Mini Dutch Babies with Strawberry Sauce...

It's been a crazy couple of weeks for our family, so meals have been easy, and let's face it...BORING...around here.  To make up for that, I decided to make the kids a surprise breakfast treat.  Mini dutch babies drizzled with strawberry sauce and dusted with powdered sugar.  They were a HIT!  (I tried a bite, just to see how they came out and they were DELISH!  I hope to experiment with a gluten-free, dairy-free version, so check back soon if you're interested.)

My family is not big on the eggy-ness of the typical dutch baby, but this recipe uses the least amount of eggs possible.  Also, they're not sweet.  If you prefer them to be...add a tablespoon or so of sugar, honey or agave.  Once they're sprinkled with powdered sugar and dipped in strawberry sauce or maple syrup, I think they're the perfect blend of savory sweetness...but, on the other hand, adding a sweetener to the batter does make it taste more like a pancake and less eggy.  Just experiment and find out what you're family likes best. :)

Ingredients
3/4 cup flour
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons butter, melted
powdered sugar

Berry Sauce:
6 large frozen or fresh strawberries
3 tablespoons berry jam
optional: sugar if needed, to taste

Instructions
Place mini muffin pan in oven and heat to 400 degrees.  While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth.  Carefully remove the pan from the oven (don’t forget it’s hot!) and quickly spray the wells with non-stick spray, or brush with melted butter.  But we’re going for quick and easy here so I just grab the spray.  Fill muffin wells 3/4 full with batter.  Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top.  Remove puffs and place on plate or platter.  Drizzle with melted butter and sprinkle with powdered sugar.  Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.

Quick and Easy Berry Sauce

If using frozen berries, place berries and jam in a microwave-safe bowl and heat for about 1 minute.  Use a fork to stir and mash everything together (cut strawberries if necessary), or place everything in a blender and pulse a few times until desired consistency is reached.  Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.

Yields about 24 mini muffin pancake puffs

Recipe Source: OurBestBites.com

Italian Dressing Mix

I've always kept dry Italian dressing seasoning on hand for marinades, dips, quick homemade dressings and fajitas. <--- Yes, you read that right. Fajitas. In a moment of desperation, I discovered that a package of Italian dressing mix is the perfect substitute marinade for steak fajitas. It sounds odd - I was skeptical at first, too - but it tastes just like fajita seasoning when mixed with sauteed steak, onions and peppers - and it's way less expensive.

I triple or quadruple this recipe and store it in an airtight container so I always have it on hand.

INGREDIENTS:

1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt

DIRECTIONS:

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup olive oil, 2 tablespoons water and 2 tablespoons of the dry mix. You can substitute red wine or white wine vinegar, as well as balsamic vinegar, for the white vinegar, to change things up. They're all excellent!

Recipe Source: Italian Dressing Mix at Allrecipes.com.

Homemade BBQ Sauce

I love BBQ sauce...so I was seriously bummed when I discovered that ALL my favorite brands had corn syrup in them. (which is also on my no-no list) I found a couple brands without it, but they were just *meh* AND they cost more. (deal breaker!) So...I did some recipe searching and a little experimenting, and came up with this recipe...a sweet, tangy, smoky, Kansas City style BBQ sauce with a kick. It's so good, I don't think I could ever go back to the bottled stuff. Winner-Winner BBQ Chicken Dinner! :)

2 cups ketchup (corn syrup free)
2 cups tomato sauce
1 1/4 cups raw sugar
1 1/4 cups apple cider vinegar
1/2 cup unsulfured molasses
2 tablespoons butter
2 tablespoons mesquite powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper

In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, cider vinegar, molasses and butter. Season with mesquite powder, garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.

Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary.

