Thursday, April 10, 2014

Broccoli Cheese Soup

This was an awesome broccoli cheese soup!  Adapted from allrecipes.

1/2 Cup butter
1 onion, chopped
32 ounces frozen broccoli
4 14.5 oz cans chicken broth
2 pound loaf Velveeta--cut in small cubes
2 Cups heavy whipping cream
1 Tbsp garlic powder
2/3 Cup cornstarch
1 Cup water

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Dark Chocolate Almond Bark

This was soooo easy and so good!  If I remember where I got this recipe from I will definitely give credit!

300 grams dark chocolate(I used Ghiradelli's 60% cacao bittersweet chips)
1 Tbsp instant coffee powder
1/2 cup roughly chopped roasted almonds

Lay out a piece of foil over a cutting board.  Melt chocolate in a double boiler(I used a bowl over a pan of water).  Add coffee powder and stir.  Add 1/4 cups of the almonds and stir.  Pour onto the foil and spread to 1/5 of an inch thick.  Sprinkle the rest of the almonds over the top and let cool completely(many many hours...I put them in the fridge).

Brownie cookies

These cookies are SO good!  I didn't use a full 2 cups of chocolate chips but they would have been good with more...I just wanted more brownie:)  Next time I will put in chopped walnuts as half the chips!

Brownie Cookies
2/3 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon water
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat vegetable shortening and sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in last egg along with vanilla extract and water. Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended; fold in chocolate chips. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
3. Bake in preheated oven until cookies are set, 7 to 9 minutes. Cool 2 minutes on baking sheet; transfer cookies to wire racks to cool completely