The Foodie Post

Of all the Christmas treats, I love dates the most. I always have.

It’s a fond childhood memory—my father and I sharing a pack of dates from the grocery store. I always nibbled at them methodically: first peeling off the skin with my teeth, then eating the fruit flesh, and lastly picking the inner skin off the kernel with my teeth.

I’m a grown woman, so I don’t do that anymore—in the presence of others. When I’m all by myself, I still indulge in that ASMR moment. I guess that’s what it is. Dates, and grapes for that matter, just taste even better when I eat the skin first.

Having loved dates from early childhood, you might think they wouldn’t hold any surprises for me. Boy, they did.

One day, not so many years ago, I bought some at the farmers market. There’s a stall selling all kinds of Greek food—olives, oil, feta cheese. Almost as an afterthought, I asked for dates too. They looked different. Bigger, with deliciously loose skin.

I put the first one in my mouth. The sweetness. The smooth texture. Heaven.

Have you seen that guy on Instagram trying out recipes and tossing his glasses behind him when something’s good? Medjool dates are finger-licking, glasses-tossing good. I’ve never bought grocery store dates again.

Yummy Christmas dessert:

I was recently diagnosed with a slipped disk. I’m not keen on having surgery on my spine, so I’m doing all kinds of things to make it go away without having me cut open. That includes losing weight.

No easy feat when my social media feeds are full of foodie influencers. I valiantly skip all of them. But for whatever reason, I got hooked on a three-ingredient cake video. Watching it, I realized it has zero points according to that big weight-watching company.

Remember Brad Pitt’s guest appearance on Friends? He brought a cake: “It’s no fat, it’s no sugar, it’s no dairy. It’s no good – throw it out.”

I mean, that’s what a three-ingredient cake sounds like, right?

Anyhow, I tried it. And it was surprisingly good. I twisted and tweaked the recipe until I perfected it.

If you need a ✨zero-point dessert for Christmas, I’ve got you covered.

The texture is somewhere between cake and pudding—soft, comforting, and impossible to unmold. That’s why I use individual ramekins and serve them straight to the table.

Christmas variation: Add pinches of cinnamon and cardamom, plus one star anise on top for show.

If zero points don’t matter: Stir in chopped almonds or pecans and 2 tablespoons of semolina for a firmer texture.

If you’ve got a sweet tooth: You alway can add a little honey or sugar. Vanilla sauce is great, too.

My husband’s idea: Add a handful of blueberries. That one I haven’t tried yet. But it sounds nice.

Want the printable version plus two MORE recipes from the Caffeine Drip?

You know the Caffeine Drip—Elken Grove’s favorite coffee shop where everyone gathers, gossip flows, and the menu is legendary. I’ve pulled two of their most-requested recipes for you:

✨Spiced Coffee – The secret blend that keeps the town coming back for more. Warm spices, rich flavor, and that cozy feeling in a mug.

✨Puff Pastry Tarts with Pears and Goat Cheese – These are decidedly NOT zero-point (sorry!), but they’re the kind of indulgent treat that makes Christmas special. Flaky, sweet, tangy, and absolutely worth every calorie.