Ingredients:
Cake -
3 cups flour
1 cup granulated sugar
2 tsp baking powder
2 tsp baking soda
1/2 tsp sea salt (fine grounds)
3/4 cup melted vegan margarine
2 tsp vanilla extract
2 cups milk (I used Silk almond milk)
Frosting + Filling
3 cups powdered sugar
1/2 cup margarine
1-3 Tbsp milk (I used Silk almond milk)
food colors (pink and red)
2 tsp vanilla extract
1 Tub Choc chip Cookie dough for filling! (duh, we do make cookie dough)
Toppings -
Cherries and anything else you may want to add! You also need piping bags and piping tips (large star and small circle)
Directions:
1. Pre-heat oven to 350F.
2. Mix flour, sugar, baking powder, baking soda, salt.
3. Add melted margarine, vanilla, and mix in almond milk.
4. Pour into greased and floured 6" pans (I used 3). The flour will help prevent sticking.
5. Bake in pre-heated oven for about 30-40 min or until toothpick comes out clean.
6. Remove from oven when finished baking and loosen sides with butter knife. Then tilt pan over to remove cakes onto cooling rack. Let FULLY cool.
7. While the cakes cool, mix the frosting by combing all ingredients until completely smooth. Start slow and increase speed.
8. Make 2 cups pink frosting and reserve some white for decorating. Dye a little bit red if you'd like to add that color too! Set aside or put in fridge.
9. Assemble the cakes adding a layer of cookie dough in between (that's two layers of cookie dough). Your choice how thick.
10. Carve the cake into a heart if you're making a heart cake. If not, leave it a circle! Or carve whatever you want!
11. Frost with pink frosting, and pipe the decor like in the pics and/or video posted on instagram. You can use the piping bags and tips I suggested you gather before starting. You can always make your own design too! Add cherries at the end for the popper. They really make the cake for me personally.
12. Store it in the fridge!!! This is important. Who stores cake at room temp? Just don't.
]]>
Ingredients:
1 tub choc chip cookie dough, baked into cookies per directions on package
1 pint of ice cream of choice, I used Oatly vanilla
1 cup dark chocolate chips
1 Tbsp coconut oil
vanilla frosting (for piping)
Directions:
1. Bake cookies and let cool
2. Fill cookies with ice cream and put in freezer.
3. Melt chocolate with coconut oil on double broiler til melted.
4. Remove sandwiches from freezer and cover with the chocolate mixture. Put in freezer to harden up.
5. Remove from freezer and pipe the lace stitching on the sandwiches to make them resemble footballs.
6. Store in freezer until ready to eat! These are SO GOOD! Full video on instagram if you want to see more visuals.
]]>Ingredients:
1 tub of EatPastry chocolate chip cookie dough
1 container of caramel sauce, we use Nature's Charm
1/2 cup peanut butter, or any nut butter
2 cups chocolate chips
2 Tbsp coconut oil
1 cup vegan white chocolate
candy eyeballs (you can make your own but I'm not including the recipe for that lol)
Directions:
1. On a double burner heat the chocolate and coconut oil on LOW while you work on the rest of the boo bars.
2. Layer cookie dough on the bottom of an 8x8 dish.
3. Mix the caramel and peanut butter until combined. Pour on top of cookie dough.
4. Stir the chocolate vigorously until it's all melted together and smooth. Poor on top of the caramel and put in the fridge.
5. Now, on the same double boiler (or a new one, do what you want), melt the white chocolate. Once melted take the dish from the fridge and assemble the ghosts using a glop of melted white chocolate. Then smooth the tail end out quickly with a teaspoon.
6. Add the eyeballs! There is a how-to video on our instagram.
]]>
Ingredients:
Dough
Filling
Frosting
Directions:
Heat the milk just to warm to touch, cannot be hot. Put in a large mixing bowl, add the yeast and mix in the sugar. Then add the melted margarine (also cannot be too hot). Slowly add the flour cup by cup along with the salt. If the dough is too wet or too sticky just add a little more flour like 1/4 cup or so.
Once combined cover the dough with a wet towel for about an hour so it rises.
In the meantime, you can mix the melted margarine, sugar, cinnamon and cookie dough. Set aside.
Uncover your dough, flour a large surface and roll out to about 1/8 inch thick. It'll take up a lot of counter space.
Preheat oven to 350F now.
Then use a spatula or spoon to cover all the dough with your filling. Once smoothed roll up horizontally to make one long piece. Then cut the dough into 2 inch pieces and place them in a either a glass lasagna dish OR individual smaller round pans. Either way, they turn out great. Images below for both options. Bake at 350F for about 40 min until golden brown. When they come out you can add the frosting by drizzling over top with a spoon. Let cool for a bit in pan but highly recommend eating when still warm. OMG.
]]>Yields: one badass cheesecake.
Ingredients
Filling:
32 ounces of cream cheese - regular or strawberry flavor (4 containers of Tofutti or Follow Your Heart)
11 ounces silken tofu
1 Tbsp vanilla extract
1 tsp lemon juice, freshly squeezed
1/4 cup flour
3/4 cup granulated sugar
1 tub of cookie dough for the crust
1 tub of cookie dough for the topping (because I'm a sicko)
Directions
Pre-heat oven to 375F.
