It is well established among my family and friends that I am a planner. I like to know, well in advance, what I am doing and when. The word “spontaneous” is rarely used to describe me.
So when the most recent round of winter weather got in the way of long-ago-made plans to drive to DFW on Friday night and go to The Avett Brothers concert in Dallas on Saturday night, I was not happy. Sure, John and I could have made a last-minute drive up Saturday afternoon once the ice had melted, but that would have been rushed and not according to plan.
So we didn’t go. Some lucky soul snagged our tickets for cheap on StubHub. I worked on grad school assignments. John wrote lesson plans.
In other words, we had the exact same weekend that we’ve had nearly every weekend this school year. Can I say how much I am ready to finish my counseling certification program?
Our change of plans at least allowed me to make one last chocolate dessert for my February cooking challenge. While both the Chocolate Pain Perdu and the Dark Chocolate Peppermint Mocha Brownies were huge hits, they also were decidedly guilty pleasures. Butter, eggs, whole milk, chocolate…they were delicious for good reason. With no one but John and me to eat this weekend’s dessert, though, I decided I had better go with something light. I picked the Deep Dish Chocolate Chip Cookie Pie recipe that I had recently seen on the Skinnytaste blog. Instead of flour, the recipe calls for white beans. I’ve had middling success with using beans in place of flour in desserts. These Flourless Chocolate Chip Chickpea Blondies were quite yummy, but these Black Bean Brownies were rather disappointing.
I used my 7-cup KitchenAid food processor to make the batter. When I pressed the “on” button to blend the dates and milk, I had quite a surprise. The machine gave a great lurch and the lid popped off, sending almond milk everywhere. Hmm. That was new. I resecured the lid, held it tight with one hand, and pressed “on” once again. It shook. It grumbled. My food processor made its displeasure at having to puree dates obvious. Frankly, I was a little scared of my machine. I hoped that adding the additional ingredients would soothe it, but no. It jiggled and gurgled for as long as I dared to keep it running. Hmm again.
For the beans, I used great northern. For the oil, pecan. And for the chocolate chips, milk. I only have a 9-inch springform pan, so that’s what I used instead of the 10-inch. For this reason, I should have baked my cookie pie for at least 40 minutes, but I baked it only 35. It seemed “firm” enough after 35 minutes, but when I cut into it 20 minutes later, it was still rather gooey. With the recipe being egg-less, though, I wasn’t too worried about it being slightly under-done.
I served the cookie pie warm with Blue Bell light vanilla ice cream, and it was fine. The melted chocolate chips tasted great with the cold ice cream. But it had the consistency and taste of a dessert made with beans. I gave it 3 stars. We will eat the rest of it, but I doubt I make it again.
While eating a piece of the cookie pie today, John discovered a date pit. Was this the source of my food processor’s discomfort? Or was it just mad at facing 2 cups of sticky dates? Or is my machine on the fritz? Hmm.