Back from the Bodge

So sorry about the 3 weeks of nothingness. It just so happens that I have spent the better part of the month of October in Cambodia. While this wasn't necessarily a culinary trip, I can't help but view the world through food goggles....and I got some pretty good shots.

Although we had a busy schedule learning about the history and politics of Cambodia, helping out our friends, and visiting the slum villages (where the government has forced thousands of families to move into so that they could develop the valuable city land), we managed to eke in some foodie time.

{We had several delicious home cooked meals}

{As well as some great restaurant food. This entire meal cost less than $10}

One day, we went with a Khmai woman to a traditional market. I have to admit, with my high reverence for food it was a bit difficult for me to see that some of the most dirty, malodorous places in the cities are these markets. It didn't, however, take the natural beauty away from the local produce.

{veggies}

{duck eggs}

{friends at the market}

{asian pears, dragonfruit, oranges}

{limes}

As long as one avoided the road side stands (a warning we heeded), the food there was pretty fantastic, fresh, and interesting.

{saomao aka rambutan aka sweet hairy lychee things}

Cats morphing into croissants

You may be getting tired of these nonsensical posts, but I just can't help it. Not when The Daily Wh.at has a post like this:

"If someone ever asks you to describe the Internet to them in four words look them straight in the eye and say 'cats morphing into croissants. The Internet is cats morphing into croissants.' Then walk away."

And since this is a pastry chef/ culinary school/ baking/ foodie blog, I shall leave you with a recipe. And since I am not patient enough to make croissants at home, here is a fantastic and fun (fantastically fun!) beignet recipe to make. Mmmmm....

Suddenly it all makes sense...and chicken salad

By now, I'm sure anyone who spends any amount of time on the internets and email has stumbled across this web phenomena:

Yes, I mean the "LOL Cat," who is the mascot and founder of icanhascheezburger.com

This cat, and that entire sense of humor, have never gripped me. Photos of cats and dogs with bad spelling and poor grammar? "Why is that supposed to be funny?" I thought, until just the other day when I was fixing this amazingly low fat and high protein chicken salad recipe. My so-adorable-we-wonder-if-he-is-indeed-actually-a-dog Yorkie, Toby, was standing next to me waiting to bum a chicken scrap (or five) and I managed to snap this picture on my phone:

When I looked at that pathetic photo, I could almost hear the little guy saying in my head...

"I can has chickin?"

And it all made sense.

I still don't die laughing like other people, and I doubt I'll ever subscribe to the website. However, the more I think about it, the more I think the creators of that first viral photo were on to something.

Married to the Baker

Hello, I thought I would take this opportunity to stow away an entry on this blog. It's something I've been thinking about for quite a while, but just didn't get around to it.

You see, I have been reading my wife's entries in this blog for the past few years and like you have enjoyed reading about her forays into all different types of dishes and deserts. However, I thought you all wouldn't mind a break, and hopefully a bit of humor...

So what is it like being married to a baker and general food lover? Well, here is what Naka's adventures in cooking have meant to me:

Culinary School:

The baking assignments in school always resulted in a box full of pastries, bread, cookies, fill in the blank coming home on one or more nights each week. This seemed great at first, but after gaining 20 lbs. I decided that taking the "assignments" to work to share was the best strategy.

Planting a Garden:

Great idea, and aesthetically pleasing. What is less understood is how physically taxing it is to get all of the soil for a 2' by 8' from a local hardware store into our trunk and then out and up the hill to our back yard.

Baking for things like wedding showers and brunches:

This usually produces reject baking items or scraps that a spouse can munch on. However, the prime stuff is left in plain sight to tempt you while at the same time you know you can't have any of the good stuff. Bittersweet :)

Experimenting with new recipes

9 times out of 10, this is pure goodness. Being able to come home to a variety of dinners keeps a hungry spouse like me happy. I also like variety in food and enjoy almost every type of food, so this is a real benefit.

Having a wife understand what good food is and wanting to buy the best quality:

Special cheeses
Organic, free range, grass fed, etc.

=EXPENSIVE

Well, that's it for me. Enjoy the blog...

Hot Buttered Toast

For a few weeks I have been meaning to blog about toast. I was just about to write about it, when I noticed that Molly from Orangette had beat me to it. But I want you to know, toast was my own idea...if toast could be anyone's idea. I think that's the think about toast.

