When life doesn’t go as planned…
Sometimes, things just don’t happen like you expected them to. Like that time some friends, my husband, and I ducked into a cafe in the middle of a snowstorm in Ankara, Turkey. It was cold, windy, snowy, and the street was deserted. We just wanted a place to warm up for a bit.
We were the only ones in the restaurant, and asked the server for coffee and tea, using a conglomeration of different languages we speak for these two simple words that we thought we knew.
Everything was understood. Or so we thought.
One by one, the dishes arrived. Plate after plate of food showed up on our table. Veggies. A huge basket of bread. Lots of sauces, honey, jams, butter, and who knows what else. And finally…a mountain of a cheese platter, the slices all stacked up against each other forming a sort of teepee.
Apparently, the word for breakfast in Turkish is “kahvalti”, which sounds a heck of a lot like “coffee, tea”. So we accidentally ordered breakfast. We weren’t hungry at all, but still enjoyed all that delicious food!
Sometimes accidents have the best results.
Like these chocolate chip muffin pies. I don’t really know what to call them. I tried to make a healthier version of pecan pie, but personal size. But then I couldn’t find pecans anywhere in Ljubljana. Turns out they aren’t in season right now, so I used hazelnuts instead.
They didn’t exactly turn out very pie-like. But they’re delicious anyway. I made several dozen over the course of a few days. The hubby brought some to work, I brought some to the deaf school, and everyone loved them.
Bottom line, no matter what you call these things–cookies, muffins, or pies, they won’t disappoint.
- ½ cup coconut oil (or softened butter)
- ¼ cup honey
- 1 cup white or regular whole wheat flour
- ½ teaspoon fine sea salt
- pinch of baking soda
- ¼ cup honey
- ¼ cup white or regular whole wheat flour
- 1 egg, beaten
- ¼ cup butter, melted and cooled
- ½ cup hazelnuts or pecans, chopped
- ½ cup chocolate chips
- ½ teaspoon vanilla (optional)
- Preheat oven to 325 degrees Fahrenheit.
- In a large bowl, mix the coconut oil and honey together.
- Add the flour, salt, and baking soda. Mix well. Dough will be crumbly. *See Note*
- Thoroughly grease a muffin pan with coconut oil.
- Press balls of dough into muffin pan in an even layer on the bottoms and sides.
- Bake for about 10 minutes. Meanwhile, make the filling.
- The dough will have probably slid down the sides of the muffin pan a little. Using a spoon, press into the center of each one to make a little spot for the filling.
- Mix honey and flour in a bowl. Add egg, butter, hazelnuts, chocolate chips, vanilla, and stir.
- Spoon mixture into the half-baked muffin pie crusts and put them back in the oven for about 25-30 more minutes. Remove and let cool.
Check out what all the other Recipe ReDuxers came up with for this month’s challenge: Pie Love.