Food, Faith, and Other Fabulous Finds

Recipes, devotional thoughts, and other cool things I come across.

Apples for Breakfast December 1, 2015

Filed under: Uncategorized — foodfaithandfinds @ 3:27 PM
Tags: ,

Well, we’ve made it through Thanksgiving, and now we’re on to my very favorite time of year: Christmas!!!  I’ve been listening to Christmas music for a while now, and this past Saturday we put up our Christmas decorations.  Now it’s time to start wrapping presents, finishing the last of the Christmas shopping, planning the food, and baking the treats!  Before I get into full Christmas mode, let me share our Thanksgiving plates.

2015 Thanksgiving Plate - Kevin's2015 Thanksgiving Plate - Mine

We had a butter roasted turkey breast (It was alright, but I forgot to season it.  *facepalm*), green bean casserole, corn casserole, crescent rolls, stuffing, sweet potato casserole, cranberry jelly for me, and stuffing and mashed potatoes with pan gravy for hubby.  (BTW, the triple batches of the sweet potato and corn casseroles provided the leftovers that we ate with our turkey.  I guess I’ve finally found the right amount to make!)

Now, before all the Thanksgiving cooking started, I’d been doing some baking with apples and came across a couple of recipes that are too good not to share.  This first one is a slightly sweet, slightly savory scone that could work well as breakfast or a midday snack.  These are easy to pull together, taste great, and make 4-6 quite large scones that are good hot out of the oven or warmed up the next day.

Apple and Cheddar Scones (from Smitten Kitchen)

2 tart apples (You could use a different type of apple, but I loved the tartness against the sweetness and savory cheddar flavor.)

1 1/2 c. all-purpose flour

1 1/2 tbsp. + 1/4 c. sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

6 tbsp. cubed butter

1/2 c. shredded cheddar (The first time I made this with 1/2 c., it didn’t seem like enough cheese.  This time I upped it to 3/4 c. which was better, but I think you could even go as high as 1 c.  Can you tell I love cheese?)

1/4 c. heavy cream

2 eggs

  1. Position a rack in the center of the oven and preheat the oven to 375 degrees.  Line a baking sheet with parchment.  Peel and core the apples, then cut them into sixteenths (chunks).  Place the apples on the baking sheet and bake til they take on a little color and are dry to the touch, about 20 minutes.  Let cool completely.
  2. In a small bowl, mix together the flour, 1/4 c. sugar, baking powder, and salt.  In another bowl, place the  butter, apples, cheese, cream, and 1 egg.  Sprinkle the flour mix on top and mix on low til the dough just comes together.  Do not overmix.
  3. Generously flour your work station and place the dough on top.  Sprinkle more flour on top of the dough.  Gently roll the dough into a 1 1/4 inch thick, 6 inch circle.  Cut the circle into 6 wedges.  (It’s going to look like they’ll be really small, but trust me, they expand and will be plenty big, I promise.)  Transfer the scones to a greased baking sheet, leaving 2 inches between the scones.
  4. Beat 1 egg in a small bowl with a pinch of salt.  Brush the tops of the scones with the egg, then sprinkle with  1 1/2 tbsp. sugar.  Bake til firm and golden, about 30 minutes; cool 10 minutes on a wire rack.

Apple and Cheddar SconesApple and Cheddar Scones 3Apple and Cheddar Scones 5

I also made apple cinnamon bread recently, and my husband and I both found it delightful.  He actually said that it reminded him of a delicious apple cider.  This bread comes together so quickly and smells great while it’s baking.  If you’ve got some extra apples to use up, this is a great way to make them into something super tasty.

Apple Cinnamon Bread (from Brown Eyed Baker)

For the bread:

1 1/2 c. all-purpose flour

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. allspice

1/4 tsp. cloves

2 eggs

1/4 c. canola oil

1/4 c. applesauce

1 tsp. vanilla

1 c. sugar

2 c. peeled, chopped apples

For the topping:

2 tbsp. brown sugar

1 tbsp. sugar

1 tsp. cinnamon

  1. Preheat the oven to 350 degrees.  Grease an 8×4 loaf pan, line the bottom with greased parchment, and set the pan aside.  In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, allspice, and cloves.
  2. In another bowl, beat the eggs on medium for 30 seconds.  Add the oil, applesauce, and vanilla, and mix til smooth.  Add the sugar and mix til well combined.
  3. With the mixer on low, gradually add in the dry ingredients and mix til the flour is just barely combined.  Gently fold in the apples and pour the batter into the loaf pan.
  4. In a small bowl, mix together the topping ingredients and sprinkle them evenly over the batter in the loaf pan.  Bake 50-55 minutes or til the loaf is golden and a toothpick inserted in the center of the loaf removes cleanly.
  5. Cool the bread for 10 minutes in the pan, then remove it and let it cool completely on a wire rack.

