Tag: comforting

Savory Carrot and Tomato Soup Recipe

Welcome back friends! Who would like some rich and savory carrot and tomato soup on a cold afternoon or evening? I know I do! This soup is tangy and delicious, pairing well with toasted bread or grilled cheese sandwiches!

Let’s make some!

INGREDIENTS
  • 3 tablespoons of olive oil
  • 4 cloves of garlic, minced
  • 1 large yellow onion, diced
  • 1 1/2 lb. of carrots, peeled and cut into medallions
  • 1/4 teaspoon of black pepper
  • 1 teaspoon of ground cumin
  • 1 1/2 teaspoons of kosher salt
  • 2 cans of whole peeled tomatoes (28 ounces each)
  • 1 teaspoon of dried basil
  • 1/2 cup of plain greek yogurt
INSTRUCTIONS
  1. Warm the 3 tablespoons of olive oil in a dutch oven or large soup pan over medium heat.
  2. Add the garlic and onion and cook for about 5 minutes or until the onions begin to turn translucent.
  3. Stir in the carrots, black pepper, ground cumin and kosher salt and cook covered for about 10 minutes, stirring occasionally.
  4. After about 10 minutes have passed, add the the whole peeled tomatoes with their juices and the dried basil, stirring well to incorporate.
  5. Bring the soup to a boil, then reduce to a simmer and cover for about 20 minutes or until the carrots are soft. This may vary per oven, so keep an eye on them!
  6. Once the carrots are soft, remove the soup from the heat and use an immersion blender to carefully blend the soup until smooth.
  7. Stir in the greek yogurt and then use the immersion blender again to smooth it in.
  8. Allow to cool and enjoy!

Travel Mug Cozy – Crochet Pattern

Welcome back friends! Do you crochet? I dabbled in crochet off and on for a few years, always fascinated, but never fully catching on. I kept at it, and suddenly, it clicked! I feel calm and cozy when I’m crocheting, and fiercely proud whenever I complete a project.

It’s that time of year for enjoying hot beverages! Let’s protect our hands from said beverages and add our own flair to the cups by crocheting our own cup cozy, or zarf!

SUPPLIES
  • Crochet hook (size 5.0mm)
  • Medium yarn (size 4)
  • Scissors
  • Yarn needle
INSTRUCTIONS
  1. Create a slip knot and then chain 30 stitches.
  2. Careful not to twist the chain, bring both ends together and slip stitch into the first chain stitch to join them into a circle.
  3. Chain 1 stitch and then loosely slip stitch into the back bump of each of the 30 chain stitches, then join with a final slip stitch.
  4. Chain 2, then turn the work around so you’ll be working around the outside of the circle. Double crochet in each of the 30 stitches around, then join with a slip stitch.
  5. Chain 2 and front post double crochet in a stitch and then double crochet in the next stitch. Continue alternating around the circle, then join with a final slip stitch.
  6. Chain 2 and double crochet in a stitch, then front post double crochet in the next stitch. Continue alternating around the circle, then join with a final slip stitch.
  7. Repeat steps 5 and 6, four or five more times around and at the end of round 8 o 9, slip stitch to join.
  8. Chain 1 and loosely slip stitch in each of the 30 stitches around, join and tie off the yarn.
  9. Flip the cozy inside out and weave in the loose ends using your yarn needle.
  10. Flip the cozy right side out and you’re done! Enjoy!

*This pattern will fit a Starbucks reusable travel cup. Before getting too far into this project, I recommend slipping the joined chain onto the cup you are making the cozy for. If it doesn’t fit well, adjust how many chain stitches there are up or down to fit.

Homemade Comforting Cinnamon Roll Recipe

Welcome back friends! Who would like some warm and comforting, homemade cinnamon rolls on one (or more) of these cold winter mornings? Maybe at a table with some coffee or tea and a good book? Or maybe a good movie or show? I know I do, so let’s bake some!

