Dessert – Page 4 – The Celiathlete

February 2, 2016

Life’s Too Short to Miss the Sweeter Things

Two fun facts about me:

1. I love eating healthy
2. I love sweets (especially chocolate)

What we have here, my friends, is a constant battle of sheer willpower. But, the fact of the matter is…sometimes you just have to find a way to treat yourself. Naturally, I stick to my necessary gluten-free, dairy-free, vegetarian lifestyle…however, this doesn’t mean that I don’t enjoy some of the finer things in life.

That being said, 2016 is a year of change for me. I’m trying to improve myself, my body, my soul, my mindset…I’m trying to reach both long-term and short-term goals. And part of that is definitely making certain tweaks to the diet.

I’m not saying I am cutting out sweets and desserts entirely. That’s inhuman. But, I am cutting back on them. And once the current ones in the pantry are moved out…they aren’t coming back in. I buy gluten-free…so I’m too cheap to just toss the stuff away.

That being said, I’m always game for trying new ways to make an indulgence healthier. And awhile back, the amazing Lottie Bildirici, better known in the social media world as “Running on Veggies” posted about the treat she made for Kara Goucher (yes…THE Kara Goucher) when she was coming to NYC to run the NYC Marathon. Kara chose blondies as her treat and Bildirici got to work researching and coming up with a recipe that would not only seem like a treat, but be made with real ingredients, nothing processed, and be healthy. When the recipe posted, I was beyond intrigued. Granted, my foray into baking using beans as a base resulted in brownies that tasted like black beans, so I did have my reservations going into this…but I decided to give it a try.

Blondies made without flour…and by using garbanzo beans (chickpeas) and dates as the sweetener. Well…there was only one way to find out how this would turn out. I hoped for the best, since Kara Goucher was a fan…but…hey…some things you have to try yourself.

So this was what I put into my food processor this past Sunday afternoon:

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Everything but the dairy-free dark chocolate chips, that is. Any nut butter (or nut-free butter) will work, but I’m a huge fan, and an ambassador, for NuttZo…and it really is the best stuff on the market. Find it. Trust me…it’s worth the price!

After giving everything a whirl in the food processor, I was left with a light and fluffy fatter. I folded in the chocolate chips, sprayed down some muffin tins and began to evenly distribute the batter into 24 muffin tins.

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After baking for around 40 minutes, I removed the pans from the oven and let everything sit, untouched for over an hour. At that point, I moved everything to a sheet pan (carefully) and then into the freezer. But not without trying one.

First of all, they don’t taste bean-y…and they don’t taste like dates either. They actually taste like a decadent little dessert or muffin. Especially when warmed up in the microwave for about 30 seconds or longer. Although, I love them frozen too…but I’m weird like that. These are an amazing treat and one that I don’t feel bad about eating because…it was made from real food.

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I know a lot of people look down on those who enjoy a treat every now and again…but the fact of the matter is…we’ve got it all wrong. Not all calories are created equal. Just like now not all carbohydrates and fats are either. That’s the being said, I am a firm believer in counting nutrition, not calories. And that’s what making something like this is all about.

And trust me…they are SO good.

If you want to give them a try…you can get the recipe here! They are easy to make, and delicious. Trust me…you’ll want to keep these on hand! Breakfast, lunch, dinner, or a snack or dessert…these are truly a delicious and healthy treat.

Eat real food. These treats are more like a healthy choice than an indulgence. And what’s not to love about that?!

January 28, 2016

Product Review: McCabe’s True Original Granola

Product: McCabe’s True Original Granola – $5.49+

One of my favorite things to purchase at the grocery store on occasion is…granola. Especially granola that isn’t loaded down with sugar. Granola is so versatile. You can eat it on its own, put it atop yogurt, or ice cream, or oatmeal. It’s the perfect thing just to have on hand in the pantry.

And for a little while…I was without. But then my local Kroger ran a Manager’s Special on some items and one of them was McCabe’s Original Granola. With $3 off the regular price, I couldn’t pass up the chance to try this granola I had been eyeing on the shelves.

I admit to being a bit of a granola snob. Most gluten free granola is laden with excessive sugars and are far from healthy. But McCabe’s caught my eye because all ingredients are recognizable (no chemicals), and it was low in sugars and carbohydrates. It took me a major sale to actually buy it though because I never could fit it into my budget. But…now I think it’s worked its way into one of my favorite brands. And this is simply based off the True Original variety. Because, you gotta start with the basic.

McCabe’s Granola is a family owned business, run by Susan (mom), Chris (dad) and their sons Jameson and Michael. Their goal is to provide you with the healthiest, most flavorful granola and granola bars possible. They take great pride in their products and their family, and the products they produce definitely reflect this.

I purchased the McCabe’s True Original Granola. Basic. Simple.

But basic and simple doesn’t mean boring. Especially in the McCabe’s True Original Granola. I have eaten this over fruit, over yogurt, by the handful…and I never get tired or bored with it. For a granola that isn’t just a bunch of sugar…the flavor is awesome. This granola is proof that original isn’t simply plain. Becasue there is nothing plain or tasteless or boring about this granola. The bag refers to it as “The freshest, most natural, nuttiest granola in town,” and it’s not that far off. It’s low in sugar, it’s made with natural (non-GMO) ingredients, it’s gluten free. It’s awesome. The blend of oats, seeds, raisins, and coconut bring great variety for texture and taste. I love every handful (oh yes…I can (and do) eat this by the handful) of this granola. My pouch is almost empty, but now I’m willing to pay the full price. I know whatever flavor I end up purchasing, it’s going to be good.

McCabe’s True Original Granola is made from 100% natural ingredients that include: rolled oats, 100% pure maple syrup, sunflower seeds, cashews, ground flax seeds, raisins, pumpkin seeds, extra virgin olive oil, almonds, and unsweetened coconuts. Seriously, how can a blend of those ingredients not be amazing. It’s impossible. This blend of granola is amazing. The raisins are my favorite part…

As far as nutritional information goes, McCabe’s True Original Granola is awesome when compared to other gluten-free granola is outstanding. A serving size is 1/4 cup (28 grams) and there are about 12 servings per container. One serving will dish up 130 calories, 8 grams fat, 1.5 grams saturated fats, 0 grans trans fat, 0 mg cholesterol, 0 mg sodium, 13 grams carbohydrates, 2 grams fiber, 4 grams sugars, and 4 grams protein.

