dessert Archives - Ari's Menu

90+ Healthy Recipes for Breakfast, Lunch, Dinner & Dessert

January 26, 2015 · by Ari ·

90+ healthy recipes for breakfast, lunch, dinner & dessert will help you with healthy meal planning for the new year with plenty of options for every meal of the day! With plenty of vegetarian, vegan, gluten-free, paleo & low carb options.

It’s January, which is every healthy food blogger’s favorite time of year! To help keep you on the healthy eating bandwagon, I’ve put together 90+ healthy recipes to get you through your day for breakfast, lunch, dinner, and dessert! This way you can have tons to choose from for each meal!

Breakfast

Above photos from Healthy Seasonal Recipes & Taste, Love & Nourish

Cranberry Almond Granola

Gingerbread Apple Pancakes from Healthy Seasonal Recipes <—OMG that shot. Gorgeous.

Sweet Potato Waffles from The Lean Green Bean

Paleo Mexican Hot Chocolate Pancakes with Salted Dulce de Leche from The Healthy Maven

Lemon Almond Meal Scones

Coconut Vanilla & Almond Butter Smoothie from The Housewife Training Files

Tropical Breakfast Quinoa from Savvy Eats

Honey Sesame Granola

Raisin Nut Granola from Savvy Eats

Whole Wheat Blueberry Scones from Yummy Healthy Easy

Portobello Breakfast Cups

Coconut Almond Quinoa Granola from Taste Love & Nourish

Berry & Banana Oat Breakfast Smoothie from Eat. Drink. Love.

Acorn Squash Egg in the Hole from The Roasted Root

Tropical Mango Muffins from Snappy Gourmet

Cranberry Orange Muffins from Texanerin Baking

Chocolate Chip Banana Bran Muffins from Amy’s Healthy Baking

Banana Maple Yogurt Parfait from Lemon Tree Dwelling

Peanut Butter Cup Smoothie from The Nutritious Kitchen

Red Potato, Bell Pepper & Spinach Breakfast Hash from Neighbor Food Blog

Peanut Butter & Fig Granola from Keep it Sweet Desserts

Protein Packed Pancakes from The Lemon Bowl

Lunch

Above photos from The Healthy Maven & Taste Love & Nourish

Cranberry Apple Chicken Salad

Avocado Tuna Salad from The Healthy Maven

Chicken & Chickpea Green Goddess Power Salad from Healthy Seasonal Recipes

Copycat Panera Hummus Chicken Power Salad from Food Faith Fitness

Guacamole Chicken Salad

Avocado Chickpea Salad Sandwiches from Yummy Healthy Easy

Spicy Kale Caesar Salad with Roasted Garlic from The Roasted Root

Black Bean Burger Salad with Cilantro Lime Vinaigrette

Southwest Chopped Salad with Salsa Vinaigrette from Taste Love & Nourish

Sweet Potato Black Bean Burgers with Cilantro Avocado Cream

Chicken Broccoli Slaw with Spicy Peanut Dressing from Eat. Drink. Love.

Mediterranean Quinoa Salad

Butternut Squash & Spelt Salad with Goat Cheese & Toasted Almonds from The Lemon Bowl

$90 + Healthy Recipes for Breakfast, Lunch, Dinner & Dessert$
Tex Mex Quinoa Salad with Lime Vinaigrette from Eat. Drink. Love.

Portobello Tuna Melts from Home Cooking Memories

Southwest Quinoa Bowls

Dinner

Above photos from The Marvelous Misadventures of a Foodie & The Roasted Root

Lasagna Stuffed Spaghetti Squash

Fajita Burgers from The Marvelous Misadventures of a Foodie

Hot & Sweet Slaw with Jerk Spice Salmon from Healthy Seasonal Recipes

10 Minute Taco Salad

Cider Chai Crockpot Pulled Pork from The Roasted Root <–Check out that perfect shot!

Crockpot Sweet Potato Chicken Chili

Crockpot BBQ Pulled Chicken Tacos from The Nutritious Kitchen

BBQ Chicken Stuffed Sweet Potatoes

Butter Chicken Meatballs with Spicy Masala Sauce from The Healthy Maven

Caprese Pasta

Shrimp and Israeli Pepper Salad from Know Your Produce

Crockpot Chicken Enchilada Soup

Honey Mustard Chicken Stir Fry from Food Faith Fitness

French Onion Meatloaf

Easy Baked Chicken Cacciatore from The Kitchen is My Playground

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Skinny Chicken Broccoli Casserole from Yummy Healthy Easy

Buffalo Turkey Burgers

Loaded Mediterranean Sweet Potato Fries from Neighbor Food Blog <– OMG this is SO happening!

