I didn’t do the whole, smooth into irregular shapes thing, because I feel like my cookies always come out in irregular shapes and didn’t want to do that extra step just for looks. They baked the same regardless I’m sure and the shape wouldn’t affect the taste! I’d recommend these cookies if you’re looking for something slightly different. They were soft, yet had a cake consistency that was delicious.
With the exception of the step "process in food processor" this was easy to make, just as most soups are. To process, I had to make sure it cooled well enough (horrible memories from not doing this in the past) so I put portions of the liquid in bowls and set them in the freezer for about ten minutes. It worked pretty well (I'm still a little scarred from using a blender though... don't even blend hot fruit *not from this blog*).
My favorite part of the whole thing was shredding my own Gouda. First off, Gouda's my favorite *said in my best Amanda Bynes voice* and shredding it was just fun. I found a shredder on CLEARANCE at Shop N Save and was so stoked.
Topped the soup off with the cheese and some more red peppers and this was the perfect dinner on a cooler than normal night.
Dinner & a Movie
Bringing you food and drinks so that you can make movie night that much more delicious.
"Food is essential for life; therefore make it good"
Shannon does it Julie & Julia style as she cooks through a cookbook and shares thoughts and recipes along the way.