chocolate Archives - Page 4 of 6

Almond Meal Baileys Chocolate Chunk Cookies

December 20, 2012 · by Ari ·

The other night I had dinner at my mom’s house. As I’ve gotten older, she tells me more and more funny stories about my childhood. I don’t know why growing up we didn’t seem to talk about it much, but now one of my favorite things is listening to her tell stories about me when I was little. Maybe it’s because I just reallllly like to talk about myself? It’s my favorite topic in case you haven’t noticed. 😉

Food is probably second. Or running. It’s a close call. I’m sure this is a shocking revelation considering my content.

Anyway, my mom was talking about about teaching me to ride a bike. I reminded her that my friend’s dad had to teach me, and she admitted that things like that were never her strength. Apparently teaching me to cross the street was about her limit. She said she told me to “look both ways”, and so every time I crossed the street I would just look back and forth, back and forth, all the way across. Like a penguin.

What can I say? I’m special. She did say that she was never a baby person, but that when my brother and I came out, it changed all of that. I was perfect, but he cried all the time. I mean, at least that’s what I heard when she told the story. He was fussy, and I wasn’t, but then she says “You just really liked to eat.”

At which point Steve and I both cracked up laughing because, well…DUH! You guys, I never stood a chance!

She said every time she would walk in the room, I’d think it was time for lunch. I seriously laughed so hard because I don’t think it’s ever stopped. I spend all day daydreaming about food–what I can make, what I can eat, ~~how far I’m going to have to run so that I can eat more….~~

But you know what? I’m kind of okay with it. It is my ridiculous obsession with food that brings you lovely treats like these cookies, and trust me, you don’t want to live in a world where these cookies do not exist. They are so soft and fluffy, in fact, I still cannot get over the perfect texture almond meal brings to baked goods. They’re perfectly delicate, and not at all heavy or the bad kind of chewy that makes you NEED the glass of milk instead of just enjoying it on the side….you know what I mean. They are just perfect with the hint or Irish cream in the flavor and the bold stand out dark chocolate chunks. And they are sososo easy! I mixed everything together in one bowl! I love a good small prep time with minimal dishes dessert. They are like a perfect gem. You know, kind of like me 😉

Except, we all know I’m not delicate, and I really hope I wouldn’t be considered “chewy” either. That would be weird.

Almond Meal Baileys Chocolate Chunk Cookies

yield about 15 cookies

1 1/2 cups almond meal
1/4 teaspoon baking soda
1 tbsp cornstarch
2 tbsp brown sugar, packed
dash salt
1/2 cup vegan “baileys”
1 tsp vanilla extract
2 oz dark dark chocolate, chopped into chunks

Directions:

Preheat oven to 375. Line a baking sheet with silpat or parchment paper and set aside.
In a medium bowl, whisk together almond meal, baking soda, cornstarch, brown sugar and salt. Add Baileys and vanilla and mix until well combined. Fold in dark chocolate.
Use a small cookie scoop to drop onto prepared baking pan. Bake for 12-15 minutes until golden. Let stand for 2-3 minutes, then transfer to a wire rack to cool completely.

Truffle Stuffed Candy Cane Cookies

December 19, 2012 · by Ari ·

Everyone has their holiday candy of choice.

I’m not usually a candy person. I mean, don’t get me wrong, if it includes sugar, I almost always enjoy it, but candy is certainly not my dessert of choice. If it isn’t frozen or baked, it’s usually pretty easy for me to pass up. For me, candy is a topping or an ingredient, not a dessert. It goes on top of my fro yo, or in this case, inside of my cookie.

Have I ever told you about birthdays in my family? I’m sure it won’t surprise you to know that they have always been a big deal. The other day I was talking with some friends about how our families are big on celebrations and my friend Lauran said “If we could, my family would celebrate Tuesday!” Well, that pretty much sums up my dad. Birthdays, half birthdays, quarter birhdays, 5/16 of a century birthdays. You think I’m joking. He never fails to remind me juuuust how close to 30 I’m getting by giving me fractional decade updates. Thanks dad. Being 7/8 of my way to 30 or whatever the last number you gave me is really something I want to celebrate.

