Running Forward

Loaded Baked Potato Soup and Fudge Brownies

on November 10, 2012

I experimented in the kitchen last night and had success! No photos because I forgot. Oops. But, both dishes were really tasty and got two thumbs up from both parents. Here it goes:


Loaded Baked Potato Soup

2 baking potatoes (cubed)

Florets from 1 large cauliflower

1 onion, chopped

Chicken broth (enough to just reach the top of the veggies)

2 cups almond milk

poultry seasoning

salt & pepper


Ready for this? Simply add everything to a large soup pot and let it come up to a simmer. Allow everything to cook for about 30 minutes, or until the veggies are tender. Then use a blender or immersion blender to mix everything together. I left a few chunks of potato and cauliflower for fun. When serving, use cheese and bacon crumbles as a garnish.

Chobani Brownies

3/4 cup sugar

1/4 cup cream cheese

1/4 cup pumpkin puree

1 tsp vanilla extract

1 egg ( or Egg beaters)

1/3 cup flour

1/3 cup cocoa powder

1 tsp. baking powder

1/3 cup plain nonfat Greek Yogurt

Chocolate chips

Start by creaming the sugar, cream cheese, and pumpkin puree until smooth. Then add the egg and vanilla and mix until incorporated. Add the dry ingredients and stir until smooth. Lastly, stir in chocolate chips or any other desired mix-ins. Bake for 18 minutes on 350 degrees. These brownies are very fudgey and  delicious!


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