vanilla bean Archives

Vanilla Bean Hot White Chocolate

February 3, 2015 · by Ari ·

Rich and creamy vanilla bean hot white chocolate. Made with smooth white chocolate, creamy Silk® Cashewmilk and fresh vanilla bean, this 3 ingredient, 5 minute dessert will be your new favorite! Every year it cracks me up how January 1st happens and everyone is like “OMGGGG I’m gonna be so healthy! I’m gonna search Google for every recipe that ever included kale, and I’m totally gonna #eatclean.” Then by February 1st (or, really, even earlier), we’re back to chocolate and rich, sugary Valentine’s Day desserts. I mean, don’t get me wrong, I love any excuse to eat chocolate, and I do actually love Valentine’s Day, even though we don’t celebrate it super traditionally. I feel like regardless of it being a total greeting card holiday, it’s nice to have a fun holiday to celebrate everyone you love. Friends, family, significant others, etc. I love love. And I love celebrating. Usually Steve and I keep things low key. Neither of us are crowd people, so instead of trying to get into a trendy restaurant, we usually make a fancy-for-us dinner at home, and call it a night. Super exciting over at my house, let me tell ya. But I do love snuggling up together on the couch with a big ole mug of hot chocolate. Or, in this case, hot white chocolate. The white chocolate and bold vanilla is paired with Silk®’s new irresistibly creamy cashewmilk! Cashews are a softer, smoother nut than almonds, and that translates perfectly into the milk, which is only 25 calories per cup in the Silk® Unsweetened Cashewmilk (60 calories in the original)! Whaaaaattt? Give me 7 cups. Seriously. I’ve been drinking it plain, eating it with my cereal, and throwing it in my smoothies. It’s so versatile, and I seriously love it so much more than cow’s milk. And I love the heck out of real cheese, so it really is just a taste preference. The whole recipe comes together in about 5 minutes, and it’s so rich and creamy, you’d never guess it comes in at around 200 calories! That is if you can limit yourself to one cup, which is no easy feat, but let’s pretend you’re better at moderation than I am. 😉 I topped things off with a touch of whipped coconut cream, and it was perfection–perfect for enjoying with whomever you’re celebrating with this Valentine’s Day!

Vanilla Bean Hot White Chocolate

Recipe Type: Drinks

Author: Ari Ziskin

Cook time: 5 mins

Total time: 5 mins

Serves: 2

Rich and creamy vanilla bean hot white chocolate. Made with smooth white chocolate, creamy Silk® Cashewmilk and fresh vanilla bean, this 3 ingredient, 5 minute dessert will be your new favorite!

Ingredients

2 cups [url href=”http://goo.gl/7xrwYU” target=”_blank”]Silk® Unsweetened Cashewmilk[/url]
2 ounces white chocolate (use vegan white chocolate if applicable)
seeds from 1/2 vanilla bean
whipped coconut cream for topping, optional

Instructions

Heat cashewmilk, white chocolate and vanilla bean in a medium sauce pan on medium high heat until white chocolate is melted and milk gets hot, whisking constantly, about 5 minutes. Serve immediately, topped with whipped coconut cream if desired.

To find out about more amazing products and promotions follow along on Facebook, Instagram, Twitter and Pinterest!

Irresistibly smooth, Silk® Unsweetened Cashewmilk is creamier than skim milk but with 1/3 of the calories. You + Cashewmilk = True Love. To celebrate, Silk® will be giving away hundreds of The Perfect Match Gift Sets for you and a friend at PerfectMatch.Silk.com

This is a sponsored post written by me on behalf of Silk®. All opinions are 100% mine.

Chocolate Hazelnut Macarons with Vanilla Bean Buttercream

December 3, 2014 · by Ari ·

Chocolate hazelnut macarons with vanilla bean buttercream taste like Nutella and they are so much EASIER than you think! Make this foolproof recipe to impress all your family and friends this holiday season.

