peanut butter brownies.

PBBrownies.jpg

I whipped up a bunch of these brownies for a holiday party I was heading to and they were a  hit! thanks for the recipe, Isa! Will be keeping these in my backpocket FOR SURE!

recipe found here, and in her new cookbook!

chewy sugar cookies.

cookies

My little guy asked me for cookies. Specifically sugar cookies with clear sprinkles on them. And i found JUST the cookie for him! we did some rolled in sugar, but since were all in the christmas spirit around here, I rolled some in holiday sprinkles too. These are amazing. So soft and chewy. Definitely a hit!

I found the recipe here. 

3/4 cup non-dairy butter
1 cup firmly packed brown sugar
3/4 cup granulated sugar
1/3 cup non-dairy yogurt
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder

Preheat oven to 350 degrees.

In the bowl of an electric mixer, combine the butter and sugars. Beat until light and fluffy.

Slowly beat in the yogurt and vanilla. Mix until well combined.

With the mixer on low, incorporate the dry ingredients. Beat until you have an evenly mixed dough.

Scoop the dough by the heaping tablespoon. Gently roll into a ball. Place the dough two inches apart on a greased or parchment lined baking sheet.

Bake for about 15 minutes, or until the cookies are a light, golden brown; crackled on top; and set at the edges.

Allow to cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Yield: about 24 cookies

stawberry rhubarb bars.

STRAWBERRYRHUBARBI’m still working like a mad-woman to use up all this rhubarb in my garden. I froze a whole bunch, gave some away, and I still have a bit more to harvest. I found this recipe, and since it was pretty low on the sugar side, I gave it a go. I love the crust. Would think this recipe would be great with just about any fruit that is in season. I ate this all week for breakfast, and maybe for dessert too…but who’s counting?!

CRUST
  • 1 cup rolled oats
  • 1 cup  raw almonds
  • 1/4 tsp sea salt
  • 3 Tbsp (24 g) coconut sugar*
  • 4 1/2 Tbsp (68 g) coconut oil, melted
FILLING
  • 2 cups rhubarb, chopped into 1/2 inch pieces
  • 1 cup straweberries
  • 1/4 cup orange or lemon juice
  • 2 Tbsp coconut sugar
  • 1 Tbsp cornstarch
CRUMBLE TOPPING
  • 3 Tbsp coconut sugar
  • 2 Tbsp flour
  • 1/4 cup rolled oats
  • 1 1/4 Tbsp coconut oil

    recipe/instructions found here

whoopie pie smores.

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Fourth of july was just here and I used that as an excuse to get some cooking/baking in. I was drooling over this recipe for these whoopie pie smores – and since I had a bag of vegan marshmallows from trader joes, I used this as the perfect opportunity to make them! The original recipe is gluten free, but I didnt have gluten free flour blend, so i just subbed some regular flour and these turned out pretty great!!

  • 1/2 cup unsweetened plain almond milk
  • 3/4 tsp apple cider vinegar
  • 1 1/2 tsp baking soda
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp  water)
  • 1/4 cup canola oil
  • 1/3 cup coconut sugar
  • 1/4 cup + 1 Tbsp  maple syrup or agave nectar
  • 3/4 cups unsweetened applesauce
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 cup + 1 Tbsp unsweetened cocoa powder
  • 1/2 cup  almond meal (finely ground from raw almonds)
  • 1/4 cup oat flour (finely ground from raw oats)
  • 3/4 cups + 1 Tbsp all purpose flour
FILLINGS
  • 1 10 ounce (283 g) bag Vegan Marshmallows
  • 6 ounces  vegan dark chocolate, broken/roughly chopped
  • optional: Fresh blueberries + sliced strawberries

    original recipe/instructions found here

 

strawberry rhubarb crisp.

strawberryrhubarbcrisp
I
ts that time of year again where I have rhubarb coming out of my ears and no clue what to do with it besides make pie. So I present to you a crumble. I tried to find something that was refined-sugar free; this was a little tart, but it was pretty good. I think it would be great mixed into some yogurt! The top makes almost like a granola – it was my favorite part.

  • 2 cups rhubarb, diced
  • 2 cups strawberries, diced
  • zest from one orange (or lemon)
  • 1 teaspoon lemon juice
  • 5 Tablespoons maple syrup
  • a pinch of salt
  • 1½ Tablespoons cornstarch
For the crumbles
  • ½ cup chopped almonds
  • ¾ cups old fashioned oats
  • 2 Tablespoons coconut flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup maple syrup
  • 2 Tablespoons coconut oil
  1. Preheat the oven to 350 degrees. Put the strawberries and rhubarb in a large mixing bowl with the zest, lemon juice, maple syrup, salt, and cornstarch and mix well.
  2. Mix the almonds, flour, oats, cinnamon, salt and maple syrup together in a medium mixing bowl. Cut in the coconut oil with your hands or a pastry cutter until the mixture begins to form crumbs.
  3. Grease an oven proof casserole or skillet and spoon in the fruit filling. Crumble the topping evenly over the top. Bake for 25 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from oven and allow to cool for a few minutes before serving.

peanut butter mousse pie.

