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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!

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.


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 :)


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



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!


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's pretty cool.

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

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
  • 3T margarine
  • 1 10oz bag Dandies Vegan Marshmallows
  • 2 heaping Tbsp cookie dough
  • 1T vegetable oil
  • 1T water
  • 6 cups crisp rice cereal
  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.
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.


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

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

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!

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