All Posts By:

Brit Wolfe

  • Brownies & Bars FOOD

    Blueberry Peach Crumble Bars (Vegan)

    Blueberry Peach Crumble Bars – a delicious layer of blueberry and peach filling sitting on top a buttery crust, topped with a crumbly streusel

    Overhead shot of blueberry crumble bars on a marble surface

    Summer is in full swing here. That means the bathing suits have been purchased, books are being read next to the pool, my tan is getting better day by day (I’m still white as a ghost, but I’m trying), and my list of to-make summer recipes keeps on growing. I’m obsessed with fruit in the summer: fruit salad, fruit desserts, fruit as breakfast, lunch, and dinner. But when it comes to making a fruit dessert, what screams summer more than peaches and blueberries?

    Blueberry peach crumble bars drizzled with glaze sitting on parchment paper

    The combination of peach and blueberry is one of my favorite flavor combos of all time. It just works so well together! Light and refreshing but full of flavor, these crumble bars are the perfect summer dessert.

    Blueberry peach crumble bars drizzled with glaze sitting on parchment paper

    How to make Blueberry Peach Crumble Bars:

    These bars are a little bit of work, but so worth it. Plus they look fancy, like you’ve been slaving away in the kitchen for hours and hours. But all it comes down to is three simple steps: the crust, the filling, and the crumble topping. The optional fourth step is to add a glaze on top, which is totally optional but I highly recommend it.

    First, make the crust. The method for making this crust is just like a scone or pie crust: sift together the dry ingredients, add the cold butter, stir in the wet ingredients, chill. Once the crust is made, pour about 2/3 of it into a parchment-lined pan and bake until slightly golden. Then, add the blueberries and peaches to a bowl with sugar, lemon juice, and cinnamon and let sit until the fruit starts releasing juices. Pour this fruit filling over the baked crust, top with the crumble topping, then bake until bubbling and lightly golden brown.

    Overhead shot of blueberry crumble bars on a marble surface

    Looking for more summer recipes?

    Blueberry Peach Crumble Bars (Vegan)

    A delicious layer of blueberry and peach filling sitting on top a buttery crust, topped with a crumbly streusel
    Prep Time20 mins
    Cook Time50 mins
    Total Time1 hr 10 mins
    Course: Dessert
    Cuisine: American
    Keyword: bar dessert, bars, blueberry, peach
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    Crust & Crumble

    • 1 1/2 cups all-purpose flour
    • 1/2 cup granulated sugar
    • 1/2 tsp. baking powder
    • pinch of salt
    • 1 1/2 tsp. ground flaxseed
    • 1/2 cup vegan butter, such as Earth Balance cold and cubed
    • 1 tsp. vanilla extract
    • 1/3 cup chopped pecans

    Blueberry & Peach Filling

    • 2 cups blueberries, fresh or frozen
    • 1 heaping cup peaches, peeled and chopped
    • 2 Tbsp. granulated sugar
    • 1/2 tsp. ground cinnamon
    • 1 Tbsp. lemon juice
    • 2 Tbsp. cornstarch

    Instructions

    For the crust:

    • In a small bowl, combine the ground flaxseed with 1 1/2 Tbsp. of water. Mix well, then set aside until thickened, about 5-7 minutes.
    • Sift together the dry ingredients (flour, baking powder, and salt), then add the sugar and mix well to make sure there are no lumps. Add the cold, cubed butter and mix with your hands until the mixture resembles course crumbs. Add the flax and vanilla and mix well. If this mixture starts to get warm at any point, throw it in the fridge to chill for 5-10 minutes. Just like a pie crust, you want it to stay cold!
    • Press about 2/3 of the crust mixture into a parchment-lined 8"x8" baking pan. Make sure to really press the mixture into the corners or else the fruit juice could seep down and make the crust soggy. Chill the crust for 15 minutes. While the crust is chilling, preheat the oven to 375ºF.
    • Once the 15 minutes has passed, bake the bottom crust for 15 minutes until set and slightly golden brown. In a separate bowl, add the chopped pecans to the remaining 1/3 of the crust, then set aside (this will become the top crumble!).

