So a friend of mine Lacey makes the BEST Roasted Red Pepper soup and I was so excited last nigh to finally make it on my own!! And I promise you will want to make this too…..
Lacey’s Roasted Red Pepper Soup!
2 jars of roasted red peppers
1 med onion (chopped)
3 gloves of minced garlic
1 -2tsp Cumin
2 tbl butter
4 cups chicken broth
1 package seasoned bread crumbs
* Start by sauteing your onion and garlic in the butter until softened
* Then add in your peppers TIP!! I also added in 1 can of diced tomatoes
* Sautee for a few minutes then add in your 4 cups broth, cumin and croutons
You will want to simmer for 20-25minutes…… Don’t let the soggy croutons scare you, trust me!
Lastly….blend!! I used my new immersion blender (that baby is powerful) but you could use a regular blender too! I served mine topped with some Parmesan and crusty french bread! This was so yummy! Try it today!
Ok, forgive my picture I forgot to take one myself and this is the best I found online! Saturday I made the easiest and fastest dessert that was also super yummy too!!!
Ina Gartens Cinnamon Elephant Ears!
- 1 cup sugar, divided
- Pinch kosher salt
- 1/4 teaspoon cinnamon
- 1 sheet Pepperidge Farm puff pastry, defrosted
Preheat the oven to 450 degrees.
Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
Combine 1/2 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it’s about an even covering of sugar. With a rolling pin, lightly roll the dough until it’s a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.