Cauliflower Soup with Italian Sausage and Kale

Goodness gracious. It is February 11 and this is my first post of 2026. Rest assured, I have been cooking, just not blogging! But I've made some great new recipes lately so I thought it was time I get back on the blogwagon, as it were.

This is a hearty soup recipe that has cauliflower as its base, with Italian sausage and kale. It's a nice change from "plain" cauliflower soup, and kale is a colorful and healthy addition. I also like kale in soups cause it "stands up" a bit better than spinach.

Start by browning the sausage. Then cook the onions and garlic, add the cauliflower and broth, and let it simmer til the veggies are tender. Blend it all up, then add the half and half, 

and chopped kale, 

and put the sausage back in the pot. Let it simmer a couple minutes or until the kale is wilted. That's all there is to it. If you like a little kick you can add some red pepper flakes. 

It's warming up where I live, but I read today we might get several more snowstorms in the next couple of weeks, so some good soup recipes are a must! I hope you enjoy this one.

Cauliflower Soup with Italian Sausage and Kale

1 Tbsp olive oil
6 cups cauliflower pieces
2 garlic cloves, minced 
16 oz mild Italian sausage 
1 medium onion, chopped
4 cups chicken broth
1 cup half-and-half
4 cups curly kale, finely chopped
salt, pepper, red pepper flakes

In a large Dutch oven or heavy-duty soup pot, heat the olive oil over medium heat. Add the sausage and cook, breaking up the meat as you go, until the sausage is browned. Use a slotted spoon to transfer the cooked sausage to a plate, and drain all but 2 tablespoons of grease from the pot.

Add onions to the pot and cook until they are soft, then add the garlic and continue to cook for an additional 30 seconds, stirring constantly to prevent burning.

Add the cauliflower and chicken broth to the pot, and season with salt and pepper. Allow the mixture to simmer, uncovered, for about 15 minutes, or until the cauliflower is tender when pierced with a fork.

Once the cauliflower is tender, puree the soup until smooth using an immersion blender. Add the half and half, bringing the mixture to a gentle simmer.

Add in the sausage and the kale, and let the soup simmer gently until the kale is wilted. Taste the soup, adjust the seasonings, and add red pepper flakes for more kick. 

Gingerbread Blondies with White Chocolate

These little lovelies are one of my new favorite Christmas treats of all time. If you love gingerbread, you will love these. I cut them into small little squares because they are a little rich; and also, that way, you can try several different treats! (I am nothing if not strategic, ha!) 

Just look at all those spices - cinnamon, nutmeg, ginger, and cloves, oh my! There is so much good flavor in these little bars. Plus molasses. You don't even need a mixer for these - in fact, it's better if you just stir it all together by hand - and it's no big deal.

Since these are blondies, they have that signature chewiness. It's totally optional, but I do recommend topping the blondies with some melted white chocolate. It just adds another dimension to these beauties. 

You probably have all the ingredients to make these now - so whip up a last minute batch of these gingerbread blondies, and have yourself a Merry little Christmas!

Gingerbread Blondies with White Chocolate

1 cup unsalted butter, melted
1 1/2 cups brown sugar
1 egg

1/4 cup molasses

2 tsp. vanilla

1 3/4 cup flour

1 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ginger

1/4 tsp. cloves

1/2 cup white chocolate wafers, chips or 4 oz, white chocolate, chopped

In a large mixing bowl, whisk together the melted butter and brown sugar. Add in egg, molasses, and vanilla extract. Whisk until blended. 

Use a wooden spoon or rubber spatula to mix in the flour, baking powder, salt, and spices. Mix just until dry ingredients are combined.

Pour batter into a parchment lined 9x9 baking dish and bake at 350 for 38-42 minutes. Cool completely.

If desired, melt white chocolate in a glass bowl in the microwave for one minute. Stir until smooth then drizzle over the top of the blondies. Allow to set about 30 minutes.

Chocolate Peppermint Cake Roll

 

I have said this in previous years but I'll say it again - Christmas cookies are great, but sometimes you just need a cake. It's true. And this is quite the cake. A light chocolate sponge (don't I sound like the Great British Baking Show?) filled with creamy peppermint filling and topped with rich chocolate ganache. It's AH-MAZING.

