All Posts By:

Brit Wolfe

  • Brownies & Bars FOOD

    The Best Vegan Brownies… EVER

    The Best Vegan Brownies EVER – gooey, fudgy, decadent brownies topped with a peanut butter swirl. The perfect (vegan) brownie!

    The Best Vegan Brownies... EVER

    I don’t call these “the best brownies ever” just because I think it’s cute or I love clickbait. These are literally the best vegan brownies ever, and I know this for a fact. I’ve tested like, close to 100 vegan brownie recipes at this point and don’t get me wrong, a lot of them were really good. But none of the recipes were perfect.

    The Best Vegan Brownies... EVER

    I’m crazy picky when it comes to brownies. I prefer fudgy over cakey, and they need to be packed with a rich chocolate flavor. Chocolate chips are preferable. And if it falls apart in your hand, that’s a good thing. That means it isn’t dry. Dry brownies are the devil. Remember that Ghirardelli Triple Chocolate brownie box mix? The one that comes in a huge economy size at Costco? That’s my perfect brownie.

    I’ve made some bomb brownies throughout the years. Like these Brownie Christmas Trees? Those are made from a darn good brownie that holds up well and goes perfectly with the frosting. But as far as a rich, decadent, fudgy, fall-apart-in-your-hand brownie? Those aren’t it, chief.

    But THESE. These are the perfect vegan brownies. First of all, they check all my crazy-picky boxes. And on top of that, you would never be able to guess they’re vegan, which is my goal with every dessert I make. If it tastes “vegan”, then I failed. But THESE. These are just a darn good brownie.

    The Best Vegan Brownies... EVER

    The Best Vegan Brownies… EVER

    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Dessert
    Author: Brit Wolfe

    Ingredients

    • 2/3 cup brown sugar
    • 1/3 cup granulated sugar
    • 1/3 cup vegan butter, such as Earth Balance melted
    • 1 tsp. vanilla extract
    • 1 cup all-purpose flour
    • 1/2 cup cocoa powder (I used extra dark cocoa)
    • 3/4 tsp. baking powder
    • 1/2 tsp. salt
    • 1/4 cup brewed coffee, cold
    • 1/2 cup nondairy milk, such as Silk
    • 1/2 cup semisweet chocolate chips
    • 1/3 cup creamy peanut butter

    Instructions

    • Preheat oven to 350ºF.
    • In medium-sized bowl, combine the sugars and the melted butter. Add the vanilla and mix well.
    • In a separate bowl, sift together the dry ingredients (flour, cocoa powder, baking powder, and salt).
    • Alternate adding the wet and dry ingredients to the butter mixture. The easiest way to do this is to add half of the sifted dry ingredients, then add the wet ingredients (coffee and nondairy milk), and then add the remaining dry ingredients. Fold together until just combined.
    • Fold in the chocolate chips and pour into a parchment-lined 8"x8" baking pan. Swirl the peanut butter into the top of the brownie batter (I usually melt the peanut butter, then pour it in lines or squiggles over the top of the brownie batter, then use a knife to swirl it together).
    • Bake until the brownies are set along the outside but still a little bit wet in the middle, about 30-35 minutes. Taking the brownies out before they're fully done is what gives brownies that fudgy texture!
    The Best Vegan Brownies... EVER

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    0
  • FOOD Recipe Roundup

    10 Vegan Recipes that are Perfect for Summer

    Summer is almost upon us! I don’t know about you, but I plan on spending as many days as possible laying out by the pool, going to the beach, and having friends over for bbq. Plus baking lots of summer desserts! Here’s a list of my all-time favorite summer recipes, all of which are 100% vegan.

    1. Strawberry Pie Bars

    Strawberry Pie Bars

    Sitting on a shortbread crust and topped with a crunchy coconut streusel, these Strawberry Pie Bars are one of my staple summer recipes. I’ve made these same bars with peaces, blueberries, and a mix of random fruits and they always turn out delicious.

    2. Vanilla Bean Donuts with Berry Glaze

    Vanilla Bean Donuts with Berry Glaze

    To me, nothing screams summer more than berries. These donuts are packed with specks of real vanilla beans and topped with a tart berry glaze.

    3. Orange Chocolate Chip Muffins

    Orange Chocolate Chip Muffins

    These Orange Chocolate Chip Muffins are one of my quintessential summer breakfast recipes. They’ve got the perfect muffin texture: light and fluffy on the inside, full of melty chocolate chips and a rich orange flavor, and slightly crunchy on top.

    4. Lemon Coconut Cookies

    Lemon Coconut Cookies

    Filled with tons of lemon flavor and shredded coconut, these Lemon Coconut Cookies are great for the entire family. Rich, chewy, and tart, they’re pretty much the perfect cookie.

    5. Cereal Milk Lattes

    Cereal Milk Lattes (Vegan)

    I’m an iced-coffee-all-year-round type of person, but there’s nothing like an ice-cold latte on a hot summer morning. These lattes are made with delicious homemade cereal milk and are perfect for a unique breakfast treat!