Add water to large baking dish (like a lasanga dish), filling at least 1/2 way. Put the dish in the bottom rack of your oven. *the other rack which will be used for the cheesecake should be on the middle rack.
In a spring fold pan layer the cookie dough pressing it flat with your hands to make a crust. Push more around the edges and flatten it slightly up against the sides of the pan so you can see if once the cake is finished. In other words, you want it to ride up a bit along the edges. If you need more dough for a thicker crust, by all means add it.
Put in the preheated oven for 10 minutes, just so the dough begins to bake. Remove and set aside.
In the meantime you can start making the filling. Add the cream cheese, tofu, vanilla, flour, lemon, and sugar to a vitamix/blender/or food processor. Blend all together until combined and creamy.
Pour the filling into the partially baked crusted pan, and bake for 15 minutes. After the 15 minutes have past, lower the temperature of the oven to 350F. Bake for another 35 minutes.
At 45 min. open the oven and gently wiggle the cheesecake to make sure it's set nicely. Then turn off the oven and let sit for one full hour. Once the hour has past remove from oven and let sit for another 30 min. Then place the cake into the refrigerator, for at least 24hrs.
Top with more cookie dough you animal.
]]>
Ingredients:
Silicone Egg mold (or you can free style the molding of the cookie dough and dip in white chocolate)
EatPastry Peanut Butter Cookie Dough, obviously
8oz white chocolate, melted (I use the dairy free King David brand)
Directions:
1. Melt white chocolate.
2. Fill a silicone egg mold with the melted chocoalte spooning out any excess to leave room for cookie dough.
3. Put in fridge for 15 min.
4. Fill with a little peanut butter Choc chip cookie dough. Then seal the eggs with remaining melted chocolate.
4. Put back in fridge for 15 min. Then remove from fridge and pop each “egg” out onto a plate. Keep refrigerated until ready to eat.
Super easy, and delicious!
]]>
Ingredients:
6 baked eatpastry cookies
1/2 vanilla frosting of your choice (I have a recipe on our website that I use frequently)
2 cups white chocolate (dairy free if you want to do it vegan like me)
sprinkles! and sticks of course for the pops
Directions:
1. Bake cookies.
2. Mix cooled cookies in kitchen aid mixer or with hand held electric mixer with the frosting.
3. Form into balls, place on plastic wrap or parchment paper and put in freezer for 15 min.
4. Grab the sticks and place them in the center of each ball. Put back in freezer while you melt the white chocolate.
5. Using a double boiler (meaning water in one pot with a smaller pot with the chocolate in it), melt the white chocolate slowly. It can burn easily.
6. Remove from heat and dip each ball in the white chocolate coating it completely. Roll each one in sprinkles.
7. let set and yum! You can store them in the fridge until ready to eat. They last for days.
]]>If you make from scratch, add the cookie dough after you add the cinnamon mixture.
If you use pre-made, you just unravel, add a thin layer of cookie dough, re-roll and bake according to directions (like 15 min or so at 350F).
SOOOOO YUMMY!!
]]>
Ingredients:
1/2 tub cookie dough flavor of choice (I used PB, could use choc chip easily)
oat whipped cream
caramel sauce
peanuts (optional)
1/2 cup chocolate
1 tsp earth balance
Directions:
1. Spray whipped cream about half way in mini loaf pan. Freeze for at least an hour. Can do longer.
2. Melt chocolate on double burner with the earth balance stirring until fully melted.
3. Add a layer of cookie dough on top of frozen whipped cream. However much you want.
4. Add layer of caramel sauce, I used Nature's Charm. This is as much as you want as well. Then if you wish add the peanuts.l
5. Pour melted chocoate on top and pop in fridge for about 15-20 min.
6. Serve to everyone with a spoon. YUM!
]]>2 Tbsp choc chip cookie dough
2 cups flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt (fine)
2 tsp vanilla extract
3/4 melted earth balance
2 cups oatmilk
2 cups extra chocolate chips for topping
Directions:
1. Pre-heat oven to 350F
2. Mix the flour, sugar, baking soda, baking powder, salt in bowl.
3. Add the earth balance, vanilla, oat milk.
4. Scoop batter into mini muffin tins with our without liners is fine, obviously liners are easier. I use the little silicone ones, they're money.
5. Add chocolate chips to your liking to the tops and bake for about 10 - 12 min until the little muffins are firm to the touch.
6. Let cool (which doesn't take long because they're small). Share or just eat them whenever, however you want.
]]>
]]>
2 cups chocolate to melt
2 Tbsp coconut oil
1 tub of cookie dough (I used our peanut butter flavor)
Directions:
1. Melt the chocolate with the coconut oil in a double broiler (like a pot of water with a smaller pot inside of it on the stovetop). Stir occasionally until fully melted.
2. While that's melting shape cookie dough into eggs. You can use a silicone egg mold or just shape them free-style. Freeze for 30 min.
