Vegan Chocolate Cheesecake

Posted: 13th October 2014 by doomthings in Dessert, The Foodening

I must begin by noting that I am unapologetically opposed to vegan dishes “because it’s healthier”.  If you need to supplement your food with weird things to get the taste and texture of animal products, you should probably just eat the animal products, because many of them were meant to be eaten.  If you’re philosophically opposed to eating them, eat organic/grass-fed/whatever makes you happy.  Humans need animal proteins.

That said, I tried this recipe because it was by far one of my most re-pinned pins.   I’m not sure why this is such a popular recipe.  It’s kind of bitter, some of the ingredients are mega expensive (and I won’t use the leftovers), and it’s definitely not good for you (remember, vegan does not necessarily equal healthier).  All the people who tried mine said they’d eat it if it was there, but wouldn’t make or request it.  They figured if they were going to have a cheese-cake style dessert, they’d go for real cheesecake.  Now, if you are lactose intolerant (as one of my taste testers is) and want something cheesecake-like, this is definitely for you, so I say go for it!!  Let’s put it this way:  there are a lot of leftovers and I can’t get rid of them.

Vegan Chocolate Cheesecake | doomthings

This recipe uses a 8- or 9-inch spring form pan.  The original recipe is half the amount and made in half-pint mason jars.

Ingredients (adapted from The Bojon Gourmet)


  • 1 1/2 cups almonds
  • 6 tbsp cocoa powder
  • 1/4 tsp salt
  • 3 tbsp maple syrup


  • 2 cups soaked cashews
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 6 tbsp cocoa powder
  • 4 tsp lemon juice
  • 1/2 cup + 1/4 cup water
  • 1/2 cup + 1/4 cup coconut oil, melted


  • 4 tbsp coconut oil
  • 4 tbsp maple syrup
  • 4 tbsp cocoa powder
  • 1/4 tsp vanilla extract



  1. Process almonds until fine.
  2. Add in maple syrup.
  3. Press into bottom of spring form pan.


  1. Soak cashews for at least 4 hours, drain and rinse.
  2. Process syrup, cashews, vanilla, salt, cocoa powder, and lemon juice.
  3. Drizzle in water, then oil, process until well blended.
  4. Spread on crust.


  1. Combine all ingredients in bowl.
  2. Place over simmering water and whisk until oil is melted and mixture is smooth.
  3. Drop by spoonfuls onto case, swirl w/toothpick.

*Cover and chill overnight.  Let stand at room temperature for around 15 minutes before cutting to serve.

Taken from Peter Reinhart’s American Pie:  My Search for the Perfect Pizza, this is probably the tastiest pizza dough I’ve tried.  It’s become our new pizza dough staple and we can’t get enough!  It makes 4 pizza doughs and lasts up to 2 weeks in the fridge.  Pizza all week.  YESSSSSSSS.

Pizza Dough Part Deux | doomthings


  • 5 cups bread flour
  • 1 1/2 tablespoons sugar (or honey)
  • 2 tsp table salt (or 3 1/2 tsp kosher salt)
  • 1 3/4 tsp + 1/8 tsp active dry yeast
  • 3 tbsp olive oil
  • 1 3/4 cups water, room temperature


  1. Combine yeast and water together (with a pinch of the sugar) and let sit until foamy (about 10 minutes).
  2. Stir in olive oil.
  3. Add flour, sugar, and salt until dough forms into a coarse ball.
  4. Let sit for 5 minutes.
  5. Mix until dough is soft and stops sticking to the bowl.
  6. Divide the dough into 4 equal pieces, lightly coat in olive oil, and store in gallon freezer bags in the fridge for up to 2 weeks.
  7. When ready for pizza, take out of fridge and let sit 3 –  6 hours.
  8. For “hand tossed” style, dust dough with flour and toss or use THIS shaping method (see the shaping the dough section).
  9. For “thin crust” style, dust dough and flat surface with flour and roll out to the size of your pizza stone.
  10. Place dough on pizza peel sprinkled liberally with cornmeal, add toppings, and bake at 500 degrees F for 7 – 10 minutes (or until crust starts to brown).

So I made these before, but I used the recipe that came with the post I found it on.  This is the same idea using my go-to chocolate chip recipe in these fabulous silicone skull muffin cups.  Behold.

