Bake-ahead Desserts

15 years ago

Hi, I will be going to an out-of-town reunion next week with a bunch of friends (less than a dozen) with whom I attended grade/jr high schools back when dinosaurs roamed the prairies. My hostess has requested that I bring along something baked, since that is sort of my specialty. But I'm having a summer brain freeze here, and can't figure out what to take. It has to be something I can make on Wednesday, for a party on Saturday. I'll be traveling on Thursday, so won't have kitchen access after that. Refrigeration won't be a problem. Ordinarily, I'd make a cake, but I can't think of any of my old-faithful recipes that can wait that long between the making and the eating, without undergoing noticeable degradation. I could do cookies, but I'd rather not. I think perhaps I could even take something cake-like in a "kit" - ingredients pre-measured into baggies, some eggs, etc, plus my pan. I think I'll be able to bake in the hostess's rental suite kitchen, but I'm sure it won't have equipment like a mixer, FP, etc.

Any suggestions? Thanks!

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Comments (13)

claire_de_luna
15 years ago
Possibly. Do you have a stick blender with a whip attachment? If so, I can make a recommendation...otherwise I'd suggest making a brownie kit to take along. I also have a great recipe for cookies you blend in a food processor if you have one of those available.
doucanoe
15 years ago
I have made this several days ahead and it keeps well.

Chocolate Turtle Torte
Source: St Paul Hotel

Crust:
3-2/3 c pecans
1-1/4 c sugar
7T unsalted butter

In food processor blend pecans and sugar, add melted butter in steady stream until combined well. Turn out mixture into a 12" tart pan with removable bottom. Press to 1/8" thickness on bottom and 3/8" on sides. Bake at 350F for approximately 20-25 minutes or until lightly toasted. Cool.

Filling:
1lb semi sweet chocolate
2 c heavy whipping cream

Bring cream to a boil and pour over coarsely chopped chocolate. Mix until chocolate is melted and mixture is combined well. Pour into cooled crust and refrigerate for 3 hours or up to overnite.

Caramel Sauce:
4oz unsalted butter
1 c sugar
1 c heavy whipping cream
3/4 c crushed pecans (for garnish)

In heavy saucepan melt butter, add sugar and cook until dark brown (not burnt). Add cream and remove from heat. Mix thoroughly until mixture turns a rich golden color.
Drizzle over slices of torte and serve.
I think this one would keep well, also. I preferred the glaze more "lemony" so I changed the recipe a bit. The strikethrough is the original recipe. Lemon Yogurt Cake 2006, Barefoot Contessa at Home, All Rights Reserved Ingredients 1 1/2 cups all\-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole\-milk yogurt 1 1/3 cups sugar, divided 3 extra\-large eggs 2 teaspoons grated lemon zest (2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1/3 cup freshly squeezed lemon juice For the glaze: 1 cup confectioners' sugar 1/3 c sugar 2 tablespoons freshly squeezed lemon juice 1/3 c lemon juice Directions Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2\-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon\-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. Linda
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maddielee
15 years ago
The Bacardi Rum Cake gets better when it ages. Just be sure to wrap it well. Heck, you could make the cake now, cool, wrap, freeze and take it out of the freezer before heading to your reunion. I make a couple for each Holiday, they are always fresh after freezing and aging.

Have fun at your reunion, I reconnected with my elementary school friends a few years ago, we are now visiting and lunching on a regular basis.

Here is a link that might be useful: Rum Cake
lsr2002
15 years ago
CdL, please share your "stick blender with a whip" recipe and your FP cookie recipe.

Unfortunately, I have no suggestions for Cooksnsews but I need something easy for a preconcert picnic tomorrow night and I came here for ideas.

Sorry to hijack your thread! BTW, we are going to a grade school reunion, my DH's class, in October.

Lee
Bumblebeez SC Zone 7
15 years ago
Would you be able to keep something frozen in her freezer?
If so, I would make baklava, only because I adore it and it freezes so well. You could pack it in ice for Thursday then put it in her freezer and remove Saturday morning.
claire_de_luna
15 years ago
I've shared them both before, so they're not new. Lee, Here you go:

This is a favorite cookie because it's easy and light; perfect for summer.

Easy Refrigerator Lemon Cookies

Plan ahead, though, as you have to leave the dough in the refrigerator for several hours before baking.
55 min : 45 min prep; 60 cookies

1 large lemon, zest of
1 cup granulated sugar
1 cup butter, chilled and cut into pieces (2 sticks)
2 1/3 cups cake flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt

Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar. Add the butter; Process until fluffy. Scrape down the bowl. Add the flour, baking soda and salt. Process briefly until mixed.

Form dough into two 1-1/2-inch-round logs and wrap each in wax paper. Refrigerate until firm.

Preheat the oven to 350 degrees.

Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges. Do not overbake.

The other I often make when I go out of town are my Chocolate One Bowl Cupcakes with Cinnamon Buttercream. These are a favorite with almost everyone.

One Bowl Chocolate Cupcakes with Cinnamon Buttercream Frosting

Chocolate Cupcakes
Makes 2 dozen

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide the batter evenly among liners (use an ice cream scoop), filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Cinnamon Buttercream
1 cup butter
1 T. vanilla
1 T. ground cinnamon (PenzeyÃ¢ÂÂs Vietnamese Cinnamon)
1 lb. powdered sugar
3 T. Half and Half or cream
lsr2002
15 years ago
Bumblebeez, baklava is a fabulous idea for Cooksnsews if there are no issues with nuts. I love it too. When Oly showed a group of us how to make it at Jessica's house several years ago, we each made a pan and my friend and I had it several days in our hotel room before we flew home. And then I kept it at room temperature until it was gone. I just looked for web sources and the time it can be stored without refrigeration or freezing ranged from several weeks to several months so it would be perfect for this time frame. It does freeze well too, so that would be an option.

I think your idea is terrific, special and storable and it wouldn't get knocked about and damaged on a long car trip.

Lee
cooksnsews
Original Author
15 years ago
Oh my, that Turtle Torte makes me swoon! (I guess I'm one of those who only buy cookbooks with colour pictures.) I could make the caramel sauce, and grind the pecans/sugar in advance, and make the rest of it on site. Baclava sounds yummy as well. Haven't made it for years, but I ate a few pieces yesterday with coffee.

This could be a 5 lb weekend...
Bumblebeez SC Zone 7
15 years ago
Lee, I don't think I could keep a pan for several days!

I've loved it from my first taste as a teenager.
doucanoe
15 years ago
I always gain a few pounds when someone starts a dessert thread! LOL

I have never made Baklava, but it's on my short list!

Linda
lsr2002
15 years ago
Thanks, CdL. I was actually thinking about cut up fresh fruits with an accompanying lemon cookie and just came back to the computer after dinner to look. You posted while I was typing before and I didn't come back to check until now. Your lemon cookie sounds perfect.

Bumblebeez, I was only able to keep the whole pan to fly home with because we left Jessica's house with some extra pieces to have in the hotel before we left.

Lee
jessyf
15 years ago
Lee, that was fun! HEY OLY LETS DO IT AGAIN (maybe...)
olyharris
15 years ago
Jessica -I'm ready and willing - anyone in the LA area interested?

Cooksnsews - Baklava would be a perfect choice - I always make it at least a couple of days before I'm going to serve it, and, as Lee says, it will last for a long time.

Oly

Bake-ahead Desserts

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