Today I found one of the best 100 calorie snacks.  Almonds are probably one of the healthiest nuts but Emerald Nuts found a way to make it even better. They lightly coated it in coco powder and sweetened it.  I love that the bags are small enough to keep in my purse without taking up all the space so I can always have a healthy snack on hand and not giving me an option of finding a less healthy snack.

I found these at my local grocery store and it does come in a larger container but honestly, if I got the larger container, I’d eat the entire container.

This year, I had to make my corned beef in the crock pot because I had to work and didn’t want the oven on when I wasn’t home.  I had never made it in the crock pot before so this was an adventure for me.  I’ve been using the crock pot a lot more recently and am starting to discover what can be done with it.  I love my 7 quart crock pot (that I got a REAL good deal on).  It’s huge, with a glass lid.  It doesn’t have the digital programmable timer but it does the job.

You can tell that my crock pot is getting some real use. I didn’t realize it was that dirty until I looked at the picture.

So, back to the corned beef. The ingredients are the same… brown sugar, corned beef (trimmed of extra fat) and one can of Guinness.

Just like in the over version, put down a nice amount of brown sugar in the bottom of the crock pot. Place the corned beef on top and then put some more brown sugar on top. Next, gently pour about 2/3rds of the Guinness over the sugar. This has to be done by eye and not a measured amount. You want the sugar to be wet but you should still see some of the granules. There should be about 3-4 gulps of Guinness left.

Place the lid on the crock pot and set on low for 6-8 hours.

This is what you should come home to. The smell will be amazing too!

Let rest on a large plate for a few minutes. This is the hardest part of the entire recipe.

While you wait for the corned beef to set, pour yourself one of the left over cans of Guinness. Yum.

Look how tender it is. I barely needed a knife to cut it. I could have done it all by my hands but I doubt it would make it to dinner due to tasting and “quality control”.

Now, that I have documented both ways to create my amazing corned beef, all my friends can now refer back to either this entry or the one before when they want to make it.

I’d love to hear how it goes with anyone who tries either version so feel free to post a comment on your successes!

So, as promised, the infamous Corned Beef that everyone keeps asking for but can’t remember from year to year.

Here are the players:  Heavy Duty Foil, Brown Sugar, Guinness, and Corned Beef brisket… my preference.

I prefer the brisket cut over the round cut  It’s flatter and seems to cook more evenly. There also seems to be less fat to be removed as well.

The corned beef brisket… all 2.6 lbs of it.  Go ahead and toss that packet of seasoning, you won’t be needing it.

Here’s the underside.

Trim off all that fat.  You won’t need that either.

All better.  The dogs haven’t loved me more then when I’m cooking.

On a baking sheet with sides (notice the well used jelly roll pan I’m using) either make a foil bag or use a pre-made foil bag.  If you are making the foil bag, fold the sides over several times and make sure it is as sealed as possible.  This will keep the steam in and the liquid from spilling out and caramelizing on the pan.

Add a good amount of brown sugar to the bottom of the bag.  I don’t know how much, but it should be more than enough to set the meat on and probably more than really needed but trust me, its worth it.

Place the corned beef on top of the sugar.

Cover the meat in more brown sugar.

Open the Guinness and pour about 2/3rds of it.  Make sure it doesn’t spill out of the bag.

Seal it up and pop it in the oven.

Notice the digital thermometer sticking out of the bag.  I carefully inserted the thermometer into the thickest part of the beef through the foil but don’t stick it in too far so that it punctures the foil under.   Again, too much mess to clean up.

Bake at 325-350 for 2 to 3 hours or until you can’t stand the yummy smells coming from the kitchen.  And now the REALLY hard part.

Pull it from the oven without spilling the scalding hot beer/sugar mixture and then let it set on the counter (or stove) for at least 10 min to let the meat set.

The big reveal!

Carefully remove the meat from the bag and set it on some kind of cutting board because the troops will be circling by this point.  Cut mostly with the grain and serve either hot or cold.  Its really good as a sandwich if there are any leftovers left.

That’s is really it to my “secret” corned beef recipe.  Forget the cabbage, unless you like the slaw, and enjoy your St Paddy’s day.

Thursday I’ will be documenting doing the same thing in the crock pot and I would LOVE to hear how you guys did if you attempted either “my” recipe or the crock pot version.

Happy St Paddy’s Day !!!!

Doesn’t that look yummy?

