You have always been amazing. Your breads are delicious. Your muffins are sinfully moist and decadent. Your cookies are bite-sized morsels of goodness. I have praised you to the heavens and back each and every time I’ve tried one of your products.
But the honeymoon period has ended.
It’s okay…you’re not written out of my life. In fact, from what I understand, the product that I didn’t feel lived up to your high standards is being revamped for release this year. I’m okay with that.
So I will eagerly await. Don’t worry. I still love you.
Love,
Me
It was an average day at the grocery store and I was standing there with coupons expiring that day for Udi’s Gluten-Free products. I try not to let coupons for anything gluten-free go to waste, so my friend Jenn and I scoped out the section and selected some chocolate chip cookies to feast on, as well as the cinnamon rolls. The cinnamon rolls had been a tempting purchase before…but I always opted for the muffins instead.
The other day, I broke these out to warm up and enjoy for breakfast. I was quite excited, knowing how moist and amazing the muffins were. I put one on a plate, poured half the packet of icing over it, and heated it up in the microwave. It came out, icing dripping and smelling amazing. Cinnamon is one of my favorite smells when it’s baked. So, yeah…I was ready to bite into some moist, gooey, goodness with these cinnamon rolls.
And yet…that anticipation came to a bit of a let-down. The cinnamon rolls, while packed with flavor, were nowhere near the level of moistness that I want in my breakfast pastries. In fact, it seemed rather stiff, and the more it cooled, the harder it became to slice through with my fork. I finally gave up, got my fingers covered in icing, and just picked it up to eat it. It was good…just not great like the rest of the Udi’s lineup that I have tried. My roommate agreed. She said she much preferred the muffins over these, and I have to agree.
Udi’s sort of set the mark for me when it came to most gluten-free products. They were the first gluten-free bread I tried. And from there on, I fell in love. But these cinnamon rolls were just not up to par with the rest of their products. While a bit of a disappointment, it didn’t keep me from polishing these off. Like I said…they were good…they just weren’t blow-me-away great.
But…it has been noted that in the new line-up of products going to be released this year from Udi’s…a reformulated version of the cinnamon rolls is going to be hitting stores. This is, in fact, a relief. The statement says that the company, based off of consumer feedback, revamped the recipe, changed the icing, and now the rolls will be softer! Kudos to Udi’s for listening to their consumers and taking it to heart. I anticipate trying out the new rolls when they hit the market and tasting the difference for myself.
If you’re craving a cinnamon roll, these will do in a pinch…but, personally, I’d wait until the new, redone version hits stores. I know Udi’s can knock these cinnamon rolls out the park. They haven’t let me down yet.
I had a jar of Nutella sitting in my cabinet, just screaming to be used. I also just happen to have a waffle maker (Thank you, Black Friday deals!) that I thought needed to be used again. In addition, I was heading to Columbus, Ohio, to visit my friend Jenn for the weekend and she’s a chocoholic as much as I am…so the thought of Nutella waffles was…more than ideal for breakfast one morning. I provided the gluten-free all purpose flour and the Nutella, the rest she had or we picked up there.
There are plenty of recipes out there for waffles topped with Nutella. But I wanted to actually incorporate it into the waffles. And what I managed was this recipe here below.
Trust me…you’ll be hooked at first choco-hazelnut bite.
2 cups flour (I used Bob’s Red Mill Gluten-Free All-Purpose Flour)
1/4 teaspoon salt
1-3/4 cups milk (I used lactose-free milk because that’s what we had, but I think these would be amazing with vanilla coconut milk)
1/2 cup vegetable oil
1-1/2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon vanilla
4 heaping spoonfuls of Nutella (best measurement ever!)
Directions:
Preheat waffle iron.
Beat eggs.
Beat in remaining ingredients.
Spray waffle iron with non-stick spray.
Pour 3/4 cup to 1 cup of batter onto waffle iron and cook for about 5 minutes, until done.
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We came up with a variety of ways to eat these. With ice cream and Kahlua on top, dusted with powdered sugar, topped with chocolate chips, etc. But we went for the standard breakfast format…this time. With a spread of butter and a nice serving of real maple syrup.
It was…delicious with every bite.
