Back From the Dead

Well, it sure has been a while, hasn't it. We are still alive! I guess life got in the way of things and we just haven't had much time to update our blog. We have been cooking, of course, but we always seem to forget to document. Well Buns on the Run is making a comeback! 

This past week we decided to make dinner, dessert, and drinks! We have been in such a fall mood lately, so we decided to pick some recipes to go with it. All of these recipes we found on Pinterest, but we altered them a bit so I will give you our versions. 

Easy Beef Stew

Ingredients:

1 pound cubed stew beef

4 cups beef stock

1 large onion

2 cloves garlic

5-6 small potatoes

1 bag of sliced carrots

flour

cooking oil

salt and pepper

Directions:

First, season the beef cubes with salt and pepper. 

Put 2 cups of flour in a big Ziplock bag, add the beef cubes, and shake them around until they're all coated. Heat a large pot to about medium heat and add cooking oil to coat the bottom of the pot. 

Add the beef cubes and brown each side, but don't cook all the way through.

Remove the beef cubes from the pot and set aside in a bowl.

Prepare all your vegetables (peel, chop, etc.) and add the potatoes, onion, carrots, and garlic to the same pot we used before. You can add more oil if there's not enough left over.

Saute the vegetables for about 20 minutes, stirring occasionally to prevent burning.

Add the beef back into the pot with the vegetables, along with 4 cups of beef stock.

You're going to let this cook for about an hour.

Take photos with your friends while you're waiting!

After you make sure your beef and vegetables are cooked through, add 2 tablespoons of flour and mix to thicken the stew (I added a little more to make it more gravy-like). Add salt and pepper to taste.

We have made beef stew before, which was similar to this, but the Easy Beef Stew recipe seemed to be a lot quicker than the stew we had made before. It was delicious. It had been a beautiful, chilly day and it was just the right thing to warm us up!

Pumpkin Cream Cheese Muffins

Ingredients:

1 box vanilla cake mix

14 oz pumpkin puree

1 cup water

1/2 tsp nutmeg

1/2 tsp cinnamon

1 tsp vanilla extract

1 block cream cheese

Directions:

Preheat oven to 300 degrees.

Mix everything except the cream cheese in a bowl. We would recommend using a whisk to get the clumps out. 

 

Pose with your bowl of muffin batter.

Spray a muffin tin and fill each section to about 3/4ths full. 

Cut up your cream cheese into little squares and push down into each muffin.

Bake at 300 degrees for about 30 minutes, or until a toothpick comes out clean when you stab it. :)

These muffins were so yummy. They were super moist and not too sweet. There was just enough pumpkin in it to taste it, but not overpower the muffin. The cream cheese gives it a nice savory aspect. I would definitely recommend these for thanksgiving if you don't feel like making a pumpkin pie!

Stay tuned for our next post to learn how to make a drink that will warm your bones and save you money!