New products that caught your eyes recently?
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WinoGelato wrote: »It swatchhillgirl wrote: »
I bake quite a bit and bring it into my office and someone requested a red velvet cake. So, I would give it a try.....basically chocolate cake with a large bottle (actually 2 bottles) of red food coloring! It was good but I pooped red for a day! And I only had a small slice! Pass on the next one.....but my carrot cake is to die for!!!seltzermint555 wrote: »
Same here. It tastes like food coloring to me, honestly, and is a terrible mix with cream cheese. I've never understood red velvet.
My husband even "made me" try it from a really, really good bakery thinking I'd understand the subtle nuances of delicious fresh red velvet cake. NOPE!
Good red velvet cake shouldn't be made with food coloring. Vinegar.
Well that's interesting; that's the first time I've ever heard that. Now I'm curious to try a good red velvet cake...
Sometimes vinegar, but sometimes buttermilk. I've also heard that for true red velvet cake, beets are used for the color, not food dye.
I really enjoy red velvet cake, if it is a good one, but I've definitely had some that are just chocolate cake with red food coloring (those are not the good ones). The reason I like it is it is a good vehicle for cream cheese icing to get into my mouth...
No idea how true this is, but just for fun: foodandwine.com/fwx/food/7-things-you-definitely-did-not-know-about-red-velvet-cakehttp://
The original ones supposedly did not use any coloring at all, not even beets. The acid from the buttermilk and/or vinegar reacted with the cocoa (anthocyanin?) to create a slight reddish tint. You could still do that today, but you'd have to be careful to buy cocoa that's not been alkalized (so natural, not dutched). The cake is supposed to be slightly cocoa flavored with a light and velvety texture and frosted with a type of boiled roux frosting. Sounds plausible - don't think cream cheese was much in use in the 1800's.0 -
Went to Target. Bit bummed on the lack of some pumpkin stuff. No Fiber One bars (wanted to get more), no pumpkin cereal, and the Quaker pumpkin spice oatmeal doesn't seem to actually have any pumpkin in it...
I did however find this, which is new to me and looks delicious
I remember the Reeses Nutrageous! I havent seen them in a long time, so good!
I wish they still made the Reese's Whipps bar
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WinoGelato wrote: »It swatchhillgirl wrote: »
I bake quite a bit and bring it into my office and someone requested a red velvet cake. So, I would give it a try.....basically chocolate cake with a large bottle (actually 2 bottles) of red food coloring! It was good but I pooped red for a day! And I only had a small slice! Pass on the next one.....but my carrot cake is to die for!!!seltzermint555 wrote: »
Same here. It tastes like food coloring to me, honestly, and is a terrible mix with cream cheese. I've never understood red velvet.
My husband even "made me" try it from a really, really good bakery thinking I'd understand the subtle nuances of delicious fresh red velvet cake. NOPE!
Good red velvet cake shouldn't be made with food coloring. Vinegar.
Well that's interesting; that's the first time I've ever heard that. Now I'm curious to try a good red velvet cake...
Sometimes vinegar, but sometimes buttermilk. I've also heard that for true red velvet cake, beets are used for the color, not food dye.
I really enjoy red velvet cake, if it is a good one, but I've definitely had some that are just chocolate cake with red food coloring (those are not the good ones). The reason I like it is it is a good vehicle for cream cheese icing to get into my mouth...
No idea how true this is, but just for fun: foodandwine.com/fwx/food/7-things-you-definitely-did-not-know-about-red-velvet-cakehttp://
The original ones supposedly did not use any coloring at all, not even beets. The acid from the buttermilk and/or vinegar reacted with the cocoa (anthocyanin?) to create a slight reddish tint. You could still do that today, but you'd have to be careful to buy cocoa that's not been alkalized (so natural, not dutched). The cake is supposed to be slightly cocoa flavored with a light and velvety texture and frosted with a type of boiled roux frosting. Sounds plausible - don't think cream cheese was much in use in the 1800's.
It's funny - I googled red velvet cake too before I posted this to make sure I was correct about the beets being used - and I saw/read that link! I also think that if you are eating a true red velvet cake it is much less red than the ones with the food coloring used.0 -
kristinels wrote: »Ok I really like the triple chocolate kit kats and LOVE the Reese's nutrageous. Glad it's snack sizes though, so it's easier to fit in my days (I might have eaten one of each for breakfast).
