Question re Making Desserts Ahead of Time

[rinsav]

I'm making a bunch of desserts today to take out to my brother and SIL in Vegas. We're leaving on a flight tomorrow morning and I'm nervous about how well these desserts will do sitting overnight and then traveling tomorrow. Here are the desserts I'm making. Do you think any will pose any problems (since I'm making them a day before eating) or are bad ideas to make as traveling desserts?

Oreo Chunk Cookies (will make half with chocolate chips)
Pumpkin Streusal Bread
Honeyed Apple Torte
Cinnamon Crumb Cake

Any suggestions as to how to wrap them so they'll keep best? Also, I was wondering if you thought I should refridgerate the Honeyed Apple Torte tonight? Thanks so much and I hope you all have a very happy Thanksgiving!!

[MinEaston]

I don't know what consistency the Oreo Chunk cookies are, but when I used to ship cookies to my SIL and my brother in college, I'd add a slice of bread to the top of the container (usually a tin or a tupperware). This would help keep the cookies nice and fresh.

[rinsav]

Thanks so much, MinEaston, I've never heard of that but it sounds good to me. Problem is that I don't have any fresh bread. I have some in the fridge though...will that work?

Also, does anyone know if I should refridgerate the Honeyed Apple Torte tonight before leaving in the morning? My guess is no but I'd love to hear others' thoughts (don't always trust myself! )

Thanks again!

[greysangel]

I wouldn't refrigerate it...I would just wrap it well so it stays wonderfully moist.

It's a terrific torte

j

[Linda in MO]

I think all of that stuff will be just fine...no need for refrigeration and no need for bread, imho. My mom always used the bread trick at the holidays but that's so they would stay soft for several days. If you're making them today and serving them tomorrow or the next day, no need for the bread.

Just curious, but why do you have bread in the fridge?

[rinsav]

Thanks, Jeanne! You're the best...you're always helping me out! Another question - What do you think is the best method of keeping tortes, breads, etc. fresh? Reynolds wrap or plastic wrap? Maybe a plastic ziplock bag? I'm always so worried about baking things early. I want them to taste just as good the next day! Thanks again!

P.S. I know, isn't this torte so great?! I've made it several times before but always served it that day and it was gobbled up!

[rinsav]

Thanks, Linda! Okay, am I a freak for keeping bread in the fridge?! I use what I can while it's fresh and then refridgerate it when it's gets to the "sell by" date so that it will keep longer. I know I should probably put it in the freezer but I hate freezer burn and it keeps pretty well and for a decent amount of time in the fridge. I know, I might be a bit weird!

[greysangel]

I don't think it matters...I'm a total neurotic when it comes to wrapping. I have a phobia about staleness I guess! DH always jokes that I barely let the baked goods cool before I'm sticking them under or into plastic/foil! I would say either foil or plastic as long as it's totally covered...no holes for that air to seep in

[rinsav]

I am the exact same way! My DH makes fun of me too. I've been known to wrap something in foil/plastic wrap and then put it into a plastic zip lock bag. Also, with cookies, sometimes I don't trust the tupperware so I put them in large plastic bags and then into the tupperware. I'm crazy!!!

[greysangel]

Originally posted by rinsav
I am the exact same way! My DH makes fun of me too. I've been known to wrap something in foil/plastic wrap and then put it into a plastic zip lock bag. Also, with cookies, sometimes I don't trust the tupperware so I put them in large plastic bags and then into the tupperware. I'm crazy!!!

I do the same thing....