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FOOD

  • Breads & Muffins FOOD

    Marbled Chocolate Banana Bread (Vegan)

    Marbled Chocolate Banana Bread – moist chocolate chip-packed banana bread swirled together with rich chocolate banana bread. The best of both worlds!

    Marbled Chocolate Banana Bread (Vegan)

    I am a firm believer in “More is More”. Part of it is because I get excited and tend to go overboard on things, but I usually just blame my Too-Much Gene for my inability to know when to stop (I’m an Aries Moon-Pisces Sun, what can I say). It’s a bad habit when it comes to how long my eyeliner wings are (too long) or how much glitter I should wear (too much) or how many jars of vegan quest I should buy from Trader Joe’s this week (too many). But “More is More” is always true when it comes to baked goods, and that’s one area we should never cut back on. Let your Too-Much Gene run wild!

    Marbled Chocolate Banana Bread (Vegan)

    Why choose regular banana bread when you can have chocolate banana bread? Or better yet, have both. This marbled banana bread combines the best of both worlds: moist chocolate chip-studded banana bread, and rich chocolate banana bread.

    Marbled Chocolate Banana Bread (Vegan)

    Marbled Chocolate Banana Bread makes the perfect snack. It’s rich enough to be a dessert but not too rich that you couldn’t have it for breakfast. This recipe is adapted from my tried-and-true recipe called The Best Banana Bread EVER, and trust me, it’s named appropriately. It’s the perfect amount of moisture and density, and packed with chocolate chips to give it a good texture.

    Marbled Chocolate Banana Bread (Vegan)

    Looking for more banana bread recipes?

    Marbled Chocolate Banana Bread (Vegan)

    Prep Time10 mins
    Cook Time1 hr 5 mins
    Total Time1 hr 15 mins
    Course: Breads
    Author: Brit Wolfe

    Ingredients

    • 1/2 cup vegan butter, such as Earth Balance
    • 1 cup granulated sugar
    • 2 Tbsp. ground flaxseed
    • 1 tsp. vanilla extract
    • 2 1/2 cups all-purpose flour
    • 1 tsp. baking soda
    • 1/4 cup nondairy milk, such as Silk
    • 4 medium bananas, mashed
    • 1/3 cup semisweet chocolate chips
    • scant 1/4 cup cocoa powder

    Instructions

    • Preheat oven to 350℉.
    • In a small bowl, combine the ground flaxseed with 6 Tbsp. of water, mix well, and set aside to let thicken slightly (5-7 minutes).
    • Cream together the butter and sugar until light and fluffy, about 5 minutes.
    • Add the flax and vanilla and mix an additional minute.
    • Sift together the dry ingredients (flour and baking soda). Add half of the flour to the butter mixture, mix, then add the milk, mix. Add other half of flour and mix until just combined (the mixture will be very thick but be sure not to overmix it!)
    • Fold in the mashed bananas. Divide this batter into two separate bowls. To one bowl, add the chocolate chips. To the other bowl, add the cocoa powder (make sure to sift it first so it doesn't get clumpy).
    • In a parchment-lined 9"x5" loaf pan, alternate adding the two batters. My favorite way to get the marbled effect is to add scoops of each batter randomly in the loaf pan, then use a knife to gently swirl the layers together.
    • Bake 65-70 minutes until fully baked. Because of the chocolate, it might be hard to tell, but the regular banana bread sections should be golden brown and a toothpick inserted in the middle of the loaf will come out clean.

    © 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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  • Cakes & Cupcakes FOOD

    Whole Orange Cake with Cinnamon Streusel

    Whole Orange Cake – ground-up whole oranges (peel and all!) and add to a vanilla cake batter to create this amazing orange streusel cake

    Whole Orange Cake with Cinnamon Streusel

    You guys know that I absolutely hate food waste. Even though citrus peels can be used for a thousand different things (both in baking and around the house), it’s nice to be able to use them in a recipe. Plus I’ve been wanting to make this cake forever (like, for years), so there’s no better time than the present.

    Whole Orange Cake with Cinnamon Streusel

    This Whole Orange Cake lives up to its name. First you grind up whole oranges, then mix them with a vanilla cake batter to create a light, zesty orange loaf. And to make it even better, top it with a cinnamon streusel. The streusel gives a nice crunch on top, and every once in a while you get a little chunk of orange. Sounds like a weird concept to grind up whole citrus, but it’s delicious.

