Loaded Baked Potato Soup

My family and I just recently got back from a trip to South Lake Tahoe for a dear friends beautiful wedding.  After two flights and screaming children (Yes, we were the most hated passengers on the plane!) all we could think about was food...Glorious food!


I'm sure most of you have flown.  If not, do not eat airport food.  It really is awful.  I attempted to eat a caesar salad....safe, right?  No, not so safe.  After 2 bites down it went into the garbage.

Immediately when we received our rental car we asked for the nearest healthy, good restaurant or deli.  They pointed us to a place called süp (Pronounced:soup). It's small quaint place that serves great sandwiches, salads and soups (no they didn't sponsor this post.  I just really liked it!)

I bought our 16 month old a baked potato soup (playing it on the safe side, since she's a picky eater) and we all fought for spoonfuls.  I knew this was a soup I would try to recreate when I got home.

I would definitely say this soup is comparable or even slightly better (yes, I'm biased.)  ;-)

It tastes exactly like a loaded delicious baked potato.  My soup is a thicker soup but it's easy to thin it out with adding extra milk or chicken broth.

Now, comes the good part...the giveaway!

This giveaway isn't sponsored (although I do have a fun sponsored giveaway coming up soon!) I recently bought a few items for myself and I love them and wanted to share it with all my wonderful readers/friends!

One of my favorite stores for home and clothes is anthropologie!

A few weeks ago I found some adorable ceramic 'cartons'.  I use them for fruit and planted flowers, but they can really be used for anything, and they are great photo props!

This ceramic rolling pin is the best and most efficient rolling pin I've ever used. Virtually no sticking, and it's adorable!

Giveaway Details

You have until Wednesday, Oct 5th, 12 midnight PST to enter this giveaway.  One winner will be chosen via random.org and will have 2 days to respond or a new winner will be selected.  Only open to residents of the US and Canada. 

Items:

1 white ceramic (dishwasher safe & microwave safe) 'carton'

1 teal ceramic (dishwasher safe & microwave safe) 'carton'

1 ceramic rolling pin  

How to Enter:

5 possible entries. To earn credit for each entry leave separate comments for each step (listed below) on my blog.  If you don't leave a separate comment for each step, I will not be able to include them. 

YOU MUST leave your email, in order for me to contact you.

1. "Like" Epicurean Mom on Facebook 

2. Subscribe to Epicurean Mom by email (on my blog homepage) or RSS

3. Follow @EpicureanMom on Twitter

5. Tweet this post/giveaway, being sure to include my twitter handle (@EpicureanMom.)

4. Stumble this post 

5. Leave a comment about your favorite/most used kitchen item (mine being this amazing roller!)

Good Luck!!

*Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset. * 

Loaded Baked Potato Soup

Recipe Adapted from Epicurean Mom

Serves 6

Ingredients:

3-4 Large Russet Potatoes

2 tablespoons olive oil

1/2 cup butter (1 stick)

3/4 cup flour

2 1/2 cups broth

1/2 cup half & half

2 1/2 cups 2% milk

1/4 teaspoon pepper

1 1/4 teaspoon salt

1 teaspoon minced garlic

1 cup (mild) cheddar cheese, grated, plus more for garnish

1 cup white (mild) cheddar cheese, grated

1/2 cup sour cream

1 large onion, diced

5 pieces bacon, cooked and crumbled

4 tablespoons chives, chopped

Preparation:

Pre-heat oven to 400 degrees.  Rub potatoes with olive oil and place on a baking sheet.  Bake for 45 min- 1 hour, or until soft and completely cooked. 

Cool potatoes completely and peel. Dice 2 potatoes (into bite sized pieces) and mash the other with 1/2 cup milk.  Separately, set both aside. 

Over medium heat melt butter (you can add more butter, I cut on it to save on calories) in a dutch oven and add flour, stirring vigorously, until thickened and smooth. Slowly add half and half and milk (stirring vigorously.)  Add onions and garlic and cook until soft and translucent (stirring continuously.) Add the mashed potato. Using an emulsion blender or blender, blend until smooth (if using a blender return to the dutch oven.) Add chicken broth, cheddar cheese and white cheddar cheese, salt and pepper.