Oh macarons…you tricky little things, with your harsh rep and amazing taste. A perfectly baked macaron is one of the most impressive things you can bring to any gathering, but so many people steer clear of them because they’re so intimidating. Aged egg whites, weighing ingredients…yikes. Well, I’m a rebel, and I don’t do any of that jazz. Yet I’ve still made many the successful macaron.

I promise they are so much easier than you think. Trust me, I do not have a good track record for cooking things that are difficult. If I can make them, so can you! And once you get the hang of it, it becomes so easy to change it up, and do your own creations. Or, after you make these, you might just want to keep making them over and over again. 😉

I mean, chocolate and hazelnut are pretty much made for each other. Why else is Nutella so freaking irresistible? And I have a weakness for anything vanilla bean, so the combo together is one of my favorites. I guarantee if you bring them to your next holiday gathering, they will be a hit! In fact, the last party I brought these two, someone I didn’t even know tracked me down to find out who made the macarons.

Chocolate Hazelnut Macarons with Vanilla Bean Buttercream

Recipe Type: Dessert

Author: Ari Ziskin

Ingredients

For the Chocolate Hazelnut Macarons:
1 cup powdered sugar
1/2 cup hazelnut flour
1/4 cup unsweetened cocoa powder (preferably Dutch process)
2 egg whites
1/4 cup sugar
For the Vanilla Bean Buttercream:
1 stick butter
1 cup powdered sugar
seeds from 1/2 vanilla bean
1/2 teaspoon vanilla extract
1 tablespoon milk

Instructions

Preheat oven to 325. Line two large baking sheets with parchment paper. Set aside.
In your food processor, combine powdered sugar, hazelnut flour and unsweetened cocoa powder. Process until very fine. Sift mixture into a large bowl. You may need to reprocess any large chunks that can’t make it through the sifter.
In a stand mixer, beat egg whites using the whisk on medium speed until light and frothy. Reduce speed to low and slowly add sugar. Increase speed to high and beat until stiff peaks form. Be patient, it will take a few minutes. They should look like the top photo when you take the whisk out.
Add the dry ingredients to egg whites and gently fold together using a spatula. Once ingredients are combined, fold for just an other few turns of the wrist–this is where you need to be very careful! Under-mix and you will have pointy shells, over-mix and you will have a soupy mess. You want the batter to just barely stream off the spatula when you remove it. I err on the side of caution and smooth out points later if they arise.
Transfer batter to a pastry bag fitted with a 1/2″ round tip. Carefully pipe mixture into circles about 1 1/2″ in size. If tops are pointy, you may run your finger under water and gently smooth them. Let them stand for 30 minutes until tops are glossy and smooth to the touch.
Bake until just set, about 10-12 minutes.Place baking sheets on wire racks and allow to cool completely.
To make the buttercream, beat butter until smooth. Add powdered sugar and vanilla bean seeds and beat until well combined. Add vanilla extract and milk if necessary (if the texture seems good, leave out the milk) and beat for an other minute. If you prefer a thinner buttercream, add addition milk 1/2 tbsp at a time until desired consistency is reached.
Gently remove macarons from baking sheet and place a small spoonful of filling on half of the shells, then top with remaining halves. Store refrigerated in an airtight container for up to one week.

Notes

*If you cannot find hazelnut flour, you can make your own in the food processor or using a nut grinder, or you may buy online, or sub almond flour. [br]*Macarons are best the next day. Make 24 hours in advance if possible. [br]*Adapted from [url href=”http://ohsweetday.com/2013/04/my-perfect-macaron.html” target=”_blank”]Oh Sweet Day[/url]

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/

Ricotta Chocolate Chip Ice Cream {with Honey & Vanilla Bean}

August 3, 2014 · by Ari ·

Rich, creamy ricotta ice cream loaded with mini dark chocolate chips with underlying flavors of honey and vanilla bean. All the flavors of a classic cannoli in ice cream form!

