Monday, December 30, 2013

We spent a LOT of time in the kitchen this year. Many dishes were triumphs, some were tragedies, but either way we learned a lot and stuffed our faces.

Today we bring you a quick compilation of the top 10 Yumology recipes of 2013. Rankings are based on reader feedback and social media numbers both on Yumology and on our content partner sites like and Yummly.

Thank you for an amazing year Yummies. Our little website has grown by leaps and bounds and we owe it all to you. Thank you for reading. Thank you for cooking. Thank you for being such a delicious part of our lives. Please continue to follow along and reach out to us with stories and recipes of your own. We love hearing from you!

Lots of love.











Friday, December 27, 2013

There we were. Tuesday night and nothing to eat. Going out for dinner was not an option since we were too tired. There was only one thing left to do. Pasta.

I had a small amount of rigatoni, a small amount of shells, some ground turkey and a jar of tomato basil sauce. (I usually steer clear of jarred tomato sauce but since we were on our last legs I wasn't going to fight the convenience.)

Being the foodie/meddler that I am, I couldn't just settle for the simplicity of the dish as it was.

I dug through the fridge and found it - the one ingredient that would take this dull Tuesday night dish to the next level.  Boursin soft cheese spread!

I honestly don't know why this hadn't been thought of before! When I added the garlic and herb spread to the tomato and turkey mixture it gave the dish a rush of flavor in one simple scoop.

Enjoy Yummies. Just a dull ol' Tuesday night dish, dressed up a teensie-weensie bit.

Our full Turkey and Tomato Cream Bolognese recipe can be found on our SheKnows Experts page.

Tuesday, December 24, 2013

To finish off our Twelve Days of Hot Cocoa, we have decided to turn one of today's most popular cakes, cupcakes and all round desserts into a delicious hot cocoa drink to satisfy everyone's sweet tooth this Holiday Season.

Red velvet may seem like a complicated dessert to try to conquer, but all you need to do is add a few drops of red food coloring to your chocolate recipes. To make this drink even more seasonal for the adults, add a splash of your finest brandy.

Red Velvet Hot Cocoa:
1/2 cups of chocolate chips
1 1/2 cups of almond milk
1 oz of Brandy
few drops of red food coloring
Garnish with whipped cream (add a few drops of red food coloring here too for fun) and some red sugar.

Merry Christmas Eve and Happy Holidays to all!

Monday, December 23, 2013

On the 11th day of Christmas, my true love gave to me...

Peanut Butter Hot Cocoa:
12 - 15 mini peanut butter cups
1 1/2 cups of almond milk
1 oz of Jack Daniels honey whisky
  • Add the peanut butter cups, almond milk and whiskey to a small saucepan on medium heat
  • Stir until the chocolate peanut butter cups have melted and the ingredients are well combined. If the peanut butter starts to clump, be sure to mash them with the back of your wooden spoon until they have melted into the mixture.
  • Pour into a mug and enjoy!

Enjoy Yummies xoxoxo

Sunday, December 22, 2013

I love snow for so many reasons. It's festive. It's beautiful. It's fun to play in and it's even more fun to cook with.

Say wha?!

That's right, making snow shakes is one of the highlights of our year.

Snow shakes are a great way to celebrate the first snow of the season. It has become a tradition in our house, although I'll admit we usually make them for the first, second, third and sometime fourth snow storm of the year.

The safest way to go about collecting your snow is to scrape it off of an outside tabletop, that way you don't risk any unwanted dirt, stones or doggie deposits in your snow shake. If you don't have snow you can easily make these with ice in a blender but the fine texture of snow is really what makes this drink amazing.

Here you go Yummies, grab your bowl and head outside!

6 cups of fresh snow or finely grated ice
2 cups of milk
3 tbsp cocoa powder
1/2 cup of granulated sugar
1 tsp vanilla extract
Whipped cream and ground nutmeg or cinnamon for garnish
*Add 2 oz Bailey's Irish Cream to the bottom of your glass for a grown up version!

