|White Bean Soup with Andouille and Collards|
This recipe was a winner! It was fast - Came together in under 15 minutes - and it did all the cooking by itself while I was off walking and shopping and otherwise having fun on my weekend! Gotta love crockpots!
|Scrumptious with a nice crusty bread!|
...and then for dessert later in the weekend some Cinnamon-Spice Praline Cupcakes.
|Cinnamon Spice Praline Cupcakes|
I found this recipe on the web at Sweet Pea's Kitchen and modified it for what I had on hand. I cut out the apple and dulce de leche filling- too much for me! - and renamed them to fit the new flavor combo.
Cinnamon-Spice Praline Cupcakes
Savory and Sweet...Perfect!
Slow Cooker White Bean Soup with Andouille and Collards
Real Simple Fall 2012/winter 2013
1 pound dried white beans
8 cups chicken broth
1/2 pound Andouille Sausage links
(I used low-fat so I put in more)
1 large onion, chopped
2 stalks celery, chopped
4 sprigs fresh thyme
1 bunch collard greens, stems discarded and leaves cut into bite-sized pieces (about 8 cups)
1 Tbsp red wine vinegar
Kosher salt and black pepper
(I gilded the lily with some shavings of a good pecorino romano on top!)
- In a 4-6 quart slow cooker, combine the beans, broth, sausage, onion, celery and thyme. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
- Twenty minutes before serving discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. Add the vinegar and 1/2 tsp each salt and pepper.
- Shave the cheese on top and serve with slices of crusty bread.
Serves 6 - Generously
Cinnamon-Spice Praline Cupcakes
For the cupcakes:
Prepare 1 package of yellow cake mix according to directions except add:
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
Bake as directed
For the frosting:
16 Tbsp (2 sticks) unsalted butter
(I used regular butter - it was in the fridge- and just eliminated the salt)
1/2 tsp salt
2 cups packed light brown sugar
1/2 cup whole milk
(I used skim cuz it's what I had and it turned out fine)
2 tsp vanilla extract
4 cups powdered sugar
- Melt the butter in a heavy bottom saucepan over medium heat. Stir in salt and brown sugar and bring to a boil, stirring constantly. Stir over low heat until sugar is dissolved, 2-3 minutes.
- Carefully stir in the milk (Do this little by little because it will want to pop up at you!) bring back to a boil, stirring constantly.
- Remove from heat and add in vanilla - carefully - see note above.
- Cool to luke-warm (30-40 Minutes) stirring occasionally. I think that I needed to cool it a bit more so don't get in too big a rush here.
- Once the caramel is barely luke-warm, transfer to a mixture and add the powdered sugar. Beat the frosting until it is light and fluffy. You can adjust the consistency by adding more milk or sugar as needed.
- Add frosting to a piping bag or large baggie with the corner cut out and pipe frosting onto cupcakes.
- I added some pecans on top - What is a praline without pecans????
Some thought these were a bit too sweet, but they were a hit at work! Try 'em out and let me know what you think...Too sweet or just right?