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    Citrus Olive Oil Cake

    1 Preheat the oven to 350ºF.  Set a rack in the middle position of the oven. Brush the bottom and sides of a 9×2 inch cake pan with olive oil. 
    Line the bottom of the pan with a circle of parchment paper. Brush the parchment with oil.
    Generously sprinkle the pan with 2 to 3 tablespoons of sugar, tilting it to coat the bottom and sides, and tap out the excess.
     2 Assemble the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt together to combine.
     3 Mix the batter: In a separate large bowl, rub the orange and lemon zest into the remaining 1 cup of sugar with your fingers until the sugar is permeated with the zest.
     Add the eggs and whisk for about 45 seconds, or until the mixture lightens in color. Stir in the olive oil and sherry, and whisk until smooth.  
    Add the dry ingredients to the batter and whisk just until smooth. 

    4 Prepare to bake: Set the cake pan on a baking sheet and pour the batter into the pan.

     5 Bake the cake: Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
    Place the pan on a rack to cool for 15 minutes. 
    Run a knife around the edge of the pan, and remove the sides and bottom (or invert the cake onto a plate if using a layer cake pan and then turn right side up). Remove the parchment and let the cake rest on the rack until it is cool.
    6 Make the candied orange slices (optional): In a 9- or 10-inch deep skillet or saucepan over medium-high heat, bring the sugar, water, and lemon juice to a boil. Cook, stirring occasionally, until the sugar dissolves. 
    Add the orange slices and adjust the heat to a simmer. Simmer, turning the oranges with tongs in the syrup occasionally, for 15 to 18 minutes, or until they are translucent. (If the syrup reduces to a sticky thickness, add more water, a few tablespoons at a time.) Leave the oranges in the syrup until lukewarm.

    7 Decorate the cake: Brush the top of the cake with some of the orange syrup. Place the candied slices on top and sprinkle with pistachios. LEGGI TUTTO

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    Root Vegetable Pot Pie

    Here’s a rustic, vegetarian take on traditional pot pie! This weeknight dinner is prepped, cooked, and served all in one skillet. It’s perfect for feeding a crowd and saves time on dishes and clean up.

    This rustic take on a pot pie combines the classic fall flavors of carrots, sweet potatoes, rosemary, and sage in a creamy sauce that is rich and bold flavored, even without chicken stock. Enjoy this pot pie as a vegetarian holiday entree or a hearty side dish to a meat-centered meal.

    How to Make Vegetable Pot Pie
    This pot pie is prepped on the stove, baked in the oven, and served directly in the skillet—which saves time doing dishes! For those looking to save time upfront, a pre-made pie crust works as well as a freshly prepared one. If it cools before everyone comes to the table, you can pop it directly back into the oven to keep it warm until everyone is ready.
    While it isn’t the fastest recipe, its presentation and taste stand up to a casual family dinner or an elegant meal.
    THE PERFECT POT PIE FILLING
    If you find working with a traditional roux stressful, you’ll be happy to know that this recipe breaks down the process into a more foolproof one: Just add butter to the empty pan, sauté the vegetables, sprinkle the flour over the vegetables, then whisk in the liquid. Simmer until thickened.
    When the pot pie goes in the oven, it will bake just long enough to cook the crust on top, and the filling won’t thicken much further.

    PIE CRUST TIPS AND TRICKS
    The less time you spend on it the better—fork tines pressed all around, fingertip patterns, and other normally-great decor touches should be avoided, as they will melt the crust further.
    If you make the crust yourself, this recipe is an excellent choice, because there will be no leftover crust. You do not need an egg wash on top, but feel free to use one for extra shine if preferred.
    Keep the crust refrigerated until five minutes before rolling it out.
    Cast iron pans retain heat, so it’s best to let the cooked filling sit for about 10 minutes before placing the crust over the skillet.
    Make sure the crust reaches the edges of the pan, otherwise the filling will seep out. It can overlap the pan edges to the outside or reach just to the inner edge; either works fine.
    Once the crust is placed on the skillet, you should make at least two one-inch vent lines with a sharp knife for steam to escape.
    BEST HERBS FOR POT PIES
    When it comes to flavor, rosemary and sage were chosen for their fall, holiday feel in this pot pie. Use either fresh or dried herbs; using one fresh and one dried is our suggestion, so you don’t have to have two types of fresh herbs on hand at once.
    To substitute fresh or dried herbs or vice versa: Half tablespoon of fresh for one half teaspoon of dried.
    If rosemary and sage aren’t your favorite flavors, you can also use:
    Thyme
    Italian herb blend
    Dried dill

