It was an ordinary day when I set out to go grocery shopping at the nine different stores I frequent when I need to go grocery shopping. Hey, when you are a gluten-free vegetarian, you make time to go to the shops you know have the best deals on the stuff you need. In this case, I was at my second stop of the day – the local Whole Foods. I was actually sticking to my list…minding my budget (hard to do in Whole Foods)…
…until the roomie spotted something we hadn’t seen there before. As this was prior to Easter and during the Jewish holiday of Passover…Whole Foods had an entire table of products from Lilly’s Bake Shoppe. I had never heard of Lilly’s Bake Shoppe, but everything that was laid out on this display was not only kosher for passover, but also gluten-free.
And the roomie said the magic words…”Go ahead and pick one of them to try.”
The hard part, of course, was choosing which product to try. There were nut rolls and chocolate rolls and cakes and cookies and…it just all sounded so amazing and looked fantastic too. But…I decided to go with an interesting sounding, and not as appealing as far as visual goes…Krakovsky, or Cashew Brittle.
We paid for the treat with the rest of the groceries that were on the list and headed out to complete the rest of the grocery shopping expedition. As is normally the case, we were polishing off other sweet treats as dessert, so I didn’t actually get to these until last week. They just sort of beckoned to me every morning from the counter…”EAT ME!” I felt like Alice in Wonderland…and obviously had to resist the urge to break into the box and give it a try. But…after a visit from a friend, we were in need of an easy dessert…and this was the answer to our prayers.
I noticed, through the little window in the box, that these actually look like little blondies that have a crumble over the top. They are sort of a light brown color, with a touch of gold…like they were baked to that perfect color to get the right look and taste to them. I pulled them out of the box, opened up the sealed package and pulled out 2 of the little bars for myself and for the roomie. I expected, upon hearing the word “brittle” that these would be hard in texture, sort of like the brittle you get at Christmas time. But, these felt like a brownie, to be honest. I snapped a picture for the blog and served them up.
I took a bite and wasn’t sure what to expect. But…what I got was a taste of shortbread with this layer of sweetness on top. It was rich and buttery and decadent. The “shortbread” like cookie base was soft and flaky. Absolutely amazing. But it is that cashew brittle top that really makes Lily’s Bake Shoppe’s Krakovsky a stand out. Totally good. You definitely find all the sweetness in this treat in that topping. The cookie-like base is soft, yet holds the topping well. And it just tastes absolutely amazing. Seriously…not too sweet…but sweet enough to make you realize that this is a treat. I loved how light these were, not dense or heavy, which was what I expected being that it is made with nuts. And the cashew wasn’t overpowered at all. I loved the hint of vanilla and lemon that you get with each bite. Simply awesome. I might be hoping that this isn’t a Whole Foods special just for passover. Because I want to try everything else they had on that table. And with Passover ending…I’m afraid I might have held off too long. These…are fantastic.
Lilly’s Bake Shoppe’s Krakovsky (Cashew Brittle) is made from cashews (this should always be the first ingredient!), sugar, eggs, apricot jam, potato starch, vanilla extract, kernel paste, shortening, almond meal, tapioca starch, lemon flavor, and salt. It is kosher, gluten-free, cholesterol free, and lactose free.
Nutrionally speaking, Lilly’s Bake Shoppe Krakovsky (Cashew Brittle) isn’t looking so bad. A serving size is 1 ounce and there are 12 servings per box. This serving size will serve you up 12o calories and 6 grams of fat. That isn’t bad for a dessert. You will also be taking in 10 mg sodium and 13 grams of sugar. I am trying to cut back on sugar, but for a baked good, this isn’t too bad. Especially since it is a dessert. This product has no dietary fiber in it, but will provide you with 2 grams of protein.
In the end…the main thing to understand is…if you want to try something different…something like a nutty, sweet shortbread…with a crumbly, yet substantial mouthfeel, then this….this is the treat for you. Lilly’s Bake Shoppe totally blew me away with their Krakovsky (Cashew Brittle). I love the way each bite gives you layers of flavor, starting with that shortbread-like base and working through the nutty-sweet topping. I am in love with this treat. I’m so glad we splurged a little that day to give it a try. Also happy I haven’t devoured this entire box…yet.
While Indy was in town this past week, we really wanted to treat her to a nice dinner, welcoming her in true foodie style, to the area. It just so happens that while we were at Disneyland last September, she treated everyone to a tasting menu at the Chef’s Counter of Napa Rose…complete with wine pairings. It still ranks up there as one of the most amazing meals I have ever had the opportunity to eat. Disneyland’s chefs work really well around my dietary needs, and my meal was completely gluten-free and vegetarian…complete with the perfect wine to compliment each dish we were served.
Well, this gave us an idea…to treat her to a tasting menu at one of our local restaurant’s chef’s tables. It happens that three local restaurants have a chef’s table. And after a little debate…Cathy and I decided on a new hotspot in town, Rye. Rye is located in the NULU region of Louisville…and it seemed right up our alley. Cathy got in touch with the restaurant, speaking with PR and Events Coordinator, Erin MacDonaold, and made arrangements, explaining my dietary needs and that she and Indy would be up for anything. But they had to stay within the perimeters of my diet for me. The chef and the restaurant had no problem with that, so…it was set. Friday night…we’d be treating Indy to a tasting menu with drink pairings at Rye.
The most difficult part was not telling Indy we were doing this. The only instruction we gave her was to bring something nice to eat dinner out in on Friday night. That was it. That was all she got. And we didn’t even give her the name of the restaurant until we were getting close to it, even though she asked because she wanted to look it up on Yelp. We have our ways. Anyway, once she knew which restaurant, she seemed pretty excited about that. The chef’s counter, however, remained a surprise until we got inside and Cathy let them know our reservation. As we were being walked back to the counter at the kitchen, Indy leaned in and said, “Did I hear chef’s counter.” HAHAHA!! Yes, my dearest foodie friend. Yes…you did!
We were seated at the counter, facing into the kitchen, getting a first-hand view of the chefs at work. I was soaking this in, just watching how they worked together, talked, and even put together each dish. It was heaven to me. I still have a dream of being a chef. Maybe one day it will happen. But this…was a treat and I was enjoying it.
