Monday, April 26, 2010

Make now, Bake later

I like to make things ahead of time, freeze and then bake later. Especially cookies! I try to keep sweet things at a minimum around the house, so this really works well for us. You can bake just one or a dozen. Because you end up with a fresh baked cookie, I prefer doing it this way rather then baking first and then freezing.

I have found that it works well to make a batch or a half batch of cookies, scoop them into balls and place them on a pan or a tray lined with parchment paper. You can place them close to each other without touching. Then they are ready to be placed in the freezer. I keep them in the freezer for an hour or two, and then they are ready to be removed and placed in a freezer bag. They keep well in the freezer for 3 or 4 months. Just place as many as you want to bake on a cookie sheet covered with parchment paper, wait about 20 minutes and pop them in the oven. Bake them according to the recipe.

We recently wanted a little something sweet, so I took these Chocolate Fudge Cookies with Toffee and Dried Cherries out of the freezer and in less than 30 minutes we had a couple of cookies. These cookies are so good! The cherries add a chewy sweetness, the toffee adds a crunchy sweetness and the chocolate, well it needs no explanation!

Chocolate Fudge Cookies with Toffee and Dried Cherries

Chocolaty, chewy, sweet! From "In the Sweet Kitchen" by Regan ...

See Chocolate Fudge Cookies with Toffee and Dried Cherries on Key Ingredient.


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