COOKIE TIME!

COOKIE TIME!
COOKIE TIME!

Saturday, April 19, 2014

Peanut Butter and Cookie Dough filled 'Eggs'!!

These are so Easter! Plus, they are one of the tastiest little creations I've made...seriously delicious. I could just eat the filling alone. Actually, I did eat a lot of the filling alone...
This recipe is for about 4 eggs, so you may want to double (or even triple) it if you want more.

Ingredients:

About 6 oz of dark chocolate
1/3 cup cookie dough (I used chocolate chip)
6 baked cookies (I used gluten free chocolate chip)
2 Tbsp peanut butter

Directions:

Bake the cookies according to the directions on our package.
Once they cool, crumble them up in a medium sized mixing bowl. Add the cookie dough and peanut butter, and mix until incorporated.
Dust your hands with a little flour (so the mixture doesn't stick to your hands as much) and shape into 'eggs.'  Freeze them for about 1/2-1hour.
Meanwhile...In a double boiler, slowly melt the chocolate. Or you can use a microwave I've heard...not sure how to do that tough. If you use a microwave, be careful the chocolate doesn't burn.
Once the eggs have sat for an adequate amount of time, remove from the freezer, and drench with the melted chocolate. I actually took the 'eggs' and put them directly into the pot with the melted chocolate to ensure they were fully coated. Lift them out of the chocolate individually with a fork, tapping on the side of the pot with the fork to create a clean, smooth chocolate finish.
Let sit for a minute or two before using a metal spatula to transfer onto a clean plate for serving.
P.S. you can top the 'eggs' with colorful sprinkles or whatever else you're into (coconut? yeah. I topped with lavender because I love lavender and it makes me think of Spring).
P.P.S. below are the pics of the before chocolate drench, and the after chocolate drench.
Enjoy!



Wednesday, April 16, 2014

Vegan Vanilla Cake Cookie Dough Roll with PB Cups

This is a fun one to share with friends. Or no one at all. I don't judge. 

Vanilla Cake:

2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
pinch of sea salt (fine ground)
pinch of nutmeg
1 1/2 tsp vanilla extract
1/2 cup oil
2 1/4 cups milk

Pre heat your oven to 350 F unless you live at a high altitude...then you can preheat it to 375 F.
Combine all the dry ingredients into a large mixing bowl, and then add the vanilla, oil and milk. Stir until incorporated.
Line a baking sheet with parchment paper. Pour the cake batter on the pan spreading out to fill about half the pan (If you want a full sheet pan sized cake, then double the recipe).
Bake in pre-heated oven for about 20 min until the center pops back up when you touch it.
Once done, let fully cool to room temp before filling.

Filling:
any flavor Cookie Dough (ours obviously ;) - about 1/2 tub or more depending on how thick you layer it
 6 Justin's PB Cups

Let the dough sit out for 10 min before layering it on to the cake. You want to smooth it on about 1/8-1/4" thick. Then crush up the pb cups and sprinkle them on top of the cookie dough.
Then, roll the dough up tight, using the parchment paper to help you along the way. Wrap with the parchment and put in the freezer for a good 1/2-1hr. Take out and slice!! Wow, it's so good.

Enjoy!!





Tuesday, December 24, 2013

Vegan Sausage Quiche


SO GOOD! Follow the recipe for the pie/tart shell here.

The filling is super simple, you just need a blender.

1 package extra firm tofu (they are around 12 oz per package)
1/4 oil
1 1/2 cups dairy free milk (I used almond milk)
2 Tbsp tahinni
2 tsp finely ground sea salt
1 tsp pepper
2 tsp oregano
2 tsp garlic powder
1/4 tsp nutmeg
1/3 cup vegan sour cream
8 oz package of shredded mozzarella dairy free cheese of your choosing 
1/4 cup any other flavor non-dairy cheese (cheddar, havarti, pepperjack, whatever. It's totally up to you)
1 vegan sausage (Tofurky, Field Roast, whichever is your favorite!)