Lower in calories, sugars and carbohydrates when compared to other brands of gluten-free granola, McCabe’s really shines as a healthy granola choice. I can eat granola for breakfast or a snack, and I don’t feel at all guilty when I reach for this package. McCabe’s is certainly fulfilling their statement to provide a healthy and flavorful product. I am beyond impressed.

McCabe’s Granola is available in the following flavors: True Original, Delta Blueberry, Cran With A Twist, and PB & Chocolate. If you want a great choice for granola…this is definitely one that you should consider purchasing. For real. So go. Find it. Buy it. And devour it.

January 15, 2016

Product Review: Walkers Gluten Free Ginger and Lemon Shortbread

Product: Walkers Gluten Free Ginger and Lemon Shortbread – $4.99+

The great kitchen purge continues!! It started with my cookware…got rid of all my old pots and pans and utensils I haven’t looked at in years…replaced what needed to be replaced…and now working my way through the last of the holiday impulse sweets that I purchased.

Hey…it happens.

A lot.

When it involves me and…COOKIES!

While I love my healthy and fit lifestyle, I do have a very soft spot for cookies. I am a Cookie Monster through and through. No doubt about that. Not even a little bit. Cookies are my kryptonite. Offer me any sort of dessert item…and if there are cookies…that’s what I want. Nothing beats the perfect, buttery, soft, crumbly, cookie.

Kooky for cookies. That’s me.

So, imagine the grab-and-buy mentality I had when I stepped into my local World Market just before I left for home for the holidays and found those infamous plaid Walkers shortbread boxes…but two…yes…TWO of them were labeled…GLUTEN FREE. HELLO. GOODNIGHT. TAKE MY MONEY!

Seriously…that’s how it all went down. With the holidays over and me at home, my roommate and I are working through the plethora of impulse buys and purchased sweets that have accumulated in the pantry. And after revisiting the Trader Joe’s Gluten Free Candy Cane Joe-Joe’s (a holiday favorite and one I never pass up!), this past week, tonight it was time to choose a new treat. My roommate made the choice to give one of the two (there are three varieties – Ginger and Lemon; Chocolate Chip; Original…our World Market didn’t have the Original) boxes of the Walkers Gluten Free Shortbreads a try. And, since it was on top…the Ginger and Lemon was up first (scientific approach to choosing dessert…mastered).

Walkers Gluten Free Shortbreads contain the same butter and sugar content as their regular versions, but the wheat flour is replaced by a blend of rice flour, maize flour, and potato starch. Keeping true to Walkers custom, these cookies contain no artificial flavoring, coloring, or preservatives. They are certified gluten-free by the UK Coeliac Association, and meet the FDA standard for gluten-free as well. Walkers promise is that the cookies have “all the pure-butter taste, aroma, and texture you love, but without the gluten.”

Now…keep in mind, I am the girl that shipped a large tin…YES…TIN…of Walkers shortbread cookies to myself when I was in Scotland. I love…love shortbread. A good shortbread is crispy, crumbly, and buttery. Smooth, delicious, and rich. That’s a good shortbread. And let’s face it…when it comes to shortbread…Walkers is one of the best.

One bite…and I knew that Walkers can do anything when it comes to shortbread. They can make perfect, gluten-free, shortbread rounds and make them taste exactly like “the real thing.” The Walkers Gluten Free Ginger and Lemon Shortbread was flaky and buttery and savory and sweet and melt-in-your-mouth amazing. I loved the refreshing hits of lemon that followed up each tasty bite. And the little nibs of candied ginger just spark that much more flavor in each bite. I totally loved this cookie. In unhealthy, but healthy, ways. You know? I wasn’t expecting this product to be so like their original recipe. But the nice, cry crumb that you expect to find in shortbread, with that rich buttery flavor…it’s all there. This particular variety just turns it up a notch with a little citrus and spice. So much love.

Let’s talk about the ingredients that go into the Walkers Gluten Free Ginger and Lemon Shortbread, shall we? These cookies are made from their own gluten free flour blend (rice, potato starch, maize, stabilizer: xanthan gum), butter, sugar, candied stem ginger (stem ginger, sugar), ground ginger, lemon oil, and salt. Notice how you recognize every ingredient listed. Sure, this may be all about cookies, but at least they are cookies laden in chemicals, fillers, and preservatives.

As for the nutritional information, Walkers Gluten Free Ginger and Lemon Shortbread are…well…just as you would expect for a treat of cookies. A serving size is two (2) cookies and there are five (5) servings per box. Your two cookies will dish up 16o calories, 8 grams of fat, 5 grams saturated fat, 0 grams trans fat, 25 mg cholesterol, 75 mg sodium, 21 grams carbohydrates, 0 grams fiber, 9 grams sugars, and 1 gram of protein. These are cookies and they are not meant to be filling, so don’t expect them to fill you up.

I have fallen in love with a lot of cookies in my life. But Walkers really stepped up and created a fantastic line of gluten-free versions of their famous, sought-after, amazing shortbread cookies. I am never going to give these up…because this took me back to a memory…and that is worth every bite of those cookies. And another trip to World Market. For more, of course.

January 12, 2016

Product Review: Food For Life Sprouted For Life Gluten Free Cinnamon Raisin Bread + Recipe Bonus

Product: Food For Life Sprouted For Life Gluten Free Cinnamon Raisin Bread – $5.99+

It has taken me way too long to review this product, for sure. Which is strange, because I am very enthusiastic and happy with the Sprouted For Life Gluten Free breads from Food For Life. In case you’re new to this blog, I have previously reviewed the other three varieties of the Food For Life Sprouted For Life Gluten Free Breads: Original 3 Seed, Almond, and Flax.

I was fortunate enough to be sent one loaf of each of the Sprouted For Life Gluten Free Breads from Food For Life. These loaves come in Original 3 Seed, Almond, Cinnamon Raisin, and Flax.

But I think I was saving the Cinnamon Raisin version…because cinnamon raisin bread (or anything) has always been one of my greatest flavor loves in life. I was very fortunate to have a loaf of each of Food For Life’s Sprouted For Life Gluten Free Breads to try. I flew through the other three…but the Cinnamon Raisin version has waited a very long time for its turn to shine.

