Cake Pops 2

I decided to make more cake pops since I had some store bought icing left from last time. I thought it was suppose to last 3 months but read the label again and it said 30 days. Darn! Had to throw it out.

Luckily the cake was kinda moist that it held together as a ball so I didn't use any icing. I didn't go out to buy because the icing would be wasted since I'd use less than 1/3 of the icing.

I crumbled a cake that I froze previously and made into balls. I put them in the freezer to firm up.

Roasted Squash Soup with Apple and Brie

I love soup...doesn't matter from where or what country. Give me a bowl of steaming hot soup and I'm happy!! I think it's because I grew up having soup after supper every night and if there wasn't homemade soup, well, instant was better than nothing. I don't have soup after supper all the time now and miss that so soup is a big treat!!

I'm not so into creamy soups because they are too rich. The only creamy soup I like are New England Clam Chowder and Mushroom soup. Unfortunately I don't know how to appreciate rich soups.

Recently I noticed in the last 5+ years, butternut squash soup and roasted red pepper soup are really popular. I've been wanting to make this type a soup for a long time.

What stopped me was when I looked at the recipes, many asked for cream or sour cream to be added to the soup. I know that adding the dairy product will make the soup silkier and smooth but also more calories. One big pot of this would be too much for me to enjoy.

As well most soups are pureed. I didn't own a blender until recently and Magic Bullet for a big pot of soup would take forever. So that was a major deterrent.

So when I discovered this recipe called "Roasted Squash Soup with Apple and Brie" in my The Rest of the Best and more, I was excited.



Even better was that it required ingredients I already had at home. To make it rich and creamy, the recipe asks for Brie, which seemed optional to me.