This time, our taste-testing goodies consisted of Crunchy Vanilla Honey Graham Cookies, Crunchy Sugar Crisp Cookies, Crunchy Chocolate Chip Cookies and last but not least, Crunchy Double Chocolate Cookies. Again, the line-up of all of the boxes and the vote of which product we should start with. We decided to start like we did last time- we each just took a cookie. The Crunchy Chocolate Chip Cookies are awesome! They are very, very similar to Chips Ahoy but better. I kept telling my son that this is what the other cookie tastes like but better AND, they are better for you than the other cookies. The Crunchy Double Chocolate Cookies were...sinful! When you were little, did your mom ever buy you those Dutch chocolate cookies with a little bit of sugar on them? This is the allergy-friendly version of that cookie except, again, better!
Our first recipe that we tried with the cookies was to make Rice Cream Sandwiches...yum! The hardest part of this was waiting for the Rice Dream to melt just enough to scoop it onto the cookies. I have to say- I could really get used to this taste-testing and recipe-trying! These were our Rice Dream Sandwiches:
2 Crunchy Enjoy Life Foods Cookies of your choice
1-2 Scoops of Rice Dream Frozen Dessert of your choice
Optional- Sprinkles, Perky's Nutty Rice Cereal, Enjoy Life Foods Mini Chocolate Chips
Place one cookie on a plate. Scoop your choice of frozen dessert onto the cookie. Place a second cookie on top and gently push together. To add sprinkled or other desired options, simply hold the sandwich over a bowl and sprinkle with the topping. Eat and enjoy!
My next recipe was using the Crunchy Sugar Crisp Cookies. This was inspired from "What do I use my leftover cranberry sauce for?". Behold, the Cranberry Muffin with Sugar Crisp Crumbs was born!
1 Box Gluten Free Pantry Muffin & Scone Mix
Ener-G Powdered Egg Replacer
Butter or butter alternative
Milk of your choice
1/2 Can cranberry sauce, slightly broken up
4 Enjoy Life Crunchy Sugar Crisp Cookies
Preheat oven as suggested on the box of Muffin & Scone Mix. Spray a mini muffin pan with baking spray and set aside.
In a large bowl, prepare the box mix of Gluten Free Pantry Muffin & Scone Mix as directed we substituted the egg with Ener-g Powdered Egg Replacer and used Almond Milk but other milks work well with this mix). Add the vanilla and stir until blended, making sure there are no dry lumps in the mix.
Using a spoon, fill only half of the muffin cup, then take a small amount of the broken up cranberry sauce and add a few "lumps" in the middle of the cup, not mixing it. Top with another scoop of the muffin mix. Add a small bit of cranberry on the top.
Using a mini chopper or food processor, grind the cookies until no large chunks are in it. Sprinkle the cookie crumbs on top of the muffins.
Make about 10 minutes or until a toothpick comes out clean. Makes approximtaely 9 mini muffins.
The last wonderful item I made was using the Crunchy Vanilla Honey Graham Cookies. I decided to make a pie crust with the cookies...holy cow! It's like the cookies were made just for that! The Vanilla Honey Graham cookies have a slight taste of carmelized sugar or some other flavor that gives it more of a "desserty" taste than the other cookies. Using the recipe for Lemon Pie Filling from the Ener-G Powdered Egg Replacer box, I made Gluten Free Lemon Pie with a Vanilla Honey Graham Crust. I have to say, the pie is tasty but it is not a frim pie that holds together. You are fine making individual servings but it is messy if you plan on making an entire pie and serving it by scoop.
This was for an individual 7x5 pie
For the cookie crumb crust-
8 Enjoy Life Crunchy Vanilla Honey Graham Cookies
3 Tsp. confectioners sugar
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1 tsp butter or butter alternative
Preheat the oven to 350 degrees. Spray an individual casserole dish with baking spray. Set aside.
Using a mini chopper or food processor, grind the cookies until there are no large pieces. In a medium bowl, mix the cookie crumbs with all of the other ingredients. If the crumbs are too dry, add a tiny bit more of butter. Scoop the mixture into the small casserole dish and, using the spoon, push it down and up the sides gently, forming the pie crust.
Bake in the oven for 10 minutes or until the crumbs seem firm. Set the dish aside to cool and start on the lemon filling.
Lemon Filling (From the box of Ener-G Egg Replacer):
1/4 cup Ener-G Egg Replacer
1 cup sugar
1/4 teas. salt
1.50 cups hot water
1/3 cup lemon juice
Using a double boiler, combine the Egg Replacer, sugar and salt. Stir with a rubber spatula until thoroughly blended. Add water, lemon juice and lemon rind. Continue stirring until smooth and thick (this will take a bit of time). When dropped from the spatula, the pie filling should mound. Remove from the heat. Stir for 5 minutes to cool. Pour into the prepared pie shell. Let cool thoroughly. Refridgerate at least 2 hours before serving.
I am happy to say that every sample my family has been sent has been great. Enjoy Life Foods makes allergy-friendly items that have a good texture (not too dry) and they don't have any after-taste like some other products do. I would recommend these products to anyone who needs to use allergy-friendly product, as they are also produced in a dedicated facility and their items are free of wheat, dairy, peanuts, tree nuts, egg, soy, fish and shellfish. Happy Holidays!