Homemade Taco Seasoning

When the doctor (and others) told me: "Be careful. Read every label. Dairy is in just about everything.", I thought they were exaggerating.  They were not.  Masquerading as whey, caseinates, whey protein isolates, lactose, recaldent, lactates, etc...dairy is hidden in everything from cereals to breads to deli meats to seasoning packets and so on.  And while it is less convenient to make many of these items from scratch, the benefits are worth the extra time and I've found, on many occasions, the homemade version is so much better than the store-bought, I can't imagine going back...even for the convenience.  Nothing beats fresh baked bread.  Homemade spicy Italian chicken sausage made with my food grinder attachment on my KitchenAid is super yummy and affordable.   Homemade taco seasoning, made in advance and stored with my spices, is just as convenient  as (and more authentic than!) Old El Paso, any day of the week.

The best homemade taco seasoning recipe I've found is this one, from allrecipes.com, one of THE best recipe sites out there.  I make it in bulk and store it in a small mason jar in my spice cabinet.  It's also great in chili or sprinkled on chicken breast before baking.  

(Photo source: PreventionRD)

INGREDIENTS:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 
  
• DIRECTIONS:
• 
  
• In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

ENJOY!!

Recipe Source:  All Recipes - Taco Seasoning I 

Cottage Pie with Roasted Garlic Mashers

I grew up calling this dish "Shepherd's Pie"...but, since I use beef (not lamb) it is technically called "Cottage Pie".  It's nothing fancy or special, but it tastes like my childhood and my family and I love it.  It is THE ultimate comfort food on a cold winter night. :)

INGREDIENTS:

Meat/Veggies Mixture:

2 lbs lean hamburger

2 tbsp olive oil

1 sweet onion, chopped

1 carrots, peeled and grated

1 red pepper, chopped

1 bag of frozen sweet corn, thawed

seasoned salt, to taste (click here recipe for homemade msg-free seasoned salt)

pepper, to taste

Roasted Garlic Mashed Potatoes:

4 cloves of garlic

2 tbsp olive oil

2.5 lbs Yukon gold potatoes

1/2 cup butter (DF: butter is the only dairy I am permitted to have, so that's what I use.  If you can't have butter, you can substitute dairy-free margarine, such as Nucoa)

1 cup milk (DF: plain coconut milk, I use So-Delicious plain coconut milk)

salt and pepper, to taste

DIRECTIONS:

Turn oven to 350 degrees.  

Peel, chop, cover potatoes with water.  Add 2 tsp of salt and bring to a boil.

In a small glass dish, put a piece of foil down and top with 4 garlic cloves drizzled with olive oil.  Fold the foil so it creates a "pouch" in the center of the dish.  Roast garlic for 30 minutes at 350 degrees.

While waiting on the potatoes and garlic, heat olive oil in a large pan over medium heat.  Add onions, carrots, red pepper and corn and cook until soft and most of the moisture is rendered.  (Undercooking the veggies will result in a watery meat mixture after the cottage pie is baked, so be sure to render as much of the moisture as possible.)  Remove veggies from pan and set aside.  In the same pan, crumble fry the ground beef, add seasoned salt and pepper to taste.  Drain beef.  Add the cooked veggies back into with the beef, stir to combine and set aside.

Remove the roasted garlic and mash with fork.  

When the potatoes are fork tender, strain and return them to the pot.  Add butter (or dairy-free margarine), roasted garlic mash and milk (or coconut milk) and mash with potato masher or handheld mixer until smooth and creamy.  Add salt and pepper to taste.  Scoop garlic mashed potatoes over meat/veggie mixture and smooth with spatula.  If desired, sprinkle with seasoned salt to add a splash of color and create a delicious potato crust.

Bake at 350 degrees for 30 minutes.  Let sit for 5 minutes before serving.

A simple, yet heartwarming dish that fills the belly and comforts the soul. :)  ENJOY!

