Tag Archives: vanilla

Dreamy Cookie Dough Cream Pie

Yes, you read correctly. Cookie Dough Cream Pie! What…you don’t believe such goodness exists? I’ll prove it:

Hmmm…let me back up a bit. I should probably show you the pie before I cut into it.


Tell me that doesn’t look good already! Now, for some more pictures of the sliced pie.

Want me to break down all of these luscious layers for you? Observe:

From the bottom up:

  • chocolate cookie crust
  • real cookie dough (eggless, to be safe!)
  • cream filling
  • homemade whipped cream
  • homemade mini cookies to garnish

If you don’t want to take a bite of this by now, I don’t know what to tell you. I mean, how can this not look divine?! And let me tell you something: it is divine! Heavenly! Dreamy! Luscious! Perfect! Cookie dough bliss!

So it goes without saying that I encourage you to make this. It’s goooooood.

Dreamy Cookie Dough Cream Pie

from Love & Olive Oil

For pie crust:
7 ounces chocolate wafer cookies (not the wafer cookies with the frosting)
6 tablespoons butter, melted

For cookie dough:
1/2 cup butter, room temperature
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla
2 1/2 tablespoons whole milk

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda

1/2 cup mini semi-sweet chocolate chips

For cream filling:
3/4 cups light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract

For whipped cream topping:
1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees fahreneheit. In a food processor, make the cookies into fine crumbs. Add the melted butter and combine (still in the food processor). Firmly press the mixture into a 9″ pie pan (cover the sides and bottom of pan). Bake for 8 minutes and remove from heat. Set aside and allow to cool completely. Don’t turn the oven off.

For the cookie dough: beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Add flour, baking soda and salt and mix on low speed until just incorporated. Mix in chocolate chips (try not to overmix, but make sure everything is efficiently combined). Using some of the dough, make 8-10 small, 1/2″ in diameter, balls (make however many cookies as you want servings of pie). Place on a non-stick baking sheet or a baking sheet lined with parchment. Bake for 7-9 minutes or until edges are lightly golden. Allow to cool for a few minutes, then transfer to a wire rack to cool completely. These will be used to top the pie. Reserve remaining dough.

In a large saucepan, mix sugar, flour and salt. Stir in 1 cup of the milk, mixing until smooth, and then bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes. Remove from heat.

Beat the egg yolks with the remaining cup of milk. Add a teeny-tiny amount of this mixture to the mixture you heated previously. Mix to combine. Again, add a teeny-tiny amount of the egg mixture to the thickened mixture. Mix to combine. Repeat this a few more times, and then add the remaining egg mixture, mixing well to combine. The purpose of doing all of this is to make sure the cold egg mixture doesn’t “cook” upon touching the hot, thickened mixture. Be patient with this!

Return the saucepan to the heat and bring to a boil again, stirring constantly. Lower heat and simmer until mixture is the consistency of thick pudding (if it doesn’t seem to be reaching this consistency, but you’ve had it on the heat for awhile, you may still remove it from the heat…it should firm up more in the fridge later). Remove from the heat and quickly stir in butter and vanilla. Set aside.

While filling is cooling, break off pieces of cookie dough and press them into the cooled pie crust. You want an even layer of dough approximately 1/2″ thick (if you want the cookie dough to really be tasted in the finished pie, go for this full 1/2”, or maybe even thicker). You may have left over dough…eat it! It’s eggless, after all!

Pour in the cooled filling on top of the dough layer, leveling the top with a rubber spatula. Filling should come up about 1/2″ from the top of the crust. Refrigerate until completely cooled.

Whip cream until it begins to form soft peaks. Add sugar and vanilla, and beat until cream holds stiff peaks. Gently spread over the cooled pie, smoothing top into a slight dome. Garnish with the mini cookies, made earlier, setting them evenly around the circumference. One cookie per piece of pie is a great way to go!

Enjoy this luscious treat!

 *Note: Although I was happy with the end result, when I make this again I might experiment with a couple of things: one) I might add more cookie dough (I indicated this in the recipe); two) I might try a vanilla wafer crust…just because I think it might be good. But really, following the recipe exactly as I have it now insures a luxurious treat you’ll love. So what are you waiting for? Go make it!

Fine print: I reposted this recipe and several of the corresponding pictures at my other blog, The Style Connoisseur.


Black and White Cookies

I love New York City. How can one not?! In case you don’t know, Black and White Cookies are a trademark of the city. The cake-like, slightly lemon-y flavored cookie is topped half in vanilla icing, half in chocolate icing. This means you don’t even have to choose between chocolate or vanilla! You get the best of both worlds! Because these are iced by hand, you get a perfectly imperfect look.

