We all know that two of my favorite things in life is ice cream and chocolate. Well, unfortunately, real ice cream and I don’t get along, so I’ve taken to exploring other avenues, such as frozen desserts made out of coconut milk, almond milk, or even sorbets. Even better…I have an ice cream maker and often do a lot of experimenting on my own. Sometimes it works brilliantly. Other times…not so much.
But…HELLO PINTEREST! While browsing through my Pinterest one afternoon, I ran across a recipe from King Arthur Flour for none other than a dark chocolate sorbet. WOO! I had every intention of making this sooner rather than later, so I went home that night and started chilling the bowl for the ice cream maker. I prepped the actual recipe and let it chill overnight in the fridge.
My roomie and I were having her mom over for dinner the following night, so that morning, I went ahead and made the ice cream up to freezer. It was brilliant…
2 teaspoons espresso powder (optional, but it really does enhance the chocolate flavor)
1/2 cup semisweet or bittersweet chocolate chips
2 1/4 cups water
1 teaspoon vanilla extract
2 tablespoons Peppermint Mocha Kahlua, regular Kahlua, or vodka, (optional, but it keeps the sorbet from freezing solid)
Directions:
Combine the sugar, cocoa, salt, espresso powder, chocolate chips, and water in a saucepan set over medium heat.
Bring the mixture to a boil and cook, stirring frequently, until the chips and sugar are dissolved.
Remove from the heat, and stir in the vanilla and Kahlua or vodka. Transfer the mixture to a heatproof bowl, and refrigerate until thoroughly chilled; overnight is best.
Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions. It’ll remain quite soft; freeze for several hours before serving, to firm up.
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This was a rich, decadent treat. The Peppermint Mocha Kahlua was the perfect touch. Not only did it lend an amazing flavor to the recipe, but it honestly does help prevent the ice cream from becoming hard as a rock. LOVE. This was one of my favorite treats I’ve made in my ice cream maker.
When a product goes by the name “Laughing Giraffe” I take notice. Funny thing though…I’d never heard of this brand before. Trust me…if I had, it would probably have already been a staple in my pantry.
This brand and product came to me courtesy of my monthly subscription to Cuisine Cube. I know most of you, by now, are familiar with this service, but let me give you a quick rundown. For as little as $29.99/month, you can have Cuisine Cube delivered to your door . What this service provides is 5-6 gluten-free, full-size products 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?
So, April 2015’s Cuisine Cube featured Laughing Giraffe Organics Cherry Ginger Snakarola for the Breakfast/Snack item. I was immediately intrigued. Loved the name of the company and the name of the product. And I love a good granola…and this looked like it was quality in a little pouch. So, yeah…excitement.
Laughing Giraffe Organics is a family run business owned by the Gilmour family, based out of the San Francisco Bay Area. They entered the health food business out of a desire to learn about healthy eating and how it could improve their own well-being. Laughing Giraffe Organics mission is to provide quality nutritional snack foods that taste great and only use the purest organic ingredients that are nutrient dense and minimally processed. I am loving this already. Basically, they make foods that they believe will satisfy hunger without detracting from quality of life. This is a company that truly wants you to eat well and live better.
Who can’t get on board with that, right?
It was my 5:30 a.m. spin class day at the gym yesterday. I love my class, but it’s an hour long, and I have to go home, shower, and get everything together to get out the door to work. It makes for a huge time crunch. SO…in order to have something my roommate can eat and that I can take with me to work, it is often something like a Greek yogurt parfait or something of the sort. This was the case this past Wednesday, and so, before heading off to the gym, I made up two bowls of my infamous breakfast parfaits…Greek yogurt, granola, and fresh berries.
I try to keep healthy (ie: low sugar) granola in the house, and since Cuisine Cube had provided me with some, I figured I’d take full advantage on such a chaotic morning. I washed the berries and prepped the to-go bowl and the nice bowl (for the roomie to eat at home) for the actual assembly of the parfaits. I put a small handful of the granola in each bowl, then spooned over the Greek yogurt, then added the berries. Repeat. Then finish off with another handful of granola. It’s a filling, amazing, delicious and nutritious way to start the morning. Of course, I had to try this granola on it’s own, as well as as a mixer with the parfait.
The Laughing Giraffe Organics Cherry Ginger Snakarola is a better granola. It’s soft (like Van’s Granola), and packed with nuts and and tons of flavor. I was a bit concerned with the ginger in the name of the product, but the ginger that is included in the mix isn’t candied or overwhelming. It’s blended in perfectly and offset by the salty-crunchy nuts. Then…to add to the decadence…dried cherries. Honestly, it was a perfect blend for me. Almost like a muesli while still being a granola. It was amazing. And it could be used over dairy-free (or regular) ice cream, in cookies, or eaten straight out of the bag…among other tings. That’s the great thing about a fantastic granola…it can be so versatile. The Laughing Giraffe Cherry Ginger Snakarola is all of that. And…it’s addictive…in a good, healthy, and delicious way.
So, let’s take a look at the simple, basic, organic ingredients that go into each pouch of Laughing Giraffe Cherry Ginger Snakarola, shall we? This granola is made up of organic walnuts, organic pecans, organic agave nectar, organic dried cherries, organic ginger powder, organic vanilla extract (gluten-free) and Himalayan pink salt. This product compliments a Paleo diet, has a low glycemic point, is nutrient-rich and power-packed, is a fantastic source of healthy fats, and is packed with fiber to keep you feeling full. This product is gluten-free, certified organic, raw, vegan and non-GMO.
