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The Best Damn Vegan Pot Pie Ever.

November 14, 2014

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.


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 

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!

Grilled Cookie Dough Sanwich

November 6, 2014

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.

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:

Vegan Pumpkin Cookie Dough Cheesecake

October 17, 2014

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.
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).


1 cups graham cracker crumbs (8 whole crackers)
3 tablespoons soy margarine, melted


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


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 :)


Pumpkin Cookie Dough Bites

October 15, 2014

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.


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!

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

October 14, 2014

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?



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.

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
1 cup dark chocolate, roughly chopped
⅔ cup coconut milk 
Deco with fruit or nuts or WHATEVER ya want!! 
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 

**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! prepared to understand what happiness truly is with one single bit. 

Coffee Cake Cookie Dough-nuts

September 29, 2014

Addictions start and end here. 


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 


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?

Cookie Coco Cream Pie

September 24, 2014

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.


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 

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.

Vegan Creamed Spinach

September 13, 2014

This is really simple and quite delicious.
Serves 2 people, depending on how much you like spinach...but I promise you will like this!


2 cups frozen spinach
2-3 Tbsp olive oil
1/8 nutritional yeast
1/4 cup vegan sour cream
1-2 tsp sea salt (I tend to have a heavy salt hand, so whatever you think here)


In a medium saucepan heat a little olive oil on a medium-low heat. Add the spinach and cook a little until softened. Once softened, turn up the heat to med-high (around 7-8 temp on a scale from 1-10). Add the nutritional yeast, sour cream, and salt.
Stir on that higher heat until all combined, and most of the water from the spinach has evaporated.
Add a little more olive oil, and enjoy!
You can easily increase this recipe if you're serving more people.

Vegan Pear Walnut-Sour Cream Pie

September 9, 2014

I love Fall. And I especially love pie.


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

4 large pears, peeled and sliced thiny
1 cup vegan sour cream (I used Follow Your Heart)
1/2 granulated sugar
1 Tbsp vanilla extract
1 tsp cinnamon
1 heaping Tbsp all purpose flour

Crumb topping:
1/2 earth balance buttery spread, cut into small cubes
1/2 brown sugar
1/4 cup snickerdoodle or chocolate chip cookie dough *optional but, really, this is a good option
1 tsp cinnamon
1/4 tsp nutmeg

1. First you'll want to make 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. Then on to the filling. In a large bowl mix your pears with all the filling ingredients. Fill your pie shell with the mixture, and set aside.

3. Pre-heat oven to 400F.

4. Make your crumb topping by mixing the sugar, cinnamon and nutmeg first. Then cut in the cubed margarine and cookie dough using a pastry blender or two knives until the mix resembles coarse sand. Layer the crumb topping evenly on top of the pie.

5. Bake for 15 minutes at 400F. Then lower the temp to 350F and bake for another 45 minutes.

6. Let fully cool at room temperature and serve with coconut whip cream or vegan ice cream, YUMMY.

Vegan Coconut Dream Scout Cookies

September 3, 2014

These are so good, they just melt in your mouth. It's heaven. 


1 tub of cookie dough
3/4 cup coconut flakes/shredded
2 bars chocolate for melting


Set oven temperature to 350 F.

Take any flavor cookie dough (I used our gluten free Snickerdoodle, but seriously this would be good with any flavor).

Set a few Tbsp of coconut to the side for later. Add the rest of the coconut to the dough. Mix until combine. Roll it out using flour (gluten free All Purpose or regular All Purpose flour).  Adding more flour as you need so the dough doesn't stick to the surface or rolling pin. Try to keep them semi-thick, about 1/4 inch thick.

Then cut into rounds using a round cookie cutter (2 inch cutter). Use a smaller cookie cutter or a knife to cut out a small circle in the center.

Bake on a parchment lined baking sheet for about 10-12 minutes until golden.

Remove and let cool. This is the time to sprinkle the extra coconut on top of each cookie if you like.

While the cookies are cooling -Heat a double broiler until water becomes hot (or a pot with water, and a smaller top on top for the chocolate).  Add chocolate and stir until melted. Don't leave it unattended because you don't want it to over cook and burn. Once melted use a piping bag with a small tip to drizzle the chocolate all across the cookies.  You can also make a piping bag out of parchment paper. Here's a how to:
Fyi: you can also dip the bottoms of the cookies in chocolate if you're really going for it. OR you can use a caramel and chocolate drizzle. Serious stuff. 


