Chocolate Chip Cookie Bar Pie

Happy Holidays!


If you are still in need of a tasty dessert recipe to use for the holidays and new year festivities, I’ve got you covered. This Chocolate Chip Cookie Bar Pie is a delicious and healthier version of the traditional deep dish cookie pie. Instead of an abundance of butter and eggs and white flour, this dish is vegan and made with a base of garbanzo beans and oats. Yes, garbanzo beans! And the final result is scrumptious. Your friends and family will love this recipe!


IMG_1444 Chocolate Chip Cookie Bar Pie

Makes a 10″ springform pan

Recipe from Chocolate Covered Katie

2 cans of garbanzo beans, drained and rinsed

1 cup of quick oats

1/4 cup unsweetened applesauce

3 tbsp coconut oil, melted

2 tsp vanilla extract

1/2 tsp baking soda

2 tsp baking powder

1 1/2 cups of brown sugar

1 cup chocolate chips

To make this cookie pie, start by preheating the oven to 350 degrees and spraying the springform pan with non-stick spray. Then mix all of the ingredients (except the chocolate chips) in a food processor. Mix until well blended and until the dough is smooth, similar to the consistency of a thick hummus. Stir in the chocolate chips by hand, and spread the batter in the pan. Bake for about 40 minutes and let sit for at least 15 minutes before cutting.

Note: Putting the pie in the fridge for about 1o minutes helps it set quicker as well. Enjoy!

Make some eggnog,



Hello, Wisconsin!

I made it home right in time for the big storm to hit. And for my sister’s first snow day of the year! Yay for relaxing, reading, and hot chocolate.

IMG_1333It was nice to actually read a book for fun. Something I have not done for a very long time!

IMG_1324This morning my Mom treated us to some homemade juice. Yum!

IMG_1329Carrot, ginger, apples and lemon. 4 ingredients of pure gloriousness. After our juice fix, we all took our dog for a walk before the storm got too crazy.

IMG_1341Our puppy, Sophie Justin Beiber.

Upon our return my Mom made a delicious lunch! Salads and French bread with olive oil and balsamic vinegar galore.

IMG_1351Look at this selection! I tried the Blackberry Ginger balsamic vinegar and the Persian Lime olive oil. So tasty.

DSCN1649And the salads, heaven. Greens, tomatoes, avocado, sunflower seeds, crumbled lentil burgers, kalamata olives, feta, dried cranberries and bell peppers.

DSCN1647Dinner was scrumptious as well. Spinach fetticuine with butternut squash sauce, asparagus and homemade garlic bread.

IMG_1356So glad to be home!

Happy Thursday,


I Should Probably Be Studying For Finals Cranberry Clementine Pecan Bread

Yes, I  probably should be studying for finals…but I decided to bake this bread instead! And boy was it worth it. The perfect amount of sweet and tart. I made it vegan too, thanks to flax egg and coconut oil substitutes, and I think it gave the bread great flavor that it otherwise wouldn’t have had. I’m looking at you coconut oil!





The fresh and tart cranberries, sweet clementine juice and crunchy pecans make this bread outstanding in both flavor and texture. So what are you waiting for, go bake a loaf! It makes a wonderful snack to munch on when you actually get back to studying for finals. Win-win.

Cranberry Clementine Pecan Bread

Makes one loaf

1 cup of whole wheat flour

1 cup of all purpose flour

2 cups of fresh cranberries

4 clementines, their juice

1 tbsp almond milk

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup coconut oil, melted

1 flax egg (1tbsp flax seed, 3 tbsp water)

3/4 cup of sugar

1/2 cup of chopped pecans

To make this bread, start by heating the oven to 350 degrees and greasing a bread loaf pan. While the oven is preheating, make the flax egg by combining 1 tbsp of flax seed and 3 tbsp of water in a small bowl. Stir and let sit for about 10 minutes until it has thickened and is almost gel-like.

In a large mixing bowl, combine the flour, baking powder, baking soda, pecans and cranberries. In a smaller bowl, combine the clementine juice, almond milk, coconut oil, sugar and flax egg. Then mix the wet ingredients into the dry ingredients. Stir to combine. Note: the mixture will be a little on the dry side, but that’s okay!

Once combined pour the mixture into the loaf pan and bake for about 1 hour. The bread will be golden delicious on the outside when ready. Enjoy!


Geebs is calling my name,


Roasted Butternut Squash and Kale Pizza w/ Red Thai Curry Sauce

Hello, long lost friend. I have missed you dearly.

DSCN1580I seriously don’t know how I’ve gone this long without making a pizza. I think the last time I baked one was back in October with my Thai Peanut Pizza. Two months is way too long to be without a homemade pizza! And I’m glad it made its glorious return back into my life with this Roasted Butternut Squash and Kale Pizza w/ Red Thai Curry Sauce. You cannot go wrong with this scrumptious combination of ingredients.

