seasonal Archives - Ari's Menu

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/

Peppermint Bark Cookies

December 3, 2013 · by Ari ·

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

Peppermint Bark Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Peppermint Bark Cookies

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

Ingredients

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

Instructions

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

Notes

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

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

Mexican Hot Chocolate Cookies

December 22, 2012 · by Ari ·

OOOOMMMMMGGGGG it’s 3 days until Christmas!!!!

The other day I was teasing Nicole about being backed up on her recipe posting. “Are you even going to be able to post everything by Christmas???” I asked her. She responded with “I have to post every day.”

It was so funny until I started counting and realized that I do too…

You see, I may have gotten a little overzealous in my holiday baking this year. I’ve just been so excited! I didn’t realize how many holiday themed recipes I had to share with you until just now! Either that, or I’ve been in denial that it’s actually Christmastime, not just the time I like to call “Christmastime” that begins on Veteran’s Day…

Perhaps instead of spending my time blogging I should be out, you know, buying presents for the 700 people still on my list. But I already did all the hard work on the recipes. This is just like doing the wrapping, which I LOVE…obviously.

Actually, I wish I had 2 dozen more of these cookies to use for gift wrapping fuel right now. Sally always tells me I should use cookies for “fuel” and I’m beginning to think she’s onto something. How much more fun is sitting on the floor in a mess of wrapping paper, dollar store tape, and puppy hair when you have spicy, cinnamony chocolate cookies stuffed with melty, oozy chile dark chocolate to keep you warm and energized??

These cookies will keep you warm and cozy even if you live in a place that actually has winter. Pinky promise. And if the dough didn’t have enough bold spices, I’ve topped them off with a dusting of cinnamon powdered sugar for even more cinnamon sweetness. You will absolutely love with the way the cayenne and cinnamon pair with the sweet, rich dark chocolate. So much love.

And if you love it as much as I do, I have to give some love to some of the best cookies I’ve eaten. Ever. Oooooomg, make both batches at once and you will be so happy.

Mexican Hot Chocolate Cookies

yield approx 2.5 dozen

3/4 cup white whole wheat flour
1 tbsp cornstarch
1 tsp ground cinnamon
1/8 tsp espresso powder
1/4 tsp baking powder
1/4 tsp salt
Pinch black pepper
Pinch cayenne pepper
5 oz dark chocolate, melted and cooled
1 cup + 2 tbsp sugar
1/4 cup apple butter
1/4 cup unsweetened almond milk
1 tsp pure vanilla extract
1/3-1/2 chile dark chocolate bar, chopped into fairly large chunks (big enough so that each cookie only needs 1, small enough that a 1″ cookie dough ball can cover it completely)

For the powdered sugar topping:

1 tbsp powdered sugar
1/2 tsp cinnamon

Directions:

In a medium bowl, whisk together flour, cornstarch, espresso powder, baking powder, salt, and peppers. Set aside.
In a large bowl, beat together melted chocolate, sugar, apple butter, almond milk and vanilla, Slowly mix in dry ingredients until well combined. Cover dough and refrigerate for 30 minutes (this is optional, but recommended).
Preheat oven to 350 and line 2 large baking sheets with Silpat or parchment paper. Roll chilled dough into 1″ dough balls then press a chunk of chile dark chocolate in the center and re-roll the dough so it is covering the chocolate completely and drop onto prepared baking sheet. Bake for 8-12 minutes until set. Let stand for 2-3 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar and cinnamon, then lightly dust cookies with mixture.

Truffle Stuffed Candy Cane Cookies

December 19, 2012 · by Ari ·

Everyone has their holiday candy of choice.

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

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

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

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

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

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

Truffle Stuffed Candy Cane Cookies

yield 9 huge cookies

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

Directions:

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

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

December 18, 2012 · by Ari ·

Longest title ever?