Cake rolls are not difficult necessarily, but they have a lot of steps and take longer than a regular cake, because of the time needed to cool between the steps. If you're willing to invest the time, you will be rewarded with a beautiful and delicious dessert!

I don't have a lot of step by step pictures, but if you follow the recipe carefully, you will do great. Start by making the cake. After it is baked, remove it from the oven, lift it out of the pan, and then carefully (it's hot) roll it up with the parchment paper. 

Let it cool completely, and while it cools you can make the filling. Once the cake is cool, unroll it and spread the peppermint filling over the cake. 

Now roll it up again, but without the paper this time. It's ok if it's not perfect or if there are a few cracks - that's what the ganache is for! Refrigerate the cake for a while to allow for more cooling. While it cools, make the ganache. Move the cake to the serving platter,

then carefully pour the ganache over the top to completely cover it. You can garnish with more candies if you want to!

Return the cake to the fridge for another half hour or so, then it's ready to serve! It's so pretty with the peppermint swirl inside.

I hope you'll try this! It's a very impressive dessert.

Chocolate Peppermint Cake Roll

Cake:
1/3 cup cocoa powder 
4 eggs (separated into yolks and whites)
1/2 cup sugar
1/3 cup sugar (two different steps, not a typo!)
1/4 tsp, baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1/2 cup flour
1 tsp. vanilla 
1/3 cup water

Filling:
8 oz cream cheese, softened
1 cup powdered sugar 
20 starlight mint candies, finely crushed
1/2 tsp. peppermint extract
1/4 cup unsalted butter, softened

Ganache:
1/2 cup heavy cream
1 cup semi-sweet chocolate chips 

Grease a 15 x 10-inch jelly-roll pan, then line it with parchment paper. Grease and flour the paper to ensure the cake doesn’t stick during baking.

For the cake, in a large bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form.

In a separate medium bowl, beat the egg yolks and vanilla on medium speed for 3 minutes. Gradually add the 1/3 cup of sugar and continue beating for another 2 minutes.

In another bowl, combine flour, cocoa, baking powder, baking soda, and salt. Add this dry mixture to the egg yolk mixture alternately with water, beating on low speed just until the batter is smooth.

Gradually fold the chocolate mixture into the beaten egg whites until well blended.

Spread the batter evenly in the prepared pan and bake at 375 for 14 to 16 minutes, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for one minute.

Lift the parchment paper and the hot cake out of the pan and transfer it to a flat, heat-safe surface. Immediately roll the cake up starting from one of the short ends, keeping the parchment paper inside.

Allow the rolled-up cake to cool completely on a wire rack, then transfer it to the fridge for an additional 30-minute cool.

While the cake cools, make the filling. Mix cream cheese, butter, powdered sugar, and peppermint extract together with an electric mixer until fluffy and smooth. Reserve a few of the crushed candies for garnish, then stir in the remaining crushed candies. 

Once the cake has cooled completely, carefully unroll it. Spread the filling evenly over the surface of the cake. Then, roll up the cake again, this time without the parchment paper. Use a butter knife if needed to help release it.

Cover the cake roll with plastic wrap and refrigerate for at least 1 hour

Now, for the ganache: in a saucepan, heat the heavy cream until hot. Pour it over chopped chocolate and stir continuously until the chocolate melts and the mixture is smooth. Allow the ganache to cool for several minutes so it thickens slightly.

Gently spoon or pour the cooled chocolate ganache over the top of the peppermint roll. Sprinkle some crushed candies over the top. Refrigerate the finished cake roll for at least 20 minutes before serving.

Before serving, ensure the cake has chilled well so the ganache is set. Store any leftovers in the fridge, covered, for up to three days.

Eggnog Snickerdoodle Thumbprints

Each year, I try to make one new thumbprint cookie, and this year's is especially good: a snickerdoodle cookie base (you had me at snickerdoodle) with an eggnog ganache! Whoa, Nellie. These are so delicious, so impressive, and so beautiful on the plate. 

