Here’s the best excuse for eating cookies and brownies: They’re 100% whole grain.

With their Whole Grain Collection, Dancing Deer is the first national brand to offer a line of 100% whole grain (and all-natural) baked treats.

The options include three cookies and three bars: Chocolate Chip Cookies, Cranberry Orange Cookies, Totally Nuts Cookies, Chocolate Chunk Brownies, Fruit + Nut Squares and Peanut Butter and Jelly Squares.

You can’t taste the difference: Whole grain flour actually adds richness and flavor.

Look for Dancing Deer in fine food stores nationwide, or online at DancingDeer.com.

If you want to bake your own, Kodiak Cakes has delicious, whole grain chocolate chip cookie and brownie mixes.

An excuse to eat brownies: whole grains!
Photo courtesy Dancing Deer.

The different types of brownies?
Our favorite brownie reviews and recipes.

Introduced last year, Peanut Brittle may
be our favorite B&J’s flavor. But to get
the most flavor, we soften it before
digging in. Photo courtesy Ben & Jerry’s.

When ice cream is frozen solid, it’s not just hard to scoop: A depth of flavor from the top-quality ingredients is also locked up.

If your ice cream is the least bit hard to scoop, here are three different ways to make the job easier and the ice cream more flavorful.

*Overrun refers to the volume of air whipped into the ice cream mix. Superpremium ice creams have lower overruns than less expensive brands. In general, the more overrun, the lower the cost of the ice cream. That’s because the product contains more air and less of the ingredients, which are costlier. By law, overrun does not have to be declared on the label, and we’ve never seen it stated.

Tip #2: How To Avoid Surface Ice Crystals & Freezer Burn

Ice Crystals. When you remove ice cream from the freezer for a period of time, moisture droplets will form on the surface. When you return the ice cream to the freezer, the moisture turns to ice. (This can also happen when the temperature of the freezer fluctuates, which can occur when the door is kept open for too long).

To avoid ice crystals, keep the carton out of the freezer for as short a time as possible. Before returning it to the freezer, cover the surface with plastic wrap and tamp down the wrap so that air can’t turn the moisture into ice. Keep the surface of the ice cream as even as possible for optimal surface contact.

Freezer Burn. Greyish-white freezer burn is a result of dehydration that occurs on the surface of frozen foods that are improperly wrapped. The food is safe to eat, but the quality has degraded. To prevent freezer burn, the package must be free of air and sealed airtight. For most foods, including meat and fish, use an airtight wrapping of plastic wrap and a second layer of protection with a freezer-strength food storage bag with all of the air squeezed out.

Ice cream cartons are more of a challenge. You can wrap the carton itself in plastic wrap (make sure to reuse the wrap). You can also invest in plastic containers that hold the pint or quart, adding an extra layer of protection.

What’s the difference between superpremium and other types of ice cream? Check out our Ice Cream Glossary.
  

Today is National Rum Day.

Rum, a favorite drink in colonial times, has fallen out of favor. Sure, the rum-based Mojito is America’s favorite cocktail (rum, mint leaves, lime juice, club soda and simple syrup), according to CocktailGuru.com. Some people may order a Cuba Libré (rum, Coke and lime juice) or the Polynesian-inspired Mai-Tai (light rum, cream of almond, triple sec, sweet and sour mix and pineapple juice).

But few people are enjoying rum straight up or on the rocks.

That’s a shame, because an aged rum from a fine producer is a beautiful thing. If you don’t have a good aged (añejo) rum at home, meet a friend at your favorite watering hole to try one.

When the workday ends, we’ll be enjoying a bottle of Ron Abuelo, brought to us from Panama by a friend (and available at fine spirits stores in the U.S.).

Yo ho ho and a snifter of really fine rum.
Photo courtesy Ron Abuelo.

What Is Rum?

Rum is a spirit distilled from freshly pressed sugar cane. To make an añejo (aged) rum, pressed sugar cane juice is fermented and distilled. It is then placed in small Bourbon barrels for aging (fine spirits are aged in Bourbon, sherry and other used oak barrels to pick up flavor nuances that remain in the wood).

Rum has been made in the Caribbean since the 17th century. Sugar cane was brought to the Caribbean from Southeast Asia, where spirits made from cane juice appeared much earlier.

Ron Abuelo (Grandfather’s Rum) was established in 1908 as the first sugar mill in the recently formed Republic of Panama. In 1936, founder Don José Varela decided to try the rum business.

Today, the company produces four expressions of dark oak-aged rums: Añejo, 7 Años (aged 7 years, this standout has won numerous awards, including a Double Gold Medal at the 2010 San Francisco World Spirits Competition), 12 Años and the limited edition Ron Abuelo Centuria (if you have a bottle, please let us know so that we can plan a visit).

At a suggested retail price of $22.99, the 7 Años won’t break the bank. Amber in color, it is smooth as silk on the palate, with a medium body. A sip yields caramel and vanilla notes from the wood, plus some fruitiness and perhaps a bit of toasted coconut. The finish yields spicy and nutty notes.

Of course you can use aged rum for mixed drinks, but our favorite way to enjoy it is straight from a snifter.

Yo ho ho and a bottle of [aged] rum!

A nutritious, delicious plate of falafel,
hummus and tabbouleh. Photo by J. Java
| Fotolia.

As with Indian and Japanese cuisines and other international foods, the presence of falafel has expanded in America. Fifty years ago, if your city had a significant Middle Eastern population, you might be able to find a casual fast food restaurant and get a falafel-in-pita sandwich or a combination plate of falafel, hummus, babaganoush and tabbouleh.

Today, Trader Joe’s sells ready-to-heat-and-eat falafel (and the pita to go with it), and Falafel Republic sells falafel in supermarkets nationwide.

Even the traditional “falafel stand” has expanded to a falafel bar, offering a dozen or more self-serve accompaniments: pickled vegetables, salads, olives, sauces and more.

Protein-rich, fiber-rich falafel with lots of veggies: What could be better tasting, better for you and fun!

That’s why this week’s Top Pick is also our Tip Of The Day: Make falafel and set up your own falafel bar. In addition to a special family meal, it’s fun party fare.

We’ve got four pages of information, recipes and serving suggestions.

What do you do when you’re finished with the newspaper?

Hopefully, you recycle it.

But before it hits the recycling bin, consider these uses: