Apple Bundt Cake

Big chunks of apples nestled into a cinnamon spice cake batter and covered in glorious homemade caramel sauce.

Ingredients

Cake

• 2 cups granulated sugar
• 1 1/2 cups vegetable oil
• 2 tsp.vanilla extract
• 3 large eggs room temperature
• 3 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cinnamon spice
• 1 tsp. salt
• 3 medium Granny Smith apples - peeled, cored. and chopped

Caramel Glaze

• 1/2 cup butter
• 2 tsp. heavy cream
• 1/2 cup packed brown sugar
• 1 tsp. vanilla extract

Instructions

Cake

1. Preheat the oven to 325°F. Grease a 9 inch Bundt pan.
2. In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.
3. Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.
4. Fold in the apples by hand. Pour into the prepared bundt pan.
5. Bake for 55-70 minutes or until an inserted toothpick comes out clean.
6. Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.

Caramel Glaze

1. Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.
2. Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
3. Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.
4. Drizzle over the warm cake.

Recipe by:  iambaker.net

Slow Cooker Balsamic Glazed Chuck Roast

Moist and fall apart tender beef chuck roast in a tasty balsamic glaze that is so easy to make in the slow cooker!


INGREDIENTS
1 tablespoon oil
3 pounds Harter House Chuck Roast
1 large onion, sliced
4 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 tablespoons soy sauce (or tamari)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 pound baby carrots (optional)
1 pound mini potatoes or diced potatoes (optional)
2 tablespoons cornstarch + 2 tablespoons water

DIRECTIONS

Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside.

Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.

Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!)

Remove the carrots, potatoes and beef and slice or shred the beef.

Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit.

OPTION

Skip the first 2 steps and place everything into the slow cooker.

OPTION

Instead of using the crock pot, place additional ingredients in the pot you cooked the meat in, bring to a boil, reduce the heat, simmer,  and cook until meat is pull apart tender, about 3-4 hours 

OR transfer the pot to a 275 F oven and braise until the meat is pull apart tender, about 3-4 hours.

Recipe from Closetcooking.com