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Misc. Dessert

  • FOOD Misc. Dessert

    Homemade Fudgesicles (Vegan)

    Homemade Fudgesicles – a homemade vegan version of the classic dessert! Creamy chocolate popsicles swirled with peanut butter.

    Homemade Fudgesicles (with Peanut Butter Swirl!)

    Tomorrow is Mother’s Day, and what better way to celebrate than by making lots of chocolate desserts for your mom to enjoy? Plus summer is here, so it’s a win-win.

    Truth be told, I don’t think I had a fudgesicle as a child, like ever. Not by my mom’s choice, but by mine. I was much more of a Ben n’ Jerry’s Phish Food kind of girl. So I’m pretty sure the first time I had a fudgesicle was as a grown adult, in that brief phase of my life where college had just started and I stopped being vegetarian for like a month and lived off nothing but junk food. Obviously I got super sick and that’s how I became the vegan, peace-loving, health nut that I am today.

    Homemade Fudgesicles (with Peanut Butter Swirl!)

    But anyways, the thing I remember about the one single fudgesicle I ate is that it tasted so fake and full of processed junk, which is great as a child but not so much as an adult. So all these years later, when it popped in my head again, I wanted homemade fudgesicles that are not only vegan, but also as natural as possible. This recipe from It Doesn’t Taste Like Chicken is perfect! But I had to add a little peanut butter, because, you know. I’m like that.

    Homemade Fudgesicles (with Peanut Butter Swirl!)

    Looking for more homemade classics?

    Homemade Fudgesicles (with Peanut Butter Swirl!)

    Homemade Fudgesicles

    Brit Wolfe
    A homemade vegan version of the classic dessert! Creamy chocolate popsicles swirled with peanut butter.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Chill Time 12 hrs
    Total Time 12 hrs 10 mins
    Course Dessert
    Cuisine American
    Servings 5

    Ingredients
      

    • 1 1/4 cups nondairy milk, such as Silk
    • 1/4 cup granulated sugar
    • 1 Tbsp. cornstarch
    • 1 1/2 Tbsp. cocoa powder
    • 1/2 tsp. vanilla extract
    • 1/4 cup creamy peanut butter

    Instructions
     

    • In a small saucepan, combine all ingredients except the peanut butter.
    • Bring the mixture to a boil over medium heat, stirring frequently. Once it reaches a boil, let it boil for 1-2 minutes until thickened. Remove from heat.
    • Drizzle the inside of a popsicle mold with melted peanut butter (to melt peanut butter, add your peanut butter to a small, microwave-safe dish and microwave for 10 second intervals until melted). Pour the fudgesicle mix into the popsicle molds and freeze overnight.
    Keyword chocolate, peanut butter, popsicles
    Recipe adapted from It Doesn’t Taste Like Chicken

    © 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.

    May 11, 2019
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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

    Homemade Crunch Bars

    Brit Wolfe
    A delicious homemade version of the classic chocolate bar! Rich dark chocolate filled with crunchy Rice Krispies.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Chilling Time 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 8

    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, about 1 hour. Enjoy!
    Keyword chocolate

    © 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
    March 7, 2019
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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

    Brit Wolfe
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course Dessert

    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.

    January 5, 2019
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  • FOOD Misc. Dessert

    Peanut Butter & Chocolate Banana Ice Cream Sundaes

    Peanut Butter & Chocolate Banana Ice Cream SundaesThis 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 Sunday! I don’t usually post recipes on Sundays, but the last 2 weeks have been all sorts of crazy and I’m still trying to play catch up. So today we’re talking about ice cream. Sundaes, specifically. On Sunday. It all makes sense to me.

    Peanut Butter & Chocolate Banana Ice Cream Sundaes

    Ice cream is not something I’ve ever been a huge fan of. Don’t get me wrong, it’s delicious and I love it, and I used to go to town on some Golden Spoon. But then I went vegan, and I never really thought about ice cream again. That is, until I started dating a guy who is literally obsessed with ice cream and it kind of hit me, like man, I think I sort of miss ice cream now.

