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Pumpkin Bread Pudding

November 9, 2013

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!!!!


Vegan Carrot Cake with Vegan Cream Cheese Frosting

November 7, 2013

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!



Vegan Black Cherry Biscuit Pie

October 29, 2013

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!

Cookie Dough Batter, Just Add Milk!

October 24, 2013

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. 


Vegan Cookie Dough Rice Crispie Treat!

September 22, 2013

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!

Berry "Pie" Cookies

September 19, 2013

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!




Vegan Peanut Butter Cookie Dough Banana Bread

August 29, 2013

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!!!!!



Vegan Cocoa Waffles

August 15, 2013

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.




Cookie Dough Candied Pecans

August 11, 2013

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!


Blueberry Cookie Dough Muffins

July 21, 2013

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!



Vegan Waffles

July 14, 2013

This recipe is so simple, you just need a waffle iron.

Ingredients:
2 cups All Purpose Flour
3 tsp baking powder
1 tsp finely ground sea salt
3-4 heaping Tbsp granulated sugar
1/2 vegetable oil
2 tsp vanilla extract
1 1/8 cup almond milk

Optional: just under 1/4 cup strawberry jam

Plug in your waffle iron so it can pre-heat.
Mix all the dry ingredients in a large bowl.
Pour the oil, vanilla, and milk into the dry and mix with a spatula or wooden spoon.
If you want to add the jam, just stir it in at the end.
It's that simple! (and delicious)...I honestly eat some of the batter, is that weird?

Pour about 1/4 cup of the batter onto your waffle iron and cook according to the directions.

You can sandwich peanut butter between the waffles, or put cookie dough in them (!!!!) Most importantly you can eat them however you want.
Pictured below: strawberry jam getting mixed into the batter, peanut butter waffle sandwiches, and chocolate chip cookie dough waffle cone.




Cookie Dough Strawberry Shortcake

July 4, 2013

Welcome to heaven.

Biscuits:
2 cups All-Purpose Flour
1 heaping Tbsp of our chocolate chip cookie dough (we took out the chips)
1/2 Cup Earth Balance buttery spread (not the whipped kind)
3 tsp baking powder
1 tsp sea salt
3/4 cup almond milk

Glaze:
2-3 Tbsp almond milk
3/4 cup confectioners sugar 
1/2 tsp vanilla extract
1 heaping tsp cookie dough of any flavor you choose
*you can adjust the amount of sugar and milk to reach desired consistency - thicker/thinner

Fruit Topping:
Fresh Strawberries, YUM.
Fresh Blueberries, YUM.

1. Preheat oven to 400 F.
2. Combine flour, baking powder, and salt in a large bowl. Cut in the Earth Balance and the cookie dough. Once it resembles chunky sand add the milk and combine with a wooden spoon or your hands if you're brave (your hands will get super sticky, so you can add more flour to get the batter off if you need to).
3. Form into biscuits, 2 inches in diameter.  You should get 6-8 biscuits. You can also make them smaller if you want, just be sure to adjust the baking time.
4. Pop the biscuits in the oven for about 10-15 min until golden brown in color.
5. Remove from oven and let fully cool.
6. For the glaze, mix all the ingredients together with a spoon or using beaters/mixer. Set aside.
7. Chop the strawberries and set aside in a bowl as well.
8. To assemble, cut the biscuit in half so you can fill it with berries and glaze. Top with more confectioners sugar if you really want to go on a sugar high (I did).
9. Enjoy with someone you love! Like yourself.





Vegan Cookie Pizza Pie

June 30, 2013

This recipe is very simple and really great to slice and share. Oh man, it's good...

What you'll need is:
1/2-3/4 Tub Cookie Dough (we used our Oatmeal Raisin Chocolate Chip)
1 dark chocolate bar
7-8 whole almonds or any other nut you like best
Flour to roll the dough on
1 14oz (ish) container of coconut milk

Take the cookie dough onto a heavily floured surface and flatten out into a semi-round shape (if some of the flour gets incorporated into the dough that's fine, actually may be a plus for this application). Put half the chocolate (or more) in the center. You can layer it on itself to make sure you have enough cookie dough on each edge. From here wrap the cookie dough around the chocolate so that none of the bar is exposed, you do not want it to seep out when it bakes. Shape into a round 'pizza' round, and top with the almonds/nuts.
Bake on a baking sheet at 350F for about 15 minutes until golden brown.  Let cool fully before trying to move off the pan. *cooking time vary depending on your oven so keep an eye on it after 10 min

We also topped with coconut cream, which is optional. For that all you need to do is leave a can of coconut milk in the fridge overnight and skim off the thick cream that separates to the top. I'm sure there are fancier ways to make coconut cream if you google it online though!


Bourbon Cookie Dough French Toast with Chocolate Hazelnut Butter

May 26, 2013

warning: This is SINFUL!

What you'll need:
Toast (aka sliced bread)
2 Tbsp Bourbon
1/4 Cup Choc chip cookie dough without the chips
1/4 Cup Flour
I'd say about 1/4 milk too...I didn't really measure that but that should be safe
 ...for the topping you'll need Justin's chocolate hazelnut butter, and maple syrup.

Mix all those ingredients together in a bowl, minus the hazelnut butter and syrup.

Preheat a frying pan with a little oil on medium heat.

Drench your toast in your mixture and fry in the pan for a few minutes on each side. You can also slather more cookie dough on the toast if you want a crispy layer just be sure the heat is low enough so it does not burn.

Once you plate the toast, you can add Justin's chocolate hazelnut butter and syrup, mmmm....that's what we did. This was so delectable, it's definitely a dessert but we ate it for brunch. It's the weekend, come on!