DSCN1583Roasted butternut squash seasoned with olive oil, cinnamon, cloves and chili powder. Crispy kale. Red onions and fresh mozzarella. Pure taste.


Look at that beautiful golden crust! Go get the ingredients and make this ‘za right now!

Roasted Butternut Squash and Kale Pizza w/ Red Thai Curry Sauce

Makes one pizza

1 1/2 cups butternut squash, chopped and roasted

1 1/2 tbsp olive oil

1/2 tsp cinnamon

1/2 tsp cloves

1/2 teaspoon chili powder

1/2 red onion, chopped

Kale, about two large handfuls, chopped

Fresh mozzarella

2 tbsp red thai curry sauce

A pre-made or homemade pizza crust of choice

To start making the pizza, begin by roasting the butternut squash. Preheat the oven to 400 degrees and while waiting for it to heat, chop up the squash and season with 1/2 tbsp of olive oil, the cinnamon, cloves and chili powder. When the oven is ready, place the squash on a foil-lined baking sheet and roast for about 25 minutes, or until tender. Stir the squash about halfway through so it doesn’t stick. Note: the squash could take a little longer to cook depending on the size of your chopped squash pieces.

While the squash it cooking, you can prepare the rest of the ingredients. Chop the red onion and kale, and grate the fresh mozzarella. Use as much or as little cheese as you like! When the squash is done,change the temperature on the oven to what the pizza crust requires if need be.

Start assembling the ‘za! On the crust, spread 1 tbsp of the olive oil and 2 tbsp of the red thai curry sauce almost all the way to the edge. Next put down a layer of chopped kale and onions. Then place the roasted squash on the pizza. And lastly sprinkle the mozzarella all over the top.

Place in the oven and bake for as long as the crust’s directions recommend. Enjoy!

Holiday parties are fun,


Pumpkin Palooza

Pumpkin. Yep, I still love it.  And since it’s technically fall for another three weeks yet, I think it is perfectly acceptable that I have three more recipes that feature it.


First the Pumpkin Cornbread I made for Thanksgiving, so delicious!


Second Pumpkin Grilled Cheese! I promise it’s amazing.


And third, Pumpkin Chocolate Chip Cookies!

Take advantage of the orange glory while you still can.

Pumpkin Cornbread

Makes an 8×8 pan

Recipe adapted from Tasty Kitchen

1 cup all purpose flour

1 tbsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 cup brown sugar

1 cup cornmeal

2 eggs

1 cup pumpkin puree

1/8 cup olive oil

1 tbsp maple syrup

To make this cornbread, start by preheating the oven to 400 degrees and spray an 8×8 baking dish with non-stick spray. Stir together all dry ingredients in one bowl. And combine all wet ingredients in a separate bowl.

Then simply stir wet ingredients into the dry ingredients and once thoroughly mixed pour into your baking dish. Place in oven for about 30 minutes or until a knife inserted in the middle comes out clean. Enjoy!

Pumpkin Grilled Cheese

Makes 1 sandwich

1/4 cup pureed pumpkin

1/2 tbsp parmesan cheese

1/2 tsp cilantro, finely diced

1/8 tsp crushed garlic

Pinch of nutmeg

2 slices whole wheat bread

Sharp white cheddar cheese

To make this bad boy simply heat a non-stick sprayed skillet to medium low heat. Combine the pumping, parmesan cheese, cilantro, garlic and nutmeg in a bowl and then spread on one piece of bread. Then slice as much white cheddar cheese as you want and place it on the other piece of bread.

When skillet is heated, cook the sandwich for about 4 minutes each side. Or until the bread is crisp and golden and the cheese is oozy-gooey. Yum!

Pumpkin Chocolate Chip Cookies

Makes 12 cookies

Recipe adapted from The Diva Dish

1 1/2 cups whole wheat flour

1/2 tsp baking soda

1/2 cup coconut oil, solid form

1/2 cup brown sugar

1/2 cup pumpkin puree

2 tbsp maple syrup

1 flaxseed egg

1 tbsp vanilla

3/4 cup chocolate chips

Start by preheating your oven to 350 degrees. While the oven is preheating make your flax egg by combining a tbsp of flax seed with 3 tbsp of water in a bowl. Set aside for about 5-7 minutes so it can thicken and become gel-like. While the egg is thickening and the oven is heating, combine all dry ingredients in one bowl, set aside.

Then combine the coconut oil (I microwaved until just softened), sugar, pumpkin, maple syrup, flax egg, and vanilla in another bowl. Then stir the wet ingredients into the dry, and once combined gently fold in the chocolate chips.

Place a heaping spoonful of batter on a cookie sheet for each cookie. Bake for about 12 minutes and remove and place on a cooling rack immediately. Eat fresh from the oven!

Spicy Eggnog ice cream is where it’s at,