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FOOD

  • Brownies & Bars FOOD

    Chocolate Chip Sourdough Blondies

    Three things I love: chocolate (preferably in chip form), blondies, and sourdough. So honestly this recipe is heaven to me. Actually, let’s add a fourth thing: I love being able to use up sourdough starter discard in recipes.

    It makes me really happy to see how many people are making sourdough starters during this period of quarantine. And it makes me even happier to see people looking for recipes to use up starter discard instead of just throwing it in the trash. Food waste is dumb.

    If you’re looking for a new and unique recipe to use up that sourdough starter, keep reading because I have the best recipe for you.

    These blondies are thick, buttery, and full of melty chocolate chips. And on top of all that, they’ve got just a hint of a sourdough taste, which adds a whole new depth of flavor.

    But my favorite thing about these blondies is the texture. They’re light and fluffy, almost like a mix between a typical chewy blondie and a slice of buttery, fluffy cake. So good.

    Chocolate Chip Sourdough Blondies

    How to make Chocolate Chip Sourdough Blondies

    These blondies are super easy to throw together and baked to perfection in under 30 minutes. The only slightly tricky part is making sure that the sourdough starter is completely incorporated, because otherwise they’ll bake unevenly and have some doughy spots throughout. Once you add the sourdough starter, be sure to mix the batter for a full 5 minutes so everything gets fully blended together.

    Looking for more sourdough recipes?

    Chocolate Chip Sourdough Blondies

    Chocolate Chip Sourdough Blondies

    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dessert
    Servings 9

    Ingredients
      

    • 6 Tbsp. vegan butter such as Earth Balance
    • 1/4 cup granulated sugar
    • 1/2 cup brown sugar
    • 1 tsp. vanilla extract
    • 1 Tbsp. white vinegar
    • 1 1/2 cups all-purpose flour
    • 1 tsp. baking soda
    • 2 tsp. cornstarch
    • 1 pinch salt
    • 1 cup sourdough starter discard
    • 1 cup semisweet chocolate chips

    Instructions
     

    • Preheat 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 vinegar and mix an additional 2 minutes.
    • Sift together the flour, baking soda, cornstarch, and salt. Fold into the wet ingredients.
    • Add the sourdough starter and let the mixer run for 3-5 minutes until the sourdough starter is fully incorporated. Make sure the starter is FULLY incorporated or else the blondies could end up doughy in some parts.
    • Fold in the chocolate chips.
    • Pour the blondie batter into a parchment-lined 8"x8" baking pan and spread the mixture evenly. Bake for 23-25 minutes until golden brown across the whole top.

    Notes

    These blondies tend to sink a tiny bit right in the middle of the pan. But if they sink too much, they’re underbaked.
    Chocolate Chip Sourdough Blondies

    © 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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  • FOOD Recipe Roundup

    15 Recipes for When You’re Stuck at Home (Social Distancing Pantry Recipes)

    If you’re making the decision to social distance yourself, I’m sure you’re starting to go a little stir-crazy right about now. It’s a great time to pick up a new hobby or spend a little extra time in the kitchen. I’ve put together a list of my favorite pantry recipes (recipes using only ingredients from your pantry, meaning no trips to the grocery store!) to bake during quarantine. Enjoy!

    1. The Best Chocolate Chip Banana Bread

    Pantry Recipes: The Best Chocolate Chip Banana Bread

    Everybody needs a good banana bread recipe, and this one is delicious. Soft inside, slightly crispy on the edges, and packed full of chocolate chips and walnuts!

    2. Kitchen Sink Blondies

    Pantry Recipes: Kitchen Sink Blondies

    This recipe for Kitchen Sink Blondies is the perfect pantry recipe. Once you make the base blondie recipe, you can add in literally anything you find in the cupboard. Cereal, chocolate, nuts, whatever you want!

    3. Bakery-Style Chocolate Chip Cookies

    Pantry Recipes: Bakery-Style Chocolate Chip Cookies

    This is the quintessential chocolate chip cookie recipe. Buttery, crispy, and full of melty chocolate chips.

    4. Peanut Butter Mug Cake

    Pantry Recipes: Peanut Butter Mug Cake

    Mug cakes are one of my favorite stay-at-home recipes. Especially when they involve peanut butter and chocolate!

    5. English Muffin Bread

    Pantry Recipes: English Muffin Bread

    6. Snickerdoodle Blondie Cake

    Pantry Recipes: Snickerdoodle Blondie Cake

    Warm, fluffy, cinnamon-filled snickerdoodle cookies in cake form. What could be better?

    7. Bakery-Style Blueberry Muffins

    Pantry Recipes: Bakery-Style Blueberry Muffins

    Buttery, crumbly muffins packed with blueberries. This recipe is even easier if you have a bag of blueberries in the freezer!

    8. Vanilla Bean Espresso Scones

    Pantry Recipes: Vanilla Bean Espresso Scones

    9. The Best Vegan Brownies

    Pantry Recipes: The Best Vegan Brownies

    These brownies are fudgy, chocolatey, and topped with a peanut butter swirl. The perfect brownie!

    10. Orange Chocolate Chip Muffins

    Pantry Recipes: Orange Chocolate Chip Muffins

    Using store-bought orange juice makes these muffins super easy.

    11. Marbled Chocolate Banana Bread

    Pantry Recipes: Marbled Chocolate Banana Bread

    12. Coffee Cake Donuts

    Pantry Recipes: Coffee Cake Donuts

    13. Compost Cookies

    Pantry Recipes: Compost Cookies

    Like the Kitchen Sink Blondies, these cookies are totally customizable to whatever you have on hand.

    14. Vanilla Bean Cinnamon Swirl Bread

    Vanilla Bean Cinnamon Swirl Bread

    15. Peanut Butter & Chocolate Graham Sandwiches

    Peanut Butter & Chocolate Graham Sandwiches

    Bonus Recipes: Sourdough

    I’ve seen a toooooon of people spending their quarantine making their own sourdough starters (love). However, managing to use up that sourdough starter discard can be a little stressful. Here are a few recipes to help you out!

    Sourdough Chocolate Cake

    Sourdough Chocolate Cake

    Blueberry Sourdough Scones

    Blueberry Sourdough Scones

    Sourdough Cinnamon Rolls

    Sourdough Cinnamon Rolls

    How to Make a Sourdough Starter from Scratch

    How to Make a Sourdough Starter from Scratch

    © 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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  • 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?

    Overhead shot of blueberry crumble bars on a marble surface

    Blueberry Peach Crumble Bars (Vegan)

    Brit Wolfe
    A delicious layer of blueberry and peach filling sitting on top a buttery crust, topped with a crumbly streusel
    Prep Time 20 mins
    Cook Time 50 mins
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine American
    Servings 12

    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.
    Keyword bar dessert, bars, blueberry, peach

    © 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?

    Pile of chocolate chip cookies on parchment paper

    Almond Butter Trail Mix Cookies

    Brit Wolfe
    Crispy, buttery cookies packed with dark chocolate chips, crunchy granola, and swirls of almond butter
    Prep Time 10 mins
    Cook Time 15 mins
    Resting Time 2 hrs
    Total Time 2 hrs 25 mins
    Course Cookies
    Cuisine American
    Servings 12

    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

    Chocolate-Covered Strawberry Protein Shake

    Brit Wolfe
    Prep Time 5 mins
    Total Time 5 mins
    Course Drinks
    Servings 2

    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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