For those of you who follow the blog regularly, you know that taste-testing the latest "Limited Edition" Oreo flavors have become a thing for me. I don't even have that big of a sweet tooth, but somehow, I got hooked on trying out these new combos and reporting back to my friends about them.
Today, I tried the latest flavor: Good Humor Strawberry Shortcake Oreos. I was looking forward to tasting these, because the Good Humor Strawberry Shortcake Ice Cream Bar, upon which these are based, is one of my all-time favorites. These cookies had a high bar set for them, and I didn't think they'd quite be able to measure up.
I was wrong. These cookies are AMAZING.
As far as the flavor profile goes, they absolutely NAILED it--these taste just like the crunchy coating on the much-beloved Strawberry Shortcake ice cream bars. And, the little strawberry-flavored bits embedded in the sandwich cookies themselves add a satisfying pop of flavor and texture that ties it all together. This shouldn't be surprising, since the ice cream bars are made with artificial flavoring, which is easy to duplicate. Normally I care about that kind of thing, and find the fake-sugar flavors cloying and overly-sweet.
Not this time, though. One bite of these cookies, and it's just like you're eating the crunchy strawberry and cookie coating off of the Good Humor ice cream bar. Decadent but delicious!
If I had to find something to criticize, it would be the color of the creme center: it is a disturbingly bright pink--we're talking the EXACT shade of Pepto-Bismol, the "upset stomach and diarrhea" medicine. Nevertheless, the flavors more than make up for the unfortunately color comparison.
These cookies are dangerously good. From a nutrition standpoint, they're actually worse than the ice cream itself: two cookies are 150 calories, with 13g of sugar, while the Good Humor ice cream bar is also 150 calories, contains only 10g of sugar, and is more satisfying from a snack perspective. However, you can't keep an ice cream bar in your purse or pack it in your child's lunchbox, so these cookies do provide an acceptable stand-in.
I give Good Humor Strawberry Shortcake Oreos the super-rare, coveted rating of an A+.
Buy them while you can. Yes, they're THAT good.
I found them at my local supermarket (Wegman's), but here's a link to Amazon if you want to order them online.
**If you're looking for my other Oreo Cookie reviews, I've compiled links in one handy post, which you'll find here: https://yaktalk.blogspot.com/2018/05/oreo-cookie-reviews-handy-reference.html
Tuesday, September 11, 2018
Sunday, August 26, 2018
The only drawback: the Limoncello recipe I use (CLICK HERE TO READ MY PREVIOUS POST ON HOW TO MAKE IT) calls of the zest of 20 lemons, which ends up leaving you with several cups of lemon juice.
Unfortunately, unless you're making lemonade, most lemon-infused recipes don't use more than a few tablespoons of fresh juice. Yes, you can freeze the juice in ice cube trays, but it would probably take me years to get through it all if I only use it a cube-sized portion at a time.
The solution: Lemon Sorbet! I found a recipe that uses 2 full cups of juice per batch. It also calls for a tablespoon or two of lemon zest, so I did end up using one extra lemon in order to get some zest for the sorbet. (Honestly--I think you can skip the zest if you want to.)
The recipe turned out great--very lemony, but not too tart, and not too sugary. I used my trusty old (and when I say old, I mean it--the instruction manual is dated 1994) ice cream maker, and after 30 minutes, I had soft sorbet, ready to go into containers. It takes several hours to freeze to sorbet consistency, but if you want to treat yourself to some Frozen Lemonade, you can get a big straw and drink it right out of the ice cream machine (or better yet--pour a shot of limoncello over it for a frosty adult beverage).
I ended up making 2 full batches of Lemon Sorbet, with about a cup or so of juice leftover that I will freeze for later use. (I'm thinking the frozen lemon juice cubes will be perfect to add to hot tea with honey on cold winter days.)
Here's a link to Kitchn, the site where I found the recipe, which I've also printed below:
- 1 3/4 cups water
- 2 cups sugar
- 2 cups freshly squeezed lemon juice
- 1 to 2 tablespoons freshly grated lemon zest
In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, about 1 minute. Remove from heat and allow to cool. Stir in the lemon juice and lemon zest, then pour into the bowl of an ice cream maker. Churn according to manufacturer instructions (mine took about 30 minutes). Transfer to a storage container, cover tightly and freeze until ready to serve.
Posted by Lisa Yak at 7:06 PM