When I already have a recipe to work from (and anticipate being short on time), I’ll home in on specific components I can knock out a day or two in advance. — Pastry chef Joy Cho
Baking is known for its therapeutic benefits, but baking burnout is also real: there always comes a point during the holidays when all I want to do is sink into the couch and eat a cookie or three instead of whipping up another batch of brownies or that pie whose recipe I bookmarked last year.
You might not be able to pre-make cake batter and store it for days in the fridge, but there’s actually plenty of work youdo now to help ensure smooth, hassle-free baking when it matters. For me, this means dedicating an afternoon to prepping ingredients I know I’ll use down the road: toasting nuts and shredded coconut on a baking sheet, chopping up dried fruit and chocolate bars , and pre-cutting extra parchment paper rounds for my cake pans, for example.
When I already have a recipe to work from , I’ll home in on specific components I can knock out a day or two in advance. Pre-making and refrigerating cake glaze , measuring out dry ingredients and storing them tightly sealed in my pantry, and even mixing, scooping, and freezing cookie dough are do-ahead steps that have tremendously sped up my process on baking day. Having fresh-out-of-the-oven cookies just a freezer drawer away is also a huge plus — and perfect for impressing last-minute guests.
I get that this kind of prep work may not resonate with everyone — some people prefer to work through a recipe from start to finish. But if you, like me, foresee spending a good chunk of your time in the kitchen this holiday season, there’s not much to lose, and a lot to gain, from working ahead while you can — namely more cookies eaten on the couch, and less time spent making them.Sign up for Eater's newsletterCheck your inbox for a welcome email.
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