1
Easy Cinnamon Roll Muffins
2
Getting Ready for Game Of Thrones With Sweet Oatcakes
3
Mid Week Chat With Some Light & Airy Sugar Cookies
4
Leftover Spaghetti Casserole
5
Sugar Puff Cloud Cookies
6
Chinese Takeout General Tso’s Chicken
7
Are you ready for Munch Madness?
8
Crispy Baked Ranch Chicken
9
Soft Dipping Bread Sticks
10
Peanut Butter Donuts With Vanilla Frosting
11
How to Make It Green for St. Patrick’s Day
12
Slow Cooker Peanut Butter Potato Stew
13
Fresh and Easy Pineapple Juice
14
Hot and Sour Udon Noodle Soup
15
Lucky Charms Cereal Martini
16
Chinese Takeout Chop Suey
17
Cream Puffs with Vanilla Pudding Filling
18
Jacques Torres Chocolate Chip Cookies Made Quickly
19
Chocolate Cake In a Mug
20
Homemade Condensed Cream of Mushroom Soup

Easy Cinnamon Roll Muffins

Easy Cinnamon Roll Muffins made ready in 12 minutes! Use refrigerated biscuits to make homemade Cinnamon Rolls with a powdered sugar icing that your kids will fall in love with!  These Cinnamon Rolls are quick and delicious – perfect for Saturday morning breakfast.

On a scale of 1-10 on the yummy scale, these cinnamon roll muffins are a 11.  Watch out.

One afternoon I was craving cinnamon.  It seemed like everywhere I looked I saw a cinnamon roll on twitter, on the street, in a window, and every time I closed my eyes.   All I wanted was a cinnamon roll, ok maybe I wanted two, but I wanted them quick. I didn’t want to wait hours for yeast to rise, my belly was singing “feed me cinnamon rolls” so I came up with this great Easy Cinnamon Roll Muffins which will get you delicious cinnamon rolls in less than 20 minutes! Dangerous, I know.

These Muffins use the same idea of my Monkey Bread Muffins by using refrigerated biscuits to quicken up the recipe.  After baking, then we make a creamy vanilla frosting to pour over them, which you’ll see will melt beautifully and just warm your heart with happiness.  

Enjoy friends… enjoy!

Easy Cinnamon Roll Muffins made ready in 12 minutes! Use refrigerated biscuits to make homemade Cinnamon Rolls with a powdered sugar icing that your kids will fall in love with! These Cinnamon Rolls are quick and delicious - perfect for Saturday morning breakfast

It only takes 12 minutes to make these Easy Cinnamon Roll Muffins! No yeast or rising needed! All you need is Pillsbury refrigerated biscuits.

It only takes 12 minutes to make these Easy Cinnamon Roll Muffins! No yeast or rising needed! All you need is Pillsbury refrigerated biscuits.

It only takes 12 minutes to make these Easy Cinnamon Roll Muffins! No yeast or rising needed! All you need is Pillsbury refrigerated biscuits.

It only takes 12 minutes to make these Easy Cinnamon Roll Muffins! No yeast or rising needed! All you need is Pillsbury refrigerated biscuits.

 

Easy Cinnamon Roll Muffins
Print
For the muffins
  1. 2 cans of 7.5 oz Pillsbury refrigerated biscuits (or other brand)
  2. 1/4 cup butter - melted
  3. 1/4 cup brown sugar
  4. 1/4 cup white sugar
  5. 1 teaspoon ground cinnamon
For the frosting
  1. 2 cups powdered sugar
  2. 1 tablespoon butter - melted
  3. 1 teaspoon vanilla
  4. 2 tablespoons milk
For the muffins
  1. Preheat your oven to 350 degrees.
  2. Spray a dozen muffin cup sheet with nonstick spray. Spray it good - on the bottom and sides.
  3. Mix melted butter, sugars and cinnamon in a plastic bag.
  4. Take each biscuit and rip it up into 6 pieces. Put the biscuit pieces in bag and shake to coat evenly.
  5. Place 8-10 pieces of biscuits into each muffin cup to evenly fill them up.
  6. Bake for 12-14 minutes.
  7. Remove from oven and let cool for 1 minute. Then remove from pan, the muffins should fall right out.
For the frosting
  1. Mix powdered sugar, butter and vanilla in bowl with hand mixer.
  2. Add milk and continue to mix until it reaches a "frosting" consistency.
  3. Pour frosting over warm muffins, enjoy!
Notes
  1. Makes 10-12 muffins.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Now I’m off to make another batch of these!

Easy Cinnamon Roll Muffins made ready in 12 minutes! Use refrigerated biscuits to make homemade Cinnamon Rolls with a powdered sugar icing that your kids will fall in love with! These Cinnamon Rolls are quick and delicious - perfect for Saturday morning breakfast

Getting Ready for Game Of Thrones With Sweet Oatcakes

You guys, the season premiere of Game of Thrones is on this Sunday, are you excited as me?

You either have 2 responses:
YES!
I don’t watch Game of Thrones

If you say “YES!” then I slap you high 5, hug you and give you my love!
If you say “I don’t watch Game of Thrones” I still hug you because you’re nice, but I need to know why you don’t watch it!

If you haven’t been watching the last few seasons, then you need to catch up because it is my favorite show on television and I get so much thrill from Sunday nights that it’s hard to put into words.  Recently I finished reading all the Game of Thrones books which left me in sadness for about a week because I had no idea what to do with my life anymore without these books.   I’m also interested to see how this is going to change how I watch the show, as I know so so so so much, but the show likes to change things a bit.  

You want to know how excited we are? We just ordered HBO specifically for Game of Thrones.  That’s dedication.  And then once it’s done for the season, we’ll remove HBO.

To get in the spirit I wanted to make a sweet that would be the perfect treat to bring to a Game of Thrones party.   Along with your Cersei wig and your white cloak, I think you should totally whip up a batch of the Sweet Oatcakes!   You already know Sansa is obsessed with Lemon Cakes, so let’s stay in the cake family but give it a oat twist!  These oatcakes are sweet but have plenty of crunch making them the perfect and addicting snack! I dare you to eat one….! 🙂 If you eat more than one though, it’s ok, they’re only 113 calories a piece!

