All Posts By:

Brit Wolfe

  • Home LIFE

    How to Organize Your Recipes (7 Different Ways!)

    I don’t know about you guys, but I am always looking for better recipe organization. Recipes get out of hand so quickly and before you know it, the recipe you’re looking for is lost forever in a sea of magazine clippings and printed out papers.

    Today I’m sharing 7 different ways you can organize your recipe mess. I’m including both paper recipes as well as digital recipes (I’ve got both, and I’m sure you do too!). Let me know in the comments which method is your favorite!

    How to Organize Your Recipes (7 Different Ways!)

    If your recipes are on paper:

    In a recipe binder.

    This is my personal favorite and the system I always stick to. There’s just something about having a physical copy of the recipe in front of me while baking that I love. My favorite method of keeping everything together is my DIY Recipe Binder (check out the blog post for a step by step!).

    In file folders / in a filing system.

    Another easy way to organize full-sized sheets of paper or printed recipes is to organize them in file folders and use a filing system. This keeps everything super organized and makes it easy to find exactly what you need.

    In a recipe card box.

    If you prefer a more nostalgic recipe organization, you can always write your recipes on recipe index cards and line them up in a recipe card box. Plus you can customize the index cards as well as the recipe box itself, and I’m such a sucker for anything customized.

    In zip-up plastic folders.

    This is something I had never thought of until I noticed my mom organizing her recipes this way. Sort your recipes by course (appetizers, dinner, etc.), ingredient (chicken, fish, etc.), or type of recipe (cake, cookies, etc.), and stick them in plastic folders. Easy peasy.

    If your recipes are online:

    On Pinterest.

    Pinterest is my number 1. My ride or die. My favorite thing in the entire world. Pinterest makes it easy to keep literally thousands of recipes and organize them any way you want to. Pinterest also makes it super easy to find exactly what you’re looking for, instead of having to search multiple pages on Google!

    I tend to scribble down recipes that I find on Pinterest, test them, and if I like the recipe enough I’ll print it out and stick it in my recipe binder.

    In Evernote.

    Evernote is a personal organization and note-taking app. I’ve read a lot of positive reviews from people who have had success using Evernote. I have never personally used it, but I know that it’s great for recipe organization!

    In Google Drive.

    Google Drive is a file storage system included when you sign up for a Google email address. Drive is great for not only note-taking and recipe organization, but also for sharing recipes with others! Drive also allows you to access your files on any device, which makes finding your recipes super simple.

    Which method of recipe organization do you use? Let me know!

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  • Cakes & Cupcakes FOOD

    Peanut Butter & Chocolate Marble Cake

    Peanut Butter & Chocolate Marble Cake – The perfect mix of two irresistible cake flavors! Rich chocolate cake marbled with a light and fluffy peanut butter cake, topped with decadent chocolate frosting.

    Peanut Butter & Chocolate Marble Cake

    Can I be honest? I had pretty much the best birthday this year.

    I’ve literally been celebrating my birthday for the past week. I’m doing something cool every day and taking down time to watch movies I’ve always wanted to watch. Plus I cleaned and organized our entire house, because yes I’m actually 65 and organizing is genuinely fun to me. There’s a feeling you get when you buy new baskets from Target that I can’t quite explain, but it’s a feeling I live for.

    Peanut Butter & Chocolate Marble Cake

    I got the most thoughtful presents from my boyfriend and family (mostly stuff for streaming), and of course I got to eat. A lot. Mostly cake. And since it was my birthday, I took my two favorite cakes of all time, smashed them together with my favorite frosting, and the end result is ethereal.

    I’m a peanut butter girl through and through, and I never seem to get tired of it. I took my favorite peanut butter cake recipe, marbled it together with rich chocolate cake, and topped the whole thing with a chocolate frosting that I could eat by the spoonful.

    Peanut Butter & Chocolate Marble Cake

    How to Make Peanut Butter & Chocolate Marble Cake:

    First, make the two cake batters. Then in an 8″x8″ pan, alternate big scoops of the batters. I covered almost the entire bottom of the pan with peanut butter batter, leaving just a few empty spots, then poured over the chocolate batter and topped with the remaining peanut butter. The chocolate batter is much thinner, so it’ll pour easily into all the nooks and crannies. Then if you want to, use a knife to gently swirl the two batters together. Bake until the peanut butter cake is golden, let it cool, then top it with the chocolate frosting.

    Peanut Butter & Chocolate Marble Cake

    I doubled the entire recipe and baked it in a 9″x13″ pan because I wanted to feed a small army, but if you want to bake a normal amount of cake then follow the recipe as is.

    I also added freeze-dried strawberries on top and… there are no words.

