Jaden's Treats

FULLTIME MOM/ STUDENT MAKING TREATS FOR HER SON!

New blog names….?


Hello everyone! It’s been a while now! We have been contemplating on whether we shoukd change the name of our blog…since now we have iur new addition to our family! Our treats will soon be Jaden’s and AJ’s treats. So what should our new name be? Should we change the name or keep it? Give us some ideas on names! The blog will be getting updated more now, because mommy bought herself a new tablet….so that means no more neglect, no more being so lazy that I don’t feel like touching my desktop/laptop!

So again, sorry for being gone so long, we had a lot of things going on with AJ and Jaden! Sleep has become something of the past and its still not getting any better! So please pray for my sanity and my nerves! LoL just kidding….no but seriously help me! 🙂

Xoxo jaden and aj’s treats

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The Daring Cooks’ April 2012 Challenge – Create Your Own Recipe!


Eggplant Mushroom Turkey burger

Eggplant Mushroom Turkey burger

This months challenge was a tricky one, due to the fact there wasn’t a set recipe to experiment with! WE pretty much had to list of ingredients we could choose from and then just go from there! You had to choose 1 item from each of the 3 lists of mystery ingredients, and then from there make a main course. The lists were as follows:

  • List 1: Parsnips, Eggplant (aubergine), Cauliflower
  • List 2: Balsamic Vinegar, Goat Cheese, Chipotle peppers
  • List 3: Maple Syrup, Instant Coffee, Bananas

Now when I first saw that we didn’t have a set recipe to play with, and that we were pretty much thrown to the wolves with this…I was a little nervous, scared and a little terrified that I had to incorporate these things into a dish that I had to in turn eat!   So I chose ingredients that I knew I would love together, for my recipe I chose Eggplant, Maple Syrup and Chipotle peppers, initially I was going to cauliflower, balsamic and then the last list threw me completely through a loop! So I settled on the best 3 I think paired well together!

To get started I made a mushroom eggplant mixture for my burgers…I hate having mushrooms squishing from my burgers so I made a tasty paste to mix into the patties. It was not quick, but it was easy and simple to make…mostly all the ingredients were in my pantry, except the eggplant! So this post will contain 3 recipes :

  1. mushroom eggplant paste
  2. turkey patty
  3. Chipotle maple glazed  Brussels sprouts

Once the paste is done the patties are pretty much a simple addition! The brussels sprout are also easy to make, they take a little time but it is well worth it! some people, like myself and my hubby, like to put bacon in our brussels sprouts, so if you’re like that as well, then try candying the bacon in maple syrup and chipotle glaze…then half the sprouts, blanche them then pan fry in butter and add your crumbled candied bacon (man I should have done this!)

Recipe 1 Mushroom Eggplant Paste

  • 4cp eggplant, peeled and diced
  • 16oz mushrooms, I used button, but you can use any kind
  • 8oz black olives
  • 4-6cloves garlic, minced
  • 1cp onion, diced
  • 1/4 olive oil
  • 4-6 drops of liquid smoke or soy sauce
  • salt ( for the salt and pepper I used salt free Mrs Dash steak seasoning)
  • pepper

Let’s get started! PREHEAT YOUR OVEN TO 400F

  1. In a mixer add the black olives, olive oil, garlic blend into a paste and set aside
  2. If you have a big enough mixer/blender you can mix the eggplant, mushroom and onion until it’s finely chopped. mine wasn’t so I had to mix them in separate batches. Finely chop the mushrooms, onions, and eggplant into fine pieces.
  3. In  a large bowl add the finely chopped veggies and the black olive paste and mix well
  4. Add the mix onto a baking sheet lined with foil or parchment and bake for 45min, stirring occasionally.  The mix will be wet  then it will start to dry out…THAT is how you want it!!!  This makes a great filling for homemade raviolis, lasagna and as a vegetarian Pate!
This recipe makes about 2 1/2 cps of paste

LET THE MIXTURE COOL, BEFORE ADDING IT TO YOUR GROUND TURKEY, MINE COOLED OVERNIGHT! 

RECIPE 2 TURKEY MUSHROOM PATTIES

  • 2lbs ground turkey meat, you can use ground beef, lamb, pork or whatever!
  • 1/2cp crumbled white cheddar, you can use your favorite
  • 1/2cp bread crumbs
  • 2 1/2 cps of mushroom eggplant paste
  • season to taste ( we used MRS DASH SALT FREE STEAK SEASONING ALSO!)

