Sausage Ditalini Soup

1 tablespoon olive oil
1 white onion, finely chopped
1 tablespoon garlic, minced
1 pound ground (or chopped links) mild sausage
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Italian seasoning
5 cups chicken stock
1/2 cup Parmesan cheese, freshly grated + additional for topping
2 cups fresh spinach
2 cups dry ditalini pasta (or any very small pasta shape)
1 cup heavy cream
 
Heat the oil in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and sauté until translucent, a few minutes. Add the minced garlic and stir.
 
Add the sausage to the pot and stir to break it up. Continue to cook until the juices run clear and sausage is no longer pink. Drain off or wipe out any excess grease.
 
Add the salt, pepper, and Italian seasoning to the pot, stirring to combine. Pour in the chicken stock and bring to a gentle boil. Grate in the Parmesan cheese and drop in the spinach leaves. Stir until the spinach leaves wilt. Add in the 2 cups of dry ditalini pasta. Cook for about 10 minutes, or until just tender. Once cooked, turn off the heat and gently pour in the heavy cream. Serve hot with additional Parmesan cheese as a topping if desired.
 
Serves 6.
 
From Ally’s Sweet and Savory Food blog with edits for clarity

Coconut Sweet Potato Lentil Soup

2 tablespoons extra virgin olive oil
1/2 yellow onion, chopped
1 inch fresh ginger, grated
2 cloves garlic, minced
2 sweet potatoes, peeled and cubed
1 tablespoon yellow curry powder
½ teaspoon cayenne pepper, more or less to taste
4 cups low-sodium vegetable broth or water
3/4 cup dried red lentils
Kosher salt
1 14-ounce can coconut milk
2 cups baby spinach or baby kale
 
2 cups cooked basmati rice
1/3 cup fresh cilantro, chopped, plus more for serving
Fresh naan, for serving
 
Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute.
 
Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
 
Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro.
 
To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with naan on the side.
 
Serves 6.
 
From Half-Baked Harvest blog

Spiced Hot Chocolate Brownies

1 cup (2 sticks) unsalted butter, softened, plus more for pan
1 cup (120 grams) all-purpose flour
2/3 cup Dutch-processed cocoa powder
1/4 cup whole milk powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
12 ounces bittersweet chocolate, finely chopped (about 2 cups)
1 cup (200 grams) granulated sugar
1/2 cup (110 grams) packed light brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
 
Heat oven to 375°F. Grease a 13" x 9" metal baking pan with butter. Line with parchment, leaving an overhang on 2 opposite long sides, then grease parchment with butter. 

In a medium bowl, whisk flour, cocoa powder, milk powder, cinnamon, salt, and cayenne until combined.
 
In a medium saucepan over medium heat, melt butter until just bubbling. Remove from heat. Add chocolate, granulated sugar, and brown sugar, and mix until chocolate is glossy. Add eggs one at a time, stirring to blend after each addition, then stir in vanilla. Add chocolate mixture to flour mixture and fold in with a rubber spatula until no dry streaks remain. Pour batter into prepared pan.
 
Bake brownies until a tester inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes. Let cool in pan 15 minutes. Using parchment overhang, transfer to a wire rack and let cool completely.
 
Serves 12-16.
 
From Delish.com