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 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).
I love adding “strange” ingredients to food! I like Missy Chase Lapine, who calls herself “The Sneaky Chef.” She puts vegetable purees and beans and the like into a lot of her recipes.
Any bean recipes you wanna post here are OK by me, lol!
I love that you use beans as the secret ingredient in all of your mouth-watering goodies. Truly genius. I hide tofu in my smoothies, applesauce in my brownies and fake sugar in wayyy too much 🙂
Yes, yes, and yes… I’ve ‘hidden’ all those things before, and then some. Never intentionally hiding them to be devious, but because they add something extra to a recipe that you cannot get otehrwise. You know, a ‘secret ingredient’. Blended avocado in muffins or smoothies, frozen banana ice cream, kale smoothies, sweet potato brownies… yep… everyone thinks it’s weird until they try it and love the taste. 🙂
Keep the ‘secret ingredient’ recipes flowing. Yeast-free cinnabun scrolls sound delish!!!
I try to hide strange things in my food all the time, but it doesn’t always seem to work so well…
Can’t wait for you upcoming recipes!..especially easiest-ever ice cream! 🙂
I dunno, you might need to veganize/Katie-ize this bean-based ice cream: http://tastykitchen.com/recipes/desserts/strawberry-white-bean-ice-cream/
😀
Woah LOL another fun use for beans! Is there anything they can’t do?
Oh yes! Smoothies are my favourite way to hide things…flaxseed oil, flaxseeds, pumpkin seeds, spinach…best way to do it. EVVVVAAA!
They may seem strange to some people, but to me avocados/spinach/beans/applesauce/pumpkin/etc are pretty normal!
I had a comment on my blog last week about a chocolate cake made with sauerkraut??? Now THAT seems strange to me!
Wha??? I love cabbage, but that seems to be taking it too far! Then again, you never know until you try it, right? When I was little, I used to take Nutella sandwiches to school, and all my friends thought it was strange. But now, years later, Nutella is all the rage. So maybe in 20 years, we’ll all be eating sauerkraut cake? I certainly hope now, but who knows?!
OMG I’m sooo excited for some more recipes – beany muffins?! Ummm yes please! Can’t wait for the yeast free cinnamon rolls too!! I’m addicted to cinnamon 🙂
I only really hide ‘strange’ ingredients like the beans in desserts, spinach in smoothies and pumpkin in brownies too. My friends think all my food is strange – but awesome haha! I’ve converted them all 😛
I’m super excited for the icecream recipe!! I haven’t quite got the hang of the icecream recipes yet, but I’ll keep trying. I dont care what’s in the recipes, as long as they taste good 🙂
whats in dessert? chocolate! always 🙂
I hide spinach in everything!!! Smoothies, pancakes, ice cream, muffins….I also like adding sweet potatoes to a bunch of stuff-load up on vit A!!!
The things I “hide” in desserts would be avocados. Either in the avo banana ice cream I just made but there’s no hiding it since it’s lime green! However, in my raw vegan “chocolate mousse”, there are avos. And enough cocoa powder and agave to go into a sugar coma with 🙂
That’s the only dessert in my arsenal that I truly take pleasure in NOT telling people what’s in it, waiting for them to ooh and ahh, and THEN breaking out the news. I am twisted like that…lol
Just b/c no one EVER suspects and it’s just fun to see their reaction.
You know I have the UTMOST respect for your bean-ey creations and you HAVE tempted me enough that when I am back home in my own kitchen, I WILL be making something. Now…I just have to choose. That’s the hard part!
🙂
xo