One of my favourite little sandwich shops in Montreal, the Green Panther, makes this undeniably addictive smoothie called a Mango Chai Lassi. 

They blend tangy mangoes with coconut milk and chai spices, sweetening the whole thing with dates, for a creamy, dreamy mango experience. The addition of chai spices take an otherwise summery drink and turn it into something robust enough for a nippy winter morning. Inspired by this, as well as by my brand new toy (my Vitamix pro 350 blender), I decided to test out m own take on this newly found fave. 

Vegan Mango Chai Lassi
Inspired by Green Panther, Montreal

what you'll need
1 cup fresh or frozen mangoes, cubed
1 cup soy or almond or coconut milk
1/2 cup mango (or other tropical) juice
4 pitted medjool dates
1 tbsp desiccated coconut
1 tsp ground cinnamon 
1/2 tsp ground cardamom
1/4 tsp grated ginger (use fresh ginger if you like a little zing, or dried if you prefer a more mellow taste)

how to do it
Place all items in a blender. Blend until smooth. Stores well in the fridge for up to 3 days. 

Inspired in part by my new favourite Hagen Daaz ice cream (Mayan Chocolate), in part by the cookie exchange that was coming up (The Great Food Blogger Cookie Swap), and in part by my constant desire to make the perfect cookie (I am a perfectionist, what can I say?!) - I came up with this recipe - after about 10 different attempts.

I wanted a cookie that would be chewy, but not cakey. Flavourful, but not greasy. Soft, even after it cooled. Crisp on the outside. Chocolate chip, but not boring.

I wanted my cookie to have it all!

I wanted my cookie to be worthy of the wonderful food bloggers that I would be sending it to!

I wanted my cookie to be... perfect!

In every journey, we learn things along the way that we did not know before. So what did I learn in my quest for the perfect cookie? I learned that nothing, not even a cookie, can be perfect.  (Though, I've managed to get it pretty damn close.) I learned that a lot of the texture is about the process, and not the ingredients. I learned that I still don't like chocolate chips. But, most importantly, I learned that my roommate is able to polish off 2 dozen cookies in the span of 15 minutes. (On that note, I also learned that leaving cookies in the cookie jar most likely means that there will be none left for me.)

In my exchange, I was given the challenge of someone who was following a gluten-free diet due to fibromyalgia. Because of this, she would not be able to eat any cookies made with regular flour. Though I tried a couple of GF recipes, I did not feel they were good enough to give away, so I came up with an even better idea: chocolate meltaways (aka, super creamy fudge.)

I thought this was a perfect compromise, because, well, there are two types of people in this world:
1: people who like fudge. 2: Liars.

Mayan Chocolate Chip Cookies
an original recipe by allison sklar

what you'll need

1/2 cup crisco vegetable shortening
1/2 cup + 2 tbsp softened butter
1 cup brown sugar
1/2 cup white sugar
2 egg yolks, beaten
2 tbsp vanilla
1 3/4 cups flour
1 tsp baking powder
2 tsp rock salt
1 tbsp cinnamon
1/2 cup chocolate chips (I used multiple varieties)

how to do it
Combine shortening, butter and sugars. Cream until smooth. (An electric mixer works best for this).
Add in egg yolks and vanilla. Stir in chocolate chips. In a separate bowl, combine dry ingredients. Slowly incorporate dry ingredients into wet mixture, but do not overmix. Cover dough and chill for at least one hour. Scoop spoonfuls onto parchment-lined cookie sheet, about half an inch apart.
Bake in preheated oven at 375 for 8 minutes. Cookies will appear light when done. This is good, as it means they will remain soft. (Baking for longer will result in crunchy cookies!)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Peppermint Fudge (Gluten-Free)
modified version of "Chocolate Meltaways,"
Food Network Magazine, December 2013

what you'll need
2 cups chocolate chips
2 tbsp vegetable shortening
few drops peppermint extract
5-6 crushed candy canes

how to do it
in a medium saucepan, over low heat, melt the chocolate chips with the shortening, stirring constantly with a spatula. Drop in peppermint drops and stir. Pour into greased, floured (I used arrowroot flour to keep this gluten-free) 6x6 pan. Chill for about 15 minutes. Sprinkle with candy cane pieces, and continue to chill until hardened, about an hour. Cut into squares and serve.

