Heat oil in a heavy large pot over medium-high heat. Add leek and bay leaf. Saute until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 3 1/2 cups chicken broth, bring to a boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat.
Add petite peas and 4 tablespoons dill. Puree until smooth, using an immersion blender, adding more broth, if desired. Season to taste with salt and pepper.
Ladle into bowls, sprinkle with remaining dill.
Enjoy!

PUMPKIN CHOCOLATE WHOOPIE PIES and CARROT PUMPKIN BARS WITH ORANGE ICING and CHOCOLATE CHIP PUMPKIN BREAD and PUMPKIN PUDDINGS

I love all things pumpkin, and love the convenience of opening a can and scooping out the ready to use puree, as opposed to peeling, dicing, cooking and mashing to attain the same result.
I am loathe to waste any of this fabulous fruit once I delve into a can, and these three sweet, delightful recipes originated from the siren song of the open can in my refrigerator.

PUMPKIN CHOCOLATE WHOOPIE PIES

2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup pumpkin puree
1 cup brown sugar
1/3 cup unsalted butter, melted, plus 1/4 cup, room temperature
3/4 cup cream
2/3 cup unsweetened cocoa powder, plus extra for dusting
1 3/4 cups confectioners' sugar

Heat oven to 350F.
In a medium bowl, whisk together flour, pumpkin pie spice, baking powder and salt. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter, and 1/4 cup cream. Add flour mixture to egg mixture and whisk just until combined.
Drop dough in 2 tablespoon mounds, 1 inch apart, onto two parchment lined baking sheets. Bake until the tops of the cookies spring back when gently pressed, about 14 minutes.
Transfer to wire racks and let cool completely.
In a medium bowl, using an electric mixer, beat room temperature butter, 1/2 cup cream, cocoa powder and confectioners sugar on medium-high until fluffy, 2 minutes.
Spread filling on flat side of half the cookies, sandwich with remaining cookies.
To serve, dust with cocoa powder.
Enjoy!

CARROT PUMPKIN BARS WITH ORANGE ICING

2 cups flour
2 teaspoons baking powder
1 teaspoon finely shredded orange peel
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs, beaten
1 1/2 cups brown sugar
1 cup canned pumpkin
2/3 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla
1 cup shredded carrots
1 cup chopped walnuts
1 1/2 cups powdered sugar
1 tablespoon orange juice, plus extra as needed

Heat oven to 350F. Grease a 15 by 10 inch baking pan, set aside.
In a large mixing bowl, stir together flour, baking powder, orange peel, baking soda, and salt. Set aside.
In a medium bowl, combine eggs and brown sugar. Stir in the pumpkin, oil, milk, and vanilla. Stir in carrots and walnuts. Add pumpkin mixture to flour mixture, stirring with a wooden spoon until combined. Spread batter in prepared pan.
Bake for 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack.
For orange icing: In a mixing bowl, combine powdered sugar and orange juice. Add extra orange juice as needed, to make icing of drizzling consistency.
Drizzle icing over the top of the bars.
Enjoy!

CHOCOLATE CHIP PUMPKIN BREAD

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup sugar
6 tablespoons butter, softened
2 eggs
1/4 cup water
1/2 can pumpkin
1 cup plus 1/4 cup miniature semisweet chocolate chips
1 teaspoon raw sugar

Heat oven to 350F. Grease a loaf pan.
In a medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed, set aside. In a large bowl, beat 1 cup of sugar and the butter with an electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well. Beat in water and pumpkin on low speed. Add flour mixture, beat on low speed until moistened. Stir in 1 cup of the chocolate chips. Pour into the prepared pan. Sprinkle the top with remaining 1/4 cup of chocolate chips, and the sugar.
Bake for 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, remove to cooling rack.
Enjoy!