Apple Cinnamon BreadApple Cinnamon Bread 2

Have you made anything apple-y lately?


Incredible Brownies November 25, 2015

Filed under: Uncategorized — foodfaithandfinds @ 8:27 PM

Are you busy prepping for your Thanksgiving feast tomorrow?  I’ve finished a triple batch of corn casserole, and a triple batch of sweet potato casserole (it’s at the same link) is currently baking in the oven.  I made these for the very first Thanksgiving in my married life, and all my hubby’s family love them so much that I almost think they wouldn’t let me in the door without them.  I’ve been making double batches for the past few years, and they run out pretty quickly.  We’ll see if the triple batch holds up any better.  :)

Anyway, I just wanted to take a few minutes in this busy week to share with you an amazing brownie recipe that I made for my BIL’s birthday a few weeks ago.  (BTW, I’m not skipping church to cook and post this.  We have our Thanksgiving midweek service on Tuesday, so that people can still have church before they start their holiday traveling.)  They’re incredibly delicious (especially warm and topped with vanilla ice cream) and rich, so a 9×13 pan can go quite a ways.  They’re a bit more involved than your usual brownie recipe, but nothing is difficult, and they’re definitely worth the effort.  I was a little worried at first because it seemed like the cookie layer didn’t cook all the way through in the middle, but that actually made them even more delicious. (At least, if you’re the type of person who likes a slightly underbaked chocolate chip cookie.  If you don’t, you might want to try baking the brownies in two 8×8 pans, instead of a 9×13.)

Chipster-Topped Brownies (from Baking: From My Home to Yours by Dorie Greenspan)

For the brownies:

6 oz. coarsely chopped bittersweet chocolate

3 oz. coarsely chopped unsweetened chocolate

1 c. cubed butter

1 2/3 c. sugar

4 eggs

1/2 tsp. salt

1/2 tsp. vanilla

1 c. all-purpose flour

1 c. chopped walnuts

For the chocolate chip cookie layer:

1 1/4 c. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

12 tbsp. softened butter

3/4 c. brown sugar

2/3 c. sugar

1 egg

1 egg yolk

1 tsp. vanilla

1 c. bittersweet chocolate chips

  1. Preheat the oven to 350 degrees and place a rack in the center of the oven.  Grease a 9×13 pan, line it with buttered parchment, and place the pan on a baking sheet.
  2. Put the chopped chocolates and the butter in a large bowl set over a saucepan of simmering water.  Heat til melted, shiny, and smooth, stirring occasionally.  Do not heat so much that the butter separates.  Once melted, remove from the heat.
  3. In a large bowl, beat 1 2/3 c. sugar and 4 eggs on medium-high for 2 minutes or til pale, thick, and creamy.  Beat in the 1/2 tsp. salt and 1/2 tsp. vanilla.  Reduce the speed to low and mix in the melted chocolate, mixing only til it’s incorporated.  Scrape down the sides of the bowl, then mix in 1 c. of flour on low, mixing only until it disappears into the batter.  Using a spatula, fold in the walnuts and scrape the batter into the pan.
  4. In a small bowl, whisk together 1 1/4 c. flour, the baking soda, and 1/2 tsp. salt.  In a large bowl, beat together the softened butter, brown sugar, and 2/3 c. sugar on medium-high til smooth and creamy, about 3 minutes.  Add the egg and yolk one at a time, beating 1 minute after each addition.  Beat in 1 tsp. vanilla.  Reduce the speed to low and add in the dry ingredients, mixing only til they disappear into the dough.  Still on low, mix in the chocolate chips.  Drop the dough by spoonfuls over the brownie batter and gently spread it to evenly cover the brownies.
  5. Bake for 50-55 minutes or til the cookie top is golden brown and firm, and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate.  (I checked mine after 20-30 minutes and covered them so that they wouldn’t brown too much.)  Cool completely on a wire rack. before slicing.  (I cut mine into 2 dozen squares.)