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

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

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

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

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

Gingerbread Whoopie Pies with Eggnog Dark Chocolate Ganache Filling

yield one dozen large whoopie pies

For the cookie/cake (adapted from Damn Delicious)

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

For the filling:

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

Directions:

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

DIY Mint Chocolate Baileys Irish Cream {Vegan}

December 14, 2012 · by Ari ·

It’s true.

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

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

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

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

DIY Mint Chocolate Baileys Irish Cream

adapted from The Marvelous Misadventures of a Foodie

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

Directions:

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

Gingerbread Hot White Chocolate

November 28, 2012 · by Ari ·

So you know that moment when you have your first hot chocolate of the year? Like the real first one that doesn’t come from a powder? The kind that’s thick, creamy, rich, and decadent ~~and makes you feel like a big jerk for not following the “don’t drink your calories rule”~~?

Oh yes, it happened.

LOOK AT THE STEAM!!!

I’m still real proud of my steam shots 😉 Anyway, one of my favorite things to do this time of year is get in the car with a scalding hot cup of hot chocolate (I can’t stand when it gets cold!) and go look at Christmas lights. Steve and I go at least once a year. It’s tradition. Something about the combination of the lights, the mood in the air, and the delicious treat just makes me all kinds of happy.

Buuuuuut, I have a confession. I’ve never made hot chocolate that doesn’t come from a powder. I don’t know why. That crappy diet hot chocolate has 25 calories so I can shovel pounds of whipped cream on it, or something? I don’t know. It’s silly, because this hot chocolate is sososoSO good! It’s so thick and creamy that you would think it’s made with whole milk or cream!

It was the perfect night time treat, and it’s like one of those secretly healthier recipes. You know, the kind you can make for all the people in your life that talk crap about all your Greek yogurt and vegetables. You can give this to them, then get that secret satisfaction as they slurp it all up. Then, if you’re me, you’ll yell out all kinds of unnecessary comments like “HAH!! That was healthy! I fooled you! Take that suckerrrr!” I swear, I’m very mature.

Moral of the story? Make the hot chocolate. Act super immature when you fool all your friends and family into chugging down your lightened up dessert. 😉

Gingerbread Hot White Chocolate

yield 2 servings

2 cups unsweetened vanilla almond milk
1 1/2 oz white chocolate
dash pure maple syrup
1 tsp vanilla extract
1/8 tsp almond extract
1 tsp ground ginger
1/2 tsp cinnamon
dash cloves
dash nutmeg

Directions:

Combine all ingredients in a small-medium saucepan over medium heat. Whisk constantly until mixture is desired temperature and all ingredients are thoroughly combined.

**Note: You could also make this in the crockpot on low for 2 hours whisking occasionally.

Pumpkin Beer Cakes

November 15, 2012 · by Ari ·

This recipe brought to you thanks to my amazing friend Polly.

One day she wrote on my facebook requesting “pumpkin beer pumpkin cupcakes”. You, my friend, are brilliant.

Is there anything that screams fall more than pumpkin cupcakes made with pumpkin freaking beer? And oooooomg. These are not only the softest cupcakes I have ever tasted (yes, EVER), but the pumpkin flavor is so bold, and tasted like absolute perfection. The top even got this incredible texture that I don’t even know how to describe–almost like a cookie with the slightest crunch on the edges and a perfectly gooey center? That’s kind of what happened here.

Obviously I had to make a pumpkin beer glaze to go on top. Duh.

Don’t get me wrong, the glaze is awesome, but I found the cupcakes to actually be perfect on their own. It depends on how sweet you like them. The glaze is reaaalllll sweet. I mean, glaze is essentially powdered sugar so, ya know… Steve loved the glaze (he likes his desserts with a side of insulin), but I preferred mine plain.