  1. Gather the milk in a large mixing bowl
  2. Pour in the milk and sugar and stir until the snow begins to melt and the consistency becomes slushy
  3. Add the cocoa and vanilla and stir until the cocoa melts into the drink
  4. Pour the drink into a glass
  5. *Add the Baileys to the bottom of your glass then pour the snow shake on top*
  6. Garnish with whipped cream and a dusting of nutmeg or cinnamon

You know how they say a picture is worth a thousand words. I just realized this picture makes these no bakes look like SnowMan patties. LOL!  Hopefully that won't deter you from whipping up this lightening fast dessert recipe for friends and family this week.

No bakes are awesome for so many reasons. They always seem to stay moist and chewy and you can never eat just one! This recipe adapts a traditional chocolate peanut butter no bake cookie to include a hint of holiday flavor with maple and cinnamon.

2 cups of sugar
4 tbsp cocoa powder
1 stick of butter
1/2 cup of almond milk
3 cups of maple and brown sugar instant oatmeal packets (approx. 6 packets)
1 tbsp cinnamon
1/2 cup of peanut butter
1 tsp vanilla extract


  1. In a large saucepan melt the sugar, butter, almond milk and cocoa powder together until smooth.
  2. Add the peanut butter, vanilla and cinnamon and stir until the peanut butter is fully melted.
  3. Fold in the oatmeal packets and stir until the oats expand and soften.
  4. Drop one spoonful at a time of no bake mix onto parchment paper and allow to cool and harden.

Patties or not, these are always a BIG hit!

Have a delicious day Yummies. xoxo

Saturday, December 21, 2013

Let's face it, there is nothing like being in the great outdoors. Picture yourself sitting next to a warm campfire while a light snow falls on the fragrant pine trees. All you need now are some s'mores and a hot drink to stay cozy.

Luckily, we have married the two in a sweet, comfy, and nostalgic hot cocoa recipe that brings the great outdoors to the warmth of your kitchen and home.

This recipe combines the classic ingredients and flavors of campfire s'mores: Melted milk chocolate, fluffy marshmallows and graham crackers. This drink will bring out the child in you, but the marshmallow vodka will help stoke your fire a little more this winter.

S'mores Hot Cocoa
3-4 oz. milk chocolate chips
1 1/2 cups of milk
1 1/2 oz of marshmallow vodka
1/2 cup of graham cracker crumbs
Garnish marshmallows

  • Pour 1/2 cup of graham cracker crumbs into a bowl. Wet the rim of a festive mug with marshmallow vodka, milk or water. 
  • Dip the wet rim into the bowl of graham cracker crumbs to evenly coat the rim.
  • Pour the milk chocolate chips, milk and vodka into a medium saucepan over medium heat. 
  • Stir until the chocolate has melted and the ingredients are well-combined.
  • Pour the cocoa into the graham-cracker rimmed mug and garnish with small marshmallows or one large toasted marshmallow.
Snuggle up and enjoy Yuumies xoxo

Friday, December 20, 2013

It's been beyond busy in the test kitchen today! Three articles written, two recipes published and a new partnership announced. WHEW! We need a vacation. Vacation? Hmmm…like sand and surf and sun and beaches and palm trees? Yep, that, we need THAT. STAT!

While our holiday travel plans don't include ANY of those things we're channeling our inner beach bum with this AH-MAZING Pina Cocolada Hot Cocoa.

If we can't go to the beach, we'll just bring the beach to us.

1 1/2 cups of milk
1/2 cup of white chocolate chips
1 oz pineapple liqueur
1 oz of RumChata
Whipped cream to garnish

  1. Heat the milk and chocolate chips in a pan and allow the chips to melt until smooth
  2. Add the pineapple liquor and RumChata and stir for one minute
  3. Pour into your favorite mug and let the flavors take you away

Yumology is now an affiliate of Harry & David. 
We are proud to bring exclusive deals from this classic brand to our yummy readers.