Chipster-Topped Brownies 2Chipster-Topped Brownies 4

Well, I hope your preparations are going well.  Have a Happy Thanksgiving, and don’t forget to thank the Lord for all the blessings He’s given us!


Hot Supper for Cold Days November 17, 2015

It’s been getting progressively colder here (yay!), so I’ve been making a lot more slow cooker recipes lately (double yay!), and now it’s time to share them with you. :)

This first recipe is an easy and delicious way to make butter chicken.  We got 5-6 servings out of this and they were so flavorful.

Slow Cooker Butter Chicken (from Living Lou)

2 tbsp. olive oil

5 cubed, boneless, skinless chicken breasts

1 finely diced onion

2 cloves minced garlic

2 tbsp. garam masala

1 tbsp. curry powder

1 tsp. turmeric

1/2 tsp. ginger

1/2 tsp. salt

6 oz. tomato paste

1/2 c. plain yogurt

1 c. coconut milk

  1. Heat the oil in a large pan over medium-high heat.  Brown the chicken on all sides, then transfer it to the slow cooker.  (I skipped this step, and it turned out just fine anyway.)
  2. Add the onions to the pan and cook 4-6 minutes.  Add the garlic, cook 1 minute, then transfer to the slow cooker.
  3. In a large bowl, whisk together the remaining ingredients and pour over the chicken.
  4. Cook 5-6 hours on low.

Slow Cooker Butter ChickenSlow Cooker Butter Chicken 2

When I was younger, my mom would sometimes make a dish called Hawaiian chicken.  To be honest, I wasn’t a big fan of it; it was cooked with bone-in chicken parts (and you know I’m not a huge fan of eating meat on the bone) and was very ketchup-y.  Well, this hula chicken takes all the good parts of that dish and removes the (to me) bad.  It was so simple to throw in the crockpot and tasted great, plus it made 6-8 servings so it’s great to feed a family or have for leftovers.  I shared it with my mom, and she liked it just as much as her old recipe (maybe more, since it’s easier to do).   Another thing that I liked about this recipes was that it’s not the type of meal that needs to be confined to fall and winter.  (I love the slow cooker, but so many of the recipes are soups and chilis which make it harder to use in spring and summer.)  That means that I’ll be making it frequently come springtime.

Slow-Cooker Hula Chicken (from Betty Crocker)

1 c. pineapple juice, reserved from the can

1/3 c. soy sauce

1/2 c. ketchup (I don’t know how much ketchup was in my mom’s, but I feel fairly certain it was more than 1/2 cup.  I couldn’t taste the ketchup in this at all, and that’s the way I like it.) (Update: According to my mom, hers only has 1/3 c. of ketchup and then a couple tablespoons of chili sauce.  I don’t know why I remember hers tasting more ketchupy, but I can assure you that this one doesn’t.)

1 tbsp. rice vinegar

1/3 c. brown sugar (I’m going to cut back on this next time; I think it’ll still be plenty sweet because of all the pineapple in it.)

2 cloves minced garlic

1 tbsp. grated ginger

1-2 tbsp. sriracha

2 lb. boneless, skinless chicken thighs (I love using thighs in the slow cooker because they add a lot of flavor and don’t dry out easily.)

1 16 oz. can drained, juices reserved (see above) crushed or diced pineapple

  1. In a 5-6 quart slow cooker, mix together the pineapple juice, soy sauce, ketchup, vinegar, brown sugar, garlic, ginger, and sriracha.  Then add in the chicken and pineapple.
  2. Cover and cook on low 6-8 hours or on high 4-6 hours.  Once the chicken is cooked, remove it and shred it with 2 forks.  (I cut my chicken into largish chunks, so I didn’t have to shred it later.)  Return the chicken to the sauce, turn it on high, and cook (uncovered) for 25-30 minutes or til the sauce thickens. (I added a tablespoon or two of cornstarch to help it along.)  Serve over rice.

Slow-Cooker Hula ChickenSlow-Cooker Hula Chicken 6

Last of all comes a super delicious recipe for a healthy chili that has just the right blend of spices to make it taste incredible.  To be honest, my hubby wasn’t a big fan at first: there are…sweet potatoes…in this chili.  Personally, I like them, and hubby actually came around to it after the flavors melded for a day or so. (Though I think he still might prefer it without them.)  I also love that this makes plenty, about 8-10 servings.  Can you tell how much I love leftovers?  It was delicious both with cornbread and chips.

