Ari, Author at Ari's Menu

Honey Roasted Macadamia Butter

December 18, 2013 · by Ari ·

Drippy, sweet and melty honey roasted macadamia butter. All it takes is one ingredient and 5 minutes to create your new favorite spread.

I’m really not the “DIY” type. As much as I love anything homemade, especially when it’s heartfelt, bringing myself to devote hours of time to a craft that I will inevitably be unhappy with when I finish is just not something I can usually do. I am, however, in total awe of people who can/do. Honestly, anyone that can make things look pretty, or at least not look like a kindergartner made it is totally impressive in my book.

Most of the time when I see a “Beautiful #DIY Gift Idea #Christmas” on Pinterest, I steer clear, and remind myself that the “5 Minute Up-Do” I found took me more like an hour, and I still wasn’t satisfied with the result.

But food? That I can do. Even DIY food. I love making people treats, especially things you can’t buy in the store, and I adore stuffing my family’s stockings with homemade nut butters, granola, and puppy chow rather than candy canes filled with m&ms.

So meet my newest obsession. The best, drippiest nut butter I have ever tastes. Now, if you like a more solid texture, not to worry! Stick this baby in the fridge, and you will get more of a traditional peanut butter texture, but I LOVE the way it drips right off the spoon, and has almost a melted texture. Macadamia nuts are the best nuts for spreads, in my opinion. They always come together super easy and quickly with no food processor starting and stopping. This DIY project will literally take you 5 minutes. 10 if you include dishes, ~~but I wouldn’t know since I don’t actually do those~~.

I found my honey roasted macadamia nuts at Trader Joe’s, but I’m sure you could also find them online, or make your own!

Honey Roasted Macadamia Butter

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: approx 1 1/2 cups

Honey Roasted Macadamia Butter

Drippy, sweet and melty honey roasted macadamia butter. All it takes is one ingredient and 5 minutes to create your new favorite spread.

Ingredients

16 oz honey roasted macadamia nuts
pinch sea salt, optional

Instructions

Place macadamia nuts in your food processor. Blend until a smooth and creamy butter forms, about 3-5 minutes. Taste and add salt if necessary. Store in an airtight container refrigerated for up to one month, or in a cool, dry place for 2-3 weeks.

https://arismenu.com/honey-roasted-macadamia-butter/

Gluten-free Cranberry Bliss Bars

December 18, 2013 · by Ari ·

Rich, gooey blondies studded with white chocolate and cranberries topped with a white chocolate cream cheese frosting. Just like your favorite Starbucks treat, but with a lightened-up, gluten-free twist.

One of my favorite holiday treats is the Starbucks cranberry bliss bar. I’ve made them every year for the last 3 years, so I guess you could say they’ve become one of our holiday traditions. Along with puppy chow. I’m pretty sure my family would be super upset if a year went by without either of these.

This year I made a gluten-free version, and it turned out every bit as delicious as the original! Today I’m sharing the recipe over on Laura’s blog. Click over and check it out! Also, if you don’t already read Laura’s blog, she gives amazing running tips, and she is just a super positive, inspiring person all around.

White Chocolate Cranberry Scones

December 16, 2013 · by Ari ·

Rich, crumbly white chocolate shortbread-like scones filled with sweet and tart dried cranberries are the perfect treat on Christmas morning, or any time year round. Vegan & gluten-free.

Okay, let’s take a quick break from cookies for a minute. Actually, I have a confession. These were supposed to be cookies. I wanted to make white chocolate cranberry cookies, and I took one of my chocolate cookie recipes and started to modify it, and at the end I looked at the dough and thought “these are not cookies”.

So I went rogue, and decided they would be scones. I had no idea how they would actually turn out, but as soon as they came out of the oven, I knew I had made the right choice.

These scones aren’t flakey like a traditional bakery-style scone, but more crumbly like a shortbread. They have that buttery (without butter) melt-in-your-mouth kind of feel, and you will find yourself picking at every last crumb.

Instead of using white chocolate chips, the white chocolate is melted into the dough so you get tons of delicious white chocolate flavor in every single bite. Ya know when you’re eating something with chocolate chips, and you get a bite without chips? How it’s basically the most disappointing bite ever? Yeah, none of that here.

And as if there wasn’t enough white chocolate flavor in the scones themselves, of course I had to drizzle a little extra on top because, well, it’s my favorite. I know I should choose dark chocolates, and blah, blah, blah, antioxidants, but I’ve always been a white chocolate girl at heart, and mixed with cranberries? Let’s just say these babies didn’t last long, and I am already craving more!

White Chocolate Cranberry Scones

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6-8 scones

Serving Size: 1 scone

White Chocolate Cranberry Scones

Rich, crumbly white chocolate shortbread-like scones filled with sweet and tart dried cranberries are the perfect treat on Christmas morning, or any time year round. Vegan & gluten-free.