Who is the pig in the picture you ask? Why, that's Mercy Watson. You see, I have a little friend* who loves to read Mercy Watson books. Mercy is a porcine wonder who lives at 14 Deckawoo Drive and loves stacks of hot buttered toast.** She gets in to all kinds of mischief and trouble, but unfailingly seems to find a way to resolve each situation by sitting around the table with friends and eating hot buttered toast. Sometimes I will read the books to my friend before he takes a nap. Every time I then go downstairs and fix myself some hot buttered toast.

I will say it again- hot buttered toast. Now, you tell me if you can read that phrase over and over again and not begin to crave the crispy, golden, savory flavor. Oh, you can spread jam on it if you like. It is your toast after all. I, however, like it plain in the afternoon with some sweetened black tea...and guess where I'm going right now....

*He's 3, and today happens to be his birthday, which is why I was thinking about it in the first place.

** Can you tell I 've read these a lot?

Healthy Peruvian Asparagus Locavore Mathematician Bitches

I am beginning to have a reasonably sized collection of articles that I want to share with you. Some I have gotten from friends, some I have found on my own, some I can't even remember where they came from. I haven't shared any yet, because I was having a hard time figuring out how to present them to you. One link per post doesn't seem like a sufficient blog, but it's hard to put them together, also.

But all that is not important. What is important is the contents of these articles, which I find informative and thought provoking. The three I am bringing you today really have no like themes whatsoever (hence the blog title). Some may even disagree at points. What they do have in common is that they all must be read critically, letting you, the reader, form your own conclusions on the matter. Hopefully they will spur you on to think for yourself. Can you do it??

Are toxins making you fat? Comes from the co-author of the semi-famous book Skinny Bitch. The two girls who wrote it certainly practice what they preach, and it's working for them, so I feel what they say must have some merit.

Math Lessons for Locavores was in the NY Times a while back. It's an interesting take on eating local- or at least one's environmental motivations for doing so.

And speaking of environmental issues, who knew asparagus would be one? This article explains how regions of Peru are in danger of permanently damaging water supplies in order to grow and feed the world (Namely, GB) asparagus. I'm not saying we need to stop eating asparagus from Peru, but I do think it's a good reminder of mindful consumerism. Everything you do, including eating vegetables, can have an impact.

That should keep you busy for a while!

PS. Just for fun, I googled the title of this blog and decided to post the #1 image that came up. It was Top Chef (I think?)


Is that host, Padma, Peruvian or something?

Nutella Swirl Banana Bread

I love this, and I think I shall forever more make banana bread in this fashion. I started with this recipe from Cooking Light as inspiration. However, I don't know if you want to use that recipe, because while it was low fat, it was bit on the dry side. You can really use any of your own, favorite banana bread recipes.

Start with:

1 recipe for plain banana bread batter

In a pyrex measuring cup, measure about 1/3 to 1/2 cup of Nutella. Microwave it for about 30 seconds until it's soft. Measure out 1 cup of banana bread batter and mix it with the Nutella. Alternate spooning in the plain batter and the Nutella batter until it is all used. Take a small paring knife and swirl around until the batter looks marbled. Bake as directed.

Me and Goji

I am still trying to decide what I think about this....It's quite a brilliant business idea. At www.meandgoji.com you can build your own custom cereal. You pick your own personal base, flavors, and add-ons...and you can name your own cereal, too! The ingredients are, indeed, whole and healthy.

Here's where someone got smart. Just for fun, I made a mix online. It's like ordering a pizza, but with cereal. Oh! Cocoa nibs I love those! Mmmm goji berries are so healthy. Well, this all needs a little nutmeg and cinnamon...and quinoa flakes for protein. And pouf! There you have an $11 cereal. Plus $4.99 shipping. In their defense, the ever so modern "cereal capsule" does hold about twice as much as a normal box of cereal, but that's still for at least three times as much money. Even for a high quality cereal.


I am inspired, though, to go to my local natural food store and make the same cereal out of the bulk section. I'm craving it now, anyway.

I just died in your arms tonight this morning

Ooooh Portland, how you tempt me. Besides having a plethora of beautiful old houses well within our price range of affordability, you also have some fantastic food (also well within our price range of affordability).

