winter Archives - Ari's Menu

Crockpot Spicy Sausage Split Pea Soup

December 12, 2014 · by Ari · 2 Comments

This post is sponsored by Swanson®. All opinions are my own.

Crockpot spicy sausage split pea soup is a warm, comforting and hearty winter soup. Surprisingly healthy, this is the perfect dish for entertaining out of town family and friends.

There is a chill in the air (yes, even in Phoenix), Christmas music is starting, and the holiday displays that have been out since before Halloween are starting to expand and take over. Basically it’s my (and many others’) favorite time of year!

This year we have company coming in for Thanksgiving weekend, so I’m busy planning not just Thanksgiving dinner, but an entire weekend of entertaining. Phoenix has an amazing food scene, but eating out for every meal gets expensive, and sometimes I just want to show the people I love a great time at my house with food, wine, and lots of time to catch up.

I am beyond grateful to own a house with a guest room and, in my opinion, a pretty great kitchen that I can open to my friends and family year round, but especially around the holidays. There is nothing I love more than sharing my space with the people I love, and cooking them delicious food. I’m an extrovert to the max.

When Swanson® approached me about creating some holiday dishes, I knew immediately that I wanted to create something comforting and filled with flavor. I use chicken broth all the time, but the new Flavor Infused Tuscan Chicken just takes it to the next level–it doesn’t overpower the flavor of the split pea soup, but it is perfectly spiced so that you don’t end up with bland soup.

Split pea soup is traditionally made with a ham hock, but I wanted to change things up, so I started with some garlic (obviously) and spicy turkey sausage. I just love the flavor that turkey sausage brings to a dish, plus it beefs up the protein content, and turns split pea soup into a hearty and filling meal that won’t leave your hungrier guests asking “Soup? For dinner?” Trust me. I am the hungriest of all.

All you have to do is heat the garlic in a little olive oil, then brown the meat and layer everything in your slow cooker, and let that baby cook off on low heat for 8-10 hours. You can cook it on high for less time, but I’m a firm believer of low and slow. The result is a fragrant, home-y, and impressive home cooked meal that will leave your guests happy and satisfied.

Crockpot Spicy Sausage Split Pea Soup

Prep Time: 15 minutes

Cook Time: 8 hours, 30 minutes

Total Time: 9 hours

Yield: 8-10 servings

Crockpot Spicy Sausage Split Pea Soup

Spicy sausage split pea soup is a warm, comforting and hearty winter soup. Surprisingly healthy, this is the perfect dish for entertaining out of town family and friends.

Ingredients

1 tablespoon olive oil
3 cloves garlic, finely chopped
20 ounces spicy turkey sausage, casings removed
2 cups split peas
1 cup chopped carrots
2 celery stalks, chopped
1/2 sweet onion, chopped
handful fresh parsley, chopped
2 bay leaves
6 cups Swanson® Tuscan Chicken Flavor Infused Broth
~1 teaspoon of your favorite hot sauce (optional)

Instructions

Heat olive oil in a large pan over medium low heat. Add garlic and cook until fragrant, about 2-3 minutes, stirring constantly. Add turkey sausage, and cook until browned, about 10 minutes, stirring constantly.
Transfer cooked sausage and garlic to your slow cooker. Layer split peas, carrots celery, onion, parsley and bay leaves on top. Pour broth on top and add hot sauce if desired. Do not stir. Cook on low for 8-10 hours until peas are very soft, and melt into the soup. Remove bay leaves, stir and serve. Leftovers may be refrigerated in an airtight container for up to one week.

http://www.arismenu.com/crockpot-spicy-sausage-split-pea-soup/

This blog post is sponsored by Swanson®.

Ginger Molasses Cake with White Chocolate Glaze {+ a giveaway!}

November 3, 2014 · by Ari · 21 Comments

Ultra soft and moist, perfectly spiced ginger molasses cake with a decadent white chocolate glaze. This cake is the perfect combination of flavors to get you in the holiday spirit, but secretly gluten-free and lightened-up with NO butter or oil!

