vegan Archives - Page 2 of 7

Almond Butter Chocolate Chip Mocha Bites {The Recipe ReDux}

August 21, 2014 · by Ari ·

Rich & fudgy Almond Butter Chocolate Chip Mocha Bites are super easy to make with just a handful of wholesome ingredients. They are paleo, gluten-free, vegan and delicious enough to please any crowd!

I have a pet peeve. I seriously hate when people call things “brownies” or “cookie dough” when it literally tastes like a protein bar. I’m glad you like it, and I’m sure it really is “OMG so delicious”, but let’s be real for a second: a protein bar does not taste like a brownie. It might taste like a chocolate protein bar that is so good you could enjoy it for dessert, but that does not a brownie make.

So, that being said, I almost called these brownie bites. They are so ridiculously rich and fudgy that you could probably call them brownie bites and no one would call you on it. But, at the end of the day, they do not have the flakey top, and they are more the consistency of cookie dough, so we’ll stick with Almond Butter Chocolate Chip Mocha Bites. Because I am incapable of coming up with a title less than 40 characters long.

Okay so while they may not technically be “brownies” that doesn’t stop these little guys from feeling like a totally indulgent treat. In fact, they are like a totally indulgent treat that works like a snack! The ingredients are kind of all rock stars in the way they fill you up and give you energy. I found myself kind of addicted. Every time I wanted something sweet, I kept reaching in the fridge to grab an other one.

I had to bring them into work because I couldn’t stop, and Steve was so upset that he only got 2. I strongly suggest you let them sit in the fridge for a few hours. I tried one right after I made them and liked it enough, but the texture is much better cold, and the flavors are even more delicious after they’ve had some time to meld together.

They are the perfect after school or pre/post workout snack, or you can even grab a couple for breakfast as you’re walking out the door, and they are without a doubt delicious enough to be eaten for dessert too!

Almond Butter Chocolate Chip Mocha Bites

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: approx 16 bites

Serving Size: 1 bite

Almond Butter Chocolate Chip Mocha Bites

Rich & fudgy Almond Butter Chocolate Chip Mocha Bites are super easy to make with just a handful of wholesome ingredients. They are paleo, gluten-free, vegan and delicious enough to please any crowd!

Ingredients

1/4 cup almond butter (or any nut butter of your choice)
2 tablespoons coconut oil, softened but not melted
3 tablespoons honey or pure maple syrup
2 teaspoons vanilla extract
1 1/4 cups almond meal*
1/2 cup cocoa powder (I used Hershey's Special Dark)
2 teaspoons espresso powder
small pinch sea salt
2/3 cup mini dark chocolate chips

Instructions

In a large bowl, stir together almond butter, coconut oil, honey/maple syrup and vanilla until mostly combined. Add almond meal, cocoa powder, espresso powder and sea salt. Use your hands to mix ingredients together. Once dough is mostly formed add chocolate chips and incorporate.
Roll dough into 1-1 1/2" balls (or however large you'd like them). Refrigerate for 1-2 hours before serving. Store in an airtight container in the refrigerator for up to 5 days.

Notes

*If you use maple syrup (or even a store bought honey), it will not be as thick and you may need to increase almond meal. If the mixture is still sticking to your hands/the bowl, increase almond meal by 1 tablespoon until you reach the desired texture.

https://arismenu.com/almond-butter-chocolate-chip-mocha-bites/

White Chocolate Cranberry Scones

December 16, 2013 · by Ari ·

Rich, crumbly white chocolate shortbread-like scones filled with sweet and tart dried cranberries are the perfect treat on Christmas morning, or any time year round. Vegan & gluten-free.

Okay, let’s take a quick break from cookies for a minute. Actually, I have a confession. These were supposed to be cookies. I wanted to make white chocolate cranberry cookies, and I took one of my chocolate cookie recipes and started to modify it, and at the end I looked at the dough and thought “these are not cookies”.

So I went rogue, and decided they would be scones. I had no idea how they would actually turn out, but as soon as they came out of the oven, I knew I had made the right choice.

These scones aren’t flakey like a traditional bakery-style scone, but more crumbly like a shortbread. They have that buttery (without butter) melt-in-your-mouth kind of feel, and you will find yourself picking at every last crumb.

Instead of using white chocolate chips, the white chocolate is melted into the dough so you get tons of delicious white chocolate flavor in every single bite. Ya know when you’re eating something with chocolate chips, and you get a bite without chips? How it’s basically the most disappointing bite ever? Yeah, none of that here.

And as if there wasn’t enough white chocolate flavor in the scones themselves, of course I had to drizzle a little extra on top because, well, it’s my favorite. I know I should choose dark chocolates, and blah, blah, blah, antioxidants, but I’ve always been a white chocolate girl at heart, and mixed with cranberries? Let’s just say these babies didn’t last long, and I am already craving more!

White Chocolate Cranberry Scones

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6-8 scones

Serving Size: 1 scone

White Chocolate Cranberry Scones

Rich, crumbly white chocolate shortbread-like scones filled with sweet and tart dried cranberries are the perfect treat on Christmas morning, or any time year round. Vegan & gluten-free.