I’m telling you, before the season is over and you are totally sick of pumpkin (does that really happen to people!?), do yourself a favor and make these cupcakes. Then drink the rest of the beer because, well, it’s the holidays… 😉

Pumpkin Beer Cakes

yield 1 dozen

6 tbs pumpkin puree
3/4 cup + 2 tbs turbinado sugar
1 1/4 cup white whole wheat flour
1 1/2 tbs corn starch
1 tsp baking powder
1 tsp pumpkin pie spice
dash salt
1 tsp vanilla
1/2 cup pumpkin beer + more for brushing the tops
1/2 cup + 2 tbs unsweetened vanilla almond milk

For the Pumpkin Beer Glaze

½ cup powdered sugar
1/2 tsp pumpkin pie spice
dash salt
1-2 tbs pumpkin beer

Directions:

Preheat oven to 375. Line 12 muffin tins with paper liners and spray lightly with nonstick spray.
In a medium bowl combine flour, corn starch, baking powder, pumpkin pie spice and salt. Set aside. In a large bowl, beat together pumpkin and sugar. Combine almond milk, vanilla and pumpkin beer in a measuring cup or small bowl. Alternately add flour mixture with beer mixture to the pumpkin and sugar starting and ending with dry ingredients until combined, scraping down sides of the bowl when necessary.
Evenly divide the mixture between the 12 muffin tins and bake for 20-25 minutes until a toothpick inserted in the center comes out mostly clean.
Let stand for 1-2 minutes, then use a toothpick or thin fork to poke several holes in each cupcakes. Brush each cupcake 2-3 times with extra pumpkin beer and let stand for 5 minutes, then transfer to a wire rack to cool completely.
If you would like to add the glaze, combine powdered sugar, pumpkin pie spice and salt in a medium bowl. Very slowly, add in pumpkin beer whisking constantly until it reaches your desired thickness. Careful, a small amount of liquid goes a long way with powdered sugar. Glaze cupcakes and serve.

Cinnamon Swirl Pumpkin Muffins

October 25, 2012 · by Ari ·

Ultra-soft whole grain pumpkin muffins filled with a sweet and spicy cinnamon sugar swirl.

The weekend before last, most of my team was completing their longest training run bright and early Saturday morning. Even though I had already completed my 20 miler the day before, I wanted to go cheer on my friends, and Susan had ordered some muffins for the team to celebrate all of the hard work we’ve put in over the last 4 months.

Obviously I had to bring something pumpkin, and these were a huge hit! Of course, I had to taste one before sending them off, so I shared one with my pumpkin hating husband who loved them just as much as I did! I don’t know know if it was the pumpkin, or the perfect amount of baking time, or what, but the texture of these muffins was absolute perfection!

They are so light and fluffy and the cinnamon swirl really spices them up perfectly!

And GUESS WHAT!!! This was the first time I took all my own pictures without my fancy camera husband around to even help me get my settings and everything adjusted. 100% me (and, you know, the fancy camera helps a little 😉 ). I feel like I know absolutely nothing about photography, so I was thrilled at how these came out!! I’m really excited to learn be learning more, and getting a little more self sufficient on the photography end, since it is such a big part of the blog.

Anyway, back to the muffins! They would be the perfect treat to wake up to on Thanksgiving morning for a quick and easy breakfast while you prepare for family and the big day. Cut them in half, slather them with pumpkin butter because there really is no such thing as too much pumpkin! Trust me.

These babies will definitely be a fall (well, pretty much year round since I’m an all season pumpkin lover) staple in my house!

Cinnamon Swirl Pumpkin Muffins

Yield: 1 dozen

Serving Size: 1 muffin

Cinnamon Swirl Pumpkin Muffins

Ingredients

1 1/2 cups whole wheat pastry flour
1 tablespoon milled flax seed
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
dash salt
1/2 cup + 2 tablespoons sugar, divided
1/2 cup pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup egg substitute
1 cup reduced fat buttermilk
1 tablespoon cinnamon

Instructions

Preheat oven to 350. Line 12 muffin tins, then spray lightly with nonstick spray.
In a medium bowl, whisk together the flour, flax seed, pumpkin pie spice, baking powder, baking soda, and salt.
In a large bowl, beat 1/2 cup sugar and pumpkin puree, vanilla extract and egg substitute until well-combined.
Alternate adding dry ingredients/buttermilk to wet ingredients (flour mixture, buttermilk, flour, buttermilk, flour).
Fill muffin tins 1/3. In a small bowl, whisk remaining 2 tbsp sugar with cinnamon. Sprinkle cinnamon sugar evenly over the top of the batter. Top with remaining batter.
Bake for 20 minutes, until toothpick inserted in the center comes out mostly clean. Let stand for 2-3 minutes, then transfer to wire racks to cool completely. Store in an airtight container.