Ingredients

4 ounces white chocolate*
2 1/2 tablespoons coconut oil
1/2 cup + 2 tablespoons gluten-free baking blend, or white whole wheat flour
1/3 cup brown sugar
2 tablespoons sugar
1 tablespoons cornstarch
1 teaspoons baking powder
1/2 teaspoons cinnamon
dash salt
2/3 cup dried cranberries

Instructions

Preheat oven to 350. Line a small baking sheet with silpat or parchment paper. Set aside.
In a small saucepan heat white chocolate and coconut oil over medium heat until melted, stirring constantly. Alternatively, you can heat them in a small bowl in the microwave in increments of 30 seconds stirring after each.
In a large bowl, whisk together baking blend, sugars, cornstarch, baking powder, cinnamon and salt. Stir in melted white chocolate and coconut oil. Mix in cranberries
Roll dough into a large ball and press down into a 1-1 1/2" thick disk. Cut into 6-8 equal pieces. Do not separate.
Bake as if for 10-12 minutes until golden and set. Set baking dish on wire rack to cool completely. Drizzle extra melted white chocolate if desired, and let set for about 30 minutes. Store in an airtight container at room temperature for up to one week.

Notes

*For vegan scones, use vegan white chocolate.

https://arismenu.com/white-chocolate-cranberry-scones/

Eggnog Dark Chocolate Chunk Almond Meal Cookies

December 15, 2013 · by Ari ·

Soft, nutty almond meal cookies with bold eggnog flavor, and melty chunks of dark chocolate. Vegan, gluten-free and unlike any cookie you’ve ever tasted!

How do you feel about eggnog? It seems to be one of those holiday things that people either LOVE or find totally disgusting. I never understood how anyone could dislike it, but then again, if I had it my way, I’d eat my cereal with half and half. 😉 Rich, thick and creamy has never been something I turn down. In fact, in my, um…less healthy days, I could probably drink a carton of eggnog in one sitting. Okay, now that does actually gross me out now, but that’s how much I love it.

But don’t worry, if drinking eggnog isn’t your thing, these cookies have got you covered in the flavor department, without that creamy texture. They also use the soy nog. I’m usually not a big fan of soy anything, but I’m also a big fan of saving calories, and it really is the lightest one around. Not to mention, it means you can share it with all your vegan and lactose intolerant friends. Or keep them all to yourself, because you probably won’t want to share. That’s where using the lowest calorie eggnog comes in handy. 😉

If you’ve never had almond meal cookies, they are unlike any other cookie you will ever eat. It’s not one of those times where I’m gonna be like “I swear, it tastes exactly the same!” because it doesn’t, but not in a bad way, but in a totally unique, surprising kind of way. The almond meal gives them tons of texture without having huge chunks of nuts in your cookies. I hate that. I love nuts, but I don’t usually like them in my desserts. I like to save room for things I love more. Like chocolate, which these babies are loaded with.

Okay so about the chocolate…You want to use the good stuff. I mean, don’t spend a fortune, but don’t buy one from the check out stand. I always use a salted dark chocolate. It’s my favorite. I’m a 65-75% kinda girl. Some people love their 90%, and I don’t think that’s dessert, but if you like it, more power to you! Pretty much, just use what you like because you will be the one unable to keep your hands off these little gems. On second thought, maybe you should use something you hate…

A couple hints before you get started: Don’t worry if the dough seems really wet, and more like muffin batter. It will firm up a bit when it chills, but it still won’t be a traditional cookie dough. Use a scoop if you want your cookies to come out not looking like aliens. You can use a large spoon as well, but the scoop will yield much prettier and more even cookies. DO NOT try to roll them in your hands unless you like doughy fingers. Oh, and if you love these as much as I do, you have got to try this version using Baileys instead of eggnog!

Eggnog Dark Chocolate Chunk Almond Meal Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 1 hour

Yield: 2 dozen

Serving Size: 1 cookie

Eggnog Dark Chocolate Chunk Almond Meal Cookies

Soft, nutty almond meal cookies with bold eggnog flavor, and melty chunks of dark chocolate. Vegan, gluten-free and unlike any cookie you've ever tasted!

Ingredients

3 cups almond meal
1/2 teaspoon baking soda
2 tbsp cornstarch
1/4 cup brown sugar
dash freshly ground nutmeg
dash salt
1/2 cup soy nog (or light eggnog)
1 1/2 tsp vanilla extract
1/4 tsp rum extract
5 oz dark chocolate, chopped into chunks

Instructions

Line a large baking sheet with silpat or parchment paper. Set aside.In a medium bowl, whisk together almond meal, baking soda, cornstarch, brown sugar, nutmeg and salt. Add eggnog and extracts. Mix until well combined. Fold in dark chocolate. Cover and chill for 30-60 minutes.
Preheat oven to 350. Use a small cookie scoop to drop onto prepared baking pan. Bake until tops just begin to brown, about 11-14 minutes. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to 5 days.

https://arismenu.com/eggnog-dark-chocolate-chunk-almond-meal-cookies/

Peppermint Blossom Crinkle Cookies

December 12, 2013 · by Ari ·

Ultra soft and fudgy mint chocolate crinkle cookies topped with a smooth and creamy peppermint Hershey’s kiss.