I just could not believe the prices when we went to the Waffle Window on Saturday morning. I really did just about die...but let me back up. The Waffle Window is exactly what it sounds like...a window...that sells waffles...with a couple of tables set up outside to eat on. I was snobbily reluctant to eat there when it was suggested to me, but I went along and am so glad I did. These are no ordinary waffles. Let me explain by telling you what we ordered.

Raj and I shared the "Farm Fusion"


{mushrooms, spinach, roasted peppers, tomatoes, bacon, and marinated chevre}

And the "Granola and Fruit Waffle"


{house made granola, vanilla yogurt, seasonal fresh fruit}

And though we were absolutely stuffed after these two, still ordered a banana nutella waffle for dessert.


{exactly what it looks like}

Our total bill? $13. Oooh, Portland, you do tempt me so.

Moussaka, Moussaka, Moussaka!

For those of you who don't know much about my personal life, my sister married a Greek man exactly a year ago next week. This past year has been an incredibly frustrating emotional roller coaster as we have been waiting (and waiting...and waiting...) for George's immigration to go through. Now FINALLY the wait is almost over. His interview is in Athens on September 15th, and he should be here by the end of the month! (Good vibes, everyone, good vibes...)

I can't imagine what it must be like to move on the other side of the world- especially from a place where the food is so good (Greece) to a place where McDonalds is still considered a treat (the US). I have been brushing up on my Greek food to help my brother in law feel at home when he comes.

I started yesterday with Moussaka. (what is moussaka?) I used a recipe from a Greek cookbook, but it was missing some of the essential elements that I remember eating when I was there. Because of this, I won't give you the recipe I made- although it was still pretty dang good. Next time I will make this one here. If you make it, don't substitute ground beef for ground lamb. It's just not the real deal. Nor is it as healthy.

Don't be put off by how many steps there are. It's no more labor intensive than lasagna. Not to mention it's a big recipe and will last you at least two meals. And it's better the second day, so it all works out. Worth it!

Flower Shower Power

Even though I am not currently working in any kind of pastry or baking job, I am- and forever will be- happy I went to pastry school. I had the opportunity to make the above cupcakes for a baby shower last weekend.

I have so much fun doing this stuff.

And I'm starting to sense a theme. Baby showers + flowers.

Remember these?

{Two other baby showers I baked flowery cupcakes for.}

That's me and the adorable Christi from flora+domus, who did the other 90% of the work for the shower.

I love these.

I

LOVE

THESE

These paintings were featured on DesignSponge the other day. If only I could make it to San Francisco on September 6 to see their opening in the art gallery....sigh...

Goin' Campin'

I used to think camping was such an economical way to have a relaxing weekend.

I went with my family (and friend's families!) frequently when I was growing up. As a kid camping, I never realized just how many details need to be planned in order to ensure these weekends are, in fact, relaxing.

This weekend is going to be the first camping trip ever for my husband and I in six years of marriage. It's not that we didn't want to go sooner, but rather that we just never got around to it. But finally, a few weeks ago, we started buying supplies (including the above tent). $600 later, we realized that for that much money we could have gone away on a fairly nice weekend escape. HOWEVER, we're hoping these supplies will be more of an investment and at some point prove, in fact, economical.

My lack of experience in being the one in charge has left me at a loss on what to cook while we are there. Since it's just the two of us, I wanted to make things that are special and delicious but still centered around the idea of camping.

I started with these ideas from Food and Wine, but wasn't all that wowed. Next, I began searching Sunset Magazine, because they are centered around travel and the outdoors anyway. They had a list of "21 Great Camping Eats," which I found much more inspiring. I place on making Honey-Rosemary Lamb Sandwiches and if I have time to prep, these Thai Turkey Sausages sound amazing.

Other than that, I think I am going to cook up a batch of my chili, bake some cornbread the day before, and maybe go buy some ground chorizo to have with eggs for breakfast. Add some snacks (and S'Mores!), lunch meat for sandwiches while hiking, and lots of fruits and veggies, and we're set!... I think......

Out of sheer laziness.

I officially really, really love quinoa. I know quinoa isn't the newest food on the market these days, but I kinda view it like I do skinny jeans: they have been popular for a few years now. At first, I shied away because they were different. Then, they got so trendy that I tried to avoid them out of principle. And yet, after awhile I grew to realize something- hey, this is awesome! (BTW- I officially really, really love my skinny jeans, too).

