COOKIE TIME!

COOKIE TIME!
COOKIE TIME!

Friday, August 28, 2015

Dome Cake

This cake made is made in a bowl and is so easy and fun to make. Kids can enjoy filling it with all their favorite treats! ...and obviously adults enjoy it too, who am I kidding. 

Ingredients:
1 pint ice cream (any flavor you fancy)
cookie dough, cookies, chocolate, nuts, graham crackers, pretzels...anything you might want to fill your dome with. Get creative!

Directions:

Grab a cereal bowl - or a mixing bowl if you want a larger cake, but you'll probably need more ice cream if you want to make it larger.
Using a tablespoon and your hands, coat the sides of the bowl til there is a nice even layer of ice cream. Freeze for a few minutes while you get the insides of your dome cake ready.
Take a medium sized bowl and combine all your ingredients.
I used cookie dough, cookies, chocolate sauce, and chocolate pieces.
Then remove the ice cream lined bowl from the freezer and fill/stuff with your tasty mixture.
Layer one more smooth layer of ice cream on the top to seal the cake.
Freeze for at least an hour.
Remove from the freezer and massage the sides of the bowl using a warm cloth. With a butter knife, loosen the edges. Re-warm your cloth (with hot water) and repeat these steps until you're able to remove your dome/bowl cake onto a plate.
Freeze again until ready to slice and serve!

- here are some photos of a slice of the "igloo"



Sunday, August 23, 2015

Cookie Dough Carrot Cake

This is my go-to recipe I've adjusted over the years. Now I add cookie dough because why the **** wouldn't I? It makes it even more delicious and more moist.

Ingredients

For the Cake:
1/2 cup applesauce
1 cup light brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsp cinnamon (or more if you're frisky like me)
3/4 cup oil
1/4 cup EatPastry chocolate chip cookie dough (or any flavor, really it's up to you)
3 cups freshly grated carrots


For the Frosting:
4-5 cups confectioners sugar
2 tsps vanilla extract
8 oz package vegan cream cheese (I used Follow Your Heart brand)
1/4 cup Earth Balance buttery spread
1 heaping Tbsp of cookie dough
1-2 Tbsp almond or coconut milk

Directions

Cake

1. Pre-heat oven to 350 F.
2. Grease two 9 inch baking round pans, and line the bottoms with parchment paper. This is very important, otherwise your cake is likely to break apart when you remove it from the pans.
3. Combine the sugars, vanilla, and applesauce and blend until combined.
4. Add the oil, and mix a little more.
5. Add the flour, baking soda, baking powder, cinnamon, and salt. Blend until combined.
6. Add the carrots and blend just until they are incorporated.
7. Pour into the two pans, distributing the batter evenly.
8. Bake until a knife inserted in the center of the cake comes out clean...about 40-45 minutes...the baking time varies depending on your oven but it shouldn't take more than an hour.
9. Once the cake is done, let it fully cool in the pan before removing.
10. When it's fully cool, knife the sides of the pan to loosen up any that may have gotten stuck to the sides then flip upside down on a plate. Frost with the frosting recipe below or whichever frosting you would like!*

Frosting

1.  Combine 4 cups confectioners sugar, vanilla extract, cream cheese, and Earth Balance.
2. Add one Tbsp of milk at a time. If you need more add just a tsp at a time.
3. If it's too runny and you want it thicker add a more powdered sugar until it is your desired consistency.
3. Wrap it up and put in the fridge until you're ready to frost your cake.

*tip- I frost one of the cakes and then put it in the freezer for an hour, so that it firms up and the frosting in the center doesn't seep out when I put the other round cake on top.
** I wrap pieces of cake in tinfoil so I can eat them without a fork, don't judge me.

Monday, August 17, 2015

Mega Vegan Ice Cream Cake

Ingredients:

2-3 flavors ice cream (I used NadaMoo's chocolate peanut butter and vanilla chai)
10 crushed cookies (I used our baked chocoholic)
1 tub of cookie dough (any flavor, I used chocolate chip and chocoholic)

Directions:

Cut a piece of parchment paper to fit the bottom of a 6 inch cake round pan. Crumble the baked cookies on the bottom of the pan (on top of the parchment).