    POT PIE VEGETABLE TIPS AND SWAPS
    This pie is easy to adapt to your personal taste, but I do recommend sticking to mostly root vegetables here, because they all have similar cook times. If you swap in a green vegetables like broccoli or zucchini, they will overcook.
    A half to three quarter-inch dice for all root vegetables will ensure even cooking, and since this is a rustic dish, there is no need for perfect cubes.
    As far as root vegetables go, the underground world of tubers is at your disposal! Keep it simple with our selection of sweet potatoes, carrots, and potatoes, or make a colorful exchange with beets. You could also use parsnips, turnips, or rutabagas, if available.
    Whatever combo you choose, stick to only one or two sweet root veggies (beets, sweet potatoes or yams, parsnips) with at least one savory (potatoes, rutabaga, turnip), to equal a total of four cups. Even though white sweet potatoes are slightly firmer than yellow, both work equally well here.
    Peas are added for green color and a customary pot pie flavor; they can be omitted or swapped for lima beans, should you have friends or family who enjoy that embattled veggie.
    No Cast Iron Skillet? No Problem
    The fun of this dish will not be lost if you can’t cook and serve it all in one vessel! If you don’t have a cast iron skillet, cook the filling on the stove, then pour it into a deep dish pie plate, top with the crust, and bake that way. We used a 10-inch cast iron pan, so a 10-inch deep dish pie plate is ideal. If you don’t have a pie plate, cooking in a shallow 9×11-inch casserole pan will work.

    HOW TO MAKE AHEAD AND FREEZE POT PIE
    This dish reheats well and can be made a day ahead, then popped back into the oven at 350°F for 25-30 minutes to reheat. Note that you do not want to keep it in the cast iron pan for more than two days, or you’ll risk the vegetables turning grey from the pan.
    It also freezes nicely. Freeze individual portions or the entire pie in Tupperware containers, not the cast iron pan itself. While the pie crust may soften slightly, reheating in the oven instead of the microwave will help it re-crisp.
    NEED MORE POT PIE IN YOUR LIFE? TRY THESE RECIPES! LEGGI TUTTO

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    5 Ways to Add Some Spooky to Your Halloween-at-Home

    From marshmallow web cupcakes to black bat floating candles, here are a few super easy, magical ideas for a Halloween at home this year, made totally easy thanks to Walmart+!

    This post is written in partnership with Walmart. 
    I’ve been looking forward to Halloween for the past six months.
    Halloween marks the beginning of the holiday season, and to make it absolutely magical for my family, I’m going to decorate my home from top to bottom!
    If transforming your house into Hogwarts is not normally your thing, have no fear. Thanks to Walmart+, a different kind of membership service that gives you access to benefits that save you time and money, it’s never been easier to create a spooky, festive evening. And with delivery as soon as same day*, it’s a savior if you tend to leave things to the last minute.

    IF YOU’VE GOT IT, HAUNT IT
    Decorating doesn’t have to be complicated. Pick the one place in your home that you tend to congregate the most and start there.
    When I decorate for the holidays, I always start out with a table runner. This buffalo check one is my go-to.
    I’m also all about black candles and black feather boas for Halloween this year! I made a little graveyard with the candles and feathers and placed it on my favorite serving tray. Next, I cut out bats from black cardstock and hung some floating candles. My kids absolutely loved the candles, and they really changed the look of our dining space.

