Stefin and Andrea are debating the merits of Country Crock Buttery Sticks (and Stefin’s reminiscing about their fabulous, flirty commercials from the ’80s). These might be a good choice for those who can’t or don’t want to eat butter, and would definitely cut down on softening time. Andrea wants feedback, and recipes, so drop an email to hosts@preheatedpodcast.com if you use this or a similar product.
Your hosts are also anticipating their star turn as “fruitcake experts” on Brian Earl’s Christmas Past podcast. They both had a blast chatting with him for his nostalgic, feel-good show. Stay tuned for an air date, which should be on or around November 25.
Mini Peanut Butter Cups from Cookie and Kate
Time for a review of the first “round” bake-along, Mini Peanut Butter Cups from Cookie and Kate. Andrea loved her sunflower butter/maple syrup variation, but cautions you really do want to use a mini-muffin tin or your round candies will end up more oblong (not the theme this month). She found the sweet spot between dark and milk chocolate using Scharffen Berger 62% cacao baking chocolate.
Stefin also liked a blend of dark and milk chocolate (both Dr. Oetker) and thought these candies were cute, fast and delicious — a sentiment shared by her family. She liked using Lyle’s Golden Syrup in her peanut butter filling, and urges bakers not to skip this step — whatever syrup you use, it really helps the filling remain soft and smooth. Stefin stored her candies in the freezer, while Andrea opted for the fridge. Either way, they didn’t last long in either hosts’ home. Since this recipe can easily be doubled or tripled, this would also be a great holiday gift idea.
This Week’s Bake-Along: Alexandra Stafford’s Very Good Bagels – Easy-ish Too
Both hosts are excited for the next “round” bake-along: Alexandra Stafford’s Very Good Bagels – Easy-ish Too, which may take the cake for best title ever. Since bagels are a hit in both hosts’ homes, they’re looking forward to finding a TNT (“tried ‘n’ true”) recipe for a DIY version. Will this be it? Be mindful of the long resting/rising time in this recipe, then bake along with us and post your pictures to our Facebook community!
Save Your Sanity with These Holiday Hosting Tips & Tricks
Finally, the gals dish out their tips for handling desserts at a big holiday meal. Andrea takes inspiration from Sam Sifton’s Thanksgiving book, and notes his wisdom applies to any large meal you might be hosting. Other suggestions:
1) Choose a dessert that can be made in stages. Pies, cakes and cheesecakes all lend themselves well to preparation over the course of several days. Wrapped tightly, pie crusts and cake layers can wait in your freezer. Many pies and cheesecakes are happy (and even better!) with some time in the fridge before they’re served.
2) Choose a dessert that needs chilling, not warming (or baking) time right at the end, as it’s a sure bet your oven will already be full. (There’s a reason pumpkin and sweet potato pie are holiday faves — they’re better when chilled!) Stefin recently ran across two chilled souffle options that fit this bill, too: Chilled Chocolate and Whiskey Souffle with Salted Butterscotch Sauce, and a Cranberry Souffle.
3) Ask your guests to bring dessert. Andrea maintains it’s the easiest to recover from if a rogue recipe is offered (apologies to Aunt Marge). But what about your favorite pie? Make it the week before and indulge without stress!
4) Go small to avoid waste. After a huge meal, some guests just want a bite of something sweet. Consider Ina Garten’s Pecan Pie Squares or Tom Douglas’ Jackie’s Fruitcake Bars. Both can be sliced small, and keep and travel well so you can easily send leftovers home with your guests.
5) Finally, Stefin would like to give listeners explicit permission to partake in one of life’s great pleasures — pie for breakfast. If you find yourself with a glut of dessert leftovers, have no shame about warming up a piece of pecan pie on the griddle (Andrea will be), or enjoying a second slice of pumpkin pie along with Stefin.
Listeners: What are your holiday meal sanity savers, especially as they relate to dessert?
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