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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.

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?

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.

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.

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.
Print Recipe

Homemade Crunch Bars

Prep Time15 mins
Total Time15 mins

Course: Dessert

Author: Brit Wolfe

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. Enjoy!
© 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.
March 7, 2019

byBrit Wolfe

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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!
Print Recipe

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!

© 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

byBrit Wolfe

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FOOD Misc. Dessert

Peanut Butter & Chocolate Banana Ice Cream Sundaes
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 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.

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.

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.

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:

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Print Recipe

Peanut Butter & Chocolate Banana Ice Cream Sundaes

Prep Time20 mins
Cook Time20 mins
Total Time40 mins

Course: Dessert

Servings: 4

Author: Brit Wolfe

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.
© 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.
July 22, 2018

byBrit Wolfe

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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.

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.

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.

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.

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:

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Print Recipe

Chocolate Satin Pie Parfaits (Vegan)

Prep Time20 mins
Total Time20 mins

Course: Dessert

Servings: 6

Author: Brit Wolfe

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.
April 21, 2018

byBrit Wolfe

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FOOD Misc. Dessert

Peanut Butter-Stuffed Brownie Bark (Vegan)
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.
Print Recipe

Peanut Butter-Stuffed Brownie Bark

Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins

Course: Dessert

Author: Brit Wolfe

Ingredients
Dark Chocolate Bark
4 cups dark chocolate pieces
1 1/3 cup crunchy peanut butter divided
1/2 cup powdered sugar
1 1/2 tsp. vanilla extract
pinch of salt
Brownie Pieces
1/4 cup butter melted
1/2 Tbsp. olive oil
scant 1/2 cup granulated sugar
1 Tbsp. flaxseed meal + 3 Tbsp. water
1 tsp. vanilla extract
1/4 cup + 1 Tbsp. all-purpose flour
1/4 cup cocoa powder
pinch of salt
1/2 cup dark chocolate chips

Instructions
To make the brownies:
Preheat the oven to 350º.

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.
© 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.
December 28, 2017

byBrit Wolfe

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