thanksgiving Archives

Toasted Marshmallow Sweet Potato Ice Cream

November 23, 2014 · by Ari · 12 Comments

With all the flavor of classic sweet potato casserole, this Toasted Marshmallow Sweet Potato Ice Cream is the perfect Thanksgiving or any time dessert. Perfectly spiced, made with sweet potato puree and torched marshmallows.

It’s my favorite week of the year!! I go absolutely nuts for Thanksgiving. It’s my second favorite holiday (my birthday is my favorite because I love to be the center of attention 😉 ), and it’s my holiday to host. The first year I hosted, I made Thanksgiving brunch and dinner. It was exhausting, and it never happened again. Now I just put all my effort into the one meal, which is eaten as dinner, like a normal person, at 6pm. I don’t understand eating Thanksgiving “dinner” at noon. That is Thanksgiving lunch.

My favorite dish has always been my mom’s sweet potatoes. The recipe came from her mom, and she has made it for Thanksgiving every year for as long as I can remember. I just die over those perfectly browned, gooey marshmallows sitting on top of my favorite food. I still refuse to make them because they will never taste as good as hers.

This year I set out to make my favorite side dish into an ice cream, and oh my gosh…you guys. I can’t even handle it. I can’t go a single day without dipping my little spoon into that container. In fact, I knew I had to make a whole other batch to have enough for Thanksgiving! The good news? The recipe is super hands off. It has a lot of components, but the most time consuming part is toasting the marshmallows, and if you want to do that more quickly, you can broil them in the oven. I prefer to use a brulee torch for even toasting, but that is me being type A, and you certainly don’t have to be that meticulous. 😉

Now before you go writing this off as super indulgent, I have to tell you that each serving has only 5.1 grams of fat and 155 calories. I usually don’t count these things, but I was curious because I figured the sweet potato, marshmallows and lower ratio of heavy cream (most ice cream recipes call for 2 parts heavy cream to 1 part whole milk, and I reversed that) would lighten it up a little. Those are the same nutrition figures as many varieties of frozen yogurt! The marshmallows do hike up the sugar content a bit, but this is dessert after all. And it is a Thanksgiving (or any time!) dessert that you can enjoy in moderation any time!

Toasted Marshmallow Sweet Potato Ice Cream

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 16 hours

Yield: about 6 cups

Serving Size: 1/2 cup

Toasted Marshmallow Sweet Potato Ice Cream

Ingredients

1 medium sweet potato
1 x 10 ounce bag of marshmallows (mini or regular)
2 cups whole milk
2 cups heavy cream
2 tablespoons brown sugar (dark brown sugar preferred)
2 tablespoons pure maple syrup
1 tablespoon cornstarch
1 cup heavy cream
1/2 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon bourbon, optional

Instructions

Pierce sweet potato several times with a fork. Roast at 400 degrees until very soft (you should easily be able to slide a fork right into the sweet potato), about 60-80 minutes. Let cool for about 15 minutes until it is easy to handle, then remove skins.
Place marshmallows on a large cookie sheet lined with silpat or parchment paper. Either torch with a brulee torch, or broil until browned, about 5-10 minutes. Once marshmallows are well browned all around, place them and peeled sweet potatoes in a blender or food processor and blend/process until smooth and combined.
In a small sauce pan, combine 1 cup whole milk with brown sugar and maple syrup. Bring just to a boil, then reduce heat and stir constantly until brown sugar is fully melted and combined. Transfer to blender/food processor and add remaining milk, heavy cream, cinnamon, cloves, ginger, and nutmeg. Blend/process to combine for about 15-30 seconds. Transfer to a large bowl or tupperware. Cover and refrigerate 8 hours or overnight.
Freeze according to ice cream maker instructions. Add vanilla and bourbon (if desired) in the last 2 minutes of freezing. Transfer to a freezer safe container to finish freezing completely.

Notes

Before serving, let the ice cream soften for about 10 minutes at room temperature for optimal scooping.

http://www.arismenu.com/toasted-marshmallow-sweet-potato-ice-cream/

Pumpkin Cheesecake Bars

November 22, 2014 · by Ari · 4 Comments

Creamy, silky pumpkin cheesecake bars are my family’s Thanksgiving tradition. All the flavor you love from pumpkin pie in a rich, creamy cheesecake!

