Brookie Pie

The last week has included hours and hours and hours of weeding and yard work. There are still many hours of work left. I haven’t even touched the large perennial beds in the front of the house, or the garden yet. I have barely kept up with the dishes/laundry and the rest of the house is a disaster.

In the midst of it all on Saturday, I wanted chocolate. I went to my favorite blog, Sally’s Baking Addiction, and searched by ingredient. I should mention that a trip to the grocery store and to Trader Joes was way overdue and not on the agenda, so I had to narrow down options by what was in the house (and to what I could borrow from our neighbor).

Although pretty much every recipe I looked at sounded amazing, I settled on Brookie Pie. Here is where I admit that being married to an avid fisherman somehow made me think the title of this dessert was related to Brooke Trout. I am embarrassed to say that it took way too long to put together that the title was a combo of Brownie and Cookie…wow….

Hubby took a break to help so we divided up the batter duties. Two people baking, in a kitchen with little counter space, makes for quite the baking clutter.

Hubby’s cookie layer went in the pie dish first.

Then my brownie layer.

As I often do, pretty sure I over baked. I kept testing and it just didn’t seem to be getting done in the middle. Hubby thinks it may have had something to do with using the Trader Joes dark chocolate (red wrapper) vs semi sweet baking chocolate. I’m not sure since I’ve used it in other recipes. You can see the over done edges here.

It was on the verge of hot when we ate it the first time and it was yummy, but on the sweet/rich side for me. A friend suggested adding ice cream (which we got the next day) and that was an excellent idea. I shared some slices with two neighbors and haven’t heard back yet on their thoughts. Hopefully when I do, they will be honest in their reviews (hint).

I might try this one again, maybe in a larger baking dish with sides to protect the edges a bit more. Maybe trying to reduce the sugars just a tiny bit. It really was pretty darn good with the ice cream.

 

Quinoa Snack Bars…Who Knew?

I have been a quinoa fan for quite a while. I have used it as a side, cooking it with both water and with veggie broth. I have used it in chili, for additional texture since my chili is meatless. I have used it as the base for a Greek themed salad with cucumbers, feta, cherry tomatoes, kalamata olives, chick peas, and whatever other veggies I have available. What I never thought about using it for, was a snack bar.

We are still working on eating as little refined sugar as possible, and Sally’s Baking Addiction’s 1 Bowl Quinoa Crunch Snack Bars fit the bill. I happen to have tri-color quinoa on hand.

tri color quinoa

The recipe calls for coarsely chopped almonds…my food processor seems to favor either big chunks of nut or nut meal.

not coarsely chopped

The colors of the ingredients are fun!

quinoa snack mix

I used peanut butter, as usual, because we love it (as does Fargo, who always gets to have a tiny bit every time I open the jar).

Sally says you can use an 8 or 9 inch casserole, but I think 8 inch may be too small. I baked slightly longer than called for and I think that slightly thinner bars would be better.

quinoa baking dish

As much as I love dark chocolate, I opted out of the drizzle. Honestly, these were amazing without it. Chocolate makes everything better, so I’m sure they would be more amazing with it.

finished quinoa bars

finished quinoa bars II

Unrelated, I am starting to try and increase my visibility via twitter and instagram. Feel free to follow and share. If you have recipe suggestions, feel free to share those as well.