Category: Baked Goods

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Product Review: Udi’s Gluten-Free Salted Caramel Cashew Soft-Baked Cookies

Udi's Gluten-Free Salted Caramel Cashew Soft-Baked Cookies
Udi’s Gluten-Free Salted Caramel Cashew Soft-Baked Cookies

Product: Udi’s Gluten-Free Salted Caramel Cashew Soft-Baked Cookies – $5.99+

For all my loyal followers up to this point…you know it doesn’t need to be said…but I will state it one more time.

I.  LOVE.  COOKIES.

They are, in fact, one of my favorite indulgences.  Especially after dinner.  I don’t know what it is about cookies, but they just seem like the perfect way to end your day.  Dessert at its finest, especially when the cookies are crumbly, soft, buttery, sweet and delicious.

HOWEVER…this combination doesn’t always fall into place when gluten-free cookies are concerned.  Too often, the packaged cookies at the store are hard, crunchy, crumbly (and not in a good way) paper weights of wrongness that just don’t work for me.  I’ve found some decent enough cookies in the past…but at a price.  They are expensive for a reason.  That reason being…they are GOOD!

Well, at Expo West this past year, Udi’s Gluten-Free unveiled a bunch of new products.  And while Udi’s already has a line of cookies out on the shelves (the bite-size Snickerdoodles being my favorite), they introduced three new flavors in what they are calling a “Soft-Baked Cookies” line.  These include Peanut Butter Coconut (yes please!), Maple Pecan Chip (yum!), and, the one that caught my attention immediately…Salted Caramel Cashew.  Why did this one stand out?  Because Salted Caramel whatever the thing is will always win in my book because salted caramel is one of my favorite flavors.  It’s that sweet and salty combination.  Add my favorite nut in the whole entire universe…the cashew…to the mix and you are totally Charlie Sheen WINNING!

I was afraid these products would be scarce in my area for awhile.  This sometimes happens, especially when I get excited about a new product that is introduced by a brand I trust.  But…I was at Walmart of all places one day and there they were…shining at me from a lower shelf…begging me to purchase it and devour ALL the cookies.  I have no willpower when it comes to cookies, so they were in my arms and in a shopping bag in record time.

But I didn’t devour them all at once.  In fact, I had other dessert items that needed my attention first.  But yesterday marked the magical date where I ripped into the box, opened up the package and removed one of Udi’s Gluten-Free Salted Caramel Cashew Soft-Baked Cookies.  I breathed in the smell that came from the packaging itself.  It was so familiar.  In a good way.  I handed off one cookie to my roommate, took one for myself…and then put everything away to devour another day.  I stick to serving sizes even when I don’t always want to.

These cookies are amazing for processed goodies.  Trust me on this one.  The familiar smell…well…the taste made it all fall into place.  These cookies taste like butter pecan ice cream.  NO JOKE!  They are perfectly balanced in sweetness and saltiness, lending that bit of savory flavor to each flaky, buttery bite.  And these soft, chewy cookies are just a delight on the tastebuds.  I honestly had to remind myself that I was eating a cookie…not butter pecan ice cream.  Either way, I was one happy cookie monster.  Oh yes…that cookie was gone in no time flat and I enjoyed every single delicious bite.  Soft throughout, these cookies are just what I love when I bite into a gluten-free treat.  Nothing tasted off or fake.  Nothing crumbled.  Nothing crunched in a loud and obnoxious way.  These were sheer perfection in flavor, texture, and everything else.  I was one very, very happy gluten-free cookie.

So…now the science of things…

Ingredient wise, these cookies are baked up by using tapioca starch, dried cane syrup, palm oil, brown rice flour, cashew pieces, eggs, tapioca syrup, toffee bits, potato starch, molasses, salt, natural flavors, vanilla extract, xanthan gum, baking soda, and caramel color.  So, every ingredient is definitely something I recognize and might have even used myself.  I have quite an eclectic blend of flours going on…especially as I’ve been doing some paleo baking recipes as one of my runners on Saturday is doing a paleo diet.  Regardless…the fact that nothing sounds like a chemical or like a chemistry experiment makes me feel even better about eating these.

Nutritionally speaking…a serving of Udi’s Gluten-Free Salted Caramel Cashew Soft-Baked Cookies is one cookie.  This one cookie will cost you 120 calories and 6 grams of fat.  These cookies are much bigger than the two-bite Snickerdoodle, Chocolate Chip, and Oatmeal Raisin cookies that they originally put out in their lineup.  And the eclectic flavors of the new soft-baked varieties definitely tempt the palate.  Anyway…these cookies also contain 130 mg sodium and 7 grams of sugar.  Seven grams of sugar isn’t bad for a cookie!  That’s quite impressive.  These cookies do not provide any fiber to your diet and only 1 gram of protein, so not filling…but definitely a nice sweet way to end your meal.

So treat yourself to one of the most amazing cookies out on the market.  The sweet and salty combination of flavors will entice and liven up your taste buds and leave you wanting more.  And if you love butter pecan ice cream, you will especially fall in love with the butterscotchy flavor of the Salted Caramel Cashew Soft-Baked Cookies.

Once again, Udi’s Gluten-Free…you impress me with your products.  Another winner in my books.

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Recipe: Paleo Cinnamon Glazed Pumpkin Donuts

Baking makes me as happy as cooking does.  Especially when I am doing it for other people.  And it has become a bit of a habit for me to spend my Friday nights in my little closet of a kitchen, baking up something for all the runners who come out and do their long distance run on Saturday morning.  I am a part of this group.  And, I think we all need something to run for, when it comes down to it.  Why not a little treat…a reward for pushing through all those miles and ending up back at the coffee house where those who didn’t go as far, or perhaps ran a little faster, congregate and catch-up for a bit.

There is one member of this group of amazing people who has been having so many issues with the foods she eats.  She is currently trying the Paleo diet, but working in some of those “forbidden” foods…because she is an athlete and she needs certain things to power her through.  It’s just been a matter of seeing how her body reacts to certain things.  Have I ever been there, done that.  While most of my goodies are gluten-free (the Paleo diet is gluten-free), they haven’t always had items that she could eat.  I was determined to change that this week.

