Last weekend, in a Weekend Cooking post about soup, I posted a photo of our driveway. We did get the promised new blizzard, which we’re coming to the end of today (late morning on Sunday), so here’s the new photo of the driveway. (I couldn’t get the back door all the way open because of all the snow drifts.)
Most Valentine’s Day weekend events were canceled due to the weather forecast, and the forecast turned out to be accurate. The snowplow has been by, but we haven’t been out to shovel yet.
I received a beautiful bouquet of roses and a box of chocolates, and I gave hubby a mini scone pan for Valentine’s Day, so this morning I tried out the pan, and made Gluten-Free Scones from the King Arthur Flour recipe. The pan worked beautifully, and I think I’m going to love it as much as I love my own roses and box of chocolates!
For the scones, I added golden raisins as the dried fruit of my choice, and sprinkled on top a little gluten-free streusel topping we had in the freezer left over from making apple crisp. They were very good, made with the King Arthur Flour Gluten-Free Multipurpose Flour.
And that brings me to the chocolate chip cookies.
A few weeks ago, I wrote about trying King Arthur Flour’s gluten-free version of their Recipe of the Year, which was for chocolate chip cookies. But I didn’t have the KAF Gluten-Free Multipurpose Flour the recipe called for, so I substituted Bob’s Red Mill, with slightly disappointing results. They were tasty enough, but they flattened out a little too much, which spoiled the look of them.
I ordered the right flour for the recipe, and tried it again. The flour really did seem to make a difference! The only change to the recipe that I made (but both times) was to add a little of the secret ingredient, Princess Cake & Cookie Flavor in place of some of the vanilla extract.
Happy weekend cooking!
This post is part of Weekend Cooking, a weekly feature on Beth Fish Reads. Click here for more Weekend Cooking posts from bloggers around the world.