Browsing Tag:

dessert

  • FOOD Misc. Dessert

    Peanut Butter & Chocolate Banana Ice Cream Sundaes

    Peanut Butter & Chocolate Banana Ice Cream Sundaes –  Crunchy, chewy peanut butter cookies layered with rich, creamy banana ice cream. Perfect for summer!

    Peanut Butter & Chocolate Banana Ice Cream SundaesThis 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.

    Peanut Butter & Chocolate Banana Ice Cream Sundaes

    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.

    Peanut Butter & Chocolate Banana Ice Cream Sundaes

    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.

    Peanut Butter & Chocolate Banana Ice Cream Sundaes

    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.

    Peanut Butter & Chocolate Banana Ice Cream Sundaes

    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:

    Peanut Butter & Chocolate Banana Ice Cream Sundaes

    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Dessert
    Servings: 4
    Author: Brit Wolfe - Panthers & Peonies

    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.

    Peanut Butter & Chocolate Banana Ice Cream Sundaes

    Peanut Butter & Chocolate Banana Ice Cream Sundaes

     


    © 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

    Strawberry Pie Bars (Vegan)

    Strawberry Pie Bars – Gooey, rich strawberry jam filling sandwiched between a crumbly, buttery crust and a coconut streusel on top. Perfect for summer!

    Strawberry Pie 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!

    Hello friends. I hope you’re all having an incredible holiday week(end?). I know I am.

    It’s cheesy, but I really love the Fourth of July. Not just because I get to eat vegan hot dogs and s’mores to my heart’s desire and drink during the day without judgment, but because it’s one day where everyone comes together and the chaos of the country ceases to exist for a moment.

    Strawberry Pie Bars (Vegan)

    It’s a dumb thing to love, but it’s one day where everyone seems to get along. The Fourth of July provides a moment of peace, and that’s good enough for me. I’m not saying it makes up for all the crap going on the rest of the year, but I try to think positively and see the good where I can.

    Strawberry Pie Bars (Vegan)

    ANYWAYS. I’m totally in love with these pie bars, because they taste exactly like what I want my summer to taste like: fruity, crumbly, chewy, coconut-y. They’re perfect to bring to a family BBQ, and they’re perfect to eat a little bite of before breakfast. It’s a great “anytime snack”, really.

    You start by boiling down fresh strawberries until they’re pretty much the consistency of jam, then pour it over a buttery, flaky crust, and top it with a buttery coconut streusel. They’re so easy to make, and beyond delicious.

    Strawberry Pie Bars (Vegan)

    Here’s What I Used:

    Strawberry Pie Bars (Vegan)

    Strawberry Pie Bars (Vegan)

    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Dessert
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    Strawberry Filling

    • 2 cups strawberries fresh or frozen
    • 2 tsp. lemon juice
    • 1/4 cup granulated sugar
    • 2 tsp. cornstarch

    Crust & Crumble

    • 1 1/2 cups all-purpose flour
    • 1/2 cup granulated sugar
    • 1/2 tsp. baking powder
    • pinch of salt
    • 1/2 Tbsp. flaxseed meal + 1 1/2 Tbsp. water
    • 1/2 cup vegan butter cold
    • 1/4 cup sweetened shredded coconut

    Instructions

    To make the strawberry filling:

    • Add the strawberries, lemon juice, and sugar to a small saucepan. Place over medium heat and cover. Let the strawberries heat and begin to break down, about 7 minutes.
    • Once there's a good amount of liquid in the saucepan from the strawberries, add the cornstarch and mix in well to make sure there are no clumps.
    • Bring to boil, then turn the heat down to medium-low and let heat, covered, until the strawberries are thick and almost jelly-like consistency.
    • Remove from heat and let cool.

    To make the crust:

    • Preheat the oven to 375ºF.
    • Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    • Sift together the dry ingredients (flour, baking powder, and salt), then add the sugar and mix well.
    • Cut the butter into small cubes and add to the flour, mixing well to incorporate it until the mixture resembles coarse crumbs. I always do this step by hand, but you can use a pastry cutter or two forks if you prefer.
    • When the butter is almost fully incorporated, add the flax egg.
    • Press about 2/3 of the mixture into a parchment-lined 8"x8" square baking pan, and press it down firmly into an even layer.
    • Pour the strawberry mixture over top of the crust. It's ok if it's still a little warm!
    • Add the shredded coconut to the remaining crumb mixture, mix well, and sprinkle over the strawberry layer.
    • Bake 30-35 minutes until golden brown along the edges.

    Notes

    Before pouring the strawberry mixture over the crust, I used a fork to mash the strawberries so it more resembled a jelly, but that's totally optional.

    Strawberry Pie 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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  • 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.

    Chocolate Satin Pie Parfaits
    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.

    Chocolate Satin Pie Parfaits

    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.

    Chocolate Satin Pie Parfaits

    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.

    Here’s What I Used:

    Chocolate Satin Pie Parfaits (Vegan)

    Prep Time20 mins
    Total Time20 mins
    Course: Dessert
    Servings: 6
    Author: Brit Wolfe - Panthers & Peonies

    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.)