I know, I know…it’s a little early, but I couldn’t give you a holiday themed giveaway without giving you some ginger molasses. Plus, it’s post Halloween, which is the rule in my book. In fact, I have asked Steve no less than 4 times whether we could put out Christmas tree up after Halloween. He still makes me wait until after Thanksgiving, which I think is so rude because Thanksgiving has been so late these last 2 years!

Anyway, it’s finally November, and I’m ready to get into the holiday spirit! I’m ready to get out Winston’s Hanukkah sweater, my candy cane shirt, and of course LIGHTS! Not to mention, every year I start teaching my performance troupe holiday songs in AUGUST, so I’m ready to actually enjoy them.

So let’s start with this cake. It is so simple, but filled with all of your favorite holiday flavors. It is also one of the softest, most tender cakes I have ever eaten. Not just out of the healthy cakes I make, but like, ever. That Taylor Swift lyric was totally unintentional. But I’m not deleting it. I just wish I had accidentally quoted Shake it Off instead because I’m kind of obsessed with it.

Anyway… This cake uses pumpkin puree (a great use for your fall baking leftovers!) in place of oil. It doesn’t taste like pumpkin. The very mild flavor that pumpkin puree contains on its own pairs perfectly with the gingerbread spices and, along with the buttermilk, is what makes this cake so unbelievably soft. Pumpkin is a great oil/butter replacement all year round! The glaze is thick with just the right amount of sweetness to balance out the bite of the spicy ginger. It is so good, you’ll find yourself making it in July!

Ginger Molasses Cake with White Chocolate Glaze {+ a giveaway!}

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 30 minutes

Yield: 9 large pieces, or 16 smaller pieces

Serving Size: 1/16th recipe

Ginger Molasses Cake with White Chocolate Glaze {+ a giveaway!}

Ingredients

2 cups gluten-free baking blend (or white whole wheat flour)
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
pinch salt
1/2 cup pumpkin puree
1/2 cup molasses
1/3 cup dark brown sugar
zest of 1 lemon
2 large eggs
1 cup reduced fat buttermilk

For the White Chocolate Glaze:

4 ounces white chocolate (preferably a good quality white chocolate, but white chocolate chips will work)
2-3 tablespoons unsweetened almond milk

Instructions

Preheat oven to 350. Spray a 9" square pan with nonstick spray. Set aside.
In a medium bowl, whisk together baking blend, baking powder, cinnamon, ginger, cloves and salt. In a large bowl beat together pumpkin, molasses, brown sugar and lemon zest. Beat in eggs one at a time. Stir in half the dry ingredients, followed by buttermilk, then remaining dry ingredients. Mix until just combined--do not over mix.
Transfer to prepared baking pan and bake until browned and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Cool completely.
To make glaze place white chocolate in a microwave safe bowl (if using a bar, make sure it is chopped into small pieces). Heat for 20-30 seconds just to warm the white chocolate. Heat almond milk until almost boiling, then pour 2 tablespoons immediately over warmed white chocolate. Stir until melted. Add last tablespoon of milk if desired to get a thinner glaze. Frost and serve. Leftovers may be stored in the refrigerator in an airtight container for 5-7 days.

http://www.arismenu.com/ginger-molasses-cake-white-chocolate-glaze-giveaway/

To ring in the holiday baking season, my friends and I on the Real Housemoms team are bringing you a Holiday Baking Giveaway! One winner will receive $500 in prizes, including a 4.5 quart KitchenAid Stand Mixer, a signed copy of Dessert Mash-Ups, $150 in PayPal cash, and more! And to give you some baking inspiration to make with your winnings, we’re sharing 40+ Holiday Baking Recipes too! Happy baking and good luck!

a Rafflecopter giveaway

Dark Chocolate Cranberry Snack Mix

December 8, 2013 · by Ari · 25 Comments

The perfect holiday snack mix with sweet and salty kettle corn, crunchy Chex, soft cranberries, and bold, creamy dark chocolate–you won’t be able to stay away from it. Vegan, gluten-free & even nut-free!

