Hi Pies!
Chocolate-Chip Cookie Pies, of course.
You probably got more than enough chocolatey photos in yesterday’s post to satisfy even the most enormous cookie-dough craving. But I found one more that I forgot to post:
Gooey, melty, chocolatey Deep-Dish Cookie Pie.
Is there another word for gooey? I keep using it over and over to describe this pie! Maybe fudgey? That word definitely applies to the pie as well.
I am Katie, queen of… beans? 😕
This beans-in-dessert thing is getting out of hand! And I still have recipe ideas for bean-y muffins, cake, and brownie batter! I’ll hold off on those recipes for at least a few weeks, to give those of you who are not-so-enamored of beans a break. Tomorrow’s recipe post has nothing to do with beans. For today, though, here’s a look back at all my garbanzo-filled desserts:
And finally, yesterday’s gooey-licious pie:
Question of the Day:
Do you ever hide “strange” ingredients in your foods?
Spinach in smoothies, pumpkin in brownies, avocado pudding…
I love surprise desserts. Remember my Spinach Ice Cream?
I can’t say I hide things in desserts anymore as most people know that my desserts are not always what they appear to be. Lol. They always ask how I modified something. I love the idea of this pie and using beans, but as mentioned yesterday by some people all of the brown sugar scares me. Did anyone make it with any other types of sweeteners with success?
You can cut back on the sugar… or, if you like the taste of stevia, you can sub that for some of the sugar.
Some readers have also told me that this works with liquid sweetener such as agave.
I always hide ingredients in foods. My kids expect it now. They just laugh and ask “so whats in this?” I always make them taste it first, they like and then I tell them! They are now shocked if I don’t put something “strange” in!
I love the idea of adding beans to baked goods, since we can all use their nutrients and fiber.
I love adding spinach or lettuce to my smoothies, since there’s usually an abundance of both in my garden come summertime.
I LOVE hiding spinach in my smoothies. It does make the color pretty ugly though! I’m a little scared to try beans in desserts, but I should!
I made your blondies for a houseboat trip my hubby and I were going on with a bunch of college students. I didn’t tell them what the main ingredient was until after they gushed about how much they loved them! 🙂 Fabulous recipe!
Aww I am so excited you made them!! And lol revealing the secret is the best part, right? 😉
Yup! Spinach in my smoothies is my all time favourite.:-)
i always use applesauce instead of oil, without a doubt. I like the fluffy consistency it gives the products! altho, butter is something I find hard to replace. nothing beats that buttery taste!
That deep dish cookie pie looks amazing! Everything you make leaves my tummy growling 😉
After commenting over on Averie’s blog about beans in desserts, I realized I never updated you on my version of the bean blondies subbing in brown rice syrup for sugar. They were good, but not very sweet, I don’t know if the brown rice syrup makes the difference or not. I actually ended up just keeping them and eating them as a breakfast item with some more almond butter on top. A nice change of pace for breakfast 🙂
Hey Katelyn!
Brown rice syrup is actually less sweet than regular sugar or agave, so you need more to get the same amount of sweetness.
But almond butter can make anything taste good, right?
I don’t really hide strange ingredients in my recipes, but I tend to make strange combinations, even with my drinks (like french fries with a chocolatedrink – I know it sounds gross).