Yes. The Cookie Monster is back and in full swing. This shouldn’t come as a surprise at all. After all…we all know that I love my cookies.
And it just so happens that one of my go-to gluten-free companies makes some killer gluten-free cookies. But I didn’t know this until yesterday.
The cookies were actually a giveaway at the Gluten-Free Expo I attended back in Birmingham, Alabama. They have been in my pantry just anticipating the day I would get to them. Finally, after much pantry sifting and working through products that expired first…the evening arrived last night. And Schär Gluten-Free Shortbread Cookies were my dessert.
These cookies are little golden biscuits of shortbread. But these aren’t typical shortbread. Schär makes gluten-free products, so these shortbread cookies contain no ingredients that have wheat, lactose, or gluten in them. These are made with corn flour, giving them a sweeter taste to them. But it doesn’t stop there, these are also sweetened more with a kiss of honey and sugar.
The result? A delicious golden biscuit that has a slight crunch when you bite into it, but keeps that buttery-rich texture as you chew. They aren’t your typical shortbread cookies, but…trust me…these are amazing and delicious. I could see how they would be fantastic crushed up to use as a crust or as a topping for an apple crisp or the like. They are that smooth, buttery, golden flavor that you remember shortbread as tasting, but these cookies aren’t rock hard and they are just as good on their own…or dipped in melted chocolate. And my favorite part is the lingering taste of vanilla after each bite.
Of note here…while these do have that buttery texture to them, these cookies contain no butter at all. Now that’s a true test for a shortbread cookie, yes? I love the crispiness and richness in each bite. And one serving is 4 cookies. FOUR COOKIES!! YES! And that will only set you back 130 calories. A serving of these cookies has only 5 grams of fat and, get this, only 5 grams of sugar. That’s amazing for a cookie. But with shortbread, you want the sweetness to come from the honey and vanilla…and that’s what you get here.
If you are gluten-free and looking for a different sort of cookie than the run-of-the-mill sugar cookies, chocolate chip cookies, snickerdoodles, and such that are offered in the grocery stores…seek out Schär Shortbread Cookies. Take a bite out of golden sunshine.
Schär…once again you have impressed me. You definitely live up to your golden reputation for delicious gluten-free foods.
Originally, I didn’t pull out the Bob’s Red Mill Gluten-Free Cinnamon Raisin Bread Mix for me. Nope. You see, I have an amazing podiatrist who has gotten me back on my feet and running better than I did prior to the injury that put me on crutches for three weeks. And after setting two new PR (that’s personal records for the non-running lingo peeps) in my last two races, I wanted to bake them something as a thank you. I have quite a few of these Bob’s Red Mill Cinnamon Raisin Bread Mix bags in my pantry (thank you Big Lots!), so I thought…why not?
Prep work was easy because I do my bread baking in a bread machine. Yes…this takes awhile, but it takes all the ‘let it rise after kneading it’ hassle out of the equation. Following the simple instructions on the bag, I simply took room temperature water, two eggs, and 1/4 cup of canola oil and placed it into the pan of my bread maker. Then…the mix was added. Finally, the yeast packet that came with the bread mix was added. Now, my bread maker is not specifically designed for gluten-free bread making, but it is a dedicated gluten-free bread maker. So…I set it for the basic setting on a medium crust, hit start and let it run for the 3 hours it takes.
And at first, I was less than excited about the little glob of dough that was being worked by the machine. In fact, I let it run while I settled in on the couch and watched “Thunderball” (the James Bond film…mmm…Sean Connery!). I even wandered into the kitchen to air pop some popcorn at some point and was still set on just baking this up for my podiatrist and his staff.
But then, the baking part kicked in around the end of the movie. Suddenly, my entire apartment smelled like fresh-baked cinnamon raisin bread. It was making my mouth water. And despite having just snacked on popcorn…there was nothing more that I was craving than taking a slice of that and trying it. After the movie, I only had a few more minutes left on the bake cycle, and the aroma was making both myself and my roommate really want to dive into the bread. We were going to try it regardless…just a slice split between us. Then I was going to cut it up and package it up for my podiatrist with a couple of icing options.
But after the bread machine beeped to alert me that the cycle was done and my bread was ready, I eagerly took the pan out of the machine, overturned it to let the bread easily slide out onto my cooling rack, and then…let it sit and cool. That only lasted 10 minutes. I had to try it. Onto the cutting board it went.
It was still probably too early to slice into it…but I needed to try it. It smelled so fantastic. So, my bread knife glided through the still fresh bread loaf and sliced off the end piece. I saw the rise of fresh steam as the slice fell away and I let it sit for a moment to cool. But that was just long enough for me to snap a picture. Then…out came the margarine. I sliced the one slice of bread in half and gave a little spread of the Smart Balance spread over each slice. I handed one to my roommate and I took the other.
One bite…and the first words out of my mouth were…
“I don’t want to share this! I want to keep this here for us!”
She totally agreed.
Good. We were on the same page.
So, aside from making my entire apartment smell like a bakery (and a delicious, gluten-free bakery at that), how was the bread?
Well, the loaf is not going anywhere if that indicates anything. Most gluten-free breads (even those made from mixes), have the tendency to be very heavy and very dense. Not Bob’s Red Mill Gluten-Free Cinnamon Raisin Bread. Nope. This was light and soft. The inside was moist without being heavy. And the Smart Balance spread that I spread across the sliced part melted right into the bread like a cinnamon-raisin sponge of awesomeness™ just begging to be devoured in seconds. I savored it as much as I could, but the half of a slice that I had was disappearing quickly. The crust on this bread baked to a perfect golden brown and has this amazing flakiness to it. The inside is moist and soft. And the raisins aren’t just an afterthought. Raisins explode from every bite of this bread. They aren’t just randomly scattered. There are plenty to go around and plenty to fill up the bread. No need to even add extra. In addition, the cinnamon flavor is there without overpowering and taking away from the bread. It adds a sweetness to the bread that really compliments the raisins.