    EAT, DRINK, AND BE SCARY
    On Halloween night, make your dinner as scare-rrific as possible. My kids always request Eyeball Tortellini Soup and Chocolate Covered Strawberry Ghosts, which you can find here.
    Of all the awesome benefits of Walmart+, I think my favorite is that you can not only get the groceries you need delivered as soon as same day*, but can tack on your decorations, household items, and Halloween candy, too. All with the same everyday low prices you know and love!
    Other ghoulish foods to make with your family are:

    TRICK-OR-TREAT INSIDE
    We won’t be going door-to-door this year, so I’m bringing trick-or-treating inside.
    We’ll be having a “candy hunt,” which is similar to an Easter egg hunt—but with candy, and in our costumes, of course! To have a candy hunt, hide candy throughout the house (or stick to one room, if you’d like) and let your little goblins loose.
    After all the candy has been found, place some fun little items in paper bags that say “Trick-or-Treat” on them, and then make your kids do some tricks for these extra special treats. Have each child choose one bag, which is filled with things like nail polish, fun earrings, and glow-in-the-dark glasses (like stocking stuffers, but for Halloween!), then place a list of some “tricks” your kids have to do in order to keep the treat. Some trick examples are:
    Cackle like a witch
    Walk like a zombie across the room
    Make your craziest jack-o-lantern face
    Scream like you saw a ghost
    Name five words that rhyme with treat

    MARSHMALLOW WEB CUPCAKES
    Instead of asking for treats this year, how about baking some treats for your neighbors? It’s like reverse trick-or-treating!
    We have some older neighbors who really love seeing the kids all dressed up, so we plan to bake some chocolate cupcakes for them and do a reverse trick-or-treat. As a test run, I made a batch of these chocolate cupcakes, but decided to go wild and crazy and decorate them with some marshmallow webbing.
    To decorate the cupcakes, simply frost them however you want to, then melt about 1/4 cup of mini marshmallows for 15-20 seconds at a time. Stir with a fork and dip your fingers into the marshmallows. Stretch the melted marshmallows out and wrap around the frosting of the cupcake. The messier, the better.
    And if you’re starting to wonder how we find the time, sometimes I wonder the same thing! Walmart+ certainly helps: we save 2.5 hours a week in using their free unlimited delivery (based on 3 trips per week; excludes time spent shopping. $35 minimum order; restrictions apply).

    MONSTER MASH
    We definitely love to boogie-woogie, so having a dance party is a MUST. I keep this disco light in our kitchen all year round, but this year I decided to add a fog machine. I couldn’t help myself! Turn up the tunes and dance the night away!
    After you’ve danced, you might as well enjoy a movie. There are so many fantastic ones!

    BONUS: MAKE AN OCTOBER BUCKET LIST!
    Why leave all the fun for Halloween night? Make the whole month of October magical! Sit down and create a bucket list with your family, then put it somewhere you’ll see it often. We put ours on the chalkboard that hangs in our dining room. Some fun ideas might be to:
    Carve pumpkins
    Make caramel apples
    Take a midnight walk
    Eat by candlelight
    Rake leaves for our neighbors
    Drink hot apple cider
    Bob for apples
    Tell ghost stories
    And there you have it! There’s so much you can do within the walls of your own home to really make this Halloween one of the best (and most memorable) yet!
    Walmart+ Helps You Pull It All Off!
    There are costumes to pull together and spooky treats to make, and this year our little secret that’s going to make getting everything ready that much easier: Walmart+.
    And the convenience and savings doesn’t just stop at Halloween: Members have access to membership prices on fuel (save 5 cents per gallon at most Walmart and Murphy’s stores) and mobile Scan & Go, allowing you to check out with your phone to make in-store shopping fast, easy, and contact-free! For just $12.95/month or $98/year, sign us up!
    Sign up for Walmart+ Today! 
    *$35 minimum; restrictions apply.  LEGGI TUTTO

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    Easy Chocolate Cream Pie

    Chocolate, pudding, and pie—the best of all possible worlds! Make the pie filling in the microwave and pour into a pre-baked crust. This make-ahead chocolate pie sets up in a few hours in the fridge, just in time for dessert.