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My easter tradition seems to be to make a pie. Holidays in general make me want to make a pie.

This year I decided to do it on a whim, and quickly found this recipe, which seemed easy enough and I had just enough of everything on hand. I recently bought a can of coconut creme and had it sitting in the fridge, just for a time like this.

This came together in no time – and I’m not gonna lie – I had my doubts after I whipped up the peanut butter mousse. BUT when I served it up, it was delicious, together with the pie crust. Its actually pretty hard to believe there is no refined sugar in this pie, and just 2T of maple syrup as the sweetener. I will, for sure, be making this pie again.

  • 1 1/2 cups almonds
  • 4 tablespoons unsweetened Cocoa Powder
  • 18 Dates or 10 Medjool Dates
  • Pinch of Salt
  • 1 cup Natural Peanut Butter (creamy, lightly salted)
  • 2 cups Coconut Cream (chilled)
  • 2-3 tablespoons Maple Syrup
  • ¼ cup Vegan Chocolate Chips (melted) (I used grain free ones)
  1. Line a 7 inch springform or pie form with parchment paper.
  2. Prepare chocolate almond crust by pulsing almonds cocoa powder, dates, and salt in a food processor until a sticky mass forms. Press firmly into base of form and place in freezer.
  3. Mix peanut butter, coconut cream, and maple syrup with an electric mixer. Beat until peanut butter mousse is creamy and soft peaks form.
  4. Remove pie crust from freezer and spread peanut butter mousse on crust using a spatula.
  5. Melt chocolate chips in microwave, warm water bath, or double boiler. Drizzle melted chocolate over peanut butter mousse.I also melted some peanut butter and also drizzled this across the top.

peach pie with bonus lattice crust!

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Today marks my 600th post! In honor of that huge number I bring you something I had been wanting to do since i started this blog: Make a lattice crust! This has been a bucket item list for me forever, and so glad to cross it off the list. Ive always been too scared to do it – not sure why, it really wasnt any more difficult to do than any other way! Lattice crust for the win!

I have made peach pie once before.

And with the end of summer nearing us, I made one again. This time I veganized smitten kitchen’s recipe and decided to finally try a lattice crust pie! I dont know why ive been so intimidated, it wasn’t any more difficult to do than making the full coverage pie. I think pie crust in general intimdiates me. I’m warming up to it. This time you poach the peaches too, and i think it softens them a bit, and the result was incredible. This was such a great pie – even milo ate it!

Crust
2 1/2 cups  all-purpose flour, plus more for dusting surfaces
1 tablespoon granulated sugar
1 teaspoon salt
2 sticks earth balance, very cold
1/2 cup water, very cold

Filling
About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
1 tablespoon fresh lemon juice, from about half a regular lemon
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon table salt
3 tablespoons cornstarch

To finish
1 tablespoon almond milk
1 tablespoon coarse or granulated sugar

Make your pie dough: Whisk together flour, sugar and salt in the bottom of a large, wide-ish bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days.

Meanwhile, prepare your filling: Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes. Using a slotted spoon, transfer to ice bath for one minute to cool. Transfer peaches to cutting board and peel the skins. In most cases, the boiling-then-cold water will loosen the skins and they’ll slip right off. In the case of some stubborn peaches, they will stay intact and you can peel them with a vegetable peeler.

Halve and pit the peaches, then into about 1/3-inch thick slices. You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, salt and cornstarch until evenly mixed. Add to peaches and toss to evenly coat.

Preheat: Oven to 425 degrees.

Assemble your pie: Flour your counter very well, unwrap your first dough (if the two pieces look uneven, go for the smaller one) and put it in the middle and flour that too. Start rolling your dough by pressing down lightly with the pin and moving it from the center out. Roll until your dough is a 12- to 13-inch circle, then transfer pie dough to a standard pie dish by folding it gently into quarters (making no creases), arranging the folded corner into one quadrant of the bottom of your tin and gently unfolding it to fit over the base. Trim the overhang to one inch.

Scoop filling into bottom pie dough, including any accumulated juices  Roll out your top pie dough until it is 12 to 13 inches in diameter. To make a lattice-top pie, cut the pie dough into strips anywhere from 1/2 to 1-inch wide with a pastry wheel, pizza wheel or knife. Arrange every other strip across your pie filling in one direction, spacing the strips evenly. Fold back every other strip gently on itself and add the longest remaining strip in the other direction. Fold the strips back down, repeat with the other strips until a full lattice-top is formed. Trim the lattice’s overhang to the diameter of the pie dish’s rim. Gently fold the rim of the bottom crust over the lattice strips and crimp decoratively.

