Category: ‘How to’s

Thanksgiving Turkey Pretzels

Thanksgiving is all about making memories, sharing laughs, and tasty treats! Add some extra fun this year with adorable Thanksgiving Turkey Pretzels. They’re the perfect edible craft to do with kids and a blast for the whole family to make together! Why Thanksgiving Turkey Pretzels Are a Hit! The Ingredients How to Make Thanksgiving Turkey…

The post Thanksgiving Turkey Pretzels appeared first on Weelicious.

Thanksgiving is all about making memories, sharing laughs, and tasty treats! Add some extra fun this year with adorable Thanksgiving Turkey Pretzels. They’re the perfect edible craft to do with kids and a blast for the whole family to make together!

Thanksgiving Turkey Pretzel Sticks standing upright in a glass cup.

Why Thanksgiving Turkey Pretzels Are a Hit!

  • Festive and Fun Display: Make your Thanksgiving table extra festive with these adorable, edible turkey decorations that are as cute as they are tasty!
  • Family Bonding: While you’ve got the Maple Brined Turkey roasting or the Thanksgiving Sides in the oven, gather the whole family for a fun, hands-on activity that’ll turn snack-making into memory-making!
  • Kid-Friendly Delight: Keep little ones entertained (and give yourself a breather!) with these playful, yummy turkey pretzels—they’ll love it!
  • Versatile Treat: Serve these as a sweet dessert or snack for a crowd-pleasing Thanksgiving treat everyone will remember!

The Ingredients

Ingredients for Thanksgiving turkey pretzels.
  • Pretzel Rods: Make sure you get the large pretzel rods to make these!
  • Chocolate Chips or Chunks: You’ll melt this to use as the “glue” to stick the turkey’s features to.
  • Coconut Oil (optional): This will help the chocolate look more shiny and solidify once cooled.
  • Candy Eyes: For your little turkey pretzel to have all the personality.
  • Candy Corn: You’ll use this candy to make the turkey feathers.
  • Orange Candy Coated Chocolate: You can use M&Ms or dye free version for this. They’re used to make the turkey’s beak.

How to Make Thanksgiving Turkey Pretzels

Chocolate chips and coconut oil in a bowl ready to be melted.

Step 1: Place chocolate chips and coconut oil in a microwave safe glass or mason jar. Microwave in 30 second increments stirring in between until melted and smooth.

Pretzel rods on top of candy corns.

Step 2: Line a baking sheet with parchment paper. Arrange candy corns into turkey “crowns” using 7 candy corns for each crown. Laying out the crowns will help you map out how many turkeys you can fit on one sheet tray.

Dipping pretzel rod into melted chocolate.

Step 3: Dip the top third of a pretzel rod in the melted chocolate. Let excess drip off. Place the pretzel on top of a candy corn crown. Adjust candy corns if necessary making sure each it touching the chocolate covered pretzel. Use another candy corn to prop up the bottom of the rod so it will be level. Place in freezer for 5 minutes to set chocolate.

Chocolate dipped pretzel rods on top of candy corn "feathers".

Step 4: Place the pretzel on top of a candy corn crown. Adjust candy corns if necessary making sure each it touching the chocolate covered pretzel. Use another candy corn to prop up the bottom of the rod so it will be level. Place in freezer for 5 minutes to set chocolate.

Thanksgiving turkey pretzels on sheet tray.

Step 5: Use more melted chocolate (you may have to reheat it) to attach the candy eyes and orange chocolate candies for the beak, creating the turkey’s face.

Thanksgiving turkey pretzel sticks on plate.

Step 6: Place the assembled turkeys in the freezer for 10 minutes to allow the chocolate to set again. Serve!

Tips for Making This Edible Craft

  • Smooth Chocolate Tip: Want silky-smooth chocolate? Try melting a little coconut oil with the chocolate chips! It helps everything melt down easily and sets firm when chilled. But no worries if you’re out of coconut oil—plain melted chocolate works just fine!
  • Prep Your Candy Crowns: Before dipping, line up those candy corn “feathers” so you’re all set. It’ll make it easier to keep track of how many turkeys you can make!
  • Quick Freezer Fix: Chocolate sliding around? Pop the pretzels in the freezer for a minute to set things fast! A quick chill keeps everything in place for adding those cute little faces.
  • Enjoy the Imperfections: Don’t stress over the details—these turkeys are all about having fun! Little quirks give them extra charm, so just roll with it and enjoy making your perfectly imperfect creations!
Thanksgiving Turkey Pretzel Sticks on sheet tray.