So, apologies to my podiatrist’s office, but this bread is staying here with me. In fact, it’s my post-workout snack this morning after hitting up the gym. I’m taking some of my vegan vanilla cream cheese icing in because I think this bread could easily make me no longer miss cinnamon rolls if I dress it up like one. I can’t wait to give this bread a little warming at the office and spread it with some vanilla icing love. Epic breakfast at the office. I hope the aroma of the bread makes others inquire as to what I’m eating. My office is so anti-gluten-free anything that I love being able to make something and get them to try it (few often do) and fall in love with it.
Gluten-free baking and cooking doesn’t get the respect that it deserves. Too many people go into it with a closed mind.
Well, if they were able to try the Gluten-Free Cinnamon Raisin Bread that the Bob’s Red Mill mix created, I bet their minds and mouths would both be open…and ready for more.
I know mine is.
The trick is getting through my workout before devouring my slice for breakfast.
If cinnamon raisin is your thing, if you miss cinnamon rolls, or if you just want to give gluten-free bread making (by hand or by machine…there are instructions for both on the bag of the mix) a try, I encourage you to give Bob’s Red Mill mixes a try. I haven’t been disappointed yet. It’s another one of those, “No way this is gluten-free!” moments…which I love.
SO GOOD!
A loaf of bread made with Bob’s Red Mill Gluten-Free Cinnamon Raisin Bread Mix and baked in a bread machine
When I developed food allergies as an adult, I pretty much resigned myself to the fact that eating breakfast anywhere was going to mean a lot of egg dishes. And even then, I have to be careful about what goes into the egg dishes that I order while out. Interrogating the waitress over how things are prepared is not always something I want to do. But I have resigned myself to the fact that if I want to eat out safely…it’s something that has to be done.
Little did I know, until very recently, about a wonderful allergen-free bakery/café in Louisville, Kentucky…on Frankfort Road. And once I discovered it and tasted what they had to offer…I don’t want to go anywhere else.
You see, life can still be sweet, savory, and scrumptious thanks to the fantastic people at Annie May’s Sweet Café. Honestly. When someone like me can walk in and safely order a delicious waffle and a doughnut (seriously…why choose?) because I have a gluten intolerance…it makes me feel happy. Because I can’t do that anywhere else in this area. No one has really fallen into that niche yet…but Annie May’s stands here to fill that void. But…here’s the best part. My roommate was with me. She is neither a vegetarian nor does she have a gluten intolerance. She also got one of the waffles…and a doughnut as well. She can eat whatever she wants to at other breakfast/brunch/food establishments. Including regular waffles and regular doughnuts. So…she’s the real test. I eat like this because I have to…but that’s not the case with Cathy.
We placed our orders. Annie May’s offered three different varieties of waffles today. A regular allergen-free waffle served with your choice of maple syrup or agave syrup and your choice of butter or Earth Balance. Also a regular allergen-free waffle served with a blueberry compote. And finally a regular waffle with whipped cream and strawberries (gluten-free, but not vegan). Both Cathy and I were feeling the first option. So, I ordered a regular waffle with maple syrup and Earth Balance ($7.99), while Cathy opted for a regular waffle with maple syrup and butter ($7.99). Then, we had to get the delicious pumpkin doughnuts that are currently being baked up there. LOVE this time of year for pumpkin…everything. I previously had the cinnamon & sugar pumpkin doughnut, so this time I went with the allergen-free maple glazed pumpkin doughnut ($2.49). Cathy stuck with the one she had previously (because, let’s face it…chocolate = epic yumminess) and got the pumpkin doughnut with a chocolate ganache ($2.49).
We paid for our orders and went to have a seat at one of the tables inside the little café. It’s a quaint, very homey setting that just makes you feel comfortable. I could tell our waffles were done to order because it took some time to arrive at our table. But that was okay. Cathy and I sat there and just discussed a few things from my run (11 miles) and her trail hike this morning, to what we needed to get at the round of grocery stores we hit up while in Louisville. Before we knew it, our plates arrived with our breakfast goodies on them and we could hardly wait to dig in.
I spread my Earth Balance across one section of the waffle, then began to slice into it. This was waffle perfection. Not only was it a beautiful golden color, but it was crisp on the outside, with that perfect amount of softness on the inside. Not doughy softness, but waffle-softness. All you waffle fanatics know what I’m talking about. That bread-y delicious center that sops up all that syrupy goodness that you drizzle or dip it in. Yeah…waffle perfection. I was totally satisfied at first bite. The flavor was buttery good. It wasn’t dry. It wasn’t mushy. It was that right level of waffle crisp that I want…with every bite. Yes…even as I worked my way through it, it didn’t get mushy or soggy. The syrup was rich and sweet and the perfect complement to the waffle itself.
I already knew that Annie May’s made a killer pumpkin doughnut. I mean, I had one a couple weekends ago. But since then…I had been craving more. And thankfully they had some baked up and ready. The maple glazed pumpkin doughnut went perfect with my waffle. Honestly. Okay, so I was carb loading post-11 mile run. But…mmmmmmm…can you blame me? The doughnut was soft, rich, cake-y and light. It isn’t a heavy doughnut so you don’t feel guilty about eating it (not that I ever do when I get to indulge in gluten-free doughnuts!). Fresh baked are always better than the frozen ones I usually get to eat. And the evidence is clear with the first bite. Atop of today’s pumpkin doughnut was a sweet, amazing maple glaze. It reminded me of autumn on the first bite. Seriously. What better way to take a bite out of October and the new cooler weather than with an allergen-free pumpkin doughnut with a sweet maple glaze. It was love at first bite.
