Potato and Corn Chowder with Fresh Avocado

 Hello! Here I am just real quick, like always, because I just can't find the time to blog consistently... Maybe some day ... when my girlies are older... we'll see... but I refuse to give up my blogging and sharing about cooking and baking... it's just part of what I love! So... today I am just wanting to share this delicious recipe that I recently stumbled upon.... see, I've been getting cookbooks from the library for inspiration... I can't afford to buy too many cookbooks neither I have the space to store them or have them around our apartment... So... I thought I could use the wonderful resource of the library to get cookbooks and get inspired... and it's great! If you're not doing it yet, I encourage you to do so!

So, I got this book called "Chicken for Dinner" by Williams-Sonoma, since chicken is definitely a staple, nothing could go wrong... except that the book constantly calls for wine in the recipes... and that was a turn off for me... We don't drink and I am not going to be buying wine just for cooking... right? especially because you do want good wine if you're going to cook with it and.... the fact that the book is called "chicken for dinner" for some reason gave me this idea that all ingredients would be pretty basic... maybe wine should be a basic? I don't know... I just know I am not buying wine... LOL! But... I was pleasantly surprised with simple, comforting, inexpensive and yummy recipes like the one I am sharing right now... ready? Here it goes...

Potato, Corn and Avocado Chowder
Adapted from "Williams-Sonoma: Chicken For Dinner"

Serves 6-8

Ingredients:
2 tbsp. olive oil
2/3 large white onion, chopped
2 cloves of garlice, minced
8 medium-large red potatoes peeled and cubed
1 large sweet potato peeled and cubed
8 cups of chicken stock (or hot water mixed with about 3 tbsp. of chicken bouillion)
1/2 cup fresh cilantro, chopped
salt and black pepper to taste (if you used chicken bouillion be really careful when adding salt as the chicken bouillion is salty by itself)
2 cups corn kernels (you can use frozen)
1 cup half and half
1 avocado (pit, peel and chop right before serving)

In a sauce pan over med-high heat, warm the olive oil. Once the oil is hotadd the onion and sautee until translucent (about 5 mins). Stir in the garlic and potatoes/sweet potato. Saute for an additional 5 minutes, stirring occasionally. Pour stock or hot water and add half of the chopped cilantro. Increase heat to high and bring to a boil. Once it's boiling reduce the heat to low and let it simmer uncovered for about 22 mins. Taste and season with some salt and pepper.

Add corn and half and half. Simmer for an additional 5 mins. and mash some of the potatoes if you want to thicken the soup a little bit more.

Ladle the chowder into soup bowls. Top with the avocado and remaining fresh cilantro (dividing it all evenly).

Enjoy!

Paloma.
© Paloma K.

Pumpkin Walnut Cake with Caramel Whipped Cream!

So today, I get to display the cake I baked for "The Cake Slice" Group for the month of October. Since is the last cake to bake from the book for the period of 2011-2012 we decided to make it a surprise and choose whatever cake we wanted to bake from the Book .... "The Cake Book" by Tish Boyle, which we used pretty much from the month of October 2011 to this day!

It was bittersweet to say good-bye to this book... It was a great book to bake from and I don't think that any recipe disappointed! ... Most of the bakers were pleased with the results we all got each month! But we are excited to move on to what's next for us... and we've already chosen the book that we'll be using to bake from for our new year! Of course I can't reveal it just yet... but stay tuned and you'll see the (hopefully) beautiful cakes I'll present each month!

If you want to join "The Cake Slice" you're lucky... because we are open and receiving requests to join for a short period of time as we transition to our new book! just send me an e-mail at love.for.coffee@gmail.com with "New Cake Slice Member" on the topic, then just let me know you want to join and send me your info (along with your blog address) so I can help you follow the very easy process to be part of this great (and secret) group!

Now... The Cake that I chose for this month:

Pumpkin Walnut Cake with Caramel Whipped Cream

It was easy and delicious! The amount of spices was just so balanced that it was a very delicate, moist and aromatic cake! Just perfect for fall!