As for nutrition information, don’t be frightened. Remember much of this granola is made up of healthy nuts, which, are higher in calories and fats (but healthy…just keep to the serving size or below!). A serving of the Laughing Giraffe Cherry Ginger Snakarola is 1/2 cup. This serving will give you 290 calories and 25 grams of fat. You will also be taking in 50 mg sodium, 13 grams carbohydrates, 8 grams of sugars, 3 grams of fiber, and 8 grams of protein. This granola is cholesterol free.
It was definitely love at first bite with this granola. It wasn’t too sweet, nor was it spicy. It was crunchy without being over toasted. And it was soft and delicious. Filled with the best sort of foods for healthy and fitness…yeah…this was a definite win. Now to get more for my pantry. Perhaps in another flavor. Thanks to both Laughing Giraffe Organics and Cuisine Cube for this fantastic product!
Okay…I know what you’re thinking. You’re thinking…what is the gluten-free vegetarian doing with a breadcrumb coating that is meant for making fried chicken?
Well…it all starts with Cuisine Cube.
I signed up for Cuisine Cube back in May 2014…and for a year have been receiving a monthly subscription box of full-size products from artisan and smaller gluten-free companies. I love it. You can subscribe for as little as $29.99/month. While you might be uncertain about the quality of the service, let me tell you…you will receive products you may never have heard of and are definitely not readily available stores. You will receive 5-6 products (full-size) each month, each one representing a time when you’d eat: breakfast, lunch, dinner, snack, dessert. And…sometimes…a bonus! For me, some some products get used faster than others…and some sort of linger in my pantry until I can figure out something to do with them.
That was the case when, in my July 2014 Cuisine Cube, I received a 6 ounce package of Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting. Upon first opening the box, I thought…”I’m a vegetarian…what am I going to do with this?” But, as most of you are well aware, I do love to coat some of my fresh vegetables in different breading (some made out of re-purposed items, and some…from actual gluten-free breadcrumbs) and bake them up in the oven to serve for dinner. And, after almost a year of procrastinating on this product, I thought it was time to move the last of the 2014 products out.
That honor…went to Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting. Grandpa’s Gourmet was founded by a couple – he is a Celiac and she can’t have sugar, making meal planning quite a task. One night, while she was preparing her grandfather’s old recipe for oven fried chicken, her husband gave into the craving and devoured all the fried chicken he could get his hands on. He, of course, braced for the inevitable reaction – which never came. Could it be…they had stumbled upon a recipe that would mean – “One Meal for Everyone!”?
Grandpa’s Gourmet calls their line of products “Encrustings” because they are breading taken to the next level. Typical store-bought breading (or breadcrumbs) you get are genetically modified, unnatural wheat-based products that contain high amounts of sodium, sugar and preservatives. Even most gluten-free breadings are loaded with fat because they are nut based or have a gritty texture as they are rice based. But that’s what sets Grandpa’s Gourmet Gluten Free Encrustings apart. Not only are their products all natural and healthy…but they taste great. These encrustings have a non-GMO corn base, instead of rice or potato, giving it a fantastic texture. They are sweetened with natural fruit juice…no artificial flavorings here. And then, they fold in their own custom blend of spices and seasonings that smell amazing as they cook.
Roasted Broccoli over a Wild Rice Blend using Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting
I don’t eat chicken…nor do I cook meat…but I do a lot with vegetables. Had I thought about it before, the Grandpa’s Gourmet even suggests putting it on vegetables on the front of their pouch. It says, “Also great on: pork, fish, pasta, and vegetables.” VEGETABLES! DUH! So, last night and tonight, it was all about the Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting.
Last night, I roasted up some broccoli that I coated with some olive oil and the encrusting mix. I did the same tonight with green beans, which I toasted up in the oven to get them nice and crispy and good. Let me tell you, Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting is phenomenal. While I liked it well enough on the oven roasted broccoli, it really shined tonight when I put it on the green beans and toasted those up for dinner. WOW. This breading is anything but bland. In fact, it is a fantastic seasoning that would work well even in scrambled eggs. Honestly…I am beyond impressed with this amazing product. And to think, I never would have thought about this product otherwise. It is versatile and amazing.
Let’s take a look at the ingredients that go into a pouch of Grandpas Gourmet Gluten Free Citrus Herb Chicken Encrusting. This breading is made from organic corn meal (organic corn meal, organic grape and/or pear juice concentrate, sea salt), cashews, almonds, spices, salt, and orange peel. This encrusting is gluten free, dairy free, soy free, MSG free, and non-GMO.
As far as nutrition goes, I am totally impressed with how this all adds up. A serving of Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting is 1/4 cup. There are about 6 servings per container. One serving will provide 120 calories and 6 grams of fat. This serving will also dish up 0 mg cholesterol, 220 mg sodium, 14 grams carbohydrates, 2 grams sugars, 2 grams fiber, and 3 grams of protein.
Honestly, I never would have given Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting a second glance, but thanks to Cuisine Cube, I now have a product I can actively seek out (and order) and indulge in and include in so many dishes. This is one versatile breading…so even if you’re like me and don’t eat meat…you can still enjoy this product. I am definitely in love. Enough that I even ate the breading that flaked off my green beans tonight. A nice salty-sweet treat at the end of a meal. Definitely a new favorite.
Crispy Green Beans made with Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting
God bless So Delicious! Because after swearing off the regular ice cream I used to indulge in each weekend (I miss my local ice cream parlor, but the dairy was too much for this stomach, even with supplements to help with the lactose intolerance), I can now have my indulgence back. Yes…yes I can. And in so many different varieties for a base. Soy milk, coconut milk, almond milk, cashew milk…they have a little bit of everything.