Blend all of the above, except the 1/4 cup extra cheese and the sausage in a blender on high until creamy. You may or may not need to add a tad more milk.
Once blended transfer to a large bowl and fold in the 1/4 cup extra dairy free cheese.
Optional: Crumble up a vegan sausage and fold that in as well. I always do that, because, why wouldn't I?!? Mushrooms are also a great addition. See our vegan mushroom quiche recipe, it's very similar. 
Bake in a preheated 410F oven for 45min to 1 hour. Let fully cool at room temp before moving to the refrigerator to store. Enjoy!!

Sunday, December 22, 2013

Vegan Sour Cream Apple Walnut Cookie Dough Pie!!!!!


I adapted this recipe from a non-vegan recipe I had tucked away from years ago. This is probably my favorite pie of all time. Ok, I say that about a lot of pies, but I just can't get enough of them. I LOVE PIE!
Enjoy.

Ingredients:

Pie Crust

2 cups flour
1 tsp salt
1/2 cup earth balance buttery spread
pinch of nutmeg
ice water




Pie Filling

5 organic granny smith apples (peeled, cored, and thinly sliced)
1/2 cup granulated sugar
2 tsp vanilla extract
2 tsp cinnamon
1/4 tsp nutmeg
pinch of all spice
1/3 flour
1/3 vegan sour cream (we really like the Follow Your Heart brand)
1/3 cup cookie dough (I suggest Snickerdoodle, Sugar Momma, or regular Chocolate Chip)

Topping

1 cup flour
2/3 cup brown sugar
1/2 cold and cubed margarine (we use Earth Balance)
1/2 roughly chopped walnuts

Directions:

1.  For the pie crust, mix all the dry ingredients together.  Then add the earth balance and cut in with a pastry cutter or 2 knives (that's what I use) until the dough resembles course sand. Then add 2 Tbsp of water and combine with your hands. Add more water (one Tbsp at a time) as needed, but you don't want to add too much. There should still be a bit of flour on the bottom of your bowl that you need to press into the dough. Roll the dough out into a circular form on a floured surface, using a rolling pin. Then fold in half to transfer to your pie dish. Form crust design as you wish...I usually crimp the crust by pinching it with my middle and index fingers.

2. Pre-heat the oven to 450 F. Yeah, it's high but you'll lower it.
3. Make pie filling. Combine the apples, sugar and vanilla in a large bowl. Then add the sour cream and cookie dough to coat the apples with. In a smaller bowl combine the cinnamon, nutmeg, all spice, and flour (stir so the flour mixture comes together).  Add the flour mixture to your apple mixture and toss around with your hands or spoons til pretty well even.
4. Make crumb topping by putting the flour, brown sugar, cinnamon in a bowl. Then cut in your cubed margarine or put in a food processor until the margarine breaks up. Mix the walnuts in with a wooden spoon.

5. Fill your pie crust with the apple filling and top with the crumb topping.
6. Pop your pie in the oven at 450F for 15min. After that lower the temp to 350 F and bake for an additional 45 minutes.
7. Remove from oven and let completely cool before serving.
8. WOW, so good.

Wednesday, December 11, 2013

Mini Cookie Pies


This recipe is AWESOME for parties of all kinds. These pies are out of this world and look like they took a lot of effort, but really it couldn't be more simple. 
You'll need a muffin tin and a rolling pin. Unless you buy pre-made pie crust, then you just need a muffin tin! ...and bowls, spoons, measuring cups, an oven... your hands...you get it.

