Deep-Dish Cookie Pie

(gluten-free!)

One of my Special Diet Recipes.

• 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
• 1 cup quick oats (or certified-gf quick oats)
• 1/4 cup unsweetened applesauce
• 3 tbsp oil (canola, veg, or coconut)
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 and 1/2 cups brown sugar (EDIT: click for a Sugar-Free Version.)
• 1 cup chocolate chips

Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.)

Inspired by this popular recipe:

Healthy Chocolate-Chip Blondies.

(Calorie Note: I haven’t calculated the calories for this recipe, but a few of the commenters did. According to their calculations, the pie will have around 200 calories per slice, as opposed to 700 in a slice of traditional deep-dish cookie pie.)

http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/

Butterfinger Pie Recipe

Weight Watchers.com

Ingredients: – 4 low fat graham cracker sheets – 1  tub Fat Free Cool Whip, 8 oz – 1 Butterfinger Candy Bar (2 oz), crushed – 1/4 cup Hershey’s Light Chocolate Syrup – 1/4 cup Smucker’s Sugar Free  Caramel Topping

Directions: Very lightly spray an 8 x8” glass dish or  pan with butter flavored non-fat cooking spray. Line the bottom with the graham  cracker sheets into the bottom. Mix together the whipped topping with half of  the crushed Butterfinger. Spread the cool whip mixture over the graham crackers.  Drizzle both the chocolate syrup and caramel syrup on top of the whipped  topping. Sprinkle the remaining half of the Butterfinger on top. Freeze for at  least 4 hours. Cut into 8 equally sized pieces.

Entire recipe makes 8 servings Serving size is 1 piece Each serving =  3 Point Total

Fudge Brownies

Ingredients

3 ounces unsweetened chocolate (my favorite is Ghirardelli), roughly chopped 1 stick unsalted butter, plus extra for pan 1 1/3 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon kosher salt (or 1/2 teaspoon flaky sea salt) 2/3 cup all-purpose flour

Heat the oven to 350°. Line an 8×8 pan with parchment paper, including the sides. Butter the parchment or spray with a nonstick cooking spray.

In a medium heatproof bowl, melt the chocolate and butter over gently simmering water until only a few unmelted bits remain. Remove from heat and stir until completely smooth (this will help to keep you from burning the chocolate – trust me, it’s not yummy). Whisk in the sugar, eggs (one at a time), vanilla and salt. Stir in the flour with a spoon or spatula and pour the batter into your 8×8 prepared pan. Spread the batter until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the baking brownies comes out clean.

Let cool and cut to the desired size (I got 9 brownies out of this). I also powdered mine with powdered sugar because, let’s face it, everything is better with powdered sugar on top!

Enjoy~

http://pastaandpeonies.com/ Kathreen have one of the best cooking blogs, she also helped build my bog here for me..

Kelly
Eclectically Vintage

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Hello Oh So Shabby readers. I’m so excited that Debbie asked me to join you today.

She’s got one of the sweetest hearts I know and has always been so welcoming.

I’m Kelly from Eclectically Vintage and I love mixing old and new, hitting the thrift shops, gathering cool collections and creating unique spaces with tons of personality.

Today I want to share one of my favorite spaces – My Family Room.

I’ve swept up the dust bunnies (most of them anyway) so I could show you around.

A few silhouettes of my hubs and my girls above the tv (now I just need one of me)!