Roasted Tomato Soup | OXO Illuminating Digital Immersion Blender

Kids are weird. They're peculiar for lots of reasons, but in today's example, I'm talking specifically about their relationship with food.

My little munchkin has gone through his own trials and tribulations with eating in his short 14 months of life, and I'm fairly certain they are to blame for the silver strands that are sprouting from my head. Though he seemed eager to begin solids around the 6 month mark, his interest wavered a few weeks later and he refused all forms of solids for many months to follow. We tried every trick we came across to get him back into the groove, but nope. He just wasn't into it.

Once he decided that eating solids was back on his radar, he was the best little eater around... for about a month. And then we went from loving finger foods to wanting to be spoon fed. Adoring scrambled eggs to abhorring them. Being wild about black beans to deciding they're better suited for pitching practice.

My dreams of homemade purees and snacks have been shot down more than once. And while he will indulge my yearnings and take down one of my homespun concoctions every so often, he is sure to keep me guessing as to what each day will hold. {For the record, his options include only "real" food.}

Currently, we are having to dip all foods in hummus for them to make the list of things he will consider putting in his mouth. {Not counting toys, lint, crumbs under the couch and anything else that looks remotely intriguing. Go figure.}

He's often curious about the foods he sees us eating and asks for a taste, which has made me more accountable about the things I'm allowing in my own diet. {And has lead to the occasional bout of hidden Nutella-eating, I'm not gonna lie.}

This Roasted Tomato Soup is among the recent "winners" passing the toddler test.

This soup came about when I ran myself ragged around the holidays and wound up with an annoying head cold. After spending a good 8 hours straight on my couch watching Anne of Green Gables surrounded by mountains of tissues {some for my runny nose and some because of Matthew Cuthbert and Gilbert Blythe}, I needed something quick, easy and warm to eat. I roasted a big container of cherry tomatoes, added a few ingredients for flavor and then blended it all up with my newest favorite kitchen tool: my OXO Illuminating Digital Immersion Blender.

Whether I'm attempting to make food for Cole or blending sauces or soups for the grown-ups, this thing makes life so much easier. You don't have to worry about splashing and splatters because the intuitive digital controls steadily increase or decrease the blending speed, and the silicone shaft helps to protect your bowls and cookware while you use it. It even has a soft-glow LED light that lets you see what you're blending if you're working with a deep pot or don't have great lighting.

The only way this blender could get better is if it guaranteed that my kid would eat the finished product... and then cleaned up the kitchen. In this case, one out of two isn't so bad.

Either way, you'll end up with a nice batch of tangy homemade soup that's great whether you're looking for a fast bite, a cold-soothing meal or a toddler-approved food.

I'll take the victories wherever I can get them!

Roasted Tomato Soup

1 16 oz. container of grape tomatoes
1/2 cup chicken broth
2 cloves of garlic, smashed
Approximately 1/4 cup basil leaves

Plus: Olive oil & salt to taste

1. Preheat the oven to 400 degrees. Toss the whole tomatoes with about a tablespoon of olive oil, then season liberally with salt.

2. Bake for 25-30 minutes until the tomatoes start to burst and blister in parts. Remove from oven and cool slightly.

3. Pour the tomatoes & their juices into the blending beaker if using an immersion blender and add chicken broth. Blend to desired consistency.*

4. Pour the blended soup into a saucepan over medium heat, and add smashed garlic cloves and basil leaves. Bring up to a simmer and cook for about 10-15 minutes.**

5. Remove smashed garlic cloves and wilted basil leaves, or blend the basil into the soup directly in the pot with your immersion blender.

Serve hot with croutons, crackers or a hot grilled cheese. Mmm....

*If you like your soup on the chunky side, don't blend it completely. For silky, smooth soup, run it through a fine mesh strainer to catch the seeds and sediment. If you don't have an immersion blender {get one!}, simply use a regular blender.

**If your soup gets too thick, just add a little more chicken broth or water.

Note: This soup is creamy without adding cream, but you can add a bit of cream or half and have for a tomato bisque-type soup. It's great either way!

Disclosure: I was sent an OXO Immersion Blender for review. As always, the opinions you see here are all my own!

Jumbo Pecan Chip Cookies | #OXOGoodCookies

I couldn't send you off into the Halloween weekend without a proper sweet treat, now could I?

These Jumbo Pecan Chip cookies serve a dual purpose -- fueling you up for trick-or-treat madness, of course, but more importantly, helping to donate $100 to Cookies for Kids Cancer thanks to my friends at OXO!

There is nothing like Halloween to remind you of the joy and innocence that should be part of childhood, what with all the little princesses and ninjas and superheros running around in their costumes. Unfortunately, children are not immune to the serious illnesses that can affect us all, and many families will find themselves faced with the heartbreaking reality of childhood cancer.

Cookies for Kids Cancer was founded in 2008 by a couple who lived this nightmare with their own son, Liam. Though they could not control the outcome of the disease, they poured themselves into creating an organization that could help support the funding needed for the research to find new, improved therapies that could save a sick child's life.

So, when my pals at OXO asked if I'd be interested in sharing some cookies as a part of their #OXOGoodCookies campaign, I couldn't wait to "chip" in... get it?! ha!

With the help of OXO's amazing kitchen gadgets, baking up something festive was a snap.

If you don't already have one of these fantastic little cookie scoops {I own two}, I highly recommend picking one up before the holiday cookie-baking begins. They make portioning cookie dough {or meatballs, or melon balls, or...} SO easy, you'll wonder how you ever lived without one! As a bonus, the purchase of select baking items featuring the sticker below will go toward the $100K that OXO will donate to CFKC this year!

