Warm from the Inside Out

Here in Texas we have been dealing with unusually cold weather this week. Yes, the Northerners are probably laughing at us right now but oh well! We really only get to bundle up with scarves, mittens and triple layers once or twice a year so this is really a big deal.
In fact, in the next couple of hours we are expecting 70% chance of snow and possibly 1-3 inches. That's A LOT for Houston, Texas.

Of course this chilly weather makes me want to eat comfort food. Comfort food tends to never be healthy but that's ok in my book. By the recommendation of my sister-in-law, Erin and my mom, I decided to try out PW's Sherried Tomato Soup. It's in her cookbook and I have always been intrigued by it so I figured this is the perfect time of year to try it.

This is actually a picture of how mine turned out:

Ingredients
■6 Tablespoons Melted Butter
■1 whole Medium Onion, Diced
■1 bottle (46 Oz.) Tomato Juice
■2 cans (14 Oz. Cans) Diced Tomatoes
■1 Tablespoon (up To 3 Tablespoons) Chicken Base
■3 Tablespoons (up To 6 Tablespoons) Sugar
■1 pinch Salt
■Black Pepper To Taste
■1 cup Cooking Sherry
■1-½ cup Heavy Cream
■Chopped Fresh Parsley
■Chopped Fresh Basil
Preparation Instructions
Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.

I LOVED IT! I am a big fan of La Madeline's tomato soup and this reminded me of it. Soooooo good. I highly recommend it. The only thing I might change is to add crushed tomatoes next time instead.

Definitely a 9/10 for deliciousness and comfort factor.

Oh and this is what looks up at me as I cook every night. Ever so hopeful they are....

Recipe Reviews

Over the last couple of months I have been trying to cook more and more. I love to try new recipes and I really took advantage of trying some new sweet ones over the holiday season.

One of my favorites was this:

Cleta Bailey's Toffee Squares

photo credit: The Pioneer Woman

As most of you know, I have a LOVE for all things Pioneer Woman. I check her blog daily and scour her blog and website, Tasty Kitchen, for new recipes. This one was a hit!
It was super easy and it was a recipe that I decided to do last minute because I happened to have all the ingredients in the house one night.

I give it 8/10 for deliciousness and simplicity.

Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 24

Ingredients:
■2 sticks Butter
■1 cup Packed Brown Sugar
■1 whole Egg
■2 teaspoons Vanilla
■2 cups All-purpose Flour
■2 cups Chocolate Chips (milk Or Semi-sweet)
■¾ cups Finely Chopped Pecans
Preparation Instructions
Preheat oven to 350 degrees.

Cream butter and brown sugar until fluffy. Add egg, vanilla, and flour and mix until combined. Spread on cookie sheet with an offset spatula until thin. Bake for 15 minutes, or until golden. Remove pan from oven and sprinkle on chocolate chips. Return to oven for 1 minute. Remove from oven and spread chocolate thinly over the cookie layer.

Sprinkle with chopped pecans. Cut into squares. YUM!

Another sweet treat I tried out was this:

Chocolate and Peanut Butter Sandwich Cookies

photo credit: The Pioneer Woman

I knew that both my sister and husband LOVE peanut butter so I decided this would be a nice treat for them over the holidays. They thought they were AWESOME! My mom and I ended up just loving the cookies plain without the filling. They were almost a little too sweet for me but I think they were just right for Caitlin and Trey. I recommend refrigerating them though so that they last longer.

I give this one a 5/10. Pretty simple to make, but a little too rich for my liking.

Prep Time: 10 Minutes Cook Time: 12 Minutes Difficulty: Easy Servings: 36

•FOR THE COOKIE:
•2 whole Large Eggs
•½ cups Vegetable Oil
•¼ cups All-purpose Flour
•1 box Devil's Food Cake Mix, 18.25 Oz
•_____
•FOR THE FROSTING:
•4 ounces, weight Cream Cheese, softened
•¾ cups Smooth Peanut Butter
•1 teaspoon Pure Vanilla Extract
•2-½ cups Powdered Sugar
•3 Tablespoons Milk

Preheat oven to 350ºF. Lightly whisk eggs and oil in a medium bowl. Mix in flour and cake mix until well blended. Roll into 1 inch balls and bake for 8-10 minutes on an ungreased cookie sheet. Cool completely on a wire rack.

For the frosting:
In a medium bowl cream together cream cheese, peanut butter and vanilla. Add in powdered sugar and mix until smooth. Add in milk a little at a time until you get the desired consistency.

Spread about 2 Tablespoons of frosting onto the bottom of one cookie and then place another cookie on top, bottom sides facing in. Repeat with remaining cookies and frosting.

YUM! I also tried a beef stew the other day that I plan to review, as well as some stuffed mushrooms I made over the holidays. Get excited!