Right now Harry & David is offering our readers 50% off select gifts through Wednesday, January 22. 

Take advantage YUMMIES!
If you have last minute Christmas or New Year shopping now is the time to take care of loved ones near and far. 

Harry & David offer a wide array of products perfect for any age, so click on the image above and tell them Yumology sent you!

Confession: I hate eggs. I know, sacrilege. But it's true. Fried, scrambled, over easy or sunny-side-up I just can't choke em down when they stand alone. I even struggle with quiche and fritatas. There is just one egg dish that seems to agree with me and it is our Papitas Breakfast Bombas.

I found a recipe similar to this one on Pinterest one day and ever since then hundreds of variations have popped up. Our PBBs are so simple to make just tater tots, eggs and salsa. It's a great recipe to have at your finger tips if you're planning a brunch or struggling on how to handle breakfast during the holidays when guests come to stay.

Our full PBB recipe can be found on our content partner site Yummly.

Have a delicious morning Yummies! xoxo

Thursday, December 19, 2013

Morning Joe meet Cocoa. Cocoa, Joe.

These two drinks were meant to live happily ever after in a tall, festive glass of chocolatey cheer.

Joe and Cocoa mix things up in their mug with a little hazelnut spread and, as always, a hefty dollop of whipped cream.

Make Friday morning fun tomorrow and invite Joe and Cocoa to breakfast. You won't be sorry.

1 cup of milk
1 cup of strong coffee
2 tbsp chocolate hazelnut spread
1/2 tsp vanilla extract
Whipped cream to garnish
An extra spoonful of chocolate hazelnut spread - just for funzies :)

  1. Add the milk and coffee to a pot and let them warm
  2. Slowly whisk in the chocolate hazelnut spread until it melts
  3. Add the vanilla extract and stir once more
  4. Transfer to a glass and top with whipped cream and an extra spoonful of spread 

Not too many days left until Christmas Eve. Many of you are in the midst of menu preparation, trying new recipes and digging up old ones. While our family tends to change things up on Christmas Day, our Christmas Eve meal stays the same every year.

Christmas is not just a holiday in New Mexico, it's also a menu option. Red and green chile are in every dish in our home state. If you mix them together that's Christmas! So it's safe to say New Mexico is one of the only places you can celebrate Christmas year-round!

Happy Holidays Yummies!

  • 9x9 baking dish
  • 12 corn tortillas
  • 1 1/2 cups of red chile sauce
  • 1 cup of chopped green chiles
  • 2 cups of shredded pepper jack cheese
  1. Preheat your oven to 350
  2. In a large mixing bowl toss the shredded pepper jack cheese and the chopped green chiles together
  3. Add 1/2 cup of red chile to the bottom of the baking dish
  4. Lay 4 tortillas down to cover the base of the dish (you can tear them up if you need to get the corners covered)
  5. Add 1/2 of the cheese and chile mix to the top of the tortillas
  6. Lay another 4 tortillas on top of the cheese and green chile mix
  7. Pour another 1/2 cup of red chile over the top of the tortillas and spread it out evenly across them
  8. Add the other half of the green chile and cheese mix on top of those tortillas and top with another layer of tortillas
  9. Top with the final 1/2 cup of red chile and sprinkle an extra handful of pepper jack cheese on top
  10. Bake the enchilada pie at 350 for 30 minutes until it bubbles

Wednesday, December 18, 2013

We're charging full-steam ahead on our 12 Days of Hot Cocoa recipes. Today we celebrate the creamy sweetness of dulce de leche.

Dulce de leche is traditionally made through a process of removing water from sweetened condensed milk and leaving the fat and sugar to caramelize into a brown topping or syrup.

Now imagine that syrup mixed in with white chocolate hot cocoa and a splash of dark rum.

Here we go Yummies! Number six!