All my life, I’ve always been obsessed with those peanut butter cookies with the chocolate Hershey’s kiss on top. I know, I know…they’re called “Peanut Butter Blossoms”, but to me, they will always be those peanut butter cookies with the chocolate Hershey’s kiss on top.

If I ever saw them at a party, I’d immediately grab a couple, and then try to secretly make my way back all night long. What can I say, I’m a classy lady.

A few years ago, Heather and I made some peppermint crinkle cookies during our holiday baking extravaganza. This baking extravaganza was no joke. Heather made a spreadsheet dictating how many pounds of butter, flour and sugar we needed to stock up on at Winco. Oh Winco…best grocery store ever.

Then we baked for probably a solid 24 hours, and gave away our treats to the entire musical theatre department, and used our talents to suck up to our professors. How could we not be your favorite voice student when we made you 70 pounds worth of holiday dessert???

So I took two of my favorite cookies, and I made them one. I made them for a couple of Christmas parties last year, and they were the first thing everyone flocked to (we all have similar tastes it seems 😉 ), and immediately asked “WHAT ARE THESE????” Then they quickly disappeared. Fluffy powdered sugar covering a rich peppermint chocolate cookie with a smooth, melty peppermint kiss on top. It’s everything you could ask out of your holiday cookie.

**Note: All photos on this post were taken by my husband. I made these last year before I was exclusively taking the photos for my site. I could make them again (they are so good), but his photos are gorgeous, so I decided to keep them. 🙂

Peppermint Blossom Crinkle Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 30 minutes

Yield: approx 4 dozen

Serving Size: 1 cookie

Peppermint Blossom Crinkle Cookies

Ultra soft and fudgy mint chocolate crinkle cookies topped with a smooth and creamy peppermint Hershey's kiss.

Ingredients

2 cups white whole wheat flour (or gluten-free baking blend)*
2 tsp baking powder
1 and 1/3 cup sugar
2 eggs
1/2 cup light cream cheese
4 oz unsweetened baking chocolate, melted
1 tsp vanilla extract
1 tsp peppermint extract
Approx 1 cup powdered sugar for rolling
48 peppermint kisses (the mint truffle kisses would also be delicious!)

Instructions

In a medium bowl, whisk together flour and baking powder. Set aside.
In a large bowl, beat together sugar, eggs and cream cheese. Beat in melted chocolate and extracts until well combined. Slowly beat in flour mixture. If dough becomes too thick, use your hands to mix the rest of the way. Cover and chill for 2 hours (or longer).
Preheat oven to 375. Line baking sheet with parchment paper or lining sheet. Pour powdered sugar into a wide, shallow bowl. Shape dough into 1" balls and roll in powdered sugar until coated, then drop onto prepared baking sheet.
Bake for 8-10 minutes until set and crinkles have formed. Immediately press a kiss into the top of each cookie. Let stand on cookie sheet for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

*Recipe tested with white whole wheat flour, but I have subbed the gluten-free baking blend in many similar recipes and it has worked perfectly. Cooking time may be lower, so check cookies at 7-8 minutes.

https://arismenu.com/peppermint-blossom-crinkle-cookies/

Inside Out Buckeye Cookies

December 11, 2013 · by Ari ·

Soft and chewy peanut butter cookies stuffed with melty dark chocolate and covered with powdered sugar–just like an inside out buckeye! Vegan, gluten-free, and seriously addicting.

You know it’s Christmas time when I post cookies 3 days in a row. Okay, that’s a lie. I always post cookies. I love cookies. Everyone has their “thing”, their go-to dessert, that one thing they feel like they do significantly better than all other baking. Mine is totally cookies. In fact, I mess up brownies more times than I get them right, and I constantly have to remake cupcakes because I under bake them (because that works with cookies…not so much with cakes…).

For part of my segment for Health2Fit (read more about the whole experience here), Natalie asked me to bring in some health(ier) cookies so she could demonstrate some creative ways to package them for swaps. That was awesome for me since I love to bake things, and then I totally fail at packaging in any sort of attractive manner. They were a huge hit at the studio, and everyone said they wouldn’t have been able to tell that they were lightened up, vegan & gluten-free!

