How you doin’? A couple of years ago we were asked to create a line of holiday gingerbread houses. We researched gingerbread houses, people and even Old Saint Nick himself to their origins. We learned the history and found quite a few good recipes as well. This is the recipe we went with.
 
Gingerbread cookies should not be just for the holiday… they’re great to munch on all-year ‘round. Unfrosted gingerbread cookies can even be crushed and used for cookie crumb crusts for special cheesecakes.
 
The first documented commercial trade of gingerbread “biscuits” in England dates back to the 17th century, where they were sold in monasteries, pharmacies, and town square farmers' markets. In England, gingerbread was thought to have medicinal properties. They were kind of a rough crude cookie… nothing that would be acceptable in today’s market.
 
In the 16th century, the English had replaced the breadcrumbs with fine-milled flour, and added eggs and sweeteners, resulting in a lighter, tastier cookie. The first gingerbread “man” is credited to Queen Elizabeth I, who surprised visiting dignitaries by presenting them with gingerbread men baked and decorated in their own likeness. Then she would bite their heads off—only kidding.  Just checking to see if you’re paying attention.
 
In the story The Gingerbread Man, he springs out of the oven alive and is transformed from a piece of gingerbread to a live, gingerbread man. Thus, an inanimate object springs to life, signaling the desire the woman has for a child. Aww… isn’t that cute?
 
Moving right along… Gingerbread Houses originated in Germany during the 16th century. The elaborate cookie-walled houses, decorated with foil in addition to gold leaf, became associated with Christmas tradition. It is unclear whether gingerbread houses were a result of the popular fairy tale, or vice versa.
 
Gingerbread houses are quite edible, and absolutely delicious. You have to eat it, because it will turn moldy and lose its flavor the older it gets. That is, unless you're participating in a contest, in which case eating the house would be ill-advised until you receive your prize!
 
Prep time:  20 minutes
Chill time:  3 hours
Bake time:  10 to 12 minutes
Decorating time:  allow 30 to 60 minutes
Yield: 2 dozen cookies
 
For the cookies
2 1/2 cups all-purpose flour, sifted
2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup light molasses (room temperature)
1/2 teaspoon baking soda
1/4 cup hot water
 
For the icing
2 cups powdered sugar
6 to 7 tablespoons heavy cream or milk
Food coloring of your choice
 
To bake the cookies

1. In a medium-sized bowl, sift together the flour, ginger and salt; set aside. 
2. Melt the butter in a large saucepan over low heat.  Remove from heat and stir in the sugar, then the molasses. 
3. In a cup, dissolve the baking soda in the hot water. 
4. In alternating steps add the flour mixture and dissolved baking soda to the molasses mixture; begin with the flour and end with the baking soda. 
5. When a medium-firm dough has formed, (one that feels firm to the touch and yet rolls out easily), cover and refrigerate until well chilled, about 3 hours.
6. Preheat oven to 350⁰F and grease your cookie sheets.
7. Remove the chilled dough from the refrigerator and turn onto a floured surface.  Using a small portion at a time, roll out the dough to 1/8-inch thickness. 
8. Cut out the dough with a cookie cutter.
9. Place the cookies about 2 inches apart on a greased cookie sheet. 
10. Bake the cookies until lightly browned, about 10 to 12 minutes.
11. Remove the cookies from the oven and let them cool for about 3 minutes on the cookie sheet.  Then lift them onto wire racks to finish cooling.

To make the frosting

1. Add the cream or milk, a little at a time, to powdered sugar to make a good spreading consistency. 
2. Divide the frosting into separate dishes and tint with food coloring in the colors you want to decorate with.
3. When the cookies are thoroughly cooled, spoon the frosting into pastry bags fitted with a small nozzle and pipe on eyes, boots, suits, and hair.
4. Let the frosting harden completely before storage. 
5. Store the cookies in an airtight container until ready to devour.

ChefSecret:  Handle the dough as little as possible and work quickly so the warmth of your hands doesn't soften it too much. 

Special Note:  If making Mr. or Mrs. Claus gingerbread cookies, the colors will be red and black for suits, hats and eyes. Leave majority of frosting white for beards, hair and fur.

