20-minute Creamy Broccoli Cheddar Soup

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.

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One of the things I love most about my Sinkology farmhouse copper sink is it’s perfect balance of beauty and simplicity. It’s so easy to take care of– which may be surprising based it’s eye-catching charm. This gorgeous sink requires very little attention and provides so much beauty within the walls of my kitchen! It’s because of this, that this sink will always be one of my favorite things.

I’m always trying to add things to my life that satisfy my need for manageable, functional, uncomplicated, undemanding yet beautiful, timeless, eye-catchingly stunning design and my over-sized copper kitchen sink does just that.

And that brings me to our monthly Sinkology recipe :: 20-minute Creamy Broccoli Cheddar Soup!

It may surprise you to hear that a soup recipe can remind me of my copper sink, so let me explain why.

What’s more classic in the ‘creamy soup world’ than Broccoli Cheddar soup?

But if you’ve ever looked through broccoli cheddar soup recipes, you’ll quickly find out there are several steps to creating the perfect, velvety cream soup base. Likely, you’ll start off by making a roux, then alternate between adding ingredients and developing layered flavors in hopes of reaching creamy perfection. But these kinds of things take time and attention and I’m short on both – can you relate?

So, that’s why I’m sharing this modified, speedy Creamy Broccoli Cheddar Soup recipe with you! This recipe skips a few traditional steps without skimping on flavor or creaminess and (as it’s name says) comes together in 20 minutes.

To start, combine cream + butter + sea salt + crushed red pepper + black pepper + finely diced white onion in a medium soup pot over medium/medium-high flame. Bring the cream mixture to a low simmer, stirring occasionally (1-2 minutes). Reduce flame to medium/medium-low, add diced (1/2″ cubed) fresh cauliflower. Simmer for 10 minutes, continuing to stir occasionally. (NOTE :: The cream should NOT be boiling. Boiling without a roux in the base can cause the cream to break, yielding a grainy texture.)

While the cauliflower and cream mixture is at a LOW simmer, microwave frozen broccoli florets for 1-2 minutes (just until warm). Drain the warmed broccoli and chop into 1/2″ pieces. Add (chopped and drained) broccoli + dijon mustard to the cauliflower cream mixture. Reduce flame to LOW stirring continuously (1 minute) until broccoli is warmed through.

Next, add shredded sharp cheddar + shredded parmesan. Continue simmering and stirring continuously on LOW for 1-2 minutes (the soup should be simmering, NOT boiling). Remove from flame, cover and allow to sit for 5 minutes while cheeses continue to melt.  Stir and serve.

Thanks to the LOW flame and heavy cream + cheese, this quick soup’s classic velvety texture is on point. Plus, with the addition of red pepper flakes and a spoonful of dijon mustard, the resulting flavor dimension rivals (and really beats) traditionally time-consuming Creamy Broccoli Cheddar Soup recipes.

I hope you enjoy this delicious, satisfying and speedy soup and much as my family has and that the minutes saved in making this recipe will give you a chance to enjoy a “sit-down meal” in the midst of life’s busyness.

Oh, and two bonuses that come with this recipe ::

• It’s gluten-free
• It’s KETO friendly

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If you have any questions during your search for the perfect copper sink, farmhouse fireclay sink or granite sink, our Sinkologists are here to help. Contact us or follow us on Facebook, Houzz, Pinterest, or Instagram for more helpful tips and design ideas.

 

20-minute Creamy Broccoli Cheddar Soup

• 8-10 oz heavy whipping cream
• 3 T butter
• 1/2 small white onion (finely diced)
• 1 t sea salt
• 1/2-1 t finely ground black pepper
• 1/2 t crushed red pepper flakes (optional)
• 10 oz frozen broccoli florets
• 1-1/2 c fresh cauliflower, chopped (1/2" diced)
• 1 T dijon mustard
• 1 c shredded sharp cheddar cheese
• 1 c shredded parmesan cheese
• 1/2 c water (optional, to reach desired consistency)

1. To start, combine cream + butter + sea salt + crushed red pepper + black pepper + finely diced white onion in a medium soup pot over medium/medium-high flame. 

2. Bring the cream mixture to a low simmer, stirring occasionally (1-2 minutes). 

3. Reduce flame to medium/medium-low, add diced (1/2″ cubed) fresh cauliflower. Simmer for 10 minutes, continuing to stir occasionally. (NOTE :: The cream should NOT be boiling. Boiling without a roux in the base can cause the cream to break, yielding a grainy texture.)