Note that these photos were taken after the icing had set. While it was still soft, the icing had a much more vibrant color.

The Details:

The Process: Though these aren’t too difficult, you definitely need patience when putting on the icing. Yes, they don’t have to look perfect, but it’s only natural to want them to look pretty good. There is some hands off time as well, but overall these should be a smooth thing to make!

The Verdict: Yum! Rob, Madison, and I all truly enjoyed them! Madison brought some to a gathering she went to, and while she did bring some home (luckily for me!), they were well received and she said everyone loved them. I suggest you try these!

Black and White Cookies

Adapted from Chocolate & Vanilla by Gale Gand


For the cookies:

8 tablespoons unsalted butter, softened

1 cup granulated sugar

2 large eggs

½ cup whole milk

¼ teaspoon pure vanilla extract

1/8 teaspoon pure lemon extract

1 ¼ cups cake flour

1 ¼ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

For the icing:

2 cups powdered sugar

5 tablespoons milk (I used whole)

1 teaspoon pure vanilla extract

2 tablespoons cocoa powder, preferably Dutch-processed

Line cookie sheets with parchment paper.

Using a mixer fitted with the paddle attachment, beat the butter on medium speed until ight in color, then add the granulated sugar and beat until fluffy, 3 to 5 minutes. Beat in the eggs, milk, and vanilla and lemon extracts.

In a large bowl, stir together both of the flours, the baking powder, and salt and then add to the sugar-egg-mixture, mixing until thoroughly combined.

Place dough in refrigerator for about 20 minutes (not too long!). Roll the dough into 1-inch balls. The dough will probably be sticky, so coating your hands in flour or using a scoop dipped in flour may be necessary. Space evenly on cookie sheets and chill in refrigerator for at least an hour, but up to two days.

Preheat the oven to 375 degrees Fahrenheit.

Wrap a flat-bottomed mug or drinking glass with plastic wrap. Press down on each ball of dough to flatten it into a disk about ¼ inch thick and 1 ¼ inches in diameter (keep the dough you are not working with in the fridge). Bake for 15 minutes, or until golden. Transfer to cooling rack and let cool.

To make the vanilla icing, in a medium bowl stir the powdered sugar with 3 tablespoons of the milk and the vanilla until smooth. To make the chocolate icing, transfer half of the vanilla icing to another bowl and stir in the cocoa powder and remaining 2 tablespoons milk.

When the cookies have cooled, turn them over so the flat sides face up. Using a small spatula or a butter knife, spread vanilla icing on half of the flat surface of each cookie. Then spread the other half with chocolate icing. Let the icing set for about 30 minutes. If you have left over icing, you may consider doing a thin second layer. It’s not necessary though.

Vanilla Bean Sugar Cookies

As promised, here’s today’s second post! Now let me start off by saying this: Don’t let the title fool you. I did not bake some bland old cookie that nobody would ever want. Trust me on this one. Shall I show you proof?

Vanilla bean? Check. Batter made. Check. Eaten more than you should have of the dough? MAJOR check! Roll and freeze dough. Check.

Cut chilled dough. Place onto cookie sheets and bake for 8 minutes (well, honestly, 5 minutes in my convection oven). Check!

Take out of oven. Let cool 1 minute on cookie sheets. Transfer to wire rack. Let cool a bit more. Check, check, check, and check!

Take a bite. It’s necessary work to taste test as soon as possible!!! CHECK! (The verdict? Yummy!).








But you know I couldn’t leave it at that!

Make a caramel sauce. Mmmm. Check.

Drizzle about 1/4 of the cookies with caramel. Check.

What about the other 3/4 of the cookies? You’ll see!

Chop chocolate. Add a dash of vegetable oil. Melt chocolate. Check!

Drizzle about another 1/4 (of original amount) of the cookies with chocolate. Check.

Not done yet!

Drizzle about another 1/4 (of original amount) of cookies with chocolate. Then drizzle with caramel. Check!

Leave rest of cookies in their wonderful simplicity! Check!

The end result? A variety of yummy cookies including chocolate drizzle, caramel drizzle, chocolate and caramel drizzle, and simply plain!

The details:

The Process: The cookies themselves are quite easy to make. Technically, you don’t have to chill the dough…you could just scoop it. But in my opinion, chilling and slicing was a nice option for this type of cookie. And you could stop after the cookies come out of the oven and enjoy them as is. Or you could be like me and experiment a bit. The caramel sauce I made for these is not the same I used here. Instead, this recipe is a little more foolproof…a bit harder to mess up (and I should mention it tastes positively delicious!). The chocolate sauce? Simple as melting some chocolate. No, seriously…it’s that simple (well, you add a  touch of vegetable oil if microwaving, but still!).