Spicy Thai Noodle Salad

I have a love affair with Thai food.  Pad Thai, Drunken Noodles, Coconut Curry Chicken over Jasmine Rice...OH MY!  This Thai Salad recipe is no exception.  It's light, but flavorful, and is a meal in itself...as well as the perfect accompaniment to teriyaki marinated chicken, shrimp or steak.  Easily adapted to be gluten-free, it's become one my favorite go-to meals when I "need" my Thai food fix. :)

My plating/lighting skills are slowly improving. I appreciate your patience. :)

INGREDIENTS:

16 ounces semolina or whole-wheat spaghetti (GF: I used Tinkyada brown rice spaghetti noodles)

1 tablespoon crushed red pepper flakes

1/4 cup vegetable oil

1/2 cup sesame oil

6 tablespoons honey

6 tablespoons soy sauce (GF: I used San-J gluten-free tamari soy sauce)

1/2 cup green onion, chopped

2 carrots, peeled and shredded

1/2 cup fresh cilantro, chopped

1/4 cup toasted sesame seeds

DIRECTIONS:

Cook spaghetti al dente, per package directions.  Rinse, drain and set aside.

Chop green onions, cilantro, and peel/shred carrots.  

Heat both oils with crushed red pepper over medium heat for 2 minutes. Strain pepper flakes and reserve oil. Whisk honey and soy sauce into oil.  

Pour mixture over noodles, add onions, carrots, cilantro, sesame seeds and mix well.  Refrigerate until cold.  Stir well before serving. 

Recipe Source: An adaptation of A Small Snippet's Spicy Thai Noodles.   

Italian Sub Salad

My family (my teenage boys, specifically) aren't big fans of salad for dinner (with the exception of taco salad, maybe). They love having a side salad with a meal, but it's simply not "sufficient AS a meal"...or so I've been told. ;) 

When I came across this recipe in the latest addition of Food Network magazine, I thought for sure I'd found a salad that could pass as a meal. Of course, I was mistaken...they were both asking for a 2nd dinner within hours...but, they agreed it was quite tasty and would suffice for a "light lunch".  Teenage boys.  Geesh!

I, on the other hand, thought it was fabulous AS a meal. It tastes just like an Italian sub (minus the bread) and will be the perfect quick dinner to throw together for myself when the family is having something that I shouldn't have . Yay me! :)

Because I'm trying to stay away from gluten, dairy or deli meats with lactic acid starter (from milk), casein or nitrites...I had to shop around for prosciutto and ham that didn't contain these items.  They're a bit more expensive, but they totally make the salad.  I made a big bowl with all the ingredients I could have, scooped out a sizable portion for myself, and then added the salami, provolone and fresh croutons.

Here's my bowl...

And the final product...

INGREDIENTS:

• 3 cups bread cubes (I used a crusty sourdough bread)
• 2 tablespoons extra-virgin olive oil
• 2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped, plus 2 tablespoons brine from the jar
• 3/4 cup fresh basil leaves, torn
• 1/2 cup sliced pitted Sicilian marinated green olives (black olives would be good, as well)
• 1/2 cup chopped jarred mild pepper rings
• 1 large head romaine lettuce, shredded
• 1 pint grape tomatoes, sliced in half
• 2 ounces sliced smoked ham, cut into thin strips
• 2 ounces sliced prosciutto, cut into thin strips
• 1 ounce sliced salami, cut into thin strips
• 2 slices of provolone, torn into small pieces

DIRECTIONS:

Preheat the oven to 400 degrees F. Toss the bread cubes and 1 tablespoon olive oil in a bowl. Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes. Let cool.

Meanwhile, toss the giardiniera in a large bowl with the basil, olives, peppers, romaine, tomatoes, ham, prosciutto, salami, provolone and the remaining 1 tablespoon olive oil. Drizzle with the giardiniera brine and toss. Let sit about 20 minutes to let the flavors combine.

Add the croutons to the salad and toss. Divide among bowls.

Recipe Source: Adapted from Food Network Magazine - Jan/Feb 2012

Healthy-ish New England Clam Chowder

My family LOVES Clam Chowder.  (I like it, too...without the icky clams.)  I make it for them once or twice a year, but can't justify it much more often than that because it's SO ridiculously high in fat.  This healthier version is a great compromise that they all LOVE...and one that I don't feel guilty serving them.  Win! Win!

