Sometimes I think I could live off of potatoes and bananas and things to dip them in. Seriously. I eat both pretty much every day and never tire of them. The best.
One of my favorite ways to eat bananas is sliced up, topped with cinnamon, hemp hearts, oodles of nut butter, and/or granola. My sister coined this creation “banachos” and the name just stuck (at least in our circle).
This is less of a recipe and more of an idea. I want you to make banachos with whatever you like to eat bananas with.
I have ALWAYS wanted to make one of these. Ever since I saw the half pounders at Target around the holidays, the urge to create my own ginormous peanut butter cup has festered deep inside me.
Yesterday, I scratched that long-time itch on my baking bucket list by making a real life giant peanut butter cup.
I made it for a friend’s bday (hey Sarah, if you’re reading). I also made these Vegan Salty Chocolate Chunk cookies. I was honestly sort of insistent on the whole thing.
Sometimes people are like “oh, you don’t have to bake me anything,” and I’m like “Please just let me I live for excuses to bake.”
So here we are. I halved the recipe below and put it in a mini pie dish since Sarah is leaving to go back to China tomorrow.
I am sad to see Sarah off. I have a lot of friends (well, not really but let’s pretend) from all different stages of life but there is just something about those friends you did stupid shit with in basements and backseats of mini-vans high school.
The filling is more than ordinary peanut butter. Since true Reece’s have more of a frosting-like filling, I tried to channel my inner candy maker and copy it. You can totally just fill it with regular peanut butter if you’d like. That works too.
This broke coming out of the pan (hence the broken pics; do me a favor and pretend it’s artsy, okay? thanks). So grease that puppy good and allow it to come to room temp before trying to remove from the pan.
Without further adieu…I give to you…
Prep Time: 10 minutes
Chill Time: 20-30 minutes
Servings: 10-12 people
The same says it all: salty sweet rich and decadent brownies swirled with luscious peanut butter and topped with peanut butter cups and crunchy sea salt. These salted peanut butter cup brownie mix brownies are tastebud heaven.
I made these a few weeks ago for Vegan Bites (which airs Thursday evenings on @spoonuniveristy Instagram stories) and wasn’t planning to put them on the blog, but the response to the episode was so positive I decided despite only having mediocre phone pics they deserved a place on kbaked.com.
You’ve probably noticed based on the title of the post that these brownies are made with a box mix. Now you may be saying “that’s cheating” or that “true bakers never use mixes.” To which I say your opinion is fair, however, I’ve come to find times and places for box mixes and like to keep them on hand for such occasions. They’re especially nice when you need to whip something up and find your baking pantry bare.
Making a cake for a special occasion is not, in my opinion, the place for a mix, but these brownies definitely are. All you have to do to make these is grab a box of brownie mix, some peanut butter cups, sea salt, oil/vegan butter, and an egg substitute, and you’re on your way to peanut butter cup brownie mix magic in a matter of minutes.
Now let’s talk brownie mix. Some are better than others. Look for an ingredient list that contains things you’d add at home and doesn’t contain too many things you wouldn’t (like DATEM and mono- and do-triglycerides, etc). I like Trader Joe’s, Annie’s, and Cherrybrook Kitchen mixes. Also check the ingredient list for animal ingredients. You’ll find many are accidentally vegan, making your life a wee bit easier.
You’re going to cook the brownie mix according to the package with a few modifications, swapping animal products for non-animal products. While many mixes call for oil, should yours call for butter, simply swap in vegan butter (like Earthbalance).
Now on to the milk. Should your box’s recipe call for milk, simply add your favorite unsweetened non-dairy milk. I would go for the unsweetened, since box mixes tend to be far sweet enough already.