Ingredients

Pie Crust (keep in mind this will make about a dozen mini pies):

2 cups flour
1 tsp salt
1/2 cup earth balance buttery spread
pinch of nutmeg
ice water

Pie Filling:

2 flavor of cookie dough (I used our Chocoholic and Chocolate Chip)
Justin's Chocolate Hazelnut Butter (it's like Nutella, but it's vegan and I'm in love with it)
1 cup or more of chopped walnuts or whatever nut you want to use!
Extra chocolate chips if you want to make different varieties

Directions

For the pie crust, mix all the dry ingredients together.  Then add the earth balance and cut in with a pastry cutter or 2 knives (that's what I use) until the dough resembles course sand. Then add 2 Tbsp of water and combine with your hands. Add more water (one Tbsp at a time) as needed, but you don't want to add too much. There should still be a bit of flour on the bottom of your bowl that you need to press into the dough. Once finished roll the dough out and cut into smaller, about 6 inch squares to fit into the creveses of your muffin tin. Line the muffin tin with the pie dough and put in the freezer until your ready to make your mini-pies.

For the pies, Preheat the oven to 350F. Layer cookie dough about 3/4 the way full for each mini pie shell using any flav you like (I used Chocoholic Chip and Chocolate Chip, but this would be awesome with any flavor, really).  Then add Justin's chocolate hazelnut butter and chopped walnuts to top off the pies.
If you want to make different varieties (as pictured below) just reverse the layering and top with chocolate chips! 
Bake in a preheated oven for about 20 minutes or until the crust is golden brown and a toothpick comes out clean when inserted in a pie.

Let cool and eat them up! Store in a sealed ZipLoc container to keep fresh ;)

Sunday, December 8, 2013

Vegan Maple Almond Cinnamon French Toast

This recipe is very simple, using cookie dough and maple almond butter as an egg replacer, and is entirely cruelty free! What could be better? Trust me, not much...they're insanely delicious!

Ingredients:

4 slices of Texas Toast and by texas toast, I mean big thick slices of bread here. If you want to make this gluten free, use some gluten free bread. All the other ingredients here are gluten free!
1 cup almond milk
2 tsp vanilla extract
2 tsp ground cinnamon
pinch of salt
4 Tbsp EatPastry gluten free Snickerdoodle cookie dough
4 Tbsp Justin's Maple Almond Butter

Directions:

Heat an iron skillet (or any frying pan) on medium low heat while you get your ingredients together.
In a bowl combine the nut butter and cookie dough. Stir until combined. 
In a separate shallow bowl (I used a pasta dish) combine milk, vanilla, cinnamon, and salt).
Add the cookie dough/nut butter mixture to the milk mixture, stirring with a fork or whisk until completely incorporated.
Put some cooking oil or Earth Balance in the bottom of your pan.
Take one piece of toast at a time and completely drench it in your batter, flipping it over a few times.
Cook the toast in your pre-heated pan on a medium heat for about 4 minutes or so on each side. If you like them crispier just cook them longer.
Stack them up and devour, savor, or share :)
I topped ours with a little sugar and maple syrup. SO GOOD.
The pictures below are meant to show you each step. And to make you salivate.
Enjoy!






Tuesday, November 26, 2013

Vegan Pumpkin Pie!

Mychael, one of the best employees on the planet Earth, made this pumpkin pie using empanada dough as pie crust. It was AMAZING!!!! I am hoping he makes it for us every month. Just throwing it out there.
Note**If you do not want to make empanada filling you can use canned pumpkin pie mix, it'll work the same.

From Mychael!

Crust

3 cups all purpose flour
1/3 cup packed brown sugar
1 1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
2 tsp cinnamon
1 cup vegetable shorting (keep cold) 
1 cup cold water

In a large bowl mix all dry ingredient's together. Cut in the shortening in to your flour mixture till it resembles course crumbles. Add water a little at a time as you begin to knead the dough. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Wrap dough in plastic wrap and place in the fridge for a couple of hours until chilled and firm.
Once firm, roll out dough on a floured surface and place in pie tin or pan. Cut the excess dough off the edges and place the pie tin back in fridge until ready to fill.

Filling

1/2 pound silken (soft) tofu
1/2 cup almond milk
3 cups Pumpkin Empanada Filling
pre heat oven to 350
Throw all of the filling ingredients in a blender and blend until velvety smooth, pour into pie crust and place into oven. Bake for 45-60 minutes. Pie should have a SLIGHT jiggle but not too intense. Place pie back in the fridge until cooled down and ENJOY!