    Whole Orange Cake with Cinnamon Streusel

    You might think that grinding up the peel and the pith along with the orange itself would give a bitter taste. However, it actually enhances the flavor and texture. The little bits of bitterness you get from the pith totally balance out the sweetness of the cake, and the peel adds a little bit of texture in the best way possible, almost like slightly bigger pieces of orange zest.

    Whole Orange Cake with Cinnamon Streusel

    Looking for more citrus recipes?

    Whole Orange Cake with Cinnamon Streusel

    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Cake
    Author: Brit Wolfe

    Ingredients

    Whole Orange Cake

    • 1/2 cup vegan butter, such as Earth Balance
    • 2 Tbsp. vegan cream cheese, such as Kite Hill
    • 1/2 + 1/3 cup granulated sugar
    • 2 Tbsp. ground flaxseed
    • 1 Tbsp. vanilla extract
    • 1 3/4 cups all-purpose flour
    • 1/2 tsp. salt
    • 1 1/4 tsp. baking powder
    • 1/4 tsp. baking soda
    • 3/4 cup finely ground oranges see notes

    Cinnamon Streusel

    • 1/3 cup all-purpose flour
    • 1/3 cup brown sugar
    • 1/4 tsp. salt
    • 1 tsp. ground cinnamon
    • 2 Tbsp. vegan butter, such as Earth Balance

    Instructions

    • Preheat the oven to 350ºF.
    • In a small bowl, combine the ground flaxseed with 6 Tbsp. of water, mix well, and set aside to let thicken slightly, about 5-7 minutes.
    • In the bowl of a stand mixer, combine the butter, cream cheese, and sugar. Cream together on medium until fluffy and smooth, about 5 minutes.
    • Add the vanilla and flax mixture and continue to mix until fully combined, about 1 minute.
    • In a medium bowl, sift together the dry ingredients (flour, salt, baking powder, and baking soda). Alternate adding the dry and wet ingredients to the butter mixture. The easiest way to do this is to add half of the dry ingredients, then the ground oranges, and then the remaining dry ingredients. Let the mixer run on low while you add everything.
    • To make the streusel, combine the dry ingredients (flour, brown sugar, salt, and cinnamon) in a bowl. Add the butter and mix with a fork (or your hands!) until the mixture comes together in big clumps.
    • Pour half of the cake batter into a greased and parchment-lined 9"x5" loaf pan. Add half the streusel on top, then top with the remaining cake batter. Smooth the top of the batter, then add the remaining streusel on top. Bake 50-55 minutes until golden brown and baked all the way through (a toothpick inserted in the center should have a few wet crumbs, but no batter).

    Notes

    Since this recipe uses whole oranges, try to find oranges with relatively thin skin. I used 1 large navel orange, but depending on how big your oranges are, you may need to use more than one. Wash the orange(s), then trim off the top and bottom (where the stem is). Slice the orange into quarters, then add to a blender or food processor and blend until relatively smooth. It’s ok if there are some chunks!
    Recipe inspired by Joy the Baker

    © 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

    The Best Vegan Brownies… EVER

    The Best Vegan Brownies EVER – gooey, fudgy, decadent brownies topped with a peanut butter swirl. The perfect (vegan) brownie!

    The Best Vegan Brownies... EVER

    I don’t call these “the best brownies ever” just because I think it’s cute or I love clickbait. These are literally the best vegan brownies ever, and I know this for a fact. I’ve tested like, close to 100 vegan brownie recipes at this point and don’t get me wrong, a lot of them were really good. But none of the recipes were perfect.

    The Best Vegan Brownies... EVER

    I’m crazy picky when it comes to brownies. I prefer fudgy over cakey, and they need to be packed with a rich chocolate flavor. Chocolate chips are preferable. And if it falls apart in your hand, that’s a good thing. That means it isn’t dry. Dry brownies are the devil. Remember that Ghirardelli Triple Chocolate brownie box mix? The one that comes in a huge economy size at Costco? That’s my perfect brownie.

