Sunday, April 19, 2015

Trying Some New Recipes

In my ongoing quest to shake up the menus around here, I recently tried a couple of new recipes.  One is a soup that appeared in the March 2015 issue of Country Living.  It's a lemony chicken orzo soup.  Since I love Panera Bread's version, I figured it was well worth a try.

It's light, yet filling.  The fresh dill adds a nice touch.  You can find the recipe on the Country Living site here.

An even better success was a scrumptious mini chocolate chip Bundt cake.  It was a big hit with me and our son.  I found this recipe in one of those compilation fundraiser cookbooks -- love those.

My cake stuck to the pan a little bit, as you can see in the photo below.  The topping is put in the pan first, and is maybe a little too buttery.  Tastes great, but leaves the fingers a little greasy if eating out of hand.

Nutty on top!

Imminently snackable
Toll House Bundt Cake
from A Cookbook by Sunset House Auxiliary Toledo Ohio (1991)

2 3/4 cup flour
2 teaspoons baking soda
1 teaspoon salt
1 Tablespoon vinegar
1 cup less 1 Tablespoon milk
1 cup butter, softened
1 cup firmly packed brown sugar
1 Tablespoon vanilla
4 eggs
1/2 cup semi-sweet mini chocolate chips

Nut Topping:
1/2 cup butter, softened
4 Tablespoons granulated sugar
1 1/3 cup chopped nuts

For topping, combine butter, sugar and nuts; mix until crumbly.  Spoon into well-greased and floured 12-inch Bundt (or tube) pan.  Chill in refrigerator while you prepare cake batter.

Preheat oven to 375 degrees F.

In small bowl, combine flour, baking soda, and salt.  Set aside.  Place vinegar in 1 cup measure, fill with milk to 1 cup line; set aside.

In large mixing bowl, combine butter, brown sugar and vanilla; beat at medium speed until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Turn mixer to low.  Gradually add flour mixture, 1/3 at a time, alternating with milk.

Gently fold in chocolate mini chips with a rubber spatula.  Pour into prepared pan.  Bake at 375 degrees F for 50 minutes.  Loosen edges of cake with spatula.  Immediately invert on cooking rack.

Printable recipe


  1. I make a similar bundt cake. It is so good! I will have to try that soup recipe. It sounds like something I would like.

  2. Thanks for sharing the recipes....I'm always looking for ways to use orzo.

  3. Thanks for sharing. Both of these recipes look and sound amazing. I'm imaging the soup fragrance in my mind. Um um good!

  4. That soup and cake look delicious. Hope you enjoyed them.

  5. Now all I need is a bundt cake pan as this recipe sounds delicious. So does the soup.

  6. That cake has lots of nuts, which is GOOD! I have to try that light yet flavourful soup.

  7. Both recipes look so good! Thank you for sharing.

  8. I want to eat at your house! The chicken soup looks yummy but that cake is truly calling my name.

  9. I love the cake. And the nut topping. I might make this this weekend. I do love the sound of the soup too and it's definitely soup season here in Sydney xx

  10. YUM to BOTH.... I'd love the soup I think ---but the cake really caught my eye. Sounds terrific. Thanks for both recipes.


  11. This cake looks delicious! X

  12. Oh, this looks delicious! Chicken soup is always a favorite. Add cake to that, and you have meal that would be very hard to beat!


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