    For the filling:

    • In a large bowl, combine the blueberries and peaches. Sprinkle the sugar, cinnamon, and lemon juice over top, and let sit for 15 minutes until the fruit has started to release some of its juice. After 15 minutes, drain some of the juice from the bottom of the bowl, then add the cornstarch to the fruit and mix well.
    • Pour the blueberry filling over the baked crust. Sprinkle the remaining crust over top and gently pat into the filling. Bake 35 minutes until bubbling and light golden brown.

    For the glaze:

    • In a small bowl, mix 1 cup of powdered sugar with 1 Tbsp. of nondairy milk. Mix until smooth, then drizzle over the fruit bars.

    © 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.

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  • Cookies FOOD

    Almond Butter Trail Mix Cookies (Vegan)

    Almond Butter Trail Mix Cookies – crispy, buttery cookies packed with dark chocolate chips, crunchy granola, and swirls of almond butter

    Pile of chocolate chip cookies on parchment paper

    Can I share something with you guys? Cookies are my favorite thing to share on the blog. They’re quick, they’re so easy to throw together, and most importantly, they’re always delicious. Plus cookies are really fun to experiment with. Once you get a good base recipe, the possibilities are endless.

    Chocolate chip cookie dough balls on a baking sheet

    These cookies remind me of the Kitchen Sink Blondies I made a while back. The base is delicious on its own, but the mix-ins are really what make it. For these trail mix cookies, I used a mix of chocolate chips and granola (Nature’s Path, of course), then swirled some almond butter (Justin’s, of course) into the cookie dough. I’m obsessed.

    Chocolate chip cookie dough balls on a baking sheet

    How to Make Almond Butter Trail Mix Cookies:

    These cookies use the same method as my Marbled Chocolate Protein Cookies. First make the cookie dough, then add the mix-ins (in this case, chocolate chips and granola). Once fully combined, add scoops of almond butter to the top of the cookie dough and fold together with a spatula. Make sure to fold gently so the almond butter swirls through the dough. If you fold too much, the almond butter will literally disappear, and that’s not what you want, chief.

    Once the cookie dough is made, scoop it onto a parchment-lined baking sheet, cover with plastic wrap, and chill for at least 2 hours. The chilling process is necessary to keep the almond butter from seeping out the sides of the cookies, so the longer you can chill the cookie dough, the better! Chilling cookie dough overnight also helps the texture (the fats solidify so the cookie won’t completely flatten in the oven) and the flavor (the ingredients mix and flavors become stronger).

    Chocolate chip cookies on parchment paper

    Looking for more cookie recipes?

    Almond Butter Trail Mix Cookies

    Crispy, buttery cookies packed with dark chocolate chips, crunchy granola, and swirls of almond butter
    Prep Time10 mins
    Cook Time15 mins
    Resting Time2 hrs
    Total Time2 hrs 25 mins
    Course: Cookies
    Cuisine: American
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    • 1/2 cup vegan butter, such as Earth Balance
    • 1/4 cup granulated sugar
    • 1/2 cup + 2 Tbsp. brown sugar
    • 1 Tbsp. ground flaxseed
    • 1 tsp. vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1/2 tsp. salt
    • 1/2 tsp. baking soda
    • 1 cup semisweet chocolate chips
    • 1 cup granola I used Nature's Path
    • 1/2 cup almond butter, such as Justin's

    Instructions

    • In a small bowl, mix together the flax and water and let sit until slightly thickened (about 5-7 minutes).
    • In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 5 minutes. Add the flax and vanilla and mix for another 2 minutes until fully combined.
    • Sift together the dry ingredients (flour, baking soda, and salt) and add into the mixing bowl all at once. Mix on low until the flour is just incorporated.
    • Fold in the chocolate chips and granola.
    • Add spoonfuls of the almond butter to the top of the dough, then fold together with a spatula just until the almond butter is starting to incorporate into the dough. You can also do this with your stand mixer: just quickly turn the mixer on and off a few times and you'll achieve the same result.
    • Scoop the dough onto a parchment-lined baking sheet, cover with plastic wrap, then chill in the fridge at least 2 hours, overnight if possible. When you're almost ready to bake the cookies, preheat the oven to 350º.
    • Bake 15-17 minutes until golden brown around the edges.
    Chocolate chip cookies on parchment paper

    © 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.

