Friday, December 21, 2012
I’m currently contemplating what to bake this weekend for Christmas. Like many families, perhaps you also grew up with a vast array of cookies, tarts, and bars tempting you for days on end—not to mention the cakes, pies, trifles, and mousse. Yummy, yes, but it gets to be a bit much; I’ve thus pared down the baking I do each year considerably to keep things a bit healthier. (And I follow these other strategies to avoid holiday weight gain.)
Another way I keep my holiday table festive, pretty, and tasty without going overboard is to make smaller servings. The portion size problem in the US is daunting, and it was also quite notable at last week’s cookie swap, alas: many of the goodies were extremely large, creating a quandary for which to sample to avoid developing a tummy ache. To quell this cookie conundrum and recipe for overconsumption, I rather prefer baking up smaller sizes, like the biscotti and brownies pictured here. Thus, individuals can enjoy more than one variety without ingesting all of the extra calories that come from eating many large cookies.
Because, let’s face it, you’re going to have all the different kinds anyway, especially when, say, a platter of (mini) brownies with maple buttercream is also on the table.
Think about it.
Also, mini anything is super cute.