A couple of weeks ago, I had the amazing opportunity to film a segment with Health2Fit on (edible) DIY holiday gifts. The whole thing was kinda surreal, like too good to be true. I got to go to a real studio (eeee!), and although I was super nervous, everyone was so nice and welcoming! Natalie asked me to share 3 treats, so I baked up some of my new favorite cookies (those are coming very soon 😉 ), put together my DIY Brownie Mix Jars, and made this snack mix.

The whole thing was a blast! I was (of course) really nervous while we were filming, but I’m excited to see how it all turned out. It was totally a dream come true, and I (and YOU!) get to see the final product this Saturday! The segment will air on local channel 7, cable channel 13, Saturday 12/14 at 11am (AZ time)! I will also be posting the video on here if you guys want to see it.

I actually don’t make a lot of snack mixes. I an such a snack monster that the last thing I need lying around the house is tempting snack food like this, but it’s always a hit at parties, and this one is actually pretty light for a dessert snack mix! Or at least that makes me feel better about the copious amount I consumed…

I love all of the different flavors and textures that come together in perfect harmony. The dark chocolate, by the way? Totally mandatory. And it has to be melted. I tried making it with chocolate chips, and although everything still tasted good, the melted dark chocolate is what really bring everything together. When it cools, it gives you those big, dreamy clusters that snack mix are all about. You could also use white chocolate–that’s been on my to-do list ever since I made this!

Dark Chocolate Cranberry Snack Mix

Prep Time: 5 minutes

Total Time: 35 minutes

Yield: approx 5 cups

Dark Chocolate Cranberry Snack Mix

The perfect holiday snack mix with sweet and salty kettle corn, crunchy Chex, soft cranberries, and bold, creamy dark chocolate--you won't be able to stay away from it. Vegan, gluten-free & even nut-free!

Ingredients

3 cups popped 94% fat free kettle corn
2 cups Rice Chex cereal
1 cup reduced sugar dried cranberries (or regular dried cranberries)
generous pinch sea salt
1/3 cup chopped dark chocolate (or dark chocolate chips)
1/2 tsp coconut oil

Instructions

Evenly spread popcorn in a single layer over parchment paper. Top with Rice Chex, then cranberries. The goal is for all ingredients to be evenly dispersed. Sprinkle with sea salt.
Melt chocolate and coconut oil in a medium microwave safe bowl by heating in 30 second increments, stirring after each, until chocolate is melted and smooth. Drizzle chocolate over other ingredients. Cool completely. Store in an airtight container at room temperature for up to one week.

http://www.arismenu.com/dark-chocolate-cranberry-snack-mix/

Peppermint Bark Cookies

December 3, 2013 · by Ari · 26 Comments

Rich, chocolatey cookies overflowing with pieces of sweet, crunchy peppermint bark, topped with crushed candy canes–a chocolate and peppermint lover’s dream! On a whim, I decided to buy a bag of peppermint bark baking bits at TJ’s. I knew it probably wasn’t the greatest idea. I took it out of my basket more than once, but I just kept imagining all of the wonderful things I could bake with it! I LOVE peppermint bark. Every year, it’s pretty much the biggest act of willpower to stop myself from buying a bag of the Ghiradelli peppermint bark, and eating the whole thing in one sitting. Buying the bag to eat a few in “moderation” isn’t even an option. I figured at least these ones were chopped into reallllly tiny pieces. Plus, when I bake, I give things away. If I try to give away the store bought candy I just purchased, I feel a little silly. So I bought this bag of baking chips, and I was trying to decide what to do with it. Then I looked at the back of the bag, and there was a recipe. A recipe that called for use of the entire bag. Perfect. No bark left over means no pieces getting shoveled down my mouth by the handful. It’s a win-win situation. Especially when the cookies turn out ridiculous-stop-everything-I’ve-found-the-solution-for-all-the-world’s-problems-amazing. These cookies are soft, chewy and filled with delicious chocolate flavor, complemented by the bright refreshingly sweet peppermint, and topped with crunchy candy canes for some extra texture. To me, the secret to a perfect cookie comes in the texture combinations. A slight crunch on the outside with an extra soft, almost dough-like inside. And you know how I KNOW they were a success? I brought them to a showcase where a bunch of kiddos happily gobbled them down without any clue that they were eating health(ier) cookies. Kids are the best testers because they are ridiculously honest, and happy, chocolatey faces tell all. **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. 🙂