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  • Drinks FOOD

    Chocolate-Covered Strawberry Protein Shake

    Chocolate-Covered Strawberry Protein Shake – a great source of vegan protein! This rich shake combines strawberries, bananas, and chocolate for a delicious, vegan, protein-packed snack.

    Chocolate-Covered Strawberry Protein Shake

    I know it isn’t the healthiest to rely on protein shakes, but as someone who works out almost every day, it’s definitely helpful to get that extra boost of protein. And it’s delicious. The way I see it, as long as you don’t get all of your protein from protein powder, there’s no harm. You just need to make sure you’re eating a healthy, balanced diet for the rest of your meals.

    Unlike a lot of pre-made shakes or protein drinks, this chocolate protein shake is actually healthy for you. Full of good fat from the peanut butter, fiber from the flax, and no added sugar, this shake makes the perfect protein-packed snack.

    Chocolate-Covered Strawberry Protein Shake

    How to make this chocolate protein shake:

    My number one tip to make this recipe not only easy, but time-saving? Target sells a frozen mix of strawberries and bananas. I buy at least one bag every week so whenever the craving strikes, I can blend this up super easy. If you don’t have this pre-mixed bag of fruit, just measure out 1 cup of frozen strawberries and 1 cup of frozen bananas. If you don’t have frozen fruit, you can still make this shake! Just decrease the amount of liquid and add some ice. Blend until totally smooth, then top with granola (or vegan whipped cream if you’re feeling fancy!).

    Honestly, the most difficult part of this recipe is finding a protein powder that you like. It took me a minute until I found Vega (chocolate and greens, please), but it’s by far my favorite plant-based protein powder (so much so that I even listed it as one of my 2018 favorites).

    Looking for more protein-packed recipes?

    Chocolate-Covered Strawberry Protein Shake

    Prep Time5 mins
    Total Time5 mins
    Course: Drinks
    Servings: 2
    Author: Brit Wolfe

    Ingredients

    • 2 cups frozen strawberries and bananas
    • 1 1/2 cups nondairy milk, such as Silk
    • 1 scoop chocolate protein powder
    • 1 Tbsp. ground flaxseed
    • 2 tsp. unsweetened cocoa powder
    • 2 Tbsp. creamy peanut butter

    Instructions

    • Add all ingredients to a blender or food processor. Blend until totally smooth.

    © 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.

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  • LIFE Lifestyle

    Yoga for Self-Care: Why It’s My Go-To

    Looking for a new form of self-care? Try yoga! Yoga is great for healing your mind as well as your body. Here’s why yoga for self-care is one of the best things you can do for yourself.

    Yoga for Self-Care
    Image courtesy of Shutterstock

    Self-care is all about taking care of yourself and doing what feels good to you. It can be what feels good to you in the moment (taking a nap), or something that you know will help you in the long run. It doesn’t always have to be bubble baths and shopping, it can be eating a cookie, playing with your dog, filling out paperwork, literally anything that makes you feel good and happy. But my ultimate form of self-care, the one that I always turn to? Yoga.

    Yoga is one of the most popular forms of self-care. It’s great for calming down your brain, easing your stress, and helping you stayed centered. But on top of all that, it gets you in shape. And I don’t know about you, but easing stress while getting in shape at the same time sounds like a win-win to me.

    My favorite part about using yoga for self-care is that yoga is all about you and where you’re at that day.

