Good Eats: Soup! | Tomato Basil

I'm a lover of a good soup.
Check this homemade recipe for tomato soup I created.

Fire Roasted Tomato Basil Soup
Ingredients
1 15.5 oz can fire roasted tomatoes
1 15.5 oz can petite diced tomatoes
1 small can of tomato sauce
3 Teaspoons of basil
2 1/2 cups of milk
1/2 cup of frozen mirepoix (onions, carrots, celery) blend
1 and 1/2 Tablespoons of flour
5 pats of butter
2 generous pinches of kosher Salt
5-6 grinds of black pepper (to your liking of course)

Directions
In 3 pats of butter Sauté mirepoix (onions, carrots, celery) blend for 5-7 minutes.
Sprinkle with flour and stir.
Add pepper and salt.
Let sauté for 3-5 minutes
Add rest of butter. Stir.
Pour in 2 cans of tomatoes, do NOT drain.
Add small can of tomato sauce
Add milk
Cover and let simmer on medium low for 15 minutes
Lower heat to low
Using your immersion blender blend the soup mixture to a soup like texture. I like mine with a few chunks left.
Stir and Cover.
Simmer for 5 more minutes.
Serve with grilled cheese.
Optional: top with sour cream, tortilla chips or even goldfish for kids!

Yummy Goodness | Gooey Buns

I'm a fan of brunch. Really. Brunch is.. special.
That being said, check out one of my favorite yummies (yes its a word) that I order when I brunch.

Yummy Eats | Lemon Squares

Yummy for Summer...
Lemon Squares

Ingredients:
Crust:

1/4 cup granulated sugar
3 tablespoons butter or stick margarine, softened
1 cup all-purpose flour
Topping:
3 large eggs
3/4 cup granulated sugar
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons powdered sugar

Preparation

Preheat oven to 350°.
To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350° for 15 minutes; cool on a wire rack.
To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350° for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top.

Yummy Goodness | Mojito Mousse

Mojito mousse for 8

1 tbsp gelatin
2/3 cup lime juice (~ 6 - 7 limes)
3/4 cup brown sugar
5 eggs, separated
2 - 3 tbsp white rum
1 cup whipping cream, chilled
2 handfuls fresh mint leaves
lime slices to decorate

Soften the gelatin in a little warm water.
In a small pan, whisk the egg yolks until smooth. Add the lime juice and 1/2 cup brown sugar and stir over a low heat until the mixture becomes like heavy cream in consistency (might take between 5 - 10 minutes).
The mixture might curdle at  the beginning, but don't let that intimidate you - it will come nicely together.
When you reached the right consistency, take away from heat and stir in the gelatin.
Add the liquor and mix. Pour the mixture into a metalic bowl and let it float in a basin of cold water to reach room temperature.
Finely chop the mint leaves and add them to the mixture once it has cooled down.
Now beat the egg whites until soft peaks form.
Whip the cream until soft, add the remaining 1/4 cup of brown sugar and whip again until stiff.
Gently fold the egg whites into the cream. Add the lime mixture, one third at a time, stiring gently.
Pour the mousse into serving glasses, cover with cling film and refrigerate for
at least 1 hour.
To serve, decorate with mint leaves, lime slices or lime zest