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 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 🙂