VARIATION: Mayan Chocolate Fudge: Omit peppermint and add 2 tsp of cinnamon. Dust with confectioners' sugar before serving.

The autumn leaves, vibrant and warm not long ago, seem to be turning dull and brown faster than the temperatures are dropping. There is a place, however, that is brighter than ever at this time of year. Adorned with rich autumnal hues, brimming with the season's best squash, tubers and root vegetables, you can count on your local farmer's market stands to bring some vibrancy back into your day. Behind the stands, stacks of mason jars line the walls, adjacent to pies overflowing with seasonal fruits. An intoxicating smell of mulling spice is in the air... Suddenly, when you're here, the word autumn becomes synonymous with comfort. 

Trading flowy dresses for chunky cable knits, replacing bonfires with fireplaces, comfort is the word of the season - especially when it comes to our meals.

Is it possible for a salad to be a comfort food?

Don't dismiss the idea just yet. Enter caramelized pears, spiced pecans, and blue cheese. Cheese is always comforting. (Unless you're vegan. Horrah for Daiya shreds!) 

Toss these three things with a head of lettuce and voila! Autumn gourmet - comfort salad. 

So sit back, pull up your legwarmers, and breathe in that oddly comforting, subtle smell of burning insects of seasons' past as you turn on your electric heater for the first time. And then, enjoy this salad. Let it warm your body and your soul. 
Or at least just your body. 
Or, eat it cold if you prefer.
You know, you should just eat this no matter what. 
Like now. 
Trust me.

Caramelized Pear, Spiced Pecan and Blue Cheese Salad 
an original recipe by allison sklar 

what you'll need
1 head boston lettuce, chopped
1/4 cup crumbled blue cheese

2 medium sized just-ripe pears (fruit should be firm)
2 tbsp butter
2 tbsp brown sugar 
Pinch sea salt

1 cup pecan halves
1 egg white
2 tsp brown sugar
1 tsp ground cinnamon
1 tsp paprika 
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp nutmeg
1/2 tsp powdered ginger
1/4 tsp ground cloves (optional)

1 tsp Dijon mustard
1 tbsp olive oil
1 tbsp mayo or vegan mayo
1 tsp balsamic vinegar
1 tbsp honey or agave nectar 

how to do it

Roast your pecans
Preheat oven to 300F. Toss pecans with beaten eggwhite in a medium bowl. In seperate bowl, mix all of the spices together. Toss coated pecans with spice mixture. Spread evenly on parchment-lined baking sheet. Bake for 23 minutes. Remove from oven and let cool completely. While pecans are roasting, prepare your pears.

Beware: your house is going to smell amazing.

PrePEAR (oh come on, you laughed.)
Slice pears into about 6 sections each. Remove seeds and stem. In a microwave safe bowl (or on the stovetop) melt butter and brown sugar together. Whisk in salt. Toss pears with butter/sugar mixture.
Lay evenly on parchment lined sheet. Once pecans are done, turn oven up to 325F. Roast pears for 15 to 18 minutes, or until they begin to soften and brown.

While pears are roasting, prepare dressing by combining all ingredients and whisking until smooth. Toss finished pears with chopped lettuce and pecans. Top with cheese and drizzle with dressing.


Basic Chia Pudding*
RAW, VEGAN! original recipe by allison sklar

what you'll need

4 tbsp ground chia seed
1 cup unsweetened almond milk**
2 tbsp agave nectar
1 tbsp vanilla (optional)
**Note: soy, coconut or hemp milk would work too, all yielding different flavours.

how to do it

whisk all ingredients together in a medium mixing bowl.
allow mixture to sit and thicken, about 10 minutes.
Serve immediately, or refrigerate and keep for later.

*This is a basic recipe. On it's own, it has a very mild flavour. For added flavour and pizzazz, I recommend incorporating one of the following variations:

BANANA - Add one pureed banana to the mixture

CHOCOLATE - Use chocolate almond milk instead of unsweetened. Reduce agave nectar by 1 tbsp. Top with cacao nibs.

TROPICAL - use coconut milk in place of almond. Add 2 tbsp shredded coconut, and 1/4 cup crushed pineapple.

BERRY - Add in the puree of about 1/2 cup of your favourite berries. Add 1/4 more ground chia seed if pudding becomes too watery.