Then layer a flavor of ice cream, more crumbled cookies and one layer of cookie dough. Repeat this until the pan is full to the top.

Freeze the cake for up to an hour or more until you are ready to remove it from the pan.

Using a warm cloth on the sides of the pan to loosen up the sides. Then run a butter knife along the edges/sides. Repeat with warm cloth until the cake slides out onto a plate smoothly. Remove the parchment paper and re-freeze.

Then you can add more cookies to the top, slice and devour whenever you're ready!!! Serve COLD!!!!


Monday, August 10, 2015

S'mores Cookie Cake

Ingredients:

2 tubs chocolate chip cookie dough (regular or gluten free, or any flavor really)
2 cups vegan marshmallows (Dandies!)
6-8 Newman's O's, Trader JoJos, or Oreos
1 1/2 cup chocolate chips
Chocolate Syrup

Directions:

In a 9x9 or 8x8 baking dish layer 1/2 a tub of cookie dough.
Then layer on half the chocolate chips, and marshmallows to cover.
Then add another layer of cookie dough, chocolate and marshmallows. You might not need all the cookie dough, but most likely will.
Top with crushed/broken pieces of the Newman's O's (or whatever brand you chose).
Bake at 350F for about 30 minutes. Let cool for about 15 minutes and serve with chocolate sauce.
It's so messy but who even cares right? I don't. Dig in!!! (any left overs can be stored in a mason jar and eaten with a spoon).


Sunday, August 9, 2015

Banana Chocolate Chip Cookie Dough Pancakes

Ingredients:

2 Cups Flour (all purpose)
1/3 cup Granulated Sugar
2 1/2 tsp baking powder
1/2 cup veggie oil
2 heaping Tbsp EatPastry chocolate chip cookie dough
2 1/4 cup milk (almond, coconut, etc) 
2 tsp vanilla extract
pinch of salt

optional
1/4 cup extra chocolate chips
1/4 cup banana chips, I mean, if you want to make banana chocolate chip pancakes you need these banana chips

Directions:

Combine flour, sugar, baking powder, and salt in large mixing bowl.
Add oil, cookie dough, milk, vanilla and the extra chocolate and banana chips.
Mix with a wooden spoon or spatula.

Make pancakes in a medium sized frying pan or griddle at a low-medium heat.
Flip when the bubbles start to show, like 4-5 minutes or so. Cook for another 5 min on the other side. They're easy to burn so be cautious. I always burn some!
YUUMMMMYYYYYYYYYYY





Wednesday, March 25, 2015

Cookie Dough Irish Soda Bread

I LOVE IRISH SODA BREAD. And since I'm Irish I make this recipe often...but since I'm also French, Welsh, and Scottish I add cookie dough to it and replace the currants with chocolate chips. I mean, whatever right, the bread is a mut just like me. And it's my fav.

Ingredients:

2 cups all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
1-2 tsp caraway seeds (I usually add 2 tsp because I love the flavor)
1/2 sugar
2 heaping Tbsp chocolate chip cookie dough
2 Tbsp Earth Balance Buttery Spread 
3/4 cup milk
1/4 cup chocolate chips

Directions:

1. Pre-heat oven to 350F.
2. Combine the flour, baking soda, salt, caraway seeds, and sugar in a medium-large mixing bowl.
3. Add the Earth Balance and EatPastry cookie dough.
4. Mix on a low setting for 30 seconds to 1 minute until the butter and cookie dough mix in a bit. You can also do this with a pastry blender if you're not using a mixer.
5.  Add the milk and mix just until combined. Then add the chocolate chips and mix just for a second until they combined. Use your hands to knead the dough together collecting any remaining flour on the bottom of the bowl.
6. Mold the dough into a circular shape and place on a parchment lined (or silpat) baking sheet. Then cut an X in the top using a serrated knife.
7. Bake in your preheated oven for 45-50 minutes.
8. Let cool and serve sliced alone or with anything you may like! mmmmmm, one of my absolute favorites.