Leading up to my mom’s birthday last year, he kept emailing her daily count downs. They haven’t been married for about 26 years. My family is…well, different. Those after school specials about there being “more than one way to have a family” must have been made special for me and my cooky family.

So….I made these for my dad. For his half birthday, because that’s something we celebrate. I always make my incredibly Jewish father Christmas themed half birthday desserts because his half birthday is December 1st, and that time of year, all I want to cook with is eggnog and candy canes. Best daughter ever.

Oh, but about candies (tangent much?), my holiday candy is the Lindt truffle. Pretty much any flavor, any time; always has been. When I was a kid, my dad would always buy them for me this time of year, and I’ve even gotten Steve’s family hooked on them! One of my students must have read my mind and given me a whole bag as a part of my secret santa present, and they were not doing me any favors by sitting there taunting me, so into the cookies they went, and the rest is history.

According to Hermano, these are “the best cookies I’ve ever made”. This was after he told me my lentil soup was “not his favorite soup”, so at least we know he’s being honest. To be fair, I loved the lentil soup, but nothing can really compare to a perfectly chewy cookie with pieces of crunchy candy cane stuffed with a rich, delicious Lindt chocolate truffle that melts into the cookie, and then perfectly into your mouth at first bite. The cookies are ridiculous.

Truffle Stuffed Candy Cane Cookies

yield 9 huge cookies

1 cup + 2 tbs white whole wheat flour
1/2 tsp baking soda
dash salt
1/2 cup light whipped cream cheese, softened
1/2 cup brown sugar, packed
2 tbsp turbinado sugar
1 tbsp unsweetened almond milk
3 tbsp egg substitute (an egg white would work too)
1 tbsp vanilla bean paste
2 candy canes, crushed
9 Lindt truffles, frozen (any flavor–they’re all good, but I used milk chocolate)

Directions:

In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, beat together cream cheese and sugars. Add almond milk, egg substitute and vanilla bean paste and beat until combined. Add dry ingredients to cream cheese mixture and beat until combined. Stir in crushed candy canes. Cover and refrigerate for 1 hour.
Preheat oven to 350. Line a baking sheet with silpat or parchment paper. Cover each frozen truffle completely with chilled cookie dough and roll into a ball, then place on prepared cookie sheet. Bake for 15-20 minutes (they are big cookies, it takes a while), turning half way through, until the edges are browned and cookies are completely set. Let stand for 10 minutes, then transfer to a wire rack to cook completely.

Gingerbread Whoopie Pies with Eggnog Dark Chocolate Ganache Filling {Vegan}

December 18, 2012 · by Ari ·

Longest title ever?

I’m officially in a holiday cookie induced sugar coma and I may never come out. I mean, I’m beginning to wonder what I will do with my life once it’s December 26th? Will I have to go back to normal recipes??? THE HORROR!!

Can we talk about the whole concept of “seasonal” foods??? I mean, it’s bad enough that honeycrisp apples only exist for like 3 weeks out of the year, but eggnog and ginger exist YEAR ROUND my friends. So does peppermint. Why do we have to pretend it is only excited in the winter time?? I want to drink eggnog from the carton in July with no shame. You may ask for world peace. I ask for eggnog in July. I fail to see the difference.

I don’t really understand the idea that if you only have something once in a while, it’s supposed to be more special or something? I guess they call that moderation. I don’t have it.

And before you judge me, let me tell you, once you taste these whoopie pies, you won’t have it either. I was a little unsure how the eggnog flavor would go with the chocolate. Oooooooomg. Why have we not been eating chocolate eggnog every day for our entire lives????? Okay, blah blah blah, heart disease… Whatever. It’s amazing.

Whoopie pies are only, like, my favorite thing ever. They’re up there with cilantro and fro yo. Is it cake? Is it a cookie? What is that delicious filling??? Oh, it’s just a freaking WHOOPIE PIE. Soft and cake-like gingerbread cookie stuffed with rich dark chocolate and eggnog that is so delicious you’ll want to lick the crumbs off your silpat. Not that I did anything like that….

