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FOOD

  • Cookies FOOD

    Double Chocolate Peanut Butter Cup Cookies (Vegan)

    Double Chocolate Peanut Butter Cup Cookies – Delicious, chewy dark chocolate cookies stuffed with mini peanut butter cups and homemade peanut butter chips!
    This post is sponsored by Justin’s.

    Double Chocolate Peanut Butter Cup Cookies (Vegan)
    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 say this a lot, but this time I really mean it… these are the best cookies I’ve ever had.
    Seriously. These are my new favorite cookies.

    Double Chocolate Peanut Butter Cup Cookies (Vegan)

    They look so unassuming. They just look like plain ol’ chocolate cookies, maybe with a swirl of peanut butter on top. But they are SO MUCH MORE. These cookies are filled with melted chocolate, homemade salty-sweet peanut butter chips, and TONS of chopped-up mini peanut butter cups. Yeah. Let that sink in.

    Double Chocolate Peanut Butter Cup Cookies (Vegan)

    You start with a chocolate cookie base. Then fold in some dark chocolate chips and homemade peanut butter chips (because the ones from the store are not vegan and are filled with some really gross stuff). Then when you scoop the dough, you pull each dough ball apart and stuff mini peanut butter cups in the middle. Stuff a lot, trust me. A big handful per cookie. It won’t look like it’ll all fit, but it will.

    Double Chocolate Peanut Butter Cup Cookies (Vegan)

    When you pull the cookies apart, there’s a big chunk of chocolate-peanut butter goodness in the middle. It firms up a little once the cookies cool, like a big chunk of creamy peanut butter ganache. Mmmm.I used the dark chocolate peanut butter cups from Justin’s because they’re perfectly bitter. Milk chocolate won’t work in this recipe, it’ll be too overly sweet. You need some dark chocolate to stand up to the sweet chocolate cookie dough.

    Double Chocolate Peanut Butter Cup Cookies (Vegan)

    For the peanut butter chips, I used Justin’s Classic Peanut Butter, which is a little thicker than normal peanut butter and holds up in these cookies really well (plus it’s made with all-natural ingredients, so it adds a super natural, delicious, pure peanut butter taste). I wouldn’t recommend using a thin peanut butter (like Jif or Skippy), because the chips will just melt away in the oven, and that’s no good. You want big chunks of peanut butter to bite into.

    Double Chocolate Peanut Butter Cup Cookies (Vegan)

    Here’s What I Used:

    Double Chocolate Peanut Butter Cup Cookies (Vegan)

    Prep Time1 hr
    Cook Time20 mins
    Total Time1 hr 20 mins
    Course: Cookies
    Servings: 15
    Author: Brit Wolfe

    Ingredients

    Dark Chocolate Cookies

    • 1 cup vegan butter cold
    • 3/4 cup brown sugar
    • 1/2 cup granulated sugar
    • 2 Tbsp. flaxseed meal + 7 Tbsp. water
    • 2 tsp. vanilla extract
    • 2 3/4 cups all-purpose flour
    • 1/2 cup cocoa powder
    • 1 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 1/2 cup dark chocolate chips
    • peanut butter chips recipe follows
    • 1 1/2 cup Justin's Mini Dark Chocolate Peanut Butter Cups chopped

    Peanut Butter Chips

    • 3 Tbsp. Justin's Classic Peanut Butter
    • 2 Tbsp. powdered sugar
    • 1/2 tsp. vanilla extract
    • 1 Tbsp. nondairy milk

    Instructions

    For the peanut butter chips:

    • Mix all ingredients together. Add to a small piping bag and pipe little mounds onto a sheet of wax paper. Place in freezer until firm, about 30 minutes.

    For the cookies:

    • Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    • In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
    • Add the flax and vanilla and mix well.
    • Sift together the dry ingredients and add to the mixing bowl. Mix gently until just combined.
    • Fold in the chocolate chips and peanut butter chips.
    • Divide the dough into 15 cookie dough balls. Divide each ball in half, then firmly press a handful of chopped mini peanut butter cups into one of the halves. Top with the other half of dough and pinch the sides to make sure the cookie dough is completely covering the mini peanut butter cups.
    • Chill 1 hour.
    • Preheat oven to 375ºF.
    • Bake the cookies 18-20 minutes until set on the edges but still soft in the middle. Be careful not to overbake! These cookies are best when slightly underdone, like a brownie.

    Notes

    Cookies will keep in a container at room temperature for up to one week. You can also make the dough, shape into balls, and then freeze until ready to use.

