Snickerdoodle Cookie Dough Cake

It's finger lickin', cinnamon oozing, cookie crunchin', sugary deliciousness. 

Are you ready to be dazzled by my snickerdoodle cookie dough cake?

I thought you would say yes. :)

After realizing that my recipe for vegan cookie dough cupcakes was my most popular blog post, I decided to take that to heart and invent more cookie dough themed cakes. I'm hoping to make an eBook with a bunch of recipes, at some point! 

But until then, here is a recipe to keep you enticed.

The cake itself is vegan - I used THIS vanilla cake recipe and added my own flavorings. You can use that recipe or your own favorite vanilla cake recipe, your choice. 

However, the icing and filling are very, very far from being vegan. 

Feel free to veganize this and let me know what you think. It should be relatively easy to veganize - just sub Earth Balance for butter, and vegan cream cheese for the cream cheese. 

Presto change-o! You've got a vegan cake. 

Okay, let's get to the recipe!

Cinnamon Cake

3 cups all purpose flour

2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

1 3/4 cups vanilla dairy-free milk

1 cup vegetable oil

1/4 cup white or apple cider vinegar

1 tablespoon vanilla extract

1/2 teaspoon cream of tartar

1 teaspoon cinnamon

Snickerdoodle Cookie Dough Filling

1 cup flour

1 teaspoon cinnamon

6 tablespoons milk

1/2 teaspoon cream of tartar

1/2 cup butter, softened

1/2 cup + 2 tablespoons sugar

2 tablespoons brown sugar

1 teaspoon vanilla

Cinnamon Icing

1/2 cup brown sugar

8 cups powdered sugar

1 stick butter, softened

8 ounces cream cheese

4 teaspoons cinnamon

1 teaspoon vanilla

3 tablespoons milk

You will also need some snickerdoodle cookies that have been baked and crumbled. I used soft-baked cookies from Trader Joe's, but I'd recommend using a crunchy snickerdoodle cookie for this recipe.

Directions

Cinnamon Cake: Combine all wet ingredients in a bowl. In a separate bowl, combine all dry ingredients. Slowly mix the wet and dry ingredients until combined (don't overmix!). Pour cake batter into two 9 inch cake pans and bake at 350 degrees for 30-40 minutes. Allow to cool.

Cookie Dough Filling: In a bowl, cream butter and sugars together. Add dry ingredients and mix until combined, then add milk and stir. Let sit at room temperature until ready to assemble the cake (or you can refrigerate the filling and allow to soften when you are ready to use).

Cinnamon Icing: Cream together butter, brown sugar, cream cheese, and cinnamon until combined. Add vanilla and mix. Gradually add the powdered sugar and milk, alternating between the two until everything has been added. When all ingredients have been added, whip on high speed until the icing becomes light and fluffy.

Assembly

Place one cake on your surface. Spread the filling all over the top of cake, until you've used as much as you want. Place the second cake on top, and then cover with icing. Sprinkle crumbled snickerdoodle cookies on top for crunch and decor.

Then EAT IT!

Now... who's gonna make this cake?!

Successful Pinterest Projects & Recipes {Part 1}

Sometimes it's hard to tell if something you find on Pinterest will be successful. After all, I think everyone has seen the "Pinterest Fail" blog, right? Or some version of it...perhaps the "Nailed It!" memes? 

Here are some things I've made of done that were successful. I've made quite a bit more than this, so be on the lookout for a round two post!

Blueberry Sweet Rolls with Lemon Glaze from Sally's Baking Addiction

Sugar Cookie Squares from Make Ahead Meals for Busy Moms

Crock Pot Beer Chicken by Laa Loosh

I'm Bored Jar by Shabby Beach Nest (I made it a date night idea jar. Also, I painted the sticks and wrote my ideas with Sharpie instead of printing on paper)

Elephant Wall Hanging (couldn't find the website for this - but all you do is cut scrapbook paper out in whatever shape you want and glue two pieces together with twine in between.)

