Happy Thursday!!

On the menu for WEDNESDAY, NOVEMBER 11th is CREAMY PIEROGI SOUP, MULTI-SEED BREAD, & MINI BOURBON PRETZEL TOFFEE COOKIES. This hearty and delicious soup combines mini pierogies with smoked sausage and fresh kale in a creamy broth your whole family will love. Pierogies, native to Poland, are little purses of noodle dough and filled with potato, onion and cheese. 

The soup begins with sautéing diced bacon in the pot until crispy. The bacon is removed and saved for a crispy garnish. Next, sliced kielbasa sausage, carrots, onion, garlic and fresh thyme are added. 

Homemade chicken stock, mini pierogies, chopped fresh kale and a dash of nutmeg are mixed in. Once the perogies are cooked, the soup is garnished with the diced bacon and fresh parsley.

My bread companion this week is my MULTI-SEED BREAD. This delicious bread is dark, slightly sweet and has a satisfying crunch from the multi-seed topping. Not only is it fantastic fresh from the oven, if you can save some for breakfast it makes the best toast!!

On the menu for desserts this week are MINI BOURBON PRETZEL TOFFEE COOKIES.  They are rich and buttery, loaded with crunchy chocolate-covered pretzels, sweet toffee pieces, and a splash of bourbon for the perfect salty-sweet bite. - Payton from Baked by Brown Butter