"Everything" Cookies

This is a great cookie dough for chocolate chip cookies or your favourite variation thereof. I like to mix different flavours of chips, with some shredded coconut as described in this recipe.

Ingredients:

• 1 cup unsalted butter, softened to room temperature
  
• 1 cup brown sugar
  
• 2 eggs
  
• 2 1/4 cups all purpose flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• semi-sweet chocolate chips
  
• peanut butter chips
  
• white chocolate chips
  
• shredded coconut

Directions:

Cream butter and sugar together.
Beat in eggs until mixture is light and fluffy.
Sift baking soda and salt into flour.
Fold flour mixture into egg mixture until well blended.
Stir in chips, coconut and/or other goodies as desired.
Drop spoonfuls of batter onto a greased (or non-stick) cookie sheet, allowing space between each spoonful for batter to spread as it cooks.
Bake for 10-12 minutes at 375°F.

These cookies are delicious hot out of the oven.
If you have any leftovers, allow them to cool at room temperature on cookie sheets or wire racks. Then store at room temperature in airtight tins.

Spicy Pumpkin Soup

I just cannot get enough of thick, hearty soups in the winter time! This soup provides a double dose of heat from its warmth and its spice. It's perfect for chasing away the winter chills!

If you cannot get a hold of fresh habaneros, substitute a favourite, flavourful hot sauce such as Susie's Calypso.



Ingredients:

• 1 buttercup squash
  
• 1 butternut squash
  
• 5 - 6 habanero peppers
  
• 1 large yellow onion
  
• 1 stalk celery
  
• 2 carrots
  
• 1 garlic
  
• 2 inch piece ginger root
  
• olive oil
  
• 4 tablespoons honey
  
• 1 teaspoon ground nutmeg
  
• 1/2 teaspoon each ground: cardamom, anise, cloves, turmeric & cinnamon
  
• 1 mango
  
• 5 cups chicken or vegetable stock
  
• 1/2 cup peanut butter*
  
• 1 cup whipping cream
  
• juice of one lime
  
• sour cream
  
• fresh cilantro

Notes/Substitutions/etc.:

* Real peanut butter is made from peanuts and nothing but.

Directions:

Wrap squash in tin foil and bake at 400°F for an hour (or more if needed).
Peel onion, garlic and ginger.
Remove stalk and seeds from habaneros.
Dice habaneros, onion, celery, carrots, garlic and ginger.
Sauté in oil until soft.
Peel and dice mango.
Cube squash, discarding skin, stringy pulp and seeds.
Place vegetables, spices, honey, mango and stock in a large pot and cook until squash is soft.
Purée soup in a blender or food processor and return to the pot.
Bring to a boil.
Stir in peanut butter, cream and lime juice.
Simmer soup for 1/2 hour or more to allow all flavours to blend nicely.
Garnish with sour cream and fresh cilantro leaves.