Conagra Brands and General Mills sponsored this post, but the opinions are my own.
The holidays are here and that means lots and lots of baking. Cookies, pastries, quick breads (which, if we are being honest, are not all that quick), cakes, and pies–my family loves them all! I enjoy spending time in the kitchen, but with so many other things to do during the holidays, I don’t always have time to bake homemade. When this happens, I have a few tricks up my sleeve to make delicious semi-homemade desserts without spending hours in the kitchen. Want to know my tricks of the trade? This rich bourbon sweet potato pie topped with Reddi-wip Extra Creamy Whipped Cream is semi-homemade, but you would never know it.
Here are ten holiday baking hacks to make holiday baking easier, plus my recipe for a scrumptious bourbon sweet potato pie recipe!
Ten Holiday Baking Hacks
- Do your cookies dry out too quickly? Place your cookies in a sealable container with a
piece of bread or apple to keep moist.
- Don’t have time to make homemade pie dough? Pillsbury™ Refrigerated Pie Crust is light and flaky, ready to roll out, and tastes just like homemade.
- Use an ice cream scoop to measure out cookie and cupcake batter.
- Make and freeze a few batches of cookie dough ahead of time to use for last minute
- Blend in a tablespoon of mayonnaise when making boxed brownie mix to make brownies
- Don’t have time to make your own whipped cream? Use Reddi-wip, real whipped cream
in a can, ready when you are!
- Have otherwise good cookies with crispy/burnt bottoms? Use a micro grater to grate
away the burnt part.
- Cut designs from refrigerated pie dough with cookie cutters to place on top of pies.
- Coat chocolate chips in flour or confectioners sugar to keep them from sinking to the
bottom of batter.
- Always use unsalted butter for baking to keep the right balance of salt in your recipes.
My #1 hack for holiday baking? Walmart! Walmart is my go-to place for all the ingredients I need for homemade and semi-homemade baking. I purchased all the ingredients for my Bourbon Sweet Potato Pie at Walmart, including the Pillsbury™ Refrigerated Pie Crust and Reddi-Wip.
Bourbon Sweet Potato Pie
● 3 Fresh Sweet Potatoes or 1 (15 oz) can of Sweet Potatoes (About 2 cups)
● 4 Tbsp. Butter, softened
● 3 Eggs
● 1 c. Brown Sugar
● 2/3 c. Evaporated Milk
● 2 tsp. Flour
● 1/8 tsp Salt
● 1/4 tsp Nutmeg
● 1/2 tsp Cinnamon
● 2 Tbsp. Bourbon
● 1 Package Pillsbury™ Refrigerated Pie Crust
● Reddi-wip Extra Creamy Whipped Cream
Pre-heat the oven to 375 degrees. Wash and dry the fresh sweet potatoes, poke with a fork, and place on a foil-lined baking sheet in the oven. Bake for 45 minutes. When finished, removed from the oven and set aside to cool. While the sweet potatoes are cooking, take the pie crust out of the refrigerator and set on the counter to warm for about 15 minutes.
Unroll the dough and using a rolling pin, roll it to the size of your pie plate. I have a deep-dish pie dish, so I rolled my dough a little bigger than the size in the package. Place the pie crust in a pie dish, press to fit the dish, and crimp the edges to seal.
When the sweet potatoes are cool, scoop the insides into a large mixing bowl. Add the butter, eggs, and brown sugar and beat until smooth. Add the evaporated milk and blend until creamy. Add the flour, salt, nutmeg, cinnamon, and bourbon and blend. Pour the mixture into the pie crust and set the pie into the heated oven. Bake for 50-55 minutes, until the mixture is set. If the crust starts to brown too much, cover with aluminum foil.
When the pie is done, remove from the oven and set aside to cool. Serve cool with a dollop of Reddi-Wip on top!
Note: If you use cut-out designs of pie crust to decorate the top of your pie, add those to the top after the pie has been baking about 35 minutes. Don’t forget to brush with an egg wash of one egg yolk and a tablespoon of water.