Crockpot Ribs

I now own my own crock pot.

Not true. I now co-own a crock pot that Dan brought when he moved in.

For all intensive purposes, I own a crock pot. I'm sticking with that story.

We had talked about making ribs for a while, and spent a considerable amount of time debating between traditional ribs (pork or beef) or short ribs. I would eat short ribs every day if possible, but variety is the spice of life so they say. I went with beef back ribs and used a new bottle of onion and garlic barbecue sauce I found at Christmas Tree Shop.

Crock Pot Ribs
adapted from here 

1 onion, quartered
4 cloves garlic, peeled
1 cup water
1/2 cup barbecue sauce
1/4 cup cooking wine
1 tbsp Worcestershire sauce

Place ribs in a crock pot with quartered onion and garlic. Cover with water, BBQ sauce, wine and Worcestershire sauce. Cook on low for 8-10 hours. After 8 or so hours, cover with more BBQ sauce if you like a saucier rib.

Yeah. Be jealous.

Andes Mint Cupcakes

Since I last posted, I found a couple of really great things at The Christmas Tree Shop. Andes Mint and Peppermint baking chips.

Yup.


I also found myself a new roommate since last time. Yes, tis true, the BF has moved in. I now have another cook in the house and permanent taste-tester for my cupcakes. Awesome. I suppose I can start using his name now, rather than calling him the BF. Dan is now my cupcake tester. He approved of these.

I used a chocolate cupcake recipe I've used before from Annie's Eats. I don't remember where I got the ganache or the buttercream from. I jotted down the recipes quickly.

Andes Mint Cupcakes

Cupcakes:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

Ganache:
2 oz. bittersweet chocolate, chopped
1/2 cup heavy cream
1 tbsp butter, softened


Peppermint Buttercream:
2 sticks unsalted butter, room temperature
4-5 cups powdered sugar
1/4 cup milk
1/8 tsp peppermint extract
Green food coloring (optional)


Andes baking chips

1. Preheat oven to 350. Grease or prep 2 standard cupcake pans.
2.To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.
3.Divide batter evenly  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
4. To make the ganache, heat the heavy cream in a saucepan until scalding. Pour over chopped chocolate in a small bowl. Whisk until mixed. Add in the butter and mix until combined. Chill in the refrigerator or freezer until it thickens to your liking.
5. When the cupcakes have cooled, cut out a small part of the center. Drop in some Andes baking chips, then a small spoonful of ganache.
6. To make the frosting, beat the butter until creamy. Add 4 cups of the powdered sugar (I used one box), milk, and peppermint. Beat until well combined. Add in more sugar until you get the desired thickness for frosting. 
7. Frost each cupcake and sprinkle with more Andes baking chips.

 

Cupcakes

I think everyone who reads this knows I enjoy making cupcakes. For some reason, I'm pretty decent at it. I get asked almost every day at work when am I going to bring in new cupcakes? What are you baking for the holidays? Do you have any good recipes for _____?

These are some cupcakes that I've already made, and you can find the recipes here on the blog.

 

Caramel Apple Cupcakes

Pumpkin Spice Latte Cupcakes

Chocolate Chip Cookie Cupcakes

Peanut Butter Cup Cupcakes

Chocolate Cupcakes with Chambord Ganache

Triple Chocolate Cupcakes

 

Cinnamon Chocolate Churro Cupcakes

 

Chocolate Malt Cupcakes

 

Chocolate Raspberry Truffle Cupcakes

 

Blackberry Cabernet Cupcakes

So what's all this talk about cupcakes you ask? I need more motivation to bake more often. So, I am going to list all of the cupcakes recipes I have that I want to make. Then, you guys can vote and it'll get me moving. I need to be accountable to others when I bake, since I never really eat what I bake anyways.

I know. I'm weird. 

That doesn't really bother me though.

And begin!

Cannoli Cupcakes

Watermelon Cupcakes

Rum n' Raspberry Custard Cupcakes

S'More Cupcakes

Irish Car Bomb Cupcakes

Lemon Limoncello Cupcakes

Gooey Pecan Pie Cupcakes

Vanilla Chai Cupcakes

Red Velvet Cupcakes

Sangria Cupcakes

Mexican Hot Chocolate Cupcakes

Eggnog Latte Cupcakes

Caramel Popcorn Cupcakes

Banana Caramel Decadence Cupcakes

Chocolate Bacon Cupcakes with Maple Frosting

Pineapple Upside Down Cupcakes

Sour Patch Kids Cupcakes

Caramel Macchiato Cupcakes

Key Lime Pie Cupcakes

Orange Creamsicle Cupcakes

Cherry Limeade Cupcakes

Samoa Cupcakes (yes, like the girl scout cookies)

Boston Cream Pie Cupcakes

Chocolate Velvet Strawberry Cupcakes

Chocolate Bourbon Toffee Cupcakes

Pink Lemonade Cupcakes

Oreo Cupcakes

Mudslide Cupcakes

Dulce de Leche Cupcakes

Chocolate Cherry Cupcakes

Cashew Nut Brittle Cupcakes

Peach Bellini Cupcakes

Cherry Almond Cupcakes

Strawberry Cupcakes

Soda Fountain Cupcakes

French Toast and Bacon Cupcakes

Banana Cream Pie Cupcakes

Shirley Temple Cupcakes

Chocolate Peppermint Patty Cupcakes

Peach Cupcakes

Mocha Cupcakes with Espresso Buttercream

Butterbeer Cupcakes (for the Harry Potter nerds)