More Kid-Friendly Fall Treats

If you’re looking for a fun and festive, kid friendly activity for Thanksgiving this year, these Thanksgiving Turkey Pretzels are the answer! They’re perfect for school parties or other fall get togethers too. There’s nothing better than an edible craft! Let me know any questions you have in the comments and leave a rating too!

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Thanksgiving Turkey Pretzels

Whether you're creating a fun activity for the kids or simply looking for a festive and tasty treat, these Thanksgiving Turkey Pretzels are sure to bring joy and laughter to your Thanksgiving festivities.
Course Snack
Cuisine American
Prep Time 15 minutes
Freezing Time: 5 minutes
Total Time 20 minutes
Servings 10
Calories 112kcal
Author Catherine McCord

Ingredients

Instructions

  • Place chocolate chips and coconut oil in a microwave safe glass or mason jar. Microwave in 30 second increments stirring in between until melted and smooth.
  • Line a baking sheet with parchment paper. Arrange candy corns into turkey “crowns” using 7 candy corns for each crown. Laying out the crowns will help you map out how many turkeys you can fit on one sheet tray.
  • Dip the top third of a pretzel rod in the melted chocolate. Let excess drip off. Place the pretzel on top of a candy corn crown. Adjust candy corns if necessary making sure each it touching the chocolate covered pretzel. Use another candy corn to prop up the bottom of the rod so it will be level. Place in freezer for 5 minutes to allow chocolate to set.
  • Use more melted chocolate (you may have to reheat it) to attach the candy eyes and orange chocolate candies for the beak, creating the turkey's face.
  • Place the assembled turkeys in the freezer for 5-10 minutes to allow the chocolate to set again.

Notes

  • Smooth Chocolate Tip: Want silky-smooth chocolate? Try melting a little coconut oil with the chocolate chips! It helps everything melt down easily and sets firm when chilled. But no worries if you’re out of coconut oil—plain melted chocolate works just fine!
  • Prep Your Candy Crowns: Before dipping, line up those candy corn “feathers” so you’re all set. It’ll make it easier to keep track of how many turkeys you can make!
  • Quick Freezer Fix: Chocolate sliding around? Pop the pretzels in the freezer for a minute to set things fast! A quick chill keeps everything in place for adding those cute little faces.
  • Enjoy the Imperfections: Don’t stress over the details—these turkeys are all about having fun! Little quirks give them extra charm, so just roll with it and enjoy making your perfectly imperfect creations!

Nutrition

Calories: 112kcal | Carbohydrates: 20g | Protein: 0.1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 51mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 8mg | Iron: 0.1mg

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How to use a Cheesecake Water Bath

hand holding pan wrapped with foil and place in a bag.Let’s talk about how to make a cheesecake water bath! No matter what kind of baked cheesecake you’re making, using a water bath will ensure a creamy smooth cheesecake without cracks. It may seem daunting but it’s the best way to bake any cheesecake recipe! What is a water bath? A cheesecake water bath is…

hand holding pan wrapped with foil and place in a bag.

Let’s talk about how to make a cheesecake water bath! No matter what kind of baked cheesecake you’re making, using a water bath will ensure a creamy smooth cheesecake without cracks. It may seem daunting but it’s the best way to bake any cheesecake recipe!

lemon cheesecake with slice missing on plate.

What is a water bath?

A cheesecake water bath is when you place your cheesecake pan in a larger pan (i.e. a roasting pan) and add it to your oven, then add water to the larger pan. The water surrounds the cheesecake pan while the cheesecake is baking. Cheesecake is a custard and it can be finicky if not baked in the just right conditions – a cheesecake water bath helps get the oven conditions just right so you get a perfect result.

Why bake cheesecake in a water bath?

  1. Allows the cheesecake to bake with even heat: the even heat of the water helps the cheesecake cook evenly so there are no hot spots or overly done areas.
  2. Prevents excess browning: without a water bath the cheesecake will cook faster around the edges. This is often why cheesecakes crack.
  3. Texture: the steam from the water bath creates a moist environment and keeps the cheesecake nice and creamy.

