Brownie Batter Pie with Oatmeal Cookie Crust

Fact:  Ghirardelli has the best brownie mix in the universe.

I don't even want to hear you disagree.  Your argument is invalid.

But, as good as that brownie mix is, I can't justify how bad it is for you.  Especially if you're like me and can't stop at one brownie.  I don't buy it anymore.

Recently, however, I discovered a giant Costco-sized package of Ghirardelli brownie mix hiding in my pantry.  Tempting, don't you think?  In an effort to use it up, I've been using the brownie mix in a variety of healthier and unconventional ways.  The pie right here is a definite winner.

I love pies; both the fruit and the chocolate varieties.  In my experiments I've found that chocolate types are much easier to 'healthify' than their fruity counterparts.  I have so many chocolate pie recipes on this blog.

This Brownie Batter Pie is an excellent addition to the collection.  It has a chewy crust that comes in the form of an Oatmeal Chocolate Chip Cookie and a rich and fudgy filling that tastes just like brownie batter!

What could be better?

Brownie Batter Pie with Oatmeal Cookie Crust
Crust:

• 1 cup rolled oats
• 1/4 cup applesauce
• 1/2 tsp baking soda
• 2 tbsp honey
• 1/2 tsp vanilla
• 1/4 cup milk
• 1/4 cup chocolate chips

Pie Filling:

• 1 12.3 ounce package shelf-stable tofu (I get mine from Trader Joes)
• 2 1/2 cups of your favorite brownie mix (use a high quality mix for the best taste)
• 1/4 cup milk

Preheat oven to 350F.  Grase a 9in circle pan.  In the bowl of a food processor, combine all crust ingredients except chocolate chips.  Process until completely mixed.  Add chocolate chips and process briefly to incorporate.  Mixture will be runny.  Pour oatmeal cookie batter into prepared pan and spread into a thin layer so that it covers the whole area of the pan.  Set aside.  Quickly rinse and dry the bowl of your food processor.  It doesn't have to be completely clean.  Add tofu, dry brownie mix, and milk to food processor.  Mix until completely combined.  Make sure there are no tofu chunks or dry spots of brownie mix.  Pour pie filling on top of unbaked crust and spread into a smooth and even layer.  Bake in preheated oven for 30-35 minutes, until filling is firm.  Let chill for at least 3 hours, or overnight, before slicing and serving.  Recipe makes 8 servings.  Store pie in fridge.

Cookie Cake (Version 3)

I'm so so so so so so so so sorry.

I've been gone for ages.  I won't make excuses, but I'm just really sorry for holding out on y'all.  I've still been baking, but I just haven't gotten around to the whole posting thing.  My sincerest apologies.  Really.

But, because sorry can only get you so far, I also make you a cake... that tastes like a giant cookie.  

Cookie cakes are sort of one of my favorite things in the world, so I give you my third version of this masterpiece.  This version is dense, moist, and packed with melty chocolate chunks (they sell them at Trader Joe's know just fyi).  And it just wouldn't be a Mix it Up recipe without secret ingredients, so I also through in some tofu and beans.  It's amazing.  I swear.

Cookie Cake

• 1 can white beans, drained and rinsed
• 1 package tofu
• 1 cup rolled or quick oats
• 1/2 tsp baking soda
• 2 tsp baking powder
• 2 tbsp peanut buter (or another nut butter of your choice)
• 1/2 tbsp vanilla
• 1/4 tsp salt
• 2 tbsp honey
• 1/2 cup Monk Fruit in the Raw or another sweetener of your choice that measures like sugar
• 1/2 cup chocolate chunks

Preheat oven to 350F.  Combine all ingredients except chocolate chips in the bowl of a food processor. Mix until completely combined with no bean clumps.  Mix in chocolate chips.  Grease a 9inch round pan and scoop dough in.  Spread into an even layer.  Bake in preheated oven for 25-25 minutes, until golden brown and a tooth pick comes out clean.  Slice and serve!

I'll do my absolute best to keep things more frequent in the weeks to come.  However, if I'm unable to make that happen, at least know you can drool over this pie.  Here's one more picture to keep your mouth watering:

Stay tuned for some cookies!