The whipped cream with a mixture of caramel and mascarpone cheese in it took it to a whole new level! I had just a small piece of it (I am really watching it!) but I had friends over who enjoyed it with a cup of coffee and everybody agreed it was delicious!

The caramel was really easy to make! and it added a special touch!

You can also eat it on its own! (the squares are from the cooling rack)

Enjoy!

And if you'd like to make this cake... Here is the recipe:

Pumpkin Walnut Cake
from The Cake Book by Tish Boyle

Ingredients:

• 1 3/4 cups cake flour  
• 1 teaspoon baking soda 
• 1 teaspoon ground cinnamon 
• 3/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg 
• 1/2 teaspoon salt 
• 2 large eggs 
• 3/4 cups granulated sugar 
• 3/4 cups firmly packed light brown sugar 
• 1/2 cup safflower or other neutral vegetable oil 
• 1 cup pumpkin puree 
• 1/3 cup whole milk
• 1 teaspoon vanilla extract 
• 3/4 cup walnuts, coarsely chopped

1. Position rack in middle of oven and preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9" square baking pan.
2. Sift together the flour, baking soda, cinnamon, ginger, nutmeg, and salt into a medium bowl. Whisk to combine and set aside.
3. In the bowl of an electric mixer, using the whisk attachment, beat the eggs with both sugars at medium speed until pale, about 2 minutes. Add the oil, pumpkin puree, milk, and vanilla extract and mix until blended. Remove the bowl from the mixer stand and stir in the walnuts. Pour the batter into the greased pan and smooth the top.
4. Bake the cake for 25 to 30 minutes, until a cake tester inserted into the center comes out clean.  Cool the cake completely in the pan on a wire rack.
5. To serve, cut the cake into squares, and top each with a large dollop of caramel cream.

Caramel Cream
3/4 cup granulated sugar
3 tablespoons water
1/4 teaspoon freshly squeezed lemon juice
1 1/4 heavy cream, divided
3/4 cup mascarpone cheese
1 teaspoon vanilla extract

1. In a small heavy saucepan, combine the sugar, water, and lemon juice and cook over medium heat, stirring constantly until the sugar is dissolved. Increase the heat to high and stop stirring. Occasionally brush down the sides of the pan with a wet pastry brush (I confess: I never do this when making caramel and it seems to turn out ok). Cook without stirring until the syrup turns a golden amber color, about 4 minutes.
2. Remove the pan from the heat and add 1/2 cup of heavy cream. Be careful because the mixture will bubble up. Pour the caramel into a heatproof glass measuring cup and loosely cover with plastic wrap. Refrigerate the caramel until chilled, about 2 hours.
3. In the bowl of an electric mixer, using the whisk attachment, beat the remaining 3/4 cup cream with the mascarpone cheese and vanilla at medium speed until blended. Add the chilled caramel and beat at high speed until the mixture forms soft peaks. Use immediately, or cover and refrigerate for up to eight hours.

© Paloma K.

Quotes and Soup for your Soul!

First of all... Remember to mention "coffee" on any of your posts this week so you can link up on Friday... even if you ask your readers if they already had their cup of coffee, anything... just "say the word"

Now let me tell you I am working hard trying to stop by your blogs... I've been blessed with many friends and great fellow bloggers so it takes me a bit to catch up with everybody! My Google Reader has always over 200 unread items... and I can't keep up! How do others do it? give me your tips... I guess there are many others don't try to reply or comment back that much! LOL!  But at least for sure I try to pay the visits back!

Well, for this post I've prepared a delicious Mexican "Sopa de Coditos" (Elbow Noodle Soup) which is really good and perfect for fall (although you can eat it any time of the year!) it makes you feel warm inside and loved as well! It's one of those soups that screams "La hizo mi mamá" (My mom made this)

But First I have some quotes... Quotes about Soup! Why not?

