Recipe's....

So there are a few recipe's that many of you have requested lately. Here they are. Happy cooking / baking!!

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ELEPHANT'S TOMATO ORANGE SOUP
1/2 cup unsalted butter (1 stick)
1/2 medium onion, diced
2 (14 1/2 ounce) cans diced tomatoes
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon baking soda
1/2 teaspoon dried thyme
1 cup fresh orange juice
1/2 cup heavy cream

In a saucepan, melt butter; add onion and sauté until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
Puree in a food processor or blender; strain through a sieve or food mill. (I used a hand held immersion blender for this.) Return to saucepan and stir in orange juice. At this point, the soup can be refrigerated until ready to serve. At serving time, add the whipping cream and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary. Extra cream maybe drizzled on top of the soup immediately before serving for decorative effect.
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CHOCOLATE FUDGE LAYER CAKE w/ WHITE CHOCOLATE WHIPPED CREAM FROSTING (adapted from recipe printed in Bon Appetite)

Cake:
4 oz chopped unsweetened chocolate
1 3/4 cup flour
1/4 cup unsweetened cocoa powder
1 t baking powder
3/4 t baking soda
1/2 t salt
2 cups sugar
1/2 unsalted butter, room temp
2 t vanilla extract
2 eggs
1 1/2 cup whole milk

Frosting:
3 cups chilled whipped cream
2 T unsalted butter
1/2 lb chopped white chocolate
2 t vanilla extract
1/2 t almond extract

Preheat oven to 350. Prepare two 9" cake pans. Stir unsweetened chocolate into saucepan over low heat until melted & smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda & salt into bowl. Beat butter & sugar until well blended. Add lukewarm chocolate & vanilla. Beat in eggs, 1 at a time. Mix in cocoa powder mixture & 3 additions, alternating w/ milk. Divide between pans & bake 35 m. Cool completely.

Bring 1 cup cream & butter to simmer in saucepan until butter melts. Remove from heat & add white chocolate. Stir until smooth, add vanilla. Bring to room temp. Beat remaining 2 cups cream & almond extract in large bowl until peaks form. While beating, slowely add in chocolate. Chill - fold occasionally.

Place on layer of cake on platter. Spead w/ frosting, add second layer. Spread remaining frosting on top & sides. Serve & enjoy!!

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SPICED CRANBERRY CAKE (adapted from recipe printed in Bon Appetite)
*Great for a holiday coffee cake.

2 cups flour
3/4 cup almond flour
2 1/2 t chinese five spice powder
1 t baking powder
1/2 t each baking soda, salt, cinnamon, ginger
1 cup unsalted butter, room temp.
1 cup sugar
1 cup brown sugar
3 eggs
1 1/2 t vanilla extract
1 cup sour cream
1 cup chopped hazelnuts
1 cup halved frozen cranberries
1/2 cup dried cranberries

Preheat oven to 350; prepare 12c bundtpan.

Whisk first 8 ingredients in bowl. Beat butter & sugars until fluffy (3m). Add eggs, 1 at a time. Beat in vanilla, then sour cream. Add dry ingredients. Fold in nuts & all cranberries. Pour into bundt pan. Back for 1 hour 10 minutes. Cool completely & turn cake out. Enjoy!