    Photography Credit: Sally Vargas

    What is better than chocolate pudding? Chocolate pudding pie, of course!
    Don’t get me wrong, I love cake, but at the end of the day, the pies have it. Give me some fruit in a crust and you will be my BFF. But sometimes you just need chocolate.
    Video! How to Make Chocolate Pie

    This chocolate cream pie comes together quickly. The filling for this chocolate cream pie is dead easy to make—it’s actually a modified version of our Microwave Chocolate Pudding! It is easy to make the whole pie in the one day without feeling stressed.
    What Kind of Crust for Chocolate Pudding Pie
    Pick a crust—any crust!
    You could make this perfect pie crust or this graham cracker crust. If you want a chocolate crust, simply substitute chocolate wafers for the graham crackers.
    Or if you really need a pie in a hurry, here are a few store-bought crusts that Elise recommends.

    Easy Microwave Chocolate Pie Filling
    Once you have the crust, it’s onto the filling. Do you have 10 minutes? Because that’s all the time you will need to make it in the microwave.
    The only caveat here is to be sure the filling bubbles in the center at the end of cooking to be certain that the cornstarch cooks. Now pour that chocolate goodness into the cooled crust of your choice and wait.
    And wait.
    It feels like forever, but you can get on with your day knowing that by dessert time, you will have a deep, dark chocolate pie in the fridge. No one can argue with that.
    How to Store Chocolate Pudding Pie
    Chocolate cream pie will keep for 3 to 4 days in the fridge, loosely covered. This pie will not freeze well, as the filling tends to weep or separate.
    Other Cream Pies to Try!

    Updated October 20, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

    Easy Chocolate Cream Pie Recipe

    A pie crust should be prepared and baked prior to making this recipe.

    Ingredients
    For the pie:
    1/2 cup sugar
    1/3 cup cornstarch
    2 tablespoons Dutch-processed cocoa powder
    1/8 teaspoon salt
    3 cups whole milk
    3 large egg yolks
    4 ounces (about 3/4 cup) 60 to 70% chocolate baking chips, wafers, or chopped chocolate
    2 tablespoons unsalted butter
    1 teaspoon vanilla extract
    1 (9-inch) pie crust, prepared and baked, such as Perfect Pie Crust
    For the whipped cream:
    1 cup heavy whipping cream
    1 tablespoon sugar
    1 teaspoon vanilla extract
    Chopped chocolate (for garnish)

    Method

    1 Make the pudding base: In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.
     
    2 Microwave the pudding: Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave for 3 minutes. Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat.
    Partially cover again and microwave 2 more minutes. Remove and whisk again. The pudding have started thickening.
    Continue to microwave in 45-second increments, stirring the pudding between each increment. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding (it’s ok if it seems a little loose at this point; the pudding will thicken further as it cools). Total cooking time will be 6 to 8 minutes.
     
    3 Add the chocolate, butter and vanilla: Add the chocolate, butter and vanilla to the bowl and stir with a whisk until the chocolate and butter melt and the mixture is smooth.

    4 Fill the pie: Pour the filling into the pie crust. Let cool for 1 hour at room temperature. Transfer to the refrigerator and chill, uncovered, for at least 4 hours or until set. When fully set, the pudding will no longer jiggle when you nudge the pie and a paring knife inserted into the pie should emerge with just a little chocolate on it (not totally gooey).

    5 When ready to serve, make the whipped cream: In the bowl of an electric mixer, stir the cream, sugar, and vanilla together. Beat on medium-high speed until the cream forms soft peaks. Spread the cream over the pie and sprinkle the top with chopped chocolate.
    6 Serve: This pie is best served on the same day that it’s made, or the crust has a tendency to become soggy.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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    Chicken Pot Pie

    1 Cook the chicken: Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat.
    Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot.

