Monthly Archives: March 2013

Vegan Cookie Pie

Recently I was looking for a nice dessert to make for my vegan friend – as well as one I could adapt for a friend with an even more restrictive diet (which I may post once I tweak and test it a little more). Normally I don’t like vegan desserts – I find they often leave a weird aftertaste in my mouth. However, I stumbled across this amazing blog with all sorts of healthy recipes – Chocolate Covered Katie – I highly recommend you check it out. I tried a recipe she developed – Vegan, Gluten Free Deep Dish Cookie Pie. It was fantastic. I tested it on my parents before telling them what was in it and they never would have guessed! You can find the link on her website here:


Deep Dish Cookie Pie

• 2 cans white beans, drained and rinsed (500g total, once drained)
• 1 cup quick oats (or certified-gf quick oats)
• 1/4 cup unsweetened applesauce
• 3 tbsp oil (I used coconut)
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 and 1/2 cups brown sugar
• 1 cup chocolate chips

1. Blend everything (except the chips) very well in a strong food processor. Mix in chips, and pour into an oiled pan, I used a 10-inch springform pan. Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.


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St Patrick’s

Happy belated everyone-gets-to-be-Irish day!

st patty

I know this is late but we had a great St Patty’s day party at work which included a potluck and these were the cupcakes I made!



Guinness Chocolate Cupcakes

  • 1 cup butter
  • 1 cup Guinness
  • 2/3 cup cocoa powder, sifted
  • 1 cup brown sugar
  • 1 teaspoon fine sea salt
  • 2 cups flour
  • 1 cup white sugar
  • 1 1/4 teaspoons baking soda
  • 2 eggs
  • 1/2 cup sour cream


  1. Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
  2. In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
  3. Sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat for 1 minute. Add eggs and sour cream and beat for 2 minutes or until smooth.
  4. Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.


  • 1/2 cup unsalted butter
  • 1/2 cup cream cheese
  • 4-6 cups confectioners’ sugar
  • pinch salt
  • 4 tablespoons Irish cream


  1. Cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Add Bailey’s and milk until spreadable consistency is achieved.

Recipe adapted from one on


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