Creamy Tomato and Roasted Red Pepper Soup

I got this from a site called "Lovely Little Whimsey" and it is sooo goood.

Creamy Roasted Red Pepper and Tomato Soup
serves 6 at about 230 calories per serving
1/4 cup olive oil
1 small yellow onion, chopped
2 carrots, chopped
2 cloves garlic, minced

1 14oz can fire roasted diced tomatoes (I roasted some from my garden)

1 14oz can tomato sauce

1 12 oz jar roasted red peppers (water packed)

2 cups chicken broth

1/2 cup fresh basil, chopped (didn't have any, used a big scoop of pesto instead)

1 cup half and half

salt and pepper to taste

Saute onion, carrots and garlic in olive oil until tender, about 8 minutes.

Add in tomatoes, tomato sauce, peppers, broth and basil and simmer over medium heat for 20 minutes until vegetables are soft.

Add in cream and puree soup with an immersion blender or (very carefully) in a standing blender until smooth.

Salt and pepper to taste.

Serve immediately with a toasty grilled cheese and salad... enjoy!

Tres Leches Cake

I love Tres Leches Cake and I'm tired of fishing for this recipe every time I make it.  The cake recipe is from Pioneer Woman. The photo is also hers.  I use a different icing than her, though. I included the recipe for that.

Ingredients

• 1 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• 1/3 cup Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• 1/4 cup Heavy Cream
• _____
• FOR THE ICING:
• 8 oz. cream cheese
• 2 cups powdered sugar
• 1 small tub Cool Whip

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes (I do 30 minutes in my oven - 35 minutes burned the bottom a little) or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool (or just leave it in the 9x13 like me).
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture(that will leave a dryish cake. I use all of it because I like my cake wet. When in doubt, split the difference) — try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes (2+ hours if you use all the milk mixture).

To ice the cake, mix the cream cheese and powdered sugar until smooth and spreadable. Fold in the Cool Whip.