In the spirit of sharing some food blogger loving, I am paying it back to Valentina of The Baking Fairy for making and sharing my recipe for chocolate peanut butter hummus, by turning around and making a vegan recipe inspired by all her crazy delicious looking vegan recipes. Scrolling through her archive of recipes you would never guess that many of them are vegan – unless of course you are already aware that vegan food can be just as delicious as it’s non-vegan counterpart. I’ve made a couple vegan recipes over the years, but my eyes were opened super wide when I first tried BBQ jackfruit and then even more when I took a cooking class in town and made scrambled tofu and cashew cream parfaits. After that I had no hesitations for trying other vegan recipes. Her vegan eggplant parm pizza is on my list to make and I almost did it for today, but decided to share a new vegan recipe instead.

I fell in love with this recipe the very first time I tried it at the aforementioned cooking class. The cashew cream literally blends in seconds and you can then refrigerate for later, or immediately layer it with your favorite parfait toppings. The only hard part is prepping ahead of time to soak the cashews overnight, but upon perusing Valentina’s blog I noticed that she has boiled the cashews in order to expedite the process so you can do either way! My intake of cashews has definitely increased since discovering this recipe. What would you like to layer in your parfait?

If you are still not convinced about the whole vegan thing, there are some non-vegan recipes on Valentina’s blog as well such as smoked brown butter chocolate chip cookies (OMG) and corn zucchini and arugula pizza (perfect for this time of year). But you really should try some vegan recipes sometime, and that’s coming from someone who loves meat and dairy. I mean seriously, even Valentina’s vegan cakes look incredible! My favorite bakery in town happens to be vegan, a fact I learned after falling in love with their cakes (and subsequently became our wedding cake), so I promise you vegan cakes are legit and you won’t even notice.

Two years ago: April 2017 Stitch Fix #22

Three years ago: Mini Cinnamon Bun Oreo Cheesecakes

Four years ago: Redheads

Five years ago: Sausage and Egg Breakfast Casserole

Eight years ago: Funfetti Cheesecake Pudding Dump Cake

CASHEW CREAM PARFAIT

Serves 4

Ingredients:

CASHEW CREAM

1 cup raw unsalted cashews (soaked overnight and drained)*

4 pitted medjool dates

Zest and juice from 1 lemon

1/2 cup water

2 Tbsp coconut oil

1 tsp vanilla extract

1/8 tsp salt

TOPPINGS

Fruit, nuts, granola, etc.

* If you are short on time, place cashews in a small pot, cover with water, simmer 15 minutes, then drain.

Directions:

1. Place all the cashew cream ingredients in a blender. Cover and blend until smooth.
2. Layer into parfait glasses with desired toppings, and chill until ready to serve.

Source: Adapted slightly from a Zest Juice Co. cooking class, with the tip about the cashews from The Baking Fairy.


We may have stocked up on Larabars last week because we needed Whole30 safe snacks and they were on sale 2 for $1, which is basically the best deal I’ve ever seen for them. Prior to that I thought $1 per bar was a good price – fooled me! Of course then I remembered the huge Costco sized container of dates that I had in the cupboard and decided it was time to use up some of them in my own homemade bars.

I’ve made a German Chocolate variety in the past, so all I did was change up the ingredients a bit based on what else I had at hand. Thankfully for me I usually have all kinds of things and was able to make a coconut pistachio version this time. Which is convenient because today is actually National Pistachio Day! It’s also National Peanut Brittle Day, but I can’t have peanuts on Whole30 so I’m just gonna have to let that one slide.

But I digress. Guys, these bars are so stinking good! I might like them better than any kind of Larabar I’ve ever had. Bob said he had to restrain himself from devouring them all at once! It’s times like this that I need to remind myself that it’s far better to make these kinds of things myself. Of course we still have all those bars we bought so I think we will be set for awhile.