I’ve made these with both white whole wheat flour, and then more recently with my gluten-free baking blend. The only adjustment for the gluten-free version included baking time. They cooked about 1-2 minutes quicker than the original. In fact, the first batch I second guessed myself, left them in too long, and ended up with overly chewy (not the good kind of chewy), flat cookies. I was worried that they wouldn’t work, but the next batch, I took out as soon as they set, and they were awesome! Not quiiiite as puffy as these, but certainly not flat, and the taste was identical.

Oh, and I guess maybe we should discuss what buckeyes actually are? Because I had no idea until the last year when I saw them floating around the blog world. It’s kind of like a Reese’s cup crossed with a truffle. They are little balls of peanut butter mixed with powdered sugar covered (mostly) with chocolate, but leaving one little “eye” remaining, So these cookies are…the opposite! Dark chocolate in the middle, with the peanut butter and powdered sugar on the outside. I love melty dark chocolate in the center of my cookies, and I am a peanut butter fanatic. The powdered sugar is that perfect extra touch that makes these cookies the first to go at parties or cookie swaps!

Inside Out Buckeye Cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 1/2 dozen

Serving Size: 1 cookie

Inside Out Buckeye Cookies

Soft and chewy peanut butter cookies stuffed with melty dark chocolate and covered with powdered sugar--just like an inside out buckeye! Vegan, gluten-free, and seriously addicting.

Ingredients

1 1/4 cup gluten-free baking blend or white whole wheat flour*
3/4 tsp baking soda
1/2 tsp baking powder
1 tbsp corn starch
1/2 cup apple butter
1 cup peanut butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
4 oz good quality dark chocolate, in small squares or roughly chopped
approx 1/2 cup powdered sugar for rolling ( + more for dusting)

Instructions

In a medium bowl, combine flour, baking soda, baking powder, and corn starch. Set aside.
In a large bowl, beat the apple butter, peanut butter, sugars, and vanilla until smooth. Beat in dry ingredients until well combined, scraping down the sides of the bowl as necessary. Refrigerate for 30 minutes.
Preheat oven to 350 degrees. Line 2 large cookie sheets with silpat or parchment paper. Pour powdered sugar in a shallow bowl. Roll dough into 1" balls then press a square of dark chocolate inside. Re-roll dough around chocolate. Make sure no chocolate is showing. Add more dough if necessary. Roll in powdered sugar, then transfer to prepared baking sheet.
Bake until edges are just set, about 8-10 minutes. Do not over bake. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to 1 week.

Notes

*Gluten-free cookies will bake 1-2 minutes faster than if you use white whole wheat flour. Check gf cookies at 7 minutes, and wheat cookies may be in for closer to 11 depending on your oven.

https://arismenu.com/buckeye-cookies/

PS: Don’t forget to check out the segment this Saturday (12/14) @ 11am AZ time. Local channel 7, cable 13.

Soft & Fluffy Sugar Cookies {The Great Food Blogger Cookie Swap}

December 10, 2013 · by Ari ·

Pillowy soft, fluffy, and loaded with vanilla flavor, these sugar cookies are irresistible. Eat them plain, frost them, or decorate with your favorite holiday decorations.

Pssssst…Today is the last day to enter this awesome giveaway! Don’t miss out!

So yesterday we were discussing cookie swaps, yes? I may not have a ton of experience with them, but this year is the second time I have participated in The Great Food Blogger Cookie Swap, and it is AWESOME! You sign up, and then you are sent your 3 matches. You make and send a dozen cookies to each match, then you receive a dozen cookies from 3 surprise sources.

I signed up for the gluten-free option so I could share my cookies with Steve. The last thing I need is 3 dozen cookies that only I will eat. As awesome as that sounds. Heather sent me spict gingerbread cookies, Marianne sent me chocolate snickerdoodles, and Rachel send me peanut butter blossoms. Everything was amazing. Steve loved the peanut butter blossoms, and I kept getting drawn back to the chocolate snickerdoodles, but I mean who doesn’t love gingerbread cookies this time of year too? Seriously.

I sent these sweet li’l sugar cookies to Dre, Amy, and Sara.

First I made peppermint mocha cookies. They were amazing (and I will totally share them soon), but they just didn’t look pretty, and I couldn’t bring myself to send something that didn’t at least begin beautiful. Although, who the heck knows what they looked like by the time they arrived. Sending cookies makes me so nervous. What if they get smushed? What if they’re dry and cakey by the time they arrive? What if, what if, what ifffffff….????

Well, I can’t tell you what they looked like when they got there, but I can tell you that I absolutely loved them. They were unbelievably soft and fluffy, and the vanilla flavor was so bold, but definitely a nice change from all the chocolate I’ve been devouring. 😉

I used coconut oil + vanilla yogurt instead of my usual apple butter. I wanted to keep the color as light as possible. Between the brown rice flour, oat flour and almond meal in my baking blend, it’s really tough to get cookies that look like the original, and I couldn’t get past the idea of brown sugar cookies, so I did everything I could to keep these as white as possible. The little bit of coconut oil adds an immense amount of softness and richness to the texture, making the cookies satisfying and irresistible.