Vegan Cookie Dough French Toast

April 21, 2013

French Toast is one of my all time favorite things. For breakfast, for a snack, brunch, dinner, WHATEVER. I don't discriminate. This recipe is amazing, because I've combined two of my favorite things: cookie dough and french toast! Enjoy!

Ingredients:
2 Tbsp chocolate chip cookie dough (preferably without the chips ;)
3/4 cup milk
2 Tbsp flour
Any bread of your choice

(this is enough for 2 pieces of toast, if you are making more just up the recipe :)

How-to:
Heat a pan on low-medium heat.
In a separate saucepan combine cookie dough, milk, and flour. Heat on a medium heat and stir constantly over heat until combine. If it is really thick, just add some more milk off the heat and stir until combine.
Take the toast and coat it in the cookie dough/milk/flour mixture.
Add a little oil to coat the pre-heated saucepan, and cook the toast for a few minutes on each side until light brown.
Cover in syrup, and whatever else you like. Delicious!

Cookie Dough Frosting

April 11, 2013

One word, YUM.

Ingredients:

1/4-1/2 cup cookie dough (I used our chocolate chip)
1 lb (bag) of confectioners sugar
1/4 cup earth balance, not the whipped version
3 tsp vanilla extract
about 1/4 or more of milk (we used soymilk)

*you can also add a tsp of any other extract flavor you like, i.e. coconut, lemon, whatever!

Put everything in your mixer/KichenAid if you have (or you can use electric hand held beaters).
Start out mixing slowly so everything doesn't fly out of the bowl. Then you can speed it up and cream until combined. You may need to add a little more milk at a time to reach desired consistency, but be sure not to add to much. I add just a tablespoon at a time until it's nice and thick and yummy.



Gluten Free Chocolate Chip Cookie Dough PANCAKES!

March 17, 2013

These are really delicious! Not overly sweet either, except of course the frosting :P
I used lemon zest for an added dimension of flavor, but you do not have to add that. Happy cooking!

Ingredients:
2 cups Gluten Free All Purpose Flour (Bob's Red Mill and King Arthur Flour both make one)
3 tsp baking powder
3 tsp granulated sugar/evaporated cane juice
1/4 cup EatPastry gluten free chocolate chip cookie dough
1/3 cup veggie oil
1 tsp vanilla extract
1 1/8 cup milk (rice, soy, whatever)
zest of 1 lemon
*optional, add 1/4 cup chocolate chips

Frosting:
1 cup confectioners sugar
2 Tbsp Earth Balance
1 tsp vanilla
about 1/8 cup milk (I used rice) 
vegan green food coloring

Directions:
Measure 1/4 cup cookie dough and set aside to come to room temperature. 
In a large bowl mix the dry ingredients with a wooden spoon (flour, baking powder, sugar). In a separate smaller bowl mix the veggie oil, vanilla, milk, and lemon zest.
Mix the wet mixture into the dry til incorporated. Then add the cookie dough and continue to mix until batter has formed. If you like, stir in additional chocolate chips.
Cook over a medium-low heat in a greased frying pan.  Flip after 4 minutes on each side for silver dollar size pancakes. 

Frosting:
In a mixer (or using beaters) mix all ingredients together, adding the milk as you mix/beat. If you need more milk just add gradually until you reach your desired consistency.





Chocoholic Pancakes

February 17, 2013

So we froze some of our 'chocoholic cookie dough muffin' batter, and decided we were hungry for chocolate pancakes this morning, and we lucked out! These turned out perfect!

Here is what you'll need for this decadent chocolatey breakfast. Mmmm...

Ingredients


Pancakes batter:
2 C Flour
1/8 C cocoa powder
3 tsp baking powder
1/2 C sugar (you can use granulated or brown, whatever you have/want)
1 tsp salt
1/2 C oil or melted Earth Balance
1 C milk (almond or coconut)
1/2 mashed banana 
1 tsp vanilla extract
1/4 cup softened/room temp EatPastry Chocoholic cookie dough

Chocolate Cookie Dough Syrup:
1/4 cup softened (room temp) Chocoholic cookie dough
3/4-1 cup agave or maple syrup

Directions

1. Heat a pan or skillet on low for pancakes (lightly grease as needed).
2. Mix all the dry ingredients in a large bowl (flour, cocoa powder, baking powder, sugar, and salt).
3. Mix all the wet ingredients in a separate bowl (oil, milk, banana, vanilla, and cookie dough).
4. Add the wet mixture to the dry mixture and stir with a wooden spoon or spatula until fully incorporated.
5. Cook on skillet as you would any pancakes at medium heat, flipping when you see little bubbles form on top. 
6. Top with cookie dough syrup and devour!! (for the syrup, just combine the cookie dough and agave or maple syrup until combined, so so so good).


Pancakes with Cookie Dough Syrup

January 31, 2013

No description needed. Out of this world, sure to please anyone any time of day!

Ingredients:
-Pancakes
2 C All Purpose Flour
3 tsp baking powder
2 Tbsp sugar
pinch salt
1/4 C melted Earth Balance
2 tsp vanilla extract
1 1/2 C almond milk (or any milk alternative)

-Cookie Dough Syrup
 1-2 Tbsp cookie dough, melted in microwave for 10 seconds (we used chocolate chip but you can use any flavor you fancy!)
1/4 C maple syrup or agave nectar

Directions:
Heat a pan or skillet on low for pancakes (lightly grease as needed).
Combine all dry ingredients in a large bowl (flour, baking powder, sugar, salt).
Combine all wet ingredients in a small bowl (earth balance, vanilla, milk).
Slowly combine wet into dry mix until fully incorporated. You can use a wooden spoon or whisk.

Cook on skillet as you would any pancakes, flipping when you see little bubbles form on top. Be sure to cook at a low heat. I'm always tempted to crank it because I want to eat them right away, but they cook much better when cooked slowly.



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