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FOOD

  • Cookies FOOD

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    Vanilla Bean Coconut Sugar Cookies – crispy sugar cookies made with coconut oil, rolled in sugar, and topped with flecks of real vanilla bean!

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    Everyone needs those recipes in their life, the tried and true base recipes that you can always depend on. The recipes that you share with everyone you know because it’s just that darn good. The recipes that are delicious on their own but equally good if you spruce them up a bit. This is one of those recipes.

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    Sugar cookies are one of those staples that everyone should have a good recipe for, but it’s hard to find the perfect one. I’m still looking for the Lofthouse copycat recipe (man those suckers are hard to recreate), but in the process, I’ve stumbled upon the perfect crispy sugar cookie recipe. The buttery kind that melts in your mouth, but won’t leave a thousand crumbs all over your lap.

    It’s always the classics that are so hard to perfect. Like honestly, how many chocolate chip cookie recipes are there on the internet? I don’t even want to know.

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    But as you all know, I can never leave well enough alone, so this recipe adds vanilla bean and uses coconut oil instead of butter. Don’t worry, the buttery flavor and texture is still there! But with an added hint of coconut. It’s just enough without being overwhelming. And those little specks of vanilla bean? I live for those.

    I usually make these coconut sugar cookies pretty small so they have a good crunch all the way through. But for a softer, chewier cookie, scoop them a little larger and increase the bake time by a minute or two.

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    Prep Time10 mins
    Cook Time12 mins
    Total Time22 mins
    Course: Cookies
    Servings: 12 cookies
    Author: Brit Wolfe

    Ingredients

    • 1 cup coconut oil
    • 1 3/4 cup granulated sugar, divided
    • 2 tsp. vanilla extract
    • 1 Tbsp. ground flaxseed
    • 1 tsp. baking powder
    • 1 tsp. salt
    • 2 1/4 cup all-purpose flour
    • 1/2 vanilla bean

    Instructions

    • Preheat the oven to 350ºF.
    • In a small bowl, mix the ground flaxseed with 3 Tbsp. of water and set aside to let thicken (about 5-7 minutes).
    • In the bowl of a stand mixer, add the coconut oil and 1 1/2 cups granulated sugar (keep the remaining 1/4 cup for rolling). Set the mixer to medium and let mix until fully combined.
    • Add the vanilla extract and the flaxseed and continue to mix well.
    • Sift together the flour, baking powder, and salt and add to the mixer. Mix until just combined.
    • In a small food processor or coffee grinder, add the 1/4 cup of granulated sugar and the seeds of the vanilla bean. Grind for 1-2 seconds until the vanilla is spread evenly throughout the sugar. Be sure not to grind too much or else it will turn into powdered sugar! (See notes)
    • Using a cookie scoop or spoon, scoop the cookie dough into equal-sized balls. Roll in the vanilla sugar until fully coated, then place on a parchment-lined baking sheet.
    • Bake the cookies for 12-15 minutes until set and golden brown around the edges. Enjoy!

    Notes

    I chose to grind my granulated sugar before coating the cookies. This step is totally optional! The vegan sugar I use tends to have larger sugar crystals and I’ve found that recipes will sometimes work better if I grind the sugar to finer crystals. It also helps evenly distribute the vanilla bean seeds, which tend to stick together. However, if you’re using normal white sugar, you can skip this step.
    Recipe adapted from Hummingbird High
    Vanilla Bean Coconut Sugar Cookies (Vegan)

    © 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.

    Vanilla Bean Coconut Sugar Cookies (Vegan)
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  • Cakes & Cupcakes FOOD

    Snickerdoodle Blondie Cake (Vegan)

    Snickerdoodle Blondie Cake

    I’m confused by the title as well. You’re not alone.

    But the truth is that I don’t really know what to call this. It’s a mix between a crispy snickerdoodle cookie, a gooey blondie, and a lighter-than-air cake. How can something be all 3 of these things at once? I don’t know, I’m still trying to process.

    Snickerdoodle Blondie Cake

    All I know is that the crunchy cinnamon-sugar topping is everything.

    This recipe comes from the amazing Bravetart cookbook, which is my current cookbook obsession. You’ll definitely be seeing more recipes from this book because oh my god are they delicious. And simple. And nostalgic. I’ll take any excuse to make a home version of good ol’ American classics.

