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Archive for Cookies/Cake/Pastry

FOOD FUN: Three Crusts In One

3 in 1 Pie Crust

Why not make your pie or cheesecake with three crusts, with this idea from Reynolds Kitchns?

 

Can’t decide which type of crust you want on your pie or cheesecake?

Use two or three different crusts!

This idea is from Reynolds Kitchens, which used gingersnap, chocolate wafer and vanilla wafer crumbs in one crust: something for everyone.

Whenever you have a recipe with a cookie crust, try it with your own two or three favorite cookie types.

We did, and decided we like chocolate cookie crust with a plain cheesecake (and even with a fruit topping), and gingersnap crust with a pumpkin cheesecake.

That’s the way the cookie crumbles.

Don’t you just love food fun?

 

 
  

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TIP OF THE DAY: Don’t Crowd The Pan…& Use The Right Pan


Top Chef Sylvain Harribey of the Sofitel New York shares this tip:

When you cook, don’t overcrowd the pan with the ingredients. In a packed pan, foods end up steaming rather than caramelizing. This adds cooking time and subtracts taste.

All ingredients should fit comfortably in one layer. Either use a pan that’s big enough for the job, or cook in batches as necessary.

Need more tips? Head to YouTube and search for basic cooking lessons or specific techniques.
 
SECOND TIP: USE THE RIGHT PAN

  • Skillet vs. Sauté Pan (Frying Pan): A skillet has low, sloped sides that help with evaporation and steam dissipation. It is used for browning and/or caramelizing, and for reducing sauces. The sloped sides make it easy to flip food and slide it out of the pan. A sauté pan has straight sides and can come with a lid. It is used for braising and pan frying; the high sides reduce splatters and keep in the moist heat.
  • Saucepan vs. Saucier: A saucepan has straight sides and is used for basic heating and boiling. A saucier is rounded and bowl-shaped, ideal for the preparation of sauces, custards, risotto and creamy foods. Unlike the saucepan, the saucier has no angle on the bottom where food can hide and burn; and the wider mouth is better for whisking.
  •  

    Roast Chicken

    Cook potatoes and other vegetables in one layer. The roast chicken was added after the potatoes were cooked. Photo of All-Clad skillet from Williams-Sonoma.

  • Griddle vs. Grill: A griddle is a heavy, flat cooking utensil. A grill is an open web on which foods are placed to directly expose them to fire.
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    ACADEMY AWARDS RECIPE: Popcorn Cupcakes

    Popcorn and a movie?

    How about popcorn cupcakes and a movie awards show?

    Jessica of PNP Flowers Inc. created these fun cupcakes with popcorn. The popcorn is both in the batter and a garnish on top of the icing.

    Why not whip up a batch for your Oscar nibbles?

    Here’s Jessica’s recipe; the original recipe is from the Food Network.

    More fun:

    Can you guess which country has the most motion picture award organizations, after the U.S.? The answer is in the footnote below.

    Here’s a list of film awards worldwide.

    For yet more fun, pull down the Holidays & Occasions menu at the right and select Academy Awards.

     

    popcorn-cupcake-pnpflowersincFB-230sq

    Cupcakes for the movies, with popcorn both inside and on top. Photo courtesy PNP Flowers Inc.

     
    *The country that bestows the second largest number of film awards is India.

      

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    TIP OF THE DAY: Make A Savory Galette

    Beet Galette

    Beet and Sweet Potato Galette from Vermont
    Creamery.

     

    Shoo the winter blues away with a colorful galette.

    In the pastry world, a galette is a rustic, open-face pie, made without a pie pan. It is flat, with a turned-up crust that wraps around the filling to create a “dough pan.” It can be round, square or oblong.

    Galette (gah-LET)—called crostata in Italian and rustic pie or rustic tart in English—hails from the days before people had pie plates, and the days after that when only the kitchens of the wealthy had them.