Gingerbread Whoopie Pies with Eggnog Dark Chocolate Ganache Filling

yield one dozen large whoopie pies

For the cookie/cake (adapted from Damn Delicious)

1 3/4 cups + 2 tbs white whole wheat flour
3/4 tsp cinnamon
3/4 tsp ginger
1/8 tsp cloves
dash nutmeg
1/2 tsp baking soda
dash salt
1/2 tbsp cornstarch
6 tbsp unsweetened applesauce
1/3 cup brown sugar, packed
1/3 cup molasses
1/2 cup unsweetened almond milk
1/2 tbsp apple cider vinegar
1 tsp vanilla extract

For the filling:

2 oz dark chocolate, melted
1/4 tbsp coconut oil
1/4 tsp rum extract
2 tbs soy nog

Directions:

Preheat oven to 350. Line a large baking sheet with silpat or parchment paper. Set aside.
In a medium bowl, whisk together flour, cinnamon, ginger, cloves, nutmeg, baking soda, salt, and cornstarch. In a large bowl, beat together applesauce, brown sugar and molasses. Beat in half of the dry ingredients to the applesauce mixture, followed by the almond milk, apple cider vinegar and vanilla. Beat in remaining half of the dry ingredients.
Using a small-medium cookie scoop, drop batter onto prepared cookie sheet. Bake for 10-12 minutes until golden. Let stand for 5 minutes, then transfer to a wire rack to cool completely.
To make the filling, place all ingredients in a small microwave safe bowl and heat for 30 seconds. Stir well. If chocolate if not completely melted after stirring, continue to heat for 15 second increments until stirring melts it completely. Allow mixture to cool at room temperature or in the fridge until it has thickened and is no longer runny (about 15 minutes in the fridge, or 20 at room temp). Do not keep it in the fridge too long, or it will harden.
Spread filling over 1/2 of the cookies/cakes (whatever you want to call the gingerbread part…), then top with an other cookie/cake.

DIY Mint Chocolate Baileys Irish Cream {Vegan}

December 14, 2012 · by Ari ·

It’s true.

Remember when I told you I had some awesome things coming your way? TADAAAA!!!!

I’ve always been a sweet and creamy alcohol girl. White russians, chocolate martinis, pretty much anything with heavy cream, and I was set. What can I say? I’ve just always loved dessert. I want dessert for breakfast, lunch, dinner, drinks, and of course…DESSERT! 😉

Something about this time of year makes me crave those special dessert drinks just a liiiittttttle more. I want to curl up by a fire with a mug full of Baileys hot chocolate, or take it with me in the car to go see all the lights. It’s like the month of December takes a magnifying glass to my already enormous sweet tooth, and ya know what? I’m not going to be one of those people who tells you how to “make it through the holidays without splurging”. No. The holidays are not a time to “make it through”; they are a time to enjoy and celebrate, and you know “be merry”.

Let me tell you, if you are someone who loves Irish cream, or creamy drinks in general, you will share my love for this concoction. It’s thick and creamy, but you can taste the alcohol, and you know I’m a girl who needs to taste the alcohol. I don’t like a weak drink, and this certainly is no exception! In fact, if you like your alcohol to be more hidden in the flavor, you might want to consider reducing the whisky a smidge, but for me, it was absolute perfection.

DIY Mint Chocolate Baileys Irish Cream

adapted from The Marvelous Misadventures of a Foodie

2/3 cup sweetened condensed coconut milk
1 1/2 cups Irish whiskey
1 cup unsweetened vanilla almond milk
2 tbs light chocolate syrup
1 tsp espresso powder
1 tsp vanilla extract
1/4 tsp peppermint extract

Directions:

Combine all ingredients in a blender until smooth. Store refrigerated in an airtight contain for up to 2 weeks.

Salted Caramel Mocha Cookies

December 6, 2012 · by Ari ·

I’ll never forget the year Starbucks released their Salted Caramel Signature Hot Chocolate. It was simultaneously the best and worst holiday season ever. It didn’t take long for this perfect flavor combination to become a near every day occurrence in my life.

Did I mention I was living in northern Idaho at the time? It was cold, and nothing says comfort from the cold like a warm, rich, delicious drink. Except maybe a warm soft and chewy chocolate cookie filled with gooey caramel and topped with coarse sea salt. I knew as soon as my amazing friend Nicole shared some of her amazing caramels with me, that I ~~wanted~~ needed to make these cookies.

