Happy Spring!?!? Even though we have seen a glimpse of warmer weather in North Carolina, it seems that this is the exception, rather than the rule, for most of the country. With snow falling just a couple days ago in the Northeast, it’s as if winter will never end! Ugh.
To me, that means more comfort food, which I love anyway! Last week, Émilie went camping with her classmates. As a mom with both a Jewish & Italian heritage…where food means everything…I asked Émilie what she wanted for dinner before she left for 4 days, as you know that I had to cook whatever her heart desired. The sky was the limit.
Émilie responded, “Grilled Cheese, Mom.” Really? “With Brie & raspberry jam.” Sophisticated Grilled Cheese? My child is truly growing up…in some ways.
Needless to say, I was shocked. I never expected that response. A sophisticated grilled cheese, not the processed yellow cheese anymore? But, heck, if that’s what she wanted, then that’s what she was going to have…I wanted my child to have a happy tummy before she left her mama!
So, off to The Fresh Market…we really like their variety of breads…in particular, we love their sliced brioche bread…it’s addicting. So, after we put the brie & brioche in our cart, I was deciding what else to serve…after all, I can’t just serve grilled cheese, no matter how sophisticated…Émilie needed a meal.
Émilie asked for something with carrots. Hmmm. When serving grilled cheese, I always think “soup”. Grilled cheese & soup just seem like the perfect pairing. That’s when I got to thinking…what if a I made carrot soup? A couple years ago, I created a Creamy Skinny Carrot Cake Soup for a cooking class I had taught…that actually sounded delicious with brie grilled cheese? I must confess…Émilie rolled her eyes…I guess she isn’t growing up that fast. A pound of carrots…done.
Then she spied the brussel sprouts, which she loves. How many kids, or adults, for that matter, like brussel sprouts? We added “brussels” to the cart. I started to see a meal coming into its own.
Finally, dessert. I asked, “Em, what would you like for dessert?” she pulled out her iPhone & pulled up a photograph of double chocolate chip cookies with both white & dark chocolate chips…which, unfortunately, The Fresh Market did not carry. That means I was making cookies…oh dear…at 5:30 at night…with packing left to be done…ugh.
Fortunately, Duncan Hines® has a great chocolate cookie recipe using their Devil’s Food Cake Mix…I decided to try the recipe, and substitute white chocolate chips for walnuts…