I am extremely thrilled to be Featured in the Holiday Issue of EatInEatOut Magazine. On page 82 of this magazine, you will find my recipe for Gluten-free Cream Puffs with Pomegranate Cheesecake Filling.
Cookie Dough Babies (a. Raw Cookie Dough Balls) pitted dates (scant cup) handful of chocolate chips or Sugar-Free Chocolate Chips cashews cup) (Or another nut. Try almonds!) tsp pure vanilla extract tiny pinch of salt (can be omitted)
Replace The Sugar With Splenda. Use Almonds, Walnuts. Use Dark Chocolate, Grind The Oats To Make "oat Flour" And Instead Of Using Canola Oil, Use Coconut Oil, Or Replace The Oil With 3 T. I Also Add 1 T.