A word of warning. Be careful when you pour the batter into the waffle iron. I had a Nutella batter Niagara Falls on my first waffle attempt. It still yielded a delicious Nutella waffle…it just left me with a big mess to clean up on Jenn’s counter. Aside from that…cook these up one morning. No one will be disappointed.
Muffins are a delectable treat, good for breakfast, a snack, or side at dinner, or even dessert. The only gluten-free variety that I can find, anywhere, just happen to come from Udi’s.
No surprise there, right?
The blueberry muffins have a great distinction in this blog. While they were, officially, the first in the lineup of muffins I sampled from Udi’s (thanks to my friend Jenn!), they are the last to get blogged about. Why? Well, I hadn’t started this blog when Jenn first gave me these. But, now it’s time to come full circle and give these muffins their day in the spotlight.
First of all…let me say this: Udi’s = DELICIOUS!
I haven’t run across a product of theirs yet that I haven’t liked. That’s saying something as I am nearing the end of their product line-up just in time for them to introduce their new products this year. My timing is perfect. Now, here’s to hoping the market around here picks up on these products quickly. It’s already a challenge trying to locate gluten-free goodies in my neck of the woods.
But…back to blueberry muffins. Because we all love blueberry muffins.
To me, muffins should be moist, packed with flavor, and at the right level of sweetness without becoming a cupcake. There is a very fine line between muffins and cupcakes sometimes. But, Udi’s finds the right balance of all of these proponents in these fantastic muffins. I heated mine up in the microwave for 30 seconds before diving in. What I noshed on was a soft, moist, spongy muffin, completely packed with blueberries, dusted with a light coating of sugar. It was so good, that I hoovered the thing. I mean, if muffins were heaven, then I was floating on cloud nine.
I had never tasted anything as amazing as the Udi’s Gluten-Free Blueberry Muffins. It had incredible texture. The sponginess meant the muffin would bounce back as I cut into it with a fork. The perfect level of moistness…none I ever got in any muffin, homemade or packaged, that had gluten in it. This gluten-free treat hit the bulls-eye for me where muffins are involved. And Udi’s doesn’t skimp on flavor either. These muffins (you get four in a pack) are loaded with blueberries. A lot of times, you are lucky to see a few blueberries in a muffin, but not these. You get a full house, without being overwhelmed by berries. When they say blueberry muffins, they aren’t hiding a couple within each muffin. You get blasted with blueberry in each bite.
Despite the high praise I gave the Double Chocolate Muffins and the Lemon Streusel Muffins…Udi’s wins with the Blueberry Muffins. They are my favorite of the trio! Perfect for any time of the day too.
Whether you need to eat gluten-free or not, there is a wide variety of amazing products out there. I encourage everyone to give something gluten-free a try. And if you must start somewhere…start with Udi’s Gluten-Free Blueberry Muffins. It will be love at first bite…trust me.
The holidays were upon us and I really wanted to treat my office to some delicious breakfast treats. But…we have a variety of noshers in our little office. From those who don’t like sweet things, to the steadfast dieters, to the vegan, to me…the gluten-free girl…I wanted to bake up something that everyone could enjoy.
My answer: Vegan Gluten-Free Lemon Blueberry Scones.
I got the recipe online and tweaked it to be gluten-free. Because I don’t bake up goodies that I can’t have. I mean, if I’m putting all that time and effort into it then I want to be able to taste it and enjoy it too.
1-1/2 cups gluten-free all purpose flour (I used Bob’s Red Mill Gluten-Free All Purpose Flour)
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar (I used Truvia)
1/2 cup butter, softened (I used Earth Balance)
zest of 1 lemon
juice from 1 lemon (optional)
1/2 cup milk (I used unsweetened almond milk)
3/4 cup fresh blueberries
Directions:
Preheat oven to 400 degrees.
In a large bowl, whisk flour, baking soda, baking powder, salt, and sugar to combine.
Add zest, berries, milk, and butter.
Squeeze in juice from zested lemon for extra lemon flavor. (Optional)
Mix well, (using your hands to mix is easiest).
Form dough into 12 – 16 rounds and flatten slightly. (I just scooped out 16 rounds with my ice scream scooper). Place on a parchment lined baking sheet. Repeat on second baking sheet.
Bake for 13-15 minutes, or until golden.
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I was surprised by the number of people who devoured these at the office. I figured only the vegan would be willing to try them out. But everyone complimented me on them. I think next time, I’ll add a bit more lemon to give them a little more zing…but definitely a delicious recipe!