Crustless Marbled Chocolate Pumpkin Pie

Can you believe how fast October is flying by?  Yeah, me neither.

I'm definitely not the only one saying this, but holy cow, has the month flown by.  Halloween's less than a week away, Novembers just a day after that, and fall is in full swing.  

It's time for some pumpkin action, is it not?

Today's pumpkin masterpiece is pretty awesome, if I do say so myself.

I started with a delicious (and super healthy!) Pumpkin Pie filling.  Then a I made my favorite Tofu Chocolate Mousse.  Finally- and this is the best part- I swirled them together!

My oh my, did it turn out delicious.  You've got to bake this pie this fall season, or you will be seriously missing out.

Crustless Marbled Chocolate Pumpkin Pie
Pumpkin Layer:

• 1 (15 oz) can pumpkin puree
• 1 cup milk
• 1/3 cup spelt flour
• 1/4 cup maple syrup
• 1 flax "egg" (1 tbsp flax + 3 tbsp water) or 2 egg whites or 1 egg
• 2 1/2 tsp cinnamon
• 2 tsp baking powder
• 1 tsp vanilla
• 1/2 tsp ginger
• 1/4 tsp salt

Chocolate Layer:

• 1 (12.3 oz) package shelf stable tofu (I used the brand from Trader Joe's)
• 1/2 cup cocoa powder
• 1/2 cup melted chocolate chips
• 2 tbsp maple syrup
• 2 tbsp milk

Preheat oven to 350F.  Grease a 10in round pan.  In a large bowl, combine all ingredients for pumpkin layer.  Mix until incorporated and smooth.  Set aside.  In the bowl of a food processor, combine all chocolate layer ingredients.  Blend, on and off, until everything has been combined and there are no tofu lumps.  Scrape down the side of the machine as necessary.  

To create the marbled effect:  Start with the pumpkin layer.  Take large spoonfuls and put them in the pan at random until about 1/2 the batter has been used.  Do the same with the chocolate layer.  After 1/2 the chocolate has been used, go back to the pumpkin and use the rest.  Repeat with the chocolate layer.  At this point, there should be some type of batter filling the entire pan.  Take a knife and swirl it through the top to make it look pretty.  After that, it's ready to bake.

Bake in preheated oven for 35-40 minutes, until firm.  Let chill in fridge overnight before slicing and serving.

Chocolate Greek Yogurt Cheesecake

We had a bit of a greek yogurt mishap at my house recently.  It's a funny story, really.

So basically I went to the grocery store to pick up Chobani.  No surprise there, right?  Everyone knows I'm a big greek yogurt fan.  But guess what?  There was no chobani!  Cleary, I was no going to leave the store without my beloved greek yogurt, so I grabbed a different brand, Cabot to be exact, and rushed out of the store and headed home.

Everything seemed normal, but it wasn't.  Little did I know, our family was in for a surprise.

Boy, am I being dramatic about this or what?  Sorry about that.  I love me a good story, and I couldn't pass up the opportunity to make this just a wee bit exaggerated.  So without further ado, I shall continue.

The big discovery was made one morning when my mom decided she wanted yogurt for breakfast.  She scooped it into her bowl, topped it with berries and a drizzle of honey, and dug in.  Seconds later, her face took on a crazy expression and she was staring down at her yogurt bowl in confusion.  In all honesty, it was quite funny.  Then my mom ran over to the fridge, grabbed the container of Cabot greek yogurt, and shoved it into my face.  What percent fat is this?  She asked urgently.  I turned over the container, and when I found the answer, I realized her shock.  It was 10% fat greek yogurt!  That is way more than what we're used to at my house.  Apparently, my mom has taken one bite and then was overcome by how incredibly rich the greek yogurt was.  There was no way to eat a whole bowl of that stuff with a spoon without entering a yogurt food coma.

So what to do?

Bake with it, of course.  The first order of buisness?  Cheesecake!  I've tried making greek yogurt cheesecake before, but without the addition of tofu, it's never been as creamy as I would like.  I thought using a high fat yogurt would help solve the problem, and I was right.

