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Vegan Cookie Dough Stuffed Pancakes

July 30, 2017

I'm crying over how good these are! They're so easy to make and they're vegan...dangerous. 
This recipe makes 6 medium sizes (6") pancakes so you can double it up if you like.

Ingredients:

1 tub EatPastry Chocoholic cookie dough (you can use Chocolate Chip too!) - you won't need the whole tub
1 cup flour
1 tsp baking soda
pinch seasalt
1/4 cup sugar
just over 1/2 cup olive oil
1/2 tsp vanilla
1 cup almond or soy milk
oil for cooking 

Directions:

1. Freeze small silver dollar size rounds of cookie dough, flattened like a pancake (not too thin though). These should be frozen for at least 2 hours before making the pancakes so they firm up.

2. Mix the flour, baking powder, seasalt, and sugar in a mixing bowl.

3. Add the olive oil, milk and vanilla. Stir til combined and set aside.

4. Heat sautee pan or skillet on a medium heat with a few teaspoons of cooking oil, and remove cookie dough disks from freezer.

5. Add a 1/4 cup batter to the heated oil, top with a cookie dough disk, and then top with a little more batter (enough to cover the cookie dough).

6. Flip after a few minutes, and cook for another few minutes on opposite side. Depending on your stovetop cooking times vary, so I'd say anywhere between 5-8 min on each side. When you see bubbles in the dough it's usually ready to flip.

7. Repeat steps 5 and 6 until you have your stack of pancakes! Top with whatever you like, I used whipped cream and chocolate hazelnut butter because I'm super healthy ;)








Cookie Monster Munchies aka Cookie Dough Ice Cream Sammies

July 24, 2017

Blue Ice Cream and Cookie Dough? In a sandwich? Doesn't get much more Cookie Monster than that!
Did I mention this recipe can easily be doubled? 

Ingredients:
1 pint of ice cream (your choice of flavor but the color has to be white or neutral) - I like the cashew milk ice cream
1 tub of EatPastry Chocolate Chip cookie dough
another tub of EatPastry Chocohlic cookie dough  (for baking)
blue food coloring (there are vegan friendly food colors out there) 




Directions:

1. Bake some of our chocolate chip and chocoholic cookies. You shouldn't need more than a six total, but if you want to add more go for it. I like a lot of cookie chunks so I added a couple more cookies to the mix. Once cooled break into chunks and set aside or store in a ziploc baggie.
2. Mix blue food coloring with your fav flavor ice cream (I used pistachio) to reach desired "blueness."
3. Add chunks of the cookies you baked, cover and freeze.
4. Roll out 2 rectangular pieces chocolate chip cookie dough on parchment paper to 1/4 inch thick and freeze. You can make these pieces as big or little as you want; depends how many sammies you're lookin to make.
5. After 2 hours have passed, remove the dough and ice cream from freezer. Lather a thick layer of ice cream on the dough, and top with other piece. Refreeze overnight or at least 6 hours.
6. Remove and cut into sandwiches. Eat!! COOOOOOKIEEEEE 🍪


Cookie Dough Cheesecake

July 6, 2017

To. Die. For.

Yields: one badass cheesecake. 

Ingredients

Filling:
32 ounces of cream cheese - regular or strawberry flavor (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
1 tub of cookie dough for the topping (because I'm a sicko)


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 45 min.
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.

Top with more cookie dough you animal.


Pretzel Pazookie!

May 25, 2017

All you need for this recipe is a small (6 inch) iron skillet, cookie dough, and pretzels!

Ingredients:

1/2 tub of EatPastry Chocolate Chip Cookie Dough
8-10 small pretzels or pretzel pieces

Directions:

1. Preheat oven to 350F. Then layer cookie dough evenly in skillet.
2. Top with pretzels, pushing them slightly into the dough.
3. Bake for 30-40 minutes until fully baked.
4. Remove from oven and let cool.
5. Eat with ice cream or alone.
YUM.