That being said, I am doing a lot of baking and cooking these days (okay…that’s not unusual for me…but I’m trying to create amazing foods with fresh, healthier ingredients). And I had a thought about a bread pudding that would incorporate some of my favorite things in life: cinnamon raisin bread, peanut butter, banana, and coconut.

How could this be a bad thing?

And, thankfully, I had saved the loaf of the Food For Life Sprouted For Life Gluten Free Cinnamon Raisin Bread. I pulled it out of the freezer this past weekend and allowed it to come down to room temperature (and thaw beautifully) before getting to work in my kitchen. I pulled 12 slices of bread and cut them up into large cubes. This bread is absolutely perfect for a bread pudding recipe as it is not a soft bread. This bread is sturdy, and when eaten on its own, I prefer it toasted. Although, I nipped a few of the cubes of bread, just to get a taste for it as I knew I’d be blogging on it.

Guess what? Even not toasted, the Food For Life Sprouted For Life Gluten Free Cinnamon Raisin Bread is just layers of flavor. Not only is each slice loaded with plump, juicy, organic raisins, but it has this nutty flavor to it as well. It’s amazing. I couldn’t wait to taste it toasted and in my recipe I was working on.

The beginnings of a Gluten Free Cinnamon Raisin Peanut Butter Coconut Bread Pudding using Food For Life Sprouted For Life Gluten Free Cinnamon Raisin Bread

After combining it with the other ingredients of the bread pudding, which also includes NuttZo Original Crunch 7 Nut and Seed Butter, a ripe banana, unsweetened coconut flakes, unsweetened cashew milk, Earth Balance, and 4 large eggs. All of this went into my (vintage) Pyrex bowl, and I gave it a good toss and tucked it into the liquid, allowing the bread to really absorb the liquid for about 5 minutes. Then…I loaded it into a baking pan and popped it into the oven. I then proceeded to clean up my apartment, stopping briefly to really admire and fully absorb the fantastic smell that was coming from my oven. Nutty and sweet…it smelled like heaven. I am assuming, of course, that heaven smells like a bakery…and peanut butter. And if so…I’m okay with that.

Once the bread pudding was set, I removed it from the oven, and barely allowed it to cool at all before cutting a small piece to give it a try.

OH…YEAH!! While the flavor profile mostly goes to the peanut butter and coconut, the bread is the main vehicle of any bread pudding…and the Food For Life Sprouted For Life Gluten Free Cinnamon Raisin Bread was ideal…no…it was perfect…absolutely perfect, for this recipe. The bread toasted up gorgeously, developing a richer, nuttier flavor to it after being toasted. The raisins remained plump and sweet. The edges of the bread…crispy…sweet…savory…and amazing. The flavor of this bread meshed SO well with the other ingredients. I fell in love with this cinnamon raisin bread…and that means it has to be good, due to my affinity for cinnamon raisin products. Just…YUM!!

Let’s discuss the ingredients that go into the Food For Life Sprouted For Life Gluten Free Cinnamon Raisin Bread, shall we? This particular type of bread is made from organic sprouted quinoa (red and/or white), filtered water, organic arrowroot, organic potato starch, organic raisins, organic sprouted millet, organic tapioca, organic applesauce, fresh yeast, organic safflower oil, organic cactus, organic sprouted chia seeds, organic agave, organic vanilla organic cinnamon, sea salt, vegetable gum (xanthan, cellulose), and organic psyllium. Made with sprouted chia, sprouted quinoa, and sprouted millet, this bread is a trio of health. Not only is it made with sprouted grains (which are SO good for you!), it is also vegan, gluten-free, and high in fiber. It is so rare for a gluten free bread to be high in fiber. This is a welcome addition to my freezer.

Now let’s take a look at the nutritional information, because, honestly, in this day and age, it’s important to pay attention to those labels. A serving of the Food For Life Sprouted For Life Gluten Free Cinnamon Raisin Bread is 1 slice of bread (43 grams). This serving will dish up 110 calories, 1.5 grams fat, 0 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 95 mg sodium, 22 grams carbohydrates, 3 grams fiber, 5 grams sugars, 1 gram protein. When I was first introduced to this bread, the high calories on only one slice of bread really freaked me out. But, a good reminder is that not all calories are created equal and there is nothing fake…no colors, preservatives, or fillers…going into this bread. It’s all healthy, all good, all nutritious. It’s a great choice of bread for those of you who are (like me) really trying to eat clean.

Has this product sparked your interest? I really encourage you to give it a try. And…if you’re feeling saucy…you can always give the recipe for my bread pudding a go.

Recipe: Gluten Free Cinnamon Raisin Peanut Butter Coconut Bread Pudding

Servings: 12
Time: Prep 10 minutes; Bake 40 minutes

Ingredients:

12 slices Food For Life Sprouted For Life Gluten Free Cinnamon Raisin Bread
2 tablespoons Earth Balance vegan butter, melted
1/2 cup organic unsweetened coconut flakes
1 large ripe banana, sliced into 1/4 inch pieces
4 large eggs
2 cups unsweetened cashew milk
1 cup NuttZo Crunchy Original 7 Nut & Seed Butter

Directions:

Preheat oven to 350°F.

Prepare an 9×13 inch pan with nonstick baking spray.

Cut the cinnamon raisin bread into cubes and place in a large bowl.

Drizzle melted butter over bread.

Add shredded coconut, banana slices, eggs, cashew milk and peanut butter; gently toss to combine and lightly push down until bread is covered and soaks up the liquid.

Once liquid is absorbed, pour into the baking dish.

Bake for 35-40 minutes or until the top springs back when tapped.

Serve warm with a drizzle of blueberry (or maple…or any flavor) syrup, or additional peanut butter.

~*~*~

I absolutely adore how amazing this bread is, not just in this recipe, but on its own as well. Depth of flavor is delicious. And it baked up so well in the recipe, I couldn’t imagine making this again without using the Food For Life Sprouted For Life Gluten Free Cinnamon Raisin Bread. I have a few extra slices left…so I can’t wait to toast them up next week, once I polish off this amazing bread pudding.

ENJOY!