Vegan Pumpkin Empanada Filling

The most delicious pumpkin filling I've had in years! Courtesy of Mychael:
 
"This recipe was initially meant for empanadas, but I found to use it MANY different ways. Both Puree and syrup have been used to make pies, cakes, cookies, waffles, pancakes, even cocktails!"

....even cocktails?? What?!?! 

Ingredients

1- average size pumpkin
8-piloncillo cones
6-cinnamon sticks
small handful of whole cloves
2 tablespoons of ground ginger
water

Directions

Wash and remove pumpkin seeds and stringy filling. Cut into about 16 pieces. Place pumpkin pieces into large pot. shove the piloncillo cones (cone pointing up) to the bottom  of the pot, sprinkle in all other ingredient's. The water shouldn't come up past the height of the piloncillo. Cover and let the water come to a boil then lower it to a slight simmer. Cook for about 4 hours, stirring every half hour. Once the pumpkin is soft and tender and you're entire house smells like the holidays then it should be done. Carefully remove pumpkin from the liquid and let cool over night in fridge, also remove sticks and cloves from syrup  and save for later. Easily peel back skin from pumpkin and throw away, place pumpkin pieces in large bowl and puree with hand blender. That's it.

Sunday, November 24, 2013

Vegan Pumpkin Waffles with cookie dough

You can use cookie dough in this recipe to make the waffles even more moist and delicious, which I did because...cookie dough everything! And pumpkin everything too...I really love these pumpkin waffles. They get a little crispy on the outside when they sit for a minute after they're done cooking, but stay moist and delicious on the inside. Plus the waffles are soft enough coming off the waffle iron to roll them into a waffle cone! YES. Enjoy!
*make these gluten free by using a gluten free flour blend in place of the flour.

Ingredients:
2 Cups Flour
3 tsp baking powder
1/2 tsp salt
6 Tbsp granulated sugar
1/3 cup cookie dough, we used our Gluten Free Snickerdoodle
1/2 cup pumpkin puree
2 tsp cinnamon
1 1/2 tsp vanilla extract
1/2 cup oil
2 cups almond milk OR So Delicious pumpkin spice coconut milk which is what we used
1/2 cup pecans (optional)

Directions:
While waffle iron heats...
Combine all the ingredients in a large bowl and mix with a silicone spatula or wooden spoon until fully combined.
Use oil or Earth Balance to coat your waffle iron just before putting the mix on to it. Pour into your waffle iron as you would any waffle, usually about 1/3 cup or 1/4 cup measurement per waffle. Maybe a little more.
*For a waffle cone, just mold the waffle into a cone coming off the iron and put in a skinny cup to hold it's shape until ready to eat with coconut milk ice cream!


Saturday, November 9, 2013

Pumpkin Bread Pudding

Wow, how did this even happen? I don't even know, but I'm really happy about it.
Yields about 6 individual servings, but can easily be doubled to make a dozen.
Can be a breakfast or dessert. For breakfast, serve with maple syrup. OMG. Or for dessert, serve with some vegan ice cream.

Ingredients:

1/2 tub of our cookie dough - I used Gluten Free Sugar Momma but this would work well with any flavor!
1/4 cup canned pumpkin OR canned pumpkin pie mix
1/4 tsp cinnamon
1/3 cup So Delicious Pumpkin Spice coconut milk

Crumb topping:
1/2 brown sugar
1/2 flour
1/8 cup Earth Balance buttery spread, cubed

1.  Preheat oven to 400 F.
2.  In a medium sized bowl mix the cookie dough, pumpkin, cinnamon, and almond milk with a spooon until the mixture resembles cake batter.
3.  Pour the batter into lined cupcake molds using a muffin tin.
4.  Put into pre-heated oven and time for 15 min.
5. In the meantime, make your crumb topping by incorporating the brown sugar, flour, and Earth Balance using a fork.
6. Once the 'puddings' have baked for 15 minutes, pull them out and top with the crumb topping. Put back into the oven for an additional 10 minutes or so until the 'puddings' or 'cakes' are golden brown.
7. Let fully cool in the muffin tin before removing.
8. The cupcake liners may be a pain to remove, but it's worth it because these are so moist and delicious.
Yummy Yummy Yummyyyyyy!!!!


