This weeks TWD recipe was chosen by Tammy of Wee Treats by Tammy. She chose Dorie’s Caramel Peanut Topped Brownie Cake. I can’t begin to tell you how excited the husband was when I showed him the picture in the book. And he was not disappointed.
This recipe was so much easier than I expected. The cake came together in no time and for the first time ever (!) the cake was done in the time Dorie said it would be! Seriously, that never happens. No matter what I’m cooking. The caramel took much longer than Dorie sai but it was worth the time.
I need to remember this recipe next time I need a simple but impressive cake. It really was great! Thanks to Tammy for the great choice!
Forgive me for being late. Between Hurricane Gustav and having strep throat, I didn’t even realize that yesterday was Tuesday.
But anyway, this week’s Tuesdays with Dorie recipe is Peanut Butter and Oatmeal Chocolate Chipsters (I so just typed Chipper. Must not watch Braves games while updating blog.) and it was chosen by the lovely Stefany of Proceed with Caution.
Honestly, I made these a few weeks ago and really don’t remember much about them. They were good and my little family enjoyed them but apparently they weren’t very memorable.
If you want the full recipe visit Proceed with Caution. Next week I hope to back to normal so I should actually be able to remember the recipe.
I must admit that I had my doubt about this recipe. Wouldn’t the falafel become mushy sitting in an oily crockpot all day? Nope, not at all. They became crisp on the outside, even on top, just like falafel you’d get at a restaurant.
The kid and I loved these. Husband, not so much. He had never had falafel before these and he just thought they were plain weird. That’s fine though. More for me. I always do meatless lunches when the husband is working so these are going into my regular rotation.
A little advice though: DON’T try to flip them. Like I said, I doubted they would brown so I attempted to flip one of them and it fell apart completely. Just trust me when I say that it will become brown.
Drain garbanzo beans. Dump them into a mixing bowl and smash them with a fork. Set aside.
Get out your blender or food processor. Blend together all of the spices, the onion, the garlic, the egg, and the lemon juice.
Pour on top of your smashed garbanzo beans. Use your fork to mix together, and add the breadcrumbs slowly until the mixture is wet and sticky but can be formed into balls nicely. I needed 3/4 of a cup of breadcrumbs.
Pour 2 T of olive oil into the bottom of your crockpot stoneware insert.
Form squished golf-ball sized patties of falafel. Dip each side into the olive oil and then nestle into your crockpot. It’s okay if they overlap or are on top of each other.
Cook on high for 2-5 hours. Ours cooked on high for 3.5 hours–you will know that the falafels are done when they turn brownish-golden. You can flip them halfway through the cooking time if you feel like it, but they will brown on top even without flipping.
Continuing in my quest to find good crockpot meals… we had beer braised beef recently. I threw this together with things I had in the fridge and it turned out really well. Although, I’m not sure you can call it braised since it was made in the crockpot. I’m doing it anyway. So there. ;)
Can I talk about my love of stew meat? I know it’s not the best cut of meat but it’s just so easy. Plus, if you cook it in the crockpot it becomes amazingly tender and pretty much falls apart. Mmm. That’s what I used in this recipe and I can almost guarantee I have some in the freezer at all times. It doesn’t get any simpler than the stew meat.
But like I said, this turned out much better than I expected. I served it over rice and the juice made the rice delicious. I’m so glad that I wrote this down as I was going because I definitely want to make it again sometime.
Preheat oven to 400. Place bacon on a cooling rack and then on a rimmed baking sheet. Bake for about 20 minutes, or until crisp. Let cool slightly and crumble.
Place stew meat and crumbled bacon in crockpot. Put onion, garlic, beer, soy sauce, Worchestershire, and thyme on top of meat crockpot. Stir to combine. Cook on low for about 6 hours. Serve over rice or pasta.
Today my husband is having some of his buddies over for a “OMG-I-haven’t-see-you-in-so-long” get together. We used to host a lot of parties but we’ve been so busy lately that our friends have gotten neglected. In preparation for this party, I decided to make some cupcakes.
This recipe actually comes from Rachael Ray’s magazine. I buy her magazine almost every month because it’s fun to read. I hardly ever try her recipes though because they’re just… umm, weird. However, since Rachael constantly reminds us on her shows that she’s not a baker I figured someone else came up with this recipe. I must be right because these are fabulous cupcakes.
The recipe in the magazine calls for a buttercream but I went with cream cheese because buttercream is not my friend.
Using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually mix in the remaining 1/4 cup sugar at high speed until stiff and glossy. Fold the egg whites into the batter until no streaks remain.
Spoon the batter into the prepated muffin pans, filling each 3/4 of the way. Cut 9 caramels in half and submerge half a piece into each muffin cup of batter. Bake until a toothpick comes out clean, about 25 minutes. Let cool.
Meanwhile, in a small saucepan, cook the remaining caramels, 1/4 cup milk, 1/4 cup banana, and 1/4 teaspoon salt over medium heat, stirring, until the caramels are melted.
Using an electric mixer, beat butter and cream cheese until combined. Add in caramel mixture. Add the powdered sugar slowly until comletely mixed in. Refrigerate until cool. Spread on cupcakes.