Skinnified “Fettuccine” Alfredo

Slow Cooker Indian Butter Chicken with Cauliflower from The Lemon Bowl

Wild Rice Stuffed Acorn Squash from The Marvelous Misadventures of a Foodie

Thai Coconut Cabbage Soup from Cotter Crunch

Dessert

Above photos from Cook the Story & The Nutritious Kitchen

Toasted Marshmallow Sweet Potato Ice Cream

Soft Hazelnut Mocha Cookies from Healthy Sweet Eats

Peanut Butter Chocolate Chip Cookie Dough Bites

Blueberry Almond Tart from Healthy Seasonal Recipes

Peanut Butter & Jelly Cookies

Tart Cherry Fro-yo {with White & Dark Chocolate Chips}

Peanut Butter Cup Hot Chocolate from The Nutritious Kitchen

Vegan Chocolate Chip Cookies

Greek Yogurt Peanut Butter Cheesecake with Maple Peanut Clusters from The Housewife Training Files

Pumpkin Chocolate Chunk Cookies

Healthy Chocolate Mockshake from Snappy Gourmet

Salted Caramel Mocha Cookies

Easy Fruit Dip: Dark Chocolate Greek Yogurt with Cinnamon & Spice from Cook the Story

Chai Spiced Coconut Cream Ice Cream

Cannoli Cups from Home Cooking Memories

Soft & Fluffy Sugar Cookies

Pumpkin Bread from The Lean Green Bean

Chocolate Frosted Orange Donuts

Paleo Cocoa Hazelnut Bread with Molasses from Cotter Crunch

Cinnamon Swirl Banana Bread

Enjoy!! Happy meal planning!

Toasted Marshmallow Sweet Potato Ice Cream

November 23, 2014 · by Ari ·

With all the flavor of classic sweet potato casserole, this Toasted Marshmallow Sweet Potato Ice Cream is the perfect Thanksgiving or any time dessert. Perfectly spiced, made with sweet potato puree and torched marshmallows.

It’s my favorite week of the year!! I go absolutely nuts for Thanksgiving. It’s my second favorite holiday (my birthday is my favorite because I love to be the center of attention 😉 ), and it’s my holiday to host. The first year I hosted, I made Thanksgiving brunch and dinner. It was exhausting, and it never happened again. Now I just put all my effort into the one meal, which is eaten as dinner, like a normal person, at 6pm. I don’t understand eating Thanksgiving “dinner” at noon. That is Thanksgiving lunch.

My favorite dish has always been my mom’s sweet potatoes. The recipe came from her mom, and she has made it for Thanksgiving every year for as long as I can remember. I just die over those perfectly browned, gooey marshmallows sitting on top of my favorite food. I still refuse to make them because they will never taste as good as hers.

This year I set out to make my favorite side dish into an ice cream, and oh my gosh…you guys. I can’t even handle it. I can’t go a single day without dipping my little spoon into that container. In fact, I knew I had to make a whole other batch to have enough for Thanksgiving! The good news? The recipe is super hands off. It has a lot of components, but the most time consuming part is toasting the marshmallows, and if you want to do that more quickly, you can broil them in the oven. I prefer to use a brulee torch for even toasting, but that is me being type A, and you certainly don’t have to be that meticulous. 😉

Now before you go writing this off as super indulgent, I have to tell you that each serving has only 5.1 grams of fat and 155 calories. I usually don’t count these things, but I was curious because I figured the sweet potato, marshmallows and lower ratio of heavy cream (most ice cream recipes call for 2 parts heavy cream to 1 part whole milk, and I reversed that) would lighten it up a little. Those are the same nutrition figures as many varieties of frozen yogurt! The marshmallows do hike up the sugar content a bit, but this is dessert after all. And it is a Thanksgiving (or any time!) dessert that you can enjoy in moderation any time!