Lastly, the egg. This is the trickiest to swap but you can handle it. For quick breads, cookies, and muffins, swapping each egg with 1/4 cup applesauce or a flax or chia egg works fabulously. If you don’t mind a subtle banana taste, 1/2 a small ripe mashed banana will also work. For brownies, replacing an egg with a chia or flax eggs or 1/4 cup puréed silken tofu or canned pumpkin will do the trick. Cakes are a bit trickier and sometimes with delicate crumb, aquafaba is best, but know that chia and flax eggs will do just fine.
To make a chia or flax egg, simply combine 1 tablespoon flax or chia seeds + 3 tablespoons water in a small bowl and allow to thicken for at least 10 minutes. Fabulous.
Now back to brownies: despite this long and winding post these truly couldn’t be easier. Make the brownies according to the mix instructions with swaps mentioned above, swirl in 1/4 cup creamy or chunky peanut butter, and bake according to time listed on the package.
When there’s a minute or two left in the bake time, chop up vegan peanut butter cups (like Justin’s dark chocolate) and when you pull the brownies out of the oven to cool, sprinkle the cups over the top of the hot brownies. You’ll notice the cups will start to melt slightly; this is perfect. Sprinkle with flakey sea salt to finish, allow to cool, and enjoy, preferably crumbled atop your favorite non-dairy ice cream (I’m partial to Van Leeuwen or So Delicious Cashew Milk – particularly their Caramel Cashew Cluster ice cream myself).
I hope you make these or that this recipe has inspired you to use that box of brownie mix in your pantry that has been sitting there lonely for months.
Level: Easy
Prep Time: 5 minutes
Bake Time: 20-30 minutes
serves 12
I’m between jobs that require me to be places and wear pants at the moment, and am starting school in just a few weeks so finding a job outside of my various freelance gigs feels kinda pointless at the moment.
So what’s a girl to do? Bake. Bake all day. Duh.
But what about when you’ve baked so hard you have too many baked goods to handle? Well, you bake for your dog, of course.
I made this banana bread with some random stuff I had around my kitchen. You can customize it to your liking or based on what you have in your pantry (there are several variations offered in the recipe; see below).
The awesome thing about baking for dogs is that if there’s peanut butter involved, they probably won’t be very fussy. I’m pretty sure I could have baked a piece of rotting bread and spread peanut butter on top and Millie would still be a happy gal. Bless her.
In case you were wondering, she really liked it. Shocking, I know. I even caught her jumping on the kitchen counter to get more (yes, she’s small, but the girl can HOP).
Feel free to think baking your dog banana bread is over the top. Because that might be partially true. But I’ve always believed that if you’re going to have a pet, you may as well spoil the crap out of them.
I’m working on another pet-related post to explain why this week has been tough for me, so stay tuned.
Also, I’ve promised to myself I’m going to be more consistent and candid with my blogging. I’m investing my time and energy into this instead of pursuits that do not grow or benefit me in any way.
So buckle up and get ready to join me next year as I go back to school yet again for my third degree (lol school forever) at Columbia University Mailman School of Public Health. #schooltilim50 #noregrets
Without further adieu…
Prep Time: 20 minutes, plus time to chill dough
Cook Time: 30-45 minutes
Servings: 1 medium-sized loaf of doggie banana bread (enough for 8-14 treats)
For human banana bread, check out this recipe.
Puppy chow!! Aka muddy buddies (apparently). Aka the best darn sweet crunchy snack of all times ever period!I remember puppy chow sales being a thing when I was little. Were they a thing where you grew up? Because when I went to college I realized they aren’t a thing everywhere. In fact all 3 of my freshman year suite-mates hadn’t heard of puppy chow. How sad, I know. 
I think Puppy Chow is a Midwest thing. I could be wrong. All I know is that everyone I know from the Midwest knows what it is, and I’ve met lots of coasties who do not. But that could be an anomaly.
If you look on the back of a Chex box for a puppy chow recipe, you may notice that that recipe contains butter and vanilla. I find these additions to be unessential. Like, when you’re eating puppy chow, I feel like they don’t add much. 