Items Needed

  • Springform Pan: This is the pan that you bake your cheesecake in. It’s round with a removable bottom, which means the seams aren’t tight. If you don’t prepare your pan properly the water from the bath will leak into your cheesecake and ruin it. If you’re using a water bath for your cheesecake but don’t prepare your pan adequately the pan will leak, causing a soggy cheesecake.
  • Aluminum Foil: I like using heavy duty foil. I use about 3-4 sheets of foil to be sure and have a barrier to block the water from getting into the seam of the pan.
  • Roasting Bag or Slow Cooker Bags: This is your insurance item – I never used to use this until I started having issues with leakage so now I always wrap the foil lined pan in an oven bag: large or turkey size is best, or you can use a slow cooker bag.
  • Roasting Pan or Large Pan: It needs to fit the springform pan, with room.
  • Hot Water: To fill the pan with (it needs to be hot or boiling when you add it to the pan in the oven).
wrapping pan in foil
springform pan with foil around the edge
hand holding pan wrapped with foil and place in a bag.

How to Make a Cheesecake Water Bath

  1. I use 2 or 3 layers of heavy duty aluminum foil. Lay them out on your counter and place the springform pan in the center (BEFORE you add your cheesecake).
  2. Wrap the pan as shown, up the sides of the pan at least 2 inches. It’s very important that the foil is the same all the way around the sides – with no “low” spots – so the water doesn’t leak in.
  3. Place the wrapped pan in your oven bag or slow cooker bag. If there is excess bag, tie it in a knot to tighten around so it’s not loose.
cheesecake in pan with foil and bag.
cheesecake in pan with water bath
Pouring water around cheesecake pan in oven

How to Use a Water Bath for Cheesecake

  1. After you’ve prepared your pan, add your crust and cheesecake batter.
  2. Place the pan in the large pan or roasting pan. Meanwhile, bring water to a boil in a kettle or the microwave.
  3. Place the pan in the oven on a center rack. Carefully pour the hot water into the large pan being careful not to get it inside the plastic/foil or springform pan.
  4. Bake the cheesecake as directed.

Expert Tips

  • I prefer heavy duty foil but if you’re using regular foil, you may want to use a few extra layers.
  • You can use any large pan that is bigger than your springform pan (a turkey pan, large roasting pan, even a large skillet).
  • Don’t pour the hot water into the roasting pan until it’s in the oven. It’s very hard (and dangerous) to carry a pan full of boiling water so don’t do that – place the pan in the oven first.
  • Don’t be scared – if you follow these directions you’ll end up with the perfect cheesecake every time!

FAQs

How much water do you need for a water bath?

It depends on the size of your larger pan: you want to fill it up about 1 inch around your springform pan, so I’d say at least 4 cups, probably more. Just fill up your kettle and you’ll have enough.

How you know your cheesecake is done?

You never want to overbake your cheesecakes or it will be dry. Your cheesecake should pass the wiggle test: it should wiggle a bit in the center (like Jell-O) when it’s done. The outer part of the cheesecake won’t move – the wiggle test is just for the center. If the cheesecake ripples or wiggles entirely, then it’s not done.

What happens if a water bath gets in cheesecake?

Unfortunately, if you don’t prepare your pan properly, water will get into your cheesecake and ruin it. The water will soak the graham cracker crust and make it soggy. This is why it’s so important to use layers of foil and the oven bag.

cheesecake in pan with foil and bag.
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How to make a Cheesecake Water Bath

A cheesecake water bath ensures a creamy, silky, perfectly baked cheesecake without cracks!
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 cheesecake
Calories 1kcal
Author Dorothy Kern
Cost $10

Equipment

Ingredients

  • Cheesecake
  • Hot Water

Instructions

  • Lay out several strips of foil on the counter. Make sure they're larger than your springform pan.
  • Wrap the foil up the sides of the pan, being sure the layers reach over halfway to the top.
  • Place the foil covered pan in a large oven bag or slow cooker liner. If there is excess bag, tie it in a knot at one side, being sure the bag comes all the way to the top of the pan, covering all the foil.
  • Make cheesecake as directed and add it to the prepared pan.
  • Bring several cups of water to a boil in a kettle or pot or in the microwave.
  • Place your cheesecake in a larger roasting pan or skillet (it needs to be larger than your springform pan).
  • Place the large pan in a preheated oven.
  • Carefully pour boiling water into the larger pan, being careful not to get it in the oven bag or springform pan.
  • Bake cheesecake as directed.