Heyyyy! Notice anything different around here? Ari’s Menu got a big makeover, and I couldn’t be more in love with the new look! My old design had been what I wanted at the time, but after a few years, I really felt like I had outgrown it, and there were a lot of new things I wanted. The amazing Julie from White Lights On Wednesday did an absolutely incredible job, and has been so kind and responsive to all of my questions. Even the dumb ones. If you’re in the market for a redesign, I seriously cannot recommend her enough! And if you’re on your phone or on a reader, please come over and look around. It’s so pretty and BRIGHT here now. Like my bright, sparkling personality. 😉

Okay, now let’s talk about food. Five years ago, I had just moved back from college and I had barely begun my cooking adventures. I was inspired by my college roommate/best friend who always created amazing things in the kitchen, and I knew I wanted to contribute a special Thanksgiving dessert.

I made these pumpkin cheesecake bars. Except they were a whole cheesecake. Anyway, the cheesecake was the hit of Thanksgiving, and no one had any idea it was secretly healthier. These days we have up to 20+ people over for Thanksgiving, so I make a big batch of cheesecake bars to make serving easier, but it’s the one tried and true recipe and tradition I’ve had in my family since I began hosting Thanksgiving, and it holds a special place in my heart.

As a food blogger, I am always looking to create new and interesting dishes, so I rarely make the same thing twice, but when The Recipe ReDux asked us to share a food memory, I knew I had to share with you one of my two Thanksgiving traditions. The other is this cornbread sausage stuffing which is also hugely popular in my family. So please join our family tradition, and make these cheesecake bars! Your guests will thank you!

Pumpkin Cheesecake Bars

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 10 hours

Yield: 16-20 servings

Serving Size: 1 bar

Pumpkin Cheesecake Bars

Creamy, silky pumpkin cheesecake bars are my family's Thanksgiving tradition. All the flavor you love from pumpkin pie in a rich, creamy cheesecake!

Ingredients

For the crust:

12 ounces gingersnap or graham cracker crumbs (I used gluten-free)*
4-5 tablespoons pumpkin butter

For the cheesecake:

1 pound fat free cream cheese (2 x 8 ounce packages), at room temperature
1 pound reduced fat cream cheese (2 x 8 ounce packages), at room temperature
1 cup brown sugar
2/3 cup granulated sugar
5 large eggs
1 x 15 ounce can pumpkin puree (or about two cups homemade pumpkin puree)
2 tablespoons bourbon, optional
2 teaspoons vanilla extract
1/4 cup gluten-free baking blend (or white whole wheat flour)
3 teaspoons pumpkin pie spice

Instructions

Preheat oven to 350. Spray a 9x13" pan with nonstick spray. Set aside. In a small bowl, combine gingersnap/graham cracker crumbs and pumpkin butter. Start with 4 tablespoons pumpkin butter and add a fifth if mixture seems too dry. Press crust into prepared baking pan and bake until browned and set, about 7-10 minutes.
In a large bowl or stand mixer, beat cream cheese until fluffy and smooth. Add sugars and beat until combined. Beat in eggs one at a time until just combined, then beat in pumpkin, bourbon (if desired), and vanilla. Beat in baking blend and pumpkin pie spice. Pour over prepared crust and bake until set and center no longer jiggles, about 70-90 minutes.
Cool completely to room temperature then cover and refrigerate for at least 8 hours. Cut into bars to serve. Cheesecake bars will last about 1 week in the refrigerator.

Notes

*I've made these bars with a gingersnap crust and a graham cracker crust, and both ways work great! Choose whichever taste you prefer.

http://www.arismenu.com/pumpkin-cheesecake-bars-2/

Drink & Dish: Cranberry Goat Cheese Bake

November 24, 2013 · by Ari · 28 Comments

Warm melty goat cheese topped with sweet and tart cranberry sauce. The perfect easy, flavorful and impressive way to use up those Thanksgiving leftovers.

It’s officially my favorite week of the year. I’ve made no secret that Thanksgiving is my very favorite holiday, but I am equally in love with the entire weekend that follows. A four day weekend, getting out my menorah, putting up the Christmas tree (I am an equal opportunity celebrator), decorating the house, plenty of shopping for presents, and of course, eating delicious Thanksgiving leftovers all weekend long.