    Way before then, the precursor of the galette probably dates from the Neolithic Age, a.k.a. the New Stone Age, which lasted from about 10,200 B.C.E.and ending between 4,500 and 2,000 B.C.E. Thick cereal pastes—barley, oats, rye, wheat—were sweetened with honey and spread on hot stones to cook.

    The recipe below, from Vermont Creamery, uses their Spreadable Goat Cheese and Unsalted Cultured Butter.

    It can be served as a light lunch or brunch with salad and soup, or as a first course at dinner.

     
    The Most Exquisite Butter

    Palates, take note: Vermont Creamery’s cultured butter is churned to 86% butterfat. This is higher than most other butters available and creates an especially flaky and delicious pie crust.

    Supermarket butter is 80% butterfat, and most European-style butters are 82%-84%. We’ve only seen the 86% varieties from Vermont Creamery and California’s Straus Family Creamery. If you want the best butter, this is it.

    And, we must note: Our favorite butter for bread is Vermont Creamery’s Cultured Salted Butter. It’s amazing: We never use salted butter unless it’s this one, with the lightest touch of sea salt. It’s irresistible.

    See the different types of butter in our Butter Glossary.

     

    RECIPE: BEET & SWEET POTATO GALETTE

    Ingredients
     
    For The Crust

  • 8 ounces unsalted butter, softened but still cool
  • 2 cups flour
  • 1 teaspoon salt
  • 1–2 tablespoons ice water
  •  
    For The Filling

  • 8 ounces spreadable goat cheese
  • 1 large sweet potato
  • 1 large red beet
  • Fresh thyme
  • Salt and pepper
  •  
    Preparation

    1. PREHEAT the oven to 375°F.

    2. PEEL the sweet potato and beet, then slice them into 1/8-inch-thick rounds. Set them aside on separate plates, to keep the beets from bleeding onto the sweet potato slices.

     

    Squash Galette

    For summer, make the galette from zucchini and yellow squash. This example, from Good Eggs, shows an individual-size galette.

     
    3. PLACE the flour in large bowl and add the salt; stir to combine. Add the butter. Using two fork, knives or a hand-held dough blender, cut the butter into the flour, gently mixing to ensure that every crumb of butter is pea size and coated in flour. Once the butter is combined…

    4. ADD the ice water one tablespoon at a time, mixing until the dough begins to take shape. Gently knead with your fingers to help bring the dough together. If needed, add additional water a little at a time. Once the dough is formed…

    5. SHAPE it into a disk and roll it into a rough circle on a piece of parchment, to a uniform thickness of ¼ inch. If you have trouble creating a uniform thickness, consider a pie crust mold for “perfect crusts every time.”

    6. SPREAD the goat cheese onto the dough, leaving an inch border around the edge. Layer rounds of the cut sweet potato and beets on top of goat cheese. Gently fold the bare edge of dough inwards on top of the layered vegetables, working around the entire circle.

    7. SPRINKLE the top of the galette with fresh thyme, salt and pepper and bake for 40–50 minutes, or until vegetables are cooked through and the crust is golden. Serve it hot from the oven, at room temperature or in-between.

      

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    RECIPE: Rose Pear Galette & The Different Types Of Pears

    Given the mark-up on roses for Valentine’s Day and Mother’s Day, you might want to bake your own roses. These lovely individual tarts are made from seasonal pears. (See the different types of pears below.)

    If you prefer an apple rose tartlet or a vegetable rose tart, take a look at these rose pastry recipes.
     
    RECIPE: ROSE PEAR GALETTE

    Treat yourself with this elegant and refined after-dinner delight from Adrianna Adarme of A Cozy Kitchen. It’s included in her book The Year of Cozy: 125 Recipes, Crafts, and Other Homemade Adventures.

    Prep time is 30 minutes, cook time is 20 to 25 minutes.

