Autumn Cooking Ideas: Butternut Squash Beer Cheese Soup; Goat Cheese Cheesecake with Chocolate Leaves

Sometimes I write about cooking! Mainly because I’m really proud of myself and the iPhone pictures actually come out looking tasty and I must share.

Butternut Squash Beer Cheese Soup (with homemade croutons)

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So warm and cheesy! You can find the original recipe here, but I customized it a bit. We didn’t have pumpkin, so I use a whole fresh butternut squash, cut lengthwise with the seeds scooped out and nuked in the microwave until tender. Even though we increased the amount of squash by a cup and decreased the amount of cheese by a cup, it was still way too much cheese – practically fondue! So I’d recommend 3 cups butternut squash or pumpkin puree and 2 cups sharp cheddar cheese.

The croutons were amazing. We also topped the soup with chopped fresh chives, fresh heirloom tomatoes, and crumbled bacon. The Boy wants to add a dollop of sour cream next time as well.

 

Goat Cheese Cheesecake (with homemade chocolate leaves)

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This was the Boy’s birthday cake, and it came out wonderfully. The cheesecake recipe is here. I added more goat cheese and less cream cheese, but it still wasn’t quite goaty enough – I’d recommend 20 oz of goat cheese to 8 oz of cream cheese, if you can swing it (goat cheese is expensive!). I got mine from Sam’s Club – cheapest delicious goat cheese around.

The chocolate leaves are super easy to do and look so fancy!  I melted semi-sweet chocolate chips in the microwave and used my finger to coat the back side of the leaves. Try different types of leaves to see what works – on some the chocolate came off beautifully and on some it stuck and was unusable.

That’s it for now. I feel like I should pick a theme and stick with it – writing or cooking or life stories, but I’m too lazy for that. Here, take everything in one messy (yet hopefully charming) pile.

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