Freezer Cookies | doomthings



  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter (softened)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup pecan (or other nut) meal
  • chocolate chips to taste


  1. In a small bowl, sift together flour, salt, baking soda, set aside.
  2. Cream butter and sugars until light and creamy.
  3. Mix in vanilla and eggs until well combined.
  4. Gradually add flour mixture until well combined.
  5. Add pecan meal and mix well.
  6. Stir in chocolate chips.
  7. Store in freezer (a gallon freezer ziploc bag works well) for up to a month.
  8. When ready for your cookie brains, break off a section of the frozen dough and microwave for 30 seconds to 1 minute (until soft).
  9. Spoon dough into muffin cups (I usually put extra chocolate or peanut butter inbetween layers of dough).
  10. Bake at 350 degrees for 15ish minutes for a doughy molten cookies, or for 20 minutes to achieve a more fully baked cookie texture (we suggest the former).

Also, check out my Amazon aStore!  You want these things.  Your friends want these things.  Go buy things!!

Chocolate Chip Mocha Cookies

Posted: 3rd March 2014 by doomthings in Dessert, Holiday, The Foodening
Tags: , , , , , ,

These are my go-to holiday (or travel, or event, or anytime) cookies.  They had the nickname “Pandora cookies” during an 8-hour road trip with friends because of, well, their seriously addicting nature.  That and something about opening Pandora’s box.  I liked the name, but it didn’t stick.  They are regular old chocolate-chocolate-chip cookies with a spoonful of chocolate mocha powder in ’em.  They’re dangerous so don’t eat then at night unless you have the desire to stay up 5 hours past your bedtime.  They’re like coffee in cookie form, except they don’t taste like coffee, because coffee is gross.

Behold the cookies, Christmas-style.

Chocolate Chip Mocha Cookies |doomthings


  • 2 sticks butter, softened
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 3 eggs
  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt (omit if using salted butter)
  • 1/2 cup cocoa powder
  • 2 tbsp chocolate mocha powder


  1. Cream butter and both sugars until light and creamy.
  2. Beat in eggs until combined.
  3. Mix in flour, baking powder, salt, cocoa, and mocha until thoroughly combined.
  4. Stir in chocolate chips.
  5. Bake at 300 degrees F for 20 – 25 minutes on parchment-lined/silpat-lined/greased baking sheets.

Freezer Cookie Dough

Posted: 25th February 2014 by doomthings in Dessert, The Foodening
Tags: , , , ,

I smacked myself for not thinking of this years ago.  Make cookie dough, freeze it, make single serving cookies whenever you want (for about a month).  Our current craving involved the word molten.  You can use pretty much any cookie dough for this, but I’ve written out the recipe I used.  Next time I’ll use my Betty Crocker go-to.  This one was good, but I like Miss Crocker better. What goes better with this than some fresh Nangsta made whipped cream on top?

Freezer Cookie Dough | doomthings

Ingredients (adapted from Ilana’s Oven):

  • 3/4 cups unsalted butter, room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 4 tsp vanilla extract
  • 3 eggs
  • 3 1/3 cups flour
  • 3/4 tsp salt
  • 1 1/2 tsp baking soda
  • 3 cups chocolate chips
  • Extra chocolate chips for the “molten” part


  1. Combine the flour, salt, and baking soda in a medium bowl.
  2. In a large bowl, beat the butter and sugars until light and fluffy.  Beat in vanilla and eggs.
  3. Stir the dry ingredients into the wet ingredients until just combined.  Stir in chocolate chips.
  4. In a greased ramekin or muffin tin, put some cookie dough on the bottom, put extra chocolate chips in the middle, and cover with some more cookie dough.
  5. Bake at 350 degrees F for 12 – 15 minutes or until the top(s) are golden brown.*

*I actually baked mine for 25 because I prefer the dough to be less gooey in the middle.  If you want the cookie dough in the middle not cooked all the way, stay under 20 minutes.

The remaining dough can be stored in the fridge for up to a month (in an airtight container) or the freezer for a bit longer to use when you get a craving!  If storing in the freezer, you can either take it out and let it thaw a bit, or break off a piece of frozen dough and microwave it for 20 – 30 seconds, put it in your desired eating receptacle and bake away!