Let’s Get Start!! Preheat oven to 350F

  1. In a bowl, add all the ingredients together and separate into 8 patties!
  2. Place the patties into the oven and let them cook on each side for about 10min…you can also do this on the stove top in a pan
  3. Sit back and relax, especially if your oven has a timer, set the timer for 10min for both sides! 🙂

Let’s start the Brussels Sprouts

Recipe 3 Maple Chipotle Glazed Brussels Sprouts

  • 1lb of Brussels sprouts, cleaned and halved
  • 2qt water
  • 2tbsp butter
  • 1 Chipotle pepper, de-seeded and finely chopped
  • 1/4cp maple syrup

Let’s get that water boiling!!!!

  1. Clean the Brussels sprouts and half them.
  2. Add them into the boiling water and let them cook for about 3-5min, depending on the thickness of the sprouts.
  3. While they are cooking, melt the butter in a saute pan and add in the Chipotle and maple syrup.
  4. Add the Brussels sprouts into the browning butter and syrup mix. Let the sprouts get coated in the glaze for about 1-2min, then serve!

 

I hope you enjoy the recipes, if you decide to make them…the mushroom paste can be made into patties without the turkey, just use the recipe omit the turkey meat and maybe double to recipe to make fuller patties!

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THE DARING BAKERS’ MARCH 2012 CHALLENGE: Lions, Tigers, and Bears, oh my!


Dutch Crunch Rolls

Dutch Crunch Rolls

This was a challenge that I BARELY made, LoL! I totally remembered that I had to do this in the check out line of my grocery store! I ran to the organic food aisle and quickly filled my basket with goodies to get this challenge done, AND LET ME TELL YOU!!!! I am glad I remembered, this addition to my normal bread recipe was astounding! I hope and pray that anyone that stumbles upon this blog entry, will try this recipe, because once you try it, you will want to make it experiment on your bread recipes! I will be trying it on a pizza crust soon!

The finished product on my bread rolls, made the outside crusty and crunchy, yet moist on the inside. They were the type of crunchy that makes you love freshly baked breads and rolls. The topping of is sweet but not so sweet to where it makes u think of it as a pastry. While I made modifications to the recipe, which will be noted in parenthesis next to the original item, it turned out perfect!

Brown Rice Flour

Brown Rice Flour, they had White Rice Flour, but i opted for this to make it healthier! LoL

The key ingredient in this recipe is the rice flour slurry that has to coat the simple bread/roll you will baking. Rice flour can be found in the organic section of your supermarket, the health food section of your supermarket or on the baking goods section (flour, sugar, cake mix section) of your supermarket! You can also also you homemade rice flour, but you might have to tweek the recipe, because the DARING KITCHEN staff found that home-made rice flour altered that balance of ingredients in the topping recipe, specifically requiring more rice flour to make it the appropriate paste-like consistency. SOOOO you want the topping to form a thick layer on the bread. If it’s too watery or drippy, it will not stay on top of the bread and crack like it’s supposed to.

Soooo let’s get started!!

Mandatory Items: You must make the Dutch Crunch topping and use it on your choice of bread or roll. You must use your finished bread to construct a sandwich of your choice – the more creative the better!

Variations allowed: You may use any bread or roll recipe. We have provided suggestions but if you use your own recipe we recommend opting for a soft roll or bread. You may buy rice flour or make your own. While you must make a sandwich, the variety is up to you!

Preparation time: Dutch Crunch Topping: 15 minutes active time, 15 minutes passive time; Soft White Roll: 20 minutes active time, 2 hours passive time; Brown Rice Bread: less than 1 hour active time; 2-3 hours passive time.

Equipment required:
Small bowl
2 large bowls, or a large bowl and a stand-mixer bowl
Stand mixer with paddle (or whisk) and dough-hook attachments (optional)
Wooden and regular spoon(s)
Whisk
Knife or dough cutter/scraper (optional, depending on your recipe)
Bread pan(s) or baking tray(s)
Plastic wrap or something else to cover the dough while it rises

Dutch Crunch Topping

Servings: This recipe should make sufficient topping for two 9×5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half.

We’ve provided this recipe first because it is the mandatory aspect of the challenge. Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking).

Ingredients

2 tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeast
1 cup (240 ml) warm water (105-115º F) (41-46°C)
2 tablespoons (30 ml) (30 gm/1 oz) sugar
2 tablespoons (30 ml) vegetable oil
½ teaspoon (2½ ml) (3 gm) salt
1½ cups (360 ml) (240 gm/8½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)

Directions:

  • Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
brown rice topping

brown rice topping

  • Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.
  • Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.
  • When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color.