Nutrition

Serving: 1serving | Calories: 1kcal

Favorite Cheesecake Recipes

How to Roast a Whole Pumpkin (& Make Purée)

Fall is all about cozy sweaters, vibrant leaves, and pumpkins! It’s simpler than it sounds to roast a whole pumpkin and gives you endless possibilities. You can make your own pumpkin purée for pies and soups, use the pumpkin chunks for salads, and even toast the pumpkin seeds for a crunchy snack. Plus, using every…

The post How to Roast a Whole Pumpkin (& Make Purée) appeared first on Weelicious.

Fall is all about cozy sweaters, vibrant leaves, and pumpkins! It’s simpler than it sounds to roast a whole pumpkin and gives you endless possibilities. You can make your own pumpkin purée for pies and soups, use the pumpkin chunks for salads, and even toast the pumpkin seeds for a crunchy snack. Plus, using every part of the pumpkin means less food waste, making this seasonal favorite both delicious and eco-friendly!

Roast pumpkin, pumpkin puree and toasted pumpkin seeds.

Table of Contents

Why Roast Pumpkin?

  • Incredible Flavor: Roasting brings out the natural sweetness and rich, caramelized flavor of pumpkin—perfect for everything from delicious soups to a sweet pumpkin pie!
  • Packed with Nutrition: Pumpkin is loaded with vitamins, fiber, and antioxidants, and roasting helps keep all those good-for-you nutrients intact.
  • No Waste: You get to use the entire pumpkin! Roast the flesh for homemade pumpkin purée, and make Toasted Pumpkin Seeds for a crunchy, healthy snack.
  • Super Versatile: Whether you’re whipping up savory dishes like Pumpkin Mac and Cheese in a Mug or sweet treats like Pumpkin Pie Parfaits and Mini Pumpkin Cheesecakes, roasted pumpkin fits into tons of fall recipes.
  • Fun for Kids: While carving pumpkins is a fall favorite, roasting a whole pumpkin is a new adventure! Kids can help coat the inside with maple syrup and cinnamon, then watch the magic as it turns into delicious puree! It even makes a great baby food purée!

The Ingredients

Ingredients for roasting a whole pumpkin.
  • Pumpkin: You’ll want a 4-6 pound sugar or pie pumpkin for this recipe. These smaller pumpkins are ideal for roasting and yield sweet, tender flesh.
  • Maple Syrup: Adds a natural sweetness that pairs beautifully with the pumpkin flavor.
  • Cinnamon: Just a hint of cinnamon brings out the cozy, warm flavors we all love in fall.
  • Sea Salt: A little sprinkle of salt enhances the natural sweetness of the pumpkin.

Variations and Substitutions

  • Sweeteners: If you prefer, you can swap out maple syrup for honey or brown sugar.
  • Spices: Add more warming spices like nutmeg or cloves to give your pumpkin a deeper flavor profile.
  • Make it Savory: Use a touch of olive oil and sprinkle of salt to make this dish savory.
  • Pumpkin Varieties: If you don’t have a sugar pumpkin, you can use any small edible pumpkin variety. Just keep in mind that carving pumpkins are too watery and not ideal for roasting!

How to Roast a Whole Pumpkin (& Make Purée)

Pumpkin with top missing revealing inside flesh.

Step 1: Preheat oven to 400°F. Carefully cut a hole in the top of the pumpkin using a knife, about 2 inches in diameter. Remove the “top”.

Drying pumpkin seeds with hand towel.

Step 2: Using your hands or a spoon, remove the seeds and rinse with water in a colander. Remove any of the stringy pulp pieces that stick to the seeds. Follow Toasted Pumpkin Seeds instructions for a delicious, healthy snack.

Pouring cinnamon into maple syrup coated inside of pumpkin.

Step 3: Pour the maple syrup into the pumpkin and swirl it around coating the flesh. Sprinkle cinnamon inside.

Roast pumpkin on baking sheet.

Step 4: Place on a cookie sheet and bake for 40 minutes. Then, place the top on the pumpkin and continue to cook for an additional 20 minutes or until tender. Uncover the pumpkin and cool.

Roast pumpin puree in small blue bowl.