    Chocolate Satin Pie Parfaits

    © 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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  • Donuts & Cinnamon Rolls FOOD

    Blood Orange Olive Oil Donuts (Vegan)

    Blood Orange Olive Oil Donuts – Moist, rich citrus donuts made with olive oil and covered in a sweet and tart blood orange glaze


    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 obsessed with blood oranges. Literally obsessed. It’s officially blood orange season and I’ve been on the hunt for them for close to a month now, checking pretty much every grocery store in California, and I FINALLY found some this week! I’m so happy. I’m kind of shocked that any of these oranges lasted long enough for me to bake with them, but here we are.

    Blood Orange Olive Oil Donuts (Vegan)

    This is my favorite citrus recipe, which is awesome as a cake but somehow even better as donuts. I usually make it with oranges or lemons, but I had to make it with blood oranges because I knew it would be over the top delicious. And it is. Please don’t let the olive oil scare you: it doesn’t make the donuts greasy at all, it makes the donuts super moist and gives it a great crumb structure.

    PS look at that glaze, that color is everything.

    Blood Orange Olive Oil Donuts (Vegan)
    Here’s What I Used:

    Blood Orange Olive Oil Donuts (Vegan)

    Prep Time7 mins
    Cook Time17 mins
    Total Time24 mins
    Course: Donuts
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    Olive Oil Donuts

    • 1 cup nondairy milk
    • 1 Tbsp. blood orange zest
    • 1 Tbsp. freshly-squeezed blood orange juice
    • 3/4 cup granulated sugar
    • 1/3 cup olive oil
    • 2 cups minus 4 Tbsp. all-purpose flour
    • 4 Tbsp. cornstarch
    • 1 tsp. baking soda
    • 1/2 tsp. salt

    Blood Orange Glaze

    • 1 Tbsp. blood orange zest
    • 2 Tbsp. freshly-squeezed blood orange juice
    • 1 cup powdered sugar

    Instructions

    • Preheat oven to 350ºF.
    • Mix together the nondairy milk, 1 Tbsp. orange juice, 1 Tbsp. zest, granulated sugar, and olive oil.
    • Sift together the dry ingredients (flour, cornstarch, baking soda, and salt).
    • Fold the wet ingredients into the dry ingredients and fold gently, mixing until just combined. Be careful not to overmix!
    • Scoop the batter into a greased donut mold, filling about 3/4 of the way full.
    • Bake for 15-20 minutes until golden brown on the edges.
    • For the glaze, combine the remaining 2 Tbsp. orange juice with 1 cup sifted powdered sugar. Mix well until completely smooth, then drizzle over the cooled donuts. You can also dip the donuts in the glaze, but be careful because the glaze sets very quickly so it could rip the donuts!
    • Garnish with a small pinch of orange zest.

    Blood Orange Olive Oil Donuts (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

    Kitchen Sink Blondies (Vegan)

    Kitchen Sink Blondies – A chewy brown sugar blondie base packed with rich dark chocolate, coconut shreds, chopped walnuts, and vanilla granola. Totally delicious, and totally customizable!

    Kitchen Sink Blondies (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’ve heard these blondies called a ton of different things: Kitchen Sink Blondies, Everything But the Kitchen Sink Blondies (which is the same, just… longer), Chameleon Blondies (don’t know why, but I like it), Monster Blondies (don’t know why… and I don’t like it). But whatever they’re called, they’re freakin’ delicious.

    Kitchen sink blondies are the perfect dessert to use up those random last little bits of stuff in your pantry. We all have them, why try to hide it? I’m so guilty of leaving like, two walnuts in a bag and throwing it back in the pantry. Why? No idea. But with these blondies, you can throw in those two walnuts, the 1/4 cup of chocolate chips, the stale half-bag of graham crackers, and the granola crumbs and they’ll still taste AWESOME.

    Kitchen Sink Blondies (Vegan)

    You guys know I’m aaaaall about salty-sweet recipes, and this recipe is no exception. Like I said, you can use any type of mix-ins you want, but this recipe really has a good thing going. The sweetness of the chocolate chips, the crunch of the walnuts, the chewiness of the coconut, and the occasional crisp of the granola? It’s honestly perfect.

    Here’s What I Used:

    Kitchen Sink Blondies (Vegan)

    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Dessert
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    • 8 Tbsp. vegan butter melted
    • 1 cup brown sugar
    • 1 Tbsp. flaxseed meal + 3 Tbsp. water
    • 3/4 Tbsp. vanilla extract
    • 1/4 tsp. salt
    • heaping 1/4 tsp. baking powder
    • 1 heaping cup all-purpose flour
    • 1/2 cup dark chocolate chips
    • 1/2 cup granola
    • 1/2 cup chopped walnuts
    • 1/2 cup shredded coconut

    Instructions

    • Preheat oven to 350ºF.
    • Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    • Cream together the butter and sugar until smooth. Add the vanilla and flax.
    • Sift together the dry ingredients (flour, salt, and baking powder), then fold into the wet mixture.
    • Fold in the mix-ins.
    • Pour into a parchment-lined 8"x8" pan and spread evenly. Sprinkle with a handful of chocolate chips and a big pinch of salt.
    • Bake 35-45 minutes until golden brown. I like to underbake them a little bit so they have the brownie/underdone cookie texture. Yummm.

    Kitchen Sink Blondies (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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