.

Monday, February 16, 2015

Vegan Eggs Benedict

You can use our biscuits for the bottom layer of these tender morsels! It sops up all the delicious sauce and juices. Mmm...
*(you can purchase our biscuit mix here for only $2.99! Also available at Whole Foods in the Southeast). You can also use english muffins if you prefer, but our biscuits are so good.

Ingredients:

HOLLANDAISE SAUCE
1/4 cup vegan sour cream
1/2 cup vegan mayonnaise
2 Tbsp vegan margarine/butter
1/2 tsp turmeric
2 Tbsp nutritional yeast
1/4 tsp dried thyme
freshly ground pepper to taste

BENEDICT STUFF
1/2 package (7 oz) Firm tofu, sliced horizontally into two patties
1/2 cup flour
1/4 cup breadcrumbs
1/2 tsp sea salt
1/2 tsp turmeric
1/2 tsp oregano
3 Tbsp nutritional yeast
1-2 cups non-dairy milk
olive oil for cooking

2 of our biscuits made according to the directions on the package
6 strips vegan bacon (or 2 rounds of vegan Canadian bacon) your call
2 slices tomato
1 slice vegan provolone cheese (or any kind of cheese you prefer)
parsley for garnish

Directions:
*serves 2

First make the biscuits and set aside. You'll only need 2 out of the 6.

Then make the sauce by adding all the ingredients to a small saucepan. Bring to a medium to high heat so that the margarine/butter melts and becomes incorporated with the other ingredients. Stir constantly. Lower the heat, still stirring regularly - not constantly at this point.
Once it's nicely thickened set aside. You can reheat it later.

Have two separate shallow bowls ready. In one, put the flour, breadcrumbs, salt, turmeric, oregano, and nutritional yeast. In the other put the milk.

Take your tofu (that is cut into two horizontal pieces) and coat it heavily, first by dipping it in the milk and then the flour mixture. Do this a couple more times to make sure it gets a nice thick coating. Set aside and do the same to the other piece of tofu.

Heat a little olive oil in a medium sized saucepan on a medium heat. Once hot, add the tofu and fry on both sides for about 5 minutes making sure it's nice and crispy. Lower heat. Put half of a piece of cheese on each piece of tofu. You can now heat the bacon in the same pan so it's warmed.  Cover the pan so the cheese melts. After a few minutes these should be good to go.
In the meantime, reheat the hollandaise sauce on a low heat.

Place the halved english muffin on a large plate. Layer the tofu first (upside down so the cheese hits the muffin). Then the tomato and then the bacon. Pour 1/2 or all the hollandaise sauce over your little stacks of goodness. Garnish with fresh parsley and DIG IN!






Sunday, February 15, 2015

Vegan Chocolate Bundt Cake, with Gooey Cookie Dough Glaze

Shit's bomb.

#cookiedoughaddictsanonymous

INGREDIENTS

You may recognize the cake recipe our previous devil food's chocolate cake recipe.
It's very similar.

Cake:

2 cups plain (all purpose) flour    
1 cup  cocoa powder
2 tsp baking soda
1 1/2 tsp baking powder
a pinch of salt
1¾ cups coconut milk
2 cups granulated sugar
1 1/2 cups  veggie  oil
2 tsp vanilla extract 
2 tsp almond extract** optional

Gooey Cookie Dough Glaze: 

1/2 cup peanut butter chocolate chip cookie dough (or reg chocolate chip, up to you)
1/8 cup chocolate chips
1/4 cup Califia Farms iced cold brew with almond milk
* you may need extra cookie dough to thicken

DIRECTIONS
FIRST pre-heat the oven to 350F.
1. Mix the dry ingredients in one large bowl (flour, cocoa powder, baking soda, baking powder, salt)
2. In another, larger bowl combine the oil, sugar, coconut milk, and extracts.
3. Add the dry ingredient mixture into the larger bowl with the wet ingredients. Stir until all is combined.
4. Pour into a greased bundt pan and bake in your preheated oven for 40 minutes or until a knife inserted in the cake comes out clean.
5. Let cake cool completely before removing from pan.
6. In the meantime, make our frosting. In a medium sauce pan melt the cookie dough, chocolate chips, almond milk on a low-med heat. You can raise it to get it going but be sure to stir constantly. If mixture is too runny add more cookie dough. If it's too thick, add more milk.
7. Remove cake from pan.
8. Pour frosting on top.
9. Serve and EAT.



