Chocolate Peanut Butter Goji Berry Pie

Before I went to Thailand, I got an email from Peanut Butter & Co. about a Mystery Ingredient Challenge they were doing this month.  The deal was: they send me peanut butter and a mystery ingredient, then I make something tasty with it.

Of course, I was excited about it because…

1. I love peanut butter.

2. I love making things with peanut butter.

After a few weeks my mystery ingredient arrived: Goji Berries.

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I have to tell you.  I had never tried goji berries.  I imagined sweet little dried fruits, but actually they’re pretty tart!  I was excited to see what I could pair with goji berries other than peanut butter.  Then conveniently, pie day happened…

So of course, I had to make a pie.  Then the idea came: rich chocolate ganache with peanut butter and goji berries.

Chocolate PB Goji Pie

It really was as awesome as it sounds (and looks?).

Chocolate Peanut Butter Goji Berry Pie

1 Graham Cracker Crust (store bought or homemade)
1 cup heavy cream
9 ounces dark chocolate chips
1/2 cup Smooth Operator Peanut Butter
1/4 dried goji berries (plus extra for garnish)
1/4 tsp coarse seal salt (optional)

Heat heavy cream in a saucepan with goji berries.  This way they’ll soften and plump up.  Meanwhile, in a separate bowl, combine chocolate chips and peanut butter.

Pass cream through a strainer and pour hot cream on chocolate and peanut butter.  Let it sit a few minutes and stir to combine.

Take the rehydrated goji berries and place in the bottom of the graham cracker crust.

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Pour chocolate mixture on top.  Garnish with goji berries and coarse sea salt (optional).  Chill for 4 hours and serve with whipped cream.

This turned out great! It was dense, not too sweet and a great balance of flavors.  It’s got sweet, sour (from the goji berries), bitter from the dark chocolate and a touch of sea salt on top really balances it all out.

Also, can we talk about how easy it is?

I didn’t have time to get photos of the slices, because I took it to a Pi(e) Day party, because I wanted to be sure to get this up in time for a giveaway!

Peanut Butter & Co. is giving one Foodologie reader a free Peanut Butter & Co. Prize Pack!

To Enter: Leave a comment on this blog post telling me your favorite way to enjoy Goji Berries OR if you’ve never tried them… what would you like to eat them with?

The giveaway ends Monday March 23rd! So be sure to enter and tell your friends about it too!

WINNER: Mary W! Winner has been emailed 😀  Thanks for entering!

P.S. I have a few more Peanut Butter/Goji recipes up my sleeve.  Stay tuned!

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Culinary Bucket List: Monkey Bread

I’ve been excited about the concept of my culinary bucket list ever since blogging about it last month.  I guess I should have set some ground rules… or really one important ground rule… the rule of perfection (or lack of).

Whatever I make on my culinary bucketlist might not be perfect, but I’ll try anyway.

With that said…

The first item to check off the list: Monkey Bread.

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Oh monkey bread.  I had no idea what to expect, because I had never eaten it (or made it).  It’s like a giant cinnamon roll stuffed into a bundt pan and covered in butter.

You really can’t lose.

I did learn, however, that monkey bread (like cinnamon rolls) gets hard and dry after sitting out.  This is best devoured hot.  Straight out of the oven is best.

Mine wasn’t perfect.  In fact, when I turned it over, it got a little stuck.

Ok honestly, it was a bit of a mess…

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I used a recipe I found online and make some changes (as usual). I added pecans because that sounded great.

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I skipped the glaze and that was a mistake.  I should have made the glaze, but it looked so intense on it’s own that I thought it wasn’t necessary.

Lesson learned.

I won’t share the recipe I used, but feel free to check out this recipe from Sally’s Baking Addiction that I based mine on.

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Overall, monkey bread was tasty, but I don’t think I need to make it again.  It was intense, but maybe I’m just not a big fan of cinnamon rolls in general?

Next time, I’ll know not to skip the glaze.

Next on the Culinary Bucketlist/Foodologie is Thai food!  I’m off to Thailand for 2 weeks.  I’ll be back with updates, photos and tasty recipes… then when I return there will be some peanut buttery goodness too.

Lots to look forward to!

Are you a fan of Monkey Bread? or just cinnamon rolls? or neither? 

 

Fancy Pants Rice Crispy Squares

I got into a Facebook fight today, and I’m only mildly ashamed.

With whom? Another blogger.  She posted something about how the Ban Bossy campaign was ridiculous.

If you haven’t heard of Ban Bossy, it’s a campaign by Sheryl Sandberg’s Lean In organization and the Girl Scouts.  The whole idea is to stop using the word ‘Bossy’ to describe an assertive girl.   An assertive little boy is a ‘leader,’ but an assertive little girl is ‘bossy,’ and this affects the way girls develop in leadership roles.  The campaign really aims at developing leadership among girls and young women.

