Using Up the Leftovers

I am guilty, guilty, guilty. Guilty of over-buying. My freezer is crammed and my cupboards are over-loaded. When I’m working on recipes I like to have options – so I buy lots of flours and lots of different ingredients. For example, right now I have avocado honey, blueberry honey, cranberry honey, and clover honey in my pantry. Is it possible that I really need them all? Probably not…

Am I the only one who has this problem?

I had a good excuse when I was working on my book – and I even let ingredients spill over from my kitchen into the dining room. But it’s time to get my act together. While I didn’t actually make resolutions for the New Year, I am determined to use what we already have and to get my kitchen organized.

Today’s project is Chocolate Cranberry Rice Cookies from Learning to Bake Allergen-Free. I recently showed you how to make dried cranberries, I have a box of Erewhon gluten-free crisped rice cereal that needs to be used, and the only other ingredients to add are Earth Balance natural shortening and chocolate chips:

So yummy!

Note to self: buy more chocolate chips.