As I sit in the beaming afternoon sun, squinting to see my computer screen, sweating as if I'd just been to the gym for hours, one might see me and wonder why I don't just go inside. The answer is simple: I'm trying my absolute hardest to absorb as much as I can of the last weeks of summer. Treating each day as if it is a mirage, knowing well that a Canadian summer is but a fleeting train filled with sunshine and happiness, I'm making a solid point to be outdoors as much as possible. Unlike many, I don't complain that it's 30 degrees C outside. I don't complain that it's humid. I don't complain that I'm sticky and my skin is glistening with sweat. No, I don't complain. Instead, I embrace it. I know fair well that in less than three months, the temperatures will dip to a number colder than the inside of my freezer, and I'll be praying for these dog days to return. 

In the spirit of all things summer, I've been eating tons of salad. This afternoon, I decided that I should make something different than my usual spinach and whatever-is-around mixture. Opening my vegetable bin for inspiration, I spotted an almost forgotten sweet potato. Out of the corner of my eye, I also spotted my shiny new jar of Vegenaise. 

Sweet potato salad? 
Is that even a thing? 
It is now! (And is it EVER!)

As any Montrealer can attest to, the extremely short duration of the summer season is a bittersweet affair. The bitter portion? The fact that Summertime takes, what seems like, an eternity to arrive after a long, brutal winter, and then disappears in what often feels like an instant - leaving us occasionally to wonder if the entire thing was just a dream. The sweet part? The season is around for such a short period of time that it is welcome with a gushing appreciation for it's sheer existence.  We try then to soak in as much as humanly possible - leaving work a little bit earlier, staying out a little bit later, lounging for a little bit longer. Because, before we know it, we'll be lacing up our boots once again and crunching through the fallen leaves before we spiral into another seemingly eternal ice age.

In the spirit of things bittersweet, as well as the desire to preserve Summertime, I've made a sweet and tangy delight - strawberry rhubarb jam. A traditional summery fruit combination - make enough of this and you can taste the season all year round.

This jam is a wonderful accompaniment to yogourt, ice cream, toast, or, if you're feeling a little rebellious, as I have been lately, simply eat it with a spoon.
Straight out of the jar.
Go ahead - I won't tell.

Strawberry Rhubarb Jam

what you'll need
1 cup white sugar
2 cups chopped strawberries
2 cups chopped rhubarb
2 tbsp lemon juice
1 packet liquid pectin (available in the baking section of the supermarket)

for canning
4 to 5 medium-size (250ml) Mason jars, lids and ring closures
Tongs/jar lifters
Labels if desired
(all available at Canadian Tire, or any good kitchen store)

how to do it
combine all ingredients in a large saucepan. Bring to a boil, stirring regularly, then reduce heat and simmer for about 10 minutes, or until fruit is soft. Do not overcook, as your jam will turn unappealing colours and lose it's flavours! Skim the bubbly pink stuff off of the top as much as possible. This froth will liquefy in your jam and will interfere with the consistency once canned.

While fruit is cooking, bring a large pot of water to a boil to sterilize jars.
Remove jars once jam is ready and fill, while jars are still hot and jam is hot, leaving a 1-inch space at the top. Seal with lids and secure with rings. Leave to cool on the counter.

Once jars are cool enough, you can keep them in the fridge until ready to use - if canned and sealed properly, jam will be shelf-stable for about a year. Perfect time - just until the next strawberry harvest!

If you've never canned before, don't be afraid! It's easy peasy! Visit for more information about heat processing, and some other great jam recipes. This isn't a plug, but hey, Bernardin, if you're reading this and feel like sending some free jars my way, I wouldn't be opposed!

Any time that I feel as if I've overeaten, or when I've drank too much, I find myself attempting to compensate the following day by consuming ridiculous amounts of vegetables, taking multivitamins, and drinking green smoothies.

Today has been one of those days.
The only problem? I was super hungry, and craving something creamy.
My fridge brimming with a medley of fresh fruits and veggies, I concluded that a salad with a creamy dressing would perfectly satisfy this craving all while ensuring that my veggie intake for the day remained at an all-time high.

Inspired by a bagged Asian-style salad that I tried out recently, I decided to make a creamy asian coleslaw - and to take it up a notch, I made it vegan! Now, I know what you non-vegans are thinking. How can you make something creamy without actual cream? The answer to this perplexing question- Vegenaise and tahini - a match made in vegan heaven!