INGREDIENTS:

1 tablespoon plus 1 teaspoon olive oil
6 slices bacon
1 large onion, chopped (about 2 cups)
6 stalks celery, diced (about 2 cups)
Kosher salt and freshly ground pepper
1 tablespoon finely chopped garlic (about 3 large cloves)
2 teaspoons chopped fresh thyme
2 1-pound containers frozen clams packed in their own juice, thawed, juice reserved
1 1/4 pounds russet potatoes, diced into 1/2 in pieces
1 bay leaf
1 tsp smoked paprika
S & P to taste
2 cups cold fat-free milk
2 tablespoons heavy cream
3 tablespoons all-purpose flour
Hot sauce (optional)

DIRECTIONS:

Heat 1 teaspoon of the oil in a large soup pot over medium-high heat. Add the bacon and cook, stirring frequently, until crisp. Transfer the bacon to a plate.

Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes. Add the garlic and thyme and cook, stirring, for 1 minute more. Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil.

Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Whisk the milk, cream and flour in a bowl until the flour is dissolved. Slowly add the mixture to the pot, stirring constantly. While stirring, bring the soup to a simmer (do not boil). Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes. Add the clams and simmer 2 minutes more. Discard the bay leaf. Add paprika, salt and pepper.

Right before serving, top with bacon. Serve with the hot sauce.

Recipe Source: Adapted from Food Network Magazine - Jan/Feb 2012

Coconut Flour Crepes with Strawberry Filling

I am SO thankful for all the recipes out there for gluten-free and dairy-free cooking.  They are a God-send, especially when you're just starting out on the whole "allergen free cooking adventure".  As with all recipes, there are some gems, some tolerable substitutions, and some epic failures.  I would say there have been more of the latter two, but perhaps that's just a perspective issue on my part.  You see, when people said "you'll never know they're gluten free"...I actually believed them, and then was sadly disappointed when the flavor or (more commonly) the texture was "off".  I've come to the conclusion that they're either lying (harsh) OR they've been eating gluten free so long that they simply can't tell the difference anymore (more likely).  So, I've learned to manage my expectations...and I've faced the fact that there IS an important distinction between "good" and "good for gluten-free".

That said, these coconut crepes are "good for gluten free". :)  They're also super high in fiber and protein, and low in carbs...so, even if you don't have to stay away from gluten and dairy, these are a super healthy, guilt-free alternative to your typical crepe recipe.  They're light, fluffy and a little bit nutty in flavor...and even though they have coconut flour, coconut milk and coconut oil in them, they taste nothing like coconut.  The best part is...my family LOVES them...and I don't feel the least bit guilty about making them for them since they're so health conscious and figure friendly. :)

Only 6 ingredients for the crepes . . .

INGREDIENTS:

Crepes:

2 eggs

2 tbsp coconut oil, melted (butter or dairy free margarine work well, too)

1 tsp cane sugar

1/8 tsp salt

2 tbsp sifted coconut flour (Bob's Red Mill bulk section)

1/3 c coconut milk

Strawberry filling:

1 pint strawberries (fresh or frozen)

1 tsp cane sugar

Topping:
powdered sugar (if desired)

DIRECTIONS:

Slice strawberries (thaw if using frozen and mash with fork) and stir in 1 tsp of cane sugar.  Set aside.

Blend together eggs, oil, sugar and salt.  Thoroughly mix in coconut flour.  Stir in coconut milk.  Spray skillet with non-stick spray and heat over medium heat.  Pour 1/4 of the batter into skillet; immediately rotate skillet until a thin even layer of batter covers the bottom of the skillet.  Crepe should be about 5 to 6 inches in diameter.  Cook until batter is bubbly and cooked around the edges.  Turn and cook other side.  Repeat.  (If the batter thicken too much, just add a little more coconut milk to thin it out.)  Cover one side of crepes with 1/4 strawberry filling.  Roll up and sprinkle with powdered sugar or top with coconut whipped cream.  Makes 4 crepes.

The final product! :)

Recipe Source: Cooking with Coconut Flour by Bruce Fife, N.D.