But I’m currently on the biggest cashew milk kick. Seriously. It’s the companion to my cereal in the morning…a creamy addition to my overnight oatmeal…a key component to my dairy free (and creamy) gluten-free and vegan macaroni and cheese. I love it more than soy milk, more than coconut milk, more than almond milk…and it seems to be holding true for the frozen items as well.
Then again, So Delicious has yet to really disappoint me with any product I have ever ventured to try of theirs. It is one very trusted brand in my book.
So, with temperatures soaring outside this weekend, my roommate and I were cooking in and treating dessert as our cool down. So, Saturday evening, after a simple and delicious dinner (after a long day of shopping and buying groceries and other such weekend sundries), I pulled the pint of So Delicious Dairy Free Salted Caramel Cluster Cashew Milk Non-Dairy Frozen Dessert out of my freezer. It was the other flavor of the new cashew milk frozen desserts that my roommate and I splurged on one day while out grocery shopping. I already reviewed the Snickerdoodle flavor. While we ate, I allowed it the 10 minute defrost time, which is common with non-dairy frozen treats, so that it was scoopable. Then, after clearing and washing dishes up…it was time to unveil the ice cream that awaited us.
I eased off the lid and pulled back the white plastic that sealed in the freshness. I saw an amazing looking white ice cream, speckled with dark chocolate chunks and swirls of golden caramel. I got out the ice cream scoop and easily dished up two servings into the ice cream bowls I had dug out of the cabinet. Delivering one to my roommate, I returned to the kitchen to tuck the pint back into the freezer. By the time I took up my own bowl, Cathy had already taken a taste of hers.
“How is it?”
“Mmmmmm.”
Well…that was all I needed to hear. MY spoon touched the scoop in my bowl, dug in, getting a little bit of everything, and then was introduced to my taste buds. It tasted like a smooth, creamy, rich…butter pecan (minus the nuts) base with a burst of amazing sweetness from the dark chocolate covered cashews. Those, I think, were my favorite part. But this ice cream definitely enhanced all the taste senses. Salty and sweet, it was a perfect blend of flavor and richness. I loved how the caramel ribbons were soft and accented the cashew milk base and the dark chocolate covered nuts that were scattered throughout the pint. They were little bites of joy, for sure. And I happily devoured each bite. My only complaint, and this is a personal one, was that there weren’t enough of the dark chocolate covered cashews for my liking. If these “clusters” are going to be significant to the name of the ice cream, be sure you load your pint down with them. It was a hide-and-seek game with the scoop…but I managed to get these tasty morsels into each serving for both myself and my roommate.
Let’s talk about what So Delicious Dairy Free puts into their Salted Caramel Cluster Cashew Milk Non-Dairy Frozen Dessert, shall we? This ice cream flavor is made from cashew milk (water, cashews non-GMO canola oil), organic dried cane syrup, chocolate coated cashews [coating (cane sugar, coconut oil, cocoa (processed with alkali), chocolate liquor, natural vanilla flavor), roasted cashews (canola oil, safflower and/or sunflower oil, salt)], caramel sauce [organic tapioca syrup, water, molasses, pea protein, natural flavors, organic cocoa butter, sodium citrate, salt, pectin], natural flavor, sea salt, fair trade vanilla extract, gum acacia, and guar gum. It is gluten-free, vegan, cholesterol free, free of trans-fats, and non-GMO.
As far as nutrition goes…aside from being a dessert and an ice cream treat at that, this is actually quite impressive and not half bad as far as the data goes. One serving is 1/2 cup and there are 4 servings in each pint. One serving will provide you with 180 calories, 9 grams of fat, 130 mg sodium, 18 grams of sugars (YIKES…but then again…ice cream!), 24 grams carbohydrates, 1 gram of fiber, and 3 grams of protein.
As tempting as it is to devour the entire pint in one sitting, definitely savor it and eat only the serving. It’s okay to treat yourself to a nice, cold, delicious treat and when you do…if you can’t handle dairy like me…then So Delicious has you covered for sure. And…I am a HUGE fan of the new cashew milk frozen desserts. I can’t wait to try the three other flavors!
BIG YUM!
Oh…yeah…it was polished off Sunday night. Didn’t last long. Never does.
A serving of So Delicious Dairy Free Salted Caramel Cluster Cashew Milk Non-Dairy Frozen Dessert
So…I’m totally addicted to Brussels sprouts. You may or may not be aware of this. The first time I ever cooked them up, I made them in a casserole. And then…it was all about the roasting. With olive oil and seasoning…or maple syrup and nuts…the possibilities were endless.
But…I have a lot of wine in my apartment. A LOT. And with a fresh bottle of white wine now open and in the fridge…I am coming up with clever ways of using it that doesn’t involve drinking it night after night after night. Not that there is anything wrong with that…but the medication I’m on for my hip sort of doesn’t mix well with alcohol. So…yeah…
With Brussels sprouts in my bin this past week and wine in the fridge, I went on a small hunt for recipe ideas. Because I was just going to roast them up…but that didn’t use any wine…
What I found was a recipe from Taste of Home, which I modified slightly to fit the ingredients I had on hand and to fit my dietary needs. And what emerged…was a nice twist on Brussels sprouts.