Toasted Marshmallow Sweet Potato Ice Cream

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 16 hours

Yield: about 6 cups

Serving Size: 1/2 cup

Toasted Marshmallow Sweet Potato Ice Cream

Ingredients

1 medium sweet potato
1 x 10 ounce bag of marshmallows (mini or regular)
2 cups whole milk
2 cups heavy cream
2 tablespoons brown sugar (dark brown sugar preferred)
2 tablespoons pure maple syrup
1 tablespoon cornstarch
1 cup heavy cream
1/2 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon bourbon, optional

Instructions

Pierce sweet potato several times with a fork. Roast at 400 degrees until very soft (you should easily be able to slide a fork right into the sweet potato), about 60-80 minutes. Let cool for about 15 minutes until it is easy to handle, then remove skins.
Place marshmallows on a large cookie sheet lined with silpat or parchment paper. Either torch with a brulee torch, or broil until browned, about 5-10 minutes. Once marshmallows are well browned all around, place them and peeled sweet potatoes in a blender or food processor and blend/process until smooth and combined.
In a small sauce pan, combine 1 cup whole milk with brown sugar and maple syrup. Bring just to a boil, then reduce heat and stir constantly until brown sugar is fully melted and combined. Transfer to blender/food processor and add remaining milk, heavy cream, cinnamon, cloves, ginger, and nutmeg. Blend/process to combine for about 15-30 seconds. Transfer to a large bowl or tupperware. Cover and refrigerate 8 hours or overnight.
Freeze according to ice cream maker instructions. Add vanilla and bourbon (if desired) in the last 2 minutes of freezing. Transfer to a freezer safe container to finish freezing completely.

Notes

Before serving, let the ice cream soften for about 10 minutes at room temperature for optimal scooping.

https://arismenu.com/toasted-marshmallow-sweet-potato-ice-cream/

Ginger Molasses Cake with White Chocolate Glaze {+ a giveaway!}

November 3, 2014 · by Ari ·

Ultra soft and moist, perfectly spiced ginger molasses cake with a decadent white chocolate glaze. This cake is the perfect combination of flavors to get you in the holiday spirit, but secretly gluten-free and lightened-up with NO butter or oil!

I know, I know…it’s a little early, but I couldn’t give you a holiday themed giveaway without giving you some ginger molasses. Plus, it’s post Halloween, which is the rule in my book. In fact, I have asked Steve no less than 4 times whether we could put out Christmas tree up after Halloween. He still makes me wait until after Thanksgiving, which I think is so rude because Thanksgiving has been so late these last 2 years!

Anyway, it’s finally November, and I’m ready to get into the holiday spirit! I’m ready to get out Winston’s Hanukkah sweater, my candy cane shirt, and of course LIGHTS! Not to mention, every year I start teaching my performance troupe holiday songs in AUGUST, so I’m ready to actually enjoy them.

So let’s start with this cake. It is so simple, but filled with all of your favorite holiday flavors. It is also one of the softest, most tender cakes I have ever eaten. Not just out of the healthy cakes I make, but like, ever. That Taylor Swift lyric was totally unintentional. But I’m not deleting it. I just wish I had accidentally quoted Shake it Off instead because I’m kind of obsessed with it.

Anyway… This cake uses pumpkin puree (a great use for your fall baking leftovers!) in place of oil. It doesn’t taste like pumpkin. The very mild flavor that pumpkin puree contains on its own pairs perfectly with the gingerbread spices and, along with the buttermilk, is what makes this cake so unbelievably soft. Pumpkin is a great oil/butter replacement all year round! The glaze is thick with just the right amount of sweetness to balance out the bite of the spicy ginger. It is so good, you’ll find yourself making it in July!

Ginger Molasses Cake with White Chocolate Glaze {+ a giveaway!}

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 30 minutes

Yield: 9 large pieces, or 16 smaller pieces

Serving Size: 1/16th recipe

Ginger Molasses Cake with White Chocolate Glaze {+ a giveaway!}

Ingredients

2 cups gluten-free baking blend (or white whole wheat flour)
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
pinch salt
1/2 cup pumpkin puree
1/2 cup molasses
1/3 cup dark brown sugar
zest of 1 lemon
2 large eggs
1 cup reduced fat buttermilk

For the White Chocolate Glaze:

4 ounces white chocolate (preferably a good quality white chocolate, but white chocolate chips will work)
2-3 tablespoons unsweetened almond milk