Nothing caps off an 11 mile run in the morning like a fantastic breakfast. Thanks to Annie May’s Sweet Café in Louisville, Kentucky…I can do that without having to question what is going into my food. Peace of mind makes me want to continue to frequent there whenever possible. In fact, I stated today that whenever we’re in town, Saturday breakfast needed to be at Annie May’s. Why not? I love supporting local businesses…and a local business that fits into my dietary restrictions is even more amazing.
But…take it from someone like Cathy, who doesn’t need to eat allergen/gluten-free…who devoured her doughnut and her waffle with sweet abandon. She raved about the taste, the texture, the flavors…and that chocolate ganache, which she loves to say is “to die for.” And…trust me…it is really that good.
We both walked out of there completely satisfied and happily full. And every bite of it was savored, enjoyed, and devoured with gusto. Even if you aren’t vegan or someone with food allergies…trust me…you’ll still love the food and sweet treats that Annie May’s has to offer. So, head over to Frankfort Avenue and take a bite of one of their allergen-free, gluten-free, and/or vegan offerings. Everything there is gluten-free…but you wouldn’t even know it. Don’t take my word for it though…go on and show your support for a local business and try something new or out of the norm. You’ll be hooked.
I guarantee it.
Annie May’s Sweet Café’s Allergen-Free Original Waffle with Maple Syrup and Earth Balance with a Allergen-Free Maple Glazed Pumpkin Doughnut
I love the fall. Not only does cooler weather get ushered in, but so do some of my favorite things to eat. Pumpkin is one. Apples are the other. And I especially love this time of year for the apple cider. I love to drink it…and even more…I love to cook and bake with it.
This morning, after a 5 mile run, I decided to get a little creative with some of the ingredients laying around my pantry and fridge. After all, I have a new CSA bin arriving tomorrow with new produce for me to enjoy, so why not get a little creative?
The base of this recipe is Bob’s Red Mill Gluten-Free Mighty Tasty Hot Cereal, which instead of cooking in water with salt, I cooked in apple cider with cinnamon. Then I caramelized two Gala apples to top it all off with. The result…a mighty tasty hot cereal for this cool morning. I happened to have some cream cheese icing left over. This is a totally optional addition. A drizzle of maple syrup or honey would work just as well. Without further adieu…the recipe is below.
Recipe: Apple Cider Spiked Hot Cereal with Caramelized Apples, Pecans, and Cream Cheese Icing
Apple Cider Spiked Hot Cereal with Caramelized Apples, Pecans, and Cream Cheese Icing
1/2 cup hot cereal mix (I used Bob’s Red Mill Gluten-Free Mighty Tasty Hot Cereal)
2 tbsp butter
2 Gala apples, peeled and sliced
1 tbsp brown sugar
1/2 tsp ground cinnamon
dash of ground nutmeg
1 oz chopped pecans (optional)
maple syrup (optional)
cream cheese icing (optional)
Directions:
Heat a nonstick pan on medium-high heat. Add butter and allow it melt down, swirling it around the surface of the pan in circular motions to spread the butter and prevent it from burning.
Meanwhile, pour the apple cider into a pot and add the cinnamon. Bring to a boil. Turn the heat down to very low and pour in the hot cereal. Stir until mixed. Cover and allow to cook for 10 minutes, stirring occasionally.
Peel and cube the apples. Drop the apples into the butter.
With a wooden spoon, stir them around until they are completely coated with butter. Continue to stir until the the butter in the pan is no longer bubbling. Add 1 tablespoon of brown sugar and 1 teaspoon of cinnamon and continue to stir. Add a dash of ground nutmeg as you stir. Then, cook the apples for approximately 10 minutes, or until the fruit begins to soften and brown slightly.
Remove the pan from the heat. Using your wooden spoon, remove the apples from the pan and place them into a bowl.
Pour the cooked hot cereal into two bowls. Add the caramelized apples to the top of the cereal. Sprinkle with a few chopped pecans. Then add any syrup, honey, or cream cheese icing to the cereal.
Dig in!
~*~*~
This hot cereal tastes like fall. It is sweet and savory all at the same time. Not to mention…healthy and filling. I loved how amazingly soft the apples turned out. It was my first attempt at ever caramelizing apples, so the result was perfection. This would make a great breakfast on a cold winter’s morning as well. If you love the flavors of fall…give this one a try. I promise…you won’t be disappointed.
Product: Pamela’s Products Chunky Chocolate Chip Cookies – $4.39+
Gluten-free cookie makers…make note. If you are going to make a cookie that everyone, not just the gluten-intolerant and Celiacs among us want to eat…you need to make something that is full of flavor, delicious, and doesn’t taste like a box. While gluten-free goodies have come a long way since…before I even had to eat gluten-free…I used to try gluten-free items from Whole Foods every now and again and…yuck. Now that I have to eat this way, I am so thankful for companies like Pamela’s Products.
Pamela’s Products has wowed me once again. I don’t know what the secret to making everything so amazing and delicious, but I can promise you, even those who are not following a gluten-free diet would be astounded by the flavor and texture of the cookies. These are definitely not the first cookies I have reviewed from Pamela’s Products (I have previously done the Peanut Butter Cookies and the Dark Chocolate Chocolate Chunk Cookies…as well as the Simplebites Extreme Chocolate Minis…and I have eaten (but didn’t blog about since I was on vacation and forgot to take pictures) the Shortbread Swirl Cookies). What this proves is that once again, something as simple as a cookie can make a big impression.
Tonight’s dessert was Pamela’s Products Chunky Chocolate Chip Cookies. These won me over at chunky and chocolate. I was so thrilled to open up the box tonight and pull out one for myself and one for my roommate. Dessert as easy as opening a box…yeah…that’s nice to have every now and again.
