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The gadget of the moment isn’t extraordinary, it’s pretty basic actually, so much so that you might be left wondering why I even mention it.  I originially spotted the KitchenArt’s Pro Measuring Butter Knife in a recent issue of Cook’s Illustrated.  But then I noticed the same tool elsewhere and realized it actually is a pretty clever idea.  For many of us the knife would only come in handy on the occassion that you bought an improperly wrapped stick of butter - you know what I mean.  You want to bake a batch of cookies, but the stick is wrapped with the label all twisted around and crooked or the measurement markings don’t start off exactly on the end of the stick so you’re left to guess exactly how many tablespoons you’ve just measured off.  That’s when the knife might come in handy.  Or for you bakers who choose to bake with the unmarked artisanal and European-style block butters, not to mention the organic butters.  I would much rather grab this knife that I can toss in the dishwasher when I’m done than to fuss with pulling the scale out and cleaning it off each time. 

Photo from Kitchenkrafts.com, where the knife sells for $9.95.

As a baker cookies rank right up there at the top of my ”favorite things to bake” list.  I love trying new recipes and experimenting with different flavors, but I simply adore whipping up a batch of my tried-and-true sugar cookie dough and spending the day immersed in cookie cutters and royal icing.  Three dimensional cutters are a new one of me, but I’m dying to give them a try.  I imagine decoration and assembly could be a bit tricky and may benefit from a third and even a forth hand, at least until you get the hang of it.   So far I’ve spotted the zoo animals and celebration sets, both promising to be made of dishwasher safe plastic.   

Photo from homevisions.com. 

Bake up a batch of my favorite new cookie of the holiday season:  Eggnog Cookies.  I haven’t had a chance to test out the recipe myself, but the ratings are high (A sure sign the recipe is a winner!).

Make popovers!  The batter is heavy on the eggs, so using eggnog instead makes for a delicious substitute and some really yummy dessert popovers.

No actual baking involved here, but certainly an intensely decadent dessert:  Tiramisu Eggnog Trifle.

Definitely not for the faint of heart - Eggnog Cheesecake

And if none of those ideas appeal to you maybe one of these will.  Do you have some other delicious baking projects that involve eggnog?  Tell us about ‘em, we’d love to give them a try!

Before freezing ALL baked goods:

• Remember that not all foods freeze well, for example: an item containing fresh fruits that need to resemble fresh fruit at presentation, custards and meringues also do not freeze well. 
•  Think about what you are freezing before doing so; sometimes it works better to freeze items and then wrap them, for example:  delicate cookies, muffins or cupcakes may be more easily packaged if frozen on a baking sheet then wrapped.
• Make sure that items are completely cooled before wrapping and freezing to eliminate any moisture issues. 
• Wrap items in plastic wrap, then in heavy duty aluminum foil or place in plastic zippered freezer bags or freezer-safe container with lid. 
• Store items inside freezer, and not in freezer doors for coldest temperature. 

Cakes:

• Cakes can often be frozen after they have been fully frosted.  If freezing a whole cake I would recommend freezing it before frosting it if you have the option.
• When freezing part of a cake, it is convenient to wrap and freeze slices individually. 

Cookies:

• Remember that certain types of cookies do not freeze well, especially cookies with frosting.
• When wrapping in plastic wrap, cookies are best wrapped individually or two cookies per each wrapping.   

Pies:

• Custard filled and cream pies do not freeze well.
• Pies should remain in pan and be wrapped in completely in plastic wrap then placed in freezer bag.

Have you ever asked why you have that food only once a year if everyone loves it so much?  I have.  Growing up I used to think that when I was an adult I’d make turkey and dressing anytime I wanted, or that sweet potato pies would be a monthly treat.  But you know what?  I was wrong.  It’s funny, no matter how strong the craving I just can’t bring myself to bake sweet potato pies unless it’s Thanksgiving.  It comes down to one simple, yet really important thing - tradition.  Sure the pies would still be good, but I wouldn’t enjoy it quite so much without being surrounded by all my loved ones with our bellies full of turkey.

One of the things I hold nearest and dearest to my heart is my family’s dessert traditions.  For Christmas each year my Grandmother would bake up the most buttery and moist yellow cake I’ve ever tasted, and between the two layers she would spread crushed pineapple and frost it with a simple and delicious buttercream.  Oh, how we all looked forward to her pineapple cake every Christmas.  The cake layers soaked up the juicies from the pineapple, and the butteryness of the cake and buttercream against the mild tartness of the pineapple - the cake was simply amazing!  So as I sat down this year to plan our Christmas meal, changing a few details, attempting to start new traditions I thought about the pineapple cake and the fond memories and realized that’s just one tradition we will without a doubt carry on.

While you’re off enjoying your weekend if you find something we should share with our readers tell us about it (by emailing jaaysgoodthings AT gmail DOT com) 

I found a super simple recipe in a back issue of Kraft Food & Family magazine that is worth giving a try if you are an inexperienced pie crust maker.  Not to mention it is a simple recipe, and with the holidays here this recipe may shave a few minutes off your kitchen time.  The recipe uses a food processor for blending which I love for two reasons: 1. It’s so much easier than by hand, and 2. I get to pull out my never used food processor.  While doing first testing I found the crust didn’t exactly suit my taste as I like a little sweetness, so I added a small amount of sugar.

3-step Pastry
(yields enough for double crust pie)

1 1/2 cups all-purpose flour
1/2 cup(1 stick) butter
1/2 block (4ozs) cream cheese
1 Tbsp granulated sugar

Cut butter and cream cheese into cubes. Put all ingredients into food processor. Pulse until dough forms. Wrap dough & place chill 1 hour.

Roll half of dough on lightly floured surface. Place in 9 inch pie plate. 

From Williams-Sonoma, the cutest pan I’ve found yet, this pan creates a 3-d snowman.  The pan, which was inspired by the song “Frosty The Snowman” would make a great centerpiece for your holiday table.  The pan bakes the cake in two pieces that are sandwiched together with icing once completely cooled.    

From Wilton, this snowflake shaped silicone mold, which makes six snowflakes.  The mold is oven-safe so you could make cute muffin size snowflake cakes, or the pan would be great for use as a Jello mold.

Although not a cake, this cookie tree kit tops my wish list of seasonal baking accessories/gadgets.  The kit which is currently on sale for $8.98, contains a set of 10 star-shaped cookie cutters in graduated sizes, which once baked you stack to create an 8″ diam. by 11″ high tree.  The set also contains icing bags and decorator tips so you can add frosty accents to your tree.  The cookie tree is another great idea for your holiday table centerpiece.

Photos from Williams-Sonoma and BrylaneHome, respectively.