Starbucks Ginger Molasses Cookies

I thought I’d posted this recipe ages ago. Sort of – I posted a link to the original, but not my improved version.

Starbucks Ginger Molasses Cookies

Starbucks Ginger Molasses Cookies

2 1/4 C all-purpose flour
2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
2 1/2 tsp ground ginger
3/4 C (1 1/2 sticks) unsalted butter, softened
1 C dark brown sugar, lightly packed
1 large or x-large egg
1/3 C regular molasses (fancy, not blackstrap)
Turbinado sugar (for topping cookies – granulated sugar’s crystals aren’t big enough)

Heat oven to 375F, rack in the centre. Line baking sheets with parchment, Silpats, silicone liners, or aluminum foil and set aside.

Sift flour, baking soda, salt, cinnamon, and ginger together in a medium bowl. Whisk until combined. Set aside.

Cream butter and brown sugar together in a large mixing bowl with mixer on high speed, until light and fluffy, about one minute. Turn mixer down to medium speed and beat in the egg and molasses, then increase the speed again to high and beat for another minute until the mixture looks smooth and no longer curdled. Scrape the sides of the bowl with a spatula intermittently.

Turn the mixer down to low and mix in the flour mixture gradually. The resulting dough will be fairly stiff. Pour some Turbinado sugar onto a small plate. (You can get it at the Bulk Barn.) Roll some dough into a ball in your hands (about 1 1/2 inches across for medium-sized cookies), then push one side of the ball into the sugar to partially flatten the cookie and coat that side with sugar.

Transfer the cookie dough to the cookie sheet, sugared side up, and repeat until the sheet is full. Cookies don’t have to be 100% flattened out – they will spread a bit while baking. How much they spread depends on how stiff the dough is, etc.

Bake for 10-12 minutes, depending on your oven (test bake of a couple cookies is recommended), until the cookies have spread and cracks have started to form in the tops. You want them to stay chewy so you don’t want them to start looking browned. Remove from oven and cool on the baking sheet ’til you can pick them up, then transfer to a baking rack to finish cooling if you have one.

Recipe makes about two dozen medium-sized cookies. The dough can be frozen for up to six months. (You can roll the dough into a 1 1/2-inch log then just slice off the cookies.)

The original recipe nutritional info, which lists the recipe as making one dozen cookies:

– 290 calories
– 3g protein
– 42g carbs
– 1g fibre
– 12g fat (7g saturated)
– 275mg sodium

Uptown 21 Takeover Dinner with Beast Restaurant

Last evening the food creators and food lovers gathered at Uptown 21 for the second in their 21 Takeover dinner series (hashtag: #21takeover). This time the host was Scott Vivian from Beast in Toronto, and his wife/partner/pastry chef Rachelle.

The lovely Paula and I were invited to join in the festivities, and so we arrived with bells on, tummies empty, and smartphones at the ready. (Many thanks to her for most of the photos, which were quite superior with her camera vs. my iPhone.)

So, what were we in for? A sneak peak…

Dinner menu - Beast 21 Takeover

And what is a lovely dinner without wine?

Beast wine pairings - 21 Takeover

As it turned out, Paula and I were seated with Krystina from Rosewood Estates Winery and her guest, Amela, who were charming and knowledgeable company. (Krystina arranged the evening’s pairings.)

After some intros and welcomes and such, we were off to the races, beginning with the Tawse Riesling Spark paired with a tangy and crunchy morsel of scrumptiousness that was the amuse.

The amuse bouche was pickled onions and Brussels sprouts with crema on Taco Farm tortilla tostadas. It was a snap, crackle and pop of a starter, and the plate (we were served family style) was quickly bare.

the amuse bouche

Next up were some of Rachelle’s breads, and I could have eaten either of them alone… or just the butter, too. So soft, so rich.


In his opening remarks, amid less important business, Nick addressed the elephant in the room: all of the terrible moustaches. (His, of course, was very manly and could only increase his chefly powers.) 🙂

After the breads, Krystina introduced the evenings wineries: Rosewood Estates, Tawse, and Lailey, and the wines we’d be enjoying (for those who chose pairings). For the first of the courses on the menu, we’d be enjoying 2010 Rosewood Pinot Noir.