    Ingredients For 4 Individual Tarts
     
    For the Crust

  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons white granulated sugar
  • 1 teaspoon fine-grain sea salt
  • 1/2 cup unsalted butter, frozen
  • 4-8 tablespoons very cold water, divided
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon turbinado* sugar
  • Reynolds Wrap aluminum foil
  • Reynolds parchment paper
  •  
    For The Filling

  • 2 Bartlett pears, cored and thinly sliced
  • 1/4 cup brown sugar
  • 1 teaspoon cocoa powder
  • 1 tablespoon coffee grounds, finely ground
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  •  
    For Serving

  • Whipped cream or vanilla ice cream
  • ________________________________
    *Turbinado sugar is partially refined light brown cane sugar, similar to demerara sugar but with larger crystals. It is sold in bulk packages, and in packets as Sugar In The Raw. See the different types of sugar.
     
    Preparation

    1. MIX together the flour, sugar and salt in a large bowl. Using a box grater, grate the cold butter atop the flour mixture. Working quickly and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas.

       

    Pear Galette - Reynolds Kitchens

    The Year Of Cozy

    Bartlett Pear

    Top: Rose Pear Galette from A Cozy Kitchen | Reynolds Kitchens. Center: The Bosc pear used in this recipe, although you can substitute the varieties below. Bottom: The Year of Cozy: 125 Recipes, Crafts, and Other Homemade Adventures.

     
    2. ADD 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (generally about 3 additional tablespoons). Flour a work surface and dump the dough onto it. Knead a few times until it comes together. Form the dough into a disk. Wrap the disk in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, or ideally overnight.

    3. MIX this filling together just before the dough is ready to be removed from the fridge: In a medium bowl, toss together the pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract and salt.

    4. REMOVE the disk of dough from the refrigerator and allow it to come to room temperature for 10 minutes. Liberally flour a work surface and a rolling pin. Begin to roll the dough into a 16-inch round, being sure to rotate it every so often to avoid sticking. Using the bottom of a bowl or plate that measures about 6 inches in diameter, cut out 3 circles. Re-roll the scraps to get 1 additional circle.

    5. ARRANGE the pear slices neatly in a circular pattern in the center of each of the pie crust rounds, leaving about 1-1/2 inches clear at the edges. Fold over the edges to cover about 1/2 inch of the filling. Repeat with the remaining rounds. Transfer the galettes to a baking sheet lined with parchment paper and place them in the freezer to chill for 15 minutes. Meanwhile, preheat the oven to 400°F.

    6. BRUSH the pie crust edges with the egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 20 to 25 minutes, until the edges are golden brown. Check on the galettes periodically. If at any time the crusts’ edges are getting too brown, take a piece of Reynolds Wrap® Aluminum Foil and tent over the edges. When the edges are golden brown, remove from the oven. Serve warm with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.

     

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    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/comice 230

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/forelle pear 230

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/green anjou pear 230

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/seckel 230

    Some of America’s most popular pears. From
    top to bottom: Bosc, Comice, Forelle, Green
    Anjou, Seckel.

       

    A SEASONAL GUIDE TO PEAR TYPES

    Thanks to USA Pears for this background material.

    Fresh domestic pears are available year-round. Although each pear variety has its own unique properties, most can be substituted for each other in recipes.
     
    Bartlett Pears: August to February
    The Bartlett pear turns from bright green to golden yellow as it ripens. Very juicy and sweet, with aromatic flesh, it is used most for canning and for salads or desserts (photo above).
     
    Red Bartlett Pears: August to January
    The Red Bartlett turns bright red as it ripens and is similar in flavor and texture to the yellow Bartlett.
     
    Bosc Pears: September to April
    Bosc pears have long, tapered necks and skin that is naturally russet to a cinnamon brown. Dense, fragrant, and honey-sweet flesh with a texture that holds its shape when heated, the Bosc is a good choice for baking, poaching, grilling and roasting.
     
    Comice Pears: September to March
    Pronounced co-MEESE, these pears have a full, round shape with a short neck and stem. They are usually green, sometimes with a red blush. They are very succulent, with a custard-like texture and mellow sweetness. They are best as an eating pear and go well with cheese. They don’t hold up well in cooking.
     
