dessert Archives - Page 4 of 9

Salted Triple Chocolate Peanut Butter Swirled Brownie Cookies

April 4, 2013 · by Ari ·

I’m sorry. I know my title is so long. Ridiculously long. I promise I tried to change it, but I just needed to tell you all of those things about these cookies. They are too important to leave out.

I don’t know if I’ve mentioned it, but my best friend from high school is having a baby!! She’s due in less than a month, and it’s so strange. I’ve seen a lot of people have kids, but never someone my age and close to me. It’s like we’re becoming adults, and I can’t even handle it.

I’ve also never been so excited for someone to have a baby. There are no two people in the entire universe that could make more amazing parents than Lisa and Sam. Whenever I need to talk something through, Lisa is one of the first people I call, and she is always so loving, supportive, and filled with amazing, insightful advice. It has been so amazing to watch her meet the perfect man who loves her like crazy, and watch them build their life together.

A couple of weeks ago, I had the pleasure of attending her baby shower. I’ve never been so excited for one of those things! I got totally emotional picking out her gifts. I came *this close* to making her black & white cookies, but I ended up deciding to try something new…like always. 😉

I just lightly adapted one of my favorite cookie recipes which was originally adapted by one of my very favorite bloggers, and I now might have a new favorite cookie. These cookies are not for those who love a mild taste, or feel luke warm about chocolate. Oh no, these are rich, bold, decadent, and insanely dark. They have the kind of intense chocolate flavor that satisfies you with just one cookie.

I mean, don’t get me wrong…You will want to eat 3 or 4, but one really does the trick. I always find dark chocolate to be more satisfying than milk chocolate. Sometimes I prefer a milk chocolate taste, but it always leaves me craving more, where as dark chocolate satisfies my sweet tooth. Anyone else? Am I just a total freak?

I originally wanted to make my own peanut butter chips. Natural, no sweetener, “healthy”. But then I got impatient, and I didn’t chill the peanut butter nearly long enough, and as I stirred it in, it just started swirling around. I was totally bummed for a hot second, then decided to just go with it. I ended up LOVING the peanut butter swirl! So pretty, so peanut buttery, so right. One of those happy accidents.

Add a little bite with so coarse sea salt on top, and you’ve got the makings of a perfect cookie. All sorts of things happening, but all working perfectly together.

Salted Triple Chocolate Peanut Butter Swirled Brownie Cookies

Prep Time: 1 hour, 10 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 20 minutes

Yield: 1 dozen

Serving Size: 1 cookie

Salted Triple Chocolate Peanut Butter Swirled Brownie Cookies

Rich, decadent brownie cookies swirled with peanut butter and topped with sea salt. Vegan and whole grain.

Ingredients

1/3 cup peanut butter, slightly melted
1/2 cup white whole wheat flour
2 tbsp unsweetened cocoa powder
1/2 tsp baking powder
1 tbsp corn starch
dash salt
4 oz dark chocolate, melted and cooled
1/4 cup unsweetened almond milk
1 tsp vanilla extract
2 1/2 tbsp apple butter
1/3 cup brown sugar
2 tbsp sugar
1/2 cup dark chocolate chunks
Sea salt for topping

Instructions

Line a baking sheet with parchment paper. Pour peanut butter on in a thin layer. Transfer to the freezer to chill for 1 hour.
In a medium bowl, whisk together flour, cocoa powder, baking powder, corn starch and salt. Set aside.
In a large bowl, beat together chocolate, vanilla, apple butter, and sugars until well combined,Add almond milk, then slowly beat in dry ingredients until just combined.
Remove chilled peanut butter from parchment paper (it should be solid, but bendable. Gently, fold peanut butter and chocolate chips into batter. Cover and chill for 30 minutes.
Preheat oven to 350. Line 2 baking sheets with parchment paper or silpat. Use a small cookie scoop to transfer dough to prepared cookie sheets. Add a small pinch of sea salt to each cookie. Press down dough balls to flatten slightly (they don’t spread when they bake, so if you don’t flatten them, you will end up with round cookies).
Bake for 10-12 minutes until just set. Do not over bake. They will continue to cook themselves as they sit. Let the cookies stand on the pan until completely cooled. Store in an airtight container for one week (these cookies stay pretty darn soft and gooey for days!).

https://arismenu.com/salted-triple-chocolate-peanut-butter-swirled-brownie-cookies/

Blueberry Almond Meal Cookies {vegan + gluten-free}

April 1, 2013 · by Ari ·

Remember when I wasn’t eating desserts? It lasted a whole two weeks, and I don’t know if it even really counts, because to try to fight against my craziness, I definitely made these. I was also trying not to eat grains, which is my least favorite way of eating. At one point I stayed on the first phase of the South Beach diet for months at a time, and I’m pretty sure I’ll never be the same because of it. Now, the second you say “low carb”, my brain does all sorts of funny things, and totally wigs out.

