Peach Walnut Blondies

I have been on a peach kick for a couple weeks because they are just so good! Is it just me or are they better then they have ever been this year? I have eaten at least one a day (sometimes 2) for at least the past 2 weeks and not once have I gotten a grainy, mealy one. Just sweet ass juicy peachy goodness. Dang do I love a good peach!

Since the peaches are so good, it made sense to bake them into something and that something was blondies. A cakey cookie bar thing that is really easy to make, everyone loves, and highlights that goodness of the peaches. I tossed in some walnuts because why not, and as soon as the heat wave broke and I dared turn on the oven, I popped the batch in. Two days later and they are pretty much gone. And will I make them again, for sure yes, but only while the peaches are still good.

So you should probably make them while the peaches are good. Hurry up!

To the peach walnut blondie!

The stuff. A nice ripe peach and some walnuts. Flour, baking powder, and salt. Melted plant butter, brown sugar, vanilla extract, and some aquafaba.

Start with dicing up the peach and chopping up the walnuts into smaller pieces.

Next grab the aquafaba and dump into bowl with the brown sugar. Beat with an electric beater on high for about 2 minutes until mixture is a light brown and somewhat fluffy.

Add in all the dry and the melted butter and gently fold it in until completely incorporated.

Lastly fold in the diced up peach and walnuts.

Dump and smooth batter into a well greased and lined square baking pan and place into preheated oven to bake.

Once the blondies are golden brown and tester poked into the middle comes out clean, remove from oven and let cool.

Cut into pieces and then, you know, eat them.

Get at those peaches while you can!

-C

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Peach Walnut Blondies

makes a 8x8 (you can use a little larger square) pan

• 1 3/4 cups all purpose flour

• 3/4 cup packed light brown sugar

• 1/3 cup aquafaba(liquid from a can of chickpeas)

• 1/2 cup plant based butter melted

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 1 medium peach (about 3/4 cup diced)

• 1/2 cup chopped walnuts

Preheat oven to 350

Dice up the peach into small pieces and if the walnut pieces are whole or halved,, chop them into smaller pieces.

Dump the aquafaba and brown sugar into a large bowl and beat with an electric beater for around 2 minutes or until the mixture is a light brown and somewhat fluffy. Mix dry ingredients together in smaller bowl then gently fold the melted butter and dry mixture into the beaten sugar ans aqufaba. Once completely incorporated, fold in the diced peach and walnuts.

Grease and parchment line a 8x8 (or a little large) pan and dump blondie batter in and spread and level to the pan. Place into oven ad bake for about 30-33 minutes (if using a large sized pan, reduce cooking time by a few minutes) or until top is a nice golden brow and a tester poked into the middle comes out clean.

Remove from oven and let cool for a few minutes. Once cooled enough pop out of pan and coniunute to cool all the way.. Cut into pieces and eat.

Store uneaten blondies in a airtight container at room enrapture for 2-3 days but best stored in fridge or freezer when it is hot out. Plus they are amazing cold!

Raspberry Swirl Banana Snack Cake

Why make banana bread when you can make banana cake? But really, isn’t it the same thing, the same batter just baked in different pans? The answer is yes, yes it is.

Whatever you call it, (bread, cake, muffins), it is banana and everyone loves it so who the heck cares what it is called. This banana cake is basic with the basic stuff but I decided to add some raspberry jam swirl to the mix. Raspberry jam because well I had raspberry jam and banana and raspberry are a great paring. And I made the swirls into hearts because well I love hearts and also it doesn’t hurt that Valentines day is this weekend so it just made all the since to me. I mean, just look at it. It is a stunner of a cake if I do say so myself. And I know that it taste just as good, especially since the mr ate half of it in one day.

Again, people love them their banana cake (bread, and or muffins) so you really can’t go wrong with this one.

Now to the banana cake!

The stuff. Ripe and ready bananas, flour, baking soda and powder, salt, sugar, oil, vanilla, apple cider vinegar, and raspberry jam.

So now make the batter. Peel bananas and mash them up in a big bow with a fork. Pretty mashed up, almost pureed but with some small chunks. Add in the oil, sugar, vanilla, and vinegar and mix until mixed then add in the dry and mix everything is incorporated.

Banana cake batter.

Dump batter into a well greased cake pan.

Now warm up the jam for a few seconds in the microwave just so it thins out a little. Not completely luquid, just lose. Take a small spoon and dollop jam all over top of batter.

Now to make the jam heart swirls, all you do is take a sharp knife, stick it into the jam blobs and pull down. They might not be perfect but that is perfect. And if you don’t care for hearts just swirl sharp knife all around the blobs to look however the way you want it to look.

Once swirls, pop the cake into a the hot oven and bake for 45-50 minutes or until the top is a nice deep golden brown and a tester comes out.