One bite was all it took. These cookies are super soft. For being processed and boxed…I was thinking they would have the texture of a shortbread…but I was wrong. When I say soft, I mean soft. That’s how I like my cookies because they remind me of being fresh out of the oven. The cookies themselves are not overly sweet. The flavor isn’t rich and buttery, but the crumbly texture almost gives that illusion. Actually, while looking at the ingredients, the surprise addition has to be the grape juice. I never would have pegged that. But I love how natural sweeteners are used. While the cookie itself is all good, the star of these baked treats is certainly the chocolate chips. Huge chunks are scattered throughout the cookies so that each bite is a chocolate burst of flavor. So delicious. For the chocoholic in us all…this is the best part of these soft, chewy cookies. They remind me of what Chips Ahoy soft-baked cookies were like…except much better (in regards to flavor and nutrition…for a cookie).
Pamela’s Products Chunky Chocolate Chip Cookies are Dairy-Free, Wheat-Free, and Gluten-Free. The serving size is one cookie (they are about 1.5 inches round), which sets you back 120 calories and 6 grams of fat. These contain no high fructose corn syrup (Chips Ahoy do) and no artificial colors or flavors. Less sugar too!
So, if you are like me and enjoy a delicious, soft, yummy cookie (like I said in previous posts…I am a Cookie Monster!)…look for Pamela’s Products. These products have never let me down and I don’t foresee that happening any time soon. And I have quite a stash going in my pantry for upcoming reviews. But so far…Pamela’s Products is the name I trust when it comes to cookies, baking, and more.
It’s my own little gluten-free love affair…with one of the best providers of gluten-free foods on the market.
I don’t know how I didn’t know about this place sooner. Well…I actually found out about it months ago and have been following their Twitter feed, hearing about the gluten-free goodies that they are whipping up, not just in their bakery, but for breakfast and lunch too. Why it took me this long to check them out probably had to do with me putting my foot down and saying that this year I really didn’t want to bake my own birthday cake. Because, let’s face it…no one should have to bake their own cake.
That was what lit a fire under my roommate and she made a call to Louisville’s only completely gluten-free, soy free, peanut free, and tree nut free bakery. Even better, upon request, most items can also be made without egg and/or dairy products. Living in this area with food allergies just got a lot more delicious.
You see, the owner of Annie May’s Sweet Café, Annie May McGill, was diagnosed with a gluten intolerance back in 2009. What grew out of that was a mission to create amazing allergy-free recipes. She is joined by Kenna Nelson, a pastry chef who was also a Biology major. She finds the chemistry behind gluten-free baking fascinating and from this pair…Annie May’s Sweet Café grew. By 2010, Annie May’s was a wholesale delivery service. And a year later, their current shop opened up. And thank the gluten-free gods for them. Annie May’s mission is to provide desserts that taste so good, you wouldn’t even be able to guess that they are gluten-free. Let me tell you…mission accomplished. In fact, the recipes that she developed over the years taste so amazing, many of the customers who visit or frequent Annie May’s Sweet Café don’t even have food allergies. Food that good is worth opening a shop for. In addition to the small selection of goodies in the bake case each day, Annie May’s also offers a dine-in eating option. And, you can place an order on anything and customize it as you need.
Once again…how did I not get to this place until now?
I guess I just needed to have my birthday roll around. And when it did, my roommate made a call and ordered me a simple 6″ Strawberry Cake with a Vegan Chocolate Ganache icing. Nothing fancy, you wouldn’t think. Just a simple gluten-free cake that myself and her family could enjoy after my birthday lunch. I actually did a happy dance of joy when she came over to my office and told me she had just placed an order with Annie May’s Sweet Café for my birthday cake. I had to wait until Saturday, the day of the lunch with her family, for the cake, but…I could do it. Of course, all week it was all I talked about and I totally couldn’t wait to go and pick it up on Saturday morning.
Anticipation makes the week move slowly, but Saturday morning arrived. After going for a very short run (I was running a 1/4 Marathon on Sunday morning), Cathy and I hopped into the car and drove over to Louisville to get some morning coffee, pick up my race packet, and…finally set foot in Annie May’s Sweet Café. Coffee was first, and we did that in rather quick time at our new favorite local spot in Louisville. From there, it was time to hit up the bakery.
As we drove up Frankfort Avenue…we missed the little corner shop at first. I spotted it as we drove by, actually. So, we turned around and came back, parking and preparing for our first visit to Annie May’s.
As we stepped inside, there was a large group of people around a table, drinking coffee and enjoying some food. I skipped up to the counter with Cathy, who let the lady behind the counter know we were picking up my birthday cake. As she went to go get it, I began scoping out the bake case. Everything looked so delicious. I was drooling. And, the cereal I ate for breakfast was now long gone…and the café smelled so good. I think Cathy felt the same way because she said we should get something to eat.
It just so happened that Annie May’s had a delicious looking selection of Pumpkin Doughnuts done four ways – Maple Glazed, Chocolate Ganache, Cinnamon Glazed, and Cinnamon Sugar. I was in heaven. First a birthday cake…now allergen-free and vegan pumpkin doughnuts. Pardon me while I pull a Wayne’s World here and bow down to both Annie May and Kenna and chant, “We’re not worthy! We’re not worthy!” Well, since there were doughnuts involved we each had to get one. I went with the Cinnamon Sugar Pumpkin Doughnut ($2.49) and Cathy opted for the Chocolate Ganache Pumpkin Doughnut ($2.49). They graciously packed them up in a box, we paid, tipped, and headed out to the car.
And then…the cop moment of the day happened. I was sitting in the parking lot of Annie May’s Sweet Café with my Pumpkin Spice Almond Milk Latte from Highland Coffee, noshing on a gluten-free pumpkin doughnut. Life had never seemed so good than that moment. I eagerly opened the little box that cradled the doughnuts in paper. I handed Cathy a napkin and her chocolate ganache covered doughnut. Then I grabbed mine and eagerly took a bite.
