Ingredients
- 4 lbs boneless beef chuck roast, trimmed and cut into 1-1/2-inch chunks
- Salt and pepper
- 2 tbsp vegetable oil
- 2 onions, chopped about 2 cups
- 4 cups low-sodium chicken broth
- 1-1/2 cups Guinness Draught
- 1 tbsp light brown sugar
- 1 tsp dried thyme
- 1 ounce bittersweet chocolate, chopped (yes, chocolate!)
- 2 bay leaves
- 5 carrots, peeled and cut into 1-inch chunks
- 1 lb parsnips, peeled and cut into 1-inch chunks
- 1-1/2 lbs baby red potatoes (about 24), scrubbed
- 1/4 cup unbleached all-purpose flour
- 2 tbsp minced fresh parsley
Directions
- Pat dry the beef cubes with paper towels and season with salt and pepper. Heat 2 tsp of oil in a large skillet over medium high heat until just smoking. Cook half of the beef until browned on all sides, about 8 minutes. Transfer to the slow cooker insert and repeat with an additional 2 tsp oil and the remaining beef.
- Add the remaining 2 tsp oil, onions and 1/4 tsp salt to the skillet and cook until the onions are lightly browned, about 5 minutes. Add the broth, 1-1/4 cups of the beer, sugar, thyme, chocolate, and bay leaves and bring to a boil, using a wooden spoon to scrape up any browned bits. Transfer to the slow cooker insert.
- Add the carrots, parsnips, and potatoes to the slow cooker insert. Cover and cook on low until the meat is tender, about 9-10 hours (or cook on high for 6 to 7 hours, but I have only tried this recipe on low for 10-hrs). Set the slow cooker to high. Whisk the flour and remaining 1/4 cup beer until smooth, then stir the mixture into the slow cooker. Cook, covered, until the sauce thickens about 15 minutes. Remove and discard the bay leaves, stir in the parsley, and season with salt and pepper to taste.
- 2-2/3 cups All Purpose Flour
- 1 1/4 tsp Baking Soda
- 1/2 tsp salt
- 1-1/2 sticks butter
- 1 cup light brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup buttermilk (milk or coconut milk can be used here as well)
- 1 cup shredded coconut
Directions
- Pre-heat oven to 350 degrees F. Whisk the flour, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat butter with a kitchen mixer using paddle attachment. Add sugar and beat for a few minutes. Add the eggs, one at a time while continue to beat at low speed and vanilla. The mixture will be silky smooth – add banana and lower speed.
- Mix in the flour and buttermilk alternatively, beginning and ending with the flour.
- Fill into cupcake pans (fill up about 2/3-full, you should get approximately 18 cupcakes), bake them for about 18-minutes or until a tooth pick inserted in the middle comes out clean.
- Alternatively, you can also bake these as layered cakes, pour into 2 9-inch pans, and bake for 45 minutes. Cool for 5 minutes in pan before inverting on wire rack to cool.
- The cupcakes can be stored in room temperature for up to 2 days, or they will become dense and unappealing!
Yield: ~18 cupcakes
Ingredients
- 1 2/3 cups all-purpose flour
- 2/3 cup old-fashioned rolled oats
- 2 tablespoons sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt
- 1 cup milk
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1 cup blueberries
- Maple syrup, for serving
Instructions
- Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.
- In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
- Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
- Serve immediately with maple syrup.
Ingredients
- 6 Chicken Thighs, bone in, skin removed
- 10 C. Chicken Broth
- 1 t. Pepper
- 1 T. Coarse Salt
- 1 large Onion, chopped
- 4 Carrots, grated
- 5 stalks Celery, Chopped
- 2 T. Fresh Thyme
- 1 T. Garlic, minced
- 1 stick(8 T. or 1/2 C.) Butter
- 3/4 C. Flour
- 1 lb. Gnocchi(dried or fresh)
- 6 oz. fresh Spinach
Instructions
- Place the chicken, chicken broth, pepper, and salt in a slow cooker.
- Cook on high for 4 hours.
- Remove the chicken from the broth and set aside to cool.
- Run the broth through a fine mesh sieve and pour back into the slow cooker set to high. Add the onion, carrots, celery, thyme, and garlic. Let cook for 1 hour.
- After 1 hour, make a roux by melting the butter in a small saute pan. When the butter is melted, add the flour and stir to make a thick paste(will be very thick). Cook the roux for 30 seconds, stirring constantly as to not let it brown.
- Add the roux to the slow cooker. Whisk it into the liquid until there are no lumps left. Soup will thicken slightly and continue to thicken as it cooks.
- Shred the cooled chicken(make sure to remove all bones and debris first) and add it to the soup.
- Add the gnocchi to the soup and let cook for another 45 minutes to 1 hour.
- Taste the soup and add salt and pepper to taste, if desired.
- Just before serving, add the spinach. It will seem very bulky at first, but as you fold it into the soup it will wilt significantly.
***Something you may not know: All slow cookers are a little different, heat-wise. If your slow cooker
runs very hot, or you are halving the recipe, you may want to cook on
low to medium heat.
Ingredients
- 18 oz. ball Fresh Mozzarella
- 2 medium Heirloom Tomatoes
- Balsamic Reduction
- Extra Virgin Olive Oil, for drizzling
- Coarse Salt
- Basil Leaves, to garnish
Instructions
- Slice the fresh mozzarella into 8-10 slices.
- Slice the ends off of both tomatoes and slice each tomato into 5-6 slices.
- Stack the slices of fresh mozzarella and tomato on 2-4 plates(depending on how large of stacks per serving you want), alternating the mozzarella and tomato and sprinkling a little bit of salt between each layer.
- Drizzle the top of each stack with desired amount of olive oil.
- Drizzle the top of each stack with desired amount of balsamic reduction.
- Top each stack with a small sprig of basil leaves.
INGREDIENTS
- 1 cup heavy cream
- 1 (8-ounce) package cream cheese, at room temperature
- 3 tablespoons confectioners' sugar
- 1/2 cup Hershey's™ Spreads Chocolate with Hazelnut
INSTRUCTIONS
- In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream on medium-high until stiff peaks form, about 2-3 minutes; set aside.
- In a separate bowl of an electric mixer fitting with the paddle attachment, beat cream cheese and confectioners' sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in Hershey's™ Spreads until well combined. Gently fold in whipped cream.
- Serve immediately ^^
INGREDIENTS
- 3 tablespoons olive oil
- 1 small onion, sliced
- 2 pounds vine-ripened tomatoes, halved
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, thinly sliced
- 2 slices sourdough bread, crusts trimmed
- 3 tablespoons grated Parmesan
- 1 cup vegetable broth
- 8 ounces burrata cheese, for serving
- 1/4 cup basil leaves, chiffonade, for serving
INSTRUCTIONS
- Preheat oven to 425 degrees F.
- Add olive oil and onion to the bottom of an 8x8 baking dish. Add tomatoes, cut side up, in an even layer over the onion; season with salt and pepper, to taste.
- Place into oven and roast until slightly tender, about 20 minutes. Add garlic in an even layer over the tomatoes. Place into oven and roast until the tomatoes are soft, an additional 10 minutes; let cool 10-15 minutes.
- Combine tomatoes, bread, Parmesan and broth in blender or food processor until smooth.
- Serve immediately, garnished with burrata, balsamic reduction and basil leaves.