Ingredients

4 ounces white chocolate*
2 1/2 tablespoons coconut oil
1/2 cup + 2 tablespoons gluten-free baking blend, or white whole wheat flour
1/3 cup brown sugar
2 tablespoons sugar
1 tablespoons cornstarch
1 teaspoons baking powder
1/2 teaspoons cinnamon
dash salt
2/3 cup dried cranberries

Instructions

Preheat oven to 350. Line a small baking sheet with silpat or parchment paper. Set aside.
In a small saucepan heat white chocolate and coconut oil over medium heat until melted, stirring constantly. Alternatively, you can heat them in a small bowl in the microwave in increments of 30 seconds stirring after each.
In a large bowl, whisk together baking blend, sugars, cornstarch, baking powder, cinnamon and salt. Stir in melted white chocolate and coconut oil. Mix in cranberries
Roll dough into a large ball and press down into a 1-1 1/2" thick disk. Cut into 6-8 equal pieces. Do not separate.
Bake as if for 10-12 minutes until golden and set. Set baking dish on wire rack to cool completely. Drizzle extra melted white chocolate if desired, and let set for about 30 minutes. Store in an airtight container at room temperature for up to one week.

Notes

*For vegan scones, use vegan white chocolate.

https://arismenu.com/white-chocolate-cranberry-scones/

Eggnog Dark Chocolate Chunk Almond Meal Cookies

December 15, 2013 · by Ari ·

Soft, nutty almond meal cookies with bold eggnog flavor, and melty chunks of dark chocolate. Vegan, gluten-free and unlike any cookie you’ve ever tasted!

How do you feel about eggnog? It seems to be one of those holiday things that people either LOVE or find totally disgusting. I never understood how anyone could dislike it, but then again, if I had it my way, I’d eat my cereal with half and half. 😉 Rich, thick and creamy has never been something I turn down. In fact, in my, um…less healthy days, I could probably drink a carton of eggnog in one sitting. Okay, now that does actually gross me out now, but that’s how much I love it.

But don’t worry, if drinking eggnog isn’t your thing, these cookies have got you covered in the flavor department, without that creamy texture. They also use the soy nog. I’m usually not a big fan of soy anything, but I’m also a big fan of saving calories, and it really is the lightest one around. Not to mention, it means you can share it with all your vegan and lactose intolerant friends. Or keep them all to yourself, because you probably won’t want to share. That’s where using the lowest calorie eggnog comes in handy. 😉

If you’ve never had almond meal cookies, they are unlike any other cookie you will ever eat. It’s not one of those times where I’m gonna be like “I swear, it tastes exactly the same!” because it doesn’t, but not in a bad way, but in a totally unique, surprising kind of way. The almond meal gives them tons of texture without having huge chunks of nuts in your cookies. I hate that. I love nuts, but I don’t usually like them in my desserts. I like to save room for things I love more. Like chocolate, which these babies are loaded with.

Okay so about the chocolate…You want to use the good stuff. I mean, don’t spend a fortune, but don’t buy one from the check out stand. I always use a salted dark chocolate. It’s my favorite. I’m a 65-75% kinda girl. Some people love their 90%, and I don’t think that’s dessert, but if you like it, more power to you! Pretty much, just use what you like because you will be the one unable to keep your hands off these little gems. On second thought, maybe you should use something you hate…

A couple hints before you get started: Don’t worry if the dough seems really wet, and more like muffin batter. It will firm up a bit when it chills, but it still won’t be a traditional cookie dough. Use a scoop if you want your cookies to come out not looking like aliens. You can use a large spoon as well, but the scoop will yield much prettier and more even cookies. DO NOT try to roll them in your hands unless you like doughy fingers. Oh, and if you love these as much as I do, you have got to try this version using Baileys instead of eggnog!

Eggnog Dark Chocolate Chunk Almond Meal Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 1 hour

Yield: 2 dozen

Serving Size: 1 cookie

Eggnog Dark Chocolate Chunk Almond Meal Cookies

Soft, nutty almond meal cookies with bold eggnog flavor, and melty chunks of dark chocolate. Vegan, gluten-free and unlike any cookie you've ever tasted!

Ingredients

3 cups almond meal
1/2 teaspoon baking soda
2 tbsp cornstarch
1/4 cup brown sugar
dash freshly ground nutmeg
dash salt
1/2 cup soy nog (or light eggnog)
1 1/2 tsp vanilla extract
1/4 tsp rum extract
5 oz dark chocolate, chopped into chunks

Instructions

Line a large baking sheet with silpat or parchment paper. Set aside.In a medium bowl, whisk together almond meal, baking soda, cornstarch, brown sugar, nutmeg and salt. Add eggnog and extracts. Mix until well combined. Fold in dark chocolate. Cover and chill for 30-60 minutes.
Preheat oven to 350. Use a small cookie scoop to drop onto prepared baking pan. Bake until tops just begin to brown, about 11-14 minutes. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to 5 days.

https://arismenu.com/eggnog-dark-chocolate-chunk-almond-meal-cookies/

Inside Out Buckeye Cookies

December 11, 2013 · by Ari ·

Soft and chewy peanut butter cookies stuffed with melty dark chocolate and covered with powdered sugar–just like an inside out buckeye! Vegan, gluten-free, and seriously addicting.

