This feels so comforting! ❤️🩹 I've too often found myself suddenly too exhausted to finish a bake that I had actually been looking forward to, these past few years. And then I tend to put it off entirely because I don't want to feel like quitting in the middle of it. So I started splitting the task in multiple phases (when possible) and it is indeed a big mood change 🥰 like making the filling of a pie one day ahead and then the crust and baking on the second day. I also find it has been easier (less overwhelming) to be in a "plan ahead" state of mind for non-baking bits of my week, too!
I’ve taken to weighing dry ingredients. Americans tend to have recipes in cups vs grams ... also 1/4 sheets pans are perfect for organizing ingredients! Buy a whole stack of them...
I am more of a cook than a baker since baking does stress me with all the measuring and fiddly what-nots. But what is amazing is this is exactly how I prep when I cook. I didn't realize I can do this when baking. Thank you!
And that coffee pudding looks delicious. Will be making that tonight.
I have discovered the need for this a few times but usually ‘on the day of’ when it may be too late or it makes me late! Even such a simple thing as discovering that butter or cream cheese must be AT ROOM TEMPERATURE has held me up.
Another reason for advance planning is that often the ingredient list contains some item that I have never seen or searched for in my usual grocery store. I must find out either where to get that item or where to get it in a small amount (as I may not need more of that for years) or what substitute will likely do as well.
Yet another need for preparation can be because I want to make a larger amount of the recipe than it calls for, so must work out the math for that (e.g., I want to use up all the cream cheese while still fresh OR I am having my kids over for supper and I want to send them home with extras)
Or the recipe calls for amounts in one type of measurement but the ingredient boxes have recipes in another metric.
This has become one of Jay's favorite dessert recipes. Thank you.
Wonderful suggestions and I love how clearly you laid out the ideas.
The pudding sounds DIVINE!
I can see how it would!! Well done, & cheers to spreading the word of how it helped you!
Thank you, thank you!!! I absolutely love these ideas. I have been putting off some of the simplest cooking. I really appreciate this!
This feels so comforting! ❤️🩹 I've too often found myself suddenly too exhausted to finish a bake that I had actually been looking forward to, these past few years. And then I tend to put it off entirely because I don't want to feel like quitting in the middle of it. So I started splitting the task in multiple phases (when possible) and it is indeed a big mood change 🥰 like making the filling of a pie one day ahead and then the crust and baking on the second day. I also find it has been easier (less overwhelming) to be in a "plan ahead" state of mind for non-baking bits of my week, too!
I’ve taken to weighing dry ingredients. Americans tend to have recipes in cups vs grams ... also 1/4 sheets pans are perfect for organizing ingredients! Buy a whole stack of them...
...my Oxford-marmalade-making now extends into three days, where it used to just be one intense session...
Always looking for ways to use up leftover brewed coffee. This is a good one.
I am more of a cook than a baker since baking does stress me with all the measuring and fiddly what-nots. But what is amazing is this is exactly how I prep when I cook. I didn't realize I can do this when baking. Thank you!
And that coffee pudding looks delicious. Will be making that tonight.
I have discovered the need for this a few times but usually ‘on the day of’ when it may be too late or it makes me late! Even such a simple thing as discovering that butter or cream cheese must be AT ROOM TEMPERATURE has held me up.
Another reason for advance planning is that often the ingredient list contains some item that I have never seen or searched for in my usual grocery store. I must find out either where to get that item or where to get it in a small amount (as I may not need more of that for years) or what substitute will likely do as well.
Yet another need for preparation can be because I want to make a larger amount of the recipe than it calls for, so must work out the math for that (e.g., I want to use up all the cream cheese while still fresh OR I am having my kids over for supper and I want to send them home with extras)
Or the recipe calls for amounts in one type of measurement but the ingredient boxes have recipes in another metric.
So this is a(nother) gift, Jamie, thank you!