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Epic Bars, the HeatCageKitchen garden, and other updates

Epic Bars, the HeatCageKitchen garden, and other updates

Happy Thursday, Dear Readers! And welcome to all the new followers of my humble blog. I’m glad you’re here!

Spring is here, isn’t it wonderful? (If you’re not buried in snow like some folks up in the northeast are; if this is you, my condolences.) We’ve had some rain going on, and today, a cool front has come through. The sun is out, the patio doors are open, and I had to put on socks and pull my warm boots out of the closet again. But it’s a beautiful day here in Houston. I enjoyed my stovetop cappuccino this morning, and the Yeast Free Hot Chocolate this afternoon..

Have you seen alt-health hero and natural hormone advocate Suzanne Somers on Dancing with the Stars? Why not? She’s doing great–go vote for her! (SomerSweet is still currently unavailable.) A new “vibrato” version of her longtime favorite Thighmaster debuted on the first night, and her second dance was much better. She’s also going to be headlining in Las Vegas soon; wonder if she’ll still have her famous “dishpan hands.” (One more thing I have in common with her!) You can see Suzanne & Tony’s dance numbers on YouTube as well as ABC’s website. This Monday is “Latin Night,” so let’s see what they come up with.

I have a few things to tell you about, some of which includes the HeatCageKitchen garden. It’s growing!!

Look closely.

Look closely.

Remember last weekend, I said I was going to get some organic celery and lettuce? I did it–the little green centers you see are the lettuce re-growing. I cut those on Saturday; today is Thursday, and they’re already sprouting! I think the celery is too, but I need to look a little closer before I plant it. The lettuce is going to be planted tonight.

I also was able to catch the end of the farmer’s market at Erma’s this weekend, and got some organic tomato plants:

Tomatoes!

Tomatoes!

They were 4 for $10, in the pouring rain, and thankfully, a couple of the vendors now have Square as a POS app on their phones. No more checks! I had a nice conversation with the Soap Lady, as well as the folks selling these.

One of those tomatoes is going to be. . .Chocolate Cherry. Hey–I don’t mess around. One is also a yellow tomato–those are delicious, too.

I forgot to pick up a basil plant, so I bought some organic seeds. Longtime readers know I am VERY serious about my pesto, and can’t wait to make more. I have one and a half left in the freezer from last year, and I’ll be using them up by the time the basil gets high enough.

I’ve also got garlic growing from sprouted cloves, and the rooted rosemary seems to be fine. I think the sunflower seeds are sprouting, because I see new little green shoots over there and I’m not pulling them up. The citrus trees, I have high hopes for with all those tiny fruits growing, but I’ll let you know in a future post.

Also for a future post: garbanzo beans, tahini and hummus. Tell you all about it soon. Going to try and grow organic garbanzo beans, too–maybe not for crops, but just to see what happens.

A followup to a previous post: this weekend I found some shampoo and condition with. . .Argan Oil. No kidding. Target has it, no kidding.

It just jumped right out at me!

It just jumped right out at me!

I am still using the Pantene that Neighbor K gave me, but I might try this type when I run out. You just don’t notice these things until one day. . . .

Now then. . .I bought some strawberries a few days ago at my local HEB. First words that came to mind: “Maw Maw, look! Strawberries!”

Yum.

Yum.

My Grandmother O’Donnell loved strawberries like I do, and used to take me up to Ponchatoula, Louisiana, to get some every year. (I was a little bitty kitty.) We got flats of them, and my grandparents would also buy some for other people. Pasadena, Texas, which is nearby, also has a strawberry festival, but I’ve never been; maybe I’ll go this year.

What made me think of it was last month, February 17th, was ten years since Maw Maw O’Donnell passed. As bad as it was at the time, I’m glad she didn’t have to live through Katrina. (I had a big oyster po-boy from Abe’s Cajun Kitchen when I got back to Houston from her funeral.) Maw Maw’s house in Arabi, one of the hardest hit areas, was sold a year before, and good thing, too–it was still on the lot, but not on the foundation, from what I was told. That would have seriously upset my grandmother.

Still, I think about Maw Maw at the grocery sometimes. She would have been 100 years old come October 10th, and certainly wouldn’t have let me take her to the grocery had she lived. I REALLY wanted her to come to Houston with my parents, so I could take her to Central Market (it was only open a few years at the time.) Nope. I could only regale her with stories about it.

Maw Maw taught me a lot about grocery shopping and all that, so I always feel like she’s with me the minute I go into any grocery store, be it HEB, Trader Joe’s, Fresh Market, Erma’s Nutrition Center, any salvage grocery store I might find, or Central Market. I wonder sometimes what she would have thought about all the organic, gluten-free stuff, as well as healthier foods that are available now.

My brother just lost a neighbor, who, coincidentally, reminded him of Maw Maw O’Donnell. She was 87 years old, very active, in great health, did what she wanted, still drove, had the world on a string,and one day, she got something, was in the hospital, they gave her some prednisone, got worse, and never came out. It was over quickly, but everyone was left scratching their heads and asking, “why?” I said a prayer for her (he told me when they got home from her funeral) and hope that she will be reborn in good or better circumstances. My brother, like her family, will be having a period of adjustment. . .because she’s just not next door anymore.

However–we’re living in changing times as far as food goes. Isn’t it great? Let’s keep that momentum going, for us, as well as our descendents, and the rest of the world.

Anyway. . . .

I still haven’t been able to put my paws on a jar of Crisco’s new coconut oil. I have a coupon for a free one generously sent to me by the Smucker company, but can’t find hide nor hair of a jar, darnit. So I’m still on the hunt. I’m sure it’ll be here eventually.

The GER came by this morning to do a vehicular repair for me, and came once again bearing gifts. (I am still eating pecans bit by bit.) He handed me the part in a bag and said, “take a look at this and tell me if it’s the right part.” Oh, right, like I’m going to actually know! However, In the bag with the switch were these:

Food of the Gods, Vegan Style.

Food of the Gods, Vegan Style.

The GER has been undergoing a personal “detox,” where he has stopped drinking beer, Monster drinks and Red Bulls (ugh), and other unhealthy lifestyle choices, and ordered some supplements from Mercola.com (the official website of health advocate Dr. Mercola.) I’ve never ordered anything from Dr. Mercola, but I might try that joint stuff he sells. The chocolate bars were a “free sample,” which retail for about $5 each, no kidding. I had the dark chocolate bar with my morning cappuccino. Um. . .I wouldn’t eat them every day. They’re not bad, but since it’s not cut with sugar, milk and other fillers, there is more chocolate in them. They are not as sweet as a Hershey’s bar would be, and so the really strong chocolate taste comes through. One has rice flour in it, so while it’s gluten free, it’s not GRAIN free. Just a heads-up.

