It was the night before my first ever CSA pickup, and it felt like Christmas Eve. What great produce was I going to find in my share? What was I going to make with it? Ooh, the sheer excitement of it all!

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I’ve been feeling rather guilty lately, and it’s all because of juice. See, I’ve started making my own homemade veggie juice on a regular basis, but the problem is the leftover pulp. I’d love to compost but 1) we live in a high rise apartment building, and though we have a balcony, there’s not a whole lot of room to do composting, and 2) I have no idea what I’d use the compost for because I don’t actually grow anything (brown thumb). So, I end up having to throw out the leftover pulp, which really bums me out.

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Picture it, my living room, three or so years ago. I was at the tail end of an elimination diet (no sugar, dairy, or gluten), which I’d undertaken in desperation after having been told by my doctor that nothing was wrong with me. Yeah, right.

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Glazes, drizzles, and any confectioner’s sugar based frostings have become the bane of my sugar free existence, so we’re just going to ignore the fiasco of an attempt at an orange glaze on what is otherwise a very nice cake. Okay, now that we’ve gotten that unpleasantness out of the way (and, hey, if you’re on a sugar free diet and have come up with a nice glaze or drizzle recipe, I’d love to hear it!), I want to talk about my new favorite flour blend.

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Cookies have been one of my biggest challenges since I started a gluten and sugar free diet. Cakey cookies are usually no problem, but crunchy, crispy, or chewy cookies? It just hasn’t been easy for me to replicate these textures with the ingredients that I use. I’m sure it’s down to chemical makeup and reaction or non-reaction, which I’m certainly finding out more about as I go along, but I’m no expert … yet. However, I am starting to get better cookie results, so I guess I must be learning something. Or it’s dumb luck. Either way, I’ll take it.

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You didn’t think that I’d leave you hanging with a recipe for luscious buttercream and nothing on which to slather it, now, did you? Well, I guess I did leave you hanging for a few days, but I’m here today to tell you all about the most incredible whoopie pies (aka gobs) that I’ve ever eaten. I’m not speaking in hyperbole, either. These things were awesome, better even than the gluten and sugar-filled version, in my opinion, anyway.

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