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Regardless of where you fall on the experience spectrum, Fairfield baker Abigail Johnson Dodge, author of 10 cookbooks, including the recently published "Everyday Baker" (published by The Taunton Press in Newtown), has three pieces of advice to help during this busy season.
First, love what you make.
"Perfection is unattainable, so let's agree to let go of that goal right now," she says. "It doesn't matter a lick if your finished product looks exactly like mine. Even if the bread is lopsided or if the frosting is speckled with cake crumbs, be proud of what you hand-crafted with care. It will still taste delicious."
Second, be honest about your schedule.
"Be real about your available time," Dodge says. "Before diving full speed into a recipe, make sure you choose one based on the time you have available. Trying to squeeze too much into a limited time will only make you feel crazed and your results will suffer. For time-pressed bakers, check to see if your recipe has a make-ahead section where the recipe has been broken down, when possible, into manageable steps."
Third, set yourself up for success.
"Just like making a stir-fry," Dodge says, "it's important to have all the ingredients prepared and measured before you start baking. Mise en place—French for "put in place"—is the process of organizing and prepping your ingredients—and equipment, too—so that you are 100 percent sure you have everything and can work through the recipe smoothly and efficiently."
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