In fact, I’m pretty sure it’s just the word “diet” in general. Gross. It gives me the heebee geebees. Shivers, panic, nightmares. I love eating healthy foods, and I hate dieting. For me, the two do not go together. At all. But the good thing that came out of all of this was these cookies.

And some pretty amazing dinners. I do actually feel best when I take a meat and veggies approach to dinner, but that’s a whole other story. The rest of the day, I love my carbs, and I especially love my cookies. These babies, however, totally did the trick, and I would make and eat them over and over again, regardless of how I was trying to eat that ~~hour~~ week.

I actually really love baking with almond meal because you get flour and fat in one source. My almond meal baked goods come out so ridiculously soft and tender, and I find them to be much more filling and satisfying. This cookie isn’t just a dessert, it’s perfect for a mid-afternoon snack, or even pre-run (wahhhhh) fuel.

Did you know that if you’re injured, you have to cry and be overly dramatic every time you use the word run? It’s a rule. I mean, maybe you don’t follow it, but you could be missing out on tons of quality self pity. It’s a shame, really. I say, instate the rule.

Instate the rule, then make these cookies, because healthy cookies are totally the cure for self pity.

Blueberry Almond Meal Cookies

yield about 15 cookies

1 1/2 cups almond meal
1/4 teaspoon baking soda
1 tbsp cornstarch
dash salt
1/4 cup honey or agave
1/3 cup unsweetened almond milk
1 tsp vanilla extract
1/2 cup blueberries

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, and salt. Add honey/agave, milk and vanilla. Mix until well combined. Gently, fold in blueberries.
Use a small cookie scoop to drop onto prepared baking pan. Press down on each ball to flatten slightly (they don’t flatten much when you bake them). Bake for 10-12 minutes until just set golden. Let stand for 2-3 minutes, then transfer to a wire rack to cool completely.

S’mores Blondies

March 20, 2013 · by Ari ·

I have a confession. I’ve been trying to hide this little secret, but it is coming to the point where you will figure it out, so I’m going to spill the beans…

Raise your hand if you guessed I was pregnant? You know like everyone else I know in life and stalk in fake internet life? That’s always the first thing people assume when I say I have a secret. You see, I’m an old married lady now who posts obnoxious pictures of her 4 legged kids all over the internet, so everyone seems to think it’s the “next step”. Sorry to disappoint (I’m not pregnant). In fact, my secret is pretty lame.

I haven’t been eating dessert. That’s the whole secret. (See? Tolda ya I was lame.) You see, this whole going on 2+ months of no running has been doing me no favors, and I’ve gotten to a, um, less than ideal place with my weight. Nothing crazy, but nothing I wish to continue. So I’m trying to be pretty diligent about my eating, and kick my sugar addiction to the curb. This means I only got one tiny bite of these soft, gooey, sweet and drool-worthy blondies. Life is hard sometimes, friends.

I had to take just the tiiiiiniest bite to make sure they were good, and so I could tell you all about them, and holy cow, they are beyoonnnnd good. I used my favorite graham cracker crust, topped it with smooth and creamy white chocolate blondie, then topped the whole thing with browned marshmallows for my favorite white chocolate and marshmallow lover.

So things might get a little dinner and savory heavy over here until I am back to double digit long runs that burn off all the cookies, but I promise to test a few more sweet bites like this one, so that you guys can still get your health(ier) dessert fill. 🙂

S’mores Blondies

yield 16

For the crust:

8 oz old fashioned graham crackers
3 tbsp coconut oil, melted

For the blondies:

5.5 oz white chocolate, melted and cooled
1/2 cup nonfat vanilla yogurt
3/4 cup brown sugar
2 eggs + 1 egg white
1 tsp vanilla extract
2/3 cups white whole wheat flour
2 cups mini marshmallows for topping

Directions:

Preheat oven to 350. Spray a 9″ square pan with nonstick spray. Set aside.
To make the crust, place graham crackers in your food processor and pulse until fine crumbs. While food processor is running, stream in coconut oil and continue to process until combined. Press crust mixture into the bottom of your pan and bake until lightly browned and set, about 12 minutes.
To make the blondies, in a large bowl mix together white chocolate and yogurt. Beat in brown sugar until combined. Add eggs 1 at a time, beating until combined. Add vanilla. Add flour and mix until just combined.
Transfer blondie batter to prepared crust and bake until golden and a toothpick inserted in the center comes out with just a few moist crumbs, about 30 minutes.
Remove blondies from the oven and turn to broil. Evenly spread mini marshmallows on top, and return to oven to broil for about 5 minutes until the marshmallows have browned. Cool completely before serving. Blondies are best the same day, but can be kept in an airtight container for up to 5 days.