    Snickerdoodle Blondie Cake

    Snickerdoodle cookies are usually a bit boring to me to be honest (sorry, I’m a chocolate and peanut butter girl through and through), but blondies are my jam. They could be the plainest blondies in the world, I’m talking no chocolate chips or anything, and I’d still pick them over anything else on a dessert table.

    When I first flipped through the book, this snickerdoodle cake was the first recipe that caught my attention. I’m the type of person who gets fixated on something and can think of nothing else, so I baked it the same day. I chose a slightly different pan than recommended (the book recommends doubling this recipe, then baking in a 11″x15″ pan), so the texture is slightly different than the photos in the book. But honestly? The crunchy topping, crispy edges, and gooey center are perfection.

    Snickerdoodle Blondie Cake

    Snickerdoodle Blondie Cake

    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Cake
    Author: Brit Wolfe

    Ingredients

    Blondie Cake Base

    • 2 ounces vegan butter, such as Earth Balance
    • 1 3/4 ounces coconut oil, solid (but still creamy)
    • 5 1/4 ounces granulated sugar
    • 1/2 Tbsp. ground flaxseed
    • 2 tsp. vanilla extract
    • 5 1/4 ounces all-purpose flour
    • 1/2 tsp. salt
    • 1/2 tsp. baking powder
    • 1 pinch ground nutmeg
    • 4 ounces nondairy milk, such as Silk

    Cinnamon-Sugar Topping

    • 2 ounces granulated sugar
    • 1 Tbsp. ground cinnamon

    Instructions

    • Preheat the oven to 350ºF.
    • In a small bowl, mix the ground flaxseed with 1 1/2 Tbsp. of water. Stir together, then set aside to let thicken slightly (about 5 minutes).
    • Cream together the butter and sugar until light and fluffy, about 5-7 minutes. Add the coconut oil, flaxseed, and vanilla and continue mixing until fluffy and pale in color, about 3 minutes.
    • In a small bowl, sift together the dry ingredients (flour, salt, baking powder, and nutmeg). Add the flour to the butter mixture in 3 parts, alternating with the milk. Meaning: add 1/3 of the flour, add 1/2 of the milk, add another 1/3 of the flour, add the remaining milk, add the remaining flour.
    • Pour into a greased 8″x8″ square baking pan and spread into an even layer. In a small bowl, mix together the granulated sugar and cinnamon, then sprinkle over the top of the blondie. Make sure to sprinkle it evenly, and get into all the edges and corners!
    • Bake 15-25 minutes until the blondie turns golden brown on the edges and is set in the middle. Let cool completely, then cut into squares.
    Recipe by Bravetart – Snip Doodles

    © 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.

    Snickerdoodle Blondie Cake
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  • Cookies FOOD

    Cheeky Valentine’s Day Cookies (Chocolate Chip Sugar Cookies)

    Cheeky Valentine's Day Cookies

    Ahh, Valentine’s Day. The holiday that you either love or hate. Or love to hate, or hate to love. I’ve yet to meet another person (besides myself) who just feels neutral about Valentine’s Day, but if that’s you please let me know in the comments. I would really like a new friend to talk about this with.

    I’ve been wanting to make cheeky Valentine’s Day cookies for a long time. Phrased cookies are super popular lately, but to be honest, they’re always a little mean (even by my standards, which are pretty darn low). I don’t really want to eat a cookie that tells me to “stick my head where the sun don’t shine” (in not so kind words), but I also don’t really want one that’s like OMG I LOVE YOU. Writing this out, I have realized how difficult I am to please. Sry.

    Cheeky Valentine's Day Cookies

    Back to the cookies! These cheeky Valentine’s Day cookies are so fun and easy to make, and you can customize them to say whatever you want. Be sweet, be cute, be downright cruel, it’s all up to you. The best part is that the cookie underneath the frosting is delicious, so these both look and taste good.