Thursday, November 7, 2013

Vegan Carrot Cake with Vegan Cream Cheese Frosting

This is my favorite recipe (other than our cookie dough of course ;)
I make it for all occasions that I can so I have an excuse to eat it. I'd say the most difficult part is grating the carrots...but they are so much better freshly grated than bought grated already so I recommend putting in the extra 10 minutes :)
Enjoy!

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
3 cups freshly grated carrots


For the 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

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 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. 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. If you have questions email me!



Tuesday, October 29, 2013

Vegan Black Cherry Biscuit Pie

This is my take on an open faced biscuit cherry pie. I had some biscuit dough left over so I decided to make a pie shell with it. Turned out great! Here is the recipe for a 9-inch pie.

Ingredients for Biscuit Dough:
2 cups Flour
3 tsp baking powder
1 1/2 tsp salt
1/4 cup Earth Balance, cubed
1 cup milk

Put all the dry ingredients into a large bowl and stir to combine.
Add the Earth Balance, and cut the cubes into the dough until it resembles large sand/pebbles.
Add the milk and incorporate fully. You will definitely need extra flour to roll out the dough.
Roll out the dough to fill a 9 inch pie shell mold. You may have some left over dough to make biscuits with!

Ingredients for Filling:
2 cups frozen black cherries
1/2 cup light brown sugar
juice of 1/2 lemon
2-3 Tbsp flour
1/2 tsp cinnamon
2 Tbsp melted Earth Balance

Pre-heat oven to 350 F.
Mix all the ingredients in a large bowl, adding the melted butter last. Then fill your pie with the berry mixture.
Bake for about 45-50 min until the crust is golden brown.
Serve alone or with vegan vanilla ice cream, like in the picture below. YUMMY!

Thursday, October 24, 2013

Cookie Dough Batter, Just Add Milk!

So, what if you really want cupcakes but you don't have all the ingredients to make them or you're just up for it? Well, if you have a tub of cookie dough and some almond milk (or any milk substitute) in your fridge you are in luck! I know, it's crazy right? I mean, they come out a bit different than a traditional cupcake but hey...it's pretty cool.

Ingredients:
1/2 tub cookie dough - I used Chocoholic
1/3 cup vegan chocolate milk or non-flavored vegan milk - I used chocolate almond milk!
*optional, 2 Tbsp canned pumpkin or canned pumpkin pie mix

Directions:
1. Pre-heat oven to 400 F.
2. Throw all the above in a bowl and mix with a spoon until the batter is creamy.
3. Pour into cupcakes or a small cake pan if increase the recipe to make more batter.
4. Bake and devour.  Or wait to cool and top with your frosting! See below.

Frosting if you like (fyi: you will not need this much frosting, but you can freeze it and save it for next time if you have extra...or you can just eat it :)
1 1/2 cups confectioners sugar
1/2 cup Earth Balance
1 tsp vanilla extract 
1-2 Tbsp almond milk
*optional: 1/2 chocolate chips

1. Take all the ingredients minus the chocolate chips into a large bowl and mix until creamed together. Then fold in the chocolate if you choose to use it.
2. I recommend refrigerating it (covered) to firm up before frosting. 


Sunday, September 22, 2013

Vegan Cookie Dough Rice Crispie Treat!

We used Chicago Vegan Foods recipe for Super Crisp Rice Treats! and added 2 heaping Tablespoons of our Gluten Free Chocolate Chip cookie dough!