Just look at that. Gorgeous! Let cool for a few minutes then carefully pop it out of the pan and let it finish cooling on a wire rack.

Now you eat cake.

-C

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Raspberry Swirl Banana Snack Cake

makes a 10 inch round cake

• 2 cups all purpose or white whole wheat flour

• 1 teaspoon baking soda

• 1 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon vanilla

• 3 bananas

• 1/2 cup oil

• 3/4 cup white sugar

• 2 tablespoon apple cider vinegar

• 2 heaping tablespoons raspberry jam (can substitute any flavor jam you want)

Preheat oven to 350

Peel bananas and place into a large bowl. With a fork, mash until pureed. Some chunks are good, but not too chunky. Add in the oil, sugar, vanilla, and vinegar. Mix until completely incorporated. Add in the flour, baking powder and soda, and salt gently mix into wet until just incorporated then dump into a greased 9-10 inch round cake pan. (You can use a rectangle if you want)

Grab jam and heat up in microwave for 20-30 seconds or until warm and it has become more lose but not super runny. Take a small spoon and add dollops of the lose jam all over top of cake. Take a sharp knife and run it through each dollop into the cake to create a heart. Or just run the knife through all the jam blobs and swirl it around.

Pop cake into hot oven and bake for 45-55 minutes or until top of cake is a nice deep brown and a cake tester comes out clean.

Remove form oven and let cool in pan for a few minutes then carefully remove cake form pan place on a wore rack to finish cooling.

Eat whenever.

Sore in airtight container on counter or 3-4 days. Or refrigerator a week.

Sweet Pea Snack Cake with Strawberry Glaze

It started a few nights ago when I was eating my after dinner dessert snack. A big bowl of fresh strawberries. But there was something missing. I wanted a little something else to add to my dessert so I opened the freezer to see if there was any frozen bananas. What caught my eye was the bag of peas. And it just seemed right so I poured some into a bowl, dumped hot water on them to thaw, and mixed them into the bowl with the strawberries. Now I got to tell you, it was one of the most satisfying delicious desserts I have had in a long time. Think about it. Peas are sweet and creamy and strawberries are sweet and tart. The combination might seem a little strange but haven’t we learned by now that I am always right about flavors? HAHA. But really. It’s one of my new favorite snacks.

Now how to share my newfound love of peas and strawberries? Well cake of course. I figured people are less hesitant to try new flavor combinations when in cake form because everyone wants cake. And I was right. Plus it is a real looker if I do say so myself. Bright green cake with bright red strawberry glaze. A spring time snack with the spring time feels. Everything about this cake is right on point with all the things. And it is super fast and easy to make to boot because it’s all thrown together in a blender.

You really can’t go wrong here friends. And if you happened to be needing a little something something to snack on with your mama this weekend, well I think you just found the perfect snack.

Now to the cake!

The stuff. Peas,strawberrie jam of perceives (I had just made it so it is still warm) Flour, sugar and powdered sugar, baking soda and powder, salt, oil, and vinegar.

Super easy here. Place peas into blender and blend until smooth. Add oil and sugar and blend until incorporated. Then add in all the dry. Before you blend, take a spoon or spatula and hand mix it a little. Add in a cup of water and vinegar then pulse until incorporated. Don’t over blend it or else it will be tough.

Pour batter into a well greased pan and pop into a hot oven. Bake.

Afer about 25 minuts, check for doneness. When the fork or tester comes out clean, it is done!

Pop cake out and let cool on a wire rack.

And glaze. Warm up the jam in the microwave on on stove until loose then mix jam with powdered sugar.

When the cake has cooled, grab a fork and stab holes all over so when you pour glaze on it will kind of seep into said holes.

Pop cake back into pan (or don’t if you dont want too) and pour glaze all over top.

A dusting of powdered sugar for looks and done and done. Cut into squares, pop a piece on a plate, and snack away.

-C

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Sweet Pea Snack Cake with Strawberry Glaze

makes a 9x9 cake

• 2 cups all purpose flour

• 3/4 cup white sugar

• 1 1/3 cups sweet peas (fresh or frozen and thawed)

• 1 cup water

• 1/3 cup oil

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 tablespoon vinegar

• 1 cup powdered sugar

• 3 tablespoon strawberries jam or preserves

Preheat oven to 350

Place peas into blender ans blend until smooth. Add in oil and sugar and blend until incorporated. Next add in baking soda and powder and then flour on top. Grab a spoon or spatula and mix a little to give the batter a head start then add int he water and vinegar. Pulse in blender for a few seconds, scrap sides, then pulse again until it just become a cohesive batter. Don’t oven blend it or that cake will be tough.

Pour batter into a well greased 9x9 baking tin and place into hot oven. Bake for about 25 minutes or until golden brown and a tester comes out clean. When it is done, pop out of oven and pop cake out of tin to cool on a wire rack.