Do you feel comforted yet? Once upon a time I used to be the comforting one. I was the one everyone went to when they had a bad day, and I would listen and give tons of advice that I probably had no business giving because I was kind of a hot mess myself, but I was, like, 20 years old and thought I knew everything. You know how it goes. I had (ummm, wait…I still have…) a special “heart to heart” pillow. That’s a little embarrassing. You hold it while you cry then I feed you words that magically fix everything, and at the same time put an end to world hunger. I know, I am so cool.

These days however, I’m painfully aware that I know basically nothing, and so instead of pretending to be smart, I shove cookies in people’s face and call it “my way of showing I care”. Somehow, I think people prefer this.

I may not be a master with words, but I have to say, I am pretty much a master of soft, gooey cookies. I mess up a lot of things in the kitchen (including ending up with things that are kind-of-not-really-at-all-baked on a regular basis…), but I always have soft cookies, and these cookies are like biting into a dark chocolate mocha brownie, finding surprise caramel on the inside, and then getting the hint of salt that cuts through the sugar to provide perfect balance.

I wish I could solve all your problems by shoveling them into your mouth right at this moment. Keep me in mind for the next time, though… Salted Caramel Mocha Cookies yield 20 cookies

1/2 tbsp espresso powder
1/4 cup Dutch process or Hershey’s special dark cocoa powder
1/2 tsp baking powder
1 cup + 2 tbs white whole wheat flour
1/2 cup apple butter
2/3 cup turbinado sugar
1 tsp vanilla
1 egg or 1/4 cup egg substitute
10 caramels, halved
2-3 tbs mini dark chocolate chips
coarse sea salt for topping (such as fleur de sel)

Directions:

In a medium bowl, whisk together espresso powder, cocoa powder, baking powder and flour. Set aside.
In a large bowl, beat together apple butter, sugar, vanilla and egg until well combined. Beat in dry ingredients. Cover dough and refrigerate for 1 hour.
Preheat oven to 350. Form dough into 1″ balls. Press 1/2 caramel into the center of each ball and roll dough around until it is covering it completely, then place on lined baking sheet. Gently press a pinch of mini dark chocolate chips onto the top of each dough ball, then top with a pinch of salt.
Bake for 15 minutes until the edges have set and cookies pull easily off of the baking sheet. Let stand for 5 minutes, then transfer to a wire rack to cool.

Peanut Butter Chocolate Chunk Cookies

November 20, 2012 · by Ari ·

There is no better combination than peanut butter and chocolate. It’s a proven fact.

I would also like to say that chocolate chunks > chocolate chips. Fact. Just call me the Chocolate Encyclopedia. Or the Chocolate Whisperer. I like the sound of that. You can picture me sitting in my kitchen whispering sweet nothings to my chocolate.

In college, my friends referred to me as the Musical Theatre Lexicon. I guess you could say when something’s important to me, I spend a lot of time with it. Like chocolate. And peanut butter.

I made these for my wonderful friend Emily’s birthday. Then I spent too much time taking pictures of them and was late to her party. Story of my life. The cookies were so good though. Like, really reallllllly good, so I like to think they made up for it 😉

You know what’s REALLY hard??? Not eating all the birthday cookies you baked for your friend. Especially when they are so gooey it’s practically like biting through a slightly crunchy shell into hot cookie dough with rich, bold dark chocolate pouring out from the inside. Not eating all the cookies = true friendship.

I’d had my eye on doing some chocolate chunk cookies for a while now. I recently read a post on making the perfect chocolate chip cookies, and the two things that stood out were that you should use more than one type of chocolate to keep the taste buds interested, and always very lightly salt the dough before it goes into the oven–not for the “salted cookie” effect, but just a tiny bit to contrast the sweetness and bring the most flavor out of the cookie, so that’s what I did. The result? Cookie heaven.

