I’ve spent the last few days curled up in a blanket as autumn rains pour.
Okay, I’m also eight weeks pregnant and, to be fair, have spent the last several weeks curled up in a blanket. Cooking hasn’t been my forte, despite the tempting aroma of pumpkin spice mixes everywhere. So, this fall sampler of gluten free goodies from Udi’s was more than welcome.
Pumpkin Muffins – Breakfast or Cake Pops?
We are all big fans of Udi’s muffins here, but they outdid themselves with the pumpkin variety. The kids picked the seeds off (picky picky), but I slathered mine up in cream cheese and regretted it being gone so fast. Not dry or overly dense like some gluten free foods can tend to be, we just loved them.
With such a moist, cake-like texture, I can see them making awesome cake pops, now that I think of it. Crumbled muffins mixed with cream cheese and frozen in small ball shapes, then dipped in…hmm…white chocolate? Dark chocolate? Udi’s Pumpkin Cheesecake Pops might hit our Thanksgiving menu!
Ginger Cookies – Nausea Fighter or Cheesecake Crust?
The other fall treat that arrived made me all teary with its timeliness: Ginger Cookies. Ginger is pretty commonly held as a nausea-fighter, so ginger COOKIES are pretty high on my List of Awesome right now. I stretched them out a bit and just savored them with hot tea.
However…if I were a cooking girl (which I will be again in the next couple of months, fingers crossed), I’d be smashing these puppies into the bottom of a coconut-oil greased muffin tin, topping with Phili-cheesecake premade filling, and popping the whole shebang into the freezer. Mmmm. Yes, that’s definitely in our future, preferably before fall is officially over.
Dream with me…how creative can you get with muffins and cookies? Or would you rather just enjoy them as-is?
Udi’s graciously sent me this amazingly timed box of goodness, but all opinions (and queasiness) are mine. Yay!