Carrot Ginger Soup

I decided to try a new soup recipe from a book I've been reading called "The Plan" by Lyn-Genet Recitas. This soup is said to be an excellent anti-inflammatory soup to soothe your digestive system.

So here is the recipe with the ingredients and amounts I used:

Carrot Ginger Soup

1-1/2 lbs. carrots
1 large onion
1 large zucchini
1 small ginger root
5 c. water
1 t. minced garlic
1/2 t. cinnamon
1/4 t. cumin

Chop the vegetables up in a food processor and simmer with spices in water until soft. Puree in blender.


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Brownie-Cookie Bar

One day, several months ago, my daughter couldn't decide if she wanted to make brownies or cookies. So she decided to make both and combine the two together. Mmmm ... what could be better than a brownie laced with pieces of cookie? So she recruited my help. I would make the cookie dough and she would make the brownie batter.

She found a brownie recipe and asked me to use half a chocolate chip cookie recipe. With some changes here and there, we came up with a delicious new bar.

A couple weeks ago my co-worker helped me out in exchange for bringing brownies. Without walnuts. My daughter and I simply had to have walnuts in our brownies, so I started by making the cookie dough batter without walnuts. I dropped half the batter into a 9"x13" pan and found that it nearly covered the bottom (pan on right in photo below is without walnuts). I then simply added walnuts to the remainder of the batter and dropped that into the other 9"x13" pan.

Next, I doubled the brownie batter and poured half over the side without walnuts, added walnuts to the remaining batter, and poured it in the other pan.

Because I always find the inside of the bar under-baked and the outside over-baked, I lowered the oven temperature 25 degrees. What resulted was an even better brownie-cookie bar than our original recipe. My daughter insisted on re-writing the recipe to use the new ingredient amounts, which I have posted below.

Cookie Dough

Ingredients

• 1/2 c. + 1 T. flour
• 1/4 t. baking soda
• 1/8 t. salt
• 1/4 c. butter (1/2 stick)
• 1/4 c. brown sugar*
• 1/4 c. sugar
• 1/4 t. vanilla
• 1 egg
• 1/4 c. chopped walnuts
• 1/3 c. miniature chocolate chips

Directions

1. Mix baking soda, salt, butter, sugars, and vanilla together.
2. Add egg and mix again.
3. Slowly mix the flour into the batter.
4. Stir in the walnuts and chocolate chips.

Brownie Batter

Ingredients

• 1 c. butter (2 sticks)
• 1/4 c. + 2 T. sugar
• 9 T. cocoa
• 1/8 t. salt
• 3/4 c. brown sugar*
• 1/4 c. + 2 T. sugar
• 1-1/2 t. vanilla
• 3 eggs
• 3/4 c. flour
• 1/2 c. chopped walnuts

Directions

1. Melt the first three listed ingredients ~ the butter, sugar, and cocoa ~ in a pan over low heat.
2. Stir in the next four ingredients ~ salt, sugars, and vanilla ~ until sugars are somewhat dissolved into the mixture.
3. Whisk the eggs in a large bowl.
4. Whisk the chocolate mixture into the eggs.
5. Stir in the flour and walnuts.

The Bar

Directions

1. Grease and flour a 9"x13" pan.
2. Plop spoonful-sized balls of cookie dough evenly onto the bottom of the pan.
3. Evenly pour the brownie batter over the cookie dough. Allow the brownie to settle between cookie globs.
4. Bake at 325 degrees F for 38 minutes. DO NOT PREHEAT.

*Brown Sugar Substitute: In case brown sugar is absent in the cupboards, use 3/4 c. sugar and 1/8 - 1/4 c. of molasses.

Disclosure: The Excalibur Dehydrator link under "Other Sites" is an affiliated link. If you make a purchase using this link ~ you will receive free shipping, along with other specials. I also earn a small percentage to help support my blog. Thank you, your support is appreciated!!