I love making the usual turkey sandwich, or doing crazy things with leftover stuffing and mashed potatoes, but especially when we have people in from out of town who are going to be hanging around, I like to do something unique, and something that seems a bit more thought out than the usual leftovers fare. Basically, I want to impress people (story of my life–such a people pleaser!), but I’m exhausted from cooking for 3 days straight to prepare for the big day, so I want to do it without actually having to do any work. Good thing I’m creative. 😉

For our latest episode of Drink & Dish, Nicole and I show you what to do with some of those Thanksgiving leftovers. We both ended up using cranberry sauce, so make a little extra this year so that you can make Nicole’s awesome Poinsettia Blossom to go with this goat cheese!

This dish could also be served as a Thanksgiving appetizer–in fact, Steve loved it so much that he requested I make it on Thanksgiving day.

It may seem like a strange combination, but the tangy goat cheese really is the perfect pairing for the sweet cranberry sauce–it’s like a match made in heaven! Together, they are baked just enough for the goat cheese to get soft, but not completely melted–just the right consistency to easily dip your cracker into, but solid enough to hold its form.

Drink & Dish: Cranberry Goat Cheese Bake

Prep Time: 3 minutes

Cook Time: 7 minutes

Total Time: 10 minutes

Yield: 6-8 servings

Drink & Dish: Cranberry Goat Cheese Bake

Warm melty goat cheese topped with sweet and tart cranberry sauce. The perfect easy, flavorful and impressive way to use up those Thanksgiving leftovers.

Ingredients

1 x 4oz log herb goat cheese
Approx 1/2 cup cranberry sauce
Crackers, chips, or bread for serving (I used gluten-free bagel chips)

Instructions

Preheat oven to 325. Place goat cheese on a heat-safe dish. A rimmed plate (as seen in the photos) works best so that cranberry sauce can spill over goat cheese while staying contained on the plate. Spoon cranberry sauce over goat cheese. You may use more or less--whatever ratio you like, and depending on how much you have leftover.
Bake until softened, but not melted, about 7-10 minutes. Serve immediately with crackers, chips or bread of your choosing. Best eaten the same day, but leftovers may be refrigerated in an airtight container and reheated for up to 5 days.

Notes

If using a jellied cranberry sauce, whisk it up first to make it easier to pour onto the goat cheese.

http://www.arismenu.com/drink-dish-cranberry-goat-cheese-bake/

Psssst…still figuring out your Thanksgiving menu? This infographic is amaaaazing–a must see for anyone who loves cooking, entertaining or Thanksgiving!

Orange Cranberry Sauce

November 4, 2013 · by Ari · 15 Comments

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!

Loaded Sweet Potato Cheesecake Cups

October 27, 2013 · by Ari · 25 Comments

Individual sweet potato cheesecake cups with a gluten-free gingersnap crust, topped with bruleed marshmallows and drizzled with salted caramel sauce.

Can you believe it’s already time to start thinking about Thanksgiving? I think I might even like Thanksgiving more than Christmas. Maybe it’s because I get to host, maybe because it’s the one day of the year where my entire family gets together, or maybe it’s because of the tradition I enforce every year (despite the whining from the less emotional types) of going around the table before dinner and everyone saying what they’re thankful for. I usually cry. I know that’s shocking.

I feel like it’s also the sense of tradition. It takes a long time to set family traditions, and especially with my ADD cooking personality, it’s difficult to find things that I love enough to make them my traditions. There are a few things we never budge on–Steve’s mom makes the deviled eggs, and my mom makes the sweet potatoes.

Ever since I was a little girl, my mom has made my grandma’s recipe for sweet potato casserole–you know, with the marshmallows on top all browned and crispy? It’s heaven. I have two favorite Thanksgiving dishes. The first is stuffing, and the second–those sweet potatoes. I refuse to make them myself. There is no way I could ever make them taste as delicious as my mom.

So instead, I made cheesecakes. Delicious little individual cheesecakes that take all the best parts of sweet potato casserole + all the best parts of cheesecake and tie them together in a perfect little bow. It all starts with a gingersnap crust (as all fall flavored cheesecakes should) that sits below the sweet potato cheesecake, then topped with brulee’d (or broiled–even better, but a little tricky) marshmallows, then finished off with fluer de sel caramel sauce. Perfection.