4. While the cauliflower and cream mixture is at a LOW simmer, microwave frozen broccoli florets for 1-2 minutes (just until warm). 

5. Drain the warmed broccoli and chop into 1/2″ pieces. 

6. Add (chopped and drained) broccoli + dijon mustard to the cauliflower cream mixture. 

7. Reduce flame to LOW stirring continuously (1 minute) until broccoli is warmed through.

8. Next, add shredded sharp cheddar + shredded parmesan. 

9. Continue simmering and stirring continuously on LOW for 1-2 minutes (the soup should be simmering, NOT boiling). 

10. Remove from flame, cover and allow to sit for 5 minutes while cheeses continue to melt. 

11. Stir and serve.

12. Serves 4

* depending on desired consistency, you may wish to thin the soup slightly using water.

 

The post 20-minute Creamy Broccoli Cheddar Soup appeared first on Sinkology.

source http://www.sinkology.com/blog/20-minute-creamy-broccoli-cheddar-soup/

DIY Pumpkin Topiary

Sinkology is proud to present Kendra Williams, a home decor expert, DIYer, furniture refinisher, and busy mom as a guest blogger. Kendra runs the blog at Momtique and she is here to share some design ideas and inspiration around designing your home with copper and around your copper sink.

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Fall is the best time of year. The weather is amazing and who doesn’t love the beautiful colors that accompany Autumn?!?! I absolutely love decorating with pumpkins. Through the years, fall decor options have evolved and greatly improved. It used to be that the only fake pumpkin color options I could find were bright orange. Since orange doesn’t really fit my style, I am happy to say that pumpkins have come a long way. You can find faux pumpkins in so many different colors, shapes, sizes, and textures. For years, I’ve gushed over pumpkin topiaries but they were never at the price point that made me feel comfortable. Seeing as I’m a thrifty, penny pincher, DIY kind of girl, I thought I would try a DIY pumpkin topiary.  As usual, I like to attempt and share DIYs that anyone can try. This topiary is easy, and might I add, so pretty! It would make a perfect fall centerpiece in a garden, on a patio, or even inside your home.  This project was a fraction of the price of a new topiary and you can use whatever pumpkin colors you would like. I, of course, chose white because it goes with everything and compliments my pastel decor.

 

What you’ll need to make a DIY Pumpkin Topiary

 

– Three pumpkins of different sizes.

I decided to use faux pumpkins. I found them at a local craft store on sale for $10 each. When selecting pumpkins, I had to be certain I purchased the right sizes. I had to eyeball it and guess, to the best of my ability, if they would look good and work as a topiary. Usually, a pumpkin topiary goes from biggest on the bottom and then progressively gets smaller as it goes up. I decided to use a wide, but small in height, pumpkin for the base and then a large pumpkin in the center and then the smallest pumpkin on top.

– Bucket, basket, or container.

Measure the width of the bottom pumpkin and choose a bucket with an opening that is a few inches smaller than the pumpkin width. I was given a vintage 5-gallon crock from my father-in-law, which fit the topiary perfectly and gave it an antique look that I love.

– Hot glue and a hot glue gun.

– Moss or greenery between each pumpkin.

This touch of green is going to add character and dimension to the topiary. You don’t have to add greenery if you don’t want to, it’s completely up to your taste. If you do choose to add greenery, the possibilities are endless. Fall colored flowers would also look great between each pumpkin.

– Knife or box cutter.

 

How to make a Pumpkin Topiary

As I mentioned, this DIY is very easy and shouldn’t intimidate anyone. If I can do it, you can do it!

The post DIY Pumpkin Topiary appeared first on Sinkology.

source http://www.sinkology.com/blog/diy-pumpkin-topiary/

Candy Corn Sheet Cake

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.

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Well, it’s officially ‘candy corn’ season (okay, some people may call it FALL)! The air has a slight chill, the trees are changing colors and the skies seem to be an even deeper blue against the reds and oranges of fall, and candy – specifically candy corn is popping at every turn!

It seems like there are two types of people :: the ones who LOVE candy corn and the ones who despise it. BUT, whether you give it a thumbs up or a thumbs down, I think we can ALL agree :: candy corn IS a Halloween staple. 

This month’s SINKOLOGY Halloween recipe gives us the PERFECT way to use up every last candy corn kernel while creating a simple cake that’s sure to please even the biggest scoffer. And,  I bet the way we’re going to use this candy will surprise you.