Do you ever love something so much that you feel like no matter how much you try to describe it, you can never quite put it into words? It’s how I feel about Mia Michaels’ choreography, or when I saw One Flew Over the Cuckoo’s Nest on Broadway, or when I first discovered CILANTRO! I can’t tell you how good it is, you just need to experience it with me.

That’s how I feel about this ice cream. I felt like no matter how many pictures I took, or adjectives I thesaurus-ed, nothing could quite capture my new favorite ice cream. I loved it more than any ice cream I’ve ever purchased at a homemade ice cream shop, and definitely more than anything I’ve ever bought at the store.

First of all, I am OBSESSED with ricotta cheese. Once upon a time, I spent like an entire year on phase 1 of the South Beach diet. It was not a good year. I can tell you, however, that my favorite part was “snacking” on low-fat ricotta cheese. And by “snacking”, I mean opening the tub, grabbing a spoon, and looking down to see half the container had disappeared. Whoops.

But it’s not just the ricotta that makes this so special. It’s the hint of honey, the little specs of vanilla bean that carry a bold flavor (one of my very favorite flavors), and the multiple dark chocolate chips you get in every bite. I don’t know what it is about the mini chocolate chips that make them so much better, but they really do make a difference here, and although you are free to use whatever chip you like, I highly suggest the tiny guys for this recipe. Mini chips = more chips in every bite = automatically better.

Ricotta Chocolate Chip Ice Cream {with Honey & Vanilla Bean}

Prep Time: 10 minutes

Total Time: 8 hours

Yield: 5-6 cups

Serving Size: 1/2 cup

Ricotta Chocolate Chip Ice Cream {with Honey & Vanilla Bean}

Rich, creamy ricotta ice cream loaded with mini dark chocolate chips with underlying flavors of honey and vanilla bean. All the flavors of a classic cannoli in ice cream form!

Ingredients

1 cup whole milk
2/3 cup sugar
3/4 cup heavy cream
1/4 cup honey
15 ounces ricotta cheese
4 ounces reduced fat cream cheese, at room temperature
seeds from 1 vanilla bean
1 teaspoon vanilla extract
1 tablespoon bourbon, optional
3/4 cup mini dark chocolate chips

Instructions

In a medium pot, combine whole milk and sugar over medium to medium-low heat. Stir constantly until sugar is fully dissolved and incorporated. Remove from heat. Let cool to room temperature.
Add heavy cream, honey, ricotta, cream cheese, vanilla bean seeds and vanilla extract and blend in a large blender or food processor. Refrigerate for at least 4 hours, or up to overnight.
Freeze according to ice cream maker instructions. If desired, add bourbon during the last few minutes of freezing. Fold in chocolate chips then transfer to freezer safe container to finish freezing completely.

https://arismenu.com/ricotta-chocolate-chip-ice-cream-with-honey-vanilla-bean/

Vanilla Bean Honey Roasted Peanut Butter

June 4, 2014 · by Ari ·

Simple, easy, sweet & delicious homemade peanut butter with just two ingredients! You’re just 5 minutes away from sweet, creamy and drippy peanut butter that is absolutely unforgettable.

Can I tell you something embarrassing? This morning I was leaving the pool after my swim, and I unlocked my car and I literally sat at this car wondering why it wouldn’t unlock for a good minute. Then I looked around and was like “Waiiiiiit, I didn’t park over here….”

This happens way more often than I’d like to admit. I usually am a “beat of my own drum” type, and I don’t like to have the same things as everyone else, so I’m not used to the fact that everyone and their mother has the same car as me. I love my cute little Elantra, but I’m not quite used seeing doubles everywhere I go.

So that was my morning. I swam, I tried to steal a car, I came home and took pictures of cookies, and now here I am. Avoiding packing. Talking to you. Speaking of packing, I still haven’t officially unpacked from Seattle, so I can probably just keep that suitcase, right???