Stir in the sour cream, until completely incorporated, and add diced potatoes. 

Spoon into bowls and garnish with cheddar cheese, bacon and chives. 

{Guest Post} Perry's Plate

Natalie at Perry's Plate has the most beautiful blog and recipes.  She also shares my love of wholesome fresh foods. I've found so many great recipes (from her blog) that my picky girls ate right up! We both have 2 young girls, and understand how frustrating it can be to have them try new healthy foods that they instantly refuse. I think you'll find Natalie has mastered this feat!  

Here's the wonderful Natalie...

-Perry's Plate-

My name is Natalie and you can find e blogging at Perry's Plate.  I'm so excited to be guest posting on Katie's beautiful blog! 

Katie and I share a love of whole, clean food. I also try to cram as many vegetables as possible into every meal that I make.  Like most kids, my two girls are carb fiends and would gladly live out their days munching on bread or noodles alone. Luckily I discovered techniques to play off of their fondness for pasta. 

You may have guessed that those "noodles" aren't really pasta, but thinly julienned zucchini.  It's a great pasta alternative if you're eating paleo, gluten-free, or low carb.  I feel like I'm the last one in the blogosphere to try out zucchini "noodles."


I was surprised at how the texture and appearance of the zucchini resembled actual pasta.  I think I even giggled a few times. My kids were hesitant (I'm still trying to get them to like zucchini.  That night we made progress!) but I think after a few tries they'll be slurping up those "noodles" like nobody's business. 


Especially if it has bacon sprinkled in it.  I really like bacon. (Evidence here and here.) Bacon is my insurance if I'm not sure if something will turn out well.  And it's a small change to make a mostly-vegetable dish a little more indulgent.  Throw a little bacon in and a mediocre dish will rise to "pretty good" status. Instantly. No, it's not the most healthful food, but I feel better about eating a little bacon once in a while than something artificial or processed beyond recognition. 


This sneaky "spaghetti" dish comes together quickly and easily! For more whole-food, family-friendly recipes come see me over at Perry's Plate.


Thank you Katie, for letting me have your blog for the day! 

Pesto Zucchini "Spaghetti"
By Natalie at Perry's Plate


4 medium zucchini, julienned thinly (mandoline slicers are great for this)
generous pinch of salt
6 slices uncooked bacon
1/2 cup green onions, sliced into 1-inch pieces
2 cups broccoli florets
2-3 Tb prepared basil pesto
fresh parmesan cheese, for garnish


Place zucchini strips in a colander over a bowl or in the sink.  Sprinkle zucchini with salt and toss to combine.  Let the zucchini sit for 15 minutes while the salt extracts the moisture. Drain excess water, squeezing zucchini, if necessary.


Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently. Remove bacon to a stack of paper towels to drain.  Crumble bacon.  Remove all but 2 Tb of bacon drippings from the pan.


Return the pan to medium heat.  Add the green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender. Add zucchini and 2 Tb of pesto, tossing to combine all ingredients.  Taste and add more pesto, if needed. The mixture only needs to warm-up so 2-3 minutes ought to do it.


Serve with bacon crumbles and freshly grated parmesan cheese


Serves 4

{Guest Post} Family Fresh Cooking

 There are so many gifted and wonderful bloggers I follow and avidly read.  It was so difficult to narrow down the bloggers to a handful to post for me while I'm gone.  One blogger, Marla from Family Fresh Cooking,  has just launched an amazing new challenge, #projectlunchbox, that really fits what I feel is important; healthy foods for our children and families.  I am beyond excited to introduce Marla to you!!

-Family Fresh Cooking-

Hi everyone! I am Marla and my blog is called Family Fresh Cooking. I am so excited to be guest posting here today on Epicurean Mom! Katie and I have a lot in common. In her about page she says “There are two things I love most in life; family and food ~ usually in that order.  This blog is dedicated to both.”

