Wednesday, August 17, 2016

Egg Free Cookie cake

Life has been full of changes for us these past 6 months.  My hubs got a new job in a different state and we've been busy making that transition. Selling our house, packing our things, changing schools, finding a new place to live...  I pretty sure I don't ever want to move again in my life!  We're settled for the most part now.  It's been a lot of work.

A couple of months ago, we celebrated my youngest 2nd birthday. (She's TWO already!)  She's not a fan of cake, in fact, she's not really a fan of normal-people-food. I wanted to have a treat for her birthday that she would enjoy, and I wasn't exactly keen on the idea of serving graham crackers. One things she does love is chocolate chip cookies.  Smart girl. So when I saw this recipe at Mel's Kitchen Cafe for a skillet cookie, I decided to top it with some chocolate frosting and sprinkles and call it a birthday cake!  The recipe is already egg free. It's basically the recipe for cream cheese egg free chocolate chip cookies, with the addition of some cornstarch for softness and baked in a pan rather than scooping into individual portions. The original recipe had the dough baked in a cast iron skillet, but I just used a round cake pan.  It was a success!


 

Egg Free Cookie Cake
From Mel's Kitchen Cafe, slightly adapted by Egg Free Bakery

4 oz cream cheese, softened to room temperature
8 tbsp butter, melted and cooled slightly
3/4 cup light brown sugar
1/3 cup granulated sugar
1 tsp vanilla
1 2/3 cup flour
1 tsp cornstarch
1/2 tsp baking soda
1/4 tsp salt 
1 1/2 cups chocolate chips

Preheat oven to 350 degrees. In a mixing bowl, cream softened cream cheese, melted butter and sugars until well combined and fluffy.  Add vanilla extract.  Add flour, cornstarch, baking soda and salt.  Mix until combined.  Mix in chocolate chips.  Spread batter into a greased 8 or 9 inch cake pan.  Bake 25-30 minutes or until desired doneness.  Remove from oven to a wire rack and cool.  Once cookie is mostly cool, run a knife around the edge of cake pan to loosen, then carefully flip the pan over onto a plate to release the cookie.  Make sure it is cooled completely before decorating.

Frosting:

1/4 cup butter, melted
1/3 cup cocoa powder
1-1/2 cups powdered sugar
3 tbsp milk
1/2 tsp vanilla

Melt butter and stir in cocoa powder.  Alternately beat in powdered sugar and milk.  Mix in vanilla and beat until spreading consistency.

To decorate, pipe frosting around the edges and center and sprinkle with sprinkles!

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