Summertime - a season that is synonymous with renewal and resetting. School is out, and, if you're lucky, work has slowed down. The sun shines more often, casting an upbeat vibe that engulfs the entire city. The winter doldrums have passed, and it is time to come out of hibernation and dive into new ventures and discoveries. Days are longer, skirts are shorter, smiles are wider. Tucked away is the crock-pot, and rolled out is the Barbecue. Food is lighter, and refreshment is at the top of the priority list. What better way to refresh and renew than to eat live, raw vegan food? Now, I'm not talking about a 100% raw diet. While that might appeal to some, it is certainly not for all (for many different reasons that I won't get into here.) However, incorporating more raw vegan components into your daily diet is almost certain to make you feel pretty darn good.

Eating live food is a stepping stone to hitting that refresh button on your body. Some benefits of eating raw: raw food is cool. Not hipster-cool, but literally cool - temperature wise! Eating cool foods more often is said to reduce inflammation in the body and reduce stomach irritations. Furthermore, many raw foods are known to contain certain good-for-you enzymes that are lost in cooking. There is a lot of conflicting information out there about raw diets, and a lot of bias, as there often is in the agricultural industry. However, as with anything, in moderation, there are definitely benefits to eating this way.

My first experience with full-out raw vegan was at a restaurant earlier this week called Crudessence. What intrigues and attracts me the most to this dietary choice is the incredible creativity that goes into preparing such meals. For example, I went in asking myself, what would a "wrap" possibly be made out of? Seaweed and rice paper! Well of COURSE that stuff is raw - but I never thought of it that way before. This experienced opened me up to trying even more new things. I started sprouting my own seeds. I tasted nutritional yeast (surprisingly delicious, slightly reminiscent of tempura flakes). And, I made quite a few rice paper and seaweed wraps.

And then, I made this: The Un-burger. Now, it is not completely raw, as I roasted the mushrooms. (Portobellos should not really be eaten raw due to possible carcinogens that are killed in the cooking process. Which brings me back to the point of how a 100% raw diet is not ideal.) In making this, I found a place to incorporate both my sprouted beans AND my nutritional yeast. Ok, and I added some Veganase. So I guess this isn't REALLY all that raw at all... BUT it is vegan. And it is DE-LI-CIOUS.
Make it and see for yourself!

How does a single 20-something spend a long weekend? Start it out right with a good workout. Have a healthy dinner (with 2 glasses of wine, good for the heart, right?) Note to self: apply makeup before wine next time. Sing out loud to your iPod on the metro. Arrive at party. Continue to drink, because it's such a summery wine, and such a nice evening! Flurry of events occur. Wake up. Apply new makeup over old makeup. You're going for the smudged look. It's a thing. Slowly stumble, in your party dress and heels, to find the greasiest breakfast possible. Eat sausages. Forgetting you're a vegetarian. Sleep on the metro. Get back to your own bed. Watch some bizarre indie films on Netflix. Roll in and out of sleep for 24 hours. Wake up and wonder why drinking your early 20s didn't feel this painful. Is it Sunday already? Where did Saturday go? Vow to yourself to drink less, be healthier. Spoonful of peanut butter. Baking inspiration! Bake some ridiculously delicious, portion-controlled blondies.

I can be healthy on Monday.
It's still the weekend.

Two-Bite PB Blondies
an original recipe by allison sklar

what you'll need
½ cup margarine or softened butter
½ cup peanut butter
½ cup packed brown sugar
2 eggs
1 cup flour
¾ tsp baking powder
1/4 cup Skor toffee bits*
handful of chocolate chips
*1 crushed Skor (or Heath or other crunchy toffee) bar would work just as well

how to do it
Fit stand mixer with paddle attachment. Preheat oven to 350F. Combine margarine, sugar, peanut butter and vanilla. Beat until  smooth, about a minute. Add eggs, beating another 30 seconds. Add flour and baking powder, mix until just combined. Grease and flour mini muffin tins. Fill about 3/4 of the way to the top with mixture. Top with chocolate chips and sprinkle with Skor bits. Bake for 10 minutes. Cool before eating.