Quip of the Day:  “Kids would be a lot cooler if every time they shouted “MOM,” it was followed by, “You’re Awesome,” “Thanks for keeping me well-fed,” or “Thanks for keeping me alive!” Just kind of dreaming, I guess.
-------------------------------------------
Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs. 
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #GingerbreadPeople #GingerbreadMan #ChristmasCookies #SantasCookies #DecoraredCookies #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? It’s only just 14 days until Christmas when Santa attempts to slip down the chimney. What kind of cookies are you going to bake for the fat man in the red suit? He just loves his cookies! I always try to honor the occasion with German Springerle cookies which can be traced back to at least the 14th century.
 
Springerle cookies originated in the German province of Swabia. The name springerle may refer to the cookies springing up (rising) in the oven or to a leaping horse, which was a popular mold design. These cookies were originally made to honor Church Holy Days but are now most associated with the Christmas season.
 
Springerle cookies are traditionally leavened with hartshorn (baker's ammonia) and flavored with anise or lemon. Today we use baking powder to get the rise.  Springerle cookies are traditionally stamped with wooden molds but can also be stamped with carved rolling pins. Some of the earliest molds depict Bible stories, while later molds include scenes of everyday life, seasonal motifs, people and animals.

The Springerle dough is made, refrigerated overnight, rolled out, molded and cut, transferred to a cookie sheet, and left to dry overnight. The cookies are then baked at a low temperature. Springerle cookies make a perfect gift around the holidays or to hang on a Christmas tree. They are also hard and pale-colored, making them perfect for decorating and dunking in coffee.
 
Here's my traditional Springerle cookie recipe for making those amazing Christmas cookies that everyone raves about. These German cookies are crispy on the outside and somewhat chewy in the center with a light delicate anise flavor.
 
Ingredients 
4 large eggs
1 pound sifted confectioners' sugar
8 cups all-purpose flour, sifted twice
2 teaspoons baking powder
 
Directions

1. Beat the eggs in a medium bowl until foamy.
2. Mix in the eggs with the sugar in a large bowl and beat well.
3. Measure 8 cups of flour and add the baking powder. Sift the mixture twice.
4. Add enough flour mixture until you have a stiff yet smooth dough.
5. On a floured surface, roll out pieces of dough, about a half inch thick.
6. Lightly flour the mold and then press mold on the dough to make a good impression, lift the mold from the dough; carefully cut out cookies using a sharp knife or pastry cutter,
7. Brush excess flour off cookies with a dry pastry brush, and let set uncovered on a floured wooden board such as a bread board at room temperature until the next day.
8. The next day, grease a cookie sheet pan (or cover with parchment paper).
9. Lightly sprinkle some roasted anise seeds over the baking sheet in which the cookies will be baked.
10. Lightly moisten bottom of cookies by gently pressing cookie down on a damp kitchen towel; lay cookies an inch apart on the anise seeds and bake in a slow to moderate oven (300°F) to a light tan color.
11. The bottoms of the cookies will be a light brown with little bumps or "feet" while the tops will be pale when done.
12. Cool on a wire rack until hard.
13. You can store cookies in a sealed container for several weeks before eating.

ChefSecret:  Depending on the type of cookie mold used, this traditional Springerle cookie recipe will usually make six impressions or cookies 1-1/2 inches square, leaving the embossed design, or impression of a small figure or flower on top of the cookie surface when the dough is pressed on the form. Mold impressions are easier to make if the dough is chilled beforehand. Once formed, place the cookies on a lightly floured baking sheet overnight at room temperature. Drying the dough overnight will preserve the delicate detail of the mold's impression during baking, leaving a good imprint. Anise tends to be the traditional flavor enjoyed, but it's not the preferred flavoring for anyone who's not fond of licorice. Lemon, orange, almond, raspberry and rum are among other flavors used.

Quip of the Day:  I tried to start an online bakery, but I accidentally deleted all my cookies.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #SpringerleCookies #GermanChristmasCookies #SantasCookies #StampedCookies #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin?  My Fat Santa’s Down the Chimney Christmas Eve Cookies are sometimes called butterballs and are sometimes shaped into crescents like the moon. They're also delicious when made with pecans or hazelnuts instead of almonds, though I prefer the almonds.
 
This recipe has been handed down from generation to generation from a friend who grew up in Denmark. They are some of the best Christmas cookies I've ever had. These tender and crumbly treats, dusted with powdered sugar, melt in your mouth and deliver a nutty flavor, making them a universal favorite. And they are great for gifting, too!
The charm of these Christmas Cookies lies in their simplicity and tradition. Whether you’re celebrating a special occasion or just indulging in a mid-afternoon snack, these cookies are sure to win hearts, minds and satisfy palates.
Give Santa a choice… my Down the Chimney Christmas Eve Cookies are perfect on a cookie platter surrounded by other treats like easy almond biscotti, thumbprint cookies or dusted sugar cookies. I love to bake a good cookie plate to take to friends and neighbors and help feed Fat Santa.
 
