Update--Vacation

Beginning June 14, I will be unavailable to complete orders, post on this blog, and work on my business.  I will be taking a trip to visit relatives for three weeks.  During this time period, my Etsy shop will be in "vacation mode" and I will have limited to no Internet access in order to post on this blog.

Treasured Tip #8

When frying or sauteing, start out with a little bit of oil, moving the pan to completely coat the surface.  To add more oil while cooking, pour a thin stream along the pan's wall.  This way, the oil will have time to heat up before it reaches the food.

Ingredient Spotlight: Butter

Butter is by far the most commonly used (and preferred!) fat in culinary preparation.  With its rich, creamy feel and extremely versatile application, butter is one of the most essential ingredients for baking and cooking.
This cream creates a tender texture in baked goods and is key for browning.  When frying or sauteing, it compliments and enhances flavors.  Used in complicated sauces and frosting as a base, or even plain on toast, this ingredient's popularity is extremely hard to beat!
True, butter can be difficult and frustrating to handle when trying to create that perfect pastry or pound cake (admit it: how often have you popped the butter in the microwave instead of waiting for it to soften at room temperature?).  However, if you take the time to use butter at the required temperature (whether it's chilled and cut into pieces for pastries, softened for cookies, or melted for glazes and sauces), the result is astounding.
Keep in mind, when melted butter is used in place of softened, cookies tend to turn out runny and shapeless.  But when chilled butter is let out on the counter for a while, it can be properly creamed with sugar and will add just the right, satisfying crunch to your treats.
So take the time and be patient!  Albeit a bit finicky, in the end, butter won't fail you.

White Chocolate Cranberry Cookies

Now Available--

Creamy dough, rich white chocolate chips, and tart cranberries all come together in these delicious 110 Calorie White Chocolate Cranberry Cookies.  Visit my shop today to indulge in these luscious treats! 

Coming Soon!

I will soon be selling White Chocolate Cranberry Cookies-- only 110 calories!  Stay tuned for more information.

Treasured Tip #7

The fastest way to peel eggs is to put a few ice cubes into the pot water right after you take it off of the stove.  Then, when the eggs are cool, roll and crackle them between your palms.  Strip the peel under cold running water, starting at the wide end where the air pocket is.

Treasured Tip #6

In order to receive the most possible juice from a lemon or lime, place it in the microwave for about 10 seconds first.  Then, cut it in half and squeeze the juice into a bowl.  You can even turn the peel inside out to ensure that all of the juice is extracted.  If the recipe calls for the lemon zest as well, make sure to grate the lemon after you take it out of the microwave, but before you cut it apart!