I had this soup for lunch AND dinner. It has a surprise ingredient that isn't too bad :). But it is a little high calorie, and I'm going to make some changes from the original recipe that I found on Pinterest. The original recipe is from The Comfort of Cooking along with the link to the recipe. Before we get started, this is a mildly time consuming soup. There's a lot of simmering. But other than that, not too hard and a delicious outcome! Enjoy. 

Broccoli and Cheddar Soup
Adapted from The Comfort of Cooking's recipe
Marietta May


1-2 tbsp butter (optional-package deal with onion)
1/2 medium chopped yellow onion (optional)
1/4 c butter
1/4 c flour
2-2.5 c half and half (healthier version: 1.5 c milk, 1 c half and half)
3-4 cups chicken stock
1/2-1 lb. broccoli florets
1 c matchstick carrots, chopped (personally I would leave them out)
cracked black peppercorn
1/4 tsp nutmeg
1-1.5 c grated cheddar cheese


1) With the first set of butter, sauté the onions on medium-high heat until lightly brown.
2) Add next set of butter and flour and whisk for a couple minutes (creates a roux).
3) Stir in the liquid ingredients and let simmer for 15-20 minutes.
4) Chop up the florets and carrots (I suggest leaving out the carrots) relatively fine. Add to the pot along with the nutmeg and pepper. 
5) Turn up to low for 25-30 mins. 
6) Turn off the heat and use a hand blender to get rid of the chunks.
7) Serve!

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This is the roux (flour and second set of butter added to the onions)
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After everything is mixed, get rid of the chunks by using a hand blender and it'll look like the first picture
 
 
I've been wanting to make these donuts for a while… I saw them on Pinterest via The Skinny Fork but those are Vanilla Bean. I didn't have Vanilla Bean Paste so I just swapped that with vanilla extract. I'm guessing they taste very different from each other, but these donuts with extract are still pretty good and are worth sharing. I also didn't have Whole Wheat White Flour so I used All-Purpose flour… so it's probably a little less skinny. Ok I should probably say that I didn't use a Donut Pan either, because I don't have one…. so as you can see, this recipe is pretty flexible depending on what materials you have. If you have the bolded ingredients above, maybe you should check out the original recipe for the Vanilla Bean donuts! Because those are about 120 calories, and mine are most likely not as low calorie, but still skinnier than regular donuts. Anyway, let's get started!!! 

Skinny Vanilla Donuts
Inspired by The Skinny Fork recipe
Marietta May

Donuts:
1 c. All-purpose flour
1/8 c. sugar
1/8 c. honey or sweetener
1 tsp. baking powder
1/4 tsp. ground cinnamon
1 large egg
1/4 c. plain fat free greek yogurt
2 tbsp. skim milk
1.5 tbsp. softened unsalted butter
1 tsp. vanilla extract

Vanilla Glaze: 
1/2 c. powdered sugar
1 tbsp. skim milk
1/2 tsp. vanilla extract

1) Preheat oven to 325º F and grease a cookie sheet or donut pan.
2) Mix all of the dry ingredients in one bowl.
3) Mix the rest of the ingredients (all the wet ingredients) in a separate bowl, then add to the dry ingredients.
4) Gather the dough in the bottom of a ziplock bag (or piping bag) and cut off a corner. 
5) Pipe out some dough in whatever donut shape you want on the cookie sheet or pan. 
6) Bake for 10-15 minutes.
7) Mix all the glaze ingredients together while donuts are baking.
8) Take the donuts out, let cool, then dip one side in the glaze to coat. Let the donuts sit untouched for the glaze to harden.


Scroll down to see pictures! 
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Dry ingredients only
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Wet ingredients
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Don't worry about the Yogurt chunks left in the liquid mixture! Also, mix this with the wooden spoon otherwise it will all get stuck in the whisk.
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Makeshift piping bag on the non-stick cookie sheet… sorry it's not prettier! :)
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I made your regular old donut shapes because I'm boring… but that doesn't mean that you can't have fun with shapes! Tip: In the oven, the dough will spread out (covering the hole), so to keep shape, pull them out halfway through baking to push them apart again and repair the hole.
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Let them cool on cooling racks for about 10 minutes before glazing. I didn't have enough dough to make more than four doughnuts, so I tried to make little donut holes but they turned into doughnut drops, haha.
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If you have extra glaze leftover, spoon it out evenly onto the donuts!