All Posts By:

Brit Wolfe

  • Cookies FOOD

    Gingerdead Men (Halloween Sugar Cookies)

    Gingerdead Men (Halloween Sugar Cookies)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Happy Halloween!

    Halloween is one of those holidays that I just never get sick of. Even though I’m in that weird age range that’s like, too old to go to the super cool Halloween parties, but too young to have kids and take them trick-or-treating, it’s still a fun holiday to spend making cookies, watching scary movies, and dressing up for no one in particular.
    Yes, I still dress up and make my boyfriend reluctantly take photos of me. Perfectly normal.

    Gingerdead Men (Halloween Sugar Cookies)

    SPEAKING OF COOKIES. I made GingerDEAD Men. Because cookies are a necessity on Halloween, everyone knows that. But regular sugar cookies are boring, so these are pumpkin spice sugar cookies (delicious), topped with vegan royal icing (double delicious).

    I flooded these cookies with white royal icing, then used black royal icing to freehand a skull and some bones. But honestly you could do anything you like… bats, pumpkins, or zombies would be adorable too.

    Gingerdead Men (Halloween Sugar Cookies)

    Here’s What I Used:

     

    Gingerdead Men (Halloween Sugar Cookies)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Cookies
    Serves: 18
    Ingredients
    Pumpkin Sugar Cookies
    • ½ cup vegan butter
    • ½ cup brown sugar
    • ½ cup granulated sugar
    • 1 flax egg (1 Tbsp. ground flaxseed + 3 Tbsp. water)
    • 1 Tbsp. molasses
    • 3 cups all-purpose flour
    • pinch of salt
    • 1½ tsp. baking powder
    • 2 tsp. ground cinnamon
    • ½ tsp. ground ginger
    • ½ cup pureed pumpkin
    Vegan Royal Icing
    • 4½ Tbsp. aquafaba (the liquid from a can of chickpeas)
    • 2 cups powdered sugar
    Instructions
    To make the cookies:
    1. Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    2. Add the butter and sugars to the bowl of a stand mixer and beat on medium until light and fluffy, about 5 minutes.
    3. Add the molasses and flax egg to the butter mixture and continue mixing on medium until fully combined.
    4. Sift together the dry ingredients (flour, salt, baking powder, cinnamon, and ginger) and add half to the mixer. Mix until just barely combined.
    5. Add the pumpkin and mix until incorporated, then add the remaining flour and mix on low until the mixture is almost fully mixed.
    6. Pour the dough onto a lightly floured surface and knead lightly until the dough comes together. Wrap in plastic wrap and chill for 1-2 hours.
    7. Once the dough has chilled, preheat the oven to 350ºF.
    8. On a lightly floured surface, roll out the dough and cut to desired shapes. I rolled the dough pretty thick (about ½" thick) because I wanted thick, chewy cookies, but you can roll the dough thinner for crunchier cookies!
    9. Once your shapes are cut, transfer to a parchment-lined baking sheet and freeze 10-15 minutes until the cookies are cold.
    10. Bake 13-15 minutes until cookies are set and golden brown on the edges.
    To decorate:
    1. Add the aquafaba and powdered sugar to the bowl of a stand mixer. Using the paddle attachment, mix on low 5-7 minutes until completely combined and silky smooth. Pour the royal icing into different bowls and color however you want.
    2. To thin out the royal icing, add a few drops of water (seriously, only a few drops will make a huge difference).
    3. Use a thicker royal icing to pipe a border around the edges of the cookie, then use a thinner royal icing to fill in the middle. Wait for it to harden, then use a black royal icing to pipe on the skull and bones. Happy Halloween!
    Notes
    Once the cookies were out of the oven, I let them sit for about 3 minutes, then transferred them to a cooling rack and lightly pressed them with the back of a spatula. This made a nice, even top for my royal icing!

    Gingerdead Men (Halloween Sugar Cookies)

     

    Gingerdead Men (Halloween Sugar Cookies)
    Lebkuchenherzen for Oktoberfest! (German Gingerbread Hearts)

    © 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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  • Breads & Muffins FOOD

    Cinnamon Carrot Muffins (Vegan)

    Cinnamon Carrot Muffins – Delicious cinnamon muffins made moist with grated carrot and applesauce, and packed with whole wheat flour and flaxseeds!