Even though thumbprints look fancy, they're not very difficult. You'll just have to watch to make sure the indentation "sticks" and possible give it a re-do before you pour in the eggnog filling.

You'll want plenty of room  in each cookie for that delicious eggnog ganache! 

There are so many varieties of Christmas cookies to choose from, and each family has their favorites, so I know it can be difficult to squeeze in a new recipe - but if you're game to expand your repertoire, these eggnog snickerdoodle thumbprints will not disappoint!

Happy baking!

Eggnog Snickerdoodle Thumbprints

Cookie base:

1/2 cup butter, softened

1/2 cup brown sugar

1/4 cup sugar

1 egg

1 tsp. vanilla

2 cups flour (245 grams)

1/4 tsp. salt

1/4 tsp. baking soda

1/2 tsp. cream of tartar

For rolling dough balls:

1/3 cup sugar mixed with 2 Tbsp. cinnamon

Eggnog filling:

4 ounces white chocolate, chopped

2 Tbsp. eggnog

1 Tbsp. rum or rum extract (optional)

1/4 tsp. freshly grated nutmeg

For the cookies, cream butter and sugar until light and fluffy. Add egg and vanilla and mix until creamy and combined, scraping the bowl as necessary. 

Add flour, salt, baking soda, and cream of tartar. Mix until a thick dough forms.

Scoop dough into 1-tablespoon sized balls (if you want to make yours all identical like on the Great British Baking Show, you'll want 15 grams. ha!) Roll balls in cinnamon sugar and place on a parchment or silpat-lined baking sheet. Press down the centers with a 1/2 tsp. measuring spoon or your thumb. 

Bake at 350 for 7 minutes. If the indentation has filled in, just give the cookie a gentle press while its warm. 

For the filling, combine the white chocolate, egg nog, and rum in a bowl. Microwave at 15 second intervals until chocolate is melted, stirring between each. The filling will be runny, but will firm up as it cools.

Fill each cookie with about 1/2 tsp. filling and top with freshly grated nutmeg. Let cool and set at room temperature, or refrigerate if you're in more of a hurry!

Herb Crusted Pork Tenderloin

In my mind, this is the quintessential fall dinner. However, it's so good that I make it almost year round. Pork tenderloin, sweet potatoes, brussels sprouts. It just screams autumn! This would also be really great with the maple roasted brussels and carrots that I posted last week.

I love cooking pork tenderloin because 1) it's absolutely delicious, 2) there are so many different ways to change up the marinades/coatings, 3) it's really difficult to wreck it. It's such a forgiving piece of meat that it is usually just fine even if you over cook it. But don't. Just get a meat thermometer and cook it to 145. I'm just saying, it is forgiving. But still aim to not need to take advantage of that, ha!

This preparation is so easy - simply combine the herbs (all dried, so handy!), garlic, and olive oil. Coat the tenderloins with mustard, then pat on the herb mixture. (This recipe makes two tenderloins. I often halve it if it's just my hubs and me. That's why you only see one on this rack!) 

Roast in the oven until the internal temperature is 145. Then let the meat sit for 5 minutes to absorb the juices. Sometimes, 5 minutes is not enough as you see here! :)

This pork is so tender and juicy and so flavorful with the mustard and herbs. I hope it becomes a regular in your fall meal rotation!

Herb Crusted Pork Tenderloin

• 2 pork tenderloins, about 1-1½ pounds each
• ▢4 Tbsp. minced garlic
• ▢2 Tbsp. olive oil
• ▢1 tsp. thyme
• ▢1 tsp. rosemary
• ▢1 tsp. sage
• ▢½ tsp. salt
• ▢½ tsp. black pepper
• ▢4 Tbsp. Dijon mustard
• 
  
• Mix the garlic, olive oil, rosemary, thyme, sage, salt, and pepper in a small bowl.
• 
  
• Coat a wire rack with cooking spray, and add the meat.
• 
  
• Use paper towels to pat the meat dry, and coat both tenderloins with the mustard using a pastry brush.
• 
  
• Then, add the herb mixture to the top of the tenderloin and pat it in to ensure it sticks.
• 
  
