Monday, January 28, 2013
Using Up the Leftovers
Am I the only one who has this problem?
I had a good excuse when I was working on my book – and I even let ingredients spill over from my kitchen into the dining room. But it’s time to get my act together. While I didn’t actually make resolutions for the New Year, I am determined to use what we already have and to get my kitchen organized.
Today’s project is Chocolate Cranberry Rice Cookies from Learning to Bake Allergen-Free. I recently showed you how to make dried cranberries, I have a box of Erewhon gluten-free crisped rice cereal that needs to be used, and the only other ingredients to add are Earth Balance natural shortening and chocolate chips:
Note to self: buy more chocolate chips.