Skinnified Sunday: Banana Bread Tres Leches Cake

March 17, 2013 · by Ari ·

I don’t like to make things I’ve already made. I mean, I make the same thing for breakfast every single day, and I order the same thing every time at my favorite restaurants, but I don’t like to bake things more than once, even if it’s a different recipe. Well, unless it’s cookies. Cookies are my favorite. I will make them over and over and over for no reason at all. Cake on the other hand? Meh, I can take it or leave it. I will always eat a dessert, but cookies and fro yo are my true loves.

Well, that is the case with most cakes anyway, but every once in a while, I come across one I really love. 😉

I’ve already made a regular tres leches cake, and a vegan tres leches cake. I had no desire to make an other one, but when people make birthday requests, I can’t say no.

I wanted to try something new and different, and I immediately remembered this recipe that caught my eye a few weeks ago. I’m pretty sure I’ve said about 5 billion times that Jessica’s blog is my very very favorite. She is my blogspiration–her writing, her recipes, her gorgeeeooouuusss photography….everything is just soooo good. If you haven’t you must go check it out rightthissecond.

And as usual, she doesn’t disappoint! Soft, gooey, milk soaked banana cake? Sign me up. I may even like it better than cookies.

My swaps:

White whole wheat flour for all purpose (+fiber, +protein)
Applesauce for butter (-fat, -calories, -cholesterol)
Less sugar (-sugar…obviously)
Unsweetened almond milk for light coconut milk (-calories)
Sweetened condensed coconut milk for regular condensed milk (-calories)
Regular sliced bananas for caramelized bananas (-fat, -calories, -sugar, -cholesterol)

Skinnified Banana Bread Tres Leches Cake

adapted from How Sweet It Is

2 1/2 cups white whole wheat flour
2 tsp baking powder
pinch cinnamon
pinch salt
1/2 cup unsweetened apple sauce
1/3 cup brown sugar
1/4 cup sugar
2 eggs, yolks and whites separated
2 tsp vanilla extract
4 medium bananas, mashed
2/3 cup + 1/2 cup unsweetened almond milk, divided
1/2 cup sweetened condensed coconut milk
1/2 cup fat-free evaporated milk
1 1/2 cups cold heavy whipping cream
1-2 tbsp powdered sugar
2-3 bananas for topping

Directions:

Preheat oven to 350. Spray a 9×13 baking dish with nonstick spray.
In a small bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
In an other small bowl, beat egg whites until stiff peaks form. Set aside.
In a large bowl or stand mixer, beat together egg yolks, applesauce and sugars until creamy. Add vanilla and mashed bananas and beat until well combined. Add half of the flour mixture, followed by 2/3 cup almond milk, then the remaining flour mixture. Mix until just combined. Fold in egg whites.
Transfer batter to prepared baking dish, and bake until golden and a toothpick inserted in the center comes out with just a few moist crumbs, about 25 minutes. Cool completely
In a medium bowl, whisk together 1/2 cup almond milk, sweetened condensed coconut milk and evaporated milk. Pour the milk mixture over the cake in 3 small batches, brushing with a pastry brush in between each time. Cover and let cake sit in refrigerator for at least 1 hour (overnight is preferable).
To make the whipped cream topping, in a large bowl, beat whipping cream on high until stiff peaks form. Add powdered sugar slowly to reach desired sweetness mixing on medium speed. Spread evenly over cake.
Top with freshly sliced banana just before serving.

Whopper Cookies

February 27, 2013 · by Ari ·

One time I went on vacation with my dad, and he tried to take a box of whoppers through the line at security. It had already been opened, and they wanted to check inside the box. He then had a legit argument with the TSA about how if they wanted to dig inside his candy box, they were going to need to buy him a new one.

Well, I’m sure you’ll be shocked to know, they bought him no new box of candy. I mean, you just don’t argue with the TSA. Listen, I don’t like it any more than you do when they put me in that machine that basically shows them my naked body (does anyone else feel like this is the most awful part of traveling????) butI like to actually be able to get on the plane, so I would rather keep my mouth shut.

Steve likes to make things difficult, and refuse to get him, so they make him get a pat down. I feel like that would be, umm, way worse, but he is stubborn. Anyway, enough about airport security. Cookies are, like, 5 zillion times cooler!

I feel malt is sooooo under rated. I really don’t know why I haven’t put it into every baked good I’ve ever made. The sweet, strong taste pairs perfectly with milk, chocolate, beer, you name it!

These cookies give you a double dose with malted milk powder in the cookie base, and then the dough is stuffed with chocolatey malty Whoppers candy, and of course chocolate chips for an extra dose of chocolate–extra chocolate is always necessary. The Whoppers get a little soft as the cookies bake, but as they cool, they quickly return to their crunchy texture bringing a nice texture to these ultra-soft cookies.