Slow Cooker Sweet Potato Chili (from A Nomad’s Dream)

28 oz. diced tomatoes

23 oz. tomato sauce

1 tsp. chili powder

1 tsp. cayenne

1 tbsp. cumin

2 tsp. paprika

1 tbsp. brown sugar

1/2 tsp. salt

2 peeled, chopped sweet potatoes

1 chopped onion

2 cloves minced garlic

1 c. corn

2 15 oz. cans drained kidney beans

1 lb. ground beef

1 c. chicken broth

  1. In a dry skillet, roast the corn til charred.  Remove the corn to a plate, then brown the beef in the hot pan.
  2. Combine all the ingredients in the slow cooker and mix together.  Cook on low 8 hours.

Slow Cooker Sweet Potato ChiliSlow Cooker Sweet Potato Chili 2

Honestly, just talking about that chili has me wanting to make it again, definitely a new favorite.  Have you been using your slow cooker lately?


A Quick and Delicious Breakfast November 10, 2015

Filed under: Uncategorized — foodfaithandfinds @ 7:11 PM

Guys, I have to tell you that I seriously considered not posting this week.  We’ve got lots of events coming up (not the least of which is Thanksgiving!!), and I’m starting to feel a bit overwhelmed.  Still, I also thought that you guys deserve at least a small post.  So here it is!

A couple of weeks ago, my hubby and I got to have a sit down Saturday breakfast for the first time in quite a while.  (It’s hard to have a sit down breakfast when your night-shift-working husband doesn’t wake up until at least 2 in the afternoon.)  I decided to try a basic buckwheat pancake recipe that I’ve had my eye on for a while.  Though there’s nothing fancy about them, I thought they had a really nice flavor.  The hubby thought they were a bit dry (What?  That’s just a reason to drown them in syrup!), but by the time he finished them, he had to admit they were good.  (He’s kind of a food traditionalist and would’ve preferred plain or oatmeal pancakes.)  I think they’re great on their own, but you could also play with all sorts of spices and add-ins.  All in all, a nice warm recipe for a delicious fall breakfast.

Buckwheat Pancakes (from Riley Madel)

1 c. buckwheat flour

1 c. all-purpose flour

3 tbsp. sugar

1/2 tsp. salt

2 tsp. baking soda

3 tbsp. melted butter

2 eggs

2 c. buttermilk

  1. Heat a nonstick skillet over medium heat.  In a large bowl, whisk together the flours, sugar, salt, and baking soda.  Stir in the melted butter.  In a measuring cup, beat the eggs, then stir in the buttermilk.  Stir the egg mix into the pancake mix.  You can add more buttermilk if necessary, to reach your preferred pancake consistency.
  2. Add a bit of oil to the skillet, then ladle in the batter 1/4 c. at a time.  Reduce the heat to medium-low and let the pancakes cook 2-3 minutes per side, til bubbles appear on top.  Flip and cook 1-2 more minutes or til browned.

Buckwheat PancakesBuckwheat Pancakes 2

Tell me, have you started planning your Thanksgiving menu yet?


Amazing Accompaniments November 3, 2015

Filed under: Uncategorized — foodfaithandfinds @ 5:42 PM
Tags: , ,

For those of you who might not know, 2 Fridays ago, my best friend had her baby girl.  Because of that, I got a bit behind on my usual schedule and didn’t have time to get a post out.  (She’s so adorable; I’m completely not sorry.)  Things have calmed down a bit now, so I’m back to my regular schedule, which means that you get a new post with some special recipes.  These recipes are a little different because they’re not main dishes or even awesome desserts.  One of the recipes is an awesome drink and the other two are condiments that can really add a lot of flavor to a dish.

First up is the drink recipe.  Honestly, I wish I’d tried this a few months ago, that way I could have enjoyed it all summer long.  The name of it is Amelia Island Punch (and I have no idea why), but it’s just pineapple lemonade.  I say “just”, but really it’s an incredible taste combination.  Why haven’t I tried this before?  This recipe uses a powdered lemonade mix, but I’m sure you could use the same ratio with a homemade lemonade too.  By the way, this would be the perfect drink to serve at a BBQ or summer party; it’s just so refreshing and super simple to make.