One year ago: Strawberry M&M® Cheesecake Truffles

Two years ago: Black Bean & Chorizo Soup

Three years ago: Three Cheese Chicken and Artichoke Bake

Five years ago: Almond Cherry Chip Blondies

Six years ago: Apple Oatmeal Breakfast Muffins

COCONUT PISTACHIO LARABARS

Makes 12 bars

Ingredients:

1 cup pitted dates

1/2 cup toasted almonds

1/2 cup roasted, shelled pistachios

1/2 cup shredded unsweetened coconut

1 tsp vanilla extract (or paste)

1/2 tsp sea salt

Directions:

1. Line a jelly roll pan with wax paper and set aside.
2. Add all ingredients to food processor and pulse until the mixture clumps together. Add 1 teaspoon of water if it’s a little on the dry side.
3. Evenly press mixture into the prepared pan to smooth out the batter. Freeze for 10 minutes and then slice into bars. Wrap in wax paper and store in the fridge.

Source: Adapted from my German Chocolate Larabars.

I rarely have been the victim of bad pick up lines. Even when I was going out to bars with friends in undergrad or grad school, I cannot recall any worth mentioning. Granted I used to be quite oblivious when someone was hitting on me but I think I would notice a bad pick up line. Usually I hear about them from the internet and find myself wondering if anyone actually uses them. Today on the radio I heard one that was pretty bad, “Girl, did you get those pants on sale? Because they are 100% off at my house.” Seriously? I mean if you are trying to be funny and clever, sure I’ll give it a chuckle but does that really work?

This rant has relevance to these bite sized morsels of joy, I promise. How you ask? Because I need to ask you if want to date. Dried pitted dates that is. Corny food pick up line for the win!? Yea probably not the greatest but in all seriousness, these little granola bites taste just like banana bread thanks to the magical combination of Bare Snacks cinnamon dried banana chips, dates, oats, walnuts, and dark chocolate chips. It’s almost not fair that these taste so good and yet are healthy for you. So how about, “Girl, do you like dates? Because dating me is 100% better for you.” Still no? Good thing these banana bread bites don’t need to use a pick up line. Their mojo exudes through the silence.

One year ago: Leftover Halloween Candy Layer Bars

Two years ago: Butternut Squash, Spinach and Feta Pizza

Three years ago: Pumpkin Bread Pudding

BANANA BREAD GRANOLA BITES

Makes approximately 2-1/2 dozen

Ingredients:

1-1/2 cups old fashioned oats

1 cup walnuts

1 (2.7 oz.) package Bare Snacks cinnamon dried banana chips* (about 1 cup)

1 cup pitted dates, chopped

1/4 cup agave nectar (or pure maple syrup)

1 tsp vanilla extract

1/2 cup dark chocolate chips

Directions:

1. Line a platter or plate with was paper. Set aside.
2. In a food processor, grind the oats and nuts together until it resembles a coarse flour consistency.
3. Add in the banana chips and dates and pulse until they are chopped up and well blended with the oat flour.
4. Add in the agave and vanilla. Mix well until a clumpy dough forms that you can easily shape into a ball without it falling apart. If needed, add more agave nectar a little at a time. Add the dark chocolate and pulse a few times to incorporate.
5. Shape into 1-inch balls and lay on prepared plate. Freeze or refrigerate for st least 30 minutes before serving. Store in an air-tight container in the fridge or freezer.

*Can’t find cinnamon banana chips? Try regular + 1 tsp cinnamon

Source: Adapted from my Apricot White Chocolate Granola Bites.

Disclosure: I was provided with product and was compensated by Bare Snacks to create this post. However, all thoughts and opinions remain my own.

This chopped village salad is a recreation of one of my favorites from a local restaurant. It has a little bit of everything and it all works exceptionally well together.

It’s funny how things work out sometimes. Every apartment I have ever rented I never bothered with painting. I never thought I would be there long enough for it to be worth the effort and then of course ended up living there a few years, wishing I had painted after all.

Fast forward to the current house which I am renting and I decided to go for it and paint the very first day. Guess what? I want to move already and it’s only been 6 months! Of course I have to wait until the year lease is up but I am already planning to look elsewhere.

Not because I don’t like the house or the area around it, rather it’s the distance it is from where I work that is the issue. On a normal day the mere 15 miles takes about 20-25 minutes which isn’t terrible, but there are always accidents. Yesterday the commute really got to me after it took 40 minutes to get to the gym and then 30 for the last 5 miles home from the gym. Over it.

