I tried this out as a weeknight meal for Dave and I. I didn't use whole wheat pasta because I just had regular on hand, so I just went with that. I didn't use halved cherry tomatoes, I used Roma/plum tomatoes because I had them on hand (and prefer them). Just basic substitutions, and no changes otherwise to the recipe. Overall, I liked it. I used mozzarella that I could cube, so I think that definitely helped. The only criticism I had was that it seemed like the balsamic vinegar was a bit too much. I would probably halve it next time. Overall, though, I think this is something I would really like. If they make Miracle Noodles in some kind of pasta like penne, rotini, farfalle, etc., I would love to make this again.
Edamame Hummus from Gina's Skinny Recipes at skinnytaste.com (link)
Ok, welp, this was probably a bad idea to make. Mainly in that the cost was kind of high and slightly difficult to find (tahini paste being the main culprit..*grumble*). I like edamame, this would be good for me and good for the puree diet, so why not, right? Uh, the reason "why not" is because I've never had hummus before. I made it, and I was terrified to eat it. Dave was out of town, so I didn't have a guinea pig...so I literally let it sit in the fridge the day or two until Dave got back before he tried it first. It ended up that either I didn't put enough tahini paste in, or I put too much lemon in, because it tasted like lemony edamame. I eventually got the balls to try it, and it was ok - and I agreed with Dave's assumption. But next time...yeahhhh no hummus. I need to try that in a controlled environment, lol.
Ok, welp, this was probably a bad idea to make. Mainly in that the cost was kind of high and slightly difficult to find (tahini paste being the main culprit..*grumble*). I like edamame, this would be good for me and good for the puree diet, so why not, right? Uh, the reason "why not" is because I've never had hummus before. I made it, and I was terrified to eat it. Dave was out of town, so I didn't have a guinea pig...so I literally let it sit in the fridge the day or two until Dave got back before he tried it first. It ended up that either I didn't put enough tahini paste in, or I put too much lemon in, because it tasted like lemony edamame. I eventually got the balls to try it, and it was ok - and I agreed with Dave's assumption. But next time...yeahhhh no hummus. I need to try that in a controlled environment, lol.
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Now, the sweets! More of those, of course. ;D
So, impressed by this guy. It was tough (due to the flaxseed meal of course), and I think the spices were off. For one, I made my own pumpkin pie spice (since I don't have any), and I put in too much ground clove. That didn't help. But I just overall wasn't impressed. I did have to bake it longer than they said - the reviewers said "oh it's perfectly fine at a minute". If by fine you mean and doesn't pass the toothpick test. PAH. No baker worth their salt wouldn't skip that step! Anyway, not a do over for me, which annoys me that I bought a bag of flaxseed meal and don't have another use for it yet.
So, the first time I made these, I made them with Version #3 (just cocoa). I had to buy coconut oil, which had a semi-offensive/obnoxious label ("Chefs know. Athletes know. The beautiful people know"), which was another higher ticket expenditure. The first time I made them came out very differently than the second time I made them most recently, and I think it's largely in part because of my coconut oil. When I first opened it, it was kinda like lard, even after prolonged stirring. The second time I opened it, it had become a much more liquidy consistency. Either way, these taste great, texture aside. They're also incredibly filling, which is better. Obviously I like them, if it's already been a do-over.
Low Carb, Gluten Free, and fantastic!! These are far and away my favorites so far. They are a bit strong with the lemon, which isn't terrible, but it's definitely stronger than the almond. However, again, I think they're delish, and I can't wait to make them again. My only sadness is that almond flour isn't cheap, and this uses a goodly amount. Also something to note is that they are high in fat (comparatively), so if that's a major thing you're watching, just keep that in mind. Shortbread = butter, til the end of time. I'm not sure if substituting for a lighter version would help and/or work with the recipe, but it might be worth a shot.
I made these last night since they didn't require lemon, and my lemon was brutalized from the last batch of things I made. These are really good, but some minor critiques: I had to cook them for longer, and they were very greasy and rich! I would probably halve the butter. Not wafery at all. But the taste is very good, so otherwise I will most likely make them...and maybe even again tonight. Even Dave liked them a bit, and he's a tough cookie. (XD)
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