November 23, 2015

Product Review: Angie’s Boom Chicka Pop Holidrizzle Pumpkin Spice Kettle Corn

4deb8ef5-48fb-471b-b5a8-575408a22f2b_zpsrksmisr2 — Angie’s Boom Chicka Pop Holidrizzle Pumpkin Spice Kettle Corn

Product: Angie’s Boom Chicka Pop Holidrizzle Pumpkin Spice Kettle Corn – $4.99+

Thanks to my dear friend, Jenn, I was able to get my hands on a bag of the latest Holidrizzle flavor from Angie’s Boom Chicka Pop Kettle Corn line. Because, I never did get my hands on a bag around here. I just couldn’t find it.

So, up until then, I figured the Angie’s Boom Chicka Pop Holidrizzle Pumpkin Spice Kettle Corn was simply a rumor. But, I have friends who are beyond aware of my obsession with pumpkin…EVERYTHING (save pumpkin pie…gross!).

Yep. I’m one of those pumpkin freaks. But…even more important, I am a popcorn freak. It is, by far, my favorite snack. EVER! I love popcorn and could eat it every day. And when Angie’s came along with their extensive lineup of Boom Chicka Pop popcorn flavors…life got a little sweeter for sure. And then…one winter season around Christmas…the first of the Holidrizzle bags arrived. And I was hooked for life. The original two flavors: Dark Chocolatier Sea Salt and White Chocolatier Peppermint – and, trust me, they were beyond addictive. I could eat an entire bag if I didn’t dole out serving sizes to nosh on. They are that amazing.

So, when summer faded into fall and the first of the Pumpkin Spice treats began emerging (I think everyone waits on Starbucks and the latte). And I had heard of this new Holidrizzle flavor from Angie’s. But, all I could find out here was the Candy Corn flavor. I don’t like candy corn, so I wasn’t interested. I was, however, beyond interested in the Pumpkin Spice variety.

And Jenn picked me up a bag. And last night…after my delicious dinner…it was dessert.

Angie’s Boom Chicka Pop began in a garage in Minnesota where Dan and Angie Bastian wanted to do something fun with their kids, while showing them the value of hard work. And, from that decision, their amazing kettle corn recipe emerged into a business, with product being sold at local events. Soon, even the NFL team, the Minnesota Vikings, took notice. The rest was history. The Boom Chicka Pop kettle corn recipes are all non-GMO and certified gluten-free. Every product. All of them. Every variety is a better-for-you snack with simple ingredients, calorie transparency, and great taste. It pairs well with EVERYTHING and ANYTHING. Trust me. I ate mine after eating Chinese food. HA! It doesn’t get much better than small-batch popcorn being made with simple ingredients and wowing even the casual popcorn lover with flavor and taste.

So…the Angie’s Boom Chicka Pop Holidrizzle Pumpkin Spice Kettle Corn was ripped into last night. I breathed it in. And it smelled…like buttery popcorn. Huh. Interesting. I dished out a serving in a really awesome skull and crossbones bowl and served it up to my roommate. From the initial handful, I noticed that the popcorn pieces were dusted (some more heavily than others) with different seasonings. I didn’t see a drizzle anywhere. But when I went to dish up mine…my fingers round the melty bit of white chocolate on one of the pieces. There was my delicious, sweet, and addicting drizzle. I was trying to figure out how it could be a Holidrizzle without a drizzle…so, thankfully, the drizzle was there. Panic averted. I asked Cathy what she thought of it and she said, “It tastes like cinnamon…I don’t really get pumpkin.”

And…she’s right. So, if you’re “not a fan of pumpkin” then you will actually like this. Because when I tested it, I got the warm fall spices (cinnamon, nutmeg…and then the sweetness from the very light drizzle that some of the pieces were treated to. It was definitely delicious. And I would certainly eat and eat and eat these quite happily…but if you are one who wants that powerful pumpkin flavor, this is not the mix for you. Not at all. But, if you like a pumpkin spice latte…that’s what this is. That’s the flavor. Delicate spices…but not really pumpkin. Just…pumpkin-y…without any real…pumpkin. It’s a gentle, generous flavor and it blended so well with the sweet and salty nature of the kettle corn. Beyond addictive for sure.

Let’s look at ingredients, shall we? Angie’s Boom Chicka Pop Holidrizzle Pumpkin Spice Kettle Corn is made with cane sugar, popcorn, sunflower oil, palm and palm kernel oil, whey powder, nonfat milk powder, spices, sea salt, natural flavors, and soy lecithin (emulsifier). This popcorn is certified gluten free. And certified tasty.

As for nutritional information, Angie’s Boom Chicka Pop Holidrizzle Popcorn is not bad…or a drizzled treat. A serving of this popcorn is 1-1/2 cups (28 grams). There are about 4.5 servings per bag. In this serving, you will be consuming 140 calories, 8 grams fat, 3 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 80 mg sodium, 18 grams carbohydrates, 2 grams fiber, 11 grams sugars, and 1 gram protein. Not a filling treat, but then again, it doesn’t need to be. Careful though…it’s addictive.

While I think a part of me expected a little more of that BOOM…PUMPKIN flavor in Angie’s Boom Chicka Pop Holidrizzle Pumpkin Spice Kettle Corn, it doesn’t deminish the fact that this popcorn is awesome. It’s light, salty, sweet, and tastes like fall. If you are a snob about your pumpkin flavor, this may not be the product for you. But, if you love something that screams pumpkin spice flavors…with a little drizzle of sweet heaven…then I encourage you to purchase a bag of this popcorn and eat it at your own risk. Trust me, it won’t last long.

November 19, 2015

Product Review: Kinnikinnick Foods Gluten Free Vanilla Wafers

Product: Kinnikinnick Foods Gluten Free Vanilla Wafers – $3.99+

Growing up, I often cherished the smaller, simpler things in life. Like…drinking soda at Grandma and Grandpa’s house…because they let us have an entire can instead of splitting it three ways between us. Or…being treated to pre-dinner cookies while at the lake cabin with my grandparents (grandparents are the best!). This often meant Pecan Sandies or…Nilla Wafers.

Yep…I blame my absolute love of Nilla wafers on my grandma. My grandma LOVED her sweets (I come by it honestly), and while she was very much a chocolate lover…she always seemed to have a box of Nilla Wafers at the lake or in her pantry at home. Without fail.