Only the pure in heart can make a good soup. Ludwig Van Beethoven

A first-rate soup is more creative than a second-rate painting. - Abraham Maslow

I live on good soup, not on fine words. - Moliere

I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner. - Curtis Stone

And now to our recipe:

Sopa de Coditos - Elbows Mexican Soup (with corn)

Ingredients: 

1. 1 tbsp. olive oil
2. 1 1/2 cups of dry small elbow macaroni pasta
3. 1/4 chopped white onion
4. 3 cups of hot water
5. 1 tbsp. chicken bouillion granules
6. 1/2 cup tomato sauce
7. 1/2 tsp. garlic powder
8. 1/2 cup frozen corn kernels
9. 1/4 cup chopped cilantro (must be fresh)
10. queso panela or queso fresco for garnish (optional)

Directions:

• In a saucepan (med-big) warm up the olive oil at medium heat, once it's hot add the elbow pasta and chopped onions and stir frequently with a wooden spoon until the elbows start turning a light golden brown.
• Add the hot water, chicken boullion, tomato sauce, garlic powder and corn and bring to a boil.
• Once it's boiling reduce heat to low and cover with a lid (just leaving a small crack open) let it simmer for about 8 minutes.
• Add chopped cilantro, remove from heat, cover tightly and let it rest for about 2 more minutes before serving.
• Serve in bowls and garnish with the queso (cheese) if desired. 

Enjoy!

Click on the pictures to enlarge.

Should look like this

 

 

Fry until light golden

Do not use parsley instead of cilantro

 

 

 

 

 

 

 

Deliciousness!

This is the cheese you need

 

 

© Paloma K.

Perfect for Fall - Apple Pie with "leaves" crust

Good and Blessed Monday everybody! How was your weekend? We had an almost "surprise visit" from family in Wisconsin... FIL and his wife, Donna, were traveling and stopped by and stayed with us for a couple days! It was a really great time! The girls were so happy to have grandpa' and grandma' here with us!

Now... let's go to our Fall Theme... as you know I am trying to help you get encouraged and host your own Thanksgiving Dinner... not only host it actually but enjoy it too! Stress free! Truly! It is doable... My first Thanksgiving "TIPS"and "secrets" to achieve it is: HERE , and I'll continue sharing those tips, so, stay tuned... there is a lot more to come! But today I want to share a delicious, really delicious Apple Pie Recipe... I found this recipe online a while ago, in my search for the "perfect Apple Pie" and since I found it and made it my own I've stopped searching! This is it!

Homemade Traditional Apple Pie

Apple Pie... My way!

Ingredients:

For the Crust:

2 cups all-purpose flour

I teaspoon salt

1 tablespoon sugar

6 tablespoons butter (softened and room temperature)

6 tablespoons shortening

6 to 8 tablespoons ice water

Note: If this is your first time making this pie crust, make a double batch to be sure you have enough crust. (although one batch is enough)

For the Filling

5 Tart Peeled Apples

1 Tablespoon Lemon or Lime Juice

1 Cup Sugar

2 Tablespoons Flour

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

1 Tablespoon Cider Vinegar

Plus 3 tbsp. of cold butter cut in cubes.

Directions:

Make The Crust:

Mix in a large bowl:

2 cups all-purpose flour

I teaspoon salt

1 tablespoon sugar

Then cut in using the dough blender or fork: (avoid using your hands)

6 tablespoons butter

6 tablespoons shortening

6 to 8 tablespoons ice water (I use 7),

 Note: You will only need enough water to bring all the ingredients together, once it has formed a "ball" or it's wet enough to form it you should stop adding water, so add it little by little.

• Wrap your pie crust in plastic wrap. Then place in refrigerator for at least 30 mins. while you make the pie filling. 

Time to Make The Filling:

• Fill a big bowl with water (about 2/3rds. of the bowl and add the tbsp. of lemon juice) Peel and slice your apples, as you slice them throw them in the bowl with water immediately to keep them from browning. Once you've peeled and sliced them all and they're still in the water, cover with saran wrap as close to the surface of the apples/water as possible.

Mix in a separate large mixing bowl:

1 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon salt 

     1 tablespoon vinegar 

• Now, drain the water off of the apples and mix them with the spices.