Peanut Butter Chocolate Chunk Cookies

yield 1 dozen (these are BIG cookies)

1 1/4 cups gluten-free baking blend (or white whole wheat flour)
3/4 tsp baking soda
1/2 tsp baking powder
1 tbs corn starch
1/2 cup apple butter
1 cup peanut butter
3/4 cup turbinado sugar
1/2 cup brown sugar, packed
1 tsp vanilla
1/4 cup water (+ corn starch = egg replacement)
4 oz good quality dark chocolate, chopped into large chunks (I used a chili dark chocolate and an espresso dark chocolate, but any chocolate would be delicious)
sea salt for topping

Directions:

Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside. In a large 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. Add water, followed by flour mixture and beat thoroughly. Fold in chocolate chunks. Refrigerate for 30 minutes.
Use a large cookie scoop (or your hands) to drop dough onto prepared cookie sheet. Lightly sprinkle the top of dough with sea salt.
Bake for 14-18 minutes until just golden. Do not overbake. Let cookies stand on sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Chocolate Chip Coconut Oatmeal Cookies

November 1, 2012 · by Ari ·

If you had to choose only one cookie to eat for the rest of your life, what would it be?

For me, it’s definitely a toss up between oatmeal and peanut butter, but then you have to take into account black and white cookies which, you know, could solve all of our problems.

Okay, so can we just talk for a second about that moment you search for something strange on the internet, or at least you think it’s strange, and then a few words in, it pops up all the way because so many other people searched for it too? It makes me giggle. I didn’t realize how many other Seinfeld fanatics were out there searching for the black and white cookie episode on youtube. Turns out, there are tons of crazies out there just.like.me. Scary thought. Look out world.

You know what else is scary??? My “baby” brother just got his freaking learners permit. You see, I’m so much older than him (wahhh) that most of his life I referred to him as my baby brother, but somehow he got to be 15, and I got to be pushing 30 (well, I mean I’m pushing it from a distance, I guess, but still, IT’S LOOMING), and the world as I knew it has ended. I can’t even handle it.

And he had to go and do it on marathon week when I am an emotional basket case. Rude. Umm, today I got teary eyed IN FRONT OF MY STUDENTS when I spoke the word “marathon”. I should be locked away until this thing is over.

Okay, so back to the cookies. “Look to the cookie, Elaine.” Sorry. Go watch the video on youtube, and that will make sense. These cookies would definitely be on my list if I had to choose one to eat for the rest of my life. I kinda feel like I’ve developed my perfect oatmeal cookie recipe, and I keep coming up with different variations on it, but the basics stay the same, and it all started with this cookie. The edges just slightly brown, the soft is so gooey that you would swear I used a Paula Dean portion of butter (spoiler alert: I used none), and they have the perfect amount of sweetness for my taste–somewhere between diabetic coma and healthy tasting. 😉

I made these for an event my mom was attending, and they were a huge hit. Everyone that tasted them fell just as in love as I did. Also, they’re vegan so some of my awesome friends can enjoy them too!

Chocolate Chip Coconut Oatmeal Cookies

yield 3 dozen

1 1/2 cup white whole wheat Flour
1 tsp baking soda
1 tsp baking powder
dash salt
1 tbs cornstarch
1/2 cup apple butter
1 1/2 tbs coconut oil
1/2 cup turbinado sugar
1/2 cup brown sugar, not packed
1/4 cup water or unsweetened almond milk (+ the corn starch = egg replacement)
2 tsp vanilla extract
1 cup reduced fat unsweetened shredded coconut
1 cup rolled oats
1 cup mini dark chocolate chips

Directions:

Preheat oven to 350. In a medium bowl whisk together flour, baking soda, baking powder, salt, and corn starch. Set aside.
In a large bowl, beat together apple butter, coconut oil, sugar, water/almond milk and vanilla until combined. Slowly beat in dry ingredients, then fold in oats and coconut, followed by the chocolate chips.
Line a baking sheet with parchment paper, and drop cookies onto the sheet using a small cookie scoop.
Bake for 12 minutes until golden. Let stand on cookie sheet for 3-5 minutes, then transfer to a wire rack to cool completely.

Coconut Mocha Brownies

October 23, 2012 · by Ari ·

There was a time in my life where I didn’t love chocolate.

I mean, I liked it okay, but I always preferred vanilla based desserts. Now? Let’s just say I’m an equal opportunity dessert eater. 😉

My friend Jason, however, has always been a chocolate fiend. He always chooses the chocolate desserts, and it was only through tasting his amazing drink at Dutch Bro’s that I found the perfect post long run coffee drink (Cocomo–basically an iced latte made with chocolate milk + coconut syrup. I get sugar free coconut to make this drink so healthy 😉 ).

