So, the past few months have been full of butter, sugar, and all things delicious . . .
We have been making and photographing all the recipes for our 4th cookbook, which comes out this fall. We have had so many requests for a book full of just our dessert recipes that we decided to just do it. A book loaded with chocolate, cookies, cakes, pies . . . all the things that make life good. 😉
The next book will have over 100 of our favorite desserts!
Want to catch a sneak peak? You can see it by CLICKING HERE.
After making, re-making, and re-making so many desserts, I am feeling a little sugared out! I chose to share an easy dinner recipe today that my family loves: beef and broccoli. We love Chinese food but hate how fried it is, so this recipe is perfect because you get all the flavor without all the fried-ness (yes, fried-ness is a word). 🙂
1-2 lbs boneless beef chuck roast, cut into thin strips
1 cup beef broth (I used reduced sodium)
1/2 cup soy sauce (I used reduced sodium)
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cold water
3-4 cups fresh broccoli, cut into bite-sized pieces
Hot cooked rice (could also use brown rice or quinoa)
Spray slow cooker with non-stick cooking spray.
Place beef strips inside slow cooker.
In a medium bowl, mix beef broth, soy sauce, brown sugar, sesame oil, and garlic cloves together. Pour over the beef strips in the crock pot and cook on low heat for 6-8 hours (the beef will be so tender that it will fall apart when you touch it).
In a small bowl, mix together cornstarch and cold water. Mix in with the beef and liquid that is in the slow cooker. Add broccoli pieces to the slow cooker, put the lid back on, and cook for an additional 30 minutes on high heat.