I didn’t finish cookies until 4 pm so I’m putting off shopping for T day food until tomorrow.
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Beautiful!
I think tiger cake will be for my cat obsession daughter’s next birthday cake
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I am going to try, key word try, to put together two quick breads today, one is a cranberry and pecan loaf and the other, pumpkin, date and walnut. They will be gifted tomorrow.
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Maybe you can turn this into “push” and not “pull” so it doesn’t sap your enjoyment but lets you do what you wanted to originally? Meaning – bake what you want and when you want, put the cookies into bags (eg 6 each if big, 12 if small) with a fixed price tag, and drop them off to the store or your hairdresser. No orders!
If they sell, they sell. If they don’t, no biggie, give away the rest as you usually do.
Worst thing would be to add stress and sap pleasure from this for yourself!
ETA: You could also do loaf cakes cut into slices that are packed individually. I know I’d pick one up if I saw a homemade one!
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Well the ganache just puts it over the top!
I only made it a couple times, one comment that stuck with me was that the tang of the cheesecake and the chocolate was a little bit dissident…so I stopped making it !
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I was thinking that the ATK Carrot Cake is actually easier to make and people go crazy for it. Maybe I could sell slices.
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Frosting is harder to package simply.
Question for you pros. I want to make this pie, but it’s deep dish and I only have normal depth pie plate. Would you adjust the bake temp, time, or both, if I used 2 crusts and put 1/2 the filling in each?
Alternately, I could make just one not deep pie, but not sure how to scale the filling.
It’s not enough filling for two standard pies. Either make 75% of the filling for a standard pie plate, or make all the filling and bake the excess in a ramekin for a treat.
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(Someone does ask the same question in the questions, fwiw.)
Oh huh. I looked thru the comments first and didn’t see it.
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I haven’t seen this episode, but it sounds like he’s just ripping off the technique Kenji Lopez-Alt created for America’s Test Kitchen many years ago when he authored the famous vodka pie crust recipe. Turns out the secret to that recipe’s success lay not in the vodka but in the mixing method, which has you fully incorporate the butter with 2/3 of the flour to inhibit gluten production. This not only prevents shrinkage but also creates a very flaky texture without the need for small bits of unincorporated butter.
Since leaving ATK, Kenji has published another version of his pie crust recipe without alcohol and fully explained the science behind the technique. Not sure why Chris Kimball is still trying to claim he’s reinventing the wheel on this one, but it’s actually sort of on brand for him, so…
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I had ordered these to put cookies or slices of cake in, to give to friends. I like them.
Well I just bought a deep dish pie plate. Problem solved.
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Hah, that’s another way to skin this cat 
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I wouldn’t like the icing sticking to the sleeves. These foil containers are nice. Only problem is having to keep refrigerated because of cream cheese icing.
I use similar sleeves for packaging holiday cookies to give away. They’re very neat and easy, and I’ll sometimes add a sticker saying what the content is.
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This seems impractical to sell by the slice if you don’t have guaranteed takers within a short window.
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