Time to put  that Pie together: (Preheat your oven at 400F)

• Now that your pie crust has had plenty of time to cool, divide it into two, equal halves.    
• Roll one of the balls of pie crust out until it is around 1/8th of an inch thick.
• Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan.
• Once you have shaped it to fit the inside of the pan, take a fork and poke holes all over the bottom of the crust. This will let the steam out as the pie bakes. Don't be shy... just go ahead and poke holes all over the bottom.
•  Dump all of the apples in the pie. Place about the chunks of cold butter on top of apple filling. This will give the filling rich flavor.

Putting Top Pie Crust On Pie

• Roll out the remaining pie dough and place it on top and seal the edges together with your fingers you can create a wavy design like the traditional pies or instead once the top crust has been rolled out just cut with a leaf shaped cookie cutter and place the leaves of dough arranged on top of the apples to make a beautiful, fall looking and very inviting crust.

Note: For a glossy effect you can brush the top crust with egg wash (mix 1 egg and 1 tbsp. water and brush it all over the top crust) I also recommend you to place aluminum foil around the edges of the pie and a small square of foil also right on the center on top of the pie to prevent too much browning.

Bake for 50 to 60 mins. until pie looks golden and you see the inside is bubbling.

Let it rest on a cooling rack for at least 3 hours (do not rush this) it will not only cool off but it will let the filling set, it's even better the next day!

Hopefully you will make this pie part of your family traditions for FALL!

Enjoy!

© Paloma K.

Thanksgiving Made Simple - Tips to make it enjoyable for the hostess too!! - Part I

Hello friends! I haven't forgotten about you! It's just that I've been pretty busy! WIth my girls, with church, cooking and baking! I even participated in a small (but very funny) skit in our "Ladies Bible Study" in church... So I thought I would share a pic with you:

I am the one with the crazy hat!

As I said... I will be dedicating my posts to fall! this includes: Soups, Desserts and all fall recipes... But also Thanksgiving... That's an important part of fall... isn't it? I already shared with you my basic Thanksgiving Menu , some ideas for Fall Decorations and even talked to you about fall and shared some beautiful Fall Quotes that I hope have inspired you to embrace autumn, its colors, cooler temperatures and just festive feel to it!

Today I just want to let you know that YOU can do your own Thanksgiving Dinner! Honestly... It is not as hard as it might seem! The most important thing about it is not to aim for perfection but for a good time! have fun cooking! It's about being thankful and sharing with the family so... before I start sharing my recipes for that special Occasion I am going to share with you some of my very own tips for you to enjoy Thanksgiving and not just try to "get it all over with!"

1. Be Thankful! ... But truly thankful! A grateful heart really doesn't find much time to complain! I suggest you to start thinking about those things that you're really thankful for... If you can write 100 items in your list that would be awesome! Exercise thankfulness everyday! Start with it each morning! Honestly most people don't appreciate what they have, take it for granted or feel entitled to it! When actually every perfect gift comes from above! Directly from God.

2. Make a list/Start shopping - I shared my menu with you... You can do the same, plan your menu, create your grocery shopping list, and each week (from now) you can start adding "Thanksgiving Items" to your cart! This not only will help you have everything you need in hand with time, but it will also avoid you a "long time" in the store to buy the stuff for your Dinner, it will be very nice for your pocket too because you will not feel the "expense" all at once. There are things you can buy and store, especially pantry items!

3. Make things ahead! There are things that you can probably prepare ahead of time! Like cookies, which can most of the time be frozen and stay good for even a few weeks! Even pie crusts! You can make the dough, freeze it and then just thaw and roll it out to make the pies one day before "The Big Day"

4. From Scratch? Not necessarily! Yes, we all want to make it all from scratch! I do make my Turkey, Cookies and Pies mostly from Scratch... But... I buy Gravy from jars! Just buy a good quality gravy, according to Serious Eats (Taste Test) the best jarred Gravy is from Heinz and Campbell's was the runner up! You can also buy frozen pie crusts if you want! I mean... any "aid" is valid... you are still MAKING Dinner... you're not killing the turkey either, are you? So... it's ok to have some "help".

