Two-Step-Back Pie

This pie is not for the faint of heart (or pancreas).  It was originally called Maple Cream Pie.  It does have maple in it, but flavor-wise it just wasn't prominent enough for so deserving a title (in my opinion).  But then I was stumped on what to rename it.  What description would sum up something so smooth, creamy, buttery, with smackerels of brown-sugar chewyness?  It's just freakin' good.  To quote my eldest daughter..."It's so creamy!  I think it's the best pie I've ever had!"  The pre-veganized version called for heavy cream and butter.  Back in the day, I thought "wow, this really puts ya two steps back on your diet." And so, for lack of nothing better, we have Two-Step-Back Pie.

You might try throwing some pecans on top because it's almost reminiscent of a pecan pie, only not so over-the-top sweet, and more creamy.  Great for any holiday dessert table.  Just try to stay out of it while it's waiting patiently in the fridge, though.  Lock up the spoons!

Pie Shell (or use your favorite):
1 cup white whole wheat flour
1/2 tsp salt
1/3 cup walnut oil
4 Tbsp water

Mix the flour and salt.  Add the oil, and mix with a fork until combined.  Add the water, and mix again.  Roll out, or simply press into a pie plate with your hands. 

Filling:
1/4 cup all-purpose flour
1/4 tsp salt
3/4 cup brown sugar
1/4 cup maple syrup

Mix all with a fork and sprinkle evenly over the pie shell. 

Pour 1-1/2 cups almond & cashew cream (I used MimicCreme brand) over the flour/sugar mixture, and gently stir around a bit.

Dot the top with 3 Tbsp Earth Balance buttery spread.

Cover the edges of the pie with foil, and bake in a preheated 350-degree oven for 60-65 minutes, til set.

Let cool to room temperature, and then refrigerate.

This is pure dessert decadence....but worth every step back.

Secret Agent Peanut Butter Cookies

 

I can't really consider these "secret agent" since my 9-yr-old watched me make them and sampled along the way, with giggles of ecstasy as she licked her fingers, the bowl, the scoop, and then at last nibbled down the finished cookie warm from the oven.  "Oh my goodness!" and "can I have another one??" is a sure sign of success, especially from that girl.

I did see a glimpse of my chickpea-hating husband sneaking off to the other room with a handful, though, before any ingredient info could be given.  What he doesn't know is good for him.

The original recipe came from www.texanerin.com.  The recipes are not all vegan, but she's got some good-looking whole-grain/natural-sugar recipes on her site, so check it out!

My daughter talks of a peanut butter hummus they made at school, and I have a sneaking suspicion the recipe is similar, because this uncooked dough would make a really yummy dip!

So, enough already - you're hungry -  let's make cookies!  This makes about 18 small ones.

Preheat oven to 350.

In a food processor, blend til smooth:

1-1/4 cup canned drained and pat-dried chickpeas
1/2 cup + 2 Tbsp natural peanut butter
1 tsp baking powder
Pinch of salt
1/4 cup maple syrup

Add (mix in or pulse a few times in the processor):
1/3 cup dairy-free chocolate chips

Using a 1/8 scoop, drop onto a sprayed baking sheet.

Bake for 10 minutes. 

These are especioally yummy right out of the oven!