Sugar Cookie Pancakes

August 9, 2014

I've been told these are the best pancakes ever. They're delicious, light fluffy, and moist, enjoy!


2 cups flour
4 Tbsp granulated sugar
1 tsp baking soda
2 tsp baking powder
1 tsp vanilla extract
1/2 cup veggie oil
2 cups almond milk (or any milk alternative)
1/4 cup gluten-free sugar momma cookie dough (or any flavor dough you have)
3/4 cup fresh blueberries *optional 


1. Combine flour, baking soda, and baking powder in a medium sized mixing bowl.
2. Pour in milk, veggie oil, and vanilla.
3. Add the cookie dough last and continue to stir using a spoon or spatula until fully combined. It can be a little lumpy.
4. Add blueberries now if you wish.
5. Set batter aside, and heat a your frying pan on a medium heat.  Melt a little oil or Earth Balance on the bottom of the pan each time you cook a new pancake. You know the pancake is ready to flip when there are little bubbles throughout. I'd say about 2-5 minutes on each side depending on how large you make these (flapjacks or silver dollars...your choice!).
6. Stack them up and watch them disappear, these are a huge hit!

Best Vegan Brownies in the Universe

July 29, 2014

These brownies are everything that's right in the world.
You'll need a 9x12 baking dish. 
It's easy to half the recipe too if you want a smaller batch...just use a 9x9 baking dish.


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
1/4 cup cookie dough


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.

Pour into a 9x12 baking dish. Take cookie dough and put small glops on top in different areas of the batter. Then take a butter knife and cut in through the batter before baking.

Bake for 30 minutes or until a toothpick inserted in the center of the brownie comes out clean.
Let fully cool and let your mouth have the time of it's life. Because it will.


S'mores Pie

July 14, 2014

You'll need one shallow aluminum pie mold, or a 6 inch cake pan, a rolling pin and a hot oven.


-2 jars EatPastry cookie dough. You're not going to use all of the dough, but just in case, I'd get two (if you're using a pie mold you may need more cookie dough since it's a larger surface area). You could even use 2 different flavors. I used chocolate chip and gluten free chocolate chip.

-1/2 bag (about 5 oz) vegan marshmallows (I of course used Dandies traditional size)

-1 cup chocolate chips or a chocolate bar


1. Pre-heat oven to 350 F.
2. Press about 1/2 a container of cookie dough into the bottom of your baking pan.
3. Layer the chocolate and the marshmallows evenly across the top of the dough layer.
4. Then, using a rolling pin and flour, roll out another 1/2-3/4 container of cookie dough and place on top. 
5. Bake the pie for approximately 20 minutes or until lightly brown and fluffy (the marshmallows will rise and set as the pie cools).
6. Let cool fully before you cut and serve.

Gluten Free Blueberry and Chia Waffles

July 6, 2014

Whitney (Eco Vegan Gal) and I made these incredible waffles this 4th of July weekend! They are super healthy and gluten free.

I wanted to make her something delicious and gluten free, and let's be honest...what could be better than waking up to waffles with fresh blueberries, and cookie dough syrup?
These only take about 20 min in total to make too. Enjoy!


1/2 cup rice flour
1 1/2 cups oat flour
4 Tbsp tapioca flour
1 tsp sea salt
3 tsp baking powder
1 tsp cinnamon
2 Tbsp ground chia seeds
2 tsp apple cider vinegar
2 tsp vanilla
2 cups milk (almond, hemp, coconut, which ever alternative you chose)
3 Tbsp coconut oil
Optional: 1 cup blueberries (also optional, crumble up Justin's dark chocolate peanut butter cups in the batter...we did that as well and omg. So good)

Cookie Dough Syrup Ingredients:

1/4 cup maple syrup or agave nectar
3 Tbsp gluten free cookie dough, or any of our flavors depending on your preference

Heat waffle iron.
Combine fours, salt, baking powder, and cinnamon in a large mixing bowl.
Measure milk and add apple cider vinegar. Combine, and add to the dry mix.
Then add your vanilla, coconut oil and blueberries or peanut butter cups if you chose.

For the cookie dough syrup, measure the ingredients and mix together until creamy. If you want to add more maple syrup by all means, feel free. The consistency of the syrup is up to you. Set aside until waffles are done.