Cookie Dough Cups

April 22, 2017

Well, these are just about the most amazing thing EVER!
You'll need candy cups, a stove and a freezer.

Yields 1 dozen-ish

Ingredients:

-COOKIE DOUGH - about 1/2 the container should be plenty (or double the recipe Dangerous!)
-3/4 cup dark chocolate
-2 Tbsp Earth Balance Buttery Spread
-2-3 tsp almond milk

Directions:

1. Fill candy cups halfway with cookie dough and place them in a muffin tin so they don't roll around. 
2. Place in freezer while you melt chocolate, earth balance and almond milk on medium heat stirring constantly. 
3. Once fully melted remove from heat. Then get the cups from the freezer and spoon enough to cover the cookie dough on top of each cup. 
4. Freeze again for at least 1 hour and remove when ready to eat! 
You can eat them frozen because the chocolate is pretty soft still (obviously remove the papper candy cups before eating).
Ughhhh so good guys!!!




Ultimate Brookies

February 8, 2017

If you're craving something salty and sweet this is IT. I'm so into this recipe, I'm going to make it on the regular now. And I really like saying brookies.

Ingredients:

1 tub EatPastry Peanut Butter Chocolate Chip Cookie Dough
1 tub EatPastry Chocoholic Chip Cookie Dough
1 cup banana chip
8-10 Trader JoeJoe's Pumpkin or Regular Sandwich Cookies
1/2 cup Justin's Almond Butter
1/2 cup chopped vegan PB M&M-like candies from Little Secrets Co., or any other vegan chocolate candy chopped for topping.

Pre-heat oven to 350 F.
Make sure you have a bread loaf pan. You can always use a brownie dish if you want to double the recipe and make the bars bigger. 
Layer PB cookie dough in the pan about 1/4 inch thick.
Layer banana chips on top.
Then add a layer of of almond butter.
THEN add the layer of JoeJoe cookies.
Lastly, add a thick 1 inch layer of Chocoholic cookie dough.
Super lastly, top your loaf with the chopped candy bits. 

Bake for about 25 minutes. Remove from oven and let cool completely before you slice and serve. **Salivating writing this, no joke. It's so good. Gotta go grab a piece brb....








No-Bake Cookie Dough Bars

February 6, 2017

It's easy, it's decedent, it's for you. 
 
Ingredients:
Cookie Dough (duh), about 3 tubs because why be stingy (flavor is up to you) 
2 cups chocolate for melting
1/8 cup vegan butter alternative
1/4 ish cup of vegan caramels (I used JJ's Sweets Cocomels)

Directions: 
Layer brownie pan with a thick layer of cookie dough. 
Cover with plastic wrap and freeze. 
Meanwhile melt 2 cups chocolate, 1/8 cup Earth Balance, and 1/4 cup caramels in a double boiler. 
Once melted remove from heat. 
Take cookie dough from freezer and top with chocolate caramel mixture. 
Refreeze until ready to cut and eat!




Cookie Dough Pumpkin Poptarts

October 11, 2016

These poptarts are loaded with cookie dough, pumpkin, and sprinkles. What's not to love?!

Tart Dough:
2 cups flour
1/2 cup shortening (I used Earth Balance)
3-5 Tbsp of ice water (or more)
2 tsp salt


Poptart Filling:
1 tub cookie dough (any flavor)
3-4 Tbsp pumpkin puree (optional, you can just use cookie dough if you want but that's not as fun)


Filling:
1. Mix the cookie dough with the pumpkin puree, and place in refrigerator until ready to fill tarts. (that was an easy step right?)

For the tart dough:
1. 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.
2. Flour a level surface and roll the dough out to about 1/4 inch thick. Using a pizza cutter, cut into 5x5" rectangles.
3. Remove filling from fridge and place about 2 Tbsp or more of filling onto every other rectangle (I say every other so because you're leaving a lid for each tart). This is a great time to turn your oven on to pre-heat the oven to 350 F.
4. Place the unfilled rectangular pieces of tart dough on top of each one that has filling. Press the edges down first using your fingers to seal the tart together. Then, using a fork press firmly down all around the edges. Transfer to baking sheets using a large spatula.

