drunkcravings:

Chocolate Covered Strawberry Brownies

Fudgy Brownies:

• 7 ounces semisweet or bittersweet chocolate, chopped (or about 1 cup plus 2 tablespoons chocolate chips)
  
• ½ cup unsalted butter, cut into quarters
  
• 3 tablespoons cocoa powder
  
• 3 large eggs
  
• 1 ¼ cups granulated sugar
  
• 2 teaspoons vanilla extract
  
• 1 cup flour
  
• ½ teaspoon salt

Topping:

• 1 cup strawberries, diced
  
• ½ cup chocolate chips
  
• 1 tablespoon shortening

Instructions:

1. Preheat oven to 350 F. Spray an 8-inch square baking pan with non-stick cooking spray, set aside.
   
2. Using a double boiler, or a medium heatproof bowl set over a pan of almost simmering water, melt the chocolate and butter, stirring occasionally until smooth (see tips for melting chocolate). Whisk in the cocoa. Set aside to cool.
   
3. Whisk together the eggs, sugar, vanilla and salt in a medium bowl until combined, about 30 seconds. Whisk the warm chocolate mixture into the egg mixture, then stir in the flour with a wooden spoon until just combined.
   
4. Pour the mixture into the prepared pan, spread into the corners and level with a offset spatula. Bake 35 to 40 minutes, or until slightly puffed and a toothpick inserted into the center comes out with a small amount of sticky crumbs clinging to it. Cool on a wire rack to room temperature, about 2 hours.
   
5. When the brownies are completely cooled, spread the strawberries evenly over the brownies. Melt the chocolate chips and shortening together in a double boiler or microwave at 50% power level (refer to tips for melting chocolate). Pour evenly over the strawberries.
   
6. Refrigerate for at least 1 hour.
   
7. When ready to serve, cut brownies into one-inch squares.

littlewitchlingrowan:

littlewitchlingrowan:

fenland-witch:

littlewitchlingrowan:

manicbucket:

littlewitchlingrowan:

Mom is under the weather so the witchcraft is real in this house tonight. Illness be gone, I don’t have time for your shit.

mind if I ask for the recipe? :)

No, not at all! 😊 This is a family recipe that I swear by. It never, ever fails me.

Alright, this is a chicken soup recipe, so there will be meat products being used. I figure I oughta give that disclaimer since I don’t know who may be vegetarian/vegan.

Now onto your ingredients:
-Two boxes of store bought chicken broth
-One white onion
-Garlic (I use the pre-minced store garlic because a) it saves time and b) it’s much easier to infuse into the broth)
-Celery
-Carrots
-Wide egg noodles
-Chicken bouillon cubes
-Salt
-Pepper
-Bone-in, skin-on chicken thighs.

Directions:

Get yourself a big ass soup pot, toss in your chicken, chicken broth and fill the rest of the way with water (you want your pot about ¾ full). Put it on high and vent your lid. Par boil your chicken until it begins trying to boil over then reduce heat to med-high and let simmer. This is where you get your rich, hearty stock from. The broth, fat from the skin and marrow from the bones do wonderful things together, let me tell you.

While this happens, dice your carrots and celery ahead of time and set them aside. Once your chicken is done (it’ll look kinda gray and yellow instead of white and pink), pluck it out of the pot into a large bowl. Move your pot off the heat so it doesn’t cook out your stock. One by one, move a thigh into a seperate bowl and proceed to shred your chicken. (Pro-tip, if you have a hand mixer or food processor, this process can go much faster as long as the bones are removed)

Next, put in your veggies and noodles with the shredded chicken. Next comes spices. Add pepper and salt to taste (you can always do a little at a time if you’re worried about going overboard) along with about 4-5 bouillon cubes. If you have minced garlic, add about 4 spoonfuls (the little spoons) into the broth. If you have whole cloves, smash em and mince the shit out of them, about 6 big ones, and toss them in.

Stir really well (I always stir both clockwise and counter to banish sickness and draw wellness). Set the pot back on the heat (remember, med-high) and let that sucker cook until the noodles are just at al-dente. You don’t want em too squishy and mushy. Take this time while the noodles cook to taste your broth repeatedly. You want to taste the all the components strongly without them being too overpowering. Basically, if it burns your throat pleasantly and makes your nose tickle, you got yourself a badass broth.

Once done, serve with fresh cracked pepper and a big ass glass of water or vitamin c rich juice. Remember to remove the pot from the heat even after it’s off so it doesn’t continue to cook out your broth and over-tenderize your noodles.

To store: let the soup cool completely and transfer to a big tupperware and refrigerate. Eat the rest within the next 2 days.

Stay well or get better this season!

Well this is going in my receipe book!

Holy crow is this getting notes! While I’m here, I’d like to mention that this soup is going to make you pretty tired. I made this for my sister two months ago and right after she finished, she laid down and slept for 10 hours straight and woke up with a face full of snot but clear sinuses. Tonight, mom ate her bowl and took a 4 hour nap on the couch. She just wandered off to bed after telling me her sinuses and chest already feel much clearer and her throat barely hurts. I’m not sure what it is about this soup, but it knocks you clean out and goes straight to work on what ails you. So be cautious about driving or anything of the sort after eating this. Not that it has the same sedative capabilities as say, morphine, but I would recommend finding a cozy place to curl up afterwards on the off chance you do end up feeling drowsy, just to err on the side of caution.
I’d also like to mention that I am in no way a doctor so don’t take my advice in lieu of medical assistance! Please, if you can, seek a doctor first as always. This is purely meant to be used in a supplementary fashion in addition to medication.
Okay I’ll leave you guys alone now, I’ve talked your ears off enough.

Damn, this is STILL getting notes? The flattery is real y'all. Thank you 💕 I hope my recipe is able to bring you comfort and healing when you don’t feel well!

petermorwood:

thegoddamazon:

mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.

tortoisehare:

CREAMY

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and ½ cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

BROTHY

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, ½ ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in ¼ cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add ¾ cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan

EARTHY

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add ½ cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

HEARTY

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil

Notes:

All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.

If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.

Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

OMG ALL THE SOUP I LOOOOVE <333

Garlic bread goes good with all the soup. :

Soup is great. Tomato soup & buttered toast by a glowing fire takes me back to…I nearly wrote “more years that I care to remember” but no matter how many years, the cosiness remains.

My Mum got a recipe (under the cut) for what she called “Italiana Soup” from the Italian lady whose husband ran the chip-shop across the other side of Bridge Street in Lisburn, more than 60 years ago. At that time - we’re talking Northern Ireland here - olive oil was something you got from the chemist (Olive Oil B.P., meaning British Pharmacopoeia, not British Petroleum!), pasta meant macaroni and not much else, there was no such thing as canned tomatoes, and buying garlic if you weren’t “foreign” (Mum told me) meant you were “odd”.

Well, Mum was odd…

Keep reading

ladyhistory:

Decided to invent in the kitchen tonight: Apple sauce + vanilla frozen yogurt + milk + caramel dip + graham crackers + cinnamon + cinnamon sugar + blender = caramel apple pie milkshake :P