Chocolate Peanut Butter Pudding Cake

This is to die for....or at least exceptionally good. I was surprised that you can't taste the peanut butter all that much, just a hint. I wonder what it would taste like with almond butter or something instead....just an idea.

1 cup all-purpose flour
2 Tbs unsweetened cocoa powder
1/2 cup sugar
1.5 tsp baking powder
pinch o' salt
1/2 cup whole milk or chocolate milk
2 Tbs canola, peanut or walnut oil
1 Tbs vanilla extract
1/2 cup Peanut Butter(smooth/chunky, natural/hydrogenated...however you roll...chunky gives you...well chunks)
1/2 cup semisweet chocolate chips

Topping:
3 Tbs. unsweetened cocoa powder
3/4 cup sugar
1.5 cup boiling water

1. Coat the slow cooker with butter or cooking spray
2.In a bowl mix the dry ingredients together, then stir in milk, oil and vanilla. Once that is smooth and well mixed, add in the peanut butter, and stir in the chocolate chips. Spread evenly in the cooker.
3. Make the topping by mixing the cocoa powder and sugar then poor boiling water over it and whisk until smooth. Gently poor over the cake batter. Cover and turn the crock pot on HIGH for 2-2.25 hrs
4. Turn off slow cooker and let stand for at least 30 min.
5. eat...I hear this ice cream thing tastes good with it too.

A Quick hint, use a round cooker, oval I hear messes it up, but I could be totally wrong. I have been known to be wrong very often. Though, it isn't like your kids need more sugar on Halloween.

Japanese Curry Rice

Yep more crockpot goodness. I've wanted to add this for a while, but have been far too lazy. Let me first add this caveat, I HATE Japanese curry almost 95%+ of the time, but I LOVE this recipe. We got it from "Not Your Mother's Slow Cooker Cookbook". That has been a great book. I'll try to post a desert to die for from there in a few days...but here we go.

3 medium potatos peeled and cut into 1 inch pieces
3-4 medium carrots cut into bite sized chunks
1 lb. beef stew meat cut into 1 inch cubes(though I REALLY dig chicken, it may even be better than beef!)
1 medium onion, chopped
1 clove garlic, minced
1 tsp salt
1/2 tsp fresh ground pepper
2 cups beef broth(chicken for chicken)
2 cups water
6 Tbsp flour(the original recipe called for 3, but it was too little)
2 Tbsp curry powder(the original recipe called for 1, but it was too little)
1 cup frozen peas thawed(optional)

cooked white rice for serving

1. Pop the potatoes in the slow cooker and than layer the carrots on top.

2. In a skillet brown the meat with some oil and transfer to the cooker. Then put the onions and garlic in the skillet with some more oil and cook until softened, add salt and pepper and cook for an additional 2 to 3 min. Put the onions and garlic in the slow cooker. Transfer broth the the skillet and bring to a boil, scrap the brown bit stuck to the pan and pour into the cooker. Covere the cooker and turn on low for 6-7 hrs.(less for the chicken)

3. Mix the flour and curry powder together then slowly add about 1/2 cup of the broth(a bit at a time, stir until smooth and then add more liquid...avoid those clumps!) Pour the flour/curry/broth mixture back into the curry and turn on high for another 30 min. Add the peas at this time if you want as well.

ladel over the rice and enjoy.

Beef Chili for a Crowd

I love fall - and I love slow cooking in the fall/winter months. I especially love chili on rice (Hawaiian style). I made this yesterday. Hearty and mmmm...good. I didn't think this was spicy - my 3 year old did but my 1 year old couldn't get enough of it. If I was making it just for my hubby and I ...I'd kick-it-up with jalapeños.

Beef Chili for a Crowd
from Cuisinart Slow Cooker Cookbook
Makes 16 one cup servings

cooking spray
2 tsp good quality olive oil
1 1/2 lb onions, peeled and finely chopped
6 cloves garlic, peeled and minced
2 tsp kosher salt
1/2 tsp freshly ground pepper
3 lbs lean ground beef
1/2 cup chili powder
1 1/2 Tbsp oregano
1 1/2 Tbsp cumin
1 Tbsp paprika
1 red pepper, cored, seeded, chopped
1 green pepper, cored, seeded, chopped
1 yellow pepper, cored, seeded, chopped
2 cans (14 oz) diced tomatoes, juices drained, separated
2 cans (3 oz) tomato paste, salt free
3 Tbsp red wine vinegar
3 cans (15-16 oz) beans, drained rinsed and drained again (ie. black beans, pinto beans and/or red kidney beans)

Lightly coat the interior of the ceramic pot of the Cuisinart slow cooker with cooking spray.

Heat a 12-in non-stick skillet over med-high heat and add 1 tsp olive oil; sauté onions and garlic until soft. Season with 1/4 tsp salt and 1/2 tsp pepper. Place in ceramic slow cooker bowl.

In the same skillet, heat another tsp of oil; cook ground beef until brown, breaking up clumps with the back of a spoon. Stir in remaining salt and pepper; chili powder; oregano, cumin and paprika; cook over low heat until spices are fragrant. Transfer meat mixture to Slow Cooker. Add sliced red, green, and yellow peppers. Stir in diced tomatoes, tomato paste and red wine vinegar.

Cover and cook on Low setting for 6 hours using timer function; Slow Cooker will automatically switch to warm.

One hour before serving, turn heat to High. Stir in beans and slow cook until heated through.