It was a perfect Autumn day for a private group and soup! I spent the afternoon prepping my ingredients for class so that my students didn't have to watch my prep all the yummy fruits and veggies in the Autumn Sangria, Spinach & Artichoke Dip, Chicken Pot Pie Soup with Gruyere Pie Crust Dunks, and Deep Dish Salted Caramel Apple Pie.
We were celebrating Miss Amber's birthday with close friends, wine, comfort food, homemade pie, and a vibrant fall sunset.
I love to get my class started off right with a quick appetizer. This Spinach and Artichoke Dip is perfect -- mix it up, bake it, and serve with style.
Chicken Pot Pie Soup is a terrific recipe for staying in on chilly nights. It doesn't take long for the potatoes, carrots, celery, and peas to simmer to perfection. I like to embellish the soup with Gruyere Pie Crust Dunks. You can eat them as dippers or do as my kids do and crush them over the top.
You know when the kitchen starts to smell like fall -- I must be making apple pie! This is the part of the class where I hope everyone saved room for dessert...
Itty bitty caramels make for a divine filling! The magic of Crème class meant I had a cooled pie ready before I got the other one in the oven.
Thank you so much for spending your Wednesday evening at Crème de la Crème! Cheers! XOXO Paula