Were you aware that Whole Foods has their own bakery that cooks up a variety of goodies in its very own, dedicated, gluten-free facility? This isn’t exactly brand new, as I’ve seen these items in the freezer section for months now. I just never picked up anything because, when shopping at Whole Foods, I’m on a tight enough budget as it is.
But one day, my roommate decided to treat me to a special gluten-free treat, and while I could have gone with any number of goodies from a variety of companies on the shelves at Whole Foods, I really wanted to try something that came out of their own gluten-free bakery.
After a lot of pondering and thought…I finally chose to give the Whole Foods Gluten-Free Almond Scones a try. These scones were actually in the classic triangle scone form. They were coated with slivered almonds and looked absolutely fantastic. So…in lieu of more cookies or cakes…breakfast scones were my choice.
I broke them out the next morning at the office after my workout at the gym. It was as simple as heating it up in the microwave. The first day I did this, however, I overheated the scone, so it was a little burned throughout. Most of that, I believe, was due to the butter in the scones. So, the next time I heated one up, I did it in increments so not as to literally nuke the hell out of the scones.
Both days, I found the scones to be rather tasty. The texture was definitely like the traditional scone. Heavier. Denser. Not the soft treats that I bake up. These were traditional scones through and through. And they were good. Even when slightly microwave burned, they were good. But…they did smell a little funny when heated up. It wasn’t off-putting though. Mostly I think it was the butter melting into the quick bread. The almonds added a nice bit of protein to the breakfast treat. And it was quite filling, due to the heavy texture, I believe.
Whole Foods should be commended for stepping out into the gluten-free baking world. They offer up quite a variety of pies, pizzas, cookies, cakes, muffins, and breads. It’s nice to step into a store and find a spot where the actual company is striving to reach out to the gluten-free community. I definitely look forward to trying other products from the Whole Foods Gluten-Free Bakehouse line.
As for the almond scones…well…I’ve tried them. I liked them. But I like the ones I cook up better. So…perhaps I’ll try a different kind next time. They were definitely good and were very reminiscent of the scones I ate in Ireland. But, this is one of those cases where, while good, it didn’t quite live up to my expectations or my own baking creations.
But, kudos, Whole Foods, for baking up gluten-free goodies that not only taste great, but add a bit of variety to the gluten-free goods on the store shelves. In fact…you’re the only place I’ve seen offer gluten-free carrot cake. I think that might be next on my list…
Vincenzo's Italian Restaurant, Louisville, Kentucky
Restaurant: Vincenzo’s Italian Restaurant, Louisville, Kentucky
It was the weekend before Christmas and one thing was missing from my life. Nope, not a gift. A fine dining experience. And getting in somewhere in Louisville, Kentucky on the last Saturday before the Christmas holiday is no easy task. I had actually tried a different restaurant first but they were booked (no surprise). So, the great fine dining restaurant quest began and I ended up hitting the jackpot in the end.
The place – Vincenzo’s Italian Restaurant in downtown Louisville, Kentucky.
The atmosphere – Classic, Renaissance-style, high ceilings, low lights, stunning.
And it doesn’t stop there. The staff is done up to the nines here. While there were plenty of diners dressed in jeans, I would have felt out of place had I not dressed up for my dining experience. The hostesses are dressed all in black and keep watch over the bar, letting patrons know if there will be a wait and that they will be seated in just a few moments. The waiters and waitresses…all adorned in tuxedos.
We were seated after a very short wait at a small table near the back. The menus were laid out before us and we were asked if we would like some wine with our meal. We politely declined and opted for water. And then…the difficult task of choosing something from the menu began. It all sounded so good. And despite being a vegetarian with a gluten intolerance, there was plenty for me to choose from at Vincenzo’s. How about that? Fine dining, Italian…and I am not limited to just a salad. That was a nice treat indeed.
