Busy Busy!

I have a slight obsession with soup, any time of year, any time of day, all day, every day I can and would eat soup! Just ask my husband, whenever he asks what I want or where I want to go to eat, he always has to say ‘besides soup!’ I frequently make my own so I have them for dinner a few nights a week while Josh is away at hockey…with a big hunk of crusty bread, it’s the perfect meal! So the other night I decided to make some cheesy broccoli cheddar soup with my cheesy beer bread to accompany it! And since I had quite a few bananas that were going bad, I decided to follow that up with some coconut rum banana bread! (Side note, I have noticed that the past few things I have baked recently have all contained booze in some form or another…not quite sure why, but they’ve all turned out deliciously)?!

Broccoli Cheddar Soup:

  • 5 T butter
  • 1 onion, diced
  • 1/4 cup flour
  • 2 cups whole milk or cream
  • 2 cups chicken broth, room temperature (just not cold)!
  • 2 heads broccoli, chopped
  • 1 cup carrots, shredded
  • salt and pepper to taste
  • 1 bag sharp cheddar cheese

Melt butter in large saucepan over medium-high heat. In separate saucepan, heat milk over medium-low heat, keep warm. Add onion, saute until soft. Whisk in flour, cook for one minute. Slowly add in warm milk. Slowly add in chicken broth, whisking constantly. Bring to a boil, then simmer, whisking occasionally until thickened (about 20 minutes). Once thickened a little, add broccoli, carrots, salt and pepper to taste. Cook until vegetables are soft, about 20-25 more minutes. If desired, transfer 3/4 of the mixture to blender or food processor (or do as I did and use an immersion blender) to puree mixture. Pour back into saucepan and add cheese.

Cheesy Beer Bread:

  • 2 cups flour

    Moist, buttery, cheesy!!

  • 2 T sugar
  • 2 t baking powder
  • 1 t salt, divided
  • 10 ounces or 1 1/4 cups beer (guess you’ll just have to drink those last two ounces)!
  • 1 1/2 cups sharp cheddar cheese
  • 1 t garlic powder, plus more for top
  • 1 t onion powder, plus more for top
  • 1 t mustard powder, plus more for top
  • 2 T butter, melted

Whisk together flour, sugar, baking powder, salt, garlic powder, onion powder and mustard powder. Slowly mix in beer with a wooden spoon or rubber spatula until just combined. Do not over-mix. Add in cheese, until just combined. Pour (I use this word lightly as the batter is very thick and will not ‘pour’) into a 9X5 loaf pan. Cover with plastic wrap and let sit in a warm area for 30 minutes. The dough will puff lightly and grow a little in the pan. Brush the top with the melted butter and sprinkle more seasonings over top. Bake at 375 for 30 minutes.

View from the top of the buttery, salty, crust!

Coconut Rum Banana Bread:

  • 2 cups flour

    Look at all that coconutty goodness!

  • 1 t baking soda
  • dash of salt
  • 1 t cinnamon
  • 1/2 cup butter, room temp
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/2 t vanilla
  • 4 T Captain Morgan (or other rum you like/have on hand)!
  • 3 mashed bananas
  • 1 1/2 cups coconut

Preheat oven to 350 degrees, grease 9X5 loaf pan. Combine flour, soda, salt and cinnamon in bowl, whisk together and set aside. Cream butter and sugar until smooth. Add in eggs one at a time, blending after each addition. Add in vanilla, then rum. Fold in bananas and coconut then gently fold in flour mixture until just incorporated. Pour batter into loaf pan, top with cinnamon sugar mixture (or crumb topping, etc). Bake about 45 minutes. Cool on wire rack.


About valuptuousvittles

I am a chiropractor with a passion for eating, baking and wine! It seems that my life is consumed by food, whereas most people eat to live, I live to eat!

Posted on September 24, 2012, in Bakery/Dessert Recipes, Breads/Muffins, Breakfast, Non-Bakery Items, Side Dishes, Soups/Stews. Bookmark the permalink. Leave a comment.

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