3. Take the melted chocolate off the fire and dip the cold cookie dough eggs into the chocolate. Place on parchment paper one by one. When all your "eggs" are coated, take a spoon and drizzle more chocolate on top of the eggs. Get crazy have fun and don't make it perfect because perfect sucks.
4. Store in the fridge or freezer if you don't plan on eating them right away. So good.
]]>Ingredients:
3 cups flour
3 tsp baking powder
1/8 tsp sea salt
2 cups granulated sugar
2 tsp vanilla extract
1 cup earth balance
1/3 cup aquafaba (I just drain it out of a can of chickpeas)
2 cups dairy free milk (oat, almond, whatever you're into)
3 cups cookie dough for "frosting"
Directions:
Pre-heat oven to 350F.
In an electric mixer mix the earth balance and sugar on medium. Then add vanilla and aquafaba. Mix until combined.
While it's mixing - In a medium bowl combine the flour, baking powder, salt - then add it to your mixer. As it mixes slowly poor in the milk.
All done!
Bake in a ball cake shaped pan or whatever pan you want depending on the shape you're going for. The pan should be greased and floured so the cake comes out easily. The batter should be equally distributed between whichever 2 pans you use.
Bake for about 40 min until a toothpick comes out clean in center.
Let cool and then use a butterknife to loosen sides of cake. Then turn upside down to remove from pan. Let cool further before frosting with cookie dough! Store in the fridge.
]]>
Pie shell ingredients:
2 cups flour
1 tsp fine sea salt
1 cup vegan butter
ice water
Ingredients for filling:
1 can (15oz) pumpkin puree
3/4 cup brown sugar
12 oz can of evaporated coconut milk
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp cream of tartar (yes, it's vegan)
1/4 tsp ground nutmeg
1/8 tsp allspice
Directions:
Make the pie shell by cutting vegan cutter (cold and cubed) into flour/salt mixture until it resembles course sand. Then add ice water until it's fully combined mixing it with your hands. Be sure not to add too much water. If you do, add more flour. You can refrigerate after formed into ball so it's easier to roll out. Roll out on floured surface and fill the pie shell.
For the filling: Mix everything together until smooth. Poor into pie shell and bake in a preheated 425F oven for 15 min. Then decrease the heat to 350F and bake for another 45 min. Voila! Add cookies!
]]>
Ingredients:
At least 1 tub of Chocolate Chip Cookie Dough
2 cups all purpose flour
3/4 cup cocoa powder
2 cups granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup veggie oil
1 tablespoon vanilla extract
1 cup hot/boiling water
1 1/2 cup unsweetened almond milk
Optional Frosting:
Frosting:
16oz bag powdered sugar
2 cups softened earth balance spread (it's vegan)
1 1/4 cups cocoa powder
1/4 cup vegan sour cream
1/4 cup vegan cream cheese
1/4 cup hot water
1/8 almond milk
2 teaspoons vanilla extract
pinch fine sea salt
2 cups melted dark chocolate
Directions:
For Cake: Pre-heat oven to 350F. Line a sheet pan with parchment paper and set aside.
Mix the dry ingredients (flour, cocoa powder, sugar, baking powder and salt) in a large bowl. Add the veggie oil, vanilla, almond milk, and hot water. Whisk together until combined and pour batter onto parchment lined pan. Bake in pre-heated oven for about 30-40 minutes or until toothpick comes out clean.
Let fully cool and then coat with cookie dough. You may need more than a tub depending how thick you want the dough. Then cut into segments and stack if you like. YUM!
For Frosting:
While cake is cooling make the frosting by putting all ingredients together and mixing and mixing and mixing until it's all creamy. OMG it's so good guuuuys.
]]>Ingredients:
1 cup chocolate chip cookie dough
1 cup pumpkin puree or canned pumpkin pie mix
1/4 cup condensed coconut milk
1 cup whipped cream (So Delicious makes a frozen vegan one that's good and that's what I used)
Directions:
1. Buy a pre-made graham cracker pie shell or make one! It's easy, really.
2. Mix all ingredients together and pour into pie shell.
3. Freeze.
4. Slice and serve with oat milk based vanilla ice cream! *drooling emoji
]]>So I don't add too much sugar because the cookie dough offers a little sweetness and I don't like it overly sweet.
Ingredients:
2 cups oat flour
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1 scant cup sugar
1 tsp vanilla extract
1/2 veggie oil
1 cup almond milk/ or oat milk
1/4 cup of our Gluten Free Choc Chip cookie dough
extra chocolate chips (optional)
Directions:
1. Pre-heat over to 350F and grease a regular sized loaf pan.
2. Mix the flour, baking soda, baking powder, salt and sugar in one bowl.
3. Mix the vanilla, veggie oil, almond milk and cookie dough in separate bowl.
4. Add the dry mixture to the wet mixture and stir til combined.
5. Bake for 30 min or so until toothpick comes out clean from center. You can add chocolate chips on top towards the last minute or so of baking for added yummy factor.
6. Let fully cool in baking dish before removing.
]]>Ingredients:
Directions:
Ingredients:
optional
Directions:
YUUMMMMYYYYYYYYYYY
]]>