Their recipe with cookie dough added is:

Super Crisp Rice Treats! Recipe
Ingredients:
  • 3T margarine
  • 1 10oz bag Dandies Vegan Marshmallows
  • 2 heaping Tbsp cookie dough
  • 1T vegetable oil
  • 1T water
  • 6 cups crisp rice cereal
Instructions:
  1. Melt margarine on low heat. Add bag of Dandies Vegan Marshmallows and stir constantly until fully melted. Keep stirring so it doesn’t burn! Add the cookie dough.
  2. Once melted add vegetable oil and water and stir until fully combined.
  3. Add cereal and stir until fully combined.
  4. Press into a greased 9x13 pan.
Variations:
After cereal is incorporated, dump in another bag of dandies and a bag of vegan chocolate chips, mix to distribute, will get all chocolaty and marbly, and sexy, and delicious!

Thursday, September 19, 2013

Berry "Pie" Cookies

I love anything with blackberries! I hope you enjoy these.

Ingredients:

Tub of our cookie dough! Gluten free or Regular - up to you. We used gluten free chocolate chip

filling:
1 cup blackberries
1 Tbsp sugar
1 Tbsp flour (gluten free blend or regular if you are using our non-gluten free cookie dough)
1/2 tsp fresh squeezed lemon (not necessary, but recommended)
pinch salt

Directions:
1. Combine all the pie filling ingredients into a small bowl and set aside.
2. Roll out the gluten free cookie dough with your hands or a rolling pin using a generous amount of flour (gluten free if you are are using gluten free cookie dough of course, and regular all purpose flour if not). Be sure not to roll the dough too thin or the filling will end up seeping out.
3. Cut dough into rounds/pieces and fill with about a teaspoon of the berry compote filling, trying not to over fill the pieces of dough. Then wrap the dough around the filling and roll into balls. You'll need a good amount of dough for this. Be patient and be confident that you can seal the suckers without the filling seeping out, because you can! You may need to squeeze the sides shut before rolling into the balls.
4. Bake for about 15sih minutes in a pre-heated 350F oven. Oven temperatures vary so it's likely the baking time will differ in your oven so just keep an eye out after 10 minutes. Golden brown cookies, means they are done.
5. Let cool on the pan before trying to move them. Once cooled, inhale. Just kidding, savor these little morsels. They are so good for the Fall season, which my favorite!
P.S. you may have some berry compote left over...if you heat and stir over medium heat in a saucepan it makes for a delicious snack or ice cream topping!




Friday, September 6, 2013

Simple Guacamole

YUM!

Ingredients:
3 ripe avacados (soft enough you can press your thumb into the skin, but not too soft where your thumb leaves a deep imprint)
1/4 cup salsa
3 Tbsp vegan sour cream or vegan mayo
1 tsp salt
freshly ground pepper
juice of half a lime
*optional: 2-3 roasted cloves of garlic

Directions:
Halve avacados and remove the pit.
Spoon out the fruit, and mash with a fork or a muddler.
Add the salsa, sour cream or mayo, salt, pepper, and lime juice. Stir everything up and eat it up!


Thursday, August 29, 2013

Vegan Peanut Butter Cookie Dough Banana Bread

I don't know how to describe this any other way than...I just have to eat it.

Ingredients:

2 cups flour
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
1 cup sugar
1/4 cup EatPastry (of course) peanut butter cookie dough- you can use another flavor if you want
3 REALLY ripe bananas (like those things are BRRROOOOOWN and mushy as hell)
2 tsp vanilla
1/2 cup oil
1 cup almond milk
3/4 cup chopped pecans or walnuts **optional**

Directions:

1. Pre-heat your oven to 350 F.
2. In a large mixing bowl combine flour, salt, baking soda, baking powder, and sugar.
3. In a small bowl mush up your bananas with a fork until it resembles baby food. Then add the cookie dough to the banana mush. Combine by stirring with a spoon. Add this mixture to the flour mixture.
4. Pour the vanilla, almond milk, and oil in a separate bowl/container and pour into the dry mixture mixing at a low speed (or with a wooden spoon) until everything is fully combined. Don't over mix, it creates gluten which in turn will make your bread tougher.
5. Stir in the chopped nuts if you like.
6. Pour the batter into a loaf pan or muffin cups, and bake for about 20-25 min or until they are light brown and a toothpick comes out clean.
YUUUUMMMMYYYYY!!!!!



