This recipe is from our November book club pick on page 300. This is the first recipe I’ve made from Carolyn Ketchum and I’m already in love with her.
Baking is hard for me because you have to be so precise and anything can affect your outcome even humidity in the air. However, with the holidays coming up I told you guys that I wanted to be able to have some delicious deserts to serve at our dinners. Which was why I picked this book as our November book. There are so many delicious looking recipes in this book that aren’t just desserts but dinner rolls, pizzas, etc. So far I’m really impressed with this book.
I’ve told you guys in the past that I get everything ready for the next day after I put Kricket down for bed and get the kitchen cleaned up. I’ve found that this works well for us in case I’m out of something and we need to go to the grocery store in the morning. I’ve also been spending more time at our lake house because I have everything setup for my blog here and the layout of this house is so much more spacious that I don’t feel like we’re on top of one another but I’m also able to get what I need to get done, done.
Unfortunately our grocery store doesn’t carry too many gluten free items so bread, snacks that kind of stuff is up to me to bake!
I finished cleaning the kitchen on Friday night around 8:30 PM / 9:00 PM when I started making these crackers. These are a little time intensive so FYI! It’s the cooking, cooling and cooking again that takes some time. The prep was so fast!
These graham crackers were delicious but also had the perfect texture. Which you know that’s a deal breaker for my family. This recipe would also be great it you needed a graham cracker crust for a pie or for gluten free s’mores.
Do you know what would be the perfect compliment to gluten free s’mores? My sugar free hot chocolate!
What’s your favorite winter / outdoor treat? Leave your comments below I’d love to hear from you!
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