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I don’t think this campaign is ridiculous.  I actually think it’s a great idea.

That said, sure, the choice of marketing for this campaign is a bit silly (I love Beyonce, but she sort of sucks in the video).  The word bossy is just dumb, but I recognize its power.  Because of that, I was bothered by this bloggers comment and the subsequent comments to her post.  Mostly, they were people saying that being called bossy is a good thing, or examples of when their little boys are bossier than their daughters and how the word doesn’t mean anything.  Sure, I get all that.  To an adult, being called bossy is fine, but when you’re little things are different.  By the time we’re grown ass women, we know we’re more awesome than what some jerk says.  But let’s not forget that words have power.

So, Facebook “fight” ensued.  I argued that words are important and empowering girls is essential.  She argued that the campaigns message was clouded by bad marketing.

The feminist in me took over (p.s. I hate that to so many the word feminist is negative).  But then I just let it go, because if there’s one thing I hate more than people putting down people’s efforts to empower women, it’s women hating on other women.  Can we get a little female solidarity?

Overall, I get it.  Criticizing is easier than making a positive change, and as I emphasized  in my comments: everyone is entitled to their own opinion.  If you hate the Ban Bossy campaign, that’s fine.  But can you give me another way that we can start empowering girls to be leaders?

Regardless of how you feel about the Ban Bossy campaign, I genuinely hope we can all agree that empowering girls to be leaders is a cause worth talking about.  If only our Facebook interactions could be dialogues instead of arguments, we’d all be a tiny bit better off.

But in the meantime, before society progresses to that point, when someone tells you what you support is ridiculous, it’s my belief that you should kill them with kindness… the marshmallowy kind.  So ladies keep your bossy pants on and make yourself some fancy pants rice crispy squares.

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Fancy Pants Rice Crispy Squares

1/4 cup butter
4 cups mini marshmallows
3 cups puffed rice cereal
2 cups puffed millet
2 cups puffed quinoa
3/4 cup unsweetened shredded coconut
1/2 cup dark chocolate chips
1-2 tsp canola oil

Grease a 9×13 baking dish and set aside. In a large pot, met together butter and mini marshmallows.  Stir until well combined.  Add rice cereal, millet, quinoa and coconut.  Stir to combine.  Press mixture into 9×13 dish and allow to cool for an hour or two (you can put it in the fridge to speed up the process).  Once cooled, cut into squares using a large chef knife.

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Place chocolate chips in a bowl. Microwave for 30 seconds.  Stir and microwave another 30 seconds.  Repeat until chocolate is melted.  Stir in 1-2 tsp of oil or enough for the chocolate to be runny.  Drizzle chocolate over squares and allow to harden.  Once chocolate is firm, serve and enjoy!

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Why are they fancy pants?  Millet is fancy.  Quinoa is like the black diamond of grains.  Coconut makes everything a little more exotic.  Also because I said so.

What are your thoughts on #BanBossy?  Feel free to give your actual opinion (even if you disagree with me, that’s cool!).

Refugee Auction: Get Foodologie Treats and Help Someone Out!

Hi All!  What would you say if I told you I could send you some of these?

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Well, not today… but let me explain.  I’m in Peru but a few months ago, my awesome friend Liz asked if I could help her out with an organization she’s been involved with for a few years: Refugee Center Online (RCO)

RCO is an awesome organization that “provides educational opportunities and general information about American society, and connects refugees with services, programs, and organizations in their new communities.”

This year, they’re holding their first e-auction, with 100% of proceeds going directly to support refugees in the US!  Awesome cause so I’m helping out by donating auction items!

Up for auction is an assortment of holiday cookies baked with lots of love by me!  I’ll pick a few of my favorite cookies and send you a few dozen!  If you’re a reader, I’ll even let you request your cookies of choice! BananaBaconChocolateChipCookies3orangepistachiobiscotti1 You can also bid on lots of other awesome stuff.  Head over to Ebay (HERE) to check out the auction items and get your hands on some cookies for a good cause!
gingerchocolatechipcookies1The auction runs from today, November 15th until November 23rd.  Don’t miss out! Check it out!Feel free to share this with anyone you think might appreciate the cause or the treats 🙂I’ll talk to you all when I get back from Peru!  Happy Almost Thanksgiving!!!

Peanut Butter Bacon Rice Crispies

I’m going to go ahead and let you know that after this post, all you’re going to want in life is a rice crispy treat.  If there’s bacon in it, that’s going to be an added bonus.  But rice crispies are going to be on your brain and I’m not even sorry.