Once cake is cooled, place back into baking pan. Mix together the powdered sugar and jam then either microwave it or heat on stove for 30ish seconds until warmed and pourable. Grab a fork and stab holes all over top of cake then pour glaze all over.

Sprinkle some more powdered sugar on top for looks, but other then that, it’s now time to eat.

Cake that is not eaten is best keep at room temperature for 2-3 days. Can be frozen too.

Coconut Lime Snack Cake

I have a bag of coconut flour that I need to use up so I have made coconut snack cake a few times the past couple weeks. Once with orange instead of lime. Once I added chocolate chips. This time I stepped it up made a little glaze action, toasted a little coconut for some extra coconutiness and took these here pictures and wrote down the recipe. Just. For. You.

Not that I don’t know already that my snack cake creation is good, but I guess it was just super A+++. I threw this one together right before the mr and I headed down to PA to hang with my dad. As soon as he (and sister and nephews) started in on it, well the responses were more then average. My dad even snuck a piece off and hid it for later. They really, really, really were into it. Wanted me to make another right then and there. Normally I would but my dad doesn’t keep coconut flour on hand and I don’t make it a habit to travel with any myself. (I might have to change that.) Next time he will know to stock the coconut flour.

I didn’t realize my people were such coconut people. Good thing for them that I like coconut people. As a matter of fact, I consider myself a coconut person. And coconut is not code for awesome, but I am that too. HA

Anyway enough about me. Coconut snack cake is what you want to know about. It is soft and dense. Moist, not overly sweet. Lots of lime and coconut flavor and is just perfect for snack time. Eat it with a fork on a plate with coffee or tea or grab an piece and eat it walking down the street while thinking about green leaves and warmer weather. Or wherever and whenever. If you make it then it’s up to you when and where you eat it. That only seems fair.

Now to the snack cake of your coconut lime dreams.

The stuff. Gonna need all purpose flour, coconut flour, salt, baking soda, baking powder, a couple flax eggs, some warmed coconut oil, plant milk, brown sugar, vanilla extra, apple sider vinegar, a couple lime, some powdered sugar, and some lightly toasted shredded coconut.

Grab a big bowl. Add in the brown sugar, flax eggs, warmed coconut oil, apple cider vinegar, and vanilla. Mix it all up until evenly incorporated.

Dump in the flours, baking soda and powder, and salt. Zest in lime, squeeze in lime juice and start to mix. Add in the milk as you are mixing.

Cake batter mixed and done. Now to bake it.

Dump the cake batter into a well greased baking pan and level it off with a spoon or spatula.

Now it’s oven time to bake into a great and well cake.

A cake out of the oven, great and well. Golden brown and smells of all the goodness that a coconut cake could possible smell.

While cake is cooling, which it should be now, make the glaze. Powdered sugar, lime zest, and lime juice. Mix until it’s glazy.

Pour the glaze all over cooled cake.

Don’t forget the shredded coconut. Get it on before the glaze starts to set.

And then it’s just the matter of cutting cake…….

You know once you cut it, that means snack time right? Coconut lime snack cake for all of your coconut time, lime time, hungry snack time needs.

Keep it good.

-C

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Coconut Lime Snack Cake

Makes a 9x9 cake

• 1 1/2 cups all purpose flour

• 1/2 cup coconut flour

• 3/4 packed cup brown sugar

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 cup coconut oil (warmed to liquid)

• 1 1/4 cup plant milk (I used almond)

• 2 flax eggs (2 tablespoons ground flax seeds with 1/2 cup warm water)

• 1 teaspoon vanilla

• 1 tablespoon apple cider vinegar

• A lime

• For the glaze

• 3/4 cup powdered sugar

• a lime

• 1/4 cup or so toasted shredded coconut to sprinkle on top (optional)

Preheat oven to 350

In a large bowl, mix together the bbrown sugar, flax eggs, warmed coconut oil, vanilla, and apple cider vinegar until completely incorporated. Next dump in the flour, coconut flour, salt, baking soda and baking powder. Zest the lime into bowl. Start mixing, adding in the juice of the lime and the plant milk. Mix it all together until completely incorporated.

Dump mixture into a well greases 9x9 baking pan and level off with a spoon or spatula. Place into oven and bake for 30-35 minutes or until golden brown and a tester stuck into the middle of cake comes out clean.

Once baked, remove from oven, let cool in pan for a few minutes then carefully remove cake from pan and let cool on a wire rack.

While cake is cooling, make the glaze. Just zest other lime into powered sugar then add the juice (or as much juice as you needed) of the lime until a pourable glaze forms. If your lime is not particularly juicy enough and the glaze is still really thin, just add a splash of water to thin out as needed.

And when cake is completely cooled, pour glaze all over cake and cover with toasted coconut flakes.

Now cut. And eat.

Store left over cake in a air tight container for 3-4 days. Individual pieces freeze well for all your future snacking needs.