Over recent years, I've come to notice that my vegetarian lifestyle is often accompanied with a heightened sense of consciousness in relation to environmental and health issues. I am more aware of what I put into my body, and I am more aware about the amount of waste that I produce. Suffice to say, this doesn't mean that I don't enjoy the occasional processed food item. I do. I am just aware now that these are not the healthiest of options, so I opt for moderation over deprivation. It also doesn't mean that I won't buy anything in a package - I will. I just try to re-use as much as possible. notice how I didn't say "Recycle"... because I've also learned that tossing paper and plastic into blue bins doesn't do much to save the planet.

So, what do I re-use? First off, I opt for glass jars over plastic whenever possible - because once the food inside them is done, they're washable and re-usable, even heatable... a chemical-free alternative to leeching plastic lunch containers. As for the things that come in plastic that I can't live without - yogourt containers, for example - I bring the empties to the art teacher at my school so that she can use them for projects in class, as well as holders for art supplies.

And then, there's my food. I like to throw away as little food waste as possible. Unfortunately, my area doesn't have a composting program, and living in a small top floor apartment, it's just not an option for me to be doing on my own. So, I reduce the amount of waste that I produce in the first place. I do this by buying less groceries, more often. I've been told that it's the "European" way of shopping, and whether it is or not, I've come to find that it's the best way to eat. The benefits of buying a little at a time (instead of one big grocery order): Foods are fresher, I get more exercise with bi-weekly walks to the market, I save money, and I waste less. Tips for anyone who'd like to try this - keep essentials on hand such as oils, vinegar, seasonings and grains. Buy one or two vegetable items at a time, and use it all up for a meal or two. To save even more money: buy what's on sale each week - this will also encourage you to eat a bigger variety of veggies and fruits.

Ok, so what does this all have to do with the mouth watering picture above, you ask? My waste-not methods encouraged me to use up every inch of my winter squash after I made this (or this, or this...). I couldn't bear to throw out all the lovely little seeds! Inspired by watching my mother roast pumpkin seeds every halloween, I decided to roast these baby versions of them and see what came out. Oh. My. Goodness. Heaven in a handful. The best part - you can eat the shell. Warning - these are very addictive.

Walking through the Plateau in Montreal on a friday night is always a new adventure. I love to immerse myself in the hubbub - which exists in large part thanks to the plethora of ethnic restaurants, trendy cafes and re-vapmed dive bars that line the streets. Whichever side of the world you're from, you're guaranteed to find a restaurant in this city that has what you're looking for. And, if you're in the mood to try new things, you will never be short on options.

Many people have voiced to me in the past their discontent with my vegetarianism (whether directly or indirectly) as it is an "inconvenience" to have to cater to my needs. To that sentiment I say, "Ha!" Being a vegetarian should never be viewed as limiting - it should instead be viewed as exciting: an excuse to get creative and try new food! I was quite excited when a friend suggested that we check out this funky looking place on Duluth, Khyber Pass, an Afghan restaurant with a number of  appealing meat-free menu items.

The food itself was similar to many of the middle-eastern dishes that I've tried before - looking around, I spotted many different rices and stews, I noted the common use of onions, tomatoes and legumes. What stood out to me however was the combination of spices and flavours. I immediately recognized the unique taste of cardamom in my main dish - and I absolutely loved it. I've only ever used cardamom in teas or in desserts before, never in anything savory. What a fantastic spice! The flavour complimented the sweet earthy squash, balanced out with the acidity of tomato, and softened with a hint of yogourt. I just HAD to re-create this dish at home. And I did - with great simplicity and success.

Spring is in the air, and I've decided that there is no better time than now to do some spring-cleaning-of-my-body. I'll be doing this not by dieting, but by incorporating more healthy, nutrient-packed meals and snacks. I decided to start this off by taking a dive into my vegetable bin... which is when I discovered some vegetables and fruits that were looking a little less than savoury edible. Carrots growing roots, apples so wilted they could go undercover as prunes, and some oranges that resembled a fat old lady's butt cheeks much more so than any citrus fruit I've ever seen. Thing is, I absolutely despise wasting food. Brilliant-idea-alert: Now is the perfect time to dust off my trusty juicer and get juicing!

Here is what I came up with:

revitalizing carrot, ginger and orange

 invigorating beet, apple and lime

Carrot-Ginger-Orange: Two oranges, peeled. 5 Carrots. 1 inch cube ginger.
Apple-Beet-Lime: 4 apples. 2 medium beets. 1 lime.