You know it’s Christmas time when I post cookies 3 days in a row. Okay, that’s a lie. I always post cookies. I love cookies. Everyone has their “thing”, their go-to dessert, that one thing they feel like they do significantly better than all other baking. Mine is totally cookies. In fact, I mess up brownies more times than I get them right, and I constantly have to remake cupcakes because I under bake them (because that works with cookies…not so much with cakes…).

For part of my segment for Health2Fit (read more about the whole experience here), Natalie asked me to bring in some health(ier) cookies so she could demonstrate some creative ways to package them for swaps. That was awesome for me since I love to bake things, and then I totally fail at packaging in any sort of attractive manner. They were a huge hit at the studio, and everyone said they wouldn’t have been able to tell that they were lightened up, vegan & gluten-free!

I’ve made these with both white whole wheat flour, and then more recently with my gluten-free baking blend. The only adjustment for the gluten-free version included baking time. They cooked about 1-2 minutes quicker than the original. In fact, the first batch I second guessed myself, left them in too long, and ended up with overly chewy (not the good kind of chewy), flat cookies. I was worried that they wouldn’t work, but the next batch, I took out as soon as they set, and they were awesome! Not quiiiite as puffy as these, but certainly not flat, and the taste was identical.

Oh, and I guess maybe we should discuss what buckeyes actually are? Because I had no idea until the last year when I saw them floating around the blog world. It’s kind of like a Reese’s cup crossed with a truffle. They are little balls of peanut butter mixed with powdered sugar covered (mostly) with chocolate, but leaving one little “eye” remaining, So these cookies are…the opposite! Dark chocolate in the middle, with the peanut butter and powdered sugar on the outside. I love melty dark chocolate in the center of my cookies, and I am a peanut butter fanatic. The powdered sugar is that perfect extra touch that makes these cookies the first to go at parties or cookie swaps!

Inside Out Buckeye Cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 1/2 dozen

Serving Size: 1 cookie

Inside Out Buckeye Cookies

Soft and chewy peanut butter cookies stuffed with melty dark chocolate and covered with powdered sugar--just like an inside out buckeye! Vegan, gluten-free, and seriously addicting.

Ingredients

1 1/4 cup gluten-free baking blend or white whole wheat flour*
3/4 tsp baking soda
1/2 tsp baking powder
1 tbsp corn starch
1/2 cup apple butter
1 cup peanut butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
4 oz good quality dark chocolate, in small squares or roughly chopped
approx 1/2 cup powdered sugar for rolling ( + more for dusting)

Instructions

In a medium bowl, combine flour, baking soda, baking powder, and corn starch. Set aside.
In a large bowl, beat the apple butter, peanut butter, sugars, and vanilla until smooth. Beat in dry ingredients until well combined, scraping down the sides of the bowl as necessary. Refrigerate for 30 minutes.
Preheat oven to 350 degrees. Line 2 large cookie sheets with silpat or parchment paper. Pour powdered sugar in a shallow bowl. Roll dough into 1" balls then press a square of dark chocolate inside. Re-roll dough around chocolate. Make sure no chocolate is showing. Add more dough if necessary. Roll in powdered sugar, then transfer to prepared baking sheet.
Bake until edges are just set, about 8-10 minutes. Do not over bake. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to 1 week.

Notes

*Gluten-free cookies will bake 1-2 minutes faster than if you use white whole wheat flour. Check gf cookies at 7 minutes, and wheat cookies may be in for closer to 11 depending on your oven.

https://arismenu.com/buckeye-cookies/

PS: Don’t forget to check out the segment this Saturday (12/14) @ 11am AZ time. Local channel 7, cable 13.

Drink & Dish: Caramel Stuffed Ginger Molasses Cookies

December 9, 2013 · by Ari ·

Soft baked ginger molasses cookies stuffed with sweet, gooey caramel. These will easily become your new favorite Christmas cookie! Gluten-free with vegan option.

Would you believe me if I told you that until this year, I had never actually done a cookie swap? Okay, that’s a lie, I did The Great Food Blogger Cookie Swap two years ago (And again this year which means you’re getting two…actually 3…days in a row this week. I’m sure you’re devastated.), but I had never done a real life one. I was just always the one giving away all of the cookies. The idea of getting some in return of kind of amazing!

This year we did a cookie swap at book club, and that was my first, official, in real life cookie swap. So much deliciousness. Did I tell you I was in a book club? Ummm, I am SO BAD at it. It’s been going on for almost a year? More than a year? And I’ve read 2 books. Well, that’s not even true. I read one book, then when it was my turn I picked my favorite play (August: Osage County), and never got around to rereading it. I just show up, drink wine, and at Christmas time, swap cookies.