    Here are some more Valentine’s Day recipe ideas:

    1. Marbled Sugar Cookies
    2. Sourdough Chocolate Cake
    3. Double Chocolate Peanut Butter Cup Cookies
    Cheeky Valentine's Day Cookies

    Cheeky Valentine’s Day Cookies

    Prep Time45 mins
    Cook Time15 mins
    Total Time1 hr
    Course: Cookies
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    Chocolate Chip Sugar Cookies

    • 1/2 cup vegan butter, such as Earth Balance
    • 1/2 cup granulated sugar
    • 1/2 Tbsp. cornstarch
    • 1 Tbsp. water
    • 1 tsp. vanilla extract
    • 1 tsp. baking powder
    • 1/4 tsp. salt
    • 1 1/2 cups all-purpose flour
    • 1/2 cup mini chocolate chips

    Vanilla Frosting

    • 2 cups powdered sugar
    • 1 1/2 Tbsp. vegan butter, such as Earth Balance
    • 1 tsp. vanilla extract
    • 2 Tbsp. nondairy milk, such as Silk
    • food coloring for decorating
    • sprinkles for decorating

    Instructions

    • In the bowl of a stand mixer, add the butter and granulated sugar. Mix on medium until light and fluffy, about 5-7 minutes.
    • In a small bowl, mix together the cornstarch and water. Add the cornstarch mixture as well as the vanilla extract to the mixing bowl.
    • Sift together the dry ingredients (flour, baking powder, and salt). Turn the mixer to low, and gradually add the dry ingredients to the mixer.
    • Fold in the chocolate chips. Wrap the dough in plastic wrap and place in fridge to chill for 30 minutes.
    • When you’re ready to bake, preheat the oven to 350ºF.
    • On a lightly-floured surface, roll the dough to about 3/4″ thick.
    • Using a heart-shaped cookie cutter, cut out hearts and place on a parchment-lined baking sheet. Re-roll the scraps and continue cutting out hearts until there is no more dough left.
    • Bake for 13-15 minutes until golden brown on the edges and just set in the middle. Let the cookies cool completely before decorating.

    To decorate:

    • In the bowl of a stand mixer, add the 4 frosting ingredients. Let mix until fully combined and smooth.
    • Frost the tops of the cooled cookies and place in the fridge for 5-10 minutes to let the frosting harden a bit. Pipe cheeky sayings onto the middle of the cookies and decorate the edges with sprinkles.
    Cheeky Valentine's Day Cookies

    © 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.

    Cheeky Valentine's Day Cookies
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  • Cakes & Cupcakes FOOD

    Lemon Rosemary Olive Oil Cake

    Lemon Rosemary Olive Oil Cake – light, fluffy citrus cake made with olive oil and lemon zest, packed with a light rosemary flavor and topped with a zesty glaze and candied lemons!

    Lemon & Rosemary Olive Oil Cake

    This cake. Oh man, this cake.

    This cake is the most highly-requested cake by my family and friends, and by far the best-selling cake when I was operating my own bake-from-home bakery.

    This cake is incredible on so many levels. Moist (sorry) from the olive oil, flavorful from the fruit zest, light and fluffy but still dense enough to be enjoyable. Full of citrus flavor which is perfect for both summer and winter. Adaptable to any citrus you can think of. And that glaze? I could eat it by the spoonful. Sometimes I do.

    Lemon & Rosemary Olive Oil Cake

    I’ve posted this basic cake before (it’s the same recipe used for my Blood Orange Olive Oil Donuts) and wanted something new and summery to celebrate the fact that the storms are finally over and the sun is out and I can finally step outside with getting frostbite. In comes rosemary, which I know is risky because people feel very strongly about herbs in their baked goods- either STRONG LOVE or STRONG HATE but there is nothing in between.

    Don’t be afraid of the herbs, my friend. It’s not overwhelming, I promise. The cake is sweet and lemony, with a slightly bitter, peppery taste from the rosemary. It’s the perfect starting point if you’re new to the whole “putting herbs in dessert thing”. And then it’s topped with candied lemon slices, which is so simple to do but looks crazy fancy.

    Lemon & Rosemary Olive Oil Cake

    Lemon & Rosemary Olive Oil Cake

    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Cake
    Author: Brit Wolfe

    Ingredients

    Lemon & Rosemary Cake

    • 1 cup nondairy milk
    • 1/3 cup olive oil
    • 3 Tbsp. lemon juice, divided
    • 1 Tbsp. lemon zest
    • 3/4 cup granulated sugar
    • 1 3/4 cups all-purpose flour
    • 1/4 cup cornstarch
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1 1/2 tsp. dried rosemary, divided
    • 1 cup powdered sugar

    Candied Lemons

    • 2-3 lemons
    • 1 cup granulated sugar
    • 1 cup water

    Instructions

    For the lemon cake:

