vanilla Archives - Ari's Menu

Vanilla Bean Hot White Chocolate

February 3, 2015 · by Ari · 9 Comments

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

Vanilla Bean Hot White Chocolate

Author: Ari Ziskin

Recipe type: Drinks

Serves: 2

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

Ingredients

2 cups Silk® Unsweetened Cashewmilk
2 ounces white chocolate (use vegan white chocolate if applicable)
seeds from ½ vanilla bean
whipped coconut cream for topping, optional

Instructions

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

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

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

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

Chocolate Hazelnut Macarons with Vanilla Bean Buttercream

December 3, 2014 · by Ari · 4 Comments

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

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

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

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

5.0 from 1 reviews

Chocolate Hazelnut Macarons with Vanilla Bean Buttercream

Author: Ari Ziskin

Recipe type: Dessert

Ingredients

For the Chocolate Hazelnut Macarons:

1 cup powdered sugar
½ cup hazelnut flour
¼ cup unsweetened cocoa powder (preferably Dutch process)
2 egg whites
¼ cup sugar

For the Vanilla Bean Buttercream:

1 stick butter
1 cup powdered sugar
seeds from ½ vanilla bean
½ teaspoon vanilla extract
1 tablespoon milk

Instructions

Preheat oven to 325. Line two large baking sheets with parchment paper. Set aside.
In your food processor, combine powdered sugar, hazelnut flour and unsweetened cocoa powder. Process until very fine. Sift mixture into a large bowl. You may need to reprocess any large chunks that can't make it through the sifter.
In a stand mixer, beat egg whites using the whisk on medium speed until light and frothy. Reduce speed to low and slowly add sugar. Increase speed to high and beat until stiff peaks form. Be patient, it will take a few minutes. They should look like the top photo when you take the whisk out.
Add the dry ingredients to egg whites and gently fold together using a spatula. Once ingredients are combined, fold for just an other few turns of the wrist--this is where you need to be very careful! Under-mix and you will have pointy shells, over-mix and you will have a soupy mess. You want the batter to just barely stream off the spatula when you remove it. I err on the side of caution and smooth out points later if they arise.
Transfer batter to a pastry bag fitted with a ½" round tip. Carefully pipe mixture into circles about 1½" in size. If tops are pointy, you may run your finger under water and gently smooth them. Let them stand for 30 minutes until tops are glossy and smooth to the touch.
Bake until just set, about 10-12 minutes.Place baking sheets on wire racks and allow to cool completely.
To make the buttercream, beat butter until smooth. Add powdered sugar and vanilla bean seeds and beat until well combined. Add vanilla extract and milk if necessary (if the texture seems good, leave out the milk) and beat for an other minute. If you prefer a thinner buttercream, add addition milk ½ tbsp at a time until desired consistency is reached.
Gently remove macarons from baking sheet and place a small spoonful of filling on half of the shells, then top with remaining halves. Store refrigerated in an airtight container for up to one week.

Notes

*If you cannot find hazelnut flour, you can make your own in the food processor or using a nut grinder, or you may buy online, or sub almond flour.
*Macarons are best the next day. Make 24 hours in advance if possible.
*Adapted from Oh Sweet Day

Vanilla Bean Honey Roasted Peanut Butter

June 4, 2014 · by Ari · 5 Comments

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

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

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

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

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

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

Vanilla Bean Honey Roasted Peanut Butter

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: approximately 1 1/2 cups

Serving Size: 1 tablespoon

Vanilla Bean Honey Roasted Peanut Butter

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

Ingredients

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

Instructions

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

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

Vanilla Bean Coconut Pistachio Granola

August 11, 2013 · by Ari · 29 Comments

You know those people who rarely speak, and when they do everyone listens? Those quiet people who only speak out when they have something really important to say, and so you know you want to take note, soak it up, and really hear their words?

Yeah, that’s not me. I’m more on the end of talks-too-much-so-most-of-it-must-be-pretty-inconsequential. In fact, the other day, Stacey told me she knew a recipe was mine by the long, overly descriptive title. It’s the truth. And not just in recipe writing. I am a human with a lot to say, and no matter how hard I try to be one of those people that only speaks when I need to like a character on stage, I just keep talking until someone finally stops me and puts the rest of the room out of their misery. 😉

Here’s what you actually need to know about this granola:

Crunchy
Sweet
Vanilla bean flavor
Rich pistachios
Nutty coconut
Big snack-worthy clusters
Vegan
Gluten-free
Ridiculously good

Got it?

Vanilla Bean Coconut Pistachio Granola

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: approx 12 cups

Serving Size: 1/2 cup

Vanilla Bean Coconut Pistachio Granola

Ingredients

5 cups rolled oats (use gluten-free if applicable)
3 cups shelled pistachios, coarsely chopped
2/3 cups almonds, coarsely chopped
1 cup shredded unsweetened reduced fat coconut
1/4 cup packed brown sugar
3 tsp cinnamon
heavy pinch sea salt
3/4 cup unsweetened applesauce
1/4 cup pure maple syrup
1/3 cup honey or agave
2 tbsp coconut butter or coconut oil
Seeds from 1 vanilla bean
1 tsp coconut extract

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, coconut, brown sugar, cinnamon and salt.
In a small saucepan, warm the applesauce, maple syrup, honey/agave, coconut butter, vanilla bean seeds, and coconut extract until well combined, whisking constantly.
Add the applesauce mixture into the dry ingredients and toss to combine. Divide mixture evenly between your 2 prepared baking sheets.
Bake until browned and crispy, about 1 hour. Lightly toss granola every 10-20 minutes while cooking. DO NOT skip the tossing--the pistachios can burn easily if you skip this step.
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!

http://www.arismenu.com/vanilla-bean-coconut-pistachio-granola/

Vanilla Bean Coconut Butter

July 23, 2013 · by Ari · 16 Comments

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

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

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

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

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

Vanilla Bean Coconut Butter

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Scant 1/2 pint

Serving Size: 2 tbsp

Vanilla Bean Coconut Butter

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

Ingredients

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

Instructions

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

Notes

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

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

http://www.arismenu.com/vanilla-bean-coconut-butter/