Even Jon Snow likes them. PS. Hi Jon Snow.  *Wiggles Eyebrows*. 
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I’m House Stark all the way, even though my Starks are disappearing. What House are you?

 Sweet-Oatcakes

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Sweet Oatcakes

Sweet Oatcakes
Print
Ingredients
  1. 1 cup butter
  2. 1 teaspoon salt
  3. 3/4 cup plus 2 tablespoons brown sugar
  4. 1 teaspoon vanilla extract
  5. 1/4 teaspoon baking soda
  6. 1 1/2 cups flour
  7. 1 cup rolled oats, ground in a food processor
Instructions
  1. Preheat oven to 300 degrees. Lightly grease two 9 inch round cake pans with nonstick spray.
  2. In a bowl cream together butter, salt, brown sugar and vanilla. Add in the baking soda, flour and oats and continue to mix.
  3. Divide the dough in half and press into cake pans, smoothing out so it takes up the entire base of the pan and is smooth on the top. Prick the dough on top with a fork in a pattern if you'd like.
  4. Bake the cakes for 35-40 minutes or until golden brown around the edges. My time is always 37 minutes.
  5. Remove from oven and loosen edges with a butter knife.
  6. Wait 5 minutes then carefully turn cakes upside down to get them out. Immediately after, using a pizza wheel, cut each round cake into 12 pieces.
Notes
  1. Makes two dozen oatcakes.
  2. One oatcake = 113 calories.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Mid Week Chat With Some Light & Airy Sugar Cookies

Happy Half Way During the week Friends!  

How’s your week been so far?

Mine has been one of those weeks where I just need a few cookies (we’ll get to that).   Matthew and I are currently hard at work on a new business venture, so there’s been lots of brain storming, strategy meetings and just out loud get it all out stress talks.   We have a big dream, and this isn’t going to be easy, but we’re trying to start our own virtual reality creative design agency.  Some of you guys already know we work as artists under Reed + Rader where we work in fashion and advertising creating fun videos.   Reed + Rader is still highly alive but there’s so many things we want to do outside of our style and aesthetic of what we create.    We’ve always taken on a strong art director role in our work, so it makes sense for us to try to push this to the next step outside of just what we do.  Right now we’re gathering a strong team of programmers and artists to start working on projects to get the buzz out there.  Matthew and I are extremely excited as we think this could be the next big step for us and we believe strongly in the idea and pushing this to the world.  It’s not going to be easy, and we know that, but we’re always up for a challenge!  I’ll be sure to share upcoming news to you guys! Wish us luck!

On the artist side of things, we recently just finished up 3D portrait videos for fashion magazine, V Magazine.  It’s a Spring fashion story so it’s full of floral patterns and soft colors.  Some of the clothing featured is:  MIU MIUDOLCE & GABBANATHOM BROWNECHRISTOPHER KANE, AND PRABAL GURUNG.
Here’s the video:

Besides that we’re working on some other projects that I can’t just share yet, but they’re all fun and we’re excited for them!  We’re also talking at the FITC Conference in Toronto at the end of the month.  I’ve never been to Toronto but we will be there for a  few days so any suggestions on what I should see (or more importantly what I should eat) please let me know! So work wise, between this and the new agency venture, we’re busy!

Then there’s the garden which is full swing with the start of Spring.  We had some important planting days we had to do, so keep a look out on those posts!  Many veggies are in the soil and more are on their way! We also found a surprise in the soil.. but I’ll keep that for a new post!  

And lastly, there’s Brooklyn Farm Girl, which I love because I love you guys!  Isn’t it amazing the friendships you can start with just leaving a comment on a cake recipe exclaiming you want to stuff it in your face, then next thing you know you’re pen pals and know how many fish they have.    You guys are real cool.  I don’t think I tell you enough but whoever reads this, it really means a lot to me.  Just to be able to share recipes and stories and receive so many smiles and laughs in return, you really know how to cheer me up sometimes.  Do you know what you deserve?

COOKIES! Let’s see your best cookie dance.  Oh yeah, to the right, to the left, now shake that cookie ookie ookie ookie! 

DANCING_COOKIE

These Light & Airy Sugar Cookies are going to hit the spot just right.  You guys know I have a thing for super soft cookies so these ones definitely fit that category.  They’re your typical delicious sugar cookie but these are so light and moist inside.  And even better.. are you ready? 51 calories a piece.  That means you can eat 10 of them, right?  Cookies = dinner, didn’t you know?  

So go ahead, kick your feet up and enjoy mid week with these cookies!
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Light & Airy Sugar Cookies
Print
Ingredients
  1. 1/2 cup confectioners sugar
  2. 1/2 cup sugar
  3. 1/2 cup butter - melted
  4. 1/2 cup vegetable oil
  5. 1 egg
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon salt
  8. 2 teaspoons baking powder
  9. 2 1/2 cups flour
  10. additional sugar to coat
Instructions
  1. Preheat oven to 350 degrees. Lightly grease two baking sheets.
  2. In a large bowl cream together sugars, butter and oil until smooth. Beat in egg, vanilla, salt and baking powder.
  3. Mix in flour and continue to mix until combined.
  4. Roll the dough into 1 inch balls and place on cookie sheet.
  5. Using the bottom of a glass dipped in sugar, flatten the balls to 1/4 inch thick.
  6. Bake the cookies for 10 minutes or until very light brown.
  7. Remove and cool.
Notes
  1. Makes 24 cookies
  2. 1 cookie = 51 calories
Adapted from King Arthur
Adapted from King Arthur
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Leftover Spaghetti Casserole

Did you have spaghetti last night and now have leftovers? Don’t panic, I got a good meal coming up for you tonight! 

Do you like leftovers?  I am pretty picky about them.

Last week I made my favorite Crockpot Tacos and we had them 4 days in a row, and every single night I looked forward to them.  That’s one leftover I love!  Then there are those leftovers where you just don’t  know what to do with.  Usually I can talk Matthew into eating them for lunch, but sometimes there’s even still a few meals left over (I tend to cook for a army).   When I make spaghetti, there’s usually always leftover noodles.    I’d rather not have spaghetti two nights in a row, so I wanted to find something a little more exciting to do with the leftover spaghetti so I came up with this casserole.

How good was it?  Matthew asked if we could have it again, which made me feel pretty happy in having a meal requested from leftovers!