Using the greek yogurt, I baked up a super creamy Chocolate Cheesecake.  It's so rich, so chocolatey, and so darn delicious.  What a great way to use up unwanted 10% fat greek yogurt.

Chocolate Greek Yogurt Cheesecake

• 2 1/2 cups 10% greek yogurt (I used cabot)
• 3 egg whites (9 tbsp from the carton)
• 1/3 cup special dark cocoa powder
• 1/2 cup + 2 tbsp honey (you can try to replace some with stevia if you prefer)
• 1/4 cup arrowroot starch
• 1 tsp vanilla
• 1/4 tsp salt

Preheat oven to 350F.  Grease a 9in round pan.  Place all ingredients in a large bowl.  Mix until completely incorporated with no cocoa powder clumps.  Scoop into prepared pan and spread into an even layer.  Bake in preheated oven for 30-35 minutes, until firm.  Remove from oven and let cool.  Once cooled, chill in fridge for at least 3 hours.  Slice into 12 thin slices (cheesecake is very rich) and serve with whipped cream, fruit, or plain.  Store in fridge.

Revisited Recipe of the Day:

Chocolate Chip Cranberry Biscotti

No Cauliflower Cookie Pie

I've been meaning to do this for a while now.

What, you ask?  Make my Chocolate Chip Banana Cookie Pie with no cauliflower, that's what!

I mean, the first version was absolutely amazing and all, but I know y'all aren't crazy like me and don't keep multiple bags of frozen cauliflower stocked in your freezer.  So, I decided to see if I could mantain the same great recipe while skipping the cauliflower.  You know, to make it easier on you guys.

And.... it worked!

Instead of using cauliflower I subbed in some applesauce, and I also sweetened the Cookie Pie with 1 whole banana and 1 tbsp of maple syrup.  That's right, no white sugar in this baby!  It's highly reccommended that you use chopped chocolate too, just because it's melty and yummy and awesome (but if you really want to you can use chocolate chips).

Oh yeah, and in case you didn't already guess, this thing is absolutely delicious.  Make.  It.  Now.

No Cauliflower Cookie Pie

• 1 1/4 cup rolled oats
• 1/4 cup applesauce
• 1 can white kidney beans, drained and rinsed
• 2 tsp vanilla
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 ripe banana, peeled
• 1/2 tbsp coconut oil, melted (another oil is ok too)
• 1/2 tsp cinnamon
• 1 tbsp maple syrup
• 3/4 cup chopped dark chocolate or chocolate chips

Preheat oven to 350F.  Grease a 9 in circular pan (and 8 in is OK too).  Combine all ingredients except chocolate in the bowl of a food processor.  Process until all ingredients are incorporated and a thick batter forms.  This may take a while, so stop the processor as necessary and scrape down the sides.  Once combined, add chocolate chips/chunks and process quickly just until the chocolate in incorporated.  Scoop batter into prepared pan and spread into an even layer.  Bake for 20-25 minutes, until a toothpick comes out clean and Cookie Pie has browned.  Cut into 8-12 slices and serve warm if possible.  It's delicious cold too.

Revisited Recipe of the Day:

Chocolate Chip Banana Cookie Pie (with cauliflower)

Salted Cookie Crust Mousse Pie

This.

This is amazing.

This is creamy and chocolatey and rich and decadent and just a bit salty and heavenly.

And oh my god, it's incredible.

I strongly encourage you quintuple the recipe and then eat every single piece yourself. You should probably also lock your doors so nobody can sneak in when you're not looking.  Some booby-trapping may be necessary as well.

What can I say?  You'll want as much of this to yourself as possible.

This extremely delicious thing I'm talking about is a Salted Cookie Crust Mousse Pie.  Doesn't it just sound amazing already?

Let me just warn you, this is an over-the-top dessert, but I mean that in the best of ways.  If you're looking to show someone that healthy does not mean yuck, then this is seriously your recipe.  It's a creamy, salted chocolate mousse filling, on top of a chocolate chip cookie crust.  Yummmm....