Loaded Sweet Potato Cheesecake Cups #glutenfree

I mean, that may not be how you’re supposed to use a brulee torch…

Now let me give you some advice. A little something I learned during this process. DO NOT top the cheesecakes with marshmallows in the muffin tins. They will be almost impossible to get out, and cleaning your muffin tin will be a literal nightmare. I mean, I still got mine out, and I most definitely still ate them (they were just too good to turn down), but it was a huge ordeal. What you want to do is, just before serving, either place the cooked and cooled cheesecakes on a cookie sheet, top with marshmallows and broil for a few moments until they brown, or use a brulee torch. They will get puffier, meltier, and a little messier if you broil them, but that is my preference. The brulee torch is a little cleaner, but it’s not something everyone has, so the choice is yours. Or you can always do both–broil, then (add more marshmallows and ) brulee for the ultimate marshmallow experience. 😉

Loaded Sweet Potato Cheesecake Cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 5 hours, 40 minutes

Yield: 12 cups

Serving Size: 1 cup

Loaded Sweet Potato Cheesecake Cups

Individual sweet potato cheesecake cups with a gluten-free gingersnap crust, topped with bruleed marshmallows and drizzled with salted caramel sauce.

Ingredients

For the gingersnap crust:

1 cup crushed gingersnap crumbs (I used gluten-free)
1 1/2-2 tbsp coconut oil, melted (start with 1 1/2, and add a little extra if it needs it--it depends on the brand of gingersnap and how much oil is already in the cookie)

For the cheesecake:

1 lb reduced fat cream cheese, at room temperature
1/2 cup sweet potato puree*
1 tbsp bourbon, optional
2/3 cup brown sugar
2 eggs
1 tsp ground cinnamon
1 tsp vanilla extract

For topping:

Approx 1 cup mini marshmallows
Salted caramel sauce (I used TJ's fluer de sel caramel)

Instructions

Preheat oven to 350. Spray a standard muffin tin with nonstick spray. Set aside.
To make the crust, combine gingersnap crumbs and coconut oil in a medium bowl. Place approx 1 tablespoon of crust into each muffin tin. Press down with your fingers, the back of your spoon, or a shot glass. Bake until set, about 7-10 minutes. Cool on a wire rack while you prepare the filling.
To make the cheesecake, beat cream cheese, sweet puree, bourbon and brown sugar together in a large bowl or stand mixer. Add eggs one at a time, mixing until combined. Beat in vanilla and cinnamon.
Evenly divide the cheesecake batter between your 12 muffin tins.
Bake until lightly browned and just set, about 15 minutes. Turn the oven off and crack the door. Allow cheesecakes to sit in opened oven for an additional 15 minutes.
Cool completely on a wire rack, then refrigerate until fully chilled, about 3-4 hours.
To serve, remove cheesecakes from muffin tin and place on a large cookie sheet. Top each cheesecake cup with a few marshmallows. Either broil until browned, about 3-5 minutes, or brulee using a brulee torch until marshmallows brown. Drizzle with warm salted caramel sauce.
Store remaining cups (without marshmallows or sauce) refrigerated in an airtight container for up to one week.

Notes

*To make sweet potato puree, simple roast sweet potato(es) at 400 until tender, about 40-60 minutes depending on size of the sweet potato. I often do this ahead of time in a large batch.

http://www.arismenu.com/loaded-sweet-potato-cheesecake-cups/

Thanksgiving Leftover Sandwich

November 28, 2011 · by Ari · Leave a Comment

Hello friends, I hope everyone had an amazing holiday weekend! I had three glorious, consecutive days off. It was fabulous.I did lots of baking, and spent time with some of my favorite people. I had two different running dates Saturday and Sunday. Saturday, I ran around my neighborhood with Carolyn before heading over to Nicole’s taffy pulling party (Nicole is the BEST hostess). Then yesterday I convinced my bestie to get on the running train with me! I met Bethy at the lake with the duckies and after not running for quite some time, she ran 3 miles with me! I’m soooo proud of her!!

This morning it was kind of nice to get out there just me. I love running with friends, but it’s also nice to be able to zone out and focus on myself and some speed!

Okay, so speedy for me is like an other person's power walk, but I was pretty happy with it 😉

Okay, so lately I have been having seriously strange food cravings. I don’t know if it’s from running more or what, but yesterday I asked Steve if we could make steak this week. Ummm, I don’t really eat red meat. I mean, I don’t label foods as “off limits” anymore, but typically I just choose white meat poultry and fish. However, a nice juicy fillet mingon still sounds so amazing. I’m going to have to make it happen. Then yesterday as I ate my delicious sandwich at Dilly’s Deli, I found myself thinking “I wish this had bacon on it!” Also, my appetite is all kinds of out of whack. I’ve been hungry 24/7 for going on 5 days in a row!! You’d think I would have had my fill from Thanksgiving, but I just feel like a bottomless pit. Not cool.