5. Bake for 25 minutes in your pre-heated oven.
6. Let completely cool.
7. Coat each poptart with a nice layer of Frost'd frosting (or your own vegan frosting recipe) and lots of sprinkles!!!



Ooey Gooey Pumpkin Cookie Dough Loaf

September 19, 2016

Goodbye Summer, HELLO FALL!

Nothing says Fall like pumpkin and cookie dough all mixed up in this ooey gooey yummy delicious melt in your mouth sensational loaf.

Ingredients:

1 cup EatPastry cookie dough (Snickerdoodle is great if you want this to be gluten free, but you can really use any of the flavors. If you use Chocoholic it will make this recipe chocolatey!)
1 cup pumpkin puree
1/2 cup flour
1 tsp baking powder
1 tsp cinnamon
2 Tbsp FROST'D frosting
1/2 cup vegan white chocolate chips (I used King David brand, available on Amazon)
1/2 cup mini Dandies Vegan Marshmallows

Directions:

Preheat oven to 350 F.

Using hand held beaters or a mixer, mix the cookie dough, pumpkin puree, cinnamon, and frosting.
Once combined add the flour and baking powder.
Mix once more until just combined.
Then manually stir in the chocolate chips.

Put an parchment lined baking sheet in the oven below the rack you intend to bake on. This will ensure any over flow of marshmallow doesn't bubble over onto the bottom of your oven.

Pour into a 6 inch mini loaf pan, top with marshmallows and bake for 30 minutes at 350 F.
Remove from oven and let cool at least 15 min. 
Cut into and eat with solo or warm with vegan ice cream! Sooooo good!







Cookie Dough Cheesecake Bars

September 14, 2016

Best idea ever? Maybe.

1 1/2 tubs cookie dough
16 Oreos or Trader JoeJoe's

Cheesecake topping:
1 8oz package vegan cream cheese
2/3 cup sugar
1 tsp vanilla
2 Tbsp flour
1/4 almond milk

Topping:
Little Secrets candies
sprinkles
...coconut? cookie crumbs? really, you can get creative here.

Preheat oven to 350 F.
Layer the bottom of a 8x8 baking dish evenly with cookie dough.
Press the Oreo's into the cookie dough layer (as shown below).
Using a spatula, top with the cream cheese mixture.
Bake for about 30 minutes until the cream cheese is set/jiggly.
Remove from oven and top with any toppings of your choosing and let cool.
DIG IN!



    and now for my favorite, the edges...!!! :) 


Cookie Dough Filled Pie

September 12, 2016

This is the most unconventional pie recipe ever. It's ridiculous. But it's so amazing too.

You'll need an oven, a rolling pin, a pie dish, and an appetite.

Pie Crust:

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


Pie Filling:

4 large apples, peeled and sliced thinly
1/2 granulated sugar
1 Tbsp vanilla extract
1 tsp cinnamon
1/4 allspice
1 heaping Tbsp all purpose flour
1 tsp lemon juice 


1-2 tubs EatPastry chocolate chip cookie dough



For the crust:
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.
Flour a level surface and roll the dough out to fit a 9" pie dish. Set aside in refrigerator while you make the filling. 
*you can roll some extra long strips for the top (as pictured below) if you want.


Pie Filling:
Pre-heat oven to 375 F. 
Mix it all together and fill the pie shell.
Bake for about 45 minutes.

Let cool totally and scoop out the center completely (I ate the filling later with cashew milk ice cream by the way, it refrigerates well).
Then fill the pie with cookie dough and refrigerate until you're ready to eat!

