No-Bake Peanut Butter Pie

Another recipe! I’ll admit that my reprieve from sickness didn’t last long (maybe 1-1/2 days), but it was long enough for me to make this guy. A no-bake coconut cream peanut butter pie with a black bean chocolate ganache. Sounds so weird, but I assure you it’s delicious.

Also: All the cooking or baking I do lately is the cheater way.

For this dessert, I used a pre-made (gluten-free) graham cracker crust.

No regrets.

NO-BAKE PEANUT BUTTER PIE

*Vegan provided you use dairy-free chocolate.

What you’ll need . . . 

For the filling:

• 1 can coconut cream, just the cream (save liquid)
• 1/4 to 1/3 cup peanut butter
• 1 to 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• pinch sea salt

For the ganache:

• 1/2 cup black beans, rinsed
• 1 tablespoon coconut liquid
• 1/2 cup bittersweet chocolate
• 1 tablespoon coconut oil

Method . . . 

1. Place the filling ingredients in a bowl and beat together with a hand mixer (or use a stand mixer) until smooth. I used 2 tablespoons of maple syrup and it was actually quite sweet, so try 1 to start.
2. Pour this mix into your pie crust and refrigerate for half an hour.
3. In a food processor, blend together the black beans with the tablespoon of coconut liquid.
4. Then on your stovetop, melt the coconut oil over low heat and add in the bittersweet chocolate (if you’re using a bar, cut it up into tiny pieces).
5. Add the chocolate to the beans and blend in the processor until smooth.
6. Then gently spread this “ganache” over the peanut butter layer. Then put everything in the fridge for an hour or so to firm up.

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Chocolate Chunk Energy Cookies

I had some time yesterday to go through my stats from last year and identify our 25 Top Recipes of 2013. I put all of them on a handy Pinterest board if you're interested to check them out and try them (and share, if you want!) if you haven't had the chance. What I've discovered time and time again is that you guys like homemade energy bars.

So do I!

We make them often, but I don't always share the recipes because they're gobbled up quickly. This particular recipe I'm sharing today is something I like to eat before/after my runs. Sometimes I even use it as a healthier alternative to dessert. Energy bars aren't always low in calories, but they have a good mix of natural sugars and good protein sources to keep your body feeling strong and your hunger at bay.

This batch features 85% cocoa chocolate chunks from Aldi.

CHOCOLATE CHUNK ENERGY COOKIES
vegan + gluten-free recipe, makes 24

What you'll need . . . 

• 1 cup raisins
• 1/4 cup pure maple syrup
• 1/3 cup smooth peanut butter
• 1 cup raw walnuts
• 1-1/2 cups rolled oats (uncooked -- use GF if you are gluten-sensitive)
• 2 tablespoons flax meal
• 2-3 ounces dark chocolate, pulsed 

Method . . . 

1. Place all ingredients -- except 1/2 cup of the oats, flax meal, and chocolate -- into your food processor and pulse until it sticks together.
2. Then pour into a large bowl and add the oats, flax meal, and chocolate chunks. Mix with a spoon or by hand until well incorporated.
3. Then scoop out by the tablespoonful and form into "cookies" in the palm of your hand. 
4. I store mine in the fridge in an air-tight container for easy grabbing.

Nutrition info: 125 calories each, 13g carbs, 7g fat, 3g protein, 7g sugar

// SIMILAR RECIPES

• Chocolate Almond Butter Energy Chunks
• Cookie Dough Balls
• Double-Chocolate Granola-ish Bars
• Nutella Balls
• Cocoa-Hazelnut Energy Chunks
• Maple-Walnut Energy Chunks
• Marathon Chunks
• Chocolate-PB Energy Chunk
• Cacao Energy Chunk
• Runner's World Energy Bars
• Choc-PPB Energy BARS

PS: There's a great sale on Athleta dresses and activewear today on Zulily. I ordered this dress with the last of my Christmas money (Yes, I still had some! Even I can't believe that!). Can't wait until summer. Seriously. 

As the ice starts to fall outside. Ughhhh...

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Celebrate with Pie

Happy Earth Day, everyone! I hope you had a gorgeous weekend. The weather here was chilly, but sunny -- so, I'll take it. As I mentioned in my latest Weekend Things post, I recently made a kick-ass pie. I thought Earth Day would be the perfect occasion to share it with you.

We all need some chocolate on Mondays anyway. And this pie has no refined sugar (or weird substitutes) + is simple enough to make after work and indulge in after dinner. Tonight. You could make this tonight!

Please do.

NO-BAKE CHOCOLATE PIE WITH LIME 
vegan, gluten-free (option), no refined sugar, and quick to make!

What you'll need for the crust . . . 

• 1 cup almonds
• 1 cup walnuts
• 1 cup pretzels (use gluten-free if you like or even replace with more nuts)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 3 tablespoons Earth Balance or coconut oil
• 1/3 cup cocoa powder

 Method . . . 