I could tell you that next to barley quinoa has the highest protein content of any grain. I could tell you that it serves the exact same purpose as couscous in every recipe I have tried so far. I could tell you that it really tastes so much better than brown rice (especially when made with chicken or vegetable stock). Yes, all these things are true, but if I'm honest, what's the real reason I started making quinoa so often?...because it cooks in 15 minutes.

Am I the only person who at least once a week has dinner hot and ready and then realizes that she forgot to start the brown rice 45 minutes ago? "Crap!" I say out loud in my kitchen, and then scramble to make something healthy and whole grain. (or sometimes I just give up)

Not only that, but you know what else takes 40 minutes to cook? Steel cut oats. I am not a morning person. I wake up crabby (I know what many of you are thinking right now. "No kidding."), and the last thing I want to do is wait 40 minutes for my breakfast to be ready. I have just discovered that quinoa is awesome when cooked in coconut milk and served as you would oatmeal; with maple syrup or brown sugar, fruit, and nuts. It's actually quite rich and filling.

If you don't want to start with a recipe, you can do as I did in the picture above and throw any and all of your leftover veggies together with a hot pan of quinoa. Then, throw in some chevre (simply because it never fails), and enjoy!

Only a Day Late...

...as I usually am.

Yesterday was National S'mores Day

Which is certainly no reason not to celebrate today.

Really, is there a greater combination of flavors?

If you somehow think so, you could always try a toasted marshmallow shake instead.


I'm all over it. {most of the photos courtesy Martha Stewart}



{Sorry about the bad quality, but I couldn't help but include this scene.}

"This is smores stuff. First you take the graham. You stick the chocolate on the graham. Then, you roast the mallow. When the mallows flaming, you stick it on the chocolate and cover it with the other end. Then, you scarf."

I'm a Berry Tart!!!

"You enjoy life's luxuries, from fresh food to beautiful land. Like a fine berry tart, you approach life with great detail, care, and thoroughness."

What summer dessert are you??

Holy moly! There's a magazine all about chocolate!!!!

I just discovered Cocoaroma Magazine- An internation magazine for chocolate connoseurs at a chocolate shop. It's a great magazine- done much better than many other dessert and pastry periodicals I've seen. There are, however, a few disappointing factors about Cocoaroma that I would like to talk about. I am still torn on how I feel about it, so I am going to list my thoughts by pros and cons.

Con: There are only six issues.
Pro: There's a magazine all about chocolate.

Con: New issues don't seem to be coming out very consistently, and you can't subscribe.
Pro: There is a magazine all about chocolate.

Con: Each issue is $10, and the older ones are $15. Basically, the price of a cookbook.
Pro: There's a magazine all about chocolate.

Con: The issues are hard to get ahold of. The only way I've seen is to order directly from the website.
Pro: There's a magazine all about chocolate.

Thoughts?

Just.........just make this

{no need to perfect or adapt this perfect photo and recipe from Williams Sonoma}

White Sangria

• 6 peaches, plums or nectarines, or your favorite
  combination of stone fruits, halved, pitted and
  sliced 1/4 inch thick
• 1 1/2 cups peach nectar
• 1/4 cup orange liqueur, such as Cointreau
• 1 bottle (750ml) dry Spanish white wine (white
  Rioja) or Sauvignon Blanc
• 2 cups club soda, or more, to taste
• Ice cubes for serving

In a large pitcher, combine the fruit, peach nectar, orange liqueur and wine. Refrigerate for at least 4 hours or up to 12 hours.

Stir in the club soda and ladle the sangria into ice-filled glasses. Serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006).

My kind of shopping haul

Have you heard of the most recent form of fashion video blogs where spoiled teenage girls with shrill, obnoxious voices post on Youtube videos of themselves bragging about their most recent "clothes haul" from a shopping trip? If you haven't, you're lucky. For some odd reason some of the videos have gone totally viral, and I just don't get it. Maybe I'm getting old. {here is one for reference.}

This spoof on it is a total crack up, and I find it more interesting anyway.

A Fortunate Girl I Am

As if getting to vacation in Hawaii isn't enough....I have been lucky enough to be able to dine at four of the best restaurants on the big island.

