Sunday, December 6, 2009

Holiday Baking Tips

From our kitchen to yours.
Today, we're sharing a few of our tricks-of-the-trade with you, for all that holiday baking you have coming up!
  • Tip 1 - Making many different kinds of cookies can be time consuming. To break it up, make your different doughs one day and refrigerate them, then cook them another day. Most cookie doughs can be refrigerated up to 4 days, and can last 1-2 weeks in the freezer!
  • Tip 2 - Cookies that are all the same size will be more appealing visually and will also cook more consistently. To accomplish this, use a small ice cream scoop to portion out your cookies!
  • Tip 3 - We all know the best part of a pie is the flaky, buttery crust! To get a nice flaky crust, make sure you use COLD butter and don't over work the dough. You can also make your pie crusts in advance and keep them in the refrigerator, like you can your cookie doughs.
  • Tip 4 - For any fruit pies, let the fruit and spices that make up the filling sit and macerate in their juices for a few hours, or even over night before you put them into your crust. You'll develop more flavor that way!
  • Tip 5 - With the economy the way it is, we're all being a little bit more careful with our money. If you're making something like eggnog that uses a lot of egg yolks, find a meringue cookie recipe that uses a lot of egg whites to make too! Then you aren't throwing them all away.
And, of course, if you'd rather spend time with your family than all that time baking in the kitchen, stop by Dessert Works by December 20th to place an order and guarantee your selection for pick-up on December 24th!

Do you have any holiday baking tips?? Leave us a comment below!

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