4.24.2005

IMBB #14: Orange You Hungry?


This month, Foodgoat's hosting IMBB and came up with the clever idea of an orange theme. What fun! I'd had my eye on a simple carrot soup recipe anyway, and today turned out to be the perfect day for it. I spent the afternoon at a "Chocolate Fantasy Buffet" for work (I know, poor me, working on Sunday eating free chocolate. . .) so I wanted a very light and healthy dinner. This was just right - the beans and milk gave it a thick and creamy feel without being too heavy. The color was lovely too!

Creamy Carrot Soup
based on a recipe from Epicurious

1.5 lbs carrots, peeled and cut into 1/2 inch pieces
3.5 cups chicken broth
1 onion, diced
1/2 teaspoon dried thyme
1 bayleaf
pinch of cinnamon
1/2 teaspoon cumin
3/4 cup drained canned cannellini beans
1 cup milk
salt to taste

1. Combine first 7 ingredients in large pot and bring to a boil. Reduce heat to a simmer and cook until carrots are tender, approx. 15 mins. Remove bay leaf.
2. Add beans to the pot and puree using stick blender (or use countertop blender if necessary). Add milk to pureed soup, stirring thoroughly.  Posted by Hello

4.06.2005

Raspberry Toffee Muffins

After the deluge of IMBB muffin recipes flooded the foodblogs, there were so many that I wanted to make. The funny thing is, I only very loosely based this recipe on one I saw for Muffins a la Framboise at everyone's favorite foodblog. I hope you don't mind my sharing another muffin recipe. This one is very sweet and pretty, and nicely suited to an afternoon snack with tea -- more so than for breakfast, I'd say!
Raspberry Toffee Muffins

4 tbsp butter
2 cups AP flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1 tsp vanilla extract
1/2 cup raspberry yogurt
1/2 cup buttermilk
3/4 cup frozen raspberries
1/4 cup toffee bits

Preheat oven to 400 and prepare muffin tin by greasing or lining.

Melt the butter and set aside to cool.

Combine the dry ingredients in one mixing bowl and whisk the wet ingredients together in another bowl. Make a well in the center of the dry ingredients, pour in the wet ingredients, and stir until just combined. Mixture should be lumpy.

Gently fold in toffee bits and raspberries.

Spoon into muffin tin and bake for 20-25 minutes. Cool for about 15 minutes before removing from tins. These muffins are especially delicious when served warm.