I have to admit, I haven’t started any holiday baking yet. This year I thought I’d keep it simple and just make a few of our favorite things. I don’t need the mountain of goodies stocked in the freezer because a) I currently don’t have a freezer & b) I’m usually the one who eats said mountain of goodies. For those of you who are currently in baking frenzy mode I wanted to share a few substitutions with you – so you won’t have to drop everything and dash to the store if you run out of something. Baking Powder: 1 teaspoon baking powder = ½ tsp cream of tartar plus ¼ tsp baking soda; Brown Sugar: 1 cup brown sugar = 1 cup white sugar plus 1 Tbsp molasses; Butter: ½ cup salted butter = ½ cup unsalted butter plus ¼ tsp salt; Buttermilk: 1 cup buttermilk = 1 tsp lemon juice or vinegar and enough milk to make one cup; Semisweet Chocolate: 1 ounce semisweet chocolate = 3 Tbsp semisweet chocolate chips or 1 ounce unsweetened chocolate plus 1 Tbsp sugar; Unsweetened Chocolate: 1 ounce unsweetened chocolate = 2 Tbsp unsweetened cocoa powder plus 1 Tbsp butter; Dark Corn Syrup: 1 cup dark corn syrup = ¾ cup light corn syrup plus ¼ cup molasses; Cornstarch: 1 Tbsp cornstarch = 2 Tbsp flour; Cake Flour: 1 cup cake flour = ¾ cup plus 2 Tbsp flour plus 2 Tbsp cornstarch, sifted together; Self-rising Flour: 2 cups self-rising flour = 2 cups flour + 1 tsp baking soda + 2 tsp baking powder + 1 tsp salt; Ginger: 1 tsp fresh ginger = ¼ tsp powdered ginger; Lemon juice: 1 tsp lemon juice = ¼ tsp cider vinegar; Half & Half: 1 cup half & half = 1 Tbsp melted butter and enough whole milk to make 1 cup; Sour Cream: 1 cup sour cream = 1 cup plain yogurt. Hope this is somewhat helpful & happy baking everyone!