Notes

Ultra-soft whole grain pumpkin muffins filled with a sweet and spicy cinnamon sugar swirl.

https://arismenu.com/cinnamon-swirl-pumpkin-muffins/

Candy Corn Oatmeal Cookies

October 3, 2012 · by Ari ·

Happy October! I know we’re technically on day 3 here, but it’s still the beginning, so I figured what better way to celebrate than with Halloween candy?

Okay, I have a confession. I don’t think I actually like candy corn. I LOVE these cookies, but I bought this entire bag of candy corn to make them, and so once in a while when I was craving something sweet, I would grab a couple. I wanted to like them. Everyone loves candy corn at Halloween time! I tried way too many times, but the truth is, I think they taste weird on their own. I would much rather have a chocolate peanut butter pumpkin.

You know those round ones wrapped in pumpkin foil paper with the crunch in the middle that only come out for Halloween? I have a serious obsession. I used to buy at least 4-5 bags a season, and eat them all. It was kind of gross. Really gross. But those pumpkins are delicious. This year, I’m abstaining from delicious peanut butter pumpkins. I don’t trust myself. However, if you buy a bag and wanted to give me jusssstttt ooonnneee, we would maybe be best friends for ever and ever.

In return, I will give you the whole 2/3 full bag of candy corn sitting on my counter. I would say in my pantry, but yeah…. Still haven’t put that away. In fact, my house is a bit of a disaster, but that’s a whole other story, and it’s a little embarrassing. Let’s just pretend for one day that I am the neatest person ever, and my house always looks immaculate. That’s a fun dream.

Let me tell you, the first time I attempted candy corn cookies, disaster ensued. I tried to make pumpkin ones, and they were entirely too cake-like, plus I mixed the candy corns into the batter, and my poor cookie pan is still recovering. It was a sticky, cakey mess that no one would enjoy eating. Surprisingly, I didn’t freak out like I normally would. I laughed about it, threw away the disaster cookies, and went back to the drawing board. The result? Halloween cookie perfection.

It’s still important to bake the candy corns in the cookie, because that’s what makes them gooey, and stick to the cookie, but pressing them in on top saves you the mess! Also, a heartier oatmeal cookie stands up a lot better when adding strange little yellow, orange, and white candies to the mix 😉 The cookies are slightly crispy on the edges, while perfectly soft and gooey on the inside, with the perfect melty sweetness of baked candy corn.

Even this candy corn hater couldn’t get enough!! I’m telling you, if you too think you hate candy corn, you can reform to society’s candy corn obsession by putting them in these cookies! And if you love candy corn, you will really love these cookies!

Candy Corn Oatmeal Cookies

yield 3 dozen

1 1/2 cups white whole wheat four
1 tsp baking soda
1 tsp baking powder
dash salt
6 tbs apple butter
3 tbs coconut oil
3/4 cup raw turbinado sugar
1/4 cup egg substitute
1 1/2 tsp vanilla
1 cup rolled oats
approx 1 cup candy corn

Directions:

Preheat oven to 350. In a medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
In a large bowl, beat together apple butter, coconut oil, sugar, egg substitute and vanilla until combined. Slowly beat in dry ingredients, then fold in oats.
Line a baking sheet with parchment paper, and drop cookies onto the sheet using a small cookie scoop. Press 3-4 candy corns into the top of each cookie.
Bake for 12 minutes until golden. Let stand on cookie sheet for 3-5 minutes, then transfer to a wire rack to cool completely.

What’s your favorite Halloween candy??