At least to me. I just use peanut butter, chocolate, powdered sugar, and cereal, and I don’t miss anything. So I reason I’ll save vanilla and butter for instances where it really does add shine. Gotta save those valuable baking resources, amiright?
So here is my coincidentally, stripped-down, bare-bones, completely delicious vegan puppy chow recipe. If you’ve never had it, make it right the fuck now. Trust me. 
This is another adapted recipe I posted on Spoon University, but here you’ll find it completely unabashedly dairy-free and with slightly different photos. Enjoy!
-Kbakes
PS: If you want more p chow in your life, check out this Puppy Chow Granola post!
If you follow me on Instagram, you may recall these pancakes I posted a few weeks ago. 
So what’s so special about a damn picture of pancakes with awkward irregular shaped edges and a few walnuts and banana slices on top as a despite attempt on food styling? Oh, that’s right. They’re Rosa Park’s pancakes.
Well, not Rosa Park’s pancakes per se; I didn’t go back in time, steal them from her table, freeze and then defrost them decades later for the sake of an Instagram photo. No, I merely made them from a recipe she had written on the back of an envelope, a photo of which was featured in this article for NPR (side note: I <3 NPR).
They’re endearingly called “Featherlighte Pancakes,” and the recipe is written in handwriting that looks charmingly like my Oma’s. As soon as I set my eyes on the recipe, I knew I had to make them.
And you know what? They were darn delicious. I was hesitant to add a full two tablespoons of baking powder, but then decided since Rosa Parks was right about so many things, she was probably right about this too. I put my trust in her and was not let down. The pancakes truly were, featherlight.
The pancakes were fluffy and delicate, yet substantial and hearty, with a bold peanut butter flavor that could stand on its own, and also tasted great with maple syrup. Just a few would fill you up, which according to the article, means the pancakes achieved their purpose of offering a form of delicious, extended substance from inexpensive ingredients. They were delicious, and I do plan to make them again.
And while I was eating them, yes, I did think of Rosa Parks. How humbling is it to remind ourselves that we all must eat? No matter the time period, our religion, our views of the world, our level of education, or our environments. All humans eat, and it is something that connects us and equalizes at a primal level. 
I slightly adapted the recipe to make it plant-based, but the original recipe can be found here.
Recipe adapted from Rosa Parks.
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: about 2
Hello and welcome to a recipe post that probably sounds very strange at first. But bare with me. Let me walk you through my logic.
Behold the PB&S. PB&S? Can we make that a thing? Okay great. Because it’s surprisingly delicious. Sure, the combination sounds weird and perhaps even a bit icky at first, but think about it: do you like pad thai? Of course you do. Pad Thai is delicious. Pad Thai also has a peanut butter-based sauce. And is spicy and has veggies in it and is paired with carby noodles.
So why not pair peanut butter and Sriracha (or not if you don’t care for spicy) with some crunchy veggies on bread, add some cilantro, and call it lunch?
So here we are. A savory veggie-packed peanut butter sandwich. This is a highly satisfying combination, and makes for a fun way to switch up your lunch time game. I suggest pairing it with a nice crunchy apple with additional peanut butter for dipping.
And then eat something sweet for dessert. Maybe a cookie. Or maybe a marshmallow fondant covered spotted dick. Have you been watching Great British Bake Off on Netflix?
I can’t stop. I binged the entire three seasons available on Netflix in 4 days. And now I’m rewatching it. If you haven’t seen it yet, you simply must. It makes every other food show feel inferior. I don’t think I’ll ever look at the Food Network again.
There’s just something about how compassionate the contestants are towards one another that is simply beautiful. Also, the hosts are hilarious.
Would anyone reading this be interested in me diversifying my content? Because that’s what it’s about to happen. I realized I like blogs that share things like daily life info and eats so I’m going to try and experiment with that soon, instead of just recipe post after recipe post.
Also, I apolotize that pictures look blurry on WordPress lately. All of them look crystal clear on my computer, but WordPress keeps distorting them. So I’m working on figuring out how to fix that since it’s been stopping me from uploading content. So for now just deal with my blurry pics plz.