Instructions

Preheat oven to 350. Spray a 9" square pan with nonstick spray. Set aside.
In a medium bowl, whisk together baking blend, baking powder, cinnamon, ginger, cloves and salt. In a large bowl beat together pumpkin, molasses, brown sugar and lemon zest. Beat in eggs one at a time. Stir in half the dry ingredients, followed by buttermilk, then remaining dry ingredients. Mix until just combined--do not over mix.
Transfer to prepared baking pan and bake until browned and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Cool completely.
To make glaze place white chocolate in a microwave safe bowl (if using a bar, make sure it is chopped into small pieces). Heat for 20-30 seconds just to warm the white chocolate. Heat almond milk until almost boiling, then pour 2 tablespoons immediately over warmed white chocolate. Stir until melted. Add last tablespoon of milk if desired to get a thinner glaze. Frost and serve. Leftovers may be stored in the refrigerator in an airtight container for 5-7 days.

https://arismenu.com/ginger-molasses-cake-white-chocolate-glaze-giveaway/

To ring in the holiday baking season, my friends and I on the Real Housemoms team are bringing you a Holiday Baking Giveaway! One winner will receive $500 in prizes, including a 4.5 quart KitchenAid Stand Mixer, a signed copy of Dessert Mash-Ups, $150 in PayPal cash, and more! And to give you some baking inspiration to make with your winnings, we’re sharing 40+ Holiday Baking Recipes too! Happy baking and good luck!

a Rafflecopter giveaway

Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

September 24, 2014 · by Ari ·

With all the flavor of your favorite fall beverage, these pumpkin spice latte cupcakes are the perfect treat! Vegan, gluten-free and lightened up but with 100% of the taste–they are a dessert everyone will love!

My husband is so weird. Every time I start baking he asks me what I’m making. Lately, the answer starts with pumpkin, then he groans and goes on and on about how he supposedly doesn’t like pumpkin.

Then as soon as whatever I’m making is ready, he’s digging in, and going on about how good it is! I don’t understand him. I think he just likes to say he hates pumpkin because he knows I’m obsessed with it. Sometimes I make pumpkin muffins in July. True story.

Even in my quest for new pumpkin recipes all year long, I always come back to these cupcakes every fall. I’ve made them over and over, and this year I wanted to make a version that was both vegan and gluten-free so that all of my friends could enjoy them with me. Even my silly pumpkin hating husband (who, btw, ate his fair share!).

Simple, easy pumpkin cupcakes spiked with a little espresso powder then brushed with coffee create the perfect pumpkin spice latte flavor and ultra soft texture. Topped with freshly whipped coconut cream (or regular whipped cream if you prefer) — they are just like your favorite fall coffee indulgence in cupcake form!

Also, if you want to make them even more dreamy, add a teaspoon of cinnamon to your whipped topping. You will thank me later. 😉

Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 2 hours

Yield: 1 dozen

Serving Size: 1 cupcake

Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

With all the flavor of your favorite fall beverage, these pumpkin spice latte cupcakes are the perfect treat! Vegan, gluten-free and lightened up but with 100% of the taste--they are a dessert everyone will love!

Ingredients

1 1/3 cups gluten-free baking blend (or white whole wheat flour)
2 tablespoons cornstarch
1 1/2 tablespoons espresso powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/8 teaspoon nutmeg
dash salt
1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup applesauce
1/2 cup unsweetened almond milk
1/4 cup strong coffee or espresso for brushing
whipped coconut cream (or regular whipped cream if not vegan) for topping

Instructions

Preheat oven to 350. Line 12 muffin tins with paper liners and set aside.
In a medium bowl, whisk together flour, cornstarch, espresso powder, baking soda, baking powder, and spices. Set aside.
In a large bowl, combine pumpkin, sugars, and apple sauce. Add almond milk and dry ingredients and stir until just combined.
Fill lined muffin tin 3/4 full with batter and bake until toothpick inserted in the center comes out clean, about 25 minutes. You want them to be fully cooked with no crumbs sticking to the toothpick, otherwise they will be mushy. Cool completely.
Pierce each cupcake 2-3 times with a fork, then brush cupcakes with fresh coffee. Top with whipped coconut cream or regular freshly whipped cream (add some cinnamon to it for an even more delicious topping). Keep leftovers refrigerated in an airtight container for up to 1 week.

https://arismenu.com/pumpkin-spice-latte-cupcakes-vegan-gluten-free/

Tart Cherry Fro-yo {with White & Dark Chocolate Chips}

August 17, 2014 · by Ari ·

The following post is sponsored by FitFluential LLC on behalf of the Cherry Marketing Institute.

Ultra thick and creamy tart cherry frozen yogurt loaded with dark chocolate and white chocolate chips. So decadent, you’d never guess the base is FAT FREE!