Ditto for me! You couldn’t have said it better Katie.....

I love creating healthy recipes for myself and my family. I use the freshest whole food ingredients possible and try to limit refined sugars. Mindful balance is key to great moods, high energy & BIG *smiles* By the way the recipe on the top are my Strawberry Rhubarb Parfaits.

In our house we all love to snack all the time...sound familiar? There is always a refrigerator door open, a pantry door to be closed. I like to have healthy delicious snacks available for us to munch on. It is also great to have a bunch of extra on hand for lunch boxes.

Speaking of lunch boxes, I would love if you joined us for Project Lunch Box. A 30 day challenge to inspire all of us to pack healthy, homemade lunches for those we love. You can link up your blog over there as well.

Let’s get started with some quick, easy and healthy snacks shall we! Here are a few of our favorites:

Since we are all self proclaimed epicures here you might like my twist on classic scones. How about baking up a batch of gluten free-vegan Avocado Scones? Don’t let the avocado scare you, it’s as good in sweets as it is in savories!

Muffins are always a favorite too. Perhaps you might like Pomegranate Blueberry Coconut Muffins....

With Halloween around the corner you might be craving everything pumpkin. We love these mini Pumpkin  Chocolate Oat Muffins

Fruity popsicles are always fun. These are my latest Tutti Fruitti Chocolate Coconut Pops.

One last treat that is a favorite any time of day are my Lemon Ricotta Breakfast Cookies. An added bonus is that they are also gluten free. These cookies had a special feature on Bridge Street News in Syracuse NY earlier this year. Yes, that is me on TV...please be kind, OK?!

Thanks for having me visit your wonderful blog Katie!

It was great to meet you all! Please stop by my blog anytime to say *hi* I love company! We can also stay in touch via Twitter, Facebook, StumbleUpon, Instagram and Pinterest

*all photos and food styling are by ©Marla Meridith

No-Bake Spiderweb Cheesecake

Cheesecakes are pretty temperamental.  I've made a few cheesecakes that have cracked and caved slightly *Gasp*  I know, pretty awful!  These testy cakes need lots of special TLC.

When I saw this recipe for a no-bake cheesecake I immediately jotted down the entire recipe!

Wait??  You can make a cheesecake without pacing back and forth, worrying over the grand canyon cracks??


Yes, you can!  How great is that?

A few helpful tips for baked cheesecakes: Baked cheesecakes need a water bath to keep the moisture high and the heat gentle, do not over-beat and do not over-bake.  The cheesecake continues to bake after being removed from the oven.  This was the mistake I would often make.

Although, with a no-bake cheesecake, you have nothing to fret over.  No, cracking, breaking, caving or throw aways!

Halloween is right around the corner (where is the time going??), and this is a perfect and easy cake to take along to your next Halloween party!

Did I mention how easy this is!  Don't be intimidated by the web.  Most real spiderwebs are not perfectly symmetrical, so no need to worry about making it perfect!

No-Bake Spiderweb Cheesecake 


Ingredients
For the Crust:
Canola oil cooking spray
18 ounces chocolate wafers (2 packages), finely ground (4 1/2 cups)
1/4 cup plus 2 tablespoons sugar
6 ounces (1 1/2 sticks) unsalted butter, melted
1 teaspoon coarse salt

For the ganache:
4 ounces semi/bitter-sweet chocolate (preferably 61%), finely chopped
1/2 cup heavy cream

For the Filling:
32 ounces cream cheese, softened
1 1/2 cups sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream, cold

Directions
Make the crust:  Coat a 10-inch springform pan with cooking spray.  Mix wafers, sugar, butter, and salt in a medium bowl.   Pat mixture into a pan, pressing firmly into bottom of pan (I used the bottom of a water glass) and all the way up the sides.  Cover, and refrigerate until ready to fill.

Make the ganache:  Place chocolate in a food processor.  Bring cream to a simmer in a small saucepan, then pour over chocolate.  When chocolate starts to melt, process until smooth.  Reserve 2tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust.  Cover, and refrigerate until ready to fill.

