Turkey stock, turkey yoghurt soup and crunch bars with sour cream chocolate frosting

After Thanksgiving we had a lot of left overs and I got to try out some new turkey recipes.

I was especially exited about the recipes I could make with the turkey stock.
The stock recipe I used was a mixture of this turkey stock recipe I found online and what I found in my newly acquired book "Julia's Kitchen Wisdom" by Julia Child.

My turkey stock:
I cooked the turkey carcass with carrots, celery and onions and also added a bouquet of herbs (dill, rosemary and thyme). After bringing everything to a boil I let it simmer for about 2 hours.
The stock turned out a bit cloudy so I guess I didn't skim enough in the beginning but I think that's ok.

Now, today is the day I got to make my first soup and I chose this spicy turkey yogurt soup with chickpeas, rice and mint. The recipe sounded like a Turkish yogurt soup I tasted in Berlin and I'm pretty happy the way this recipe turned out. I might make it again, I still have about 2 liters of stock in the freezer!


In other news, this week is the week we got a hand mixer! Let the baking begin!

The first "cake" I made (while waiting for the laundry) were crunch bars.
I did change the recipe a little bit and used coconut sugar instead of brown and white sugar. That gave the crunch bars a taste of caramel which turned out very well!
I also changed the frosting because I wanted to try out chocolate frosting with sour cream! The result was not very sweet (which I like) with a nice light tartly taste. I probably wouldn't put it on just any cake but luckily was delicious on the crunch bars!

My sour cream chocolate frosting:
100g (3.5oz) 60% dark chocolate
2 tsp vanilla extract
2/3 cup of sour cream
1 cup of coconut sugar
Melt the chocolate in a bowl above hot water. Add the vanilla extract and instantly whisk in half of the coconut sugar. Then add the sour cream and the rest of the coconut sugar and whisk until smooth.