OH. MY. GOD. The gluten-free doughnut gods were smiling on me that day. These were beyond fantastic. These were beyond amazing. These topped Katz Gluten-Free Donuts (because these didn’t have to be frozen…these were fresh and you could tell). These were one of the best doughnuts I had ever eaten. The consistency was that of a normal cake doughnut. It had that heavy, filling feel to it. The flavor was tops. I loved the sweetness of the added cinnamon and sugar on the outside of it. It was soft, chewy, and sooooooooo delicious. Cathy was making happy noises as she noshed on the chocolate ganache version. And, of course, we each broke off a piece of ours to share with the other. Let me tell you…the chocolate ganache pumpkin doughnut was out of this gluten-free world. The chocolate added a kick of rich sweetness that blended so well with the cake-like doughnut that it coated. I loved it. Seriously.
So, if the doughnuts were any indication of what would happen with my cake…I was riding high on gluten-free cloud nine. We left Annie May’s Sweet Café, resisting the urge to go back in for more doughnuts…although the temptation nearly won us over. After a quick swing by Slugger Field to pick up my race packet, we headed back home with the cake…and a lot of growing anticipation to cut into it. But lunch had to happen first. And so…it did.
My birthday cake from Annie May’s Sweet Café: Gluten-Free Strawberry Cake with Vegan Chocolate Ganache
Afterwards, however, we all congregated back at our apartment for gifts and goodies. Goodies being…a slice of my 6″ Gluten-Free Strawberry Cake with Chocolate Ganache Icing ($20.00). I opened up the box and was just wowed by the cake. And that was before even slicing into it. It looked beautiful. No corners were cut. Annie May’s took great care and even wrote Happy Birthday Karen on it in delicious vegan icing. Seriously…they are artists there. They have to be, because my cake was one of the most beautiful desserts ever presented to me. Especially since I had to go gluten-free. I almost cried.
Cathy and Amanda took on the task of dressing up my cake with candles. And after I made a wish and blew them out…I went into the kitchen and began to slice into this gluten-free birthday masterpiece. This 6″ round cake is meant to serve 8 people. We had five. So, I cut pieces accordingly. And when I scooped out the first sliver…I was wowed. Not only was this cake a work of art on the outside…it was also one on the inside. Layers of strawberry cake with the vegan chocolate ganache greeted me. It was just beautiful. I cut out slices for everyone, then settled in on the living room floor with a fork and took my very anticipated first bite.
If Heaven were a birthday cake…it would look and taste like this one. In fact, I hope Heaven is a birthday cake that looks and tastes like this one. The strawberry cake itself was loaded with flavor. Often times, strawberry cakes can fall short when it comes to taste, but not this one. The cake was moist, bright pink, very strawberry (my favorite fruit, by the way), and not heavy or dense. And the vegan chocolate ganache was to die for. Rich with chocolate flavor, it coated each layer and made an amazing icing for the cake. Yeah…Heaven better be a lot like this cake because it sure as hell (heh…pun) tasted like Heaven to me. For the next couple of days, my roommate and I got to enjoy a couple more slices, making me one very pleased birthday girl.
I was beyond impressed by the quality and care that goes into the goods at Annie May’s Sweet Café. Honestly. The doughnuts were a great way to get a first impression. But the birthday cake they made for me was the chocolate-coated icing on the cake (literally!). I am so impressed that Annie May’s is now going to become a frequent stop on our trips over to Louisville on the weekend. Why? Because I love to support local businesses, even more when they cater to dietary restrictions like what I have. I want to try everything in their bake case. I want to stop in for their dine-in food and give everything they make a try. They didn’t just make me a gluten-free birthday cake…they made me one of the most delicious cakes I have ever eaten a slice of. No exaggeration. It beats out anything I had before I was diagnosed as gluten intolerant. It made me want to order a cake just for the hell of it. Sort of that need to try everything. Start working down the list.
I will resist…but I won’t keep myself from going back in and getting more goodies from the bake case. There is plenty of amazing allergen-free goodies to go around and for me to sample. For now, I thank Louisville for this gem of a business. It has definitely just made my list of favorite spots to go in Louisville. And…being right in my backyard, I sense that my Saturday mornings just got a lot more delicious.
Thank you, Annie May’s Sweet Café for making my birthday special…and for keeping an allergen-free business where I know I can safely enjoy the food and goods that you serve. I am forever in your debt.
And you better believe I’ll be back.
Now…excuse me while I go and sing your praises once more to everyone…
A slice of my Gluten-Free Strawberry Cake with Vegan Chocolate Ganache birthday cake, prepared by Annie May’s Sweet Café
There is just something so whimsical about ice cream cones? Perhaps it just reminds me of my childhood. There wasn’t a summer that went by that my family didn’t get into the car and drive across town to The Dairy Barn, which served up soft serve ice cream during the summer season. It was a fun treat and I savored the crunchy cone as much as I did the sweet ice cream that topped it off.
I think that is why being able to have ice cream cones means so much to me now. When I had to go gluten-free, I didn’t think I missed them. It had been ages since I had truly devoured ice cream in a cone. I was grown up now. I always got a bowl. It wasn’t a big deal. I wasn’t really missing out on anything, right?
Well, that was what I thought. And then gluten-free ice cream cones went on sale at my local grocery store. They were running a closeout on their entire gluten-free section, so my roommate and I grabbed what we thought we could use and took it all home. About a month ago, I had an ice cream cone for the first time in years…and for the first time since going gluten-free.
It was actually a surprise the other day when I sent my roommate out on a mission to get a few missing items from the grocery store. She headed out and when she returned, she had the necessary items…and a surprise. A different brand of gluten-free ice cream cones.
This time, the brand is Goldbaums, which is a company that was established in 2007 wanting to fill the gluten-free niche in the U.S. food industry. Gluten-free products were already out on the market, but CEO, Leah Parnes, felt they lacked certain qualities. With a mission in mind, Goldbaums set out to create gluten-free food perfection, starting with pasta and then branching out from there.