At Rye, that evening, we were assigned to the caring hands of Chef Joe Banet, Bar Manager Doug Petry, and Alyssa, who was around for anything we might need or questions we might have. Let me tell you, this team was amazing. Doug had the drinks out to us just before the food was brought over by Chef Joe. And Alyssa made sure we had everything we needed, from fresh silverware to full glasses of water. It was incredible. And, within a few minutes of looking over our menu that Chef Joe prepared, he came over to introduce himself and explain that he would have our first course up in no time. Our first course…of what would be an 8 course tasting menu.
The only difference between my menu and those of Indy and Cathy was that mine was strictly vegetarian, so I was served a cooked vegetable instead of the protein they received. My drink was different in a few occasions too, better paired with my vegetable than their meat. Other than that…it was time to enjoy some good food and soak up the experience.
Rye’s Radish with Whipped Butter and Black Salt, served with Dolin Blanc, Sugar, Meyer Lemon Bitters
And it was off to a good start. Doug brought out our first drink, a Dolin Blanc with Sugar and Meyer Lemon Bitters. This accompanied our first course, which arrived a moment later…Radish with Whipped Butter. Granted, they had Caviar Butter with their Radish as well as a Potato Roll…but since I’m a gluten-free vegetarian…I received extra garnish on the radish with the whipped butter just beneath it with a hit of black salt. The radish was bitter, as it should be…and it was a bit odd being served with butter…especially since I had no way of really eating the butter. I put some on each bite of radish and it complimented the flavor well enough, the black salt cutting back on the bitterness by adding a little zing to each bite. Still a bit bizarre, but delicious. And that’s what mattered. The pairing with the Dolin Blanc was brilliant. The effervescence and lightness was a great way to start off the meal.
Rye’s Beets with Lavendar-Mango Chutney, Labne, Hazelnut, Chervil, served with a Raspberry Lemonade
Our plates were cleared and things were given time to settle. But, after about 10 minutes our next drink was brought out. It was a Strawberry Lemonade. No alcohol in this one. Just a sweet palate refresher. Not but a moment later, Chef Joe appeared with three identical plates. The second course was Beets with Lavender-Mango Chutney, Labne, Hazelnut and Chervil. THIS…my dear friends, turned out to be my favorite course of the entire meal. Yes…this one. The roasted beets were fresh and fantastic. Perfect, really. And it paired so well with the labne (strained yogurt). The lavender-mango chutney was light and fresh. And topping it with toasted hazelnuts was a stroke of genius, as it gave a hit of texture when it was needed most. The fruitiness of the raspberry lemonade paired and played well with the sweet, yet earthy flavor of the beets. I was in foodie heaven with this one. I could have eaten another plate of that and been a happy girl.
Plates were cleared again and we were once again given time to chat, watch the chefs at work (we were trying to figure out just how many
Rye’s Asparagus with a Smoked Egg, Endive, and Pignoli, served with Chono Sauvignon Blanc
oysters they shuck per night, because there was a lot of shucking over on our end of the counter!), observe some cooking techniques…and watch as the lights flickered and caused problems. The owner came over to apologize for the technical difficulties with the lights over the pass and asked if it was going to bother us as they fixed it because he could move us. We were content where we were, however. (On a completely different line of though, the phrase ‘where we were’ is kind of interesting to type!) Anyway, with that decision made, we were soon greeted by our third drink pairing prior to our entree. Cathy and Indy received a Stillwater Classique beer. This was a change from what was printed on the menu, so it took them by surprise. Since I’m gluten-free, my drink stayed true to the menu that was created, and I was served a glass of Chono Sauvignon Blanc. Cathy tasted her beer and didn’t like it much…but we still had food to pair with it. And Chef Joe appeared soon after, serving up our third course. This course was Asparagus with a Smoked Egg, Endive, and Pignoli (pine nuts). First of all…a smoked egg is the most wonderful thing in the world. It’s smokey and savory and rich and creamy and just made of complete yumminess. Seriously…if I had a smoker I would do this every morning for breakfast. In fact, I asked Chef Joe how to smoke an egg…and now I kind of feel like I need a smoker just to be able to do it. Yes…this was a rich dish. The smoked egg was velvety smooth and paired so well with the bitterness of the endive and the perfectly cooked white and green asparagus. I savored each and every bite. And because it was so rich, the wine pairing was perfect. This course was comfort food to me. For the record, Cathy never did really like the beer.
When plates were cleared, we all gazed down at our menus to see what was up next. This is where dishes started to really get different. Cathy and Indy were about to start getting their proteins. Mine stuck to a tried and true vegetable replacement for said protein. The rest of the dish would mirror each other. And, on some occasions…the drinks would be different.
Rye’s Sweet Potato Soup with Kaffir Lime Leaf, Coconut Milk, Cilantro, served with a Pineapple Shrub
Such was the case for the fourth course of the night. This one was a light serving, which was what we needed after all the richness in the smoked egg and asparagus course. Doug brought over our drink pairings for the upcoming course. Cathy and Indy were given another beer, this time Stiegl Grapefruit Radler. Cathy was pretty certain she’d hate it since she hates grapefruit, but this turned out to be one of her favorite drinks of the night. Go figure. As for me, Doug paired mine with a Pineapple Blush, which he described in great detail and all I remember about it is that it had vinegar in it. That just seemed strange. But I gave it a sip prior to the dish coming up and it actually had a refreshing taste. The vinegar worked. Chef Joe brought over soup bowls for us. My soup was Sweet Potato in a broth made from Coconut Milk and flavored with Kaffir Lime Leaf and Cilantro. The broth was the same for Cathy and Indy, but they had Crab and Clam in their soup, not sweet potato. I loved how light this course was, and how refreshing. I am a sucker for soups as it is, and this one was perfection. Seriously. The broth was creamy without being filling. The sweet potatoes were soft and delicate and perfect. The seasoning was spot on. And who doesn’t love an amazing soup? Fantastic. And the drinks paired perfectly. I enjoyed sipping my Pineapple Blush between tastes of my soup. Delish.