So next time you have leftover spaghetti, don’t you dare toss it.. make this Leftover Spaghetti Casserole!

Do you eat leftovers?  Are there any leftovers you won’t eat?  Do you also cook for a army? 

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Leftover Spaghetti Casserole

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Leftover Spaghetti Casserole
Print
Ingredients
  1. 8 ounces leftover spaghetti noodles
  2. leftover pasta sauce (at least 1 cup)
  3. 1 egg, beaten
  4. 1 teaspoon Italian seasoning
  5. 1/4 cup Parmesan cheese
  6. 1/2 cup mozzarella cheese
  7. 1/2 cup chopped mushrooms
  8. optional: 1/2 cup shredded leftover chicken
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix leftover spaghetti noodles and pasta with egg, Italian seasoning, Parmesan cheese and shredded chicken (optional).
  3. Place spaghetti mixture into baking dish and bake uncovered for 30 minutes.
  4. Spread mozzarella cheese and mushrooms on top and bake for a additional 10 minutes until cheese is melted.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Sugar Puff Cloud Cookies

These cookies taste like clouds because they are that light and fluffy.   You will throw one in your mouth and it will melt away with sweet flavor.  Oh these cookies guys.

These cookies taste like if a sugar cookie got cozy with a butter cookie.  They have the taste of a sugar cookie, but the melt away in your mouth affect that a butter cookie has.  To me this is pretty much a match made in cookie heaven.

Matthew surprised me with the King Arthur Flour Baker’s Companion cookbook and I’m pretty much obsessed with it.  One night while in bed I bookmarked way too  many calories in cookies, flipping through each page declaring “I must make this!”.    With that said, prepare for a bunch of cookie recipes in the next few weeks, but you guys don’t mind that right?

How I feel about all cookies:

Now onto these Sugar Puff Cookies!

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Enjoy!

Sugar Puff Cloud Cookies
Print
Ingredients
  1. 1/2 cup confectioners sugar
  2. 3/4 cup butter
  3. 1/2 teaspoon salt
  4. 1 1/2 teaspoons vanilla extract
  5. 1/2 cup cornstarch
  6. 1 cup flour
Instructions
  1. Preheat oven to 300 degrees.
  2. Lightly spray 2 cookie sheets with nonstick spray.
  3. In a bowl cream together sugar, butter, salt and vanilla with mixer.
  4. Add cornstarch and flour and continue to mix until combined.
  5. Form tablespoons of dough and place on cookie sheets, about 2 inches apart.
  6. Bake for 25 minutes or until slightly light golden brown.
Notes
  1. This makes 20 cookies.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Chinese Takeout General Tso’s Chicken

I’m back with another Chinese Takeout recipe!  If you haven’t noticed I have a crush on Chinese takeout, but not so much on the ingredients that sometimes can be added in the restaurant kitchen.

Some past recipes I’ve made that are Chinese inspired:

Chinese Takeout Chicken and Broccoli
Egg Drop Soup with Sugar Snap Peas and Greens
Chinese Vegetable Noodle Soup
Chicken and Broccoli In White Sauce
Homemade Chinese Pork Wonton Soup
Chinese Takeout Chop Suey
Hot and Sour Udon Noodle Soup

I love it!
I also love the comments that the Chicken and Broccoli recipe gets.  Nothing makes me happier seeing a new comment that someone made it for dinner and loved it.  It makes my Chinese Takeout loving heart so happy!  

So after I completed the Chicken and Broccoli recipe I had one more on my “Must Master” list.  That was General Tso’s Chicken.  How do they make it so good? How does the sauce stay on so well? How do you keep the chicken crispy with the sauce?  How do you get a hint of spice?  I must have tried to make this dish a million times (ok not that much, but you get the idea) and every time it just didn’t turn out right.  Then finally I got it!  It was a beautiful moment. I cheered, I cried, I ate it, I made it again and ate more.  I love this General Tso’s Chicken!  Finally… you can have the takeout version at home! No wok required! 

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Chinese Takeout  General Tso's Chicken

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Chinese Takeout General Tso's Chicken
Print
Ingredients
  1. 1 pound boneless chicken breast - cut up into bite size pieces.
  2. 3 eggs, beaten
  3. 1/2 cup cornstarch
  4. 6 teaspoons cornstarch
  5. 8 tablespoons rice wine
  6. 5 tablespoons sugar
  7. 9 tablespoons soy sauce
  8. 2 teaspoons chopped red chilies
  9. vegetable oil to fry
Instructions
  1. In a bowl mix 1/2 cup of cornstarch with eggs. Add chicken and mix to coat.
  2. In a small bowl mix 6 teaspoons cornstarch, rice wine, sugar and soy sauce.
  3. Heat 1-2 inches of vegetable oil in a large pan to medium heat (use a thermometer to get it to 350 degrees).
  4. Carefully add the chicken and fry just long enough until it's cooked.
  5. Remove the chicken carefully to paper towel to let sit and absorb grease.
  6. Leave two tablespoons of vegetable oil in pan, remove the rest.
  7. Add chopped red chilies to pan and fry until fragrant.
  8. Return the chicken to the pan and stir fry until crispy brown.
  9. Add sauce mixture and toss with chicken to coat and turn into a glaze (about 1 minute).
  10. Serve over rice with steamed broccoli.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Are you ready for Munch Madness?

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser.

This is the time of the year where basketball shines, you wake up everyday and check your bracket and curse to yourself because honestly how did that #12 seed beat that #5 seed?  North Dakota State, I’m looking at you.

So far as of today I already got 3 picks wrong:
North Dakota State
Ohio St.
Cincinnati

Come on the state of Ohio, can you be nicer to a girl?

And you might not think this bracket means anything but when you do brackets with family, they mean everything.  Weeks of pride and glory will continue.  So far, I’m tied in first with my father, but if my father is reading this, I’m coming for you!

As a kid, I loved basketball.  I played on basketball teams of all types, elementary, middle school, high school and AAU.   I wore the sneakers and the head band, I watched every game that was on TV and my room was covered in Startling Line Up Dolls from all my favorite basketball players. Actually, want to know what my first website ever was? It was a “Pamela2323” website dedicated to my favorite person, Michael Jordan.  I wish I could still find that website, I’m sure it’s a marvel to look at! Just today we were cleaning out the loft and I came across a big book of basketball cards that I collected as a kid, all organized by player and rookie season.  Of course the first page is all special Michael Jordan cards.