Friday morning I’m heading to Blend!!! I’ve been dying to go after reading the recaps for the last two years, and I cannot wait to be reunited with this girl and also see/meet some of my favorites. Also, I’m pretty quick to jump into anything that gets me the heck out of Phoenix right now. Did I mention it’s already 110? Ew.

And clearly when it’s 110, I cannot be bothered to turn on the oven or my stove, so I make peanut butter. But not just any peanut butter. Like, the best peanut butter of my life kind of peanut butter. I was kind of obsessed with honey roasted peanut butter as it is, but add the seeds of an entire vanilla bean? Ummm, YES PLEASE. Smooth, creamy, drippy, sweet and totally dreamy; you will make this peanut butter again and again!

Vanilla Bean Honey Roasted Peanut Butter

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: approximately 1 1/2 cups

Serving Size: 1 tablespoon

Vanilla Bean Honey Roasted Peanut Butter

Simple, easy, sweet & delicious homemade peanut butter with just two ingredients! You're just 5 minutes away from sweet, creamy and drippy peanut butter that is absolutely unforgettable.

Ingredients

16 oz honey roasted peanuts (or feel free to swap honey roasted almonds, macadamia nuts, etc.)
seeds from 1 vanilla bean
pinch sea salt, optional

Instructions

Place peanuts and seeds from vanilla bean in your food processor. Blend until a smooth and creamy butter forms, about 5 minutes, stopping and scraping the sides of the food processor as necessary. Taste and add salt if necessary. Store in an airtight container in a cool, dry place for 2-3 weeks.

https://arismenu.com/vanilla-bean-honey-roasted-peanut-butter/

Vanilla Bean Coconut Butter

July 23, 2013 · by Ari ·

So, if it weren’t for other blogs, I wouldn’t even know coconut butter was a thing. Coconut is, like, the next big thing in the food world it seems. Coconut milk, coconut oil, coconut butter, COCONUT EVERYTHING!

I didn’t even have an idea what it would actually taste like, but one day I just threw some coconut in my food processor, and decided to give it a try. I do love anything with the word ‘butter’ in the name, so I figured there was no way it could be bad…

In fact, you could tell me that broccoli butter is a thing, and I’d probably be convinced I needed to get in the kitchen and make it rightthatsecond.

Turns out, coconut butter is good. Like, really good. It’s like a combination of creamy, drippy homemade peanut butter with chewy coconut flavor and texture. It’s great on toast, bananas, and especially smoothies. It’s actually kind of magical in smoothies.

The coconut is already slightly sweet, so you don’t need a lot of sugar. I used 1/2 tbsp, and I probably would have REALLY loved it with 1-2 tbsp, but I wouldn’t use more than 2. Also, if you don’t like to add sugar, you can totally leave it out. Either way, you are in for a creamy, drippy jar of deliciousness.

Vanilla Bean Coconut Butter

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Scant 1/2 pint

Serving Size: 2 tbsp

Vanilla Bean Coconut Butter

Creamy, simple and delicious coconut butter with bold vanilla bean and lightly sweetened with brown sugar.

Ingredients

2 cups unsweetened shredded coconut
1 vanilla bean (or 1 tbsp vanilla bean paste)
1/2 tbsp brown sugar*

Instructions

Blend coconut in your food processor until a creamy, peanut-butter-like texture forms, about 5-7 minutes. Split vanilla bean length wise and scrape seeds into coconut mixture. Add brown sugar and continue to pulse until well combined, about an other 1-2 minutes. Store in an airtight container at room temperature, or in the refrigerator. Stir before serving.

Notes

*You can omit the brown sugar if you wish, or if you like things sweeter, add up to 2 tbsp. I would add it 1/2 tbsp at a time, and taste as you go.