    6. Vanilla Bean Coconut Sugar Cookies

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    These sugar cookies are packed with a rich coconut flavor and specks of real vanilla beans. They make the perfect, light, crunchy summer cookie!

    7. Bakery-Style Blueberry Muffins

    Bakery-Style Blueberry Muffins

    These Bakery-Style Blueberry Muffins are tall, thick, and packed with bursting blueberries. They’re perfect for a summer breakfast or snack to bring to the beach!

    8. Homemade Fudgesicles

    Homemade Fudgesicles (with Peanut Butter Swirl!)

    These Homemade Fudgesicles are one of my new favorite summer recipes. Super easy to throw together, all you need to do is freeze the popsicle molds overnight and in the morning you’ve got a delicious, chocolatey snack.

    9. Lemon & Rosemary Olive Oil Cake

    Lemon & Rosemary Olive Oil Cake

    Tart and full of flavor, this Lemon & Rosemary Olive Oil Cake is the perfect dessert to bring to a cookout or dinner with the family. It’s light enough to be an after-dinner snack, but sweet enough to make the perfect summer dessert. Plus it’s got rosemary for an added kick of flavor!

    10. Cinnamon Carrot Muffins

    Cinnamon Carrot Muffins

    These Cinnamon Carrot Muffins are one of my most-pinned recipes, and for good reason! Not only are they easy to throw together, but they’re actually good for you.

    What’s your favorite summer recipe?

    10 Summer Recipes (Vegan!)
    0
  • Breads & Muffins FOOD

    Bakery-Style Blueberry Muffins (Vegan)

    Bakery-Style Blueberry Muffins – tall, thick muffins packed with blueberries and topped with sugar. Better than your local bakery!

    Bakery-Style Blueberry Muffins

    If you follow me on Instagram, you know that I just finished a 3 day juice cleanse…. and it taught me a lot of things. Number one, it reminded me to treat myself well and not eat so much junk. And number two, it reminded me how much I love to eat. So in celebration of finishing my 3 days of misery (I’m just being dramatic, I actually quite enjoyed it), let’s make some muffins!

    Btw, these muffins are exactly what I made the day after I finished my cleanse. I also made some raspberry chocolate chip muffins, and that recipe will be up next week 🙂

    Bakery-Style Blueberry Muffins

    These Bakery-Style Blueberry Muffins are crazy delicious, and honestly they’ll rival the muffins at your local bakery. They’re DEFINITELY better than the boring muffins you get from the grocery store. The texture is perfect: soft with slightly crunchy edges. And the sprinkle of sugar on top adds the perfect amount of texture and really puts these muffins over the top. What better way to celebrate the beginning of summer than with a ton of berry recipes?

    Bakery-Style Blueberry Muffins

    Looking for more blueberry recipes?

    Bakery-Style Blueberry Muffins

    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Breads
    Servings: 18
    Author: Brit Wolfe

    Ingredients

    • 3 cups all-purpose flour
    • 4 tsp. baking powder
    • 1/2 tsp. salt
    • 1/2 tsp. ground cinnamon
    • 1 scant cup granulated sugar
    • 2 Tbsp. ground flaxseed
    • 1/4 cup unsweetened applesauce
    • 1 cup nondairy milk, such as Silk
    • 1/3 cup vegetable oil
    • 1/4 cup vegan butter, such as Earth Balance melted
    • 1 tsp. vanilla extract
    • 1 1/4 cups blueberries

    Instructions

    • Preheat oven to 425ºF.
    • Combine the ground flaxseed with 7 Tbsp. of water and set aside to let thicken slightly, about 5-7 minutes.
    • Sift together the dry ingredients (flour, baking powder, salt, and cinnamon). Add the sugar and mix well.
    • In a separate bowl or glass measuring cup, combine the wet ingredients (applesauce, flaxseed mixture, nondairy milk, oil, melted butter, and vanilla).
    • Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix!
    • Fold in the blueberries. Scoop the muffin batter into a lined muffin tin and sprinkle the tops with a pinch of sugar.
    • Bake the muffins for 5 minutes at 425ºF, then lower the heat to 350ºF without opening the oven door or removing the muffins. Bake an additional 30 minutes until golden brown.
    Recipe adapted from Sally’s Baking Addiction
    Bakery-Style Blueberry Muffins

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    0
  • FOOD Misc. Dessert

    Homemade Fudgesicles (Vegan)

    Homemade Fudgesicles – a homemade vegan version of the classic dessert! Creamy chocolate popsicles swirled with peanut butter.

    Homemade Fudgesicles (with Peanut Butter Swirl!)

    Tomorrow is Mother’s Day, and what better way to celebrate than by making lots of chocolate desserts for your mom to enjoy? Plus summer is here, so it’s a win-win.

    Truth be told, I don’t think I had a fudgesicle as a child, like ever. Not by my mom’s choice, but by mine. I was much more of a Ben n’ Jerry’s Phish Food kind of girl. So I’m pretty sure the first time I had a fudgesicle was as a grown adult, in that brief phase of my life where college had just started and I stopped being vegetarian for like a month and lived off nothing but junk food. Obviously I got super sick and that’s how I became the vegan, peace-loving, health nut that I am today.