    2 Shred the the chicken: When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside.

    3 Finish the chicken stock: Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half.
    Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.
    4 Prepare the pie crust dough: Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. Add the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter.
    Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers.
    Empty the food processor onto a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

    5 Preheat oven to 400°F.
    6 Prepare the filling: In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more.
    Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often until thickened and creamy.
    Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

    7 Prepare the crust: Roll out dough on a lightly floured surface to a little less than a quarter-inch thick.
    Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling.
    Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie.

    8 Bake: Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.
    Let cool for at least 5 minutes before serving. LEGGI TUTTO

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    Chess Pie

    Serve up this Southern classic chess pie to friends and family alike! It’s made with basic pantry ingredients, keeps well, and you can freeze it. The secret ingredient is a little cornmeal mixed into the custard.

    If you’ve never heard of chess pie before, don’t worry, you haven’t been living in the dark. You’ve just grown up outside of the South, where chess pie is ubiquitous.
    I learned about chess pie in my first job out of college, by a coworker who was hosting a Southern-themed picnic. “Make a chess pie. Here’s the recipe,” and I was hooked. I’ve been making the classic pie ever since. The chess pie is similar to most custard pies, sweet and rich with eggs, but with a slight texture because of the addition of the cornmeal.
    In fact, chess pie was actually one of the first recipes that put my blog on the map. I won a pie contest for a blackberry and lemon chess pie, which was then featured on Bon Appetit’s site.

    WHAT IS CHESS PIE?
    Chess pie is a pantry staple pie, made with basic pantry ingredients that can be found in most Southern kitchens. It is an egg custard-based sugar pie, with the addition of a little bit of vinegar and cornmeal.
    Cornmeal is key to distinguishing chess pie from other pies like sugar pie, vinegar pie, and pecan pie. If it doesn’t include cornmeal, even a little bit, it’s not a true chess pie but a regular custard pie.

    WHERE DOES THE NAME CHESS PIE COME FROM?
    There are many theories about where the name originated. Some guess it is a bastardization of cheese pie which looks similar to it, though it tastes completely different.
    Others think it might come from the fact that Southern kitchens often have a very specific piece of furniture called a “pie safe” or “pie chest” where pies go to cool and be stored. Chess pie was so common and easy to make that it was the predominant pie that appeared in those pie chests, and the name “chest pie” evolved to “chess pie.”
    But my favorite theory is the name came about from the idea that the matriarch of the family would be baking pies, and her husband and family would constantly ask what sort of pie it was. “It’s jes’ pie,” was her frustrated answer, which eventually morphed into, “It’s chess pie.”
    WHAT’S THE BEST CORNMEAL FOR CHESS PIE?
    You can find different recipes for chess pie floating about the internet where the filling has anywhere from 1 teaspoon of cornmeal to 1/2 cup of cornmeal.
    I opt for a 1/4 cup with this recipe, as it is enough cornmeal to create texture, help with the thickening of the pie, and lend subtle corn flavor and sweetness, but not so much to be distracting or overly gritty.
    Use whatever cornmeal you have on hand, though stoneground yellow cornmeal is traditional and most commonly used. White cornmeal is also fine to use, though it doesn’t have as pronounced a traditional cornmeal flavor. I usually avoid blue cornmeal, as the color isn’t the most pleasing with this sort of pie, but if color isn’t an issue for you or it’s all you have on hand, it will work.