I've had my jar for over 2 weeks and it is still going strong. If it will last you longer than that, you may wish to keep refrigerated.

https://arismenu.com/vanilla-bean-coconut-butter/

Chai Spiced Vanilla Bean “Buttermilk” Muffins

February 6, 2013 · by Ari ·

Soft and fluffy whole grain chai spiced muffins with fresh vanilla bean, made with vegan buttermilk. A perfect healthy treat for brunch, or a mid-afternoon snack.

I don’t eat a lot of muffins. I mean, I’ve never met a baked good I don’t like, but a muffin isn’t what I generally grab. I usually find them to be glorified cupcakes without the frosting, and really, why would you want a cupcake with no frosting???

Well, these muffins do not taste like a cupcake, and I love that. They taste like everything you could ever want in a breakfast: spicy chai, sweet vanilla and, of course, carbs. Yes, carbs have a taste. I would describe it as “amazing” or “perfection”.

I have a secret. These actually started out as cupcakes. You see, that’s much more my style, but as I frosted them with a sugary glaze, I just wasn’t in love. These flavors are bold, and the “cupcake” came out so perfectly soft and moist that I didn’t want to hide it. So I tried again. I took away some excess sugar, cut the frosting, and I discovered that muffins can actually be pretty spectacular.

They would pair perfectly with your breakfast protein of choice, or smeared with peanut butter as an afternoon snack, or dusted with some cinnamon and powdered sugar for dessert. They are incredibly versatile and at 89 calories a pop, why not enjoy??

You may have noticed my untraditional “buttermilk”. Well, it’s not only to make the recipe vegan (added bonus!), but honestly, every time I seem to buy buttermilk, it just sits in my fridge and then goes bad. Instead, I used a cup of Silk Pure Almond Vanilla with 1 tbs of apple cider vinegar. In addition to keeping the muffins vegan, using the Silk saved an extra 5 calories per muffin opposed to making homemade buttermilk with skim milk. Now, 5 may seem like nothing, but as my tagline says, I truly believe that “Little changes make a big difference”, and I promise that after you’ve gone through the entire batch (trust me, it’s inevitable), those 5 calories will add up!

Print
Chai Spiced Vanilla Bean “Buttermilk” Muffins

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Yield: 1 dozen
Serving Size: 1 muffin

Soft and fluffy whole grain chai spiced muffins with fresh vanilla bean, made with vegan buttermilk. A perfect healthy treat for brunch, or a mid-afternoon snack.
Ingredients
1 1/4 cup Silk Pure Almond Unsweetened Vanilla
1 tablespoon apple cider vinegar
1 1/3 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon cornstarch
1/4 teaspoon salt
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon cloves
1/8 teaspoon ground nutmeg
3/4 cup sugar
1/4 cup unsweetened applesauce
1 vanilla bean
Instructions
Preheat oven to 350. Line a 12-cup muffin tin with paper liners and spray lightly with nonstick spray. Set aside.
Measure out almond milk and add apple cider vinegar. Let stand for 5 minutes.
In a medium bowl, whisk together flour, baking soda, baking powder, cornstarch, salt, cardamom, cinnamon, ginger, cloves and nutmeg.
In a large bowl, beat together sugar and applesauce. Scrape out the center of vanilla bean and add to the mixture. Beat until combined. Alternate adding dry and wet ingredients to the sugar and apple sauce mixture in 3 additions beginning and ending with dry ingredients. Mix until well combined.
Divide batter evenly between lines muffin tins and bake for 25 minutes, until a toothpick inserted in the center comes out clean. Let stand for 10 minutes, then transfer to a wire rack to cool completely.
3.1
https://arismenu.com/chai-spiced-vanilla-bean-buttermilk-muffins/

This post is part of a sponsored campaign with Silk and FitFluential LLC. All opinions are my own. To learn more about Silk Pure Almond Unsweetened on Facebook and Twitter.