As I have donut pans that are always begging for use…I went out, purchased a small bag of coconut flour (for an ungodly amount of money) and spent the later hours of the evening making donuts for my group the following morning, using a recipe from FastPaleo.  Paleo donuts.  Donuts she could, in fact, eat.  Who would have thought?  And I made them with two of my favorite things…pumpkin and cinnamon.  Yummy!

Recipe: Paleo Cinnamon Glazed Pumpkin Donuts

Paleo Cinnamon Glazed Pumpkin Donuts
Paleo Cinnamon Glazed Pumpkin Donuts

Servings: 10
Time: Prep 10 minutes; Bake 25 minutes

Ingredients for Donuts:

  • 1 cup pumpkin
  • 2 eggs (room temperature)
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin spice

Ingredients for Glaze:

  • 2 tablespoons coconut crystals
  • 1 tablespoon cinnamon
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon maple syrup

Directions:

The Donuts:

Preheat oven to 350°F.

Grease doughnut pan with coconut oil.

Combine all ingredients in a mixer, food processor or blender (anything works) except for the glaze.

*Note that coconut oil and maple syrup is needed for the doughnut and the glaze.  Optional ingredient if it appears too dry: 1 cup room temperature applesauce (the kind with cinnamon would rock).

Evenly distribute onto the baking pan and bake for 20 minutes.

Cool on a cooling rack.

When cool, flip over to allow them to fall off pan.
The Glaze:

Combine the coconut oil and maple syrup in a dish.

Combine the coconut crystals and the cinnamon in a bowl.

Use a pastry brush to brush the top (or all sides) of the donut and then dip it onto the dry mix.

~*~*~

It’s really that easy.  I didn’t need to add applesauce to my mixture of ingredients.  And these donuts were soft, moist, and really, really packed with flavor.  I was beyond impressed.  So was my group, apparently.  Because I ended up baking 20 of these and only 3 of them were left on Saturday morning after we all finished our runs.  And the leftover three were devoured by my roommate and I this morning for breakfast.  Even gave them a little warm-up in the microwave, as if they were fresh out of the oven.  Honestly…SUPER delicious.

One of the group was raving to me afterwards about the donuts.  It makes me happy to share something I love to make with those I enjoy being around.  And with those I know appreciate the time and effort I put into these.

My Paleo runner was not there this past week…but after this three week hiatus where I am out of town…I’ll resume my baking trend and see what I can create that will be safe for her as well.

Until then…I intend to make many many more of these donuts.  And at 104 calories and 6 grams of fat per donut…it’s a treat that is definitely worth indulging in.  Epic yum!  Try them.  You don’t have to be gluten-free or Paleo to enjoy them.  Obviously.  My running buddies proved that.  High marks and high praise all around.

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Product Review: Pillsbury Gluten-Free Pie & Pastry Dough

Pillsbury Gluten-Free Pie & Pastry Dough
Pillsbury Gluten-Free Pie & Pastry Dough

Product: Pillsbury Gluten-Free Pie & Pastry Dough – $4.49+

I had heard stories about these.  Rumors.  Whispers in the dark.  Advertisements in my gluten-free magazines.  I knew they were out there…the problem was I couldn’t find them.  Anywhere.

What am I talking about?

Pillsbury’s new line of gluten-free refrigerated mixes.

For real!

Yes…Pillsbury.  As in the Doughboy.  Or…now…the Gluten-Free Doughboy.

I was strolling through my local grocery store over the weekend.  I was on a mission.  Bananas for Tuesday’s after-I-work-out breakfast banana split.  Honestly.  But first I had to check out the manager’s special area.  Usually Sunday is the day to do that.  But not this week.  But as I was striding past the refrigerator section holding the yogurts, the cheeses and the butters and margarine…I spotted these beautiful little containers that had that light violet color I saw in the ads.

“OH MY GOD! OH MY GOD! OH MY GOD!”  And then I took off.  Which left my roommate watching me scurry over to the refrigerated space.  She followed and I started picking up the three different items that the store had in stock.  You see Pillsbury introduced three gluten-free doughs, pre-mixed and ready…very convenient.  Gluten-Free Cookie Dough, Gluten-Free Pizza Crust Dough, and Gluten-Free Pie & Pastry Dough.

I did this hillarious happy dance of joy, pumping my fists, doing a little jig and…turning to face my roomie and giving her the sad eyes that declare, “I really, really, really want these in my life!”  We had plenty in our fridge, so she said maybe next week.  I conceded, but my hand went back to the Pie & Pastry Dough.

“But…I can make the Tomato and Goat Cheese Tarts…”

That was all I needed to say.  The Pillsbury Gluten-Free Pie & Pastry Dough made its way into my hands to be taken to the register…along with the bananas, which was our original reason for shopping that afternoon.  We paid, we went home, and this little tub of gluten-free joy went right into my refrigerator.  And on Tuesday (Moday is fun run night…so that’s an easy food day), after a rough circuit training…it was time to see how this dough would do with the Tomato and Goat Cheese Tart that I used to make using puff pastry…you know…before I knew I had to go gluten-free.

Pillsbury Gluten-Free Pie & Pastry Dough (rolled out for the tarts and topped with grated Parmesan)
Pillsbury Gluten-Free Pie & Pastry Dough (rolled out for the tarts and topped with grated Parmesan)

I knew that this dough wouldn’t puff up like a puff pastry, but I figured I could make it work.  I basically followed the recipe for the tarts as I used to make them, substituting the puff pastry portion with a serving of this Pie & Pastry Dough.  I scooped out a serving (56 grams) of dough and placed it on my lightly floured board.  I floured my rolling pin and rolled the dough out to a six-inch circle (roughly).  I repeated this with another serving, then plated them on the baking tray, gave a light sprinkle of Parmesan cheese, topped that with the onions I caramelized, a thick slice of tomato, a little salt, a little pepper, some goat cheese, fresh basil, and finally some shaved Parmesan.