Our bowls were taken away and we watched as more food was prepared, put up at the pass, looked over by the expediter, and then sent out to
Rye’s Cauliflower with Harissa, Almond, Arugula, Cucumber, served with a Gin, with Lemon, Sugar, Cucumber Sea Foam
tables. It was so awesome watching the kitchen work while we ate. Doug returned with three glasses of identical drinks. We were each served one and he explained that we were about to taste a Gin that was done up with Lemon, Sugar and topped off with a Cucumber Sea Foam. I figured this one would be interesting because I’m not a big fan of gin…at all…but the cucumber sea foam sounded A-MAZ-ING! I took a sip, and while it did taste a little gin-y…the cucumber sea foam gave it this refreshing taste. I actually found myself liking this one. And, on cue, Chef Joe came over with our course. The fifth course of the night, for me, was a fantastically grilled Cauliflower with Harissa, Almond, Arugula and Cucumber. Ah…a match to that cucumber sea foam. Cathy and Indy were served Monkfish instead of the cauliflower. First of all, the harissa was amazing. This chili pepper paste was a nice play against the refreshing cucumber and the warm cauliflower. In fact, I was trying to get a little harissa in each bite because I loved how it worked with everything on the plate. The almonds added a nice hit of texture. Yeah…this one was so good. Now I want harissa in my kitchen to use on my own cauliflower when I cook it. Cathy fell in love with the monkfish, but Indy wasn’t as sold on it.
Rye’s Broccoli Rabe with Ramps, Hon-Shemeji Mushroom, Yellow Grits, Lovange, served with Leese-Fitch Zinfandel
Another plate clearing and more time to let things settle. We were starting to get full, but we were over the halfway point. And thankfully these were small plates. This time, our food beat the drink to our counter. So, Chef Joe went ahead and described our sixth course to us. For me, I was given Broccoli Rabe with Ramps, Hon-Shemeji Mushrooms, Yellow Grits, and Lovange. Cathy and Indy were served Rabbit with their ramps, mushrooms, grits and lovange. We waited for a moment and a minute later, Doug was at our sides giving us each a glass of Leese-Fitch Zinfandel. We now felt ready to dig in. I sipped the wine first, finding that bitterness that I often find with red wine. But it was good. And when I took a bite of the broccoli rabe with the ramps (onions) and the earthy mushroom…it was a perfect pairing. My favorite part, however, was the grits. And as I lived in Alabama for six years and never liked grits, this totally surprised me. I couldn’t say enough good things about these grits. This was a fantastic course and we all polished it off. Indy much preferred the rabbit over the monkfish, saying that the cuter your food is, the better it tastes. Veggies must be really cute, because my food was really good.
Rye’s Fennel with Parsnip, Black Garlic, Red Watercress, Pistachio, Orange-Mustard Jus, served with Angeline Reserve Pinot Noir
And so…our plates were cleared once more and we waited, talking about how the impending food wall was approaching. But we didn’t care. The food was some of the most amazing I had in a long time. This was definitely a treat. Doug appeared at our sides with a glass of Angeline Reserve Pinot Noir and talked about how it would pair well with our next course. Chef Joe arrived with our plates. I was given Fennel with Parsnip, Black Garlic, Red Watercress, Pistachio, and an Orange-Mustard Jus. Cathy and Indy had Duck instead of the fennel. Wow. I loved how the Fennel was grilled and cooked down to perfection. The parsnip puree was perfect. It wasn’t gritty at all. The black garlic paired well with everything, seasoning it perfectly. I loved how the pistachio gave it some texture. And, surprisingly, the orange-mustard jus was delicious and just amped up the flavor of the dish. Cathy and Indy definitely seemed happy with the duck. And when we were done eating, we were all eying the menu. One course to go…and it was dessert. I always have room for dessert.
Rye’s Lemon Curd with Macadamia Brittle, Pink Peppercorn Meringue, served with Gerard Bertrand Cremant de Limoux
Gone were our dishes and Cathy was really, really looking forward to our dessert. Why? It was lemon. And we are both huge fans of anything lemon. Seriously. Even better, the chef changed the way it was made so we could all have the same dish and it could be kept gluten-free. This made me a happy, happy girl. Doug appeared with our final drink pairing of the night. This was a Gerard Bertrand Cremant de Limoux. I love dessert wines. LOVE. If I could drink dessert wine all the time, I would totally do it. Pure perfection. This was light and crisp and just…delicious. I had to remind myself to save some for the dessert. Chef Joe brought out the most amazing looking dessert of all time. Seriously. It was Lemon Curd with Macadamia Brittle and a Pink Peppercorn Meringue. First of all…salty and sweet. Second of all…LEMON!! This was a fantastic and light dessert. And I wanted to devour it quickly because it was so delicious…but I managed to keep my sweet tooth under control and really savor each bite. The lemon flavor was spot on. Not too much. Just right. And the pink peppercorn meringue was fantastic. Light. Fluffy. Topped with the macadamia brittle that just tied everything together and gave it a crunch, which was needed in an otherwise soft dessert. This was love in dessert form. Lemon-y, nutty, meringue-y love. And I had to make sure I got a bit of everything in each bite.
Rye really, really outdid themselves. Not only were we treated well from the start, but the food they served up was beyond anything I could have imagined. They were more than happy to work with and around my food allergies and dietary needs. Sitting at the chef’s counter was an amazing treat that was worth every bit of money we poured into that meal. This was more than a dinner out with my foodie friends…this was a foodie experience.
If you haven’t checked out Rye yet…you should. Their menu sounds amazing and they are very good with dietary restrictions. Their kitchen is clean and kept that way. Their staff is knowledgeable. And I can’t wait to go back again and try some food off their standard menu.
Product: Caveman Bakery Apline Caveman Cookies – $6.29+
Can cookies really be made the caveman way? Can paleo really go that far?
Ah, that new fad that so many people are jumping onto. Eat like a caveman, and reap the wonderful health benefits. While I find nothing wrong with cutting out refined sugars and processed grains…I go back and forth on the whole “eat like a caveman” thing. I mean…not being able to eat beans…or corn…due to sugar content or something. Nope. Not a fan.