One of these products is the Goldbaums Gluten-Free Ice Cream Cones. These ice cream cones are not only gluten-free, but low in calories. In addition, these are flavored with vanilla, giving them a very pleasing sweetness to them. I also loved the crispy nature of the cones themselves. They didn’t get soggy when the ice cream began melting, and they held up against the dripping ice cream as well. I didn’t end up with a mess on my jeans or shirt, so that spoke volumes to me. I loved how crisp and light these were, not taking away from the flavor of the ice cream, but adding a touch of flavor to the palate.
These ice cream cones are very low in calories. A scant 11 calories is all you’ll be set back. These also only contain 3 grams of fat per cone. Not bad for a treat. Not bad at all. The cones are also kosher, GMO-free, and vegan.
These flavorful, sweet, and crunchy ice cream cones really rounded out my scoop of ice cream. I was tempted to make up another one, but resisted the urge. I’ve been savoring the cones ever since. My roommate is even in love with these.
And…Goldbaums makes a variety of different cones. So as long as I can track down the rest…I can continue to sample more gluten-free goodies. And that just might mean getting more dairy-free ice cream. I can live with that sacrifice.
Major props to Goldbaums for an amazing, high quality, very tasty product. My ice cream is once again a true treat to eat.
Goldbaums Gluten-Free Ice Cream Cone topped with a scoop of So Delicious Neapolitan Ice Cream
The obsession with carrot cake these days all began with the abundance of carrots in my CSA bin this past week. I had a ton of them arrive and needed some way to use them. Chopping them up in a salad is an option, but that’s so conventional. After experimenting with a gluten-free carrot cake mix…then making my own gluten-free carrot cake pancakes…I thought to myself…”Self…why not make gluten-free carrot cake scones?” And why not, indeed. It was only logical.
So, below is a recipe of my own creation. These are good to eat on their own, but I love to top it off with my light cream cheese icing. Why? Because it sort of brings that whole carrot cake aura to the scones. Besides, it is absolutely delicious.
4 ounces of cream cheese (I used Galaxy Nutritional Foods Vegan Cream Cheese)
2 tablespoons butter (I used Earth Balance Vegan Buttery Sticks)
2 teaspoons vanilla extract
3 cups of confectioners sugar, sifted
Directions:
Gluten-Free Carrot Cake Scones (no icing)
Preheat oven to 375° F.
Mix the baking mix, brown sugar, baking powder, cinnamon, salt, cloves, ginger and peanuts together.
Add the vanilla, applesauce, pumpkin, and almond milk. Mix together with a fork. Dough will be thick.
Fold in shredded carrots until well incorporated throughout the dough.
Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.
Bake for 15-17 minutes.
Make the light cream cheese icing:
Place the cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 30 – 45 seconds.
Stop the machine and add the vanilla and 1 cup of the confectioners’ sugar. Beat with the mixer on low speed until combined, 30 seconds.
Add another cup of sugar and beat on low speed until combined, 15 seconds.
Add the remaining cup of confectioners’ sugar and beat until smooth, 15 – 30 seconds.
Increase the mixer speed to medium and beat the frosting until fluffy, 30 seconds longer.
Spread or drizzle over the top of the scones.
Enjoy!
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I wasn’t sure what to expect when I whipped these up one evening. But the texture is great and the flavors just pop. They are quite good on their own, but the icing is, forgive the pun, the icing on the cake. This just makes carrot cake part of the scones seem more carrot cake-like. These are an easy breakfast to prepare and keep in the fridge. Just remove the icing to drizzle over reheated scones to allow it to soften before topping them off.
Completely happy with these and can’t wait to get loaded down with more carrots!
Bakery on Main’s Soft and Chewy Peanut Butter and Jelly Granola Bars
Product: Bakery on Main Soft and Chewy Peanut Butter and Jelly Granola Bars – $5.49
I really, really, really wanted to like these granola bars. Honestly. Why? Well, for one thing, they are the product of one of the best gluten-free companies out there. I fell in love with Bakery on Main through their gluten-free oatmeal and then again through their granola. But, since then, I have had little luck when it comes to their products. When I spotted these granola bars at the Gluten-Free Trading Company in Milwaukee, Wisconsin, I thought it was too good to be true.
Come on…it’s granola bars made to taste like everyone’s favorite go-to sandwich, yes? Peanut Butter and Jelly. Let me tell you…I was sold.
They came home with me and I put them in the pantry…where they taunted me as I worked my way through the snacks with earlier expiration dates. Then, last week, the moment I had been anticipating arrived. These delicious sounding granola bars were going to be my afternoon snack at the office. So, I excitedly opened up the box and placed one of the bars into my lunchbox and happily headed to work.
When my afternoon snack time rolled around, I eagerly took the granola bar out of my desk drawer and opened it up. I paused only long enough to snap a picture of it before I tore into it. Before I get into the flavor, let me tell you a little more about the product itself.
These chewy granola bars are made with certified gluten-free oats, amaranth and quinoa, making them a great source of whole grains. Couple that with the addition of flax and chia seeds and you also get a great source of not just Omega 3, but also Omega 6 fatty acids. Awesome. These bars are also made with real peanut butter and dried strawberries. Bakery on Main’s Web site says that these taste like an actual peanut butter and jelly sandwich. So, yeah, I was ready for my first bite.
Bakery on Main’s Soft and Chewy Peanut Butter and Jelly Granola Bar
So, imagine my disappointment when I took it…and was hit with not as much salty, nutty flavor as I anticipated. In fact, I feel that these bars suffer from lack of that peanut butter flavor. As for the dried strawberries, they didn’t help matters either. In fact, instead of lending that sweet “jelly” flavor to these bars, what I got was this weird chemical-like taste. The flavor was very off-putting. I tore of a piece of it and walked it over to where my roommate was working and told her I didn’t know what I thought of them and to try it. She said it had a weird aftertaste and I totally agreed with her. I was disappointed…but I was hungry, so I ate the rest of it.