Recipe: Brussels Sprouts in a Gluten Free White Wine Sauce
Brussels Sprouts in a Gluten Free White Wine Sauce
1/4 cup gluten-free all-purpose flour (I used Cup4Cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup non-dairy milk (I used unsweetened cashew milk)
2/3 cup white wine
1 cup white onion, chopped
2 tablespoons raw whole almonds
1 tablespoons sliced almonds
Directions:
Place Brussels sprouts and a small amount of water in a microwave-safe dish. Cover and microwave on high for 2 minutes. Stir; microwave 1-2 minutes longer or until partially cooked. Let stand 5 minutes; drain and set aside.
In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Combine cream and wine. Gradually whisk into flour mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Stir in the onions, chopped almonds, and reserved Brussels sprouts.
Transfer to a greased 1-1/2 quart baking dish. Sprinkle with sliced almonds. Bake, uncovered, at 400°F for 20-25 minutes or until bubbly and Brussels sprouts are tender. Season with salt and pepper.
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This was definitely a change from the oven roasted version, but it was good to step outside the box and do a little cooking with wine. And it was full of flavor and cooked up really well. Everything went together. I added a few red pepper flakes to my own bowl just to take it up a notch.
Don Tamal All Natural Veggie Vegan Gourmet Tamales
Product: Don Tamal All Natural Veggie Vegan Gourmet Tamales – $6.99+
Happy Cinco de Mayo! Or I should probably say Feliz Cinco de Mayo!
Either way…it’s May 5th…Return of the 5th…and yes…Cinco de Mayo.
And I felt the need to celebrate. This time at home…not at Moe’s or Q’doba. Home. Because I have no money. What I did have, however, was a local product in my freezer. Yes. Local. Let me tell you the tale…
It was a few months ago. I was wandering around Whole Foods, attempting to stick to my tight food budget and epically failing at it. But…I was trying. As I was making my way up to the registers, my roommate pointed out a table where a nice gentleman was handing out samples of vegan tamales. Vegan. Gluten Free. Tamales. I had to have this in my life, so I bee-bopped over that way and tried a sample. Cathy was right behind me. He was just removing some fresh tamales from his steamer. He plated a few bits and one bite sold us both. The nice man was actually the founder of the local Don Tamal…and pointed out that we could purchase them in the freezer section and directed us that way. We were already a bit over budget, but we couldn’t pass this up. They were REALLY good.
So, the purchase was made. I took the Don Tamal Veggie Vegan Tamales home and placed them in the freezer. Where they have been ever since.
But…as I said…it’s Cinco de Mayo. Time to get our tamales on.
Don Tamal is a local business based out of Louisville, Kentucky that specializes in…TAMALES. This business strives to provide authentic, all natural, Mexican tamales for people on-the-go who love to eat healthy without sacrificing enticing flavors and textures. Their philosophy is that all people should have the chance to eat delicious food that is free of additives, preservatives, chemicals, trans fats, growth hormones, and genetically engineered ingredients. The reward…traditional food of better quality. In fact, the wife of the founder, Marcela, pursued a PhD in Food Science and Engineering and came up with ways to make flavorful food without sacrificing the texture or flavor. Same traditional fare…better ingredients. A healthier choice.
Oh yeah…they had my attention.
There are two ways to cook up the frozen tamales. You can use the preferred method of using a veggie steamer on the stove top. Which, if I had a veggie steamer, I’d have done. But…I don’t. Luckily…it’s not required. I used the microwave method, where in I wrap the two tamales that come in the package in a very tamp paper towel and place them in a microwave safe container with a lid. I microwaved these for about 3 minutes and 15 seconds (the package says 2.5 minutes, but my microwave is old and not very powerful), and then let it stand and steam for about 1 minute. Then, discard the husk and enjoy!
It really doesn’t get much easier than that. I served mine up with some tortilla strips and salsa. Yummy!
Let me tell you…these are fantastic. I forgot what drove me right over to that freezer in the first place. Holy cow, these were just amazing. The masa was soft and creamy. The veggies that were mixed in tasted so good. And the different veggies stuffed inside…those were just…yummy. Despite having habanero pepper in it, it wasn’t spicy. Which is good, or my roommate (Cathy) would never have let me live it down. Superb. Not bad at all for reheating from frozen. I was beyond impressed back at Whole Foods and tonight just re-introduced to me the reason why. After one bite, I started pointing at it with my fork and finally managing a, “We’re getting more of these tamales” in between forkfuls. It was gone way too soon.
Let’s look at the ingredients that go into the Don Tamal All Natural Veggie Vegan Gourmet Tamales, shall we? These tamales are made from corn dough (corn with lime, vegetable base (organic carrots, organic celery, organic onion, organic tomato, salt, organic and gluten free soy sauce, organic cane sugar, organic maltodextrin, yeast extract, organic potato starch, organic onion powder, organic garlic powder, and organic spices), poblano pepper, organic carrots, organic corn, purple onion, yellow onion, olive oil, organic palm oil, cilantro, organic kale, fresh garlic, spices, aluminum free baking powder, habanero pepper and vinegar. These tamales are made without hydrogenated oils or lard. And, yes, they are certified vegan.
As this is a local business selling these, I don’t have the nutrition information…but…I can tell you…they are YUMMY!
Nutritious. Delicious. Tamales. Happy Cinco de Mayo indeed! Thanks, Don Tamal. I’m heading to Whole Foods for more this weekend!
Don Tamal All Natural Veggie Vegan Gourmet Tamales (cooked)
Earlier this year, around the time Expo West was going on (one day…I will get there!), the leading name in vegan cheese products, Daiya, unveiled a line of cheesecakes. For those of you unfamiliar with the sheer awesomeness of Daiya, let me tell you about my love affair with their products. Daiya is a household name for so many vegans. This brand offers a vast array of vegan options, including cream cheese, frozen pizzas, cheese-like wedges/blocks, non-dairy cheese slices, and, what they are most famous for, their cheese shreds (which melt the best of any vegan option out there). You can imagine the ruckus I made when it was revealed that they were dipping their toes into the cheesecake world.
