Candy Cookie Cake

Celebrate a special occasion with a homemade cookie cake with your favorite candy on the EGG! Print recipe here! 

Ingredients
2-3 types of candy
1 candy for topping
24-36 ounces cookie dough (home made or store bought)
Icing
Aluminum foil

Instructions
Set EGG for indirect cooking at 350°F/177°C with a Baking Stone.
Cover Perforated Cooking Grid with aluminum foil and grease lightly.
If candy isn’t already bite-sized, chop it into bite size pieces. Mix a little more than half the candy with the cookie dough in a big bowl.

Spread on Perforated Cooking Grid. Sprinkle the top with remaining candy.
Out of aluminum foil, make four spheres the size of grapes. Place these on the Baking Stone, then place the Perforated Cooking Grid on top of the foil.

Bake for approximately 25 minutes, or until cookie is golden brown.
Remove from EGG and let cool. Once cool, finish with your favorite icing and candy topping of
choice.

Makes 1 cookie cake.

Braised Short Ribs

Braised Short Ribs

Ingredients

– 8 bone-in beef short ribs
– 1 tsp salt
– 2 tsp freshly ground black pepper
– 4 tbsp olive oil
– ½ cup yellow onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 3 tbsp Worcestershire sauce
– 1 cup red wine
– 2 sprigs of rosemary

Instructions

Set the EGG for indirect cooking with the convEGGtor at 350°F.

Season the short ribs with salt and pepper. Heat olive oil in the Big Green Egg Dutch Oven. Sear short ribs for 1 minute per side. Remove from the Dutch oven and set aside.

Add the onion to the Dutch Oven and cook for 3 minutes or until it is translucent. Add in garlic and cook for an additional minute.

Pour beef broth, Worcestershire sauce and red wine into the Dutch oven. Bring to a simmer and add in the short ribs. Place the rosemary sprigs on top. Cover the Dutch oven and cook for 2½ hours, or until meat is tender.

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