Amelia Island Punch (from Kraft)

1 packet lemonade mix (enough to make 2 quarts)

2 c. cold water

1 46 oz. can pineapple juice

  1. Mix all the ingredients together in a large pitcher until the drink mix dissolves.
  2. Refrigerate til chilled, and serve over crushed ice.

Amelia Island Punch 3

This next ingredient is one I’ve talked about a lot, but somehow I’ve never shared it.  It’s a recipe for classic pesto.  This recipe can just do so much, you can use it as a flavoring on vegetables,  pasta, sandwiches, or pizza.  Honestly, you can put it just anywhere you want!  Unfortunately, I don’t know where the recipe originally came from because there are just too many pesto recipes out there.  If you’ve got a bumper crop of basil starting to wilt in the cold, this would be a great way to use it up, and you could even freeze it (in an ice cube tray) and will keep a long time.

Pesto (provenance unknown)

2 c. basil leaves

2 cloves garlic

1/2 c. grated Parmesan

1/3 c. pine nuts (I usually make mine with walnuts, since pine nuts are SOO expensive.)

1/2 c. extra-virgin olive oil

  1. Using a food processor, finely chop the basil and garlic.  Add in the parm and nuts and pulse into a coarse paste.  With the machine running, slowly add in the oil til incorporated.  Season with salt and pepper.

PestoPesto 2

This last recipe is for one of my husband’s favorite condiments.  It’s a remoulade sauce that’s a little more special than just stirring lemon juice and relish into a dab of mayo.  We recently had it on some homemade fish stick, and it reminded both of us just how delicious it is.  The recipe was just enough for the two of us.

Remoulade (source unknown)

1/3 c. mayo

2 tbsp. chopped flat-leaf parsley (I didn’t have any fresh on hand, so I just added a sprinkle of dried.  Maybe 1/2 tsp.?)

1 tbsp. chopped chives (Same as the parsley.)

1 tbsp. pickle relish

1 tbsp. whole-grain Dijon mustard

1 tsp. lemon juice

1/8 tsp. salt

1 clove minced garlic

  1. Combine all the ingredients in a small bowl.

Remoulade I know it doesn’t look like much, but it really does pack a lot of flavor.

Do you have any favorite accompaniment recipes?


A Quick Asian Dinner October 20, 2015

Filed under: Uncategorized — foodfaithandfinds @ 3:26 PM
Tags: ,

I’ve been hanging onto this recipe for a while, and I think today’s finally the day to share it.  The salad that we had with it is summery, but the dish itself could work for any season.  I was reading a book by one of my favorite cookbook authors (Melissa Clark), and for some reason this recipe just jumped out at me.  Honestly, it’s a really simple recipe, but I was a bit surprised at how good it tasted, especially with some roasted broccoli alongside.

First, though, I want to share the salad we had along with it.  This is just a simple way to add some flavor to sliced cucumbers.  We prefer the cucumbers crisp, so I would just let it marinate for 10-15 minutes.  This would be a great palate cleanser if you’re having a spicy or heavy dinner.

Asian Cucumber Salad (from See and Savour)

2 cucumbers sliced 1/4 inch thick

1 tbsp. honey

3 tbsp. rice vinegar

2 tbsp. soy sauce

1 tbsp. sesame oil

1 tbsp. toasted sesame seeds

1 pinch crushed red pepper

  1. In a bowl, whisk together the honey, vinegar, soy sauce, and sesame oil.  Taste and adjust for seasoning.
  2. Add the cucumber to the dressing and toss to coat.  Fold in the sesame seeds and let sit for 30 minutes or overnight.  (As I mentioned above, we prefer our cucumbers crisp, so I wouldn’t marinate that long.)
  3. Right before serving, top with the red pepper.

Asian Cucumber Salad

And here comes the main dish.  It doesn’t have a huge flavor, but there’s something about it that keeps you coming back bite after bite.  It cooks up pretty fast, so I suggest you have everything prepped and ready to go before you start cooking.  We served ours over rice, so be sure you plan for that in your time-table too.  I mentioned before that we ate ours with roasted broccoli, but it would probably go well with any roasted vegetable, so just cook whatever you have on hand.

