Falafel Burger with Guacamole

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Two posts, back to back, two days in a row?! Who is this girl!? Where did she come from!

I made these burgers for dinner tonight, which were incredibly tasty. I served them alongside snapea crisps. I’m about to start holiday celebrations tomorrow, so this was a great light meal before I start pigging out.

The green avocados are calling out to Eat Your Greens – so here is my submission!

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Falafel Burger with Guacamole

Ingredients
1/4 onion, chopped
1 clove garlic, minced
1/2 tsp olive oil
1/4 tsp cumin
1 15-oz can chickpeas, drained
6 sage leaves
pinch of crushed red pepper
pinch of baking powder
1/2 tbsp all-purpose flour
1/2 tbsp water
1 ripe avocado
1/2 lemon, juiced
2 hamburger buns
1/2 tbsp mayonnaise
1 tomato, sliced
salt and pepper, to taste

Directions

  1. Preheat oven to 400.
  2. In a skillet, heat the olive oil. Add your onion and garlic with the cumin and cook until tender and golden brown.
  3. In a food processor, process together the chickpeas and sage. Do not over process. You do not want to create a paste. You just want to break down the chickpeas.
  4. In a bowl, combine the chickpeas and onions. Stir in the crushed red pepper, baking powder, flour, and water.
  5. Make patties of the chickpea mixture. Place on a baking sheet. Bake for 25 minutes.
  6. While the patties are cooking, in a blender combine the avocado, lemon juice, and salt and pepper to taste. Puree together until smooth. If it is not smoothing out, add some water a little at a time.
  7. Toast your hamburger buns.
  8. Spread the bottom bun with mayonnaise. Top with a chickpea patty, guacamole, and tomato slices.

* serves 2

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Caramelized Onions and Red Wine Naan Pizzas

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I don’t know what’s wrong with me blogging lately – I just have zero motivation to do it. I’ve also lost a lot of motivation for cooking. I’m hoping to change it up in the New Year, mostly because I like to look back and create this sort of cookbook of recipes I liked enough to eat again. So I think a new year’s resolution is going to be to update this thing like once a week. That shouldn’t be impossible.

This year has just been zipping by. I don’t know where this year went. And also, this holiday season has just snuck up on me. I’m going to my parents’ on Wednesday until Sunday. Then back home to ring in 2016.

This month’s Alphabakes is all about the letter “N.” Caroline and Ros are letting the letter “N” stand for NOEL, so I’m expecting they’ll be receiving a ton of sweet treats baked up specially for the holidays! I veered in a different direction this month.

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Caramelized Onion and Red Wine Naan Pizzas
(original)

Ingredients
2 pieces of pre-made garlic naan
1 1/2 tbsp olive oil, divided
1 onion, sliced
4 oz mushrooms, sliced
1/4 cup red wine (I used the rest of the Bogel zinfandel I had drank over the weekend)
2 tbsp parsley, minced
1/2 tbsp rosemary, minced
1 cup mozzarella, shredded
1/4 cup feta
salt and pepper, to taste

Directions

  1. Preheat the oven to 425.
  2. In a pan, heat 1 tbsp olive oil. Add the onions and cook them over medium-high heat, allowing them to brown. Make sure they do not burn by stirring occasionally. Season with salt and pepper and set aside.
  3. In the pan, heat the remaining 1/2 tbsp of olive oil. Cook the mushrooms for 4 minutes, until the mushrooms are tender.
  4. Pour in the wine, parsley, and rosemary with the mushrooms. Cook until the mushrooms have soaked up the wine. Season with salt and pepper.
  5. Place your naan on a baking sheet.
  6. Sprinkle the naan with the mozzarella. Top with the onions. Then top with the mushrooms. Finish by sprinkling feta on top.
  7. Bake for 10-12 minutes.

* serves 2
* This is also being shared with Mix It Up Monday

Brown Butter Pumpkin Chocolate Caramel Chip Marshmallow Cookies

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It is true – this cookie has absolutely every flavor in it. (Okay, that’s a gross exaggeration . . . but this cookie really does have a lot of different flavors in it.) The pumpkin and marshmallow keep these cookies very moist. And I really love moist chewy cookies. They are always my favorite. My boyfriend prefers a crisper cookie, so these are all mine! Yes!