When Jason’s birthday came around (back in June…), I knew immediately that I had to make something chocolate, and after several post run coffee dates, I was super inspired to make something based off a coffee drink. Espresso makes chocolate sound even chocolatier, and these brownies are ohhhhh so chocolatey. Like, must have a glass of milk chocolatey.

I honestly don’t even know how I did it. I don’t know how I made the gooeyest brownie I’ve ever tasted without using any butter or oil, and I don’t know how or why they tasted so freaking good, but I just know they didn’t taste the slightest bit healthy. I mean, they really aren’t, but they tasted like they had ALL of the bad stuff, rather than compromising somewhere in the middle.

The flavors just all complement each other perfectly, and the melty chocolate chips in the center with the rich chocolate cream cheese frosting are just to die for. They are definitely a little indulgent, but worth the treat, in my opinion.

Coconut Mocha Brownies

yield 32 brownies

For the brownies:

1 1/3 cups white whole wheat flour
1 tbs espresso powder
dash salt
11 ounces dark chocolate, melted and cooled
1 cup nonfat vanilla yogurt
1 1/4 cup turbinado sugar
1 cup egg substitute
1 1/2 tsp vanilla extract
1/2 tsp coconut extract
1 cup shredded unsweetened reduced fat coconut
2/3 cup dark chocolate chips

For the frosting:

12 oz reduced fat cream cheese
1/4 cup + 2 tbs unsweetened cocoa powder (dutch process or special dark are best)
2 tsp espresso powder
1 1/2 cups powdered sugar
1 1/4 oz dark chocolate, melted and cooled
1/2 tsp vanilla extract
1/2 tsp coconut extract
extra shredded coconut for topping (optional)

Directions:

Preheat the oven to 350. Grease a 9×13 pan, then line with parchment paper. Set aside.
In a medium bowl, whisk together flour, espresso powder and salt.
In a large bowl, beat together yogurt, chocolate, and sugar, eggs, and extracts until combined. Fold in the flour mixture, followed by coconut and chocolate chips. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 30-40 min, rotating the pan halfway through, until a toothpick inserted into the center of the brownies comes out mostly clean. Let the brownies cool completely, then use parchment paper to lift them out of the pan.
To make frosting, beat cream cheese in a large bowl on medium speed until smooth. Add extracts. Add in powdered sugar 1/2 cup at a time, beating on low speed, followed by cocoa powder. Increase to medium speed and add melted chocolate. Beat until smooth, scraping down sides of bowl often.
Frost completely cooled brownies, then serve immediately or store in an air tight container in the refrigerator.

Salted Chocolate Chip Sunflower Butter Cookies

October 5, 2012 · by Ari ·

My recipes always have the loooooongest titles. I’m not the type of person that can just say “Sunflower Cookies” and call it good. That does NOT explain these cookies. The have sunflower butter and dark chocolate chips and a SALT!

If you are one of those people that doesn’t like sweet and salty, then I’m pretty sure we can’t be friends. It is my very favorite thing. When I saw these, I just about died. Also, I sweat a lot which makes me crave salt, and I’m sure knowing my sweating habits makes you realllllly hungry. No? Weird. Maybe an other picture of awesome sweet and salty cookies will revive your appetite.

I’ve been making lots of vegan desserts lately. As I was stalking all the pins that come from my site (seriously, I have a problem), I noticed that a lot of people were labeling my recipes as vegan, and I was like “Whaaaaa???? I don’t think so….”, but then I looked and realized that a lot of them are, or are super easily adaptable. I don’t really use butter very often, and I use a liquid egg substitute a lot, but a flax egg, or corn starch egg works just as well. So now you plant lovers can eat lots of cookies also. And trust me, you want to eat these cookies.

I don’t know about you, but I think sunflower butter might be the best nut butter. I should know. I am, like, a nut butter connoisseur. I could do one of those blindfold tests where you put out different types in front of me, and I could probably tell you the nut and the brand. Maybe I should be embarrassed? I’m not.

