Welcome to the new/old blog. I’ve decided to make the move to WordPress to have all the blogs in one place. I’m still working out the kinks, so if you find something, let me know.
In honor of your visit, I made cookies. Have a seat, pour yourself some tea and look around. How do you like the new digs? Let me know, I’d love to hear your opinion and thanks for stopping by.
White chocolate/chocolate chip slice-and-bake cookies
1 box Gluten Free Pantry Vanilla Cake Mix
8 Tbs butter, room temp
1/4 cup light brown sugar
2 Tbs orange juice
1 tsp pure vanilla extract (GF, of course)
1 Tbs ground flax meal
1-2 Tbs warm water
1 handful chocolate chips (We use Enjoy Life)
1/2 handful white chocolate chips
1. Mix flax meal with warm water and put in fridge.
2. Mix cake mix, brown sugar, OJ, vanilla in a large bowl. Since my brown sugar was a little hard, I mixed the juice and vanilla with the sugar and let it soften, then added it to the mix. If your sugar is soft, skip that part.
3. Mix in flax, which should be the consistency of egg whites now. Stir well, even though this is a thick mixture.
4. Mix in chips and using a little muscle, mix it all in.
6. When you’re ready to bake, heat oven to 350 degrees. Slice as many cookies as you want and bake for 10-12 minutes until lightly brown. I slice mine about 1/2-3/4-inch thick. Place at least 2 inches apart. (Optional-sprinkle with a bit of vanilla sugar if you have it.)
Crispy and light. Perfect with that afternoon cup of tea. Best part, you only have to bake a few at a time. Put the rest in the freezer or leave in the fridge and make fresh, warm cookies right before the kids get home from school (or finish with their homework).