Thai-Style Ground Turkey with Chiles and Basil (from Cook This Now by Melissa Clark)

1 tbsp. soy sauce

1 tbsp. fish sauce (Don’t be put off by the smell – none of that transfers to the dish.  But it does give it an indescribable umami/earthy flavor.)

1/4 tsp. lime zest

1 tsp. lime juice

1/2 tsp. sugar

1 tbsp. peanut oil

1 tbsp. minced ginger

3 cloves minced garlic

1 seeded, finely chopped jalapeno

1 chopped scallion

1 lb. ground turkey

1/2 c. chopped Thai basil

  1. In a small bowl, whisk together the soy sauce, fish sauce, lime zest and juice, and sugar.
  2. In a large skillet, heat the oil over medium high heat.  Add the ginger, garlic, jalapeno, and white and light green parts of the scallion.  Cook, stirring, til slightly softened, about 1 minutes.  Stir in the turkey and cook, breaking up, til it’s no longer pink, 5-7 minutes.
  3. Stir in the sauce and cook another minute or two.  Remove from the heat and stir in the basil.  Serve over rice and garnish with the dark green part of the scallion and lime wedges.

Thai-Style Ground TurkeyThai-Style Ground Turkey 2 (As you can see, I used regular onion because I was out of scallions.)

It’s finally starting to cool off here, and I am just loving it.  What are you loving lately?


More Healthy Treats October 13, 2015

Filed under: Uncategorized — foodfaithandfinds @ 4:51 PM
Tags: ,

Y’all know by now that I have a real sweet tooth, but I try to curb it by finding tasty, healthier treats.  And today I’m going to share a couple of those treats with you.

This first recipe is another iteration of granola.  This one’s just barely sweet, but has a really nice flavor.  (And if you’re like me, you find that the taste of coconut oil sometimes tricks your brain into thinking it’s sweeter than it is – since we’re so used to coconut in sweet dishes.)  It was also very easy to make, and it makes plenty of granola.

Coconut Oil Granola (from Pinch of Yum)

3 c. rolled oats

1 c. chopped pecans

1/2 – 3/4 c. chopped pistachios

1/2 c. white whole wheat flour

1/4 c. chia seeds

1 tsp. cinnamon

1/2 tsp. salt

1/2 c. golden raisins

3/4 c. melted coconut oil

2 tbsp. honey

2 tbsp. maple syrup

  1. Preheat the oven to 250 degrees.  In a large bowl, mix together the oats, pecans, pistachios, flour, chia seeds, cinnamon, and salt.  In a small bowl, whisk together the coconut oil, honey, and syrup til smooth.  Add the wet mix to the dry and stir til moistened.
  2. Spread the granola in a thin layer on 1-2 baking sheets.  Bake 1 hour, stirring every 20 minutes, and stirring in the raisins for the last 20 minutes.  After removing the granola from the oven, do not stir it.  The granola will form clumps as it cools.

Coconut Oil GranolaCoconut Oil Granola 2

This next recipe actually has some sugar in it, but I feel like it’s still really tasty and pretty healthy.  Honestly, people really won’t be able to tell what the secret ingredient is.  It was tasty, and I think it could actually be even healthier.  When I make this the next time, I’m definitely going to cut back on the chocolate chips and possibly even on the sugar, but you should probably start with it as written to see what you think.

Flourless Chocolate Chip Cookie Bars (from Tone It Up)

1 16 oz. can drained chickpeas (This is the secret ingredient, but if you don’t tell, I won’t.)

3/4 c. almond butter

2 tsp. vanilla

1/2 c. coconut sugar (I don’t keep that on hand, so I just used brown sugar.)

1/2 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

1 1/2 c. chocolate chips (I’m definitely cutting it down to at least 1 c.)

  1. Preheat the oven to 350 degrees and grease a 9×9 pan.  Place all the ingredients except for the chocolate chips in a food processor and blend til smooth.  Stir in the chocolate chips and pour in the pan.
  2. Bake 45-60 minutes or til browned.  Cool 10-15 minutes before cutting into squares.

Flourless Chocolate Chip Cookie BarsFlourless Chocolate Chip Cookie Bars 2

I was looking at my list of recipes to share with y’all, and I noticed that it’s getting a little low.  I guess that means that I need to try some new recipes.  ;)



Get every new post delivered to your Inbox.