For the Soul

What feeds your soul?  Is it the moment your child grasps your hand?  Is it a good book you can disappear in?  Is it a kiss?  I have many moments in each day that feed my soul...
I also have some good recipes I know will never disappoint me in the process!  I was never a fan of the red and white soup in a can, at least not the Chicken Noodle!  When I eat Chicken Noodle Soup, I want it to fill my soul....And my recipe will do that!  It will also help comfort any sick children you have in the house, or a husband needing attention...


CHICKEN NOODLE SOUP (FOR YOUR SOUL)
SERVES 6

3 chicken breast, bone in, skin on
Olive oil
Kosher salt
Fresh Ground Black Pepper
2 1/2 quarts chicken stock
3 stalks celery, diced
1 medium onion, diced
4 carrots, diced
1 clove garlic, minced
4 cups egg noodles (I prefer dumpling style)
1 tsp. thyme

Preheat oven to 350 degrees.

Place the chicken breast on a sheet pan and rub them with olive oil. Sprinkle them with salt and pepper.  Roast for 40 minutes, or until its cooked through.  When its cooled enough, remove the meat from the bones, throw out the skin, and shred or dice the chicken meat!

I put about 2 tablespoons olive oil in a large pot, and then I add the celery, the onion, and carrots.  Saute until onion is soft and translucent.  Add garlic and saute for 1 minute.  Pour in the chicken stock and bring to a simmer.   Once it begins to simmer, add egg noodles.  I simmer mine for about 15-20 minutes, or until the noodles are cooked.  Add the cooked chicken meat and thyme.  Heat through.

Let your cares go free.....

It only makes sense to start this off with what I think is the "perfect" treat...the cupcake.

What better way to enjoy a sweet, moist cake, then by hand?  Or breakfast? I must admit that I have an obsession with the cupcake.  I want it to have a personality of its own...When I photographed this particular one, it screamed to me in glory!  Look at me!  Look at me!  The pink sparkling sugar thrown on top of the robes of luscious buttercream only add to the comfort of soft white fluffy cake.  An angel in disguise....almost too beautiful to eat.  I said almost....

ANGEL CUPCAKES

Makes 24 cup cakes

2 Sticks (1 cup) unsalted butter

1 1/2 cups sugar

1 Tbsp baking powder

1/2 tsp salt

4 large eggs

1 cup milk

2 tsp vanilla extract 2 2/3 cups all-purpose flour

1. Heat oven to 350 degrees. Place muffin cups in muffin pan.
2. Beat butter, sugar, baking powder, and salt in a large bowl with mixer on high speed 1 minute or until well blended.  Add eggs; beat 2 minutes or until fluffy.  Reduce speed to low and beat in milk and vanilla (batter may look curdled) then beat in flour just until blended.  Using a ladle, I fill muffin cups about 2/3 full. 
3. Bake 30 minutes.  Allow to cool 10 minutes before removing from pan.  Cool completely and then dress in buttercream.....

VANILLA BUTTERCREAM FROSTING

2 sticks (1 cup) butter, softened

1 jar (7.5 oz) marshmallow cream (I use Marshmallow Fluff)

1 cup confectioners' sugar

1 tsp vanilla extract

Beat butter in medium bowl with mixer on medium speed until creamy.  Beat in marshmallow cream. When well blended, beat in confectioners' sugar and vanilla.  Increase speed to high and beat 3 to 4 minutes until fluffy.