Vincenzo's Insalatina Caprese
And so, I ended up ordering the Insalatina Caprese ($9.95), which was a simply a salad made by layering slices of fresh mozzarella cheese between a tomato, topped with olive oil, cracked pepper, and fresh basil. A light drizzle of balsamic vinaigrette finished off the plate. I must admit, this was the first time my caprese salad ever was stacked. The plate looked fantastic. I delicately picked up my fork and knife and began to carve my way through the stacked tomato and cheese, touching it off with a gentle tap into the drizzled dressing. The flavors were astounding. The cheese was melt-in-your-mouth delicious. The basil was a nice touch, instead of the normal greens. Herbs add so much to a salad. I wish they were used more. And the tomato was at the perfect level of ripeness so that when it was sliced, juices didn’t run everywhere. It won me over with presentation, but it totally blew away every past caprese salad I ever had with flavor. This salad was loaded with it. Something so simple…and yet…so amazing on the palate. I knew I was in for a treat that night.
Since I am a gluten-intolerant vegetarian, the normal go-to for vegetarians (pastas!) were not an option for me. What I ended up ordering was exactly what I wanted, however. The Risottino Con Funghi ($22.95), which consists of Arborio rice with saffron, tossed with wild mushrooms and adorned with freshly grated Parmigiano Reggiano cheese. The risottos are on the menu as an appetizer, but the waitress said it could be prepared at an entrée size. I was quite pleased with this. I was even more surprised when, after a wait and some good conversation, our waitress and waiter (he was training) came to our table with pans and a cart. The burners were lit, and the food was finished off table side. What a treat. I got to see the risotto get tossed, warmed, and then plated right in front of me. My roommate’s ravioli prepped the same way. I love this stuff! The risotto was placed in front of me and then dusted with a nice helping of freshly grated Parmigiano Reggiano cheese (only the best!). We were then left to our food.
This risotto was perfectly prepared. It was the perfect level of al dente, so that the rice was at the right level of starchiness without being undercooked and hard or overcooked and mushy. It was full of rich flavors. The saffron was a nice touch to the dish. And the mushrooms were complimented by everything in there. The entree size was perfect for me as my meal. And I savored every flavorful bite. Honestly, I’ve had risottos in other establishments before, but this one was fantastic. There was just a hint of spice to each bite and the different textures kept it interesting. Who needs pasta at an Italian restaurant? Give me a vegetarian risotto any day. Especially if it is this one.
Our waiter inquired with us after we finished out dessert. We did say we would love to look at the menu. The dessert menu, mind you, is a tray that is plated with the desserts being offered that evening. This consisted of a variety of cakes and pies as well as a trio of cannoli. Not much there for someone with my food allergies. And yet, when this was mentioned, our waiter immediately said that ice cream and sorbets were available as well. I was pleased with this choice and while my roommate opted for cannoli, I treated myself to a sorbet ($8.50). The waiter gave me a flavor choice of lemon or orange. I almost chose lemon, but opted for orange. After the dessert order was placed, the waiter returned a moment later to apologize, letting me know that they did not have orange sorbet that evening, but it was raspberry. Fine by me…I was quite happy to go with raspberry instead.
Vincenzo's Raspberry Sorbet
The sorbet, mind you, was delivered to me in a wine glass. It looked fantastic. Very vibrant color and a healthy portion too. I was expecting a beautiful scoop in a bowl, but I most certainly to Vincenzo’s fine dining flair. The sorbet was delicious. The raspberry was just the right level of sweet, and each scoop was soft and easy to wrangle in the glass. Sometimes sorbets can get too frozen, but this one was creamy, smooth, and flooded with flavor.
We finished off the evening with a bit of light conversation at the table and some hot tea ($4.95). And when we were done, our waitress delivered the bill. We paid, lingered a moment more to take in the atmosphere, and then reluctantly put on our coats and went to retrieve our vehicle from the free valet parking.
Vincenzo’s Italian Restaurant is classic fine dining at its best. Tuxedos, table side food prep, and fantastic service. So many fine dining establishments these days make a name for themselves by giving food a twist. But, Vincenzo’s is all about the classics. Why mess with something that is already good? I was blown away by not only the food, but the atmosphere and service at Vincenzo’s. If you are looking for great Italian food while in the Louisville area, I encourage you to step away from the chain restaurants, dress up, and treat yourself to an unforgettable evening of classic Italian dishes done right. Have a taste of Italy right in the heart of Louisville, Kentucky. You owe it to yourself to dine at this restaurant.
This, my dear readers, is what we call a splurge purchase.
Seriously.