2 cups of milk
1/2 cup of white chocolate chips
1 oz of dark rum
1 tbsp dulce de leche + 2 tbsp drizzle
Whipped cream to garnish

  1. Add the milk and white chocolate chips to a pan and melt together
  2. Once smooth add the dark rum and 1 tbsp of dulce de leche and stir for two minutes over low heat
  3. Pour the cocoa into a glass, top with whipped cream and the remaining 2 tbsp of dulce de leche drizzle



The shopping, the wrapping, the cooking, the travel, the kids, the pets, the family, the friends, the excitement? madness? excitement.

So here goes…

We have 15 people at our Christmas table. FIF-TEEN! And all have different tastes. We serve two main dishes just to make sure everyone is covered. This year it's a leg of lamb and a spiral cut ham. We serve two different kinds of potatoes (mashed and roasted). We have 1,237 different desserts, just because…well, dessert.

Everyone wants everything done every way and if you're in the kitchen around serving time you best keep an eye on fingers, toes and...eyes for that matter.

While so many people have so many preferences there is one dish we can all agree on. Brussels sprouts.


So were we. Who would've thought these controversial little green bundles would offer so much in the way of peaceful dining.

Make sure you've got room on your table for these Yummies. They will be POPULAR.


4 cups of shredded brussels sprouts
1 cup of olive oil
1 tsp of sea salt
1 tsp of white pepper
1 cup of pomegranate seeds
1 lemon juiced
1 tsp of lemon zest


  1. Add the brussels sprouts and olive oil to a large frying pan and sauté until soft
  2. Add the salt and white pepper and lemon juice
  3. Remove the brussels sprouts from the heat and toss them again
  4. Add the pomegranates and toss again
  5. Add the lemon zest to the top of the dish as a garnish

Tuesday, December 17, 2013

Good Morning Yummies! We love starting our day with our friends at KWCH Eyewtiness News here in Wichita. Today everyone was full of Christmas spirit, preparing for the holidays with festive decor, travel plans and, of course, gift-giving.

Yumology shared some of our favorite food ideas for simple gift giving this time of year.
Take a look!

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These recipes truly are as simple as we said. You can find our Pretzel Turtle Bites here.
Our recipes for Cranstachio Bark and Red Velvet Fudge are below.

Have a delicious day!

Cranstachio Bark

1/2 cup dried cranberries
1/2 cup of shelled pistachios
4 cups of melted white chocolate bark

  1. Line a cookie sheet with parchment paper
  2. Add the large pieces of white chocolate bark to a pot on the stove
  3. Stir constantly until it has completely melted
  4. Pour the melted chocolate out on the parchment paper and immediately sprinkle the cranberries and pistachios on top
  5. The bark chocolate is designed to harden quickly so it only needs 10-20 minutes in a cool area to harden

Red Velvet Fudge Cups

2 cups of granulated sugar
1/2 cup of buttermilk
1/2 cup of sweetened condensed milk
1/4 cup of cocoa powder
1 tsp red food coloring

  1. Add all of the ingredients to a stove top pot and allow them to melt together
  2. Bring the fudge to a boil then reduce to simmer on the stove for 10 minutes
  3. Transfer the fudge mixture to a mixing bowl and beat for another 10 minutes to thicken
  4. Pour about 1 tbsp of fudge mixture into a cupcake wrapper and sprinkle decorative candy on top
Spice up your drink this holiday season with our Mexican Hot Chocolate. If you love spicy and sweet combinations or happen to be a fan of the movie Chocolat, then you will understand how delicious a red chile hot chocolate is, especially on a cold winter day.

We recommend you use dark chocolate that is infused with red chili to get the perfect spicy balance. You can even use Mexican chocolate, like Ibarra or Abuelita, which is very dark and contains cinnamon spices.

If you feel really adventurous, add a shot of Tequila to your cocoa. If you would like to add a Mocha twist, add a shot of Kahlua to this cocoa and you have yourself a fun and sweet winter brunch cocktail.