Soft & Fluffy Sugar Cookies {The Great Food Blogger Cookie Swap}

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: approx 4 dozen

Serving Size: 1 cookie

Soft & Fluffy Sugar Cookies {The Great Food Blogger Cookie Swap}

Pillowy soft, fluffy, and loaded with vanilla flavor, these sugar cookies are irresistible. Eat them plain, frost them, or decorate with your favorite holiday decorations.

Ingredients

5 cups gluten-free baking blend
1 1/2 tbsp baking soda
pinch salt
1 1/2 cups granulated sugar
1 cup nonfat vanilla yogurt
1/2 cup coconut oil, melted
2 eggs
1 1/2 tbsp vanilla extract

Instructions

In a medium bowl, whisk together baking blend, baking soda and salt. In a large bowl, beat together sugar, yogurt and coconut oil. Beat in eggs one at a time, then add vanilla. Add dry ingredients and beat until just combined, scraping down sides of the bowl as necessary. Cover and chill for 30-60 minutes.
Preheat oven to 350. Line baking sheets with silpat or parchment paper. Use a small cookie scoop to transfer dough onto prepared baking sheet. Bake until outsides are just set, about 8-10 minutes. Cookies will look underdone. Do not over bake. Cool completely on baking sheet. Store in an airtight container at room temperature for up to 1 week.

https://arismenu.com/soft-fluffy-sugar-cookies-the-great-food-blogger-cookie-swap/

Drink & Dish: Caramel Stuffed Ginger Molasses Cookies

December 9, 2013 · by Ari ·

Soft baked ginger molasses cookies stuffed with sweet, gooey caramel. These will easily become your new favorite Christmas cookie! Gluten-free with vegan option.

Would you believe me if I told you that until this year, I had never actually done a cookie swap? Okay, that’s a lie, I did The Great Food Blogger Cookie Swap two years ago (And again this year which means you’re getting two…actually 3…days in a row this week. I’m sure you’re devastated.), but I had never done a real life one. I was just always the one giving away all of the cookies. The idea of getting some in return of kind of amazing!

This year we did a cookie swap at book club, and that was my first, official, in real life cookie swap. So much deliciousness. Did I tell you I was in a book club? Ummm, I am SO BAD at it. It’s been going on for almost a year? More than a year? And I’ve read 2 books. Well, that’s not even true. I read one book, then when it was my turn I picked my favorite play (August: Osage County), and never got around to rereading it. I just show up, drink wine, and at Christmas time, swap cookies.

But seriously, if you’ve sucked at anything in life and want to make up for it, I feel like these cookies might be the key to solving all past mistakes. They *might* be the best cookies I’ve ever made. It’s so hard because cookies are my favorite. As if you couldn’t tell. Most of the time brownies and cupcakes, while delicious, are only mildly tempting, but cookies get me every single time. So clearly, I make them a lot, and these are definitely high on my list.

In fact, after I brought them in to work, I had requests for more for practically a week. Pretty much until I made them again for Drink & Dish, and had more leftover cookies to bring in to satisfy everyone’s craving. The sugared edges give them a light crispiness, but the insides are cookie-dough-soft. Almost like if it was a gingerbread brownie on the inside. I can hardly describe it–just think absolute perfect cookie texture. And with soft, melty caramel in the middle? It honestly doesn’t get much better. They are best with homemade caramels. You can see how well homemade caramels melt in these salted caramel mocha cookies. For these I just used store bought because that’s what I had, and ya know what? They still came out awesome. You could also use vegan caramels to make them vegan (captain obvious), or omit the caramels if it’s not your thing. The cookie itself is so good it stands on it’s own.

Sooooo, in case you couldn’t tell, the theme of this episode of Drink & Dish is Christmas Cookie Swap! Nicole and I wanted to make sure that you guys had awesome things to bring to all your holiday swaps. Nicole makes a gingerbread martini that is absolutely to die for, and obviously the perfect pairing to these cookies!

These are absolutely a must-make this holiday season, and a great way to spice up your usual ginger molasses fix!

Drink & Dish: Caramel Stuffed Ginger Molasses Cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 2 dozen

Serving Size: 1 cookie

Drink & Dish: Caramel Stuffed Ginger Molasses Cookies

Soft baked ginger molasses cookies stuffed with sweet, gooey caramel. These will easily become your new favorite Christmas cookie! Gluten-free with vegan option.