So with my weird cravings, I cannot confirm that what I have dubbed the best Thanksgiving leftover sandwich ever actually is in fact that, but it tastes pretty amazing to me 😉 I started by toasting 2 slices of cinnamon raisin Ezekiel bread. I spread fig butter on one, topped with leftover white meat turkey and topped with leftover mashed sweet potatoes. On the other piece, I sprinkled goat cheese and dried cranberries. Then I put the whole thing in the oven on ~~burn~~ broil until warmed and the edges of the bread and cranberries were browned, then topped with apple sliced and put it all together. Yummmm.

I wish I had an other one right now.

Is it normal to be this hungry? I feel like when David After Dentist says “Is this gonna be foreeeevvvveeerrrrrr?”

Pumpkin Cheesecake Bars

November 27, 2011 · by Ari · Leave a Comment

Hello friends, it has been a super busy weekend and I have lots of catching up and sharing to do on here! I figured I’d start with dessert since it’s my favorite. This is the third year I’ve done pumpkin cheesecake, but the first time I made it into bars. I like the bars because the portion is smaller and then you can have more than one dessert! Regular cheesecake slices are just too thick and this was way easier to serve. I loved it and plan to keep it around!

Pumpkin Cheesecake Bars

yield 30-36 bars

1-1 1/4 cup crushed whole wheat graham cracker crumbs
2-3 tbs pumpkin butter
2 8oz packages fat free cream cheese, softened
2 8oz packages reduced fat cream cheese, softened
3 whole eggs
3 egg whites
1 15oz can pumpkin
3/4 cup packed brown sugar
2 tbs sugar free maple syrup
1/3 cup organic cane sugar
1/3 cup Splenda
2 tbs brandy (can omit)
2-3 tsp pumpkin pie spice
1/2 cup whole wheat pastry flour
1 tsp vanilla extract
1/2 tsp almond extract

Directions:

Preheat oven to 350. Combine graham cracker crumbs and pumpkin butter (I used my hands–it’s fun!) and press into a sprayed 9×13 baking dish.
Bake for 8-10 min until set, remove and cool. Drop oven to 300.
Meanwhile, beat cream, then gradually beat in sugars, Splenda, extracts and syrup until smooth.
Beat eggs in one at a time.
In a separate bowl, combine pumpkin, Brandy, flour, and pumpkin pie spice, then gradually add mixture to cream cheese mixture until just combined.
Pour over prepared and cooled crust and bake for 60-80 minutes (if your oven is like mine, I suggest turning it around half way through), until a toothpick inserted in center comes out clean.
Cool for one hour, then transfer to the refrigerator and cool at least 8 hours.
Cut, serve and enjoy!

Thanksgiving 2011

November 25, 2011 · by Ari · 4 Comments

Hello friends! I hope your Thanksgiving was as fabulous as mine! I started the day off with my first double digit run ever. After that, I was pretty emotional all day long. In the morning Clementine helped me while I stretched out my tired legs.

“Good job, mom. I’ll sit here and keep watch while you stretch.”

Legs hurt less with a Clementine. It’s a proven fact.

Pretty soon, I was back to work on snacks, sides and setting up. For the snack food, I made Skinny Mini Corndogs (recipe to come–they are a hit every time!) and Baked Sweet Potato Chips with a Yogurt Dipping Sauce. Lisa made her famous Deviled Eggs and Judy brought chips with homemade salsa. So much yum.

Ok, they look kinda funny pre-cooked, but just trust me.

I put Charlie to work on sweet potato flipping. Careful about coming to dinner at my house, I will put you to work!

Steve asked me at 7am when I returned from my run if I wanted to open the champagne which I thought I would, but even I can’t handle it that early so we waited until after noon 😉

“Friends! I ran 10 miles and cooked a lot of food, so please drink with me!”

“Oh, you still wanted some too? I was just going to switch off between my glass and the bottle…”

You know you like my Thanksgiving outfit.

Before it was time to make the last couple of things for dinner, I was able to spend some time actually hanging out with friends, family and the puppies. Imagine that! I hosted and got to be social! Success.

Charlie and Kara always take the best pictures together!

I seriously cannot imagine my life without this little guy. He is the most loving dog on earth!

Seriously, look at how he hugs me!

