baking mixes

June 2015: Betty Crocker GF Chocolate Chip Cookie Mix

“C is for cookie, that’s good enough for me” -Cookie Monster

Summertime means block parties celebrating the 4th of July. Summertime means weekend trips to the Big Apple and nation’s capital. Summertime means lazy afternoons binge-watching tv shows on Netflix. But summertime also means homemade baked goods. No, those aren’t just for Christmas time and the New Years. Any occasion– summer or winter– calls for a plate of homemade cookies!

Cookies. Such a simple baked good. Just add 1 stick of butter, 1 teaspoon of vanilla extract, and 1 egg to Betty Crocker’s GF Chocolate Chip Cookie Mix. Mix throughly– I’d recommend mixing with a spoon or spatula first and then kneading it with your hands– it makes the dough softer. The instructions call for an ungreased cookie sheet, however I’m a fan of using Pam. And I found that if you choose to make smaller, bite-size cookies, you can make approximately 24 cookies from 1/2 the chocolate chip cookie mix. Moreover, only bake the cookies for 8 to 10 minutes. Be careful not to over-bake the cookies.Keeping all these tips in mind, this recipe is simple. So simple even a fourth grader could bake these cookies. These are soft, chewy, melt-in-your-mouth gluten-free chocolate chip cookies. Hands down my favorite chocolate chip cookies!

Also try out Betty Crocker’s GF Brownie Mix! The best gluten-free brownie mix I’ve had thus far. I haven’t been able to get my hands on the gluten-free cake mix yet, but I’m dying to try it. Comment with your favorite gluten-free baking mixes!

Cheers,

Anika

May 2015: Simple Mills Pumpkin Muffin Almond Flour Mix

Here we are. The first day of summer. You know what that means? No, I am not on my way to the shore with a light summer romance novel and sunscreen in hand. But rather, this is finally the time for me to catch up on my posts from this past month of exams, standardized testing, and traveling. As we are a few days into June, I think it’s about time I write about May’s product of the month: pumpkin muffins made from an almond flour based mix.

These pumpkin muffins are scrumptious and easy to make. With the addition of simply eggs, water, and oil, you have yourself a dozen muffins. Moist and soft if you follow the recipe exactly as it is stated on the back of the box. I could smell the pumpkin flavor from halfway across the kitchen! If you like your muffins extra soft, I would recommend adding half  banana into the mix or extra butter.

These muffins are different than most other gluten-free ones as they are also paleo-friendly. So instead of the typical rice flour, tapioca flour, and corn flour based baked goods, these are almond flour based, adding a little extra protein. And they are made from only 12 organic, simple ingredients. You can also spruce up these muffins by adding chopped walnuts, cream cheese icing, or a sprinkle of sugar on top. You can also try the banana muffin mix from Simple Mills (also gluten-free and paleo)– they are almost as delicious (I am personally biased towards banana bread in terms of my favorite banana baked good, so pumpkin muffins trump banana muffins in my books).

 

 

 

January 2015: Trader Joe’s GF Brownie Mix

This is questionably the most disquieting and rejuvenating time of year. Rounding the last corner of 2014, some of us leave behind familiarity, take comfort in the newly found ability to change, and seek a new beginning. Others are content in with their choices and their seemingly inevitable fate and pray for nothing to change. Some choose to confront our actions of the past year and others choose to move forward without taking a glance at the powdered rubble that lay where they once trekked.

Where do you stand as a new year and new opportunity stand right before us? Are you smiling as you replay back intimate, cherished memories in your head from the year past? Are you regretfully looking back on a year full of mistakes ready for a clean slate? No matter what events transpired in 2014, 2015-or simply the mere idea of a new year- can bring about a fresh start or a reminder of who we are and who we want to be.

How are you going to play the next chapter in the game of life? Well, that is that’s up to you, my friend.

* * * * * *

And the holiday baking continued. Over this winter break, a friend of mine kindly baked me a batch of gluten-free brownies. It’s not too often people are willing to share their baked goods (obviously with good reason) – so do be appreciative of when they do!

They were absolutely de-licious. In each bite, the brownie crumbles apart in your mouth into a perfect combination of silky chocolatey-ness with an immensely chewy texture. I thought I had reached a heaven for brownie-enthuiasts with Betty Crocker’s GF Brownie Mix; however, I was shocked to find that these Trader Joe’s brownies hands down beat out the former reigning champion. Now, mind you, I did not bake these brownies, so I can only pray that they will turn out just as good when I do. Additionally, to mix things up a little, my friend added chopped walnuts to the brownie mix for a little nutty flavor. If you would like to experience the perfection of gluten-free brownies, simply purchase the baking mix from Trader Joe’s, follow the directions on the box, add some chopped walnuts, and voila!

Happy baking and cheers to the endless possibilities the new year may bring!

Anika

December 2014: Betty Crocker GF Chocolate Brownie Mix

“Anything is good if it’s made of chocolate” -Jo Brand

The holiday season is here! Bright lights, gingerbread houses, festive snowman sweaters, peppermint hot chocolate, ABC Family’s 25 Days of Christmas- the whole ordeal. It’s that time of year to spread warmth and joy, to give a friendly smile to a stranger, and to donate presents to those less fortunate in true holiday spirit. It truly is the most wonderful time of the year.

In keeping with holiday traditions, I have commenced the journey through a baker’s heaven- starting with a scrumptious batch of gluten-free “double chocolate” brownies. I have made numerous batches of GF brownies over the years, but Betty Crockers GF Chocolate Brownie mix is unparalelled in the field of brownie mixes. Instead of the typical sticky, dense gluten-free brownie, I strived to make a brownie that was immensely chocolatey, fudge-y, and chewy in the middle with a crackly top- the perfect brownie. And that is exactly what I made with this mix.

I had been using Bob’s Red Mill GF Brownie Mix for years. At first, I was satisfied with the mere idea of being able to eat a brownie again. But I soon realized that the brownie itself wasn’t satisfying at all! These brownies were sticky. With each bite, the morsels of brownie would stick to my front teeth and gum line. Definitely not the most pleasant experience! The corner pieces weren’t even worth fighting over- and that’s saying something.

Betty Crockers was my savior. This mix allowed me to make brownies to the point of bakery perfection. I followed the simple recipe on the back of the box: heat up the oven to 350 degrees, grease the baking pan, stir the brownie mix, 1/2 stick of butter, and 2 eggs, spread the batter, and bake. It only takes five-ten minutes to prep before popping the brownies in the oven to bake. I only made one alteration: I added about 1/3 cup of semisweet medium-sized chocolate chips to the batter. I’ll admit, I’m a bit of a chocoholic, and if you are too, I would definitely recommend adding a little more chocolate to enhance the flavor. You can even get creative by adding white and dark chocolate chips to the batter, frosting the brownies with peanut butter, or even sprinkling crushed peppermint for a fun holiday twist!

Hopefully you whip up a batch of brownies or two this holiday season and send in any pictures of your baking creations!!

Cheers,

Anika