Lasagna Cupcakes

I was so inspired by the epic-ly delicious Meatloaf Cupcakes, I decided that any meal made into a cupcake just had to be THAT much better than the original recipe.  I was sorta right.  These are definitely fun AND delicious...but my favorite lasagna recipe is still the World's Best Lasagna.  My husband agreed...when you've had the "world's best", calling these "lasagna" cupcakes does set the bar a teensy-weensy bit too high.  Unfortunately, "layered noodle, sauce and cheese cups" just doesn't have the same ring to it...so Lasagna Cupcakes it is. ;)

Ingredients:

12 oz raw ground turkey
¼ tsp salt, divided
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
1 ½ cups part skim ricotta cheese
24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
1 1/2 cups shredded mozzarella cheese

Directions:

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.  Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.  Gently press another wonton wrapper on top of the mozzarella layer.  Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.  Let the cups cool, remove them from the pan, and serve!

I think my favorite things about these little lasagnas is the portion size.  Two "cupcakes" are only 360 calories.  Add a side salad and it's the perfect, figure-friendly Italian dinner.

Recipe Source: Can You Stay For Dinner

Pecan Pie Bars

I absolutely L.O.V.E. Pecan Pie.  


Before you read any further, I need to clarify.  It's not pe-CON pie.  Nobody likes a pretentious pie.  It's PEEEE-can pie.  Sweet and nutty.  A pie I can relate to. :)


My absolute favorite recipe for peeee-can pie is Ree Drummond's The Pie That'll Make You Cry.  Yes.  It's THAT good.  Sticking with my "no recipe left unmodified" theology, I would recommend using this pie crust recipe instead.  In all fairness to Ree, I haven't tried the one she recommends and I'm sure it's superb (just like her)...I just have this weird love connection thing with Grandma Ruth's pie crust.  I could eat it all by itself.


Two major drawbacks to these recipes - corn syrup and shortening.  My skin crawls just thinking about eating either one of these man-made food items, but since I only make pies once or twice a year and because they're so stinking good...and because I *need* my pecan pie fix...I've totally justified it.  Until now...


I'd like to introduce you to Pecan Pie Bars.  Every bit as good as the pie...maybe even better??  Salty, sweet, crunchy, chewy perfection.  Easier, faster AND the recipe calls for butter and honey, instead of shortening and corn syrup.  Yessssss!

Photo courtesy of Just A Taste

Ingredients:

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Directions:

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

The family enjoyed these so much, they disappeared quickly.  Let me know if you try them and what you think. I love getting feedback!

Recipe Source: Just A Taste

Oh - and if you have food allergy/intolerance issues, but sure to check back soon for a dairy-free, gluten-free version. :)

Lemon-Blueberry Yogurt Loaf

Lemon and Blueberries...is there a more perfect fruity combo??  I made this loaf for breakfast while my in-laws were here, and it was gone within hours. 

For the Loaf:

• 1 1/2 cups + 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt (I used low-fat and it was perfect!)
• 1 cup sugar
• 3 large eggs
• 2 teaspoons grated lemon zest (approximately 2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (I used frozen and they were too heavy and sank to the bottom of the cake, even coated in flour.  I'd recommend using fresh, small blueberries so they stay suspended in the cake as it bakes.)

For the Lemon Syrup:

• 1/3 cup freshly squeezed lemon juice
• 1/3 cup sugar

For the Lemon Glaze:

• 1 cups confectioners’ sugar, sifted
• 2 to 3 tablespoons fresh lemon juice

Directions:

1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
2. In a medium bowl, sift together flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
5. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
6. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
7. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

This loaf is super sweet and very lemony.  The lemon syrup can be skipped, if you prefer less lemon...or simply reduce the amount of lemon zest.  If you prefer it to be less sweet, I would cut the amount of glaze in half and just drizzle it on or leave it off altogether.  The loaf by itself is very moist and fantastic without all the bells and whistles.

Recipe Source: Sweet Pea's Kitchen

Slow-Cooker Guiness Beef Stew

Beef Stew made with Guiness and Ghirardelli dark chocolate?  Oh, yessss! :)

Photo Courtesy of Blissfully Delcious.

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 Ghirardelli Dark 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. Serve.

Recipe Source: Blissfully Delicious