First up of the courses was the cauliflower and croutons with a gorgeously bright salsa verde. The warm “brown” roasty flavours and all the bright green flavours were good friends, and the Pinot was just the right weight and complexity.

cauliflower and croutons with salsa verde - 21 Takeover

Next up was one of my favourite salad ingredients: smoked trout, with Greek yogurt, beetroot, and quail egg. I could have eaten the whole plate by myself, easily.

smoked trout Greek yogurt beet root quail egg - 21 Takeover

Whew, one course under our belts, and our appetites thoroughly whet for what was to come. To prepare us for the next round, the Tawse 2011 Chardonnay arrived. Might I note, I’m not a big Chardonnay fan, but this was lovely, subtle stuff.

Then things got serious as the “poutine” arrived: fried gnocchi with wild boar and cheese curds. Epic. (The gnocchi was described as tasting like “the best Tater Tots ever”.) 🙂 The Chardonnay had just enough body and brightness for the richness of the poutine. An oakier variety would have been “funny”, as my Dad would say.

poutine - gnocchi wild boar cheese curds

After pillaging that plate with vigor, things got a bit more ethnically inspired. (Is something Quebecois-inspired ethnic for us? I guess…) It was time for the battered and fried squid with fish sauce vinaigrette, Thai basil, and pomelo. And might I note here that I am not generally a big squid eater, but this was fantastic, and I happily ate tentacles — even for the camera. The Chardonnay was lovely with the tangy, Thai-inspired flavours at work.

squid fish sauce vinaigrette Thai basil pomelo - 21 Takeover

Next up was the special wine, the Lailey 2011 Syrah. Glad I got to try it, because Krystina finagled the last of it from Derek. Amazing stuff. Rich, well rounded, and not a hint of that overbearing “green pepper” I worry about with big Ontario reds.

So naturally the next course got its meat on in a big way. Venison with mushrooms on a bed of pine nut grits. And again, not a venison fan, but this was perfectly cooked and so flavourful. I ate my share and some of Amela’s this time. Yum! Even more crazy was that I happily wrapped each bite in mushroom, and anyone who knows me knows my utter abhorrence of the things. I don’t even know who I am anymore, and I don’t care. 🙂

venison with mushrooms and pine nuts - 21 Takeover

Next up we went back to the veggies and sweetened things up a bit with squash, pepitas, and feta with a wonderfully complex maple glaze. The smell of it was intoxicating. So perfectly “fall”. (We argued over what was all in the glaze. It was almost… Moroccan.)

squash pepitas feta maple glaze - 21 Takeover

And with that, my friends, we’d completed the main menu. What remained was the announced sticky toffee pudding (I have not words for how much I love that stuff) and a mystery dessert made with chocolate that had been delivered by Ambrosia Pastry that afternoon. (If you have not tried their many varieties of bean to bar chocolate, you are SO missing out.)

Another first arrived next: mead! Not that I’ve never had it, just that I’ve never liked it, typically because I find it cloyingly sweet. (Same issue with ice wine.) But this was a dry mead (yes, it exists!) and was a whole ‘nother ballgame. This was a 2011 Rosewood Estates Harvest Gold Mead. And the honey it’s made from is from Krystina’s family’s own bees.

And lo, with coffee and tea and such served if mead wasn’t enough, the desserts arrived. The announced sticky toffee pudding positively SWIMMING in toffee sauce, and a beautifully simple chocolate tart. People… it was a miracle that every table did not come to fisticuffs over these desserts. Rachelle is made of magic.

The tart let the chocolate shine. It was rich and complex and just sweet enough. Even the pears garnishing it could have been their own dessert. I hurt me to my core to cut it in half for Paula to have her share. 🙂

chocolate tart with pears - 21 Takeover

And the pudding… moist and festive and the sauce… well, people did shooters of the sauce. ‘Nuf said. (Seriously, I ate sticky toffee puddings across the UK and could have stayed right here for the finest.)

sticky toffee pudding - 21 Takeover

And with that, the meal came to an end. But not a belly was left unstuffed nor a taste bud untantalized. Huge thanks to Nick and Nat for the invitation, and to Scott and Rachelle for the meal, as well as all the kitchen and front of house staff who made the evening run flawlessly.

Next up in the 21 Takeover series is the gents from The Bauer Butcher. It’s gonna be a meat-tastic (and magnificent!) menu. Take a look. (And Nick wasn’t even kidding about the bacon fat baklava…) That one’s December 11th and it’s selling out FAST.