Cookie Dough Kripie Treats

March 8, 2016

Best shit ever. Just sayin'
Yum yum yumyumyumyum

Ingredients:

2 Tbsp Earth Balance
4 cups Rice Krispies Cereal
2 cups dandies marshamallows

1 cup cookie dough for coating

Directions:

Melt butter in medium-large saucepan.
Add marshmallows and stir until all melted.
Add the rice cereal and stir until combined.
Immediately spoon the mixture into a 8x8 pan, making sure it's all even and flat.
Let sit for at least an hour.
Then coat with chocolate chip cookie dough, slice and serve.
*best if eaten the day made

Cookie Dough Chocolate Cupcakes

January 9, 2016

The addition of cookie dough makes these cupcakes extra delicious, moist and flavorful.

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 cups granulated sugar
1 1/2 cups  veggie  oil
1/2 cup chocoholic cookie dough (can use chocolate chip) 
2 tsp vanilla extract 
2 tsp almond extract** optional
1/2 cup of shredded coconut for the tops
Directions: 
Line a 12 serving muffin tin with cupcake liners (muffin cups or whatever they're called). 
Preheat over to 400F. 
Mix all the dry ingredients in one medium sized bowl; the flour, cocoa, baking soda, baking powder, and salt. 
In a separate bowl mix the sugar, oil, milk, cookie dough and extracts. 
Once the wet ingredients are well combined (I use a KitchenAid mixer), add the dry mixture.
Mix/beat just until combined, being careful not to overmix. 

Scoop out into lined cupcake tins. Top with a little coconut shaving.
Bake for 20 minutes at 400F. 
Let cool for 10-15 minutes before removing from the tin, and then you want to pretty much devour all of these immediately. 

Cookie Dough filled Twinkies

December 14, 2015

So, these are pretty fun and delicious. And vegan :)

Ingredients

Yellow Cake:

1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup sugar
1/2 cup almond milk
1 Tbsp water
1/4 tsp vanilla
1/4 tsp almond extract (optional)
 1/4 cup oil
pinch of salt

Filling:

1 tub EatPastry cookie dough - you probably won't need it all, but I bet you'll eat some as you make it haha!

Directions:

Pre-heat oven to 350F.
Line a large baking sheet pan with parchment paper. Set aside.
Mix the flour, sugar, powders, salt in a bowl.
Add the oil, milk, water, vanilla, almond extract.
Mix until combined and not lumpy.
Spread batter on the parchment lined baking pan. It won't take up the whole pan but just try to make it as close to a rectangle as possible.
Bake on a sheet pan for about 20 minutes until the center springs back when touched with your finger.
Let fully cool.
Once cooled flip the cake over onto a flat surface, and slowly peel off the parchment.
Cut in half lengthwise, and then diagnally so you have about 4 large rectangles of cake.
Fill each with a hefty amount of cookie dough and carefully roll each piece into a roll so it resembles a twinkie.
Refrigerate until ready to stuff in your face. Or immediately stuff your face. You can do what you want!
Enjoy :)



Fudgy Chocolate Loaf Bars

November 21, 2015

I'm not sure what to call this other than, AMAZING.

Ingredients:
1/2 cup almond milk
1 1/4 cup chocolate, chopped
1/2 cup cookie dough, whatever flavor (I used our Gluten Free Snickerdoodle dough)
1/2 cup pumpkin purree
1/4 cup flour 
1/4 cup chocolate chips for the topping

Directions:
In a medium sauce pan heat the milk, chocolate, cookie dough, and pumpkin until all melted together.
Add flour and stir constantly for about 5-7 minutes. Turn off heat and pour into a mini loaf pan.
Refrigerate overnight, slice and serve. OMGGGG it's so fudging delicious.

French Toast

November 15, 2015

Uuuuughhhh, why are these so good?!!? Make them.  That's all I can say.