Now this is the topping, and you can’t have a topping without having something to top! You will be to make a simple bread dough…if you don’t want to or don’t know how to you can use a pre made pizza dough from you local grocery store! Bur here is the recipe given by the DARING KITCHEN staff…I used my own though!

Soft White Roll

Servings: Six sandwich rolls

This recipe approximates the quintessential white sandwich roll found throughout the Bay Area. The recipe is simple, quick, and addictive.

Ingredients

  • 1 tablespoon (1 packet) (15 ml) (7 gm/ ÂĽ oz) active dry yeast
  • ÂĽ cup (60 ml) warm water (105-110Âş F) (41-43°C) (No need to use a thermometer – it should feel between lukewarm and hot to the touch).
  • 1 cup (240 ml) warm milk (105-110Âş F) (41-43°C) (We’ve tried both nonfat and 2%, with no noticeable difference)
  • 1½ tablespoons (22½ ml) (20 gm/ â…” oz) sugar
  • 2 tablespoons (30 ml) vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
  • 1½ teaspoons (7½ ml) (9 gm/â…“ oz) salt
  • Up to 4 cups (960 ml) (600 gm/21oz) all purpose flour

Directions:

1. In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes

2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together.

3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl, as shown in the photo below (For us, this usually required an additional 1½ to 2 cups of flour).

4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.

5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size (see photo comparison).

6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).

dough

individual roll, before the fermentation period

7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

dough after

dough after the fermentation period, it has risen!

8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.

the coated roll

the coated roll with the topping

9. Once you’ve applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

an AWESOME Sandwich

an AWESOME Sandwich on an AWESOME ROLL!

The sandwich is a prime rib, arugula, and home made honey mustard sauce…this was super awesome on this roll. The topping is sweet but not too sweet and it was crunchy yet moist….uuuuuugh I’m drooling thinking about it! LoL! All I have to say is make this and you won’t be disappointed!

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Butternut Squash Puree…..Easy Recipe!


butternut squash puree

butternut squash puree

This is a great puree to use when making butternut squash gnocchi,  and this is also the the puree i use in my butternut squash quick bread and muffin. Its simple and easy…you don’t need anything but a butternut squash, baking sheet, parchment or a silicon mat and of course an oven!

ingredients:

1 butternut squash

 

instructions:

Preheat oven to 350 F

Cut butternut squash in half lengthwise and remove seeds.

Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet.

Bake until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash).

Remove from oven and let cool.

When cool, scoop out the cooked flesh/pulp (discarding the shell),

Place the pulp in a food processor and process until smooth.

Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses.

NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.

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The Daring Cooks’ February 2012 Challenge – Flipping Frying Patties!!!


Flippin Patties

Flippin Patties

This was an awesome challenge, I love making patties of any kind… if I wasn’t so busy with school I was going to make my Black Bean and Salsa croquettes, but I didn’t but I will post the recipe anyways. This was a great topic bough up by Lisa and Audax…this is my 2nd challenge that I have completed, and I must say these are interesting and fun! It gives you recipes to experiment with…and this challenge let the members experiment with patties. Meat patties (burgers), seafood patties (crab and corn cakes, shrimp cakes), croquettes (chicken, fish, potato, yucca), rostis (I ❤ potatoes!!!!!) and fritters ( apple and ginger fritters, conch fritters, corn fritters)…wow to think of it…I could have gone all out on this challenge! LoL

Well here is what I decided to make:  Potato and Turkey Croquettes, Turkey Salisbury Steak and Potato & Cheese Rostis

Potato and Cheese Rostis

Potato Rösti

Servings: makes 1 large rösti
Ingredients:

  • 500g potatoes
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 1 tbsp all-purpose flour
  • 1/4 cp cheese
  • 1 1/2 tbsp oil,  for frying

Directions:

  1. Grate lengthwise the peeled potatoes with a box grater or a food processor.
  2. Wrap the grated potato in a cloth and squeeze dry, you will get a lot of liquid over ½ cup, discard liquid since it is full of potato starch.
  3. Return dried potato to bowl add the egg, cornflour, pepper, and salt.
  4. Mix until combined.
  5. Preheat a frying pan (cast iron is best) until medium hot, add 2 teaspoons of oil wait until oil shimmers.
  6. Place half of mixture into the pan, flatten with a spoon until you get a smooth flat surface. Lower heat to medium.
  7. Fry for 8-10 minutes (check at 6 minutes) the first side, flip by sliding the rösti onto a plate then use another plate invert the rösti then slide it back into the pan, then fry the other side about 6-8 minutes until golden brown.
  8. Sprinkle to cheese on top of the still hot rösti.
Sprinkle the Cheese on top