I grew up in New York – and New York is in love with its…cheesecake. And who doesn’t appreciate a good cheesecake, right? They are rich, creamy, dense, and “oh-so-bad-for-you-it’s-so-good.” Nothing beats a perfect crust with the perfect, dense, creamy layer of cream cheese goodness baked on top. It is the ultimate comfort dessert. You eat a cheesecake when you just don’t give a flying flip about anything else. You eat cheesecake as a treat. You eat cheesecake and you savor each bite.
It has been years since I’ve had a cheesecake. I mean…a real cheesecake. I have made a couple of dairy-free versions of cheesecake…but they haven’t worked out so well. One spilled out of my springform pan, while the other one was the perfect density and tasted good…but it cracked on top…so it wasn’t perfect and pretty. But, hey…I tried.
So, leave it to Daiya to swoop in and save the day.
All hail Daiya!
So, I figured it would be awhile before these turned up in my area. That’s usually how new products unveiled at Expo West happen. BUT…it was different this time. A few weeks ago, I was in Whole Foods and as I was walking down the frozen food aisle, I glanced over and saw a shelf of all four flavors of the cheezecakes that Daiya has put out on the market. For those wondering, these four flavors are: New York, Strawberry, Key Lime, and Chocolate. I made a few happy noises and my roommate and I vowed to pick up one of the Daiya Cheezecakes the following week, when we could bring a cooler and not leave it in the car while we finished up the rest of our shopping.
True to our word, we did return. And after a very short discussion over which flavor we should try first, we unianimously settled on the Daiya New York Cheezecake. Why? Because nothing is better or more versatile than a New York-style cheesecake. Trust me. I know. We purchased the dessert and brought it home, where I put it in the freezer and let it sit while I made some out of town trips and all that good stuff.
But, with my running on hold (which, granted, probably isn’t the time to develop a dessert-crust on a high-fat treat) while I am in recovery and physical therapy for a torn hip labrum, I am making my way through some of the things in my pantry, freezer, and fridge. This Sunday, it was all about the cheesecake!
Daiya New York Cheezecake is fairly simply to prep for devouring. Simply remove the cheezecake from the package and transfer it to a cutting board or plate, and then place it in the refrigerator. Allow it to thaw for 5-6 hours. Then, slice into it (it says it feeds 4-6 people, for the sake of my waist and my weight, I opted for 6) and transfer it to plates. Thaw these slices for an additional 20 minutes at room temperature before serving and refrigerate any unused pieces immediately. If you don’t have 5-6 hours to kill, you can thaw the unwrapped cheezecake at room temperature for 30 minutes, slice it, and then thaw an additional 45 minutes. You should NOT refreeze this dessert. And, according to the box, it is best if consumed within 48 hours of thawing.
So…I did all of the above on Sunday afternoon, allowing the Daiya New York Cheezecake to thaw in the fridge while I went about my crazy Sunday afternoon. After eating dinner that night, I popped into the kitchen and sliced up the dessert, serving up tiny little wedges to both myself and my roommate. Settling in, I was eagerly anticipating my first bite. So…I took it.
And fell in love. Seriously. My first thought was that these were going to taste like Daiya. Let’s face it, my vegan and Daiya loving friends…Daiya products have this particular taste about them. But the Daiya New York Cheezecake doesn’t have that. It is light and soft and tastes like a New York Cheesecake. That’s the great thing about a plain cheesecake. You can dress it up if you want with berries or jams or even caramel or chocolate. But I’m a purist. I wanted to taste it on its own so I could draw a good conclusion on how I felt about the taste. And, I was beyond impressed. While it is nowhere near the density and richness of an authentic New York style cheesecake, it was creamy and rich. I actually appreciated that sort of texture because some New York style cheesecakes are a little hard to swallow. This could be, honestly, the most perfect dessert. I also loved that the graham cracker crust is only a tiny, itty-bitty layer on the bottom, because this made the main focus the cheesecake itself. I don’t want a lot of crust. It isn’t the star of the dessert. It’s that creamy topping that everyone wants. And this was smooth and light. And that…was a winner for me. The cheesecake itself is rather small when compared to a regular one, but…I appreciated the size. No over-indulging. Just right.
So, let’s talk about what goes into a Daiya New York Cheezecake, shall we? The Cheezecake Filling is made from filtered water, dessicated coconut, evaporated cane sugar, coconut oil, tapioca starch, non-GMO expeller pressed canola and/or non-GMO expeller pressed safflower oil, potato starch, pea protein isolate, vanilla extract, sea salt, vegan natural flavors, vegetable glycerine, sodium alginate, xanthan gum, lactic acid, tricalcium phosphate, cultured sugar, agave syrup, titanium dioxide, and vegan enzyme. The Gluten-Free Crust is made from tapioca starch, coconut oil, evaporated cane sugar, brown rice flour, white whole grain sorghum flour, potato starch, filtered water, non-GMO expeller pressed canola and/or non-GMO expeller pressed safflower oil, blackstrap molasses, vanilla extract, milled flax seed, psyllium, leavening, sea salt, xanthan gum, and sunflower lecithin. Whew. This dream come true dessert is gluten-free, dairy-free, soy-free, cholesterol free, and vegan.