• Place the rack on a foil-lined baking sheet.
• 
  
• Roast the tenderloins at 425 for approximately 25-30 minutes, or until the crust is golden brown, and an instant-read thermometer inserted in the thickest part of the meat registers an internal temperature of 145°F. 
• 
  
• Let the meat rest for about 5 minutes before slicing and serving. Serves 6-8.
• 
  

Maple Roasted Carrots and Brussels Sprouts

Although the temps here still feel like early summer this week, the leaves are starting to change, fall sports are in full swing, and it seems like time to at least be thinking about more fall themed menus. If you love vegetables, you will love this easy and tasty dish - it just elevates the regular roasting for a tasty different take. I also liked the combo of these two vegetables, and I admit I wouldn't have thought of putting them together on my own. 

This is so easy to put together - you could even do it on a weeknight to go along with roasted or grilled chicken, beef or pork - but it is nice enough to also serve to company. Simply trim and cut your veggies (I used baby carrots so I just halved them!) and then toss with butter and maple syrup. Lay them out on a sheet pan, season, and roast away!

You may even get your pickiest eaters to try these... Happy fall!

If you need more brussels sprouts inspiration, here are a few other of my favorites:

Roasted Brussels Sprouts with Apples

Brussels Sprouts with Garlic Butter and Almonds

Carmelized Brussels Sprouts in Garlic Butter
Shaved Brussels Sprouts with Bacon and Bleu Cheese

Maple Roasted Carrots and Brussels Sprouts

1 pound brussels sprouts, trimmed and halved

1 pound carrots, peeled and sliced

2 Tbsp. butter, melted

2 Tbsp. maple syrup

Add vegetables to a large bowl and toss with butter and syrup. Spread out on a sheet pan and season with salt and pepper.

Roast at 425 for 25-30 minutes, tossing after 10 minutes, then after 20, and then every 5 minutes thereafter until the vegetables are starting to carmelize and are tender. 

Sprinkle with parlsey and thyme before serving. Serve warm. Serves 6.

Roasted Red Pepper Pasta with Chicken

This recipe came to being because I had a bunch of things in the fridge (including the odds and ends of a rotisserie chicken that NEEDED to be used up!) that I was just sure would go together - and I was right. I love it when that happens. I bought a big jar of roasted red peppers, so I've been throwing them in various dishes, but in this dish, the roasted red peppers are the stars of the show.

This dinner comes together super quickly - while the pasta boils, you make a quick and easy sauce. Start by sauteing the garlic, then adding the blended roasted red peppers. Make it creamy with a little cream cheese and half and half, then add spinach and chicken! Season to your liking.

Finally toss in the cook pasta, and voila, dinner is ready faster than you can say Door Dash. Seriously. (It's become my mission to show people that you can use simple ingredients to cook a healthy meal quickly and easily, so that you don't have to rely on take out and frozen pizza. It's so much better for your health and your pocketbook, and your family will thank you, I promise.)

Roasted Red Pepper Pasta with Chicken

12 oz. medium sized pasta shapes (penne, rotini, or rigatoni)
3 garlic cloves, minced
1 Tbsp. olive oil
1 cup roasted red peppers 
4 cups packed fresh spinach 
3 oz. cream cheese 
1/2 cup half and half 
2 cups cooked chicken (shredded or chopped)
1/2 cup feta crumbles
1/3 cup shredded Parmesan 

Boil the pasta in salted water until al dente. Reserve about ½ cup of pasta water before draining.

For the sauce, in a large skillet over medium heat, sauté garlic in olive oil until fragrant.

Blend the roasted red peppers until mostly smooth, then add them to the garlic. Stir in the cream cheese until melted.

Pour in the half and half and stir until smooth and creamy.

Season with salt, pepper, and a pinch of chili flakes if you like heat.

Stir in the fresh spinach and cook until wilted. Add the cooked chicken and heat through. If the sauce is too thick, thin it with a splash of reserved pasta water.

Toss in the cooked pasta and mix well. Stir in the shredded Parmesan.

Serve, topping each serving with crumbled feta.