Sprinkle the Cheese on top

Salisbury Steak aka Hamburg Steak

– Fried Onion
1 Onion (200g/7.05 oz) – 2/3 for hamburg meat mixture, 1/3 for onion sauce
1 tbsp Olive Oil

– Steak Patty –
250g Ground Turkey, you can use beef, pork or chicken
1/3 tsp Salt
A pinch of Black Pepper
1/2 tsp Nutmeg
2/3 Fried Onion mix
15g Panko – Breadcrumbs
2 tbsp Milk
1 Egg

– Onion Gravy –
1/3 Fried Onion mix
50ml Water
1 1/2 tbsp Soy Sauce
1 tbsp Mirin
1 clove Garlic
10g Butter

  1. Small dice the onion, the smaller the better. In a heated pan, add the oil and saute the onions till browned. Set aside to cool
  2. In a bowl, add the ingredients for the meat and the COOLED onions, mix until sticky! This will make for moist tender patties! 🙂  Separate into 4 medium patties or 2 large patties.
  3. In a heat pan add a small amount of oil and brown the patties. on both sides….once the patties are browned on both sides add the water and steam for about 5min-6min. Take the patties from the pan and LEAVE THE DRIPPINGS!!!!
  4. In the pan add water, soy sauce, mirin (or white cooking wine) and simmer. Then add the remaining onion mix, butter and garlic and stir. Spoon the gravy over the patties ….These are great with potatoes, rice stuffing….and Potato Croquettes….coming next!
Salisbury Steak w/ Potato Croquettes

Salisbury Steak w/ Potato Croquettes

Potato Croquettes

CROQUETTE INSIDE

CROQUETTE INSIDE

Ingredients for Croquettes
(8 pieces)

–  Filling –
400g Potatoes
3 1/2 cp Water to cook potatoes
1 tsp Salt

100g Mixture Ground Turkey
1/2 tsp Coarse Salt
A pinch of Pepper
A pinch of Nutmeg
2 tsp  Sugar
1 tsp Cooking Oil

– Batter for Croquette –
1/2 Egg
25ml Water
25g Cake Flour

100g Raw Bread Crumbs  – I made mine from toasted wheat bread and pulsed it in my processor!
Cooking Oil to deep-fry

  1. Boil the potatoes until done. Once done drain the liquid and mash in the pot while still on the burner. This will dry out the remaining moisture.
  2. Brown the meat, once browned add the seasonings. Add to the mashed potato!
  3. Mix the ingredient for the batter…it will be thick like pancake batter. In a 2nd bowl, add the breadcrumbs.
  4. Split the croquette into 8 balls and dip into the batter, then breadcrumbs, then the hot oil. Fry till golden, about 4-5min.
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Recipes to come….


Coming Soon....

Coming Soon....

I have signed up to do a fair amount of baking/cooking challenges…I love these things, they are so addictive. They give me, and other bloggers, new recipes to try or gives them the chance to experiment with recipes they use all the time, but want to spice it up a little! So far I am a Daring Kitchen Baker and a Daring Kitchen Cook…I have done 3 challenges, only 1 posted so far the deadline for the other 2 prohibit me from posting until the due date…so this gives me ample time to get creative!

Recipes to come:

  • Quick Breads- I will be posting 3-4 types of these on the 27th
  • Patties, Rotis & Croquettes- I will be posting 3-4 types of these on the 14th

Quick breads are great for making on the wekend or weekday, so that you can snack on them while lounging around or at school or work. They are easy to make and super easy to make savory or sweet…room temp or warmed up….plain or with butter, ice cream, jams, jellies, preserves or cream cheese (I AM GETTING HUNGRY!!! LOL). I will try to make both savoury and swet versions. 

Fritters, Rissoles, Croquettes, Patties are simple to make in the fake that you can pretty much put into into them. You need a binder, usually egg, flour and/or breadcrumbs…to hold the patties together, but you can use so many other things! I have made make burgers using turkey meat, egg and cooked rice as the binder…they were flipping awesome! These can be sweet or savoury also…apple ginger fritters (yummmmmm), conch fritters (for all my island people a.k.a. my hubby), corn fritters, crab cakes, tuna cakes, potato croquettes…I can go on, as you can see!

