Cookie Dough Doughnuts

“Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories.”

— Buddy Valastro

Or sometimes, instead of a cake...it's birthday doughnuts. Cookie dough doughnuts to be specific. Made from scratch and vegan to boot.

When I asked Todd what he wanted for dessert on his birthday, he told me "cookie dough". Hmmm, okay. I can do that I guess. I know the man also loves doughnuts. He used to consume them on a very regular and not-so-secretive basis, before we went vegan. However, living in Alaska, I can't think of a single place to purchase a vegan doughnut. Even the crappy drugstore kind (he loves those too) aren't vegan. Thus, Todd hasn't had a single doughnut in a very long time. 

Aware of this doughnut famine, a while back I bought an actual doughnut pan. When he told me he wanted only cookie dough for his birthday dessert, I knew instantly what needed to be done. Cookie dough doughnuts. This was the first time I had ever used the pan and it worked perfectly. I was a little afraid that the doughnuts would taste, well, not really like doughnuts specifically. Just because they're in the shape of a doughnut does not mean a doughnut they will be. You feel me? But, doughnuts these most definitely were!

Todd was pretty surprised and extraordinarily happy to have his first doughnut in over a year and a half. Plus, whenever there's cookie dough involved, the happiness aura in life is instantaneously elevated.

Todd might have put himself into a birthday, cookie dough doughnut coma that day. He told me it was absolutely worth it. 

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Cookie Dough Doughnuts

by Katie @ Produce on Parade August-18-2014

A fluffy, perfectly textured vanilla doughnut layered high with creamy and delicious cookie dough. Super decadent and sure to be a huge hit! Plain doughnut recipe slightly adapted from Churros 'n' Chai.

Ingredients

• Doughnuts
• 2 cups all-purpose flour
• 3/4 cup vegan sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• ¼ tsp. kosher salt
• ¾ cup water
• ¼ cup vegetable oil
• 1 Tbsp. apple cider vinegar
• 1 tsp. vanilla extract
• Frosting
• ½ cup vegan butter, room temperature
• 1 tsp. vanilla extract
• ¾ cup vegan sugar
• 1 ¼-½ cup all-purpose flour
• ½ tsp. kosher salt
• ¼ cup v egan milk
• 1 heaping cup vegan chocolate chips

Instructions

In a large bowl, whisk together the flour through and including the salt for the doughnuts. Make a well in the center with a large spoon.In a small bowl, whisk together the water through and including the vanilla for the doughnuts. Pour into the dry well, while stirring. Stir until just combined.Preheat oven to 375 F and coat a donut pan with a nonstick cooking spray. Spoon batter into each doughnut mold, only filling about ¾ the way.Bake at 375 F for 10 minutes. Remove from oven and allow to rest for a minute before removing the doughnuts and placing them on a wire cooling rack. Repeat with remaining batter. Meanwhile, beat the butter, vanilla, and sugar in an electric mixer on medium until light and fluffy. Slowly add the flour, salt, and milk. Beat until well combined, and then fold in the chocolate chips.Once the doughnuts have cooled slightly, spread a thick layer of the cookie dough on top. Repeat with remaining doughnuts. Freeze any leftover cookie dough to eat later! Mow down.

Details

Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Yield: 12

We're puppy sitting this week for a friend. Meet Nala! She is Bailey's mini-me. But...a girl...obviously. They are BFFs...obviously. 

Isn't she the sweetest?

German Word of The Day

Doughnut --> Krapfen (crahp-fen)

Good Deed of The Day

Cow's milk is so super disturbing. There are so many plant-based alternatives, why on Earth do many Americans still drink it? It's not like the elimination of all dairy products has been found to cure constipation in up to 100% of kids tested, leading to a resolution of rectal inflammation and complications such as anal fissures. Oh wait, yep, it has. The same has been proven in adults as well. Do you or a loved one have anal fissures and/or rectal inflammation? Or just think cow dairy is really scary (a rhyme!)? Switch to non-dairy milk! You heard it here first people, anal fissures. No fun. This guy knows what I'm talking about.