I got legitimately upset with Steve for only taking pictures of Clementine. In true Steve fashion, he took about a million pictures of Winston afterwards.

Most beautiful photo of my mom ever.

Mathew and Lisa

Deann and my mom

Carolyn was visiting from Tucson for the weekend, and I am so glad she was able to make it as well! She even brought me a hostess present, and I didn’t even tell her for the entire month before that she was supposed to. I mean, not that I would have done that to anyone. 😉

Fig butter and honey apple butter!!! We all know how I feel about anything with the word butter in it. Yummmm. She also got me a Starbucks gift card! This girl knows the way to my heart!!

If you’re looking for a blog with some kick butt work outs that can make you feel like your work out is lame no matter how hard you think you’ve worked, you should check hers out. She has made so much progress and looks absolutely amazing!

Because Carolyn was hanging with Kara and Charlie, I think she was asked about 5 times whether she also worked for Starbucks haha.

My dad, Janie, Grandma, and Hank

Finally, it was time to finish up the cooking and carve the turkey!

Wild mushrooms, fresh rosemary, bay leaves, olive oil, chopped garlic, s&p. Baked @ 375 for 20-30 min.

I had almost forgotten that last year we painted our own turkey platter at As You Wish. I absolutely love this.

Steve’s turkey came out absolutely perfect. 2nd time was a charm 😉

Eventually we all sat down to say what we were thankful for. My favorite part of Thanksgiving.

After dinner, Hermano finally arrived (Soooo happy!!! I missed him all day!) andSteve gathered all the family into the living room for a photo.

Love.

And then afterwards, I insisted on a friends picture, and while I am not a fan of the photo in general, I love my friends, so i posted it anyway.

Then, it was time for dessert. I cannot wait to post all of these recipes because they came out amazing! There was Super Simple Pumpkin Brownies, Pumpkin Cheesecake Bars, and ice cream (buttermilk, white chocolate and vanilla bean). And, yes, every single thing I made was at least healthy-ish. I mean, I didn’t go nutty about it, but I made everything the way I wanted to make it.

No one had any complaints 😉

“Is it bed time yet?”

The whole day was pretty perfect from start to finish. I love my family. I love my friends. I love my Winston and Clementine.

A Milestone

November 24, 2011 · by Ari · 4 Comments

They say if you can run 10 miles, you can run 13.1. At least I’ve heard people say that. I never imagined I would train for a half marathon. I never really thought I’d be able to run longer than a couple of miles. But today, I hit a milestone that I will always remember. And I did it alone. No one else to push me through. Just me. It was the first long run (since back when 4 was a long run!) that I have done all alone.

As soon as I walked in my door, tears came immediately. I did it. I got up on the day I’m about to host and cook for 20 people and I WANTED to run 10 miles. And I made it happen. I know for people that regularly run this distance and have completed full marathons, it may not seem like much. But who would have ever dreamed that this girl would run 10 miles?

Yes, I am carrying soda, donuts and a mocha. And I used to wonder why I was overweight haha

I sometimes can’t believe I am the same person. I have been through so many highs and lows, ups and downs when it comes to my weight and relationship with food, and one day at a time, it is finally getting better. I am finding balance. That version of me could not have run 10 miles, but neither could the me who obsessed over everything I ate. I have spent a lot of time picking my body apart, but here is what I know to be true. My body is doing amazing things for me. Things other people wish they could do (and don’t know yet that they CAN). My body is amazing and whether or not I ever make it to my “goal weight” it can’t change that.

So today I say, hey legs, YOU ARE FREAKING AWESOME!!!!! Thank you for carrying me those 10 miles and not giving up when the going got tough. I am thankful for you.

So this morning I woke up at about 4:30am with no hope of falling back asleep. I never sleep well before a long run. I’m always too nervous and excited. Finally at 5, I got up and made myself breakfast. I have felt the last two long runs like I ran out of fuel, so I was determined not to let that happen today. I made 2 slices toast with almond butter and banana slices like I read on almost every single running blog I read, and let me tell you, that breakfast is legit! It did not upset my stomach and I felt nourished and fueled the entire 10 miles. Fabulous.

My plan was simply to run until the Garmin said 5 miles, then turn around and come home. At mile 5, I stopped at a gas station, got some water and took a coffee flavored gu. It was hard to get down–so sticky, blechhh–but I think it helped a LOT. I never got to a point where I really wanted to stop or where I felt overly exhausted except in the very last mile when I was running as fast as humanly possible to try to improve my time haha.

