Baking With Peas

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.

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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?

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I had the required almonds and dark chocolate chips.

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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.

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Check out all those great ingredients!

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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.

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Chocolate studded, golden brown squares of joy – almond joy!

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They would have been perfect just as is. But I thought they could use a little extra bling…

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…and by bling, I mean a dark chocolate drizzle.

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Is there anything you can’t make more awesome with a dark chocolate drizzle? I would argue no.

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I even made a specially decorated Almond Joy Cookie Bar for one family member who has been going through some rough times lately.

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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?

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Thanks for the great recipea Mama Pea! I look forward to trying out more from the book.

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Categories: Baking, Books/Cookbooks, Chocolate, Dessert, Vegan, Whole Grain

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3 Comments on “Baking With Peas”

  1. September 4, 2011 at 6:24 pm #

    I’ve made those before! They didn’t last long at my house. Nice touch with the chocolate drizzle!!

  2. April 29, 2014 at 11:58 pm #

    These are amazing! My hubnsad and I have made them 3 times in the past 2 weeks. We took them to a party and they were a hit there as well (with paleo and non-paleo eaters alike). Thanks for the fantastic recipe!

Trackbacks/Pingbacks

  1. Mexican Fiesta Feast | french fries to flax seeds - September 5, 2011

    […] we were at the lake with my family a few weekends back (when I baked up some of Mama Pea’s Almond Joy Cookie Bars) my aunt put out this delicious mango peach salsa that everyone raved about. She had bought it at […]

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