However…paleo items are gluten-free. And when something hits the market that I’ve never seen before…my friend Jenn usually supplies me with a box. God love her! Well, I have previously tried and was not thrilled with the Tropical version of these cookies. Jenn assured me via a Twitter account that, surprisingly, the Alpine were better.
Well, it’s moment of truth week because I have no dessert on hand and these are in my pantry. Out came the box of Caveman Bakery Alpine Caveman Cookies.
Much like the Tropical variety of these cookies, these come individually wrapped inside the box. They are little flat cookies, slightly sticky as you remove them from the wrapper…probably the honey…no…definitely the honey. They smelled good. They looked deceivingly chocolatey. Would they be better than the very bland and disappointing Tropical flavor? Was it possible?
Kinda…I guess.
Here’s the thing. These cookies are chewy. Not like…soft…fresh out of the oven chewy. Not even processed cookies that are made to be soft and chewy chewy. Nope. These are just…chewy. Like…not quite gum…but almost…chewy. Which, we all know I prefer a chewy cookie to a crunchy one (although I will eat both and do so happily and without any measure of guilt!), but these…these are just too chewy. Yes…a cookie that is too chewy for me.
As for taste…Jenn was right. These actually do taste better than the Tropical variety. The Alpine Caveman Cookies have a hint of chocolate flavor. But it’s very mild and almost…not there. The honey really sort of stands out the most. I took a bite, tugging the very chewy cookie back and tried to savor it…find that flavor…find that chocolate flavor that I was craving. Only a hint. But…it was enough to cleanse the palate.
I guess.
I still wasn’t impressed. Strike two Caveman Bakery.
Sad, because I love what goes into these cookies. You want to talk about clean eating…these cookies are made from what Caveman Bakery says are ingredients that cavemen could have found while hiking in the alps. These cookies are simply made from honey, hazelnut meal, almond meal, and toasted carob seeds. They are gluten-free, dairy-free, and cholesterol free.
As for the nutritional aspect of these cookies…a serving size of the Caveman Bakery Alpine Caveman Cookies is 2 cookies. Yep. Two. Get those jaws loosened up, folks! This serving will provide you with 150 calories and 9 grams of fat. Most of that fat is from the use of the nuts (hazelnuts and almonds), so that is at least the healthy kind of fat. These two cookies contain 0 mg sodium, but 14 whopping grams of sugar. YIKES!! Okay…so it’s from the honey and carob but…YIKES! Okay…they are cookies. I’ll give them that. But still. And finally, you will have 2 grams of fiber and 3 grams of protein. Let’s hear it for meals made from nuts!
I don’t know…I understand the concept. I get that it’s considered a better way of eating. But I think these cookies are not what the cavemen had in mind when they thought about polishing off their saber tooth tiger consommé and needed to cleanse their palate. Perhaps some wild berries or nuts would have been sufficient.
While these cookies aren’t awful, they definitely didn’t do anything for me. Therefore, once the package is gone…it will be the last of the Caveman Cookies in my home. Kind of pricey for a product that didn’t wow me. Not one bit.
But, I think my jaw got the workout of a lifetime.
Product: Caveman Bakery Tropical Caveman Cookies – $6.29+
Yep.
This is just what you are thinking. These cookies are called “caveman cookies” for a reason. And that reason is…(insert trumpeting here)…they are a part of the “caveman” diet…or the Paleo Diet as it is often called now.
Now, as a gluten-free vegetarian, a lot of what I make can be done the Paleo way…but a lot of my protein sources (beans, peanut butter, etc.) are frowned upon in the paleo diet. As are some of my favorite vegetables – like potatoes and corn. So, while I know a few people who do follow that “caveman” way of eating…I can’t for my own health. It just isn’t feasible for me. But, that’s not to say that I don’t try these “paleo” recipes and items that are now on the market. As long as they fit into my dietary restrictions, I’m never one to turn down the opportunity to try something new. And…since I do know people who live by this form of “diet”…I have learned how to bake many staples to fit into the “caveman” diet by trying out different flours, often made from almonds or coconut.
So, while I was in Ohio visiting my friend Jenn, she picked up for me some interesting cookies that fit my tastes and…were gluten-free. Jenn loves me like this and often has goodies for me to try waiting at her house. I took a gander at the boxes…seeing the open-mouthed Caveman and the words Tropical on one box. Alpine is the other flavor…and the one I haven’t tried yet. YET!
Well, with the demise of the gluten-free vanilla bean pound cake (it was SO good!), I needed a new sweet treat to cleanse the palate after dinner. I recalled these boxes in my pantry and screamed my thanks to Jenn as I pumped a fist in the air in dessert victory. I mean…dessert is something I grew up eating after dinner. It doesn’t have to be huge. A cookie or a small bowl of ice cream…just something sweet to tie up the meal. That’s how I was raised. I still swear to this today. So, I happily snagged the Caveman Bakery Tropical Caveman Cookies from the pantry.
So, it was cookie time. And you know…I am a complete cookie monster. My favorite thing in life is a good cookie!! And when I opened up this box…I found individually wrapped little cookies (about the size of a silver dollar) just eagerly awaiting their trial. I plucked four from the box (two for me and two for my roomie) and got to unwrapping them. They smelled absolutely delicious. Hard to explain just how they smelled, but I caught the macadamia nut and a hint of sweetness from the coconut and ginger. I opened up two cookies for my roommate and delivered them, giving her the usual disclaimer that, “if they suck we can try something else…” As I was heading back into the kitchen, she took a bite. At first…I couldn’t tell what she thought of them. The face she was making was sort of neutral. Then…there was something. But from where I stood, I couldn’t tell if it was good or bad. So, as I was opening up my cookies, I asked her how they were.
“They are like…chewy cardboard that is sweet.”
Um…that can’t be good.
“Are they edible?” I inquired.
She thought for a moment and took another bite. “Well…I’ll eat them…but they aren’t something I’d buy again.”
Okay…
Guess it was my turn to give them a try. I settled in for dessert and took a bite.