Notes on Ingredients Used: Perhaps you’re looking at the ingredient list and saying, “Vanilla bean?! Where on earth am I supposed to find one!!!?” Or, maybe it’s more like this, “Vanilla bean? Are you crazy?!! They’re so expensive!” Well, I can answer both questions! I buy my vanilla beans from a store specializing in spices. You could also find them online. Just search around! Secondly, yes, vanilla beans can be expensive. But, if you buy in bulk (like I do), you’ll save a lot of money. Really. You will. And, yes, you could just omit the vanilla bean…but that wouldn’t be any fun! The vanilla bean truly adds a great touch. For the chocolate topping, I used semi-sweet chocolate, because it’s what I happened to have on hand. I’m sure you could also use a dark or milk chocolate, and it would turn out beautifully as well. It comes down to personal taste.

The Verdict: Well, honestly, I’m the only one to have tried these so far. I promise I’ll update this post as soon as I get other opinions. I’m going to bite the bullet though and say this is a keeper recipe. It’s one you can really play around with, as I did, to customize to your liking. You can also simply enjoy the cookie without any extra toppings…they’re good like this too! And did I mention how good the dough is?! It’s super, super good! UPDATE: Rob tried the caramel drizzle cookie, and said it was very good. He loves caramel, so I’m not surprsied!

Vanilla Bean Sugar Cookies 
Adapted from Sugarlaws

1 cup butter
1 1/2 cups sugar
1 tsp vanilla extract
2 eggs
1 vanilla bean, scraped
1 tsp baking powder
2 1/2 cups flour

Preheat oven to 400 degrees (if scooping dough). In a large mixing bowl, cream together the butter and sugar. Add vanilla extract, eggs, and seeds from vanilla bean (note the first few pictures…scrape the “goodness”* out of the bean and then simply put that on the beaters…this way all of your “goodness” gets into the dough).

Sift together the baking powder and flour, and add to the wet ingredients. Choose one of following methods.

Scoop and bake: Shape cookies into balls and place on a greased cooking sheet, flattening slightly with your palm. Bake for 8 minutes (don’t overbake!), allow to cool in the baking sheet for 1 minute, and transfer the cookies to a wire rack to cool completely.

Chill, slice, and bake (recommended option): Form dough into logs on waxed paper, with a diameter of about 1 inch** Chill in freezer for about 1 hour, or until nicely firm. Preheat oven to 400 degress. Cut pieces about 1/2 thick. Lay on greased cooking sheet, about 2 inches apart. Bake for 8 minutes (don’t overbake!), allow to cool in the baking sheet for 1 minute, and transfer the cookies to a wire rack to cool completely. Eat as is, or make any number of the following toppings. Feel free to add your own touch as well.

Makes about 75 small cookies.

*Don’t you love my technical terminology?!

**diameter can be whatever you want…cooking times may vary

Caramel Sauce

Adapted from Allrecipes.com

1/4 cup brown sugar

1/4 cup butter

1 tablespoons light corn syrup

1/2 tablespoon vanilla

Combine all ingredients in small saucepan. Set over heat and bring to gentle simmmer for about 3-4 minutes, until slightly thickened. Drizzle over cookies using spoon. Note that this recipe can be used for topping other desserts as well.

Chocolate Drizzle

3 oz. semi-sweet chocolate (or chocolate of your choice)

1 teaspoon vegetable oil, if microwaving (see melting choices)

Chop chocolate. Choose one of following options.

Mircrowave: Place chocolate in microwave-safe bowl. Add vegetable oil. Melt in microwave, watching carefully to not burn chocolate at all. (Mircowave times vary, so it is best to carefully watch on your own…start with about 20-30 seconds and go from there. Remember you can always heat for a longer amount of time, but once the chocolate burns, it cannot be reversed!).

Double Boiler: Put chocolate in double boiler. Heat until melted. Do not burn chocolate.

Drizzle over cookies using spoon. Note that this recipe can also be used to top other desserts.

Note: You can make the chocolate and caramel topped cookies I also made by making both the caramel sauce and chocolate drizzle. Then, drizzle chocolate over cookies. Next, drizzle caramel over cookies. Try to do about equal amounts with possibly a bit more caramel. Again, it’s all about personal taste.

My final advice?: Yum! I’d make ’em again! If you have a picky eater, the cookies on their own are sure to please!