Block Three Brewing and Sugar Bush Brown

Recently I posted an introduction to Block Three Brewing in St. Jacobs and their inaugural King St. Saison beer. Today we’ll take a look at their second offering, the Sugar Bush Brown ale, the name hinting at the addition of local maple syrup to give it a bit of a twist.

I love brown ales. Plenty of body and flavour, and very social, but not overly fussy. (Yes, some brewers consider them boring and unchallenging. So be it.) I was pretty happy that the first of Block Three’s offerings I got to sample was a brown ale, though we had to cut ourselves off from Derek’s generous pours, given we hadn’t had lunch yet…

The saison is a traditionally Belgian style of beer, whereas brown ales are traditionally English. Also, whereas saison was never really a majorly commercial beer, brewers have been making brown ales in the UK for centuries. They’ve specifically been called “brown ales” by brewers there since the 1600s.

These days brown ales span a considerable range of geographies, malt profiles, and degrees of hoppiness, but originally they were mild ales, lightly hopped, and brewed entirely with brown malt. In the northern UK, the brown ales tend to be stronger and drier, whereas in the south they are milder and sweeter. As with so many styles, in North America brewers have made this style their own, so American brown ales can vary widely in flavours and colours.

These days brown ales tend to fall under one of three profiles: sweet, nutty, or hoppy. The former two are the more likely profiles found in the UK, and the latter is newer and largely the purview of American brewers, particularly homebrewers, among whom strong hopping has been very trendy in recent years. Additionally, North American hops varieties tend to impart strong flavours and aromas.

The “mildness” refers to the lower amount of alcohol in the beers, and even today in the UK it’s not uncommon for “real ales” to be under 4% ABV. Sugar Bush Brown is a bit more of an American style ale, and clocks in at 4.8% ABV.

Brown ales are fairly dark in colour, ranging from rich chestnut to a dark chocolate brown. So it shouldn’t surprise you that chocolate malt is often used in the brewing. Crystal malt is also common. You might expect the darkness to be accompanied by bitterness, but this isn’t the case. The Sugar Bush Brown is smooth and milder in flavour than the colour might lead you to expect, lacking either heavy hopping or heavily roasted flavours. This style of beer is meant to be drunk easily, often several at a time with one’s mates.

Brown ales and mild ales are often fairly similar, and like mild ales brown ales can be fairly sweet, though not in the way that many fruity summer seasonals are sweet. However, if you sample the Sugar Bush Brown expecting to get a strong hit of maple syrup, you might be surprised.

Yeasts typically consume most of the sugars they’re provided, so adjuncts like maple syrup are more likely to end up imparting other flavours rather than sweetness. Look for those homey characteristics to linger on the tongue rather than explode up front. (Brewers can add more maple syrup at bottling time to intensify the maple flavours.)

Brown ales will often have some of the richer notes of stouts or porters that are imparted with the more darkly roasted malts. However, these flavours are not present nearly as intensely. Most commonly, the roast of the malt will impart some or all of three delicious Cs: caramel, cocoa, and coffee. Nutty characteristics appear when toasted malts are used in brewing. The Sugar Bush Brown’s dominant characteristics are toasty and nutty, especially in aroma, with those cocoa and coffee flavours.

To what meal would a Sugar Bush Brown ale be a tasty accompaniment? As with many beers, barbeque is a good choice, as are roasted meats. Cheeses would pair well, too, particularly aged ones or those with strong characteristics like blues. Smoked meats and cheeses would also pair well, as would roasted root veggies. Really, brown ales are the perfect accompaniment to fall foods.

Block Three will be back open this Friday, October 11th, with beers available, and don’t miss their Blocktoberfest launch party next Friday on October 18th.

Block Three Brewing and King St. Saison

Recently Block Three Brewing opened up in St. Jacobs next to/behind Benjamin’s. We’ve welcomed them heartily into the community, running them dry a few times already. Good problem to have, in a way, and a good statement on the quality of their beer. Couldn’t happen to nicer guys. (Though so far I’ve only laid eyes on two of the four. I’ll find you, Polkaroo brewers!) Derek informs me they’ve added new tanks and are brewing with all of them now, so lots more beer to come!

