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?
The second I’m back home with my food processor I know what I’m putting in it first- BEANS! Thanks for the inspirations!
Seriously Katie, you have the best dessert recipes!
I used to live in California… land of the BJ’s pizzookie (pizza cookie). This post made me super nostalgic… nostalgic enough to buy a plane ticket back to the golden coast for a pizzook… or nostalgic enough to make a CCK swap!
Hey Katie!
I came across your blog a while ago, however only today I dared to leave you a comment, as I have a serious need to say how amazing you and your blog are and how you helped me on my journey to a healthier lifestyle.
I make some of your desserts almost every single day and since I started to replace bought processed treats I used to eat every day with your cookies, pies and cakes, I feel really way better and besides, I discovered a hidden amateurish baker inside of me.
So, I just wanted to say thank you 🙂 You rock!
Awwwwwwww Sof, your comment put a HUGE smile on my face, and I think it is going to stay there for the rest of the day!
I find it amusing that the idea of beans-in-desserts is so strange to westerners. Having become accustomed to Japanese cuisine, I am intimately familiar with beany sweets. An obvious example being anything with azuki beans. When I first read about you using chickpeas, like in the blondies, my first thought was actually to wonder whether the recipe could be emulated using azuki, or maybe white/black soybeans, instead.
The vibrant red color of the azuki could lend itself well to a red velvet-inspired bean muffin/cake/brownie/confection. Whatcha think?
Sorry for replying to my own comment, but it just occurred to me that most if not all traditional Japanese sweets and desserts are, in fact, vegan-friendly. Thought that was worth putting out there for perhaps your vegan-curious readers to see ^_^
Oh my gosh, you are a genius! I need to find some azuki beans so I can try this!
I heard another blogger, yesterday, leave a REALLY RUDE comment about how she thinks beans in desserts are stupid… close-minded much? Well, she doesn’t know what she’s missing!
Jeebus, that IS rude! And really, when people get all anti-beans-in-desserts, I usually remind them we do it VERY often in sweets in America using a different bean. That little bean called a PEANUT. Peanuts are beans, people. You can’t say beans in sweets is stupid and then go have a snickers bar. Sheesh.
Yes! Or um how about soybeans? Soybeans (the oil, at least) are in everything from soups to fritos!
Truth be told, sometimes I add spinach to my pureed guac to make it more vibrantly green:)
Everything you make makes me drool! and its even better cause I love desserts.. and your healthy desserts take the cake!
I love this bean bonanza thats going on! They add so much protein and make deserts so much more nutritionally packed! Plus you could make anything taste delicious so beany recipes are very much welcomed!
Katie, this looks devine!! MY favorite cookie is chocolate chip, but my boyfriend’s favorite is sugar. Is there any way this cookie pie can be made into a sugar cookie pie? His birthday is coming up, and I’d much rather make him this than let him eat another Pillsbury Funfetti box mix (which do taste good, but haunt me due to the shortening and enriched flour and other nightmare-ish ingredients). Plus, he hates beans, and I think it would be hilarious to fool him into eating them!
Ooh that sounds like something I need to work on! I haven’t tried this yet, but I think that if you cook the following recipe in a pie pan or springform, it could be a snickerdoodle cookie pie… so maybe you could try just leaving the cinnamon out for a sugar-cookie one: https://lett-trim.today/2011/05/20/snickerdoodle-blondies-but-theyre-good-for-you/%3C/a%3E%3Cbr /> If you do try it, let me know if it works! 🙂
Hi Katie!
You know what I love, is that we all have this in common… We are no longer the strange people putting in beans, bananas, spinach, avocados in to recipes that they “normally” do not go! To us, we are like “of course I add beans to my brownies and blondies! haha. We will be sneaky parents!
All your recipes are looking great as always!