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?!

WIAW #36 + Paleo Chocolate Chip Pancakes

Hey friends! I hope everyone had an EXCELLENT Thanksgiving! 

I'm going to apologize right off the bat - I forget to take pictures of my Thanksgiving meal for WIAW this week. So, instead, you can read what I ate on Thanksgiving below!

Gardein's Holiday Roast...and some real turkey as well :)

Green Bean Casserole - The Post Punk Kitchen

Pumpkin Tiramisu - Chloe Coscarelli

Shredded Brussels Sprout Salad - FitSugar

Mashed Cauliflower 

Here's a look at some other things I ate this week.....

{Left to right} Snickerdoodle Cookie Dough Cake (recipe coming soon...)

Paleo Chocolate Chip Pancakes (recipe below)

Lunch at the Cincinnatian Hotel (items in picture: chocolate mousse cake and moscato)

Chocolate covered bacon

So....these Paleo Chocolate Chip Pancakes.

The recipe is THIS ONE, slightly modified. The recipe is good on its own, but EVERYTHING is better with chocolate. 

Paleo Chocolate Chip Pancakes

{Ingredients}

1 banana

2 eggs

Chocolate chips

Strawberries + sugar {optional}

{Directions}

1. In a small food processor, blend banana and eggs. You can mash the banana if you want, but I think the food processor is WAY easier. 

2. Allow to rest for a couple minutes (this allows the batter to thicken slightly).

3. Heat a lightly greased skillet to medium-high heat. Place one ladle of batter into pan. Sprinkle a handful of chocolate chips on top.

4. Cook until you see bubbles forming on the surface, and the bottom is slightly brown. Flip to other side. 

5. Cook for about 30 seconds and then place on a plate.

6. {optional} Slice some strawberries and sprinkle with sugar. Allow to sit for a few minutes to create a sweet syrup. Spoon strawberries on top of pancakes. 

7. Enjoy!

Pretty straightforward.... right?!

Here are some things that will soon come to Passing Daisies! Get excited!

{Advent Calendar printable}
{More holiday gift guides}
{Snickerdoodle Cookie Dough Cake}
{Whirlybird Granola review/giveaway}
{PASSING DAISIES BIRTHDAY LINKUP}*
{NuNaturals Review/giveaway}

*I'm looking for bloggers to participate in a link up with me and create a fun birthday recipe! I've got the details. EMAIL ME to find out more <3

Have a lovely week and let me know what you ate for Thanksgiving!

Successful Pinterest Recipes {Part 2}

You are all about to see just how obsessed I am with cupcakes by reading this post. 

On the bright side, you know all these cupcake recipes were successful and taste delicious, right?!

Cheesecake Strawberries (you can find a million recipes for this. all you need to do is fill a Ziplog bag with pre-made cheesecake filling and pipe it into a strawberry that's been cut open!)

Cinnamon Apple Chips by Delighted Momma

Raspberry Hot Chocolate Cupcakes by Your Cup of Cake

Pumpkin Ale Cupcakes with Maple Bacon Frosting by Gen Foodie

Chocolate Stout Cupcakes by Pixelated Crumb (my friend made these!)

Chocolate Peanut Butter Cupcakes by Serious Eats

Chocolate Chip Cookie Dough Cupcakes by The Girl Who Ate Everything

Honey Cupcakes from The Cake Blog

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,