While the container has this baking at at a much lower temperature, I went with what my recipe had for the original tart with puff pastry.  Into the oven at 425° F, I baked this for the 20-25 minutes, checking on it every now and again to make sure that it wasn’t burning.

I was shocked that this actually worked.  Honestly.  But the tart came out beautifully.  Sure, it didn’t puff up like it used to, but it didn’t need to.  I served each of us one of the tarts and we settled in for dinner.  My roommate dug right in, commenting on how she loved how the dough didn’t get soggy and how that it was still golden and flaky.  I took that as a win as I took my fork and sliced into mine.

She was right.  This was the ultimate dough for the crust of my Tomato and Goat Cheese Tart.  The dough itself baked into a perfectly golden crust, not turning soggy in the middle where the toppings were all stacked onto it.  In fact, I was so pleased with the way this turned out.  It had this beautiful crisp outside and this flaky texture.  It was one of the most amazing things I managed to make with a gluten-free dough.  I was in love with every bite.  Every.  Single.  Bite.

For real!

Needless to say…Pillsbury impressed me.  Honestly.  Pillsbury won me over with this dough.  And I’ve only used it for one thing.  I might have to try to make a calzone with it next.  Hmmm…that might be an idea for Sunday…

So, let’s talk ingredients and nutritional information.  The not-so-fun part of this blog.  But…it is important, because I value everything I put into this body.  So, while it’s not always pretty, I like to be aware of what I am consuming.

The Pillsbury Gluten-Free Pie & Pastry Dough is made from soybean oil, water, cornstarch, modified potato starch (BOO!), hydrogenated soybean oil (BOO!), rice flour, whole sorghum flour, fructose, sugar, salt, xanthan gum, guar gum, citric acid, and some preservatives.  So…yeah…clean eating it is not.  But I made a deal to do at least 70%/30%…so I was going to allow this to fall into my 30%.

Nutritionally speaking, a serving (56 grams) will bake you up a crispy golden serving of 250 calories and 17 grams of fat.  So…yeah…it’s not a light dough by any means…but at least it tastes good.  All things in moderation, my friends.  That being said, the Pillsbury Gluten-Free Pie & Pastry Dough is cholesterol-free and has 340 mg sodium.  This has 3 grams of sugar and less than 1 gram each of protein and fiber.

That being said…using it as the base for my Tomato and Goat Cheese Tart worked out wonderfully.  I just want to make that again and again and again.  And I can, because I still have over half the dough in the container in my refrigerator.  Squeak of gluten-free doughy glee!  Honestly…the dough was perfect.  I was afraid that it would just be mushy and unimpressive, but this was one of the most beautifully baked crusts I witnessed.  Especially in the gluten-free crust world.  I am so happy with Pillsbury right now…I could…just hug that little Doughboy.

Gluten-free…anything…that might need a flaky, golden crust…just got a whole lot easier.  And yes…it’s true…

Nothing says lovin’ like somethin’ gluten-free from the oven.

Pillsbury…I think I love you.

Gluten-Free Tomato and Goat Cheese Tart made with Pillsbury Gluten-Free Pie & Pastry Dough
Gluten-Free Tomato and Goat Cheese Tart made with Pillsbury Gluten-Free Pie & Pastry Dough
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Product Review: Heartland Gourmet Gluten-Free Chocolate Chip Cookie Mix

Heartland Gourmet Gluten-Free Chocolate Chip Cookie Mix
Heartland Gourmet Gluten-Free Chocolate Chip Cookie Mix

Product: Heartland Gourmet Gluten-Free Chocolate Chip Cookie Mix – $5.99+

Cookies.

We all know by now that I am obsessed with cookies.  I love them.  I’m a human cookie monster.  Or…at least I was…back when eating cookies was easier for me.  After the Celiac diagnosis, that had to change.  Sort of.

There is absolutely no small amount of gluten-free cookies out on the market.  Not just the pre-made and pre-packaged stuff…but mixes are out there…and even refrigerated tubs of gluten-free dough.  Nope…gluten-free cookies are abundant throughout the marketplace.  And I have probably consumed a majority of the ones that are offered.

Somewhere along the way, I acquired a box of Heartland Gourmet Gluten-Free Chocolate Chip Cookie Mix.  I mean…if you’re going to prove that a cookie has potential, then you have to go with the classic chocolate chip variety.  I haven’t met someone who doesn’t enjoy a chocolate chip cookie.  So, when choosing a cookie (gluten-free or otherwise), always go chocolate chip.  ALWAYS!

I don’t remember where I got this mix…but I had it in the pantry for a long while.  I know…shocker.  But…I was in the mood to bake the other night.  And, you see, I belong to this fantastic group of runners who meet up every Monday and run together.  A couple weeks back, I made a gluten-free Minion (from Despicable Me) cake.  So, I figured…why not treat them to something nice after a good run?  Normally I would make these from scratch, using my mom’s famous recipe from when I was a kid.  But…I was short on time that evening.  So, I dug out this mix and simply got to making it.

First of all…super simple to make.  I mean…easy-peasy!!  I love making cookies (even gluten-free ones) from scratch…but since I had this and it was so convenient…I figured…just do it.  The mix went into my KitchenAid mixer along with 4 tablespoons of unsalted butter (room temperature) and 3 tablespoons of vegetable shortening.  It got mixed up until it was crumbly and incorporated.  One egg gets added and it mixes on low until the dough starts to come together.  I ended up adding 1 tablespoon of water to mine before it really started to come together.  I kneaded the dough with my hands for a moment more until it was stiff and slightly crumbly.  Perfect.

One tablespoon for each cookie…that was the plan.  I managed to rock out 24 cookies…and still had dough leftover.  But my roomie is a dough fiend and asked if after I filled up the second baking sheet if she could have what was left…if there was any.  I agreed.  And she enthusiastically devoured the raw dough…saying it tasted really amazing.

Into the oven the cookies went for about 12 minutes.  I watched them carefully, waiting for them to start to get that golden brown color to them.  I removed them just as they were beginning to get golden so I would have a chewier cookie.  I prefer a little crust on the outside with a chewy cookie.  It’s my favorite way to enjoy a cookie.  So that’s what I was going for.