Basketball has continued to be a love although I don’t play often anymore.  We still occasionally play a pickup game at the playground where sometimes people watch us play and I get super embarrassed about. Fact: Matthew has never beaten me in a game of HORSE. I would like to state on that record.  I am undefeated throughout 11 years.  Girl’s got a shot.  And now that we live in a big city, we have access to many basketball games we can go to.  That’s why that when the New Jersey Nets became the Brooklyn Nets, we had to have season tickets.  This is the 2nd year they’ve been here and we’ve had season tickets for both years, it still blows my mind that we walk to a NBA basketball game from our house.    Speaking of, there’s a game tonight we’ll be heading to.  GO NETS.

Let’s take a quick look back.
Here’s me in the early years, my number was always 23.  I like how I paired my jersey with Chicago Bulls shorts.

And here’s when I won a shooting award and needed to wear my full Bulls warm up suit for the post celebratory picture.

The weirdest thing about this picture is that my style pretty much never changed after this. I need to find this hat again.  And that cardigan.

And then there’s AAU basketball, with my headband and giant Nike AIR sneakers.  Look at my massive muscles too. I think this picture was taken at Princeton, it was pretty cool to get to play there, even if I had to be number 14 that year due to sizing.

But what was my college team of choice? That was easy.
The love was strong for Michael Jordan so The University or North Carolina (UNC) Tarheels was always my team.  How much? Check out my birthday cake when I was 13.

And my UNC t-shirt. All I wore for a large part of my youth was basketball clothes. I still love those sneakers by the way.  

So I love basketball, but as a viewer, there’s something extra special that comes along with this time of the year.  SNACKS!

Thanks to #DRMunchMadness and #CollectiveBias I headed over to my local Duane Reade to pick up some Munch Madness snacks for the upcoming games. I had a few things in mind:
Chips
Pretzels
Sweets
Finger Food

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First, I was able to get the “Sweets” part pretty quick.  These cookies are called Dunkers, can they be more perfect?
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Then for snacks I got some Kettle Chips and my new obsession Honey Wheat Braid pretzels. Have you tasted these?  They are so good.
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For finger foods, I browsed the frozen food section and found both mini hot dogs and bbq chicken wings.  For the wings I got a few boxes because as a wing lover I knew I’d be back for more and more.
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I wanted to do something cute with the finger food, so I set them up on a board or plate with basketball themed cards in front of them. You can do this for all your snacks!  It’s fun coming up with names. I thought Slam Dunk Dogs and Pass The Wings were perfect for these finger foods.
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https://twitter.com/DuaneReade
https://www.facebook.com/duanereade
www.duanereade.com
Instagram: @DuaneReadeNYC

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See you on the court!

Tell me do you follow basketball?  What’s your team you root for?

Crispy Baked Ranch Chicken

CRISPY chicken made with RANCH dip and baked in the oven!  This easy Crispy Baked Ranch Chicken recipe only needs a few ingredients and makes a healthy dinner!  Serve with a salad or some fresh vegetables on the side!  I love making this recipe with chicken breasts and drumsticks so my entire family is happy!

This chicken is:

Baked – I always prefer this method!
Crispy – Thanks to some bread crumbs, it has a great crunch to it.
Moist – The meat is still juicy inside!
Flavorful – Thanks to marinating in Buffalo Ranch Dip this chicken is bursting in flavor boldness.

CRISPY chicken made with RANCH dip and baked in the oven!  This easy Crispy Baked Ranch Chicken recipe only needs a few ingredients and makes a healthy dinner!  Serve with a salad or some fresh vegetables on the side!  I love making this recipe with chicken breasts and drumsticks so my entire family is happy! 

And even better, I made this with assorted pieces, drumsticks and breasts, so everyone was happy at the dinner table. I’m a drumstick kinda girl, Matthew is a breast kinda boy (too easy, going to ignore) so when we both get our chicken of choice then it’s a happy night.
CRISPY chicken made with RANCH dip and baked in the oven!  This easy Crispy Baked Ranch Chicken recipe only needs a few ingredients and makes a healthy dinner!  Serve with a salad or some fresh vegetables on the side!  I love making this recipe with chicken breasts and drumsticks so my entire family is happy!

It’s such a simple meal to make, one that  I’ll definitely keep coming back to for dinner time.  I hope you enjoy!

Make sure to check out my dinner section for more dinner recipes!
 

Crispy Baked Buffalo Ranch Chicken
Print
Ingredients
  1. 1/2 cup Buffalo Ranch Dip
  2. 1 tablespoon brown sugar
  3. 2 skinless boneless chicken breasts (can also do 1 breast, 2 drumsticks)
  4. 1 tablespoon vegetable oil
  5. 1 cup dry Italian bread crumbs
Instructions
  1. Mix Buffalo Ranch Dip and brown sugar together in bowl. Add chicken and coat completely. Put chicken in refrigerator (covered) and let marinade for a few hours.
  2. Preheat oven to 375 degrees. Grease baking sheet with vegetable oil.
  3. Dip chicken into bowl of Italian bread crumbs to coat. Press on chicken so bread crumbs stay attached.
  4. Arrange on baking sheet and cook 50-60 minutes or until the internal temperature of chicken is 165 degrees.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 CRISPY chicken made with RANCH dip and baked in the oven!  This easy Crispy Baked Ranch Chicken recipe only needs a few ingredients and makes a healthy dinner!  Serve with a salad or some fresh vegetables on the side!  I love making this recipe with chicken breasts and drumsticks so my entire family is happy!

Soft Dipping Bread Sticks

One of my fondest memories as a kid was Pizza Hut.  

Remember Pizza Hut’s BOOK IT program where they talked students into reading as a activity in return for free pizza?  If there’s one way to get kids into reading, it’s pizza. I’m totally serious.  When I found out the more reading I did meant more pizza, I turned into a library monster.  One of my life achievements is winning my city’s Winter Reading Contest.  I received a picture in the newspaper with my gold medal in one hand, a book in another.  Sounds pretty cool, right?  Well it was because it meant pizza!

