video Archives - Ari's Menu

Drink & Dish Video Challenge

October 1, 2013 · by Ari ·

Hi friends! Guess what??? As many of you know, in lieu of our recent speaking engagements on video content, Nicole and I have decided to create a video challenge. This means you have the opportunity to get started on video, and the chance to win faaaabulous prizes (from a girl who loves to win)!

We know how tough it can be to add a video component to your blog, so if you’ve been considering it for a while, think of this as a nice kick in the pants. If you always said you would never dream of doing video, think of it as an opportunity to win free stuff! If you’re looking for some tips and tricks to get started, check out the slides from out latest video presentations. Nicole is a powerpoint artist.

To enter:

1. Sign up for a YouTube or Vimeo account and subscribe to the Drink & Dish YouTube Channel.
2. Brainstorm a list of at least 5 potential video topics.
3. Pick one idea and grab a camera (any camera that can record video!)
4. Create a video (3 min or less).
5. Edit your video – in some way. This could be cutting out a mistake or even just adding music.
6. Post the video to YouTube and share it on your blog. In the post link back to this post about the challenge.
7. Send an email to DrinkandDish(at)gmail(dot)com with a link to your blog post featuring the video.
8. Complete all this by December 31st!

To WIN!:

Nicole and I will review all the submissions and evaluate them based on these factors:

Personality – Let the real you shine through!
Content – Does you video fit with your blog & enhance it in some way? Does your video have a purpose?
Quality – Can we see what you’re doing clearly & hear what you’re saying?

Prizes:

We will choose the top 5 videos after the submission deadline on October 15th, and winners will receive:

Grand Prize – An 8MB HD Digital Video Camera
1st through 5th place will each receive a clip-on lapel microphone

This contest is sponsored by, well, us! We want you to take the plunge and begin your video journey! Please feel free to spread the word–tell your friends about the challenge, and maybe even ask them to join you on camera! Can’t wait to see what you all put together!!

Drink & Dish: Orange Creamsicle Cookies

July 14, 2013 · by Ari ·

When I was a little girl, my brother’s mom (yeah, my family is hard to explain…she’s not my mom, or my step mom…) always kept the creamsicle ice cream in the house. You know, the swirl between the orange sorbet, and vanilla ice cream? The one that is 100x superior to just the bar with the ice cream on the inside? She always had it, and I always finished it. She probably never got more than a bowl full, and I didn’t even live there.

There is something so refreshing about the bright, citrusy, orange flavor against the smooth and creamy vanilla that is just about perfect in every way. Great on their own, better together.

I’m a little obsessed with stuffing cookies. I mean, I love a good chocolate chip cookie, but it is almost always better if all of the chocolate (or white chocolate as the case may be) is contained to the center, so that when you bite into the cookies you have the same experience as, say, a jelly-filled donut. And if you don’ know it’s in there, you get an AWESOME SURPRISE!!

These creamsicle cookies are dangerously addictive. The cookie is soft and chewy, and the white chocolate filling stays perfectly creamy, even after the cookies have cooled. In fact, these are a rare cookie case when they taste BETTER after cooling completely. They come out slightly underdone, and need about a full hour after that to set, and cool completely. I mean, I was impatient, and I still loved them right out of the oven, but it wasn’t until I had one the next day that I fell deeply, deeply in love. In fact, the second batch didn’t even make it past the filming day. They were that good.

Cookie stuffing can be one of those things that no matter how well you try to describe it, it’s better just to see it in action, so Nicole and I are bringing you an awesome summer episode of drink and dish! Be sure to check out her recipe for her delicious rum punch!

Orange Creamsicle Cookies

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 12-16 cookies

Serving Size: 2 cookies

Orange Creamsicle Cookies

Ingredients

1 1/4 cups white whole wheat flour
1/2 tsp baking powder
dash salt
1/2 cup sugar
Zest of one orange
1/2 cup reduced fat cream cheese, softened
1 tbsp fresh orange juice
1 large egg white
4 oz good quality white chocolate squares or chopped into large chunks

Instructions

In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl mix together sugar and orange zest. Then beat in cream cheese, egg white, and orange juice until combined. Slowly, beat in dry ingredients until combined, scraping down sides of the bowl as necessary. Refrigerate dough for 30-60 minutes.
Preheat oven to 350. Roll cookies into 1? balls, then stuff with a white chocolate square. Re-roll into 1? ball, making sure all the white chocolate is covered. Repeat with remaining dough.
Bake for 9-11 minutes until golden. Cool completely on baking sheet. Store in a loosely covered container for 5-7 days.

https://arismenu.com/drink-dish-orange-creamsicle-cookies/

Drink & Dish: Blueberry Pancakes {with video!}

May 5, 2013 · by Ari ·

I know that no one is *perfect*, but I’d have to say my mom is pretty darn close. So today, rather than tell you about how awesome the pancakes are (they are awesome, and make sure you check out the video at the end for all my pancake secrets!), I have compiled a list of a few of the many reasons I love my mom.