    Recipe adapted from How Sweet Eats – Double Dark Chocolate Peanut Butter Cup Cookies

    Double Chocolate Peanut Butter Cup Cookies (Vegan)

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

    Double Chocolate Peanut Butter Cup 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.

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  • Cookies FOOD

    Pan-Banging Chocolate Chip Cookies (Vegan)

    Pan-Banging Chocolate Chip Cookies – My vegan version of the super popular cookies from Sarah Kieffer! Chewy chocolate chip cookies with crispy ridges, yummm.

    Pan-Banging Chocolate Chip Cookies (Vegan)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 have to confess something that I’m super self-conscious about.
    I always get nervous creating vegan versions of recipes (especially “famous dishes”) because I don’t ever want someone to think I’m trying to steal their recipe or bite off their success or anything like that. Sometimes things just look really good and I can’t have them, so I try to make them the best I can. I mean it as a compliment, so I hope people see it that way.
    In my mind, making a vegan version of a dish is a huge compliment to food blogs or pastry chefs, it’s my way of saying “what you made looks so good that I want to do the math and figure out the science behind it to make an altered version that I can eat”.

    Pan-Banging Chocolate Chip Cookies (Vegan)

     

    Like these cookies, they’ve been everywhere lately. All over Instagram and Pinterest, in the New York Times, they’re everywhere. And I want to eat them so badly but I can’t. So I made a vegan version because I can’t not have these cookies. They look way too good and too unique to pass up.

    Pan-Banging Chocolate Chip Cookies (Vegan)

    Sarah Kieffer commented some hearts on the photo I posted of these, so I hope that means she’s cool with it? I don’t know, but what I DO know is that I LOVED these. I ate one straight out of the oven, and when Mike got home he ate two. They’re so good. The perfect amount of chewy, and crispy all around the edges. Mine didn’t get quite as many ridges as hers, but they still had the same texture and that’s all that matters. Ugh, these are amazing.
    Thank you for the recipe, Sarah! I love these cookies.

    Pan-Banging Chocolate Chip Cookies (Vegan)

     

    Here’s What I Used:

    Pan-Banging Chocolate Chip Cookies (Vegan)

    Prep Time25 mins
    Cook Time18 mins
    Total Time43 mins
    Course: Cookies
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    • 1 cup vegan butter room temperature
    • 1 1/2 cups granulated sugar
    • 1/4 cup brown sugar
    • 1 Tbsp. flaxseed meal + 2 Tbsp. water
    • 1 1/2 tsp. vanilla extract
    • 2 Tbsp. water
    • 2 cups all-purpose flour
    • 1/2 tsp. baking soda
    • scant 1/4 tsp. baking powder
    • 3/4 tsp. salt
    • 1 cup dark chocolate chopped

    Instructions

    • Preheat the oven to 350ºF.
    • Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    • In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
    • Add the flax, vanilla extract, and water.
    • Sift together the dry ingredients and add to the mixer gradually.
    • Fold in the chocolate.
    • Using a 1/3 cup measurement, scoop the dough into large balls. Place 4-6 on a foil-lined pan (dull side up) and chill in the freezer for 15 minutes. Place them several inches apart from each other, these cookies spread!
    • Bake the chilled cookies for 10 minutes until slightly puffy in the center.
    • Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack so the middle deflates.
    • Bake for 2 minutes, then repeat the process of lifting and dropping the pan. Repeat this process a few times (bake 2 minutes, drop the pan) for 18 minutes total until the cookies have spread and the edges are golden brown.

    Notes

    The cookies are meant to be large. If you try to make them smaller, they won't get the ridges on the edges.
    Make sure to freeze the cookies for 15 minutes before baking, otherwise they will spread too much and won't get the ridges.

    Recipe adapted from Sarah Kieffer – Pan-Banging Cookies

    Pan-Banging Chocolate Chip 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.

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  • Brownies & Bars FOOD

    Chewy Almond Butter Granola Bars (Vegan)

    Almond Butter Granola Bars – Delicious, healthy, chewy granola bars made without any fillers or preservatives. Packed with almond butter, flax, pretzels, & dark chocolate!
    This post is sponsored by Justin’s.

    Chewy Almond Butter Granola Bars (Vegan)
    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!

    It’s finally cool enough to go hiking! I’m so happy.
    Mike and I are lucky enough to live near a huge maze of hiking trails, so we like to go for a morning hike a few times a week. It’s fun, it’s beautiful, I get to see a ton of bunnies and birds, it’s perfect. Last time we saw a deer, it was wonderful. I love hiking, I would go every day if I could.

