Comfort Food (Soup & Dessert)

It's really cold here, no snow (Thank God) but it's really freaking cold so I thought why not make some soup for dinner. I found this amazingly easy recipe, Cole had THREE bowls and Caden my little one that will eat usually a BITE and TWO bowls!

Potato, Broccoli & Cheese Soup

Ingredients

• 2 cups chopped onion
• 2 tablespoons margarine
• 2 1/2 pounds peeled and cubed potatoes
• 5 cups boiling water
• 4 cubes chicken bouillon
• 3 cups fresh broccoli, cooked and drained
• salt and pepper to taste
• 3 cups shredded Cheddar cheese

• Directions

  1. In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
  2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
  3. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
  4. Add cheese and heat soup through until cheese is melted. Serve warm.

Then the church had a ladies only meeting (We'll talk more about that on Wed and the daycare that is suppose to be provided). I like to always show up with a treat so I found this amazing yummy recipe!

Copycat Starbucks Peppermint Brownies

Brownies
1 (19 1/2 ounce) box fudge brownie mix
(I used Duncan Hines Dark Chocolate Fudge)
1/2 cup butter, melted
1/4 cup water
2 eggs
1/4 teaspoon peppermint extract

Peppermint Buttercream Frosting
1/3 cup butter, softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
1/4 teaspoon vanilla extract
Green food coloring

Chocolate Frosting
1/3 cup whole milk
1/4 cup butter
1 (12 ounce) bag semi-sweet chocolate chips
1 teaspoon vanilla
1 cup powdered sugar

1. Preheat oven to 325. Then prepare a 9x9 inch baking dish by spraying lightly with non-stick cooking spray. Cut a piece of parchment paper to the width of the bottom of your pan but long enough to extend over the edge of the right and left sides of the pan.

2. Sift brownie mix to eliminate any clumps. Then add melted butter, water eggs and 1/4 teaspoon of peppermint extract. Mix by hand just until dry ingredients are incorporated.

3. Pour into prepared pan. Bake according to package directions. Let cool.

4. Beat together cup powdered sugar and 1/2 cup softened butter. Mix in another 1/2 cup powdered sugar, then add 1 tablespoon milk, green food coloring, and peppermint and vanilla extracts. Spread frosting evenly over the top. Place brownies in fridge to firm up frosting.

5. Bring 1/3 cup milk and 1/4 cup butter almost to a boil over medium heat. Pour chocolate chips into a heat-safe bowl. Pour milk mixture over the top and let sit for 5 minutes. Add 1 teaspoon vanilla and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until frosting is smooth. This will make more than you need, so remove 1/4-1/3 cup frosting and reserve for another use.

6. Spread chocolate frosting over the green frosting on the brownies.

7. Place back in fridge for about an hour to firm up frosting. Remove brownies from pan and slice into 9 pieces.

I'm linking up to Tempt My Tummy Tuesdays, Tasty Tuesdays, Tuesday at the Table, Delectable Tuesday, Delicious Dishes , Hearth and Soul and Sweet Sunday.