Prep time:  45 minutes
Bake time:  15 minutes
Additional time:  15 minutes
Yield:  80 cookies
 
Ingredients 
1-1/2 cups unsalted butter, room temperature (I prefer Plugrà European-style butter)
3/4 cup confectioners' sugar
3/4 teaspoon salt
1-1/2 cups finely ground almonds
4-1/2 teaspoons pure vanilla extract
3 cups sifted all-purpose flour
1/3 cup confectioners' sugar for rolling
 
Directions

• Preheat an oven to 325⁰ F.
• Place the butter, 3/4 cup confectioners' sugar, and salt in a large bowl; beat with an electric mixer until smooth and creamy, about 5 minutes.
• Mix in the ground almonds and vanilla.
• Blend in flour gradually until well-combined.
• Shape into balls (or crescents) using about 1 teaspoon for each cookie.
• Place the dough balls 1-inch apart on ungreased cookie sheets.
• Bake in the preheated oven until just browned, 15 to 20 minutes.
• Let the cookies sit on the tray until slightly cooled, about 15 minutes.
• Roll the cookies in remaining confectioners' sugar.

ChefSecret:  Plugrà uses specially selected cream with just the right amount of butterfat to produce Premium Style Butter—perfect for baking. The butter is brought to the optimal temperature before churning and then chilled and packed to produce butter with the right balance of moisture and fat. You can see it in how well Plugrà  blends with all the other ingredients.

Quip of the Day:  Q. Why is Christmas like a day at the Office? A. Because you do all the work and the fat
guy in the red suit gets all the credit.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #ChristmasEveCookies #AlmondCookies #Santa #Plugra #HolidayRecies #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? There’s something so scrumptious about cookies—any kind of cookie—but cookie bars are a whole other subject. I suspect it has to do with their thick, chewy texture. My Toffee-Pecan Bars certainly fit that description. In fact, the gluten-free nature of these bars enhances that comforting, satisfying chewiness. And then you have the wonderful mix-ins: rich dark chocolate chips, toasty pecans, and chunks of crunchy, caramel-ly Heath toffee bar.
 
Gluten-free toffee-pecan cookie bars have a chocolate chip cookie vibe, but with a nuttier flavor—so they’re perfect for Thanksgiving, Christmas, Super Bowl, etc. I make them anytime a sugar craving hits, even if it’s on a busy weeknight—The recipe’s so quick and easy!
 
Prep time:  20 minutes
Bake time:  35 to 40 minutes
Cool time:  15 minutes
Yield:  16 servings
 
Ingredients 
1-1/2 sticks room temperature unsalted butter, plus a little more for greasing pan
3/4 cups packed brown sugar
1/4 cup granulated sugar
3/4 teaspoon kosher salt
1-1/2 teaspoons pure vanilla extract
1 large room temperature egg, plus 1 egg yolk
1-1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
1/2 teaspoon baking soda
3/4 cup Heath toffee bar pieces, plus more for sprinkling
3/4 cup dark chocolate chips, plus more for sprinkling (I prefer Guittard)
3/4 cup toasted pecan pieces, plus more for sprinkling
1 teaspoon flake sea salt
 
Directions

• Preheat an oven to 350⁰ F.
• Grease an 8 X 8-inch baking dish with butter, line it with parchment paper and grease the parchment. Set aside.
• In a stand mixer fitted with a paddle attachment, beat the butter, sugars, salt and vanilla on medium speed until light and fluffy, about 4 minutes.
• Add the eggs and beat on medium-low speed until combined.
• In a small bowl, whisk together the flour and baking soda.
• Add the flour to the stand mixer and beat on low speed until just combined.
• Add the Heath toffee bar pieces, chocolate chips and pecan pieces. Mix until evenly distributed.
• Transfer the dough to the prepared baking dish and spread it evenly.
• Sprinkle 1 to 2 tablespoons of Heath toffee bar pieces, chocolate chips and pecan pieces on top.
• Sprinkle with flake salt to taste.
• Bake the bars for 35 to 40 minutes, or until the top is set and an inserted toothpick comes out clean.
• Let the bars cool for 15 minutes. They will set up as they rest.
• Cut the bars into 16 squares and enjoy!
• The bars can be stored in an airtight container at room temperature for up to 5 days.