    Concorde Pears: September to February
    The Concorde has a tall, elongated neck and firm, dense flesh, with skin that is golden green, usually with golden yellow russets. Its flavor has vanilla undertones and, like the Bosc, it has a firm texture that holds up well when baking, grilling or poaching. It is one of the newer varieties, introduced in the past 10 years.
     
    D’Anjou Pears: September to July
    Green D’Anjou pears, recognized by their egg-like shape, stay green when fully ripe. With moist, sweet and dense flesh, the D’Anjou is excellent for snacking or baking.
     
    Red D’Anjou Pears: September to May
    Sweet and succulent when ripe, red D’Anjou pears are similar to their green counterparts. The red skin is a colorful addition to salads, desserts and main dishes.
     
    Forelle Pears: October to March
    The Forelle, known for its smaller size and unique yellow-green skin, is tasty sweet with a crisp texture even when ripe. Ideal for kids’ lunches and baked desserts.
     
    Seckel Pears: September to February
    Seckel pears are another small variety, recognized by their maroon skin, with olive-green coloring. With their crunchy flesh and ultra-sweet flavor, they are great for snacks, pickling or garnishing.
     
    Starkrimson Pears: August to January
    Another new variety introduced within the past 10 years, Starkrimson pears have a brilliant crimson red skin and a thick, stocky stem. Juicy and sweet, they have smooth flesh and a distinct floral aroma.
     
    MORE DELICIOUS PEAR DESSERTS

  • Pears Hélène
  • Poached Pears
  •  

      

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    TIP OF THE DAY: Easy Valentine Heart Garnish

    Even if you’re going out for dinner on Valentine’s Day, you can use today’s tip to garnish something.

    Use dried herbs, spices or other ingredients to make heart-shaped designs on your foods.
     
    GARNISH THESE SWEET FOODS

  • Cake or other dessert
  • Pancakes or French toast
  • Toast
  • Anything flat
  •  
    Use One Of These Toppings

  • Cinnamon sugar
  • Finely chopped nuts
  • Ground citrus peel
  • Hot chocolate powder or other drink powder (such as Nesquik)
  • Powdered sugar
  •  
    For savory dishes, check the list below.
     
    Preparation

    1. USE one of these heart-shaped templates:
    – Buy a red paper heart at the card store or party store.
    – Use a cookie cutter.
    – Cut a heart from foil or paper. Fold the sheet in half and cut out half a heart; unfold and both sides will be even.
     
    2. SPRINKLE the sugar, spice or herb over the heart template, using a small strainer (sieve). Let the garnish settle. Remove the template with a pointed tweezers to lift off the heart template.
     
    USE THESE SAVORY GARNISHES

    Look for dried herbs, spices or other garnishes that are mild enough to complement the food item. For this reason, we’ve omitted intense flavors such as chili flakes and curry powder, but let your palate guide you.

  • Bacon crumbles
  • Capers
  • Celery leaf flakes
  • Chives
  • Cilantro
  • Chopped olives
  • Finely chopped nuts
  • Fines herbes
  • Garlic chips
  • Grated Parmesan cheese
  • Herbes de Provence
  • Italian herb blend
  • Parsley
  • Pizza seasoning
  • Salad sprinkles
  • Toasted onion
  • Toasted sesame seeds
  •  
    You can also make your own blend.
     
    Sprinkle The Garnish On These Foods

  • Chicken breasts
  • Chops
  • Fish fillets
  • Mashed potatoes (patted flat)
  • Sandwich tops
  • Savory pancakes
  • Toast
  •  
    As always, have fun with it!