Peppermint Bark Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Peppermint Bark Cookies

Rich, chocolatey cookies overflowing with pieces of sweet, crunchy peppermint bark, topped with crushed candy canes--a chocolate and peppermint lover's dream!

Ingredients

1 and 3/4 cup white whole wheat flour (or gluten-free baking blend*
1 tsp baking powder
dash salt
1/4 cup cocoa powder (preferably Dutch process)
1/2 cup light cream cheese
1 and 1/3 cups brown sugar
1/3 cup sugar
2 eggs
1 tsp vanilla extract
1/2 tsp peppermint extract
1 bag Trader Joe's peppermint bark baking bits
1 candy cane, crushed

Instructions

Preheat oven to 350. Prepare baking sheets with silpat or parchment paper. Set aside.
In a medium bowl, whisk together flour, baking powder, salt and cocoa powder. Set aside.
In a large bow, beat together cream cheese and sugars. Add eggs one at a time, beating until fully incorporated, then beat in extracts. Slowly beat in dry ingredients until fully incorporated. Fold in baking bits.
Use a small cookie scoop to transfer dough onto prepared baking sheet. Press a pinch of crushed candy cane into the top of each dough ball. Bake for 10-14 minutes until set. Let stand for 5 minutes, then transfer to a wire rack to cool completely. Store fully cooled cookies in an airtight container for about 1 week.

Notes

*Recipe tested with white whole wheat flour, but I've subbed my gf blend in very similar recipes and it has worked great. You may need to reduce baking time, so check cookies around 7-8 minutes.

http://www.arismenu.com/peppermint-bark-cookies/

Gingerbread Granola

December 1, 2013 · by Ari · 23 Comments

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!

http://www.arismenu.com/gingerbread-granola/

Sweet Potato Bisque

February 1, 2013 · by Ari · 17 Comments

You guys you guys you guysssss!!!! I have so many exciting things to share with you!!

First of all, my birthday is on Wednesday, and clearly, I am turning 5. Maturity? Ehhh, not my thing. I have a major case of Peter Pan syndrome, and I have no plans to change in my *gulp* 28th year of life. Twenty eight. That is dangerously close to thirty. And it’s more miles than I have ever ran at once, and I just don’t really feel like I should be an age that is greater than my PDR.

Also, this week my buffalo deviled eggs were featured on Fox Magazine Online. Ummmm, WHAT?!?!?! When I got the initial email, I just assumed it was, like, the Phoenix chapter or something, and that’s why I was chosen. But then I went to the article, and there was my recipe DIRECTLY UNDERNEATH MY VERY FAVORITE FOOD BLOGGER!!!! And if that wasn’t awesome enough, I was beyond honored to be featured with a couple of my other favorite foodies.

As if this week wasn’t amazing enough, Steve and I booked our anniversary trip to New Orleans! On our first wedding anniversary, we spent maybe an hour together. Steve was back for a short trip from some work in California, and I was in the middle of rehearsals, and it was just…not a great way to spend our anniversary, so this year we plan to make up for it by going somewhere neither of us have been, and enjoying almost an entire week vacation. So freaking stoked. If you have any recommendation for things to do or, ahem, restaurants, TELL ME EVERYTHING.

As for this soup…It’s my favorite soup. I made it about a year ago for the first time, but never got pictures of it, and I haven’t stopped thinking about it since. It’s rich and creamy like you would imagine a bisque to be, but it doesn’t leave you with that heavy feeling afterwards. Steve claims to hate sweet potato soup, yet ate his entire bowl and went on to rave about it. The maple syrup and sriracha provide a great combination of sweet and spicy.

