This recipe is really great. My cookies didn't come out perfect, as they were way too soft and fell apart easily. But I know that was from a combination of the 80+ degree heat in my kitchen causing the Earth Balance to soften too much while creaming with the sugar, along with me pulling them from the oven a little too soon. I was so worried about ending up with a crunchy cookie, which simply would not do. So next time, my cookies are going to get about 14-16 minutes in the oven. The cream filling was absolutely spot on to a Little Debbie! I was a little surprised, as the amount of powdered sugar with the shortening had me worried about ending up with more of a hard, super-sweet frosting. But instead the cream filling was soft, lightly sweet, and wonderful!
Next, I really want to try a vegan Swiss Cake Roll. Anyone know of a good cake recipe that is pliable enough to roll without cracking?
5 comments:
These look perfectly sweet and satisfying.
thanks for sharing, it was awesome!
thank you for the delish cinnamon bread, Laura! It's especially good toasted with a bit of tofutti cream cheese. :)
Gah! So good. I have a full sized cake version of the Oatmeal Cream Pie for my upcoming cakes book. One of my favorite treats as a kid.
Lots of people want a Swiss Cake Roll and I'm struggling to make a recipe that doesn't crack... you'll be the first to know when I succeed!
Kris, I saw your oatmeal cream pie cake in your flickr stream a while back. It brought a tear to my eye.
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