Step 5: If you want to make pumpkin puree, once the pumpkin is cool enough to handle, scoop the flesh into food processor and puree until smooth. Add water a tablespoon at a time (only if needed) to reach desired consistency.

Tips and Tricks

  • The Best Pumpkins for Roasting: You’ll want to choose a variety known as a “sugar pumpkin” or “pie pumpkin.” These smaller pumpkins are sweeter and have a smoother texture, making them ideal for roasting and baking. If you’re not sure which pumpkins your grocery store carries, just know that any pumpkin around 2-6 pounds will usually work great! Save the huge pumpkins for carving jack-o’-lanterns!
  • Check for Doneness: Check the pumpkin flesh with a fork toward the end of cooking. If the fork slides in easily, it’s done!
  • Storing Purée: Once you’ve made your purée, store it in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months!

Uses for Roasted Pumpkin

FAQs

Can I use this pumpkin purée for baking?

Yes! This homemade pumpkin purée is perfect for any recipe that calls for canned pumpkin. Check out these Easy Pumpkin Recipes for inspiration!

Do I need to peel the pumpkin before roasting?

Nope! Roasting the pumpkin with the skin on makes it much easier to scoop out the tender flesh after it’s cooked.

What if my pumpkin purée is too thick?

If your purée turns out a bit too thick, you can thin it out by adding a tablespoon of water at a time until you reach your desired consistency.

How long does homemade pumpkin purée last?

Pumpkin purée can be stored in the fridge for up to 4 days or in the freezer for up to 3 months.

Slices of roast pumpkin on plate.

More Recipes Using Pumpkin

By roasting a whole pumpkin and making purée from scratch, you get a fresh, flavorful ingredient that’s perfect for all your favorite fall recipes. It’s easy, delicious, and fun—plus, you get to save the seeds for a crunchy snack later! Let me know what you think of this recipe by leaving a comment and rating below!

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Slices of roast pumpkin on plate.
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How to Roast Whole Pumpkin (& Make Puree)

It's simpler than it sounds to roast a whole pumpkin and gives you endless possibilities. You can make your own pumpkin purée for pies and soups, use the pumpkin chunks for salads, and even toast the pumpkin seeds for a crunchy, healthy snack.
Course Side, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 97kcal
Author Catherine McCord

Ingredients

Instructions

  • Preheat oven to 400°F.
  • Carefully cut a hole in the top of the pumpkin using a knife, about 2 inches in diameter. Remove the “top”.
  • Using your hands or a spoon, remove the seeds and rinse with water in a colander. Remove any of the stringy pulp pieces that stick to the seeds. Follow Toasted Pumpkin Seeds instructions for a delicious, healthy snack!
  • Pour the maple syrup into the pumpkin and swirl it around coating the flesh. Sprinkle cinnamon inside.
  • Place pumpkin on a cookie sheet without top and bake for 40 minutes.
  • Place the top back on the pumpkin and continue to cook for additional 20 minutes or until tender. Uncover the pumpkin and cool.
  • To make pumpkin puree, once the pumpkin is cool enough to handle, scoop the flesh into food processor and puree until smooth. Add water a tablespoon at a time (only if needed) to reach desired consistency.

Notes

  • The Best Pumpkins for Roasting: You’ll want to choose a variety known as a “sugar pumpkin” or “pie pumpkin.” These smaller pumpkins are sweeter and have a smoother texture, making them ideal for roasting and baking. If you’re not sure which pumpkins your grocery store carries, just know that any pumpkin around 2-6 pounds will usually work great! Save the huge pumpkins for carving jack-o’-lanterns!
  • Check for Doneness: Check the pumpkin flesh with a fork toward the end of cooking. If the fork slides in easily, it’s done!
  • Storing Purée: Once you’ve made your purée, store it in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months!

Nutrition

Calories: 97kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Sodium: 4mg | Potassium: 1045mg | Fiber: 2g | Sugar: 12g | Vitamin A: 25744IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 2mg

Images by Ivan Solis

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How to soften hard brown sugar

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Pan-Fried Okra

There’s nothing quite like the taste of crispy, golden brown pan-fried okra with cornmeal, a beloved Southern side dish that…
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There’s nothing quite like the taste of crispy, golden brown pan-fried okra with cornmeal, a beloved Southern side dish that…

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How to Cream Butter and Sugar

Learn how to cream butter and sugar with a mixer or by hand. Creaming is an important step in many baking recipes like cookies and cakes. It’s not complicated but knowing what to look for and the best creaming technique will make a big difference in your baked goods. What is Creaming? In a nutshell,…

The post How to Cream Butter and Sugar appeared first on Crazy for Crust.

