I admit it. Sometimes I’m an ingredient snob. To illustrate my position here, you should know that I don’t insist on organic or locally sourced or pesticide free anything like that — though I think those things are great.<\/p>\n
I really do.<\/p>\n
My snobbishness mainly consists in wanting to actually understand what is in my food<\/em>. You know, words I can actually pronounce.<\/p>\n Since I do a lot of whole foods cooking, I actually don’t run into this problem all that much.<\/p>\n But I do have a problem with it when my baby asks for a cake with frosting from a can.<\/strong><\/p>\n So, I hunted around and thankfully found one that was choclatey, glossy, and having the exact consistency as that I could get out of a can.<\/p>\n Here it is.<\/a><\/p>\n It is awesome. Also, it can be achieved with butter, sugar, cocoa, cream, sour cream and espresso (optional).<\/p>\n It’s a keeper!<\/p>\n Happy Tuesday!!<\/p>\n","protected":false},"excerpt":{"rendered":" I admit it. Sometimes I’m an ingredient snob. To illustrate my position here, you should know that I don’t insist on organic or locally sourced or pesticide free anything like that — though I think those things are great. I … Continue reading