1. In a food processor, briefly pulse the almonds, walnuts, and pretzels together. I prefer a chunkier crust, but if you like it smoother and more uniform, just keep pulsing.
2. Then add in the maple syrup, vanilla, Earth Balance or oil, and cocoa powder. Pulse until well combined.
3. Then press crust into a tart pan (the removable bottom helps get the pie out once it's all done + chilled). 
4. Set aside while you make the filling. Try not to eat too much of it while you wait. It will tempt you.

What you'll need for the filling . . .

• 1 block extra firm tofu
• 1/3 cup cocoa powder
• 1 tablespoon vanilla extract
• 1/4 cup maple syrup
• 1/4 cup lime juice (fresh-squeezed is best)

Method . . .

1. Get a clean tea towel and place your tofu cube inside. Then squeeze and ring out all the excess water. (You can also use a plate to press out the moisture -- I've just been doing it this way lately.)
2. Then place all ingredients in a food processor and pulse until smooth.
3. You can adjust the taste by adding more maple syrup or lime juice, etc.
4. Then pour into your tart pan and spread evenly with a spoon.
5. Cover with plastic wrap and transfer to your refrigerator for a couple hours until firm.

I'm not terribly enthused with the photos I got of the finished pie. I starting shooting in the evening as the sun was low in the sky. By morning, there wasn't much photo-worthy left over between what we all ate (Ada included!).

If this recipe looks good to you, I have a few similar variations in the archives:

Chocolate Dream Pie w/ No-Roll Crust
Chocolate-Coconut Pie
Nutella Pie w/ Strawberries

Enjoy!

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Cookie Dough Crumblers and Giveaway

* * * Giveaway Now Closed * * *

Congrats to Jen (California Meets New Jersey) who writes: "Well if I made it past putting it together and not eating the whole bowl...I like to make my own ice cream sandwiches with homemade cookies!"


You all know about my struggles with sugar. Things are looking up, which I'll write about another day, but I must say that Lindsay (Love and Olive Oil) is responsible for a sort of relapse.

A brand new collection of her recipes came out on June 5th in a book called The Cookie Dough Lover’s Cookbook (Quirk Books). It's absolutely teeming with dessert ideas that feature -- you guessed it -- cookie dough.


To celebrate, Quirk Books has asked several food bloggers across the web to go crazy with her concept and create their own masterpieces. With cookie dough. Please. You had me at hello.

Thing is, I eat cookie dough so frequently, I could really only think to share my extremely basic (and quite embarrassing) guilty pleasure. This is my favorite way to eat it.


Obviously that wouldn't earn me any points. So, I went back to the drawing board. Cookie dough cheesecake? It's been done. Cookie dough tirimisu -- also done! Surely there's got to be SOMEthing unique and new!

What about COOKIE DOUGH BABY FOOD?!


OK. No babies were harmed in the execution of that joke. It was purely photographic. The babe ate carrots last night.


Anyway, I decided to keep it basic . . . with a twist. These cookie dough crumblers are bite-sized, salty, crunchy, chewy, and topped with chocolate-peanut butter.


COOKIE DOUGH CRUMBLERS

What you'll need for the cookie dough:

• 1/2 cup Earth Balance or butter
• 1/2 cup light brown sugar
• 1/4 cup cane sugar
• 1 teaspoon vanilla extract
• 2 tablespoons light coconut milk (or other milk/substitute)
• 1-1/2 cups whole wheat flour
• Pinch salt
• 1/2 cup chocolate chips

For the pretzel base:

• Pretzels, enough to make at least 3/4 to 1 cup when processed
• 2 to 4 tablespoons melted Earth Balance or butter

For the chocolate:

• 1/3 to 1/2 cup chocolate chips
• 2 tablespoons peanut butter
• 1 tablespoon Earth Balance

Method . . .

1. Cream together the Earth Balance, brown sugar, cane sugar, vanilla extract, and coconut milk. Beat until light and fluffy. Then add in the flour, salt, and chocolate chips. Mix until combined. Set aside.
2. Lightly butter the cups of a mini muffin tin and set aside.
3. In a food processor, pulse your pretzels until they are into little bits. Then add in the melted Earth Balance. More EB means less crumble. Though, I used 2 tablespoons and think mine are almost too crumbly. It's up to you!
4. Press equal amounts of pretzel mixture into the cups of your tin. Make sure you have a little left over for sprinkling at the end, though you will have a bit that comes off when you pop them out of the tins.
5. Then press equal amounts of cookie dough into each tin. You may have some left over. Eat it promptly. (Well, that's what I did. You can also store it in the fridge for the week.)
6. I covered my tin and placed it in the freezer for an hour to chill. Then I gently popped each bite out using my fingers and placed on some tin foil. I would have used wax paper, but I was out.
7. Then melt the chocolate, peanut butter, and Earth Balance together. I did it in the microwave, but stove works, too. Spoon this mixture over each bite and then sprinkle with excess pretzel. Let chill in the refrigerator for several hours. Or eat right away for a gooey experience.

Don't mind if I do!