But seriously, if you’ve sucked at anything in life and want to make up for it, I feel like these cookies might be the key to solving all past mistakes. They *might* be the best cookies I’ve ever made. It’s so hard because cookies are my favorite. As if you couldn’t tell. Most of the time brownies and cupcakes, while delicious, are only mildly tempting, but cookies get me every single time. So clearly, I make them a lot, and these are definitely high on my list.

In fact, after I brought them in to work, I had requests for more for practically a week. Pretty much until I made them again for Drink & Dish, and had more leftover cookies to bring in to satisfy everyone’s craving. The sugared edges give them a light crispiness, but the insides are cookie-dough-soft. Almost like if it was a gingerbread brownie on the inside. I can hardly describe it–just think absolute perfect cookie texture. And with soft, melty caramel in the middle? It honestly doesn’t get much better. They are best with homemade caramels. You can see how well homemade caramels melt in these salted caramel mocha cookies. For these I just used store bought because that’s what I had, and ya know what? They still came out awesome. You could also use vegan caramels to make them vegan (captain obvious), or omit the caramels if it’s not your thing. The cookie itself is so good it stands on it’s own.

Sooooo, in case you couldn’t tell, the theme of this episode of Drink & Dish is Christmas Cookie Swap! Nicole and I wanted to make sure that you guys had awesome things to bring to all your holiday swaps. Nicole makes a gingerbread martini that is absolutely to die for, and obviously the perfect pairing to these cookies!

These are absolutely a must-make this holiday season, and a great way to spice up your usual ginger molasses fix!

Drink & Dish: Caramel Stuffed Ginger Molasses Cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 2 dozen

Serving Size: 1 cookie

Drink & Dish: Caramel Stuffed Ginger Molasses Cookies

Soft baked ginger molasses cookies stuffed with sweet, gooey caramel. These will easily become your new favorite Christmas cookie! Gluten-free with vegan option.

Ingredients

2 cups gluten-free baking blend (or white whole wheat flour)
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
dash salt
1/2 cup apple butter
1/4 cup molasses
3/4 cup dark brown sugar
2 tsp vanilla extract
24 caramels*
granulated sugar for rolling

Instructions

In a medium bowl, whisk together baking blend, baking soda, spices and salt.
In a large bowl, beat together apple butter, molasses, brown sugar and vanilla until smooth. Beat in dry ingredients until just combined. Cover and refrigerate for 30 minutes.
Preheat oven to 350. Line 2 large baking sheets with silpat or parchment paper.Roll dough into approximately 1" balls. Press caramel inside, and roll dough back around. Make sure caramel is completely covered. Add more dough if necessary. Roll in sugar and transfer to prepared baking sheet. Repeat with remaining dough.
Bake until just set, about 9-11 minutes. Cookies will look underdone,. Do not over bake. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to one week.

Notes

*Use vegan caramels, or omit caramel to keep vegan.

https://arismenu.com/drink-dish-caramel-stuffed-ginger-molasses-cookies/

Vanilla Bean Snickerdoodles + a $500 Amazon Gift Card Giveaway!

December 6, 2013 · by Ari ·

Classic cinnamon sugar snickerdoodle cookies made with bold vanilla sugar. Crunchy on the outside with the perfect soft baked texture inside. Vegan and gluten-free, so almost everyone can enjoy!

Psssst: There is a really sweet giveaway at the end of this post that you don’t want to miss!

The other day I had a craving for sugar cookies. I almost never make sugar cookies, so it was weird. I asked Steve if he thought that sounded too plain. He thought about it for a second, and then, overly proud of himself for his creative contribution, he said “What about cinnamon sugar cookies???” Silly boy, those are snickerdoodles, and yes, they are awesome.

I have always been a huge snickerdoodle fan. Have you ever had those huge ones at Paradise Bakery? I can’t even handle them. I’m pretty sure they use something really awful like shortening to get the texture that perfect.

And can we talk about how my screen keeps yelling at me with that awful red squiggly line every time I type the word snickerdoodle? Snickerdoodle, snickerdoodle, snickerdoodle. I even googled it to make sure I wasn’t spelling it wrong. Get with the program, computer, and stop yelling at me!

At Healthy Living Summit, my BBFF {blog-best-friend-forever} Nicole gave all the girls in our room this amazing vanilla sugar. It was love at first site smell.

Such a simple idea, but a really easy way to take your baked goods to the next level, especially if you’re as vanilla bean obsessed as I am. More than anything–chocolate, peanut butter, even fro yo, I love all things vanilla bean. It’s such a distinct, clean flavor, and you don’t see it as often as you would think.

I thought a lot about what I wanted to use it for, and eventually decided snickerdoodles were the perfect vehicle–with the vanilla sugar baked inside and a crunchy, sweet cinnamon vanilla sugar coating, you get the most out of the vanilla flavor. These were some of the best cookies I’ve ever made, and everyone I gave them too was a huge fan. They have the same perfect texture as my chai snickerdoodles that I loved so much, with just the twist of extra vanilla flavor. They are definitely a must for your holiday cookie exchanges!

