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1 9” graham cracker crust

Peanut Butter Brownie
¾ cup flour
½ cup cocoa
½ t baking powder
½ cup peanut butter
½ cup brown sugar
2 T oil
1 ½ T flax meal mixed with 4 T water (let stand a few minutes until gummy)
½ t vanilla
½ cup soy milk

Preheat oven to 350 degrees. Combine peanut butter, brown sugar, oil, vanilla, soy milk and flax mixture.
Add dry ingredients to peanut butter mixture and mix until combined- batter will be thick.
Scrape into graham cracker crust.

Bake in preheated oven for 26 to 30 minutes or until toothpick comes out relatively clean. Let cool; prepare cookie dough.

Cookie dough
1 cup flour
¾ cup brown sugar
¼ cup margarine
4 T soy milk
1 t vanilla
½ cup mini chocolate chips (optional)

Cream brown sugar and margarine, add margarine and soymilk and combine, add flour and optional chocolate chips and mix well. Spread dough over cooled brownie and refrigerate while you prepare mousse.

½ block extra firm tofu (about a cup)
1/3 cup sugar
2 ½ T cocoa
½ t vanilla

Process all ingredients in food processor until smooth, creamy, light and fluffy. Depending on the strength of your processor this could take a couple of minutes…there should be not traces of tofu at all. Refrigerate for an hour or so then pipe decoratively on pie.

1 comment:

Anonymous said...

Never thought that PMS could look/be this pretty & enticing ... sounds like a very nice combination of peanut butter & choco-mousse.