And I succeeded.  The cookies were a huge hit.  And I loved the size of them.  They were two to three-bite cookies, perfect for a simple snack after a run.  In fact, the cookies are what got some of the runners up the hill at the very end of the run.  “If I run this entire hill…I can have a cookie.”  Hey…anything to get through, right?  RIGHT!!  Everyone gave me their opinions and all of it was positive.  Quite a few people in the group are gluten-free…but there are others who are not.  And they said you couldn’t even tell they were gluten-free.  They had that savory hit of saltiness to them…the sweetness from the chocolate…and this chewy, but slightly-dense texture to them.  They were almost the perfect chocolate chip cookie.  But they baked up beautifully and they were really, really enjoyed by all who ran.  Some even took 2…or even 3.  WIN!

Heartland Gourmet is a family operated business that understands that time together with family is important.  This is why they offer healthy, wholesome, and delicious gluten-free, gourmet, and organic baking mixes and kits.  Why?  Because it gets your treats cooking without taking away time from your family.  Even better…get your loved ones to help you make something special.

Now…the science of it all.  The Heartland Gourmet Gluten-Free Chocolate Chip Cookie Mix is made up of a gluten-free flour mix (rice flour, brown rice flour, potato starch, xanthan gum), granulated sugar, medium brown sugar, chocolate chips, vanilla, non-fat dry milk, salt, baking soda and butter.

A serving is 1/4 cup of the dry mix, which is about 130 calories.  Each serving contains 1 gram of fat, 65 mg sodium, 22 grams of sugar, 1 gram of fiber, and 1 gram of protein.  So…treat it like a treat.  No need to over-indulge.  The entire point of making bite-size cookies was to satisfy the sweet tooth without sabotaging the hard work that goes into keeping the body fit and healthy.

Heartland Gourmet really bakes up traditional, yet very delicious gluten-free goodies.  Their gluten-free chocolate chip cookies are amazing and definitely need to be shared.  No one would be able to tell they were gluten-free.  Honestly.  They are really that good.  Chewy, delicious…and somewhat healthy.  Heartland Gourmet is, as their box says…naturally good.

Heartland Gourmet Gluten-Free Chocolate Chip Cookies
Heartland Gourmet Gluten-Free Chocolate Chip Cookies
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Rudi’s Gluten-Free wants you to say cheese and win big!

Rudi's Gluten-Free Bakery
Rudi’s Gluten-Free Bakery

Some of you might have heard that in October, I am going to be running in the Chicago Marathon.  Shortly after getting registered, I decided that I would go one step further and run in the marathon and raise money for a good cause.  I chose a charity and have been fundraising for it ever since.  That charity, Action For Healthy Kids, makes it part of their mission to fight childhood obesity, undernourishment and physical inactivity by helping schools become healthier places so that children can live healthier lives.  This specific organization engages diverse organizations, leaders and volunteers to take action and help foster sound nutrition and good physical activity in children, youth and schools.

It’s something I think this nation is lacking.  Too often we see children sitting in front of game systems, computers, or the television.  And their health is getting worse because of it.

But this charity that I am running for isn’t the only organization or company to want to strive to push children into a healthier and more active lifestyle.

In fact, my friends at Rudi’s Gluten-Free Bakery are excited to be celebrating the upcoming National Take Your Parents to Lunch Day on October 16.  This special day was created to allow parents to eat lunch with their children in school and eat a school-provided lunch.  The meal they provide will be nutritious and healthy and reflect a lot of action that is taking place throughout the country to provide healthier options for children in lunchrooms.

But Rudi’s excitement doesn’t stop there, my friends!  In conjunction with National Take Your Parents To Lunch Day, Rudi’s will be honoring kids by hosting a fun back-to-school contest.  The Say Cheese Photo Contest began on August 1 and will run through September 15.  Parents are encouraged to submit photos of their children enjoying a yummy sandwich.  That’s all.  This photo will automatically enter you in the contest in which the grand prize is being featured in a Rudi’s Gluten-Free ad and a $500.00 Whole Foods gift card!  In addition to the grand prize, fans can enter for weekly prizes like iPad Minis, Amazon gift cards, and North Face backpacks.

I encourage all you parents, aunts, uncles, and grandparents to give your children a delicious sandwich and then snap a quick picture.  Enter it in the contest and you have a good chance of taking home a prize.

I believe in companies that share my commitment to health and nutrition.  Rudi’s Gluten-Free believes as strongly as I do that children deserve nutritious and delicious lunches and are very excited to give their fans the chance to celebrate by posting pictures of their children eating yummy (and healthy, delicious) sandwiches.

So get out your favorite sandwich fixings and fire up the flash bulb on your camera!  Go to the Say Cheese Photo Contest Web site and enter the photo for a chance to win.  And remember…say “CHEESE!”

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Recipe: Gluten-Free Peach Almond Muffins

Every Saturday ushers in my long run.  Some weeks I go longer than others.  It all depends on my training plan.  Usually, whenever possible, I like to treat the runners from my Saturday morning clan, to something rewarding at the end of their efforts.  We all, as small groups, run different mileage, or different paces, so I usually have my roommate over at the coffee shop we meet at afterwards with their treats.

As I had four beautiful, amazing peaches from my CSA bin this past week, I really wanted to make something with them.  And it just so happened, that the week prior, I stumbled across an amazing looking recipe from one of my favorite blogs – Two Peas & Their Pod.

All I had to do was modify it to make it gluten-free.  Not so hard when you have a fantastic gluten-free all-purpose flour.  So, later than planned, on Friday night, I turned on my oven, got out the KitchenAid mixer…and got to baking.