I must find those triple chocolate KitKats!!! They look delicious! They're even better frozen IMO - at least I like the regular ones that way.
Not sure if these are new, but they were new to me - yesterday I bought a bag of Snyders of Hanover Salted Caramel Pretzel Pieces. YUMMMMM. I had to give the bag to my hubby to guard after a handful or I might've seriously blown my calorie allotment last night. I made the mistake of 'trying' them as I was cooking dinner and still really hungry! Lol!
I've been eyeing those pretzels.Vitamin Shoppe gave me a 25% coupon so I got some Quest vanilla protein powder (almost done with the caramel one, which is tasty, but I want something more versatile), quest chips, and these (had to pick a flavor as it only comes in a box, that one won). Has anyone had them yet? Definitely no calories to try them today
I also had to rearrange my snack cupboard to make room and I have so many snacks, I'm going to have to hold off on buying anything for a while, lol.
LOVE this cookie.. except who can eat just half a cookie? for the macros the entire cookie isn't worth it for me.
I'm saving them for my 'I really want a big cookie' days, lol.0 -
Ha, that's what I use carrot cake for...WinoGelato wrote: »It swatchhillgirl wrote: »
I bake quite a bit and bring it into my office and someone requested a red velvet cake. So, I would give it a try.....basically chocolate cake with a large bottle (actually 2 bottles) of red food coloring! It was good but I pooped red for a day! And I only had a small slice! Pass on the next one.....but my carrot cake is to die for!!!seltzermint555 wrote: »
Same here. It tastes like food coloring to me, honestly, and is a terrible mix with cream cheese. I've never understood red velvet.
My husband even "made me" try it from a really, really good bakery thinking I'd understand the subtle nuances of delicious fresh red velvet cake. NOPE!
Good red velvet cake shouldn't be made with food coloring. Vinegar.
Well that's interesting; that's the first time I've ever heard that. Now I'm curious to try a good red velvet cake...
Sometimes vinegar, but sometimes buttermilk. I've also heard that for true red velvet cake, beets are used for the color, not food dye.
I really enjoy red velvet cake, if it is a good one, but I've definitely had some that are just chocolate cake with red food coloring (those are not the good ones). The reason I like it is it is a good vehicle for cream cheese icing to get into my mouth...
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The Biscoff and/or Trader Joe's cookie butter makes a delectable ice cream. I made mine with Biscoff butter plus some Trader Joe's chocolate chunks.0
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Cookies and cream little debbie squares. I didn't buy them.0
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OMG no but it looks good! I'll keep an eye out for it!vinegar_husbands wrote: »@BethAnnieT Have you tried this?
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Ok the Lenny and Larrie white chocolate macadamia cookie is fantastic. Still can't believe a huge cookie like that is only 370 calories though.0
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Also reporting on the salted caramel cheesecake from Cheesecake Factory. Figured it's a bad PMS day anyway and I'm going to go over, might as well fill up on things I'd been craving (for the record, it didn't fill me up one bit. WTH). And it wasn't worth the calories. I mean, it was good, but definitely not 1100 calories good (I have no idea how many calories it actually has, can't find the info anywhere, but it's probably around there). I don't know, the last 3-4 cheesecakes I've tried from them have been disappointing. I guess I won't get any from there anymore.0
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Last winter we had a massive tin of shortbread that someone dropped off in our office. I spread peanut butter between two, and it was amazing. I need to try that with cookie butter.
That sounds good too. You know TJ's has a cookie butter sandwich cookie now, but I haven't tried it yet.
The TJ's cookie butter sandwich cookie is wonderful. The cookie part is a very light, buttery shortbread - the cookies alone would be fabulous. With the cookie butter between them it's dangerous. I can't have them in the house at the moment.
I haven't dared trying those. I tried the hazelnut one at a friend's and it was fantastic... but I didn't buy them for the same reason, lol (I haven't seen them lately at TJ anyway).
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Yeah, I picked up a box months ago and enjoyed it.Last winter we had a massive tin of shortbread that someone dropped off in our office. I spread peanut butter between two, and it was amazing. I need to try that with cookie butter.
That sounds good too. You know TJ's has a cookie butter sandwich cookie now, but I haven't tried it yet.