Anywho, happy spring. And on your mark, get set, MAKE (a sandwich) !
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: ~5 minutes
Servings: 1 sandwich
Holy buckets I have not blogged in quite a little bit! This may be the longest blog break I’ve taken in a year! Wowza. Where oh where have I been?
Welp, the month of July was insanely busy. In one short month I managed to go to New York, Chicago, Quebec City, attend two weddings, helped out with a fabulous bridal shower, attend Accepted Student’s Day at Columbia University in the City of New York (yup, that’s right, I’m heading back to NYC for grad school!) and spend a surprise night at a Ramawada Inn in Newark, NJ due to a clusterfuck of a travel situation heading back from Quebec.
When I wasn’t traveling, I was working working working! I’ve been trying to work at Trader Joe’s as much as I can while still establishing a balance for free time/sanity, which between travel and some other freelance projects I’ve had this month, has been quite the juggling act. But exciting things are coming and happening and it’s been a busy but fun month – despite the fact that it completely flew by!
So today, July 29th, I had off. Free of all obligations, duties, travel agendas, work, and any other sort of obligation that would require me to be wearing real pants at a certain time and place. Aka utter BLISS. Millie (bless her soul) of course decided woke me up at 5:34am on the dot. 5:34 am seems to be her favorite time to wake mommy up to go to the bathroom, eat breakfast, and promptly climb back into bed, leaving me up and awake for the day.
I’m naturally an early riser, but sometimes, sometimes, I fantasize of sleeping in til 6am on my days off. I guess I should just keep dreaming, right?
Getting up early isn’t always a bad thing – I’m most awake and productive in the early morning and it allows me to get things done before the rest of the world wakes up to distract me. The only downside is that often times I want to get errands done but things like the post office and Target aren’t open until several hours after I rise (-__-). Sometimes this leaves me time to do other things. Like bake.
This morning, I baked some banana bread. Can I tell you a secret? For YEARS I have had the hardest time perfecting banana bread. I just couldn’t do it! I don’t know why. It was always too dry, too wet, too clumpy, or the texture simply wasn’t correct.
I know, I know how can this be? I can make homemade Cronuts and elaborate cakes with my eyes closed, and I’m a well-known banana fiend, but for reasons beyond my explanation, I couldn’t make a decent banana bread to save my life. Well, recently, I am happy to say, I conquered the banana bread beast. Yes, I won. I won at life.
This recipe is several years and about 200 loaves of mediocre or failed banana bread in the making. But here, right in front of your eyes, is the best-ever, hearty, moist, pleasantly filling / not junky vegan and gluten-free banana bread. I think two major keys to perfect banana bread are almond flour and coconut oil. I really have tried this recipe with peanut butter and almond butter, but to me, texture and flavor wise, coconut oil (though boring) reigns supreme.
Winning at this recipe was a major hurdle for me to overcome in my life. I finally feel like a huge weight has been lifted off my culinary shoulders. In a sense, accomplishing this banana bread was a pleasant reminder that if I bust my butt hard enough, I can overcome any life obstacle. Which, when you’re moving halfway across the country again to throw yourself into grad school after some relaxing time off, is a pretty good reminder.
Onwards and upwards, friends! Happy banana bread to you. 😀 And in the words of Apu from the Simpsons, “Hallelujah, we have banana bread.”
Prep Time: 10 minutes
Bake Time: 60-80 minutes
Level: easy
makes one 12 inch loaf, serves about 10-12
Ingredients:
Directions:
1. Preheat oven to 350 F.
2. In a cup, combine almond milk and vinegar and set aside to curdle, at least 10 minutes.
3. Meanwhile, melt coconut oil or nut butter in a large bowl. mash bananas and add to melted coconut oil. Stir will. Add maple syrup. Mix well.
