I love to bake. I confess it. When I was
working in theatre, I’d bake furiously on Monday (my day
off), then return to the green room Tuesday night with a tray of
brownies/cupcakes/cookies/whatever, just to get them out of the
house. Even now, when I don’t eat sweets (yes, it’s
true. I mean, really, really true) I still love to bake.
So calling this the Most Wonderful Time of the Year would be an
understatement for me. When the holidays arrive I’m in a
tizzy; it’s as if I’ve been given complete license to
go crazy and use fourteen sticks of butter in one session. Which I
have done before.
Early November I get out my Hospitality spiral (don’t judge)
and flip to a fresh, clean page. There I make a list of
aaaaaaaaaaaaaaaaall the foods I’m going to make this holiday
season, followed by a nifty little spread sheet of baking items
– butter, chocolate, eggs, etc. – so I know how much
I’ll need total. Then around Thanksgiving I get to baking:
just a bit at a time, the recipes are done and pans of brownies or
trays of cookies are in the freezer. Everything comes out in early
December when I assemble long-distance Christmas boxes for friends
and family, which breaks the floodgates and we begin consuming.
Heartily.
So that’s my holiday baking ritual – but wait. I left
out one essential step.
Ordering from the King Arthur Flour catalog.