    I’ve made some bomb brownies throughout the years. Like these Brownie Christmas Trees? Those are made from a darn good brownie that holds up well and goes perfectly with the frosting. But as far as a rich, decadent, fudgy, fall-apart-in-your-hand brownie? Those aren’t it, chief.

    But THESE. These are the perfect vegan brownies. First of all, they check all my crazy-picky boxes. And on top of that, you would never be able to guess they’re vegan, which is my goal with every dessert I make. If it tastes “vegan”, then I failed. But THESE. These are just a darn good brownie.

    The Best Vegan Brownies... EVER

    The Best Vegan Brownies… EVER

    Gooey, fudgy, decadent brownies topped with a peanut butter swirl. The perfect (vegan) brownie!
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Dessert
    Cuisine: American
    Keyword: brownies, chocolate, peanut butter
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    • 2/3 cup brown sugar
    • 1/3 cup granulated sugar
    • 1/3 cup vegan butter, such as Earth Balance melted
    • 1 tsp. vanilla extract
    • 1 cup all-purpose flour
    • 1/2 cup cocoa powder (I used extra dark cocoa)
    • 3/4 tsp. baking powder
    • 1/2 tsp. salt
    • 1/4 cup brewed coffee, cold
    • 1/2 cup nondairy milk, such as Silk
    • 1/2 cup semisweet chocolate chips
    • 1/3 cup creamy peanut butter

    Instructions

    • Preheat oven to 350ºF.
    • In medium-sized bowl, combine the sugars and the melted butter. Add the vanilla and mix well.
    • In a separate bowl, sift together the dry ingredients (flour, cocoa powder, baking powder, and salt).
    • Alternate adding the wet and dry ingredients to the butter mixture. The easiest way to do this is to add half of the sifted dry ingredients, then add the wet ingredients (coffee and nondairy milk), and then add the remaining dry ingredients. Fold together until just combined.
    • Fold in the chocolate chips and pour into a parchment-lined 8"x8" baking pan. Swirl the peanut butter into the top of the brownie batter (I usually melt the peanut butter, then pour it in lines or squiggles over the top of the brownie batter, then use a knife to swirl it together).
    • Bake until the brownies are set along the outside but still a little bit wet in the middle, about 30-35 minutes. Taking the brownies out before they're fully done is what gives brownies that fudgy texture!
    The Best Vegan Brownies... EVER

    © 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

    10 Vegan Recipes that are Perfect for Summer

    Summer is almost upon us! I don’t know about you, but I plan on spending as many days as possible laying out by the pool, going to the beach, and having friends over for bbq. Plus baking lots of summer desserts! Here’s a list of my all-time favorite summer recipes, all of which are 100% vegan.

    1. Strawberry Pie Bars

    Strawberry Pie Bars

    Sitting on a shortbread crust and topped with a crunchy coconut streusel, these Strawberry Pie Bars are one of my staple summer recipes. I’ve made these same bars with peaces, blueberries, and a mix of random fruits and they always turn out delicious.

    2. Vanilla Bean Donuts with Berry Glaze

    Vanilla Bean Donuts with Berry Glaze

    To me, nothing screams summer more than berries. These donuts are packed with specks of real vanilla beans and topped with a tart berry glaze.

    3. Orange Chocolate Chip Muffins

    Orange Chocolate Chip Muffins

    These Orange Chocolate Chip Muffins are one of my quintessential summer breakfast recipes. They’ve got the perfect muffin texture: light and fluffy on the inside, full of melty chocolate chips and a rich orange flavor, and slightly crunchy on top.

    4. Lemon Coconut Cookies

    Lemon Coconut Cookies

    Filled with tons of lemon flavor and shredded coconut, these Lemon Coconut Cookies are great for the entire family. Rich, chewy, and tart, they’re pretty much the perfect cookie.

    5. Cereal Milk Lattes

    Cereal Milk Lattes (Vegan)

    I’m an iced-coffee-all-year-round type of person, but there’s nothing like an ice-cold latte on a hot summer morning. These lattes are made with delicious homemade cereal milk and are perfect for a unique breakfast treat!

    6. Vanilla Bean Coconut Sugar Cookies

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    These sugar cookies are packed with a rich coconut flavor and specks of real vanilla beans. They make the perfect, light, crunchy summer cookie!