And if we looked like we needed or wanted a snack…Nilla Wafers were it.

Already a big cookie monster (yeah…you know I am!)…I haven’t had Nilla Wafers in a long time. And when I was diagnosed as a Celiac…they were gone for good.

*sad violin*

Or…so I thought! One afternoon, while walking the aisles at my local Meijer, I dropped into the gluten-free section just to see if there was anything new or interesting. Turned out…there was!

GLUTEN. FREE. VANILLA. WAFERS.

The image on the box had the buttery looking rounds that I remembered from my childhood. And so…a box traveled from store to pantry just like that. And in my head…I had it all planned out. I was going to make a banana cream pie with them. How great would that be?! Except…I’m not the biggest fan of pie…so that aspiration sort of fell to the wayside and this box sort of just…sat on a shelf. And cookies should never just sit on a shelf.

Tonight, that all changed. With the banana cream pie out of the question now…I thought, “Hey…I used to eat these things straight up, right out of the box…why should that have to change?” The answer: It doesn’t. And tonight…it didn’t.

After wrapping up an amazing dinner of Texas Queso-dillas (vegan, gluten-free noms!), I did up the dishes and retrieved this box from the pantry shelf. The time had come. And I had high hopes that these would bring back all those feels from my childhood. I dished up a serving to my roomie and a serving to me…and as we finished up The Muppets episode that we missed…we noshed.

She never was into Nilla Wafers (because she’s weird), so she thought these were “pretty good.” *sigh* She doesn’t know something amazing when she bites into it. These cookies were beyond fantastic. Every happy moment from grandma’s house involving Nilla Wafers came rushing back to me when I bit into my first Kinnikinnick Gluten Free Vanilla Wafer. The taste was sweet and vanilla-y. The cookie had that soft center and that golden outside, that wasn’t crunchy, but wasn’t just chewy either. It was the full-out, real-deal, fantastic gluten-free interpretation of a childhood favorite. And if I didn’t portion out these things before settling in to eat, I probably would have devoured the entire box. Kinnikinnick has been awesome about bringing back childhood favorites…like graham crackers (S’moreables…HELLO S’MORES!), and Oreos (KinniTOOS), and pumpkin spice donuts (I haven’t actually found these yet…), and BLUEBERRY bagels (which have been reformulated, so while I didn’t LOVE them back when I began this gluten-free journey…a revisit might be happening). I haven’t found any other gluten-free company turning out childhood classics that are SO close to the real thing that it actually makes you double-check the box.

Yep…Kinnikinnick has definitely won my heart over once again. And all it took was these little vanilla cookies. Because this, my dear friends…this was my childhood!

Let’s discuss the ingredients that go into Kinnikinnick’s Gluten Free Vanilla Wafers! These cookies are made from cane sugar, water, potato starch, white rice flour, non-hydrogenated palm oil shortening (palm oil, modified palm oil), pea starch, tapioca starch, egg whites, cellulose powder, tapioca syrup, pure vanilla extract, salt, cellulose, baking powder (sodium acid pyrophosphate, sodium bicarbonate, pea starch, mono calcium phosphate), sunflower lecithin, natural colour, and natural flavor. This product is gluten free, dairy free, nut free, and are kosher. These cookies are also free of soy, sulphites, mustard, fish/shellfish, sesame, corn, and yeast.

As for nutritional information, the Kinnikinnick Gluten Free Vanilla Wafers are cookies and a treat. So…remember that. A serving is 8 wafers (36 grams) and there are about 5 servings per box. You will be chowing down on 160 calories, 5 grams fat, 2.5 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 150 mg sodium, 27 grams carbohydrates, 2 grams fiber, 12 grams sugar, and 1 gram of protein. I love that they are bite-size cookies that give you a treat without really feeling guilty about it. Their vanilla sweetness is just enough to satisfy without being too sugary sweet. LOVE that balance.

So, yeah…the great pantry clean-out is on. And these are the last remaining cookies in there. I am sort of sad to polish these off and move onto something else…but now that I know where to buy these, you better believe they’ll be an every-now-and-again treat.

And, who knows…maybe I will get around to making that banana cream pie someday.

November 15, 2015

Product Review: Pillsbury Gluten Free Banana Quick Bread & Muffin Mix

Product: Pillsbury Gluten Free Banana Quick Bread & Muffin Mix – $4.49+

You know…I don’t shop at Wal-Mart often. I don’t. But, there is this gorgeous Neighborhood Market version of Wal-Mart (it is all groceries!) in Louisville, and if I happen to be on that side of the city, I’ll stop in for some essentials that. I mean, the prices are right and it’s not all sketchy like some other Wal-Marts are. Nor is it busy, so that is also a plus!

I rarely go off my grocery list these days…but one day while searching an aisle for something, I spotted a box of gluten-free banana bread. We all are aware that my forays into gluten-free banana bread have been epic fails…every single time. And here…here was a mix that would do all the difficult stuff for me…and all I had to do was add a few things and pop it in the oven.

Easy peasy, right?

So, yeah…you better believe that box came home.

For the record, the box just happened to be a new baking mix from the amazing Pillsbury, who seems to have embraced the gluten-free market as of late, having started with refrigerated dough for pizza, cookes, and pie. Since then, it has introduced gluten-free funfetti cake mix (I have some of this in my pantry), gluten-free funfetti cookie mix, gluten-free multi-purpose flour, and gluten-free quick bread and muffin mix. They also have already made gluten-free muffins out there…I have yet to find them though.

That being said…the great pantry purge is underway and this weekend, with all the horrible events going on in the world, I needed to comfort myself with a little baking. So, I pulled out the box of the Pillsbury Gluten Free Banana Quick Bread & Muffin Mix and decided I was going to give it a try. But why just bake it up as bread? Why do the easy thing? Instead, there was a recipe on the side of the box for Gluten Free Peanut Butter Banana Chocolate Chip Muffins. Which sounds…frickin’ fantastic. I didn’t have any chunky peanut butter on hand, so I used my PB2 powder from the pantry and it worked out just fine. No peanut chunks…but…hey, I saved some calories and fat, right? HA!

So, this recipe was really, really easy.

