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Little changes making a big difference.


S’mores Blondies

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S'mores Blondies

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…

S'mores Blondies

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.

S'mores Blondies

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.

S'mores Blondies

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.

S'mores Blondies

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

 

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:

  1. Preheat oven to 350. Spray a 9″ square pan with nonstick spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

 

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

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Red Velvet Whoopie Pies

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.

Red Velvet Whoopie Pies

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.

Red Velvet Whoopie Pies

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.

Red Velvet Whoopie Pies

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.

Red Velvet Whoopie Pies

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.

Red Velvet Whoopie Pies

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?!

Red Velvet Whoopie Pies

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.

Red Velvet Whoopie Pies

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:

  1. Preheat oven to 375. Line 2 large baking sheets with a silpat or parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

 

 

 

White Chocolate Marshmallow Cookie Bars

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Sweet, soft and chewy sugar cookie bars topped with smooth white chocolate and gooey, browned marshmallows. Secretly healthy and whole grain, but you’d never know!

White Chocolate Marshmallow Cookie Bars

I’m a proud big sister! My brother graduated this winter with 2 associate degrees! He is the hardest worker I know, and I am unbelievably proud.

White Chocolate Marshmallow Cookie Bars

Charlie is a, um…picky eater. He has the oddest tastes of anyone I’ve ever met. He’s not always super into sweets, but he does clear my pantry out of any white chocolate and marshmallows I may have on hand pretty much every time he comes over. They are his two favorite things, and they are definitely two things I can get behind!

White Chocolate Marshmallow Cookie Bars

To celebrate his accomplishment, I made a simple dessert putting his favorite things together. The cookie layer is thick and soft, then it’s topped with melty white chocolate and browned marshmallows for a winning combination of flavors and textures.

White Chocolate Marshmallow Cookie Bars

And the best part? They’re health(ier) in the sneaky, secret kinda way that no one will ever guess!

Print
White Chocolate Marshmallow Cookie Bars

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 16 bars

White Chocolate Marshmallow Cookie Bars

Sweet, soft and chewy sugar cookie bars topped with smooth white chocolate and gooey, browned marshmallows. Secretly healthy and whole grain, but you'd never know!

Ingredients

  • 1 and 1/4 cups white whole wheat flour
  • 1/4 tsp baking powder
  • dash salt
  • 1/4 cup apple butter
  • 1/2 cup brown sugar, packed
  • 1 egg white
  • 1 tbsp nonfat Greek yogurt
  • 1 tsp vanilla extract
  • 3/4 cup white chocolate chips
  • 1 cup mini marshmallows

Instructions

  1. Preheat oven to 375. Spray a 9x9 pan with cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, beat together apple butter, sugar, egg white, Greek yogurt and vanilla until well combined. Slowly, add in flour mixture and continue beating until incorporated.
  3. Transfer dough to prepared pan and use a greased piece of parchment paper to gently and evenly press dough into the pan.
  4. Bake for 10-12 minutes until golden and set in the center. Evenly sprinkle white chocolate chips on top, followed by marshmallows.
  5. Broil for 2-3 minutes until marshmallows are browned and puffy. Pay close attention during this step--they can burn quickly if left in too long. Cool completely, and serve.
https://arismenu.com/white-chocolate-marshmallow-cookie-bars/

White Chocolate Peanut Butter S’mores Sandwich Cookies

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So the other day, Steve surprised me by picking me up fro yo. Yes, he’s awesome, but that is beside the point. The point is, he topped my fro yo with peanut butter and marshmallow sauce, and it was freaking delicious. As I was eating it, I couldn’t help, but think of what a perfect combination those flavors were.

I started coming up with all sorts of desserts that I could combine those flavors in.

My incredible friend Stacey has this really important weekend coming up. She has a very special birthday, she is running her first half marathon, and she has some other big life accomplishments going on. It’s pretty amazing, you should head over to her blog and congratulate her! As my congratulations, I made her these cookies, obviously. She loves white chocolate, so that was the final piece in these delicious treats.