Peanut butter cookies are usually my favorite,. but these babies give my normal peanut butter love a run for it’s money. They stay soft for days too–if you can keep ’em around that long. 😉

Whopper Cookies

yield 3 dozen

2 1/4 cups white whole wheat flour
1/2 cup malted milk powder
1 tsp baking soda
dash salt
1 cup fat free (or reduced at) cream cheese, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 1/2 tsp vanilla extract
2 large eggs
1/2 cup dark chocolate chips
5 oz box of Whoppers

Directions:

In a medium bowl, whisk together flour, malt powder, baking soda and salt. Set aside.
In the bowl of a stand mixture, beat softened cream cheese until fluffy. Beat in sugars until well combined. Add vanilla. Beat in eggs one at a time.
Slowly, stir in dry ingredients until combined, scraping down sides of the bowl when necessary. Gently, fold in chocolate chips and Whoppers.
Refrigerate dough for at least 30 minutes. Preheat oven to 375. Line two large baking sheets with Silpat or parchment paper.
Roll chilled dough into 1″ balls and transfer to baking sheet. Bake until edges are golden and cookies are just set, about 10-12 minutes. Let stand for 10 minutes, then transfer to a wire rack to cool completely. Store in a not quite airtight container (if they don’t breathe, they lose their texture, but I wouldn’t leave them next to a vent either) for 5-7 days.

White Chocolate & Cinnamon Chip Banana Cake

February 22, 2013 · by Ari ·

I want to tell you about one of my favorite nights ever in life.

I was training for my first half marathon, Steve and I invited Kara, Charlie and Hermano over for dinner to celebrate Long Run Day. It’s a real holiday when you’re training. Trust me.

We went to Whole Foods and each picked out our meat of choice, and I made a sweet potato hash on the side. We ate a delicious dinner paired with lots of dark, sweet beer (my favorite), and then we watched the Muppets Christmas Carol. It was December, and that is pretty much my favorite holiday movie.

Around the middle of the movie, we all started to want dessert. I was maybe, kind of, a little…tipsy. I usually at least follow a base recipe for an idea of liquid/flour/leavening agent ratio, but I didn’t measure a single thing. I flew by the seat of my pants, and hoped for the best.

Well, Hermano has been obsessed ever since. He calls it his favorite dessert I’ve ever made. Although, like my husband, I feel like he says that a lot. 😉 Anyway, he’s been asking me to recreate for the last year, and I kept telling him I didn’t know how.

Last weekend, he performed in the southwest regionals concert. He got second chair as a sophomore! He was also asked to play with the choir. I was feeling like a super proud sister, so Steve and I surprised him with a steak from Whole Foods, and I told him I could make him whatever he wanted for dessert. He, again, requested “that one thing….with the banana…” He has a way with words.

So again, I decided to wing it. This time I measured, but I just made it up as I went, and hoped for the best. I had no intentions of photographing it, or blogging about it, but after one bite, I knew it was too good not to share. Hermano immediately confirmed that this was the dessert he wanted. I know I changed it up a little, but the idea was similar, and the cream cheese frosting just took it to the next level.

Sweet, tender, soft and gooey banana cake filled with white chocolate and cinnamon chips, and topped with rich cream cheese frosting. I don’t know how I ever doubted the success of this dessert! Whenever I make things up as I go, I almost always have a moment where I decide I’ve “ruined it”, or it’s a total flop, but usually it’s just my silly anxieties. Now I know I had absolutely nothing to worry about here!

White Chocolate & Cinnamon Chip Banana Cake

yield 16 servings

3/4 cup white whole wheat flour
1 tsp baking soda
dash salt
2 very ripe large medium bananas
3/4 cup dark brown sugar
1 egg
1 tsp vanilla extract
1/4 tsp butter extract (optional)
1/2 cup white chocolate chips
1/2 cup cinnamon chips

Cream cheese frosting:

4 oz reduced fat cream cheese
1 tbsp light whipped butter
1 1/4 cups powdered sugar
1 tsp vanilla extract

Directions:

Preheat oven to 350. Line an 8×8 pan with foil and spray with nonstick spray. Set aside.
In a medium bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl, beat together bananas, sugar, egg and extracts. Mix in dry ingredients until just combined. Fold in white chocolate and cinnamon chips.
Transfer mixture to prepared baking dish and bake until golden and a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool completely on wire rack.
Meanwhile in a large bowl, beat cream cheese and butter until fluffy. Slowly, 1/4 cup at a time, beat in powdered sugar, scraping down the sides of the bowl when necessary. Beat in vanilla.
Remove completely cooled cake from baking dish and top with cream cheese frosting. Store in an airtight container in the refrigerator for up to 5 days.

Take 5 Cookies {HAPPY BIRTHDAY TO LISA!!!!!}

February 19, 2013 · by Ari ·

Today is a very special day!! It’s my amazing, wonderful friend Lisa’s birthday! I’ve known Lisa since my sophomore year of college, which doesn’t seem like that long ago, but when I do the math, I realize that it was almost 9 years ago. Yikes. I’m old. But it’s okay because Lisa is older.