    It’s totally tailored to you, and you can modify anything you need to. Feeling a little sore? Modify the poses! Feeling energetic? Push yourself to try new poses you’ve been nervous to try. Let me introduce you to my favorite yoga channel on YouTube: Yoga with Adriene. I’ve been hooked on her channel for about a year now for a few reasons:

    • There’s a wide variety of yoga routines, so there’s something for however you’re feeling. There are harder, strength-building routines like power yoga, all the way to slow-paced breathing exercises.
    • It’s easy to follow along to her routines without looking at the video because she describes everything so well. I’ve watched a ton of yoga videos where I need to be constantly watching the screen because they don’t call out the poses or explain how to do anything.

    I’ve followed along to a ton of Adriene’s yoga flows, probably about 90% of them, and I’m still enjoying them. Through Adriene’s channel, I’ve discovered power yoga, and now it’s the type of yoga I turn to most often. Power yoga includes all of the calm, relaxation, and breathing techniques of regular yoga, but it gets your heart rate up and keeps you moving. It’s a fantastic workout, but also great for keeping me distracted on those days when I need a little extra self-care.

    Once I started doing yoga regularly, I realized that it could be my self-care every day of the week. Some days I’ll get in a good workout, and some days I’ll enjoy a calm, easygoing, slow-paced yoga to give my muscles (and brain!) a break.

    Have you ever tried an at-home yoga routine? If so, do you use YouTube videos or just do it on your own? Let me know in the comments!

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  • Breads & Muffins FOOD

    Raspberry Chocolate Chip Muffins (Vegan)

    Raspberry Chocolate Chip Muffins – tall, thick, bakery-style muffins packed with tart raspberries and rich dark chocolate chips, topped with crunchy sugar

    Raspberry Chocolate Chip Muffins (Vegan)

    Hi friends, happy Friday. We’ve got a lot of things to celebrate today. Well, I’ve got a lot of things to celebrate, but I’d like to think that you’re celebrating along with me.

    First of all, not super exciting, but I finally created a weekly schedule for myself. New blog posts will go up on Monday & Friday around 11am-noon, instead of on Monday & Thursday. I also made a much better schedule for my YouTube videos and Twitch streams (I stream every Monday and Thursday, if you’re curious). I was having a little trouble with my schedule, so I’ve spaced things out better and I feel like I’m actually able to plan ahead now. It’s like this gigantic weight has been lifted off my shoulders.

    Raspberry Chocolate Chip Muffins (Vegan)

    Speaking of weight lifted off my shoulders, I am FINALLY moving! I can’t even handle how excited I am, for so many reasons. First of all, it’s bigger than where I live now. Second of all, I actually have a role in the remodeling of it, which means tons of DIY projects for the blog! Maybe even some YouTube videos too?

    Also, Black Mirror is back, and that’s pretty darn cool. How do you guys feel about the new episodes?

    Raspberry Chocolate Chip Muffins (Vegan)

    So these Raspberry Chocolate Chip Muffins are to celebrate so many things right now. I’m at that place where everything is finally smooth sailing and I feel so happy and peaceful. And I can’t think of anything better to celebrate than some raspberry and chocolate, one of my favorite combinations of all time. These muffins are perfectly light and fluffy, with that big muffin dome on top. They’re filled with melty chocolate chips, vanilla bean, and dried raspberries, which I love in muffins. It gives a great texture and flavor without adding excess liquid into the batter that fresh fruit usually does.

    What are you guys celebrating lately? Let me know in the comments!

    Raspberry Chocolate Chip Muffins (Vegan)

    Looking for more muffin recipes?

    Raspberry Chocolate Chip Muffins (Vegan)

    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 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
    • 1/2 vanilla bean, scraped
    • 1 cup semisweet chocolate chips
    • 1/2 cup freeze-dried raspberries

    Instructions

    • Preheat oven to 425ºF.
    • Combine the ground flaxseed with 6 Tbsp. of water, mix well, and set aside to let thicken (about 5-7 minutes).
    • Sift together the dry ingredients (flour, baking powder, and salt). 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 bean).
    • Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix!
    • Fold in the chocolate chips and dried raspberries. 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

    © 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.

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