So…here is the nitty-gritty:
The Caveman Bakery Tropical Caveman Cookies are good in that they are chewy and use real ingredients. I mean…it doesn’t get much more real than what goes into these cookies. They are not so good in that they don’t really have that much of a flavor. I know…you probably think it’s that I’m missing the sugar…but I cut down on sugars wherever I can and try to do low sugar even in my snacks and cookies. Often I substitute honey…which is what is used in these cookies to sweeten them. The thing is…they are really bland. They do have a nice nutty flavor to them, which I like. The coconut hits at the end. And the ginger doesn’t overpower…but there is just something about them that didn’t…wow me. I wouldn’t say they taste like cardboard, but they definitely take some getting used to. I love a chewy cookie and I wasn’t certain these would be…but they are very chewy. And that…is my favorite part. With nothing more than the hint of coconut for something “tropical”…I can’t for the life of me figure out why these are called “tropical”. But…they aren’t awful. And we will polish off the box.
Let’s talk ingredients. Honestly, the good thing about the Paleo Diet is how straightforward ingredients are in products. The Caveman Bakery Tropical Caveman Cookies contain almond flour, organic honey, unsulfured coconut, macadamia nuts, and ginger. That’s it. They really are chewy…and contain 100% real ingredients and are gluten-free. They are also cholesterol free and sugar free.
Nutritionally speaking…here’s how the Caveman Bakery Tropical Caveman Cookies stack up. A serving size is 2 cookies. Yep. TWO cookies. This serving will provide you with 140 calories and 10 grams of fat. Yep…10 GRAMS OF FAT!! Don’t freak out though. Much of this fat is derived from the macadamia nuts and almond flour. Fat from nuts is a healthy fat. So…yeah…deep breath. It’s okay. Additionally, these cookies contain 10 grams of sugar, 2 grams of fiber rand 3 grams of protein.
So…while these aren’t awful, they aren’t amazing either. They are just sort of “MEH.” And a “MEH” dessert is not a dessert that will be repeated. We are going to finish up the box. And, yes, we will also try the Alpine Caveman Cookies as well to see if they perhaps satisfy us better or have more flavor. I give kudos to Caveman Bakery for making a paleo-friendly cookie for the market…but it seems they could use a little help with the recipe. But, that’s just my cookie-loving opinion. I don’t think I’d invest in these in the future. At least not this flavor.
It’s no secret by now…I have a sweet tooth. I also, fortunately, love to bake! But sometimes, the art of gluten-free baking is more trouble than it’s worth. Like…a simple pound cake can mean, in order to get the right texture and density…a whole lot of different flours being mixed together with the hope that it just…tastes…good.
Well, thanks to Tastefully Simple…a pound cake no longer has to be a daunting task. In fact…it isn’t daunting at all. The mixing part is done for you. All you need to do is add one stick of melted butter and 2/3 cup water. Mix it together until it is smooth…put it in a loaf pan and put it in an oven at 350°F for around 50 minutes.
Word to the wise…pay attention to your oven heat and the time it’s in there. I’m just sayin’…
More on that later.
Now, baking should always be this simple. That’s one of the biggest draws of Tastefully Simple. Two ingredients get added to the mix. You whip it together and you bake it. Simple. Basic. And…perfection.
I could smell this amazing pound cake baking. The vanilla bean made my apartment smell so warm and inviting. I kept breathing in the aroma as I was busying myself with other tasks…such as updating Facebook, doing some of my stretches for my recovering sprained ankle, cleaning up around the living room…
The time was ticking down…and when the microwave beeped…I was ready to see what awaited me in the oven.
Except…my oven is really old…and even though it was set for 350°F…it cooked at 375-380°F. When I opened the oven, the amazing aroma of a vanilla bean pound cake flooded the walls of my apartment. But the outside was quite dark. Not burnt. Not to that point, but I silently cussed out my old oven for getting so hot. This is my lesson I learn…either set it lower when baking and check constantly on that temperature to make sure it isn’t rising above what it should be baking at…or…check on the baked goods throughout the baking process. Don’t get so wrapped up in other things.
That being said…while the outside crust got slightly darker than I would have liked…it wasn’t burnt and it wasn’t ruined. I let the Gluten-Free Vanilla Bean Pound Cake sit in the pan for about 15 minutes before running a knife along the edge of the loaf pan and turning it out. I put it on a wire rack to cool the rest of the way before wrapping it up in foil to have for dessert the following night. I was actually really excited about this. It has been three years since I’ve been able to have pound cake. And if the Gluten-Free Beer Bread from Tastefully Simple was any indication of the quality of their products…I was really excited to be trying this out. I LOVE POUND CAKE!! And I love anything vanilla. So this was the best of both worlds.
After a long day at the office and a quick dinner…my roommate and I decided it was time to slice into the Tastefully Simple Gluten-Free Vanilla Bean Pound Cake. The pouch the mix comes in says that it serves 8, but I am totally getting about 12 slices out of this cake. Honestly. I had picked up some fresh organic blueberries at the store and had some TruWhip in the freezer, which I put in the fridge while I was at work to thaw. Pound cake for dessert was a go. I sliced into the loaf, laying each slice down on the plate. I topped it off with a healthy dollop on TruWhip, then tossed a handful of the organic blueberries on top. Dessert was as simple to put together as the pound cake was to bake. I settled in with my slice and cut into it with my fork.
It was moist and and soft, yet didn’t have that graininess and that potential to crumble like so many gluten-free baked goods. Even with a darker crust on the cake, it was still packed with amazing vanilla flavor and it was still moist and soft and amazing. It was everything that a pound cake should be…but it’s gluten-free and no one would even know it. I loved the specks of vanilla bean that you find throughout the slices of pound cake. It was so good that it brought tears to my eyes, since it had been forever since I had actually been able to eat one. This…was so easy to make…and was so full of flavor and amazing texture.
Ingredient-wise, the mix that is sent to you contains: sugar, rice flour, non-fat milk, egg. potato starch, maltodextrin, tapioca flour, less than 2% of emusifier, baking powder, salt, vanilla bean seeds, xanthan gum, artificial flavors.