    Peanut Butter & Chocolate Marble Cake

    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Cake
    Author: Brit Wolfe

    Ingredients

    Peanut Butter Cake

    • 6 Tbsp. creamy peanut butter
    • 3 Tbsp. vegan butter, such as Earth Balance
    • 1/4 cup granulated sugar
    • 1/4 cup brown sugar
    • 1 1/2 Tbsp. ground flaxseed
    • 1 cup + 2 Tbsp. all-purpose flour
    • 1 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 1/2 cup nondairy buttermilk

    Chocolate Cake

    • 3/4 cup all-purpose flour
    • 2 Tbsp. cocoa powder unsweetened
    • 1/2 cup granulated sugar
    • 1/4 tsp. salt
    • 1/2 tsp. baking soda
    • 3 Tbsp. vegetable oil
    • 1 1/2 tsp. white vinegar
    • 1/2 tsp. vanilla extract
    • 1/2 cup freshly brewed coffee cold

    Chocolate Frosting

    • 1/2 cup vegan butter, such as Earth Balance
    • 1/4 tsp. salt
    • 1/2 tsp. vanilla extract
    • 1 Tbsp. + 1 tsp. cocoa powder unsweetened
    • 6 ounces semisweet chocolate chips
    • 1 1/2 cups powdered sugar
    • 1 Tbsp. nondairy milk, such as Silk optional

    Instructions

    To make the peanut butter cake:

    • Preheat the oven to 350ºF.
    • In a small bowl, mix the ground flaxseed with 4 1/2 Tbsp of water. Mix well, then set aside to let thicken slightly, about 5-7 minutes.
    • In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars until light and fluffy, about 5 minutes. Add the flaxseed and mix for another 3 minutes until fully incorporated.
    • Sift together the dry ingredients (flour, baking powder, baking soda, and salt). Alternately add the dry ingredients and the buttermilk (meaning add 1/3 of the dry, 1/2 of the wet, 1/3 of the dry, remaining wet, remaining dry).
    • Set aside while you make the chocolate cake batter.

    To make the chocolate cake:

    • In a large bowl, sift together the dry ingredients (flour, cocoa powder, salt, and baking soda). Add the sugar and mix well.
    • In a measuring cup, mix together all the wet ingredients (oil, vinegar, vanilla, and coffee). Add the wet ingredients to the bowl, then gently stir until no lumps remain.

    To assemble:

    • Generously spray an 8″x8″ baking pan with baking spray. Alternate adding the two batters to the baking pan.
    • Once they have both been added, use a knife to gently swirl the two batters together. Be sure to swirl gently, or the two batters will blend together and you won’t get the marble effect!
    • Bake the cake for 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

    To make the frosting:

    • In the bowl of a stand mixer, cream the butter until smooth. Add the salt and vanilla and continue creaming until light and fluffy, about 5 minutes.
    • In a microwave-safe bowl, add the chocolate chips. Microwave the chocolate in 30-second intervals until completely melted. Let cool slightly.
    • With the mixer on medium, add the melted chocolate. The easiest way to do this (without making a mess!) is to pour the chocolate straight down the side of the bowl into the mixer.
    • Once fully incorporated, sift together the powdered sugar and cocoa powder and add it to the bowl. Start the mixer on low until the powdered sugar is fully incorporated, then turn the mixer to medium-high to whip some air into the frosting.*
    • If your frosting is a little too thick, add the nondairy milk and continue mixing until light in color and super fluffy.
    • Spread the frosting over the cooled cake and decorate with sprinkles or freeze-dried fruit. Enjoy!

    Notes

    *Sometimes the frosting can look broken at this point. If it looks gritty or broken, just continue whipping it on a high speed until it all comes together. If it continues to look broken, place the bowl in the fridge for 10-15 minutes until the frosting is cool, then whip it on a high speed.
    To make homemade buttermilk, add 1/2 tsp. of lemon juice to a 1/2 cup measuring cup, then fill the rest with nondairy milk. Mix well, then let sit for 5 minutes until curdled.
    Frosting recipe by Joy the Baker
    Peanut Butter & Chocolate Marble Cake

    © 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.

    Peanut Butter & Chocolate Marble Cake
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  • FOOD Misc. Dessert

    Homemade Crunch Bars

    Homemade Crunch Bars – a delicious homemade version of the classic chocolate bar! Rich dark chocolate filled with crunchy Rice Krispies.

    Homemade Crunch Bars

    As I write this, I am deep within the throes of my birthday celebration. I haven’t really celebrated my birthday the last 4 or 5 years, so I’m really going all out this year and celebrating for a week straight. It mostly includes watching my favorite movies, eating chocolate, and ordering things I don’t need from Amazon. Self love, ya know?