    HOW TO MAKE A CHESS PIE
    Chess pie is a simple, easy recipe. However, there are a few tips and tricks that will help you make an even better chess pie.
    Chill the pie dough ahead of time: Chill the pie dough for a good hour before rolling it out. This allows the flour to fully hydrate from the water, and for the gluten to relax, making it easier to roll out the dough. It also lets the butter chill and harden, which leads to a flakier crust.
    Once rolled chill the pie dough again: Once you’ve rolled out and fitted the dough into the pan, stick it back in the fridge for fifteen minutes, just enough time to pre-heat the oven. Chilling the dough again allows the gluten to rest, which means less shrinkage and slumping of the dough. It also chills the butter again, to help with flakiness.
    Par-bake the crust: You don’t need to blind bake the crust completely, but baking it for five minutes with pie weights in it, then three to four minutes without the weights allows the crust to get a jump start on the crust baking. If you pour the filling into an unbaked pie crust, you run the risk of soggy crust. Par-baking the crust prevents this.
    Bake until the top is golden brown and the center doesn’t wiggle anymore. This pie is pretty forgiving; once the center of the pie isn’t wiggling anymore, you know it’s done!
    Cover the crust edges: If the pie crust edges brown too fast, just cover the edges with aluminum foil or a pie crust shield to prevent it from burning as the custard filling continues to bake.
    Cool it completely: If you cut into the pie while it is still warm, the filling won’t have time to set. Let the pie cool completely before cutting into it, which will lead to cleaner slices.
    WAYS TO ADAPT CHESS PIE
    Move beyond the basics of chess pie and try a variation of this classic recipe.
    Lemon chess pie: Substitute the vinegar for lemon juice and add the zest of a lemon.
    Orange chess pie: Substitute the vinegar for orange juice and add the zest of an orange.
    Coconut chess pie: Add one cup of toasted coconut flakes to the filling and use coconut milk in place of the milk.
    Chocolate chess pie: Add 1/4 cup unsweetened cocoa powder to the filling.

    CAN YOU MAKE THIS PIE AHEAD OF TIME?
    Yes! The high amount of sugar in this pie means it will keep well. Store the pie in an airtight container or wrapped in plastic wrap in the refrigerator for up to three days. Bring the pie to room temperature by placing it on the counter for two hours before serving.
    HOW TO FREEZE CHESS PIE
    Chess pie does freeze well. I recommend slicing the pie into individual servings, then placing the pie in an airtight container, with pieces of parchment paper separating the pie slices to keep them from freezing to each other. Once frozen, just take as many slices as you need!
    MORE EASY CUSTARD PIES

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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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    Slow Cooker Pot Roast

    Slow Cooker Pot Roast with potatoes and mushrooms is comfort food at its finest. Let it cook all day in the slow cooker or Crockpot. Dinner is ready when you are!

    Knowing dinner is basically done before I even go to work makes me feel like a superhero. No matter what the day brings, I know we’ll walk into a house smelling of roast long simmered in herbs, wine, and garlic. Now, that’s not a bad way to end a workday.
    VIDEO! How to Make Slow Cooker Pot Roast

    WHAT’S THE BEST CUT OF MEAT FOR POT ROAST?
    Leaner cuts of beef are best for the slow cooker or Crockpot. The long, slow cooking method helps the connective tissue and fat breakdown slowly over many hours, which yields fork-tender bites of beef.
    TIP: If you’ve ever made a tough roast it’s usually because it was either cooked at too high heat, for not enough time, or both. Cooking tough cuts all day in the slow cooker takes care of both problems.
    I prefer one of two cuts for the slow cooker:
    Chuck roast, also called arm roast, is lean and comes from the shoulder of the cow.
    Rump roast, also called a bottom round roast, is even leaner than a chuck roast and is cut from the cow’s hindquarter.

    CAN I PUT A FROZEN ROAST INTO A SLOW COOKER?
    It’s best not to. The USDA recommends always thawing meat before adding it to the slow cooker or Crockpot. It also says the best way to thaw meat is in the refrigerator, in cold water, or in the microwave.
    Thaw in the fridge: You will need 24 hours to thaw a 3lb roast in the refrigerator.
    Thaw in water: 2 to 3 hours, while changing the water every 30 minutes to thaw a 3-pound roast using the water method.
    Thaw in the microwave: All microwaves have different wattages and power levels. How long it takes to thaw a roast in the microwave depends on your microwave. However, the USDA recommends cooking the roast immediately upon thawing it using this method.
    DO YOU HAVE TO SEAR IT?
    No, no you don’t. You can totally skip the searing step and dump everything into the slow cooker or Crockpot, then be on your way and save yourself 10 minutes in the morning. But if you have the extra time, searing adds an extra layer of flavor.