Yields 6-8 slices

Ingredients:

3-4 thick slices of toast, like Texas toast
1/2 cup cookie dough (Snickerdoodle is a great choice or Chocolate Chip)
1 cup flour
1/8 granulated sugar
1/8 tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice (optional)
1 cup coconut milk (or any milk alternative of your choosing) 
olive and Earth Balance for cooking

powdered sugar for dusting

Directions:

1. Heat olive oil with a little Earth Balance in a pan on low-medium heat.
2. Mix the flour, sugar, salt, cinnamon and pumpkin pie spice in a shallow bowl (like a pasta bowl).
3. Put milk and cookie dough in a separate shallow bowl.
4. Using your hands or a butter knife, smooth the cookie dough onto each slice of toast as you drench it in the milk.
5. Then put the piece of bread in the flour mixture. From there move to the pan to cook, turning up the heat to med-high. Cook on both sides until browned lightly (about 4 min on each side)
6. Repeat this for each piece of toast. You will need to add more oil and Earth Balance to the pan for each piece.
7. Put all the pieces of French toast on a cutting board and slice in halves so they become triangles.
8. Plate and dust with powdered sugar.
Bon Appetite!


Cookie Dough Pie

October 21, 2015

Basically, the easiest pie ever. You'll need a 6" pie dish. Baby pie.

Ingredients:
Cookie dough (2 tubs depending on the size of your pie dish)
Chocolate fudge or mousse

Directions:
Layer cookie dough into pie dish as it were pie dough. Folding the edges to make it pretty.
Fill with a layer of chocolate fudge or mousse. Top with a layer of cookie dough.
Refrigerate until ready to eat.

Happy Eating.




Sex Brownies, yes they're that good.

October 15, 2015

I used our recipe for the best brownies ever  but I layered the bottom of the pan with cookie dough, cookies, and peanut butter cups. Are you getting the whole "sex" brownie title now? They're that good.

Ingredients:

2 cups Flour
2 cups Granulated Sugar
3/4 cup cocoa powder
1 tsp baking powder
1 tsp salt
1 cup water
1 cup oil
1/2 cup almond milk (or any milk alternative)
1 1/2 tsp vanilla extract


1/2 tub chocolate chip cookie dough for the bottom of the pan
6-8 peanut butter cups, broken into pieces
8 chocoholic cookies broken into pieces

Directions:

Pre-heat oven to 350 F.

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.
Heat the water in a small saucepan on medium heat until almost coming to a full boil.
Remove from heat.
Add oil to the dry mix, then pour the water and vanilla extract in as well. Continue stirring to combine. Add the milk last and stir well until all mixed together.
Set aside.
Layer the bottom of a 9x9 baking dish with cookie dough. Top that with the cookies and peanut butter cups.
Pour the batter on top and bake for about 40 minutes or until a knife inserted in the center comes out clean. Let fully cool before cutting so it doesn't crumble.
SAFE SEX. 



Cookie Dough Cream Ball

September 23, 2015

Why is this so good? It should be illegal.

Ingredients (for one large ball):

3/4 chocolate chip cookie dough
1/4 cup vegan cream cheese
*broken up pieces of peanut butter cups optional
1 cup mini chocolate chips

Directions:
1. Mix the cookie dough and cream cheese in a bowl until totally combined.
2. Then mix in the broken peanut butter cup pieces.
3. Refrigerate for about 30-40 minutes. Remove, and roll into a ball, then refrigerate again for 30 minutes. Don't worry about making the ball look perfectly rounded, you'll get another chance later.
4. Lay your chocolate chips onto a plate. Take the cookie dough ball out of the fridge and roll it on the chocolate chips until evenly covered on all sides. You may need to mold it into a ball again with your hands.
5. Refrigerate again until ready to eat! I like using pretzels to dip into it with, mmm....






Dessert "Sushi" Rolls

September 16, 2015

So anyways, everyone needs to make these for their friends and family. Little bites from heaven.

Ingredients:

Cookie DOUGH (chocolate chip or whatever flavor you like)
Your favorite dairy free ice cream
chocolate chips
almond butter

(how much you need of each of these things depends on how many pieces you want to make, and how much filling you like, just eyeball it on the measurements. If you want only 8 pieces, just roll out 1/2 tub of cookie dough).

