Shredded Pot Roast Tacos

We aren't big on traditions in my family. Not because we don't like them, but they just haven't seemed to stick as we've all criss-crossed the country over the years. I think we have two lasting holiday traditions: we open presents on Christmas eve, and we eat slow cooked meat for dinner that has been making the house smell wonderful all day. We aren't big red meat eaters, so this is a particularly exciting meal. This year was unique in that it was the first time I actually hosted my mother for Christmas (in the palace that is my studio apartment), and that it was just the two of us. Sister Sophie is currently bopping around South America.

I was more than happy to oblige the slow cooked meat plan. I found a recipe for slow cooker Maple & Dijon Pot Roast on The Kitchn, which I highly recommend. If not only for the reason my apartment smelled divine for 8 hours. You're welcome, neighbors.

There's only 3 easy steps to this recipe: brown the meat and the bacon (5 min on each side), cook down all the onions in said juices, then dump all of it + condiments and spices into the crock pot. Then be on your way, live your life for the next 8 hours, and let the magic happen. 

Now, I could've shown you a picture of the pile of meat on top of garlic mashed potatoes with a side of rosemary roasted carrots that we had for Christmas eve, but you're better off looking at The Kitchn. Also the small fact that I dove in WAY too quickly to take any photos. Sorry. However, the next night's spin on leftovers was almost as epic as round one. 

You just do not see enough shredded pot roast tacos out there for how incredible these were. Ask my mom, she'll tell you. 

Gratitude Journal Entry: I'm grateful for Christmas, it was great, really very nice. And now I'm equally as grateful that it's over. Walking down Chestnut street when every store is closed is downright creepy. Happy to get back to the hustle bustle :)
Oh, I'm also grateful for my new salt and pepper shakers (pictured). Thanks, mom!

Shredded Pot Roast Tacos

1/2 lb leftover pot roast, shredded

4-6 small corn tortillas

avocado, sliced

tomato, diced

shredded cabbage

pico de gallo

Greek yogurt

lime juice

Heat up the leftover pot roast in a small skillet over medium heat until warm. Over a gas stove, place a tortilla directly onto the flame until lightly charred (about 30 seconds), then flip. Repeat for the remaining tortillas. Fill each tortilla with desired taco ingredients and eat immediately. 

Chewy Ginger Molasses Cookies

Here I am baking on Sunday again. I've had my eye on this recipe for a while (i.e. it has been pinned to my Pinterest board for a while). I needed to make sure I had an exit strategy for these cookies, like I do with most baked goods. A potluck, a gift, a party...they just gotta get out of my kitchen before I eat them all. After a quick trip to Paper Source, the problem was solved: work teammate Christmas gifts.

They'll be gone by tomorrow and I get to feel like Santa. Win, win.

These cookies are only slightly more hands-on than chocolate chip cookies. They require hand rolling into balls, dredging through more sugar, and placing them at least 3" apart from each other. I learned the importance of that quickly with the first pan. Look, butt cookies!

I had originally planned to do my nutrition reading today since I'm a little behind, but I opted for cookie baking instead... which feels a little hypocritical somehow.

Gratitude Journal Entry: I'm grateful for the holidays. In addition to the pretty Christmas lights, red coffee cups and festive parties (excluding Santa Con - not grateful for that), we all get some much needed time off. Not going anywhere for the holidays? Lie and say you are! Throw up an out-of-office on your email for a few days, everyone else will be doing it. It's time to regroup!!

Chewy Ginger Molasses Cookies
(Recipe from Gimme Some Oven, I halved it)

3/4 cup butter, softened
1 cup granulated sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt

Preheat oven to 375°F.

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy.  Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined.

Roll the dough into small balls, about 1.5-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 3 inches apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They may crack more while cooling.)  Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.

Serve immediately or store in a sealed container for up to 1 week.

*This recipe made 40 cookies.

Easy Vegan Cinnamon Rolls with Creem Cheeze Frosting

When it's Saturday night and you're home alone, what is one supposed to do? Call their mom and ask them, obviously. My mom told me to bake. So, cinnamon rolls it is! Also these are vegan cinnamon rolls, so they must be healthy.... Oh wait, no. They're not. But they're still pretty damn good. Plus when the alternative on a Saturday night would be consuming 2-3 $13 manhattans, everything is put in perspective. 

I've always been intimidated by cinnamon rolls (aside from the break and bake version - I mastered those at an early age). This recipe from Minimalist Baker really dumbs it down to a few ingredients and straight forward steps. 

The delicate part is the chemistry behind the rolls. Yeast has to activate. Knead enough, but not too much, to make the dough elastic. Then wait...and hope... that it doubles. 

It worked! Phew. 

Gratitude Journal Entry: I'm thankful for chemistry. A lot of chemistry is used in baking. Baked goods make people happy... Chemistry makes people happy. 

Roll it out, sprinkle all the goodness, roll it up, slice. 

Your home will smell like a seasonal scented candle in the process.

I will say that vegan cream cheese isn't going to fool anyone for the real thing, but in the frosting it works just fine. 

1.5 rolls later, I can confirm that these are fluffy and delicious. 

Recipe for the rolls can be found on Minimalist Baker. The frosting recipe was my own spin...

Creem Cheeze Frosting

4 ounces Daiya dairy free cream cheese

1 cup powdered sugar

1/4 teaspoon vanilla extract

3-5 tablespoons almond milk 

Bring cream cheese to room temperature and add to mixing bowl with powdered sugar, vanilla and 3 tablespoons almond milk. Stir to combine ingredients and add almond milk by the tablespoon to thin as needed. Drizzle over warm (but not piping hot) cinnamon rolls. Lick the spoon.