The GER did request that I procure some healthier versions of BBQ sauce for him, preferably without HFCS. Found some last week at Erma’s Nutrition Center; will check The Fresh Market this weekend. You know, there aren’t any in the grocery stores that I found, but thankfully, Erma’s had some. (He says he’s too lazy to make his own.) He opened the Annie’s, and is loving it; that version has cane sugar in it. The Organicville has Agave Syrup, which I’m completely familiar with, but the GER isn’t. But he can decide whether or not he likes that one.

The only two choices for HFCS-free BBQ sauce I could find. Neither is made in Texas.

The only two choices for HFCS-free BBQ sauce I could find. Neither is made in Texas.

Organicville also had a second type, which I would have bought too, but it contained soybeans. I warned the GER to avoid soybeans so that the phyto-estrogen didn’t overwhelm his system and turn him soprano.

That’s a bit of an exaggeration, but men should not be consuming large amounts of soybeans. It really can over-take a man’s testosterone, and end up with estrogen dominance. But that’s a Dr. Hotze issue.

Now if you really want healthy, keep reading.

Some time ago, I wrote about Epic Bars, the low-carb/paleo/gluten-free meal replacement bars made out of. . .meat. Unlike Slim-Fast and other meal replacements, these are not loaded with sugar, soy, and other key artificial ingredients to make you feel full. Epic Bars actually taste like a real meal, instead of sugar and chemicals. The first time I had one, I tried it along with a big iced coffee from a nearby Starbucks, and wasn’t hungry for quite some time. (It was July, so it was quite hot.) That, of course, immediately made me a huge fan.

BTW, for all you gluten free/gluten intolerant folks, they are now Certified Gluten Free, and the new labels sport it. Can’t argue with that one.

I have since wondered if I could use Epic Bars as a diet thing–you know, one for breakfast, one for lunch, a couple of healthy snacks, and a “sensible dinner.” You know I’m adventurous enough to actually try it one day, right? I promise, if I ever do, I’ll write all about it. I mean, they really ARE healthy, so how could it be bad?

I’ll think about it another day. Right now, I’m enjoying the blast of cool spring air coming through, and hoping it lasts a good long while.

So I was thinking about doing an update on Epic Bars, and visited their website. Woo hoo! New flavors, new blends, and some different types of products than just the bars. And a sample pack! There are also bags of bites, and now something called “Hunter & Gatherer Mixes,” which combines organic beef jerky with 4 different combinations of dried fruits. Like the bars and the bites, they’re also grain-free, soy-free, gluten-free and GMO-free. I haven’t tried those yet, but will one of these days. They’re not really available much in my neck of the woods, but there are a couple of places I might drop into soon and see what they have. Of course, you can always order all the delicious Epic products on their website, too, which is what I did.

I bought the “Sampler Pack,” just to see what would arrive. Well, take a look:

Can't wait to dive in!

Can’t wait to dive in!

They’ve switched to a different type of packaging, so you can see what’s inside:

Now you can see what you're getting.

Now you can see what you’re getting.

That small one on the top is lamb, which, as you probably know, is more expensive. I’ve bought ground lamb many times, so I know what it costs, as well as other cuts. So, of course, that bar is going to be smaller–because they won’t use any kind of filler, like soy, to make it the same size as the rest of them. That, to me, makes them an honest company.

The biggest one of the bunch is the Uncured Bacon & Pork. I know, people becoming adverse to eating pork, but not me. Up to you. Pulled Pineapple Pork, too? Oh, yes, please. . .with dried pineapple pieces, thank you.

There is even a Chicken Sriracha bar! There isn’t any actual Sriracha sauce listed, but several spices, that, I guess, would give it the Sriracha taste. (I’ve never used Sriracha, so I’m guessing on this one, cause I’m not a fan of burning hot food.)  Organic chia seeds are listed as well, which means the seeds swell and help fill you up, too.

Sesame Chicken with BBQ. . .also sounds wonderful.

Beef with apple and uncured bacon? YUM.

They’ve also developed one with. . .liver and sea salt. I do not have one of those.

Longtime readers of this blog know that liver is one of those things I do NOT like, but Epic went with a new Liver and Sea Salt bar. I am quite reluctant to try it, because, well, it’s liver. They’re not sold individually, and a LSS sample pack has six bars, which means if I didn’t like it, I would be stuck with five.

Maybe I’ll find them locally and get one. ONE. Just to try it. Liver. I’ve got sea salt, if it needs more, to kill the taste of the liver.

Another hallmark of Epic is the humane way that the livestock animals are raised and treated. No hormones, antibiotics, or unnatural feed (like soy) for them, to produce a high quality product. Can’t argue with that. I hope that this kind of ranching and farming becomes the norm one day soon.

Remember with Epic Bars, you must drink plenty of water.

I saw on Epic’s Facebook page and on their blog that Epic is one of the many sponsors of an upcoming road race, called the Durty Spur Trail Run. I did pass the idea to Neighbor K, but she didn’t like the idea of running with livestock animals. Nevermind that she did a race a few years ago where she went through a lake where goats. . .congregate. K and Daft Pug came back filthy, and K was wearing a big, fuzzy hat that looked like Fred Flintstone’s lodge hat, complete with horns. But the smile on her face said she had fun.

This road race is way the heck out in the middle of Texas, literally. So if 10K or 30K is your thing, and you’re free on April 18th to go to Hamilton, TX, have at it. (I’m not available that day; I’ll be resting from an activity on April 17th, where I’ll be gone all day and dead tired when I get home that night–and no, not a road race.)

Hamilton might be one of them places I need to look at later for my “country writing retreat.” We’ll see. I’m just looking online right now. Texas is a big state, so there’s bound to be a place for me in the country somewhere.

So for now, that’s all from my little corner of Houston, in the great state of Texas. I’m working on a couple of new things to blog about, but of course, will keep you in the loop on the garden progress. I can’t believe I didn’t think of planting my lettuce ends–I could have been eating it all this time! Well, we move forward.

Til next time–Happy Dining!

 

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The HeatCageKitchen 2015 Garden

The HeatCageKitchen 2015 Garden

Happy Wednesday, Dear Readers!

Well, it’s mid-March, and St. Patty’s Day came and went without incident for me. That is, nobody pinched me for not wearing green (I was, and have green flecks in my eyes), and I didn’t punch anyone for pinching me. So it was a good day!