5. Create a schedule: Ok... you have done your shopping, you know what you'll bake, you even have some cookies in the freezer, now what? Make a schedule! What needs to go first to the oven? What needs to go later? How many hours is the turkey going to be in the oven? -this depends on the pounds of your turkey- Last time (My first time hosting Thanksgiving) was a total success, I had the ideas and tips from hubby's family and  I wasn't going to try to re-invent the wheel! Here is a chart that will show you the "Turkey Roasting Times" - per pound! (in a preheated oven at 325F)

Now... if you use an "Oven Bag" (which I highly recommend) the baking time will be reduced significantly! For example: A 20-24 pounds Un-stuffed Turkey will bake for 3 to 3 1/2 hours at 350 F. Remember that the internal temperature of a turkey should reach 180 F, when you use an oven bag you don't need to add water or keep basting the bird while baking! You just need to season and add 1 tbsp. of flour to the bag! I season the bird with paprika (this will add a beautiful color because when baking in an oven bag it doesn't get that brownish/reddish color on its own), salt and pepper and just add some fresh herbs in the cavity of the bird! You can rub it with dry thyme too!

Cooked to perfection! Juicy and delicious!

Last time when I baked my turkey I got it in the oven at 11 in the morning! You have to remember that you need to allow it to rest for about 45 minutes before carving so the liquids redistribute and the meat is not dry!

You will see! This all seems like a lot of work but I am trying to help you with it! Trust me! You got this! You can do it! It's not that hard! I will be sharing more tips in the following days! For now I will let you chew on all this! Making the Thanksgiving Dinner can not only be enjoyable but also can help you create tons of beautiful memories (and not bitter ones that you just want to forget!)

Don't forget our "Coffee Friday" this week! Hopefully you've mentioned coffee in any of your posts of the week so you can link up!

Let's make Thanksgiving TOGETHER! Bookmark it for easy access and share, pin or tweet it... especially if you know friends would benefit from it!

 © Paloma K.

Tuesday of Quotes - It's Fall!

First of all let me ask you... what's your favorite thing about Fall? Share with me!

I've been loving this beginning of Fall... I wish I could see the colors I used to see in Wisconsin... scenes like these were my "everyday" during fall when I lived there...

My oldest when she was 2 ... She was so little! aw! I miss that!

 Anyway... So... I know I won't get that here in Texas, but I am just happy that the weather is gorgeous! It's been so beautiful outside and we're taking a good break from the unbearable heat... :) Right now it's 63 degrees outside and we'll reach 81 at the hottest point of the day... so... that's not too bad!

Inspired by the "fall theme" I thought I'd share a few "Fall Quotes"... in case you are enjoying fall in a place like Wisconsin... soak it all in and be thankful for such beauty! And if you are feeling a little nostalgic like me, from not being able to see the fall colors, well, read these quotes to bring fall into your heart!

“Autumn, the year's last, loveliest smile.”

William Cullen Bryant

"Autumn is a second spring when every leaf is a flower."

Albert Camus

"Every leaf speaks bliss to me, fluttering from the autumn tree."

Emily Bronte

"Even if something is left undone, everyone must take time to sit still and watch the leaves turn."

Elizabeth Lawrence

“How beautifully leaves grow old. How full of light and color are their last days.”

John Burroughs

I hope you liked today's quotes! Have a blessed day!

 

© Paloma K.

Fall decorations - Apartment Appropriate!

Hello friends! I just finished my first cup of coffee of the day... and I am excited to start a new week here with all of you!

I hope you had a great and refreshing weekend! I sure enjoyed it... and last night was great because we had friends over for coffee and cake... It sure is awesome to enjoy the company of great friends! So blessed!

Today, and continuing with the "Fall Theme" I thought I would share the small decorations I JUST placed here in our home... We live in an apartment for now, so our decor needs to stay simple to not overcrowd the place... Just a few touches that show "It is Fall" in here!  (plus lots of baking in the kitchen) to create a great atmosphere!