The disadvantage to living closer to where I work? Higher demand for living spaces and therefore higher in price. And of course there’s the tricky situation of being close to work but not have rowdy college students as neighbors because in case you forgot I work at my glorious alma mater of The Ohio State University. But I think the move will be worth it.

There are just too many wonderful areas right around downtown/campus that are bursting with delicious food and things to do and I would love to be able to bike to work on days when the weather will not be inclement.

And then I would save money because I wouldn’t get the super fancy parking pass I have, instead I’d get a cheaper one. And save gas! Look at all the money saving to make up for the extra cost in living.

One of these said establishments is a place called Northstar Cafe. While yes, there is a second location near where I live now (conveniently in the same area as the gym), let’s just focus on the fact that there is one in the Short North of downtown as well, ok?

The first time I venture to this delicious establishment was with some of my fellow Cbus food bloggers for brunch. We waited in line for quiet a while to just place out orders and then had to fight to get a table for the 6 of us but it was worth it. The food was fresh and absolutely delicious. Since then I have been there many times and on my last venture I finally tried their village salad and I immediately fell in love.

I don’t fall in love with salads easily but this one stole my heart. So much so that had to try my hand at recreating it at home to satisfy my addiction (. The gist of it is a mixture of chopped greens, chicken, tomato, avocado, corn, candied almonds, goat cheese, dates (oh yes stay with me), and a champagne vinaigrette.

One year ago: Fresh Peach Pie

Four years ago: Peanut Butter Pretzel Pie

CHOPPED VILLAGE SALAD

Serves 4-6

Ingredients:

CHAMPAGNE VINAIGRETTE

1/4 cup champagne vinegar

1 Tbsp agave nectar, honey, or sugar

1 Tbsp fresh lemon juice

1/2 Tbsp Dijon mustard

1/2 cup extra virgin olive oil

Salt and pepper, to taste

CANDIED ALMONDS

1/2 cup whole almonds

2 Tbsp brown sugar

1 Tbsp honey

SALAD

3 hearts of romaine, chopped

1/2 rotisserie chicken, meat removed from bones and chopped

1 avocado, peeled and chopped

1 pint cherry tomatoes, chopped

1 ear of corn, kernels removed from husk

1/2 cup pitted dates, chopped

4 oz. goat cheese, crumbled

Directions:

1. In a small bowl whisk together the vinegar, honey, lemon juice, and mustard. Slowly whisk in olive oil until emulsified (or shake in a jar with a lid). Season to taste with salt and pepper. Allow to sit at room temperature while you prepare the rest of the salad.
2. In a small skillet over medium heat combine the almonds, brown sugar, and honey. Cook until the sugar melts and forms a thick syrup, stirring constantly, about 3-4 minutes. Immediately pour onto a parchment or silicone-lined baking sheet. Spread out into a single layer and allow to cool.
3. While the almonds cool, chop up the salad ingredients and toss in a large bowl.

Source: Inspired by the Village Salad at The Northstar Cafe. Dressing adapted slightly from Eat Yourself Skinny.

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Pump up your usual homemade granola bars with the addition of quinoa. You can mix in whatever accompaniments you desire but this time I went with coconut and almond.

When it comes to traveling, I never skimp out on the food experience part. This fact however is the very reason my pants are a bit too snug these days after a summer of travel, eating my weight in local fare, and not working out as much. Of course when I do work out I have pumped up my squats so that’s not exactly helping my thighs and behind fit into my pants either but at least that’s a more productive flux.

Now that my calendar is starting to calm down a little bit (not completely mind you), I am making more of an effort to pay attention to what I eat. Granted, that doesn’t mean I don’t have full-fat ice cream solidifying in my freeze as we speak/read (and will be sharing tomorrow) but it does mean that during my latest rendition of homemade granola bars I decided to pump up their nutritional value a bit with the addition of quinoa.

