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!

No Bake Cookie Dip {Recipe ReDux}

I'm sure by now most of you have heard of the deliciousness that is Cookie Butter.

I haven't tried the crunchy stuff yet, to be honest I'm a bit scared I'll become addicted, but I did find a half eaten jar of the regular kind hidden in my cabinet last week.  A tried a little spoonful, and bam, I was hooked again.

Spreadable cookies in a jar is something I doubt many can resist.

In an attempt to make the remaining butter disappear before I could stuff it all into my mouth in one go, I decided to use it in a bit of my baking.  Or, in this case, no baking.  This months recipe ReDux theme is to go raw and create a quick, no bake, healthy dessert.

I took the cookie route and added a couple tablespoons of Cookie Butter to a typical Cookie Dough Dip recipe.  The result was a thick dip with hints of cinnamon and gingerbread and quite the addictive quality.  If you decide to make it, I must warn you, it may last even less time than the cookie butter.

Cookie Dip (With Cookie Butter!)

• 1 can white beans, drained and rinsed well
• 1 cup rolled oats
• 1/4 cup milk
• 1/2 banana
• 3 tbsp cookie butter
• 2 tbsp molasses
• 2 tbsp sugar
• 1 tsp cinnamon
• 2 tsp vanilla

Place all ingredients in the bowl of a food processor.  Blend on and off until ingredients are well mixed and a thick mixture has formed.  Make sure there are no chickpeas clumps.  Scoop into a bowl and store in fridge until serving time.  Use as a dip for cookies or fruit, or spread onto toast.

Gooey Chocolate Chip Bars

One of my favorite, favorite desserts is a gooey chocolate chip cookie.  I love how the really good ones bend, but don't snap, and how the melted chocolate chips ooze out when you take a bite.  How the best cookies are thick and soft, and just melt in your mouth.

Today what I've done is taken the best, most delicious, cookie I can think of, and turned it into a thick, gooey Chocolate Chip Bar.  Aaaand... I made it pretty darn good for you too!

So, you're probably thinking to yourself, what's the catch?  How can something that looks and sounds so decadent be healthy?  Well, I'll have you know that I've got a few tricks up my sleeve.  I'll give you a run down of all the healthy swaps in the recipe.

1. Canned white beans -> they replace the butter/fat and provide a lot of the bulk of the bars
2. Banana + maple syrup -> all you need in the form of a sweetener.  No sugar here!
3. Tofu -> adds bulk and lends to the gooey texture
4. Oats -> they replace all the flour and make the recipe gluten free

Hopefully you're not too afraid at this point, because these bars are not something you want to miss out on.

Gooey Chocolate Chip Bars

• 1 (15oz) can white beans
• 1 ripe banana
• 1 1/2 cups rolled oats
• 1 cup shelf stable tofu (200g)
• 1/4 cup applesauce
• 2 tbsp maple syrup
• 2 tsp vanilla
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup chocolate chips

Preheat oven to 350F.  Line an 8x8 pan with parchment paper.  Drain and rinse beans.  In the bowl of a food process combine all ingredients except chocolate chips.  Blend until a smooth mixture forms, with no bean or tofu chunks.  Once smooth, add chocolate chips and process quickly to incorporate.  Pour into prepared pan and spread into an even layer.  Bake in preheated oven for 30 minutes, until mixture has set.  Let cool completely before slicing into 16 squares and serving.  Store in fridge.

Revisited Recipe of the Day:

Chocolate Chip Banana Cookie Pie

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)

Lemony Edamame Hummus (Version 2)

This dish brings back memories.

Do you recognize it? 

I made something very similar about 6 months ago, when blogging was somewhat new to me.  If you go back to the post, you may notice that the plate and wooden backdrop are not things that are usually pictured on this blog.  This is because I made that recipe while on vacation in the little vacation house we have that only contains flowery pink dishes and worn out wooden tables for pictures (I actually LOVE that table though).

So yeah.  That's my story.  It makes me smile because that was when I was just getting into really making up recipes.  And I made that one up on my own, and it made me so happy.  And then I took whatever dishes I had lying around and took some pretty good pictures of it to boot.

Now, at a time where I feel I've grown a lot as a blogger, I present you version two of Edamame Hummus.

Here's whats different:

• Both chickpeas and edamame beans as the base
• No tahini
• Pictures taken at my actual house

Here's what's the same:

• The great lemony hummus flavor!