    WHAT CAN BE DONE AHEAD OF TIME?
    I often prep elements for the next day’s dinner before I clean up tonight’s dinner. I figure the kitchen is already messy, so I might as well cut a few more vegetables and measure a few more spices.
    If you know you aren’t a morning person, then, by all means, prepare 90 percent of this slow cooker pot roast the night before: make the spice rub, and peel and cut the vegetables. You can even sear the roast, and deglaze the skillet. Just make sure you save the deglazing liquid. Keep it all in the fridge overnight. In the morning all you have to do is put it in the slow cooker.
    HOW LONG TO COOK POT ROAST In the Slow Cooker?
    If you are making this roast on the weekend, when you’re likely to be around, feel free to cook it on high for about four to five hours. If you need it to cook all day while you’re at work, set your slow cooker or Crockpot to low, and let it braise until you get home – about eight to 10 hours.

    HOW TO MAKE POT ROAST GRAVY
    I LOOOVVVVVEEEEEEE gravy. I mean I LOVE it! I think it needs to be on everything all the time.
    When I first wrote this recipe, I wanted the gravy to be thick, and made perfectly in the slow cooker without any extra work, but as lovely as that idea was, my gravy didn’t get as thick as I wanted it to.
    In the end, I decided transferring some already-hot slow cooker liquid into a saucepan on the stove, bringing it to a boil, and adding cornstarch to make a proper gravy wasn’t too much to ask.
    I wouldn’t skip this step. It takes less than five minutes, and thick flavorful gravy makes this dinner even more delicious!
    WHAT TO DO WITH LEFTOVERS?
    Pot roast leftovers are almost (almost) unheard of in this house. BUT, when I do have leftovers, I love sautéing some onions and celery in a pot, giving the leftovers a rough chop so they are spoonful-size pieces, adding it to the pot (including any cooking liquid and gravy), then thinning it if necessary. Voila! You have beef stew.
    If you’ve eaten all the vegetables and you only have some roast remaining, you can also cook extra potatoes and onions in buttermilk, puree them, so they are the consistency of soup, shred leftover pot roast and add it the pureed potato soup. Top with freshly cut chives.
    Finally, there’s nothing wrong with a grilled roast beef sandwich. Add some marinated peppers and bit of cheese. Butter that bread and slap it on a griddle. You just won lunch.
    MORE GREAT ROAST RECIPES!

    Updated October 12, 2020 : We spiffed up this post with a new video! Enjoy! LEGGI TUTTO

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    Double Chocolate Cupcakes

    Meet your new go-to chocolate cupcake recipe. These cupcakes have it all — moist, rich cake, thick fudgy frosting, even sprinkles on top. They’re perfect for birthdays, baby showers, holiday gatherings, and everything in between.

    Photography Credit: Cindy Rahe

    Chocolate cupcakes were one of the first recipes I became obsessed with perfecting.
    To me, the ideal chocolate cupcake is moist with a deep chocolate flavor. The recipe also should produce exactly one dozen cupcakes in a standard muffin tin, no more and no less.

    The Secret to Moist, Rich Cupcakes
    I worked hard, trying a half dozen different versions. My original recipe called for sour cream in the batter, which produced a rich and slightly denser cupcake. But one day, I tried substituting buttermilk and it has now become my go-to.
    These cupcakes are just rich enough. They’re nicely moist and a little lighter in texture than my sour cream version, yet sturdy enough to hold a generous crown of whatever frosting you choose.
    The Best Chocolate Frosting for Cupcakes
    I’ve opted to top these cupcakes with a fudgy, dark chocolate frosting. It’s a little thicker than classic buttercream thanks to lots of melted chocolate, but it has a deeper chocolate flavor.
    To gild the lily, I like to finish the cupcakes with a shower of chocolate sprinkles on top—my favorite are Dutch dark chocolate sprinkles, like Deruyter brand. They actually taste like chocolate instead of wax! I find them at World Market, online, or even in the international aisle of some grocery stores.

