Soup for the Soul

October has flown by!  I had my final "Autumn Comforts" class for the month.  I had a blast getting to know my new students!

I like to make the Sangria a couple of hours before class so that the fresh fruit has time to soak up all the goodness.  I pass it out right as class starts to kick off the cooking lesson right!

Anything good starts with butter.  I use a simple roux to start off the dip.  Did you know that Spinach & Artichoke Dip first became popular in the 90's?  It's time to bring it back.

I made the dip two ways.  1. Baked in adorable pretzel boats.  2. Served separately with buttered pretzel bites.

The Chicken Pot Pie Soup is a two pot wonder.  I prefer to start with bone-in thighs for this soup because of how tender the chicken is and the fabulous broth it makes.

The pie crust dunks are a nice touch with this soup.  Together, it makes for an easy, deconstructed version of the American classic Chicken Pot Pie.

For the Deep Dish Salted Caramel Apple Pie, I always start with a homemade crust.  I prefer a thicker crust on my pies.  It's funny because my kids can actually taste the difference between a homemade crust and a store bought one.

E-Creamery hooked us up this month!  I designed my own flavor -- "Cinnamon Cream de la Crème" to perfectly pair with the pie.  It has a cinnamon ice cream base with praline pecans and caramel swirls.  So. Delish.  E-Creamery's ice cream is just the best, not to mention so convenient when you order online!  How fun would it be to make a custom flavor for a Christmas gift?!?

My twins have their fall musical next week so I will be on hiatus!  Check back in November for my "Cozy Italian"'s going to be another great one.

Cheers! XOXO Paula