January 30, 2018

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This 8 Desserts in 1 Pan recipe is insane!! Thanks so much to my favorite cookie company, Sweet Loren’s, for sponsoring today’s post! xoxo  You’re going to love sampling these 8 desserts, made conveniently in 1 pan! Over the past two weeks, I’ve been working day and night to develop this recipe. This 8 Desserts In […]

8 Desserts in 1 Pan

This 8 Desserts in 1 Pan recipe is insane!!

Thanks so much to my favorite cookie company, Sweet Loren’s, for sponsoring today’s post! xoxo 

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You’re going to love sampling these 8 desserts, made conveniently in 1 pan! Over the past two weeks, I’ve been working day and night to develop this recipe. This 8 Desserts In 1 Pan recipe is inspired by Tasty’s recent Facebook video that went viral. I hardly ever recreate food trends because I don’t usually feel passionate and excited about them. But this trend was different…

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I was in Israel when I first saw Tasty’s video, and I loved it! So, I reposted it on my Facebook page and it was on my mind for weeks. I couldn’t get over how creative and delicious this dessert looked. When I returned home, I knew that this was the one! I needed to recreate the coolest trend (in my opinion), and put my own twist on it! After a ridiculous amount of recipe testing, I developed small batches of batter/crumble/crust for each of the desserts and it worked perfectly.

To make this dessert even more exciting, I added my all-time-favorite Sweet Loren’s Gluten-Free Chocolate Chunk Cookies to 3 of the 8 sections. If you don’t follow me on Instagram (which you totally should be), I talk about these chocolate chip cookies all the time. They are practically my life! I noticed that the foods I eat most often are strawberries, chickpeas, rice, and Sweet Loren’s Cookies. I’m not kidding!! Plus, you can grab a coupon on their website and get $1 off!! Take them up on it. Let me know if they change your life too! Even my mom and sister who aren’t gluten free LOVE these cookies!

If you make these cookies or this dessert recipe, post a picture on Instagram and use the hashtag #YouDeserveThis so I can see your delicious treats! You totally deserve a warm freshly baked batch of cookies that are made with natural ingredients but taste out-of-this-world!

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You’re going to love the cookie dough sections!

I began with one section of this dessert using the Sweet Loren’s chocolate chunk cookie dough on its own. These cookies are great alone and I wanted to highlight them in my dessert.

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Next, comes the most creamy, delicious non-dairy cookie-dough cheesecake. This is my personal favorite dessert in the pan. The cheesecake filling is extremely quick and easy to make, requiring barely any effort, and the results are outstanding. I highly recommend you try it!

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Lastly, I used the dough to create the simplest, yet s’more-licious (aka S’mores + Delicious) Chocolate Chip Cookie Dough S’mores Bars. These S’mores are layered with gluten-free graham crackers, a generous layer of chocolate chunk cookie dough, and topped with a nice helping of mini marshmallows and some chocolate chips. They’re  delish!

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Obviously, the cookie dough is fabulous in this dessert, but you can totally grab a package of cookie dough, place it on a cookie sheet, bake for 15-17 minutes, and eat a few cookies on their own too!!

I’m guilty of eating them almost every day of the week 😉

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Next, let’s talk fruit.

In this dessert, you get the best of both worlds- raspberry bars and apple pie! Yes! You’re making apple pie in addition to all those other nostalgic desserts we’ve already discussed. I use the same oat crust and crumble recipe for both the apple pie and raspberry bars. Using the same crust and crumble makes these desserts extremely simple and convenient to make.

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Now, we can’t forget about the fudgy chocolate peanut-butter cup brownie, marble cake, and bread pudding! These three batters come together within minutes and taste phenomenal. The marble cake brings back childhood memories since my grandmother used to make it whenever I visited. Then, when I adopted a gluten-free lifestyle, this cake was not an option for me anymore. Years passed and I missed it…

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So, finally, last week I swapped the all-purpose flour for gluten-free flour and bought a healthier chocolate syrup and attempted to healthify my grandmother’s recipe. To my surprise, it worked perfectly! I was/am ecstatic to be able to eat this cake once again!