Headband Holder by Rowdy in Room 300

Magnetic Makeup Board (no real DIY to do this, I made the magnetic cookie sheet below and put makeup on it)

Magnetic Cookie Sheet Board by Best Friends for Frosting

Modge Podge Letters by JBS Mercantile

File Cabinet Upcycle by QuarDecor

Tour Map Picture by Just Imagine

Pillowcase Hamper by Pretty Prudent

Work Out Tank by Rabbit Food for my Bunny Teeth

Modge Podge iPhone Charger (just cover in modge podge and glitter, let dry, then spray hairspray to finish. be sure to cover the plugs with tape before spraying)

Spray Paint Doilies by Shea B.

Reawakening

Hey, friends. I think it's about time this food blog comes back from the dead, don't you? 

I'm sorry its taken me a month to update. There has been a lot going on in the real world. But that doesn't mean I haven't had time to think about the site! 

A couple things. First, if you read the "about me" page on the site, you'll find the following statement: 

Memories are a big part of my life. Good or bad, wonderfully beautiful or horribly ugly, how you remember something affects your perspective of that thing. Personally, I have a lot of great memories and a lot of horrible memories. I'm sure everyone does. 

So, for me, I like to pass daisies. I like to share my experiences with others, especially in the world of baking. Yet this blog will not be JUST a baking blog. It will also be a blog about my life and who I am, which I think will make blogging much more enjoyable. 

I think it's high time I return to making this a true statement. When I revammped the site a while ago, I promised I would be focusing more on connecting memories to the food I am presenting on the site. I have failed this in a couple ways. For starters, I haven't been reflecting on memories. I also haven't been sharing many recipes. I'm back to change that!

One of the food blogs that serves as my inspiration, both for journalism and food blogging, is 17 and Baking. Elissa has a way with words that I really admire, and she always seems to be able to connect her memories to the baked goods she shares with her readers. That is how I hope to be, and the direction I want to take this blog. 

That being said, I hope you will all join me on this journey to a new, real, and beautiful Passing Daisies. Do you have ideas of things you want to see? Leave a comment. 

What are some of your favorite memories involving food? Please share! 

Chocolate Chip Cookie Dough Cupcakes

Let me preface this recipe by telling you that it is EXTREMELY. Extremely. Good. I loved them, and I know you will too! Now, here is the bad thing: they are a bit time consuming, but if you are willing to have patience, they will turn out extremely well. They also use a LOT of Earth Balance. Oops. But super tasty!

You can garnish yours with vegan white chocolate chips and red sugar like I did (get festive for Christmas!) or simply garnish by sprinkling mini chocolate chips on the top!

We'll add some vintage flare to that picture!!

Chocolate Chip Cookie Dough Cupcakes
Based on this recipe.
Ingredients:
For the cupcakes:
3 sticks Earth Balance Buttery Spread (1 1/2 cups), at room temperature
1½ cups light brown sugar
4 flax eggs (4 T. ground flax + 8 T. water)
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup almond milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips 

For the filling:
4 Tablespoons (1/4 cup) Earth Balance Buttery Spread, at room temperature
6 Tablespoons light brown sugar
1 cup plus 2 tablespoons all-purpose flour
7 ounces vegan sweetened condensed milk 
½ teaspoon vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:
3 sticks Earth Balance Buttery Spread (1 1/2 cups), at room temperature
¾ cup light brown sugar, packed
3½ cups powdered sugar
1 cup all-purpose flour
¾ teaspoon salt
3 Tablespoons almond milk
2½ teaspoons vanilla extract

For decoration:
Mini chocolate chips, vegan white chocolate chips, colored sugar...whatever you want!

Directions:
Preheat the oven to 350° degrees. Line cupcake pan with 24 liners. 

In a large bowl, combine the butter and brown sugar. Beat together until creamy. Add the flax eggs and beat until combined.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the wet ingredients and mix until just combined. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Fill cupcake liner about 2/3 of the way full with batter. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to finish cooling.

To make the filling, combine the butter and sugar in a mixing bowl until light and fluffy. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about a half hour.

To fill the cupcakes, cut a small hole out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar until creamy. Mix in the powdered sugar until smooth. Beat in the flour and salt. Mix in the almond milk and vanilla extract until smooth and well blended.

To assemble, simply top each cupcake after it has been filled with the icing. SO DELICIOUS!

What's your favorite way to use cookie dough?
Much love,