    Cinnamon Carrot Muffins (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I think it’s safe to say that it’s FINALLY FALL. Besides the whole “it’s still 90º at 8am” thing, summer is like, officially over. Summer in San Diego is one of the greatest and most beautiful things in the world, so I always get a little sad in September when we have to say goodbye. But bring on fall, because I’m itching to get to the pumpkin patch and be able to wear sleeved shirts without having heatstroke.

    Cinnamon Carrot Muffins (Vegan)

     

    Cinnamon Carrot Muffins (Vegan)

    These muffins sort of sum up fall for me: cinnamon and spices, baked goods packed with vegetables (all kinds, not just pumpkin), and trying to eat healthy through the holidays so I can load up on pie and brownies and cookies and bread without feeling guilty.

    These muffins are packed with cinnamon and brown sugar, and super moist because there’s both grated carrot and applesauce in there. Plus there’s whole wheat flour and flaxseeds, AND walnuts, which makes them totally good for you. And normally I say that in a sarcastic way, but not today: these are actually healthy. I promise.

    Cinnamon Carrot Muffins (Vegan)

    Here’s What I Used:

     

    Cinnamon Carrot Muffins (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Bread
    Serves: 12
    Ingredients
    • ¾ cup all-purpose flour
    • ½ cup whole wheat flour
    • ¾ cup brown sugar
    • 2 Tbsp. ground flaxseed
    • 1 tsp. cinnamon
    • 1 tsp. baking powder
    • ½ tsp. baking soda
    • ¼ tsp. salt
    • ⅓ cup coconut oil, melted
    • ⅓ cup nondairy milk
    • ½ + 2 Tbsp. unsweetened applesauce
    • 1½ cups grated carrots (I used a mix of very finely grated and slightly larger bits)
    Instructions
    1. Preheat oven to 350ºF.
    2. In a large mixing bowl, sift together the dry ingredients (flours, flaxseed, cinnamon, baking powder, baking soda, and salt). Add the sugar and mix well, making sure there are no clumps of brown sugar.
    3. In a separate bowl, mix together the wet ingredients (oil, milk, and applesauce). Pour into the dry ingredients and mix until almost fully combined, then gently fold in the grated carrots.
    4. Scoop batter into a lined cupcake pan, or straight into the wells without liners (just be sure to grease the wells super well!). Sprinkle with chopped walnuts.
    5. Bake 20-25 minutes until golden brown.
    Notes
    To grate the carrots, I used two sides of a traditional box grater: the tiny holes for finely grated carrots, and the slightly bigger holes for slightly bigger chunks. Having the two sizes gives a great texture to the muffins!
    Muffins are best eaten within 2-3 days. If they won't be finished by then, they freeze well!

    Cinnamon Carrot Muffins (Vegan)

     

    © 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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  • Breads & Muffins FOOD

    Blueberry & Chocolate Chip Banana Bread (Vegan)

    Blueberry & Chocolate Chip Banana Bread – Rich, moist banana bread packed with fresh blueberries and dark chocolate. Perfect for breakfast or dessert!

    Blueberry & Chocolate Chip Banana Bread (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I’ve mentioned it before and I’ll mention it a thousand more times. I’m a banana bread addict, and I’d like to think I’m a banana bread connoisseur as well. It’s usually the first pastry I’ll grab when trying a new bakery (along with a croissant), because those 2 things really show whether a bakery is hot or not.

    Blueberry & Chocolate Chip Banana Bread (Vegan)

    I love banana bread that tastes homemade, classic chocolate chip and walnut being my favorite. But sometimes I want something a little different, a little weird, a little interesting. This is one of those times. Obviously bananas and chocolate are a match made in heaven, but did you know that blueberries and chocolate are another?

    This banana bread is rich, moist, packed with banana flavor, and full of bursting blueberries and rich dark chocolate. Plus it’s got all-natural sugar and no oil, which means it makes it a great breakfast!

