Edible Compost Cookie Dough

chelsweets.com

Kate B

subheading: Green Vanilla Cake:

3 cups all-purpose flour (390 grams)

3 cups granulated sugar (600 grams)

2 ½ tsp baking powder (10 grams)

1 tsp salt (6 grams)

1 cup unsalted butter, room temperature (226 grams) - 2 sticks

2 tsp. vanilla extract (8 grams)

1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)

1 ½ cups buttermilk, room temperature (345 grams)

⅛ cup vegetable oil (28 grams)

green gel food coloring (if desired)

subheading: Vanilla Buttercream Frosting:

3 cups unsalted butter, room temperature (678 grams)

11 cups powdered sugar (1375 grams) - or about 1.5 lbs

1 tsp salt (6 grams)

⅓ cup heavy cream (or whipping cream) (75 grams)

1 ½ Tbsp vanilla extract (18 grams)

Green, yellow, and black gel food coloring

subheading: Edible Compost Cookie Dough Filling:

1 ½ cups unsalted butter, room temperature (339 grams)

2 ¼ cups light brown sugar (495 grams)

1 tsp salt (6 grams)

⅔ tsp baking powder (3 grams)

½ tsp instant espresso or instant coffee (dissolved in 2 tsp hot water) (2 grams)

1 tsp vanilla extract (3 grams)

¼ cup graham cracker crumbs (30 grams)

¼ cup mini white chocolate chips (43 grams)

⅓ cup crushed potato chips (30 grams)

⅓ cup chopped pretzels (30 grams)

¼ cup rainbow sprinkles (44 grams)

¼ cup butterscotch chips (43 grams)

2 ¾ cup all-purpose flour, heat-treated (or heated in the microwave for about 1 minute to reach 160 degrees F) (356 grams)

2 Tbsp pasteurized egg whites (30 grams)

Directions at chelsweets.com

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