Wednesday, December 19, 2012

Tuttorosso: Tomato-Basil Parmesan Soup (Crockpot Recipe)

A few weeks ago Tuttorosso generously sent me a giftpack with several of their products and a few other goodies. The package arrived on my doorstep the exact day I had been planning on making some tomato soup, similar to a recipe I had come across on Pinterest.


Tomato-Basil Parmesan Soup

slightly adapted from The Girl Who Ate Everything


1 28-ounce can Tuttorosso crushed tomatoes with basil

1 large carrot, chopped

1/2 of a large onion, chopped

1 tsp dried oregano

1 T dried basil

4 c low sodium chicken broth (or vegetable if you prefer)

1 bay leaf

1/4 flour

1/2 butter

1 c grated Parmesan Reggiano cheese

2 cups 2% milk, warmed (or plain, unsweetened almond milk)

salt and pepper, to taste

Add tomatoes, chopped carrot, onion, oregano, basil, bay leaf and chicken broth to your crockpot. Heat covered on LOW for 5-7 hours. (Optional: I added in the rind from my parmesan cheese to the soup – I recommend doing it if you have the rind.)

With at least 30 minutes left before serving, puree vegetables with an immersion blender OR transfer to a blender and puree and then return pureed vegetable to crockpot.

Prepare your roux. Melt butter over low heat in a skillet and add the flour. Stir the roux constantly for about 5-7 minutes. Slowly whisk in one cup of the soup. Add another 3 cups until smooth. Transfer the soup back into the crockpot. Stir and add parmesan cheese, warmed milk and salt and pepper.

Cover and cook on low for another 30 minutes or so until ready to serve. Serve with crackers or bread, I served mine with some garlic naan.



The Tuttorosso products were sent to me at no cost for review. In my honest opinion, I think that the product was of exceptional quality and contributed to this fresh and flavorful tasting soup. I am in no way receiving compensation for my opinions.

Friday, December 7, 2012

Homemade Cookie Butter

You’re rolling your eyes.

Yes, cookie butter is so last year, I mean, I really did post about it last year.

But you see, it’s a rare thing that I visit one of my best friends in NYC.

And it’s a rare thing that I find someone else in my small circle that knows what cookie butter is. Or sends me a picture of it smeared on her plate during the dessert course at every holiday meal.

She just gets cookie butter like I do.

Now I realize Biscoff is much easier to find these days (I’ve seen it at Christmas Tree Shop, Walgreens and the supermarket), and you can get the Speculoos spread at Trader Joe’s, no problem. But homemade is always more special.



  • 1 package almond windmill cookies (Biscoff cookies or the like will obviously do)
  • 1/3 c melted and cooled coconut oil
  • 2 T Turbinado sugar (feel free to use brown sugar or molasses too)
  • 1/2 t pure vanilla extract
  • 1/4 t cinnamon
  • 1/3 c unsalted cashews
  • 2 t vegetable oil

Put your cookies and cashews into a food processor and process until they are a powder and no chunks remain. Add coconut oil (I melted mine to measure it and then let it cool for a few minutes – you want it in its liquid form), sugar, cinnamon and vanilla. Continue to process until it starts to form a butter. You may need to stop and scrape down the sides a few times. Add vegetable oil by the teaspoon as needed to thin out the butter… I used 2 teaspoons but you may need more or less.

Note: You may need less coconut oil depending on the amount of cookies you use. You can add the oil gradually until the butter is the consistency desired.

As a rule, I store most homemade things in the fridge but know that the coconut oil will harden in there so you will want to remove the butter from the fridge about a half hour before using for ease of spreading.


Cookies + cashews…



Put it in a cute little jar and give as a gift, or do like me and put it in a small Rubbermaid container.

Enjoy with fruit, in recipes (google cookie butter – you will find a TON) or straight out of the jar!