    7. Bakery-Style Blueberry Muffins

    Bakery-Style Blueberry Muffins

    These Bakery-Style Blueberry Muffins are tall, thick, and packed with bursting blueberries. They’re perfect for a summer breakfast or snack to bring to the beach!

    8. Homemade Fudgesicles

    Homemade Fudgesicles (with Peanut Butter Swirl!)

    These Homemade Fudgesicles are one of my new favorite summer recipes. Super easy to throw together, all you need to do is freeze the popsicle molds overnight and in the morning you’ve got a delicious, chocolatey snack.

    9. Lemon & Rosemary Olive Oil Cake

    Lemon & Rosemary Olive Oil Cake

    Tart and full of flavor, this Lemon & Rosemary Olive Oil Cake is the perfect dessert to bring to a cookout or dinner with the family. It’s light enough to be an after-dinner snack, but sweet enough to make the perfect summer dessert. Plus it’s got rosemary for an added kick of flavor!

    10. Cinnamon Carrot Muffins

    Cinnamon Carrot Muffins

    These Cinnamon Carrot Muffins are one of my most-pinned recipes, and for good reason! Not only are they easy to throw together, but they’re actually good for you.

    What’s your favorite summer recipe?

    10 Summer Recipes (Vegan!)
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  • Breads & Muffins FOOD

    Bakery-Style Blueberry Muffins (Vegan)

    Bakery-Style Blueberry Muffins – tall, thick muffins packed with blueberries and topped with sugar. Better than your local bakery!

    Bakery-Style Blueberry Muffins

    If you follow me on Instagram, you know that I just finished a 3 day juice cleanse…. and it taught me a lot of things. Number one, it reminded me to treat myself well and not eat so much junk. And number two, it reminded me how much I love to eat. So in celebration of finishing my 3 days of misery (I’m just being dramatic, I actually quite enjoyed it), let’s make some muffins!

    Btw, these muffins are exactly what I made the day after I finished my cleanse. I also made some raspberry chocolate chip muffins, and that recipe will be up next week 🙂

    Bakery-Style Blueberry Muffins

    These Bakery-Style Blueberry Muffins are crazy delicious, and honestly they’ll rival the muffins at your local bakery. They’re DEFINITELY better than the boring muffins you get from the grocery store. The texture is perfect: soft with slightly crunchy edges. And the sprinkle of sugar on top adds the perfect amount of texture and really puts these muffins over the top. What better way to celebrate the beginning of summer than with a ton of berry recipes?

    Bakery-Style Blueberry Muffins

    Looking for more blueberry recipes?

    Bakery-Style Blueberry Muffins

    Tall, thick muffins packed with blueberries and topped with sugar. Better than your local bakery!
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Breads
    Cuisine: American
    Servings: 18
    Author: Brit Wolfe

    Ingredients

    • 3 cups all-purpose flour
    • 4 tsp. baking powder
    • 1/2 tsp. salt
    • 1/2 tsp. ground cinnamon
    • 1 scant cup granulated sugar
    • 2 Tbsp. ground flaxseed
    • 1/4 cup unsweetened applesauce
    • 1 cup nondairy milk, such as Silk
    • 1/3 cup vegetable oil
    • 1/4 cup vegan butter, such as Earth Balance melted
    • 1 tsp. vanilla extract
    • 1 1/4 cups blueberries

    Instructions

    • Preheat oven to 425ºF.
    • Combine the ground flaxseed with 7 Tbsp. of water and set aside to let thicken slightly, about 5-7 minutes.
    • Sift together the dry ingredients (flour, baking powder, salt, and cinnamon). Add the sugar and mix well.
    • In a separate bowl or glass measuring cup, combine the wet ingredients (applesauce, flaxseed mixture, nondairy milk, oil, melted butter, and vanilla).
    • Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix!
    • Fold in the blueberries. Scoop the muffin batter into a lined muffin tin and sprinkle the tops with a pinch of sugar.
    • Bake the muffins for 5 minutes at 425ºF, then lower the heat to 350ºF without opening the oven door or removing the muffins. Bake an additional 30 minutes until golden brown.
    Recipe adapted from Sally’s Baking Addiction
    Bakery-Style Blueberry Muffins

    © 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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