Monthly Clubs Shipped
It’s that time again, when all our happy monthly club members start expecting their delicious deliveries of fudge, brownies, and cookies of the month! Yesterday we shipped scrumptious Butterscotch Pecan Cookies, heavenly Original Brownies, and divine Vanilla Chai Fudge to everyone on our list. 
Now, I love chocolate as much as the next woman, but I have to say, Allison’s white vegan fudge is quite heavenly, especially the Vanilla Chai flavor. It’s fragrant, sweet, and perfectly spiced with our own proprietary spice blend: warming but not spicy, just right for chilly winter days. And, if you love this month’s Butterscotch Pecan cookies, you may also be interested in our Butterscotch Pecan Fudge, which is similarly flavored and truly spectacular. Hungry yet? You too could become a Monthly Club Member. Learn all about it here.
Looking Forward to: Spring Flavors
2010 was a busy year around here, what with testing all the new oat flour versions of our vegan cookies and brownies as well as creating our new line of salted caramels and brittle. 
But, life in the vegan fast lane is never dull, so with monthly club shipments done for the month, we’re hard at work again perfecting the two final vegan cookie flavors to be transitioned to oat flour: Butterscotch Pecan Cookies for March, and Coconut Key Lime Cookies for May. April’s Amaretto Almond Brownies will be the final brownie flavor to make the switch as well.
As far as fudge flavor highlights for spring, here’s what we’re looking forward to: Vanilla Chai white fudge in March, Peppermint Velvet fudge in May, and Sour Cherry Chocolate fudge in June. Let’s enjoy our way to warmer weather!
You Don’t Have to Take Our Word For It…
We know our treats are out-of-this-world amazing, but it would be easy for you to think that we’re a little bit biased on that point. So, if you’re looking for some outside opinions, here’s a re-cap of some of the activity in the blogging world over the past couple of weeks. 
Our vegan gift basket was the talk of the staff in VegNews Magazine‘s blog This Just In. In fact, the VegNews editors liked our (Wheat-Free) Chocolate Chip Pecan Cookies so much that they were featured on the VegNews homepage as This Week’s Must-Have. Thanks to everyone at our favorite magazine for all you do to make the veg lifestyle fun, easy and accessible.
Elsewhere, our Butterscotch Pecan Cookies were highlighted as part of the Ultimate College Care Package in the blog Bohemian Vegan, and our friend and guest-blogger Jessica from Bites and Pieces tried her hand at Allison’s “Veganize It!” recipe for Mac ‘n’ Cheese. To see the tantalizing results check out last week’s Monday Yumday post.
Are you making Allison’s recipes or devouring our delectable goodies? We’d love to hear about it. Post your reviews and photos to our Facebook or Twitter pages and share the love!
Monthly Club Orders Are on Their Way!
We’ve been busy at Allison’s Gourmet vegan bakery this week. As well as doing several gluten free cookie and brownie tests, we also shipped all the monthly club orders on Monday. Our monthly clubs offer a scrumptious variety of baked goods delivered fresh from our vegan bakery to your doorstep every month. So, if you belong to one of our clubs, your order will be arriving soon! This month’s club flavors include amazing Butterscotch Pecan Cookies, heavenly Original Brownies, and awesome Vanilla Chai Fudge. These flavors will also be available individually on our website while supplies last. Enjoy!
We Love Cookies!
Here at Allison’s Gourmet, cookies are our first love. We make a lot of really awesome products, but it all started with Allison’s quest to make a truly delicious vegan cookie. We now offer 
twelve out-of-this-world flavors of chewy vegan cookies highlighting a different flavor each month, including Butterscotch Pecan in March, Classic Chocolate Chip in April, and Coconut Key Lime in May. Our vegan cookies come to you packaged in 2-packs so they’re easy to share and they won’t go stale before you get a chance to eat them all. They also freeze very well for up to three months.