Recipe: Gluten-Free Peach Almond Muffins

Servings: 18
Time: Prep 15 minutes; Bake 20 minutes

Gluten-Free Peach Almond Muffins
Gluten-Free Peach Almond Muffins


Ingredients:

For the Muffins:

  • 2-1/4 cups gluten-free all-purpose flour (I used Better Batter)
  • 1/2 teaspoon salt
  • 2-1/4 teaspoons baking powder
  • 1 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground all spice
  • 1 large egg
  • 1/4 cup canola oil
  • 3/4 cup buttermilk (I used unsweetened almond milk)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/4 cups diced peeled peaches

For the Almond Streusel Topping:

  • 1/4 cup gluten-free all-purpose flour (I used Better Batter)
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons cold unsalted butter
  • 1/3 cup sliced almonds
Directions:

Preheat the oven to 400 degrees F.Line 14 muffin cups with paper liners or grease the cups.  Set pan aside. In a large bowl, whisk together flour, salt, baking powder, brown sugar, cinnamon, nutmeg, and allspice.  Set aside.In a small bowl, whisk together egg, canola oil, buttermilk, vanilla, and almond extract.Pour liquid ingredients over the dry ingredients and mix gently with a spatula.  Mix until just combined.

Gently stir in the peaches.

To make the almond streusel topping, in a small bowl, combine flour, brown sugar, cinnamon and butter.  Mix with your hands until you have a crumbly mixture.  It is ok to have pea size chunks of butter.  Mix in the sliced almonds.

Pour muffin batter evenly into prepared muffin cups.

Sprinkle the almond streusel topping on top of the muffins.

Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Let muffins cool to room temperature and serve.

~*~*~

These little muffins did surprise me.  Because when I snagged one fresh from the oven…split it in half…and taste tested it…I couldn’t really tell that it had much flavor.  So, I wasn’t exactly sure that they won me over.  My roommate said she really thought it tasted good and encouraged me to go ahead with the plan to package them up and share with my running group.

I am so glad I did, because everyone had high comments on them.  I was part of the last group getting back (I ran 16 miles, but the heat and humidity were killer…so it took a little longer), and everyone was finishing up their coffee and post-run refueling.  And I saw quite a few muffin wrappers on the plates.  Everyone thanked me for them and said they were delicious!  Hmm…

Fact is, I do think these muffins are even better on the following day.  Give all the flavors a chance to sit and soak into the muffin itself.  Because when I had mine…it was fantastic.  A little denser than I usually like my muffins, but the streusel topping was awesome and the peaches were really complimented by the different spices that were mixed throughout.

I’d make this again in a heartbeat.

So, if you love peaches and you love muffins…I encourage you to give this recipe a try.  Super delicious.  Runner approved.

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Product Review: Katz Gluten Free Dinner Rolls (Small Challa)

Katz Gluten Free Dinner Rolls (Small Challa)
Katz Gluten Free Dinner Rolls (Small Challa)

Product: Katz Gluten Free Dinner Rolls (Small Challa) – $4.49

A long, long time ago…well…maybe not that long ago…but a good while back…Cathy (the roomie) placed an order for some goodies from Katz Gluten Free…which has quickly become one of my go-to places for amazing gluten-free products.  Sure, I have to order online, but the prices are reasonable and they ship immediately.  So I never have more than a 2 day wait to get my order.  Everything goes into the freezer or pantry and I pull it out as I need it.  And life is good.

Because Katz Gluten Free provides good products.  Time after time I have been nothing but impressed by what I have ordered and eaten.

Whenever the last order was placed (which, as I said…was a long, long time ago), the roomie picked out a new product to try.  These were Katz Gluten Free Dinner Rolls (Small Challa).  When they came in the mail, I put them in the freezer at home and that was where they stayed…waiting…waiting for me to do something with them.  They waited very patiently, being pushed further back into the freezer.  I hadn’t forgotten about them, I just got distracted by my local bakery’s gluten-free dinner rolls.  It happens.

But, after picking up some vegan and gluten-free sliders from Whole Foods a couple weeks ago…I needed dinner rolls for the buns.  And without anywhere to pick up Udi’s Gluten-Free Dinner Rolls (they are really good) and not having picked up any from my local allergen-free bakery…I dug around in the freezer and…like a gift from the gluten-free freezer gods…there they were!!  Katz Gluten Free Dinner Rolls (Small Challa).  I let them thaw while I was at the office, which they did perfectly.  I was afraid that, with how long they had been in there, they might become mushy or crumbly…but I should have known better.

While these rolls can go without being reheated, I love putting a bit of a crust on my buns when I make sliders.  So, I sliced them in half (which was interesting as they do resemble muffins in shape), expecting them to crumble or fall apart.  But they didn’t.  They were soft and very fresh feeling.  I smiled, feeling better about the situation already.  So, I placed each half on a baking sheet and sprayed a light  mist of olive oil over each cut side.  I popped them into the oven for a couple of minutes while I finished up the sliders in the pan and the sweet potato fries finished up in the oven as well.

Katz Gluten Free Dinner Rolls (Small Challa)
Katz Gluten Free Dinner Rolls (Small Challa)

It only took a few minutes to get them perfectly golden.  I plated them and placed a vegan and gluten-free slider on each bottom part.  Then topped it with the top bun.  Dinner was served.

My roommate actually bit into hers first.  And she went, “KATZ RULES!”  So this was a good sign.  I love it when she raves about gluten-free foods…because she eats like this at home by choice…because I have to.  And that’s a huge deal.  Our kitchen is 100% gluten-free…which means she even gets gluten-free bread to eat instead of whole wheat, like she had previously been doing.  Honestly…best roomie ever!!  Aside from that, she said they tasted amazing.  So, as I put my sliders together, I went and settled in to find out for myself.

First of all, even with the gentle toasting in the oven, the texture of the dinner rolls was incredibly soft and fluffy.  I was so impressed.  They had this very light texture to them and this very light sweetness in taste.  I loved it.  I was enamored with the taste of these.  I just wanted to keep eating them.  Forget the slider…these were fantastic.  I loved being able to squish it down like a regular bun, watching as it would bounce back when I set it down.  It wasn’t heavy or dense.  The flavor was a little sweet, but definitely savory.  I could have eaten all four of them in the package.  But I was good…and I shared with my roommate.  We both couldn’t stop raving about them.  If my local bakery didn’t make such amazing ones, I’d be placing another order…STAT!

