eatpastry-eatpastry.blogspot.com
EatPastry Blog: Vegan Eggs Benedict
http://eatpastry-eatpastry.blogspot.com/2015/02/vegan-eggs-benedict.html
Monday, February 16, 2015. You can use our biscuits for the bottom layer of these tender morsels! It sops up all the delicious sauce and juices. Mmm. You can purchase our biscuit mix here. For only $2.99! Also available at Whole Foods in the Southeast). You can also use english muffins if you prefer, but our biscuits are so good. 1/4 cup vegan sour cream. 1/2 cup vegan mayonnaise. 2 Tbsp vegan margarine/butter. 2 Tbsp nutritional yeast. 1/4 tsp dried thyme. Freshly ground pepper to taste. 1/2 tsp sea salt.
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EatPastry Blog: Cookie Dough Irish Soda Bread
http://eatpastry-eatpastry.blogspot.com/2015/03/cookie-dough-irish-soda-bread.html
Wednesday, March 25, 2015. Cookie Dough Irish Soda Bread. I LOVE IRISH SODA BREAD. And since I'm Irish I make this recipe often.but since I'm also French, Welsh, and Scottish I add cookie dough to it and replace the currants with chocolate chips. I mean, whatever right, the bread is a mut just like me. And it's my fav. 2 cups all-purpose flour. 1 tsp baking soda. 1 tsp fine sea salt. 1-2 tsp caraway seeds (I usually add 2 tsp because I love the flavor). 2 heaping Tbsp chocolate chip cookie dough. VegNews...
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EatPastry Blog: Pumpkin Cookie Dough Bites
http://eatpastry-eatpastry.blogspot.com/2014/10/pumpkin-cookie-dough-bites.html
Wednesday, October 15, 2014. Pumpkin Cookie Dough Bites. 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. 4 cups confectioners sugar. Let cool on pan.
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EatPastry Blog: Sugar Cookie Crust Pecan-Fudge Pie
http://eatpastry-eatpastry.blogspot.com/2014/12/sugar-cookie-crust-fudge-pie.html
Monday, December 22, 2014. Sugar Cookie Crust Pecan-Fudge Pie. Sugar Cookie Crust Fudge PIE! 1 tub of cookie dough, I used our Sugar Momma flavor. 1/4-1/2 cup chocolate hazelnut butter. 1/2 cup chopped pecans. 1/4 cup light brown sugar for sprinkling. Optional, chocolate cake scraps. When you add these, it makes it more moist, but without them it's just as fudgy and delicious. Subscribe to: Post Comments (Atom). This Just In (VegNews blog). VegNews This Week Must Haves. Sugar Cookie Crust Pecan-Fudge Pie.
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EatPastry Blog: Vegan 'Chocolate-Chip Cookie Dough' Cheesecake
http://eatpastry-eatpastry.blogspot.com/2015/01/vegan-chocolate-chip-cookie-dough.html
Thursday, January 29, 2015. Vegan 'Chocolate-Chip Cookie Dough' Cheesecake. My friend Mary at Chicago Vegan Foods gave me her recipe for the best %&*$@*! Vegan cheesecake in the world. Of course I used cookie dough for the crust and glaze, DUH. 32 ounces of cream cheese (4 containers of Tofutti or Follow Your Heart). 11 ounces silken tofu. 1 Tbsp vanilla extract. 1 tsp lemon juice, freshly squeezed. 3/4 cup granulated sugar. 1 tub of cookie dough for the crust. 2 Tbsp chocolate chips. 1/3 cup silken tofu.
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EatPastry Blog: The Best Devil's Food Cake, and it's Vegan!
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Monday, October 13, 2014. The Best Devil's Food Cake, and it's Vegan! 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. 1 cup cocoa powder.
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EatPastry Blog: The Best Damn Vegan Pot Pie Ever.
http://eatpastry-eatpastry.blogspot.com/2014/11/the-best-damn-vegan-pot-pie-ever.html
Friday, November 14, 2014. The Best Damn Vegan Pot Pie Ever. 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. 1 onion, diced. 4 carrots, chopped. 1 leek, chopped. 1 cup frozen peas.
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EatPastry Blog: Vegan Coconut Dream Scout Cookies
http://eatpastry-eatpastry.blogspot.com/2014/09/vegan-coconut-dream-scout-cookies.html
Wednesday, September 3, 2014. Vegan Coconut Dream Scout Cookies. 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). Bake on a parchment lined baking sheet for about 10-12 minutes until golden. Subscribe to: Post Comments (Atom). This Just In (VegNews blog).
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EatPastry Blog: Coffee Cake Cookie Dough-nuts
http://eatpastry-eatpastry.blogspot.com/2014/09/coffee-cake-cookie-dough-nuts.html
Monday, September 29, 2014. Coffee Cake Cookie Dough-nuts. Addictions start and end here. 1 cup all purpose flour. 1 tsp baking powder. 1/2 tsp sea salt (finely ground). 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. 1 cups powdered sugar, sifted. 1 Tbsp melted margarine (like Earth Balance).