Mmm! Mmm! Good Meet-Up With Meg

Posted by Correen in Articles, Interviews | 2 comments

A high-five to my friend Susan for introducing me to Meg! I feel what she is doing with treats and sweets for the dietary conscious and gastric bypass folks is so awesome. No one need be deprived of the pleasure of a sweet bite every now and again. Meg is making that clear on her site, Meggie’s Incredible Edibles and as many of us have heard the utterance from Martha Stewart…”That is a good thing!”. I’ve “met” Meg…now it’s your turn.

Upon browsing through your blog I get the distinct impression about your passion. Please tell us a little bit about yourself and your mission for Meggie’s Incredible Edibles.

Having struggled with a serious weight issue that produced mounting health concerns and after many years of failed weight loss programs and supplements I made the very important decision to have gastric bypass surgery, which saved my life.

In 2003, options for tasty treats that didn’t incorporate “refined” sugar were just few and far between. Most often “dietetic” items lacked flavor and were not eye pleasing to consume. With my love and passion for cooking and baking I began to experiment with sugar alternatives for baking.

With time and patience I have converted many of my favorite recipes to accommodate individuals with diet restrictions such as gastric bypass surgery, diabetics or individuals who simply want to reduce refined sugar from the daily intake.

What is one of your best days in food blogging? Why?

I’d have to say that when I posted the recipe for old fashioned butter cream frosting it caught some attention.

The solution to the challenge of how to top a cake or cupcake with “legal” frosting didn’t exist. Long before confectioners sugar/powered sugar was available, bakeries made the butter cream by starting with a boiled simple syrup. Although the process can be labor intensive, the outcome is tasty.

I have had the most question/comments from that post. Seeing that response to the recipe gives me satisfaction. It tells me that there is a desire by followers for how to make sweets and still be within the guidelines of their dietary restrictions.

Which chef is your hero/heroine? Please explain

Without question I must give credit to my father, an amazing cook who prepared savory meals and could turn out homemade bread with perfection. Daddy, wasn’t formally trained as a chef but took cooking far beyond a hobby.

My heroine in the kitchen would be my maternal grandmother. I have in my possession her wooden recipe box that’s a treasure trove of golden opportunities to create cakes, pies and cookies.

I would sit for hours watching and absorbing kitchen techniques and tricks from both hero and heroine. I miss them both but feel their presence whenever I am creating something new.

Tell us about one of your fondest food memories.

One of my fondest food memories would include grandma asking me, “Meggie, what do you want me to make for your birthday treat”? In no time my response was always “coconut gooey’s”.

This is a very rich bar type cookie that’s loaded with buttery, yummy, coconut gooey goodness. When I reflect on this memory it’s no wonder I had a weight issue, I’d devour an 8×8 pan all by myself.

Those days are long gone but the precious recollection will remain alive always.

On January 21, 2012 you are hosting a Cake Pop Palooza Tasting Open House in your home. Please give us a sneak peek into some of the bites you will be featuring on the tasting table.

Some of the little “gems” that I will be featuring are Valentine conversation cake pops. This fun bouquet can be given to that “special someone” in a reusable vessel. Also, with Super Bowl Sunday just around the corner I will have football cake bites and team helmets.

All types of themes will be on display and for tasting I will feature the classics: Vanilla Bean, Devils Food Chocolate, Red Velvet, Strawberry Margarita and Sunny Lemon.

These one bite wonders are perfect for bridal and baby showers, family gatherings, office potluck luncheons, birthday parties, weddings, house warming and get well wishes.

Author’s note…If you live in or near Clarkston, MI make sure to stop into Meg’s Open House…don’t forget to give Meg a hug from me too.

Meggie Micou is owner of Meggie’s Incredible Edibles. Due to a life changing event in her own life, gastric bypass surgery in 2003, she is devoted to the mission of assisting others that may struggle with their weight or have had gastric bypass surgery and struggle with the desire to eat “legal”. She specializes in baking and candy making using sugar alternatives.

♥ Follow @MeggieMicou on Twitter

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♥ Connect with Meg on Google+

♥ Check out these recipes too…
- Gastric bypass diet approved Bananna Bread
- The most delicious “legal” 24 Carrot Gold sugar-free cupcakes