Minestrone with Tortellini and Pesto

Minestrone soup is one of those foods I realized as an adult that I really like.  I probably didn’t think I liked it before because it has a tomato-based broth and is loaded with veggies.  That wasn’t my favorite combination way back then, but now this Italian soup is one I completely enjoy.

As soon as I saw the photo and recipe over at Pink Parsley, I knew I’d be making it soon.  This soup looked delicious, and it was taken to the next level with the addition of cheese tortellini and basil-pesto.  I have lots of pesto in the freezer from last summer, so that part was easy.  All I had to do was figure out which night to put it on the menu.

I think Josie’s recipe is versatile enough that you can switch up the vegetables and spices, depending on your tastes or what you have on hand.  We substituted garbanzo beans for the cannellinis, added a few more mushrooms, and used one less carrot (because a certain snowman needed a nose).

As expected, it was perfect for a cold January evening.  The only thing left to decide is when to make it again.

Oatmeal Raisin Cookies (with not so secret spices)

I’m not always a fan of raisins in my baked goods, but I am a fan of these oatmeal cookies.

When I first found this cookie recipe, I had recently discovered cardamom, so I tossed a pinch in.  I like the extra complexity it adds to the cinnamon and nutmeg, but a little goes a long way.  If you haven’t tried it in baking before, you may want to try adding a teeny pinch.

Of course,  you could always leave out the cardamom, and you’d still be left with some tasty oatmeal raisin cookies.

Classic Blueberry Muffins

After spending some time pondering about which treat to share first, I decided on these little gems.  I can’t count how many times I’ve made them.  They are super quick to mix together.  And since the butter is melted, there is no need to get out the mixer.  Bonus.

The original recipe uses lemon zest, and they are delicious.  But when the mood strikes to make blueberry muffins, I don’t often almost never have lemons on hand for zesting.  I do usually have almond extract in the pantry, and it is a nice compliment to the blueberries.  These muffins freeze beautifully, and make nice treat to take out of the freezer for a quick breakfast.

Late to the Party

When I first became aware of the food blog world six years ago, I was completely hooked.  At first, I wandered around online checking out random sites just by following links that looked interesting.  The first blog I actually started checking regularly for updates was Joy’s site.  Her cheery little corner has been a place to turn for baking inspiration, and her humor makes me laugh right out loud.  Over the years, the list of blogs I love hasn’t stopped growing, and the same thought has lingered in my head.  I want to do that. 

I’m the kind of person who likes to know exactly what I’m doing before jumping into something with both feet, and that has kept me from starting a blog until now.  I don’t know anything about maintaining a food blog, and I’m certainly not a photographer of anything, let alone food.  I could wait until I figure it out, but I’d still be reading blogs and thinking the same thing.  I want to do that.  I’m way past fashionably late to this party, but I’m jumping in with both feet.

So, to quote a favorite TV show, “Don’t stop believin’, and let’s get this party started.”