I’ve seen the GER a little more recently, and yesterday, he brought me a big box of cracked pecans from his backyard.

Some women get flowers. I get pecans. You can have the flowers.

Some women get flowers. I get pecans. You can have the flowers.

Non-GMO and all that. They are cracked, but not completely shelled. This means that if I ever stop EATING said pecans, I will sort them out into pieces, cracked ones, and the minority that did not crack. I’ll finish the shelling, then bag them up to freeze, then turn them into some delicious gluten-free treats. The GER brings the lot to someone who charges him sixty cents a pound to run them through a machine to crack them. Friend of the blog RR says I need to make him a pecan pie. I told him to bring over his Puerto Rican Mama so she can teach me to cook some tasty Spanish food.

Actually, I’ve told RR for many years that if I ever date a man of Hispanic origin or descent, I’m heading over to his house in Katy for cooking lessons from his Mom. He sort of agreed, but I bet he hasn’t told his Mom about it.

So it’s that time of year, and for us urban gardeners, time to figure out what the heck we’re going to grow this year. I’ve been attending free classes monthly at my local library, and I’ve already learned a lot. Crop rotation is important–don’t keep putting garlic into the same spot or pot year after year, plant your tomatoes there and garlic elsewhere. I have made compost for the first time (with a little help from that class in January plus Urban Farm magazine.)  Just emptied my kitchen compost crock into the container again this weekend, and it looks. . .well, you know, it’s decomposing plant matter. It’s compost.

The Meyer lemon plant that gave me four beautiful lemons that I turned into a cake last year is already cranked up for more action this season:

The fantastic Meyer lemon plant.

The fantastic Meyer lemon plant.

 

There are even some tiny lemons growing now, but there will be some drop-off before I get to harvest any full-grown lemons.

See the tiny lemons?

See the tiny lemons?

I’ve seen a few hungry bees looking for nectar, which makes me happy, but citrus trees are self-pollinating. The lime tree I bought last year is starting to bloom, too:

The key lime tree. I'll be very happy if it gives me some.

The key lime tree. I’ll be very happy if it gives me some.

Let’s see if I can lower my lime cost this year. I buy at least a dozen at a time, but had to curtail last year when the price went way up. However, if I can get some limes growing, I’ll soon be having Mojitos:

Mint roars back

Mint roars back!

I recently trimmed back the mint plant and added more soil. We’ve had a good amount of rain here in Houston recently, and when the water comes back, so does the mint. Watering the mint when it’s dry helps, too. That plant is about five years old, I think.

WARNING: put mint into a container, or it will overtake the garden. RR found that out last year when he had a huge swath growing against the fence. (He posted it on Facebook.) The GER says he’s got mint thriving with some ornamentals. I hope he didn’t spend much on onrnamentals. . .or he learns to love Mojitos. (I can teach you how to make those, just ask, OK?)

I’ve also started seeds for jalepeno peppers, yellow teardrop grape tomatoes, bell peppers, sprouting garlic cloves, parsley and sunflowers. If we get sunflowers, they’ll grow against the wall that separates our patios so Neighbor K can have some if she wants. Last time I grew some on the front patio, someone came by and broke the beautiful bloom off the six-foot stem. So now they will be planted in the back patio.

I could not resist a little Jeff Dunham humor. I put in a little tag that says “Jalepeno on-a-STEEK.”

I’ve also planted some Mesclun mix lettuce in a pot, so we’ll see what happens there. I should have planted some kale for Neighbor K last fall, but didn’t think about it . Neighbor K loves kale; I like it, don’t love it, but will try next fall to grow some for us.

The GER suggested lifting the trees in pots up off the ground a little so they can get more sun, so that’s what I’ll be doing this week. All of them, if I can get enough bricks, and they’ll all be happy with lots of sunshine.

I will need to buy some basil plants, because you KNOW I want plenty of pesto this year. At least three, maybe four or five plants. I’m not messing around–I am serious about my pesto!

Here’s a childhood memory: my parents LOVE avocados. Before I was born, they lived in a house that had had an avocado tree in the backyard. They feasted on avocados when it produced, and fondly remembered that for years (until the fat-free thing came along and doctors told them  to leave them alone.) Every time my Mom would buy an avocado, she would keep the seed and try to get it to root. They were in nearly every window–four toothpicks stuck like 12, 3, 6 and 9 on a clock, water in the bottom, and she waited for it to root, then planted it with the greatest of hopes. Did this for my entire childhood, until I left home. Never had an avocado tree. So keep that in mind while I tell you more.

I’ve shown you these green onions before, but let me tell you a bit more about them.

wpid-wp-1426723881889.jpeg

When I had a “boyfriend,” I got him to take me to Frohberg Farms in Alvin, TX. Aunt Ruth told me about the farm, and even though it was a drive from where I live, it’s still buying local. I need to hike it out there again one day; they have strawberry picking going on now, and I would love to pick me some. (And eat them!)  I bought a number of things, including some green onions. I’d read on the Urban Farm forum that by cutting off the white, rooted bottom of the green onion and planting it, you could regrow them and just cut what you need.

That was in 2010. . .I no longer have a “boyfriend,” but the onions are still growing, through everything, including rain, drought, no sunlight and pests. I bought some from the grocery a few months ago to make a recipe, just to make sure I had the right amount. And I planted those rooted bottoms, so now I have more. I bought the big fat ones, but they grew back very skinny. Who cares, right? Unless you’ve got to have the amount just right, you can go outside and cut some green onions, just what you need. They grow back forever.

Now, that brings me to a bigger subject that I missed writing about last year. Back in November, Urban Farm ran an article that I somehow skimmed past on re-growing food scraps. What do I mean by that? Well, the green onion bit is just one example–and just about anyone can do it. Rachel Hurd Anger’s article starts out with a lady who started re-growing lettuce after reading about it online. Now she wonders exactly what she can re-grow after shopping. Another lady grows lettuce and celery.

I gave the GER a subscription to that magazine for Christmas. . .I bet he saw it.

Have I ever mentioned that I just love salad? I mean, I REALLY love salad. So guess what I’m going to do soon? Couple it with the Salad in the Jar project I used to do, and I will be a rabbit-food-nibbling cat in no time. I’m going to get some organic romaine lettuce and celery in the next few days and sprout the ends in water. Once they start to develop roots, I’ll pop it into the soil, and wait for the magic to grow it back. I plan on doing this with a bunch of heads of organic romaine as well as a couple of bunches of organic celery.