My grocery store had these chocolate chips that were filled with caramel. They worked perfectly in this cookie!

Brown Butter Pumpkin Chocolate Caramel Chip Cookie
(original recipe)

Ingredients
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 cup graham cracker crumbs
1 1/2 tsp pumpkin pie spice
3/4 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg white
1 tsp vanilla extract
1/4 cup pumpkin puree
1 cup chocolate caramel chips
marshmallow creme

Directions

  1. In a small saucepan, melt your butter on medium-low heat.
  2. Once the butter melts, stir gently. Once you see brown bits at the bottom of the pan, take it off the heat: you have browned butter! Put it in a small dish and place in the refrigerator to chill until you’re ready for it.
  3. In a medium bowl, mix together the flour, graham cracker crumbs, pumpkin pie spice, baking soda, and salt.
  4. In the bowl of a stand mixer with the paddle attachment, beat together the browned butter you made earlier with your sugars. Beat until fluffy.
  5. Beat in the egg white, vanilla, and pumpkin puree until well combined.
  6. Turn your mixer to low. Pour the dry ingredients into your wet ingredients. Mix until just combined.
  7. Using a spatula, fold in your chocolate caramel chips. Cover with plastic and place in the refrigerator for at least two hours.
  8. Preheat your oven to 350. Prepare two cookie sheets with parchment paper and set them aside.
  9. Roll the chilled dough into 1 1/2 tbsp balls. Flatten between your hands. Place a dab of marshmallow creme in the center of the flattened ball. Fold the dough gently around the marshmallow, rolling it into a ball so it covers the marshmallow.
  10. Place on your baking sheet, 2 inches apart.
  11. Bake for 9 minutes, until the edges of your cookies are light golden brown. Let sit on the baking sheets for 5 minutes before placing on a cooling rack to cool.

* makes approximately 18 cookies
* I’m sharing this recipe with Beth Fish Reads’s Weekend Cooking

Magic In The Middles

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It is my favorite time of year! Christmastime! And on top of that, it’s my favorite blog event of the year! It’s the 4th Annual Christmas Cookie Swap, hosted by Bread Booze Bacon, White Lights on Wednesday, Home Made Interest, It Is A Keeper, Our Mini Family, Cooking On The Front Burners, and Create Craft Love. For the fourth year, bloggers are paired up to share cookie recipes during what I like to call, cookie season. Last year the cookies I was given to make were oatmeal cookies – this year took a different approach!

This year I was paired with Janae from Jay Tried and True. Janae shared her recipe for Magic In The Middles, a fun twist on the chocolate and peanut butter cookie. You get a chocolate cookie stuffed with peanut butter!

I love chocolate and I love peanut butter, so this was a great cookie to start my holiday baking. What a delicious cookie! And they seemed to turn out perfect.

This baking and photo taking did make me realize though that my camera needs to be cleaned, because every picture had the same dark blob in the middle of it. This picture happened to sort of hide it, because it’s right where the table is.

I plan to post more cookie recipes this season. There’s always room for cookies!

2015 Christmas Cookie Recipe Swap SQUARE

Magic In The Middles

Ingredients

DOUGH
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1/4 cup smooth peanut butter
1 tsp vanilla extract
1 large egg

FILLING
3/4 cup smooth peanut butter
3/4 cup powdered sugar

Extra sugar for topping

Directions

  1. Preheat oven to 375.
  2. Line 2 baking sheets with parchment paper (or the very handy Silpat which is my favorite thing ever.)
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. In another bowl, beat together the sugars, butter, and peanut butter until light and fluffy.
  5. Stir the dry ingredients into the wet ingredients, making sure all the ingredients are well combined.
  6. Make the filling next, by stirring together the peanut butter with the powdered sugar.
  7. With floured hands, roll the filling into one inch balls.
  8. Break off 1 tbsp of the dough. Make an indention in the center and press a peanut butter ball into the dough.
  9. Bring the dough around the peanut butter filling and roll into a ball, so the dough surrounds the peanut butter.
  10. Dip the top of each cookie into your extra sugar. Place on the baking sheet about 2 inches apart.
  11. Grease the bottom of a drinking glass and use the glass to press the cookies to about 1/2-inch thick.
  12. Bake for 7-9 minutes.

See the rest of the delicious cookies here!