White Chocolate Vanilla Bean Pistachio Butter

July 9, 2012 · by Ari ·

Have I ever mentioned that nut butter is my absolute favorite thing in the world?

I’m sorry. I don’t know a less funny thing to call it that is not “nut butter”. The other options are not better. Trust me. I’ve tried.

Anyway. I could eat peanut butter from the jar. I could down spoonful after spoonful of almond butter. I could pretty much live on the stuff. As long as I could also have fro yo. Then my life would be content.

It’s weird because, as a kid, I was never the type to ask for pb&j. This love didn’t come until much later in life. Probably when I discovered apple + pb was my very favorite snack (It’s the best one in the world. Fact.), or when I realized I could eat my oatmeal out of the jar, after reading that brilliant idea on some of my favorite healthy living blogs. It’s versatile, delicious, and there are a million combinations you could create.

Pistachios are probably my favorite nut. Hazelnuts give them a run for their money, and I really love cashews too, but I would have to say pistachios are my tried and true fav. I’ve seen some pretty interesting spreads at local shops–cinnamon cashew butter, hazelnut butter (or even better–NUTELLA!), etc., but I’ve never seen pistachio butter. I should put a patent on it, because, clearly, I’m a genius. I should be famous. Selling signed pistachio butter jars with my picture on the label. It’ll catch on faster than cookie butter. Okay, maybe not, but coming from someone OBSESSED with cookie butter, I can honestly say that it is just as delicious.

Not only was this pistachio butter a huge hit, but it is also available for sale to contribute to my fundraising. Bethany loved it so much, that she bough a jar right away. In fact, the one jar I kept for myself kept getting lower and lower, and before I realized it, I had to make more just to have enough to photograph. Whoops. I just could.not.stop.

It has the thick, gooey texture of homemade peanut butter, with the perfect subtle sweetness of the white chocolate, and one of my all time favorite flavors of pure, natural vanilla bean. I can’t think of a more perfect combination.

Perfect on bread, rice cakes, bananas, apples, spoons, ~~fingers~~….

And, also, a great gift! In fact, I sent it in my foodie penpal package to Kristin who was asking for the recipe. Here you go Kristin!! I’m so glad you like it! 🙂

White Chocolate Vanilla Bean Pistachio Butter
Inspired by How Sweet It Is
yield approx 1/2 pint (+ a little extra)

8oz pistachio nutmeat
1 vanilla bean, split length wise
1 1/2 tbs coconut oil
1/3 cup all natural white chocolate chips, melted
heavy pinch sea salt

Directions:

Add pistachios to a food processor and blend until a thick nut butter forms. Stream in oil and scrape in seeds from vanilla bean with the processor on, continuing to run it until the mixture is smooth (about 3-4 minutes).
Turn off processor, add melted chocolate and sea salt, and turn processor back on. Blend until smooth.

**Best at room temp, but you may refrigerate for freshness, especially if keeping longer than 2 weeks.

Heath Bar Fro-yo

June 14, 2012 · by Ari ·

Well, I guess whether or not we had a perfect 85 degree Memorial Day weekend, that is long gone, and summer is here to stay. Although, I’m not. Come Sunday, I will be on a plane to Oregon where I will be spending most of the summer! I get to do theatre in a beautiful location with some of the most amazing people. I cannot wait! But while I’m still here “enjoying” the triple digits, you better believe I am getting my fro yo fill.

Not that I need warm temperatures to eat frozen yogurt. We all know that it’s my weakness in any temperature. But there is something special about the cool treat in the hot weather, especially when it’s made at home.

And can we talk for a second about Heath toffee bits? Is there anything more delicious to put into a cookie, cupcake, bowl of ~~cereal~~ ice cream? They’ve always been one of my favorite additions. I used to make these super unhealthy cookies filled with white and dark chocolate chips, and ridiculous amounts of toffee bits that gave it a slight crunch, and made the whole thing taste like toffee. You should try it sometime. But keep them far away from me, because I will eat the whole batch. Then make more.