Sunflower butter has the perfect texture and flavor for cookies. And spoons and fingers. Or at least the TJ’s brand does. I love it so much, I won’t try anything else. I don’t mess with a good thing. When I find something I like, I REALLY like it, and become quickly obsessed with how it’s THE BEST THING EVER, but really…I think this is. The only thing better might be making my own, which is on my list. Yes, I have lists. SO MANY. Each of them overflowing with the many things I want to make, and some crazy ramblings for my brain. It’s kind of like this blog on paper with no pretty pictures.

Anyway, back to the cookies. It’s pretty easy. Dough, baking sheet, salty goodness…

I would actually recommend smushing them down slightly less than this. I made a couple with the left over dough and I left them puffier, and I actually liked those even more! Not that I wasn’t ridiculously eat 8 cookies a day obsessed with these just as they were 😉

I loooooove the way these ones look on their cute little silpat.

Salted Chocolate Chip Sunflower Cutter Cookies

yield approx 1.5 dozen

1 1/4 cups white whole wheat flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 cup apple butter
1 cup sunflower butter
3/4 cup turbinado sugar
1/2 cup brown sugar, packed
1 tsp vanilla
1 tbs corn starch
1/4 cup water
2/3 cup mini dark chocolate chips
coarse sea salt for topping

Directions:

Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside. In a large bowl, combine flour, baking soda, and baking powder. Set aside.
In a large bowl, beat the apple butter, sunflower butter, sugars and vanilla until smooth.
In a small bowl, whisk together corn starch and water, then beat into sunflower butter mixture.
Add the flour mixture and beat thoroughly. Fold in chocolate chips.
Using a small cookie scoop, drop dough onto lined cookie sheet. Use an extra piece of sprayed parchment paper to slightly flatten each dough ball. Generously sprinkle sea salt over cookie dough (about a pinch per cookie).
Bake for 10 to 12 minutes until just golden. Do not overbake. Let cookies stand on sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Chocolate Chip Coconut Milk Ice Cream

September 20, 2012 · by Ari ·

What? It’s fall where you are? I’m really sorry, but the high here today is still in the triple digits, so I bring you ice cream.

Special creamy coconut milk ice cream that I can share with all my vegan and no dairy friends, because I really like them. This was made special for Bethany who recently gave up dairy and is taking a more paleo approach to eating. This ice cream isn’t paleo–it has sugar, but it is dairy free, and about a billion times more delicious than any soy ice cream I’ve ever tried.

Have I ever mentioned that ice cream is my very favorite thing? Okay, I know I have a lot of very favorite things, but ice cream has been on the list since I was like 1. And I’m kind of old, so that’s a long time. To be honest, light ice creams are tough to make at home. I’ve made a couple I like, but it’s really tough to get the right texture. Coconut milk is so perfectly creamy–it worked as an amazing base, plus the recipe was so simple!

The flavor combination of coconut milk + brown sugar with dark chocolate was ridiculously good. In fact, I ended up having to give the leftovers to my mom and step dad because I knew I couldn’t be trusted. I got the empty container back about 3 days later. I guess they liked it too 😉

Chocolate Chip Coconut Milk Ice Cream

Ingredients

1x15 ounce can full fat coconut milk
1/4-1/3 cup brown sugar (depending how sweet you like it)
2 teaspoons vanilla extract
1/4 cup mini dark chocolate chips (if you want to keep it vegan, make sure to buy vegan chips)

Instructions

In a medium bowl or blender, combine coconut milk, brown sugar and vanilla.
Freeze mixture according to ice cream maker instructions.
After finished churning, fold in chocolate chips before transferring to storing container.

https://arismenu.com/chocolate-chip-coconut-milk-ice-cream/

Chocolate Peanut Butter Pretzel Cups

August 8, 2012 · by Ari ·

Sometimes I think that once my fundraising is over, I will never want to make an other cup for the rest of my life.

Then I take one of these out of the freezer, eat it, and head directly to the store to buy more ingredients, so that I can eat 7 more, then make more.

These were probably the most popular. Everyone loves sweet and salty.There’s also a lot of great textures between the pretzel, the chocolate, and the peanut butter. In fact, they’re almost like those chocolate covered peanut butter pretzels from Trader Joe’s. I never buy those, because I know once I opened them, they would last approximately 6 minutes. I know my weakness, ok.