Learn how to cream butter and sugar with a mixer or by hand. Creaming is an important step in many baking recipes like cookies and cakes. It’s not complicated but knowing what to look for and the best creaming technique will make a big difference in your baked goods.

bowl of creamed butter and sugar.

What is Creaming?

In a nutshell, creaming is combining a softened fat (like butter) with sugar until it turns creamy, light and fluffy.

Creaming is such a critical step in baking recipes – when it’s not done correctly your cookies and cakes may turn out flat, soggy or even greasy. Done properly, you’ll get fluffy cakes and puffy cookies with a wonderful tender crumb.

Creaming can be done by hand with a bowl, spoon, and fork, or with a stand mixer or handheld mixer. Doing it by hand definitely takes more effort, but it’s helpful to know in case you’re ever without a mixer and need to make an emergency batch of cookies (it could happen!)

When you cream butter and sugar together, you’re accomplishing one thing: incorporating lots of air pockets into the mixture which will help naturally leaven your baked goods and create a tender crumb.

3 spoons with different creamed butters showing stages of creaming.

How long does it take to cream butter and sugar?

How long to cream butter and sugar will vary depending on whether you’re doing it by hand or with a mixer. With a mixer it will take between two and three minutes. By hand, it will take longer. It is easier to use a mixer so that is my recommended method.

Whether you cream with a mixer or by hand, the best way to know if your butter and sugar are creamed is by looking at it.

After just a minute, you might think it’s creamed enough but if the mixture still looks grainy or you can see any sugar crystals, then you’ve not creamed it enough.

As more air is incorporated into the mixture you will notice the color will lighten and the texture will turn fluffy. You know you’ve reached the right stage when the mixture is pale yellow and soft but with enough structure to hold soft peaks.

It is possible to over-cream butter and sugar. If creamed too long the mixture will turn white and, if you use it, will give your baked goods a dense, almost gluey, texture. Unfortunately, there isn’t a way to correct over-creamed butter and sugar.

finger pressing into butter stick

Softened Butter

Starting with room-temperature softened butter is an important part of the process. If the butter is too cold it will be hard to incorporate air and your mixture will be too dense. If it’s too hot the mixture will not have enough air and will be oily. In both cases, your cakes and cookies will have a dense texture instead of the light and tender crumb.

butter and sugar creamed in stand mixer showing paddle attachment.

How to cream butter and sugar with a mixer

  • Place your softened butter and sugar into the bowl of a stand mixer (or a large mixing bowl if using an electric hand mixer). You’ll want to use the paddle attachment.
  • Mix on medium speed (high speed will add too many air bubbles) for approximately 3-4 minutes, or until your mixture is fluffy. Be sure to scrape the sides of the bowl during creaming.

How to Cream Butter and Sugar by Hand

  • First, it helps to cut the softened butter into thin pieces and mixing them with the sugar before you start creaming them together.
  • Using a fork, press the tines into the butter and sugar to fully combine them. When combined, the mixture resembles a paste.
  • Grab a wooden spoon or rubber spatula and beat the butter and sugar together using the same motion you would to scramble eggs. If it’s easier, you can also use the fork to cream them. 
  • Be sure to scrape the bowl a few times.
  • Depending on how fast you can mix, it will take three to five minutes to achieve the right color (pale yellow, remember?) and a fluffy texture. There should be no streaks of butter in the mixture – all of it should be well combined.
sugar cookie with white frosting and pink and blue sprinkles.

Recipes that call for creaming

Last Updated on June 5, 2024

The post How to Cream Butter and Sugar appeared first on Crazy for Crust.

Creamy Baked Mac and Cheese Recipe

Mac and Cheese with a creamy, cheesy sauce is a classic family favorite! No eggs, just a luscious creaminess with…
The post Creamy Baked Mac and Cheese Recipe appeared first on Southern Food and Fun.

Mac and Cheese with a creamy, cheesy sauce is a classic family favorite! No eggs, just a luscious creaminess with…

The post Creamy Baked Mac and Cheese Recipe appeared first on Southern Food and Fun.