    • Preheat the oven to 350ºF.
    • In a medium-sized measuring cup, mix together the nondairy milk, olive oil, 1 Tbsp. of the lemon juice, and the lemon zest.
    • In a separate bowl, sift together the flour, cornstarch, baking soda, and salt. Add the granulated sugar and mix well.
    • Pour the wet ingredients into the dry ingredients and mix gently until fully combined. Fold in 1 tsp. rosemary.
    • Pour the cake into a greased 8″ round cake pan. Bake for 35-40 minutes until golden brown around the edges and set in the middle. Remove the cake from the oven and let cool completely.
    • Once the cake is cooled, add the powdered sugar, 2 Tbsp. lemon juice, and 1/2 tsp. rosemary to a bowl and mix well until totally smooth. Pour over the top of the cake and using a spoon or spatula, gently push the glaze out to the edges of the cake. This glaze is super thick, so be careful! You can always add a few drops of lemon juice to thin it out if you want to.

    For the candied lemons:

    • Add the granulated sugar and water to a small saucepan and bring to a simmer over medium-low heat.
    • Slice the lemons, then place the lemon slices gently in the sugar mixture. Let the lemons simmer for 15 minutes over a medium-low heat, then gently remove and place on a piece of parchment paper until completely cool.
    Lemon & Rosemary Olive Oil 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.

    Lemon & Rosemary Olive Oil Cake
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  • FOOD Recipe Roundup

    12 Vegan Recipes for Valentine’s Day

    Valentine’s Day is quickly approaching, and whether you celebrate the holiday or not, I think we can all agree that it’s a great excuse to make dessert. Below are 12 of my favorite desserts from the blog, all of which are perfect for Valentine’s Day. So turn on the oven, and let’s make something delicious!

    1. Marbled Sugar Cookies

    12 Vegan Recipes for Valentine's Day

    Chocolate and vanilla bean cookie dough marbled together? It’s the best of both worlds, and perfect for those indecisive moments.

    2. Double Chocolate Peanut Butter Cup Cookies

    12 Vegan Recipes for Valentine's Day

    These rich cookies are packed with homemade peanut butter chips and stuffed with mini peanut butter cups. YUM.

    3. Chocolate Satin Pie Parfaits

    12 Vegan Recipes for Valentine's Day

    This is one of those quintessential Valentine’s recipes. Fancy dessert? Perfect for 2 people? Chocolate? It checks all the boxes.

    4. Compost Cookies

    12 Vegan Recipes for Valentine's Day

    Packed with chocolate chips, pretzels, and potato chips, these compost cookies are perfect for the person in your life who prefers sweet & salty!

    5. Peanut Butter Cup Blondies

    12 Vegan Recipes for Valentine's Day

    Gooey bars of chocolate and peanut butter? Always a good choice.

    6. Cinnamon Streusel Jam Loaf

    12 Vegan Recipes for Valentine's Day

    This jam-filled, streusel-topped loaf is perfect for someone who isn’t a chocolate fan. Plus it’s great for breakfast, too!

    7. Black & White Banana Bread Donuts

    12 Vegan Recipes for Valentine's Day

    All the deliciousness of banana bread, topped with chocolate and vanilla glazes. Yum.

    8. Blood Orange Chocolate Donuts

    12 Vegan Recipes for Valentine's Day

    These are rich, bittersweet chocolate donuts topped with a sweet and tart blood orange glaze. Perfect for citrus season!

    9. Bakery Style Chocolate Chip Cookies

    12 Vegan Recipes for Valentine's Day

    Chewy and gooey in the middle, crispy on the outside, these are the perfect chocolate chip cookie! Make sure to make extras and keep them in the freezer, trust me!

    10. Coffee Cake Donuts

    12 Vegan Recipes for Valentine's Day

    These coffee cake donuts are soft, light, and topped with a sweet cinnamon streusel. This recipe also makes a great coffee cake (just pour into an 8″x8″ pan and bake for longer).

    11. Lamington Donuts

    12 Vegan Recipes for Valentine's Day

    Soft vanilla cake, filled with jam, and topped with a chocolate glaze and shredded coconut. What’s not to love?

    12. Coffee Cake Muffins

    12 Vegan Recipes for Valentine's Day

    These aren’t just good muffins, they’re also packed with ground coffee to give you an extra caffeine boost!

    © 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.

    12 Vegan Recipes for Valentine's Day
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