Cookies
I keep commenting on posts about this occasionally, and getting positive responses, I thought I'd make an actual post about it. It's a nifty tip for saving money, eating a bit more naturally, and cooking for just one or two people.
My husband and I like a little something sweet occasionally, but it's tough to buy or bake for just two people. So we started buying the packages of cookie dough where you just cut off what you need, or break them off, and cook them and it dawned on me: this is just frozen cookie dough. And it's expensive this way. And it's full of preservatives and HFCS.
So I started making my own "from freezer to oven" cookies. I just make up a batch of cookies, roll the dough into 1-inch balls and freeze them in ziplock bags. I write on the outside of the bag in a marker what the cooking directions are. Then, I have hot gooey fresh homemade cookies in just ten minutes and I can make just 4 or 5 at a time instead of a whole batch that I either eat too many of or let go to waste.
Sometimes it helps to roll up the balls of dough then let them sit in the fridge for about an hour to stiffen up a bit, before putting them in the bags, so that they don't freeze together so readily. But even if they do, you can just break them apart, it doesn't really matter if it's a perfect circle of dough, it will spread out to a round cookie no matter what shape it's in.
It's worked great with chocolate chip, sugar cookies, snickerdoodles, spice slices and gingersnaps. I just use the recipe out of my Better Homes and Garden with no adjustments (well, a couple because I'm high altitude baking). They've always been just perfect.
X-posted, sorry if you see this more than once.
My husband and I like a little something sweet occasionally, but it's tough to buy or bake for just two people. So we started buying the packages of cookie dough where you just cut off what you need, or break them off, and cook them and it dawned on me: this is just frozen cookie dough. And it's expensive this way. And it's full of preservatives and HFCS.
So I started making my own "from freezer to oven" cookies. I just make up a batch of cookies, roll the dough into 1-inch balls and freeze them in ziplock bags. I write on the outside of the bag in a marker what the cooking directions are. Then, I have hot gooey fresh homemade cookies in just ten minutes and I can make just 4 or 5 at a time instead of a whole batch that I either eat too many of or let go to waste.
Sometimes it helps to roll up the balls of dough then let them sit in the fridge for about an hour to stiffen up a bit, before putting them in the bags, so that they don't freeze together so readily. But even if they do, you can just break them apart, it doesn't really matter if it's a perfect circle of dough, it will spread out to a round cookie no matter what shape it's in.
It's worked great with chocolate chip, sugar cookies, snickerdoodles, spice slices and gingersnaps. I just use the recipe out of my Better Homes and Garden with no adjustments (well, a couple because I'm high altitude baking). They've always been just perfect.
X-posted, sorry if you see this more than once.