These lightly sweet grahams make for a versatile treat. You can cut them big enough for s’mores, crumble them for pie crust, or cut little shapes, like that other brand. It’s a little more work, but for a fun outcome can be worth the effort.
Pumpkin bars were a favorite at the bakery, and this recipe has been a popular request. This version is slightly lighter than the ones we made at the bakery, which mostly means it’s hard to stop at one. Very easy and quick to make. If you want, leave out the chocolate chips and spread the top with vanilla frosting instead.
Categories: Bars, Multi-Purpose Flour
A popular favorite from the bakery, named for a character in a children’s story who like to bake ginger cookies. Sure to please year ‘round, but I’m not sure if anything beats a fresh, chewy ginger cookie, a mug of hot apple cider, and a crisp fall day. To make dairy-free, substitute organic palm shortening for butter.
Categories: Cookies, Multi-Purpose Flour
A popular favorite from the original Cooqi Bakery, this take on crusty French bread will have you reaching for the fancy cheese and maybe a glass of wine. To make crostini, slice the baguette in thin diagonals, brush with olive oil, and bake until lightly browned.
Categories: Breads, Pizza + Pita Mix
Make your own version of the Italian favorite--topped with rosemary, olive oil and sea salt, or whatever you like!
Categories: Breads, Pizza + Pita Mix
You can use the basic Pizza + Pita recipe to make a cracker-like crisp flatbread that you can cut or break into pieces for dipping or spreading with your favorite toppings.
Categories: Breads, Pizza + Pita Mix
I originally developed this recipe for a Twin Cities Star-Tribune article on ideas for using fresh and local blueberries at the height of the berry season. It quickly became a bakery favorite, and you can use either fresh or frozen fruit, depending on what's in season.
Categories: Bars, Multi-Purpose Flour
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