Thursday, January 29, 2015

Vegan 'Chocolate-Chip Cookie Dough' Cheesecake

My friend Mary at Chicago Vegan Foods gave me her recipe for the best %&*$@*! vegan cheesecake in the world.  Of course I used cookie dough for the crust and glaze, DUH.

Ingredients

Filling:
32 ounces of cream cheese (4 containers of Tofutti or Follow Your Heart)
11 ounces silken tofu
1 Tbsp vanilla extract
1 tsp lemon juice, freshly squeezed
1/4 cup flour
3/4 cup granulated sugar

1 tub of cookie dough for the crust

Glaze:
2 Tbsp chocolate chips
1 Tbsp almond or coconut milk
1/8 cup cookie dough (chocolate chip or whatever you want)
1/8 cup light brown sugar 
1/3 cup silken tofu


Directions

Pre-heat oven to 375F.

Add water to large baking dish (like a lasanga dish), filling at least 1/2 way. Put the dish in the bottom rack of your oven. *the other rack which will be used for the cheesecake should be on the middle rack. 

In a spring fold pan layer the cookie dough pressing it flat with your hands to make a crust. Push more around the edges and flatten it slightly up against the sides of the pan so you can see if once the cake is finished. In other words, you want it to ride up a bit along the edges. If you need more dough for a thicker crust, by all means add it.

Put in the preheated oven for 10 minutes, just so the dough begins to bake. Remove and set aside.
In the meantime you can start making the filling.  Add the cream cheese, tofu, vanilla, flour, lemon, and sugar to a vitamix/blender/or food processor. Blend all together until combined and creamy.

Pour the filling into the partially baked crusted pan, and bake for 15 minutes. After the 15 minutes have past, lower the temperature of the oven to 350F. Bake for another 35 minutes.
While it's baking, you can make the glaze and set aside. Just combine the choc chips, milk, cookie dough, and sugar in a blender and pulse until combined.

At 35 min, open the oven and put the glaze on top.
Bake for another 10 minutes. Then open the oven and gently wiggle the cheesecake to make sure it's set nicely. Then turn off the oven and let sit for one full hour. Once the hour has past remove from oven and let sit for another 30 min. Then place the cake into the refrigerator, for at least 24hrs.
AND THEN, you can eat it finally.
*you can also add MORE cookie dough to the top of the cheesecake if you're an animal like me. 
 up close and personal

Monday, December 22, 2014

Sugar Cookie Crust Pecan-Fudge Pie

Sugar Cookie Crust Fudge PIE!! YES!

Ingredients:

1 tub of cookie dough, I used our Sugar Momma flavor
1/4-1/2 cup chocolate hazelnut butter
1/2 cup chopped pecans
1/4 cup light brown sugar for sprinkling  
*Optional, chocolate cake scraps. When you add these, it makes it more moist, but without them it's just as fudgy and delicious.

Directions:

Roll a tub of cookie dough out into a pie dish using a floured surface. You don't have to have it rolled much, because it will fall apart, you just want it flat and kind of round. 
From there mold it into the pie dish and crease the crust with your fingers to make it pretty looking. Then add a fudgy choc layer by layering choc chips, Justin's chocolate hazelnut butter and left over cake scraps from our chocolate cake mix (if you don't have you can leave out the cake scraps and add more hazelnut butter). Top with chopped pecans and a sprinkle of brown sugar and baked for about 30 min. Let cool, cut and serve. This pie is very very addicting, just know that I warned you. 


Thursday, December 11, 2014

Vegan Garlic "Hamburger" Helper

Did I mention how much I love garlic?