So, here we get to the science of the product itself…the ingredients and the nutritional information.  Let’s start with the ingredients.  These dinner rolls are free of gluten, dairy, and nuts.  These rolls are made with real ingredients because a bakery makes them…from scratch.  Honestly, that’s what I love about Katz.  Anyway, the Dinner Rolls (Small Challa) are made from Katz Gluten Free flour mix (white rice, tapioca, arrowroot, corn, soy, potato) water, eggs, palm oil, brown sugar, honey, xanthan gum, dry yeast, salt, flaxseed, and apple cider vinegar.

Nutritionally speaking, a serving is one dinner roll.  Each roll contains 150 calories and 6 grams of fat.  One dinner roll also provides you with 20 mg sugar and 2 grams of sugar.  Not bad.  Not at all.  And you also are provided with 1 gram of fiber and 3 grams of protein.

Okay…so as with a lot of gluten-free baked items, they contain more calories and fat than what regular ones would, but they make it up in the amount of sodium used for sure.  And…these were fantastic.  And sometimes…that’s enough!!

These…will definitely make their way back into my freezer in the future.  They just won’t be kept waiting for so long.

Katz…again…your gluten-free goodness is a wonderful thing.  I am so thankful for your products.

Sliders made with Katz Gluten Free Dinner Rolls (Small Challa)
Sliders made with Katz Gluten Free Dinner Rolls (Small Challa)
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Annie May’s Sweet Café packs up delicious take-home treats for every sweet tooth

Annie May's Sweet Cafe Allergen-Free Cinnamon Rolls and Allergen-Free Blueberry Muffin
Annie May’s Sweet Cafe Allergen-Free Cinnamon Rolls and Allergen-Free Blueberry Muffin

Products: Annie May’s Sweet Café Allergen-Free Cinnamon Rolls – $3.00; Annie May’s Sweet Café Allergen-Free Blueberry Muffin – $2.00; Annie May’s Sweet Café Gluten-Free Cinnamon Caramel Swirl Cheesecake Bar – $2.00

I can’t stop myself.  It’s an addiction.  It’s a routine.  But every time I am in town on Saturday…I head over to Frankfort Avenue to Annie May’s Sweet Café, where, depending on what time I hit there (which is often dictated by how long my Saturday run ends up being), I indulge in amazing gluten-free and allergen-free breakfast offerings, or the most amazing gluten-free pizza in the area.  Hands down.  Either way, I’m a happy girl on Saturday mornings because I know it means a trip to Annie May’s!

There was only one difference this past weekend when I went to get my gluten-free doughnut and gluten-free vegan sausage and “cheese” breakfast sandwich.  I was going straight home afterwards.  And, Cathy…the best roomie ever…told me to pick a couple of items from the case to take home to have for breakfast and dessert on the following day.

I was thrilled!!  THRILLED!

The hard part was choosing.

As I am a cinnamon roll lover, I did opt to get two of their allergen-free cinnamon rolls that were on display.  They looked fantastic, with their cinnamon and sugar goodness and even given a drizzle of icing.  I was trying hard not to drool, because…cinnamon rolls are one of my favorite things to eat for breakfast.  And I don’t get them very often.  Now, I’ve gotten the Take-And-Bake variety from Annie May’s Sweet Café before, but these were already made and ready for consumption.  The fantastic looking blueberry muffins were calling my name.  Blueberry muffins are my absolute favorite muffin to make and devour.  And hers looked golden and moist and had this amazing sugary crust on the top.  Oh yeah…that was a must.  We got one that we decided we would split between us.  And then my roommate spotted the Cinnamon Caramel Swirl Cheesecake bars in the case…and we decided to get one of those to split as well.  Done.  Kenna was delightful and boxed everything up for us and we left with some delicious looking baked goodies from our favorite little eatery/bakery in town.

Fast forward to a late morning wake-up.  I rocked out a second 13 miles this morning for my Sunday run, and returned home.  After showering, I went to wake up Cathy, knocking on her door.  She was sleeping later than usual because we had been up in Indianapolis rocking out with Maroon 5…and didn’t get in until around 2 a.m.  My run took place later…her wake-up call came later.  It all worked.

But breakfast was going to be a cinch!  And it was.  I simply opened up the signature pink box with the Annie May’s Sweet Café sticker on it and pulled out the spoils of our shopping on Saturday.  Two allergen-free cinnamon rolls and one ginormous blueberry muffin.  I simply decided to slice the muffin in half and then warmed that half up in the microwave with the cinnamon roll, individually.

Let’s start with the Allergen-Free Cinnamon Roll ($3.00).  These were fantastic.  Even having sat on my counter all day and night, it was still cinnamon-sugar perfection.  The roll stayed together so well.  It had that heft of a cinnamon roll without being super dense and hard to eat.  It was crusty and flaky and sweetened to ultimate perfection.  I also liked how the icing was simply drizzled across the top, ensuring that the icing didn’t overtake the awesomeness of the cinnamon roll itself.  These cinnamon rolls contained no dairy and no gluten (of course) and they were awesome.  I hope they keep these in the case more often because I will make a habit of eating them whenever possible.

Now…one of Annie May’s muffins was a new choice for me.  Where I had the cinnamon rolls in a take-and-bake format before (but never from the case already done), I had never purchased a muffin.  So, this was a first for me.  The Allergen-Free Blueberry Muffin ($2.00) was huge.  And hugely moist too.  Yes…even after it had an entire day to sit in a box, it was still super moist.  I mean, I sliced into it and it was just…awesome.  I could tell it wasn’t dry at all, and this made me happy.  One of the little joys of these muffins was the sugar coating on the top.  It gave the muffin this nice bit of texture and sweetness…and I loved the crispness that it gave and the sound it made when my knife glided through the baked goodie to half it between my roommate and I.  And the taste…melt-in-your-mouth blueberry muffin perfection.  Moist.  Light.  Not at all dense or overdone.  The sugar struessel on top was the perfect touch to keep each bite sweet and interesting.  I am in love with these blueberry muffins.  And blueberry muffins are my most favorite thing when it comes to muffins.  So, I hope to see more of these in the very near future.