And the book again is The Cookie Dough Lover's Cookbook by Lindsay Landis. I've had my copy for maybe a month and it's already well worn.


GIVEAWAY: If you'd like to win a copy of the book, just leave a comment below -- by midnight EST by Thursday, June 21, with some way to contact you -- with how you'd use the cookie dough. Winner will be announced Friday morning.

And to check out scenes from Stephen's first father's day, visit Writing Chapter Three. We'll be back with more weekend happenings later in the day.

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Muddy Buddies

It seems like I've reached a lot of milestones with my online activity today. 100th post on the baby blog. 10,000 photos on my Flickr account. And this is the 900th post on (never home)maker. That's a lot of hours spent online. Certainly more than I've spent in the kitchen.

Especially lately. My time spent baking and cooking is limited as Ada becomes more and more aware. She's awake far more hours of the day now, requiring me to stop, drop, and play. As much as I'd like to say I'm a.l.w.a.y.s grabbing fruit and veggies for snacks, I've had a new favorite lately.

And it's no-bake!

MUDDY BUDDIES

What you'll need . . . 

• 2-1/2 cups corn chex
• 1/2 cup smooth peanut butter
• 1/4 cup chocolate chips
• 1 tablespoon butter or Earth Balance
• 1/4 to 1/3 cup powdered sugar

Method . . .

1. In a microwave safe bowl, combine the peanut butter, chocolate, and butter. Heat on high for 1 to 2 minutes. Stir until smooth.
2. In a large bowl, toss in your chex. Then add the peanut butter mixture. Stir with a spatula until well-coated.
3. Then in a large Ziploc bag, toss in the powered sugar and chex. Shake, rattle, and roll until everything is -- again -- well-coated.

I'm not even going to pretend I made up this recipe. It's just one that's been in my dessert repertoire for a few years, but it's all over the internet, so I can't remember where I found it. I tend to use less powdered sugar -- sticking with 1/4 cup at most. I also keep everything chilled in the refrigerator. I just like it that way.


Today on (never home)maker, baby! I wrote all about the first weeks of breastfeeding. There's definitely graphic boob-talk on there. Don't say you weren't warned . . .

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Mint Chocolate "Cupcakes"

More like cup-pies! These vegan treats require no bake time -- just a few flicks of the whisk, then a pour, some cooling action, and you're done. OK, there's a bit more involved, but -- come on! Very easy. I picked up some mint extract at the store a few weeks ago and had been trying to figure out the best way to use it. So, I thought back to my childhood days . . . when one of my favorite desserts was worms 'n dirt . . . this recipe just poured out of me.

At heart, this "cupcake" is really just worms 'n dirt all grown up -- and vegan-style! It's somewhat similar to our favorite chocolate-coconut pie, but in a bite-sized portion.

Also, before the recipe -- I wanted to say thanks to all of you who have posted such wonderful comments. I've been trying to reply to all of them, but work and life (yeah, life) gets in the way. I'm loving that you're all loving the recipes and photos and running tips. As well, those of you who are trying vegan for the first time, being inspired to start exercising . . . etc., etc., etc. I LOVE IT! You all make my day brighter. So, thank you!

MINT CHOCOLATE "CUPCAKES"

What you'll need . . . for the crust:

• 1-1/2 cups coarsely crushed Newman O's (vegan Oreo's -- R.I.P., Paul Newman) WITH the cream filling left IN
• 3 tablespoons vegan butter substitute (like Earth Balance)

. . . for the pudding:

• 2 cups soy milk
• 3 tablespoons cocoa
• 5 tablespoons cornstarch
• 1/2 cup natural sugar (like Sugar in the Raw)
• 1 teaspoon mint extract

Method . . .

1. Line a cupcake pan with aluminum or paper or reusable liners.
2. Heat butter substitute for the crust in a small saucepan on medium heat.
3. Turn off heat when melted and add coarsely crushed Newman O's. Mix until all parts are thinly coated.
4. Transfer mixture to a food processor and pulse fine (see photo above for texture). You may need to add more butter -- but I didn't have to. Just make sure the crusty stuff sticks together when pressed.
5. Spoon out equal portions of crust mixture into each cupcake liner. Press around the sides and the bottom to create a thin crust cup. Crust, crust, crust. Sorry.
6. Now for the pudding: Put ALL pudding ingredients in a medium-sized saucepan and whisk together until fully incorporated.
7. Put the pan on medium-high heat and continue to mix-whisk rapidly (to avoid cornstarch lumps) until the pudding becomes very thick. This took much longer than I thought it would. More than five minutes. You'll know when you're "done" because it will reach that pudding-like consistency.
8. Then, after the pudding has cooled slightly, spoon into the crusts and spread so it settles evenly on top.
9. Put cupcake pan in the fridge and cool for at least one hour.
10. Top with mint sprigs (if you're fancy, like me), and enjoy!

You'll most likely need to use a fork to eat these. Unless you want to get all those crumbs on the floor. Not that I have experience with that. No. Not me. (Fine! I got these ALL over myself at one point. Keep a vacuum cleaner handy.)

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