Ingredients:

10 oz elbow macaroni
1 package of Upton's Naturals ground seitan
5 cloves garlic, crushed and chopped
2 Tbsp margarine, like Earth Balance (or just use oil)
1/2 cup almond milk
4 oz of vegan cheese, chopped or grated (Teese is a great option)
1 tsp dried basil
1/2 tsp dried oregano
2 tsp sea salt

Directions:

1. Boil the pasta as directed, and strain.
2. Heat the margarine, garlic, and seitan on a medium heat in a large pot.
3. Add the milk, cheese, basil and oregano.
4. Add the salt and the pasta and mix together until combined.
5. Devour.


Wednesday, December 10, 2014

Cookie Dough PopTarts

These are the most fun ever.
Makes approx 8,
5" tarts.

INGREDIENTS

Pastry Dough:

2 cups flour
1/2 cup shortening
3-5 Tbsp of ice water (or more)
1 tsp salt

Filling and Topping:

1/2 tub EatPastry cookie dough (of course) any flavor, I used chocolate chip
2-3 crushed cookies of any sort you like! I used Trader Joe Joe's


DIRECTIONS:

Combine the flour and salt in a mixing bowl. Using a pastry blender, or 2 knives, cut the shortening into the flour until it resembles course sand. Then add the water 2 Tbsp at a time til the dough forms. Be sure not to use too much water, it makes your dough less appealing and tasty.

Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.

On a floured surface roll out your dough into one large rectangle (about 1/8 inch thick). If you want to make less than 8, just half the dough and freeze it to use at another time. It will last a month if you wrap it tightly in plastic wrap or foil.

Using a pizza cutter, slice the dough into 5 inch rectangles, or just so they are all even. They don't have to be 5"

Take about one and 1/2 Tbsp of cookie dough and place it in the middle of every other rectangle. Then cover each one with the non-filled rectangles. Using a fork press down all sides of the dough rectangles. You can do this after you transfer them to your baking pan, just be sure the filling doesn't fall out. I use a large spatula to move them.

Bake the tarts for 15 minutes until crust is very lightly tanned. While they are in the oven you can make your frosting glaze by combining 1 cup confectioners sugar with 1 Tbsp melted margarine, and 3 Tbsp of almond milk. Mix until combined, and add more almond milk if necessary. You want it to be a little runny, but not too much that it falls right off the spoon. Think smooth and creamy. You can dye the frosting any color you want, I used purple :)

Remove the tarts from the oven and let sit for 2 minutes. Then glaze each one with the frosting and top with crushed cookies!

YUM YUM YUMMMM.






Monday, December 8, 2014

Black Forest Molten Chocolate Cake

Ok, this is going to be a really simple recipe because I used our gluten free chocolate cake mix. IT IS OFF THE CHAIN CRAZY GOOD!!!
You can find our cake mix here. I added 1/2 cup of chocolate chips to the batter to make it extra chocolatey.

INGREDIENTS:

For the layers:
Chocolate cake 
1/2 tub of our chocolate chip cookie dough
1 pint of you favorite vegan ice cream

For the molten chocolate sauce:
1 ounce chocolate
1 heaping tsp margarine
2 tsp almond or coconut milk
pinch of sea salt

DIRECTIONS:

After baking the cake according the package directions, let fully cool. This is a good time to make the molten chocolate sauce.
In a double broiler, on a low to medium heat, melt the chocolate with the margarine and milk. Once it begins melting stir frequently until combined, melted and smooth. Add the salt. Keep on the water bath/double broiler at a very low heat while you assemble your cake.
Once cake is cooled, slice it into squares about 3-4" in diameter. First put a layer of ice cream on one square, and then add a layer of cookie dough. Do this once again and finish with a cake layer on the top. It might be kind of high, so probably best to lay it on it's side after you layer it.

Then top with warm molten chocolate sauce.

If this is what the Black Forest tastes like, I don't want to leave. Yum.



Friday, November 14, 2014

The Best Damn Vegan Pot Pie Ever.

