Addiction: Mug Cake

Okay so I am totally about to come clean on an addiction that started this past year in school and seems to be carrying on to this summer: mug cakes. I made them at school as a way to make a dent in the bag of flour that I bought to make a birthday cake once. I am mad for mug cakes at this point. My go-to cake is chocolate peanut butter--because what goes together better than chocolate and pb? Nothing. As the weather starts getting warmer, I am looking to the horizons for new recipes. Vanilla and blueberry? Yes. Strawberry cheesecake? You bet. Here are some of my favorites that I have tried:

- Blueberry Mug Cake from Kirbie's Cravings (pictured above)
- Chocolate Peanut Butter Mug Cake from Five Heart Home
- Flourless Peanut Butter Mug Cake from Kirbie's Cravings--I like to drop some chocolate chips in this one!

<3 Ashley

Do you have a favorite mug cake recipe?

Recipe Box: Roasted Red Pepper Alfredo

It's been awhile since I've posted a recipe for something that isn't a breakfast food; I can't help it! I identify with Ron Swanson in that way I guess. This recipe has been a long time coming. I made it when I was home for spring break and just have not found the right time to post it. Now is that time. I made this for my mother and I one night with my fingers crossed that it would be good. I will tell you that it did not disappoint. I honestly did not know how this would taste with the roasted red pepper and cream cheese together but it was pure perfection. With some spinach stirred in--which is what we were actually trying to get out of our fridge--and a bit of baguette on the side it made for the perfect meal. This recipe comes from the aptly named, Damn Delicious. I concur.

What you need (makes four servings):
- Pasta
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 c. milk (the original recipe had 1/2 c milk and 1/2 c. heavy cream...I didn't have cream)
- 4 oz. crumbled goat cheese
- 1/2 c. grated Parmesan
- 1 (12 oz.) jar roasted red peppers
- salt + pepper

What to do:
- In large pot boil water, cook pasta, drain well.
- Heat olive oil in saucepan over medium heat. Add garlic and onion. Cook, stirring frequently, until onion is translucent (2-3 minutes).
- Stir in milk (and cream if you follow the original recipe) and cheeses until cheese is melted (1-2 minutes)
- Add red peppers and puree with immersion blender or pour into a standing blender--return to heat when done.
- Salt and pepper to taste. Serve immediately and enjoy! :)

<3 Ashley

Will you try this yummy sauce? 

Recipe Box: Roasted Mushroom and Brie Soup

Yuuuuummm :)

One of the reasons I love going home over breaks (aside from the obvious I get to see my family and friends) I get to experiment a bit more with my cooking. I do that here at school to an extent; but I can do more at home since I don't have to rely on myself to buy the food--does that make me a bad child? I'm a college kid on a budget...it's the truth! Over Thanksgiving break I found a recipe for roasted mushroom and brie soup. I made and OH MY! It was too good not to share!

Ingredients:

- 1 1/2 lbs mushrooms, sliced

- olive oil

- 2 tbsp butter

- 1 onion, chopped

- 2 cloves garlic, chopped

- 1 tsp chopped thyme

- 2 tbsp flour

- 1/2 c. white wine

- 4 c. vegetable broth

- 1/2 c. heavy cream

- 4 oz. brie cheese (1-inch pieces)

- Salt + pepper

Step by Step:

- Preheat oven to 400 degrees F. 

- Slice mushrooms (if you buy them whole like I do) and spread them out on a line cookie sheet. Drizzle with olive oil and put in oven for 25 minutes, mixing once half way through.

- In a medium saucepan on the stove, melt butter over medium heat and add onions. Cook 5-7 minutes. Toss in garlic and thyme and continue cooking until fragrant. Add flour and stir about a minute.

- Pour in wine and deglaze pan. Pour in vegetable broth and add mushrooms. Bring to a boil and let simmer for 10 minutes.

- Add brie and heavy cream. Let cheese melt and fish out the rinds if you didn't remove them beforehand. Salt and pepper to taste

- Puree in blender until desired consistency is reached. Serve and enjoy!

<3 Ashley

Will you try this recipe? What are your favorite soups when it gets cold outside?

What I Made: Pumpkin Chipotle Soup

Oh yes...yes I did!

Look Ma, I can cook! If you follow me on Instagram, you saw that last night as snowflakes were falling from the sky, I was bundled up in flannel pants, a long gray sweater, Christmas lights on, cuddling up to a bowl of soup. I soup was an idea had got from Taylor over at her blog Anticipation (which I read religiously!) One mention of pumpkin chipotle soup had me scouring the world wide web for the perfect recipe.

I found several recipes and ended up just using a bit from each to make my soup--read: I bought what I could at IGA and worked with it. It was so easy to whip up and I have plenty of leftovers to look forward to.

Ingredients:
- 2 tbsp olive oil
- 1 onion
- 1 clove of garlic (I used minced and just threw in what I thought I would like)
- 1 tbsp chipotle pepper in adobo sauce (found in the Mexican aisle)
- 1 tsp cumin
- 1 tsp cayenne
- 1 (15 oz) can pumpkin puree
- 2 (14 oz) cans vegetable broth
- 1/2 c. heavy whipping cream
Garnish
- cilantro
- dollop of sour cream

Step by Step:
- Saute chopped onion and garlic in olive oil for about 3-4 minute until translucent.
- Add chopped chipotle pepper and spices. Cook about 2 minutes (stir it up so it doesn't stick to the pot!)
- Pour in broth and pumpkin puree. Simmer for about 5 minutes, stirring occasionally
- Pour mixture into blender and blend until smooth--use an immersion blender if you have one.
- Return soup to the stove, add whipping cream and simmer for another 5 minutes.
- Dish out when ready and garnish as you will!

Enjoy!

<3 Ashley

Sound good? Do you have any wonderful fall recipes to share?