     

    heart-decoration-the-baker-chick-230

    Valentine

    Strainer Set

    strawberry-powder-aayushfoodingredients-230

    Dried Parsley

    Top photo: Mini flourless chocolate cakes from The Baker Chick are garnished with powdered sugar. Here’s the recipe. Second: Use a paper heart for your template. Third: If you don’t have a small strainer, pick one up. This set, about $10, is from Culina and available on Amazon. Fourth: Make a pink heart with Strawberry Nesquik. Photo courtesy Aayush Food Ingredients. Bottom: For savory dishes, use dried parsley or other herb. Photo courtesy Alamy.com.

     

      

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    TIP OF THE DAY: Stack Cake Party

    Stack Cake

    Stack Cake

    Stack Cake

    Top: Strawberry Jam Stack Cake from Sweet Auburn Desserts, photo by Deborah Whitlaw Llewellyn. Here’s the recipe. Middle photo from TheSimpleElements.com. Here’s the recipe. Bottom photo from Maman Bakery Cafe | NYC.

     

    Do you have plans for Valentine’s Day? If you have nothing going on, why not round up a group of friends and neighbors and have a stack cake party?

    What’s a stack cake?

    STACK CAKE HISTORY

    Stack cake is an old-fashioned concept from the Southern Appalachian Mountains. It originated as a wedding cake alternative in that economically-challenged region.

    Each guest or family would bring a layer for the cake, and the bride’s family would provide the filling. The layers would be assembled at the party.

    The result: a rustic layer cake with no icing but lots of heart.

    Beyond weddings, stack cake parties were another way for people to get together to exchange recipes and gossip.

    Many types of cake layers could be brought, from sponge-like layers to cookie-like layers. In order stop the typical seven or eight layers from toppling over, each layer was sometimes pressed very flat.

    These days, another un-iced cake, called naked cake, is enjoying its moment. Unlike stack cake, the whole naked cake is made by one person, in one flavor. The sides of the cake aren’t iced, although the top usually is.

    Rather than an economical way to assemble a cake, naked cake economizes on calories and labor, by not frosting the sides.

    YOUR STACK CAKE PARTY

    You never knew exactly how the layers would add up. Even if you told everyone to bring an eight-inch layer of yellow cake or chocolate cake…well, what are the odds that they’d match, even if you provided a recipe?

    Besides, isn’t it more fun if to have a pot luck cake with different layers: carrot, chocolate, devil’s food, gingerbread, red velvet, vanilla and, well, we’d like a layer with big chocolate chunks?

    All you have to do is:

  • Tell everyone what size to make their layer cake (eight inches is standard).
  • You can cap the layers at four or five, or make two cakes.
  • You can assign flavors, or let the universe decide what you get.
  • You provide the filling and some icing to decorate the top.
  • Or you can delegate those, too, and just focus on the beverages.
  •  

     
      

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    PRODUCT: Mardi Gras King Cake Kit

    King Cake

    King Cake

    Here’s what you can make from the King Cake Kit. You can use the icing and sparkling sugars to create your own special design. Photos courtesy King Arthur Flour.

     

    Egad: It’s a perfect storm of food holidays! The Super Bowl is February 7th, Lunar New Year begins February 8th, Mardi Gras follows on February 9th, and Valentine’s Day is February 14th.

    We’re tackling them one by one. Here, an easy and most delicious King Cake kit from King Arthur Flour lets you celebrate in style. It has everything you need to make a fine King Cake. You can even host a King Cake party, as many do in Louisiana.

    Hundreds of thousands of King Cakes are eaten in Louisiana during the Carnival season: at home, in offices and at King Cake parties.

    While people in other parts of the country may order a King Cake from a baking company in Louisiana, making your own with a King Arthur product is likely to be tastier, not to mention less expensive and more fun.
     
    THE KING CAKE KIT

    What’s included:

  • 1-pound box of premium cake mix (an egg- and butter-rich yeasted sweet dough)
  • Almond paste for the filling
  • White icing mix
  • 2-ounce bag of each decorating sugar in the Mardi Gras colors of yellow, green and purple
  •  
    The traditional plastic baby is not included, but you can get one at the nearest party store (in the Baby Shower section).