I can’t wait to post these recipes that I have made for each category so be on the look out! If anyone knows other sites that are like the Daring Kitchen…please comment and let me know!

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Need EXTRA INCOME


InboxDollars

InboxDollars

This post isnt a spam or anything like that…I found these site about 2yrs ago- well one was 2yrs ago the other was 1mos ago, and thought it would benefit others. I am a person that is always doing something online,whether it be – looking at videos on YouTube, Blogging, looking at other blogs, shopping or paying bills (grrrrrrrrrrrrrrrrrrrrrr). About 2yrs ago, I was on maternity leave and looking for something to do to make extra money, while sitting on my fat butt waiting for this 6lb 11oz baby to come out, so I searched “work at home mom jobs” and came across this site InboxDollars, this site claims to give you money for taking free surveys, reading emails and shopping…right there I was skeptical, but they give you a $5 sign up bonus, so I was like ok if it sucks I have nothing to lose…IT’S A FREE SITE! I used to use this religiously while on maternity leave, after I got back to work, I quit doing the surveys and all that, so it automatically cancels your account. You can receive your check once you hit $30…before I stopped participating I cashed in like 5 times (wooootwooooot) 2 months ago, I started up again and thought hey…this is something others should know about…so here is it I am sharing everything with you!

This is a snapshot of my amount in InboxDollars so far, I don’t want to cash in until I get to maybe $100 or maybe I will let it go pass that!

InboxDollars

InboxDollars

     The next site I found it about 1 mon ago and it’s pretty much the

SendEarnings
SendEarnings

same thing…I dont recommend doing both, because they usually have the same email offers, the surveys differ though, that site is SendEarnings this site is prety much like Inboxdollars, but I thought hey sign up for 2 sites double my money…so far I have made about a McDonald’s Value Meal worth of earnings! I dont know what the cash out amount is here, but I believe its $30 as well…here is my account right now, its not that much, but when you tally up the amounts for both sites, I am not doing bad…I dont do lots of shopping like I used to, but they have deals where to get money for joining popular sites, getting approved for credit cards, even money for you checking your credit score for free (well you put in your credit card info, and it charges you $1–so you get a profit of $7) LoL this site helped me pay alot of bills off. . .  

SendEarnings
SendEarnings

sooooo if you want to try them, please click on the links and sign up…you have nothing to lose. The surveys are easy and they survery you about everyday things!

Enjoy the Free Money!

xoxo

Jaden’s Treats

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Tips on making the Perfect Holiday Cookies


There’s no better gift than a homemade one, whether it be homemade family portrait christmas cards, bon bons and the most popular COOKIES, tis the season to pep yourself up for some holiday baking. Cookies should be an enjoyable task, and shouldn’t cause you to want to disown your family members, just so you wont have to bake at this time of year! Here are some handy tips on how to make cookies without any hassle!

1. Roll out Your Dough Between Sheets of Wax Paper, Not Parchment and Not Cling Wrap (Saran Wrap)
Wax paper peels easily off the top of the dough; then cut out the cookies and they’ll peel right off the bottom sheet. Not true with parchment paper and cling wrap; no matter how cold the dough is, it clings, and cling wrap might peel off, but then it sticks to itself causing you to have to use a whole freakin’ box to make a dozen cookies or so! GRRRRRRRR….whew calm down, on to the next tip! 

2. Chill the dough 
The secret to neat and tidy edges? Chill the dough before and after you cut out shapes, and whenever it gets soft. Just pop the dough, supported on a baking sheet, into the freezer for 10 – 15 min to firm it up, then continue

3. Metal Cup Measures Do Double Duty
When pressing dough into a pan for bars, use the smooth bottom of metal cup measures to pack it into an even layer. Using the plastic ones will only cause frustration, because I guarantee that the handles will pop off…not speaking…from…ummm experience, just stories that I have heard! :-/ 

4. The Foolproof Tool For Rolling Dough Evenly

Rolling Pin Rings
Rolling Pin Rings

Just slide them onto your rolling pin, and you can help make the dough even!(pictured to the right).

5. Add Salt and Leavening to Butter and Sugar Mixture
If you really want your salt and leavening well distributed throughout the dough, beat it in with the butter and sugar. I usually mix my ingredients this way whatever I make, you dont want to overmix after you added the flour…you will end up with cute little bricks! 🙂

    Well I hope this helps you, when your making her holiday bundles of sweet joy! If you have any questions, drop me a line!

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