Make the Filling:  Beat cream cheese with a mixer (standing or hand) on medium speed until fluffy, about 3 minutes.  Reduce speed to low, and slowly add sugar and salt.  Raise speed to med-high, and beat until fluffy, about 3 minutes.  Beat in lemon juice.

Whisk cream until medium-stiff peaks form.  Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream.  Pour filling into crust, and spread evenly.  Gently tap bottom of pan on counter to release air bubbles.

Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip.  Starting from the center of the cheesecake, pipe a spiral, spacing about 1/2-inch apart.  Pull the tip of a pairing knife in a gentle curved line from the center of the spiral to outer edge.  Wipe knife clean , and repeat every inch or so to form a web.

Cover and freeze for at least an hour or overnight.  Serve and garnish with scary spiders!

Recipe Adapted from Martha Stewart

DIY Fondant Pumpkins

This post is from a Themed Cupcakes post I did about a year ago but since Halloween is almost here, I thought it would be a good opportunity to revisit the DIY fondant pumpkins I made!

The pumpkins are actually surprisingly easy to make! I don't have a photo tutorial but I'll try to be very detailed:

You'll need:
yellow food coloring
orange food coloring
green food coloring
leaf green food coloring
1 package fondant
pairing knife
2-toothpicks
leaf shaped presser (I got mine from Williams Sonoma)
gloves

Assembly:
Divide a package of pre-made or homemade fondant into 2 separate disks (one disk should be twice as large.)  Place a very slightly damp paper towel over the small disk.

Put gloves on. Using a toothpick pour a small amount of orange food coloring and yellow food coloring onto large fondant disk.  I eyeballed the amount of food coloring to find the perfect pumpkin color.  Knead fondant until soft and food coloring is incorporated evenly.

Break off small 1- 1 1/2-inch pieces of orange fondant and roll into a balls (This made about 2 dozen fondant pumpkins.)  Once you have a perfect ball carefully squash the fondant with your thumb and fore finger to form a squat ball.    Using a pairing knife draw about 6 lines around the entire fondant pumpkin, starting from the top center and going down.  Set aside.

Wash gloves thoroughly.  With the other fondant disk follow the same steps with the green food coloring, as with the orange.  Again, eyeball the color to your liking.  

Next use the leaf presser and press out the same amount of leaves as pumpkins.  For the pumpkin stem I shaped them to curve away from the leafs.

Using a toothpick poke a small hole into the tops of the pumpkins and attach the leaf and the stem.  You may need to push some of the pumpkin back into the hole to secure.

And you are done! Beautiful cute pumpkins you can top on cupcakes, cake, pies, etc...

Dark Cherry Sherbet

The last week here in Southern California (with the exception of a few days) has been hot!  When I say hot, I mean H.O.T!  The girls and I were huddled in the house with half a dozen fans directed at us.  Yes, sounds excessive but to us  (California pansies) we are in no way prepared for 95 degree heat.  Although my oldest daughter uses the heat as an excuse to eat ice cold popsicles.

Seems as though she's 'roughing' through the heat just fine. 

When I, recently, read Ree's ( Pioneer Woman ) post about cherry sherbet, it sounded like the perfect fix to an utterly hot week.  Plus I'm a sucker for cherries!


Who isn't, right??

Usually ice creams are more time consuming and tedious to make, sense they usually contain eggs.  Ree's recipe is easy and delicious! If you choose to use fresh cherries (like I did) pitting the cherries will be the most time consuming step.  I'm sure if you want to cut on time and use frozen the sherbet will turnout just as wonderful! 

Dark Cherry Sherbet
Recipe Adapted from Pioneer Woman
Servings 6

Ingredients
3 cups fresh or frozen cherries, pitted
1 cup sugar
1 1/2 cup whole milk
1 tablespoon heavy cream
1 tablespoon cherry alcohol (kirsch)
1 lemon, juiced

Preparation
Add cherries to a saucepan with sugar.  Bring to a slow boil and cook until cherries are softened and the liquid is syrupy.  Cool to room temperature.

