The Earl Grey Alpha

Indulge in the delightful combination of rich chocolate and zesty orange with this slow cooker fudge recipe. The convenience of your slow cooker makes it a breeze to create this sweet treat, perfect for holidays or anytime you're craving something decadent.

Ingredients: 3 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. Zest of 1 orange. 1/4 cup freshly squeezed orange juice. 1/2 cup chopped walnuts optional.

Instructions: Place the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter in your slow cooker. Cover the slow cooker and cook on low for 1.5 to 2 hours, stirring occasionally until the chocolate and butter are fully melted and the mixture is smooth. Once the mixture is smooth, stir in the vanilla extract, orange zest, and freshly squeezed orange juice until well combined. If desired, fold in the chopped walnuts. Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal. Pour the fudge mixture into the prepared pan and spread it evenly. Refrigerate for at least 2 hours or until the fudge is set. Once set, remove the fudge from the pan using the parchment paper overhang and place it on a cutting board. Cut the fudge into small squares or rectangles. Serve and enjoy your delicious slow cooker chocolate orange fudge!

Prep Time: 15 minutes

Cook Time: 120 minutes

This gluten-free beef stew is hearty and full of flavor. It's great for busy days. To make this meal, just put everything in the slow cooker in the morning. When you get home, it will be ready to serve. This is a great way to save time and money without giving up taste!

Ingredients: 1.5 lbs beef stew meat, cubed. 4 carrots, peeled and sliced. 3 potatoes, peeled and cubed. 1 onion, diced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 3 cups beef broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Beef stew meat, potatoes, onions, garlic, diced tomatoes, beef broth, thyme, rosemary, salt, and pepper should all be put in a slow cooker. Mix the ingredients together. Put the lid on top and cook on low for 8 hours or high for 4 hours, until the beef is soft and the flavors have mixed. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

A delicious no-bake dessert, Rocky Road Fluff combines the crunch of nuts with the creamy sweetness of marshmallows and chocolate. You can add your favorite mix-ins to make it your own unique treat for any occasion!

Ingredients: 2 cups mini marshmallows. 1 cup chocolate chips. 1/2 cup chopped nuts e.g., almonds or walnuts. 1/2 cup sweetened condensed milk. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 cup crushed graham crackers optional, for added texture. 1/4 cup shredded coconut optional, for added flavor. 1/4 cup mini pretzel twists optional, for a sweet and salty twist.

Instructions: Combine 1/2 cup chopped nuts, 1 cup chocolate chips, and 2 cups mini marshmallows in a large mixing bowl. In a different bowl, thoroughly combine 1/2 cup sweetened condensed milk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Over the marshmallow, chocolate chip, and nut mixture, pour the sweetened condensed milk mixture. Mix all the ingredients until they are coated evenly. For extra texture and flavor, feel free to fold in 1/4 cup of crushed graham crackers, 1/4 cup of shredded coconut, and 1/4 cup of mini pretzel twists. Pour the batter into a 9 x 9-inch 23 x 23 cm baking dish that has been lined, and gently press down to level it out. The Rocky Road Fluff should be chilled for at least two hours, or until it solidifies. Cut it into squares or bars after it has set. Savor your Rocky Road Fluff as a decadent and sugary dessert!

Prep Time: 15 minutes

Cook Time: 0 minutes

Caramel Drizzled Brown Sugar Vanilla Cupcakes are a tasty treat that have the richness of brown sugar, the warmth of vanilla, and a drizzle of sweet caramel. Just what you need to satisfy your sweet tooth!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup brown sugar. 2 large eggs. 2 teaspoons vanilla extract. 1/2 cup sour cream. 1/2 cup whole milk. For Caramel Drizzle:. 1/2 cup caramel sauce. For Garnish:. Caramel sauce drizzle. Sea salt flakes. Whipped cream optional.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, baking soda, and salt together in a medium-sized bowl using a whisk. Put away. In a different large bowl, beat the softened butter and brown sugar together until the mixture is fluffy and light. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the dry ingredients in slowly, adding the sour cream and milk in between each addition. Put the dry ingredients in first and end with them. Fill up each muffin tin cup about two thirds of the way to the top with cupcake batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Set the caramel drizzle aside once the cupcakes are completely cool. To do this, heat the caramel sauce until it's just warm enough to pour. Spread the caramel sauce on top of the cupcakes and let it drip down the sides. Add a few sea salt flakes to the top of each cupcake to make the sweet and salty taste stand out. For extra indulgence, you can put a dollop of whipped cream on top of each cupcake if you want to. Put your Caramel Drizzled Brown Sugar Vanilla Cupcakes out for everyone to enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

There are lots of healthy and tasty Mexican flavors in this Chopped Mexican Kale Salad with Creamy Avocado Dressing. Fresh ingredients are made taste great with the creamy avocado dressing, which adds a rich and tangy touch.