Block Three has gotten some great coverage already, so no need to re-hash the basics. Learn more about them and where to get their brews on their site or here and here, or some other spots listed on their site. Or just head down there and say hi.

The gents started out with King St. Saison, soon adding Sugar Bush Brown, a brown ale brewed with some local maple syrup. As much as they can they use local ingredients in all their beers. Soon to come will be their “Blocktoberfest” (beer names are the only puns I embrace), their take on a traditional Oktoberfest style Märzen, though Block Three’s offering will be an ale rather than a pale lager. Also coming soon is an English Style Pale Ale, which really needs a pithy name.

I’ve had the good fortune to sample the first two beers, and quite enjoyed both. So what are these beers about? I’ll cover the King St. Saison in this post (and a bit about brewing and its constituent elements, though not in great detail), and the Sugar Bush Brown in the next post.

The King St. Saison is a Belgian pale ale, which a fair bit different in appearance and flavour from the upcoming English Style one. Once you’ve tasted Belgian style beers, you’ll notice some distinct and consistent characteristics, which many wheat beers also share.

There is a certain fruitiness to the taste, though not in the same way as a lambic or fruit beer. Many saisons also have a spiciness to them, though King St. is reasonably mild that way. Saison is also a more crisp-tasting and milder beer than you get with Belgian dubbels or tripels (Belgian style strong pale ales). “Strong” in beer usually refers to alcohol content.

Back in the day, this was a style of beer commonly brewed by farmers and the like, rather than commercially. A great way to refresh your hot and tired farm workers that was safer than chugging water in those times. It could be brewed in the summer or fall and stored over the winter to be available the following spring and summer.

Block Three keeps their ABV (alcohol by volume) fairly low, which tends to be how the English do things in brewing. It’s about beers with good flavour and body, but not too heavy or too hot (high alcohol), enabling you to enjoy a few pints and still remember where you live to get home. 🙂 There has been a trend the last few years among American style ales toward much higher ABV, from 6-8% and more. The higher the alcohol, however, the harder it is to balance the flavours so you can actually taste something other than “booze”.

Saison has fairly good carbonation, which gives it a crispness, though you’re not talking something on par with a Coke or champagne, and the finish is very smooth, not biting on the tongue. The lightness and crispness of these beers is also why they’ve been popular in the summer. The yeasts traditionally used to ferment them tend to work better at warmer temperatures, too.

Saison beers used to be fairly strongly hopped because of hops’ ability to act as a preservative before the advent of refrigeration. The seed cones of the hops plant are used in brewing, and also impart flavour, aroma, and bitterness. Saison doesn’t require that degree of hopping anymore, so this beer is quite mildly hopped. That means it’s not really bitter, or doesn’t taste like grapefruit, which many strongly hopped beers, like Imperial Pale Ale, or IPA, do. Will have to see if the Block Three guys will share their hops varieties…

In fact, with saison, you want the flavours from the yeast to be more prominent, so you need a hops variety more noticeable for aroma than flavour. Noble hops are commonly used in saison, which are types that tend to be more common in European beers. Did you know that hop plants are perennial vines that can grow to 50 feet?

King St. Saison is a fairly light, golden colour, which tells us that it was brewed with a pale malt. The darker the malt, the darker the colour (and flavour) of the beer, and malts get darker by being toasted. The darkest malts result in nearly black beers like stouts or porters. Malts are the germinated grains, typically barley, used in brewing. Pilsner malts are commonly used for saisons (though I am not sure which malt Block Three uses). “Adjuncts” like candi sugar or honey are sometimes added to complement the malt as well. The sugars are what the yeast eats in fermentation, whether they come from the grain or are added.

To what meal would King St. Saison be a tasty accompaniment? Barbeque, certainly, particularly seasoned meats like sausages. Richly seasoned or spicy dishes like curries would be delicious as well.

To try the beers for yourself, aside from the various pubs and restaurants, you can sample from the taps at the brewery, buy litre bottles, or refillable growlers (64 oz. or 1.9L). Or if you’re having a party, splash out and get a keg.

Next up: what’s in a Brown Ale? And what happens when you add maple syrup?

A taste of fall

grapes and apples

I have been thoroughly enjoying local produce since late spring, and while the colours at the markets this time of year are the best, it’s also a bit sad since the pumpkins and mums and such mean that the season is winding down into colder temperatures, darker days, and more root veggies (but hey, that means soup!)

