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FOOD

  • Cakes & Cupcakes FOOD

    Peanut Butter & Banana Cupcakes

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    Peanut Butter & Banana Cupcakes

    This post may contain affiliate links, which means that I earn a commission if you purchase through those links (at no extra cost to you!). Thanks for the support that makes Panthers & Peonies possible!

    Happy Sunday!

    I’m so excited to be sharing these cupcakes today, not only because they’re delicious and super fun to make, but also because today happens to be my 5 year anniversary with my boyfriend. Yay!

    Peanut Butter & Banana Cupcakes

    These cupcakes are super moist (sorry) and packed with banana flavor. The batter is sprinkled with chocolate chips right before baking. This adds a little bit of chocolate flavor (and a good texture) without overwhelming the other flavors. Once they’re cool, top the cupcakes with a peanut butter frosting, drizzle with melted peanut butter, and sprinkle with more chocolate chips. Yummmmm.

    Peanut Butter & Banana Cupcakes

    Banana, peanut butter, and chocolate all together? This is honestly my dream dessert.

    Here’s What I Used:

    Peanut Butter & Banana Cupcakes

    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Cake
    Servings: 16

    Ingredients

    Banana Cupcakes

    • 1/2 cup vegan butter
    • scant 1/2 cup granulated sugar
    • 1/4 cup brown sugar
    • 1 tsp. vanilla extract
    • 1/4 cup applesauce
    • 1 1/4 cups all-purpose flour
    • 3/4 tsp. baking powder
    • 1 1/2 tsp. baking soda, divided
    • 1 tsp. ground cinnamon
    • 1/4 tsp. salt
    • 1 Tbsp. white vinegar
    • 2 medium bananas, mashed
    • 1 large handful vegan chocolate chips

    Peanut Butter Frosting

    • scant 3/4 cup vegan butter
    • 3/4 cup creamy peanut butter
    • 1 tsp. vanilla extract
    • 1 pinch salt
    • 2 1/4 cups powdered sugar
    • 1-2 Tbsp. nondairy milk (optional)
    • melted peanut butter for decorating
    • chocolate chips for decorating

    Instructions

    For the cupcakes:

    • Preheat the oven to 350ºF.
    • In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 5 minutes.
    • Add the vanilla extract and applesauce and cream together another 2 minutes.
    • Sift together the dry ingredients (flour, baking powder, 1/2 tsp. baking soda, salt, and cinnamon)
    • Add half of the dry ingredients and mix until almost fully combined, then add the mashed bananas. Add the remaining dry ingredients and mix until almost fully combined.
    • In a separate small bowl, add the vinegar to the remaining 1 tsp. baking soda. Let it bubble up, then pour into the cake batter and fold gently.
    • Scoop the cake batter into a lined cupcake tray (scoop each a little less than 3/4 full) and sprinkle the tops with chocolate chips. Bake 20-25 minutes until the cupcakes are golden brown across the top.

    For the frosting:

    • In the bowl of a stand mixer, cream together the butter, peanut butter, salt, and vanilla on medium-high until light and fluffy, about 5-7 minutes.
    • Sift the powdered sugar, turn the mixer down to low, and gradually add the powdered sugar to the bowl. Once it is almost fully incorporated, turn the mixer back up to medium-high and let it whip until light and fluffy. If the frosting is too stiff, you can add up to 2 Tbsp. of nondairy milk.

    To decorate:

    • Pipe the frosting on top of the cupcakes using a piping bag fitted with a star tip. Drizzle with melted peanut butter and sprinkle with chocolate chips. Enjoy!
    Recipe inspired by Handle the Heat
    Peanut Butter & Banana Cupcakes

    © 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 & Banana Cupcakes
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  • FOOD Misc. Dessert

    Drip Cake Glaze (and my new YouTube channel!)

    GUYS. I finally uploaded the first video on the Panthers & Peonies YouTube channel!

    It’s a time lapse of decorating this delicious Oreo drip cake, which is one of my favorite types of cake to make. Drip cakes are always impressive, and it’s actually quite easy once you get the hang of it. It’s all about the consistency of the glaze, and I have a recipe for one that works perfectly every time.

    This glaze recipe will work on any cake, just be sure to get your frosting super smooth before you pour the glaze. Enjoy!

    Drip Cake Glaze

    Prep Time5 mins
    Total Time5 mins
    Course: Dessert
    Author: Brit Wolfe

    Ingredients

    • 1 cup powdered sugar
    • 1/4 cup cocoa powder
    • 1 1/2 tsp. vanilla extract
    • 3 Tbsp. nondairy milk

    Instructions

    • Whisk together the first 3 ingredients, then gradually add nondairy milk and mix until smooth. You may need more or less nondairy milk, depending on how thick you want the glaze.

    PS, besides baking videos, what kind of videos would you guys like to see on the channel? Let me know in the comments!

    Oreo Drip 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.

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  • Cookies FOOD

    Compost Cookies

    Compost Cookies

    This post may contain affiliate links, which means that I earn a commission if you purchase through those links (at no extra cost to you!). Thanks for the support that makes Panthers & Peonies possible!

    Happy New Year! I’m starting 2019 the best way I know how: compost cookies.

    Truth be told, this post was supposed to go out this morning, like 10 am. I had this whole thing where I wanted to post on the last day of 2018 and the first day of 2019 to start the year right and get back into blogging regularly. But then my boyfriend and I both entered an accidental food coma and took a nap on the couch. So long story short, this post is going up at 6 pm. Sorry ’bout it.