Mexican Hot Choclate
3-4 oz of red chili infused dark chocolate, broken into pieces
1 1/2 cups of milk
1 1/2 oz tequila
Whipped cream and Chili powder to garnish

Enjoy Responsibly Yummies! 

Monday, December 16, 2013

Let's be real. Who doesn't love cherries and who doesn't love chocolate? Put your hands together my friends because this sexy, warm drink on a cold night is the perfect dessert after a perfect meal.

This drink is also versatile. It can be made with cherry flavored milk or dark chocolate or can it can be made with a handful of cherry candies melted down with your favorite chocolate.

Don't forget to add a splash of a smooth, cherry liquor to make this drink even more special.

Top it all off with whipped cream and cinnamon or cocoa powder and you got yourself a drink sure to delight the senses and comfort the soul.

Cherry Cherry Cocoa

5-7 oz of cherry flavored chocolate
1 1/2 cups of milk
Splash of cherry liquor, like Kirschwasser
Whipped Cream
Cinnamon or Cocoa Powder

  • Add chocolate, milk and liquor to a small saucepan on medium heat.
  • Stir until chocolate has melted and everything is well combined.
  • Pour into a glass or mug and top with whipped cream and cinnamon or cocoa powder.

Enjoy Yummies!! xoxo

Sunday, December 15, 2013

If you're looking for a citrus twist with your chocolate fix, look no further. This orange cocoa will make you believe that orange and chocolate may be the best combination since peanut butter and jelly.

Try this recipe with your favorite orange flavored dark or milk chocolate and, if you want a little more of a kick to your cocoa, be sure to add a splash of your favorite orange liqueur, like Grand Marnier, and this drink will make you feel good for the rest of the season.

ChocOrange Cocoa

1 Terry's chocolate orange or 1 bar of your favorite orange flavored chocolate
1 cup of almond milk
Splash of orange liqueur
Whipped cream and orange zest to garnish

  • Break chocolate orange or bar into smaller pieces
  • Combine milk and chocolate in a saucepan over medium heat. Stir well until chocolate has melted
  • Add a splash of orange liqueur. Stir well until all ingredients are combined
  • Pour into a festive mug and top with whipped cream and orange zest
Drink up Yummies! 

Saturday, December 14, 2013

Twas the second day of hot cocoa recipes and I awoke to a beautiful snow storm in the city.

To keep warm and festive, I made myself a "Cozy" cocktail to go with my Saturday brunch in bed. Nothing beats a day in pajamas, watching old, Holiday movies while a blizzard rages outside.

This warm, minty, chocolate drink, with a kick of dark rum, will make you say "Let it Snow!" all day long.

The Cozy

1/2 cup of chocolate buttons/medallions
1 cup of vanilla almond milk
1 1/2 oz dark rum
1-2 crushed, small, candy canes

  • Crush the candy canes with the back of a spoon until pulverized
  • Heat everything together in a saucepan on medium heat 
  • Stir well until chocolate and candy canes melt. 
  • Once the chocolate has melted, bring down to a low heat and continue stirring until everything is well combined and warm (about 3 minutes)
  • Pour into a festive mug or glass and garnish with a small candy cane

Keep warm Yummies! xoxo

Friday, December 13, 2013

There are exactly 12 days left to Christmas. You are now allowed to panic. Last-minute Christmas shopping, gift wrapping, dinner planning and guest preparation are all on your to-do lists, no doubt.

In the midst of all this holiday madness try to make time for merriment and enjoy one of our Twelve Days of Hot Cocoa drinks. We're kicking things off with our Irish Eggnog Cocoa, a bone-warming mixture of two holiday classics with a sassy splash of Jameson whiskey.

1 1/2 cups of eggnog
1/2 cup of dark chocolate chips
1 oz of Irish whiskey
  • Add the eggnog and chocolate chips to a pot and whisk together until the chips have melted.
  • Once the cocoa is smooth add the splash of whiskey and stir once more.
  • Transfer the drink to a festive holiday glass and garnish with whipped cream.

