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!
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!
Peanut Butter & Chocolate Banana Ice Cream Sundaes – Crunchy, chewy peanut butter cookies layered with rich, creamy banana ice cream. Perfect for summer!
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 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.
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 once I went vegan, it’s not something I ever thought about, 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.
But I’ve always been really picky about ice cream, so trying to find vegan ice cream that fit my specifications (rich, super creamy, not icey, scoopable even when frozen, and did I mention CREAMY) has been 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 I’ve ever had. It’s literally incredible.
But honestly whenever I’m craving ice cream, I almost 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 since I’ve been craving ice cream during this borderline unbearable heat wave, it’s only natural to make a big batch of banana ice cream so it’s readily available in the freezer. I also made a batch of peanut butter cookies, because duh, sundaes are always better.
Plus, it’s bananas which means it’s healthy, which means I can eat it for breakfast. It’s a win-win-win-win.
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.
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.
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 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.
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 this pie. 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. Over the next week, I kept sneaking bites out of the fridge and trying to figure out where I knew the flavor from, until one morning I screamed “OH MY GOD I FIGURED IT OUT” while Mike was playing Fortnite, and I scared him and caused him to lose the round but I DON’T EVEN CARE, because I figured out why the frosting tasted so familiar: it tasted exactly like that pie.
So I took that same basic 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 and it’s so good. Then I baked some bittersweet chocolate cookie crumbs (recipe courtesy of Christina Tosi, another complete legend), layered it in a parfait glass, and topped it with some whipped cream, and BOOM.
Guys, I’m so excited about this. It tastes like childhood. I think I’m going to cry.
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.)
Chocolate Turtle Popcorn – Delicious salty-sweet caramel corn drizzled with dark chocolate and sprinkled with pecans. Makes a perfect gift, or a perfect snack!
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 know the holidays are over, but let’s rewind just for one second. This is a snack I made right before Christmas but completely forgot to post. Darn you holidays for making my brain a jumbled mess. This is such a classic Christmas snack and I kind of can’t believe I haven’t made it before.
The tin of fancy popcorn is totally something I used to eat as a kid, although I picked through and only ate the cheddar popcorn and the chocolate-drizzled stuff, and left that colorful pink and blue popcorn in the trash where it belongs. What even is that? Does anyone like that one? And do they still make that or is it all from 1985 like it looks?
This recipe is so delicious, and it makes a whole sheet pan full so you can give some away as gifts (or eat it all, no judgments here). First, you’re going to make a caramel sauce and toss it over home-popped popcorn, then stick it in the oven for a bit so it gets nice and crispy. When it’s almost done, you’re going to sprinkle it with chopped pecans and mix it together really well. And once it’s completely cool, you’re going to drizzle it with melted dark chocolate. Yummm.
My mom and I also used to eat something called “Chicago-Style Popcorn”, which is kettle corn mixed with cheddar popcorn and yes it sounds weird but it is so weirdly delicious. Maybe that’ll be the next snack I vegan-ize.
Heat the vegetable oil in a large saucepot. Add one popcorn kernel to the hot oil and let heat, covered, until the kernel pops. Once it pops, add the remaining kernels and let heat, covered, until they are almost all popped. Make sure to shake the saucepot occasionally.
Once there's a few seconds between pops, remove the popcorn from the stove and let the residual heat pop the remaining kernels.
To make the caramel corn:
Preheat the oven to 400ºF.
Heat 4 Tbsp. butter, water, and brown sugar in a small saucepot until boiling. Let boil for one minute, then remove from heat and drizzle over popcorn. Stir the popcorn and make sure it's all evenly coated.
Spread the popcorn in a thin layer on a parchment-lined sheet pan. Use the remaining 1 Tbsp. to butter the parchment.
Bake 40 minutes total, stirring the popcorn every 10 minutes. In the last ten minutes, sprinkle in the pecan pieces.
Remove from oven and let popcorn cool completely.
Once cool, drizzle the popcorn with melted chocolate.
Peanut Butter-Stuffed Brownie Bark – Rich dark chocolate bark, sandwiched with a creamy peanut butter filling, topped with a mountain of brownie pieces and a peanut butter drizzle
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 hope everyone had a great Christmas! I’m a little short on words today because I’m still in a sugar coma from all the Christmas cookies. And we still have sooo much dessert left, which I’m not complaining about, especially since it includes a few of those Mini Brownie Christmas Trees I just posted… and this.
Brownie bark on its own would be awesome, obviously. You can’t go wrong with chocolate on chocolate. But add a layer of peanut butter filling in the middle? Incredible. The peanut butter filling tastes exactly like the inside of a Reese’s, which is my favorite flavor in the entire world. This bark is a little time consuming to put together (mostly because of the chilling and setting), but it’s so worth it.
I should just change my blog name to Panthers & Every Recipe Includes Chocolate and Peanut Butter.
Mix together the flax and water and let sit until thickened, about 5-7 minutes.
Combine melted butter, oil, and sugar and mix until well combined.
Add flax and vanilla.
Sift together the dry ingredients and fold into the wet ingredients.
Fold in chocolate. Pour into a parchment-lined 8" pan.
Bake for 15-20 minutes until brownies are set. Let cool completely.
To make the chocolate bark:
Melt 2 cups of the dark chocolate. Spread a big rectangle onto a big piece of parchment, making sure to get the layer as even as possible. Chill until chocolate is set, about 30 minutes.
Combine 1 cup peanut butter, powdered sugar, and vanilla. Mixture will be very thick, so you may need to mix it with your hands.
Crumble an even layer over the set chocolate and press down gently.
Melt the remaining 2 cups of dark chocolate. Pour an even layer over the peanut butter crumble.
Before the chocolate sets, crumble up the brownie and sprinkle over top, pressing brownie into the chocolate. Melt the remaining 1/3 cup of peanut butter and drizzle over the brownie.
Chill in the fridge until completely set, about 30 minutes.
Once completely hardened, use a large knife to cut into big pieces.
Notes
The easiest way to melt chocolate is in the microwave. Just microwave in 30-second increments, stirring well in between. You can also melt the chocolate in a bowl set over a pot of boiling water, but the microwave is much quicker. In an airtight container, chocolate bark will last 7-10 days at room temperature.
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