Christmas is on our door step and it is time to bring out the cookie sheets, sugar and spices.
I have a no fail Gingerbread Recipe for you
This recipe will make large quantity of Cookies,of course it does depend on the cookie cutter size that you will be using
Make the dough the day before baking
Let the dough rest in a cool place and keep it covered
Leave enough room around each cookie, the cookies will expand
Let the cookies cool on a cake rack
Dust the cookies with Icing Sugar or a icing sugar glaze
15g Ground Ginger
15g Ground Cinnamon
15g Ground Cloves
1 Pinch of Salt
1 tsp Bicarbonate of Soda
Bring the water, honey, treacle, and brown sugar to the boil
Cut the butter into cubes
Use a whisk to fold in the ginger, cinnamon, cloves, pinch of salt and butter cut into cubes
Add the bicarbonate of soda
Leave to cool to room temperature
Knead the flour into the dough mixture
Leave the dough in a cool place overnight
Roll the dough out on silpat or baking mat, use dowel sticks or dough rods to roll the dough out into an even thickness of approximately 5 – 7mm. Alternatively sprinkle flour on your work surface and roll and cut out your cookie shapes
Bake in preheated oven of 170 C or 340 F for 8-10 minutes
Cool on a cake rack
For the Rice crispy bars
Rice cereal 160g
- Melt Butter in saucepan
- Add marshmallows and allow the marshmallows to melt. Stir continuously
- Add the rice crispies
- Allow the mix to cool a little before shaping.
If you are to use the rice crispy bars dough for modelling reduce the amount of marshmallow so that the mixture will be firmer
Sending client gifts can be a highly effective marketing and relationship building tool… if done correctly. Here’s a snapshot of the 5 common mistakes people make when sending client gifts.
Mistake #1: You send a branded gift
Don’t get me wrong. Corporate branding is very important, but it has its time and place. That time is not when you’re sending a gift to a client or customer. Why? Well, quite honestly, when you send a gift with your company’s logo on it (or worse, all over it), the gift becomes about you, not the recipient.
Mistake #2: You send a “trinket”
Alongside mistake #1, dust collectors absolutely have their place in business – trade shows, corporate events, etc – but not when you’re sending a gift that is supposed to be a personal gesture of appreciate or gratitude toward a client or customer. Everyone knows that trinkets are generally cheap(er) in nature, so by giving that as a gift, what does that say about how you feel towards the gift recipient?
Mistake #3: You don’t follow up to make sure the gift was received
Gifts get lost. Missed shipments, mailroom disasters, unruly employees… are just a few. If you don’t hear from the gift recipient within 3 business days or so, it’s not impolite to send a friendly reminder that you sent a gift. For example:
Subject Line: Hope you enjoyed the cookies
I just wanted to make sure you received the box of cookies I sent last week? Sometimes they get lost in the mix and wanted to make sure they got to you safely!
Anyway, I hope you enjoyed them.
Do you have time to catch up next week?
Mistake #4: You limit yourself to obvious gift giving opportunities
This is not so much a mistake, your customers will certainly appreciate your thoughtfulness. But December is the most obvious time of year to send gifts to your clients. If you want to stand out, look for aditonal opportunities like client birthdays, other holidays (we’ve heard Valentine’s Day, for example), or create your own client/ customer appreciation day.
Mistake #5: You don’t check the recipients company policies on receiving gifts
Federal, State, and Local Law is one thing… company-specific gift policies are completely another. You can only know so much, especially with new clients, so you might want to check on the company’s gift giving/ receiving policies before you send them. Don’t feel comfortable asking directly? Find the executive assistant, or another employee at the company, and ask them directly. They won’t think anything of it and they’re probably be willing to help you out if they don’t already know.
If you have run out of Brown sugar here is a easy way to fix that. First a little in depth look at what Brown sugar is and how it is made.
All plants have Sugar in them, but only Sugar Cane and Sugar Beets have large enough quantities to be used for sugar production. Natural brown sugar, raw sugar or whole cane sugar is a brown sugar produced from the first crystallization of the sugar cane. In white refined sugar all the Molasses which is a dark brown substance is removed. There is more molasses in natural brown sugar, giving it a higher mineral content. The Health benefits are negligible though. Natural brown sugars have particular names and characteristics, and are sold as turbinado, muscovado or demerara sugar.
Turbinado and demerara sugars are made by crystallizing raw sugar cane juice, then spinning it in a centrifuge to remove water and some impurities. Demerara sugar has less molasses than light brown sugar.
Muscovado (also moscovado), an unrefined, dark brown sugar, is produced without centrifuging and has much smaller crystals than turbinado sugar. The sugar cane extract is heated to thicken it and then pan-evaporated in the sun and pounded to yield an unprocessed, damp sugar that retains all of the natural minerals.
To make your own brown sugar add about 10% of the weigh of the sugar. I find it works best to mix the sugar in a food processor or in your mixer with whip attachment. If you are baking a cake that calls for brown sugar you can also add the molasses to the butter for even distribution.
For every cup of sugar you can add 15ml of molasses. Brown sugar is mainly used for the caramel flavour that it imparts as the moisture added is very negligible.