Thursday, August 15, 2013

Vegan Cocoa Waffles

These seriously taste like cocoa puffs cereal. It's a great recipe if you are craving chocolate for breakfast, because it isn't too rich (okay, it's pretty rich but if you have just one waffle it satisfies that sweet tooth right away! Plus, it doesn't really even need syrup). It's also a great dessert!

Ingredients:

2 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp sea salt
1 cup granulated sugar
2/3 cup cocoa powder
2 tsp vanilla extract
1/2 cup vegetable oil
1 cup almond milk
1 Tbsp of chocoholic cookie dough - remove what you need from fridge to bring to room temp (or any flavor you would like to use is fine)

Directions:

Pre-heat waffle iron while you make the batter, or plug it in half way through so it's ready to go.
In a large mixing bowl or Kitchen Aid bowl, combine all the dry ingredients (flour, baking soda, baking powder, salt, cocoa powder and sugar). In a separate bowl combine the oil, vanilla, veggie oil, milk and cookie dough. Pour the wet ingredients into the large bowl with the dry mixture and blend with a hand-held beater, or on the Kitchen Aid until smooth. You may need to use a spatula and mix a little by hand to make sure there is no left over flour on the bottom of the bowl. *if you don't have an electric mixer, you can definitely mix this by hand, it'll just take you longer! Good arm workout.

Cook on your waffle iron as you would a regular waffle. Be sure to grease it good with some Earth Balance or whatever you usually use, these suckers might get stuck but easily peel off with a fork. They may smell like they are burning, but they aren't! Enjoy with ice cream, strawberries, or however you like! As you can see we topped with cookie dough caramel coated pecans, maple syrup, and vegan (of course) vanilla ice cream.




Sunday, August 11, 2013

Cookie Dough Candied Pecans

I say to use 1/2 of nuts, but you can easily double the recipe if you like.

Ingredients:

1/2 cup pecans (or whatever nut you like)
2 Tbsp cookie dough (we used chocolate chip with the chips removed)
1 Tbsp maple syrup
pinch of sea salt

Directions:

In a medium/small sauce pan combine the cookie dough with the maple syrup. On medium heat stir until they combine. Remove from heat and stir vigorously for a minute. Return to a low heat, and continue to stir regularly until a caramel consistency is reached. Toss in your nuts and coat thoroughly with the caramel. Pour out on a piece of parchment paper to cool, and then EAT THEM!! They're a great snack, or topping for ice cream! *it's a sticky mixture so get ready to lick the spoon!


Sunday, July 21, 2013

Blueberry Cookie Dough Muffins

So, apparently you can add cookie dough to anything to make it taste better! These muffins are super moist and yummy.  These are pretty fast to put together, and don't take too long to bake. Makes about 2-dozen muffins.

Ingredients:
2 cups flour
1 tsp salt
1 1/2 tsp baking soda
1 1/4 cup granulated sugar
1/4 cup veggie oil
2 Tbsp EatPastry cookie dough (I used chocolate chip without chips)
3 tsp vanilla extract
1/2 cup applesauce (unsweetened)
1/2 cup almond, soy, or coconut milk
2 cups blueberries (I used 1 cup fresh and 1 cup frozen just 'cause I ran out of fresh)

Directions:
Set oven to preheat at 350 F.
In a mixing bowl combine all the ingredients except the blueberries starting with the flour.
Mix on a mixer, a hand held beater, or a wisk if you don't have either of those.
Fold in the blueberries once all is combined.
Don't over mix, it'll make the muffins tough.
Fill muffin cups halfway and bake for about 25 minutes until knife/toothpick comes out clean.
Enjoy!