Nutritionally speaking, a serving, which is 1/8 of the cake, provides you with 220 calories and 2.5 grams of fat. You will also be taking in 90 mg cholesterol, 230 mg sodium, and 28 grams of sugar. It is a cake. So don’t freak out, okay? In addition, you will be provided with less than 1 gram of fiber and 5 grams of protein. So…you will feel full, but it won’t keep you full. Of course, those stats are simply for the dry mix. You still have to figure in the stick of butter that you add. Another reason I managed to portion this cake out to 12 smaller servings. Trust me…you won’t even notice.
Tastefully Simple…you totally win once again. The Gluten-Free Vanilla Bean Pound Cake Mix bakes up the most perfect, delicious, so-good-you-won’t-guess-it’s-gluten-free, pound cake that I’ve ever tasted. Ever. It’s fantastic. And I’m totally in love with Tastefully Simple. I have my friend, Rebecca Fifield, to thank for sending me this product. If you are interested in trying it, please check out her page… https://www.tastefullysimple.com/web/bfifield. She will be more than happy to get you the products you want to try! And, trust me, this is worth it.
A slice of Tastefully Simple Gluten-Free Vanilla Bean Pound Cake (topped with TruWhip and organic blueberries)…my oven was too hot so it got a little dark…but it still rocked my gluten-free dessert life!
There is one thing that I love to do over at my friend Jenn’s house…and that’s cook. Especially a breakfast on Sunday. Saturday we sometimes cook in…sometimes we out. But Sunday…we normally always make something. And that was the case this past weekend after we discovered a drool-worthy recipe on Pinterest…hosted on Smitten Kitchen’s blog. What drew my attention to it was the salted caramel portion of the bread pudding recipe. It sounded divine.
So…I planned it out with Jenn. I’d order the gluten-free challah bread if she could get the rest of the necessary ingredients.
The plan to bake this on Sunday morning was totally on. And that morning, with my ginormous gluten-free braided challah loaf from Katz Gluten-Free ready to slice…we set to work. While this recipe does take some time to prep…it’s worth it. I’d make this again in a heartbeat. And I will. I have plenty of extra bread to use up. So…go ahead…try it. Don’t be intimidated. My modifications were made to make it gluten-free. It didn’t take away from any part of this dish. The texture and flavors were to DIE for.
One word of warning…that caramel can get pretty hard…so make sure you don’t do what we did and throw it in the freezer. LOL!! Lesson learned.
Recipe: Gluten-Free Morning Bread Pudding with Salted Caramel
Gluten-Free Morning Bread Pudding with Salted Caramel
3/4 cup plus (optional) 2 tablespoons granulated sugar
6 tablespoons unsalted butter
1/4 teaspoon flaky sea salt or just 2 or 3 pinches of a coarse one
10 to 12-ounce loaf brioche or challah bread (cut into slices about 1/2-inch thick and about 3 inches square or round, which sounds really persnickety, but they really do fit better in the pan this way) (I used Katz Gluten Free Large Braided Challah Loaf)
6 large eggs
1 cup mascarpone cheese, divided (1/4 cup for custard; 3/4 cup for serving)
1 cup milk
1/4 teaspoon almond extract
Directions:
First, choose your baking dish. We opted to use a 9-inch round cake pan, which was a squeeze, but we made it work. Other options would be 2-quart oval gratin/roasting dish, a 9- to 10-inch cast iron skillet, a 2-quart casserole dish or 1 deep-dish pie pan.
If your dish is safe for the stove top, use this to make the caramel. If not, use a small, heavy saucepan and place 3/4 cup sugar, butter and sea salt and heat over medium heat. The butter will melt and, after 7 to 10 minutes, the sugar will dissolve and begin to brown. Reduce heat to medium-low and stir with a spoon or spatula so that it browns evenly. The butter does separate from the sugar, but that’s okay. Just continue to stir them together. It will all work out in the end even if it splits. I know…because ours did!
If you’re using a saucepan, your caramel is done when it reaches a copper color. Pour it over the base of your baking dish.
If you’re making the caramel in your dish (like a cast iron skillet), your caramel should be taken off the stove a step sooner, a shade more pale than copper, something of a medium brown; this is because it will continue cooking and darkening for a minute off the stove.
Regardless of what you choose to bake it in, place the dish in refrigerator and chill until caramel is cold and solid, about 30 minutes. Once chilled, arrange the bread slices. Place the heel of the bread in the center and do what you can to fan the slices around it, overlapping each slightly and knowing with complete confidence that even if your dish doesn’t resemble a blooming rose, nobody will care at all. Mine looked nothing like a blooming rose…and, honestly, no one cared.
In a large bowl whisk together eggs, remaining 2 tablespoons sugar (if using; I skipped this) and 1/4 mascarpone cheese (save rest for serving), until very smooth. Add milk and almond extract. Pour this over the bread, making sure to saturate all of it. Cover tightly with plastic wrap and chill for about 30 minutes to an hour. You can let it soak overnight if you have that sort of time or plan that far in advance. If you bread seems too high in the vessel to get a good soak, you can weight it with a plate in the fridge.
After the allotted time (or in the morning), take your dish from the fridge. Heat oven to 375°F. Remove plastic from dish and bake 30 to 35 minutes, until moist but not wet in center. Remove from oven and run a knife around edge of dish, loosening bread from sides. Place a serving plate over top of dish (bottom side up), and, using potholders, hold pudding over sink and flip pudding onto the plate. Lift baking dish off plate; scrape any extra caramel from pie dish over pudding.
Serve, cutting it into wedges at the table and spooning a healthy dollop of mascarpone onto each plate.
A slice of Gluten-Free Morning Bread Pudding with Salted Caramel
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While the original recipe called for this to soak overnight, we were busy watching Thor 2…so that didn’t happen. The fact that we only let it soak for about 30 minutes in the fridge did not, at all, make the dish any less of a delicious treat. It worked perfectly. So, don’t feel like you have to make it the night before…unless you have that sort of time. Do plan ahead though, because this does take some time. Jenn and I took out 2 of the eggs from the original recipe as we thought 8 eggs was a bit much. I think we made a good call. This cooked up to a beautiful perfect meal. And we all sat and enjoyed it…and kept the leftovers for the next couple of mornings. SO amazing and delicious!!