Salted Cookie Crust Mousse Pie
Crust:

• 1 cup rolled oats
• 1/4 cup applesauce
• 1/4 tsp baking soda
• 1/8 tsp salt
• 2 tbsp honey
• 1/2 tbsp coconut oil
• 1/2 tsp vanilla extract
• 1 tbsp brown sugar or turbinado sugar
• 1 tbsp ground flax
• 1/4 cup milk
• 1/4 cup chocolate chips

Mousse:

• 230 grams silken tofu (I use the shelf stable type which can be found at trader joes or online)
• 1/3 cup cocoa powder
• 1/3 cup chocolate chips, melted
• 1 1/2 tbsp milk
• 1 tbsp honey
• 1/4 tsp salt + more sea salt for sprinkling on top

For Crust:

1. Preheat oven to 350F.
2. Combine all ingredients except chocolate chips in the bowl of a food processor.  Blend until oats have broken down and mixture is like a thin cookie dough.
3. Add chocolate chips and process until they're broken into small pieces.
4. Grease a 9 inch circle pan.  Pour crust mixture into pan and spread into a thin layer.
5. Bake in preheated oven for 8 minutes.

For Mousse:

1. Rinse out food processor and dry.  You don't have to completely wash it.
2. Combine tofu, cocoa powder, chocolate chips, milk, honey, and 1/4 tsp salt in food processor.  Blend until completely smooth and creamy.
3. Pour mousse mixture over baked cookie crust.  Spread into an even layer.
4. Chill in the fridge for at least 8 hours, until mousse has set.  Right before serving, sprinkle a bit of sea salt on top and slice into 8-10 slices.  Store leftovers in fridge.

Promise me you'll do everything in your power so that you'll be able to try this delicious dessert.  If you need tofu, go buy some (they have it at Trader Joes), if you don't have access to an oven, take a trip to your friends house(sharing it with them after is optional), if you're a mom and don't feel like cooking for Mother's day, beg for your husband or child to make it for you (it's worth it).

Speaking of Mother's Day, I'm making my mom a fruit crumble.  Are you going to make something?

Revisited Recipe of the Day: 

Single Serving Bread Pudding - Mother's day breakfast, anyone?

Chocolate Chip Banana Cookie Pie

You get two chocolate and banana recipes in a row.

Lucky you.

This recipe is one that I consider practically perfect.  It is so good, and you should not under any circumstances miss out on it.

For that reason, I'm going to ask you a favor.  Could you just through all doubts you have out of the window?  Pretend that you're totally ok with every crazy ingredient in this cookie pie?  Yeah?  Thank you.

So, like I said, this is amazing.  It's really as simple as that.

A slice of this pie is like biting into an extra gooey, extra thick, slightly underbaked cookie.  If you can, grab a piece right out of the oven.  You won't be sorry!

And it's mighty good for you too, at least for a dessert.  With cauliflower and beans hidden inside, it's almost like eating lunch!  Well, sorta.

Just listen when I say you cannot afford to skip making this Cookie Pie.  It's seriously incredible.

Chocolate Chip Banana Cookie Pie

• 1 1/4 cup rolled oats or quick oats
• 1/4 cup applesauce
• 1 14oz can white beans (about 1 1/2 cups)
• 2 tsp vanilla extract
• 2 tsp baking powder
• 1/4 tsp salt 
• 1/2 tsp baking soda
• 2-4 tbsp turbinado or brown sugar (depends on sweetness of banana, taste better to check)
• 1/2 large, ripe banana
• 1/2 tbsp coconut oil (or vegetable oil)
• 2 cups frozen cauliflower, thawed
• 3/4 cup chocolate chips or chopped chocolate

Preheat oven to 350F.  Combine all ingredients except chocolate in food processor.  Blend until completely smooth.  You don't want any cauliflower or bean chunks.  Taste mixture to find desired sweetness, keeping in mind there will be chocolate as well.  Mix in chocolate chunks/chips until incorporated.  Scoop dough into a greased 9 inch round pan.  Bake for 25-30 minutes, until a toothpick in the center comes out clean.  Wait a couple minutes before removing from pan or slicing.  Serve warm or cold.

You know what to do.  Get baking!