I was out at the store shopping with my roommate for groceries, and these were just beckoning to me. I checked the food budget (which has been so tight since I had to go gluten-free) and we made an allowance for the chance to try these. I was super excited and just couldn’t wait to dive in at breakfast the following morning.
I warmed the mega muffin (seriously, these things are HUGE) up in the microwave, because muffins are a treat best enjoyed warm. And what a treat this one was. Whatever Udi’s is doing, they need to continue.
This muffin was very soft and light. No easy task when it comes to muffins. The flavor was a lot like a lemon pound cake, where the lemon sort of acts as a flavor enhancer, rather than steal the show. I suppose a little more lemon flavor wouldn’t have gone awry, but the amount in the muffin definitely gave the lemon undertones without being overpowering.
When you pop these out of the package, they feel so heavy, but that’s where the magic happens in the microwave. The warm, soft treat that awaits you after a quick heat is fantastic. Truly, this could be enjoyed as a breakfast, snack, or even a dessert. It managed to find a delicate balance between flavor and texture.
Once again, Udi’s hit it out of the ballpark with another of their products. All of their muffins are a delicious treat, but this flavor was so refreshing. The lemon flavor was a great palate cleanser. If I were to change anything about this delicious muffin, I’d only add a touch more lemon flavor. Aside from that…muffin perfection in every gluten-free bite.
Treat yourself to another Udi’s delight next time you’re craving a muffin. I promise, you’ll hoover down a muffin and have to resist going back for another.
But if you do…don’t worry…you can go out and get more at the grocery store. No questions asked. It will be our little secret.
I haven’t always been intolerant to gluten. It’s been about 10 months since I was told to go on a gluten-free diet. Sometimes that means I miss some of the treats that I used to eat. And sometimes it means I find better products that are reminiscent of my childhood…but way better in the long run.
When it comes to the Chocolate Crispy Rice Bars by Envirokidz…the latter is true.
While at my grocery store one day, the manager’s special table was piled high with Envirokidz products. I picked up cereal and a couple kinds of snack bars while the prices were slashed in half. I love a good gluten-free deal. Despite not having any idea what the products would taste like, I threw caution to the wind and went with the deal. In my book, if it’s gluten-free and fits my vegetarian diet as well…and if it is on sale…then it has to be bought. Otherwise, my food bill gets stupid.
The other day at the office, I finally cracked into the box of snack bars. It’s nothing fancy to look at. It looks like an elongated chocolate Rice Krispie bar. Already, I see nothing wrong with this. And then, upon the first bite, I was definitely transported back to the ages of those easy Little Debbie snack days in school. Because, honestly, these snack bars taste dead up like Star Crunch cookies. You know…those little chewy cookie that were topped off with caramel and crisp rice then layered with a coating of fudge? Oh, I was addicted to those. Hadn’t had them in ages, but one bite of the Envirokidz Chocolate Crispy Rice bar and…yeah…memories.
Nature's Path Envirokidz Chocolate Cripsy Rice Bar
The Envirokidz Chocolate Crispy Rice Bars are amazing. Full of chocolate flavor. Soft. Chewy. Completely made of yum. No, honestly. When one snack bar can make me think back to a prepackaged, sporadic snack cookie from my childhood, it has a good thing going.
But here is the good news. While Little Debbie’s products tend to be high in calories, fat, and all those nasty non-decipherable and unrecognizable ingredients, Envirokidz Chocolate Crispy Rice Bars are quite the opposite. These little treats contain only 110 calories (as opposed to Star Crunch’s 150 for the small and 290 for the large). In addition, only 2.5g of fat are in each treat, whereas the smaller Little Debbie snack contains 6g and the large…12g. More importantly, the sugar in the Envirokidz Chocolate Crispy Rice Bar is 8g as opposed to the dentist-inducing 13g in the Star Crunch smaller cookie and 25g in the larger version.
For the same, if not even better, taste, I know what I’m reaching for. Envirokidz products are tailored to children, but they are just as exciting and delicious for adults to snack on as well. Not only that, every ingredient on the package is recognizable. I don’t have to sit there and try to guess what might be lurking in my food. I don’t like eating things that I don’t immediately recognize. It creeps me out.
Additionally, Envirokidz is notorious for their initiative that 1% of sales from each Envirokidz purchase are donated to species and habitat conservation or education programs for kids. How can you not like that?