If all goes well, I’ll be growing lettuce AND tomatoes and happily consuming them. If I’m lucky, I might have too many. . .then my friends will be blessed, too. Cross your fingers.

Now, the article goes onto to talk about other things you can grow from roots and ends, like carrots. Legumes, with the exception of split peas, will also sprout for you, and you can have a houseplant from dried chickpeas.

Another example is cutting the top off the pineapple and letting it grow in a pot. Remember this one?

The monster pineapple plant.

The monster pineapple plant.

The GER took it home where it. . .died. Dunno what happened, but he said he even took it to a Honduran lady who specializes in saving plants. She couldn’t save it. GRRRR. . .I was looking forward to some fresh pineapple from the GER’s back garden, too. Oh, well; we’ll try again. But that plant came from the top of a grocery store pineapple from Hawaii I bought one day on sale for $1. You like pineapples? Grow you some!

The article goes on to talk about other plants and seeds that you can re-grow, and mentions one source that never had any luck with the avocado. Well, I know all about that one, don’t I? (I have no idea if my mother is still trying to grow that tree in her 70s.)

While you wait for your garden harvest, there is a book mentioned in this article called Don’t Throw It: Grow It! 68 Windowsill Plants From Kitchen Scraps (Storey Pulishing, 2008.) Author Deborah Peterson talks about what you can grow from leftover pieces and seeds. If you have children, this might be a great way to show them where food comes from, and how to reduce waste, too. I don’t have it yet but plan to order it, since it’s not expensive.

When I looked up that book,I also found Vertical Vegetables And Fruits by Rhonda Massingham Hart. Also inexpensive, I think this will help me grow more in the suburban 8′ x 5′ plot I have now, as well as later, when I get to a much-desired larger space. (And, I think I can make the GER just a teensy bit jealous.)

Thinking about all this, I suddenly had a hankering for Pea Pesto Soup, so I’ve made some, even though it’s not cold anymore. I haven’t had it in a while, and because I had to go yeast free for a while to get rid of the heartburn, it’s OK.(There is cheese in the pesto, and peas are higher in carbs, so it will feed the yeast.) I’ve got one full and one nearly full container of pesto left in the freezer, so I need to get some basil plants this weekend, or I’m going to run out and be very grouchy.

I’ll close with this picture of a stove that would make Suzy Homemaker, um, green with envy, but also make her wish she was a grownup. I found it on Facebook the other day and promptly shared it on my wall:

Amy's fantasy kitchen stove. I don't even care what color it is, or how much it costs.

Amy’s fantasy kitchen stove. I don’t even care what color it is, or how much it costs. I want one.

We all have a dream, right? Now, I don’t have a house yet, and when I do, it’s not going to be a straight drive on I-10 like you think it will be. And if I can pull it off, Google Maps won’t find it, either. I’ve since posted a screen porch picture that had people inviting themselves over. One friend in California said she’d be “happy to share my new house.” Another friend in New Orleans said that between the food, desserts, the clothes, “especially when she puts in that new stove she posted a while back.” Those two ladies are Buddhists, so we’ll be chanting and enjoying the country. If Neighbor K comes over with Daft Pug, she can take him out while we do our prayers. And then we’ll be some happy, hell-raising women. In the country, where we can’t get into much trouble.

Between the stove and the porch and a few other pictures I’ve shared. . .maybe I should start downloading and maybe printing those pictures out for future reference.

So, if you’re still in winter, like my friend Frannie in Arizona, give your garden some hard thinking so you can be ready when the time comes. Start now growing your lettuce, celery and sprout your seeds indoors so you’re ready to go when the frost is over.

If you’re down here in the South, it’s time to start your garden. Get moving, and grow what you like to eat, and whatever grows best where you live.

Enjoy!

 
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Posted by on March 18, 2015 in Fresh from the Garden, Fruit, salad

 

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Chef Michael’s Argan Oil

Chef Michael’s Argan Oil

Happy Tuesday, Dear Readers!

Well, it’s been an up-and-down couple of weeks since my last post, and for that I apologize. I’ve been working on the copywriting side, and even visited with the GER last week. But I did get lucky right after my last post—in addition to a lot of good feedback, I got a call from Chef Michael and his wonderful wife, Rosemine, and we talked for over an hour! I won’t give away any of their trade secrets, but they did have a lot to say, and I do appreciate their time.

Chef Michael has been making tasty food for many years, and they opened the Gourmet Kitchen in 2011 in The Woodlands/Tomball area. They specialize in corporate events, like the open house at Woodlands Wellness. But what I also didn’t know is that they also do event catering for the Bernhardt Winery in Plantersville, TX. No kidding! I’ve not even heard of that winery, but that’s not surprising, since Texas has quite a number of them, including Haak Vineyards & Winery (in my part of town, they do weddings) and Messina Hof (in Bryan, near Texas A&M.)  If you’re in the mood for a winery trip, check out Bernhardt’s concert series, both winter and summer—and you’ll be able to sample some of the same delicious food from Chef Michael’s Gourmet Kitchen while you’re there. I’m not saying it’s going to be gluten-free like it was at the open house—that all depends on what the winery (or any client) requests. But whatever it is, you’ll be treated to some of the best tasting food north of the Tunnel.

I asked Chef Michael what got him started making gluten-free and yeast-free food. Most caterers don’t want to deal with “special menus” but can accommodate vegetarians with easy substitutions (I know that from corporate experience.) His answer was simple: “Dr. Davis asked for it.” Now that option is available on his catering menu for Dr. Davis as well as anyone who is looking for a healthier option for their event. You can read more about it here. Definitely not what you’d call “diet food,” and utterly delicious.

Remember this picture from my last post?

One of the delicious  dishes from Chef Michael's repetoire

One of the delicious dishes from Chef Michael’s repetoire

Well. . .that was one of the questions I asked Chef Michael and Rosemine: What the heck is Argan Oil? Rosemine told me, and since then, I’ve certainly learned a lot about it.

Now, before I tell you more, let me preface it this way: if you’re familiar with making anything with chocolate (including things like cakes and ice creams) or are a fan of the Barefoot Contessa, you’ll know that adding a small amount of coffee in a chocolate recipe helps bring out the chocolate flavor. You don’t taste the coffee, but it enhances and improves the taste of whatever you’re doing with the chocolate. My favorite Yeast Free Brownies are a perfect example.