    Peanut Butter & Chocolate Banana Ice Cream Sundaes

    But I’m really picky about ice cream, so finding vegan ice cream that fits my specifications (rich, super creamy, not icey, scoopable even when frozen, and did I mention CREAMY) is challenging to say the least. Ben n’ Jerry’s and Trader Joe’s Soy Creamy are my favorites, but Soy Creamy takes the lead because the name doesn’t lie, it’s the creamiest nondairy ice cream in the entire world. It’s literally incredible. I don’t buy it anymore because the carton never lasts more than 2 days.

    Peanut Butter & Chocolate Banana Ice Cream Sundaes

    But more often than not, whenever I’m craving ice cream I always go for banana ice cream (aka ‘nice cream’, but I refuse to call it that).

    Banana ice cream is so smooth and creamy, and if you add anything chocolate to it, it’s heaven. So with my current chocolate craving and this borderline unbearable heat wave? It’s only natural to make a big batch of banana ice cream and keep it readily available in the freezer. I also made a batch of peanut butter cookies, because duh, ice cream is always better with cookies in it.

    Peanut Butter & Chocolate Banana Ice Cream Sundaes

    Plus, it’s bananas which means it’s healthy, which means I can eat it for breakfast. It’s a win-win-win-win.

     

    Here’s What I Used:

     


    Peanut Butter & Chocolate Banana Ice Cream Sundaes

    Brit Wolfe
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Dessert
    Servings 4

    Ingredients
      

    Peanut Butter Cookies

    • 1/4 cup vegan butter
    • 1/2 cup peanut butter
    • 1/4 cup granulated sugar
    • 1/4 cup brown sugar
    • 1/2 Tbsp. flaxseed meal + 1 1/2 Tbsp. water
    • 2 tsp. vanilla extract
    • pinch of salt
    • 1/2 tsp. baking soda
    • 3/4 cup all-purpose flour

    Chocolate Banana Ice Cream

    • 2 cups sliced bananas frozen (about 4-5 bananas)
    • 1-2 Tbsp. nondairy milk
    • 1 Tbsp. peanut butter
    • 2 Tbsp. cocoa powder

    Instructions
     

    To make the ice cream:

    • Add the frozen banana slices, peanut butter, and cocoa powder to a high-powered blender and blend until completely smooth. If your blender isn't high-powered, you may need to add 1-2 Tbsp. of nondairy milk to get it going.
    • Pour the ice cream into a plastic or metal container and place in freezer until set, about 2 hours. You can freeze it up to 24 hours, but the longer the banana ice cream sits in the freezer, the icier it will get.

    To make the cookies:

    • Preheat the oven to 350ºF.
    • Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    • Cream together the butter, peanut butter, and sugars until light and fluffy, about 5 minutes.
    • Add the flax and vanilla.
    • Sift together the dry ingredients (flour, baking soda, and salt) and add to the mixing bowl. Mix until just combined.
    • Scoop the dough onto a parchment-lined baking sheet. Press the top of the cookies down with a fork twice in a criss-cross pattern, then sprinkle with granulated sugar and a small pinch of salt.
    • Bake 20-25 minutes until golden brown.

    To assemble:

    • Break the cookies into chunks and pile inside a parfait glass or small bowl. Top with scoops of chocolate banana ice cream, slices of fresh banana, and chocolate sauce.

    Peanut Butter & Chocolate Banana Ice Cream Sundaes

    Peanut Butter & Chocolate Banana Ice Cream Sundaes

    © 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 Banana Ice Cream Sundaes
    July 22, 2018
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  • FOOD Misc. Dessert

    Chocolate Satin Pie Parfaits

    Chocolate Satin Pie Parfaits – The beloved chocolate pie, deconstructed: layers of silky chocolate pudding, crunchy chocolate cookie crumbs, and sweet vegan whipped cream
    This post is sponsored by Rodelle.

     

    Chocolate Satin Pie Parfaits
    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!

    Hello friends, I’m revisiting my childhood today.

