Showing posts with label mix. Show all posts
Showing posts with label mix. Show all posts

9/21/2011

No Pudge Fat Free Fudge Brownie Mix, Original, 13.7-Ounce Boxes (Pack of 6) Review

No Pudge Fat Free Fudge Brownie Mix, Original, 13.7-Ounce Boxes (Pack of 6)
Average Reviews:

(More customer reviews)
As a lifetime member of Weight Watchers, I know that a pan of brownies in the house can easily lead to a pan of brownies in my belly. What I love about No Pudge is that you can make a single serving. Directions are on the box. I mix two tablespoons of my favorite lowfat yogurt (the BEST is Axelrod black cherry - which makes this a Black Forest brownie) with 1/4 cup No Pudge mix and pop it in the micro for two minutes. This is a double brownie. The single brownie is too dinkie to satisfy me. Then I slather the rest of the yogurt over the brownie. The creamy yogurt mixes through the chewy brownie and is my hands down favorite send my belly to bed happy nighttime snack. 5 weight watchers points with the double serving and yogurt.

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My name is Lindsay Frucci and I am a brownieholic. I love thick, fudgy, chewy brownies. I hate fat. In my food or on my hips, fat is something I like to live without. Since most thick, fudgy, chewy brownies are loaded with fat this created quite a problem. Were brownies without guilt a possibility? In January of 1995, I decided to try and find out.Since my family and I had already tried and rejected several commercially available fat free brownies (they either tasted like fruit or had no taste at all), I decided to see if I could come up with my own fat free brownie recipe. During the next few weeks, I made and threw away more pans of brownies than most people make in a lifetime. Fortunately, we were having some remodeling done on our home at the time and the two builders who were doing the work were only too happy to be my "official" taste testers. They took their mission very seriously, carefully evaluating every batch of fat free brownies for taste and texture. By the time the remodeling was done, I had a recipe for fat free brownies that were chewy, very rich and fudgy, and, best of all, FAT FREE I knew that I wanted to turn the recipe into a company, but with a background that included pediatric nursing and being a Mom, I had absolutely no idea how... Enter my local SCORE (Service Corps of Retired Executives) office. There, I was incredibly lucky to be connected with two wonderful gentlemen who had had extensive experience in the food industry. With their expertise and guidance, No Pudge! Foods was begun.FAT FREE Original Fudge Brownie Mix first appeared on the shelves of a few New Hampshire stores in August of 1995.

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8/30/2011

Vitalicious VitaMuffin Mix, Deep Chocolate, 12.5-Ounce Boxes (Pack of 3) Review

Vitalicious VitaMuffin Mix, Deep Chocolate, 12.5-Ounce Boxes (Pack of 3)
Average Reviews:

(More customer reviews)
These muffins are the best! I, too, was paying +$5.00 for 4 muffin tops at the store and was thrilled when I found them on Amazon.com. Like the previous review, I thought the temperature was too high for baking, so I bake them at 325 degrees. I use 3/4 c. liquid egg substitute for the 3 egg whites, put 7 chocolate chips on each muffin top (I use Vitalicious silicone muffin top pans), and bake them about 20 - 22 minutes. With the Super Saver Shipping option, stock up...I did!

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Home baking has never been easier or healthier. Now you can bake delicious VitaMuffins and VitaBrownies at home. Each VitaMuffin or VitaBrownie is just 100 Delicious, Vitamin-Fortified Calories.

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6/22/2011

Bob's Red Mill Gluten Free Pizza Crust Mix, 16-Ounce Bags (Pack of 4) Review

Bob's Red Mill  Gluten Free Pizza Crust Mix, 16-Ounce Bags (Pack of 4)
Average Reviews:

(More customer reviews)
This is my favorite gluten free pizza mix so far. I prefer thinner crusts (almost the cracker crisp type crust), but I'll probably never achieve that with gluten free pizza. This is the closest thing I've found, however. I had to experiment a bit to get it right. This mix makes TWO pizzas, and I use a very large 14" pan (actually, closer to 16 inches when you include the edges, which curve upwards.) If you were using a much smaller pizza pan, you might get 3 pizzas out of the mix.
I do the mix exactly as per the instructions, let it rise the recommended 30 minutes, THEN I divide the dough into two equal parts. One part I usually save and refrigerate (in a bowl and topped tightly with either foil or saran wrap) and I've used it up to two or three days later with perfect results. Then the other half I'll use the day I make it, since I usually only want to do one at a time. After the dough has risen (it only seems to rise slightly) , I grease the pizza pan using Crisco...my preference, and I like the results better. I don't roll it out. Rather, I put the blob of dough in the center, and use my hands to punch it down and push it outwards around the pan, bit by bit. So my hands don't stick to the dough too much, I use a gluten free flour mix such as the Amy's baking mix on my hands as much as needed, so probably a bit of this will get worked in as I spread the dough out in the pan. The dough would be impossible to roll out in my opinion, or at least, I don't want to mess with it due to the relative stickiness of the dough. After the dough is all evenly spread thru the pan and with a bit of an edge, I poke some fork holes around the bottom here and there. Then I bake the bare crust for about 10 to 12 minutes in the oven at 425...it will be faintly starting to brown at this point. This pre-cooking is important for gluten free crusts! Remove from oven, let it cool about 5 minutes, then put on your desired toppings. With everything on, it goes back into the oven for less than 10 minutes...just to heat everything up and melt the cheese, basically. The crust will brown a bit more in the process.
Even done in such a large pan, the crust isn't as thin as you'd expect, but you avoid the soggy bottom so common to GF crusts. My whole family loves this pizza and the wheat eaters of the family don't really notice or care about the difference in the crust. The taste is quite nice, it has that usual yeast flavor of a wheat crust, and there are no weird rice flour tastes at all. If anything, it's somewhat bland, but that's probably a good thing for a gluten free crust.

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Bob's Red Mill gluten free pizza crust mix makes two twelve inch pizza crusts.The product is dairy free and whole grain.Bob's Red Millproducts labeled gluten free are batch tested in our quality control laboratory.

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