As soon as I turned around to head home, the sun started to come up and I was running right into the sunrise. It was beautiful and I just felt so happy to be out there running, and so grateful that my body was cooperating and things were going well. For the second half of the run, both of my achilles were definitely bugging me, but honestly, I almost didn’t care. It was a minimal amount of pain that I kind of knew would hurt worse later, but in the moment, it just couldn’t tackle the feeling of awesomeness.

As soon as I could see that the end was in sight, I picked up my pace big time and just enjoyed the feeling of knowing that I was about to accomplish something great. Something I’ve worked really hard towards, and dreamed of. I know I’m not to the race yet, but I honestly do feel this wonderful and accomplished after every new distance. The race is something to work towards, but every long run feels like I’ve already won.

I finished 10.1 miles in 1:40:43 with *almost* all negative splits.

And oh my gosh, I have never been so sweaty.

This is where I’m crying. I do not look cute in a single one of these pictures and I do not care in the slightest!

This is where I’m thirsty.

This is where I’m happy.

Good lord, my legs HURT. I stretched for a while with Clementine. Cute pictures of that will be posted later. She likes to sit on me and lick my face while I stretch. Winston just lays there and looks at me haha. I foam rolled (ouch) and then sat in the ice cold pool for an “ice bath”. Brrrrr. There is nothing that feels better than a hot shower after sitting in a freezing cold pool, let me tell you!

Steve has been so amazingly supportive. I came home to a congratulations card from him, Winston, and Clementine and sat there and cried before even opening it. He also bought me a camelback as a hostess present so now I will have water on my long runs! How did I get so lucky??

This is a Thanksgiving I will never forget. I am so grateful for my body and my life. I never in a million years thought I’d be able to say I’m grateful for my body.

Now I need to get ready for guests! Can’t wait to spend the day with the people I love. Happy Thanksgiving everyone!!!

Thanksgiving Eve

November 23, 2011 · by Ari · Leave a Comment

It’s so close, I can taste it! Literally 😉 Was everyone else as busy as I was today? Steve and I woke up at 5am–gross. He wanted to get into work early so he could leave early and I had cooking on the brain and couldn’t fall back asleep once his alarm went off. Before I really got started on everything, I had a physical therapy appt that luckily did not involve any scraping action today. I did watch some other people get it though and apparently I really am a wimp because no one else was screaming in pain. But maybe I’m not a wimp, because look at my polka dotted leg!

I know my bruises are small, but small bruises hurt too!

After PT, I went to town on my food to do list.

1) Slice sweet potatoes for Baked Sweet Potato Chips ✓

Steve came home just in time to take some beautiful food photos and make fun of me…a lot.

Still somewhat amused by him

No longer amused. Maybe when I'm holding the knife is not the best time to be a butthole 🙂

2) Pumpkin Cheesecake Bars ✓

Crust. My favorite part!

3) Super Simple Pumpkin Brownies ✓

4) White Chocolate and Vanilla Bean Ice Creams ✓

5) Yogurt Dipping Sauce for #1

Not to mention putting up some decorations 😉

I love these silly little cups from Hobby Lobby

Soooo much to do! Luckily my family knows I don’t like to work alone, so they dropped by to keep my company 🙂

I am so lucky to have married into the BEST family ever!

"I've had a hard day too, mom. Do you have any idea how hard it is to act cute so people pet me for hours at a time?"

"In case you weren't aware, I'm also cute in color."

My little sister is so pretty. Steve is going to beat the boys off pretty soon.

After cooking essentially all day long, I was off to work. One of those days where it’s a good thing that most of the time I really love what I do, otherwise it would have sucked. I ended up having a great time with my kids though and didn’t mind being there. I especially loved hearing the kiddos tell me what they were thankful for, and when some of them said the theatre, my heart melted. I am so proud to be a part of something that changes these kids’ lives! Anyway, while I went to work, Steve got to work on brining!