I will never forget when I went away to college (I stayed local at community college before transferring to Idaho), I had a hard time being away from friends and family on my birthday, and Lisa always sent me the BEST care packages! This year, I wanted to make her feel extra special, so I sent her a care package that *hopefully* will arrive today with these cookies, and a flashcard timeline of our friendship. Complete with stick figure humans and dogs.

I may or may not have cried for about half of the time it took to put this together. I also cry picking out cards for all occasions. What can I say? We all know I’m an emotional human. Anyway, Lisa’s favorite candy bar is a Take 5. I’d never had one when I met her, but she introduced me, and I was instantly hooked. I haven’t had one in years and years (except for a couple pieces in the cookies I saved for “taste testing”), but I remember loving the combination of creamy chocolate, sweet caramel, peanuts, peanut butter and salty pretzels. It is everything amazing in the world of candy all mixed into one bar!

I knew I wanted a peanut butter cookie base to partner with the Take 5 candy bars, so I went with my favorite peanut butter cookie base, and used White Chocolate Wonderful because Lisa loves it as much as I do. Then, I added white chocolate chips because I knew I wanted a little extra add in.

The result? They were everything I hoped they would be, and the perfect way to send lots of love to one of my favorite people in my life.

Take 5 Cookies

yield 1 1/2 dozen

1 cup white whole wheat flour
3/4 tsp baking soda
1/2 tsp baking powder
4 oz light cream cheese
1 cup peanut butter
1/2 cup sugar
3/4 cup dark brown sugar, packed
1 egg
1 tsp vanilla
3 full size Take 5 candy bars, chopped
1/3 cup white chocolate chips

Directions:

Preheat oven to 350. Line 2 large cookie sheets with silpat or parchment paper. Set aside.
In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
In a large bowl (I used my stand mixer), beat together cream cheese, peanut butter, and sugars until combined. Beat in egg, then vanilla. Gently, fold in chopped Take 5 bars and white chocolate chips. I ended up just using my hands to get everything combined.
Roll dough into balls just over 1″ and transfer to prepared baking sheet. Bake until edges are golden and cookies are just set, about 12-15 minutes. Do not over bake.
Let stand for 5 minutes, then transfer to a wire rack to cool completely. Store completely cooled cookies in a tupperware with the lid sitting on top, but not sealed–these will get mushy if they are in a completely airtight container–for up to one week.

Oatmeal Raisin Cookie Dough Bites

February 15, 2013 · by Ari ·

Today I want to tell you about how embarrassing my busband is.

Yesterday he got into an argument with a lady at the store. Apparently, she gave him a dirty look, and he thought this was a good reason to cause a scene and argue with her right in the middle of the grocery store. Clearly, he’s really mature. 😉

Luckily, I wasn’t with him. I only felt embarrassed hearing the story. You see, he is totally the type to just say whatever is on his mind, which is, like, the opposite of me. I am the type that when I say the wrong thing, I still think about it, and analyze it months later.

I suppose I should be less embarrassed, and more grateful that I have a husband who never minds running out to the store for whatever crazy ingredients I need at the moment. You see, I am also the type of person who forgets everything. I’m really type A about some things, but not normal things. I make lists, but I don’t follow them. I hate mess, but I’m messy. Sometimes, I don’t even understand myself!

You know what else I don’t understand? Dates. How do they make things so sweet, and delicious when you don’t add any sugar??? And WHY HAVE I NOT BEEN DOING THIS FOREVER AND EVER????? The thing is, my sweet tooth has gotten totally out of control, and I’m not running right now to at least balance out all the sugar I want to eat ALL THE TIME, so something needs to give. My friend Heidi is always making all sorts of delicious treats that are only sweetened by dates, then the other day Sally made some that looked amazing too.

Then, I went to Whole Foods, and they had samples of something pretty similar, and it literally tasted JUST LIKE COOKIE DOUGH. I looked at the ingredients, took it as a sign, and went right home to my food processor.

You guys, THEY TASTE JUST LIKE COOKIE DOUGH!!! Not like the “oh these taste pretty good for healthy food” or in the way a Larabar says it tastes like cookie dough, but really just tastes like a delicious snack; no–these taste like legit cookie dough, and the 8 that came out of my batch lasted about a day. Soft, chewy, cinnamony goodness that is totally good for you. I’m in so much love. I made these Wednesday, and it took me all of 36 hours to share them with you!