This weekend I had my first grapes of the fall, a basket of Coronations from Herrles’ Market. This year has been amazing for produce, and the grapes were no exception. Firm, sweet, slightly tart. (And missing that shock of sourness you get at the centre of Concords, since Coronations are mostly seedless.) I inhaled the bowlful in short order.

And then with the taste lingering on my tongue I did a bit of time traveling. A nostalgic visit to 30-plus years ago to weekend mornings when my Dad would make me toast with peanut butter and grape jelly, which my parents had canned. I can still picture him cutting the paraffin sealing the jar in half to remove it upon opening a new jar.

Mom and Dad have been canning a LOT this year. I believe Mom said 190 jars so far, and they haven’t even done apple or grape juice yet. And their juice is delicious, but I can’t help but feel a tad sad that they won’t be making any grape jelly. Though I suppose I could… 🙂

Gluten-free Chocolate Chip Cookies

I’ve made a few batches of these now, and someone asked for the recipe, so easiest just to write it up and link as needed. Hat tip to PJ at Nom Nom Treats for the original Paleo cookie recipe that this is based on. 🙂

Gluten-free Chocolate Chip Cookies

2¼ cups almond flour
½ cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
2 eggs
½ cup packed brown sugar OR ½ cup honey/maple syrup/agave nectar (if you’re making the recipe Paleo)
¼ cup plus 2 tablespoons melted butter
1 tablespoon vanilla extract
2/3 cup chocolate chips (ideally dark/bittersweet) – that’s two-thirds, not two or three cups (no symbol for that, apparently)

Preheat oven to 325F/160C.

Mix all dry ingredients except sugar together. Mix all wet ingredients, including sugar, separately. Combine all ingredients.

These cookies will not spread/flatten when they bake, so form them to whatever shape/size you want them to be when they’re done. Space evenly on a greased/parchment-covered/Silpat-covered cookie sheet.

Bake for 10-12 minutes. Recipe makes ~20 cookies.

Behold! The power of cake!

Back in April, I wanted to pick up cupcakes for a friend’s birthday. Alas, or, perhaps, serendipitously, as it was Easter Monday, the Cake Box was closed, and I was forced to seek sugary goodness elsewhere.

The fine people of Twitter provided several recommendations, and we checked out Vincenzo’s, who did, indeed, have a selection of cupcakes from Tiny Cakes, of whom I’d never heard. They’re a bakery out of Galt. I picked up half a dozen, noting the name of one in particular: Knotty Pine Buttered Almond.

Wasn’t that a blast from the past.

Knotty Pine Buttered Almond CupcakeY’see, from birth to age four, my family lived in Preston, pretty much literally around the corner from the Knotty Pine restaurant, which was located where The Pines is now at Fountain and King. And my Mom loved their Buttered Almond cake. (Seriously, I remembered the name of a cake from when I was four. LOVE.)

So I checked out Tiny Cakes’ website, and sure enough: “based on the Knotty Pine recipe”. I mentioned it to Mom, and said I’d have to get her some cupcakes to test its accuracy, which I did this past weekend as the family was getting together for brunch. In the mean time, I’d also gone back to the website and noted that they did actual cakes, too. Eeeexcellent.

The verdict? They got it right. Mom said from the first taste of the icing it all came back to her. She also told me a story I hadn’t known. When my brother and I were really little, on Saturday evenings after we were in bed, she’d call the Knotty Pine and order two burgers and two pieces of cake, then during intermission of the hockey game, Dad would drive over and pick up the food, and they’d have a healthy, low calorie dinner while watching the rest of the game. 🙂

She also said she put the rest of the cupcakes in the freezer to ration them. Except that wasn’t working out very well, since she said the other evening she didn’t even wait for the cupcake to thaw before she started to eat it. Heh.

Unsurprisingly, I got curious, so picked one up for myself today. It was, indeed, a damned tasty cupcake. And there was a certain familiarity to the flavour. As luck would have it, Mother’s Day is coming up on May 13th. Then my parents’ 45th anniversary is on May 20th. Then my birthday is June 11th…

Let them eat cake? Don’t mind if we do…

I just wanted to make toast

I went to make some toast for dinner the other night, and realized as I was opening the bread bag that I couldn’t. Well, I could, but I’d have had to use the oven. You see, I no longer have a toaster. And it occurred to me that the reason I don’t have a toaster is so messed up that I’m kinda surprised I never got around to blogging it.