It’s okay, I have this bowl of deliciousness to keep me occupied. And it has Greek yogurt, so I can eat it for breakfast, and call it healthy. I love dessert for breakfast. I am totally my mother’s daughter. She never likes to eat her dessert at night. Instead, she saves it, and eats it for breakfast the next morning. She also loved ice cream. And chocolate. She’s basically me, with a New York accent.

Mom, come over and eat fro yo. Okay, actually, it’s all gone (I’m sure you’re shocked), but it honestly is the easiest thing to make ever, and it is basically fool proof. Even I can’t mess it up!

So, I know my house is not Yogurtland. I will never forget the first time I made frozen yogurt for my friends, and they asked me where the toppings were. But, I would say Heath and chocolate are among the best of toppings. And Yogurtland’s sprinkles suck. I love my sprinkles crunchy. I can’t stand a soft sprinkle. Is that weird? Do other people out there have a sprinkle preference?

Rainbow and crunchy. Or pink and crunchy. No chocolate sprinkles. Those are lame, and boring. Apparently, I’m a sprinkle connoisseur. That is because sprinkles go on fro yo (they may not be in the picture, but you better believe they made it onto my bowl), and I am, without a doubt, a fro yo connoisseur. And this fro yo is creamy, filled with delicious vanilla bean (if you’ve never used one, you don’t know what you’re missing!!), and the delicious crunch of one of the best candy bars around.

Heath Bar Fro-yo

yield 12 4oz servings

3 cups nonfat plain Greek yogurt
3/4 cup turbinado sugar
1/2 vanilla bean, split length wise
1/3 cup Heath toffee bits
1/3 cup mini dark chocolate chips

Directions:

In a medium bowl, whisk together yogurt, and sugar. Scrape seeds from vanilla bean into the bowl, and combine. Cover and chill for 1 hour.
Freeze according to ice cream maker instructions.
When yogurt is frozen, gently fold in toffee and chocolate chips before serving, or transferring to a container to freeze for later.

Vanilla Bean Cookie Butter Cup Cupcakes

April 9, 2012 · by Ari ·

I have a serious problem.

How do you live with a fridge full of this and not eat every last one?? Seriously.

Well, I guess the fact that they were made for someone else is pretty good for the whole self control thing. I canNOT make cupcakes like this that are just for me. I will eat a dozen in about 2 ~~days~~ ~~hours~~ minutes.

Remember when I made these and said they part one of a special baking project?? Well, I made vanilla bean cupcake batter, swirled in some cookie butter, then pressed one into the center before baking.

I thought they would bake much faster than normal cupcakes, or that the cookie butter cup would just melt right into the cupcake, but they baked for a normal amount of time (18 minutes) and came out looking perfect!

Then I made a Cookie Butter Cream Cheese Frosting and things got REAL over here.

Because what good is a cupcake picture if you don’t cut it in half and show off all the gooey insides?!

Also can we check out all those vanilla bean specs?! In the cupcake and the frosting. Can’t. Get. Enough.

These weren’t completely cooled, so everything just came right out. I love that. If you don’t, just make sure you cool them in the fridge first. But seriously, if you don’t like warm, oozey chocolate, who are you and why are you even reading this blog?!

Just kidding, please keep reading. I can overlook your weird textural preferences. Maybe…

Drrrrooooool.