The Argan Oil in Chef Michael’s cooking was like that. Not something I noticeably tasted in the forefront, but something in the background that really enhanced the flavor of everything. Olive oil is great, and so is coconut oil, but Argan’s warm, nutty flavor is a little something special without covering or overpowering the rest of the flavors.

Argan Oil comes exclusively from Morocco, and is used primarily in European and Mediterranean cooking. It’s only been known and available in the US in the last ten years or so (and why have I never heard of it?) One website I researched said that it was unknown outside of Morocco until French chefs started putting it in everything. Now Argan is gaining ground as a gourmet oil and as a health/wellness/beauty product.

Processing and extraction of Argan Oil are all done by hand, by Moroccan women who make a living with the arduous process. It is a nut oil—so if you have a nut allergy, it may not be for you. (Remember: I’m not a doctor, just a food blogger.) The nuts are dried, and are heated to remove the “nutty” aroma for cosmetic use. The culinary oil is then toasted to enhance the nutty flavor that it’s prized for.

Now I wonder if an Argan tree will grow in Texas—but it takes 30-50 years to bear fruit!  Maybe I’ll try growing hazelnuts; I don’t have that kind of patience (or time left.)

The nut comes from the Argan tree, or Argania spinosa. The nut kernel is surrounded by a fleshy fruit, which is removed by hand and used for animal feed. Attempts at mechanizing the separation and extraction process have not yet worked, but I’m sure that will change in the future when someone figures it out. For now, the local women’s cooperatives that do the labor-intensive extraction work helps the women make a living and provide for their families.

So what do you do with it? Unlike olive or coconut oils, you generally don’t cook with Argan Oil. It’s something to be used as-is and in small amounts, like a salad dressing or a “finishing oil.” It’s a bit like the fancy pink Himalayan salt I bought at the Metropolitan Food & Entertaining Expo a couple of years ago. You’d sprinkle a pinch on top of something right before serving, rather than measure some and add it to the recipe. Argan Oil is also used as a dip, similar to the little dip dishes of olive oil in Italian restaurants. It doesn’t have the high smoke point of coconut or olive, so a few drops at the end is all you need.

Argan Oil is similar to olive oil in health benefits, too, rich in Vitamin E and other essential fatty acids. It may also be more resistant to oxidation than olive oil. Some people swear by taking a tablespoon or so first thing in the morning.

There is an additional product from the Argan tree, called Amlou, with a consistency similar to peanut butter. It’s a Moroccan thing, much like peanut butter is to us. It’s made from stone ground almonds, local honey and Argan Oil, and is also available jarred. Spread it on crackers, toast, or whatever you like.

Topically, Argan Oil is used straight for sunburn, wrinkles, acne, stretch marks, and as a hair treatment—but only a little at a time. Medical benefits (according to ArganFarm.com) include lowered cholesterol, anti-inflammatory and anti-cancer properties, pain treatment, lower blood pressure and regulation of heart function.

Again—I’m not a doctor, just a food blogger reporting what she reads. While the topical applications are probably safe and effective, I can’t positively answer for the medical benefits; you’d have to try it and see, assuming you don’t have a nut allergy.

Now, I didn’t know the rest of all this about Argan Oil. About a year or so ago, one of my writer friends posted a comment on Facebook about “Morocco Oil” that she bought to use in her hair. (That’s another name for Argan Oil.) She loved it. I meant to try it and I forgot. A couple of months ago, Neighbor K told me to try some Pantene shampoo and conditioner that contained Argan Oil. After looking at a dizzying array of Pantene products, I found the right one and wielded my coupons at the checkout.

Then while Rosemine explained it to me on the phone, I walked into my bathroom and realized that I really did have some. Of course, it wasn’t straight oil, it was in Pantene shampoo and conditioner, and some Tresomme hair styling stuff that contained some Argan Oil, noted on the label.

I really had no idea.

If you’re interested in learning more about Argan Oil, there are a number of sites dedicated to it.

This article on Food Republic gives a writer’s experience learning about Argan Oil while visiting Morocco in 2012.

In the US, Zamouri Spices is a Kansas-based company that not only imports Argan Oil for culinary and cosmetic uses, it also carries a number of Moroccan products that are difficult to find here in the US. (Being from New Orleans, it’s not something I’d ever look for.) They also carry spices, tangines (those round triangular-lidded clay pots), copperware, tea and tea accessories, and other related items.

From the UK is Argan Oil Direct, which also has free shipping worldwide and a USDA organic certification. This site offers two free e-books (which I haven’t read yet) and has a lot of information on it. This is also a company with a home base in Morocco, and is part of one of the Berber family that owns land that the trees grow on.

If you don’t mind ordering online from overseas, ArganFarm.com is run by a native Moroccan named Bader Eddine, and he lives in Essaouira City. His company sells direct from the people who extract it, and also offers a free e-book so you can read more about it. Although the book is well written, Bader’s English is a bit wonky, since it’s probably not his first language. That’s OK–at the end of the book is an offer for free shipping to 200 countries (including the US.) I didn’t see any mention of organic in the book or on his website, but it might be.

Please note that I have not personally ordered from any of the overseas websites. If you do, make SURE to use a credit card, so that if something goes wrong, you can, if need be, dispute it.

Amazon also has a large selection of Argan Oils available from several vendors, some from Zamouri, for both cosmetic and culinary use.

If you’re in The Woodlands, and your company has an upcoming function where the food is that important (or if your event is in The Woodlands), make sure you contact Chef Michael’s Gourmet Kitchen at 281-660-8680, or email them at cateringbychefmichael@gmail.com. You can see more on their website, including menus, additional information, and even a few recipes! Chef Michael and Rosemine can help design a menu that’s perfect for whatever you need. You can see some pictures of their elegant spreads, and even a picture of them at the winery, in their online gallery.

I’m working on a few things for upcoming posts. But darnit, sometimes things are so new that I can’t get my hands on it yet. I’ll let you know when I can.

Happy Dining!

 

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The Woodlands Wellness Lunch

The Woodlands Wellness Lunch

Hello, Dear Readers:

It occurred to me that I haven’t written since Friday the 13th. AAAHH!!! My apologies. I didn’t realize it was that long. I hope everyone had a great Valentine’s Day, and if you were so inclined, a nice time at the world’s largest #Starbucksdate. I did, and I got a lot of reading done.

Meantime, last week (Feb 19th) I headed north to the annual open house at my doctor’s office. Woodlands Wellness & Cosmetic Center has been in business for ten years. To celebrate–they moved! Seriously, they have a new, larger location, with more room, a long hallway and lots of beautiful blue tile. (I want that blue tile in my house. When I get in it, of course.) And they even told me where they were moving to. So, since I don’t get out too often, I got dressed and went. It was a beautiful day, the weather was cool but not cold, and the doctors and staff had a very long day. (I had a long, long drive, too, but it was worth it, especially for an overdue “day out.”)