Boundless Nutrition Perfect Fit Peanut Butter Protein Cookie
Product: Boundless Nutrition Perfect Fit Peanut Butter Protein Cookie – $1.49+
Yep.
The cookie monster is back with a vengeance. Where there is a new gluten-free cookie…it will find a way into my life. And eventually into my stomach. For real!
As I was walking through Whole Foods last week, my roommate called me over to an endcap she was passing. On the end was a display of cookies. Delicious sounding…healthy sounding cookies. I know…cookies aren’t healthy, but these at least provided protein and stuff. Stuff like…green tea in the cookie. Yes…green tea.
Sounds healthier than the butter-laden versions, right? Right.
But…was it any good?
We were going to find out. Because we did end up buying one. Yes. One. To split. Just in case it was…nasty. You never know with these things. You just have to throw caution to the wind. But my roommate and I do that by halves. We had three varieties to choose from: Peanut Butter, Chocolate Chip, and White Chocolate Macadamia. I, naturally, chose Peanut Butter.
And so, the other night after a delicious dinner, I pulled this out of my drawer of gluten-free treats and cut it down the center to split with my roommate for dessert. I handed her the half that was hers and she immediately took a bite. I told her that if it was nasty…I’d dig up something else. She didn’t seem disgusted. Just disappointed. “It’s okeydokey…kind of bland.”
UGH! I hate bland peanut butter things. But she deemed it edible, so I took my half and settled in to taste for myself. I agree with her…the Boundless Nutrition Perfect Fit Peanut Butter Protein Cookie is…bland. In fact, the peanut butter flavor is very underwhelming. I felt it even might have needed a bit of salt to help it out. That being said, the texture was awesome. If you love a soft, chewy cookie…this is for you. It is both. The peanuts that are scattered throughout are a nice touch. They were definitely edible enough…but I have definitely had far better peanut butter cookies in my life. You can, however, get the flavor of the green tea, which is actually a nice touch. Believe it or not.
So…Boundless Nutrition Perfect Fit Peanut Butter Protein Cookie is made up of hormone-free whey and milk protein concentrates (rBST/rBGH-free), organic brown rice syrup, peanut butter, 0rganic inulin (blue agave), vegetable glycerin, brown sugar, peanut flour, organic coconut oil, sunflower oil, filtered water, natural flavors, non-GMO sunflower lecithin, baking soda, sea salt, antioxidant blend (decaffeinated green tea extract, vitamin C), stevia leaf extract (natural sweetener), and xanthan gum. All ingredients are non-GMO and all natural. These cookies are low in sodium, gluten-free, egg-free, soy-free and wheat-free.
Nutritionally speaking, a serving of the Boundless Nutrition Perfect Fit Peanut Butter Protein Cookie is one cookie. One soft cookie. This cookie will give you 150 calories and 7 grams of fat. You will be provided with 15 mg cholesterol, 120 mg sodium, and 7 grams of sugar. Not bad for a cookie, right?! The sodium count is really impressive. And only 7 grams of sugar??! In a cookie??!! That’s awesome. Finally, you will be provided with 4 grams of fiber and 10 grams of protein. So, it’s not just sugar…you will be filled up with this dessert and you won’t feel hungry an hour later. Love that.
So, while these are definitely not my favorite cookie out there…these weren’t bad. They weren’t great…but I’m intrigued enough to try out the other two varieties in the near future. Not great…but not disgusting and worth throwing away. I happily ate my cookie for dessert…just wishing I could have had more of that peanut butter flavor. Because I totally love peanut butter. Give me my peanut butter!!
I’ll see what I think of the other varieties…
Boundless Nutrition Perfect Fit Peanut Butter Protein Cookie
So Delicious Dairy Free Minis Organic Just Java Bars
Product: So Delicious Dairy Free Minis Organic Just Java Bars – $4.99+
Coconut milk and I are seriously becoming best mates.
Really.
I am using it more and more…and not just to splash into my coffee or over my cereal. I mean…I am now making ice cream with it, making soups with it, you name it…I’m probably doing it. And my main source of coconut milk (my only source, actually!) is So Delicious. Why? Because they live up to their name. I have never had a product that I didn’t like from their line-up. That’s saying something, for sure.
Happily, they make more than just half gallon cartons of coconut milk. Yep. They do yogurts and even…desserts. YES! Desserts. Otherwise known as my favorite meal of the day.
I was recently provided with a box of the new So Delicious Dairy Free Minis Organic Just Java Bars. I just recently reviewed the Fudge Bars and Super Strawberry Bars. This was the last in the line of products and the one I was anticipating the most. I mean…java…hello! I won’t lie…coffee and I are also best mates. So, combine coconut milk with coffee and make it a dessert…you are totally speaking my language.
I wonder if So Delicious knew that?
Anyway…after a long day that started with spin class at the gym and ended at physical therapy for my ankle sprain, I was looking forward to treating myself to something sweet and refreshing after a quick dinner. So, after I finished up my meal, I did up the dishes and reached into the freezer for the So Delicious Dairy Free Minis Organic Just Java Bars. I removed two…one for me and one for my roommate.
One taste and I have declared this one my favorite of the bunch. It’s like…eating a delicious frappuccino. Seriously. The best part is, the coffee flavor doesn’t overwhelm this dessert. Too often, coffee-flavored desserts or treats are overwhelmed by that java flavor. But not these. The balance is perfect. And the coconut milk just makes it. Honestly. It just makes this dessert. It’s so smooth and dreamy-creamy. I was happy to savor it slowly, until it started to melt more. Then I had to pick up the pace. The fact of the matter is…SUPER DUPER JAVA-INDUCED YUMMINESS!
You can quote me on that one. OMG…so delicious indeed. These will forever have a spot in my freezer…because they aren’t just good…they are a treat you won’t feel guilty about eating either.
While on that topic…let’s go ahead and peek at the ingredients, yes? The So Delicious Dairy Free Minis Organic Just Java Bars are made from organic coconut milk, organic dried cane syrup, organic inulin, organic guar gum, organic fair trade coffee, natural flavor, organic locust bean gum, and sea salt. Not too bad on the ingredients. Nothing that I don’t recognize. That’s always a good sign.