After an incredible summer in Portland, I’m back in Phoenix. Back to real work, and back to 100++ degrees. And again I’m wondering…WHY DON’T I LIVE IN PORTLAND? Well, a fantastic husband, my puppies and an entire life time of family and friends make the heat livable I suppose.

Totally unreasonable amounts of frozen yogurt don’t hurt either. 😉 You may have noticed that before I left I was on a bit of an ice cream kick. I finally figured out my ice cream maker, and I just couldn’t stop. The real deal, full fat ice cream is just so hard to recreate that I was a little nervous to go back to homemade fro-yo. I mean, I am a HUGE fan of soft serve, and I will eat it any time, any day, but it is just so hard to make something at home that doesn’t turn into an icy mess.

The good news? This is by far the BEST frozen yogurt I have ever made! The base is so rich and creamy, and packed with tart cherry flavor. You may remember a little bit about the benefits of tart cherries from this Tart Cherry Lime Elixir. They are said to reduce soreness and oxidative stress, and aid in recovery. Also, they are delicious. I’ve been drinking tart cherry juice plain for the 7 Day Cherry Juice Challenge, and it is the perfect amount of sweet and tart.

This challenge is great leading up to a big race or event, and it’s incredibly easy to incorporate! If you love the taste of tart cherry juice, just drink 8 ounces a day, or you can use 2 tablespoons of the concentrate as a shot–college flash backs anyone? Except I like the idea of actually feeling better the next day instead of worse (the woes of getting older)–or diluted in another beverage.

Okay, back to the fro-yo. We all know that cherries pair magically with chocolate. White chocolate, dark chocolate, chocolate syrup, you name it. I went for a combination of white and dark chocolate to create more flavors, but you are free to use whatever you’d like. Or, if you’d like to keep this 100% fat free, feel free to skip the chocolate all together, and it will still be delicious!

Tart Cherry Fro-yo {with White & Dark Chocolate Chips}

Prep Time: 5 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 servings

Serving Size: 1/2 cup

Tart Cherry Fro-yo {with White & Dark Chocolate Chips}

Ultra thick and creamy tart cherry frozen yogurt loaded with dark chocolate and white chocolate chips. So decadent, you'd never guess the base is FAT FREE!

Ingredients

2 cups nonfat plain Greek yogurt
1/3-1/2 cup sugar
1 tablespoon tart cherry juice concentrate
1 teaspoon vanilla extract
½ tablespoon bourbon or vodka, optional
¼ cup dark chocolate chips
¼ cup white chocolate chips

Instructions

In a large bowl, whisk together yogurt, sugar, tart cherry juice concentrate and vanilla extract until combined and sugar is fully dissolved. Cover and refrigerate for 1 hour.
Freeze according to ice cream maker instructions. Add bourbon or vodka in the last 2-3 minutes of freezing. This is optional, but recommended—it keeps the frozen yogurt from freezing hard and icy. Fold in chocolate chips. Frozen yogurt is best served immediately, but can also be stored in a freezer safe container, just allow 10-15 minutes thawing time before scooping.

https://arismenu.com/tart-cherry-fro-yo/

To learn more about tart cherries and their benefits, check out ChooseCherries.com, or follow their Facebook / Twitter /Pinterest / YouTube!

Vanilla Bean Float

August 14, 2014 · by Ari ·

This Vanilla Bean Float is an insanely easy dessert option. 2 ingredients, and ready in minutes–it’s like the root beer float’s healthier vanilla cousin!

When was the last time you had a root beer float? For me it was probably over 10 years ago! They seem like one of those childhood treats that we forget about when we get older. Or we just realize that most soda is probably the worst thing we can put into our body, and that when you combine it with ice cream, it is probably less than a “healthy” choice. I mean, I will still enjoy a diet root beer (or diet coke) and pretend that they are, in fact, the healthier option, but I’m not really fooling myself. 😉

Still, there’s something about fizzy soda with creamy ice cream that just works in a way no other dessert can replicate! I love the creamy foam that comes to the top, and trying to sip the ice cream out through your straw, or drinking with a spoon.

When I went to the Blend Retreat, we had lots of great stuff in our swag bags, but I was probably most excited about the Dry Vanilla Bean Soda. It’s less sweet than normal soda–ewww, regular soda is so syrupy sweet, I can’t even handle it–and is made from only 4 ingredients. I tasted it and immediately fell in love.

So much love that when I was at the grocery store back home and the same soda caught my eye, I immediately grabbed two cans. Then the next time, I bought a 4 pack of the bottles.