They put a few pictures on Facebook, and I guess they had a “ball” afterwards, because everyone was in formal wear. The doctors were seated in one picture, and my Dr. Davis had her shoes off. It was indeed a long day for them, but a good one.

There are two “sides of the house,” and I go for the health & wellness side–the bioidentical hormones and all that. (I told a couple of folks I was “jacked up on hormones and vitamins,” but I’d also watched a Sinbad stand-up DVD a few days before, so I kept saying that til I got home.) Dr. Sakina Davis is the doctor I see, a very nice lady, and, quite frankly, the only doctor I think I can trust:

Me and The Good Doctor. See? They do let me in!

Me and The Good Doctor. See? They do let me in!

Now, I have to explain that Dr. Davis likes peacocks the way I like cats and tigers. So, the office is decorated in a peacock theme, and while this iPhone picture doesn’t really show it, Dr. Davis has a peacock feather in her hair. Fabulous, and of course, appropriate. I tell you that for a reason, but I’m getting ahead of myself.

Her husband, the friendly and affable Dr. George Davis, is the cosmetic side of the house. He does the CoolSculpting, Botox, Radiesse, dermal fillers and other cosmetic procedures I learn about when I go to their open house. All the staff will answer any questions you have about any of their procedures, all you have to do is ask.

Another product they carry is Jane Iredale makeup. I’m a longtime Avon user, but I did get a lecture from a fellow redhead on the advantages of switching to Jane Iredale. She was very nice, and despite telling them that I still have oily skin, I heard the term “dry patch.” It was just powder I’d put on. I do not need moisturizer!!

I don’t doubt that it’s good, and I was offered a makeover using JI makeup. You tell me–did it help?

Right after my Jane Iredale makeover, taken by the redhead who did it.

Right after my Jane Iredale makeover, taken by the long-haired redhead who did it. (Now my profile picture here and on Facebook, too.)

I dunno. . .I think I’m looking like my grandmother with red hair. And I think Maw Maw O’Donnell wouldn’t be thrilled with that, either.

If you know anything about this line, it’s more expensive than Avon. Well. . .it was fun, but I’ll have to think about it another day. Honest, that was the first time I’d worn makeup in about a month. When I got home, the eyeliner looked like I’d been caught in the rain. I did tell them, but anyway. . . .

When I walked in, one of the very nice staff offered me my choice of coffee, water or a mimosa. Yes, that’s orange juice with champagne, at 10:00 am, and no, I did not. But I asked for decaf, and they had some–in one of those little takeaway boxes from Starbucks. Thank you! It was very welcomed, warm and tasty, especially with the hazelnut creamer I didn’t realize I picked up.

To introduce you to all the different things WW&CC offers, they give you a “swag bag” of nice things (including a sample lip/cheek stain from Jane Iredale) and a card. You stamp your card when you talk to the different reps for different things. For instance, Christina was giving out samples of Nordic Natural gummy vitamins (delicious), another rep discussed Radiesse, the Jane Iredale ladies were in another room, ending with Dr. George and one of the high-end procedures he does. (I say “high end” because it’s kind of over my head.)

Once you get all your stamps, you drop your card into the raffle box. If you buy supplements, everything was 20% off, and you got an extra ticket, so I got another bottle of the only Vitamin B complex I’ve ever tried that doesn’t make me sick. So I put one ticket in for the Hydrafacials, and one in the box for the Jane Iredale gift basket. If I win. . .well, that’s an excuse to drive back up there, isn’t it?

Yes, there was indeed food involved. The best food anywhere, and even better than last year, which was also very delicious. This year’s menu was again created by Chef Michael’s Gourmet Kitchen in Tomball (close to The Woodlands) and they designed this elegant menu for both the morning and evening sessions:

The fabulous menu from Chef Michael's Gourmet Kitchen.

Chef Michael’s fabulous menu for the morning and evening open house sessions. Sophisticated and first-class dining.

The young lady who was working the morning shift wasn’t quite sure what to think of me, but she was very nice and didn’t mind me nibbling the chips and the hummus. Of course, me being a bit dull sometimes, I forgot to ask her name and thank her personally. But if you’re reading this, your patience is appreciated, and you’re very nice–thank you.

KALE!! I had some for Neighbor K, who loves it. (I didn’t ask for a takeout container. . .but had anyone offered, I would have brought her one of them kale thingies.) Honest, I like kale, don’t love it like K does, but the quinoa/goat cheese/kale dish was just delicious. I passed on the eggplant dish, but then I realized I should not have done that. DUH.

Of course, I didn’t take a picture, because I was too busy eating it:

I don't even know what Argon oil is, and at that moment, I didn't care, either.

I don’t even know what Argan oil is, and at that moment, I didn’t care, either.

I will tell you that the sun-dried tomato hummus has to be the best I’ve ever tasted. I make a simple hummus on the weekends but halve the lemon because most hummus screams lemon–it’s too acidic. Chef Michael, however, doesn’t put much lemon in his (if at all), and it’s ten times better than mine! But that’s why he’s the chef and I’m a blogger. . .and that’s OK.

The beautiful vegetable plate with the sun-dried tomato hummus at the top right. I didn't mess with the Baba Ghanoush, because, well, it's eggplant and you know why.

The beautiful vegetable plate with the sun-dried tomato hummus at the top right. I didn’t mess with the Baba Ghanoush, because, well, it’s eggplant and you know why.

Also provided were some sweet potato tortilla chips that went perfectly with the hummus. I was good–I had some, and loved it, but did NOT eat the whole thing by myself. But you know I could have, especially with sweet potato chips.

I did email Chef Michael’s wife, Rosemine, and she said she would ask him about a short call with me. I never heard back, so that tells me that he’s busy making delicious food for other people know about him and who ordered. Anyone who is on the receiving end of Chef Michael’s food knows how lucky they are, too. . . .

The other thing I got ahold of were these tasty little sandwiches:

Aren't they beautiful?

Aren’t they beautiful?

Yes, they are gluten free. Here’s what was in them:

2015-02-19 11.35.55

They were just delicious, and yes, I could have eaten one of those trays myself, after the hummus. But I didn’t. OK, maybe half the tray, but I stuck with one or two.

I myself have not made the almond bread yet, but I plan to one day. I hope it comes out half as good as Chef Michael’s.