Four years ago: Brownie Fruit Pizza

NO-BAKE COCONUT ALMOND QUINOA GRANOLA BARS

Makes 1 dozen bars

Ingredients:

BARS

1/4 cup coconut oil, soft but not melted

1/4 cup brown sugar

1/4 cup honey

1/4 cup creamy natural almond butter (or homemade)

1 tsp vanilla extract

1 cup gluten-free quick oats

1 cup uncooked quinoa

1 cup shredded coconut

1 cup chopped dried fruit (I used dates and cherries)

1/2 cup chopped almonds

TOPPING (optional)

1/4 cup dark chocolate chips, melted

Coarse Sea salt

Directions:

1. Line the bottom and sides of an 8 x 8 inch baking pan with parchment paper, set aside.
2. In a large sauce pan, add coconut oil, brown sugar, honey and nut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
3. Stir in the oats, quinoa, coconut, dates, cherries, and almonds. Stir until well coated. Pour into the prepared pan and press the mixture evenly into the pan. Drizzle with melted chocolate and sprinkle with coarse sea salt.
4. Place the bars in the refrigerator and let cool for at least 30 minutes before cutting into bars.

Source: Adapted from my No-Bake Gluten-Free Cherry Pistachio Granola Bars.

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Welcome to day two of #HotSummerEats, featuring recipes from 18 bloggers that are perfect for summer cookouts, bonfires, ice cream socials, and cocktail hours. Not only will you find over a hundred summery recipe posts, but you can enter to win our awesome giveaway, courtesy of some amazingly generous donations from sponsoring companies. Use the Rafflecopter widget at the end of this post to enter and for more details CLICK HERE.

What is the first thing that comes to mind when thinking of grilling? For me it is kabobs. I love how simple it is to prepare by just marinading some meat and chopping up some veggies. And my favorite part is the assembly because they just look so pretty all put together! Kabobs: making meat photogenic since who-knows-when. Seriously though, I’m sure my fellow food bloggers can attest to the trials of photographing meat without some sort of sauce or topping to jazz it up and redirect your attention.

In addition to the usual suspects, these particular kabobs have an extra element added to them – pineapple. How glorious is grilled pineapple? All that caramelization combined with the chipotle marinade and the smokey date sauce means these kabobs cannot be beat. And then I went ahead and served them over a bed of cilantro-lime rice. Because I’m addicted to the Casabella juicer and needed a just as easy side to pair with these kabobs.

One year ago: Roasted Balsamic Strawberry Ice Cream

Two years ago: Simple Chicken & Sweet Pepper Stir Fry

Three years ago: Strawberries and Cream Pie

Four years ago: Blueberry Pomegranate Smoothie

CHIPOTLE-PINEAPPLE CHICKEN KABOBS WITH SMOKEY DATE SAUCE & CILANTRO-LIME RICE

Serves 4

Ingredients:

KABOBS

1 lb. chicken breasts, cut into 24 chunks

1 (8 oz.) bag of mini bell peppers (about 12) cut in half lengthwise

1 red onion, cut into 24 chunks

1 fresh cored pineapple, sliced and cut into 24 chunks (juice reserved)

1/2 cup Not Ketchup smokey date sauce, plus more for serving

MARINADE

1/4 cup pineapple juice

1/4 cup T.Lish chipotle vinaigrette

2 Tbsp soy sauce

2 Tbsp honey

CILANTRO-LIME RICE

1 cup rice

1-1/2 cups water

1 Tbsp fresh lime juice

1 Tbsp Gourmet Garden cilantro paste

Directions:

1. In a large bowl, mix together the pineapple juice, dressing, soy sauce, and honey. Place the chicken chunks in the marinade, cover and refrigerate for 4-8 hours.
2. Thread the ingredients onto 8 bamboo skewers (soaked in water for 30 minutes prior), alternating items, putting 3 pieces of each onto each kabob. Set aside.
3. In a medium pot, stir together the rice and water. Cook according to package directions. Once cooked, stir in lime juice and cilantro.
4. Heat the grill to medium-high heat. Lightly oil the grill grates and then place the kabobs on the grill. Cook over medium-high heat, turning and brushing with the date sauce often, for 12-15 minutes, until chicken is fully cooked.
5. Divide rice onto four plates and top with two skewers each. Serve with additional date sauce.

Source: Inspired by The Gunny Sack.

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Disclaimer – Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.

