1) The Comfy Classics – Bread Pudding, Fruit Cobblers & Crisps are going to be hot in 2012. Nothing says “I love you!” like a warm bowl of peach cobbler with a little fresh cream. Why are they hot this year? The recession has yet to let up and food prices are again forecasted to increase in 2012 due to commodity pressures. Left over bread and over-ripened fruit find a comfortable home in some our favorite desserts. One ingredient forecasted to be lower this year…….. flour. Happy baking!
2) Easier than pie – Galettes. 2011 was the year of the pie, so it only makes sense to see that trend take on new life in the form of the fail proof pie. Galettes are easier and faster to make than pie; just fold over the excess bottom crust and call it a day. The other positive is with less crust is less fat; you can trim your waistline while trimming off time. You will also see sweet and savory tarts in your favorite foodie magazine, on the dessert menu, and in bakery shop windows this year. They’re the no fuss friend to the galette.
3) Sunny Citrus Desserts – lemon meringue pie, lemon-lime bars, and orange rolls are just a few of the great baked items you can create with citrus. One advantage of baking with citrus is a little goes a long way, great for those of us who are baking on a budget. The first half of the year is when you will see this tart trend in full force.
4) Super Sweet Dainty Desserts – Get out your mini muffin pans and your tiniest cookie scoop, small is in. This trend started a few years back with the development of dessert shooters at some of the larger restaurant chains. It has been gaining popularity in bakeries, coffee shops and now it has reached the everyday American kitchen. Smaller sized cream puffs, éclairs, and pop overs will also fit into this reduced sized trend.
5) Doughnuts done right – dropped, formed, fried, frosted, baked and glazed, any way you can make them doughnuts are in. They are America’s go to breakfast on the run food; this year you will see them more throughout the day. There are endless variations to help make the doughnut a great all day dessert. Beignets, a close cousin to the doughnut, has been seen on many a restaurant’s dessert menu. Get ready to see the doughnut next to them.
Time and money are going to be the driving forces in kitchens across America this year. With less time to spend in the kitchen and even less money, we will find ourselves taking shortcuts and buying less expensive ingredients. Follow along with us this year as we help you find ways to save both time and money while having a great time and an even better sweet treat.
Your Favorite Chick from the South - Jamie