This cake is delicious! I chose to make this cake I found on my Secret Recipe Club blog for today. I had Isabelle’s blog, Crumb, which is such a wonderful blog. SO many great recipes to try and delicious looking pictures! I love Isabelle’s quick run down about herself—“I'm a 30-something coffee-chugging, booty-shaking, bargain-shopping, cookbook-collecting, photo-snapping, trucker-swearing, farmers-market-loving self-taught cook with a Boy and two cats to feed.” She lives in Toronto, Canada and works in the telecom industry. She could totally pull it off as a real chef! I was lucky enough to fill-in last minute and do a post for Isabelle’s blog back in 2011 when she would have been an orphan. I made some delicious Granola and Marbled Chocolate Banana Muffins then. I’ve since found a recipe for granola that I usually turn to and make, but after looking back that I wrote Isabelle’s was one of the best granolas I’ve ever made/tasted, I will be making it again. I love granola!
Looking through all her recipes and once again, I had a hard time deciding what to make. And as usual, I couldn’t decide on just one. So I made two. It’s only fitting for me to start out with dessert first though. I made her Warm Raspberry Chocolate Pudding Cake. Just as I started out this post, let me say it again—this was delicious! I don’t know if you’ve had chocolate pudding cake before, but it’s super easy to make. You think it’s strange as you follow the recipe with a thick, brownie-like batter put in the bottom of the pan, then a boiling hot liquid with cocoa and sugar in it poured over the top. You wonder if it will really bake into a cake—but darn it all, it does, and ends up with a warm, gooey pudding on the bottom.
I LOVE the combination of chocolate and raspberries, it’s one of my favorite combinations. When I saw Isabelle had a version of this cake that included raspberries, I knew I needed to make it. Luckily I had some frozen raspberries in the freezer. I WISH raspberries were in season right now because some fresh ones on the plate with this dessert would have been perfect. It was still worth it without the little fresh berries on the side. I made the cake and was really happy with how it looked as it came out of the oven.
Almost couldn’t wait to dig in to it until after dinner! To make this a chocolate-raspberry dessert, a simple raspberry coulis is made and poured over the thick brownie-cake layer, before the hot liquid is added. So you can’t see it, but there is great raspberry flavor hiding in there! Since I didn’t have any fresh raspberries, this definitely needed something on top and I’m not sure I’ve ever had chocolate pudding cake without ice cream, so naturally this got some vanilla ice cream on top.
I was still sad about not having any fresh raspberries and then I thought some more raspberry coulis drizzled over the ice cream would be really good. But I didn’t have any more coulis already made—so I got some raspberry jam out of the fridge and heated it up a bit, then drizzled that over the top. Delicious! (Go drool over the first photo in this post again!)
Here’s the link for Isabelle’s recipe again—I didn’t change a thing! Warm Raspberry Chocolate Pudding Cake
While fishing through all her recipes, I ran across her Homemade Sweet Potato Falafel and realized I had everything to make them for dinner. We love falafel. Kevin has even been to Israel where he still says they make the “real” thing and he’s never had any quite like the authentic ones in Israel. I keep trying different recipes. I’m not really trying to make some JUST like he remembers. I just like trying different kinds. I LOVE sweet potatoes, so when I saw Isabelle’s recipe for falafel with sweet potato added, I was set on trying it. Go check out her recipe. She filled her falafel wraps with a tahini sauce, hummus, a tabbouleh salad AND the falafel. I really want to make all those components sometime. For this meal, I went simple and just made the tahini sauce and falafel patties. Easy and delicious! Kevin knew when he saw the falafel there was something different about them, they looked more orange. But he didn’t say anything and I didn’t tell him until after dinner that they had sweet potato in them. He liked them okay. I loved them. The boys ate them, too. Okay, Sam wouldn’t even try them. I knew he wouldn’t. He’s still my picky youngest. ;)
I changed a few simple things in Isabelle’s recipe, but go check out hers with the tabbouleh salad recipes and hummus! (Link above.)
Sweet Potato Falafel with Yogurt Sauce, by Katrina, Baking and Boys!, adapted from Crumb (www.crumbblog.com)
1/4 cup nonfat Greek yogurt
1 tablespoon tahini oil
1 tablespoon lemon juice
1/2 teaspoon garlic powder
Whisk together all four ingredients in a small bowl. Refrigerate until ready to use.
Sweet Potato Falafel--
1/4 cup chopped cilantro
1/4 cup chopped parsley
2 cloves garlic
15.5 ounce can of chickpeas (garbanzo bean), drained and rinsed
1 cup sweet potato, cooked and mashed (about 1 large sweet potato)
3-4 tablespoons all purpose flour
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
Canola oil, for frying falafel
Put the cilantro, parsley and garlic in the bowl of a food processor and pulse until nicely chopped. Add the chickpeas and pulse until coarsely ground. Add the already cooked, mashed sweet potato and pulse to combine, just don’t pulse it too much in the food processor. You can also remove the mixture from the food processor to a bowl and stir in the sweet potato. Then add the flour, cumin, red pepper flakes, and salt. Once it is all combined, heat some oil in a large skillet (enough to cover the bottom of the whole pan). Form patties using about 2 tablespoons of the mixture for each. You should get 12-14 patties. Fry the patties over medium-high heat for about 3 minutes on each side, until they are golden and crisp. Transfer them to a baking sheet lined with paper towel.
For finished falafel pitas--
Whole wheat pitas
Thinly sliced tomatoes
Thinly sliced cucumber
Sliced dill pickles
When all the patties are finished and the lettuce, tomatoes, cucumber and pickles are prepared, assemble the pitas starting with some of the yogurt sauce. Let each person decide what vegetables to put in theirs. Put two falafel in each half-pita.
The falafel are a little fragile as the sweet potato makes them softer. You can add a little more flour to make them really hold together. I loved the tender crunch on the outside and the soft inside!
Sweet potato falafel frying action shot. ;)