Crack in a bowl?

Anytime I see beans or peas in a dessert recipe I automatically back away. I mean, its beans! Does that not seem strange to anyone else but me? But when Katie posted a recipe for “Blondie Batter” Dip , my heart fluttered. I LOVE BLONDIES! I’ve been obsessed with them since I was a little girl and it’s where my addiction to white chocolate began. So how could something with chick peas compare to my favorite treat?




At first I was hesitant to post this, because let’s be honest, it doesn’t look half way as pretty as Katie’s. But after tweeting her, I realized that it would be a crime not to. It is in fact delicious and ALMOST guilt free.

I have drizzled it over banana slices, dipped into it with apple slices and my personal favorite: CINNAMON GRAHAM CRACKERS!

This morning I made the best breakfast ever! Plain greek yogurt + banana slices + blondie batter = pure awesomeness a.k.a. crack in a bowl

My Substitutions:

Natural Peanut Butter as my nut butter of choice

1cp of Brown Sugar (I have issues)

White Chocolate Chips (see the white specs in the bowl? Chopped chocolate. Oh yes, the addiction is real.)

A pinch of xanthan gum- my dip was a little runny so I thickened it up a bit.

Never again will I run from a dessert recipe that has beans or peas. In fact, I will welcome it with open arms. THANK YOU KATIE!


Yummy Pumpkin!

Every Fall when Libby’s canned pumpkin hits shelves I stock up like a mad woman. Seriously. I should probably be on Intervention. So imagine my delight when I spotted this recipe posted by the ever so adorable Allie at Live Laugh Eat, I knew it was only days before I would be making some variation of her Pumpkin Pecan Blondies. Let me first explain that I am completely and totally head over heels for blondies (not brownies) and it’s many variations. Blondies + Pumpkin= Loooove!

First things first, get out all of your ingredients, take a pic then remember that you forgot to include the flour in this class portrait.

Mix together the wet stuff (yes I’m completely aware that it looks far from pretty)

Weigh your flour! Sometimes measurements are off and baking isn’t exactly like cooking, precise measurements are important and you’ll thank me when you don’t have chalky blondies and your entire family giving you the side eye.

Mix wet with dry and stir until just combined. Fold in nuts and white chocolate chips (this is where you taste a few pieces, for quality control purposes of course). Pour into baking dish and place into oven at 375* for 25mins. While baking chat on the phone with a good friend.

Voila! Pumpkin White Chocolate Blondies! Allow blondies to cool for 30+ mins or risk getting a burn on your tongue from piping hot white chocolate (not that I would know). Cut in 12 squares and move to cooling wrack.

Place blondies inside of new cookie jar that you got for %50 off at Pier 1 Imports because it has a chip on the lid.

Side Note: Do you see the chip? Go ahead and look. I’ll wait. . . .The manager spent 15mins trying to talk me out of the purchase because the chip was so small and apparently I’m the only that noticed. He thought taking %50 off was absurd. I won.

Pumpkin White Chocolate Blondies (4 points)

Adapted from Allie

3/4 cup canned pumpkin

1/4cp unsweetened applesauce

1/2cp sugar

1/2cp light brown sugar

1/4cp fat free milk

2tsp vanilla extract

6oz flour (I scaled back on the flour to let the pumpkin shin through. . .I’m obsessed)

1/4tsp baking powder

1/4tsp salt

hefty dash of pumpkin pie spice and cinnamon.

Preheat oven to 375*

Wet ingredients in one bowl dry in another

Mix until just combined

Pour into baking dish coated with cooking spray

Bake for 20-25mins