Nutritionally, these are awesome! A serving is one of the dessert bars. This mini treat will serve you up only 80 calories and 4 grams of fat. One dessert bar also contains 25 mg sodium and 8 grams of sugar. That’s really good for a dessert! You will also be taking in 5 grams of fiber and only 1 gram of protein.
If you are a coffee-junkie like me…you will love this dessert bar. It is truly amazing. You won’t even guess that it’s made with coconut milk. And, trust me, you won’t miss the dairy either. These are beyond fantastic. These…are what dreams are made of. And I, for one, am a happy dairy-free ice cream loving girl.
Thank you so much, So Delicious!! I love you for life.
So Delicious Dairy Free Minis Organic Just Java Bars (unwrapped)
My refrigerator has something incredible in it. Really.
I have these cartons of So Delicious Dairy Free Unsweetened Cultured Coconut Milk.
Let me tell you…these were the most fantastic yogurts to ever enter into my life. And I was feeling the need to bake last night. Using a guide recipe from Gluten-Free on a Shoestring, I baked up what is turning out to be one of my favorite breads I have ever made. Made with Enjoy Life Mini Chocolate Morsels, Better Batter Gluten-Free All-Purpose Flour, and So Delicious Dairy Free Unsweetened Cultured Coconut Milk, this is a recipe that will wow your friends and family. You might even surprise yourself with how moist and delicious this bread is when it is baked and cooled and finally…sliced. All of this was from scratch and, as luck would have it, I had everything necessary already in my apartment. Check out the recipe below.
Recipe: Gluten-Free and Dairy-Free Chocolate Chip Yogurt Quick Bread
Gluten-Free and Dairy-Free Chocolate Chip Yogurt Quick Bread
1-3/4 cups all-purpose gluten-free flour (I used Better Batter)
6 tablespoons cornstarch
1 teaspoon xanthan gum (omit if your blend already contains it)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
6 tablespoons unsalted butter, at room temperature (I used Earth Balance)
1 cup plain yogurt, at room temperature (I used So Delicious Dairy Free Unsweetened Cultured Coconut Milk)
2 eggs, at room temperature, beaten
3 ounces miniature chocolate chips, tossed with 1 teaspoon cornstarch (I used Enjoy Life Semi-Sweet Mini Chocolate Chips)
Directions:
Preheat oven to 350°F. Grease well a standard 9-inch by 5-inch loaf pan and set it aside.
In the bowl of a stand mixer (or a large bowl with a hand mixer), place the flour blend, cornstarch, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well with a separate, handheld whisk. Create a well in the center of the dry ingredients, and add the butter, yogurt and eggs. Mix on medium speed to combine with the paddle attachment (or your handheld mixer) after each addition. The batter will be thick. Add the chocolate chips tossed with cornstarch, and mix with a spatula or spoon until the chips are evenly distributed throughout the batter. Scrape into the prepared baking pan and, with wet hands, smooth the top. To create a dome shape, run a wet spatula along the edges of the pan and pull the batter toward the center. For a uniform split down the center as the bread rises in the oven (instead of a more haphazard split), slash down the center of the loaf with a sharp knife, about 1/4-inch deep.
Place the pan in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F, and continue to bake for another 20 minutes, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached. Remove from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely. Slice once cool and serve.
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You will love this bread. Light, moist, and packed with flavor. And using the Unsweetened Cultured Coconut Milk meant adding flavor without the added sugar. It was fantastic. And the bread…definitely one of my new favorites. This is amazing. I can’t wait to make more breads using the Cultured Coconut Milk. Fantastic.
Love is finding a product that you can literally do just about anything with…and getting creative with it. I love to come up with new ways to make things when I’m in my kitchen. I love to see just what I can accomplish with what I have on hand.
Currently, in my refrigerator, I have two 16 ounce cartons of So Delicious Dairy Free Unsweetened Cultured Coconut Milk.
What is cultured coconut milk? Glad you asked.
It’s the dairy-free, coconut milk based version of a creamy, dreamy yogurt. Yes…all you dairy-free people who have lamented the loss of yogurt in your diet…welcome to the world of So Delicious and their fantastic coconut milk based yogurts. Also known as…cultured coconut milk.
I love that So Delicious has released two new varieties of their cultured coconut milk products. I already reviewed the Unsweetened Vanilla Cultured Coconut Milk…but now it is simply the Unsweetened Cultured Coconut Milk. First of all, as someone trying to keep their sugar intake in check, the unsweetened offering makes me so happy. Even better…it has great texture and good flavor. It actually has a bit of a tang to it, reminding me of a sour cream. And, certainly, this could easily be used in place of sour cream. But…not in my case.
I got into my kitchen last night and decided to use some of the So Delicious Dairy Free Unsweetened Cultured Coconut Milk…to make bread. Yep. Bread. Delicious…dairy free and gluten-free Chocolate Chip Yogurt Bread.
Here’s what I found out…my bread cooked up amazing. The Unsweetened Cultured Coconut Milk made this a very light, very moist bread when all was said and done. The best part was how it tasted. Because this also adds flavor without adding more sugar. And that…that is an amazing thing. I love how versatile this product is. It can be used in dressings, breakfast parfaits, smoothies, as a garnish for meals…you name it. And it does it all with style and without upping the sugars you’re consuming. LOVE!
A serving of the So Delicious Dairy Free Unsweetened Cultured Coconut Milk is 1/2 cup or 4 ounces. This serving will provide you with 50 calories and 4 grams of fat. You will be provided with 95 mg sodium and 1 gram of sugar. The Unsweetened Cultured Coconut Milk doesn’t provide any protein, but you do get 4 grams of fiber. This product is cholesterol free, gluten-free, vegan, kosher, non-GMO, and made with organic ingredients.
I have truly fallen in love with this product. I am so glad I have two containers of it chilling in my fridge. There are tons of other things I want to try this with. But…below, take a look at how amazing my bread baked up using the So Delicious Dairy Free Unsweetened Cultured Coconut Milk. I am beyond impressed. You will be too!
Gluten-Free and Dairy-Free Chocolate Chip Yogurt Quick Bread made with So Delicious Dairy Free Unsweetened Cultured Coconut Milk
The Celiathlete 