Vanilla Bean Snickerdoodles

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2 1/2 - 3 dozen

Serving Size: 1 cookie

Vanilla Bean Snickerdoodles

Classic cinnamon sugar snickerdoodle cookies made with bold vanilla sugar. Crunchy on the outside with the perfect soft baked texture inside. Vegan and gluten-free, so almost everyone can enjoy!

Ingredients

2 1/2 cups gluten-free baking blend (or 2 cups white whole wheat flour)
1 1/2 tsp baking soda
dash salt
1/2 tsp cinnamon
1/2 cup apple butter
3/4 cup vanilla sugar
1/4 cup pure maple syrup
3 tbsp unsweetened vanilla almond milk
1 tbsp vanilla extract

For coating:

1/4 cup vanilla sugar
2 tsp ground cinnamon

Instructions

Preheat oven to 350. Line 2 large baking sheets with parchment paper or silpat.
In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, beat together apple butter, vanilla sugar, maple syrup, and almond milk until well combined. Add vanilla, then add dry ingredients and mix until well combined.
In a wide, shallow bowl, combine remaining vanilla sugar and cinnamon for the coating. Lightly spray hands with nonstick spray, then roll dough into one inch balls. Roll in the sugar mixture to coat completely, then transfer to baking sheet. Repeat with remaining dough.
Bake for 10-12 minutes, until the edges are lightly browned. They may look underdone, but do not over bake. They will set more as they cool. Let stand for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

If you do not have vanilla sugar, you can easily combine the seeds with 1/2 vanilla bean with your total 1 cup sugar before baking. Mix together thoroughly, then divide out your 1/4 cup for coating.

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

Giveaway details:
The giveaway will be open from Friday December 6th, 2013 until Wednesday December 11th, 2013 (@ 11:59pm EST). You must be 18 years old to enter and you must live in the USA. One winner will receive a $500 Amazon gift card.

Please check out my fellow healthy recipe blogging buddies that are also hosting! They all have amazing recipe, beautiful photos, and lots of greatness to share with you!

Dark Chocolate Sunflower Butter Truffles

December 2, 2013 · by Ari ·

Rich and intense dark chocolate sunflower butter truffles are perfect treat to bring to a Christmas party, and make a great edible gift! Vegan, gluten-free and filled with intense chocolate flavor!

I have a confession. After the first round of making these truffles, I officially swore off truffle making forever. Not because I wasn’t in love with them, but because I’m, um, a little…slow on the learning curve. At least with things like this. I don’t have that whole hand-eye-coordination thing, and tasks that require care and patients are realllllly not my thing.

Then I tasted them. And I ate my words…in the form of an entire batch of truffles. Totally worth it.

So I did, in fact, make them again. andagainandagainandagain. Each time it got easier, and by the most recent batch, I even referred to it as “enjoyable” and “therapeutic”. WHO AM I???? It turns out, once you get the hang of it, they really don’t take that long. So pour yourself a glass of wine, put on your favorite holiday movie, and enjoy the process, because once you are finished and you take your first bite, I guarantee you will fall in love.

These truffles are so rich, and decadent. The deep flavor of dark chocolate mixed with creamy, nutty sunflower butter, topped with intense Dutch cocoa powder–it is a chocolate lover’s dream.

**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. 🙂

Dark Chocolate Sunflower Butter Truffles

Prep Time: 1 hour

Total Time: 2 hours

Yield: 3 1/2 dozen

Serving Size: 1 truffle

Dark Chocolate Sunflower Butter Truffles

Rich and intense dark chocolate sunflower butter truffles are perfect treat to bring to a Christmas party, and make a great edible gift! Vegan, gluten-free and filled with intense chocolate flavor!

Ingredients

12 oz dark chocolate, melted
1/3 cup sweetened condensed coconut milk, at room temperature (can sub regular sweetened condensed milk)
1/3 cup sunflower butter

For coating:

6 oz dark chocolate, melted
Approx 1 cup Dutch process cocoa powder for dusting (or Hershey's Special Dark)

Instructions

In a large bowl, combine the 12oz melted dark chocolate, sweetened condensed coconut milk and sunflower butter until well combined. Refrigerate for 30 minutes.
Line a large baking sheet with parchment paper, and use a small spoon or extra small cookie scoop to transfer chocolate mixture in approx 1/2" balls. If they don't look perfect and round right now, don't worry! Once all of the mixture has been transferred, refrigerate for 1 hour. You can stick them in the freezer as well.
Once the truffles have chilled, roll each truffle in your hands until round and smooth. Melt 6 oz dark chocolate in a wide shallow bowl. Pour 1 cup cocoa powder in a similar wide and shallow bowl. Use a fork to roll each truffle in melted chocolate until fully coated then in cocoa powder. Once truffle is fully coated, use your fork to gently place it back onto lined baking sheet. Store in an airtight container in refrigerator or freezer.