Add cherries and cherry juice to a blender and blend until smooth.  Add milk, cream, kirsch, and lemon juice and blend quickly.  If you like pulp then directly freeze according to ice cream maskers instructions.  If you prefer it smooth pass the cherry mixture through a sieve and discard the solids before pouring into the ice cream maker.

Transfer to an airtight container and freeze for at least 24 hours before serving.

{Guest Post at Eat Yourself Skinny} Creme Brulee

Have you ever "met" a blogger that you just adore?  I have and she's Kelly from Eat Yourself Skinny!  I'm very excited to be a guest on her adorable blog! When I first came across Kelly's blog I was extremely intrigued by her blog title, high energy, bubbly posts and, of course, her recipes!  Who wouldn't want to eat and maintain a healthy lifestyle??   


Even though her blog is about delicious low calorie foods, I couldn't help but blog about a Creme Brulee!  I know, such a tease, right??

Be sure to head on over to the absolutely beautiful and adorable Kelly from Eat Yourself Skinny to see the whole post and recipe! 

Lemon Blueberry Cheesecake Bars

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I took a week off of blogging and baking to celebrate a dear friends engagement and my birthday.  It seems celebrations tend to extend for an entire week, or at least ours do! What better to bake then lemon blueberry cheesecake bars, after a week long of celebrations!!

When I came across this recipe I almost fell to the floor.  Blueberries-my family's favorite, lemon-my family's favorite and cheesecake- my family's favorite!!  

These were the perfect after school snack for the first day of school!  My daughter started her 3rd year at Montessori today.  If you aren't familiar with Montessori lingo, basically a 3rd year means you're 'officially cool!'  

When it was pick up time my daughter came running to me and said "Moooooom!! Guess what?! I got to sit in the back and was even able to sit on my knees!! Can you believe it??"

Ah, the simplicity and excitement of being a 4 year old! 

The excitement of 3rd year privileges was short lived once I told her about the delicious treats waiting at home.  Usually she begs for yo yum yum (frozen yogurt) after school but today not a peep.  

Just a content, happy, hungry child! 

Lemon Blueberry Cheesecake Bars


Ingredients


For Base:
Butter, for greasing
2 tablespoon sugar
1/8 tablespoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted


For the Filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries

Directions


For the Base:
Preheat oven to 325 degrees

Grease the bottom of a 9 by 9-inch baking pan with butter.  Then place parchment paper over the top, pressing down at the corners.  In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs.  Add the melted butter and pulse a couple of times to fully incorporate.  Pour into the lined baking pan and firmly pat down with the bottom of a glass.  Bake for about 12 minutes, or until set.

For the filling:
Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined.  It should have a smooth consistency.  Pour onto the cooked graham cracker base and then sprinkle with blueberries.  They will sink slightly but should be half exposed.

Bake in the oven for 35-45 minutes, or until the center only slightly jiggles.  Remove from the oven and cool completely before Refrigerating for at least 3 hours.  Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.

Recipe adapted from Tyler Florence

Photography and Wine Tasting in the Santa Ynez Wine Country

I'm a sucker for my DSLR and bring it everywhere with me.  It could be the photographer blood in me (my father was a photographer my avocation and was a physician by vocation) or that I just love anything creative; regardless my DSLR is always at my side and I'm shooting away.

I love to find the soul of a subject.  Candid moments are truly the most intimate.

(My beautiful sister Sara)

My sister and I both inherited the photography gene from our father.  We crave, no need to photograph.

We were at a friend's engagement party the other night (post to come) and both of us were shooting away, similar to the paparazzi.

A few weekends ago my sister came for a visit to Santa Barbara.  We laughed, ate, wine tasted and (of course) photographed.

I haven't been to Sonoma or Napa but our quaint and beautiful Southern California Wine Country is pretty spectacular.  It may not have the clout of the Northern California Wine Country but it is far less congested, and has amazing photo ops.