FitCakes Awesome List #3

FitCakes Awesome List #3

There is a lot to be grateful for today.  For one thing, it’s Saturday.  Saturdays can be pretty exciting, considering many of us have been waiting all week for a Saturday.

[P.S – read through to find a hint about something exciting coming up for you!]

But lately, I’ve been getting all worked up and excited about, well – lots of things.  I began the morning unsure about what I was going to share with you today, as I thought through the plethora of things I have to share.

That’s when I realized that, obviously, it was high time for another FitCakes Awesome List!  

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Fancy Peanut Butter Chocolate-Chip Cookies

Fancy Peanut Butter Chocolate-Chip Cookies

I just mentioned, in a post about very healthy pancakes, that I will be, once again, competing in a bikini competition.  I’m very excited.  Mostly about seeing my abs again.

Today, I’m going to take you on a slightly different path.  Hint: It involves carbs. 

I know, I know – this is not really *exactly* bikini-competition-preparation food.  BUT I kept the ingredients as clean as could be, even replacing ½ the sugar with Stevia, and these would be totally okay in moderation…

Except when it comes to these… straight out of the oven.  Oi.  I have just a teensy bit of a harder time eating just ONE.  They’re called “fancy” for a reason.  

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Flourless Peanut-Butter Pizookie (v + gf)

Last night was my husband’s official birthday party.  The lucky guy had a whole birthday week this year, what with all the camping, lasagna, and cupcakes over the past 8 days – so we finished it with a rockin’ shindig (can you call a shindig “rockin’”?  If so, this one was.)  Friends came.  We celebrated. Ridiculous dancing happened.  And, as is the case with many parties, there was food.

I enthusiastically made pizzas, some wild frosted doughnuts I’ll be sharing with you in the near future, and a birthday cookie.  (I think people can tell if you don’t make food with enthusiasm.  I try to incorporate this routinely.)

Steve’s love for cake usually earns him an all-out frosted and candle-lit marble cake every year, but with all of this week's marbled cupcakes, coffee cakelets, and doughnuts, I thought even he could use a bit of a deviation. 

The only reasonable and prudent thing to do was produce a birthday cookie.  You might say a cookie is a cookie, but then you would be wrong.  This cookie is a pizookie, or a pizza-cookie, that has gone cake.

It has peanut butter (staple husband-food), mini chocolate chips, and chickpeas.  Yes, chickpeas – even I couldn’t make this one up.  It has no flour.  It’s super easy to make.  It is giant and soft and delicious and no one even cares that it is not cake, most likely because they pick up on the added enthusiasm.

Besides, this peanut-butter pizookie had candles on it that spelled “happy birthday” which led to some really phenomenal off-key singing.  Unfortunately, I neglected to photograph or record this part of the event.

Flourless peanut butter blondies made with chickpeas, vegan, gluten-free - fitcakery.com

Flourless Peanut-Butter Pizookie (v + gf)

Very delicious [slightly modified] recipe, the credit of the original recipe goes to Chocolate Covered Katie.  

1 can chickpeas (garbanzo beans) rinsed and drained

2/3 cups dark brown sugar

Heaping ¼ cup peanut butter

¼ cup ground flaxseed (the nutritious addition that provides the gluten-free structure of the cookie + useful in so many recipes)

2 tsp. pure vanilla extract

¾ tsp. baking powder

1/4 tsp. baking soda

¼ tsp. salt

Dash or two cinnamon

Chocolate chips – reserved until the end

Hey.  What do you get when you cross beans with peanut butter + chocolate chips?  Crazy good + healthy cookie! 

Hey.  What do you get when you cross beans with peanut butter + chocolate chips?  Crazy good + healthy cookie! 

Preheat the oven to 350 degrees F.

The cleanest-looking cookie comes out of a spring-form pan – the kind that has a clasp thingy to clamp shut on the bottom part and opens to release a cake or pie easily.  Spray one of these with cooking spray and set aside.

To make the cookie dough, very enthusiastically (because this is so simple!) throw all the ingredients minus chocolate chips into a food processor and whir away for a minute or two.  Take a rubber spatula and scrape down the sides of the processor bowl to make sure all the ingredients get combined, and whir again for another minute.  Transfer the cookie dough to a mixing bowl – or if you’re lazy like me, leave it in the food processor – and mix in the chocolate chips with the spatula.

FLOURLESS PEANUT BUTTER BLONDIES MADE WITH CHICKPEAS, VEGAN, GLUTEN-FREE - FITCAKERY.COM

I didn’t photograph these steps because I thought you might not need to see a food processor in action… again...

Scoop the chocolate-chip cookie dough into the spring-form pan (it is tightly closed, yes?) spread evenly across the bottom, and pop the pizookie in the oven for about 30 minutes until just slightly browned.

Allow to cool – unfortunately, a necessary step, but one I sometimes find myself not following – for about 10-15 minutes before cutting. 

(By the way, this is great with ice cream on top while it’s still warm.)  Mmm…

FLOURLESS PEANUT BUTTER BLONDIES MADE WITH CHICKPEAS, VEGAN, GLUTEN-FREE - FITCAKERY.COM