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January 4, 2014


Butter:   Unsalted butter, and at room temperature, always. This allows you to control how much salt goes into your recipe.

Eggs:   My eggs are always room temperature. This allows the eggs, butter and sugar to cream together into a yummy fluffy mixture. And it makes the recipes delish, yummo!!! No grainy sugar in the dough.

Sugar:   My recipes contain less sugar because I love the richness of the butter and the decorations used on the cookies also add to the sugar level.

Flour:   Always sift. And I add all of the dry ingredients (except for sugar) together in a bowl prior to adding to the wet mixture. Sometimes when I am baking cookies and cakes I mix the dry ingredients using a standing mixer. This also aerates the flour therefore making a lighter, fluffier batter or dough.

Dark Chocolate:   I use Ghirardelli, Guittard or Lindt 85% in most of my recipes that calls for chocolate. I try not to use semisweet but there are times when this is not the rule. I find the better the chocolate, the better the results of the end products. And because I enjoy making candies and fudge, I am always looking for a better chocolate.

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