I started with a couple of scoops of nonfat vanilla bean frozen yogurt and paired it with the vanilla bean soda. Ummm, it was gone in seconds. In fact, it’s so easy to make, and so easy to drink that it could end up being pretty dangerous. But whatever, fro-yo is healthy(ish) and the soda is only 60 calories, so you get a pretty huge dessert for under 200 calories and zero fat! Win, win.

Of course, you can also use coconut milk ice cream or an other nondairy option if that’s your thing. And you could try chocolate ice cream for a nice combo of vanilla and chocolate, because, to be honest, this really isn’t a recipe. It’s more of a suggestion. I suggest you add this vanilla bean soda to your favorite frozen dessert and then enjoy your dessert. 😉

Vanilla Bean Float

Prep Time: 2 minutes

Total Time: 2 minutes

Yield: 1 serving

Vanilla Bean Float

This Vanilla Bean Float is an insanely easy dessert option. 2 ingredients, and ready in minutes--it's like the root beer float's healthier vanilla cousin!

Ingredients

2 scoops nonfat vanilla bean frozen yogurt (or coconut milk ice cream, or any alternative you desire)
12 ounces Dry Vanilla Bean Soda

Instructions

Place frozen yogurt in a glass, top with soda, and drink up!

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

Cereal Milk Ice Cream

June 15, 2014 · by Ari ·

The sweet, starchy milk from the end of your cereal bowl in ICE CREAM form! This simple ice cream is made with only a handful of ingredients, and the best part is, you can customize with your favorite cereal and make it in a variety of flavors!

My mom has told me on multiple occasions that if she were on death row, her last meal would be Sugar Crisp (remember that cereal???) and heavy cream. She is also, like me, a huge fan of Frosted Flakes. One year, I made her a Frosted Flake ice cream cake. It was delicious, but the cereal absorbed the milk (like cereal does) and was a little soggy mixed into the ice cream. It had potential, but just wasn’t quite right.

Whenever I make a bowl of cereal (Because, yes, I totally make it. From scratch…errr box…), I always pour in extra milk so that I can drink it at the end. Please tell me you do that too?? After it’s soaked up all the sugar and starch from the cereal and is creamy and lightly sweet? It’s my favorite.

This year for Mother’s Day I decided to try cereal and ice cream together again, but this time I soaked the cereal in the milk for a couple of hours, tossed the cereal, then turned it into ICE CREAM! Do you have a favorite dessert? Mine always has and will forever be ice cream. It’s kinda tied with fro yo, but if I had the metabolism of a 16 year old boy, it would totally be ice cream. Oh and then cookies (obviously) come in that #3 slot.

My mom took one bite and told me this was the best thing I’ve ever made. She even said she wanted it again for her birthday just a few weeks later. Smooth, creamy, soft and scoopable straight out of the freezer, this ice cream is a total winner!

I used my current cereal obsession + some brown sugar for extra sweetness. I also added about a tablespoon of bourbon at the end, but that is totally optional. Alcohol does help the ice cream to stay soft and not over freeze, but with the vanilla extract in this one it should be fine without it. But honestly, in my house bourbon is never optional.

Also, a quick warning: This is not a healthy recipe. It is the real deal. Heavy cream and all. I’m not sorry. It’s worth it.

Cereal Milk Ice Cream

Prep Time: 10 minutes

Total Time: 8 hours

Cereal Milk Ice Cream

Ingredients

2 cups whole milk
1 1/2 cups cereal (I used Honey Rice Puffins)
1/3 cup brown sugar
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract, optional
1 tablespoon bourbon (or vodka), optional

Instructions

In a medium pot, combine whole milk and brown sugar over medium to medium-low heat. Stir constantly until sugar is melted and combined. Remove from heat.
Pour cereal in a large bowl (a shallow bowl will work best). Pour whole milk on top. Cereal should be completely submerged. Cover and chill for 1-4 hours. Longer is better, but an hour will do the trick if you're in a hurry. Stir every hour.
Strain milk through a fine mesh strainer. In a large bowl, combine strained milk, cream, and extracts. Cover and chill for an additional 1-2 hours or up to over night. You want the mixture to be fully chilled before transferring to your ice cream maker.
Freeze according to ice cream maker instructions. If desired, add bourbon during the last 2-3 minutes of freezing. Transfer to freezer safe container to finish freezing completely.

https://arismenu.com/cereal-milk-ice-cream/

Drink & Dish: Cafe Au Lait Cupcakes

February 28, 2014 · by Ari ·

Ultra soft gluten-free cafe au lait cupcakes–espresso cupcakes with a to die for cream filling. A classic cafe au lait re-invented as a fun, festive and delicious cupcake.