Simply preheat the oven to 375°F. Put the mix into a large bowl and add water, extra crunchy peanut butter (I used PB2 and it worked great! No little peanut chunks though…so there is that…), vegetable oil, 2 eggs, and some miniature semi-sweet chocolate chips (or dark chocolate chips…which is what I used) and beat the conglomeration of ingredients into a thick batter. Spoon it into 18 muffin cups and bake for about 20 minutes until they are golden on top and a toothpick inserted into the center comes out clean. Let them cool for about 10 minutes in the muffin tin before moving to a wire rack to cool completely.

I get a little skeptical, at times, when it comes to big-name companies jumping onto the gluten-free bandwagon. But Betty Crocker managed to do it well, and, to be honest, Pillsbury really hit it out of the ballpark with this particular mix. I was beyond impressed. The muffins fluffed up and cooked to a beautiful golden brown. So often, these mixes turn out pale products, regardless of sitting in the heat of the oven. They centers were moist and rich. The muffins themselves bold with banana flavor, and the PB2 gives it a nice peanut butter thought, without overpowering the banana. Because, after all, I bought this because I suck at making gluten-free banana bread. The dark chocolate morsels (I used Enjoy Life, for the record), were a nice, sweet touch. I had to make myself stick to just one of the muffins, because I easily could have eaten three right then and there. So good. Moist, rich, and delicious!!

So, as we all know, I usually steer clear of mixes like this due to ingredients and trying to eat a bit cleaner. But we all have to indulge a little bit, right? Right! So, Pillsbury makes its Gluten Free Banana Quick Bread & Muffin Mix from rice flour, sugar, tapioca starch, potato starch, dried banana, dextrose, and it contains 2% or less of: leavening (baking soda, sodium acid pyrophosphate, calcium phosphate), canola oil, cellulose, propylene glycol esters of fatty acids, distilled monoglycerides, xanthan gum, salt, natural and artificial flavors, sodium stearoyl-2-lactylate, nonfat dry milk, citrick acid and bht (antioxidents). Whew. A lot of preservatives and the such, but I don’t make this stuff often…and I just really wanted to see how it worked out. Totally worth it for an every-now-and-again fill-in, especially if I want banana bread. At least until someone can give me a recipe that I can actually master and make without it being…gross.

As for nutritional information…the Pillsbury Gluten Free Banana Quick Bread & Muffin Mix makes 12 servings. Each serving will dish up 120 calories, 1 gram fat, 0 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 220 mg sodium, 28 grams carbohydrates, 13 grams sugars, and 1 gram protein. If prepared (as the banana quick bread or plain banana muffins), the calories per 12 servings goes up to 170 calories, 6 grams fat, 1.5 grams saturated fat, 35 mg cholesterol, 230 mg sodium, and 2 grams protein. Not too bad for a quick bread mix…and really not bad for a gluten-free product!

I have to say, I was beyond amazed with the quality and the taste of the Pillsbury Gluten Free Banana Quick Bread & Muffin Mix. These muffins were moist, delicious, and so easy to prepare and make. I would be more than happy to try other Pillsbury mixes (I guess the funfetti cake mix is up next), because this blew me away. The texture was perfection. The flavors were bold and pronounced. And it only took me 10 minutes of prep time at most. Can’t beat that convenience. Way to go Pillsbury! Thank you for your gluten-free awesomeness!

November 11, 2015

Product Review: Williams-Sonoma Gluten Free Spiced Pecan Pumpkin Quick Bread

Product: Williams-Sonoma Gluten Free Spiced Pecan Pumpkin Quick Bread – $14.95

I have to give major kudos to the kitchen giant that is Williams-Sonoma…aka…that store that is like crack to me…really out of my price range, but, dammit, I keep going back to it. HA! When Cup4Cup was first introduced to the gluten free market, it was done through Williams-Sonoma stores. And that was where I first bought it…for a price tag as extravagant as the one you see attached to this little package of bread mix.

But…sometimes…the price is worth the product.

Last year, Williams-Sonoma unveiled a plethora of holiday mixes and even offered a gluten-free version of some of them. One such product was the Gluten Free Spiced Pecan Pumpkin Quick Bread mix. When I saw it, I didn’t care that it was $15, I took it up to the register and purchased it. The reason I mention Cup4Cup above is that this quick bread mix is made with Cup4Cup Gluten Free flour! I took it home and put it in my pantry, excited beyond belief to have this bread mix.

And then never got around to making it.

But the great pantry purge is on…and this was still just sitting there…begging to be made. Last night, while The Voice was on television, I set out with a mission. Not just to bake cookies (which I did), but to make this bread. I don’t know why I waited so long. It was SO easy.

In a large bowl, I simply poured the Williams-Sonoma Gluten Free Spiced Pecan Pumpkin Quick Bread mix and added 1 stick of melted vegan butter, which I let cool slightly, 1 cup water, and 2 eggs. That was it. Easy-peasy. I gave it a stir until it was smooth and blended…then poured the batter into a greased bread pan. Into a preheated 350°F oven it went for around one hour.

The wait was difficult because, as it baked, it smelled amazing. I was doing my PT stretches and practically drooling. Seriously. And when the timer finally went off and I pulled the loaf pan from the oven, it was all I could do to wait the 10 minutes for it to cool before turning it out and being able to at least sample a piece. I did manage to wait, but the minute that timer went off…it was game on.

I sliced off the very end of the bread, loving how moist and rich it felt as I sliced with a sharp knife. I could see the scattering of pecans throughout the loaf. Not only did it smell amazing, it looked amazing too. But the test always comes with the first bite.

WOW. Moist, soft, packed with flavor. It tastes like fall…giving off hints of cinnamon, nutmeg and ginger. Every bite was a delight. No joke. I loved the speckled bits of pecans throughout, which gave the moist and soft slice a bit of texture as well. The crust on the outside got to this beautiful golden shade and, while it is a pumpkin bread, it wasn’t just loaded with the pumpkin flavor. I think that’s a bit of a disappointment for me, but the spices really shine this way, and that’s not such a bad thing. It’s now dessert and possibly the base of a French toast this coming week. Seriously…I am so in love with this bread.

Let’s discuss the ingredients of the Williams-Sonoma Gluten Free Spiced Pecan Pumpkin Quick Bread. This mix is made from gluten free flour (cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum), sugar, dried pumpkin flakes, unsalted pecans, buttermilk powder, korintje cinnamon powder, sodium bicarbonate, salt, nutmeg, and ginger.