It also works really well in the crock pot–that’s how I made it the first time, but this time I was short on time, and didn’t prepare ahead of time, so I made it on the stove top. It is equally delicious both ways.

Sweet Potato Bisque

yield 6 servings

2 lbs sweet potatoes
3 tbsp cornstarch
3 cups unsweetened almond milk
1 tbsp pure maple syrup
1 tsp sriracha (optional, but recommended)
1 tsp salt
1/2 tsp black pepper
dash freshly ground nutmeg

Directions:

Preheat oven to 400. Pierce sweet potatoes several times with a fork, then transfer to a large cooking dish. Roast for about 1 hour until tender.** Let cool for 10 minutes, then remove skin. Blend roasted and peeled sweet potatoes with an immersion blender (or in a regular blender) until smooth.
In a large sauce pan over medium heat, whisk together cornstarch and almond milk until combined. Add sweet potatoes, maple syrup, sriracha and spices whisking constantly until well combined. Continue to cook on medium heat until soup is hot throughout. Serve immediately. Leftovers can be refrigerated in an airtight container for 1 week.

**Notes: If you’re short on time, you can bake your potatoes in the microwave in about 8-10 minutes. I’ve done this, and it’s not quite as flavorful as roasting, but it’s still great and works in a pinch.

To make in the crock pot, throw in all your ingredients, whisk together, and cook on low for 4-6 hours.

Mexican Hot Chocolate Cookies

December 22, 2012 · by Ari · 14 Comments

OOOOMMMMMGGGGG it’s 3 days until Christmas!!!!

The other day I was teasing Nicole about being backed up on her recipe posting. “Are you even going to be able to post everything by Christmas???” I asked her. She responded with “I have to post every day.”

It was so funny until I started counting and realized that I do too…

You see, I may have gotten a little overzealous in my holiday baking this year. I’ve just been so excited! I didn’t realize how many holiday themed recipes I had to share with you until just now! Either that, or I’ve been in denial that it’s actually Christmastime, not just the time I like to call “Christmastime” that begins on Veteran’s Day…

Perhaps instead of spending my time blogging I should be out, you know, buying presents for the 700 people still on my list. But I already did all the hard work on the recipes. This is just like doing the wrapping, which I LOVE…obviously.

Actually, I wish I had 2 dozen more of these cookies to use for gift wrapping fuel right now. Sally always tells me I should use cookies for “fuel” and I’m beginning to think she’s onto something. How much more fun is sitting on the floor in a mess of wrapping paper, dollar store tape, and puppy hair when you have spicy, cinnamony chocolate cookies stuffed with melty, oozy chile dark chocolate to keep you warm and energized??

These cookies will keep you warm and cozy even if you live in a place that actually has winter. Pinky promise. And if the dough didn’t have enough bold spices, I’ve topped them off with a dusting of cinnamon powdered sugar for even more cinnamon sweetness. You will absolutely love with the way the cayenne and cinnamon pair with the sweet, rich dark chocolate. So much love.

And if you love it as much as I do, I have to give some love to some of the best cookies I’ve eaten. Ever. Oooooomg, make both batches at once and you will be so happy.

Mexican Hot Chocolate Cookies

yield approx 2.5 dozen

3/4 cup white whole wheat flour
1 tbsp cornstarch
1 tsp ground cinnamon
1/8 tsp espresso powder
1/4 tsp baking powder
1/4 tsp salt
Pinch black pepper
Pinch cayenne pepper
5 oz dark chocolate, melted and cooled
1 cup + 2 tbsp sugar
1/4 cup apple butter
1/4 cup unsweetened almond milk
1 tsp pure vanilla extract
1/3-1/2 chile dark chocolate bar, chopped into fairly large chunks (big enough so that each cookie only needs 1, small enough that a 1″ cookie dough ball can cover it completely)