Recipe adapted from Betty Crocker, Fall Baking, October 2009
www.bettycrocker.com/recipes‎

CHOCOLATE CHIP AND PEANUT BLONDIES and CARROT CUPCAKES

I love spending time out on the farm where my daughter takes horse riding lessons, beautiful and picturesque, it takes me back a little to childhood. My Uncle trained horses, and my brothers, cousins and I would spend a lot of time on his farm, and were even allowed to ride some of the older, quieter animals - although I never rode with as much grace and discipline as my daughter and her fellow class mates do, I always adored it.
A week of summer camp out on the farm concluded with a potluck, my daughter wanted me to bake carrot cupcakes, and I thought a little chocolate would round out the dessert offerings. Although I can barely sit on a horse, I do adore navigating a recipe.

CHOCOLATE CHIP AND PEANUT BLONDIES

1 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter
1 1/4 cups golden brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup roasted peanuts
1/2 cup semi-sweet chocolate chips

Heat oven to 350F. Butter and flour an 8 by 8 inch baking pan.
Whisk flour, salt and baking soda in a medium bowl to blend. Melt 1/2 cup butter in a saucepan, over low heat. Remove from heat, add sugar and whisk until smooth. Cool mixture two minutes, whisk in eggs and vanilla. Using a spatula, stir in flour mixture then peanuts and chocolate chips. Spread batter in prepared pan, sprinkle with extra peanuts and chocolate chips.
Bake blondies until golden, tester inserted into center comes out clean, and edges just begin to pull away from sides of pan, about 30 minutes, cool completely in pan on rack.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

CARROT CUPCAKES

1 cup flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup vegetable oil
1 cup sugar
1 teaspoon vanilla extract
1 1/2 cups shredded carrots
cream cheese frosting (recipe follows)

Heat oven to 350F, and line 12 muffin cups with paper liners.
In a medium bowl, whisk the flour with the cinnamon, baking soda and salt. In a large bowl, using an electric mixer, beat the eggs with the oil. Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes. Beat in the vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the carrots.
Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Cool completely before frosting.
Fill a pastry bag fitted with a tip with the cream cheese frosting. Pipe the frosting onto the carrot cupcakes and serve.

CREAM CHEESE FROSTING

4 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1 3/4 cups confectioners sugar

In a bowl, using an electric mixer, beat the butter with the cream cheese until smooth. Beat in the vanilla and confectioners sugar, then beat at high speed until the frosting is light and fluffy.
Enjoy!

Recipe adapted from Food and Wine, January 2011
www.foodandwine.com/‎

SPICED PEACH CARROT BREAD

Some people continually amaze and astonish me - in the best kind of way.
A lovely friend spontaneously stopped by the other day, to see if she could take my Mum, who is visiting from New Zealand, out for lunch. Not only is she one of the most thoughtful, kind and gracious people I know, but also consistently delightful to be around, with her enthusiasm for people and for life in general. I am also filled with admiration at her preserve making, bee keeping, hostessing and hiking skills - and I have a feeling there is still a lot I haven't yet discovered.
I was thrilled to offer her a cup of tea after lunch and to visit and gather ideas for our upcoming trip to Portugal, since she and her husband had visited there, and was so glad I had baked earlier in the day, so I could also offer this delicious Spiced Peach and Carrot Bread. It was almost as interesting, varied and surprising as my wonderful friend, and I enjoyed it every bit as much as I enjoy her company.

SPICED PEACH CARROT BREAD

3/4 cup chopped pecans
2 1/2 cups flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 to 2 cups of chopped fresh, ripe peaches (mine had been frozen, thawed and cooked)
1 1/2 cups of freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 eggs, lightly beaten

Heat oven to 350F.
Bake pecans in a single layer in a shallow pan for 8 to 10 minutes or until toasted and fragrant, stirring half way through. Cool 15 minutes (if you have time).
Stir together flour, sugar, cinnamon, baking soda, baking powder, salt and nutmeg. Add peaches, grated carrots, vegetable oil, milk and eggs. Add toasted pecans, stirring just until dry ingredients are moistened.
Spoon batter into a greased 9 by 5 inch loaf pan (I divided it in two, and it seemed there was plenty).
Bake at 350F for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean.
Cool in a pan on a wire rack for 5 minutes. Remove from pan to wire rack and cool completely, about 1 hour.
Enjoy!

Recipe adapted from Southern Living, July 2011
www.southernliving.com/food/‎