Revisited Recipe of the Day:

Oatmeal Raisin Cookie Cake

Cookie Dough Whoopie Pies

I just put Cookie Dough in your Whoopie Pie.  You can thank me later.

Question:

What do you do when you've made six batches of Cookie Dough and find that your family won't eat another spoonful?

Answer:

Eat it all yourself.  Make freakishly good Whoopie Pies so your family gets jealous and begs for a bite.

Yes, I really was faced with the situation above.  Though there's no doubt my family loves my Cookie Dough recipe, after having it literally five times in a row, they refused to eat another bite.

But then I turned the leftovers into a Whoopie Pie filling and, just like that, problem solved.

Whoopie Pies have always been some of my most successful recipes and this Cookie Dough variation is no exception.  Rich chocolate cake, with creamy cookie dough sandwiched in the middle.  Everyone in the house gobbled these up in less than one day.

They really are that good.

Cookie Dough Whoopie Pies
Cake:
• ¼ cup soy, almond, or low fat milk
• 1 tsp balsamic vinegar
• ½ cup spelt flour
• ¼ cup cocoa powder
• ¼ tsp baking soda
• 1 tsp baking powder
• pinch salt
• ¼ cup applesauce
• ½ tsp vanilla extract
• 2 ½ tbsp maple syrup
• 1 tbsp water
Filling:
• about ½ cup Healthy Cookie Dough (can be made ahead of time)
• 2 ½ tbsp soy, almond, or low fat milk

Preheat oven to 350F.  Mix together ¼ cup milk and vinegar in a small bowl.  Set aside.  In a large bowl, mix together all dry ingredients for cake.  Add milk mixture, applesauce, vanilla, maple syrup, and water, and mix again until a smooth batter forms.  Use a teaspoon measure to drop circles of batter onto a parchment paper or Silpat lined baking sheet.  Bake for 6-7 minutes, until batter has set.  Place ingredients for filling in a bowl, and mix together until mixture is spreadable and smooth.  Spread a layer of Cookie Dough filling on top of each baked cake, and top with another cake.  Store whoopie pies in fridge.

Please believe me when I say that these are one of the best desserts I've ever made.  You don't want to miss out!

Revisited Recipe of the Day:

Pumpkin Whoopie Pies with Maple Yogurt Filling

Double Chocolate Whoopie Pies

You know how when you get something new, you just have to try it right then and there?

I've always been like that.  I get a present, a gift, a whatever, and I just have to do something with it as soon as possible.  Like, I actually have to.  If I don't, I get all antsy and feel like I'm missing something.  I'm not kidding.

So recently I got a whoopie pie pan as a gift.  I bet you know where this is going.

You would not believe how fast I raced into my kitchen.  Seriously, I had already made, photographed, and eaten something within 24 hours.

But there was a reason for the eating part.  Other than my weird gift accepting habit, I mean.  The whoopie pies I made were fantastic.  Knock your socks off amazing.  No way they're healthy good.  Worth a third serving delicious.  So yummy I had to call up the person who gave me the pan and thank them for a good 10 minutes.

And I hate talking on the phone.

Double Chocolate Whoopie Pies
For Cake:

• 2/3 cup spelt flour
• 1/3 cup whole wheat flour
• 1/3 cup extra dark cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp cinnamon
• pinch salt
• 1 tsp vanilla extract
• 2 1/2 tbsp honey
• 1/3 cup plain yogurt (soy works fine)
• 1/2 cup applesauce or mashed banana (of using all applesauce, you may have to adjust sweetener)
• 1 tbsp balsamic vinegar
• 1/2 cup milk

For Filling:

• 3/4 cup black beans (if from a can, rinse very well)
• 1 tbsp nut butter of choice (I used peanut butter)
• 1/4 tsp baking soda
• 1/2 tsp vanilla extract
• 1 tbsp extra dark cocoa powder
• 2 tbsp milk
• 1 tbsp maple syrup
• 1/4 cup chocolate chips