This leads us to dessert tonight…and the ever-epic sounding Cinnamon Caramel Swirl Cheesecake Bar ($2.00).  Completely gluten-free.  It was described by Annie May’s Sweet Café as some crazy cinnamon roll brainchild.  Okay…I was definitely intrigued!  Because, as we all know…CINNAMON ROLL FREAK HERE!!  So, dessert tonight had to be epic and awesome.  It just had to be.  After dinner, I went and retrieved this morsel of gluten-free goodness from my fridge and sliced it in half…ready to see if it lived up to its epic sounding description.

It was creamy, smooth, and it honestly did taste like some sort of cheesecake-cinnamon roll hybrid.  You can only imagine my joy upon first taste.  The crust was crunchy and delicious…held up perfectly overnight in the refrigerator.  As for the cheesecake portion…I loved that it wasn’t overly sweet.  Cheesecake can run too sweet, but this one was perfect.  The caramel and cinnamon that were swirled into it gave it the right amount of flavor without taking away from the cream cheese and the crust.  Perfectly balanced.  And not heavy at all.  Sometimes cheesecake can just be too much.  Here, it was just perfect.  Especially when the bar was cut in half to split with my roomie.  She enjoyed it too, especially the swirled caramel and cinnamon topping on the cheesecake itself.  We were both overly delighted with our dessert tonight.

And I think anything that tastes like a cinnamon roll should applauded.  This was well done!!

Continuing on the trend of her amazing products, Annie May’s Sweet Café provided the perfect way to start my day…and the perfect way to end it as well.  The cinnamon rolls and the muffin were both perfect and not too filling…just filling enough to get me through to lunch, when ended up being later in the day from the norm.  And dessert…that cheesecake bar was the perfect ending to a day filled with perfect food.

Compliments of Annie May’s Sweet Café.  Whether you need to eat gluten-free or have food allergies or not…Annie May’s is the perfect place to pick up a baked item, grab a bite to eat, or even place a special order for one of her breads, cakes, cookies, whatever it is you desire.  Her standards are high and her food reflects it.

Always.

I’m already looking forward to breakfast on Saturday this coming week…

Annie May's Sweet Café Gluten-Free Cinnamon Caramel Swirl Cheesecake Bar
Annie May’s Sweet Café Gluten-Free Cinnamon Caramel Swirl Cheesecake Bar
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Pepperidge Farm swims into gluten-free market with Mega Cheese Goldfish Puffs

Pepperidge Farm Mega Cheese Goldfish Puffs
Pepperidge Farm Mega Cheese Goldfish Puffs

Product: Pepperidge Farm Mega Cheese Goldfish Puffs – $1.99+

It has been over 2 years since I last had Goldfish crackers.  Yes…those crunchy little baked cheese crackers.  The snack the smiles back…until you bite it’s head off.  Those Goldfish.  They are the epitome of snack crackers, hailed as a healthier snack cracker due to having to added preservatives and the fact that they are baked.  So, there is at least that much.  But regular Goldfish crackers are made with wheat flour…which meant when I had to go gluten-free…I had to say good-bye to these little bite-size crackers of goodness.

Okay…that might not have been a bad thing.  I mean…while one of the better choices for crackers for both kids and adults, a quick glance at what goes into Pepperidge Farm’s Goldfish Crackers…is definitely not falling into the new Clean Eating habits I am working toward with my sports nutritionist.  I mean…aside from the gluten-containing ingredients, Goldfish crackers often contain food dyes and other such ingredients.  But, they are certainly the lesser of the evils when it comes to snack choices.

The same can be said for the new line of Pepperidge Farm Goldfish Puffs, which come in three flavors: Buffalo Wing, Mega Cheese, and Cheddar Bacon.

I’m not a huge fan of Buffalo Wing things…and I’m a vegetarian so the Cheddar Bacon wasn’t happening.  Therefore…my only choice was Pepperidge Farm Mega Cheese Goldfish Puffs.  I was okay with that.  Besides, when I could eat Goldfish, the cheese were always my favorite anyway.

So, let’s talk about these, shall we?

I wasn’t sure what to expect when I stopped into my local Target and spotted these on the shelf.  I knew they existed.  I had heard all about them from the various networks of the gluten-free community that I deal with via the internet.  However, I failed to do much reading up on them.  When I spotted them at Target in this big bag…I pulled it down and flipped it over.  Sure enough…clear as day on the back of the package it was labeled: GLUTEN FREE.  I love it when things are actually labeled.  I wasn’t going to purchase them.  I didn’t need them.  But my roomie said she’d get them for me.  And…what the heck?  Everyone in life needs to treat themselves to something every now and again.

So, after taking them home…they had to sit for a week, which is shorter than usual for snacks, but I’ve been clearing them out.  I’ve been good.  But yesterday marked the day I broke these bad-boy fishies out for my afternoon snack at work.  I always dole out a serving so I don’t sit there and mindlessly eat out of the bag.  I would do it too, which is why I am so adamant on portion sizes.  The first thing I noticed is why these are called Puffs.  They are puffed crackers.  Think…Cheetos…but in the shape of really big Goldfish crackers.  Yes…they even still have that signature smile.  They also have that infamous aftificial cheesy smell, you know…like that sweet smelling powdered cheese smell that accompanies those powdered cheese packets boxes of macaroni and cheese.  These crackers are called “Mega Cheese” because they include three different kinds of cheese flavors: cheddar, Asiago, and Romano.  Three cheeses that I actually like.  So, that was promising.

I had to let my roommate try one.  Cathy is basically my “Mikey”…in that she samples these foods first.  She’s better than she used to be, but she can still be rather picky about her food.  So, I figure if she likes it…we’re on to something.  She popped a big fishy into her mouth and chewed.  Then…her eyes got a little bigger and she said, “They’re good!  Like…like…Cheetos!”  A-HA!  I knew that’s what they were going for.  I was now eager to try them myself.  When I popped my first Goldfish Puff…immediately, the taste and texture was very much like Cheetos.  I loved Cheetos as a child.  So, this was like combining two of my favorite treats from my childhood into one.  They really were pretty good.