21 pounds of turkey people

Let me tell you, I love to cook, but I am SO glad to have Steve to take care of the turkey! That would stress me out like nobody’s business. Meat has always intimidated me. And this means all I have to do tomorrow is the mini corndogs, bake the sweet potato chips, and make the stuffing balls. I have big plans for early in the am, then I plan on coming home, popping open some champagne and enjoying the day with some of my favorite people 😉

This Thanksgiving there are a few things that I am especially thankful for

I am in a healthier place with food than I have ever been in my entire life. It feels amazing.
I am proving to myself things that I always imagined were impossible. My body is capable of amazing things. I am so lucky to have a body that can do what I ask of it.
My dad has found the most amazing woman to spend his life with that brings joy to his life and our whole family. Janie has also encouraged all of us to make my grandma a bigger part of our lives and I am so grateful for that because I spent a lot of time taking her for granted.
And of course every day I am thankful for Steve, Winston, Clementine, my family and my incredible friends, as well as my amazing students that inspire me every single day.

I have so much love for this holiday. Happy Thanksgiving everyone!!!!

The Cooking Begins

November 22, 2011 · by Ari · 1 Comment

The plan for today?

Grocery shop ✓
Cornbread for stuffing balls ✓
Ice cream prep ✓

Success. Still need one more thing from the store, but otherwise I am right on track! You know what else I did today?? I almost couldn’t believe it. I actually got my butt to the gym and STRENGTH TRAINED!!!! I know, that shouldn’t be such a big deal, but it is something I’ve been so bad about since I started training for PF Chang’s. Also, whenever I do strength train, I always want to post what I did, but I don’t know the names for half of it. So let’s just say I did abs, biceps, triceps, shoulders and lats. Hooray! I haven’t been so sweaty in a weights work out in a while. Unfortunately, I don’t feel quite as strong as I did when I was really focused on that leading up to the wedding, but it will come back. I just have to stay focused on the big picture.

After coming home from the gym, I immediately got to work! What makes hosting Thanksgiving about 100x more fun? Having most of your work done in advance! If all goes according to plan, my actual cooking on Thursday should be minimal and my ~~drinking~~ company enjoying should be maximized! Before I go into the prep work, let me just say that as much as I love the dinner and hosting part of Thanksgiving, I have something planned that morning that I am even more excited for. You’ll have to stay tuned for what it is, but I will say that I plan to be more thankful than ever! 🙂

Okay, back to tonight.

Vanilla bean scraping. It's serious business.

Can we just talk about how one vanilla bean costs about $9 at Whole Foods and only $4 at Sprouts? I freaking love Sprouts.

"What next ice cream??? Give me the answers to all life's questions!"

Look at all this stuff we have lined up to cook with! And that's not even the half of it!

Cornbread crumbs. Not only baked, but crumbed. Is crumbed a word? I decide it so.

I ♥ my kitchen

"Mom, when do we get to eat the food? Can it be Thanksgiving for us too?"

Egg yolks and sugar. Spoon, please.

What should I put in this cute little leaf? I feel like it needs to hold something amazing.

The fun will continue all day long tomorrow, and then, you know, the actual holiday. Can.not.wait. Happy early Thanksgiving everyone! I hope you all are as happy and excited as I am!

Thanksgiving 2011: The Menu

November 21, 2011 · by Ari · 5 Comments

After hours spent on pinterest, foodgawker, and recipe blogs, my Thanksgiving menu is complete and I couldn’t be more excited! Not super fancy, but all things I am very very excited to be eating!

Appetizers:

Skinny Mini Corn Dogs
Baked Sweet Potato Chips with Yogurt Dipping Sauce (Inspired by this recipe)
Deviled Eggs (made by Lisa)

Sides:

Cornbread Stuffing Balls (Inspired by this recipe)
Mashed Sweet Potatoes with Marshmallows (made by my mom)
Cream of Pumpkin Soup (made by Janie)
Roasted Veggies (made by my mom)
Roasted Garlic Mushrooms

Dessert:

Pumpkin Cheesecake Bars (Inspired by this recipe)
Super Simple Pumpkin Brownies
Homemade Ice Cream

And of course there’s turkey, but honestly the turkey is the least important part of the meal in my opinion! Bring on the carbs!!!

I am so excited!!! Holiday cooking begins tomorrow!! Also, did I mention I am cooking for about 20 people? Holiness.

What’s on your menu?

Toasted Marshmallow Sweet Potato Ice Cream

Pumpkin Cheesecake Bars

Drink & Dish: Cranberry Goat Cheese Bake

Orange Cranberry Sauce

Loaded Sweet Potato Cheesecake Cups

Thanksgiving Leftover Sandwich

Pumpkin Cheesecake Bars

Thanksgiving 2011

A Milestone

Thanksgiving Eve

The Cooking Begins

Thanksgiving 2011: The Menu

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