My parents would sometimes surprise me while I was in middle school by picking me up when school was over and taking me to Pizza Hut for dinner on Fridays.  I was pretty pumped because this meant pizza and their bread sticks which I loved.  Also, total highlight but one time they picked me up and surprised me with a black velvet hat with a red plaid flower on it, just like my hero Blossom wore. 

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Wasn’t she just the coolest?

So back to bread sticks.  We are big pizza eaters in this house and always love a few bread sticks on the side to dip in additional marinara sauce.  Buying frozen bread sticks is quick, but one night I was craving home made bread sticks so I made these.   If you have any left over (good luck) they are equally delicious the following day.

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Soft Dipping Bread Sticks

Soft Dipping Bread Sticks
Print
Ingredients
  1. 1 cup lukewarm water
  2. 3/4 teaspoons salt
  3. 1 3/4 cup flour
  4. 1/2 tablespoon instant yeast
  5. 2 tablespoons Parmesan cheese
  6. 1 teaspoon garlic powder
  7. 1 teaspoon onion powder
  8. 1 teaspoon Italian seasoning
  9. 2 tablespoons olive oil, plus additional for drizzling
  10. garlic salt for sprinkling on top
Instructions
  1. Lightly grease parchment paper with non stick spray on a 11x7 baking sheet.
  2. Combine all ingredients together with a hand mixer at high speed for 60 seconds.
  3. Scoop the sticky batter onto your baking sheet, spreading it nearly to the edges.
  4. Use a pizza wheel or knife to score the dough into 6 1" wide strips.
  5. Cover the pan with plastic wrap and let rise at room temperature for 60 minutes.
  6. Preheat oven to 375 degrees.
  7. Drizzle bread sticks with olive oil and sprinkle with garlic salt.
  8. Bake for 25 minutes or until light golden brown.
  9. Remove from oven and let cool for a few minutes. As soon as you can touch them, cut the dough along the score lines with scissors.
  10. Place bread sticks on their side edges on the pan now and return back to the oven for 10 minutes.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Peanut Butter Donuts With Vanilla Frosting

There’s not a day that goes by that I don’t wish I had a donut.  Are you that way too?

I have a bit of a sweet tooth that I’ve always battled, basically my eyes tell me to eat all sugar treats in front of me.   Most recently I broke open a bag of Halloween Oreos that I have been saving.  Do you want to know what is the most depressing thing about these delicious cookies? They’re 100 calories, a cookie.  My heart breaks just thinking about that.  These cookies are so good I’d like to eat 6, not 1.    And then there’s my middle of the night chocolate kisses I have been eating.  I found a bag of kisses in the back of my cabinet and suddenly I feel like I need to eat multiple ones when I wake up during the night.  Do you hear someone opening a plastic bag at 4AM in the morning?  Don’t worry, it’s just me, standing in the dark, eating kisses, while cats circle me because they think it’s time to play.   Then with chocolate melting in my mouth, I make my way back to bed.  Horrible, aren’t I?  Do you have a sweet right now that you are misbehaving with?

What else do I love? These peanut butter donuts with vanilla frosting.  I had it in my head I wanted to start baking more with peanut butter so these sweets were made.  I’m so happy I made this choice, the peanut butter is a great addition and it sure makes a filling donut. These would be pretty perfect for breakfast too.  Start out your day with a donut, talk about a reason to wake up in the morning!

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Peanut Butter Donuts with Vanilla Frosting

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Hurry before they’re all gone!

Peanut Butter Donuts With Vanilla Frosting
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For the donuts
  1. 1/3 cup chocolate peanut butter
  2. 1/4 cup sugar
  3. 1/3 cup plus 1 tablespoon milk
  4. 1 tablespoon vegetable oil
  5. 1 egg
  6. 1/2 teaspoon vanilla
  7. 1 cup flour
  8. 1 teaspoon baking powder
  9. 1/2 teaspoon cinnamon
  10. 1/4 teaspoon salt
For the vanilla frosting
  1. 1 1/2 cup confectioners sugar
  2. 2 tablespoons milk
  3. very small pinch of salt
  4. 1/4 teaspoon vanilla
  5. 1 teaspoon melted butter
Optional
  1. Sprinkles
For the donuts
  1. Preheat oven to 325 degrees and spray a donut pan with nonstick spray.
  2. Mix peanut butter and sugar until fluffy. Add milk, oil, egg and vanilla and continue to mix.
  3. In separate bowl combine flour, baking powder, cinnamon and salt. Then pour this dry mixture into your wet mixture. Mix until combined.
  4. Pour into your donut pan bake 9-10 minutes.
  5. Let cool for a few minutes.
For the vanilla frosting
  1. Add all ingredients together in small bowl and mix until creamy.
  2. One at a time, dip your donuts into the vanilla glaze. If you using sprinkles, then dip into bowl of sprinkles.
Notes
  1. Makes 6 donuts.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

How to Make It Green for St. Patrick’s Day

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser.

So here’s the situation.  You were really busy with work this week, time got the best of you, your schedule got changed a few times, and you’re about to kick back for the weekend. Suddenly you realize it’s St. Patrick’s Day weekend which means that party that you totally agreed to bring a snack to a few weeks ago is happening.  You look on Pinterest and although those custom shamrock glitter icing cookies look great, you’re feeling a bit exhausted and now overwhelmed.  Take a deep breath, I got some Duane Reade seasonal ideas for you.

Let’s make it easy green for  St. Patrick’s Day.

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Not everything has to be complex or require a bunch of special ingredients for the holidays.  In fact I stopped by my local Duane Reade  and picked up multiple things that are totally in the St. Patrick’s Day spirit without any work needed. 

St Patricks Duane Reade

I haven’t had Rolo’s since I was a kid so picking up a bag made me feel pretty nostalgic quickly. What do these caramels in milk chocolate look like in their wrapper? Little pieces of gold!  What leprechaun can resist some treasure at the end of the rainbow?   Put these out on your table and watch people come collect their milk chocolate gold.
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Need other candy options? The candy aisle has so many green gummy ideas too!
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This is such a easy trick! Get some chip dip, like this French Onion Dip, and throw a few squirts of green food dye (a little goes a long way) in it.
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Mix it around a little bit and you’ll be left with a festive green chip dip that everyone loves! Arrange a bunch of different potato chips around the dip and let people dip away!  This is also a great idea for a small personal snack tray.
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 Other Ideas thanks to #DRStPattys and #CollectiveBias:

Want a festive dinner for St. Patrick’s Day? Easy.  Instead of making your regular pasta, substitute spinach pasta for it. This will give you a nice looking green dinner dish.