Thursday, December 12, 2013

Our poor little Taffy had her tooth pulled yesterday. She came home with three different medications and a certificate of bravery.

Oddly enough I had written a children's book a couple of years ago called Taffy's Terrible Tooth. I sent it to a few children's book publishers in the hopes someone would want to publish it, but I was met with rejection after rejection.

I guess one of the perks of owning your own website and blog is you can publish whatever the heck you like. I therefore announce the online debut of Taffy's Terrible Tooth, starring Taffy our beloved beagle with supporting roles Busta and Sisi (our cats) and Mya (CakePop's Chorgi - Chihuahua/Corgi mix).

Taffy's Terrible Tooth

Tuesday began like a regular day 
full of laughter and friends, leaps, fun and play.
But when it came time to gobble up lunch, 
poor Taffy could not chew, chomp or munch.

Every time she bit down on a piece of her kibble, 
the pain in her tooth would not let her nibble.
“What’s wrong?” Taffy wondered, 
as her friends stopped to stare.

Miss Mya exclaimed “Get your tooth outta there.”
“It’s rotten and bad and it’s just gotta go.”
 “I know the way, follow me and I’ll show.”
So Taffy and friends went out to the garden 
to learn how to remove the tooth that was rotten.

With a hose in her teeth,  Mya shouted “Watch out, 
I’m going to squirt that mean tooth from your mouth.”
As the spray hit her face Taffy tried not to cry 
but the fact is she would have much rather been dry.
“Did I get it?” asked Mya as she stood there with pride.
“Not at all” said Taffy who was soaked through her hide.

“Then onto Plan B” Mya said with a frown, 
as she dug an earth worm up from out of the ground.
“Mr. Earthworm” asked Mya full of delight, 
“would you mind helping Taffy regain her bite?”
“Not at all” said the earthworm who crawled right inside 
“now be brave Taffy please, and try not to cry.”

The earthworm wrapped himself around the bad tooth 
and he pushed and he pulled but it wouldn’t come loose.
“Looks like you’ll need to move on to Plan C. 
Best of luck Taffy dear, but I’m not what you need.”

With a bend to her brow Mya grabbed Taffy’s tail 
“We’ll get rid of that tooth and we shall prevail!”
Mya ran to the tree and pulled back a branch. 
“We’ll bash that mean tooth out, it won’t stand a chance.”

So in front of the branch Taffy stood with a grin 
then “WACK” came the tree as it stung her poor chin.
“Is it out?” shouted Mya “Not even a bit” 
said Taffy as she coughed up leaves and spit.

“We’re running out of options” said Busta “follow me 
and we’ll loosen that nasty old tooth you’ll see.”
So into the house they followed their friend 
who pulled out some string form a blanket’s loose end.

Making a loop on both ends of the string, 
the others wondered what this plan would bring.
“Tie one end to your tooth and the other to the door. 
Don’t worry I’ve seen humans do this before.”

With a loop around her tooth and the other on the knob, 
Taffy whimpered,  “I’m scared” and she started to sob.
“Don’t worry” said Sisi, “just a quick little tug.”
 Then “SLAM” went the door as Taffy ran across the rug.

“You have to stand still for it work, 
if you follow the door you won’t feel the jerk.”
“Try again” Taffy said “but this time count slow, 
so I know when it’s coming and can prepare for the blow.”

So Busta began “1…2…3…” 
and Taffy followed the door just as scared as can be.
“This will never work if you keep giving in.”
“I’m sorry,” said Taffy “but I can’t seem to fin –“
Then came a slam of the door oh so quick, 
and out came the tooth on the floor with a click.

“About time,” said Sisi as she pranced across the room, 
“your tooth will feel better now I assume.”
“I feel great!” shouted Taffy. “Hooray!” said the friends. 
“The tooth is all gone you can be on the mend.”

“Thank you all for your help, my tooth is now out, 
but my tummy is empty and it’s starting to growl.”
As the four buddies returned to their lunch 
they enjoyed every bite, every nibble and munch.