For the powdered sugar topping:

1 tbsp powdered sugar
1/2 tsp cinnamon

Directions:

In a medium bowl, whisk together flour, cornstarch, espresso powder, baking powder, salt, and peppers. Set aside.
In a large bowl, beat together melted chocolate, sugar, apple butter, almond milk and vanilla, Slowly mix in dry ingredients until well combined. Cover dough and refrigerate for 30 minutes (this is optional, but recommended).
Preheat oven to 350 and line 2 large baking sheets with Silpat or parchment paper. Roll chilled dough into 1″ dough balls then press a chunk of chile dark chocolate in the center and re-roll the dough so it is covering the chocolate completely and drop onto prepared baking sheet. Bake for 8-12 minutes until set. Let stand for 2-3 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar and cinnamon, then lightly dust cookies with mixture.

Truffle Stuffed Candy Cane Cookies

December 19, 2012 · by Ari · 8 Comments

Everyone has their holiday candy of choice.

I’m not usually a candy person. I mean, don’t get me wrong, if it includes sugar, I almost always enjoy it, but candy is certainly not my dessert of choice. If it isn’t frozen or baked, it’s usually pretty easy for me to pass up. For me, candy is a topping or an ingredient, not a dessert. It goes on top of my fro yo, or in this case, inside of my cookie.

Have I ever told you about birthdays in my family? I’m sure it won’t surprise you to know that they have always been a big deal. The other day I was talking with some friends about how our families are big on celebrations and my friend Lauran said “If we could, my family would celebrate Tuesday!” Well, that pretty much sums up my dad. Birthdays, half birthdays, quarter birhdays, 5/16 of a century birthdays. You think I’m joking. He never fails to remind me juuuust how close to 30 I’m getting by giving me fractional decade updates. Thanks dad. Being 7/8 of my way to 30 or whatever the last number you gave me is really something I want to celebrate.

Leading up to my mom’s birthday last year, he kept emailing her daily count downs. They haven’t been married for about 26 years. My family is…well, different. Those after school specials about there being “more than one way to have a family” must have been made special for me and my cooky family.

So….I made these for my dad. For his half birthday, because that’s something we celebrate. I always make my incredibly Jewish father Christmas themed half birthday desserts because his half birthday is December 1st, and that time of year, all I want to cook with is eggnog and candy canes. Best daughter ever.

Oh, but about candies (tangent much?), my holiday candy is the Lindt truffle. Pretty much any flavor, any time; always has been. When I was a kid, my dad would always buy them for me this time of year, and I’ve even gotten Steve’s family hooked on them! One of my students must have read my mind and given me a whole bag as a part of my secret santa present, and they were not doing me any favors by sitting there taunting me, so into the cookies they went, and the rest is history.

According to Hermano, these are “the best cookies I’ve ever made”. This was after he told me my lentil soup was “not his favorite soup”, so at least we know he’s being honest. To be fair, I loved the lentil soup, but nothing can really compare to a perfectly chewy cookie with pieces of crunchy candy cane stuffed with a rich, delicious Lindt chocolate truffle that melts into the cookie, and then perfectly into your mouth at first bite. The cookies are ridiculous.

Truffle Stuffed Candy Cane Cookies

yield 9 huge cookies

1 cup + 2 tbs white whole wheat flour
1/2 tsp baking soda
dash salt
1/2 cup light whipped cream cheese, softened
1/2 cup brown sugar, packed
2 tbsp turbinado sugar
1 tbsp unsweetened almond milk
3 tbsp egg substitute (an egg white would work too)
1 tbsp vanilla bean paste
2 candy canes, crushed
9 Lindt truffles, frozen (any flavor–they’re all good, but I used milk chocolate)

Directions:

In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, beat together cream cheese and sugars. Add almond milk, egg substitute and vanilla bean paste and beat until combined. Add dry ingredients to cream cheese mixture and beat until combined. Stir in crushed candy canes. Cover and refrigerate for 1 hour.
Preheat oven to 350. Line a baking sheet with silpat or parchment paper. Cover each frozen truffle completely with chilled cookie dough and roll into a ball, then place on prepared cookie sheet. Bake for 15-20 minutes (they are big cookies, it takes a while), turning half way through, until the edges are browned and cookies are completely set. Let stand for 10 minutes, then transfer to a wire rack to cook completely.

