In my element

May 5, 2010

I had a wonderful day of cooking and baking yesterday. I made a delicious vegetable soup with a butternut squash base. I’m not usually one for leftovers, but I’m definitely excited for my leftovers with this soup. 

1/2 cup brown rice
1 zucchini
1 bell pepper
1/2 cup frozen corn
1 apple
1 cup carrots
1/2 onion
3 cloves garlic
1 20oz-can kidney beans
1 32oz-butternut squash soup

This soup was so simple and easy to make and probably made enough for 2-3 people depending on the portion sizes. I cooked the brown rice first, then through everything in a slow cooker and let it cook for two & a half hours. After, I seasoned it with some nutmeg, pepper and salt. You can add/substitute any veggies for this soup, it’s a good way to clean out the fridge.

I also made Chocolate Cinnamon Snaps for my community group last night. Everyone loved them and it was fun to watch everyone’s faces as they tried to figure out what the flavor was.

1/2 cup firmly packed light brown sugar
3/4 cup butter, softened
2/3 cup semisweet chocolate chips, melted
1 egg
1 tsp vanilla
2 cups flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup sugar

Make dough (I usually add the melted chocolate last)
Roll in cinnamon/sugar mixture
Bake at 350 for 10-12 minutes

I never remember whether the cinnamon called for in the recipe is supposed to go in the dough, or just used for the cinnamon/sugar mixture. I’ve made these twice putting the 2tsp of cinnamon in the dough and then using extra cinnamon for the cinnamon/sugar mixture and it seems to work nicely. Just the right amount of cinnamon to keep people guessing as to what that extra flavor is.


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