I know what you are thinking – I’ve obviously lost it if I’m now baking with peas. And although I do enjoy sweet little green peas, I’m not about to add them to my baked goods. Unless of course, you have a really good recipe for baking with peas…
No, I’m talking about a whole other kind of peas.
I was baking with Peas And Thank You – the New York Times Best Seller two weeks in a row!
I had ordered the book shortly after it was released, and was oh so excited when it finally arrived on my door step. I immediately got to reading the witty, entertaining stories and delicious recipes, making mental notes of the ones I wanted to try. Sadly, life kept getting in the way of me trying out some of Mama Pea’s recipeas.
But when I got a request to make something for dessert for a family gathering up at my aunt & uncle’s place at Cultus Lake, I knew what cookbook I was going to turn to in order to find something to bake. I wanted something that was going to travel well, and that was easy to serve. A day at the lake didn’t scream fancy cake or pie to me – I was thinking a nice bar or cookie would be perfect. After some humming and hawing, I decided to try out the Almond Joy Cookie Bars. I figured how could I go wrong with something that involves almonds, coconut, and chocolate?
I had the required almonds and dark chocolate chips.
But was sadly out of almond butter. Not wanting to buy a new jar (student budget – almond butter is expensive!), I used the jar of almond hazelnut butter hiding in my cupboard. My mom had picked it up for me one day when she was out and about.
Check out all those great ingredients!
My kitchen smelled oh so heavenly as these baked up in my oven, and even better when I took them out. After what seemed like forever, they were finally cool enough to cut and sample.
Chocolate studded, golden brown squares of joy – almond joy!
They would have been perfect just as is. But I thought they could use a little extra bling…
…and by bling, I mean a dark chocolate drizzle.
Is there anything you can’t make more awesome with a dark chocolate drizzle? I would argue no.
I even made a specially decorated Almond Joy Cookie Bar for one family member who has been going through some rough times lately.
So how did they go over? Everyone loved them. Even my sister, who detests all things coconut. They were chewy, moist, and packed with chocolate and almond goodness. I found them to be a touch crumbly, but they still held up well to the 2 hour travel time out to the lake. I was glad I made a double batch, because it meant we had leftovers for a few days afterwards. Mom thought they actually tasted better the longer they aged. All the more reason to make a double batch, eh?
Thanks for the great recipea Mama Pea! I look forward to trying out more from the book.