Oatmeal Raisin Cookie Dough Bites

yield 8

3/4 cups chopped pitted dates
1 tsp vanilla extract
1/4 tsp butter extract
1 tbsp almond butter (or peanut butter, or sunflower butter, or whatever kind you like)
1 tbsp chopped roasted almonds (or any nut of choice)
pinch salt
1 tsp cinnamon
2 tbsp rolled oats (use gluten-free if that’s important to you)
1/4 cup raisins
finely shredded reduced fat unsweetened coconut for rolling (optional, but recommended)

Directions:

Blend dates and extracts in your food processor until they form a sticky ball, about 4-5 minutes. Add almond butter, and continue to process until combined. Add almonds, salt, cinnamon and oats, and process for 1-2 more minutes, until everything is sticking together.
Remove dough from food processor. Use you hands to fold in raisins.
Roll dough into 1″ balls. If desired, roll in coconut. Store in an airtight container for up to 1 week.

Pretzel M&M Peanut Butter Cookies

February 13, 2013 · by Ari ·

Remember my pretzel m&m obsession? It actually started over the summer. You see, I’d been wanting to try them ever since I heard they were a real thing. But I figured trying, and inevitably falling in love with a new type of candy was probably a horrible decision. Then my friend Kara had some in her freezer (yes, they are delicious frozen), and I caved.

She lurred me in by telling me they had less calories than other varieties. That pretzel takes up all of this room, and has less calories than chocolate. Well, okay then…that makes it a healthy candy, right?

Ever since, I can’t get them out of my mind. Sweet chocolate, salty pretzel with a candy crunch? What’s not to love?? Well, obviously the only way to make them better is to put them into a cookie. A peanut butter cookie to be exact.

The first time I made these was for book club and although I liked them enough to bring them, they weren’t perfect yet. I knew I didn’t want to share them with you guys until I was 100% in love with them, so I tried again, and this time I added chocolate chips, took out a little flour, and didn’t chill the dough. I think the rice krispies soaked up too much liquid when I chilled it the first go around, and they lost their crunch.

I am SO glad I gave them a second try! They ended up with the most perfect cookie texture–you know, crunchy on the outside, soft and gooey on the inside. The extra chocolate worked like a charm, and the cereal was crunchy, and added that little bit of extra texture I was craving. They were a huge hit, and Steve even said he had a new favorite cookie! 🙂

Pretzel M&M Peanut Butter Cookies

yield 1 1/2 dozen

1 cup white whole wheat flour
3/4 tsp baking soda
1/2 tsp baking powder
4 oz light cream cheese
1 cup peanut butter (I used White Chocolate Wonderful)
1/2 cup sugar
3/4 cup dark brown sugar, packed
1 egg
1 tsp vanilla
1/2 cup crispy brown rice cereal (or just regular rice krispies if you have them on hand)
1 cup pretzel m&ms
1/2 cup dark chocolate chips

Directions:

Preheat oven to 350. Line 2 large cookie sheets with silpat or parchment paper. Set aside.
In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
In a large bowl (I used my stand mixer), beat together cream cheese, peanut butter, and sugars until combined. Beat in egg and vanilla followed by flour mixture. Gently, fold in rice cereal, m&ms and chocolate chips. I ended up just using my hands to get everything combined.
Roll dough into balls just over 1″ and transfer to prepared baking sheet. Bake until edges are golden and cookies are just set, about 12-15 minutes. Do not over bake.
Let stand for 5 minutes, then transfer to a wire rack to cool completely. Store completely cooled cookies in a tupperware with the lid sitting on top, but not sealed–these will get mushy if they are in a completely airtight container–for up to one week.

Cookie Butter Cookie Dough Bars

February 11, 2013 · by Ari ·

You know those people who go through life only speaking the bare minimum amount of word required to get by in social situations?

Yeah, that’s not me. I’m that person who, even as an adult, can’t get through situations where you’re supposed to be quiet. Work meetings? Don’t put me next to anyone I find remotely interesting. Library? I get the evil eye from everyone who actually went there for some peace and quiet. I even talk the entire time through massages.

I think the only time I ever stop talking is during a run when I get reallllly tired, and then it doesn’t matter because I’m usually with the only girl I know who loves to talk more than I do. 😉

So when I name a recipe, I always want to tell you every single thing about it. The name doesn’t do justice for me unless it accurately describes every detail of the food. In fact, if I were going to name these what I wanted to, they would be called Double Salted Chocolate Covered Cookie Butter Cookie Dough Tops with Graham Cracker Crust. I had to put it in bold so that you could actually see the beginning and end. It’s only slightly excessive.

The problem is, it is all of those details that make these bars so fantastic. It took me a few tries to actually figure them out. The first time, I didn’t put two layers of chocolate–I only put chocolate on the top–and the dough didn’t stick to the crust, and they ended up a sticky mess.

Then I tried to cut them before freezing them–well that resulted in cookie dough oozing out. It wasn’t pretty, but they still tasted great. However, it was when I finally completely froze them before cutting that they finally worked for me. You can see that cutting the frozen chocolate causes the tops to crack, but I didn’t mind it. If you do, you could always cute them when the chocolate is first put on, and is still melty, then freeze.