Cook on waffle iron as directed. When the green light goes off they're done!
Serve immediately, with whatever fixings you fancy...strawberries, syrup, cookie dough, cookie dough syrup...etc etc.
If you want to save some for later, just re-toast in the toaster to make them crispy again. Delicious!!

Corn Muffins with Chocolate Chip Cookie Dough

July 2, 2014

These turned out even better than I expected! Seriously, I'll make all cornbread with cookie dough from now on.  So moist and delicious! You don't even need to worry about adding oil or butter!

Makes 12 corn muffins.


1/2 cup cornmeal
1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt...or a 1/2 tsp...I personally like salt
1/4 cup apple sauce
1/2 cup chocolate chip cookie dough. (chips either removed or left in, that's your call. I ate my chips out before adding the dough to the batter)
1 cup almond milk


Pre heat  oven to 350 F.
In a medium sized mixing bowl combine the flour, cornmeal, baking soda, baking powder, and salt.
Then add the applesauce, cookie dough, and almond milk.
Mix it all together until combine and fairly smooth.
Portion into baking cups, or bake in a 9x9 baking pan and bake at 350 F for about 20 minutes or until a knife inserted in the center comes out clean.
Let fully cool and devour.

Cookie Dough Cinnamon Rolls

May 22, 2014

Often times I try to stay clear of making cinnamon rolls because they can be hard work, and I don't like kneading dough...I have kneading one too many balls of dough in my lifetime already, so my hands tend to cramp up easily. That being said...this recipe is so easy, and doesn't require any kneading if you use a mixer like a KitchenAid. Plus, the results are totally worth it. Plus there's cookie dough inside. Doesn't get much better. Enjoy!


1/2 cup + 1 Tablespoon warm water
2 teaspoons active dry yeast
 2 1/4 cup flour
 1/4 sugar
2 1/2 Tablespoons vegan butter/margarine
1/2 teaspoon ground sea salt


¾ cup brown sugar
¼ cup vegan butter/margarine
2 Tablespoons maple syrup
2  teaspoons cinnamon
1/4 cup EatPastry chocolate chip cookie dough
¼ cup chopped walnuts if you like


Heat the water in a small saucepan. Once warm remove from heat and add the yeast, stir and set aside.  Add sugar, butter, and salt to a mixing bowl. Measure flour and add to the sugar mixture. Then pour the water/yeast mixture into the mixing bowl and beat (using a paddle or hook attachment) for about 6 minutes. If you aren't using a mixer, you will have to knead the dough together by hand for 10 minutes. Cover the dough and set aside in a warmish environment for about an hour (I put mine on top of the stove, and since it's in the 80s, it's already pretty warm in my kitchen).

While the dough sits, you can make the filling by measuring all the ingredients and mixing them together. It's that simple. Once that's done you can put in in the fridge until the dough is ready. You may want to bring it out about 10 minutes before you roll out the dough so it softens up and is easier to spread.

Once the dough has sat for at least an hour flour a large surface area and roll the dough out into a large rectangle. I'd say about 18 inches long, 9 inches wide. That's a rough estimate and it definitely doesn't have to be perfect. As long as it's longer than it is wide.

Then take your filling and spread it evenly across the dough. Now, roll the dough up lengthwise so it is one long, 18 inch (or so) roll. Cut into 1 1/2-2 inch pieces using a sharp knife.

There should be 9 cinnamon rolls give or take. Put in a 9x9 baking dish and bake for about 20 minutes at 400F. Once finished you can frost with a little more cookie dough if you like. If you do it as they come out of the oven the cookie dough melts and becomes a frosting-like consistency. Or let fully cool in the pan and top with regular frosting if you like!

Peanut Butter and Cookie Dough filled 'Eggs'!!

April 19, 2014

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.


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


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.

Vegan Vanilla Cake Cookie Dough Roll with PB Cups

April 16, 2014

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.

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.


Vegan Sausage Quiche

December 24, 2013

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!!

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

December 22, 2013

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!


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)


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


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.

Mini Cookie Pies

December 11, 2013

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 get it.


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


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 ;)

Vegan Maple Almond Cinnamon French Toast

December 8, 2013

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!


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


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.

Vegan Pumpkin Pie!

November 26, 2013

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!


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.


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

November 26, 2013

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?!?! 


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


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.

Vegan Pumpkin Waffles with cookie dough

November 24, 2013

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.

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)

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!

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