INGREDIENTS

DOUGH

  • 1 cup of warm milk
  • 2 1/2 teaspoons of instant dry yeast
  • 1/2 cup of salted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup of granulated sugar
  • 4 1/2 cups of all-purpose flour, divided
  • 1 teaspoon of salt

FILLING

  • 1 cup of brown sugar, packed 
  • 1/2 cup of salted butter, softened
  • 2 tablespoons of cinnamon
  • 1 cup of heavy cream, divided

TOPPING

  • 1/3 cup of salted butter, softened 
  • 6 ounces of cream cheese, softened
  • 2 cups of powdered sugar
  • 1/2 tablespoon of vanilla extract
INSTRUCTIONS
  1. Pour the warm milk into a large bowl and sprinkle it with the yeast.
  2. Add the butter, eggs and sugar, then mix until well combined.
  3. Add 4 cups of the flour and the salt, then mix until well combined.
  4. Scrape the dough off the beater blade and knead for 5 to 7 minutes, or until the dough is elastic and smooth.
  5. Spray another large bowl with cooking spray and use a rubber spatula to remove the dough from the mixer bowl and place in the greased bowl.
  6. Cover the bowl and allow the dough to rise until doubled in size (about 30 minutes to an hour).
  7. While the dough is rising, prepare the filling. In a medium bowl, combine the soft butter, brown sugar, cinnamon and 1/2 cup of heavy cream; mixing it until well combined, then set it aside.
  8. Once the dough has risen, sprinkle a pastry mat generously with flour, and turn the dough onto the mat. Sprinkle the top of the dough with more flour.
  9. Flour a rolling pin and roll the dough to about 24” x 15” rectangle (though it does not have to be exact).
  10. Use a rubber spatula to smooth the filling over the whole dough rectangle.
  11. Starting at the long end, roll the dough up tightly.
  12. Cut the roll into 12 slices and place in a greased 9×13” baking pan.
  13. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
  14. Pre-heat the oven to 375F.
  15. Warm the remaining 1/2 cup of heavy cream until the chill is off, then pour if over the risen rolls, allow it to soak in and around.
  16. Bake for 20 to 22 minutes, until gold brown and the center rolls are cooked through. Time will vary so keep an eye on them! If they are getting too brown, cover with aluminum foil.
  17. While the rolls are cooling, prepare the cream cheese frosting. In a large bowl combine the cream cheese and butter, blending well.
  18. Add the vanilla extract and powdered sugar, then beat until combined.
  19. Spread the frosting over the cooled rolls.

*To save time in the mornings, you can also prepare the dough the night before. Make the dough and proceed to the second rise when the rolls are in the pan. Once risen, cover them up again and put them in the refrigerator until morning. In the morning, remove them from the refrigerator and allow them to sit for about 30 minutes before baking.

Homemade Buttery Tortilla Recipe

Welcome back friends! 

Who wants some warm, buttery and freshly made tortillas to use for breakfast, lunch or dinner? 

I know I do, so let’s make some!

BUTTERY TORTILLAS
  • 3 cups of flour 
  • 1 tablespoon of baking powder
  • 2 teaspoons of salt
  • 1/2 cup of butter
  • 1 cup of water
INSTRUCTIONS
  1. Add the flour, baking powder and salt to a large bowl and whisk to combine.
  2. Melt 1/2 cup of butter in 1 cup of water and stir until well combined.
  3. Gently pour the butter and water mixture into the flour mixture and mix with your hands until a dough forms, then knead that dough into a smooth ball.
  4. Put the dough ball back into the bowl and cover it with plastic. 
  5. Allow the dough to rest for 10 to 15 minutes, then remove it and separate it out into smaller balls of dough.
  6. Transfer them back into the bowl, cover them with plastic, and allow them to rest for another 10 to 15 minutes.
  7. Pre-heat your pan or skillet to a medium heat.
  8. On a lightly floured surface, roll out a ball of dough into an 8 to 10 inch round.
  9. Place your tortilla in the middle of the pan.
  10. When bubbles form, flip your tortilla and cook for an additional 30 seconds, then remove it from the heat.
  11. Repeat steps 8 through 10 until all of the tortillas are cooked!
  12. Enjoy!