Chef Michael’s website also has a section for yeast free/gluten free menu, and you can read about it here. No wonder Dr. Davis contacted him for catering the party!

Remember about yeast-free and gluten-free that some things are that way “by default,” that is, wouldn’t (or shouldn’t) have the offending ingredient in them anyway, like hummus. Flour is used in a number of places as binder or to thicken, and I’ve used it myself on occasion (but not for a while.) So when it says “gluten free,” it might have always been so. Salsa, for instance, or butter. Make sense? The other way is to make the item with alternate ingredients that make it act like the gluten version (i.e., bread) so that the gluten (or other ingredient) is simply avoided. With this party, I knew everything was healthy, but when you’re cruising through a grocery or health food store, you must read the labels and ask questions (or you’ll end up with sugar in your tomato paste.)  Chef Michael understands what Dr. Davis was asking for and provided it, but not everyone you encounter will understand that you’re trying to avoid wheat, flour, sugar, soy, etc. So you have to ask if you’re not sure.

Anyway. . . .

Chef Michael’s website is ChefMichaelsGK.com. You can email Chef Michael Matthews or his very nice wife Rosemine at cateringbychefmichael@gmail.com. They do catering on the north side of Houston, including The Woodlands. If I can find it next time I go up there, I’ll stop in to see them. You can also call them to place an order at 281-660-8680 or 281-794-1771.

If you have a special event coming up and you live up there, or have an event planned for that part of Houston, CALL THEM FIRST. After lunch at Woodlands Wellness, I highly recommend them.

Now, while Chef Michael also does dessert, this time, he didn’t–it was by none other than my *other* Woodands favorite, Frost Bake Shoppe. Get a load of this:

Is that not an amazing cake?

Isn’t that an amazing cake?

I hate to over-use the word “amazing,” but it really was. And, wait for it–GLUTEN FREE!

I have written about Frost’s delicious gluten free treats before, ever since I attended the lecture with Dr. William Davis, the Wheat Belly guy. In fact, just a couple of weeks ago, I was talking to the GER, and mentioned that I was going to this activity in The Woodlands, the same place I got the cupcake he enjoyed the last time I went. In fact, he said, “bring back a dozen!” (My response: “Dude, they’re $3.50 apiece.” But you know they’re worth every penny.)

Now, this trip to The Woodlands did not end up with me stopping at Frost, because this beautiful creature appeared in the lobby. Take a closer look:

The cake, with a cake peacock on top.

Those were actually chocolate and vanilla mini-cupcakes, with the little sugar “feathers” on top, comprising the tail:

Really, really well made and beautiful

Really, really well made and beautiful

Remember when I said Dr. Davis likes the peacock the way I like tigers and cats? (That’s what I was told when I asked a staff member one day.) The cake was made to match the office’s beautiful decor. Now do you get it? The Peacock Cake!

I’m not getting married, of course, but if I were. . .that might be what I’d want for a wedding cake. Maybe my birthday cake when I turn 55. From Frost, of course. You can see a gallery of their delicious treats here (indexed by type.) And if you are up that way, stop in for a real feast for the eyes and soul. Gluten free, of course.

Oh, how many did I have? I might have accidentally eaten one of the “feathers” and um, one or two or four of the mini cupcakes. They were the tiny ones, which means I really only ate *two* cupcakes! Neighbor K gave me a funny look when I told her that. With the same look she gives the Daft Pug, she said, “just because they’re gluten free doesn’t mean you can eat them all.” Yes, I know, and I did NOT eat them ALL. Just enough to not make a trip to Frost before I came back to Clear Lake.

I did make one more stop, at Trader Joe’s in The Woodlands, and bought. . .a bunch of stuff. You know, the kind of thing I like to stock up on: olive oil, the cocoa powder, things like that, since they’re cheaper there. Neighbor R also asked me to pick up some of their $3-a-bottle Pinot Grigio, which I happily did. It’s her favorite, and I’m happy to do so for an 80-year-old firebrand with bum knees.

If I call her “a little old lady in Clear Lake” again she will hit me with said bottle. Full. Then I’ll be going to see Dr. Davis for a head injury. Oh, wait, Dr. George is also an ER physician. . .maybe I should go see him, right?

Many thanks to the Drs. Davis and their wonderful staff for a fantastic open house, Chef Michael’s Gourmet Kitchen for wonderful, tasty, and healthy well-made food, and Frost Bake Shoppe for an incredible, beautiful and delicious cake that none will ever forget.

If you’re gonna have some food, make it something good.

Happy Dining!!

 

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Happy Valentine’s Day (and Friday the 13th)

Happy Valentine’s Day (and Friday the 13th)

Good afternoon, Dear Readers:

If you haven’t overloaded on chocolate yet, here’s a quick post I thought I should let you know about (and I just thought to let you know five minutes ago.)

Longtime readers of this blog know that I’m a big fan of Starbucks. Being a dabbler in advertisiting, I know that they respond to people’s tastes. Well, lots of couples have met in Starbucks, and many have married–I used to work with a bloke who now lives in New Mexico that met his wife in a Starbucks, and they’re still married, six or seven years later. However, a recent article on “Starbucks Weddings” got someone in Seattle thinking. . .and so today is The Worlds’ Biggest Starbucks date!

Really, I’m sure it’s mostly for fun, but they’re offering $5 pairings today at 2:00 pm local time until closing at participating locations. That means, most likely, Kroger and Target and other “satellite” locations won’t be participating, but I’m not 100% sure.

I should have known they were up to something when the app for Match.com was free on my phone. (Here’s a little more on that one.) NO WAY. I’ve done dating sites before–I know exactly what kind of freaks hang out there. Doesn’t matter which one. . .I am not getting on Match, or Plenty of Fish, or any other site. Forget it. (Thank heavens for concealed carry in Texas.)

In all seriousness, there is a little tool on the Starbucks website to send someone an invite. However, it will be my laptop and me, along with a book I need to read on upping the ante on my LinkedIn profile. I know the author and one of the collaborators; one is a female in San Antonio, the other is a writer in New Jersey who is a nice man, but I bet his wife would object!

In all seriousness, I’m thinking about a decaf Flat White and a chocolate croissant. Yes, I know. . .I’ve been good, I promise. But the end result will be another star on my card, and another free thing, which, as we all know, will be one of their $7 salad boxes.

Today is a good day to invite someone you’ve been thinking about, someone you care about, or show someone you’ve been with a long time a little nicety at Starbucks. Why not?