https://arismenu.com/dark-chocolate-sunflower-butter-truffles/

Gingerbread Granola

December 1, 2013 · by Ari ·

All the flavors of classic gingerbread in a spiced, nutty flavorful granola with big snack-worthy clusters. Vegan, gluten-free, and the perfect edible gift! Friends! I’m so excited. I’ve been waiting for months to share holiday recipes with you! I am still so full from Thanksgiving weekend that I almost can’t even think about anymore food. Almost… But this granola is so special that I actually haven’t been able to stop thinking about it since I made it. In fact, I’ve already run out, and usually I try to think of an other granola I’d like to make so I can share a new recipe, but I think I have to make this one again because it’s literally all I can think about. I had my doubts going in. I wasn’t sure I’d be able to get the pure gingerbread flavor to sit just right in a nutty granola, and when I tasted the batter (yes, I taste unbaked granola), I was sure the molasses flavor was going to overpower everything. You know how the best ginger molasses cookies are the ones rolled in sugar? Well, they’re my favorite. Just before baking, I made a game time decision to sprinkle a little granulated sugar over the batch, and it was the BEST idea. I only used 2 tablespoons (on a 12ish cup recipe), but it added that extra sweetness that I would want from my gingerbread, and helped tone down the molasses a bit. Feel free to altar the sugar and spices to fit your preferences. I use a very simple basic granola recipe for all of my granola and just tweak things here and there to bring the flavor profile I want. The recipe is hard to mess up, and super adaptable to your tastes. The recipe is super simple and easy to make, plus it makes a HUGE batch of granola, so if you’re doing edible gifts for any of your friends/family/teachers/coworkers/bike shop employees (my husband insists), you’ll only need one batch, and you’ll still have some left over for you, because trust me, you’ll want some. In fact, you won’t want to share any of it once you sample a cluster. Trust me, those big granola clusters are even more addicting than even the softest ginger cookies.

Gingerbread Granola

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 12 cups

Serving Size: 1/2 cup

Gingerbread Granola

All the flavors of classic gingerbread in a spiced, nutty flavorful granola with big snack-worthy clusters. Vegan, gluten-free, and the perfect edible gift!

Ingredients

5 cups rolled oats
2 cups pecans, roughly chopped
2/3 cup almonds, roughly chopped
1 tbsp cinnamon
1 tbsp ground ginger
1 tsp cloves
Generous pinch salt
1/3 cup molasses
1/4 cup dark brown sugar
3/4 cup apple butter
2 tbsp coconut oil
2 tsp vanilla extract
2 tbsp granulated sugar

Instructions

Preheat the oven to 300. Line two large baking sheets with silpat or parchment paper. Set aside.
In a very large bowl, mix together the oats, nuts, cinnamon, ginger, cloves and salt.
In a small saucepan, warm the apple butter, molasses, brown sugar, coconut oil, and vanilla extract until well combined, whisking constantly.
Add the molasses mixture into the dry ingredients and toss to combine. Divide mixture evenly between your 2 prepared baking sheets. Sprinkle each baking pan with 1 tablespoon granulated sugar.
Bake until browned and crispy, about 1 hour. Lightly toss granola half way through. Cool completely. Store in an airtight container at room temperature. The granola will stay fresh for at least one month. I’ve never made a batch last any longer than that, but it’s still great a month in!

https://arismenu.com/gingerbread-granola/

DIY Brownie Mix Jars {gluten-free}

November 21, 2013 · by Ari ·

A simple, easy, DIY gift idea for rich and fudgey gluten-free brownie mix. So easy to make, and a perfect gift for anyone in your life who loves chocolate! Includes dairy-free & vegan options.

Every year I do a huge holiday baking day. I usually invite hermano to “help”, and he’ll mix a few things, and then he just lays around…that is until I need a taste tester. 😉

I do enjoy it, but I usually end the day totally exhausted and swearing off ever stepping foot in my kitchen again. And don’t even think about getting me to cook dinner. It always ends up being a Chipotle night, even though all I really ever want at the end is greasy, cheesy pizza. But let’s be honest, all I ever want is greasy, cheesy pizza. And chocolate. And fro-yo.

The truth is, DIY mixes are so expensive at places like Starbucks or the Hallmark store, and they seem like a novelty item, but they are really easy to put together, far less time consuming than huge batch baking, and really inexpensive. The biggest expense ends up being the jars, but if you go to the dollar store, a thrift store, or hit the clearance section of your craft store, you can get them very reasonably.

Not to mention, the store-bought mixes are loaded with refined flours, and often times lots of weird preservatives. By making them yourself, you can control what goes in, and that includes changing things up, and adding your own mix-ins. If you know the person you’re giving it to loves chocolate and peanut butter, you could add some mini peanut butter cups, or Reese’s Pieces.

I just joined The Recipe ReDux which is a challenge hosted by dietitians to create unique and delicious recipes that are also healthy. While brownies are still somewhat indulgent, it is the holidays, and these are 100% whole grain, and the butter is replaced with nonfat yogurt. So you can have your ~~cake~~ brownie and eat it too. 😉

I just took my favorite brownie recipe, and layered the dry ingredients in a jar–it literally took less than 5 minutes, and you can easily do the same thing with any of your favorite recipes. I use my gluten-free baking blend, but you could use white whole wheat flour, or almond meal, or any blend of your own. All you need to add are eggs and some nonfat vanilla yogurt–everything else is included. You could also keep it dairy-free by using coconut oil instead of yogurt, or vegan by replacing the eggs with 2 tbsp cornstarch and 1/3 cup almond milk–so it can work for anyone in your life!