 So... here are the few things I made, with very inexpensive materials and some other items I already had here at home!

1. For the table: I just bought a single, pumpkin scented candle, for 1.00 USD and a small candle holder for the same price! I also bought a bouquet of artificial fall leaves to use for all the little decorations I made and glued them to the candle holder. Ideal for a smaller table!

For our table, a candle in a candle holder with some "Fall leaves" glued for the "Fall effect"

2. On the kitchen counter: I bought a bag with assorted, natural, miniature pumpkins  ($2.98), used some of the leaves of the same bouquet I bought and also used the net where the pumpkins were packaged for a more "country/farm" style... I placed it all on this tray that I already had (which originally held bigger rectangular candles)

For the kitchen counter dividing the kitchen from the dining room

 3. I don't know where this one will end up but I basically just added the rest of the assorted miniature pumpkin thingies in this vase which I love it because it is just a smooth, simple cilinder, which can also be filled with walnuts, pecans, etc... or cinnamon sticks, or wheat... whatever you'd like to give a "fall" look... I use it for flowers during spring and summer! and taped some leaves on the bottom of the vase.

I don't know if this one will stay on the counter, but we'll see

I probably should've cleared the counter from everything else before taking the pic

 So there you have it... just very simple and very, very inexpensive ideas to make your own fall decorations... Especially if you have an apartment or a smaller house where you don't feel like big decorations would go well!

I hope you like it!

© Paloma K.

Coffee Friday - Pumpkin Spice Coffee Recipe

Hello friends... Welcome to our Coffee Friday! I hope you remembered to add some "Coffee" on at least one of your posts of the week to be able to join us!

I thought I would mention the fact that, to be able to link up you can mention coffee in any of its forms (or cafe) or even the brand of your coffee or the name of a coffee shop to be able to link up... I thought about mentioning this since someone asked if they could join when they had mentioned "Starbucks" on their post... that would be a YES... yes you can! :)


So... what else? Oh yes... today we do not have a featured blogger! So YOU are our special guest... Would you like to share what's your favorite fall dish, dessert or drink? I am looking forward to hearing your responses! And by the way...  I thought I would share a great FALL "Coffee" Recipe with all of you! You can have a "Coffee Shop" like drink (or even better) in your own home!

Definitely in great need of Whipped Cream!

PUMPKIN SPICE COFFEE
 (serves about 4)

Ingredients 

•  3 /4 cup of ground coffee (your favorite)
• 4 Tsp Ground Cinnamon 
• 2 Tsp Ground Ginger
• 1 Tsp Allspice 
• 1 Tsp Nutmeg
• 8 cups of water
• Half-half cream and sugar (to taste) -about 4 tbsp.- 
• Whipped Cream (optional.. but it is very good with it!) 

Instructions 

• Mix the ground cinnamon, ground ginger, allspice and nutmeg 
• Place in the coffee filter 
• Add the ground coffee on top of the spice mixture 
•  Brew the 8 cups of water with the Coffee/spice mixture 
• Pour into glasses/ add cream and sugar to taste 
• Top with cool whip if desired 

© Paloma K.

Beautiful Fall Cookies - Children friendly!

 Hello friends, as I mentioned yesterday I'll be sharing some great fall recipes and also some Thanksgiving tips and my very own Thanksgiving menu with you!

Yesterday, inspired by the whole "fall theme" I made some cookies, I wasn't going to share them with you just yet because I have an idea of the "order" I want to give to my posts... starting with appetizers and ending with desserts but I thought they turned out so great that I can't wait any longer!

These are some "rolled out sugar cookies" the recipe is very simple and trust me... it is a lot of fun to decorate them and let your kids "paint them" too once the cookies are out of the oven and completely cooled off!