Directions:

On a heavily floured surface, roll out the cookie dough to be a 1/4 inch thick rectangle.
Smooth semi-defrosted ice cream on top and then add globs of almond butter (or any kind of nut butter) along with chocolate chunks and pieces.
Roll the cookie dough onto itself twice. Cutting off any excess and repeating so you have a few cookie dough long rolls.
Freeze for about an hour or more.
Remove from freezer, slice and serve!


Cookie Dough Cakes

September 12, 2015

I love these! They look like Hostess Cakes but they're vegan, gluten free, are made with cookie dough!!!! sooooooo yummy!! 
Yields 6 cupcakes if made with our packaged mix. 24 if you use the cake recipe link (note, if you use this recipe add 1/2 cup cookie dough to the batter instead of 1/8 cup).

Cupcake Ingredients
1 pkg EatPastry Gluten Free Chocolate Cake Mix (or you can use your own recipe for chocolate cake, like this one here: http://eatpastry-eatpastry.blogspot.com/2014/10/the-best-devils-food-cake.html)
1/8 cup chocolate chip cookie dough
1/2 cup cookie dough or more for the filling *optional

Chocolate Ganache 
1/2 cup dark chocolate chunks
2 Tbsp coconut milk or cream
1 Tbsp Earth Balance

White Frosting
1/4 cup sifted powdered sugar
1 tsp or so of coconut milk (not much!)

Directions

1. Prepare cupcakes by making the chocolate cake according to our package. Add the cookie dough into the mix and stir until incorporated.
2. Bake in a preheated 400 F oven for 15 min. (Option: Remove cupcakes from the oven and drop 1 Tbsp of chocolate chip cookie dough in the center of each cupcake. Return to oven and bake for another 5 minutes).
3. Remove cupcakes from oven and let cool in pan.

4. Make ganache by heating chocolate, cream and Earth Balance.
5. Let sit for about 15-20 minutes off the heat.

6. Make white decorating frosting by mixing the powdered sugar and milk in a bowl using a spoon. It's just to make squigily designs on the tops, so it doesn't have to taste like anything really.

7. Remove cupcakes from pan and top with chocolate ganache, using a teaspoon. Once coated nicely refrigerate for 15 min or so.

8. Put your white frosting into a piping bag with a small circular tip. Basically the smallest tip you have.

9. Remove cupcakes from fridge and decorate with the frosting! Store in the fridge.

Jelly Filled Doughnut-Cookie

September 5, 2015

Seriously, I don't know what I like better...a jelly filled doughnut or a jelly filled doughnut cookie. These are SO GOOD!!! Melt in your mouth good.

Ingredients:

1 or 2 tubs gluten free Sugar Momma cookie dough (or you can use any flavor cookie dough you want really)
1 jar of strawberry jam (or your favorite jam flavor). You can also mix and match different flavors, whatever you like!
powdered sugar for dusting

Directions:

Pre-heat oven to 350F.
On a heavily floured surface roll the cookie dough out to be about 1/8" thick.
Using a round 3-inch cookie cutter, cut rounds in the dough.
Put 1-2 Tbsp of jam in the center of the rounds, skipping every other one because they will be used for the tops. Don't be stingy with the jam here. You want it to be enough to make it resemble and taste like a jelly doughnut.
Using a small spatula pick up the cookie dough rounds that do not have the jam in the center and place on top of the jam filled ones.
Seal edges by pressing and folding. This will ensure the jam does not seep out of the center when baking.
Once they are sealed, you can round it out a bit with your hands so the shape is doughnut-like.
Bake in your pre-heated oven for about 14 minutes. Remove and let cool on the pan.
Dust the doughnut cookies with powdered sugar, using a sieve or fine strainer to make it look like very fine snow.


Dome Cake

August 28, 2015

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"



Cookie Dough Carrot Cake

August 23, 2015

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.

Mega Vegan Ice Cream Cake

August 17, 2015

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!!!!


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