1. My mom is the best listener. Any time I have a problem, she says all the right things. I can call her at any time of day and I know I can count on her to be my confidant, and give me A+ advice. She is a social worker, so in addition to her 28 years (gross, I’m old) of experience, she’s also legitimately educated in advice giving and people skills.

2. She is hilarious and totally weird. When I was little, she would do this weird clap-in-patterns thing. I seriously don’t know how else to even explain it, but I was always so embarrassed. Now I see all my weird little quirks, and realize how alike we are. I appreciate that she taught me to be silly, and to be myself. Now I love all of her little oddities. They make her unique, and she wouldn’t be my mom without them.

3. She is my biggest cheerleader, and also my biggest advocate. I love the positive support and encouragement I get from my mom, but it is the times when I see her stand up and fight for me that I am taken aback. My mom, rarely angry, occasionally turns into a real mama bear, and I can see her fight to protect me. I don’t care how old I am, I will always appreciate feeling protected, and I will also always need to hear her tell me “Good job. I’m proud of you.”

4. She is the most patient woman I have ever met. It doesn’t run in the family. I simultaneously admire, and am in awe of her patience. You know when you want to grow up and be just like your mom? Yeah, I still feel that way, and I keep hoping one day it will happen.

There are a million more things I could say, but I’ll try not to make this a novel. Check out the latest episode of Drink & Dish for my pancake secrets, Nicole’s amazing Blackberry Wine Cooler (check out the recipe–they are AWESOME!), and our favorite memories with our moms.

What is your favorite thing/memory about/with your mom?

Whole Wheat Blueberry Pancakes

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 12 pancakes

Serving Size: 2 pancakes

Whole Wheat Blueberry Pancakes

Perfectly fluffy whole wheat and vegan blueberry pancakes are perfect for any brunch occasion!

Ingredients

2 tbsp milled flax seed
6 tbsp water
2 cups whole wheat pastry flour
2 tsp baking powder
2 tsp baking soda
dash salt
2-3 tbsp brown sugar*
2 cups unsweetened almond milk
1 tsp vanilla extract
1 cup fresh blueberries

Instructions

In a small bowl, whisk together flax seed and water. Let stand for 5 minutes.
In a large bowl, whisk together flour, baking powder, baking soda, salt and brown sugar. Gently mix in flax mixture, almond milk, and vanilla, stirring until just combined, then fold in blueberries. Let stand for 10 minutes.
Preheat griddle or large pan over medium-low heat, and spray with nonstick cooking spray. Pour 1/4 cup batter for each pancake. Cook until top forms small bubbles and bottom is golden brown, about 5 minutes. Flip and cook for an additional 3-4 minutes, until golden.

Notes

*I used 2 tbsp brown sugar, but you can easily use 3 if you like your pancakes on the sweeter side.

https://arismenu.com/drink-dish-blueberry-pancakes/

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

February 7, 2013 · by Ari ·

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

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

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

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

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

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

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

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

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

Red Velvet Whoopie Pies

adapted from Better Homes and Gardens

yield 1 dozen large whoopie pies

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

For the filling:

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

Directions:

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

Drink & Dish: Buffalo Chicken Dip {with video!}

January 29, 2013 · by Ari ·

Let’s talk for a second about making a video.

It’s, um…hard. I naively assumed that I would be great at this, You see, I’m an actor. I have a degree in musical theatre. This is what I teach people to do all day long, right??? Well, as it turns out, it’s not quite that simple. Shocking, right? But it is a whole lot of fun!

I believe it was the day that Nicole and I ran 21 miles that we decided to create our own internet cooking show. When we talk about food, we run faster. We spend a lot of time talking about food.

I think the hardest part of this process for me was that my big, ridiculous, often over-the-top personality doesn’t always translate to a tiny little camera box. Nicole kept telling me I was shouting because I’m so used to having to project on stage, haha. It’s definitely a learning process, and there are quite a few things I want to work on for the next time (like, oh…actually plugging in our microphone and shooting in the hd format…whoops…), but I am pretty proud of what we put together.

Make sure you go over to Nicole’s page to check out her recipe too!

Buffalo Chicken Dip

yield your entire party

9-11 oz chicken breast, cooked and shredded
4 oz reduced fat cream cheese
1 cup nonfat plain Greek yogurt
4 oz reduced fat sharp cheddar cheese
2-3 tsp ranch seasoning
1/3 cup buffalo sauce (or more if you want it spicier)
bleu cheese for topping (optional)
carrots and celery for dipping

Directions:

Combine chicken, cream cheese, Greek yogurt, cheddar cheese, ranch seasoning, and buffalo sauce in a medium sauce pan over medium heat. Stir constantly until all items are incorporated and dip is heated throughout, about 10-15 minutes.
Serve topped with crumbled bleu cheese, with carrots and celery. Dip can be stored in an airtight container in the refrigerator for one week, and reheated or eaten cold (if you’re weird like me 😉 ).