ChefSecret:  Be forewarned, I will go to the mat for one of the corner chewy pieces.

Quip of the Day:  Did you know that Pecans are the most positive type of nuts out there? If not, they’d be called Pecants!
 
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Baking #Gluten-Free #ToffeePecanBars #GF-Dessert #HolidayRecies #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2024

How ya' doin', y'all? If you grew up in the South, then you know every Southern cook has their own chocolate cake recipe that they always claim is the best. And we completely agree!  Each cake has its own special trick or ingredient that makes it just as unique as the baker who prepared it.

So, we asked some real Southern bakers, from home cooks to restaurant owners, what their favorite hacks are for creating the very best chocolate cakes. Read on to see their top tips.
 
1. Use Room Temperature Butter & Eggs.
So many bakers mentioned that bringing your eggs and butter to room temperature before mixing your batter is imperative. Cold eggs can really mess up the texture of your cake making it lumpy or stodgy. Cold eggs also increase baking time, which can dry out your cake. And as for butter, when it's at room temperature, it's the perfect whipping consistency. If the butter is cold, it cannot whip up the way you need for your cake to rise properly. Nobody wants a flat, unevenly baked chocolate cake. 
 
Application: Set your eggs and butter out on the counter about an hour before baking to bring them to room temperature. In a hurry? Try cutting the butter into cubes to give more surface area to each piece. There’s also the pound method… put the stick of  butter in a plastic bag and hit it with a mallet or a rolling pin. Also great for exercising your demons. You can also grate it, breaking it down into tiny pieces that will soften sooner than a whole stick or big chunks.
 
2. Sift Dry Ingredients & Cocoa Powder.
Sifting is one of those baking steps that a lot of folks skip. But why is it important? Sifting your dry ingredients does a few things: It breaks up any clumps that could stay together and cause weird dry spots in your finished cake, and it also helps evenly mix each dry ingredient before you incorporate the wet ingredients. Sifting adds air to your dry ingredients, giving even more lift to your finished cake. In chocolate cake, it's especially important to sift your cocoa powder with your other dry ingredients as cocoa powder is known to have large clumps — and biting into a large clump of unmixed cocoa powder in your cake is not a fun experience.

Application: Place a large mesh strainer over your mixing bowl and gently add all your dry ingredients to it. Then pick it up and tap the side to create a makeshift sifter. The mesh strainer works great because it has a larger area to sift all the dry ingredients together.
 
3. Add Hot or Cooled Coffee or Espresso Powder.
Coffee's bitter flavor is known to enhance the chocolate flavor in cake. If you've ever tried a really decadent, chocolatey cake, the baker probably used some type of coffee in the mix. While some bakers swear by espresso powder or cooled coffee, others insisted that using hot coffee was the way to go. Hot coffee is thought to add a fluffier texture to the finished cake and possibly giving the chocolate cake a longer shelf life.
 
Application: You can add ½ teaspoon espresso powder or substitute hot or cooled coffee in place of the water called for in your cake batter. Play around with the amount and strength until you get the perfect chocolatey flavor.
 
4. Use Black Cocoa Powder.
What is black cocoa powder? Also known as Dutch processed cocoa powder, it's an ultra-processed version of cocoa powder. This extra processing creates a lower acid, smoother flavor cocoa powder that's almost completely black. If you want a super dark, smooth chocolate cake, try this trick. 
 
Application: Use black cocoa powder in place of regular cocoa powder. Be aware that it can tend to bake a little drier than regular cocoa powder because of its lower fat content. It also may not rise as well as regular cocoa powder, so you may need to add a little extra fat in the form of a dollop of sour cream and some extra baking powder for the proper rise.
 
5. Substitute Brown Sugar for Half of The White Sugar Called For.
I always add brown sugar to my chocolate chip cookies for a chewy texture, but I've never thought to add it to my chocolate cake. The bakers who suggested this explained that brown sugar absorbs moisture, therefore it will keep your chocolate cake moist for longer. Plus, who doesn't love that deep, delicious brown sugar flavor? 
 
Application: Replace half of the regular white sugar called for in your chocolate cake recipe with the same amount of packed brown sugar.
 
6. Add Sour Cream.
Adding sour cream to your chocolate cake batter is one of the easiest ways to get a moist cake. The thick consistency adds moisture without thinning out the cake batter, and the fat in the sour cream will also make your cake extra rich. Win-win!
 