Kahlua Coffee Cupcakes

Rootbeer Float Cupcakes

Pina Colada Cupcakes

Banana Split Cupcakes

Mocha Coconut Frappucino Cupcakes

Brown Sugar Cupcakes

Chocolate Turtle Cupcakes

Mango-Filled Coconut Cupcakes

Blue Moon Cupcakes (yes, like the beer)

Cardamom Spiced Cupcakes with Coffee Buttercream

Cinnamon Graham Cupcakes with Mixed Berry Filling (like a berry pie)

Black Cherry Cupcakes

Chocolate Espresso Cupcakes

Cranberry Cream Cheese Cupcakes

Chubby Hubby Cupcakes (like the Ben & Jerry's ice cream)

So vote away....I need motivation.

Monte Cristo

The BF and I have been on a sandwich kick lately. Not really, but it's the last two things we really made for dinner. I can't actually take credit for this one either. He did most of the work....

I am not complaining about this, though. I am more than happy to let him take over my kitchen. Monte Cristos are super easy to make and amazingly delicious. The BF didn't think a sandwich would fill him up....well he couldn't even finish all of his. He was also skeptical of putting powdered sugar on a sandwich, but how is adding powdered sugar to anything ever a bad idea?

The answer to that question is: When you order fried dough on a windy day.

You could adapt this recipe in so many ways. I used both Swiss and American cheese (he used American only), you could make it with any kind of deli meats you want too. You can leave out the maple syrup too if you want it more savory, but that just seems silly to me.

Monte Cristo Sandwiches
from This Weeks Menu

Good white bread
1/2 lb. thin sliced turkey
1/2 lb. thin sliced ham
sliced swiss cheese
sliced american cheese
2 eggs, beaten
1/8 cup milk
maple syrup
powdered sugar

1. Layer American cheese, turkey, Swiss cheese and ham between two slices of bread. Heat in the microwave for about 20 seconds.
2. Heat a skillet on medium-high heat. Beat the eggs and milk together in a shallow bowl or dish. Coat the sandwich on both sides with the egg mixture and place in the skillet. Cook until golden brown on both sides. Serve with maple syrup and powdered sugar.

Super crappy photo.

Croque-Madame Sandwiches

Let's talk about blizzards before Halloween and then my town losing power for 5 days...some people still without power. My meals have consisted of things that don't need to be heated, things made on a stove top because our generator would allow that, things on the grill, and eating at other people's houses (like my bf's parents).

Let's also talk about not having work all week, but it being the busiest and worst week I've had in a while. With the schools closed and no power in the surrounding towns as well, one would think that a cheerleading competition would be postponed....but no. I give credit to my 20 girls for busting their asses, a blizzard right before competition pretty much capped off how our season was going. They are truly amazing.

Let's also talk about sandwiches. I never really ate a sandwich (unless you count PB and Fluff) until I was like 19? The first real sandwich I ever ate was at Panera when one opened next to my college campus. Panera is easily my favorite chain restaurant. Now as you know, I no longer have to make dinner for one (awesome) and have had to start collecting new recipes that the BF will eat (must consist of meat). I've wanted to make these sandwiches for a while, and thankfully they were something he would eat.

A Croque-Madame consists of ham, cheese, bechamel sauce, and fried eggs. What is there not to love?

No, seriously, what is there not to love?

A glorified ham and cheese. I would eat these all the time if it was socially acceptable.

Croque-Madame
from The Meaning of Pie

Ingredients:

Good quality white bread (think thick-sliced)
1/2 lb. smoked ham
5 tbsp. unsalted butter, divided
3 tbsp. flour
2 cups milk
3/4 cup shredded Swiss cheese (I used a mix of Gruyere and Emmentaler) + more for sprinkling
salt and pepper
Dijon mustard
eggs

1. Make the bechamel. Melt 3 tbsp. butter in a saucepan over medium heat. Add flour and whisk thoroughly, letting the roux cook for 3 minutes. Add the milk and whisk constantly, bringing to a boil. Bring to a simmer and cook for 5 more minutes. Remove from heat and add in cheese, slowly whisking until cheese is melted. Mix in salt and pepper to taste and set aside.
2. One piece of bread, place a few teaspoons of mustard and then top with ham slices. One the other piece of bread, place about 1/3 cup of bechamel sauce. Top with a small handful of the extra shredded cheese.
3. Preheat the broiler. Melt 2 tbsp. of butter on a griddle pan. Toast each side of the sandwich for about 2 minutes or until golden on each side. Place in a greased baking dish. Top with another 1/3 cup of bechamel sauce. Place under broiler for a minute or so. Watch carefully, the toast will burn!
4. Fry up a couple of eggs on the griddle pan and place in top of the broiled sandwiches. Then eat.

I didn't take any pictures...we were too busy eating.