    Compost Cookies

    This recipe is from the absolute legend Christina Tosi, adorable human being, master of all things delicious, and my personal inspiration for getting through pastry school all those years ago.

    These cookies are basically what happens when you take all the most delicious snacks in the world (coffee, chocolate chips, pretzels, potato chips) and mash them all into one thing. They’re sweet and salty and crunchy and chewy, and the flavor is so overwhelming in the best possible way. I mean just look at the cookie dough (dibs on the one with the giant potato chip sticking out of it). They’re by far one of my favorite cookies (the other being peanut blossoms), and by far the best way to start the new year.

    Compost Cookies

    Here’s What I Used:

     

    Compost Cookies

    Prep Time15 mins
    Cook Time18 mins
    Total Time33 mins
    Servings: 10
    Author: Brit Wolfe

    Ingredients

    • 110 grams vegan butter
    • 100 grams granulated sugar
    • 75 grams brown sugar
    • 1 1/2 tsp. ground flaxseed
    • 1 tsp. vanilla extract
    • 110 grams all-purpose flour
    • 1/4 tsp. baking powder
    • 1/8 tsp. baking soda
    • 2 grams salt
    • 125 grams semisweet chocolate chips
    • 20 grams old-fashioned oats
    • 2.5 grams ground espresso
    • 25 grams potato chips
    • 25 grams mini pretzels

    Graham Crumble

    • 1/4 cup crushed graham crackers
    • 1 tsp. granulated sugar
    • 1 1/2 tsp. vegan butter, melted
    • 1 pinch salt
    • 1 1/2 tsp. nondairy milk

    Instructions

    For the graham crumble:

    • In a small bowl, mix together the graham crackers, sugar, butter, salt, and nondairy milk. Mix with a fork until the mixture is combined and starting to form clumps.

    For the compost cookies:

    • Combine the ground flaxseed with 1 1/2 Tbsp. water. Mix well and set aside to thicken.
    • In the bowl of a stand mixer, cream together the butter and sugars (on a medium-high speed) until light and fluffy, about 7 minutes.
    • Add the vanilla and the flax egg. Mix well on a medium speed until light and fluffy, about 3 minutes.
    • Sift together the flour, baking powder, baking soda, and salt and add to the bowl. Mix until almost fully combined.
    • Add the mix-ins (chocolate chips, oats, espresso, potato chips, pretzels, and graham crumble) and pulse the mixer a few times to break up the chips and pretzels. Mix for 10 seconds on low, just until combined.
    • Scoop the cookies onto a parchment-lined baking sheet, wrap with plastic wrap, and chill overnight (10-12 hours).
    • Once fully chilled, preheat the oven to 375ºF.
    • Bake the cookies for 15-18 minutes until golden brown around the edges.
    Compost Cookies
    Compost Cookies

    © 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

    Christmas Butter Cookies

    Christmas Butter 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!

    Two very exciting things. One, here is a late-night recipe post for the most delicious (and easy) Christmas cookies. Make them now and thank me later. And the second thing, after many requests, I finally started a YouTube channel! Go subscribe! It’s all very exciting! Yes!

    I’ve actually had a YouTube channel for a while now, but it’s all video game playthroughs and old Twitch streams, which you can totally go watch if you want to but I imagine many of you are like “sorry dawg, it’s a no from me”. Soooo I decided to start a secondary channel for Panthers & Peonies. Plus I adore making videos, so I just get to do more of what I love, which is a plus.

    So these cookies… I’m obsessed. I make them every Christmas and include them in every cookie platter I make, regardless of what time of year it is. Yes, they’re that delicious. They look simple, and honestly they are, but to me that’s part of why they’re so good. Nothing but buttery, crumbly, deliciousness.

    Here’s What I Used:

    Christmas Butter Cookies (Vegan)

    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Cookies, Dessert
    Servings: 24 cookies
    Author: Brit Wolfe

    Ingredients

    • 200 grams vegan butter
    • 150 grams powdered sugar
    • 1 Tbsp. cornstarch
    • 320 grams all-purpose flour
    • 1 Tbsp. vanilla extract

    Instructions

    • Preheat the oven to 350ºF.
    • Mix the cornstarch with 2 Tbsp. water, and stir together until completely smooth. Set aside.
    • In the bowl of a stand mixer, cream together the butter and powdered sugar until light and fluffy, about 5 minutes.
    • Add the vanilla extract and salt to the butter mixture, then cream together on medium for 2 minutes until fully incorporated.
    • Sift the flour into the bowl, then turn the mixer on low and let run until just barely combined. Pour in the cornstarch mixture, scrape down the sides of the bowl, and let mix for an additional minute.
    • Scoop the cookie dough into a piping bag fitted with a star tip (this creates the traditional wreath shape, but you can pipe them into whatever shape you want). Pipe small circles onto a parchment-lined baking sheet, then let chill in the fridge for 10 minutes.
    • Bake the cookies for 10-13 minutes until they are set and lightly golden brown on the edges.
    • Once completely cool, drizzle with chocolate. You can also leave them plain (they’re just as delicious)!

    One more thing: I have a ton of ideas for things to film, but I want to hear from you guys as well. What are you interested in watching? Baking videos? Fashion and OOTDs? Funny videos and challenges? Lemme know! ♡

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