Juicing for more? Click the following link to see my past juice post with tons more recipes and inspiration. Enjoy!

January, 1998.
A monday morning I'll never forget. Seated at the breakfast table next to my brother, sleep in our eyes and tangles in our hair, well-rested, but groggy and grumpy, as most children who are returning to school from a two-week break might be. Our cheerful mother sliding scrambled eggs onto our plates, humming along to the radio commercial song, "it's the most wonderful time of the year."
Wonderful it would be, about 2 minutes later.

"7 O'clock CJAD News time
The PSBGM has announced the closure of the following schools..."

Our eyes suddenly opened wide, as my brother and I jumped from our seats, shoving each other out of the way to attempt to push our ears as close as humanly possible to the speaker.

"Cross your fingers!"
"Wasting your time, your school never closes!"
"Shhhh! Maybe today!"
"Eat your eggs!"

my backyard, this morning

We glanced outside at the glistening tree branches covered in ice. Maybe today. I cross my fingers as hard as I can behind my back, pressing them into my spine, and close my eyes tightly. Riverdale, say Riverdale! We turn our attention back to the radio.

"...Cartier Adult Ed Centre, Hudson High School, Westpark Element..."

"Sucker! I'm off!" My brother jumps as high as if he were about to slam dunk a basketball. The list goes on, and then abruptly ends. They didn't say my school's name. Of course. I slowly drag myself back to the table, an exaggerated sour look on my face. Disheartened, I scoop the rest of my eggs into my mouth, my pout growing bigger with each bite.

As I scraped the remaniants of my plate into the trash, I listened haphazardly to the news."A few more schools to add to our list." The ice outside began to grow seemingly thicker as the pellets clanged down on our window.

The next five words out of the radio announcer's mouth came to me as a complete shock. "Riverdale High School in Pierrefonds."

This is the story of the first and the last time that I ever got to experience the joy of a snow day. That snow day ended up lasting 2 weeks, and was dubbed Ice Storm '98. Shortly after this excited morning, our power went out. For the next few days, we crammed into my grandmother's two-bedroom apartment along with my 6 other cousins. We buried our meat in the snow to preserve it, and we lit more candles than the St Joseph's Oratory. All in all, this storm taught me that there really had to be a MASSIVE amount of bad weather and power outages to truly merit a Snow Day.

And then, today happened. 
And it was the most joyous wake-up call I've ever received. 

Because this time, I'm getting paid for it.

An unexpected day off is the perfect time to make a breakfast reminiscent of my childhood: devilled eggs.

As of late, I've been wondering why it is that in the spring, I am more compelled to clean house and re-arrange my life. Maybe it's the sense of re-generation, offered by the budding trees, that pushes a need to re-arrange my furniture. Maybe it's got something to do with the extra boost of energy, provided by the extra sunlight hours, that makes me feel as though 6:00am is the perfect time to thoroughly dust my (bookless) bookshelf.

Or, maybe it's got nothing really to do with the coming of spring, but more to do with the end of winter - a cause for celebration. But what's a girl to do when it's time to celebrate, but her friends all live in the suburbs and don't like coming downtown? Well, celebration then comes in the form of a solitary glass of wine, accompanied by some housecleaning. And some baking. Ok, lots of baking. Because, well, I'm in my 20s, and I've got to live it up while I can!

While cleaning, I noticed a few pints of blueberries in my fridge that had seen better days. They hadn't reached that inexplicable mouldy-immediately-after-purchase stage, but were looking a little sad. If blueberries could frown, well, they were definitely doing that. Though I was really feeling like blueberry pie, I was also really not feeling like rolling out any dough. So I got to thinking. Maybe I should just make date squares, and toss the berries. You see, I've been on a date-square binge the past few weeks, and though I like to try and pull myself out of these baking ruts that I get into, date squares are just SO good, I couldn't bare to NOT make them again.

And then, it hit me. This was the moment in my life when my brain made the most beautiful of all food babies:

Blueberry. Pie. Squares.

Imagine this: date-square-meets-blueberry-pie-plus-brown-sugar. Melt-in-your-mouth-warm-your-heart-goodness. Oh. My. Goodness.

Oh, and yes, they are as tasty as they sound.