These cookies though. Drool. They're low-fuss to whip up and so easy to customize that you might just find yourself baking up infinite combinations {don't say I didn't warn you}. To go with the Halloween color scheme, I added orange pumpkin spice baking chips and mini semi-sweet chocolate chips to mine, along with some pecan bits for a little crunch. Using a double scoop of cookie dough will result in jumbo, ooey-gooiest cookies that are better than anything you'll find in a wrapper.

There's no "trick" and all "treat" when you bake up this recipe. Just a "frighteningly" easy way to be a good cookie for a faboolous cause!

Ok, I'm done with the puns now. Just bake the cookies, k? ;)

Jumbo Pecan Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks {12 tablespoons, 3/4 cup} butter, melted
3/4 cup brown sugar
1 tablespoon pure maple syrup
2 egg yolks
1 1/2 teaspoons vanilla extract
1/3 cup pumpkin spice baking chips
1/3 cup semisweet chocolate chips
1/2 cup pecan bits {or chopped pecans}

1. Preheat the oven to 325 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat, or use a non-stick pan like this one. Set aside.

2. In a medium bowl, whisk together flour, baking soda and salt.

3. In a small bowl, whisk together melted butter, sugar, egg yolks and vanilla extract until combined and smooth. Pour into dry mixture and mix until fully combined.

4. Add the chips and pecan bits {or whatever add-ins you choose} and mix well to distribute.

5. Using a 2 tablespoon cookie scoop, portion out 2 dough balls and squish the flat bottoms together to make one golf ball sized dough ball.  Place them about 3 to 3 1/2 inches apart on the baking pan. Bake for 13-15 minutes or until they are puffed and the edges just begin to turn golden.

Note: If you prefer crunchier cookies, let them go a little longer until they're more browned. For softer, chewier cookies {i.e. heaven!} bake as directed.

6. Remove from oven {this little spatula is perfect for the task!} and allow to cool for about 5-8 minutes, or until they've firmed up a bit. {Fight the urge to devour them instantly.} Carefully remove from baking pan and place on a cooling rack.

Fine Print!
- Cookies for Kids' Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids' Cancer fund pediatric cancer research.
- OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)
- *In 2015, OXO will donate up to $100,000 to Cookies for Kids' Cancer through product proceeds, bake sale matches and other fundraising efforts

Iced Almond-Lemon Loaf Cake | Stonyfield + OXO

Yogurt has always been one of my favorite go-to snacks when I need something quick and easy. And with the new yogurt flavors that can be found in the grocery store today, they can even make a great dessert! But did you know that yogurt also makes a great ingredient to cook and bake with?

I had the chance to take a peek at a great new cookbook titled Yogurt Culture by Cheryl Sternman Rule and was inspired to go beyond the spoon with this versatile ingredient!

I often dollop plain Greek yogurt on savory dishes for a little extra tang the way you'd use sour cream. It's a great addition to lightened up dips and sauces, too!

But you know that baking rules my heart... and it just so happens that yogurt works perfectly in baked recipes and even no-cook mousses, puddings and frozen treats!

With the help of my friends at Stonyfield and OXO {who sent me a handy-dandy little whisk just in time since mine had seen better days}, I gathered up some simple ingredients and baked up this fragrant loaf cake -- just one of the many delightful recipes you'll find in Yogurt Culture. Yogurt makes an appearance twice here; there's some in the batter and even a bit in the icing! The aroma of sweet almond extract permeates the buttery cake and the lemon zest brightens up the flavor giving it a citrusy zing.

This cake would be perfect for serving at a brunch {maybe for Mother's Day?!} or cutting into pieces and using in a trifle. It's also amazing with a little bit of extra vanilla yogurt spooned on top... because why not add just a little more yogurt?!

If you're ready to get to know yogurt on a different level, I highly recommend checking out Yogurt Culture and discovering the many sides of this household favorite!

Disclosure: As aI received a copy of Yogurt Culture for review along with a whisk from OXO and product coupons from Stonyfield. As always, the opinions read here are all my own!

Iced Almond-Lemon Loaf Cake
Makes one 9-inch loaf
Recipe barely adapted from Cheryl Sternman Rule's Yogurt Culture

For the cake
10 tablespoons (1¼ sticks) unsalted butter, at room temperature, plus soft butter for greasing the pan
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
½ cup almond meal {or enough ground almonds to make 1/2 cup}
Zest of 2 large lemons
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure almond extract
1 cup plain whole-milk or low-fat vanilla yogurt (not Greek)

For the icing
½ cup confectioners’ sugar
1 tablespoon plain whole-milk or low-fat Vanilla yogurt (not Greek)
1 tablespoon fresh lemon juice

Prep. Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9-by-5-inch loaf pan.

Mix the batter. Into a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the almond meal and lemon zest. In a stand mixer fitted with the paddle, cream the butter and granulated sugar until light and fluffy, about 5 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Beat in the almond extract. Slowly beat in half the dry ingredients, then the yogurt, then the remaining dry ingredients until incorporated. Raise the speed to medium and beat for 1 to 2 minutes to develop some structure.

Bake the cake. Scrape the batter into the prepared pan and smooth the top. Bake until risen and lightly browned and a skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan on a rack for 15 minutes. Slide a knife around the perimeter and invert the cake onto the rack. Cool completely, then flip right side up.

Ice the cake. Sift the confectioners’ sugar into a medium bowl. Whisk in the yogurt and then the lemon juice, 1 teaspoon at a time, until the icing is smooth, thick, and drips slowly from the whisk. Wave the whisk over the cake to drizzle lines of icing, or scrape the icing over the cake and smooth with an offset spatula.

Store. Once the icing firms, cover the cake with plastic wrap. It can be kept at room temperature for up to 48 hours, or covered with a layer of foil and refrigerated for up to 5 days.