The TJ's cookie butter sandwich cookie is wonderful. The cookie part is a very light, buttery shortbread - the cookies alone would be fabulous. With the cookie butter between them it's dangerous. I can't have them in the house at the moment.
I forgot to say something about this eariler, but I picked up pumpkin spice Mini-Wheats this week. They're adequate. I don't love em or dislike em.
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Tried this bar tonight. The bar smells awful (sometimes I smell my food before I eat it), but the taste is very good with a lot of Pumpkin Pie spice & natural flavors. The calories are around 220.
I also tried the Keebler Pumpkin Spice cookies
The cookies don't have a lot of Pumpkin flavor, but seemed to have a small mixture of spices.
@Francl27
I bought the Planters Sundae flavors in Oatmeal & Strawberry today. Not sure when I'll get around to trying them though.0 -
You guys and gals seen this new milk that's made from almonds???? Goood lord back to the future 2 got that one right didn't they???0
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ilovecereal1982 wrote: »You guys and gals seen this new milk that's made from almonds???? Goood lord back to the future 2 got that one right didn't they???
You mean the new Almond Breeze stuff from the Impulsive Buy? It's from cashews.0 -
Noooo I'm talking about almond milk not almond scent. ..0
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ilovecereal1982 wrote: »Noooo I'm talking about almond milk not almond scent. ..
*stares*
Too much cereal, man. Too much cereal.
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Speaking of pumpkins and newish to me stuff, I smooshed a serving of Nadamoo in between two pumpkin pie Pop Tarts (these are sooo good) and just had a swell time! The chocolate was a little overpowering, but this sandwich wasn't nearly as melty as the one I tried before.0
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I'm having the new Chobani Flip hazelnut as we speak. Totally yum and worth the 250 calories (if you're like me and love hazelnut anything), although it will definitely be a 'once in a while' thing. Also got the limited edition Cinnamon Bun Yoplait Greek and the new Simply Chobani double chocolate chunk yogurts waiting in my fridge. I had the raspberry chocolate light and fit Greek last week for the first time too and it's not bad at all (might not be new though, I just don't remember seeing it before).
Has anyone noticed any new interesting product recently?
Ahhhh....yogurt.
I'm waiting for a new flavor of Dannon light and fit to come out--strawberry with chocolate on top.
I was also thrilled when I went into a supermarket I've not been in for years and found Lactaid ice cream in three flavors (lactose intolerant) and another brand of non-dairy salted caramel ice cream. Oh my gosh, both are to die for.0 -
My father went to Trader Joe's last night after I told him they got Pumpkin Pie Spice Cookie Butter, and he came back with loads of Pumpkin flavored things from there! Needless to say, the cookie butter was phenomenal, as is all cookie butters! My dad said it reminded him of a blended up pumpkin pie with crust pieces and everything. I loved it; he got pumpkin bagels from there too (which I felt lacked pumpkin flavors, but the butter made up for it) and if you use this stuff as a spread I recommend not toasting the bagels. When you toast the bagels you lose the fun aspect of the cookie pieces in the butter! But it's absolutely worth checking out!0
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ilovecereal1982 wrote: »Noooo I'm talking about almond milk not almond scent. ..
*stares*
Too much cereal, man. Too much cereal.
LMAO! Now that is hilarious.0 -
Saw these again and I had to buy them, especially after how delicious the Pumpkin spice ones are.
I found the bagels too but had to pass, that's just too much... Saw the light & fit yogurts but I don't like sucralose so I didn't buy them.
Didn't notice anything else of interest.0 -
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@vinegar_husbands what's your favorite non-dairy ice cream brands?0
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kellyjellybellyjelly wrote: »ilovecereal1982 wrote: »Noooo I'm talking about almond milk not almond scent. ..
*stares*
Too much cereal, man. Too much cereal.
LMAO! Now that is hilarious.
*curtsies*
Thank you! I'll be here all week. Try the veal!
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I tried elli quark today. I got the mint chocolate flavour. It was not even remotely chocolately, and a very artificial mint taste. The texture was fine, and it was edible but not really yummy. I finished it because I needed protein today. I wish I had seen that it contained sugar alcohols before I ate it, though. Can be an iffy thing for my digestion...0
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