Need a dessert? Get some Lime gelatin and create personal size cups of it, or be even more creative and get a clover mold to pour it into. 

Want a green drink?  Grab some Lemon Lime sparkling water. I love Nice! variety of lemon lime as it’s 0 calories and delicious.

 For more Duane Reade information:

 

Slow Cooker Peanut Butter Potato Stew

Just in time for St. Patrick’s day I bring you a delicious potato stew!
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Even better? It’s a slow cooker recipe so relax for the day.
Slow Cooker Peanut Butter Potato Stew Finished 1

Even better better?  There’s peanut butter in it!
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Head on over to Peanut Butter & Co to get my Slow Cooker Peanut Butter Potato Stew recipe!

Slow Cooker Peanut Butter Potato Stew Finished 4

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Enjoy and have a great hearty dinner!

Slow Cooker Peanut Butter Potato Stew recipe can be found here.

Fresh and Easy Pineapple Juice

Ain’t nobody dope as this juice.

So fresh and so delicious delicious.
So fresh and so sweet sweet.
So fresh and easy easy.
So fresh and so good good.

And then I won’t continue with the possible “So Fresh, So Clean” lyrics as not to offend anyone. 🙂

Isn’t Outkast the best though?   Quick, don’t think about it, favorite Outkast song?  I’m going with B.O.B and the addicting Hey Ya! because every single time I hear it I just want to shake it and behave on my baddest behavior. 

This is totally not how I saw this recipe post going but once I start I can’t stop.

Ok so this post is about delicious, sweet, easy and good Pineapple Juice.  Oh and it’s so fresh too. 

A few days ago I was craving pineapple juice like crazy.  I wrote on my chalkboard “PINEAPPLE JUICE” a million times with arrows pointing to it.  Sometimes I need a big reminder.  So to the store I went, would I get pineapple juice in a can or a fresh pineapple? A beautiful big fresh pineapple of course! And best of all, it was on sale for $2.50.  Goodness, pineapple why are you so beautiful and why are you so darn delicious?  

Pineapple Tart Apple Juice

This recipe is so incredibly basic but because I can’t get enough of this juice I had to share it.  When I make pineapple juice I love to add a little bit more sweetness to it, so in this case I went with throwing in a Fuji apple as well.  The ratio is 1 pineapple to 1 apple.  The great thing about juices is you can add whatever you want to it.  Why not try bananas, or kale, or collards, or oranges?  All those combinations sound awesome.  This juice was able to fill me a few glasses and it was easily gone in a few days because I could not keep my hands off it.   

Enjoy this juice, it’s great for breakfast or for a afternoon snack (my preferred way of enjoying it!).

Pineapple-Juice

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Fresh and Easy Pineapple Juice
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Ingredients
  1. 1 Pineapple, sides peeled and cut into pieces
  2. 1 Apple (I used Fuji), cut into pieces
Instructions
  1. Turn on your juicer, add pineapple and apples.
  2. Serve and enjoy.
  3. Store in pitcher in the refrigerator.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Now if you need me I’ll be looking at more Andre 3000 gifs. Forever Ever. Forever Ever.

PS.  If you got all these Outkast references, I love you so much. 

 

 

Hot and Sour Udon Noodle Soup

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

I made this soup a few nights ago and I loved every bit of it, especially how long it takes to make.  Want some delicious Chinese soup in less than 15 minutes? Done.  You just throw in your soft doughy udon noodles, your vegetables (want more vegetables? pile them in!), your broth and some seasoning and your soup is done.  
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

 Can we also talk about how delicious udon noodles are? I found this pack of noodles in my local grocery and immediately knew they were destined to be in a soup.
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

 

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

 Enjoy this soup, let me know how you like it!

Hot and Sour Udon Noodle Soup
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Ingredients
  1. 6 cups vegetable stock
  2. 1 1⁄3 cups snow peas, ends trimmed and cut (can also use frozen peas)
  3. 1 can baby corn
  4. 1 bunch chopped bok choy
  5. 3 green onions (white and green parts) coarsely chopped
  6. 1⁄4 cup low-sodium soy sauce
  7. 1⁄4 cup rice wine vinegar
  8. 2 1⁄2 teaspoon sesame oil
  9. freshly ground black pepper to taste
  10. 1 lb udon noodles
Instructions
  1. In a large pot, combine vegetable stock, snow peas, baby corn, bok choy, green onions, soy sauce, vinegar, sesame oil and black pepper to taste. Bring to a boil over medium-high heat. Reduce heat to low and cook, uncovered, for 5 minutes or until vegetables are tender.
  2. Add noodles. Increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes or until noodles are tender.
Notes
  1. For a more heartier soup you can add broccoli florets, bamboo shoots, water chestnuts or 1 inch cubes of tofu. Add this when you add the bok choy.
Adapted from 125 Best Vegan Recipes Cookbook
Adapted from 125 Best Vegan Recipes Cookbook
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Lucky Charms Cereal Martini

Lucky Charms is my childhood.  Do you have a cereal that is like that?

You might have seen on Instagram a few weekends ago where I was having my Saturday morning breakfast with my beloved Lucky Charms. Rewind the clock 20 years and you’d see the same picture, except I grew a few inches and have a few more cats.
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Do you notice the marshmallows are all green? I know, adorable right? It’s because this year Lucky the Leprechaun is turning 50 years old (his Birthday is March 17) so they created a limited edition green Lucky Charms!   Are you like me and can just eat the marshmallows by the handful?  They’re addicting.
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Want some marshmallow history? I got it for you.  Red balloons? A rainbow? The blue diamond?  These are childhood memories!
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To get in the spirit of St. Patrick’s Day and to show some yummy green love, why not use Lucky Charms to make something not expected, like a Rainbow Martini?  This is a adult Martini here, but why not be creative and make a juice martini for the kids?  Little Sally can have a orange juice with marshmallows crushed on the cup lid while Mom boozes it up along side her on a Monday afternoon.   Cheers.

