Author Archives: Meg
Food 101: Know Your Roll
Awhile back I gave you the rundown on pantry staples. While it’s important to keep food staples on hand, there are some good things to keep in your pantry that you’re not going to eat. Today I’m here to fill you in on some pantry staples that aren’t edible, but are important in food preparation and storage.
Whatever could they be? I’m sure the suspense is killing you.
The Snack Report – Cookie Dough Oreos
So, remember a couple of weeks ago when I wrote a nice post about how good the new Oreo flavor is? This post…won’t be like that. A week after trying the Marshmallow Crispy Oreos, we tried the other new limited edition flavor, Cookie Dough. It would be fair to say that the experience was not as enjoyable as the previous one. Let’s discuss.
Tea Time: Garlic Tea
Despite the way it looks outside spring is around the corner, which means we’re in the last stretch of cold and flu season. Hopefully you’ll be lucky and make it out germ free. But if you happen to find yourself with a late season cold, garlic tea is a great way to help reduce the symptoms of your illness and perhaps even help you get over it faster. Before you go running away at the thought of drinking garlic, let me assure you that the garlic flavor is mild, and that it actually tastes similar to lemon tea.
Trust him, he’s a doctor.
The Snack Report: Marshmallow Crispy Oreos
I have a lot of respect for Oreos. Their original, chocolate cookie/vanilla cream flavor is beloved by millions; they could easily rest on their laurels and do nothing more than make those cookies (and maybe double stuff too) and still probably make a bajillion dollars. But they don’t let being America’s #1 cookie make them lazy. They’re always coming out with new flavors to tempt our taste buds. They currently have 8 flavors out (in addition to the regular one), with the two newest being Marshmallow Crispy and Cookie Dough. We recently bought the Marshmallow Crispy flavor to try and let you know what we think.
We Can Do it Better: Brownie Brittle
Okay guys, admit it, you knew this was coming, right? As soon as I said in my review of Brownie Brittle that it’s good, but expensive, you knew we’d be figuring out how to make our own. In reality we’ve been planning this even before I wrote the review article. What really pushed us over the edge into finally making it was when got our hands on the salted caramel flavor Brownie Brittle and were incredibly underwhelmed. We knew we could do it better, and now you can too!
The basic idea was just to make a brownie batter and instead of baking it in a pan, spreading it really thin on a baking sheet. In order to do this you need to have a baking sheet that has a rim, like this:
The rim will make sure your batter doesn’t go all over the place and burn in the bottom of your oven.
The Poor Couple's Food Guide 
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