Sadly though, when I got home I couldn’t bring myself to pack another one for the next day. Normally I don’t waste my gluten-free foods, even if I’m not a big fan of them…but I just couldn’t eat these the rest of the week. The flavor was so strange and chemical-like. Which is weird, since Bakery on Main uses no chemicals in their ingredients. Every ingredient listed on the box is something that I recognize immediately. And it is real food…nothing fake. No strange preservatives. These just didn’t sit right with my palate…and so…they were tossed. Since these are not cheap, I took the financial hit in order to enjoy my afternoon snack the following day.
This experience however has not soured me on Bakery on Main. I believe in their products. While I seem to have an on again – off again relationship with their variety of gluten-free offerings, I actually hope I can try their other flavors of granola bars. Maybe a different flavor will sit better with me and my taste buds.
As for Bakery on Main’s Peanut Butter and Jelly Soft & Chewy Granola Bars…I think I’ll stick to the actual sandwich instead. These just didn’t satisfy me and the taste was just off.
Bakery on Main’s Soft and Chewy Peanut Butter and Jelly Granola Bar (unwrapped)
It was the eve of the Air Force Marathon, Half Marathon, and 10K events…of which I was running in the 10K event. So, I found myself in Dayton, Ohio and in need of a place to eat. Now, Dayton has plenty of places to eat, but the night before a major road race, I try to be a little more careful when I eat out. Obviously, I don’t want to find myself feeling sick because of restaurant cross-contamination.
Thankfully, with the help of my favorite iPhone app, Find Me Gluten Free, I was directed to the Web site of a place called Sinfully Gluten Free in Centerville, Ohio. That day, after checking out the race expo, checking into the hotel, and doing a little book shopping, my friends, Jenn and Cathy, and I headed off to get dinner. I had researched the menu a little prior to the trip to Dayton, so I had an idea of what they offered. And while there isn’t much on their menu, what they offer has a little bit of something for everyone. And that is the important thing.
It was just around 6:00 p.m. when we showed up for dinner that night. I didn’t quite remember the menu, so I went to go and examine the one on the front counter where you place your orders. Cathy already knew what she wanted to get so she was set. Jenn also needed a moment to check it out, since we sort of sprung this place on her. But…she’s always had an open mind when it comes to my gluten-free needs, which is one reason she is so awesome! After a few moments, we all placed our orders.
Cathy had decided to go with the Chicken Strips ($6.99), which was three pieces breaded chicken strips served with a side of crinkle-cut fries. Jenn opted for the 8-inch cheese pizza ($8.99). As for me, I chose to go with the Pizza Sandwich (no pepperoni for this vegetarian) ($8.99), which came with a side of crinkle-cut fries as well. With the orders in, we were told it would take about 20 minutes and to go ahead and find a table and they would bring it out to us when it was ready.
We did exactly that, already discussing what might be a good dessert option while we waited. I mean…we were around food. We were going to discuss the food. We already had it picked out. The three of us would share a Lemon Bar at the end of our meal. It would be perfection.
After our wait, which I appreciate because it means everything is actually done from scratch and not just reheated and brought out, our food arrived. It all looked really amazing. Cathy’s Chicken Strips were not overdone, juicy, and the side of fries was an actual serving! Amazing. She devoured her chicken and fries, complimenting the taste the entire way. Jenn really enjoyed her pizza too. She let me snag a piece of it and I absolutely loved it. Seriously. The crust tastes like it has cornmeal in it, and it baked up crispy and perfect. It wasn’t soggy in the middle. The sauce was fantastic. And it was topped with lots of cheese. There is absolutely nothing wrong with that. One of the best slices of pizza I have had.
As for me…my Pizza Sandwich arrived. I double-checked it to make sure the pepperoni was left off of it. And it was. So, my sandwich consisted of pizza sauce, onions, and cheese. Now…that was the perfect sandwich, yes? Just like eating pizza without eating pizza. It looked like it was on Udi’s gluten-free bread, although it must have been bread that they bake up there at Sinfully Gluten Free. I failed to ask, although I should have. But I noticed the loaves in the refrigerator behind the counter that were for sale, which leads me to believe that they use their own bread for their sandwiches. Regardless it was toasted up well and had a nice crispness to it when I bit into it. Like I said…it was like eating a pizza without eating a pizza. I loved it. And the side of fries was a nice touch to my carb-up diet pre-race. Or, at least that’s what I tell myself. The fries were done well. Not soggy. Not burned. Perfect. Not too salty either. I appreciated that, because too much salt can leave a runner feeling dehydrated, which is the complete opposite of what you want pre-race. I hoovered my sandwich, loving every bite of it. And I knew…it was time to go pick dessert.
But then my roommate, Cathy, sprung a surprise on me. Just right of the bake case was some of their baked cookies and brownies up for sale. And I was thrilled when Cathy said I could pick some out to take home with us. I got distracted at this point and immediately started to peruse the goods. In the end, I ended up grabbing one of their Gluten-Free Chocolate Brownies, their Gluten-Free Peanut Butter Peanut Butter Cup Cookies, their Gluten-Free Chocolate-Dipped Peanut Butter Cookies, and their Gluten-Free Mint Chip Cookies. The Chocolate-Dipped Peanut Butter Cookies were the splurge. They were the most expensive, but Cathy said she could tell I really, really wanted them. So…we spent a lot more than intended…but well…more gluten-free goodies for me to try and review, yes?