Are you getting excited about all these desserts??

Once the batters, crumble, and crust is prepared, the assembly is super quick. As long as you’re strategic about the graham cracker placement (since they sperate each dessert), all will go very smoothly. Watch my youtube video to see how they’re placed in the pan. If you’re working with a very liquidy batter (such as the cheesecake and bread pudding), make sure your graham crackers are nearby and ready to use, to prevent the batter from flowing into other sections of the pan. Aside from the Sweet Loren’s cookie dough being super delicious, they also help the graham crackers stand straight so that they don’t fall into the cake batter.

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This 8 Desserts In 1 Pan is:

  • Decadent!
  • Impressive!
  • Creative!
  • A Crowd Pleaser- Everyone will LOVE at least one dessert from the pan.
  • Totally Extra!
  • Made with the best gluten-free chocolate chunk cookies on Earth!
  • Filled with all great classic desserts.
  • Extremely fun to make!

If anyone was wondering….

You will not waste any ingredients in this recipe because I provide you with the exact measurements for small batches of batter. If you don’t want to make a sectioned dessert, but you are eager to try one of the recipes, feel free to double, triple, or quadruple any one of them. You can multiply any one recipe as many times you like.

Once the dessert is baked, cooled off, and refrigerated, you can eat it as is or have a party and decorate the top. You can take this 8 Desserts In 1 Pan recipe up a notch by adding:

  1. A confectioners sugar glaze to the bread pudding.
  2. A spread of chocolate ganache, *mini chocolate chip cookies, and mini chocolate chips to the cookie dough cheesecake.
  3. A few raspberries with a dusting of confectioners sugar to the raspberry bars.
  4. An apple cutout to the apple pie bars. I used an apple shaped cookie cutter to make the apple shape.
  5. Coconut whipped cream and quartered peanut butter cups to the brownie.
  6. Chocolate chips to the S’mores bar.
  7. *Medium-sized chocolate chip cookies to the chocolate chip cookie section. I attached these with the leftover ganache from the cheesecake.

*To make the mini/medium chocolate chip cookies, divide 1 Sweet Loren’s raw chocolate chip cookie into about 10 mini or 4 medium cookies and bake them for 10-14 minutes. Then, cool and use to decorate.

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Check out Sweet Loren’s website here and learn all about their chewy, chocolatey, delicious cookies: www.sweetlorens.com

Follow them on Instagram too! @sweetlorens

Watch the Youtube video here.

#Sponsored

 

Print

8 Desserts in 1 Pan

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  • Author:
  • Prep Time: 90 min (1 1/2 hours)
  • Cook Time: 70 min (1 hour, 10 min)
  • Total Time: 2 hours 40 minutes
  • Yield: Makes 48-50 squares
  • Category: Dessert, Gluten-Free, Dairy-Free

Ingredients

1.Bread Pudding:

  • 1/2 cup almond milk (or other milk)
  • 2 tablespoons maple syrup
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/2 tablespoon vegan butter, melted
  • 1 1/4 gluten-free bagels or 3 1/2 slices gluten-free bread, broken into small cubes

2. Marble Cake:

  • 1/4 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1/4 cup granulated sugar (I used organic sugar)
  • 1/4 teaspoon baking powder
  • 2 tablespoons grapeseed oil (or other flavorless oil such as canola or vegetable)
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons chocolate syrup

3. Cheesecake Filling: 

  • 4 oz vegan cream cheese
  • 2 tablespoons granulated sugar
  • *1/2 large egg (save the other half of the egg for the brownies)
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon juice
  • Pinch salt
  • 2 tablespoons coconut cream or heavy whipping cream

4. Oat Crust:

  • 3/4 cup gluten-free rolled oats
  • 1/4 cup and 2 tablespoons Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1/4 cup brown sugar
  • Pinch of baking powder (about 1/8 teaspoon)
  • Pinch of salt
  • 1/3 cup coconut oil, room temperature

5. Crumble: 

  • 1/3 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons vegan butter, melted

6. Apple Pie Filling: 

  • 1 Granny Smith Apples, peeled and chopped into very small cubes
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon arrowroot powder or corn-starch