    Homemade Crunch Bars

    My favorite part about my week-long birthday celebration is that I get a small break from the working-out-every-day, eating-only-kale thing. And even though I’m definitely making myself a big ol’ birthday cake and the recipe will definitely be coming to the blog, I’m still trying not to go overboard. That means substituting the bad-for-me stuff with healthy stuff that only tastes bad-for-me. These Homemade Crunch Bars are the perfect example.

    Homemade Crunch Bars

    These bars taste so incredible that you would never be able to guess that there are only three ingredients. Plus, they’re made with dark chocolate and coconut oil, which are two things that are super healthy for you. Win-win.

    Homemade Crunch Bars

    How to Make Homemade Crunch Bars:

    These chocolates are crazy easy to make. All you have to do is melt the chocolate and coconut oil together in a microwave-safe bowl, then stir in the Rice Krispies. I poured the chocolate mixture into these cute little gem-shaped silicon molds, but you can create any shapes you want to!

    PS, the silicon gem mold is made by Rosanna Pansino, and you can find it anywhere that sells Wilton products.

    Homemade Crunch Bars

    Homemade Crunch Bars

    Prep Time15 mins
    Total Time15 mins
    Course: Dessert
    Author: Brit Wolfe

    Ingredients

    • 8 ounces dark chocolate, chopped
    • 1 tsp. coconut oil
    • 1 cup Rice Krispies cereal

    Instructions

    • In a microwave-safe bowl, add the chopped chocolate and the coconut oil.
    • Using the microwave, melt the chocolate in 30 second increments. Make sure to stir in between so the chocolate doesn’t burn!
    • Once the chocolate is almost fully melted, remove the bowl from the microwave and stir. The residual heat will continue to melt the remaining chocolate.
    • Add the Rice Krispies and mix until fully coated. Pour the chocolate into plastic or silicon molds and spread evenly. Refrigerate until firm. Enjoy!

    © 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.

    Homemade Crunch Bars
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  • Cakes & Cupcakes FOOD

    Chocolate Banana Coffee Cake

    Chocolate Banana Coffee Cake – rich, chocolatey, fudgey chocolate banana cake topped with a crunchy dark chocolate streusel

    Chocolate Banana Coffee Cake

    There are many things that I’ve changed my mind on throughout the years. I decided to stop eating meat, then dairy. I’ve changed my mind on movies I thought I loved. I’ve changed my mind on whether or not I like raisins (final verdict: I do like them, but only if they’re in things). But there’s one thing that I’ve never changed my mind on, and it’s this: coffee cake should have a layer of streusel equal in height to the layer of cake.

    Chocolate Banana Coffee Cake

    Coffee cake is one of my favorite foods of all time, along with banana bread and blueberry muffins. I like coffee cake when it’s thick and crumbly and not overly sweet. I also like when there’s so much streusel that it almost overwhelms the cake, but doesn’t. This Chocolate Banana Coffee Cake has all that.

    Chocolate Banana Coffee Cake

    The cake base is chocolatey and fudgey, like a really good brownie. The streusel is rich and crunchy, and there’s a super thick layer of it. The banana keeps the cake moist, and the dark cocoa powder ensures that it’s chocolatey without being overly sweet. It’s everything I want in a coffee cake.

    Chocolate Banana Coffee Cake

    Chocolate Banana Coffee Cake

    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Cake
    Author: Brit Wolfe

    Ingredients

    Chocolate Banana Cake

    • 1/4 cup vegan butter, such as Earth Balance melted
    • 1/2 cup brown sugar
    • 1 Tbsp. ground flaxseed
    • 1 Tbsp. vanilla extract
    • 1 cup all-purpose flour
    • 1/3 cup dark cocoa powder unsweetened
    • 1 1/2 tsp. baking powder
    • 1/2 tsp. salt
    • 1 1/2 tsp. ground cinnamon
    • 1/4 cup nondairy milk, such as Silk
    • 1/2 cup mashed banana (about 1 medium banana)

    Dark Chocolate Streusel

    • 1/2 cup vegan butter, such as Earth Balance melted
    • 2/3 cup brown sugar
    • 3 Tbsp. dark cocoa powder unsweetened
    • 1/2 tsp. ground cinnamon
    • 1 1/2 cups all-purpose flour

