Gifting Ideas for the Holidays

Gifts that are homemade and from the heart

This holiday season, skip the long checkout lines and crowded stores. Gifts that come straight from your kitchen are simple and delicious! Check out our gifting ideas below and from our kitchen to yours, happy holidays!

Hot Chocolate Mix

Simply mix the ingredients below, pour in a mason jar, tie a ribbon around the lid and just like that you have an oh-so-chocolatey gift! Want to take your hot chocolate gift to a whole new level? Melt chocolate, dip plastic spoons in the chocolate, top with nuts, marshmallows, candy, etc. and let harden on wax paper. Now you have a sweet stirrer for your hot chocolate!




The cookie-in-a-jar is a classic Christmas favorite. Start with our basic oatmeal cookie recipe and add your favorite cookie mix-ins! Mix and match so that each one of the people on your list gets their favorite type of cookie! We’ve even taken care of gift tags for you!

cookie in a jar

Homemade Muffin Basket

Start with the basic muffin recipe below and then add your favorite mix-ins. Whether the people on your list prefer sweet or savory muffins, there are plenty of options. Whip up several different types of muffins for the ultimate muffin basket!

Basic Muffin Recipe:

2 cups all-purpose flour
2 teaspoons Clabber Girl baking powder
½ teaspoon salt
1 tablespoon sugar
1 egg
1 cup milk
4 tablespoons oil

Preheat the oven to 400 degrees. Lightly grease 12 muffin tins.

In a large bowl, combine flour, Clabber Girl baking powder, salt, and sugar. In a separate bowl, mix together egg, milk and oil. Add egg mixture to flour mixture and stir to combine. Fill muffin tins ¾ full; wipe off any excess batter from the tins.

Bake for 20-25 minutes, or until tops spring back when touched lightly with a finger. Cool slightly on a wire rack before removing from the tins. Makes 12 muffins.


However you choose to gift this year, make it homemade!

How to Bake a Yule Log

I first came across Yule Logs in French class back in high school where they were called bûche de Noël. I learned how these are a holiday tradition in France and some bakers get really into making their logs look like real wood. You can cut off one end of the log, remove some of the roll and decorate it to look like a branch. People also decorate Yule Logs with raspberries, fondant mushrooms and powdered sugar that looks like snow. Making this cake is unlike any other cake I’ve made before. You are basically making a sponge cake that gets its volume from the egg whites, not from flour. The finished product is a very light and spongy cake with a delicate crumb.

To start, you will want to preheat your oven to 375 degrees F. and generously grease a 15 x 10 x 1-inch jelly roll pan. Set out 8 oz. of cream cheese so that it gets to room temperature. In a small bowl, stir together 1/2 c. all-purpose flour, 1 tsp. Clabber Girl Baking Powder, 1/4 c. unsweetened cocoa powder and 1/4 tsp. salt.

Yule Log Step 1

In a separate medium bowl, beat 4 egg yolks (reserve the whites) with a 1/2 tsp. of vanilla extract until it thickens and turns a lemon yellow color. Add in 1/3 c. granulated sugar and beat to incorporate.

Yule Log Step 2

In a third large bowl, beat 4 egg whites until you get soft peaks. Soft peaks appear after just a couple of minutes of beating fresh eggs. You’ll notice the egg whites will more than double in volume and get very bubbly as air is incorporated. When you lift up your beater, the peaks will show up in the bowl and slowly melt back into the bowl. At this point, add 1/2 c. granulated sugar.

Yule Log Step 3

Continue to beat after you’ve added the sugar. Within a couple of minutes, the egg whites and sugar will turn glossier and whiter, forming stiff peaks. When you lift up your beater, the peaks will show up in the bowl and retain their shape.

Yule Log Step 4

Fold in your egg yolk and flour mixture into your egg whites to get your Yule Log batter. Although your puppy may want to help you at this point, remember this is a chocolate batter that isn’t good for dogs!

Yule Log Step 5

Pour the batter into the prepared jelly roll pan. Use a spatula to get the batter into the corners and make it even in the pan. At this point you are ready for the oven. Put the jelly roll into a 375 degree F. oven for 12-15 minutes. Mine took me exactly 12 minutes, so be careful about the time.

Yule Log Step 6

While the pan is in the oven, you can prepare to roll the cake as soon as it comes out of the oven. Place a large dish towel on the counter. Cover with plastic wrap and sprinkle with powdered sugar.

Yule Log Step 7

Test the cake by putting your finger on the center part and seeing if it springs back when touched gently.