Ummm, yeah. Marshmallow, peanut butter and white chocolate is actually the perfect combination. Oh, and graham cracker cookie. Yes.Please.

 

Happy Weekend Of Amazingness, Stace!! I’m proud of you, and I’m sure these cookies will be your perfect pre-race fuel!

White Chocolate Peanut Butter S’more Sandwich Cookies

yield 14 sandwich cookies

For the cookies:

  • 6 tbs fat free cream cheese, softened
  • 6 tbs honey apple butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup Splenda
  • 1/4 cup egg substitute
  • 2 tsp vanilla extract
  • 1 1/4 cups white whole wheat flour
  • 1 sleeve whole wheat graham crackers, finely crushed
  • dash salt
  • 1/2 tsp baking soda

For the filling:

  • 1 cup all natural white chocolate chips
  • 1 tsp vanilla
  • 1/3 cup marshmallow fluff
  • 1-2 tbs unsweetened almond milk’
  • approx 1/3 cup peanut butter (I suggest PB & Co White Chocolate Wonderful)

Directions:

  1. Preheat oven to 375. Line a large baking sheet with parchment paper.
  2. Beat cream cheese and apple butter together in a large bowl. Add brown sugar and Splenda, and beat until fluffy.
  3. Beat in vanilla, egg substitute, and baking soda.
  4. Add flour and graham cracker crumbs and beat until just combined.
  5. Use a cookie scoop (or your hands) to drop dough in about tablespoon amounts.  Flatten dough out with a sprayed piece of parchment paper, until approx 1/4″ thick.
  6. Bake 8-10 minutes until just set, then remove and let stand 5-10 minutes to finish baking themselves, before transferring to a wire rack to cool completely.
  7. While cookies cool, melt white chocolate chips in a medium bowl in the microwave at 30 seconds increments, stirring after each, until melted. Stir in vanilla and marshmallow fluff. Add 1-2 tbs almond milk until slightly thinned and creamy.
  8. Spread white chocolate marshmallow sauce evenly over  the flat side of half of your cookies. Spread the other half with 1 tsp peanut butter. Sandwich together, and serve.

Blueberry Muffin Oatmeal Cookies

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I have a lot of ideas floating around in this crazy head of mine. Sometimes I think I get too caught up in looking up other people’s recipes and basing my own off that, but I’m trying to just come up with things off the top of my head more and trust that they will be good. I mean, with baking, I always use someone else’s base recipe to make sure the science is right, but the rest of this one is all me. And, they were a hit!

You’d think after Thanksgiving, I’d be totally over baking, but not me! Yesterday, I wanted to test out a couple recipe ideas for the blogger cookie swap. I made 2 totally different batches. I can’t share the recipe for the batch I will be sending yet, but I do have recipe #2 for you!

Blueberry Muffin Oatmeal Cookies

yield 50-60 cookies

  • 1/4 cup light whipped butter, softened
  • 1/4 cup fat free cream cheese, softened
  • 1/2 cups packed brown sugar
  • 2 tbs sugar free maple syrup
  • 1 egg
  • 1/4 cup reduced fat buttermilk
  • 1  cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • pinch salt
  • 1/2 teaspoon baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/4 cups oats
  • 1 cup marshmallows
  • 3/4 cup fresh blueberries
  • 3/4 cup grain sweetened white chocolate chips
  • 1 teaspoon vanilla extract
  • 1/2 tsp coconut extract

Directions:

  1. Preheat oven to 350. Cream together butter, cream cheese, sugar, syrup and extracts. Add egg and buttermilk.
  2. In a separate bowl (unless you’re me and like to skip this step and dump everything into the same bowl) combine flour, salt, baking powder, baking soda and pumpkin pie spice.
  3. Slowly, beat dry mixture into wet mixture.
  4. Fold in oats.
  5. Gently fold in white chocolate chips, marshmallows and blueberries.
  6. Roll into one inch balls and drop on greased cookie sheet.
  7. Bake for 10-14 minutes until tops are just set and slightly golden (mine baked for 12 min).
  8. Cool on wire racks, serve and enjoy!



 

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