For the graham cracker crust, you must use old fashioned graham crackers. Please don’t use the regular store bought one. The crust is probably my favorite part, and it is due to that spicy cinnamon and molasses taste that the old fashioned graham crackers bring. This crumbly crust is topped with a layer of melted chocolate, then sprinkled with sea salt, followed by soft, gooey, eggless cookie butter cookie dough, and topped with more chocolate and an other layer of sea salt. If you don’t love sweet and salty as much as I do (ummm WHY NOT?). you could leave out the salt on the bottom layer, or (gasp) all of the salt, but I wouldn’t do that. With all the sweetness of the graham crackers, chocolate, and cookie butter, the salt puts everything into perfect balance.

Using a spring form pan makes them about a million times easier to get out, but it does make cutting them….interesting. I did most of the outside pieces in triangles, but did the middle in squares and rectangles. Honestly, it doesn’t matter how you slice ’em–they are a totally out-of-this-world decadent treat that is perfect for any occasion. I made them after Steve’s first century and again for after my marathon.

Cookie Butter Cookie Dough Bars

8 oz old fashioned graham crackers
3 tbsp coconut oil, melted
1/2 cup apple butter
1 cup cookie butter
1/2 cup sugar
1/2 cup molasses
1/4 cup brown sugar
1 tsp vanilla
1/4 cup unsweetened almond milk
1 cup white whole wheat flour
12 oz bag dark chocolate chips, melted and divided
coarse sea salt

Directions:

Preheat oven to 350. Line the bottom of a 9-10″ springform pan with parchment paper. Spray edges and parchment paper well with nonstick spray. Set aside.
Pule graham crackers in a food processor until you have fine crumbs. With the food processor on, stream in the coconut oil and continue to run until combined, about 1 minute.
Press graham cracker crust into the bottom of your spring form pan making smooth, even layer. Bake until lightly browned and set, about 15 minutes. Place on a wire rack to cool slightly.
Spread half the melted chocolate over cooked crust. Sprinkle with sea salt. Let set in the refrigerator.
Meanwhile, beat together apple butter, cookie butter, sugars and molasses until well combined. Beat in vanilla and almond milk. Slowly beat in flour and continue mixing until fully combined.
Top cooled chocolate with cookie dough. Use a sprayed piece of parchment paper to press cookie dough into a smooth even layer.
Top with remaining melting chocolate. Use a pastry brush or spatula to spread evenly. Sprinkle with more sea salt.
Either slice immediately, then freeze, or freeze completely for about 3 hours, then slice and serve. Store in an airtight container in the freezer for up to 1 month (yes, I was eating these for a WHOLE MONTH!).

Drink & Dish: Red Velvet Whoopie Pies {with video!}

February 7, 2013 · by Ari ·

So for a hot second, I was pretty sure that after our first video, Nicole and I would be crazy to ever try this crazy idea again.

I mean, I’m pretty sure we made every mistake one could possibly make when embarking on this kind of adventure. We forgot to plug in our microphones, we exported the video incorrectly, and ended up with a video that looked like when Mike TV goes into millions of pieces to be transmitted to the television in Willy Wonka and the Chocolate Factory.

Then there was the editing, which took us five hours. That is the amount of time it took us to run a marathon when I was injured. We also both decided this was more difficult.

But then you guys were so kind. You gave the most supportive and kind response, and you didn’t even make fun of the visual quality of our video. You actually took 6 minutes out of your day, and watched us take this big step. I was beyond nervous, and I wasn’t sure I even wanted anyone to watch, but this awesome blogging community has been nothing but positive and supportive. So with newfound respect for everyone who has ever posted a vlog or video on the internet, we made a list of things we wanted to improve, and set off for round 2.

And I’m so glad we did! Yes, there is still tons to work on (how the heck do I figure out the right amount of perkiness, and personality when I’m in front of the camera???!), but I am still really excited to share the second episode of Drink & Dish with you guys.

Whether or not you are a Valentines Day person, I feel like the love of red velvet is pretty universal. And if you don’t like red velvet, honestly what is even happening inside your taste buds?!

I’ve always wanted to try making red velvet whoopie pies. I always imagined them with a white chocolate cream cheese frosting. Then, I was shopping for ingredients and, almost instinctively, I grabbed a jar of marshmallow fluff. The rest is history, because I am over-the-moon obsessed with this filling. It’s perfect for cakes, cupcakes, whoopie pies, spoons, and fingers. Light and fluffy with the sweet hint of white chocolate–I diiiie.