Yule Log Step 8

Carefully flip over the pan onto the prepared towel. Pound on the back side of the pan to ensure it releases. In hindsight, I would recommend lining with parchment paper so the cake looks better. Start at one end of the towel and roll it up while you prepare the filling. I thought this would be the hardest part, but it was really easy. You roll the cake while it is still warm so that it doesn’t crack or break when you add the frosting and roll it later on.

Yule Log Step 9

In a medium bowl, whip together 8 oz. of room temperature cream cheese and 1/2 c. of granulated sugar. Add 8 oz. of frozen whipped topping and mix well.

Yule Log Step 10

Add 2 Tbsp. of Corn Starch, I used Davis Corn Starch, 1/4 c. unsweetened cocoa powder and 1/8 tsp. salt. Mix until combined well.

Yule Log Step 11

Unroll the cake and spread the filling all the way to the edges.

Yule Log Step 12

I had a little extra frosting left over, you don’t want the filling to be too thick to roll.

Yule Log Step 13

Here comes the fun part! Roll the cake up, pressing together so that the filling doesn’t squeeze out.

Yule Log Step 14

Use the plastic wrap to cover up the Yule Log and chill for 2 hours in the refrigerator.

Yule Log Step 15

Remove the chilled cake and decorate it!

Yule Log Step 16

We enjoyed about half of the Yule Log at home and brought in the other half to work. It will make ten 1-inch size wheels.

Yule Log Recipe:

1/2 c. all-purpose flour

1 tsp. Clabber Girl Baking Powder

1/4 c. unsweetened cocoa

1/4 tsp. salt

4 egg yolks

1/2 tsp. vanilla extract

1/3 c. granulated sugar

4 egg whites

1/2 c. granulated sugar

powdered sugar, for sprinkling


8 oz. package of cream cheese, room temperature

1/2 c. granulated sugar

8 oz. frozen whipped topping

2 Tbsp. Clabber Girl Corn Starch

1/4 c. unsweetened cocoa

1/8 tsp. salt

Garnish: raspberries

Preheat oven to 375 degrees F.; grease and flour a 15x10x1-inch pan; set aside.

In a medium bowl combine flour, Clabber Girl Baking Powder, cocoa and salt. In a separate bowl beat egg yolks and vanilla until thick and lemon colored; whisk in the 1/3 cup of sugar. In a small bowl beat egg whites to soft peaks and add 1/2 cup of sugar gradually, beating well after each addition. Beat to form stiff peaks; fold in egg yolk and flour mixtures.

Pour into prepared pan and bake at 375 degrees F. for 12 to 15 minutes, or until cake springs back when touched gently. Immediately remove from pan and roll into towel sprinkled with powdered sugar. Let cool. Meanwhile, prepare filling. In a medium bowl whip together the cream cheese and sugar. Add whipped topping and mix well. Add cornstarch, cocoa and salt; whip until combined, about one minute. Unroll cake and spread with filling mixture. Carefully roll up again, gently pressing just enough to roll without thinning the filling out.

Chill for 2 hours and serve.

Giving Thanks to our Customers

1933 Grocery Store with Clabber Girl Baking PowderClabber Girl has been the leading baking powder in America for decades. We wouldn’t be here without the loyalty of our customers and want to take some time to thank you.

Why are we giving thanks?

Thank you for not just using our baking powder, but for passing along family traditions of baking at home to the next generation. Almost every family has its own special baking traditions. You have helped pass along family favorites from biscuits and cornbread to holiday specialties like pumpkin rolls and sugar cookies. Clabber Girl is used as a leavening agent in kitchens by hands small and large.

So what is baking powder exactly?

Clabber Girl gets its name from clabber milk. Before the invention of baking powder in the 1870s, people left milk out at room temperature to sour. This sour milk was called clabber milk.  Clabber Girl earned its reputation in the 1920s and 1930s after a nationwide advertising campaign made it a recognizable household brand. From billboards on the sides of barns to in-store promotions like this picture from 1933, Clabber Girl has been the most popular baking powder in the decades since.

How does baking powder work?

Clabber Girl is a double acting baking powder. The formula starts working when it is combined with a liquid and then again when exposed to heat. We call Clabber Girl the balanced baking powder due to the even release of leavening power both in the mixing bowl and the oven. Baking powder gives a light and fluffy texture when used. You can even use it in non-traditional ways such as adding some to pie crust, scrambled eggs and even mashed potatoes for a lighter texture.

Thank you again for enjoying baking and sharing this love with others. You have kept us going strong for over 100 years!

What We’re Thankful For: Thanksgiving Leftovers

Who said turkey leftovers are just for sandwiches?