7. Peanut Butter Cup Brownies 

  • 2 oz semi-sweet chocolate bar, chopped
  • 1/2 tablespoon vegan butter
  • *1/2 large egg
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1 tablespoon almond flour
  • 1/8 teaspoon baking powder
  • 1 1/2 tablespoons semi-sweet chocolate chips
  • 2-3 non-dairy chocolate peanut butter cups, quartered

8. Other: 

  • 12 Sweet Loren’s Chocolate Chip Cookies, refrigerated (not frozen)
  • 1 1/2 boxes gluten-free graham crackers
  • 1/4 cup mini marshmallows (I recommend Dandies vegan marshmallows)
  • 1/2 cup raspberry preserves (or flavor of your choice)

Instructions

1. Start with Prepping the Bread Pudding: 

  • Whisk together the milk, maple syrup, egg, vanilla extract, cinnamon and melted butter in a medium bowl.
  • Then, mix in the bagel/bread cubes. Push the bagel pieces into the liquid mixture to soak.
  • Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

2. Prepare the Marble Cake: 

  • In a medium bowl, whisk together the flour, sugar, baking powder, oil, eggs and vanilla extract. Switch to a rubber spatula to fold the batter together.
  • Scoop 2 tablespoons of vanilla batter into a smaller bowl and mix in the chocolate syrup. Set both bowls of batter (vanilla and chocolate) aside for later.

3. Next, prepare the Cheesecake Filling:

  • In a bowl of an electric mixer (or a handheld mixer), beat the cream cheese and sugar for 5 minutes.
  • Then, add the egg, egg yolk, vanilla extract, lemon juice, and salt. Mix until combined.
  • Next, mix in the cream.
  • Set aside until assembly time.

5. Prepare the Apple Bar and Raspberry Bar Oat Crust:

  • Combine oats, gluten-free flour, brown sugar, baking powder, and salt in a medium bowl.
  • Then, mix in the coconut oil until the mixture resembles a slightly chunky dough. Set aside for later.
  • Remove the Sweet Loren’s cookies from the fridge at this point to soften.

6. Prepare the Crumble: 

  • Combine the flour, sugar, and cinnamon in a bowl. Then, add in the melted butter.
  • Mix until combined and pinch the mixture together to form chunks. Set aside.

7. Prepare the Apples: 

  • Mix sugar, cinnamon, and arrowroot powder into the mini apple chunks.
  • Set aside.

8. Prepare the Brownies: 

  • In a microwave-safe bowl, melt chopped chocolate and vegan butter for 30-second intervals, stirring in between each microwave session until melted.
  • Next, in a medium bowl, whisk together the eggs, sugar, vanilla extract. Then, add the melted chocolate-butter mixture. Whisk until completely combined.
  • Sprinkle the gluten-free flour, almond flour, and baking powder over the batter. Fold to combine.
  • Lastly, add the chocolate chips and mix. Set aside.

9. Assemble the Dessert:

  • Line a 9″ x 13″ pan with parchment paper and leave a bit of the paper hanging over the sides of the pan.
  • Draw a line down the center of the parchment and divide into 8 equal rectangles. Grease the pan with cooking spray and turn the parchment paper upside down onto the pan so that the pencil marks don’t touch the food.
  • Begin with spreading out 6 Sweet Loren’s Chocolate Chunk Cookies in the first rectangle section of the pan.
  • Follow the directions for the full dessert assembly in the Youtube video.  Use the graham crackers as dessert dividers.
  • Bake at 300℉ for 50 minutes.
  • Then, top the S’mores bar with mini marshmallows. Bake for another 15-20 minutes.
  • Cool for 1-2 hours before refrigerating.
  • Best served cold or at room temperature.

Notes

  1. DO NOT use vegan butter from a tub, only use from a baking stick.
  2. Don’t know how to half an egg? Watch this video –> http://bit.ly/2rQqlYC
  3. I did not include ingredients for decorating this dessert in the recipe. Refer to the written blog post for decorating details.

This video is sponsored by Sweet Loren’s. #Sponsored.

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