    The kit is $19.95 at KingArthurFlour.com.

     
    ________________________________________
    *The colors were selected in 1872 to honor the visiting Russian Grand Duke Alexis Alexis Alexandrovich Romanoff, whose house colors were purple, green and gold. Purple signifies justice, green represents faith and gold is for power.

     

    THE HISTORY OF KING CAKE

    The King Cake is an adaptation of the French Epiphany Cake. While an Epiphany Cake is subdued—a round of crisp brown pastry—the celebration cakes in New Orleans are decorated in the three official colors of Mardi Gras: purple, green and gold*.

    The cake itself is named for the three Wise Men, also called Magi or Kings. In France the Epiphany Cake is called galette des rois, king cake.

    The King Cake tradition is believed to have arrived in New Orleans around 1870. In France, puff pastry (pâte à choux) is filled with almond cream (frangipane). But in New Orleans, the concept took another direction.

    The first King Cakes for Mardi Gras were simple rings of yeast dough, some braided, with a small amount of decoration.

    The cakes became more festive over time, incorporating the Mardi Gras colors.

    In more recent years, the fillings have followed modern tastes. You can find them in chocolate, numerous fruit flavors, even cream cheese. Royal icing with the three official colors of sparkling sugar decorate the tops.

    Shapes have evolved, too: round, oval, square, and at fine restaurants, deconstructed. There are also cookie and macarons in purple, green and gold.

    The ubiquitous cakes range from garish supermarket options to elegant pastry from the best bakers.
     
    What About The Baby?

    The cake traditionally includes a small plastic baby representing Baby Jesus. The person who gets the piece of cake with the baby is said to have good luck for the next year.

    Note, however, that the lucky trinket has various privileges and obligations, which can include hosing next year’s party—or at least, bringing the cake.

    After the rich Danish dough is braided and baked, the “baby” is inserted. The top of the ring or oval cake is then covered with delicious sugar toppings in the Mardi Gras colors.

    Today, a tiny plastic baby is the common prize. At a party, the King Cake is sliced and served. Each person looks to see if their piece contains the “baby.” If so, then that person is named “King” for a day and bound by custom to host the next party and provide the King Cake.
     
    In earlier days, the baby might be made of porcelain, or even gold in wealthy homes.

    These days, since no one should bake plastic inside a cake, the trinket is typically inserted through the underside of the baked cake.

    In the past, as in France, other trinkets such as coins and charms could be baked into the cake. In humbler homes, a pecan, pea or bean could be baked in.

    Trinket or not, we look forward to a big slice of our King Arthur King Cake.

     

    King Cake

    Glamorous King Cake

    Deconstructed King Cake

    Baby Figurines

    Top: A nicely decorated King Cake from Hudson Valley Chocolates. Second: A glamorous King Cake from New Orleans confectioner Sucre. Third: Chef Ric Tramonto’s deconstructed King Cake at Restaurant R’evolution. Bottom: A baby figurine is inserted into the cake. These are from Wilton, but any party store should have them.

     

      

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    TOP PICK OF THE WEEK: Soulfully Sweet Great Gluten-Free Cookies

    If you’re looking for a great gluten-free cookie, look no further than Soulfully Sweet.

    You can tell that many, many test batches were baked to find the magic mixture that makes these cookies taste so good.

    With the right mix of ingredients and technique, you can’t tell that baked goods are gluten free. Soulfully Sweet has pulled this off, creating crunchy, very flavorful cookies that easily pass for conventional gourmet cookies.

    The best ingredients are not inexpensive, so don’t be dismayed that a box of eight cookies (2-1/2 inches in diameter) is $10.99, and you’ll want all eight flavors. They are a find for the cookie-lover on a gluten-free diet. Once you taste them, you’ll be happy to give up something else to fit them into your budget.