This can be made entirely gluten free using our biscuit mix! Honestly, this is my favorite dish of all time, and it's perfect for those chilly nights.
Servings: 4 or more
You'll need a ceramic baking dish (10-12"long) and a pot to cook the veggies in.

Ingredients:

1 bag of EatPastry Gluten Free Biscuit Mix
3 potatoes, cubed into bite size pieces
1 package Beyond Meat's chicken strips, chopped up into bite size squares (or any chicken alternative you'd like)
1 onion, diced
4 carrots, chopped
1 leek, chopped
4 cloves garlic, chopped
1 package baby bella mushrooms, sliced (so about 12 mushrooms)
1 cup frozen peas
1 cup corn kernels, frozen or fresh
2 3/4 cup veggie broth
1/8 cup flour (regular or a gluten free flour blend)
1 tsp ground black pepper
1 1/4 tsp dried oregano
1/2 thyme
2 Tbsp chopped rosemary, fresh
salt to taste (1-2 tsp or more)
*2 Tbsp vegan margarine/butter alternative 

Directions:
In a large pot, saute the mushrooms, onion, garlic, and leek until soft using a little veggie stock. Add the rosemary, thyme, oregano, salt, and pepper. Cook for a few more minutes. Then add the flour, potatoes and veggie broth and cover on a medium heat for about 10 minutes. Uncover and add the peas and corn.  Stir it all up and pour the mixture into a casserole dish. You may have extra veggies that don't fit in the dish, if that's the case just save them for another dish or eat it as a side. That's what I do with the leftovers. Also, if you would like added flavor, cut up small pieces of margarine and spread on top. Set aside to make the biscuit dough.
Pre-heat oven to 400F.
Make biscuit dough according to directions on the bag, (adding margarine and almond milk). Then roll out on a heavily floured surface. Place the dough on top of the casserole dish full of our vegetable concoction. It will probably break apart, but that's okay. Just piece it together, it really won't make a difference once baked.
Bake for about 30-35 minutes. Let fully cool before scooping out individual servings. This should feed at least four people. Enjoy!







Thursday, November 6, 2014

Grilled Cookie Dough Sanwich

It's like grilled cheese, but it's sweet and made with cookie dough!
I'm in love.

Makes 2 sandwiches, or double the recipe for 4.


Ingredients:
4 thick a** slices of bread
1/2 cookie dough
1 Tbsp pumpkin puree
1 tsp cinnamon
1/2 cup flour
1/8 tsp salt
1/2 cup almond milk
1 tsp vanilla extract
1/3 cup chopped nuts of your choice (walnut, pecan, almond, hazelnut, etc)
oil for cooking

Slice 4 pieces of bread at least 1/2 inch thick.
Lightly toast them in a toaster and set aside.
Mix cookie dough and pumpkin puree. Slather the mixture on 2 slices of bread nice and thick. Then take the other 2 pieces of bread and make them into sandwiches pressing firmly down on each piece so they're nicely stuck together.

In a bowl combine the flour, cinnamon, and salt.
In a separate bowl combine the almond milk and vanilla extract.
Heat a medium sauce pan with a Tbsp or so of olive oil.
Then coat your sandwiches, starting with the milk mixture and then the flour mixture. Do this twice for each sandwich.
Once the pan is warmed, fry the sandwiches on both sides for about 6 minutes until each side is golden brown.
Plate and top with chopped nuts and maple syrup. Or you can skip all that...pick it up like a sandwich and just go at it!
here's the before and after:




Friday, October 17, 2014

Vegan Pumpkin Cookie Dough Cheesecake

Oh boy. This is just unreal.
I suggest doubling the recipe for a thicker cheesecake.
If you want a thinner, more 'pie-like' cake, keep it as is.
DELICIOUS!
You'll need an 8 or 9"springform pan (that is the kind of pan where you can remove the sides after baking if you aren't familiar here is an example springform pan).

