Healthy Deep Dish Chocolate Chip Cookie Pie

When someone mentions "cookie pie," I swoon.  Every time.  Don't test me. 
My mind races back to the one day of the school week that I would look forward to with such an unhealthy anticipation.  BAKE SALE DAY.  Depending on the era of time, I would secretly pray that Talena Addison or Emily Cook would be bringing the highly-treasured, most popular treat...
The Chocolate Chip Cookie Pie.
If my class wasn't one of the first to be released to the sale, there would be a goooood chance that the cookie pie platter would be empty, minus mere morsels, tempting me to snatch it up, run off, hide in my locker and lick it clean.  BUT, if I did get there in time, or just so happened to sneak out of class, I'd buy all of the cookie pie I could with the money I'd bummed off my dad moments earlier.  And no, he could never deny my plea for bake sale money.  For that, I thank you Father.  Or maybe I should blame you for my weight gain.  Hmmmm.  Either way, I still love you.

Fast forward decades later, two children, major poundage and a desire to eat much healthier - I can't afford to sit around and eat cookie pies as much I'd want to ... every other day.

The next best thing.
HealthIER Deep Dish Chocolate Chip Cookie Pie

Let's not waste any time.  The goods.
Yep, those are GARBANZO BEANS/CHICK PEAS.  If you gagged in your throat a tad just now, you're normal.  BUT, if you want to eat sweets and be healthier, a lot of recipes call for them.
And you won't taste them.
If you do it right.





Get out your good ol' food processor.  I love my Cuisinart one.  You'll need something like it if you want to make this.  From what I've read, a blender will NOT work.  Or it may work depending on your good fortunes in the kitchen.  Play it safe.  And start piling things in.

Start with 2 cans of garbanzos or chick peas, drained and rinsed.  Add 1 cup of quick oats and 1/4 cup of unsweetened applesauce.

Add the remaining ingredients, minus the chocolate chips: 3 T of oil, 2 tsp vanilla, 1/2 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt and LOTS (1 1/2 cups) of brown sugar.

Bye-bye beans.

Mix in chips.  Pour, or spoon, into a greased springform pan.  Bake at 350 for 35-40 minutes. 

Baked and ready for consumption. The whole 10" deep cookie pie all to myself.

 

Oh wait, I'm not 15 anymore.  Here's a nice modest piece.
Ehhh...something is missing.




THERE.  Much better.

 

(Note: This does not taste like the cookie pie that I used to indulge in when I had lightning fast metabolism.  This can't be compared to that.  However, it does the job ESPECIALLY with whipped cream or ice cream added to it.  I can't vouch for it eaten alone.  I had to add something to it.)

Recipe: Deep-Dish Cookie Pie
Star Rating:

★★★☆☆

 

2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)

1 C quick oats (or certified-gf quick oats)

1/4 C unsweetened applesauce
3 tbsp oil (canola, vegetable or coconut)
2 tsp pure vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 C brown sugar
1 C chocolate chips

Instructions:
Blend everything (except the chips) very well in a good food processor. 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.

Original recipe found here.

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Crockpot Orange Chicken

Hi.
My name is Ashley. 
I forget I have a blog. 
I'm working on my issue.

Starting with this...

Crockpot Orange Chicken
I've been wanting to get some Chinese takeout recently.  "Wanting" is a mild term...CRAVING would actually be better choice, but everyone assumes a gal's pregnant when you use the "C' word.  So, I refrain.  I wanted Chinese.  Food, that is.  And this kinda hit the spot.  Sorta.  The orange flavor was a little bitter due to using concentrate.  But, with a few changes, it could be much better.   



Most of these ingredients you might have on hand.

Take 3-4 boneless chicken breasts and cut them into 1-1 1/2" pieces.  Mix the cut chicken with 1/3 cup flour.


Here is a picture of oil.  Hot oil.  Just in case you don't know how to do this step. 

Brown that chicken.  Don't cook all the way through - it will have plenty of time to cook in the crockpot.

In a separate bowl, mix the following:  1/2 tablespoon salt (I didn't use that much), 1 teaspoon balsamic vinegar, 3 tablespoons of ketchup, 6 ounces frozen orange juice concentrate and 4 tablespoons of brown sugar.



Dump it all in the crockpot.  Make sure to stir all of the liquid over the chicken.  Can't have any un-orange chicken. 

 

The recipe calls for it to cook on low for 6 hours or high for 3.  I had to watch mine and stir it every so often.  The sauce was browning on the sides.  May have just been my crockpot.  Or I may have used too much chicken in comparison to the sauce.  However, it ended up nicely. (Again, sauce somewhat bitter.)

The kids and hubby ate it.  And it was enough "Chinese" to make me stop hungering for lo mein, sweet and sour chicken, black pepper chicken, spring rolls, etc.  Well, it had stopped.  But now that lo mein has been mentioned...calling First Wok now. ;)

Crockpot Orange Chicken
Rating: ★★★☆☆

Ingredients:

• 3-4 boneless chicken breasts, chopped into small chunks
• 1/3 cup flour
• olive oil
• 1/2 T salt
• 1 teaspoon balsamic vinegar
• 3 T ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 T brown sugar

Directions:

Combine flour and chicken pieces in a bowl.  Mix thoroughly until chicken is covered in flour.  Shake off excess flour and brown pieces in olive oil over medium heat.  In a separate bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Place the browned chicken into the crockpot and pour sauce mixture on top. Stir to coat evenly.  Cook on low for 5-6 hours or on high for 2-3.

Recipe from The Pursuit of Happiness.


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