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Lucky Charms Rainbow Martini
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Ingredients
  1. 10 marshmallows from Lucky Charms® cereal (red, orange, yellow, green or blue)
  2. 1 oz vodka or gin
  3. 4 oz tonic water, lemonade or white cranberry juice, well chilled
  4. Splash of fresh lemon or lime juice
Instructions
  1. Place marshmallows in the bottom of martini glass. Pour vodka over marshmallows; stir slightly to dissolve if needed. Top with tonic water and lemon juice.
Notes
  1. Make 6 cocktails, 1 of each color, to make a rainbow!
  2. Rub fresh lemon slice around rims of martini glasses to moisten. Dip moistened rims of glasses in crushed marshmallows.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Chinese Takeout Chop Suey

Do you love Chop Suey in the can? I’m totally guilty of loving it. I’m also totally guilty of eating that sauce by the spoonful. Goodness, it’s delicious.    

If you love it you can probably agree that it’s not the most healthy for you.  Low in calories, sure, but not exactly the best homemade ingredients that a dinner can offer you, so I set out to make a homemade version of La Choy’s Chop Suey.

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Cream Puffs with Vanilla Pudding Filling

Delicious Cream Puffs Filled with Vanilla Pudding recipe that tastes just like the bakery! Recipe makes one dozen cream puffs. 

Do you guys like Cream Puffs? What kind of question is that?  Do you like soft pastries with a vanilla pudding cream mixed inside?  Of course you do.   As a kid I remember Cream Puffs fondly from our weekly market trip we would take.  They would always be in a refrigerated glass display and I would always make a mess when eating.  Some things never change.

Delicious Cream Puffs Filled with Vanilla Pudding recipe that tastes just like the bakery! Recipe makes one dozen cream puffs.

 Delicious Cream Puffs Filled with Vanilla Pudding recipe that tastes just like the bakery! Recipe makes one dozen cream puffs.

Delicious Cream Puffs Filled with Vanilla Pudding recipe that tastes just like the bakery! Recipe makes one dozen cream puffs.
Delicious Cream Puffs Filled with Vanilla Pudding recipe that tastes just like the bakery! Recipe makes one dozen cream puffs.

These puff pastries will bake extra light and fluffy.   They taste just like the bakery!  I love all the cracks that form when baking. 

Delicious Cream Puffs Filled with Vanilla Pudding recipe that tastes just like the bakery! Recipe makes one dozen cream puffs.

Delicious Cream Puffs Filled with Vanilla Pudding recipe that tastes just like the bakery! Recipe makes one dozen cream puffs. When you fill the cream puffs you can use a pastry bag or a good ol spoon.  

Delicious Cream Puffs Filled with Vanilla Pudding recipe that tastes just like the bakery! Recipe makes one dozen cream puffs.

 These are great for finger desserts, a sweet afternoon snack, bake sales and holidays! Enjoy! Try not to eat them all at once!

Cream Puffs Filled with Vanilla Pudding
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For the Vanilla Pudding Cream Filling
  1. 1 package of instant vanilla pudding mix
  2. 1 cup heavy cream
  3. 1/2 cup milk
For the pastry puffs
  1. 1/4 cup butter
  2. 1/2 cup water
  3. 1/8 teaspoon salt
  4. 1/2 cup flour
  5. 2 eggs
Instructions
  1. Mix together pudding mix powder, heavy cream and milk in a sauce pan. Bring to a light boil and stir until it forms a pudding consistency. Take off burner, put into bowl, cover and put in refrigerator to set.
  2. Preheat oven to 425 degrees.
  3. In a large pot bring water and butter to a boil. Lower heat and stir in flour and salt. Stir until the mixture forms a dough ball. Take off heat.
  4. Add eggs to the pot and mix with hand mixer until combined well.
  5. Drop tablespoons of dough onto ungreased sheet and bake for 20 minutes, or until golden brown.
  6. Take out of oven, let cool to touch, then slice each puff in half. Fill the bottom part of the puff with pudding mixture with a spoon or pastry bag. Put the other side of the puff on top.
  7. Enjoy!
Notes
  1. This makes 10-12 cream puffs.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

 Delicious Cream Puffs Filled with Vanilla Pudding recipe that tastes just like the bakery! Recipe makes one dozen cream puffs.

Jacques Torres Chocolate Chip Cookies Made Quickly

Stop your perfect Chocolate Chip Cookie recipe searching.  The answer is here.  Take my hand, I’m taking you to the Chocolate Chip Cookie mothership.

A few years ago there were quite a buzz on a popular recipe that the New York Times featured, it was a close adaptation to Jacques Torres Chocolate Chip cookies. If you’ever ever had a Jacques Torres cookie then you can agree they are some darn good cookies.    Turn the clock ahead almost 6 years later and I finally got around to make this cherished recipe that had people raving and gawking.  So I got all the ingredients ready and realized 2 things 1) I did not have the type of chocolate Mr. Torres recommended and I was not spending $12 on it, 2) Refrigerate the dough for 36 hours.  Wait, what?  This girl wants cookies now. 36 hours of waiting? Are you crazy?  In 36 hours the world could be over and here I will be, laying on the zombie apocalypse covered sidewalk crying out “But… my… cookies…are…. still…in the…refrigerator”.  No way.  No way.  I let them chill for 30 minutes, that’s all the willpower I have.

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So taking the original recipe and tweaking it with my own chocolate, changing the servings, amount of ingredients and size of cookies as well as the process for chilling, I have to declare these cookies The Best Chocolate Chip Cookies ever.  I’m totally being serious.  Not only are they quite possibly the prettiest cookies I ever baked, but they are just so perfect tasting.  They are everything a chocolate chip cookie should be, sweet, but salty on top.    Every single person I have fed these cookies to are amazed they aren’t bakery bought and then immediately eat 5 more cookies than they told themselves they would eat. They’re magic.

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Come to Mama you beautiful chocolate chip cookies.

