Soup for You by Anne Carpenter, Reviewed

 

As a lifelong soup enthusiast, I was thrilled when Reedy Press, a local publisher celebrated for showcasing regional talent and stories, sent me their latest cookbook for review. My passion for all things brothy and comforting made this an irresistible opportunity, especially since the author is an instructor at Kitchen Conservatory, a cherished St. Louis shop and teaching venue where I’ve taken numerous classes over the years. Having experienced their culinary expertise firsthand, I can vouch for the quality and creativity behind their instruction, which shines through in this delightful collection. That said, while the cookbook is a gem in many ways, its price feels steep for its length. Let me dive into the details.

 Soup for You by Anne Carpenter, a 48-page cookbook is a visual feast, designed like an oversized magazine with vibrant, glossy, four-color photography that makes every dish look irresistible. The large, clear font is a thoughtful touch, allowing you to read recipes easily, even from across the kitchen—a boon for busy cooks. The book’s foundation is particularly impressive: it kicks off with straightforward, beginner-friendly recipes for homemade chicken and vegetable stocks. This nod to the basics, a hallmark of Kitchen Conservatory’s teaching philosophy, ensures that even novice cooks can master the building blocks of great soup.

  The recipes themselves are a standout, offering a diverse and imaginative array of dishes that reflect the author’s culinary expertise. Highlights include the Butternut Bourbon Bisque, a cozy blend of sweet squash and a boozy kick, perfect for crisp fall evenings. The Margarita Soup is a playful, tangy creation that’s sure to spark conversation at your next dinner party. I’m particularly excited to try the Basil Zucchini Soup for its fresh, summery vibe and the Creole Onion Soup, a bold twist on French onion that promises rich, spicy depth. As someone who loves recipes with quirky names (a nod to my previous posts), I’ve added the intriguingly named Oregon Soup to my must-make list, and I’ll report back on how it turns out. Each recipe feels unique, showcasing the creativity I’ve come to expect from Kitchen Conservatory’s instructors. 

   However, the book’s brevity—only 48 pages—left me wanting more. For the price, I expected a heftier collection or additional content, such as pairing suggestions, seasonal tips, or insights into the author’s process. While the quality of the recipes, the stunning visuals, and the local pride of Reedy Press make it a worthwhile addition to any soup lover’s shelf, the cost feels like a pinch of cyanide in an otherwise delightful elderberry wine.In summary, I recommend this cookbook for its creative recipes, beginner-friendly stock instructions, and gorgeous design, especially for fans of Kitchen Conservatory or those who appreciate supporting local publishers like Reedy Press. The author’s expertise, honed through years of teaching, is evident in every dish. However, the high price for its short length tempers my enthusiasm. If you’re a soup aficionado willing to splurge for quality and local flair, this book will inspire your next culinary adventure—just don’t expect a tome.

 

 You can preorder a copy here.

 

 As an Amazon Associate I earn from qualifying purchases. 

Fireball Pumpkin Spice Muffins

 

As the leaves turn golden and the air gets crisp, there’s nothing like the warm, cozy flavors of fall to make you feel right at home. These Fireball Pumpkin Spice Muffins Muffins are the perfect autumn treat, blending the earthy sweetness of pumpkin with the fiery kick of Fireball whiskey-soaked raisins. With a hint of cinnamon and cloves, these muffins (or muffin tops, if you’re feeling fancy) are a delightful addition to your fall baking lineup. Whether you’re hosting a cozy brunch or just craving a seasonal snack, this recipe is easy to whip up and guaranteed to impress. Let’s dive into this boozy, spiced goodness that screams fall in every bite!Fireball Pumpkin Spice Muffins

1 c. golden raisins

½ c. Fireball whiskey

2 large eggs

1 c. pumpkin puree

1¼ c. granulated sugar

¾ t. ground cloves

¾ t. cinnamon

½ t. kosher salt

1/3 c. corn oil

1¾ c. flour

1½ t. baking powder

½ t. baking soda

 Preheat the oven to 400°F. Spray a muffin pan with Baker’s Joy or use paper liners.

In a small bowl, soak the golden raisins in the Fireball whiskey for 35 minutes. Don’t drain—the whiskey adds a bold flavor to the batter! Set aside. 

In a large mixing bowl, beat the eggs until foamy. Stir in the canned pumpkin, granulated sugar, cloves, cinnamon, and salt. Add the corn oil and mix until everything’s well combined.

 In a separate bowl, whisk together the flour, baking powder, and baking soda.

 Add the dry mixture to the pumpkin mixture, along with half of the whiskey-raisin mixture. Stir until just combined. Add the remaining raisin mixture and mix gently—don’t overmix.

 Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full. Bake for 20-25 minutes until the tops spring back when lightly pressed.

Let the muffins cool slightly before serving.

Tips for Success

- For an extra touch, sprinkle a pinch of cinnamon sugar on top before baking for a crunchy, sweet crust.

- If you’re not a whiskey fan, swap the Fireball for apple cider for a non-alcoholic version (though you’ll miss that spicy kick!).

- These muffins freeze well, so make a batch and save some for those chilly fall mornings when you need a quick treat.

These muffins are a celebration of fall’s best flavors, with the whiskey-soaked raisins adding a fun, grown-up twist. They’re perfect for sharing at a harvest party or enjoying solo with a good book by the fire. What’s your favorite way to savor the season? Let me know in the comments!

Makes about 12 muffins

As an Amazon Associate I earn from qualifying purchases.

Long Island Iced Coffee

 

I am not really a drinker. I don’t have a problem with people who do, I just prefer to consume my calories in another way, namely, by chewing them. I do like a nice glass of red wine with a slice of pizza, and I like a margarita with Mexican food, but unless the cocktail offers something different, special, or revolves around my favorite beverage, i.e. coffee, I leave it alone. This one came to my attention not too long ago and over the weekend when I was taking a day off and binge-watching one my favorite German crime shows (Tatort: Dortmund for the curious) I decided to make one. Wow! It is good, and it is powerful. Word to the wise, don’t drink this if you have anything planned.Long Island Iced Coffee

 1 oz. vodka

1 oz. rum

1 oz. tequila

1 oz. Kahlua

4 oz. cold brew coffee

Ice cubes

Whipped cream (for topping)

Optional Garnishes:

Chocolate shavings

Cinnamon dusting

Cocoa Powder

 Fill a highball or rocks glass with ice cubes to keep your drink chilled.

 Pour 1 oz. each of vodka, rum, tequila, and Kahlua (or your favorite coffee liqueur) into the glass. This combo creates a rich, balanced base.

Pour in 4 oz. of cold brew coffee for that bold, smooth coffee flavor. Freshly made cold brew from your favorite beans works best.

 Stir in 1 oz. of simple syrup if you prefer a sweeter cocktail. Taste and adjust to your liking.

 Add a generous dollop of whipped cream for a creamy, decadent finish.

 Sprinkle with chocolate shavings, a pinch of cinnamon, or top with a fresh mint sprig for a pop of color and flavor.

 Serve immediately and enjoy the caffeine-fueled buzz!