I ate at the Canoe House in the Mauna Lani resort the last time I visited Hawaii. The fish is absolutely perfectly done here, and the atmosphere lovely. Service was really slow for us, but I think that might have been a fluke. And who cares when you're in Hawaii, anyway?

Raj and I had an incredibly romantic dinner at Brown's Beach House in the Fairmont Orchid, where we spent a couple of days. While the rest of the food was disappointingly overpriced at this resort, Brown's Beach House- their signature restaurant- was really tasty and plated beautifully. The ambiance was great, as our table was candle lit and nearly on the beach, and the service impeccable. I had phyllo wrapped tempura prawns as an appetizer, and braised short ribs on risotto for my entree. I was very happy. I believe they have a local ingredient standard.

Pahui'a at the amazing Four Season's Hualalai resort was by far the fanciest dining we did. In fact, the prices were so high here that rather than dinner we went for cocktails and appetizers. Even so, the bill for 5 people was still over $300. It's more than worth it, though. Pahui'a certainly lives up to its Four Seasons name in quality and price. The Hawaiian/Asian inspired menu was creative and fantastic.

Lastly, the biggest must eat on the island is Merriman's. You know you're at a good restaurant when the specials on the menu are foods that the owner chef hunted and fished himself that very day. There are not enough words to describe how much I love this place. Everything that comes out of the kitchen has been grown in Hawaii by small local farmers. Every. Single. Thing. The freshness of the ingredients combined with a creative chef make for one of the most spectacular meals I have ever had.

My Hawaiian Souvenir

So, I spent last week in Hawaii- The Big Island, to be exact.

It was an absolutely wonderful time, and I wanted something to remind me of my fabulous vacation when I got back.

The problem is- I can't stand the junk that tourist shops sell with merchandise all made in China and stamped "Hawaii." Not to mention, I hate clutter and even things made on the island don't really go with my home decor style. What's a girl to do?

Buy chocolate of course!

Fortunately for us, we found the Sweet Paradise Chocolatier early in the week and were able to go back many times during the week. Along with being absolutely beautiful, all the chocolates are hand made and use ingredients from the Hawaiian Islands whenever possible. I hand picked my box of twelve. The flavors are as follows:

{First row, starting from left} Mango Mojito, Macadamia Nut Gianduja, Fresh Coconut, Coconut Creme Brulee

{Second row} 70% Dark Truffle, Tahitian Lime, Strawberry Guava, Banana Maui Rum

{Third row} Island Spice, Pineapple Passion Fruit, Toasted Coconut, Smoked Lava Salted Caramel

I won't tell you exactly how much this box cost, but let's just say it was roughly $4 per truffle. Totally worth it.

Cannelle et Vannille- My fellow pastry chef

Easy recipe for an amazing food blog:

1 culinary degree
1 good camera
An extremely fabulous eye for beauty and taking good photos
An upbringing in the Basque region

See now? Anyone can do it!


I found Cannelle et Vannille when I was looking online for recipes for gluten intolerance. I started looking at the page and my jaw dropped. It's absolutely the most beautiful food blog I've come across. When I finally was able to peel my eyes off the amazing photos and get down to the important stuff (the recipes), I found they were even better than the visuals. I'm telling you- it's like the cookbook that keeps giving. Not to mention I feel connected to her through our love of baking and sweets.


Luckily, as I was just dying to know what kind of person was behind this blog that had made me so incredibly green with envy fascinated, the blog had a bio page. As it turns out, this masterpiece was created by Aran Goyoaga, a pastry chef/ mother/ blogger/ food artist. And if I wasn't jealous impressed enough, she is from the Basque region- a spot between Spain and France that I have ever so long wanted to travel to because of it's beautiful scenery and amazing cuisine.


In the end, I love you all enough to share this fantastic blog with you. Even if it does mean you completely forget about my little blog and start logging daily onto hers instead. But who's comparing, right?

{Recipes I intend to try}
Raspberry, cocoa nib, and mesquite cookies
Heirloom tomato and quinoa galette
Apricot, pistachio, and lemon shortbread
Chocolate, hazelnut, and coconut mousse cakes

I've found a great use for Twitter.

Quite honestly, I think it's my age that has kept me disinterested. I am finally a generation removed from the most sensory-overloading new technology. {And frankly, there are few people for whom I care that much about what he or she is doing every every second of every day}. Do you really always want to know when all your friends are showering, driving in traffic, watching a movie, thinking philosophically....?

