Monday, May 24, 2010
I never pack dessert...
Today, the kiddos are getting leftover cheese pizza, a simple spinach and cucumber salad, carrot slices, salad dressing/dip in the small container, and a cookie.
I used a Cherrybrook Kitchen mix to make the cookies - the first time I have ever used an allergy-friendly mix for baking. While I enjoy baking from scratch, this mix was so quick and easy! It also made just the right amount - 20 cookies - so we can enjoy them without overindulging or letting any go stale.