DIY Brownie Mix Jars {gluten-free}

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 16

Serving Size: 1 brownie

DIY Brownie Mix Jars {gluten-free}

A simple, easy, DIY gift idea for rich and fudgey gluten-free brownie mix. So easy to make, and a perfect gift for anyone in your life who loves chocolate!

Ingredients

1 cup + 2 tbsp gluten-free baking blend (or white whole wheat flour
dash salt
2/3 cup granulated sugar
2 tbsp brown sugar
2 tbsp cocoa powder, preferably Dutch process
1/2 tsp espresso powder
5 1/2 oz dark chocolate, about 1 scant cup

To make brownies:

1/2 cup nonfat vanilla yogurt
2 eggs

Instructions

In a medium bowl, whisk flour and salt together. In a 3.5-4 cup jar, layer ingredients in order listed. You may change the order as long as you leave the chocolate chips on top. Use a tablespoon to smooth down after each layer for the best visual effect.
To make brownies, preheat oven to 350. Line a 9" square pan with aluminum foil and spray with nonstick spray. Set aside.
In a large bowl, melt the chocolate and let cool. Stir in yogurt, whisk eggs in one at a time. Gently fold in remaining ingredients until just combined.
Transfer to prepared baking tin and bake until a toothpick inserted in the center comes out mostly clean with a few crumbs, about 30 minutes. Cool completely in pan then serve. Store in an airtight container for up to 5 days.

Notes

Recipe easily doubled in a larger jar. Feel free to add mix ins of your choosing.

For dairy-free brownies, replace yogurt with melted coconut oil For vegan brownies, also replace egg with 2 tbsp cornstarch and 1/3 cup almond milk.

https://arismenu.com/diy-brownie-mix-jars-gluten-free/

Pumpkin Chocolate Chunk Cookies

November 17, 2013 · by Ari ·

Vegan & gluten-free ultra soft pumpkin cookies filled with chunks of bold dark chocolate. Perfect cookie (not cakey) texture without a single ounce of butter–something even I thought was impossible!

I get a little sad every year around this time. The end of pumpkin season. The day after Thanksgiving, I spend the next 10 months waiting for September 1st so I can start posting pumpkin recipes again. Every year, without fail, I’m left with a handful of recipes that never made it to the blog before the season ended.

I had just about given up on pumpkin cookies. I loooove pumpkin muffins, pumpkin bread, pumpkin cupcakes–anything that is supposed to be light and cakey, the pumpkin basically works like a dream, but cookies? I don’t like my cookies cakey, and especially while trying to avoid using butter, I just thought that pumpkin cookies were an impossible task.

After seeing my girl Sally’s recipe for her pumpkin chocolate chip cookies, I was inspired to try again. It was the first pumpkin cookie recipe I’d seen where you could see just from the photos that the texture was perfect. I did a little more research and saw this recipe on Baked by Rachel. They also looked ridiculously good–and again, with that perfect cookie texture.

I was pretty sure once I got rid of the butter, there was no way I’d be satisfied, but it turns out I couldn’t have been more wrong. The texture was absolutely spot on. The edges got ever so slightly crisp, and the middle was soft, gooey, and everything I’ve ever wanted in a cookie. The pumpkin flavor shines through, and the huge chunks of dark chocolate are the perfect finishing touch. I used a sea salt dark chocolate which I would highly recommend, but any good quality dark chocolate will do. I also made a batch with bits of Heath toffee thrown in, and let me tell you, that was magnificent. You could use white chocolate, add cranberries, anything really–the dough is the perfect container for all your favorite add ins!

Pumpkin Chocolate Chunk Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: approx 2 1/2 dozen

Serving Size: 1 cookie

Pumpkin Chocolate Chunk Cookies

Vegan & gluten-free ultra soft pumpkin cookies filled with chunks of bold dark chocolate. Perfect cookie (not cakey) texture without a single ounce of butter--something even I thought was impossible!

Ingredients

2 1/2 cups gluten-free baking blend (or white whole wheat flour)
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice
1 tbsp cornstarch
dash salt
1/2 cup sugar
1/2 cup brown sugar
1/4 cup coconut oil, melted
6 tbsp apple butter
6 tbsp pumpkin
2 tsp vanilla extract
6 oz good quality dark chocolate, roughly chopped

Instructions

In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cornstarch, and salt until combined. Set aside.
In a large bowl, beat together sugars, coconut oil, apple butter, pumpkin and vanilla until combined. Add dry ingredients and mix until combined. Gently, stir in chocolate. Cover and refrigerate for 1 hour. If you leave it in longer (ie: several hours to overnight), you may need to let it sit at room temperature for a few minutes before scooping and baking.
Preheat oven to 350. Line two large baking sheets with silpat of parchment papers. Use a small cookie scoop to transfer dough to baking sheet.
Bake until edges are lightly golden and cookies are just set, about 10-12 minutes. Cool completely on baking sheet. Store leftovers in an airtight container for up to one week.