The first flavor that hits you is sweet…which means the asiago cheese is what you get.  It’s very sharp and definitely wakes up those tastebuds.  But it then mixes in those cheddar and romano flavors and suddenly…they taste like…nacho cheese.  And maybe that’s what they were going for.  Maybe they are supposed to taste like boxed macaroni and cheese products.  I mean…kids love Kraft mac and cheese, right?  Therefore, they would love these.

I loved how crunchy these were, despite being “puffs.”  That was a nice surprise.  The secret to that is that these are made from corn meal instead of a wheat flour.  It really gets that cheesy-poof texture just right.  And I loved how fun it was to munch away at my desk on puffed Goldfish.  I mean…I felt like a kid again.  And it only made me smile.

So, let’s get down to the nitty-gritty.  Ingredient-wise…not the cleanest of snack foods, but not the worst I have encountered either.  I allow this one to fall in the 20% of non-clean eating that I am allotting myself.  I mean, you can’t go through life without treats.  You have to have something every now and again.  And this was a surprisingly delicious and fun treat for me.  There is no use of high fructose corn syrup or any food colors, so at least there is that.

As for nutrition, a serving size is 41 pieces, or about 30 grams.  I always weigh my servings.  In this serving, you will be served up 140 calories and 6 grams of fat.  Holding true with other Goldfish products, these do not contain any trans fats.  YAY!  The Mega Cheese Goldfish Puffs are also cholesterol free in addition to being gluten-free.  They have only 280 mg of sodium, which isn’t bad for a snack cracker, right?  It’s better than Cheetos sodium count, so there is something to think about.  These puffy crackers also will provide 2 grams of protein and less than 1 gram of fiber.

So, like everything…moderation is key.  Would I buy these again?  YES!  They are good and they make a fantastic, tasty, nice treat.  They aren’t horrible when it comes to nutrition.  And the Mega Cheese promise is truly delivered with each bite.  I love the whimsical and classic Goldfish shape is continued even in the puffed up corn snacks.  They taste amazing.  They are fun.  So, my roomie’s treat to me definitely worked out favorably.  I’m hooked.  Pun intended…

The thing about these New Pepperidge Farm Mega Cheese Goldfish Puffs, which have 140 CALORIES PER 41 PIECES (who the heck is counting to 41??), is that they are clearly meant to be a competitor to Cheetos.  And I think that’s tough, because I have a real soft spot for Cheetos.  Soft as in the pockets of my stomach where Cheetos have burned away my stomach lining.  But also because I think Cheetos are some of the greatest snacks ever.  Herr’s and other companies have tried and failed to tear me away from the original Chester Cheetah Cheetos and Cheese Puffs.  You have an uphill climb, here, Pepperidge Farm. – See more at: http://www.sogoodblog.com/2013/07/15/review-pepperidge-farm-mega-cheese-goldfish-puffs/#sthash.t9OXMSMw.dpuf
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Annie May’s Sweet Café gives Louisville amazing Maple Caramel Blondies

Annie May's Sweet Café Maple Caramel Blondie
Annie May’s Sweet Café Maple Caramel Blondie

Product: Annie May’s Sweet Café Maple Caramel Blondies – $3.00

I have to give another huge shout-out to my favorite place in Louisville.  Whenever I am out of town, I miss arriving on Saturday morning to get a delicious vegan/allergen-free breakfast sandwich.  I miss talking to the owners and employees behind the counter.  I miss hearing my roommate talk about how many miles I just finished running and how now it was time to indulge in some allergen-free doughnuts and breakfast!

Annie May’s Sweet Café is my happy place.  I make a habit to frequent their little spot on Frankfort Avenue whenever I am in town.  I have never had anything there that I didn’t care for.  In fact, my eyes have been opened to the amazing gluten-free baked goods that continue to churn out.  And, every now and again, they introduce something new and spectacular…and if I happen to be around for it…you better believe I am going to purchase it to try.

This past weekend, Annie May’s Sweet Café rolled out Maple Caramel Blondies.  I saw them post about them on their Facebook page.  I had been out of town the two weekends prior, so now that I was back, I was hitting up the café for breakfast after an 18 mile run…then going out to a Gluten-Free Fair and Fundraiser later that afternoon.  While they had the Maple Caramel Blondies at the café that morning…I saved that purchase for the fair.

After feasting on an amazing gluten-free crepe from Sweet ‘N’ Savory food truck, I bounced over to say “HI” to Annie May and Kenna, who were manning the table at the Gluten-Free Fair and Fundraiser.  While there, I made a purchase of one of their gluten-free Maple Caramel Blondies ($3.00).  They chose me to find one with lots of maple swirled in there…and I was more than happy to oblige.  YUM YUM!

But…the weekend was a busy one…and I had a gluten-free sponge cake to polish off.  Then my roomie had her last wisdom tooth removed…so the Maple Caramel Blondie sat on my kitchen counter until Wednesday.  But…that didn’t affect it one bit.

Over the entire weekend and into half the week, this blondie was still very light and moist.  I sliced it in half…eager to get a sample of this bar.  Trust me…I think I started drooling when they posted about them.  And I had been thinking about it all weekend…and up until dessert on Wednesday.  The moment of truth was here.

I handed Cathy her half…then settled in with mine.

FLAVOR TOWN!!  I mean…wow.  First of all…this is exactly how I like my brownies/blondies.  It had more of a cake-like texture.  I totally prefer a cake-like brownie to a fudge-like brownie any day.  They are lighter, fluffier, and not as dense or heavy.  The blondie itself was really good.  Not overly sweet, which is good, because swirled throughout it was this fantastic caramel and maple flavor.  I mean…WOW!!  You can see it blended into the baked blondie.  Yes…this was simply awesome.  Cathy thought so too, because she eating another one tonight, but stupid shoppers that we are…we had only bought the one.

So…here is hoping that Annie May’s keeps these in the bake case for awhile.  TOTALLY yummy!

No one would ever guess they were allergen-free…unless you told them.

So…thank you once again, Annie May’s…for making gluten-free look and taste so, so damn good!

Annie May's Sweet Café Maple Caramel Blondie (unwrapped)
Annie May’s Sweet Café Maple Caramel Blondie (unwrapped)