Credit: CrazySexySavor.com/Susan Mangieri-Maurath

1.  Pre-heat oven to 350 degrees. Line a large sheet pan with foil, double the foil, place two sheets running north to south, and two sheet on top running east to west.
2. In a bowl combine, honey, mustard, Chinese five spice, brown sugar, and cracked black pepper.  Corned beef is high in sodium, do not add extra salt.  Rinse corned beef in cold water, dry with paper towels. (I ran out of grainy Dijon as I was making my recipe for this blog, a quick improvisation, I took spicy brown mustard, a bit of yellow mustard,  about 3 tbsp. of  ground yellow mustard seeds, and a splash of Pinot Grigio, amazing taste, this is my new go to!)
3. Lay corned beef on top of foil, sprinkle mixture on top of corned beef, covering well.  Seal up foil to create an enclosed packet in which to cook the corned beef.  Leave some room so that the foil is not touching the top of the corned beef.  Place in oven for 2 hours. Remove from oven, turn on broiler, carefully open foil packet to release steam being careful not to burn yourself with the steam, allow the corned beef to broil for about two minutes until the brown sugar is bubbly and caramelized, do not burn.
4. Remove from oven, and tent with foil to keep warm. Turn oven to 425 degrees.
5. On a large sheet pan layer cabbage and carrots, season with kosher salt,  cracked black pepper, and a sprinkle of caraway seeds, drizzle with olive oil.
6. In a large bowl, combine the potatoes with kosher salt, pepper, some dry thyme, transfer to sheet pan if it will fit with the cabbage and carrots, or use a separate sheet pan, and bake for 20-25 minutes until cabbage and carrots are caramelized and potatoes are golden.  Slice the corned beef against the grain, drizzle apple cider vinegar on warmed cabbage, serve immediately with carrots, potatoes, and delicious corned beef. Devour!

1. Preheat oven to 400 degrees.
2. In a large skillet, on medium high heat, begin to brown ground beef.  When meat is starting to brown add onions, and carrots, cook for several minutes. Season meat with steak seasoning, thyme salt and pepper, add peas, cook for two minutes, then add beef broth and Worcestershire sauce, combine and cook for two to three minutes to meld flavors, then while stirring meat add in the slurry to thicken the sauce, I like to add in a splash of heavy cream.  Just to give it a rich gravy.  When mixture is thickened remove from heat.
3. If prepared mashed potatoes are not warm, warm in microwave for about 3 min to make them easier to spread.  In a 9 inch pie plate, add meat mixture, top with mashed potatoes.  You can get fancy and pipe them, but I prefer to drop the mashes potatoes by spoonfuls on top of the meat mixture , then I take a rubber spatula and smooth out the mashed potatoes as if frosting a cake, I then top with a sprinkle of paprika, and bake for about 25 minutes until potatoes are lightly golden. Let cool for about 5 min. Devour!

1. In a mixing bowl, (I use my Kitchenmaid stand mixer with the paddle attachment for this) combine flour, salt, baking soda, sugar, lemon zest, begin with mixer on low gradually add cubed butter, let mix to incorporate.  In measuring cup with butter milk, add vanilla, beaten egg. With mixer off add to flour mixture, then begin mixing on low to form a dough.
2. Stir in raisins, batter will be wet.
3. On baking sheet lined with parchment, drop dough and form a large round loaf.  With a sharp serrated knife make an X at the top of the loaf to allow steam to escape as the baking soda is the leavening agent in this bread.
4. Bake for 50 -55 minutes, bread should have a hollow sound to it.  Remove from oven let cool on wire rack for  several minutes before slicing.  This can be served warm or cold.  My kids slather butter on this and eat right out of the oven.  A drizzle of honey over the butter is rocking! Devour!

• 2 pound chuck roast, trimmed of fat and cubed into 1 inch cubes
• 3 carrots chopped
• 2 onions chopped
• 2 tbsp. of cornstarch
• 1 1/2 cups of beef broth
• 1 tbsp. of Worcestershire sauce
• 1 cup of frozen petite peas
• 1 tsp. dry thyme
• 1 tsp. of paprika
• 1 tsp. of dried mustard
• 1 tsp. of cayenne pepper
• 1 clove of garlic minced
• 1 tbsp. of tomato paste
• 1 bottle of Guinness stout

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1. In a large crock pot set on high, begin warming. 6-8 hours.
2. In a large dutch oven, heat 1 tbsp. of canola oil.  In a large bowl, season beef cubes with kosher salt and pepper to taste, sprinkle with cornstarch.  **You may wonder why I use cornstarch instead of flour for searing the meat.  The reason is that chefs know that cornstarch gives a richer sear without having to overcook on high heat.  Many steak houses use that little trick for making that delicate sear on their steak. Now you know! LOL!  Working in small batches, begin to sear meat, do not crowd pan or you will not get that golden sear and you will be dropping the temperature and causing meat to steam instead of crust, crust equals flavor.  Continue until you have browned all of the meat.  Remove onto paper towel lined plate, add a bit more oil and add in onions, carrots, and garlic, season with salt and pepper.  Cook two minutes, add meat back into pot, along with the spices, herbs, beef broth, Guinness and Worchestershire sauce, add peas.
3. Transfer to slow cooker and continue cooking for 6-8 hours until meat is tender.  You may need to add more broth depending on how much liquid is absorbed, as you want a gravy for serving over top the mashed potatoes.
4.   I usually make the mashed potatoes while the stew is simmering.  I then keep it warm in a covered casserole and reheat with some butter in the oven at 350 degrees for 15  minutes right before the stew is ready.   Now I like to make this stew in the crock pot. You could cook on the stove top for about three hours, whichever method you use it will be perfectly delicious.  The crock pot just makes it a bit more tender and so much easier on a busy weeknight, especially when the mashed potatoes are made ahead of time.

1. Make cupcakes as directed on your cake box.  Let cool.
2. In a stand mixer with a paddle attachment, mix peanut butter and powdered sugar, starting on low then to medium for about two to three minutes until whipped.
3. In a large saucepan over low heat bring heavy cream to barely a boil, if you don’t babysit this, the cream will bubble up and make a mess.
4. In a separate bowl place chopped chocolate or chocolate chips if using, which is what I used.  Pour heavy cream over chocolate, whisk to incorporate.  Add coffee and Bailey’s. Whisk well and let stand about an hour to thicken. I prefer to use my Kitchenaid and whip in a bit of powdered sugar to make a frosting like ganache so I can pipe it with my pastry bag and star tip.  Frost cooled cupcakes.  Serve immediately.