Pamela's Chocolate Brownie Mix

This wheat-free and gluten-free mix comes in a 16-ounce pouch and directions for three ways to make the brownies: original oil, butter (1/2 cup), and Fudgiest Brownie style, which eliminates the egg.

I opted for the original, which called for a large egg, 1/2 cup oil and 1/4 cup water. On mixing, the batter became almost breadlike, forming a single ball instead of a thick liquid like commercial brownie mixed I've used. I used a 9x9 pan.

As for the results, the "Don't Judge a Book by Its Cover" rules applies here; while this had some of the nicest packaging I've seen on organic products, the product didn't live up to the packaging. The flavor was flat and the texture was chalky. While you may get better results with the other recipes, I'm not inclined to purchase this again to find out when I can make better homemade brownies.

Wegman's Organic Super Yogurt

Wegman's organic yogurt line is packed with all kinds of good stuff: omega 3 fats from fish (anchovy and sardine) and probiotics (a blend of live and active cultures including L. Acidophilus, L. Bifidus, L. Casei, Probiotic Bifidobacterium).

I tried the raspberry and the blueberry; while I appreciate the omega 3, I didn't really like the faint scent of fish. It wasn't strong enough to make me not eat it, but I probably wouldn't buy it again.

Nature's Path Organic Toaster Pastries

I despaired of weaning my kids off Pop-Tarts because they didn't just like the plain ones, it had to be the ones with the wild and crazy colors—and the most artificial flavors and colorings. Then I found these: Wildberry Acai frosted toaster pastries by Nature's Path. The fun also comes in Cherry Pomegranate, Raspberry and Chocolate, but they do carry the plain, unfrosted ones as well. I get the fun versions at Whole Foods, but Costco carries a two-pack of the regular.

365 Organic Everyday Value Yellow Cake Mix

I didn't know it, but this is Whole Foods' private line of organic food, and I have high hopes for the rest of the products.

That said, make sure you read the directions on the side of the box FIRST. I goofed and started dumping wet ingredients (1 egg, 2 yolks) into the dry mix, as you would with regular boxed cake mixes. Then I read the directions: You're supposed to cream 8 tbsp of butter, then add the eggs, then add 1 cup of milk until all the wet ingredients are combined. THEN you add the cake mix.

Another potential glitch was that I didn't soften the butter to room temperature beforehand, I just stuck it in the microwave to soften. This method, while convenient, makes for little butter lumps in the batter, I've found. I ended up creaming the butter, then mixing in the milk before dumping this bowl of wet ingredients into the other bowl with the dry mix and eggs. It took a while to get the mixture "smooth and shiny" as it says in the box, but I finally got a fairly smooth, dense batter that I felt good about it.

Sure enough, the cupcakes turned out AWESOME. Moist, tender with a wonderfully buttery flavor. Of course, with an entire stick of butter, how else would it turn out? While I'm not thrilled about that nor having to find another use for 2 egg whites (I know, I know, making a healthy omelet would fit the bill), these cupcakes taste better than other boxed cakes mixes I've used.