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Cherrybrook Kitchen - Chocolate Chip Cookie
Happy is the day when allergic friends and family discover Cherrybrook Kitchen’s line of cookies, cakes, brownies and pancakes. The boxes are so pretty, you can give them as gifts!
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ABOUT THE AUTHOR

 

KAREN HOCHMAN is Editorial Director of THE NIBBLE.

 

 

March 2007
Updated November 2008

Product Reviews / NutriNibbles / Cookies, Cakes & Pastries

Cherrybrook Kitchen

Page 2: Varieties Of Sweets For People With A Food Allergy

 

This is Page 2 of a three-page article. Click on the black links below to visit other pages.

 

Varieties Of Food Allergy-Free Treats

Cherrybrook Kitchen makes products with wheat and those that are gluten-free (products with an asterisk* contain wheat, products with a dagger† are available in gluten-free versions). All products are dairy-free, egg-free and nut-free and are made with top-quality ingredients including evaporated cane juice and sea salt.

  • Cherrybrook Kitchen Yellow CakeChocolate Cake Mix.*† Moist and chocolaty, made with Belgian cocoa powder and chocolate chips.
  • Yellow Cake Mix.* A lovely yellow cake. Add a tablespoon of lemon zest to the recipe and use lemon-infused grapeseed oil or olive oil for a lemony variation. Both Yellow and Chocolate Cake Mixes make layer cakes, cup cakes and sheet cakes (two boxes of mix are required for a sheet cake).
  • Chocolate Frosting and Vanilla Frosting Mixes.† Use on the cakes, brownies or cookies.
  • Fudge Brownie Mix.* As close as it gets, made of Belgian cocoa powder and chocolate chips.
  • Chocolate Chip Cookie Mix.*† The cookies also can be made into bars and into balls for ice cream mix-ins.
  • Sugar Cookie Mix.*† A classic butter cookie minus the butter. Delicious plain, it’s also a base to make Snickerdoodles, thumbprint cookies and for decorating with hard icing, sanding sugar and frostings and garnishes of your choice.
  • Pancake Mixes.* Make light and fluffy pancakes or waffles in Original or Whole Grain.

Cherrybrook Kitchen Sugar CookieThe recipes call for vegetable oil. Rather than purchase generic vegetable oil at the supermarket, we highly recommend flavorless canola‡ oil: It imparts a delicious moisture that makes these fine mixes taste even better. We also enjoyed using Salute Santé!® grapeseed oil, which has a very slight nutty flavor. For those who like things on the cutting edge, try Salute Santé’s basil, rosemary and lemon-infused grapeseed oils with the yellow and chocolate cake mixes, or infused olive oil (use lemon with the Yellow Cake mix only). You can add fresh herbs and zest to the batter, too, the way Italians and Greeks make delicious, rustic cakes with olive oil, honey and basil, rosemary or thyme. Margarine can be substituted, but a quality oil imparts superior flavor.
‡Canola oil, a Canadian-trademarked cultivar of rapeseed (a plant in the turnip family, no relation to grapeseed), became a favorite of healthcare professionals in the 1990s, when studies claimed that it had the ability to lower the risk of heart disease. Canola oil has a bland flavor, which makes it a good cooking oil for spicy dishes (e.g. Chinese, Indian and Thai) or delicate dishes like baked gods where the flavor of the oil is not wanted. It can be used in sautéing, as a marinade and in low-to-medium-temperature stir-frying. It doesn’t have enough flavor to be used in a salad dressing. Canola oil has the potential to become rancid more quickly than other oils, so don’t buy more than you need.

 

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