Good Housekeeping has a lovely recipe for a quick bread with a chai tea flavor. I love quick breads and am always looking for a new flavor. Now the recipe has it as 6 mini loafs but it could be made into a larger loaf or even muffins. Ooh, that sounds really good – a chai tea quick bread muffin with a hot cup of tea either as breakfast or at the end of a long day. The best thing is, like most quick breads, it can be frozen after it has cooled so you can make a bunch and then enjoy them over several weeks (if the freezer is not invaded by teen aged boys that is).

Good Housekeeping - Chai Tea Spiced Quick Breads

The back story on this is that Craig is a HUGE Dr Who fan and had the 11th Doctor on his show. They had this great song and dance put together but right before air time, they were told they couldn’t preform it because they didn’t have the clearance to play the theme song. I knew it would get “leaked” onto the internet eventually and here’s the video! Enjoy!!!

With that said, how about some hot chocolate, on a steek?

When I saw this project for hot chocolate on a stick, this above video was all I could think of.

Ok, so now onto this great project.  Over at Giver’s Log, AmberLee has published a lovely (and simple) project of making hot chocolate, just add hot milk and voila!  Hot Chocolate!

Wouldn’t this make a great teacher’s or Hostess Gift?  (If it ever makes it out of the house that is.)

Go check this chocolate-y goodness over at Giver’s Log and enjoy!

Giver’s Log – Hot Chocolate on a Stick

I found this over at Martha Stewart (yes, bow down to Martha and her amazing-ness) and just had to share.  The best thing is, you don’t have to use wine for this.  Apple cider also works if you are looking for those looking for something for the kids or just choose to not have an alcoholic drink.  With the end of apple season, I would recommend getting to your local farmers market before they close (if they haven’t already) and get some.  Grocery store cider is okay but there is something about the romance of buying it from someone who may (or may not) have helped in the production of the cider.  Think global, act local.

Back to the sachets.  These are easy to make and if you can find a great tin or box to package it in, it would make a lovely gift for anyone.  I’m thinking this might be a winner for my daughter’s 5th grade teacher (who is a man with 4 boys) and if I can find it in late December, a bottle of cider.

Martha Stewart – Mulling Sachets

I was looking for Weird Al’s “Yoda” but this will have to do.

Over at Dollar Store Crafts, Heather posted great directions on how to make a Yoda hat!  What wouldn’t be better for your favorite Star Wars fan (young or old) but a Yoda hat.  I might just have to make this for my brand new niece to make sure that she is brought up with the “right” kind of education.  We must make sure she is educated in the important things, Star Wars, Star Trek, StarGate SG-1 (catching on here) and Buckaroo Banzi.

Heather give directions on how to make an adult hat but with only a few measurements and scaling down, a child or infant’s hat could be made.

Heather at Dollar Store Crafts – Yoda Hat

Caramel lollipops with a pecan or cranberry.  What yum!  Rebekah Peppler posts the super easy directions to make these pop (and took the pictures too) over at the kitchn.

I’m wondering if you made these (with pecans) and then dipped them in chocolate if they would be like crunchy “turtles”.  I might just have to experiment with this

Caramel Lollipops – the kitchn

I am graduating with my degree in Massage Therapy.  I love giving massages and love making people feel good.  Now I just need to get paid (well) for my time and all will be right in the universe.  (Don’t worry, I start training early next month at said new job and have mega plans for the future.)

Over the Black Friday, where I refuse to go out shopping, I have been trolling the Internet for lovely things, especially for crafting and the upcoming winter holidays.  I’ve found some really cute things so far and will begin posting, hopefully with my own photos on my successes (and hopefully not too many failures).

Plus, its the holiday season so that means baking!  Time to get Clive, my ever faithful Kitchen Aid mixer, ready to make up batches and batches of some kind(s) of wonderful baked goods.  No idea what I’ll be making but I know it will be yummy!  Now I just need to find butter on sale…. everything’s better with butter.  Am I wrong?

I just want to remind everyone of two things.  First, everything at Sarchix is my opnions.  I am not paid/compensated to endorse any products.  It’s just what I find cool.  (But if there is a company that would like me to review a product or other good, then I am TOTALLY open to it.  Hint Hint).  Second, I want to hear from you guys.  I want to know what you guys are doing and what you are interested in.  If you can’t find something crafty or what ever, drop my a note and I’ll do my best to find it.

Time to take the doggie to the Vet so I’d better run.  Hope everyone had a lovely Thanksgiving!