Turkey Day is so close we can almost taste it. What’s not to love about Thanksgiving? Spending time with loved ones should never be eclipsed by less important things, but even we have to admit: it’s difficult not to get excited about the food. Between the turkey, cranberries, and mashed potatoes, there’s a favorite dish out there for everyone, even your picky aunt. After all the chaos of meal planning and preparation, it’s time to relax…but what about the day after Thanksgiving? Or the day after that? Eventually, leftovers need to be eaten, but even those favorite dishes can get exhausted after days of eating them. Fortunately, leftovers need not be left alone! A few creative twists here and there and Thanksgiving becomes an entirely new meal to be loved and enjoyed. Here are a few ideas to cook up some serious inspiration:

The Turkey
More than anything else, we tend to have an excess of turkey after the feast. It takes the most time and the most love, so wasting it is a real tragedy. No need to let it sit around and get dry, because you can make so much more than sandwiches and salad with it!

One Skillet Turkey and Roasted Green Chile Pot Pie: Pot pie is the ultimate comfort food for many. Roasted green chiles make this one particularly savory while the use of leftovers makes it easy.

Turkey Pot Pie

Turkey Vegetable Stew: No need to wait for hours to enjoy a hearty, cold-weather stew when you have leftover Thanksgiving turkey.

Turkey Tetra-ziti: Noodles, cheese, and creamy goodness, this casserole is the king of casseroles when made with Turkey Day turkey. With something from every food group (some of which might even come from your leftover sides), this meal lets you taste the love.

Stir Fry Cashew Chicken or Turkey: Considering takeout, but feeling guilty for not eating those leftovers first? This simple, delicious stir-fry is the answer!

The Sweet Potatoes
Loaded with fiber, vitamin A, and a host of other nutrients, tossing out leftover sweet potatoes should never be an option. Their texture makes them a perfect add-in for many baked good, whether sweet or savory, such as:

Sweet Potato and Sausage Pancakes: The sweet-savory combination everyone loves in a great breakfast, brunch, or brinner. You can either serve these as a side or as the main dish.

Sweet Potato Biscuits: It doesn’t take much to make plain biscuits into sweet-potato biscuits when you already have the leftover sweet potatoes. The flavor is mild, but the texture is unbelievably good, so you can serve these in any way you like without losing the goodness of those potatoes!

The Other Sides
You made that entire dish of cranberry sauce for one special person—or maybe you just went a little overboard with the mashed potatoes. Whether you want to do some creative baking or simply throw a few things into a bowl and repurpose them, here are some good options for when you’re getting sick of looking at the sides.

Butternut Muffins: Like pumpkin and sweet potatoes, butternut squash has both texture and vitamins you don’t want to waste. These muffins are a simple way to appreciate the last bit of squash from your meal.

Cranberry Raspberry Streusel Bars: How many ways can we love cranberry? Tart, flavorful, and packed with antioxidants, cranberries are often relegated to juice and sauce only. Mistake! Leftover cranberry sauce is the perfect flavor for these sweet-tart, decadent bars.

Mashed Potato Cakes: An oldie but a goodie. The classic mashed potato cake is an easy, tasty way to reuse old mashed potatoes. Crisp and golden on the outside, fluffy and creamy on the inside, you can have them with your eggs for breakfast or as a side with dinner.

Mashed Potato Cakes-004

There are endless ways to get the most out of what’s left after Thanksgiving, so don’t let all that delicious food go bad in the fridge. Green beans, stuffing, gravy, corn… What was your least favorite yesterday could be your favorite today, with just a touch of creativity and fresh ingredients. Thank goodness for Thanksgiving leftovers!

Thanksgiving with Clabber Girl

Baking Powder and Cornstarch… your holiday helpers


As you make your Thanksgiving grocery list this year, make sure you have two very important ingredients at the top: baking powder and cornstarch. These ingredients have their obvious uses in side dishes such as cornbread and biscuits. But there are also other, nontraditional uses for baking powder and cornstarch that will make your life in the kitchen a little easier and your Thanksgiving dishes a little more delicious. In fact, you may find these two ingredients working so hard on Turkey Day, that you might just give them a seat at the table! Here are a few ways to use these ingredients for your big feast:

The turkey: For a juicy turkey with crispy skin, stir a little baking powder into your turkey rub. Add one tablespoon of baking powder per four pounds of bird and let it sit out overnight. Note: do NOT use baking soda for this.

The stuffing: Whisk baking powder into your eggs before mixing into your stuffing for a little extra lift. Dense, chewy stuffing is now a thing of the past!

The cornbread: Everyone loves cornbread! Whether you’re serving it as a side or making cornbread stuffing, baking powder is the perfect leavening to make your cornbread extra nice and airy.