    Instructions

    • Preheat the oven to 350ºF.
    • In a small bowl, mix the ground flaxseed with 3 Tbsp. of water, stir, then set aside until slightly thickened (about 5-7 minutes).
    • In the bowl of a stand mixer, add the melted butter and brown sugar. Mix until fully incorporated. Add the vanilla and the flaxseed and continue mixing until smooth.
    • In a separate bowl, sift the dry ingredients (flour, cocoa powder, baking powder, salt, and cinnamon). With the mixer on low, gradually add the dry ingredients, making sure that they are fully incorporated.
    • Add the milk and the mashed banana to the mixer. Mix until just combined. Pour into a greased and parchment-lined 8″x8″ baking pan and spread evenly into the corners.
    • To make the streusel topping: combine the brown sugar and melted butter in a medium-sized bowl. Mix until fully combined, then add the remaining ingredients. Stir until the mixture becomes dry and crumbly, then sprinkle over the cake mixture. Gently press the crumbs into the cake.
    • Bake 35-40 minutes until fully set. A toothpick inserted in the center of the cake should come out with a few wet crumbs, but not batter!
    Chocolate Banana Coffee Cake

    © 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.

    Chocolate Banana Coffee Cake
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  • Cookies FOOD

    Homemade Nutter Butters

    Hello friends. Happy Thursday. Let’s make some homemade Nutter Butters.

    Homemade Nutter Butters

    Nutter Butters were by far one of my favorite cookies as a kid, along with Vienna Fingers (why??) and those weird elf sandwich cookies from Keebler. Oh, and Le Petit Ecolier, the little chocolate schoolboy cookies that I can almost guarantee you’ve never heard of. I was an odd child.

    Homemade Nutter Butters

    But above all else, Nutter Butters were my all-time favorite. Little peanut butter cookies sandwiched with peanut butter frosting? Like what could be better. Last week the peanut butter craving struck and once Nutter Butters were in my head, there was nothing I could do to get them out of my head. I knew I had to make them.

    Homemade Nutter Butters

    How to Make Homemade Nutter Butters:

    These cookies are so worth the effort it takes to make them. Mix up the cookie dough, then roll out the dough and cut out the cookies. And if you use a circle cutter like I did, the process goes pretty quick!

    Once all your cookies are cut out, place them on a parchment-lined baking sheet (a ton of cookies will fit on one baking sheet because these cookies don’t spread at all). Bake for 13-15 minutes until the cookies are dry and crispy, then let them cool. Meanwhile, make the peanut butter frosting. Pipe the frosting or use a small offset spatula to spread the frosting on the cookies, sandwich them, and you’re done!

    Homemade Nutter Butters

    These taste almost identical to the original, except for the fact that they’re vegan, made with real ingredients, and not full of preservatives. Plus I drizzled them with chocolate, because peanut butter is always better with chocolate. That’s just a fact.

    Homemade Nutter Butters

    Homemade Nutter Butters

    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Cookies
    Servings: 30 cookies
    Author: Brit Wolfe

    Ingredients

    Peanut Butter Cookies

    • 3 ounces vegan butter, such as Earth Balance
    • 3 ounces creamy peanut butter
    • 7 ounces granulated sugar
    • 9 ounces all-purpose flour
    • 1/4 tsp. baking soda
    • 1/4 tsp. salt
    • 2 1/4 ounces coconut oil solid but creamy

    Peanut Butter Frosting

    • 3 ounces vegan butter, such as Earth Balance
    • 3 ounces creamy peanut butter
    • 3/4 ounce agave
    • 1 tsp. vanilla extract
    • 1/4 tsp. salt
    • 4 ounces powdered sugar
    • chocolate for drizzling

    Instructions

    To make the cookies:

    • Preheat the oven to 350ºF.
    • In the bowl of a stand mixer, cream together the butter, peanut butter, and granulated sugar until light and fluffy. Add the coconut oil and continue mixing until fully combined, about 3 minutes.
    • Sift together the dry ingredients (flour, baking soda, and salt) and mix on low until a dough forms. Transfer to a lightly-floured surface and knead the dough until smooth and fully combined.
    • Using a rolling pin, roll out the dough to 1/8″ thick. Use a cookie cutter of your choice (I used a plain circle cutter!) to cut out shapes, then lay them on a parchment-lined baking sheet.
    • Bake the cookies for 13-15 minutes until dry and crispy.

    To make the frosting:

    • In the bowl of a stand mixer, cream together the butter and peanut butter until light and fluffy. Add the agave and vanilla and continue mixing until fully combined and smooth, about 3 minutes.
    • Sift together the salt and powdered sugar and add it to the bowl. Set the mixer to low and mix until frosting is smooth and fluffy.

    To assemble:

    • Add the peanut butter frosting to a small piping bag and pipe onto half of the cookies. Sandwich with the remaining cookies. You can also use a small offset spatula to spread the frosting instead of piping it!
    Recipe adapted from Bravetart
    Homemade Nutter Butters

    © 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.

    Homemade Nutter Butters
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