The past few weeks have been the most insufferably hot weeks ever.  It’s like I forgot that I grew up in a desert-like region where 100F+ is normal during the summer.  100F in Costa Mesa is hell (without AC).  As a result, I refused to turn on the oven.

Frying bacon on the other hand, no heat could stop that.

When I was trying to think of what to make for dessert for a potluck, I could only think of making something that did not involve turning on the oven.  So of course I had a brilliant idea, and I made it a reality

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The world can pretty much thank me for this.

Peanut Butter Bacon Rice Crispies

3 slices of thick cut bacon
1/2 cup chunky peanut butter (I used Peanut Butter & Company Crunch Time)

4 cups mini marshmallows
6 cups puffed rice cereal

In a large pot, fry bacon.  Once cripsy, remove from pan and pour off the majority of the grease (it’s ok if some stays on there).  Allow bacon to cool completely, then chop.  Add peanut butter and marshmallows to pot and melt on low heat.  Once melted together, add rice cereal and bacon.  Stir to combine.  Press into a 9×13 baking dish lined with parchment paper.  Allow to cool completely, slice and serve!

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These were tasty.  Next time, I’ll drizzle some chocolate on them, because I’m intense like that.  Also because peanut butter, bacon and chocolate are an awesome combination.   Did you forget about the Chocolate Pudding with Peanut Butter Mousse and Maple Candied Bacon?  In case you did, here’s a reminder…

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Peanut Butter and Bacon is absolutely a thing.  If you haven’t tried it yet, you should.  And seriously, this couldn’t be an easier way to do so.  No baking, just a bit of stirring, pressing and slicing.

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Get on it.

What’s your favorite sweet bacon combo??

Chocolate Chip Snickerdoodle Bars

I somehow had the bright idea of joining the company softball team. If you knew me in real life, you’d be surprised that I would make such a choice. I’m not really a “team sports” kind of girl.  Not because I don’t like exercise.  No no.  I love Crossfit.  Running is fun.  Spinning is amazing.

At first you might think, oh so you’re a solo rider.  Well not really.  What softball has that running, Crossfit and spinning don’t is that softball involves a hard object flying at your face.  I’m not good at that.  You see, I’m what we like to call “accident-prone.”

The truth is, if there’s an opportunity to get hurt, chances are I will.   I’m set to hike the Inca Trail to Machu Picchu in November and my sister is already researching altitude sickeness and ways to prevent it.  She’s not even going on the trip with me and she knows it’ll be an issue for me.

In fact, the last time I tried to play a team sport was a summer softball league the summer before 9th grade.  I broke my finger mid way through the summer.  Lesson learned.

But now I’m older, and conquering fears and trying new (ish) things is totally my thing.  So why not.  I’ll let you know how it goes.

In the meantime, let’s talk about these guys.

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I know you’re drooling because any mention of the word “snickerdoodle” makes babies smile and men squeal in joy.

Ok I can’t take credit for these.  I got this recipe from my favorite cookie cookbook given to me by my friend Rhoda (who also published an awesome cookbook!).

I want everyone to buy this book because I think it’s so awesome.  What I didn’t think was awesome was the name of the recipe.  Buttermilk Cinnamon Bars.  Boring.  So since I made some changes (like adding chocolate chips, among a few other changes, I decided to rename these to more accurately describe the taste.

Chocolate Chip Snickerdoodle Bars

Adapted from Blue Ribbon Cookies

2 cup sugar
2 cups flour
1/2 cup butter
1/2 cup unsweetened coconut flakes
1/2 cup chocolate chips
1 egg
1/2 tsp salt
1 tsp cinnamon
1 tsp baking powder
1 cup buttermilk
1 tsp vanilla

Pre-heat oven to 350F.   In a bowl, combine sugar, flour and butter.  Using your fingers, combine until the mixture resembles coarse crumbs.   Take two cups of that mixture and combine it with coconut and chocolate chips.

Press into a 9×13 baking dish lined with parchment paper.   With the remaining sugar/flour/butter mixture, add egg, salt, cinnamon, baking powder, buttermilk and vanilla.  Blend together.  Pour mixture oven base and bake for about 45 minutes, or until fully cooked in the center.

Remove from oven and allow to cool completely.  (I let it sit out overnight)  Once cooled, remove bars from pan by lifting parchment paper.  Cut bars into about 40 squares (or fewer large pieces…).

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I promise these will be a hit.  They’re like snickerdoodles and chocolate chip coconut cookies on a date, because that makes sense.

Either way, enjoy them, pin them and wish me luck on this softball endeavor.

How are you at team sports?  Play any?  Tell me!

P.S. Have you entered the Peanut Butter & Co Giveaway?  You can earn entries daily!  Get to it here: http://bit.ly/147k7k8