You know what I call it: “safe haven with food.” But really, I get no compensation for saying this, it’s a nice place to meet up with someone or take someone out for a quick bite or a coffee, from 2:00 pm local time to close.

Enjoy, and Happy Valentine’s Day!

 
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Posted by on February 13, 2015 in Desserts, Holidays, New Trends, Starbucks

 

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Chocolate alert: Chocolate Hazelnut Cupcakes

Chocolate alert: Chocolate Hazelnut Cupcakes

Good evening:

Well, yesterday was cooking day, and boy did I ever. I started out with a trip to my local Kroger stores. I say “stores” because I couldn’t get everything at the first Kroger, so I had to drop by the second. Next time I may go all the way to Friendswood and visit the one by LK’s place. Oh, wait, is she in League City? I forget. it’s over there on Bay Area and 518, or 528. . .I get those two mixed up. Anyway. . .I did get online and open up my online Kroger account and add some “digital coupons” onto my Kroger card. I also had some paper coupons that arrived in the mail on Friday. I saved a total of $45.45, which made me feel kinda stoked. Nevermind how much I actually spent, but I stocked up on some things and even tried something new.

It was great to watch that $90 tab go down to $63 in a heartbeat when my Kroger card was scanned. But I don’t do that every day.

I roasted a big ol’ pork loin roast, so that was easy. I made some barbecue sauce, because one thing I picked up on sale were some cross-cut shanks. Those went into the slow cooker this morning–delicious! Also made some more of the low-carb fruit muffins I made a couple of weeks ago.

And then I made some of the muffins I told you about in the last post from GF and Methe chocolate hazelnut muffins. Yes, they are worth the trouble to make, including with Somersweet. Wanna see?

First, you mix the cocoa powder and olive oil:

Chocolate and oil, mixed

Sounds a bit odd, but roll with it

Then you whisk up the dry ingredients:

Hazelnut flour and other goodies

Hazelnut flour and other goodies

Then beat the eggs until nice and frothy:

My Suzy Homemaker mixer again!

My Suzy Homemaker mixer again!

And then add this wonderful elixir:

Vanilla extract, HeatCageKitchen style

Vanilla extract, HeatCageKitchen style

And a little of this, too:

All Natural SomerSweet!

All Natural SomerSweet!

 

Add the chocolate mixture into the egg mixture first:

WHIZ!

WHIZ!

Mix in the dry stuff and stir it all up:

wpid-wp-1423534291155.jpeg

And then bake them at 375F for 25 to 30 minutes.

Here’s a tip: let them COOL. Overnight, if necessary. Why? Well. . .the GER came by last night, and I gave him the only one that came out perfectly. The rest, well. . .all I’m saying is let them cool completely. And maybe use paper muffin liners, too:

They sorta didn't come out of the pan exactly right. . . .

Delicious, but mine were not a feast for the eyes.

They sorta didn’t come out of the pan exactly right. . .don’t judge me. Or maybe I didn’t grease the muffin tins enough. Or maybe I need new muffin tins. . . .

I just talked to the GER and he’s not tried his muffins yet. I gave him one chocolate muffin and two of the blueberry muffins. When I mentioned that I was making some gluten-free muffins, he said, “oh, no! You nearly killed me the last time with that dinner!” Like the long-ago dinner with my brother and his family in 1997, I will likely not live that one down. Ever.

I didn’t feel like messing with the Nutella frosting, even though I could have whipped up some Homemade Nutella to make it.

Verdict: Delicious!! With hazelnut flour/meal more available in grocery and health food stores, it wouldn’t be difficult to whip these up anytime you wanted. If you’ve got a gluten-sensitive honey, get started on them Friday afternoon/evening so they’re cool on Saturday, which is Valentine’s Day. If you’re making frosting, I would do it ahead of time, too.

Note that Brenda’s original recipe calls for sugar. But because I’m a fiend for the alternative sweeteners and eschewing sugar, I used SomerSweet, which is primarily erythrytol. If you have something called Sweet N’ Natural, or another erythrytol-based sweetener, and prefer to use that, it might take some fiddling to get it right. But SomerSweet measure identical to sugar, so that’s what I go with.

And if you’re like me, don’t have a special someone, make them for yourself, (the recipe makes 6 or 7) because they’re just delicious. The rich chocolate-hazelnut taste is like nothing else you’ve ever had, and will become one of your favorites.

Happy Valentine’s Day, and Enjoy!

 

 

 

 

 

 

 

 

 

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Chocolate alert: GF Valentine’s Day reblog

Chocolate alert: GF Valentine’s Day reblog

Good evening:

OK, so I once again can’t find the “reblog” button on a website, but I have to tell you about some delicious stuff over on Brenda’s site, GF And Me. I don’t know Brenda or Geoff personally, but I do get her blog posts. According to the site, they live in Red Deer, Alberta, Canada. All I know is it’s north of Dallas, above the Mason-Dixon line, and it’s cold. My friend Shelley on Facebook tells me how cold it is up there; she’s nice like that.

So, I logged into WordPress tonight to check something and was greeted with this picture:

chocolate-hazelnut-cupcakes-001

Holy Shish Kebab. Chocolate Hazelnut Cupcakes with Nutella frosting. If you don’t believe me, go back and read that again. Even if it wasn’t gluten free, I’d still be panting over the chocolate AND hazelnut AND Nutella in one place.

If you’re not familiar with the combination of chocolate and hazelnut, well, that’s a shame, please go try it. They go well together, just like chocolate and raspberries. And as I’ve often told people like Neighbor K, if there’s chocolate and raspberry to be had, I’ll knock you over to get to it.

Well, OK, I’m exaggerating on that one. . .but both combinations are worth trying, if you’ve never had either one. (And Neighbor K is taller than me, too.)

Brenda also has links to other recipes in this blog post, such as a very dark chocolate cake, a GF sponge cake you can make in the microwave, and even GF Ferro Rocher. How’s THAT for cleaning it up?

Because Brenda does more recipes than I do, if you want to find something tasty and GF that I’ve not written about, cruise on over to GF And Me. (You can use the search function on my site to find recipes on HeatCageKitchen as well.) You can find the recipe for THOSE cupcakes at this link.

Brenda’s V-Day post from last year is available here. I think I reblogged that one, too!

You know you want some. And yes, so do I. If I try them, I’ll let you know what happens.

Happy Chocolate, I mean, Valentine’s Day!

 
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Posted by on February 4, 2015 in Desserts, Gluten Free, Holidays, New Trends, Special Occasions

 

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