However, we were on a dessert mission as well. And that meant it was time for a Lemon Bar ($3.50). Sadly, by the time I had snagged like, one of everything, from the goodies, the last couple of lemon bars had been snagged already. I made a very sad face, but the lady behind the counter said they had more in the back. I had never been so happy in my life. She brought them out and put one in a dish for us to take to the table. She told me I might want to give it a chance to warm up, as it was in the freezer. No problem. I went back to the table with every intention of taking a picture of it for the blog…then totally didn’t. And before I realized that, I had already sliced it into three pieces and we had each eaten it. So, without a visual, let me tell you this…
The Lemon Bar at Sinfully Gluten Free is much different from the one I had at Cherbourg Bakery in Columbus, Ohio. This one had a shortbread crust, and on top of it was more of a cheesecake-like lemon topping. It was good. Trust me, it was good. In fact, Jenn said she preferred this one over the one at Cherbourg. The buttery shortbread is a nice touch to the rich, thick lemon topping. And it all balances out quite well. I loved it down to the last bite…which is about where I realized I hadn’t actually taken my picture. Too late. Trust me…this is one of their most popular desserts for a reason. It is fantastic.
That rounded off the evening at Sinfully Gluten Free…but my trial of their products didn’t end there as I left with a bag full of their bakery cookies and a brownie.
Sinfully Gluten Free’s Peanut Butter Peanut Butter Cup Cookie
Even though I returned to my little town in Indiana, I was now equipped with gluten-free desserts to last over a week. This made me beyond elated. And the first one that my roommate and I tried was the Peanut Butter Peanut Butter Cup Cookie ($4.50). Now, I had seen these before on Pinterest (not gluten-free), so I was quite excited about this. I love Reese’s Peanut Butter Cups as it is. And one of those is the very heart of this cookie. Honestly. These come in a box of 6 cookies, as they are all bite-size. The peanut butter cookie envelops a mini Reese’s Peanut Butter Cup. The result…a soft outer shell that surrounds the perfect bite of chocolate and peanut butter. This was one of the best cookies I have ever eaten, combining two of my favorite things…peanut butter and chocolate. And…peanut butter cups are involved. I was in love.
I was on a chocolate and peanut butter kick, so the next sweet that grabbed my attention and got my mouth
watering was the Chocolate Dipped Peanut Butter Cookies ($7.99). First of all, let me reiterate that two of my favorite things in life are chocolate and peanut butter. Put them together and I am one very content cookie monster. These cookies intrigued me and I hesitated for the longest time snagging them to take home with me? Why? They come at a heftier price tag than the rest of the cookies that were out to purchase. But Cathy insisted that if I wanted to try them, I go ahead and get them. And who am I to argue with that kind of logic when it comes to cookies. I’m glad she encouraged me. Because these cookies are sinfully amazing. They start as Sinfully Gluten Free’s basic peanut butter cookie, which is a chewy, soft, light cookie. Oh yeah…forget those hard-as-a-brick peanut butter cookies you are used to buying and/or making. These are super-soft and super rich in flavor. Then, dip half of the cookie in a rich chocolate and you take it to the next level. I love the salty/sweetness to these cookies and really enjoy biting into a soft peanut butter cookie for a change. These…wowed me.
Sinfully Gluten Free’s Chocolate Brownie
The next contender from my gluten-free sweets shopping spree was the Chocolate Brownie ($1.75). Now, I’ve made many a gluten-free brownie at home, but this one was magic. Let me explain. You see, this little brownie loaf, which is about 2.5 inches by 3.5 inches is not heavy at all. Forget that crazy gluten-free aftertaste a lot of brownies have. Not these. These have a rich, fudgy feel to them. That was the best part. Despite having sit on my counter for a couple of days, this brownie was still very soft with every bite. I found it to be one of the best gluten-free brownies I have had to date. I savored each bite of this, as did my roommate. We split it in half and were both just over-the-moon in love with the texture, flavor, and how soft it was. This was a total win in my book. Honestly…a good brownie is one thing, but this sinfully gluten-free one was out of this world. I would buy more of these in a heartbeat.
The last purchase that I sampled was the Mint Chocolate Chip Cookies ($4.50). These come packaged in a bag of six cookies that look a lot like
Sinfully Gluten Free’s Mint Chocolate Chip Cookie
chocolate chip cookies until closer inspection. What I noticed were the bits of creme de menth chocolate in there (like chopped Andes candies). The first bite yielded a buttery, soft, rich flavor that paired beautifully with the mint chips that were incorporated. I love mint and these were minty without overpowering the rest of the cookie. You get a taste of the original cookie batter and then you get that kick of mint. I love that the two flavors compliment each other without one outweighing the other on the flavor. I absolutely adore how soft the cookie is. I’m not a fan of hard cookies at all, and this one will just melt in your mouth. Super delicious. And with the addition of mint…super refreshing for the palate as well. Mint chocolate chip cookies never tasted so good.
You know…it’s not every day that I can flat out say that everything that I tried from someplace blew me away. But with Sinfully Gluten Free, that seems to be the case. They have a magic recipe for making light, delicious, fantastic, rich, soft gluten-free baked goods that just blow away the competition. The lemon bar was extremely interesting as I had had one from a different gluten-free bakery earlier that morning. They were nothing like each other…but the rich, cheesecake-like variety at Sinfully Gluten Free was a nice contrast to the other one I had sampled before heading to Dayton. If anything, I hope that this blog sends more people over to this amazing establishment. Try it out for lunch or dinner. And be sure you get dessert and take some of their baked goods home. There were plenty more delicious looking items in the bakery case which were enticing me to try. So…when I go back next time…and there will be a next time, I intend to try something else…and probably snag more lemon bars.
Sinfully Gluten Free proves once again to all the naysayers out there that gluten-free doesn’t have to taste different or be hard, heavy, dense, or dry. Everything I had there popped with flavor and tasted fresh. I will forever rave about this little establishment. So, if you are heading through Dayton, Ohio…take the short trip to Centerville and try out Sinfully Gluten Free. You won’t be disappointed. None of us were. I’m already contemplating my return this coming weekend.
The Celiathlete 