I work at Starbucks and I brought these into work, people couldn’t believe how much better they were! and without the weighed down feeling from all the empty calories starbucks’ have.

I get so frustrated making homemade butters too! Absolutely zero patience and I’m always panicking that the processor is going to just vibrate right off the edge of my counter.

My biggest baking disaster – since my life is one whole disaster that’s kind of a broad spectrum answer, but most recently…Last year I started using margarine instead of butter when I baked. Earth Balance sells these little bars of margarine for baking, and I made the mistake of not reading the label on these little puppies. Because they were half the size of a regular stick of butter, I assumed they were half the contents of a regular stick of butter – 4tbsp instead of 8. I kept making things using two sticks of EB where it would call for 1 stick of butter and they would always come out GREASY AND DISGUSTING. I actually stopped using margarine and started looking for oil free recipes because of this, which is a good thing, but then one day I decided to read the label and discovered they were actually 8 tbsp and I felt ridiculous thiking about all the money I’d wasted! This is why I always read labels now.