If you’re craving a delicious chocolate hit and want something a little more nutritious than those candy bars, or, God forbid, a Little Debbie snack cake/cookie, reach for Envirokidz Chocolate Crispy Rice Bars. Of all the ones I’ve tried, these are my favorite so far. I can’t wait to get my hands on another box. Not only are you putting some money toward a good cause, you’re bettering your snacking ways as well.
So eat up…and enjoy!
Nature's Path Envirokidz Chocolate Crispy Rice Bar (Unwrapped)
What’s better than chocolate? Double chocolate. Oh…and these cookies are amazing. The recipe is adapted from one that I saw prepared by the Barefoot Contessa. Curse you Food Network for making me crave. Then again, after making up a batch myself (which, I admit, I used three different kinds of chocolate chips…white, semi-sweet, and dark), I can’t curse the network that showed these to me. They are fantastic. A bit of crunch with a soft core. Yeah…epic yum.
So, here’s the gluten-free version…for your chocolate cookie lovers out there.
Recipe: Gluten-Free Double Chocolate Almond Cookies
Gluten-Free Double Chocolate Almond Cookies
Servings: 52 cookies
Time: Prep 20 minutes; Bake 1 hour
Ingredients:
2-1/3 cups all-purpose flour (I used Bob’s Red Mill Gluten-Free All-Purpose Flour)
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1-1/4 cups (2-1/2 sticks) salted butter, softened to room temperature (I used Smart Balance)
1 cup sugar
1 cup firmly packed dark or light brown sugar
1 large egg
1 teaspoon vanilla
1 cup white chocolate chips
1-1/2 cups semisweet chocolate chips
1 cup almonds, chopped
Directions:
Preheat the oven to 350 degrees F.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
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These cookies are sinfully delicious! Seriously. I took one bite and was blown away. LOTS of chocolate flavor. The almonds add a little salt to tamp down the sweetness. They are everything any chocolate lover would want in a cookie. Go ahead…bake up a batch. You’ll LOVE them.
Product: Glutino Chocolate Vanilla Crème Cookies – $5.99+
Oreos are a fantastic cookie. You can twist them apart. Eat the cookie part, lick the cream, then eat the other chocolate half. You can dunk them. You can hold them under in milk until they just get soggy enough and then devour the chewy goodness (but don’t linger too long or your cookie ends up at the bottom of the glass). This is what I loved about Oreos…when I could eat them.
And then my diet had to change and so many of my favorite things were now off limits. It’s a sad reality that you do get used to, but it doesn’t mean the cravings go away.
While out at our local grocery store, my roommate decided to treat me to a gluten-free treat of my choice. I love these little moments where I get to stare at the meager selection and think about what I really, really want to try. I spotted the sandwich cookies (there were two brands, Glutino and Kinnikinnick. I studied both brands…weighed the options…and then finally went with Glutino’s version.
Oh. My. God.
I opened these up two nights ago because I really, really wanted to make a gluten-free version of cookies ‘n cream fudge (the recipe is in my blog) and it required sandwich cookies (Oreos). Well…I just happened to have a gluten-free variety of sandwich cookies. But I couldn’t exactly pour these into a vat of melted chocolate and marshmallow fluff without trying them. I mean…what if they weren’t any good. I’d spoil the fudge with crushed sandwich cookies that were sub-par. So…it was quality control time.
One bite was all it took to win my cookie monster heart. Honestly. I think these are even better than Oreos. The chocolate cookies are crunchy and full of rich cocoa flavor. And the cream in the center…ohhhh…the cream in the center is like a little soft, sugary pillow of goodness just asking to be licked out. These cookies are fantastic. Truly fantastic. I wish I had been able to indulge in more than just one (I needed the rest for the recipe). I bet they would be fantastic dunked in a glass of unsweetened almond milk and taken to that level of just soggy enough…
Yeah…I think I need to hit up the grocery store for another pack. And immediately.
On the flip side, the cookies were the perfect match for my fudge. Everyone at my office really enjoyed the fudge and left only high compliments on it. I wonder how many of them realized those were gluten-free cookies. And would it have mattered (it does sometimes with people…they turn up their nose without giving it a fair shake)?
The fact of the matter is…Oreos can step aside because my gluten-free Glutino Chocolate Vanilla Crème cookies just took over my cookie jar. And I couldn’t be happier about it.
The Celiathlete 