Ingredients: 4 cups chopped kale. 1 cup black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup red bell pepper, diced. 1/4 cup cilantro, chopped. 1/4 cup cotija cheese, crumbled. 1 avocado, diced. 1 lime, juiced. 2 tablespoons olive oil. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: Chop the kale and put it in a large salad bowl. Add the black beans, corn, cherry tomatoes, red onion, red bell pepper, and cilantro. Add the cumin, salt, pepper, lime juice, and olive oil to a small bowl. Use a whisk to mix the ingredients completely. Spread the avocado dressing on top of the salad and mix everything together well. Add chopped avocado and cotija cheese to the salad. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Delicious sirloin and summer-vegetable kebabs grilled to perfection and served with a flavorful chimichurri sauce. This recipe is perfect for a barbecue or outdoor gathering.

Ingredients: 1.5 lbs sirloin steak, cut into 1-inch cubes. 2 zucchini, sliced into rounds. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into wedges. 1/4 cup olive oil. 2 tablespoons red wine vinegar. 3 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Wooden or metal skewers for kebabs.

Instructions: In a bowl, mix olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper to create the marinade. Place sirloin cubes in a resealable bag and pour half of the marinade over the meat. Seal the bag and refrigerate for at least 1 hour. Preheat the grill to medium-high heat. Thread marinated sirloin cubes, zucchini rounds, red and yellow bell pepper chunks, and red onion wedges onto skewers in an alternating pattern. Brush the kebabs with the remaining marinade. Grill the kebabs for 10-12 minutes, turning occasionally, until the sirloin reaches your desired doneness and the vegetables are tender and slightly charred. Serve the kebabs with chimichurri sauce on the side. For chimichurri sauce: Mix 1/2 cup chopped fresh parsley, 3 tablespoons red wine vinegar, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, and 1/2 cup olive oil in a bowl. Season with salt and pepper to taste.

Prep Time: 80 minutes

Cook Time: 12 minutes

This quick and simple recipe for Restaurant Style Beef and Broccoli Stir-Fry is flavorful and filling. It's the ideal weeknight dinner choice because of the flavorful sauce that coats the tender beef slices and crisp broccoli.

Ingredients: 1 lb 450g beef sirloin or flank steak, thinly sliced. 1/4 cup 60ml soy sauce. 2 tablespoons 30ml oyster sauce. 2 tablespoons 30ml hoisin sauce. 1 tablespoon 15ml rice vinegar. 2 cloves garlic, minced. 1 teaspoon 5g ginger, minced. 1/2 teaspoon 2.5g red pepper flakes adjust to taste. 2 cups 300g broccoli florets. 1 tablespoon 15ml vegetable oil. 2 cups 400g cooked white rice. Sesame seeds and green onions for garnish.

Instructions: To make the marinade, combine the rice vinegar, oyster sauce, hoisin sauce, soy sauce, minced garlic, minced ginger, and red pepper flakes in a bowl. To allow the flavors to seep in, add the thinly sliced beef to the marinade and let it sit for at least fifteen minutes. Add the vegetable oil to a wok or large skillet and heat it over high heat. The marinated beef should be stir-fried for two to three minutes, or until it's browned and cooked to your preferred doneness. After taking the steak out of the pan, set it aside. Add the broccoli florets to the same pan and stir-fry them for 34 minutes, or until they are crisp-tender and lightly browned. Stir the broccoli and cooked beef together once more in the pan. Garnish the stir-fried beef and broccoli with chopped green onions and sesame seeds and serve it over cooked white rice. Savor your mouthwatering stir-fried beef and broccoli, la restaurant style!

Prep Time: 20 minutes

Cook Time: 10 minutes

Elevate your grilled corn with a smoky twist. This smoked grilled corn recipe combines the natural sweetness of corn with a flavorful smoked spice rub, creating a perfect side dish for your barbecue or outdoor gathering.

Ingredients: 4 ears of corn, husked. 1/4 cup olive oil. 2 tablespoons smoked paprika. 1 tablespoon garlic powder. 1 teaspoon onion powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. Wood chips for smoking.

Instructions: Preheat your smoker to 225F 107C using wood chips of your choice. In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create a spice rub. Brush each ear of corn with the spice rub, ensuring even coverage. Place the seasoned corn on the smoker grate and close the lid. Smoke the corn for approximately 45-60 minutes or until tender, turning occasionally for even cooking. Remove the smoked grilled corn from the smoker and let it rest for a few minutes before serving. Optional: Garnish with additional smoked paprika or chopped fresh herbs before serving.

