I heard this was a hit at Sunday Soups (made by Amy), so I made it tonight and indeed it was a hit. 

 

Easy Thai Chicken Curry Soup

from Salt & Lavender

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion chopped finely
• 1 teaspoon grated fresh ginger
• 3 cloves garlic minced
• 4 heaping tablespoons Thai red curry paste see note
• 4 cups chicken or vegetable broth
• 2 cups water
• Juice of 1 lime
• 3.5 ounces uncooked rice noodles see note
• 1 (13.5 ounce) can full fat coconut milk
• 2 cups shredded cooked chicken (I used rotisserie)
• Generous handful fresh basil torn
• Handful fresh cilantro chopped
• Chopped scallions to taste
• Salt & pepper to taste 
• Lime wedges for serving (optional)

Instructions

• Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
• Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
• Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
• Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes. 
• Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed. 
• Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup. I suggest adding more chicken broth if you need to add more liquid (e.g. reheating leftovers the next day). 

Notes

• To save on initial prep time, I prep while cooking e.g. start sautéing the onion while prepping the next steps, and then chop the herbs while the soup is simmering.
• Rice noodles come in a variety of brands and package sizes, so you don't have to be super precise with the weight as you may need to use only part of a package. I buy the thicker ones (3 mm) vs. the super fine ones that are almost like angel hair pasta. I like to buy Thai Kitchen's stir fry noodles when I can find them. 
• I used Thai Kitchen red curry paste. I find it to be more flavorful than spicy, but some brands of Thai curry paste are quite hot, so be sure to add less than suggested if that's the case and you don't want a spicy soup.

Soft Batch Double Chocolate Fudge Cookies

 From Baker By Nature

Soft Batch Double Chocolate Fudge Cookies

Ingredients

 

• 1 cup + 2 tablespoons all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips, divided
• 2 and 1/2 tablespoons unsalted butter, cut into tiny cubes
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 2 tablespoons whole milk, at room temperature
• 2 and 1/2 teaspoons vanilla extract
• Flaky sea salt, for sprinkling
• Extra chocolate chips, for decorating

Instructions

 

• Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
• In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. 
• In a large bowl whisk together both sugars and the eggs, beating until well combined. Beat in milk and vanilla. Then fold in the melted chocolate, stirring until evenly combined. 
• Using a rubber spatula, fold the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix here! 
• Fold in the remaining chocolate chips, stirring until everything is just combined. 
• Scoop 1/4 cupfuls of the batter directly onto the prepared baking sheets, leaving room for spreading. 
• Bake, one tray at a time, for 15 minutes, or until the edges are set and the tops are dark and shiny.
• Press a few extra chocolate chunks on top of the warm cookies and sprinkle with sea salt. 
• Allow cookies to completely cool on the baking sheet for one hour before serving! 

Chocolate Eclair Cake

 Dessert for a crowd. It's amazing with homemade hot fudge sauce on top!

From The girl who ate everything

Ingredients

Crust:

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 large eggs

Filling:

• 1 (8 ounce) package cream cheese, softened
• 1 (5.1 ounce) box instant vanilla pudding
• 3 cups whole milk

Topping:

• 1 (8 oz) container cool whip or one batch homemade whipped cream, (just enough for a thin layer. I don't use the whole container)
• chocolate syrup or homemade chocolate sauce

Instructions

• Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
• For the Eclair Crust: In a medium saucepan, melt butter in water over medium heat and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
• Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
• For the Filling: Whip cream cheese in a medium bowl. In separate mixing bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes with an electric mixer and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly mix pudding and cream cheese, mixing until there are no lumps. Let cool in fridge. When the crust is completely cooled, pour filling in, spreading to cover bottom crust. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream.

Chicken Cordon Bleu Casserole

Recipe from Lifting Lindsay

Ingredients 

For the Dijon Cream Sauce: 

2 cloves garlic, minced 

1 Tbsp unsalted butter 

3 Tbsp all-purpose flour 

1 ½ cups fat-free milk 

½ cup chicken broth 

1 tsp chicken bouillon powder 

1 Tbsp Dijon mustard 

¼ cup Parmesan cheese 

Salt and pepper, to taste

For the Casserole: 

3 cups cooked broccoli florets 

8 oz diced ham (96% fat-free) 

450 g rotisserie chicken, shredded 

1 1/4 cup shredded Swiss cheese 

1 cup panko breadcrumbs 

2 Tbsp butter, melted

Instructions 1.Preheat your oven to 400°F (200°C). 2.Melt butter in a saucepan over medium heat. Add garlic and sauté for 30 seconds. 3.Reduce heat to low, whisk in flour, and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth. Stir in Dijon mustard, bouillon powder, and Parmesan cheese. Cook for 2-3 minutes, whisking constantly, until the sauce thickens. 4. Adjust consistency with additional milk (1-2 tbsp at a time) if needed. Season with salt and pepper. 5. Boil salted water in a medium pot. Add broccoli and cook for 2-3 minutes until tender-crisp. Drain and set aside. 6. Layer shredded chicken at the bottom of a casserole dish. Top with cooked broccoli and diced ham. 7. 8.Pour the Dijon cream sauce evenly over the layers. Top with Swiss cheese. In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle the mixture evenly over the casserole. 9. Bake in the preheated oven for 30 minutes, or until the top is golden and the casserole is bubbling. Serve warm and enjoy!