I tried following news Twits, but that, too was too much. Still, with the ten-plus tweets a day from just one news source...I can't handle that. I like peace and simplification (and I now officially LOVE watching British parliament on C-Span. Soooo funny!).

Then it hit me- I don't read a local daily newspaper, so I often miss out on the goings-on of my favorite restaurants. Lots of great places have things like cheese and wine night or buy one get one free coconut milk softserve, and I feel out of the loop when they pass me by and I find out later.

NOT ANYMORE!

I have now subscribed to the Twitterings of all my favorite restaurants. I am up to date when they get a fresh batch of local heirloom tomatoes, or have a weekend trout special, and I'm all over it! It's really a great way for a restaurant to advertise, really.

I wonder- does this mean I care about food more than I care about my friends?

Why you should make this salad

Above is the (actual) salad I made for the brunch I had a couple of weeks ago. The main reason I chose that recipe was because my friend had just linked to it on Facebook a couple of days before, and it sounded like a good no brainer. {the link is here- from the NY Times} Since I was feeding 40 and didn't want to spend too much money or time cutting fennel and bell peppers, I added lettuce to the mix the first time to fluff it up.

Yesterday I made it again to bring a Fourth of July dinner at a friend's house. This time I followed the exact recipe, with one exception of replacing the lemon juice in the dressing with whole grain mustard (if you recall, I often compulsively add whole grain mustard to anything and everything savory I prepare). It looked a lot more like the photo below, with the addition of a few mustard seeds.

Here is why you should make it this summer:

1} It's super healthy.

2} Unlike lettuce, it won't get wilty.

3} It's something different, so when you go to a potluck that has ten salads made with greens, yours will stand out.

4} It takes about ten minutes.

5} It's beautiful.

6} Oh, and it's really really yummy.

Shortcake Strawberries

These strawberries came from my little garden! They are so delicious- they taste like eating strawberry pie right off of the plant. These few lucky ones actually made it inside. There is only one catch, though...they are absolutely tiny! Here they are next to a quarter to give you some perspective:

It makes me wonder- is this just what fruit looks like when it is not fed growth hormones or genetically altered to be huge? Am I eating more nutrients in my pinky-nail sized berry than I would in a fist sized one from the grocery store? Just thinking.

Book review: Baby Cakes

I try....I try very hard. Baby Cakes was the first of my first experiments with gluten free, dairy free baking. Here is what has stood out to me so far:

~ I had to spend $50 on various flours, and other new baking ingredients. I thought this would keep me stocked for a long time, but no. I have already run out of many pantry items and need to restock. This is an expensive endeavor.

~The first recipe I tried was the chocolate chip blondies. I was pleasantly surprised that it was pretty good. The next recipe I tried was for chocolate chip cookies. They tasted just like the blondies. As did the vanilla cake....

~I realized that all the recipes taste the same because the author uses predominantly coconut oil in every recipe. She then tries to mask it by several tablespoons of vanilla extract (which is also expensive, and I have used it all up as well).

~I then noticed that all the recipes- from cookies to brownies to scones- have the same texture. I'm assuming this is because these treats are lacking in what is supposed to give baked goods texture- gluten. Everything is very light, and slightly fall apart-y. This is great for a cake, but not for a cookie.

~Even though everything came out of the oven fairly the same, they did not all go in that way. I find this odd, because each recipe has very different ingredients. This brings me to my next point. In pastry school, we learned how to develop our own recipes based on basic quantities and ratios. For example, a cookie or cake usually has X amount of flour, Y amount of leavener, and Z amount of liquid. Even an avid baker can begin to recognize patterns in recipes, such as cookies commonly having two eggs and a teaspoon of baking soda. I noticed no pattern whatsoever in this book. One muffin recipe might use brown rice flour and potato starch, while another calls for spelt and 2 tablespoons of hot water. Even the sweeteners varied from evaporated cain juice to agave nectar to regular sugar. I can only guess that each recipe must have been developed by sheer trial and error. It felt more like chemistry to me than baking.

~All in all, the one recipe so far that I would make even if I didn't have to was the raspberry scones (I used blueberries). They were the closest to the texture of what I'm used to, and the coconut oil flavor actually worked with it

~Oh, one more thing: I noticed that if I freeze the cookies they almost taste normal.