HAPPY BIRTHDAY STEVE!!!! I couldn’t have picked a better occasion to make probably the best cupcake I have ever created. Obviously, you inspire me 🙂

Vanilla Bean Cookie Butter Cup Cupcakes

yield 15

1 1/2 cups white whole wheat flour (or all purpose)
1/2 tbs baking powder
dash salt
1/2 vanilla bean, split lengthwise
1/2 cup unsweetened applesauce (or butter)
3/4 cup sugar
2 eggs
3/4 cup reduced fat buttermilk
1/2 tbs vanilla extract
2-3 tbs TJ’s Cookie Butter (or Biscoff spread), melted
15 Salted Chocolate Cookie Butter Cups, frozen

Directions:

Preheat oven to 350. Line cupcake pans with paper liners. Spray lightly with nonstick spray, then set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer (or you can use a hand mixer if you don’t have a stand one), add applesauce and sugar. Scrape in seeds from vanilla bean and beat on medium speed.
Beat in eggs one at a time.
In a glass measuring cup (or separate bowl) combine buttermilk and vanilla extract.
With mixer on low speed, alternately add flour and buttermilk mixtures, starting and ending with dry ingredients.
Beat until just incorporated, scraping down sides of the bowl when necessary.
Fill 15 cupcake liners 2/3 of the way full. I used a medium sized cookie scoop and it took 1 1/2 scoops per cupcake.
Drizzle in a small amount of cookie butter into each cupcake, and swirl lightly with a toothpick.
Press one Salted Chocolate Cookie Butter Cup into each cupcake.
Bake for 17-19 minutes. (I always turn mine around halfway through to keep even cooking)
Let stand for 5 minutes, then transfer to a wire rack to cool completely.
Top with Vanilla Bean Cookie Butter Cream Cheese Frosting.

Vanilla Bean Cookie Butter Cream Cheese Frosting

yield enough for 20 cupcakes

16 oz reduced fat cream cheese, softened
1 cup TJ’s Cookie Butter
1 vanilla bean, split lengthwise
3 cups powdered sugar

Directions:

Place cream cheese and cookie butter in a large bowl. Scrape in vanilla bean seeds and beat together for 1 minute.
Slowly beat in powdered sugar, scraping down sides of bowl when necessary.
Frost immediately, or chill in refrigerator.

Vanilla Bean Chocolate Chip Candy Cane Cookies

December 13, 2011 · by Ari ·

Today is my amazing friend Emily’s birthday! Aside from being a wonderful friend, Emily also happens to be my boss at one of my many jobs. She is pretty much the best person to work for on the face of the planet. Brilliant, talented, kind, supportive, helpful, you name it. So today I wanted to do something special for her. I was originally going to make cupcakes, but I’m on kind of a cookie kick, so I created a brand new recipe that ended up being a success.

This is not necessarily the healthiest recipe I’ve ever created, but it still has a touch of me and my avoidance-except-in-small-doses of my ex lover: butter. Seriously butter, I still love you, but it’s a toxic relationship.

Vanilla Bean Chocolate Chip Candy Cane Cookies

yield 16 medium sized cookies

1 cup + 2 tbs flour (I used plain ole white this time, but white whole wheat, or whole wheat pastry would also be good)
1/2 tsp baking soda
1/4 cup light whipped butter, softened
1.5 oz reduced fat cream cheese, softened
1 oz fat free plain Greek yogurt
1/2 cup light brown sugar, packed
2 tbs Splenda
1 1/4 tbs fat free half and half
3 tbs egg substitute (an egg white would work too)
1/2 vanilla bean
1/2 tsp vanilla extract
1/2 cup dark chocolate chips
1 candy cane, crushed

Directions:

Whisk flour and baking soda together, set aside.
Beat cream cheese, butter and yogurt until fluffy. Beat in brown sugar and Splenda, followed by egg substitute, half and half, and vanilla.
Slice vanilla bean down the center and scrape seeds into sugar mixture.
Beat in flour mixture.
Stir in chocolate chips.
Cover and refrigerate for one hour.
Preheat oven to 325 and line baking sheet with parchment paper. Spray with nonstick spray.
Roll cookies into small-medium balls and flatten slightly with the palm of your hand. Place onto cookie sheet.
Top each cookie with a little crushed candy cane.
Bake for 14-18 minutes.
Let stand on baking sheet for 3-5 minutes, then transfer to wire rack to cool completely.