Preheat oven to 350F.  Mix together flours, cocoa, baking soda, cinnamon, and salt from cake ingredients in a medium bowl.  In another bowl, combine vanilla, honey, yogurt, applesauce/banana, and vinegar (from cake ingredients).  Pour wet ingredients into dry and mix as best you can.  It will be dry.  Stir in 1/2 cup milk until a smooth, but thick batter forms.  If you have a whoopie pie pan, spread about 1 tbsp of batter into each cup.  If not, drop about 1 tbsp of batter onto a greased baking sheet (spread into a circle if necessary).  Continue until all batter has  been used.  Bake for 7 minutes, or until cakes have risen and are no longer wet (baking times may very depending on whether or not you have a whoopie pie pan).
While cakes are baking, make the filling.  Combine all ingredients for filling except chocolate chips in a food processor.  Blend until smooth.  You don't want any bean clumps remaining.  Add chocolate chips and pulse only until incorporated.  When cakes are ready, spread frosting on one cake and top with another.  Repeat until no cakes are left.  Store Whoopie Pies in fridge.

Enjoy!

Revisited Recipe of the Day:

Crazy Ingredient Brownies

Pumpkin Chocolate Mousse Pie

Your future Thanksgiving dessert is staring at you.  Or rather, you're staring at it.

Even if you think you've already decided what dessert to make for Thanksgiving, please please please consider making this pie instead.  You will not regret it.

Just look at it.  So rich, so creamy, so decadent.  It just screams "make me!", doesn't it?  And you should always listen to a pie.  Pie does not lie.  That's a fact.

What this (talking) pie fails to mention, however, is it's extreme healthful-ness.

Don't laugh!  I swear it's true!  That incredibly delicious looking pie you see in the pictures is actually healthy.  I find it a bit incredible myself, and I'm the one who made it.   But, nutrition facts don't lie either, and the ones for this recipe are amazing.  One slice of this decadent tasting pie has 5 grams of fiber, 8 grams of protein, and under 200 calories!  Is that incredible or what?  And you cannot taste anything but delicious-ness!

Now, if that doesn't convinve you to at least give this recipe a try, I don't know what will.

Pumpkin Chocolate Mousse Pie
(serves 8)

For Pumpkin Layer:

• 2 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp allspice
• 1/4 tsp salt
• 2 tsp baking powder
• 1/3 cup spelt flour (others should work too, but I haven't tried it)
• 3 tbsp brown sugar
• 1 3/4 cup pumpkin puree (1 15-oz can)
• 1 scant cup milk
• 1 flax "egg" (1 tbsp ground flaxseeds mixed with 3 tbsp water, and allowed to sit for a couple minutes)(a real egg would probably work too)
• 2 tsp vanilla extract
• 1 tbsp date paste (or more sweetener of choice)*

For Chocolate Mousse Layer:

• 12.3 oz tofu (1 package Mori-nu silken firm)
• pinch salt
• 2 tbsp milk
• 1/2 cup cocoa powder
• 2 tbsp maple syrup
• 1/2 cup chocolate chips (semi-sweet if possible)

Directions for Pumpkin Layer:

1. Preheat oven to 350 degrees.  
2. Mix together spices, salt, baking powder, flour, and sugar in a large bowl.  
3. In another bowl, stir together pumpkin, milk, flax egg, vanilla, and date paste.  
4. Add wet ingredients to dry and mix well to combine.  
5. Pour into greased 10 inch round pan and bake for 35 minutes.

Directions for Chocolate Mousse Layer:

1. Melt chocolate chips, either in microwave or on stovetop, until smooth and creamy.
2. Combine all ingredients, including melted chocolate chips, in bowl of food processor and blend until smooth.

Finishing Steps: 

1. Once pumpkin layer is done baking, let cool for a couple minutes.
2. Then, scoop chocolate mousse over pumpkin and spread evenly.
3. Chill pie in fridge for at least 6 hours, then slice and serve.
4. Store any leftovers in the fridge.

* dates soaked in water overnight and then blended until they form a thick paste

I can honestly say that this pie is one of the best desserts I've made.  Ever.  If, for some completely crazy reason, you can't make this for Thanksgiving, you have to make it another time.  This pie must enter your life, and soon.  It's as simple as that.

Revisited Recipe of the Day:

Pumpkin Squares