Prep Time: 15 minutes

Cook Time: 60 minutes

Delight your guests at your Black and White Damask Party with these beautifully patterned and delicious cookies. The combination of black and white colors and intricate damask designs will add an elegant touch to your event.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 teaspoon almond extract. 2 tablespoons cocoa powder. Black gel food coloring. White royal icing.

Instructions: Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. The butter and sugar should be mixed together in a different bowl until they are light and fluffy. To the butter and sugar mix, add the egg, vanilla extract, and almond extract. Combine well. Add the dry ingredients to the wet ingredients one at a time. Mix until you get a dough. Split the dough in half. One half should stay the same. For the other half, add cocoa powder and black gel food coloring. Mix until the color is the same all over. Put both halves of the dough in the fridge for at least an hour after you wrap them in plastic wrap. Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Cut each dough into small pieces and roll them into thin ropes. Combine a black and white rope and twist it together. Then, shape it into any shape you want, like swirl cookies or checks. Place the cookie shapes on the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. After the cookies have cooled completely, use white royal icing to make designs and make the damask pattern stand out. Wait for the royal icing to harden before you serve or package the cookies.

Prep Time: 30 minutes

Cook Time: 12 minutes

This slow cooker beef stew is the epitome of comfort food. Tender chunks of beef and hearty vegetables simmered in a flavorful broth until everything is perfectly tender. It's an easy and delicious meal that will warm you up on chilly days.

Ingredients: 2 lbs beef stew meat, cut into 1-inch cubes. 4 carrots, sliced. 3 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 2 cups beef broth. 1 can 14.5 oz diced tomatoes. 1/4 cup all-purpose flour. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp dried thyme. 1/2 tsp dried rosemary. 1 bay leaf.

Instructions: In a bowl, toss beef with flour, salt, and pepper until coated. Place coated beef, carrots, potatoes, onion, and garlic in the slow cooker. Add diced tomatoes, beef broth, thyme, rosemary, and bay leaf. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beef and vegetables are tender. Discard bay leaf before serving.

Prep Time: 15 minutes

Cook Time: 300 minutes

Tutti Dolci cookies combine the richness of white chocolate with the nuttiness of macadamia nuts and a hint of sea salt to make a delectable sweet and salty treat. They're ideal for any occasion, from afternoon tea to holiday get-togethers.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 3/4 cup light brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 1/2 cups white chocolate chips. 3/4 cup roasted and salted macadamia nuts, chopped. Sea salt flakes, for topping.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on baking sheets. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the all-purpose flour, baking soda, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chopped macadamia nuts and white chocolate chips should be carefully mixed in. Drop rounded tablespoons of dough onto the baking sheets that have been prepared. You can use a cookie scoop or a spoon for this. Add a few sea salt flakes to top of each ball of cookie dough. Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Have fun with these tasty Salted White Chocolate Macadamia Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Treat yourself to these Cream Cheese-Filled Banana Muffins, which have a sweet cream cheese filling and the goodness of ripe bananas. This is a great snack or breakfast food.

Ingredients: 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon baking powder. 1/2 teaspoon salt. 3 ripe bananas, mashed. 1/4 cup unsalted butter, melted. 1/4 cup vegetable oil. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 8 ounces cream cheese, softened. 1/4 cup granulated sugar. 1 egg yolk. 1/2 teaspoon vanilla extract.

Instructions: Start by heating the oven to 350F 175C. You can line a muffin tin with paper liners. Mix the flour, baking soda, baking powder, and salt together in a medium-sized bowl using a whisk. Melt the butter and add the vegetable oil. Then add the mashed bananas, granulated sugar, brown sugar, egg, and vanilla extract. Mix the dry ingredients into the banana mixture until they are just barely combined. Do not mix too much. When the cream cheese is soft, add the sugar, egg yolk, and vanilla extract to another bowl. Beat the ingredients together until the mixture is smooth and creamy. Put a small amount of banana muffin batter in each muffin cup, then add a dollop of the cream cheese mixture. Add more muffin batter on top of the cream cheese mixture until each cup is about three quarters full. To make a marbled look, use a toothpick or skewer to slowly swirl the cream cheese filling into the muffin batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your tasty banana muffins filled with cream cheese!

Prep Time: 15 minutes

Cook Time: 20 minutes

A quick and flavorful meal featuring tender chicken and fresh broccoli coated in a savory peanut sauce, served over rice for a satisfying bowl.