    There’s only one downside to hiking, and it’s this: I’m one of those people who has to eat as soon as they wake up in the morning. I wish I wasn’t one of those people, but I am. And every single time we go hiking, halfway through I’m STARVING and want a snack. And after all this time, after the 1,000 hikes we’ve gone on, I still (somehow) always forget to bring snacks. I’ve remembered to bring Cheerios to give to the squirrels, but not snacks for myself. Typical Brittany.

    Chewy Almond Butter Granola Bars (Vegan)

    I’ve been wanting to make a healthy snack that’s light enough to eat while hiking, but filling enough that I could have it for breakfast (to break me out of this oatmeal latte rut I’m in, not that I’m complaining). I decided to make granola bars, but I needed it to be healthy while still being delicious. Those two things should not be mutually exclusive, and I will fight my whole life to prove that.

    Chewy Almond Butter Granola Bars (Vegan)

    This bar is packed with the good stuff: flaxseed meal, almond butter, a bit of agave, some dark chocolate, and pretzels for crunch (but you can substitute nuts if you’re trying to be really healthy). I used Justin’s Almond Butter, which is my favorite almond butter that I’ve tried (and trust me, I’ve tried a lot!). I used Classic, but they have so many delicious flavors to choose from. Maybe next time I make these I’ll use the Maple Almond Butter, mmmm.
    I’ve been a big fan of Justin’s for a long time now. They have a HUGE selection of vegan products and everything they make is healthy and all-natural (and delicious!).

    Chewy Almond Butter Granola Bars (Vegan)

    Fun fact: When I was working at a gym a few years ago, I worked the weirdest shift possible (3:30 pm to 11:30 pm, what up) and every night I would walk to Baron’s, get a Justin’s dark chocolate peanut butter cup, and eat it around 10 pm to get me through the end of my shift. So yes, Justin’s holds a special place in my heart.

    Chewy Almond Butter Granola Bars (Vegan)

    Here’s What I Used:

    Chewy Almond Butter Granola Bars (Vegan)

    Prep Time35 mins
    Total Time35 mins
    Servings: 8
    Author: Brit Wolfe

    Ingredients

    • 1 cup Justin's Classic Almond Butter
    • heaping 1/2 cup agave nectar
    • 1 1/2 tsp. vanilla extract
    • 2 cups rolled oats
    • 3 Tbsp. flaxseed meal
    • 1 cup crushed pretzels
    • pinch of cinnamon
    • 1 cup mini chocolate chips

    Instructions

    • Microwave almond butter for 20 seconds until melted.
    • Add agave and vanilla.
    • Add oats, flax, pretzels, cinnamon, and half of the chocolate chips.
    • Press mixture into an 8" or 9" square pan.
    • Chill 30 minutes.
    • Melt the remaining 1/2 cup chocolate chips. Remove the pan from fridge, cut into bars, and drizzle with melted chocolate.

    Notes

    Wrapped bars will keep in the fridge 1-2 weeks.

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

    Chewy Almond Butter Granola Bars (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.

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  • Breakfast FOOD

    Oatmeal Latte (Vegan)

    Oatmeal Latte – the perfect breakfast for coffee lovers! Creamy brown sugar & cinnamon oatmeal topped with espresso and foamy steamed milk

    Oatmeal Latte (Vegan)
    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’m legitimately mad I ever made this.
    I’m serious. It makes me angry. Because this is the MOST DELICIOUS breakfast I’ve ever had and I’ve made it three times this week and I can’t stop. BUT! It’s oatmeal! So that’s healthy, right? And coffee has been proven to be good for you. And it’s vegan! So it’s basically a health food, right? Right. And also? It gives me a crazy caffeine rush without having to down five cups of coffee and that’s a miracle.

    Let me explain what this is. Basically, you make brown sugar & cinnamon oatmeal, plop it in a mug, top it with hot espresso (or strong coffee, whatever you have on hand), add some steamed milk, and voila. The most delicious breakfast you’ve ever had. Trust me, it sounds crazy. But it WORKS. And you can customize it to your own coffee preferences. You can add more coffee, less coffee, more milk, more sugar, flavored syrups, etc. Maybe throw in some pumpkin spice or some chocolate syrup, the list really goes on and on.

    Oatmeal Latte (Vegan)

    This drink-breakfast hybrid originates from a small coffee shop in Colorado. It blew up after Bon Appetit wrote an article about it and I remember when that article came out and how intrigued I was by it. Thankfully Jessica from How Sweet Eats made a copycat recipe and it’s incredible. Please go look at her post because not only does she have a video explaining exactly how to make it, but her photos are beautiful.