    Blueberry & Chocolate Chip Banana Bread (Vegan)

    Here’s What I Used:

     

    Blueberry & Chocolate Chip Banana Bread (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Bread
    Ingredients
    • 2 cups all-purpose flour
    • 1 tsp. baking soda
    • ¾ tsp. baking powder
    • ½ tsp. salt
    • 1 tsp. ground cinnamon
    • 1½ cups mashed banana (about 3 medium bananas)
    • scant ½ cup agave
    • ¼ cup nondairy milk
    • ¼ cup applesauce
    • 2 tsp. vanilla extract
    • ½ cup fresh blueberries
    • scant ½ cup vegan chocolate chips
    Instructions
    1. Preheat oven to 350ºF.
    2. Sift together the dry ingredients (flour, baking soda, baking powder, salt, and cinnamon).
    3. In a separate bowl, mix together the wet ingredients (agave, milk, applesauce, and vanilla).
    4. Pour the wet ingredients into the dry ingredients and mix until almost fully combined.
    5. Add the mashed banana and fold together gently.
    6. Fold in the blueberries and chocolate chips.
    7. Pour into a greased loaf pan and bake 40-50 minutes until golden brown.
    Notes
    Because of the high moisture content, this banana bread is best eaten within 1-2 days. It also freezes well!

    Recipe adapted from Chocolate-Covered Katie – “Blueberry Banana Bread

    Blueberry & Chocolate Chip Banana Bread (Vegan)

    © 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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  • Photo Diary TRAVEL

    Harveston, Temecula (Photo Diary)

    Harveston, Temecula (Photo Diary)

    Don’t tell me this is for good, the leaves will never change
    I’m waiting for your face to exceed a picture frame.
         – Seahaven, It’s Over

    Harveston, Temecula (Photo Diary)

    Harveston, Temecula (Photo Diary)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission.
    Photos are available to purchase in my print shop. If you would like to purchase a photo from my blog that isn’t listed in the shop, please email me and I’ll be happy to print it for you.

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  • Updates

    Changes are Coming…

    Hello, friends. It’s been a minute!

    I figured a post was in order instead of a few words on Twitter or a super annoying Instagram story (does anyone actually read those?). I’ll get right to it: Panthers & Peonies is getting a makeover! Well, not a makeover on the surface, since I just recently updated my theme and love it. But the content will be changing drastically to be more creative and photography-based, and just generally more… me. I don’t know why sharing anything about myself (literally anything, even something stupid like my favorite type of pizza) makes me feel so vulnerable, but I feel that it’s necessary. Here we go.

    My entire life, I’ve loved photography. Throughout high school, I’d go on walks and just take photos, hundreds of photos, of everything. College was spent taking photos of friends, artsy photos of myself & my apartment, and making tons of stop-motion videos. Pastry is my life, but photography is what keeps my soul happy.

    Changes are Coming...

    Changes are Coming...Hello, angsty college photos.

    I love food photography, and I love every single recipe I’ve posted, but it hasn’t been as fulfilling as I had hoped it would. I sort of lost my creativity and passion over the last two months. It’s crazy, because this is my personal blog and I should be able to write about anything I want, but I’m so terrified of showing the “weird” parts of my life (tattoo flash on the walls! an all-black wardrobe! a girl who likes video games! gasp!) that I completely took myself out of it, which means every post is lacking any form of personality. No more of that! I’m saying goodbye to the old way of doing things! It hasn’t been making me happy, and this year is all about trying to do what makes me happy.

    Changes are Coming...

    So… in a nutshell, Panthers & Peonies is evolving and will be turning into a photography blog (with some recipes thrown in). I’m not talking about oversharing (because I don’t share a lot, even with my own family), and I’m not talking about suddenly only posting tattoos and cosplay photoshoots, or talking more like “myself” (that’s what Twitch is for). But more just a place to share real life and snippets of every day, even the boring stuff. Life isn’t always perfect, and I’ve realized (very recently) that’s ok.

    Changes are Coming...

    The bottom line is that this blog hasn’t yet become a career, so changing things will cause no loss in my life (financial or otherwise), only gain. I’ll be posting travel diaries and photos, plus random photos with little stories or song lyrics or angsty captions, just like I did through college. I’ll be opening a print shop, and not only that, but I’m going to (somehow) make it so you can actually buy any photo you see on the blog, which I think will be super cool.

    Thank you guys so much for hanging in there. I feel really good about this change, and I hope you guys enjoy it too!

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