Birdseed Cookie Dough Larabars

Happy Valentine's Day! If you think that you don't have a special someone in your life, I'm sorry to inform you that you're wrong. You have yourself. *smile* If you're a single gal (or guy) this Valentine's Day, take it upon yourself to...

Watch a bunch of Parks and Rec episodes (especially if you haven't seen it...so funny). Enjoy your favorite movie, eat your favorite food, cuddle with your favorite non-human friend, buy yourself a little treat...or just maybe make yourself some of these delicious homemade Larabars? Pretty soon V-Day will be your favorite holiday too.

Anywho, onto these bars. Remember the Birdseed Cookies I made a few weeks back? Well, I made cookie dough "Larabars"...but Birdseedized! What's more awesome than that?

I don't know why I seem to suddenly have an aversion to making actual, proper dinners. Poor Todd. Or maybe not? Excitedly, I had him taste these bars thinking he might not like them (I thought perhaps there was too much nutmeg) and his face lit up with, to my shock, sheer joy. "These are really good!" I was thrilled! 

These homemade date and cashew cookie dough larabars are studded with millet, sesame and sunflower seeds. Sweet, crunchy, chewy and sure to give you a boost of energy!

Birdseed Cookie Dough Larabars

Makes 8 bars

• 1 cup raw cashews
• 1/4 cup sunflower seeds
• 13 dates (about 1 cup tightly packed), pitted
• 1/2 -1 Tbsp. water
• 1 tsp. agave nectar
• 1 tsp. vanilla extract
• 1/2 tsp. kosher salt
• small grating of fresh nutmeg
• scant 1/4 cup vegan chocolate chips
• 2 Tbsp. millet, dry
• 2 Tbsp sesame seeds

In a food processor, pulse the cashews and sunflower seeds until they are large granules (medium chopped).

Add in all the remaining ingredients except for the chocolate chips, millet and sesame seeds. Pulse until well combined. 

Transfer to a medium bowl and stir in the last three ingredients. 

Press firmly into a 9x9 inch baking dish and freeze for about 15 minutes. 

Slice into eight bars. Wrap in plastic wrap if you like and store in freezer. The bars tend to break apart if not frozen. 

Swaying to,

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Peppermint Mocha Cookie Dough Bites

I've seen a bunch of these little no-bake-cookie-dough-ball-bites rolling around the internet for quite some time now. Yet, I've never really had the itch to make them. I don't really know why. They're easy, delicious, pretty healthy and fun to make! I guess it's because I knew I'd gobble up all those little guys at once, so why even try. In terms of sweets...my willpower leaves a lot to be desired.... Well, I'm happy to say that yesterday I put on my big girl underpants and I made some of these little mofos. They were super easy and very tasty. And I exhibited excellent willpower in only eating one ball...and maybe several gobs of dough off the spatula. Okay, so it might have ended up to be about the equivalent of 3-4 balls. That's not too bad. Right?

Just look how cute they are! Peppermint Mocha Kahlua is amazing, by the way. I've been using it in my coffee lately but it was begging to be used in a recipe! And no, I am not a Kahlua spokesperson. Maybe I should be though...Anyways, these little cookie dough bites are sweet and nutty and mimic the texture of raw cookie dough perfectly. The cacao nibs lend a rich, dark chocolate crunch!

Peppermint Mocha Cookie Dough Bites

Inspired by Lauren Conrad

Makes 12 bites

• 2/3 cup raw cashews
• 1/3 cup dry oats
• pinch of kosher salt
• 1 Tbsp. unsweetened cocoa powder
• 3 Tbsp. maple syrup 
• 2 tsp. Peppermint Mocha Kahlua
• 1 drop of peppermint extract (optional)
• 1/4 cup cacao nibs
• finishing salt, for topping (optional)

In a food processor, add the oats and processor until they are the texture of flour. Add in the cashews, and pulse until the nuts are pulverized and mixed in well.

Now, add in the remaining ingredients except for the cacao nibs and pulse until very well combined. 

Stir in the cacao nibs by hand.

Spray your hands with a nonstick cooking spray and roll the bites into little balls. Top with a sprinkle of finishing salt, if you wish! 

Cover the leftovers and keep in the fridge.

Listening to The City and Horses – Pretty Pretty

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