    Homemade Fudgesicles (with Peanut Butter Swirl!)

    But anyways, the thing I remember about the one single fudgesicle I ate is that it tasted so fake and full of processed junk, which is great as a child but not so much as an adult. So all these years later, when it popped in my head again, I wanted homemade fudgesicles that are not only vegan, but also as natural as possible. This recipe from It Doesn’t Taste Like Chicken is perfect! But I had to add a little peanut butter, because, you know. I’m like that.

    Homemade Fudgesicles (with Peanut Butter Swirl!)

    Looking for more homemade classics?

    Homemade Fudgesicles

    Prep Time10 mins
    Chill Time12 hrs
    Total Time12 hrs 10 mins
    Course: Dessert
    Servings: 5
    Author: Brit Wolfe

    Ingredients

    • 1 1/4 cups nondairy milk, such as Silk
    • 1/4 cup granulated sugar
    • 1 Tbsp. cornstarch
    • 1 1/2 Tbsp. cocoa powder
    • 1/2 tsp. vanilla extract
    • 1/4 cup creamy peanut butter

    Instructions

    • In a small saucepan, combine all ingredients except the peanut butter.
    • Bring the mixture to a boil over medium heat, stirring frequently. Once it reaches a boil, let it boil for 1-2 minutes until thickened. Remove from heat.
    • Drizzle the inside of a popsicle mold with melted peanut butter (to melt peanut butter, add your peanut butter to a small, microwave-safe dish and microwave for 10 second intervals until melted). Pour the fudgesicle mix into the popsicle molds and freeze overnight.
    Recipe adapted from It Doesn’t Taste Like Chicken

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    0
  • Donuts & Cinnamon Rolls FOOD

    Vanilla Bean Donuts with Berry Glaze (Vegan)

    Vanilla Bean Donuts with Berry Glaze – Moist, baked donuts packed with specks of real vanilla bean, topped with a tart triple berry glaze

    Vanilla Bean Donuts with Berry Glaze

    I’ve been baking up all sorts of delicious things to share on the blog this summer: desserts packed with fresh berries, ice creams and popsicles, s’mores. But the weather outside is weird and cloudy and overcast and doesn’t feel like summer. It doesn’t even feel like spring! So I’m living vicariously through my food and pretending it’s warm outside and I’m laying by the pool.

    Vanilla Bean Donuts with Berry Glaze

    First up on my summer dessert roster is these donuts. They’re perfect for weird days like today when it’s weirdly muggy out and you wish you were on the beach where it’s warm and sunny. They’re like summer in a donut!

    Vanilla Bean Donuts with Berry Glaze

    How to make Vanilla Bean Donuts with Berry Glaze:

    These donuts are super easy to make. Plus they’re baked instead of fried, so they’re a little better for you. And with the berry glaze? They’re practically a health food. To make the berry glaze, I used the freeze-dried fruit from Trader Joe’s (you guys know I’m a huge fan, I put the freeze-fried strawberries all over my birthday cake). I added a few handfuls of freeze-fried fruit (I used a mix of strawberries, raspberries, and blueberries) to the food processor and pulsed a few times until everything was a fine powder. Then I sifted it together with the powdered sugar, added some nondairy milk, and stirred until smooth.

    The reason I use the freeze-dried fruit is because it gives a ton of flavor without watering down the glaze. This glaze holds up and dries slightly to give the donuts a nice coating. And that all-natural color? I can’t get enough.

    Vanilla Bean Donuts with Berry Glaze

    Looking for more donut recipes?

    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Donuts
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    Vanilla Bean Donuts

    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 2 tsp. baking powder
    • 1 tsp. salt
    • 1 cup nondairy milk, such as Silk
    • 1/4 cup vegan butter, such as Earth Balance melted
    • 2 Tbsp. ground flaxseed
    • 1 vanilla bean, scraped

    Triple Berry Glaze

    • 2 cups powdered sugar
    • 1/2 cup freeze-dried fruit, ground into a powder
    • 6 Tbsp. nondairy milk, such as Silk

    Instructions

    To make the donuts:

    • Preheat the oven to 350ºF.
    • Mix the ground flaxseed with 7 Tbsp. of water, stir, and set aside to let thicken slightly (about 5-7 minutes).
    • In a medium-sized bowl, sift together the dry ingredients (flour, baking powder, and salt), then add the sugar and the seeds of the vanilla bean and mix well.
    • Add the wet ingredients (flaxseed, nondairy milk, and melted butter) to the dry ingredients and mix well until no lumps remain. Stir gently, and be sure not to overmix!
    • Pour the batter into the wells of a donut pan (make sure to grease them first!). Bake for 15-17 minutes until golden brown along the edges.

    To make the glaze:

    • Sift together the powdered sugar and dried fruit powder. Add the nondairy milk and mix until fully combined and totally smooth.
    • One at a time, dip the tops of the donuts in the glaze and place on a cooling rack to let the glaze drip down the sides. You can also drizzle the glaze over top if you prefer.
    Vanilla Bean Donuts with Berry Glaze

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    0