This is almost too good to be true: 12 grams of sugar, 14 grams of protein and it tastes like vanilla frosting! I mixed in a few huckleberries from my recent trip to the mountain, and it was as if I was eating dessert for breakfast. I will now head back to Safeway and buy all that they have. It’s a West Coast brand, so if you live back East, you’ll have to come visit me to enjoy this treat. See you soon!
Summer is here and I’ve been looking for a refreshing beverage that is 1.low in sugar and 2.tasty 3.could serve as a mixer with vodka, etc.
Here it is! DRY Soda makes flavored seltzer water for adults. It’s all natural with only 4 ingredients! It comes from Seattle and the company is committed to helping small farmers and producers and giving back to those communities.
From their web site:
“DRY Soda is excited to continue its commitment to local food producers through DRY Gives Back. DRY Soda celebrates our country’s independent farmers and producers and we want to inspire others to seek out and buy local foods whenever possible. In addition, DRY Soda will continue to sponsor events that recognize and support local food and producers.”
It comes in multiple flavors: Blood Orange, Ginger, Vanilla Bean, Apple, Cherry, Rhubarb(!), Lavender, Juniper Berry, Cucumber, Wild Lime, and Pear. Not all flavors are available at all retailers.
I have tried the Cucumber and it’s perfect on a warm day, and might be great mixed with a little gin. The blood orange is just a hint bitter and very refreshing and the Vanilla is like a cream soda without all of the sugar. It takes me back to grade school field trips because Cream Soda was what I would bring with my sack lunch.
The sodas come in bottles and cans, and cost about $1.25 each and they are truly worth the cost. Visit their web site for all of the info.
I will be posting cocktails made with these soon. Here’s a link to DRY’s cocktail recipes.
I came across this at my local natural grocer’s, and now I’m hooked. It’s like caramel popcorn with out the sweet overload. It’s a bit salty, too, so win-win.
It’s really fantastic, and has none of the bad stuff…
Pick up a bag next time you see it and you’ll be hooked, too.
Visit their site angiespopcorn.com for all the info.
Halter Raspberry Bon Bons hail from Switzerland, and like all things Swiss, they exceed expectations in a quiet way.
First off, they are sugar-free, but they are delightfully sweet with no strange, fake taste.
Secondly, the package has a pleasant flip top.
Third, they are called Bon Bons, and who doesn’t love that term?
Lastly they’re Kosher and list the Rabbi who supervises the production.
I spotted these in a wonderful drug store, in La Jolla, that carried everything including imported candies. The store is called Burns Drugs and it’s the kind of place that you could spend hours finding things that you didn’t know that you needed.
Check out Halter’s web site www.halter-bonbons.ch The site is very Euro and has advertising that makes us yanks laugh (see the photo of the man and the cow…what is going on here?)
Even so, their candies are charming and are worth a try when you spot them on a shelf.
While vacationing in the San Diego last week we came upon this heaven of delicious food, outstanding bakery sweets and a fun spot for adult beverages.
We were just looking for lunch, and the little house with the porch caught our eye. Next, the words “hearty eats” and “liquid sweets” were what lured us in.
When we headed inside and looked at the menu we could hardly decide on which item to order. Everyone ordered something different and no-one left disappointed or hungry. The sandwiches, soup bowls, burger and fries servings were huge, and the prices were very reasonable.
Although we were all too full for cupcakes, we ordered some to take back to the hotel for a late night treat. I must admit that cupcakes have been really over played lately, but these cupcakes were worth the hype. The buttercream flavors were fresh and complemented each cake flavor. We tried blood orange, red velvet, chocolate raspberry, lemon bavarian, and pistachio. All were delightful, and if we had been staying closer to Babycakes, we would have been back for more.
If your travels bring you to San Diego, you must stop in for lunch, a cocktail and a cupcake for later. Check out their site. It seems that there is always something fun happening there. You can order their cupcakes online, too! There is also a location in Balboa Park if you happen to be visiting the zoo.
Sure, the thermometer says it’s still winter in Indiana, but the calendar says it’s Spring. We visited the great Ritter’s Frozen Custard in Franklin, Indiana for scoop of their thick, delicious custard. This was the first Ritter’s which opened in 1989. They now have stands in the midwest states and Florida and Texas.
Frozen Custard is much like ice cream, but more dense due to less air in the mixture. You will find it all over the midwest. I have yet to see it in the far west states, or on the east coast. The custard can be served at a slightly warmer temperature than regular ice cream and is usually made fresh each day at the store. It has egg yolks added to the cream and sugar. According to Wikipedia “In the United States, the Food and Drug Administration requires products marketed as frozen custard to contain at least 10 percent milkfat and 1.4 percent egg yolk solids. If it has a smaller percentage of egg yolk solids, it is considered ice cream.”
Today’s special flavor was chocolate covered banana, and in honor of Spring and the Bluth’s I had a scoop. (There’s always money in the banana stand.)
I made it into a sundae by adding butterscotch and my favorite, marshmallow topping. Oh it was good. Here’s a photo. The butterscotch is warm and causes the custard to melt just a bit, so it looks a bit soupy.
In Honor of Oatmeal Cookie Day, here’s a cookie superstar!
Originally posted on my sweet addiction:
These are the best oatmeal cookies that I have ever tasted. I have tried others and always come back to this recipe. It’s from an Australian reader of Cooking Light from way back in the late 1990’s. Click here for the recipe. (If the link isn’t working, go to myrecipes. com and search for Anzac Biscuits.)
A few recipe notes from me: I have always used light Karo syrup instead of Cane syrup. I use parchment paper instead of greasing the cookie sheets, it makes clean-up much easier. Watch the cookies in the last 2 minutes of baking, and don’t let them get very brown, or they’ll become too hard. Plus, I have one improvement, I add 1/2 cup of chopped Craisins. The photo is from Cooking Light so it doesn’t have the Craisins, but trust me, you’ll want to add them.
In case you are wondering what an…
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