Alisa Fleming ~ I stumbled on a unique sour cream bread recipe last week and knew that it was kismet for the tub of dairy-free, soy-free sour cream alternative chilling in my refrigerator.

Fortunately, the recipe couldn’t be easier. My version has just 7 ingredients and requires only about 15 minutes of hands on time. Because it does need some time to rise and bake, you will want to be home for a few hours while making it, but for 90% of that time you can be doing something else, like laundry, checking emails, watching a movie marathon, pinning things … you know, important stuff.

This bread is very savory, almost like simple buttermilk bread, but with a slightly tangier bite. It’s wonderful for sandwiches, but I really liked thick slices (fresh or toasted) slathered with a sweet spread for contrast; perfect with a giant cup of hot tea.

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Tami Noyes ~ This recipe has been knocking around in my recipe box since the early 1980’s. I’m the first to admit it isn’t the healthiest recipe. Besides peanuts, the main ingredients are corn syrup and sugar. Although I usually make it only once a year, this recipe still holds a special place in my heart.

Way back when microwaves were new, and roughly the size of dorm room refrigerators, my mom took the plunge and bought our first one. The microwave oven came with a cooking class (which is funny to think about now) and Jim and I went. This was one of the demo recipes. I wish I could give proper credit, but I don’t even remember the make of the oven.

I made a few batches of this for Christmas gifts, but it would also be a great Superbowl snack or Valentine’s surprise for someone you love, too. Maybe I’ll start making it twice a year ...

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Alisa Fleming ~ Would you believe me if I told you one of my favorite recipes this month came from Consumer Reports? Well it did. I have a new love. Last year, while traveling to a gluten-free and dairy-free meet-up, I picked up a copy of ShopSmart (a magazine by Consumer Reports) at the airport. I had recently stopped subscribing to magazines to try to break my addiction, but this was one that I simply HAD to have.

ShopSmart is this wonderful collection of pretty much everything I love … unbiased reviews for food, appliances, electronics, light bulbs, you name it; values and money-saving guides; everyday living tips (seriously, you wouldn’t believe all of the cool ideas they have); and yes, even some recipes!

I swear to you that Consumer Reports has no idea that I’m writing this, or even that I subscribe to their magazine … I just can’t help but sing the praises of a magazine with absolutely no paid advertising (Yes, it is truly unbiased and unpaid - hence why the subscription isn't super-cheap), and a delicious healthy recipe like this one …

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Alisa Fleming ~ Organic, kosher, gluten-free, vegan, low glycemic … if you think you can’t get all of this in a cookie, then you haven’t met Mary. Mary emerged on the health food scene in 2004, revolutionizing snack foods with her line of whole grain, gluten-free crackers (which I reviewed just recently, here). Her timing couldn’t have been more perfect. On the forefront of the gluten-free movement, Mary’s business took off, and she has been working feverishly to add new healthy snacks. Her first creation on the sweet side is a full product line of Mary’s Gone Crackers Love Cookies.

Mary’s Cookies are available in four flavors, but I found myself drawn to the Chocolate Chip, Double Chocolate, and Ginger Snap varieties. Cookies come in all shapes, sizes, textures, and flavors … and I confess that I love them all. Though I’m drawn most to those thick and chewy American-style cookies, in recent years I’ve grown quite fond of the “biscuit,” or crispy English-style cookies. I would describe Mary’s Cookies as being a bit more like English biscuits – gently sweet, thick, and a touch dry but not the least bit crumbly. Did I mention thick? I mean seriously, these are hearty little cookie bites!

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