    Oatmeal Latte (Vegan)

    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Servings: 1
    Author: Brit Wolfe

    Ingredients

    • 1/2 cup old-fashioned oats
    • 1 1/4 cup nondairy milk divided
    • pinch of salt
    • big pinch of cinnamon
    • 1/2 tsp. vanilla
    • 1 1/2 Tbsp. brown sugar
    • 2 shots of espresso or 2 ounces of very strong coffee
    • handful of granola

    Instructions

    • Add oats, 3/4 cup of nondairy milk, and salt to a small sauce pot.
    • Cook until creamy, about 5-10 minutes. Remove from heat and mix in the vanilla, cinnamon, and brown sugar.
    • Add the oatmeal to a coffee mug. Pour the espresso (or coffee) over the oatmeal.
    • Steam the remaining 1/2 cup milk and pour over the coffee.
    • Sprinkle granola over top. Enjoy!

    Recipe adapted from How Sweet Eats – Oatmeal Latte

    Oatmeal Latte (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.

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  • FOOD Main Dish

    Animal-Style Patty Melts (Vegan)

    Animal-Style Patty Melts – Toasted rye bread packed with grilled onions, melted cheese, a mustard-grilled burger, & overflowing with Thousand Island dressing. Yummm.
    This post is sponsored by Follow Your Heart.


    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!

    GUYS.
    I’m really excited about this burger. Or is it a burger? I had no idea until I started reading about patty melts that there’s a huge debate whether or not it’s actually a burger or a sandwich. Like people feel VERY STRONGLY about it. Seems petty but I just went off about the huge difference between Roadhouse vs. Dalton’s Roadhouse so I guess I’m no better.

    I’m a born and raised California girl, so In-N-Out’s burger spread pumps through my veins. I’ve eaten In-N-Out close to a million times. I could LIVE on animal-style fries. Unfortunately I’ve only had it a handful of times since I went vegan and I crave it constantly. There is a “secret menu” vegan option (burger without meat, cheese, or spread, add pickles, mustard, and grilled onions), but I want the real deal. I need something smothered in melted cheese and grilled onions, and I need it NOW.
    Enter my new favorite sandwich.

    Guys this burger is sooo good. First, grill up some onions. Then you’re going to MUSTARD-GRILL a burger patty, which is totally something you need to try if you haven’t. And the secret to the delicious gooeyness? Follow Your Heart’s cheese slices. They melt WAY better than any other vegan cheese I’ve tried, and they honestly taste just like real cheese. I used American slices, but they have so many awesome flavors that you can’t really go wrong (like pepperjack!? Mmmm). The other secret is their Thousand Island dressing, which I put inside the sandwich for maximum creaminess and deliciousness. And yeah, it tastes exactly like In-N-Out’s burger spread.
    You should totally make it this week. It’s so worth it.

    And here’s a photo from when I sat down to eat it. LOOK AT THAT MELTED CHEESE. MMMM.

    Animal-Style Patty Melts (Vegan)

    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Burger
    Servings: 2
    Author: Brit Wolfe

    Ingredients

    Sandwiches:

    • 4 Tbsp. vegan butter
    • 4 slices rye bread
    • 4 slices Follow Your Heart American-Style Cheese Slices
    • 1 Tbsp. vegetable oil
    • 2 vegan burger patties
    • 2 Tbsp. mustard
    • 3 Tbsp. Follow Your Heart Thousand Island Dressing

    Onions:

    • 1 Tbsp. vegetable oil
    • 1/2 a large white onion diced
    • salt and pepper to taste about 1/2 tsp. each

    Instructions

    For the onions:

    • Heat the oil in a small pan until sizzling. Add the chopped onions, salt, and pepper, and let cook until dark golden brown, stirring occasionally. It should take about 15 minutes.

    For the sandwiches:

    • Heat the oil in a large skillet. Add the burger patties and cook one side until dark brown and delicious. Flip the burger, let cook for about two minutes, then lift it up with a spatula and add a squirt of mustard underneath. Place the patty back on top and let cook. Flip the patty one more time, adding mustard under the other side.
    • Butter the outer sides of all four pieces of bread. Add the cheese, burger patty, caramelized onions, and Thousand Island dressing. Add to a hot pan and cook until golden brown. Flip the sandwich, then use a foil-wrapped pan to smash the sandwich down. Let the sandwich continue to cook until dark brown on all sides. With rye bread, the darker and buttery-er it is, the more delicious.
    • Cut diagonally (sandwiches taste better cut diagonally, this is non-negotiable) and ENJOY.

    Thank you to Follow Your Heart 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.

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