Gingerbread Whoopie Pies with Eggnog Dark Chocolate Ganache Filling {Vegan}

December 18, 2012 · by Ari · 10 Comments

Longest title ever?

I’m officially in a holiday cookie induced sugar coma and I may never come out. I mean, I’m beginning to wonder what I will do with my life once it’s December 26th? Will I have to go back to normal recipes??? THE HORROR!!

Can we talk about the whole concept of “seasonal” foods??? I mean, it’s bad enough that honeycrisp apples only exist for like 3 weeks out of the year, but eggnog and ginger exist YEAR ROUND my friends. So does peppermint. Why do we have to pretend it is only excited in the winter time?? I want to drink eggnog from the carton in July with no shame. You may ask for world peace. I ask for eggnog in July. I fail to see the difference.

I don’t really understand the idea that if you only have something once in a while, it’s supposed to be more special or something? I guess they call that moderation. I don’t have it.

And before you judge me, let me tell you, once you taste these whoopie pies, you won’t have it either. I was a little unsure how the eggnog flavor would go with the chocolate. Oooooooomg. Why have we not been eating chocolate eggnog every day for our entire lives????? Okay, blah blah blah, heart disease… Whatever. It’s amazing.

Whoopie pies are only, like, my favorite thing ever. They’re up there with cilantro and fro yo. Is it cake? Is it a cookie? What is that delicious filling??? Oh, it’s just a freaking WHOOPIE PIE. Soft and cake-like gingerbread cookie stuffed with rich dark chocolate and eggnog that is so delicious you’ll want to lick the crumbs off your silpat. Not that I did anything like that….

Gingerbread Whoopie Pies with Eggnog Dark Chocolate Ganache Filling

yield one dozen large whoopie pies

For the cookie/cake (adapted from Damn Delicious)

1 3/4 cups + 2 tbs white whole wheat flour
3/4 tsp cinnamon
3/4 tsp ginger
1/8 tsp cloves
dash nutmeg
1/2 tsp baking soda
dash salt
1/2 tbsp cornstarch
6 tbsp unsweetened applesauce
1/3 cup brown sugar, packed
1/3 cup molasses
1/2 cup unsweetened almond milk
1/2 tbsp apple cider vinegar
1 tsp vanilla extract

For the filling:

2 oz dark chocolate, melted
1/4 tbsp coconut oil
1/4 tsp rum extract
2 tbs soy nog

Directions:

Preheat oven to 350. Line a large baking sheet with silpat or parchment paper. Set aside.
In a medium bowl, whisk together flour, cinnamon, ginger, cloves, nutmeg, baking soda, salt, and cornstarch. In a large bowl, beat together applesauce, brown sugar and molasses. Beat in half of the dry ingredients to the applesauce mixture, followed by the almond milk, apple cider vinegar and vanilla. Beat in remaining half of the dry ingredients.
Using a small-medium cookie scoop, drop batter onto prepared cookie sheet. Bake for 10-12 minutes until golden. Let stand for 5 minutes, then transfer to a wire rack to cool completely.
To make the filling, place all ingredients in a small microwave safe bowl and heat for 30 seconds. Stir well. If chocolate if not completely melted after stirring, continue to heat for 15 second increments until stirring melts it completely. Allow mixture to cool at room temperature or in the fridge until it has thickened and is no longer runny (about 15 minutes in the fridge, or 20 at room temp). Do not keep it in the fridge too long, or it will harden.
Spread filling over 1/2 of the cookies/cakes (whatever you want to call the gingerbread part…), then top with an other cookie/cake.

