Thursday, September 20, 2012

Slow Cooker Carnitas

These slow cooker carnitas were just what we needed after a long day of work and class. The entire house was filled with the smell of this goodness when I got home and I could not wait to get dinner ready! It was moist and just flavorful enough, add your favorite toppings and devour!

Slow Cooker Carnitas (Serves 6)
Time: 30min Prep and 7-8hrs Cook


- 4-5lbs Pork Shoulder
- 8oz Beer ( I used Coors Light)
- 15oz Can of Chicken Stock
- 1 Jalapeno, Seeds Removed
- 2 Green Chilies, Seeds Removed
- 4-5 Garlic Gloves
- 1/2 Medium Onion
- 2 Chipotle in Adobo Sauce (Optional)
- 2c Cilantro

- 1 1/2tsp Cumin
- 1tsp Cinnamon
- 1tsp Salt
- 1tsp Adobo Seasoning (Optional)
- 1/2tsp Paprika
- 1/2tsp Onion/Garlic Powder
- 1/4tsp Pepper
- 1/2tsp Coriander
- 1tsp Mexican Oregano

  1. Heat a pan to medium heat. While it heats up, mix together spices for the rub.
  2. Rub spices onto the pork shoulder and brown in the pan.
  3. Add beer, stock, chopped onions, chopped peppers, garlic, chipotle in adobo sauce, and chopped onions into the slow cooker. 
  4. Add your pork and top with 1c of cilantro, close the lid, and forget about it for about 7hours!
  5. When the pork is ready, set it aside on a plate while spooning out the onions, cilantro, and peppers for the sauce. Pour the vegetables and 1 1/2c of liquid into a blender and puree until everything comes together. Discard the rest of the liquid, place the pork back in and top with the sauce. I like to let it sit for about 30mins before shredding the pork.
Serving suggestion: Mince onions with 1/2-1c of chopped cilantro and mix them together with lime juice for the tacos. Serve with sour cream/greek yogurt, salsa, and guacamole.

Friday, September 14, 2012

Peanut Butter Oatmeal and Dark Chocolate Chip Cookies

All I can say is that these didn't last very long! I made these as healthy as I could without losing the cookie flavor. Make these soon and enjoy them without feeling too guilty, unless you're like us and devour 3-4 at a time...I just tell myself that I could be eating something much worse.

Peanut Butter Oatmeal and Dark Chocolate Chip Cookies (15-16 Cookies)

Time: 30mins

- 3tbsp Butter (Room Temperature)
- 1/2c Brown Sugar
- 1/4c Honey
- 1 Egg
- 1/2tbsp Vanilla
- 1/2c Flour
- 1 1/2c Oats
- Pinch of Salt
- 1/4tsp Baking Soda
- 1/2-2/3c Dark Chocolate Chips
- 3-4tbsp PB Powder

  1. Preheat oven to 350 degrees.
  2. Cream together softened butter, sugar, and honey. Once those ingredients are well combined add your egg and honey to the bowl.
  3. Mix together flour, salt, peanut butter powder, and baking soda and set aside in a medium sized bowl. Add the flour mixture into the mixer in two to three batches.
  4. Finally use a spatula to fold in the oats and dark chocolate chips. Using a spoon or cookie scoop, place the dough onto a cookie sheet and bake for 12-14mins. Bake longer than 12mins if you like a crunchy cookie! Enjoy!
I was just thinking how good these would be with pumpkin puree for the fall!

Friday, September 7, 2012

Pumpkin and Dark Chocolate Chip Bundt Cake

I know, I know...summer isn't quite over! I just couldn't help myself! With the "soft" launch of Pumpkin Spice lattes at Starbucks and fall decorations stocked in the stores, I had no other choice but to buy a bundt pan and a few cans of pumpkin. This cake was moist and make it when you're ready for fall and try to save a slice or two for your friends.

Spiced Pumpkin Bundt Cake with Dark Chocolate Chips
Time: 20min Prep and 50-55min Bake


- 2 1/2c Flour
- 1c Brown Sugar and 1/2-3/4c White Sugar
- 4z or 1/2c of Light Sour Cream
- 15z Can of Pure Pumpkin
- 4 Eggs
- 1/2-3/4c Dark Chocolate Chips
- 1/2tbsp Vanilla
- 1c Butter, Softened
- 2tsp Baking Powder
- 1/2tsp Baking Soda
- Pinch of salt
- 1 tbsp Cinnamon
- 1/2tsp Nutmeg
- 1/4tsp Allspice
- 1/8 tsp of each: Clove and Ginger

Powdered Sugar Topping
- 1-2 tbsp Powdered Sugar
- 1tsp Cinnamon
  1. Preheat your oven to 350 degrees. 
  2. Mix together your dry ingredients: Flour, Spices, Baking Soda, Baking Powder. Set aside in a medium bowl.
  3. Cream the butter and sugar together in a mixer or with a hand mixer. Slowly add in the eggs, one at a time. Continue scraping down the bowl and add in the vanilla. 
  4. Slowly add in the dry ingredients to the butter and egg mixture, continue to scrape the bowl to ensure everything is mixed well. I split the flour into three different pours.
  5. Once everything is in, pour in your pumpkin and chocolate chips and fold it into the cake mixture.
  6. Pour cake into a greased and floured ( I used Baking Pam) bundt pan and place in the oven for 50-55mins. 
  7. Check with a toothpick to make sure it's ready! Once it's ready to be pulled out, place the bundt pan on a cooling rack for about 30mins. When it's cool enough, place the cake plate underneath and flip the cake out! Place your powdered sugar topping in a sifter and dust it onto the cake. You can make a glaze or frosting and serve as you wish!

Spiced Cream
- 1/2c Whipping Cream
- Pinch of Allspice
  1. Mix cream until it begins to thicken and add in a pinch of allspice. Don't overmix the will taste fine, but as the husband will curdle a bit!