So, let’s talk about the nutrition facts of the Daiya New York Cheezecake, shall we? I know it’s a dessert, but it is about half the size of a regular cheesecake…but it will eat like a real cheesecake. I cut my portion down by making 6 servings instead of four, but if you stick to the 4 slices per the box recommendation, you’ll be taking in 16 grams of saturated fat. My thighs are already planning their revenge at the gym today. The fat and sugar contents are both high as well…but…this is a dessert. I get that. SO…with that preface…a serving size is 1 slice (100 grams), with 4 servings per box. One serving will give you 360 calories, 24 grams fat, 16 grams saturated fat, 420 mg sodium, 34 grams carbohydrates, 2 grams fiber, 17 grams sugars, and 3 grams of protein. So, it’s up there on the calories and fat…so remember…it is a treat. Do not overindulge.
This was, truly, one of the most amazing, decadent, and fantastic store bought desserts I have had the honor of indulging in since having to give up gluten and dairy. Rich, creamy, and sinfully good. Daiya definitely did an amazing job creating this line of cheesecakes and I look forward to trying the other three flavors. In moderation. And after hitting the gym.
Back when I first went gluten-free, the receptionist at my office was on this diet kick. And she brought in these muffins that were made with only two ingredients: spice cake and a can of pumpkin. That’s it. I didn’t get to try them, despite her asking me to at least take a bite…because I didn’t want to feel ill the rest of the day, or perhaps the week. Everyone else who tried them though loved them.
That was over three years ago. And despite there being at least one gluten-free spice cake mix out on the market (made by Namaste Foods)…I hadn’t really gotten around to purchasing the mix and then giving a gluten-free version of those muffins a try.
And then…this past fall as I was strolling down the back aisle of my Whole Foods Market…I saw a display of gluten free fall baking items, all by Pamela’s Products. They were the new Gluten Free Pumpkin Bread Mix and the new Gluten Free Spice Cake Mix. I had just recently gotten a gluten-free pumpkin bread mix from a different company, but the spice cake mix…that made me happy. I turned to my roommate and asked if we could break the budget for this…because I had two ingredient muffins I wanted to make with it. She agreed. YAY! Home came the cake mix.
However, with the busy, hectic holidays…my time for baking things for me (I baked a lot of gluten-free goodies for family/friends/special businesses) and the muffins got pushed to the back burner. As a lot of my great ideas at the time…when I am purchasing something often do. Sadness. But sadness no more…because I needed some easy breakfast food this week…mostly because I’m attempting to get back into a workout routine, despite my injury, and have some early morning sessions at the gym planned out. The easier something is to make afterwards, the better!
So, today, I got out a can of pumpkin (I keep cans of pumpkin on hand like they are going out of style!) from my pantry and snagged the bag of Pamela’s Products Gluten Free Spice Cake Mix from the baking shelf. It was time to make those muffins as planned.
So, into a bowl went the cake mix and the can of pumpkin. I beat it all together with an electric mixer and then folded in 1/2 cup of semi-sweet chocolate chips. So…I made mine with three ingredients. I wasn’t sure how a gluten-free cake mix would take to this recipe (a lot of times you should follow instructions on the package exactly or face epic, massive, culinary fail!), and who doesn’t like a touch of sweet chocolate with their breakfast, right? RIGHT! I filled 18 muffin cups with the mix and popped it into a 350°F oven, allowing them to bake for around 24 minutes. I removed them and let them cool before placing them in a container to keep for the upcoming week.
BUT…I can’t bake something and not try it, right? If it was an epic fail…well…I didn’t want to find out tomorrow morning when there was nothing to do about it.
My worry was for naught. I should have known. Pamela’s Products has always been delicious, no matter if I’m using her flour blends, or product mixes, or feasting on cookies, figgies, or granola bars. I have never met a Pamela’s Products product that I didn’t fall in love with or enjoy. And that continues to hold true.
The Pamela’s Products Gluten Free Spice Cake Mix has this delicious fall spice flavor to it. A hint of cinnamon, nutmeg, allspice, cloves, ginger and cardamom bring out that amazing taste of one of my favorite seasons! Nothing like a taste of fall at the height of spring, right? Maybe I was trying to forget that we were in the high 70s already this morning when I set out to make these. The pumpkin added this great flavor and moistness as well. And who doesn’t love a little touch of chocolate when all is said and done, right? Because the addition of the chocolate chips made these a sweet enough treat, without all the guilt. The muffins didn’t puff up, but that’s gluten-free mixes for you. They did bake up gorgeously though…with a golden brown top and a moist, cake-y middle. Loved it at the first bite and will truly enjoy devouring a couple of these each morning this week. Super easy to make…and super delicious in the finished product.
So, let’s discuss the ingredients that go into Pamela’s Products Gluten Free Spice Cake Mix, shall we? This mix is made from evaporated cane sugar, tapioca starch, white rice flour, potato starch, brown cane sugar, inulin, grainless & aluminum-free baking powder, rice bran, sea salt, cinnamon, gluten-free flavor, nutmeg, allspice, xanthan gum, cloves, ginger, cardamom, and black pepper. This mix is certified gluten-free, non-dairy, and kosher.
Let’s discuss the nutrition information of Pamela’s Products Gluten Free Spice Cake Mix, shall we? This mix makes 12 servings (I made 18 muffins though!), so it’s 1/12th of the dry mix or 1/12th of the finished cake that you bake. In this serving, you will be consuming 150 calories and less than 1 gram of fat. This mix will provide you with 340 mg sodium, 36 grams carbohydrates, 15 grams of sugar, 2 grams of fiber and 1 gram of protein. Not bad for a cake mix, right? Normally, this mix is prepared using eggs, butter and milk, so your nutrition facts will change when it’s mixed with baking ingredients.