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Over the weekend I had a strange encounter with my bullet blender. Saturday morning after preparing my typical green smoothie, I was hastily cleaning up and gathering my belongings before rushing out the door in time for pilates. Rinse out cup and blender blades – check. Grab water bottle, shoes, and blender base – che… wait what?! It wasn’t until I unloaded my things into the car that I realized I had grabbed the bullet blender base which resulted in a lot of confused laughter. Of course I didn’t have time to go back inside so it took a trip in the car. The only explanation I can come up with is that I must have intended to put it away but skipped that step and just walked out the door with it instead. Either way I proceeded to post about it on Facebook to give others a good laugh at my expense.

Speaking of other appliances that grind things up, how about the food processor? No I did not walk out of the house with it (yet) but it is evidently useful when it comes to making snack bars for when you are in a rush out the door. I’ve had homemade larabars on my list of things to make ever since I grabbed a giant container of dates from Costco and finally was inspired when I learned that today is National Pecan Day! How about we turn German chocolate cake into a healthy snack bar? While they don’t exactly taste like dessert, with toasted pecans, shredded coconut, and German chocolate mixed in them they certainly taste good. Just don’t make the mistake I did and use unpitted dates. I just hope I didn’t dull the blades of my food processor in the process because those pits are no joke – they didn’t grind up at all! Thankfully this did made them easy to extract, but I may need to look in to how to go about sharpening my food processor blades. If I’m not running around outside with kitchen appliances it’s something else right?

One year ago: Peepsters Stuffed Chocolate Chip Cookies

Four years ago: Double Cake Batter Truffle Ice Cream

GERMAN CHOCOLATE LARABARS

Makes 18 bars

Ingredients:

1 cup pitted dates

1 cup toasted pecans

1/2 cup shredded coconut

1/2 cup old-fashioned rolled oats (optional)

2 oz. German chocolate

1 teaspoon vanilla extract

1/2 teaspoon sea salt

Directions:

1. Line a jelly roll pan with wax paper and set aside.
2. Add all ingredients to food processor and pulse until the mixture clumps together. Add 1 teaspoon of water if it’s a little on the dry side.
3. Evenly press mixture into the prepared pan to smooth out the batter. Freeze for 10 minutes and then slice into 18 bars. Wrap in wax paper and store in the fridge.

Source: Adapted from Rustic Brooklyn.

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Peanut Butter & Chocolate Saturdays is in honor of my alma mater Ohio State and the best treat ever, buckeye candies, because nothing beats peanut butter and chocolate. But the most common treat involving this combination comes in the form of Reese’s peanut butter cups. Several years ago they came out with an inside-out variety that I quickly became fond of. Unfortunately for me they stopped making them as quickly as they appeared. Thankfully the internet is full of recipes and I stumbled upon a slightly healthier version make with coconut oil and dates. Now I will feel less guilty about how many I eat while stress-eating during today’s football game.

Why all the stress? Today’s football game between Ohio State and Michigan State may end up being the biggest game of the season. The winner will take the lead in the East Division and will likely go on to the Big Ten Conference championship. In other words I will be glued to the TV cheering on the Buckeyes!

One year ago: Farro, Cranberry and Goat Cheese Salad

Two years ago: Chocolate S’mores Cupcakes

Three years ago: Guest Post: Red Velvet Cheesecake Brownies by Food + Words

HEALTHY INSIDE-OUT PEANUT BUTTER CUPS

Makes approximately 1 dozen

Ingredients:

1 cup creamy peanut butter

1/2 cup coconut oil or unsalted butter

1/4 cup powdered sugar

10 pitted medjool dates

2 Tbsp unsweetened cocoa powder

Directions:

1. Line a regular muffin tin with 12 liners.
2. Melt the coconut oil over low heat and stir in the peanut butter until fully combined. Whisk in the powdered sugar until smooth.
3. Pour about a tablespoon of the peanut butter mixture into the bottom of eat liner and brush halfway up the sides. Place muffin tin in the freezer for about 10 minutes until almost fully hardened.
4. While in the freezer, add the pitted dates and cocoa powder to a food processor and process until it comes together and forms a sticky ball. About 20 seconds.
5. Remove the cups from the freezer. Flatten about 2 teaspoons of the date mixture into an 1/8-inch thick disk and place on top of the cup. Leave about an 1/8-inch border around the edge.
6. Top with about 1 tablespoon of the melted peanut butter mixture to cover the chocolate (should fill the cups halfway).
7. Place in the freezer for 8-10 minutes until set. Keep stored in a sealed container in the fridge or freezer.

