Makes my mouth water.....

 

I couldn't stop thinking about it.

Sitting at my desk, nearly salivating, knowing that the 5lb hunk of roast was at home, waiting for me, simmering in that delicious mushroom-y, onion-y, savory sauce.

I counted down the minutes until I could grab my keys, run out the door and fight traffic just to be greeted at the door by the amazing aroma of my favorite hearty dinner.

Crock Pot Roast!!!!

I love this recipe!

It is something that requires simple ingredients, is delish, basically makes itself and transforms a tough cut of meat into a tender melt-in-your mouth favorite.

Don't tell your boyfriend/husband/kids that you weren't slaving over a hot stove all day!

The Recipe

Approx 5lb Sirloin Tip

2 tbsp olive oil

1/4 c flour

1 Tbsp Oregano

1 tsp black pepper

1 tsp salt (I prefer Kosher)

2 cans of condensed Mushroom Soup

2 packets powdered Onion Soup mix

1 c water

6-8 small potatoes

15-20 baby carrots

 1.Heat oil in skillet.

2.Rub oregano, pepper, salt into meat.

3.Liberally coat meat with flour. If you have some left over that's OK.

4.Sear the meat in the pan for a few minutes. Make sure each side is nicely browned.

5. Place meat in crock pot. Add Onion soup mixes.

6.Empty both cans of Cream of Mushroom soup into pot.

7.Add water....if you are like my you use the cans and eyeball it.

8.Wedge potatoes and carrots around the roast.



9. Pop the lid on your Crock Pot, turn to Low and after 8-9 hours your super awesome, cold-blustery day meal will be ready! The carrots and potatoes are nice and tender :) I may or may not have been tempted to drink the gravy from a measuring cup Enjoy!

Buster Brown aka My helper...chowing down on a dropped carrot

Pumpkin Spice Cupcakes with Chai Buttercream frosting

Can you hear that? Yep, that would be me patting myself on the back!

I decided upon Pumpkin Spice with Chai....why? Because I really wanted a Pumpkin Latte from Starbucks but we all know how caffeine and I mix.

The cake isn't super sweet but it is dense and moist. After you take a big bite of the frosted cupcake you will have a warm, cinnamon-y, spice, yummy after taste.

Ingredients

Cupcakes:
2 1/4 cups all-purpose flour


1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon Kosher salt (you can use plain table salt, too)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 cup butter, softened

1 cup white sugar

1/3 cup brown sugar

2 eggs, room temperature

3/4 cup half and half

1 small can pumpkin puree 


Frosting:
1 cup butter (I used salted butter, feel free to use unsalted) make sure it's room temp!
 
2 cup confectioner's sugar
 
1tsp vanilla extract
 
1/4 tsp cinnamon
 
1/4 tsp ground ginger
 
1/4 tsp all spice
 
1/4 tsp nutmeg
 
1 to 2 Tbsp whipping cream or half and half

CAKE!!!!!!
1. Preheat oven to 375 degrees. Line muffin tin with paper or foil liners.

2. Sift together dry ingredients.

3. In a separate bowl, beat together butter, white sugar and brown sugar until light and fluffy.

4. Add room temp eggs one at a time. Allow the egg to mix into butter mixture before adding the next one.

5. Now mix in half and half and the can of pumpkin puree.

6. Add the dry ingredients. Mix on low for approx 1 min.

7. I used a 1/3 cup measuring cup to fill each muffin cup. Allow the batter to rest in the tins for about 3 minutes.

(messy kitchen!)

8. Bake cupcakes for about 20 minutes. Ovens vary so always set your timer a few minutes before the cupcakes should be done. (Time to start the Chai frosting!)

(there's a cupcake missing in the back..they are good without frosting too..I was excited to see how they turned out)

9. Put the hot cupcakes, muffin tin and all, directly into the freezer for about 5 minutes. After 5 minutes they should be cooled and ready for frosting!

Chai Frosting.....yummy!!!!

1. Mix together confectioner's sugar and spices.

2. Beat butter and spiced sugar mixture together until fluffy.

3. Slowly add in half and half. Start with 1 Tbsp and you can add more if needed...don't add too much or else the consistency of the frosting will be off.

4. Frost your delicious pumpkin cupcakes, sprinkle a little cinnamon on top for good measure. Refrigerate. Set cupcakes out on the kitchen counter about 5 minutes before eating...they will be chilled but not too cold!

mmmmmm! pumpkin spicy goodness!

5. Lay on your couch watching Top Chef: Just Desserts and devour yummy cupcakes...BTW they make a great breakfast. Not that I would know ;)

Sorry about the blurry pic...I was in a hurry to eat the rest of it!

Happy Baking!

Next post will be ...

Boston Cream Pie Cupcakes