Wednesday, November 18, 2009

{peanut butter chocolate brownies}

You really have to try My friend Catherine shared this with me, and I'm so glad she did! It's not even really a recipe, just a great way to dress up a box of brownie mix. I don't generally care for store-bought frosting, but you can't even tell that's what it is!


Mix brownies according to box, but substituting Hershey's syrup for the water, and adding a bag of peanut butter chips. Bake as directed.
Stir 1/4 c. peanut butter into a can of vanilla frosting, and ice the brownies after they are completely cooled.

*Since I usually make my own brownies, I didn't have a mix on hand when I tried this. So, I just added the syrup and peanut butter chips to my regular batter, and iced as above. They turned out great!!!

Sunday, November 8, 2009

{spinach gnocchi soup}

Oh my. Let's just say we had this three times in the first two weeks after gettings this recipe. It really is divine, and so easy. You have to try it! My friend Melissa shared it with me, after she introduced it to me at Olive Garden. I actually like this better, though!


4 c. chicken stock
2 1/2 c. heavy whipping cream
1 stalk celery, diced
1 garlic clove, chopped (I use more :) )
1/2 carrot, shredded
1/2 onion, diced
1 c. fresh spinach, chopped
1 T. olive oil
1 tsp. thyme
salt and pepper
16 ounces potato gnocchi

Saute the onion, celery, onion, garlic, carrot in oil over medium heat until onion is translucent. Add chicken stock, cream, salt and pepper, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes. Add spinach and cook for another 1-2 minutes until spinach is wilted.

Ladel into bowls and serve. Freshly grated parmesan cheese is the perfect complement to this soup!

**I found potato gnocchi in the pasta section at my grocery store, and also in the frozen section by the hash browns.
***The original recipe calls for chicken, but I chose to eliminate it. If you would like it, it calls for 3-4 chicken breasts, cooked & diced, added with the stock and cream.
****I doubled the recipe for my family...leftovers are perfect for lunches, although we didn't have that much leftover. :)