    From the editors of Simply Recipes

    How Far Ahead Can You Make These Cupcakes?
    Frosted Cupcakes: You can store the frosted cupcakes at room temperature for a few days. If your kitchen is warmer than 70°F, or your cupcakes have been out for a while, refrigerate them.
    Unfrosted Cupcakes: Store the unfrosted cupcakes for in an airtight container at room temperature. Frost within 2 days.
    To freeze baked cupcakes without frosting, wrap them individually in plastic and seal in a plastic bag or tub. For the best favor, use within a month.
     Frosting: On its own, the chocolate frosting will keep refrigerated for up to a week, and frozen for up to 2 months. Give the frosting time to come to temperature before frosting the cupcakes.
    Swaps & Substitutions
    Do not swap the Dutch processed cocoa powder for any other cocoa powder. Dutch processed is important for both flavor and for the recipe to work properly.
    If you don’t have buttermilk, swap in some yogurt or sour cream thinned with a little milk. You can also make a DIY buttermilk substitute by combining a cup of milk with a tablespoon lemon juice or white vinegar.
    Try another frosting! Regular vanilla buttercream or cream cheese frosting would be great.
    Love Chocolate Cake? Try These Recipes!

    Updated October 5, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

    Double Chocolate Cupcakes Recipe

    Ingredients
    For the cupcakes:
    1 cup (4 1/2 oz) all-purpose flour
    1/2 cup (2 oz) Dutch-processed cocoa powder, sifted
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon kosher salt
    1 cup (4 oz) sugar
    3/4 cup buttermilk
    1/2 cup canola oil
    2 large eggs
    2 teaspoons vanilla extract
    For the frosting:
    8 ounces dark chocolate
    1 tablespoon corn syrup
    1/2 cup softened unsalted butter
    1 1/2 to 2 cups powdered sugar
    2 tablespoons Dutch-processed cocoa powder
    4 to 6 tablespoons heavy whipping cream
    Pinch of kosher salt
    Chocolate sprinkles

    Method

    1 Preheat the oven to 350°F. Line a muffin tin with 12 paper liners.
    2 Make the cake batter: In a mixing bowl, whisk the flour, sifted cocoa powder, baking powder, baking soda, salt, and sugar together. In a large liquid measuring cup, whisk together the buttermilk, canola oil, eggs, and vanilla. Pour the buttermilk mixture into the dry ingredients and whisk until just smooth and combined.

    3 Bake the cupcakes: Divide the batter evenly between the muffin cups (each cup will be nearly full). Bake in the preheated oven for about 25 minutes, or until the tops of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean.
    Remove from the oven and cool completely on a rack before frosting.

    4 Melt the chocolate for the frosting: Place the chocolate for the frosting in a glass measuring cup and melt in the microwave for 30-second intervals, stirring between each, until completely smooth. Stir in the corn syrup.
    Set aside to cool to room temperature (I usually pour it into a wide, shallow bowl to speed up cooling).

    5 Make the frosting: In the bowl of a stand mixer, beat the butter until soft. Add 1 1/2 cups of the powdered sugar and cocoa powder. Beat until combined; it may be crumbly, but that’s okay. Beat in 4 tablespoons of the heavy cream and the salt and continue beating until the mixture smooths out.
    Beat in the room temperature chocolate and corn syrup into the mixture until smooth and incorporated. If needed, beat in additional powdered sugar and/or heavy cream to get a smooth and spreadable consistency that you like.
    Spread the frosting onto the cooled cupcakes using an offset spatula or butter knife, or transfer to a piping bag and pipe. Top with sprinkles if you want.

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    Cindy Rahe
    Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.
    More from Cindy LEGGI TUTTO