As far as nutrition goes, a serving of the Williams-Sonoma Gluten Free Spiced Pecan Pumpkin Quick Bread is 1/15 dry mix (34 grams) or 1 slice (48 grams) of the baked quick bread. There are about 15 servings per container. A serving of the mix will give you 130 calories, 2 grams of fat, 0 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 190 mg sodium, 28 grams carbohydrates, 1 gram fiber, 15 grams sugars, and 2 grams of protein. When prepared, the bread goes up in calories to 190 calories per slice, which isn’t bad for a sweet bread of sorts. The package also comes with instructions for a cream cheese icing…but I didn’t have all of the ingredients on hand…and I love it plain anyway. But the option is there!

I was really impressed with how well this bread baked up, how moist and delicious it is. I love how it just tastes like fall. I was hooked in one bite. And now I can’t wait to try other seasonal gluten-free quick bread mixes from Williams-Sonoma…because they really won me over with the Gluten Free Spiced Pecan Pumpkin Quick Bread. I might have to go pick up another package before it disappears (and then not wait so long to make it this time!).

November 10, 2015

Product Review: Rabbit Creek Products Gluten Free Red Velvet Cake Mix + Recipe Bonus

Product: Rabbit Creek Products Gluten Free Red Velvet Cake Mix – $8.75

So, this was it…my last Cuisine Cube…and this…this product was the last one that I had from the May (Is For Mom) 2015 Cuisine Cube that I received. I had to cancel my subscription due to budget constraints…and that wasn’t an easy decision. I loved…LOVED…this company and I loved discovering new products through them.

Yeah…that’s what Cuisine Cube is all about. And one day, I sincerely hope to be able to go back to them and subscribe again. That being said, before I get to the product that I lasted until now, let me tell you a little more about Cuisine Cube.

Cuisine Cube is a subscription service that delivers 5-6 gluten-free, full-size products to your door for as little as $34.99/month. Inside the cube, you will discover full-size products (not sample sizes) that are made by local and smaller, artisan companies, rather than those that you can find at the average grocery store. It has introduced me to so many new and delightful products. Each box contains a breakfast, lunch, dinner, snack, and dessert product…and then, sometimes, an extra bonus item. Who doesn’t love a little something extra, right? Keep in mind, however, that Cuisine Cube has gone through some changes as of May. No longer do they strictly only offer gluten-free cubes. In addition to their gluten-free option, they now also offer Artisan and Vegan cubes as well. The Artisan cube means that you have no food allergies and foods that contain common food allergens will be included. The Vegan cubes contain products that are dairy and animal free. And, they still have the Gluten Free cubes, which will have products that contain no gluten or wheat. So, if you’re really interested in being introduced to the smaller, lesser-known, artisan companies, give Cuisine Cube a try! It’s like…Christmas…or your birthday…every month! Who doesn’t love that?!

The last product from my May Is For Mom 2015 Cuisine Cube box was none other than the dessert product – Rabbit Creek Products Gluten Free Red Velvet Cake. Why the long wait to use this? Well, believe it or not, with as much of a sweet tooth I am…I am not really big on cake. Secondly…I’m not a big fan of red velvet either. Hence…the reason it sat so long on my shelf. But, as I’m working on clearing out items from my pantry and fridge, prepping for a new year and new goals…this product was up. And instead of baking a cake (again…not a fan of cake or red velvet), I decided to bake cookies.

Before I talk about the product any further, let me tell you a little about Rabbit Creek Products. Rabbit Creek Products gets its name from a creek that runs through a small eastern Kansas town. The founder, Donna Cook, a self-described “country girl” grew up in the heart of Kansas, offering a diverse array of food from traditional country with influences from Germany, Sweden, and other reaches of the world. She founded Rabbit Creek Products determined to capture the taste of old fashioned cooking with a designer style and share it with people everywhere. Her innovative mixes make Rabbit Creek a leader in the gourmet industry. Cook was named business woman of the year in Kansas in 1995. Holding that title to its highest standard, Cook insists that Rabbit Creek does the same with their products. Rabbit Creek has over 350 different mixes, including dips, soups, quick breads, beer breads, brownies, desserts, and scones mixes, among others. And…now gluten free products have made their appearance on their product list.

Thanks to Cuisine Cube, I had the opportunity to try out the Rabbit Creek Products Gluten Free Red Velvet Cake Mix. As stated before…I am not a fan of cake nor of red velvet, so this was a tricky one. But, instead of baking up a cake…I decided to attempt to make cake mix cookies out of this mix. The recipe will follow below…and, I wasn’t exactly sure this was going to work…but I figured…I love cookies…why not give it a go?

By mixing the Rabbit Creek Products Gluten Free Red Velvet Cake Mix with baking powder, eggs, vegetable oil, vanilla and folding in Greek Yogurt baking chips…I actually managed to create a decent enough, fluffy, light dough that had a cake-y and a cookie-ish like texture to it. I scooped it into little balls and placed the dough on a cookie sheet, forming 12 perfectly round cookies. Then, I put them into a preheated oven and let them bake for about 12 minutes. Out came amazing looking cookies. I let them cool for a few minutes, then…it was time to test them out.

I will say this…Rabbit Creek Products really is elevating the world of mixes. Honestly. I was amazed with how well the Gluten Free Red Velvet Cake Mix worked in this recipe. I had my doubts, but what emerged were light, chewy, soft red velvet cookies that had great flavor and weren’t overly sweet. One problem I usually have with red velvet is how sweet it tastes. While these did taste like a treat, they weren’t overly sugary and helped me feel really good about choosing to make them into cookies rather than baking a cake. The texture was soft, light, and amazing. Chewy and delicious. I brought these to work, and got so many compliments on how good these were! Definitely impressed.

So, let’s talk about the ingredients that go into the Rabbit Creek Products Gluten Free Red Velvet Cake Mix. This mix is made from gluten free flour (rice flour, brown rice flour, modified potato starch, modified tapioca starch, modified corn starch, xanthan gum), sugar, cocoa, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate, red dye #40 and natural and artificial flavor. This product is made in a dedicated kitchen.