    We loved every one of the eight flavors:

  • Chocolate Chip Cookies
  • Chocolate Chip Toasted Pecan Cookies
  • Double Chocolate Cookies For Chocoholics
  • Molasses Ginger Cookies With Spice Infusion
  • Oatmeal Cookies With Cherries & Chocolate Chips
  • Oatmeal Raisin Cookies With Toasted Walnuts
  • Orange Cookies With Pistachio & Cranberry Chunks & Orange Essence
  • Peanut Butter Cookies With A Peanut Avalanche
  •  
    In addition to gluten-free, the ingredients are non-GMO, mostly organic* and “virtually” soy-free. The cookies are preservative free and all natural.
     
    A taste is worth a thousand words, so head to SoulfullySweet.com and indulge your cookie passion.
    __________________________________
    *The combination of gluten-free and organic ingredients is often hard to find and very pricey when you do find it. The cookies range from 84% to 90% organic ingredients. This brand doesn’t cut back on the absolute best-tasting gluten-free ingredients, and that, plus the small batch artisanal production, is why the cookies are so expensive.

     

    Gluten Free Cookies

    Gluten Free Chocolate Chip Cookies

    Gluten Free Chocolate Chocolate Chip Cookies

    Soulfully Sweet cookies in three of the eight flavors: Molasses Ginger, Chocolate Chip and Double Chocolate Chip. Photos courtesy Soulfully Sweet.

     

      

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    TOP PICK OF THE WEEK: Biscotti Bites

    Biscotti Bites

    Almond Biscotti Bites

    Top: Each Biscotti Bite is a 12-calorie treat. Photo: Thomas Francois | FOT. Bottom: Almond, one of the three flavors of Biscotti Bites. Photo: The Bites Company.

     

    Every person who is mindful of calories searches for those magical foods that deliver the satisfaction without the calories. We discovered one such food in Biscotti Bites from The Bites Company.

    Before we wax poetic, note that other companies market products called Biscotti Bites. Some are miniature biscotti like Nonni’s Biscotti Bites, a product we enjoy very much.

    But The Bites Company makes little round cookies, just 1-3/8 inches in diameter.

    They’re less dense than biscotti yet still crunchy. And they deliver lovely biscotti flavor in in Almond, Cocoa and Lemon.

    Company founder Dana Upton had made traditional biscotti for 30 years. She reworked her recipe so that her cookies would still deliver a biscotti experience at 12 calories a bite.

    The recommended serving size is 10 cookies for 120 calories; 9 cookies have 3 Weight Watchers points.

    The cookies are all natural, made in small batches from scratch with top-quality ingredients. The Almond flavor evokes traditional biscotti. The Lemon flavor contains fresh lemon peel, for a lilting lemon flavor. The Cocoa flavor is more subtle; we prefer the first two.

    As for nutrition, Biscotti Bites are:

  • Are low in sodium, with no added salt.
  • Have less than 1 gram of sugar in each cookie.
  • Have the right “no” list: no canola oil, no GMOs, no high fructose corn syrup, no MSG, no soy, no trans fat.
  •  
    They are also kosher-certified, although the company is using up its supply of packaging without the hechsher.

    Biscotti Bites are sold in 4.5-ounce bags, and the Almond variety is available in 1-ounce single serve bags. You can buy them on the company website, TheBitesCompany.com, or head to Amazon for:

  • Almond Biscotti Bites
  • Cocoa Biscotti Bites
  • Lemon Biscotti Bites
  •  

     
    The MSRP for single packages is $5.99; a three-pack is $15.00. We promise, they’re worth every penny.

    They are so delicious that you can’t eat just one. Fortunately, you can have 10 at a time.
     
    BISCOTTI TRIVIA

    Biscotti date back to ancient Rome. They were originally made not for a leisurely snack with an espresso, but as a long-shelf-life food that could be carried by travelers, back in the day when you were not likely to find food on the road.

    Among the travelers who took biscotti with them were the Roman Legions. Here’s the history of biscotti.

     
      

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