Welcome Fall

So I realize it's been a long time since I posted last and I also realize I was supposed to be cooking a weeks worth of international meals but sometimes life just gets in the way. I've come to the sad realization that with a baby (a very needy one) that I just can't post as much as I'd like to. My goal used to be to post every other day or so but I just don't think that's going to be possible anymore. I've set a new goal for myself and hopefully that will work out for me. I'm hoping to cook a fantastic meal every weekend and be able to post about it. So yesterday we finally got a major cool down in NC. After a ridiculously hot summer, it was so wonderful to finally have a rainy, cool day. It made me want to cook up a big pot of soup. Hubby's favorite soup is french onion so that's what was on the menu. What I love about french onion soup is the cheesey crust baked on the top. It makes for a fun soup to eat. So next time you feel the chill of fall in the air, enjoy a big bowl of this yummy soup. Pair it with a grilled cheese and a nice glass of red wine and you've got the perfect meal.

French Onion Soup


4 yellow onions, thinly sliced
2 8oz cans beef broth
1/2 cup white wine
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
salt, pepper, bay leaf, poultry seasoning
3 slices provolone cheese

Melt butter and olive oil in a dutch oven or large saucepan. Add onions and bay leaf and cook on medium heat until onions are soft and translucent. Do not let onions brown. Half way through this process, add salt, pepper and poultry seasoning. Once onions are the right consistency, add the wine to deglaze the pan. Add the beef broth and simmer over medium for 15-20 minutes.

Preheat the broiler. Poor soup into oven proof bowels and each with a slice of of provolone cheese. Place under broiler and cook until cheese melts and begins to brown on the top.

Earlier in the week, I also baked up a batch of pumpkin whoopie pies to enjoy for the first day of fall. They are delicious and easy treat for the whole family to enjoy.

Pumpkin Whoopie Pie

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1-2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Preheat the oven to 350°. Line two baking sheets with parchment paper. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.