Yes, but would work for my suggestion of loaf cakes. Those and cookies could be packaged with a pretty label stuck on. Very little fuss, and people can see what they’re buying.
1 Like
Also with a paper cover people can’t see what’s inside.
I bought these with plastic cover last week.
1 Like
I have one for quiche – love it, for the higher custard ratio.
2 Likes
I don’t think Kenji invented it as the technique is pretty much what pate brisee is, but there’s lots of reinventing the wheel all over the place. Also hard to attribute ATK product solely to Kenji vs the whole team, and Kimball at the top.
Not that I’m a Kimball fan, but Kenji gets credited with inventing or discovering lots of things that were already there, and it was more that he wrote about and popularized them.
4 Likes
I agree 100%. I have to think of a different way to get rich!
By the way, I ordered that rectangular plate from Berkeley a while back, haven’t used it yet. Shipping doubled the price but better than driving to Berkeley and the bridge toll!
If someone needs a last minute dessert, I saved this easy melted butter pie crust / tart crust ages ago when I first came across it – it falls into the minimal effort / maximal outcome category.
I often make a press-in oil crust for small quiches and galettes (which I learned about from various folks here, thank you again!), but butter is a nice holiday upgrade.
Milk / yogurt / buttermilk can be substituted for the water for a bit more richness / tenderness.
5 Likes
Thanks for these. I’m always a bit intimidated by crust.
4 Likes
I’m about to embark on sticky toffee pudding, and looking for some advice.
I’m going to bake it today, to be finished for dessert tomorrow night. 3 components: bake cake, poke holes & pour some toffee sauce over and bake or broil again, and finally serve with more toffee sauce.
Should I skip the second step today, and pour the sauce over when I reheat just before serving? I’m wondering if the moistness will suffer somewhat.
Also wondering if I should swap the butter in the cake for oil, which would improve moistness day 2, and there’s plenty of butter in the sauce for flavor.
Another consideration is baking vessel. I was planning on a small bundt for pretty presentation, but I think that might make it trickier for the reheating part.
Any other ideas for making ahead?
2 Likes
No CB2 in SF? I’m surprised.
I’m in awe of your unlimited energy!
2 Likes
Alice Medrich’s melted butter tart crust is a perennial favorite of mine. Not only is it very easy, but it has a great tender, crumbly texture that always gets compliments.
2 Likes
Skip the 2nd step. Here’s a link to Smitten Kitchen’s write up.
1 Like
I love quiche!
Made 4 mini loaves of pumpkin cranberry bread to bring to my sister’s SIL’s house tomorrow as a thank you for inviting me for dinner (along with my contribution of 3 bottles of wine). I like this recipe as it uses oil vs butter. Can’t remember where I got the recipe, but I’ve been making it for a long time.
And I just realized that I left the extra 1/4 cup of flour out of the batter (my brain said 2 cups, not 2-1/4 cups), but it seemed to work out. The cake tester came out clean after 45 minutes. Guess I’ll find out tomorrow if anyone cuts into one. 
I’ll apologize in advance. 
Pumpkin-Cranberry Bread
2-1/4 cups all-purpose flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs
2 cups granulated sugar
1/2 cup vegetable oil
1 cup canned solid-pack pumpkin
1 cup cranberries – chopped
In large bowl, combine flour, pumpkin pie spice, baking soda and salt.
In small mixer bowl, beat eggs. Beat in sugar, oil, and pumpkin.
Pour pumpkin mixture into dry ingredients; stir with wooden spoon just until moistened. Stir in cranberries.
Spoon batter into 2 greased and floured 8x4-inch loaf pans (or 4 mini-loaf pans).
Bake in preheated 350°F oven for 60 minutes (or 45 minutes for smaller loaves), or until a wooden toothpick comes out clean.
Cool for 5 to 10 minutes; remove from pan and cool completely.
10 Likes
They look great. Don’t apologize! No one will every know.
5 Likes
Gorgeous!
2 Likes
Advice please!
I have the crust for my pumpkin pie blind baking right now. I will make the filling and bake the whole thing tonight
I’m also planning an apple galette. My dad doesn’t care for pumpkin pie so I thought this would be something different for him ala very exotic. I have dough rolled out and chilling. Apples chopped and coated. Should I bake this tonight? The recipe says refrigerate after baking. I have more oven space than fridge space so I’m doing too much thinking
After baking, could you store overnight in your well-chilled (in MN, as I recall) garage? Maybe in a cooler to prevent any possible incursion by small critters or insects.
3 Likes
I wouldn’t hesitate to bake that tonight and leave it out on the counter. However, the crust may be crisper if you make it tomorrow.
6 Likes