When the cakes came out of the oven, I almost couldn’t believe it! They were more beautiful, soft, and fluffy than I ever imagined they could be. It was one of those happy kitchen moments where you want to jump up and down, and sing from the rafters (OMG, why did I not do all of those things on camera? Silly Ari…) about that very special thing you’ve just created. I’m glad Nicole was there to experience it with me. Hermano said they were probably the best thing I’ve ever made, and I might agree. I am pretty darn proud of them, and I just want you all to make them, like rightthissecond, because I am pretty sure you will love them too.

Don’t forget to check out Nicole’s post and recipe for her delicious cocktail!

Red Velvet Whoopie Pies

adapted from Better Homes and Gardens

yield 1 dozen large whoopie pies

2 cups white whole wheat flour
2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
dash salt
1/2 cup unsweetened applesauce
1 cup light brown sugar, packed
1 egg
1 tsp vanilla
1/2 cup reduced fat buttermilk
1 oz red food coloring

For the filling:

8 oz reduced fat cream cheese, softened
4 oz marshmallow fluff
1/4 cup white chocolate chips, melted and cooled
1 tsp vanilla extract
1 cup powdered sugar

Directions:

Preheat oven to 375. Line 2 large baking sheets with a silpat or parchment paper. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
In a stand mixer (or large mixing bowl), beat together applesauce and brown sugar until well combined. Add egg and vanilla. Continue beating until fully combined.
Alternate adding flour mixture and buttermilk to applesauce mixture starting and ending with dry ingredients. Scrape down the sides and continue beating until combined. Add food coloring, and continue mixing until dough is red throughout.
Use a small cookie scoop sprayed with nonstick spray to transfer dough to prepared baking sheet. Bake for 7-10 minutes. Let stand for 3-5 minutes, then transfer to a wire rack to cool completely.
To make the filling, beat cream cheese in a medium mixing bowl until fluffy. Beat in marshmallow fluff, followed by white chocolate and vanilla. Slowly, beat in powdered sugar.
Top flat side of half of the whoopie pies with filling, then cover with remaining pies. Store in an airtight container in the refrigerator for 5 days.

Chocolate Frosted Orange Donuts

February 4, 2013 · by Ari ·

I have something really embarrassing to tell you.

So I pretty much never know the correct way to store my baked goods. Either I wrap it all up super close in an airtight container when it is still entirely too warm resulting in a big gooey mess of cookies/cupcakes/etc. basically unbaking themselves; or I leave everything out chillin’ with all the breezy air flowing freely throughout my house resulting in stale baked goods in something like 48 hours.

It is a particularly sad experience to spend 75% of your life baking cookies, only to end up not being able to enjoy them the next day. Life is hard when you have a food blog.

Okay, but we’re not even to the embarrassing part yet. This happened when I chose option B, letting my baked goods hang out (read: I was lazy, and didn’t store anything properly). You see, this became a problem because I was unbelievably head over heels for these donuts. That’s part of the reason I didn’t store them in the first place. They were so tempting. I was scared to keep them.

Well, my plans to trick myself into not eating all of the donuts failed miserably when I found myself picking at the lone stale donut still standing 3 days later. That’s the embarrassing part. But if you baked the most perfect tasting orange donuts that were melt-in-your-mouth soft, and covered with sweet chocolatey goodness, you would be picking at the stale leftovers too.

Oh, and by the way, they’re vegan, and gluten-free. 😉

Chocolate Frosted Orange Donuts

yield 8-10 donuts

For the donuts:

2 cups almond meal
zest of 1 orange
3 tbsp corn starch
3/4 tsp baking powder
dash salt
3/4 cup unsweetened almond milk
1/4 cup honey or agave
1/3 cup orange juice
1/2 tsp orange extract

For the frosting:

1 cup powdered sugar
2-4 tbsp hot water
1 and 1/2 ounces unsweetened chocolate, melted

Directions:

Start with the donuts. Preheat oven to 350 degrees. Spray donut pan with nonstick spray. Set aside.
In a large bowl, whisk together almond meal, orange zest, corn starch, baking powder and salt. Stir in almond milk, honey/agave, orange juice and orange extract until combined.
Fill donut molds about 2/3 – 3/4 full. Bake for 12-16 minutes until golden and set. Let stand for 5-10 minutes, then transfer to a wire rack (I flipped mine over onto the rack and they came right out) to cool completely.
To make the frosting, place powdered sugar in a medium bowl. Slowly add in water 1 tbsp at a time, stirring constantly, until it reaches a spreadable glaze consistency. Stir in melted chocolate. If glaze becomes too thick, add an other tbsp hot water. Spread glaze on top of cooled donuts.
Top with extra orange zest and/or sprinkles if desired. Store in an airtight container (so you don’t pick at stale donuts) for up to one week.

**Note: If while spreading the glaze it becomes too stiff, stick the bowl in the microwave for 10 seconds, and it will thin out again.

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Drink & Dish: Red Velvet Whoopie Pies {with video!}

Chocolate Frosted Orange Donuts

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