Betty Crocker has a great line of gluten free products. When you’re just craving a good old homemade baked good, we can all be grateful that Betty lets us grab a box from the local grocery store and be well on our way in no time.
Truth be told, their accessibility is sometimes their strongest point as demonstrated by the following:
I made Betty Crocker chocolate chip cookies the other day and reveled in the yumminess of the dough (yes, I’m a bad person and eat cookie dough with raw eggs in it). I was so excited to eat the cookies because I was amazed at how good the dough tasted. The cookies, however, were…okay.
Fortunately, a week or so earlier we had visited some friends who had recently made COOKIE DOUGH TRUFFLES. I realized quickly what I had to do.
This mix made delicious cookie dough. I had also noticed that the dough was easy to shape. So I made a batch, substituting roughly 1/3 cup rice milk for the egg, and made a bunch of little cookie dough balls. Stuck them in the fridge to harden for an hour or so. THEN.
I rolled those yummy balls in dark bakers chocolate to create TRUFFLES! Returned them to the fridge for half an hour to let the chocolate harden.
These are amazing. And so easy.
Last night, we didn’t have any chocolate on hand, so we just had UNCOOKIES instead. Little balls of cookie dough. Who needs eggs? Who needs baking? So easy, so simple, so yummy.
Store these in the fridge, but they can sit out at a party. I’ve found that they taste even better when they warm up to room temperature. For a pretty presentation and clean fingers, place them in mini muffin cups.