Ingredients

2 cups gluten-free baking blend (or white whole wheat flour)
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
dash salt
1/2 cup apple butter
1/4 cup molasses
3/4 cup dark brown sugar
2 tsp vanilla extract
24 caramels*
granulated sugar for rolling

Instructions

In a medium bowl, whisk together baking blend, baking soda, spices and salt.
In a large bowl, beat together apple butter, molasses, brown sugar and vanilla until smooth. Beat in dry ingredients until just combined. Cover and refrigerate for 30 minutes.
Preheat oven to 350. Line 2 large baking sheets with silpat or parchment paper.Roll dough into approximately 1" balls. Press caramel inside, and roll dough back around. Make sure caramel is completely covered. Add more dough if necessary. Roll in sugar and transfer to prepared baking sheet. Repeat with remaining dough.
Bake until just set, about 9-11 minutes. Cookies will look underdone,. Do not over bake. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to one week.

Notes

*Use vegan caramels, or omit caramel to keep vegan.

https://arismenu.com/drink-dish-caramel-stuffed-ginger-molasses-cookies/

Dark Chocolate Cranberry Snack Mix

December 8, 2013 · by Ari ·

The perfect holiday snack mix with sweet and salty kettle corn, crunchy Chex, soft cranberries, and bold, creamy dark chocolate–you won’t be able to stay away from it. Vegan, gluten-free & even nut-free!

A couple of weeks ago, I had the amazing opportunity to film a segment with Health2Fit on (edible) DIY holiday gifts. The whole thing was kinda surreal, like too good to be true. I got to go to a real studio (eeee!), and although I was super nervous, everyone was so nice and welcoming! Natalie asked me to share 3 treats, so I baked up some of my new favorite cookies (those are coming very soon 😉 ), put together my DIY Brownie Mix Jars, and made this snack mix.

The whole thing was a blast! I was (of course) really nervous while we were filming, but I’m excited to see how it all turned out. It was totally a dream come true, and I (and YOU!) get to see the final product this Saturday! The segment will air on local channel 7, cable channel 13, Saturday 12/14 at 11am (AZ time)! I will also be posting the video on here if you guys want to see it.

I actually don’t make a lot of snack mixes. I an such a snack monster that the last thing I need lying around the house is tempting snack food like this, but it’s always a hit at parties, and this one is actually pretty light for a dessert snack mix! Or at least that makes me feel better about the copious amount I consumed…

I love all of the different flavors and textures that come together in perfect harmony. The dark chocolate, by the way? Totally mandatory. And it has to be melted. I tried making it with chocolate chips, and although everything still tasted good, the melted dark chocolate is what really bring everything together. When it cools, it gives you those big, dreamy clusters that snack mix are all about. You could also use white chocolate–that’s been on my to-do list ever since I made this!

Dark Chocolate Cranberry Snack Mix

Prep Time: 5 minutes

Total Time: 35 minutes

Yield: approx 5 cups

Dark Chocolate Cranberry Snack Mix

The perfect holiday snack mix with sweet and salty kettle corn, crunchy Chex, soft cranberries, and bold, creamy dark chocolate--you won't be able to stay away from it. Vegan, gluten-free & even nut-free!

Ingredients

3 cups popped 94% fat free kettle corn
2 cups Rice Chex cereal
1 cup reduced sugar dried cranberries (or regular dried cranberries)
generous pinch sea salt
1/3 cup chopped dark chocolate (or dark chocolate chips)
1/2 tsp coconut oil

Instructions

Evenly spread popcorn in a single layer over parchment paper. Top with Rice Chex, then cranberries. The goal is for all ingredients to be evenly dispersed. Sprinkle with sea salt.
Melt chocolate and coconut oil in a medium microwave safe bowl by heating in 30 second increments, stirring after each, until chocolate is melted and smooth. Drizzle chocolate over other ingredients. Cool completely. Store in an airtight container at room temperature for up to one week.

https://arismenu.com/dark-chocolate-cranberry-snack-mix/

Vanilla Bean Snickerdoodles + a $500 Amazon Gift Card Giveaway!

December 6, 2013 · by Ari ·

Classic cinnamon sugar snickerdoodle cookies made with bold vanilla sugar. Crunchy on the outside with the perfect soft baked texture inside. Vegan and gluten-free, so almost everyone can enjoy!

Psssst: There is a really sweet giveaway at the end of this post that you don’t want to miss!

The other day I had a craving for sugar cookies. I almost never make sugar cookies, so it was weird. I asked Steve if he thought that sounded too plain. He thought about it for a second, and then, overly proud of himself for his creative contribution, he said “What about cinnamon sugar cookies???” Silly boy, those are snickerdoodles, and yes, they are awesome.

I have always been a huge snickerdoodle fan. Have you ever had those huge ones at Paradise Bakery? I can’t even handle them. I’m pretty sure they use something really awful like shortening to get the texture that perfect.