DIY Mint Chocolate Baileys Irish Cream {Vegan}

December 14, 2012 · by Ari · 15 Comments

It’s true.

Remember when I told you I had some awesome things coming your way? TADAAAA!!!!

I’ve always been a sweet and creamy alcohol girl. White russians, chocolate martinis, pretty much anything with heavy cream, and I was set. What can I say? I’ve just always loved dessert. I want dessert for breakfast, lunch, dinner, drinks, and of course…DESSERT! 😉

Something about this time of year makes me crave those special dessert drinks just a liiiittttttle more. I want to curl up by a fire with a mug full of Baileys hot chocolate, or take it with me in the car to go see all the lights. It’s like the month of December takes a magnifying glass to my already enormous sweet tooth, and ya know what? I’m not going to be one of those people who tells you how to “make it through the holidays without splurging”. No. The holidays are not a time to “make it through”; they are a time to enjoy and celebrate, and you know “be merry”.

Let me tell you, if you are someone who loves Irish cream, or creamy drinks in general, you will share my love for this concoction. It’s thick and creamy, but you can taste the alcohol, and you know I’m a girl who needs to taste the alcohol. I don’t like a weak drink, and this certainly is no exception! In fact, if you like your alcohol to be more hidden in the flavor, you might want to consider reducing the whisky a smidge, but for me, it was absolute perfection.

DIY Mint Chocolate Baileys Irish Cream

adapted from The Marvelous Misadventures of a Foodie

2/3 cup sweetened condensed coconut milk
1 1/2 cups Irish whiskey
1 cup unsweetened vanilla almond milk
2 tbs light chocolate syrup
1 tsp espresso powder
1 tsp vanilla extract
1/4 tsp peppermint extract

Directions:

Combine all ingredients in a blender until smooth. Store refrigerated in an airtight contain for up to 2 weeks.

Gingerbread Hot White Chocolate

November 28, 2012 · by Ari · 10 Comments

So you know that moment when you have your first hot chocolate of the year? Like the real first one that doesn’t come from a powder? The kind that’s thick, creamy, rich, and decadent ~~and makes you feel like a big jerk for not following the “don’t drink your calories rule”~~?

Oh yes, it happened.

LOOK AT THE STEAM!!!

I’m still real proud of my steam shots 😉 Anyway, one of my favorite things to do this time of year is get in the car with a scalding hot cup of hot chocolate (I can’t stand when it gets cold!) and go look at Christmas lights. Steve and I go at least once a year. It’s tradition. Something about the combination of the lights, the mood in the air, and the delicious treat just makes me all kinds of happy.

Buuuuuut, I have a confession. I’ve never made hot chocolate that doesn’t come from a powder. I don’t know why. That crappy diet hot chocolate has 25 calories so I can shovel pounds of whipped cream on it, or something? I don’t know. It’s silly, because this hot chocolate is sososoSO good! It’s so thick and creamy that you would think it’s made with whole milk or cream!

It was the perfect night time treat, and it’s like one of those secretly healthier recipes. You know, the kind you can make for all the people in your life that talk crap about all your Greek yogurt and vegetables. You can give this to them, then get that secret satisfaction as they slurp it all up. Then, if you’re me, you’ll yell out all kinds of unnecessary comments like “HAH!! That was healthy! I fooled you! Take that suckerrrr!” I swear, I’m very mature.

Moral of the story? Make the hot chocolate. Act super immature when you fool all your friends and family into chugging down your lightened up dessert. 😉

Gingerbread Hot White Chocolate

yield 2 servings

2 cups unsweetened vanilla almond milk
1 1/2 oz white chocolate
dash pure maple syrup
1 tsp vanilla extract
1/8 tsp almond extract
1 tsp ground ginger
1/2 tsp cinnamon
dash cloves
dash nutmeg

Directions:

Combine all ingredients in a small-medium saucepan over medium heat. Whisk constantly until mixture is desired temperature and all ingredients are thoroughly combined.

**Note: You could also make this in the crockpot on low for 2 hours whisking occasionally.

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