Application: Add 1 cup of sour cream to your chocolate cake recipe.
 
7. Put In a Pudding Packet.
A package of instant pudding is a great way to add additional flavor to your chocolate cake. It's also known to add moisture, giving you a softer, richer chocolate cake. I first learned this trick when I interned under a chef at a church kitchen. I was amazed what a difference a little pudding pack made!
 
Application: Add 1 packet of instant pudding to your cake recipe. NOTE: Be sure to not add the milk called for on the pudding box. You can choose chocolate flavor to really amp up the chocolate or you can add vanilla to bring in a more complex flavor to the cake.
 
8. Substitute Buttermilk.
Similar to sour cream, adding buttermilk to your chocolate cake will add extra moisture. It also gives a nice tangy flavor that can really balance out the richness in chocolate cake. Buttermilk is also known to tenderize gluten for a soft, well-risen cake. 
 
Application: Use buttermilk in place of the water or milk called for in your chocolate cake recipe. For every cup of buttermilk, reduce the amount of baking powder in your recipe by 2 teaspoons and add ½ teaspoon more baking soda.
 
9. Choose Chocolate Bar Chunks and Chocolate Chips.
This is one of my absolute favorite tips I received! I love chocolate and sometimes even with cocoa powder and chocolate frosting, chocolate cake still isn't chocolatey enough for me. Adding semi-sweet chocolate chips or dark candy bar chunks fixes that problem. It creates a richer chocolate flavor, plus you get the most delicious little bites of melted chocolate in each slice.
 
Application: Toss half a bag of semi-sweet chocolate chips in 1 teaspoon of flour. Then gently fold them into your already mixed chocolate cake batter. Bake as usual. Tossing them in flour helps to keep them suspended in the batter while the cake bakes.
 
10. Add Extracts. 
This is a really fun tip because it can be a way to create your own signature chocolate cake recipe. The extract can be your special ingredient! Whether you choose the tried-and-true vanilla extract or something a little more unique like butter extract, mint extract, orange extract, or rum extract, you can end up with a chocolate cake that tastes different than anyone else's.
 
Application: Choose an extract flavor that you like and add 1 teaspoon to your chocolate cake recipe.
 
11. Slip In Some Stout.
Stout beer has a rich flavor that pairs beautifully with chocolate cake. Adding it to your batter will enhance the chocolate flavor and add hints of coffee flavor as well. It also adds a nice moisture, as well as a slight bitterness to your cake, so if a super sweet cake is not your thing, this is definitely the tip for you!
 
Application: Substitute ¼ of the water called for in your chocolate cake recipe with your favorite stout. For extra points, try a chocolate stout.
 
12. Use Whipped Ganache as Frosting.
To take your chocolate cake over the top with chocolate flavor, use whipped chocolate ganache as your frosting. This simple frosting will add a rich, decadent chocolate flavor and texture to your finished chocolate cake. Once you try it, you will never use another frosting for chocolate cake ever again.
 
13. Add An Extra Dash of Salt.
Most chocolate cakes call for a small amount of salt, but one baker recommended to amp up the flavor with just an extra dash of salt. It will balance out the sweetness of the cake in a really lovely way. 
 
Application: After mixing your chocolate cake batter according to the directions, mix in an extra dash of salt. But don't go overboard. Just a dash’ll do ya.
 
Try out a mix of several of these tips for an absolutely beautiful chocolate cake that everyone will rave about, and get ready for folks to ask you for your recipe.

ChefSecret:  I think we gave you enough ChefSecrets this time, don’t you?

Quip of the Day:  A man is stranded on a desert island. As he walks along the beach, bemoaning his current situation, he kicks something in the sand. It's a magic lamp! He rubs it and a genie appears.
"I will grant you three wishes." Says the genie.

The man thinks for a moment and says, "For my first wish, I'd like a boat with a full tank of gas!"  The genie nods and snaps his fingers. A speedboat appears in the water. "And your second wish"?

The man speaks almost immediately. "Ten million dollars cash on the boat, please!" The genie nods and snaps his fingers. A duffle bag filled with cash appears on the boat. "And what do you want for your final wish?"

The man thinks for a long time. He suddenly smiles and says, "I want to be irresistible to everyone woman I come across!" The genie nods and snaps his fingers.

The man is instantly transformed into a piece of chocolate cake.
-------------------------------------------
Do you have a question or comment? Send your thoughts to[email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Dessert #Baking #Cakes #PerfectCake #PerfectChocolateCake  #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024