For those interested, the nutrition information for the Gluten Free Pumpkin Spice Muffins that I made with this mix is that 1 muffin will give you 141 calories, 2 grams of fat, 228 mg sodium, 30 grams carbohydrates, 14 grams sugar, 2 grams of fiber and 1 gram of protein. Only three ingredients. Easy to bake. And…YUMMY!
I hope that the fall isn’t the only time I can find the Pamela’s Products Gluten Free Spice Cake Mix. I haven’t looked recently at my natural foods stores…but if they have another package of it, I’ll be more than happy to pick it up and bake up another batch of these muffins. Or, maybe next time, I’ll bake up the actual cake itself. As always, Pamela’s Products impresses me beyond all expectations. And this is why this is a big-name gluten-free brand I trust.
Product: WB Kitchen Maple Pecan Honey Cookies – $3.29+
I love seeing what my Cuisine Cube sends to me each month. This month, however, hasn’t been a good one for me to actually dive into my box. Most of the items…okay…all of the items…were in the box up until I returned from the Boston Marathon. We all know from previous posts, leading into that were days and nights of stress and emotional overload…just trying to find out if I was going to get to race or not. And then, afterwards, I was having a hard time moving around, putting things away sounded like a tedious task.
That being said, the six items that were inside my April 2015 (Spring) Cuisine Cube have been put away. And have stayed put away. Up until last night. And that was mostly because I had nothing ready for dessert…
Hooray for convenience!
Of course, first I want to remind you of what Cuisine Cube is and what they do…and why you should consider a subscription with them. Cuisine Cube is a monthly subscription service were a gift box will be sent to your door with goodies inside. These are meal/pantry items that are the full-size products, not little sample sizes. That’s a huge deal, as most of the time these services send you sample products only. You can sign up for a monthly, three-month, or six-month subscription, which begin as low as $29.99 per month. Each box you receive will contain one item from each major meal of the day: breakfast, lunch, dinner, snack, dessert. And then, sometimes, you get a bonus treat. Bonus treats are always a nice and welcome surprise. I’ve had Cuisine Cube for over a year now and love, love, love it!
In the April Box, the Breakfast/Snack option that was presented was a package of cookies. Yes…cookies. Cookies for breakfast. You have my attention! The cookies are a product of WB Kitchen. WB Kitchen was founded in 2012 by Chris Feuille and his wife, Anna. Feuille strives to show that businesses can succeed and be profitable while utilizing unconventional methods of operation. WB Kitchen offers natural honey sweets. Fueille believes that our food choices directly reflect the level of conscious awareness we bring into the rest of our lives. When people choose to nourish their bodies with real and harmonious foods, they are more in balance with the community and the planet. By making foods that are Paleo-friendly and use no preservatives, artificial colors and flavors, and are sweetened simply with maple syrup and honey, Fueille hopes that consumers who eat the foods that mother nature intended will show them how to live a healthier, happier and more vibrant life.
The WB Kitchen Maple Pecan Honey Cookies were the item that Cuisine Cube shared with us in April. And I was really excited about trying them, after looking over the ingredients, and more impressively – the nutrition information. Last night was the ideal day to try them after a big breakfast at my local gluten-free bakery and then movie theater popcorn (just the kid’s snack pack) while seeing Avengers: Age of Ultron. I cooked up a simple dinner…gluten-free veggie burgers with sweet potato fries, to eat while watching the Kentucky Derby (I live in Louisville…that’s what we do one day out of the year). Afterwards, I knew I wanted my palate cleansing dessert. And I felt no guilt in reaching for the WB Kitchen Maple Pecan Honey Cookies. I tore into the package, giving one of the cookies to my roommate and taking the other one for myself. Dessert…and a horse race.
Well, the horse I chose (the names didn’t impress me this year, so I went for the prettiest horse in the field – Frosted!) came in 4th…but dessert…that was definitely winning in my book. The texture, at first, is a little weird. Sort of like a non-date-y Laräbar…soft and chewy…with a lot of emphasis on the “chew.” It wasn’t gummy though. But the flavor…that’s where these cookies totally won. The honey flavor for sweetness is perfect. Not too much…not too little. Just the right amount. And the pecans gave it this nutty flavor and a bit of crunch in each bite. Top it off with one of my favorite things – maple…and you have a recipe that I truly enjoyed. Every bite (which, technically was only three…but…). Just loving the way everything came together. And once that first bite was taken and I was able to adjust to the texture…it was dessert perfection. And no guilt. Cookies without the guilt. Loving that!
So, let’s discuss the ingredients in the WB Kitchen Maple Pecan Honey Cookies. These cookies are made with almond flour, raw unfiltered honey, organic maple syrup, organic pecans, sea salt, organic cinnamon, organic coconut oil, and organic vanilla extract. That’s it. Real. Simple. Ingredients. I recognize everything. Nothing makes me question what I’m about to devour. I love that. These cookies are produced in a dedicated gluten, grain, dairy, and soy-free facility. On top of being gluten-free and vegan, these are also cholesterol free.
Now, I told you I was impressed by the nutrition facts on these cookies and I’m going to share with you why. A serving size is 1 cookie, so there are 2 servings per container. This one cookie will provide you with 68 calories (a cookie for 68 calories!) and 4 grams of fat (mostly from nuts). You will also be taking in 54 mg sodium, 6 grams carbohydrates, 6 grams of sugar, less than 1 gram of fiber and 1.4 grams of protein. They won’t be filling, but they sure make a nice way to end the day.
