Our Valentine Candy is here! Gummi hearts, white, pink and red pretzels, chocolates, colored sugar…what’s not to love? Remember those delicious Lemon Drop cookies from a long, long time ago? While a little disguised, they have returned! We still cannot get the lemon drops because the manufacturer has disconnected them, but we’ve revised the recipe to create the same taste. Seven cookies, freshly made, for just $2.09. Also, fresh from the bakery oven – two jumbo white chocolate chip cookies for just 89¢!
Saturday – January 24th – 8-4
*$5 Meal Deal – Sandwich, Snack and Cookie – all gluten-free
*Free Samples of cookies, etc.
*Save $$ (print off this email for “coupons” below)
– Spend $25 on Gluten-Free day and receive a coupon for 25% off a Sami’s bakery item on your next visit.
*Share your experiences, recipes and ideas with others
*high in fiber
*low in calories
*low in carbohydrates
*has a Low Glycemic Index
*gives a quick energy boost
I’m sharing these little delicious bites in honor of my friend Michelle. In fact, at my house we call them Michelle Bites. As with most little bites, both kids and adults adore them. They are very easy to make and ship well.
ALL ingredients available at The Country Cupboard
1 Cup Finely Chopped Cashews (for easier chopping in the food processor, soak for 30 minutes in warm water then drain and add to food processor)
⅛ tsp. Salt
¾ C Unsweetened, Shredded Coconut
2 Tbsp. Cocoa Nibs or cocoa powder (optional)
¼ C Honey
2 Tbsp. Refined Coconut Oil
¼ C Creamy Peanut or Almond Butter
½ tsp. Pure Vanilla
2 Tbsp. Cocoa Powder
¼ C Chocolate Chips (did you know The Country Cupboard has dairy free chocolate chips?)
1. Finely chop the cashews. I used a knife, but I highly recommend a food processor. If the pieces are too big, the bites will have trouble holding together.
2. In a large mixing bowl, add the cashews and salt.
3. In a medium-sized skillet, toast the coconut and cocoa nibs (if using) over medium heat for approximately 5 minutes or until browned, stirring constantly to prevent burning. Add to the cashew mixture.
4. In a medium saucepan add the honey, coconut oil, peanut or almond butter, and chocolate chips. Heat over medium heat, stirring constantly until smooth. Remove from heat and stir in the vanilla. Pour over the dry ingredients and stir until well combined.
5. Using 2 spoons, spoon the mixture into tablespoon-sized mounds onto a parchment lined baking sheet. Allow to cool for about 10 minutes.
6. Using wet or greased hands, roll the mounds into balls and place in fridge for 1 or 2 hours to set up.These can be kept in an airtight container in the fridge for up to 2 weeks. Allow to sit at room temperature for a minutes just before eating.