And can we talk about how my screen keeps yelling at me with that awful red squiggly line every time I type the word snickerdoodle? Snickerdoodle, snickerdoodle, snickerdoodle. I even googled it to make sure I wasn’t spelling it wrong. Get with the program, computer, and stop yelling at me!

At Healthy Living Summit, my BBFF {blog-best-friend-forever} Nicole gave all the girls in our room this amazing vanilla sugar. It was love at first site smell.

Such a simple idea, but a really easy way to take your baked goods to the next level, especially if you’re as vanilla bean obsessed as I am. More than anything–chocolate, peanut butter, even fro yo, I love all things vanilla bean. It’s such a distinct, clean flavor, and you don’t see it as often as you would think.

I thought a lot about what I wanted to use it for, and eventually decided snickerdoodles were the perfect vehicle–with the vanilla sugar baked inside and a crunchy, sweet cinnamon vanilla sugar coating, you get the most out of the vanilla flavor. These were some of the best cookies I’ve ever made, and everyone I gave them too was a huge fan. They have the same perfect texture as my chai snickerdoodles that I loved so much, with just the twist of extra vanilla flavor. They are definitely a must for your holiday cookie exchanges!

Vanilla Bean Snickerdoodles

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2 1/2 - 3 dozen

Serving Size: 1 cookie

Vanilla Bean Snickerdoodles

Classic cinnamon sugar snickerdoodle cookies made with bold vanilla sugar. Crunchy on the outside with the perfect soft baked texture inside. Vegan and gluten-free, so almost everyone can enjoy!

Ingredients

2 1/2 cups gluten-free baking blend (or 2 cups white whole wheat flour)
1 1/2 tsp baking soda
dash salt
1/2 tsp cinnamon
1/2 cup apple butter
3/4 cup vanilla sugar
1/4 cup pure maple syrup
3 tbsp unsweetened vanilla almond milk
1 tbsp vanilla extract

For coating:

1/4 cup vanilla sugar
2 tsp ground cinnamon

Instructions

Preheat oven to 350. Line 2 large baking sheets with parchment paper or silpat.
In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, beat together apple butter, vanilla sugar, maple syrup, and almond milk until well combined. Add vanilla, then add dry ingredients and mix until well combined.
In a wide, shallow bowl, combine remaining vanilla sugar and cinnamon for the coating. Lightly spray hands with nonstick spray, then roll dough into one inch balls. Roll in the sugar mixture to coat completely, then transfer to baking sheet. Repeat with remaining dough.
Bake for 10-12 minutes, until the edges are lightly browned. They may look underdone, but do not over bake. They will set more as they cool. Let stand for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

If you do not have vanilla sugar, you can easily combine the seeds with 1/2 vanilla bean with your total 1 cup sugar before baking. Mix together thoroughly, then divide out your 1/4 cup for coating.

https://arismenu.com/vanilla-bean-snickerdoodles/

Giveaway details:
The giveaway will be open from Friday December 6th, 2013 until Wednesday December 11th, 2013 (@ 11:59pm EST). You must be 18 years old to enter and you must live in the USA. One winner will receive a $500 Amazon gift card.

Please check out my fellow healthy recipe blogging buddies that are also hosting! They all have amazing recipe, beautiful photos, and lots of greatness to share with you!

Mizuno Wave Rider 17 Review

December 4, 2013 · by Ari ·

The following post is sponsored by FitFluential LLC on behalf of Mizuno. All opinions are my own.

You guys, I have the hardest time with shoes. Can we talk about the fact that I own, like, 10 pairs of running shoes, and literally no fancy, dress-up shoes? It’s ridiculous. It seems like practically every other month I convince myself that it’s time for new running shoes, but I can spend hour in DSW and still come out empty handed.

Although I buy running shoes all the time, I definitely tend to stick to what I know. I had 7 versions of the same pair of stability shoes until my PT suggested I switch to a neutral shoe, and then…same story. Many versions of the same neutral shoe, but when I received the opportunity to try something new, I jumped at it! My normal shoes definitely don’t have that super-light, speedy feel, so I was excited (and a little nervous) to try something different.

The verdict? True love. I took these babies out for a little spin just 3 days after my century. I thought my legs would feel like lead, but the entire run felt GREAT! I’m still struggling with figuring out all my many aches and pains, and getting the perfect combination of tricks together so that my anti-runner body hates running just a little bit less (my mind loves it, my body just is slow to get with the program…). This run truly felt that way–no pain, I felt great, and I ran way faster than I expected–that’s always a plus. 😉

Here’s the stats in technical lingo:

U4ic midsole delivers lightweight, resilient cushioning.
Dissolving upper fit with new DMF execution and soft, supple mesh materials.
SmoothRide Engineering for a brilliant run.
Lateral Forefoot Sculpting for smooth touchdown and transition.
Blown rubber forefront with deep flex grooves for optimal flexibility and cushioning.

