Brownie Cookies

These beauties from Smitten Kitchen are exactly what they sound like. I must admit I was initially skeptical. I mean, a brownie in the form of a cookie? Come on. But after making a batch and inhaling a dozen, I have to say that the description was spot on. I typically don't like making rolled-out cookies just because of the additional steps involved (and because I'm lazy), but these were well worth the effort.

Run, not walk, to your nearest kitchen and make these now!

Recipe here. The only thing I modified was to add some almond extract and to roll out the cookies between two sheets of baking paper which meant that there was no need for a floured counter (again, cause I'm lazy and didn't want the extra clean-up).

Liquid Comfort

On cold rainy days where all you want is to stay in bed and nap, the perfect cure to chase away the lethargy is a warm bowl of soup. Bonus points if it's simple. And in this case, accidentally vegan as well, but don't tell anyone. Top it off with some cornbread and you have a great pick-me-up meal.


Roasted Tomato Soup

Real cooks out there will likely gasp, but this soup can probably double up as tomato sauce, especially if you're like me, and didn't puree it completely smooth or thin it down. Simply bulk it up with some veggies and you're good to go.

1kg tomatoes, halved
1 bulb of garlic, halved horizontally
1 red onion, peeled and quartered
1 tablespoon sugar
Fresh thyme
salt & pepper to taste
Stock (optional)
Cream (optional)

Preheat oven to 190C.

Place tomatoes, garlic, onion and thyme into a roasting pan. Add sugar and drizzle with oil.

Roast in the oven for 40mins or so. Remove and allow to cool.

Squish garlic out of their skins and pour roasted mixture into a blender/food processor.

Pulse until smooth.

Serve up and slurp down.

Notes:
If you prefer a thinner soup, add some stock or cream till a desired consistency.
If the soup is too acidic, try adding sugar or a shot of red wine/sherry, just enough to take the edge off.