Have any of you guys ever been to New Orleans for Mardi Gras? Personally, it sounds about as appealing as being in times square on New Years. Meaning…not…

I’ve actually only been to New Orleans once, but I fell so in love with it. Steve and I took an anniversary trip there about a year ago and we had such an amazing time. It is probably one of my favorite vacations of all time, and I can’t wait to go back.

In fact, I’m already planning to go back. Next year I turn *gulp* 30, and I’m already planning to meet with this girl to meet up in New Orleans to celebrate both of our birthdays. There is so much to do. Especially if you love food, which…ummmm obviously.

As far as Mardi Gras, though? I think I prefer to celebrate from afar. I’ve become that old person that actually rolls their eyes at drunk college kids. I know. I’ve very quickly become one of those crotchety old folk types that goes to bed at 9pm and gets annoyed with people who are sloppy drunk. Who am I kidding? I am pretty sure I’ve always been that person inside.

So after a little break, Drink & Dish is back! If you hadn’t noticed, the theme is MARDI GRAS! A cafe au lait is probably the most famous non alcoholic drink in New Orleans, and a must have to go alongside a freshly friend beignet. And you must have the beignets. Covered with so much powdered sugar that your entire outfit ends up in a covered in sugary dust. You can’t leave without that combination, I promise you. Also, you have to have a hurricane! It is pretty much the official drink of New Orleans, and Nicole’s totally lives up to the fame!

I wasn’t sure how the flavor would translate to a cupcake, but these babies exceeded all of my expectations! I’m not usually a cupcake person, but I kept finding myself eating the few I left behind at my house, and regretting (well, only partially…) all the extras I brought to work.

The cupcakes are so soft. The texture is so perfect that I even surprised myself, but it’s that filling that really takes them to the next level! Filled cupcakes are great because they seem so difficult, but really it’s easy to do, and I show you exactly how I fill them in the video, so make sure to check it out!

Drink & Dish: Cafe Au Lait Cupcakes

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

Yield: 2 dozen regular cupcakes, or approx 60 minis

Serving Size: 1 cupcake, or 2 minis

Drink & Dish: Cafe Au Lait Cupcakes

Ultra soft gluten-free espresso cupcakes with a to die for cream filling. A classic cafe au lait re-invented as a fun, festive and delicious cupcake.

Ingredients

For the cupcakes:

2 2/3 cups gluten-free baking blend (or white whole wheat flour)
2/3 cup unsweetened cocoa powder (not Dutch process)
1 1/2 tablespoons espresso powder
2 teaspoons baking soda
1 teaspoon baking powder
dash salt
3/4 cup unsweetened applesauce
1/4 cup coconut oil, melted
1 cup brown sugar
1/3 cup sugar
1 1/2 teaspoons vanilla extract
2 eggs
1 cup reduced fat buttermilk
1 cup strong brewed coffee
powdered sugar for dusting, optional

For the filling:

8 ounces heavy whipping cream
8 ounces reduced fat cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350. Line 2 muffin tins with paper liners. Either stand or mini muffin tins will work. Set aside.
In a large bowl, combine baking blend, cocoa powder, espresso powder, baking soda, baking powder and salt. In a separate large bowl or stand mixer, beat together applesauce, coconut oil, sugars and vanilla until well combined. Add eggs one at a time and mix until combined.
To the applesauce mixture add approximately (eyeball it) 1/3 of your dry mixture, followed by buttermilk. Add an other 1/3 of dry ingredients, then coffee, and finish with remaining third of dry ingredients mixing until just combined. Do not over mix.
Fill muffin tins 3/4 full. Bake until a toothpick inserted in the center comes out with just a few crumbs, 20-25 minutes for full size cupcakes; 10-13 minutes for minis. Cool completely.
To make the filling, whip cream in a stand mixer or using a handheld mixer until soft peaks form and it turns into whipped cream. In a large bowl, beat cream cheese until smooth. Add powdered sugar one cup at a time beating until well combined. Beat in vanilla. Fold in whipped cream.
Transfer filling to a pastry bag fitted with a narrow ended tip. Plunge tip into the center of each cupcake and squeeze filling into the center until the top of the cupcake starts to expand slightly. Remove, and repeat with remaining cupcakes. Dust with powdered sugar if desired. Store refrigerated in an airtight container for up to one week.

https://arismenu.com/drink-dish-cafe-au-lait-cupcakes/

Chocolate Donuts with Orange Glaze

December 21, 2013 · by Ari ·

Rich, fluffy, chocolatey donuts topped with a smooth, bright, citrusy orange glaze. The perfect flavor combination.