To start, place butter + water + candy corn in a medium saucepan over medium to medium high flame. Stir continuously until the butter and candy corn have melted and the liquid is at a low simmer.

Remove the candy corn mixture from the flame and add sour cream, mixing thoroughly.

In a medium bowl, combine flour + baking soda + sea salt. Give these dry ingredients a stir to evenly combine.

Whisk two eggs.

Add half of the dry ingredients to the candy corn mixture and stir to incorporate. Add half of the whisked egg mixture, continuing to stir. Add the remaining flour and stir. Finish off by adding the remaining egg, stirring to combine until the cake batter is smooth and free of lumps.

Pour the candy corn cake batter into a prepared 11″ x 16″ rimmed sheet pan and bake in a preheated 350° oven for 15-18 minutes or until the center is set.

While the cake is baking, prepare the stove-top buttercream by adding butter and milk to a medium saucepan. Over medium flame, melt butter and bring mixture to a low simmer. Remove the milk + butter mixture from the heat and add powdered sugar. Stir vigorously to remove lumps. Depending on the amount of evaporation that occurred while melting the butter, you may need to add additional milk or powdered sugar to reach your desired consistency.

Once the cake has finished baking, allow it to cool for 10 to 15 minutes before pouring the warm stove-top buttercream over the cake. Be careful while pouring the buttercream as you’ll likely have a little more icing than needed to cover the cake. If you pour it too fast, it may overflow!

Immediately after topping this candy corn cake with buttercream, top with seasonal sprinkles.

Now that we’ve discussed the mechanics of this recipe – let’s talk taste!

This cake has just the perfect level of sweetness, which may surprise you given how sweet candy corn is. The classic candy corn flavor is ever-so-slightly noticeable, making it certain to please all sides of the candy corn debate. 

And the color — bright orange, thanks to the melted candy corn! Such a fun, simple and unique way to celebrate the season.

You may be wondering if this unconventional sugar alternative causes the cake to have a weird texture. So let me satisfy your curiosity — this cake is moist, tender and buttery. The perfect texture for a perfect sheet cake. I may just start using candy corn in baking more often!

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If you have any questions during your search for the perfect copper sink, farmhouse fireclay sink or granite sink, our Sinkologists are here to help. Contact us or follow us on Facebook, Houzz, Pinterest, or Instagram for more helpful tips and design ideas.

 

Candy Corn Cake

• 1 c water
• 2 sticks butter (salted)
• 10 oz candy corn (by weight)
• 1/2 c sour cream
• 2 eggs
• 2 c flour
• 1 t salt
• 1 t baking soda

Stove-Top Buttercream

• 1 stick butter (salted)
• 1/3 c milk
• 5 c powdered sugar

Decorations

• Halloween sprinkles (optional)

1. Preheat oven to 350° and prepare a 11″ x 16″ rimmed baking sheet.

2. To start, place butter + water + candy corn in a medium saucepan over medium to medium high flame. Stir continuously until the butter and candy corn have melted and the liquid is at a low simmer.

3. Remove the candy corn mixture from the flame and add sour cream, mixing thoroughly.

4. In a medium bowl, combine flour + baking soda + sea salt. Give these dry ingredients a stir to evenly combine.

5. Whisk two eggs.

6. Add half of the dry ingredients to the candy corn mixture and stir to incorporate. Add half of the whisked egg mixture, continuing to stir. Add the remaining flour and stir. Finish off by adding the remaining egg, stirring to combine until the cake batter is smooth and free of lumps.

7. Pour the candy corn cake batter into a prepared 11″ x 16″ rimmed sheet pan and bake in a preheated 350° oven for 15-18 minutes or until the center is set.

8. While the cake is baking, prepare the stove-top buttercream by adding butter and milk to a medium saucepan. Over medium flame, melt butter and bring mixture to a low simmer. Remove the milk + butter mixture from the heat and add powdered sugar. 

9. Stir vigorously to remove lumps. Depending on the amount of evaporation that occurred while melting the butter, you may need to add additional milk or powdered sugar to reach your desired consistency.

10. Once the cake has finished baking, allow it to cool for 10 to 15 minutes before pouring the warm stove-top buttercream over the cake. Be careful while pouring the buttercream as you’ll likely have a little more icing than needed to cover the cake. If you pour it too fast, it may overflow!

11. Immediately after topping this candy corn cake with buttercream, top with seasonal sprinkles.

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