The gravy: Going into the science would get boring, but ultimately cornstarch is a better thickener than flour for your gravy because it better absorbs the fat from your turkey drippings. The result: a super savory gravy. No complaints there!

The mashed potatoes: As crazy as it sounds, adding a little bit of baking powder to your mashed potatoes makes them extra fluffy. Who doesn’t want that?

The cranberry sauce: Use cornstarch to thicken your cranberry sauce. Another tip? Add orange to give a little zing to your cranberry sauce, making it a new family favorite.

The pie crust: No worries! Adding a little bit of baking powder to your pie crust won’t make it rise, but it will help it not have any doughy places in the middle. A little goes a long way so just add ¼ teaspoon to your pie crust recipe. Perfect pie slices for everyone!

The pumpkin pie: Calling all vegans… this one is for you! Thicken your pumpkin pie filling with cornstarch. Your Thanksgiving dessert can be just as delicious and decadent as pies with egg and cream!

And last but not least…

The biscuits!: A favorite side dish to many, baking powder is a must in your biscuits. Whether you choose traditional buttermilk biscuits or go a little crazy with cheeses, spices or herbs, if they’ve got baking powder in them, they’re bound to be a crowd winner!

Thanksgiving is only the start of many holiday celebrations this season. Keep those cans of baking powder and cornstarch handy for all of your holiday baking!

Easy Stuffed Biscuits

Homemade dinner for your busy weeknight

This recipe is so easy and versatile. It’s a variation on a classic biscuit recipe and the biscuits bake up beautifully – golden brown and tender.

Although the dough is sticky at first, once you incorporate more flour as you knead it, the dough becomes smooth and easy to handle and roll.

You can try a variety of fillings. Diced chicken and goat cheese. Spinach and feta. Pizza sauce and diced pepperoni. Even sloppy joe or taco filling. In fact, it’s a great way to use up leftovers. This particular recipe calls for diced ham and herbed cream cheese.

complete group

Easy Stuffed Biscuits

2 cups all-purpose flour

4 teaspoons Clabber Girl baking powder

¾ teaspoon salt

½ teaspoon chopped fresh thyme (optional)

¼ cup shortening

¼ cup butter

1 egg

2/3 cup milk

6 rounded teaspoons herbed cream cheese

6 teaspoons diced ham

Preheat oven to 450 degrees.

Grease a six-muffin tin.

Stir together dry ingredients. Cut in shortening and butter. Whisk egg into milk; add to dry ingredients, stirring to combine (dough will be sticky). Turn dough onto floured surface and gently knead 20 times, adding flour as needed.

Roll out dough to a 9-inch circle and cut into six 2-inch biscuits, being careful not to twist the glass or biscuit cutter (twisting the cutter as you push it down to cut out the biscuits will keep them from rising properly).

Press the biscuits into prepared muffin tins, creating an indentation in the middle of each biscuit.

Into each indentation add a teaspoon of cream cheese then diced ham. Roll out remaining dough and cut six more biscuits.

Place atop ham and cream cheese, tucking the biscuit edges into the muffin tin.

Bake at 450 degrees 10 to 12 minutes until light golden brown.


Thanksgiving Bread Basket

What will be in your bread basket?

The turkey gets a lot of talk. The stuffing is carefully seasoned. The pie crusts are delicately rolled out and the pumpkin filling properly spiced. But what about the bread? For some, Grandma’s age-old yeast roll recipe is a Thanksgiving must, while others stick to buttermilk biscuits or cornbread. And while all of these are delicious traditional options, what if your family doesn’t have a bread tradition? Or, better yet, maybe your Friendsgiving is an opportunity to take a (gasp) break from tradition?

bread basket

Double duty options

Add dimension and whole-grain flavor to your Thanksgiving table with this seeded wheat quick bread.  With no yeast needed, this bread has crusty goodness you like without all of the extra time and work. Make a double batch and the leftovers can be used for a turkey sandwich on Friday.

Havarti cheese and dill flavors will give your basic buttermilk biscuits a holiday makeover!

Or maybe you want to stick with the traditional flavors of Thanksgiving?

Move the sweet potatoes from the casserole dish to the breadbasket? These sweet potato biscuits have the familiar hints of cinnamon and nutmeg that you have come to know and love with this side dish.

Baking gluten-free bread this Thanksgiving?

These white cheddar scallion biscuits have the cheesy goodness that you crave. Another good, cheesy gluten-free option—gluten-free parmesan rosemary rolls. Who doesn’t love a good herb-filled dinner roll at the Thanksgiving table?

Choose one or all six. Whatever your choice, you’re bound to surprise your guests by breaking with tradition and having a little adventure in the kitchen this Thanksgiving!