Hungry yet? If you live in the Phoenix area (chocolate doesn’t ship well when it’s 117 out, and yes, that was the temperature an hour ago), you can order them @ $10 a dozen. As always, 100% of that goes directly to Chances for Children, and your purchases are tax deductable.

Chocolate Peanut Butter Pretzel Cups

yield 24 cups

20 oz all natural dark chocolate chips
approx 1/2 cup all natural peanut butter
1 scant tbs unrefined virgin coconut oil
24 mini pretzels (gluten-free pretzels work great!), whole or lightly chopped*

Directions:

*Option 1 (for whole pretzels)

Line 24 mini muffin tins with paper liners.
In a medium bowl, melt chocolate and coconut oil in the microwave in 20 second intervals, stirring after each, until melted.
Spoon enough chocolate to cover the bottom of each baking cup. Add 1-2 tsp peanut butter. Top with chocolate until peanut butter is completely covered and top is smooth.
Gently, press the bottom of one pretzel about half way into each cup.
Freeze to set. Keep in freezer or fridge.

*Option 2 (for chopped pretzels)

Line 24 mini muffin tins with paper liners.
In a medium bowl, melt chocolate and coconut oil in the microwave in 20 second intervals, stirring after each, until melted.
Spoon enough chocolate to cover the bottom of each baking cup. Add 1-2 tsp peanut butter. Add one lightly chopped pretzel. Top with chocolate until peanut butter and pretzel are completely covered and top is smooth.
Freeze to set. Keep in freezer or fridge.

*I made the cups both ways, but only photographed them with the pretzel sticking out. I love them both, and continue to make them both ways. I think the pretzel on top looks cool, but with a chopped pretzel, you get more pretzel in each bite. I like to savor my desserts and take many bites 🙂

Skinnified Sunday: S’mores Brownies

July 22, 2012 · by Ari ·

My girl Nicole knows her brownies, and when she posted her recipe for her favorite S’mores Brownies, I ~~almost ended my friendship with her because she didn’t share any with me~~ knew I had to make my own version!

Okay, so don’t go look at her blog, because hers are sooooo much prettier. We all know that presentation is not my forte, but they were delicious, so you know…

Honestly, with gooey, browned marshmallows, chocolate and graham cracker, how could that be bad???

These had everything I love about s’mores combined with everything I love about brownies. I had to send them all home with Jason, so I wouldn’t devour them in one sitting!

No, I don’t think it’s weird to add more chocolate to a brownie. I think you’re weird if you don’t always enjoy the idea of more chocolate.

Original Recipe:

via Nicole @ Foodie Misadventures

My swaps:

Nonfat vanilla yogurt for butter (-fat, -saturated fat, -calories, -cholesterol)
Turbinado/Splenda combo for sugar (-sugar, -calories)
Egg substitute for whole eggs (-fat, -calories, -cholesterol)
White whole wheat flour for all purpose (+fiber, +protein)
Whole wheat graham crackers for regular (+fiber, +protein)
Natural dark chocolate for Hershey’s bars (-sugar)

Skinnified S’mores Brownies

yield 16 brownies

3/4 cup nonfat vanilla yogurt
1 cup turbinado sugar
1/2 cup Splenda
3/4 cup egg substitute
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 cup white whole wheat flour
1/2 tsp baking powder
dash salt
6 whole wheat graham cracker squares + crumbs for sprinkling
1/2 cup all natural dark chocolate chips
5 oz marshmallows (regular or mini)

Directions:

Preheat oven to 350 F°. Grease an 8 inch square pan.
In a large bowl, beat together yogurt, vanilla, egg substitute, Splenda, and sugar until thoroughly combined. Mix in cocoa powder, flour, baking powder and salt until well blended.
Pour half of the batter into the prepared pan. Layer graham crackers side by side over the top of the brownie batter until completely covered. Next pour chocolate chocolate chips evenly over the graham crackers. Then lay the marshmallows out over the chocolate. Pour remaining batter evenly over the marshmallows, spreading with a spatula if necessary.
Bake at 350 for 35-40 minutes. Let cool completely before slicing and serving.

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Skinnified Sunday: S’mores Brownies

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