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Ingredients

GRAHAM CRACKER PIE CRUST:
1 cups graham cracker crumbs (8 whole crackers)
3 tablespoons soy margarine, melted

FILLING:

10 oz pounds firm tofu
1 cup canned pumpkin puree
2/3 cups granulated sugar
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
8 ounces soy cream cheese
2 teaspoons vanilla extract
¼ cup cookie dough


Directions:

Make the pie crust by putting the graham crackers and butter in a blender or food processor until all combined, and the crackers look more like coarse sand. 
Pat the mixture into the bottom of your springboard pan. Set aside while you make the filling. 


First pre-heat the oven to 330F. 

Remove cookie dough from fridge to get to room temp.
Then put your pumpkin puree and tofu in the blender or food processor and crank it. Once that is combined, add the cream cheese, sugar, vanilla, cinnamon, nutmeg, and cloves. Crank it some more until all of this is combined and creamy. 

Pour the mixture into your pan, on top of the graham cracker crust. Smooth out with a spatula so it's even. 

Now take your cookie dough and put some long glops on top of the pie. Use a knife to cut it into the pie so it is kind of marbled looking. You can add more dough if you like. 


Bake at 330F for 55 minutes. Turn off the oven and leave it in there for about 1 1/2 hours. When you take it out, let it cool for 20-30 minutes before putting it in the fridge for storage.
You can eat it within a few hours...I would say minimum 3 hrs in the fridge before slicing into it. 

Oh and remove the springform so it sits nicely on the pan alone :)

Enjoy!!




Wednesday, October 15, 2014

Pumpkin Cookie Dough Bites

Pumpkin is so dynamic and delicious (hello Fall!!), plus these bites are super simple to make. The cookies come out really moist and doughy almost as if they haven't been baked. They kind of look like cow plops, but they taste sooooo good.

Ingredients:

1/2 cup cookie dough (I used gluten free chocolate chip)
1/4 cup plus 1 Tbsp canned pumpkin pie mix (I used Whole Foods brand)
optional extra sugar to sprinkle on top

Filling - optional
Cream Cheese Frosting:
4 cups confectioners sugar
2 tsps vanilla extract
8 oz package vegan cream cheese (I used Follow Your Heart brand)
1/4 cup Earth Balance buttery spread
1-2 Tbsp almond or coconut milk

Bake according to our package directions (about 10-12 minutes at 350F). The cookies will be really soft almost like cookie dough but with firmer edges.
Let cool on pan.
Remove from pan and fill with cream cheese frosting or vanilla bean ice cream, yum!




Monday, October 13, 2014

The Best Devil's Food Cake, and it's Vegan!

Dear God,

I want to be able to live off this cake and only this cake for the rest of my life. Maybe some cookie dough too?

Love,

Jessie

Our employee Mychael (yep he's amazing) made me this cake for my birthday, and he was gracious enough to give me the recipe! Of course, we had to share it with you guys. It is one of the most delicious cakes I've ever had.  Check out Cakes With Flair by Mychael to see some of his other cake creations.  

For this cake you'll need a 8in round pan, an oven, and baking utensils.
And cookie dough, maybe if you're wild like me.

Ingredients
2 cups plain (all purpose) flour    
1 cup  cocoa powder
2 tsp baking soda
1 1/2 tsp baking powder
a pinch of salt
1¾ cups coconut milk
2 tsp  vinegar
2 cups brown sugar
1 1/2 cups  veggie  oil
2 tsp vanilla extract 
2 tsp almond extract
VEGAN CHOCOLATE GANACHE FROSTING:
1 cup dark chocolate, roughly chopped
⅔ cup coconut milk 
Deco with fruit or nuts or WHATEVER ya want!! 
MARZIPAN
you can purchase marzipan or you can make your own...

8 oz almond paste
8 oz powder sugar 
2 Tbsp corn syrup (maybe you could use brown rice syrup instead? I try not to eat corn syrup)
*Optional one tub of any flavor of our cookie dough 

Directions: 
**please note that you need to refrigerate the coconut milk for the ganache overnight. Very important step.