When Taffy lay down on her pillow that night 
Mya said “Tuck your tooth underneath it real tight.”
“While you’re sleeping the tooth fairy will bring you a gift. 
But you have to be sleeping, not a sound, not a sniff.”

When Taffy woke up the next morning she found 
a shiny new collar lying there on the ground.
It glimmered and glitzed as she played in the grass 
and she showed it with pride to every person who passed.

“I love my new collar and all of my friends.”

“Hooray!” they all shouted as new adventures began.

That nasty ol' tooth is out, and for now Taffy is on a strict diet of soft food and water for the next few days. Rather than pouring boiling water over her typical dry dog food (yuck!) I decided to whip up a puppy treat recipe of my own.

Taffy's Toothless Treats

4 packets of instant oatmeal
1 cup of shredded carrots
2 tbsp peanut butter
1 tbsp honey
1 tbsp hot water
1 egg
1 banana

  1. Mix the peanut butter, hot water and honey together in the bowl first.
  2. Add the oatmeal, carrots and banana and mix together.
  3. Add the egg and mix one last time.
  4. Bake in the oven for 15 minutes.
  5. Remove from oven and scoop out cake mix with a spoon.
  6. Once cooled, roll the cake mix into balls with your hands.
  7. Makes about 12 balls.

These are a few of my favorite things…

This song immediately comes to mind as I type the title for today's post.

Do I love portobello mushrooms? Umm, yep.
Do I love juicy, tender bites of beef stewed in a red wine gravy? DUH!
Do I love the flavor-bomb that is french onion soup? Couldn't live without it!

Then why not let all these delicious divas make friends in one crisp buttery pie crust?

When I'm feeling sad. I simply remember my favorite things, and then I don't feel sooo bad.

Have a delicious day Yummies!

2 small trays of diced beef cubes for stewing (approx 1/2 pound)
2 diced yellow onions
6 diced portobello mushroom caps with the stems removed
1 cup of beef broth
1 cup of red wine
1 tsp + 1/2 tsp fresh thyme
3 tbsp all purpose flour
1/4 stick + 1/8 stick of butter separated
1/4 tsp salt, pepper and garlic powder
2 ready made pie crusts (If you're a rockstar baker with an insane amount of patience by all means make your own.)


  1. In a large bowl add 2 tbsp of the flour, salt, pepper and garlic powder and stir together.
  2. Toss the beef cubes into the flour and allow each cube to coat evenly.
  3. Add the coated beef, diced onion and portobelo mushrooms to a slow cooker and turn the setting to high.
  4. Gently sprinkle the remaining flour in the bowl over the vegetables and meat.
  5. Slowly pour in the beef broth and red wine and add 1 tsp of fresh thyme leaves and the 1/4 stick of butter.
  6. Let cook on high for 3-4 hours.
  7. When the beef is fully cooked and tender sift the final tbsp of flour into the mixture to thicken the gravy one last time and let cook for another 30-40 minutes.
  8. Preheat your oven to 425 degrees
  9. Grease a pie dish with non-stick spray.
  10. Add one pie crust to the bottom of the dish.
  11. Use a slotted spoon to transfer the contents of the pie from the slow cooker to the pie dish. It's okay to have some of the gravy spill into the pie but you don't want to overload it or your crust will get soggy.
  12. Fill the pie with all of the meat and veggies. Hold any remaining gravy in reserve.
  13. Crimp the other pie crust over the top of the meat mixture and cut 3-4 holes for ventilation.
  14. Melt the 1/8 stick of butter and the 1/2 tsp of fresh thyme together in a microwave.
  15. Brush the melted butter over the top of the pie crust to give it an herbed, brown and buttery top. You probably won't use all the butter, just add a think coat.
  16. Bake at 425 degrees for 15-20 minutes, just long enough for the crust to harden and brown.

This is such a hearty winter dish, and the smells you'll get from the slow cooker will fill your house with deliciousness. We hope you enjoy this one Yummies.