I had mystery maggots.

Back in September, I went into the kitchen one Saturday morning, and noticed crumbs all over a fair-sized section of the counter. Which made no sense since I hadn’t prepared food or cooked in there in some time.

As I quickly learned, the crumbs were… alive. There were wee maggots all over my counter. WTF? As noted, there wasn’t any food around, nor any flies in the kitchen, so where the hell had they come from?

I squashed, wiped up, and bleached the hell out of the counter, including lifting and cleaning under everything on it — coffeemaker, canisters, etc. (In part to see if they had come out from under or behind anything.) Still had no idea where they came from.

Over the course of the day I would go into the kitchen, and every single time there were fresh maggots on the counter. Squash, wipe, bleach — repeat! I checked under and around everything on the counter. I checked by the window. I checked the cupboards above and below. I checked the stove and the garbage and the mat and everything else I could think of. I made sure there were never any dirty dishes. No visible source and they just kept appearing. Sometimes there’d be two, sometimes there’d be 20.

This went on for four days. I was getting to the point where I was going to have to burn down the building just to stop feeling skeeved out. And thank goodness they fed me at work, cuz no way I’d be able to prepare food in there.

Now, it was always in the same area beside the sink, so I decided to remove everything from that area, bleach the hell out of it, and see if anything showed up. Because, really, they’d have had to have been dropping out of the sky.

That worked — nobody showed up. But then… I’d moved the coffeemaker, toaster, etc. onto the stove during the experiment, and sonuvabitch, there were maggots. Okay, so they had to be coming from one of those things. But I’d picked them all up, I’d cleaned them and shaken them and… WTF???

So I moved all the things that weren’t near the maggots back to their original locations. Maggots still appeared. I started moving things that were near the maggots back to the counter one at a time, until only the toaster was left. Then, after the toaster had sat on the stove by itself for a while, I picked it up.

Sure enough, maggots. Which apparently had dropped out the bottom.

Woohoo, right? Well, kinda. I immediately threw out my toaster, because… ugh. But WTF laid eggs in there? I hadn’t seen bugs in the apartment, not even the ubiquitous fruit flies that show up should there be a molecule of sugar they can detect. And what insect that produces maggots (larvae) prefers old toast crumbs?

I even googled “toaster maggots”, but the closest thing to useful was a tale that involved a mouse accidentally being killed and decomposing in the family’s toaster. I guess I never did check mine for deceased wildlife, but I also never smelled anything.

Fortunately, since I threw out the toaster, I haven’t been visited by any more maggots. I also haven’t gotten around to getting a new toaster, which I suppose I should, if I want to make good use of that kamut bread I bought as a gluten-free experiment.

I have a feeling I’m going to be a bit uncomfortable using even a new one for a while. I guess I’ll just have to make sure it looks nothing like the old one.


This is a picture I did not take of the sign out front of the Kitchener Church of God, advertising for their annual Jerk Fest. Fortunately, the last line clarified that there would be LOTS TO EAT. 🙂

(I would have taken a picture but the light changed.)

Rich, delicious, chocolatey… avocados?

The other day I saw a tweet about this recipe. The person noted that he’d been skeptical, but that it turned out to be surprisingly delicious.

I’m no raw foodist or vegan, but I was intrigued. Mostly because I don’t tend to be a huge avocado fan — I have mouth feel issues because of the fat content. And hey, I’ve made some pretty delicious brownies with beans as their base ingredient, so why not? Serendipitously, avocados were on sale, too, when I dropped by the grocery store, and already perfectly ripe and ready to go.

I used light agave syrup, instead of dates, since I prefer that “style” of sweetness, though I would definitely say to err on the side of less sweet. It brings out the chocolate flavour better, and too much sweetness combined with the extreme richness would be painfully cloying.

Both Andrew and I quite liked the “pudding”, though agreed it’s way too rich to eat a lot. (And it is really high in fat, but it’s “good” fat, and plenty of fibre and Vitamin C, too.) I had some with raspberries from the Market today, which was pretty much dessert heaven. Might try it some time with Stevia or Splenda and see if a diabetic-friendly version for Dad is as good.