Ingredients: 2 chicken breasts, diced. 2 cups broccoli florets. 1/4 cup peanut butter. 2 tablespoons soy sauce. 1 tablespoon honey. 1 tablespoon rice vinegar. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 tablespoons water. 1 tablespoon sesame oil. Cooked rice, for serving. Sesame seeds, for garnish. Green onions, chopped, for garnish.

Instructions: To make the sauce, mix peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, water, and sesame oil in a bowl with a whisk. Put some oil in a pan and heat it over medium heat. Dice the chicken and cook it until it's browned and done. Put broccoli florets in the pan and cook them until they are soft. Add the peanut sauce that you just made to the chicken and broccoli. Let it cook for a few minutes while you stir it around to make sure it's all covered. Cook the rice and put it on top of the chicken and broccoli. Put chopped green onions and sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

The clever python Kaa from Disney's The Jungle Book inspired this drink. It has tropical flavors like melon, coconut, pineapple, and lime, making it a refreshing and unique take on the classic martini.

Ingredients: 2 oz Midori melon liqueur. 1 oz coconut rum. 1 oz pineapple juice. 1 oz lime juice. 1 slice of lime for garnish.

Instructions: In a shaker filled with ice, combine Midori melon liqueur, coconut rum, pineapple juice, and lime juice. Shake well until chilled. Strain the mixture into a chilled martini glass. Garnish with a slice of lime.

Prep Time: 5 minutes

Cook Time: 0 minutes

A delicious and easy slow cooker recipe that results in a flavorful and tender pot roast.

Ingredients: 1 3-4 lb chuck roast. 1 packet ranch seasoning mix. 1 packet au jus gravy mix. 1/4 cup butter. 5-6 pepperoncini peppers.

Instructions: Put the chuck roast in the crock pot. Cover the roast with au jus gravy mix and ranch seasoning mix. Cover the roast with butter. Pepperoncini peppers should be put around the roast. For 8 hours or until soft, cook on low. Tear the meat into shreds and serve it with the juices from cooking it.

Prep Time: 10 minutes

Cook Time: 480 minutes

A healthy gluten-free carrot cake that tastes great and stays moist. Great for vegans and people who can't have gluten.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup tapioca flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 cup coconut sugar. 1/2 cup maple syrup. 1/2 cup unsweetened applesauce. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 2 cups grated carrots. 1/2 cup chopped walnuts. 1/2 cup raisins.

Instructions: Set the oven to 350F 175C and heat it up. A 9-inch round cake pan should be greased and floured. Mix almond flour, coconut flour, tapioca flour, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut sugar in a large bowl with a whisk. Put the applesauce, melted coconut oil, maple syrup, and vanilla extract in a different bowl and mix them together. Slowly add the wet ingredients to the dry ones while stirring them together. Add the grated carrots, chopped walnuts, and raisins, and mix them in. When the cake pan is ready, pour the batter into it and spread it out evenly. Bake for 35 to 40 minutes, or until you can stick a toothpick in the middle and it comes out clean. Take it out of the oven and let it cool down completely before cutting it. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 40 minutes

These burgers made with quinoa, zucchini, and haloumi are a tasty and healthy alternative to regular beef burgers. They're great for a meatless meal because they have a lot of flavor and texture.

Ingredients: 1 cup cooked quinoa. 1 medium zucchini, grated and squeezed dry. 200g haloumi cheese, grated. 2 cloves garlic, minced. 1/4 cup breadcrumbs. 1 egg. 1 tsp dried oregano. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Tomato slices. Red onion slices. Mayonnaise. Ketchup.

Instructions: Put the cooked quinoa, grated zucchini and haloumi, minced garlic, breadcrumbs, egg, dried oregano, salt, and pepper in a large bowl. Make sure to mix the ingredients well until they are all well mixed. Cut the mixture into four equal parts and use your hands to form them into burger patties. Set the grill or skillet on medium heat and add a little oil to it. Once the burgers are golden brown and cooked all the way through, cook them for another four to five minutes on each side. Toast the burger buns on the grill or in a toaster until they are just barely brown while the burgers are cooking. Place lettuce leaves on the bottom half of each bun, then place a quinoa, zucchini, and haloumi patty on top of them. Add slices of tomato and red onion on top. Spread ketchup and mayonnaise on the top half of the buns, then put them on top of the burgers that have been put together. Warm it up and serve it with your favorite sides. Enjoy your tasty quinoa, zucchini, and haloumi burgers that you made yourself!

Prep Time: 15 minutes

Cook Time: 10 minutes