Notes

Recipe adapted from Baked by Rachel and Sally's Baking Addiction

https://arismenu.com/pumpkin-chocolate-chunk-cookies/

Orange Cranberry Sauce

November 4, 2013 · by Ari ·

Bright, citrusy and lightly sweet cranberry sauce. This will turn anyone into a cranberry sauce believer.

Up until last year, I was NOT a cranberry sauce believer. I would never touch the stuff, and I sure as heck wasn’t serving it up at my Thanksgiving table! Then I had this sandwich at one of my favorite lunch spots called the gobbler, and it changed my life. Real cranberry sauce. Not some gross, weird jelly from a can. It was amazing!

Last Thanksgiving I decided to put cranberry sauce on my table. I only made a small batch because no one in my family was ever a fan of it either. Well, let me tell you, we all went back for seconds, and I was so disappointed that there weren’t any leftovers! Leftover turkey with no cranberry sauce to put on top??? Total bummer.

I absolutely adore orange and cranberry together. The flavors complement each other perfectly. Confession: I can’t spell to save my life, but I have this weird nerdy obsession with compliment vs. complement. It’s like the one spelling thing I actually know how to do correctly, and I get this weird satisfaction out of getting it right. Just don’t ask me to spell melon…

Okay, so last year since I didn’t know anything about making my own cranberry sauce, I followed a very simple recipe from Table for Two with the intentions that I would make my own recipe the next time. Except it turns out that Julie’s recipe was perfect in every way, so I kept it the same. I add a tablespoon of bourbon to mine (at the same time I put everything together on the stovetop), but otherwise I follow her recipe exactly. I tried adding less sugar, but it was….not worth it. It’s not a ton of sugar. Add the full 3 tablespoons. Click over to Julie’s blog to get the recipe!

Pumpkin Banana Chocolate Chip Muffins

October 21, 2013 · by Ari ·

Vegan and gluten-free ultra soft pumpkin banana muffins overflowing with melty dark chocolate chips. The perfect treat for a crisp fall morning.

Good morning! Is it morning where you are? It’s totally not here, but these muffins make me feel like morning. That probably sounds weird. Not just because they’re muffins. Muffins are more an afternoon snack than breakfast for me. They just make me feel like morning. Like cool, crisp autumn morning on the porch. I wish I had a table and chairs on my porch. A table and chairs just for muffins.

Perfectly imperfect muffins. Not at all smooth like your normally think of, but with a little character and personality, and a whole lot of flavor. You see pumpkin and banana are known for making perfectly *gross word*, soft, and tender baked goods. Put them together, and it only gets better. Add some melty dark chocolate, and you’ve got the stuff dreams are made of.

The muffins practically melt in your mouth. No dry, cakey-ness (Okay, serious how do you spell that word?? I get a red squiggly line every time with no suggestion. Rude.) that you would expect from a health(ier) muffin. Sometimes I don’t like pumpkin in cookies because it makes them taste like, well, muffins–which is why pumpkin muffins are just perfect!

These are super simple and easy to make, and a perfect fall treat to have around on Thanksgiving or any get together. That is if you don’t eat them all before your family and friends arrive. 😉

Pumpkin Banana Chocolate Chip Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 dozen

Serving Size: 1 muffin

Pumpkin Banana Chocolate Chip Muffins

Vegan and gluten-free ultra soft pumpkin banana muffins overflowing with melty dark chocolate chips. The perfect treat for a crisp fall morning.

Ingredients

2 cups gluten free baking blend
1 1/2 tsp pumpkin pie spice
1 tbsp cornstarch
1 tbsp baking powder
dash salt
2 extra ripe bananas, mashed
2/3 cup pumpkin puree
2/3 cup brown sugar
1 1/2 tsp vanilla
1 cup dark chocolate chips (I a combination of mini and full size)

Instructions

Preheat oven to 425. Line muffin tins with paper liners and spray liners with nonstick spray. Do not skip this step--lower fat items will stick if you don't use spray.
In a medium bowl, whisk together baking blend, pumpkin pie spice, cornstarch, baking powder and salt.
In a large bowl mix together banana, pumpkin, brown sugar and vanilla until combined. Stir in dry ingredients until just combined. Do not overmix. Gently fold in chocolate chips.
Evenly divide batter between prepared muffin tins. Bake for 5 minutes, then lower heat to 350. Continue baking until a toothpick inserted in the center comes out mostly clean with just a few crumbs, about 12-15 minutes. Let stand for 5 minutes, then transfer to a wire rack to cool completely.

https://arismenu.com/pumpkin-banana-chocolate-chip-muffins/

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DIY Brownie Mix Jars {gluten-free}

Pumpkin Chocolate Chunk Cookies

Orange Cranberry Sauce

Pumpkin Banana Chocolate Chip Muffins

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