So... Here is what I made:

To make these you'll need:

Leaf/Pumpkin Shaped Cookie Cutters
Pastry Brush (and a clean regular small painting brush)
food coloring (I use gel for brighter colors) - orange, yellow, green and brown
Parchment Paper/metal cooling rack 
Plus the cookies ... here is the recipe to make them:

Ingredients:

3/4 cups butter, softened 1 cups white sugar 2 eggs 1/2 teaspoon vanilla extract   For the frosting you will need powdered sugar (about 1 1/2 cups) and milk (about 1/2 cup) plus your food coloring.

2.5 cups all-purpose flour (plus more for rolling) 1 teaspoon baking powder 1 teaspoon salt

Directions:

1.	In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. In a separate bowl mix the dry ingredients and stir them in the butter/sugar mix once they are ready. Cover, and chill dough for at least one hour (or overnight).
2.	Preheat oven to 350 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with your cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
3.	Bake 6 to 8 minutes in preheated oven (or until edges look slightly golden). Cool completely.

To decorate:

In your mixer (using your whisk attachment) mix powdered sugar and milk at high speed, add more sugar or milk as needed to form a thick liquid or "thin, runny paste" that you will be able to brush on the cookies, it should be thin enough to "paint" the cookies, and thick enough to "stay on the cookie", separate your mix into 4 different bowls (or as many as you need for the colors that you have) and add some food coloring to each bowl, I used orange, yellow, brown and green. Have fun painting your leaves using your pastry brush for the larger areas and the small brush for the stems of the pumpkins. Make sure to have some parchment paper under your cooling racks where you'll place the "painted cookies" to dry so you can have an "easy clean up".

So... I hope you like this fall recipe, which is also a great fall activity to have fun with your little ones... My 4 yr. old (who I am homeschooling right now) and I had a fun time talking about the wind, how it works and how even when we cannot see it we know it's there because it moves things, like LEAVES, we talked about other uses for the air, that it carries oxygen which we need to breath and how we can use it to dry things too! ... I am sure you'll find something cool to talk about too!

Don't forget our Coffee Friday! It's going to be fun!!! I hope you can mention "coffee" somewhere in any of your posts of the week and don't forget to link back to us so more can know about it and join us too!

Happy Baking!

© Paloma K.

Fall is here ... so let's talk SOUP!

Hi everyone! I know I usually post quotes, jokes or facts about coffee on Tuesdays... but... being a Coffee Shop we need to stay "on top of things" and adapt to what people want and would like to see here! So... who doesn't crave a good soup on cold days? Aren't they warming and satisfying? I feel like when you eat soup it tells you "someone loves and cares for you"!  or at least that's what I hope my family feels when I make soups for them...

Here is a very easy and delicious soup recipe, try it! I know you'll love it!

Creamy Chicken and Rice Soup with Vegetables

Ingredients

• 2 tbsp. olive oil 
• 1/2 white onion (finely chopped)
•  1 stalk of celery (finely chopped)
• 1 big carrot (or 2 smaller ones) -finely chopped-
• 4 cups chicken broth
• 2 cups water
•  Cooked and shredded chicken meat (I used 6 chicken drumsticks you can use 3 chicken breast halves, I just prefer dark meat for soups)
• 1 (6.2 ounce) package Fast Cooking  Long Grain&Wild Rice with seasoning packet (I use Uncle Ben's)
• 1/2 teaspoon salt (plus more to taste for seasoning vegetables)
• 1/2 teaspoon ground black pepper (plus more to taste for seasoning vegetables)
• 1/2 cup all-purpose flour
• 6 tbsp.butter
•  1 cup heavy cream
• 1 cup of milk 

Directions

1. In a large pot over medium heat, warm up the olive oil and add the onion, celery and carrots, season them with some salt and black pepper to taste (not too much because you will add more salt later, just a little bit so they are not bland) sautee them for about 9 minutes (until they are softer) combine broth, water and chicken. Bring to a boil turn heat down to medium low and let it simmer for about 5 minutes, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream and milk a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat (about 15 minutes) and serve. 

Hubby loved this soup! He even took it to his job for lunch the next day! If you refrigerate it then you just need to add a little water when you re-heat it.

 Enjoy!

© Paloma King