Friday, June 4, 2010
Cherrybrook Kitchen Chocolate Chip Cookie Mix Review
For the longest time his smart little body immediately rejected anything that had the food memory of having egg or an offending ingredient; it has only been recently that he has trusted in 'allergy friendly' foods just for him. Slowly I've been experimenting with egg replacers and other tricks to bake Vegan yummies for him, with moderate success that anyone else would want to eat it as well.
I thought I would give a try to the Cherrybrook Kitchen line of allergy-friendly mixes. These had a coupon, so I was only partially hesitant to still lay down the $4+ for a Chocolate Chip Cookie and a Brownie mix. Especially since the ingredients were just so, simple. But I know more than anyone that baking is a science and there is a lot of trial and error to get the right balance to make the magic happen.
Mixing was super easy: one stick of softened butter (or margarine if dairy free is needed), a little water and the mix stirred together then scooped onto a cookie sheet. The recipe was so simple, the boys both helped freely; I just felt like I needed to footnote the experience to them that opening a box isn't what mommy normally considers 'baking from scratch.'
As the pictures show, the cookies baked up beautifully just as a 'normal' chocolate chip cookie should. The inside is moist and a bit chewy and there is a nice crispness to the bottom of the cookie. The flavor is spot on and delicious; only a slight cakey taste hinted at the missing egg. I did notice that once I put them in an airtight container, some of that crispness softened. Half of this modest 20 cookie batch went into the freezer for future cookie fixes, or when I want to make sure that my little one has a safe treat to eat when we're visiting friends. I still am going to work on my own allergy friendly recipes, but in the meantime, Cherrybrook Kitchen is a great addition to my kitchen.