Recipes

Beef Brisket –

Well I am back and not with a cookie recipe like I thought. You see I have a friend who purchased a side of beef and with that came a brisket. If you are from Texas I am sure you know how to cook it up right but here in Ohio I find it is not something most people cook or eat. Unless it is St Patrick’s Day and they are having corned beef brisket (totally different taste).

So today I am going to share a recipe that I have for making a beef brisket. I am sure there are several ways to do this and maybe even better tastier way – although whenever I make this there are no leftovers, heck I am lucky to get any. Several times I have made this for events or company only to be left with a tiny morsel of a taste. I’ll take that as a compliment 😉

This recipe is from my days of working as a nanny. Not sure where it came from as it was one of those in your head, know it by heart type recipes. One day when the mother was jetting off to work she had to hurry and write out the recipe for me so I could assemble this masterpiece for the company they were having later. I still have that handwritten recipe in my recipe folder and have used it many times over the years. I hope you like it too!

Beef Brisket

 

Ingredients

  • Brisket
  • Garlic powder
  • Season salt
  • Onion powder
  • Catsup
  • Potatoes
  • Carrots
  • Onion
  • Brown sugar
  • Head of garlic

Directions

  1. Place the meat in a roaster pan.
  2. Fill the pan with about a ¼ inch of water.
  3. Season the meat with garlic powder, onion powder, and season salt, then cover the meat with catsup.
  4. Place peeled and chopped potatoes and carrots all around the meat.
  5. On top of the meat and catsup add a layer of thinly sliced and quartered onion.
  6. Sprinkle the brown sugar over the meat and potatoes.
  7. Take 6-7 cloves of garlic and place around the meat. (I sometimes make a slit in the meat and tuck a clove or two in the meat, at the beginning)
  8. Cover the meat with foil and cook for 4-5 hours @ 350.

*Note – Sorry there are no real measurements for this one. Trust your judgment and just eye it – you will know when it looks right

Here in Ohio we are having lots of rain today. Perfect for some comfort food. Hopefully we will get to making some cookies this afternoon and I will be back to share some pictures with you.

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Chocolate Walnut Muffins/Cupcakes

What is the difference between a muffin and a cupcake anyway? I would say that a muffin might be a little denser that the cupcake but in the world of gluten free nothing is as light and fluffy as the original. So you can call this a muffin or you can add some frosting and call it a cupcake. I will eat it either way 🙂

Lately I have really been craving something sweet but when I eat sweets I do not like the way I feel. I wanted something made from real food. Something that tasted good but with out all the sugar (from what ever source..maple syrup, honey, etc). I was thinking of making an almond cookie recipe that I made at Christmas time but man they were a lot of work. So I started searching for recipes that fit into the low sugar real food category and found a keeper. Nuts for protein and chocolate for my sanity.

Chocolate Walnut Muffins/Cupcake (gluten-free and low-sugar)

For the cake:

  • 1 1/2 cups walnuts
  • 8 oz of dark chocolate
  • 1/4 cup butter, softened
  • 1/4 cup organic cane sugar
  • 6 egg yolks
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 8 egg whites

For the glaze:

  • 8 oz dark chocolate
  • 2 tbsp butter

Pre-heat oven to 350 F degrees.

Grease a muffin tin or use liners. You can also use a cake or pie pan.

Chop the walnuts in the food processor until crumbled and remove to another bowl. Chop the chocolate in the food processor and add to the bowl with the walnuts.

Whisk the butter and sugar until creamy. Add the egg yolks to the mixture, beating after each addition (I do this in the food processor). Add this mixture to the nuts/chocolate mix and stir. Add in the vanilla extract and cinnamon. In another bowl, whisk the egg whites until soft peaks. Gently fold approximately 1/3 of the egg whites into the batter, adding the rest of it after that.

Pour the batter in the prepared pan and bake (15 minutes for the cupcakes and about 35 minutes for the cake). Let it cool to room temperature. After it cools, prepare the chocolate glaze. Put the chocolate and butter in a pan and gently melt, stirring well until smooth. Pour over the top of the cake.

♥ ♥ ♥

The first time I made this I did not get the chocolate chopped enough and it sank to the bottom but still very tasty. The second time I made them I did not chop the nuts enough and it did change the texture a bit. I guess you will have to work with it and find what is best for your taste. I like the nuts chopped/ground up more.

I took the second batch to a mom’s night gathering and the next morning the first thing the boys asked “Is there any muffins left for us”. If they call it a muffin we can eat it for breakfast right?? Good thing I did not have time to frost them before I left last night 🙂

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