Preheat 350 
Sift the flour, cocoa, soda, powder and salt into a bowl. 
Combine the coconut milk, vinegar, brown sugar, oil, and  extracts in a large bowl and whisk to combine. Add the flour mixture and whisk until smooth.
Pour the mixture into the prepared cake pan and bake for 40 minutes or until a toothpick poked in center comes out clean. Check it at 35 minutes.
When making the chocolate ganache check the ingredients on your coconut milk and look for one without emulsifiers. Refrigerate the can of coconut milk overnight. Remove from the refrigerator and invert and scoop the coconut water off the top before measuring the coconut milk for the ganache. Store the remaining coconut milk in an airtight jar in the refrigerator.

Maybe a little less coco milk on the ganache. 
For the marzipan, combine all ingredients until smooth. Roll out with a trusty rolling pin to cover an 8 inch cake. 
Once cake is out of the oven, and completely cooled you can slice in in half horizontally and fill with a tub of cookie dough (depending on how thick you want the cookie dough layer to be, use less or more). Or you can omit this step all together and leave the cookie dough for another day. 

Now, put your marzipan layer on top and pour ganache over the entire cake either on a plate or preferably over a wire rack. 
Whew, what a beautiful cake you have just created! Now...be prepared to understand what happiness truly is with one single bit. 

Monday, September 29, 2014

Coffee Cake Cookie Dough-nuts

Addictions start and end here. 

Ingredients:

Doughnut Batter

1 cup all purpose flour
1 tsp baking powder
1/2 tsp sea salt (finely ground)
1/3 cup sugar
2 Tbsp ground chia seeds
1/4 cup Sugar Momma cookie dough - you can use whatever flavor you like, I encourage creativity!
2 Tbsp coconut oil or vegetable oil
1/2 almond milk (or your choice of milk alternative)
*optional 1 tsp cinnamon or pumpkin pie spice  

Doughnut Glaze

1 cups powdered sugar, sifted
1 Tbsp melted margarine (like Earth Balance)
2 Tbsp or a little more of almond milk (or any milk alternative)
*optional 1/4 tsp coffee or espresso 

Directions:

1. Pre-heat oven to 350 F.
2. In a medium mixing bowl combine flour, baking powder, salt, sugar, and chia seeds.
Then add the cookie dough, coconut oil and almond milk.
Stir until all is combined and batter is smooth.
3. Fill the molds of your doughnut pan with the batter.
4. Bake for about 10 minutes until doughnuts spring back when you press them with your finger.
Let fully cool on a wire rack while you make the glaze.
5. To make the glaze, add all the ingredients together and stir vigorously. If you need a bit more milk than the 2 Tbsp add more slowly, teaspoon at a time.
6. Glaze the doughnuts by pouring the mixture on top of each one.
Let set for a few minutes and devour like you would something this delicious. Why wait?





Wednesday, September 24, 2014

Cookie Coco Cream Pie

This pie is really really good, heavenly actually, and it's one of the most simple things I've ever made.
Great use of any left over cookies you have laying around too.

Ingredients:

10-12 EatPastry cookies, any flavor - I used gluten free Chocolate Chip
1 tub (9 oz) of So Delicious CocoWhip Topping
*optional - 1/2-3/4 cup toasted coconut 

Directions:
1. Bake the cookies according to our package directions. Let cool and sit for at least one night in a ziplock bag, or tin foil. After they sit, crumble them up in the bag. Not into sand or anything, you still want some chunks.
2. If you wish to add coconut to the whip, do so now in a large bowl by mixing the two together.

NOW -there are 2 ways to do this. You can layer the cookies on the bottom of the pie dish and top with the whip, OR you can layer the whip first and top with the cookies. Completely up to you. Keep in mind, if you layer the cookies first, it's more crumbly coming out, but you can flip the slices upside down as you cut them, since you'll be slicing the pie frozen. 

3. That being said, now either layer your pie dish with the CocoWhip, or cookie crumbs. Once you have a nice even layer of whip in the pie dish, sprinkle the cookie crumbles on top or use a spatula to cover the crumbs with whip topping, depending on which way you're making it. 
4. Freeze the pie for at least an hour before slicing and serving.
No need to defrost before serving it. Once it hits room temperature it should become soft fairly quickly.
Enjoy! Yum Yum Yum.