I couldn’t help myself!  While waiting at the Whole Foods Bakery counter for my Seeduction Bread to be sliced I spyed this adorable puppy cupcake sitting on the shelf all alone among a sea of flower cupcakes.  I just coudn’t stand to see him there by himself so I brought him home with me.  I’ve decided that his name is George (named for George Michael of course).  I plan to give him to CK when he gets home from work.  It’s Corona and cupcakes for dinner tonight!

PS:  If you want to make your own edible puppy pack you should check out Francie’s step-by-step decorating tips.

When I lived in Portland all by my little old self after college I used to make this very soup in a hand me down pot that I acquired from my mom. Speaking of the old neighborhood, some crazy fool tried to burn it down last week. I’m trying to comfort myself with the fact that my building was at least made out of brick so perhaps he was discouraged in his malicious endeavors by that fact, because as far as I know it’s still standing.

But back to soup. I love this soup! When I first made it I felt like the Queen of the Kitchen. The company I worked for had these Panera Bake sales all of the time so I’d purchase a loaf of slightly stale onion focaccia, heat it up in my rinky dink oven, and happily dip hastily torn pieces into my steaming hot bowl of veggie and cheddar goodness. Then, I’d curl up on my cold cream leather couch (also “borrowed” from my mother) pop in some netflixed Gilmore Girls episodes and suddenly life seemed pretty good for living paycheck to paycheck and charging my blonde highlights, and mental health trips to the mall on my “emergency” Visa.

Vegetable Cheddar Soup (Based on the recipe originally published in Betty Crocker’s Easy Entertaining)

4 tablespoons butter
1 onion chopped
4 carrots sliced
4 celery stalks sliced
3 cups of broccoli florets
1/2 cup flour
10 ounces of sharp white cheddar grated
2 1/2 cups low-sodium chicken or vegetable stock
1 1/2 cups light cream
Salt & Freshly Ground Pepper to taste
Seeduction Croutons - optional. See below for how I made them.

Heat butter in large dutch oven over medium heat until melted. Cook carrot, onion, celery, and broccoli in butter until softened. Stir flour into the vegetable and butter mixture. Gradually stir in the chicken broth and cream. Continue cooking over medium heat, stirring constantly until mixture boils; boil 1 minute. Slowly stir in cheese until melted. Top with homemade “Seeduction” croutons and serve.

Seeduction Croutons

4 small slices of Whole Foods Seeduction bread
1-2 tablespoons of olive oil
Salt & Freshly Ground Pepper

Pre-heat the oven to 375 degrees.
Slice the bread into bite sized squares.
Toss with olive olive oil, salt, and pepper.
Bake until toasted and browned.