4. Add almond flour, oat flour, flax seed, baking powder, cinnamon and pumpkin pie spice. Fold into banana mixture. Add almond milk mixture and 1/4 cup walnuts and fold into batter. Mix until just combine.
5. Pour batter into a greased loaf pan and top with remaining 1/4 cup walnuts, and bake for 60 – 80 minutes, or until bread becomes browned and until a toothpick inserted in the center of the bread comes out clean upon removal. Allow to cool and serve with coconut oil, jelly, or more nut butter :-D.
This title of this recipe should come as no surprise to those who know me. I love bananas. I love oatmeal. Boom: it’s a Banana Bread Oatmeal Bake for One. YUM.
Prep Time: 2 minutes
Bake Time: 18-25 minutes
Level: easy
serves one, easily doubled
Ingredients:
Directions:
1. Preheat oven to 400 F. In a small bowl, combine oats, oat flour, baking soda, and cinnamon. Mix.
2. Cut banana in half. Mash half of the banana and add to the bowl. Add nut butter or coconut oil and non-dairy liquid. Mix well.
3. Transfer to an oven-safe ramekin or dish. Slice remaining half of banana on top of oatmeal mixture. Place in the oven for 18-25 minutes, until fluffy, browned, and liquid has all absorbed. Serve with almond or other non-diary milk, non-dairy yogurt, and syrup or honey as desired.
Wednesday was not my day this week. Someone hit me while driving, then drove away quickly before I could get any of their information. Yay nice humans! This occurred on my way to a doctor’s appointment where I found I have something quite creepy that I think most people would have no appetite after reading about, so I might refrain from details. Let’s just say, I’ve been eating for many…your dog may have had the same thing. They’re common in dogs. Which makes the title of this post a lil bit ironic. Moving on.
After my appointment, I went to the police station and filed a report about the hit’n’run. Then I went to Walgreens and tried to get my prescription but my insurance card wasn’t working and then I learned the prescription I needed was $3800 without insurance. Basically pocket change. Anyways, I was *done* with the day before 9am.
Then I worked all day. And it was -34 with windchill. And then my mom’s car died so I had to go pick her up. By the time I ate dinner around 8, I was so wound up by the day that I wasn’t tired.
So I decided to use my energy and soothe my grumpy pants by making cookies. And then I messed up the cookies. Ugh. Not what I needed.
Luckily, ruining the cookies ended up being the best part of my day, because through this experience, I ended up trying to morph what I was using for said cookies into something edible. And then one thing lead to another, and suddenly I had created Puppy Chow Granola. This was certainly the highlight of my day.
I ate the Puppy Chow Granola. For a moment, the world felt safe. I shared with my mom. She totally dug it, and she’s not very into peanut butter. We agreed that the stuff is INCREDIBLY addicting. And thus, I made another batch the very next day.
So here is the result of my poopy humpday this week. It is peanut buttery and chocolately and sweet and oath and crunchy yet slightly chewy in all the right ways. It also has the word “Puppy” in the title, which is an automatic win.
Make this stuff. Eat it. Try to practice self-control. Fail, eat it all, and make another batch. No one is judging you. Let it make you happy no matter what you find out is living in your intestines. Enjoy!
Prep Time: 5 minutes
Bake Time: 20-30 minutes
Level: Easy
Ingredients:
Directions:
1.Preheat oven to 325 degrees Farenheit.
2. In a large microwave safe bowl, combine peanut butter and chocolate. Melt in the microwave using 30 second intervals, stirring between each.
3. Pour rolled oats into bowl with chocolate/peanut butter mixture. Add syrup or honey. Mix (a wooden spoon works well for this)until oats are evenly coated with chocolate/peanut butter.
4. Transfer to an ungreased baking sheet. Place in oven for 20-25 minutes, until slightly hardened. If desired, turn granola with a spoon halfway through bake time.
5. Remove from oven and allow to cool for at least 10 minutes. Transfer back to bowl and add powdered sugar. Mix well until all granola is coated lightly with powdered sugar. EAT!