Source: Adapted slightly from Edible Perspective.

How do you make cheese stuffed and bacon wrapped chicken fancy? You use prosciutto instead of bacon and slather it with some balsamic-date sauce. This chicken may look and sound fancy but it is also easy to make, with the hardest part being not eating the prosciutto before wrapping it around each piece of chicken (maybe you should buy extra just in case). After cooking the chicken to golden perfection, balsamic vinegar and chopped dates are combined in the same skillet to absorb all the leftover chicken, prosciutto, and cheese flavors. Spoon over chicken and enjoy.

One year ago: Apple Cinnamon Pretzels

Three years ago: Basil Butter

PROSCIUTTO-WRAPPED CHICKEN WTIH BALSAMIC DATE SAUCE

Serves 4

Ingredients:

2 boneless, skinless chicken breasts

Salt and pepper, to taste

3 oz. semi-soft cheese with garlic and herbs

4 thin slices of prosciutto

1 Tbsp olive oil

1/2 cup pitted whole dates, chopped

1/2 cup balsamic vinegar

1/3 cup water

Directions:

1. Butterfly cut the chicken breasts in half and season with salt and pepper. Top each half with one-fourth the cheese. Wrap prosciutto around cheese and tuck ends under chicken.
2. In large nonstick skillet heat oil over medium-high heat. Cook chicken, cheese side up first, for 4 to 5 minutes. Flip and cook 4 to 5 minutes, until golden brown and no pink remains in chicken. Transfer to platter; cover to keep warm.
3. Turn down to medium heat. Add dates, vinegar, and water to skillet and cook, uncovered, for 5 to 7 minutes, or until sauce is thickened and dates are soft, stirring to scrape up browned bits.
4. Spoon sauce over chicken and serve.

Source: Better Homes and Garden, May 2012

Today is yet another Buckeye football Saturday and therefore PB+Choc Saturday. I am actually tailgating today, but oddly enough NOT for the Ohio State game. Some friends are in town this weekend for the UT-Florida game and I will be joining them for the adventure! I have never tailgated at a game where I did not have a sworn allegiance so I’m just along for the ride.

While I will wear some orange to join in the spirit of the day, I may layer some Ohio state gear in there as well since both games are at the same time. With highs barely reaching 60 today (wasn’t it 80 on yesterday?) no one can blame me for layering. Besides, I plan on bringing these granola bites along just in case they need persuasion. They resemble buckeye candies but are healthier (even more than my healthier buckeyes), made with oats, peanuts, dates (or raisins), and honey.

One year ago: Jalapeno Popper Fettucine Alfredo

Two years ago: Hazelnut Praline Paste

Three years ago: Pumpkin Danish

BUCKEYE GRANOLA BITES

Makes X

Ingredients:

3/4 cup rolled oats

1/4 cup unsalted, roasted peanuts

1/2 cup raisins or chopped dates

1/2 cup crunchy peanut butter

1/4 cup creamy peanut butter

2 Tbsp ground flaxseed (optional)

1 Tbsp honey

1/2 tsp salt

4 oz. dark chocolate, melted

Directions:

1. In a food processor, pulse the oats and peanuts together until coarse. Add the raisins (or dates) and pulse until they are chopped up and well blended.
2. Add the peanut butters, flaxseed, honey, and salt. Mix well until a clumpy dough forms that you can easily shape into a ball without it falling apart. If it’s not there yet, add more peanut butter.
3. Line a baking sheet with parchment paper. Roll a heaping tablespoon of dough into a 1-inch ball and then place it on the prepared baking sheet. Repeat with the remaining dough.
4. Insert a wooden toothpick into the center of each and chill in the refrigerator at least 30 minutes.
5. When ready, melt the chocolate. Holding the granola bites by the ends of the toothpicks, dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes to set. Remove toothpicks and store in airtight container in the refrigerator for up to 2 weeks.

Source: Adapted from my Peanut Butter and Oat Granola Bites and my Buckeye Candies.