Let me translate:

OMG SO LIGHT!!! Wait? Are there shoes on my feet? Oh yeah, but they only weigh 7.8 ounces. That makes up for the 7800 ounces of Thanksgiving food in my stomach, right?
Oooohhh I can wiggle my toes! It feels wonderful and soft up there!
Yay!! These feel great–no clunkiness.
I have no idea what that actually means, but it probably helps make the shoes feel so awesome.
Flexible, yet supportive.

So would I buy an other pair? Heck, yes! My only slight discomfort was that due to the flexibility/fit of the shoe on my foot, I got a small blister on my pinky toes the first 2 runs. However, I gave myself a bit of time to get used to them and break them in, and that’s no longer an issue! I feel like it was just a small, personal thing that most likely won’t happen to others, and honestly, I love them so much, it was totally worth breaking them in. Not to mention, almost any new shoe requires a few break in runs.

The Wave Rider 17 will be released on December 5th in lots of pretty colors to choose from. If you’re anything like me, that is a total selling point! 😉 They would make a great gift for any neutral shoe runner in your life, or a nice Christmas present to yourself! I honestly didn’t think I would notice the difference with this new design and light weight (I mean, I’m not breaking any records over here), but I really did. My feet felt…lighter, and ya know what? I freaking loved it.

Peppermint Bark Cookies

December 3, 2013 · by Ari ·

Rich, chocolatey cookies overflowing with pieces of sweet, crunchy peppermint bark, topped with crushed candy canes–a chocolate and peppermint lover’s dream! On a whim, I decided to buy a bag of peppermint bark baking bits at TJ’s. I knew it probably wasn’t the greatest idea. I took it out of my basket more than once, but I just kept imagining all of the wonderful things I could bake with it! I LOVE peppermint bark. Every year, it’s pretty much the biggest act of willpower to stop myself from buying a bag of the Ghiradelli peppermint bark, and eating the whole thing in one sitting. Buying the bag to eat a few in “moderation” isn’t even an option. I figured at least these ones were chopped into reallllly tiny pieces. Plus, when I bake, I give things away. If I try to give away the store bought candy I just purchased, I feel a little silly. So I bought this bag of baking chips, and I was trying to decide what to do with it. Then I looked at the back of the bag, and there was a recipe. A recipe that called for use of the entire bag. Perfect. No bark left over means no pieces getting shoveled down my mouth by the handful. It’s a win-win situation. Especially when the cookies turn out ridiculous-stop-everything-I’ve-found-the-solution-for-all-the-world’s-problems-amazing. These cookies are soft, chewy and filled with delicious chocolate flavor, complemented by the bright refreshingly sweet peppermint, and topped with crunchy candy canes for some extra texture. To me, the secret to a perfect cookie comes in the texture combinations. A slight crunch on the outside with an extra soft, almost dough-like inside. And you know how I KNOW they were a success? I brought them to a showcase where a bunch of kiddos happily gobbled them down without any clue that they were eating health(ier) cookies. Kids are the best testers because they are ridiculously honest, and happy, chocolatey faces tell all. **Note: All photos on this post were taken by my husband. I made these last year before I was exclusively taking the photos for my site. I could make them again (they are so good), but his photos are gorgeous, so I decided to keep them. 🙂

Peppermint Bark Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Peppermint Bark Cookies

Rich, chocolatey cookies overflowing with pieces of sweet, crunchy peppermint bark, topped with crushed candy canes--a chocolate and peppermint lover's dream!

Ingredients

1 and 3/4 cup white whole wheat flour (or gluten-free baking blend*
1 tsp baking powder
dash salt
1/4 cup cocoa powder (preferably Dutch process)
1/2 cup light cream cheese
1 and 1/3 cups brown sugar
1/3 cup sugar
2 eggs
1 tsp vanilla extract
1/2 tsp peppermint extract
1 bag Trader Joe's peppermint bark baking bits
1 candy cane, crushed

Instructions

Preheat oven to 350. Prepare baking sheets with silpat or parchment paper. Set aside.
In a medium bowl, whisk together flour, baking powder, salt and cocoa powder. Set aside.
In a large bow, beat together cream cheese and sugars. Add eggs one at a time, beating until fully incorporated, then beat in extracts. Slowly beat in dry ingredients until fully incorporated. Fold in baking bits.
Use a small cookie scoop to transfer dough onto prepared baking sheet. Press a pinch of crushed candy cane into the top of each dough ball. Bake for 10-14 minutes until set. Let stand for 5 minutes, then transfer to a wire rack to cool completely. Store fully cooled cookies in an airtight container for about 1 week.

Notes

*Recipe tested with white whole wheat flour, but I've subbed my gf blend in very similar recipes and it has worked great. You may need to reduce baking time, so check cookies around 7-8 minutes.

https://arismenu.com/peppermint-bark-cookies/