So, if you’ve been looking for a great, healthy, cookie-type snack/breakfast/dessert…look into WB Kitchen and what they have to offer. Their Web site has other varieties of cookies and bars that make for healthy, nutritious, and clean eating. If maple is your thing…I highly, highly recommend these though. Soft, chewy, and good for you. What’s not to love? Thanks, Cuisine Cube for another wonderful food discovery!
A life without ice cream isn’t a very happy life. But, where I used to be able to take something to help me digest milk proteins, my lactose intolerance has only become a little stronger. Sadly, I have said goodbye to my dairy-filled favorite treat in life. Ice cream and I just don’t get along like we used to.
But…thanks to So Delicious Diary Free…ice cream isn’t gone from my life. It’s just…well…a little different. And not a sorbet. Sorbets are all fine and good, but sometimes you just want something rich and creamy and sinful.
Cashew milk is, honestly, my latest obsession. It is my go-to milk of choice these days. Over coconut milk and almond milk. Why? It’s creamier. It’s thicker. It just, to me, tastes better. I love the nutty flavor that comes with it and it just tastes amazing. It’s all I want in my refrigerator these days.
So…talk my favorite beverage of the moment and combine it with…one of my favorite desserts…
That’s what So Delicious did. They have created a new line of non-dairy frozen desserts that are made with cashew milk, instead of soy, almond, or coconut milks. Currently, these ice cream pints come in five different flavors: Cappuccino, Creamy Cashew, Dark Chocolate Truffle, Salted Caramel Cluster, and Snickerdoodle.
You know my first purchase would have been Salted Caramel Cluster…but my Kroger store didn’t have that particular flavor when I was shopping and treating myself. So…my next favorite thing after salted caramel anything (especially ice cream) is Snickerdoodle cookies. Therefore, Snickerdoodle was the pint I purchased. I also have the Salted Caramel Cluster in my freezer now…but Snickerdoodle came first…therefore it gets consumed first.
After dinner tonight, as the week has been crazy stressful and I’ve been on this roller coaster of emotions. Ice cream seemed like the perfect way to wrap up the day. I took out the pint of So Delicious Dairy Free Snickerdoodle Cashew Milk Non-Dairy Frozen Dessert and let it thaw slightly on the counter while I ate dinner. That way it was scoop-ready by the time dessert rolled around. I opened it up, spooning out beautiful servings of the ice cream treat and serving it up to myself and my roommate.
Snickerdoodle anything has a lot to live up to, as it has always been my most favorite cookie. Ever.
So, when my roommate dug in first while I was dishing up my serving and I hear, “Holy crap! That tastes just like a snickerdoodle!” I knew I was about to experience dessert magic. I stuck the pint back into the freezer and settled in with my own bowl of ice cream. I ran my spoon through the serving and lifted my first taste to my mouth. As it began to melt against my tongue it was love. Sheer, pure, happy love. Meant to be love. Because, YES, it does taste just like a snickerdoodle cookie. We’re talking a cinnamon infused ice cream that is infused with generous bites of actual gluten-free snickerdoodle cookie dough. This just happens to make this THE BEST ICE CREAM EVER! It reminded me of the holidays, as that was when my mom always made her famous snickerdoodle cookies. It reminded me of growing up, of old friends, of home, and of happy places. THIS…was one fantastic scoop of ice cream. It is, by far, the best ice cream (dairy and non-dairy) that I have ever consumed. In my life. If Cookie Monster and the Good Humor Man had children…it would be weird…but it would probably introduce something like this to the world. I almost want to dive in for another serving. But I will resist. For now. I must.
Or not…
Let’s talk ingredients. The So Delicious Dairy Free Snickerdoodle Cashew Milk Non-Dairy Frozen Dessert is made from cashew milk (water, cashews, non-GMO canola oil), organic dried cane syrup, snickerdoodle dough (dark brown cane sugar, natural oil blend (palm fruit, canola and olive), natural flavor, sunflower lecithin, lactic acid, annatto rice flour, potato flour, tapioca flour, cane sugar, invert sugar, cinnamon, salt, vanilla extract, guar gum, baking soda) cinnamon, gum acacia, guar gum, and sea salt. It is verified non-GMO, vegan, kosher and gluten-free.
As far as nutrition goes…well…it’s basically ice cream without the dairy that hurts my tummy. It isn’t going to be a powerhouse of good things…but it’s tasty. And, sometimes, that’s all you need. A serving size of the So Delicious Dairy Free Snickerdoodle Cashew Milk Non-Dairy Frozen Dessert is 1/2 cup. In this serving you will be provided with 190 calories and 10 grams of fat (much of which is the healthy fat that comes from the nuts themselves!). You will also be taking in 45 mg sodium, 24 grams carbohydrates, 1 gram fiber, 20 grams sugars, and 2 grams of fiber. It’s a dessert, so you won’t be feeling full after a serving, but it should fill you up after a meal. This ice cream has no cholesterol.
And…it’s basically a cookie on frozen crack. Frozen cashew ice cream crack. It’s…amazing, is what I’m trying to say. If you are like me and LOVE, LOVE, LOVE Snickerdoodle cookies…then this ice cream is going to satisfy your love of the cookie and your crave for the ice cream. It’s creamy and rich and perfect. Yes…I said perfect.
I’m in love.
A serving of So Delicious Dairy Free Snickerdoodle Cashew Milk Non-Dairy Frozen Dessert
The Celiathlete 