FREE HOLIDAY BAKING
SCHEDULE YOUR BAKING DAY,
with a backup day, just in case something comes up. Put the dates on your calendar and plan around them as you would any other important task.
MAKE YOUR GIFT LIST.
Include friends, family, neighbors, teachers, clergy, mail carrier, etc.
Decide how many pieces each person/family will receive. EXAMPLE:
2 dozen cookies, 1 loaf, or 8 cupcakes. ADD 2 EXTRA BATCHES, one for your immediate family and one extra for anyone you might have forgotten (JUST IN CASE.)
TAKE INVENTORY. At least 2 weeks before you plan to start
your baking, get out your recipes and check your inventory of ingredients.
When making your grocery list, don’t forget non food items like parchment paper, cupcake liners, cello wrap, gift bags, etc.
BEST TIP* PRE MEASURE DRY INGREDIENTS.
At least two days before your baking day, take an afternoon or evening to pre measure dry ingredients and put in air tight containers.
Measure flour, salt, baking soda or powder and spices SEPARATELY from the sugars.
EXAMPLE: I make cookies in triple batches.
For 3 triple batches, I will have 6 containers total: 3 with pre measured flour mixture and 3 with sugar mixture.
THIS CAN BE DONE UP TO ONE MONTH IN ADVANCE.
THE NIGHT BEFORE, take out all baking supplies: cookie sheets, cooling racks, bowls, mixer, measuring spoons, etc.
If your recipes include softened butter, don’t forget to take out of the refrigerator.
ON BAKING DAY:
PREPARE FOR THE DAY AS YOU WOULD ANY OTHER!
What this means: take a shower, have a good breakfast, walk the dog, check emails, etc.
Once you start baking, try to eliminate distractions such as answering the phone and getting on the computer.
You can return calls and check emails later! Put on some Christmas music and reminisce about holidays past.
Make some hot chocolate. Get in the mood! Have the little ones help stir ingredients, spoon dough on the cookie sheets, and remove cookies from cookie sheets to cooling racks.