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Jacques Torres Copycat Chocolate Chip Cookies Made Quickly

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Jacques Torres Chocolate Chip Cookies Made Quickly
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Ingredients
  1. 1 cup minus 1 tablespoon all purpose flour
  2. 3/4 cup bread flour
  3. 1/2 teaspoon baking soda
  4. 3/4 teaspoon baking powder
  5. 3/4 teaspoon salt
  6. 1 stick + 2 tablespoons butter
  7. 1/2 cup + 2 tablespoons brown sugar
  8. 1/2 cup + 1 tablespoon sugar
  9. 1 egg
  10. 1 teaspoon vanilla
  11. 8 oz chocolate chips
  12. Sea salt to sprinkle
Instructions
  1. Mix flours, baking soda, baking powder and salt in a bowl. Set aside.
  2. Using a hand mixer cream butter and sugars together until light. Add egg and mix together. Stir in the vanilla.
  3. Add dry ingredients in and continue to mix until all is combined.
  4. Add chocolate chips into batter and stir with spoon to equally distribute.
  5. Put dough in refrigerator for 30 minutes.
  6. Preheat oven to 350 degrees.
  7. Drop tablespoons of dough on ungreased cookie sheet. I can usually fit 12 cookies per sheet. Arrange chocolate chips to "poke up" on the cookies at this time to make for a more pretty cookie.
  8. Sprinkle each cookie lightly with sea salt.
  9. Bake for 10-12 minutes or until golden brown.
  10. Eat warm, enjoy!
Notes
  1. Makes 24 cookies.
Adapted from Jacques Torres
Adapted from Jacques Torres
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Chocolate Cake In a Mug

I made this Chocolate Cake In a Mug for Lunch yesterday.   I know, the things I do for you guys.

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I have been craving chocolate cake the last few days.  If you follow me on Pinterest you might have seen chocolate cake recipes being pinned at hungry speeds, sorry about that, I had chocolate hearts in my eyes.
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When I received the Irish Country Cooking cookbook I basically decided I wanted to cook every recipe in the book.  From Soups, Starters, Main Dishes, Vegetable Side Dishes, Dips, Cakes, Tarts, Pudding and more, every single recipe seems like it was made with such care and embrace.  Have you ever gone to a friends house to enjoy dinner and you can just taste how much energy, effort and pure love it’s made with?  This is how I feel about every single recipe in this cookbook.  I just want to hug every member of the Irish Countrywomen’s Association from passing on these recipes to me as they passed on through families from generation to generation.  I love this cookbook also because of all the romantic pictures shown throughout all the dishes, everything looks rich but at the same time like a real home cooked meal.  They also include tips in the book on how to cook for a crowd, how to cook on a budget and how to cook potatoes (of course!).  If you want to check out the cookbook, you can find out more details here.

Irish Cooking

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(Already picked a bunch of recipes to make!)

One of the recipes I needed to make immediately was the Chocolate Cake In a Mug.  You know how much I love mug recipes so I needed to give this a shot and I’m so happy I did.  Even though this is made in a few quick minutes in the microwave, it still is so chocolaty and rich.  It definitely tastes like warm chocolate cake that will treat your sweet tooth.   I also love this recipe because it’s individual servings. If you’re in the mood for chocolate cake but don’t want to feel the guilt of eating a entire cake (real talk) then this will totally do the trick.   I totally think this would be adorable for serving multiple friends their own mugs, or even making one mug with 2 forks to share with a friend.

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And how does it do when you tip it out of the mug? Beautifully…..

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Chocolate Cake In a Mug
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Ingredients
  1. 4 dessertspoons flour
  2. 4 dessertspoons sugar
  3. 2 dessertspoons cocoa
  4. 1 small egg, beaten
  5. 3 dessertspoons milk
  6. 3 dessertspoons vegetable oil
  7. 3 drops vanilla extract
  8. 1 handful of chocolate chips
Instructions
  1. Combine flour, sugar and cocoa in a mug. Stir in the beaten egg, milk and oil, then add vanilla drops and chocolate chips.
  2. Cook uncovered in the microwave on high for 2 minutes.
  3. Allow to cool, and then eat in the mug or tip out on to a plate.
Notes
  1. A dessertspoon equals approximately 2 teaspoons.
  2. Want to make it extra chocolate? Spread a thin layer of chocolate frosting on top after it's cooked.
Adapted from Irish Country Cooking, Sterling Publishing
Adapted from Irish Country Cooking, Sterling Publishing
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Homemade Condensed Cream of Mushroom Soup

Homemade Condensed Cream of Mushroom Soup recipe – tastes just like Campbell’s!

How many times have you tried to make a recipe and it calls for Condensed Cream of Mushroom Soup so you go into your cabinet and realize you have zero cans?  Don’t let this happen to you anymore!

This scenario has happened to me so many times in life.  Condensed Cream of Mushroom Soup is something I use often in soups and casseroles but somehow I always manage to forget to buy a can.  If you have some mushrooms on hand, then I bet you have the rest of the ingredients as well to make your own!

I have to say as well that not only is this easy to make (we’re talking 10 minutes) but it tastes a million times better then the canned version.  There’s something about the fresh mushrooms in this that makes me weak in the knees, but if you don’t have fresh on hand feel free to used canned mushrooms instead. Also I made this with regular milk and unsweetened vanilla almond milk for a vegan recipe and both turned out great!

Homemade Condensed Cream of Mushroom Soup recipe - tastes just like Campbell's!

Homemade Condensed Cream of Mushroom Soup recipe - tastes just like Campbell's!

Homemade Condensed Cream of Mushroom Soup recipe - tastes just like Campbell's!

Homemade Condensed Cream of Mushroom Soup
Print
Ingredients
  1. 1 cup regular milk or unsweetened almond milk
  2. 1 teaspoon onion powder
  3. 2 tablespoons cornstarch
  4. 1 tablespoon vegetable oil
  5. 1/8 teaspoon pepper
  6. 1/2 teaspoon salt
  7. pinch of sugar
  8. 1 cup of mushrooms, sliced (fresh or canned)
Instructions
  1. Put all your ingredients except mushrooms in a food processor and pulse until it's smooth.
  2. Add your mushrooms to food processor and pulse a couple times to chop them up.
  3. Pour mushroom mixture into a saucepan on the stove.
  4. Bring to a boil then lower the heat to simmer for 10 minutes.
Notes
  1. If you find it's too thin, add a bit of extra cornstarch and stir. This will thicken it up.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Homemade Condensed Cream of Mushroom Soup recipe - tastes just like Campbell's!

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