Have I ever told you about how my husband refuses to use the correct name for the cooling rack? He insists on calling it the “drying rack”, and whenever I ask him to get out the cooling rack, he corrects me. And every time I make sure I let him know that he’s wrong. The drying rack is for dirty dishes; the cooling rack is for delicious baked goods.

At this point he (obviously) knows the difference, but I’m pretty sure finding ways to annoy me is his favorite past time. In fact, I’m pretty sure everyone who knows me gets a deep sense of joy out of getting a rise out of me. Probably because I make it so easy. I am the first one to get all fired up about things that absolutely don’t matter. I think they call that “dramatic”.

So, this morning I made donuts. I never make things the day I post them, but this is what happens when I sign up for things. I forget all about them until, like, the day before, and then I’m like “Oh crap, I have to make donuts”. Anyway, I made donuts, argued my husband about the term for the rack where I placed the donuts, ate the donuts (totally the best part), and, well, here I am. Sharing donuts with you.

This month’s theme for The Recipe Redux is good luck foods for the new year. Apparently, I live under a rock because I didn’t even know that was a thing, but luckily Google told me that round foods symbolize good luck, and in my opinion chocolate always means good luck, so I made you round, chocolatey good luck charms, and they are unbelievably good. They are the softest, fluffiest donuts I have ever made, and they are 10 million times better than so many of the dry, deep-fried cake donuts I’ve tasted before. Seriously, I would choose these instead any day, and I am usually one that believes the deep fryer automatically makes everything taste better. 😉

The bright orange flavor of the glaze is the perfect contrast to the rich chocolate, and the recipe all comes together in about half an hour, so it’s easy to make at the last minute if you have guests, and want to give them a little treat. We had my family over for brunch this morning, and everyone was super impressed with these! My mom kept talking about how “professional” they were. Then my brother proceeded to eat 3. I don’t blame him.

Chocolate Donuts with Orange Glaze

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 35 minutes

Yield: 2 dozen

Serving Size: 1 donut

Chocolate Donuts with Orange Glaze

Rich, fluffy, chocolatey donuts topped with a smooth, bright, citrusy orange glaze. The perfect flavor combination.

Ingredients

4 oz dark chocolate
1 tbsp coconut oil
1 1/4 cup gluten-free baking blend (or white whole wheat flour)
1/2 tsp baking soda
1 tsp cornstarch
dash salt
1/2 cup brown sugar
1 egg
1/2 cup reduced fat buttermilk
2 tbsp applesauce
1 tsp vanilla extract

For the glaze:

1 heaping cup powdered sugar
4-6 tbsp fresh orange juice

Instructions

Preheat oven to 325. Spray donut pan with nonstick spray. Set aside.
Place dark chocolate and coconut oil in a small microwave-safe bowl. Microwave on increments of 30 seconds stirring after each until melted. Let cool while preparing other ingredients.
In a medium bowl, combine baking blend, baking soda, cornstarch and salt. In a large bowl, beat together brown sugar, egg, buttermilk, applesauce and vanilla. Slowly beat in melted chocolate, then beat in dry ingredients until just combined.
Fill donut molds about 3/4 and smooth out with a spoon. Bake for 11-13 minutes until set and donut springs back when gently pressed with your finger. Place donut pan on a wire rack and cool completely. Once cooled, remove from pan.
To make the glaze, place powdered sugar in a medium bowl. Slowly add orange juice 1 tbsp at a time stirring constantly until glaze reaches desired consistency. I went with a thinner glaze for this donut. Thickness will depend on liquid added. It is important to go slowly and mix thoroughly before adding more liquid. If you find you glaze is too thin, add more powdered sugar until it reaches your desired consistency. Drizzle glaze onto donuts and let set until dry, about 10 minutes. Store in an airtight container for up to 5 days. Donuts will stay fresh best if you store them unglazed and glaze before serving.

https://arismenu.com/chocolate-donuts-orange-glaze/

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.

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Inside Out Buckeye Cookies

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