To finish:Brush pie with almond milk and sprinkle with sugar.

Bake pie: For about 20 minutes in the preheated oven, until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.

Cool pie: For three hours at room temperature before serving.

peanut butter sprinkle blondies.

sprinkeblondies
Sprinkles! peanut butter! oats! chocolate chips!! but really, SPRINKLES!!!
Do I need to mention this had me at sprinkles?! Super fun to make and serve up – anything topped with sprinkles is a winner in my book.  Especially when a birthday in invovled.

found the original recipe here.

  • 2 cups all-purpose flour
  • 2 t baking powder
  • 1 t baking soda
  • 3 big pinches of kosher salt
  • 1/2 cup brown sugar
  • 2/3 cup maple syrup
  • 4 t pure vanilla extract
  • 1/2 cup olive oil
  • 1/3 cup peanut butter
  • 1/2 cup chocolate chips
  • 1/2 cup rolled oats
  • to top: SPRINKLES!

Directions:

  1. Preheat your oven to 350F. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, soda, salt, and sugar. In a 2-cup measuring cup whisk together the maple syrup, vanilla, almond butter and olive oil. Add to the dry ingredients and beat until almost together. Add chocolate chips and oatmeal. Mix until combined.
  2. Scoop the dough into the pan and place on the prepared baking sheet. Flatten slightly and sprinkle with lots of sprinkles. Bake for 20-25 minutes or until set.

peanut butter skillet cookie with bourbon salted caramel ice cream.

pbskillet

This recipe turned out to be a tag team effort! I had dinner at my friend’s house last night and her request was to bring a peanut butter cookies. I knew she was making some homeade icecream, so I made a simple peanut butter skillet cookie to top off with the ice cream. This was her first attempt at making vegan ice cream, and it was FANTASTIC. Holy moly. The combination of the cookie, ice cream and bourbon-caramel sauce was the perfect way to end the weekend. I will definitely be making this next time I need to feed a crowd. YUM.

So here are the recipes. I made the skillet cookie. she made the ice cream. Both are vegan and both are out of this world delicious.

I found the skillet cookie here, and veganized it:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons earth balance, melted
6 tablespoons peanut butter, melted
1 cup loosely packed brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3 tspns egg replacer, mixed with 4 T warm water

Preheat the oven to 350 degrees F. In a small bowl, stir together the flour, baking soda and salt. Set aside.

In a large bowl, whisk together the earth balance, peanut butter and sugars until smooth. Stir in the vanilla extract. Add in the egg mixture and mix until combined. Stir in the dry ingredients and mix well.

Press the dough into a 12-inch oven-safe skillet. Bake the cookie for 25 to 30 minutes, or until it is set in the middle. If at any time the edges become too brown, tent the cookie with aluminum foil.

We served the cookie warm, topped with this ice cream. Make it. Now. you wont regret it.

  • 1.5 cups raw cashews, soaked overnight (or for at least 6 hours), then drained
  • 1 cup Bourbon
  • 1/2 cup granulated sugar
  • 4 Tbsp almond milk
  • 1/4 tsp sea salt
  • 1 14-ounce can full fat coconut milk
  • 3 Tbsp coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1/4 cup agave nectar
  • OPTIONAL: 1 Tbsp tapioca flour OR arrowroot starch for thickening
  1. Make sure your ice cream churning bowl is frozen and soak your cashews. This is all great to do the night before.
  2. Add bourbon and sugar to a small saucepan over medium-high and bring to a low boil. Reduce heat to simmer and swirl DON’T stir, until a bubbly caramel forms. It happens pretty quick; less than 10 minutes so stay close. Remove from heat and immediately add 3 Tbsp almond milk, sea salt, and stir. Set aside to cool. Once cooled, taste and add more salt if needed. You could also add a splash more bourbon at this point, but don’t exceed 2 tsp or it can inhibit it from freezing.
  3. Add all ingredients except bourbon reduction and tapioca flour to blender and blend until smooth, scraping down sides as needed. Use the “liquify” setting if you have it. You want it to be completely creamy and blended with no chunks.
  4. Add tapioca flour and HALF of the bourbon caramel and blend again. Chill remaining half of caramel.
  5. Add mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve.
  6. Add remaining bourbon reduction in last minute OR stir in with a spoon so there’s a more pronounced swirl.
  7. Transfer to a freezer-safe container and cover well. Freeze for at least 4-6 hours or until firm.
  8. Set out for 10-20 minutes (OR microwave for 30 seconds) before serving to soften. Will keep for up to 1 week, though best when fresh.