Sunday, February 13, 2011

Vanilla Cookie Crumb Cake

Here is a delicious use for cookie crumbs. I like using Nilla wafers or gingersnaps but you can use any kind you like - storebought or homemade. Once I made this with low-fat lemon cranberry cookies and used lemon extract instead of vanilla. It turned out fantastic! Just pulverize the cookies in a food processor or crush them in a plastic bag with a rolling pin. (This can be quite therapeutic, lol).

I have made this with and without nuts and it's good either way. Slivered almonds work really well, as do walnuts.

Vanilla Cookie Crumb Cake
1 loaf | adapted from Kellogg's Kitchens

1 1/2 cups finely crushed cookie crumbs
1/2 cup flour
1/3 cup brown sugar 2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1 egg
2/3 cup milk
2 tbsp oil
1/2 tsp vanilla
3/4 cup toasted, chopped nuts

1. Preheat oven to 350 degrees F. Stir together cookie crumbs, flour, brown sugar, baking powder, soda, salt and nuts.

2. In a separate bowl combine the liquid ingreedients then add to dry ingredients all at once.

3. Pour batter into an 8.5 x 4.5 inch loaf pan. Bake for 35-45 minutes or until a toothpick comes out clean. Drizzle a simple glaze on top if desired or serve plain.

1 comment:

Anonymous said...

great recipe!