    When I was a tiny child, I was obsessed with Marie Callender’s Chocolate Satin Pie. Like obsessed to the point that I was more excited for the pie sale than my actual birthday. For anyone who doesn’t know what a complete legend this pie is, it’s a chocolate pudding-like filling inside an Oreo crust, topped with whipped cream. It’s delicious, and honestly I’m still obsessed.

    Chocolate Satin Pie Parfaits

    Since I went vegan 5 years ago, I’ve been craving that pie, like a lot. And I’ve always wanted to make a copycat vegan version, but I’ve kind of always put it off. Why? Who knows. I love the challenge of making things vegan, but for some reason I’ve never attempted recreating it. Until I made this Sourdough Chocolate Cake. As I was eating that cake, something about the flavor felt familiar, but I couldn’t place it. 

    Chocolate Satin Pie Parfaits

    Over the next week, I kept sneaking bites out of the fridge and trying to figure out where I knew the flavor from. And then one morning I screamed “OH MY GOD I FIGURED IT OUT” while Mike was playing Fortnite, and I scared him and he lost the round but I DON’T EVEN CARE. The important thing here is that I figured out why the frosting tasted so familiar: it tasted exactly like that pie.

    Chocolate Satin Pie Parfaits

    How to Make Chocolate Satin Pie Parfaits:

    I knew that I wanted to make pie parfaits, so I took the same basic frosting recipe and adjusted it to be a bit thicker and more stable. I also wanted to intensify the chocolate flavor, so I used Rodelle’s Baking Cocoa and Chocolate Extract. I’m so obsessed with the chocolate extract- it gives everything a really rich, deep chocolate flavor.

    I baked some bittersweet chocolate cookie crumbs (recipe courtesy of Christina Tosi, another complete legend), layered it in a parfait glass, topped it with some whipped cream, and BOOM. Pie Parfaits, they’re a thing now.

    Guys, I’m so excited about this. It tastes like childhood. I think I’m going to cry.

    Here’s What I Used:

     

    12 Vegan Recipes for Valentine's Day

    Chocolate Satin Pie Parfaits (Vegan)

    Brit Wolfe
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course Dessert
    Servings 6

    Ingredients
      

    Chocolate Pudding

    • 8 ounces vegan cream cheese
    • 1/4 cup vegan butter
    • 1 Tbsp. cornstarch
    • 1 tsp. Rodelle Organic Chocolate Extract
    • 1 1/2 cups powdered sugar sifted
    • 1/4 cup Rodelle Gourmet Baking Cocoa

    Chocolate Cookie Crumbs

    • 1/3 cup all-purpose flour
    • 1/3 cup Rodelle Gourmet Baking Cocoa
    • 1/2 tsp. salt
    • 1/2 tsp. cornstarch
    • 1/4 cup granulated sugar
    • 3 Tbsp. vegan butter melted
    • Vegan whipped cream

    Instructions
     

    For pudding:

    • Using a stand mixer, cream together the cream cheese and butter on medium-high until creamy, light, and fluffy (about 7 minutes).
    • Mix together the cornstarch and chocolate extract (it'll be thick!), then add to the cream cheese mixture.
    • Mix for two minutes on medium-high, then (on low) gradually add the powdered sugar and cocoa powder. Once incorporated, mix on medium-high again until super fluffy, about 5-7 minutes.
    • Refrigerate at least 30 minutes, or overnight.

    For the cookie crumbs:

    • Preheat oven to 300ºF.
    • Sift together the flour, cocoa powder, and cornstarch. Add the sugar and salt, then fold in the melted butter. Crumble the mixture onto a parchment-lined baking sheet and bake for 20 minutes, tossing every so often. When you pull the crumbs out of the oven, they should be set but still pretty soft because they will harden as they cool.

    To assemble:

    • Layer the pudding, cookie crumbs, and vegan whipped cream in tall parfait glasses. Enjoy!

    Thank you to Rodelle for sponsoring this post!
    (All opinions are 100% my own. I only partner with brands that I love and use regularly.)

    © 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 Satin Pie Parfaits
    April 21, 2018
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