I like to bake, but am not very ambitious. I stick with simple recipes, but I prefer to bake from scratch. I usually see recipes that start off with a mix as cheating, but that’s probably silly, especially when it comes to gluten-free baking, where half the battle is putting together your own mix of flours before you even start the actual recipe.
Yesterday I added white chocolate chips and dried cranberries to a King Arthur Flour Gluten-Free Cookie Mix and brought a large plate of them for an event at the library. No one studied them before taking one or questioned whether there was something different about them, and there were only two left on the plate at the end. I ate those!
I wouldn’t call them perfect, but they were tasty! They were softer than I like, but they definitely beat slice-and-bake cookies for homemade taste and appearance, and they were very quick to make.
I saved a few aside to freeze, to see how they hold up, for future reference.
Happy Weekend Cooking!