I’m sure you can think of one. A food blog that is, that you read and like, but no one else seems to read….but really should. Well I have just the blogger. Her name is Kristen and she runs a great blog called Kristen’s Home Cookie Adventures. She has wonderful recipes that I just can’t stand people missing out on. She does far more cooking than baking, but that is good for me since I concentrate so much on baking. This week alone she had a great Miso Glazed Black Cod with Bok Choy, Pan Seared Mahi Mahi on Sauteed Rapini with Citrus Redcution and Sweet and Savory Pork Roast.  So do yourself a favor and go check it out. Also, do us all a favor and adopt a food blogger of your own….one that you think we all should be reading.

This is just a quick one as it seems life is trying to crush me with a plethora of things to do. I ran across the Hersey’s candy cane kisses at the store and picked up a bag figuring I could do something with them. My mom used to make meringues at Christmas time so I thought I could do something with those. I placed the kiss on the baking sheet and piped the meringue over the top of it. If you don’t have piping equipment just use a spoon.

I really liked the end result, they were light and cool from the mint. These are very festive and pretty easy to make.

Candy Cane Kisses Meringues 

2 large egg whites
1/2 tsp cream of tarter
1 tsp vanilla extract
2/3 cup superfine sugar

24-36(depending on size of meringue you make) candy cane Hersey’s Kisses

Preheat oven to 350F.
Line baking sheets with parchment paper. Unwrap kisses and place 12 on a baking sheet.
Using a whisk attachment, on the low speed of a stand mixer, beat the eggs whites until foamy. Add the cream of tarter and beat until fluffy(do not overbeat). Beat in the vanilla. Turn the mizer to medium and add the sugar graducally, about 4 TBSP at a time. Continue beating while adding the remaining sugar in batches unil all of the sugar is dissolved and the meringue is very glossy.
Scoop 1 tsp of meringue onto the candy cane kiss, covering it completely(I used a piping bag for this), leave about 1 inch between the cookies. Place the baking sheets in the oven and turn the oven off. Leave the meringues in the oven for at least 1 hour(even overnight…which is what I like to do), so that the cookies turn crisp.

Once again I am super excited to have won this months round of DMBLGIT in the category of edibility. That is the category I strive to win at. I was extra suprised this month, as this was some of the best compition(in my opinion) that we have had. To see all the winners head on over to SpitoonExtra. Okay enough patting myself on the back….I promise to put cookies up tomorrow.

If you read my blog on a semi-regular basis you know that it is mostly baking with a sprinkle of soup and few things here and there. So when Tami over at Running with Tweezers decided to have a soup challenge I was super excited and I knew exactly what soup to make. It is my favorite of favorites. One I created for my friend L who loves all things blue cheese. This soup is thick and velvety with a nice touch of blue cheese and a hint of garlic….and even better it is topped with bacon. It’s best not to figure out how many calories is in this baby…I’m not sure there are enough hours in the day to work it off.

This is my go to soup for just about every occasion. If you have eaten dinner at my house, chances are you have had this soup at least once. I say at least because pretty much anyone who has had it, asks for me to make it again. The soup itself is wonderful but the garnish is what puts it over the top. The sauted pears play nicely with the blue cheese and the bacon, well…is bacon.

 Roasted Onion and Goronzola Soup

3 TBSP butter
2 large onions, large diced
2 small baking potatoes, peeled and diced
1 tsp garlic, minced
3 cups chicken stock
1 cup heavy cream
4 1/2 oz Gorgonozla, crumbled
salt and pepper to taste
1 TBSP butter
1 TBSP sugar
2 medium pears, peeled, sliced into 1/2 inch wedges
4 oz bacon, fried and crumbled

Melt 3 TBSP of butter over medium heat.
Add onions and garlic, cook until onions are slightly wilted.
Add potatoes, stir to coat with butter. Cook 5 minutes.
Add stock and bring to a boil. Reduce heat and simmer until potatoes are soft(about 30 minutes). Allow to cool slightly.
Puree soup in food processor.
Add cream and gently reheat soup.
Stir in cheese and adjust seasoning. If too thick, thin with stock.
Heat 1 TBSP butter over medium high heat.
Add pears and sprinkle with sugar. Saute until slightly caramelized.
Garnish soup with pears and bacon.