Now let’s talk nutrition! The Rabbit Creek Products Gluten Free Red Velvet Cake Mix contains 16 servings. One serving of the package (about 17 grams) will dish up 60 calories, 0 grams fat, 0 grams saturated fat, 0 grans trans fat, 0 mg cholesterol, 50 mg sodium, 13 grams carbohydrats, less than 1 gram fiber, 6 grams of sugar, and 1 gram of protein.

And here’s how I made the cookies…with a recipe loosely based off of the Strawberry Chocolate Chip Cookies made by Sally’s Baking Addiction. I just made changes where I needed for weight of the mix and measure of ingredients. But it worked like a charm!

Recipe: Gluten Free Red Velvet Cake Mix Cookies

Red Velvet Cake Mix Cookies made from Rabbit Creek Products Gluten Free Red Velvet Cake Mix

Servings: 12
Time: Prep 5 minutes; Bake 12 minutes

Ingredients:

1 package (9.6 oz) Rabbit Creek Products Gluten Free Red Velvet Cake Mix
1/2 teaspoon baking powder
2 large eggs
2 tablespoons + 2 teaspoons vegetable/canola oil
1/4 teaspoon vanilla extract
1/2 cup Greek Yogurt Baking Chips (or White Chocolate Chips would work!)

Directions:

Preheat oven to 350°F.

Line large baking sheet with parchment paper or silicone baking mat. Set aside.

In a large bowl, mix together the cake mix and baking powder. Set aside.

In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the the baking chips chips.

Drop rounded balls of dough, about 2 tablespoons each, onto prepared baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide.

Bake for 10-12 minutes not allowing the cookies get brown. Cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.

~*~*~

Seriously…this cake mix made amazing chewy, deliciously flavorful, yummy red velvet cookies. And this from someone who is not a fan of red velvet or cake. HA! I do love cookies though. And the addition of the baking chips definitely was a nice touch.

So, thank you, Cuisine Cube, for the introduction to the products that Rabbit Creek puts out. And if any of you want to give their products I try, I urge you to visit their Web page and place an order.

November 10, 2015

Product Review: Immaculate Baking Gluten Free Fudge Brownie Cookie Dough

Product: Immaculate Baking Gluten Free Fudge Brownie Cookie Dough – $3.99+

My neighbors are awesome. Let me just reiterate that fact now, if I haven’t said it enough in my previous blogs.

MY. NEIGHBORS. ARE. AWESOME.

I was downstairs having dinner with my amazing neighbors and friends on Sunday night (after a very entertaining game of cornhole), and we were just talking about anything and everything, as we very often do. For awhile, they were trying out a gluten free and casein free diet for their young son, but it wasn’t making much of an impact…so they dropped off the wagon for now. That being said, for a few weeks now, Michelle (that’s one of said neighbors) had been mentioning that Kroger now carried gluten-free and casein free cookies in the refrigerated section. I am rarely over that way, so after feeding me delicious red lentils for dinner (they had bison burgers, but she made these AMAZING lentils for me and for others to use as a side), she was packing up leftovers. They were keeping the remaining gluten-free and vegan corn pudding I made and she surprised me with a package of the very cookies she was talking about.

The Immaculate Baking Gluten Free Fudge Brownie Cookie Dough!

Immaculate Baking began with a cookie. Now that’s the best start to any story, don’t you think? Creator, Scott Blackwell used his garage to manifest a simple dream…to create perfect, mouth-watering, wholesome, homemade cookies that he could share with the world. Today, that dream is becoming a reality. Immaculate Baking offers cookies, sweet rolls, biscuits, pie crusts, and even…gluten-free cookies. All products remain true to the company’s commitment to use simple and carefully-selected ingredients…so that every bite is packed with amazing, mouth-watering, crave-worthy flavor and texture.

I have had the Gluten Free Chocolate Chip Cookie Dough that is made by Immaculate Baking, and have to still give the Gluten Free Peanut Butter Cookie Dough a try…but last night was all about chocolate. My roommate was craving it and I never say no to a cookie or chocolate. Two of my favorite things. So, out of the refrigerator (after being in there less than 24 hours) and onto a baking sheet these went. Yep…it is that easy. These break and bake cookies are little balls of dough that you pull apart and then set on the baking sheet. Place in a preheated 325°F oven for about 13-15 minutes and…at the end…you get an amazing, chocolatey-scented home…and fantastic little rounds of cookies.

Of course, the test is always with the taste. And so, I dished one up to my roommate and one to me. One bite…one bite and I was in chocolate cookie heaven. This reminded me, at first bite, fresh from the oven, of a warm pudding cake that I used to beg my mom to make for me. Fantastic chocolate flavor. Rich, chewy, and decadent. These are an amazing, chewy bite of cookie. Think about merging a dense, chewy brownie with a cookie…and that happy marriage is what this cookie is all about. I was enamored with it. I was lucky to hold myself to one. That’s how good these are. This is everything a cookie, gluten-free or not, should be. I’m beyond impressed.

Let’s talk ingredients, shall we? The Immaculate Baking Gluten Free Fudge Brownie Cookie Dough is made from palm fruit and canola oil, semisweet chocolate pieces (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), powdered sugar (cane sugar, corn starch), potato starch, cane sugar, tapioca starch, rice flour, eggs, molasses, cocoa pressed with alkali, water, vanilla extract, xanthan gum, sea salt, guar gum and baking soda. These cookies are certified gluten free.

As far as nutrition goes, the decadent Immaculate Baking Gluten Free Fudge Brownie Cookie Dough makes 12 cookies…and a serving size is 1 of these cookies. This one cookie will provide you with 150 calories, 8 grams fat, 3.5 grams saturated fat, 0 grams trans fat, 5 mg cholesterol, 55 mg sodium, 19 grams carbohydrates, less than 1 gram fiber, 12 grams sugars, and less than 1 gram of protein. A sweet, not going to fill you up treat.

When a cookie that you don’t even have to dirty a bowl by mixing up a bunch of ingredients can spark memories and satisfy the biggest chocolate craving, you know something is amazing about them. Immaculate Baking made a cookie that is for the serious chocoholic. This cookie monster was beyond impressed…because it was everything I wanted in one perfect cookie. And, with the chewy and fudgy texture, you’d never guess these were gluten free.

I’m in a chocolate cookie coma…and I’m happy there. Join me!