Lemony Edamame Hummus

• 1 1/2 cups shelled and cooked edamame beans
• 1 cup cooked chickpeas
• juice of 1 small lemon
• zest of  small lemon
• 3 tbsp water
• 1 tbsp olive oil
• 1/2 tsp salt
• optional: spices of choice to add some zing to the hummus (I like mine to just have lemon, but other people like more of a spice factor)

Combine all ingredients in the bowl of a food processor.  Blend until all ingredients are incorporated and mixture has the texture of hummus.  You can make it as chunky or smooth as desired.  Transfer hummus to a container or serving dish and store in fridge until serving time.  Serve with chips, crackers, veggies, or on a sandwich.

Revisited Recipe of the Day:

Carrot Chickpea Hummus

Chocolate Cookie Cake

If I being completely honest, this cake could have gone really wrong.

I made it at night, which is sort of weird for me because usually all my baking takes place in the afternoon.. You know, when I should be doing other important stuff.  But anyway, everything was going well. The batter tasted good, the oven was preheated, all that jazz.  I was rushing to get it in the oven a little bit because the rest of my family was about to start a movie and I didn't want to miss out.

So I spread the batter into a pan, popped it in the oven, set the microwave timer and plopped down onto the living room couch.

You can probably tell where this is going, but I like telling stories so I'm going to continue.  During some part of the movie (no doubt one that was quite loud), the timer I had set beeped its annoying beep.  Only this time it was slightly less annoying because I managed not to hear it.

Some 50 minutes later my mom casually asked "Is that cake still in the oven?".  This spurred a full out freak out on my part in which I burst out of my chair and sprinted to the kitchen.  Pulling this Chocolate Cookie Cake out of the oven, I was convinced that it was ruined.  Luckily, I was wrong.

Later when I cut into this cake I realized that it wasn't even burnt.  Perhaps a bit overdone, but nothing I couldn't eat.  So that's what I did.  I served myself a big old piece, and after devouring it, concluded that if this thing could taste good after I forgot about it in the oven, then it would taste absolutely amazing when actually cooked the right amount.

Enjoy guys!  Just don't watch a movie while you bake it...

Chocolate Cookie Cake

• 1 can white beans
• 3/4 cup applesauce
• 1 ripe banana
• 1 1/4 cup rolled oats
• 1 tsp vanilla
• 2 tsp baking powder
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 tbsp honey
• 1/2 tbsp melted coconut oil
• 1/2 cup chocolate chips

Preheat oven to 350F.  Drain and rinse beans very well.  Add beans, and every other ingredient except chocolate chips to bowl of food processor.  Blend until oats have broken down and a thick batter has formed.  Add chocolate chips to food processor and process quickly to break down and combine.  Scoop batter into a greased 9in pan and spread into an even layer.  Bake for 40-45 minutes (and don't watch a movie!).  Serves 8-12.

Revisited Recipe of the Day:

Chocolate Chip Banana Cookie Pie

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

Tater-less Tots

I'm gonna tell you something now and you have to promise not to laugh.  Ok?  You promise?  Alrighty then.

Here it is:

Before making this recipe, I didn't realize that the "tater" in "tater tots" had to do with potatoes.  I know, I'm an idiot.

But it just never occured to me.  I thought tater was just a funny word that sounded good with tot, which was just another funny word that let you know that whatever dish you were about to eat is small.

The whole tater = potato thing sort of flew right past me.  Whoops.

I didn't realize the connection until after I had made these tater tots (which actually taste like the real thing, believe it or not, even though they're made with a single 'tater).  I was trying to decide on some clever name for the recipe, with no luck might I add, when everything became clear.

I felt so stupid!  After a big long "ohhhh" I decided to call this recipe Tater-less Tots, and then I ran into my kitchen to eat more of them in hopes of halting the embarassment.  It didn't work... but at least the tots were delicious!

Tater-less Tots

• 1 1/2 cups (1 can) chickpeas, rinsed and drains
• 120 g cauliflower, chopped into small pieces
• 1 cup cooked quinoa (about 1/3 cup dry)
• 1/4 cup ground flax
• 1/2 tsp salt
• 1/2 cup finely minced shallot
• 1/4 cup whole wheat flour

In a large bowl, mash chickpeas until mostly broken up.  Add in remainging ingreidents and mix until combined.  Mixture probably won't hold together too well.  Do your best to form into tater tot shapes.  Warm a frying pan over medium heat and pour a bit of olive oil in.  Place tater tots in batches on pan and cook for a couple minutes on each side until browned and crispy.  Store in fridge.   Recipe makes 3-5 servings.

Right now you're probably looking at the ingredient list above and thinking that I'm even crazier than the story I already told you implied.  Just trust me.  It sounds nuts, but those ingredients really do come together to create something that tastes like a potato.

Which by the way, is what "tater" means in the phrase "tater tot".  You know, 'cause I know that now.

Revisited Recipe of the Day:

Vegan Sweet Potato Chili

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