Just Baking

It’s always nice to have certain foods that have already been prepared stashed away in the freezer just in case.  You know what I mean, sometimes a cookie craving strikes, but you’re out of eggs or don’t have time to bake.  Or even worse, you’ve had a super stressful day and you need a brownie to make it all better, immediately.  Or, maybe you’re looking to get ahead with all your holiday baking?  Either way I’ve got some great tips for you.  Below you’ll find great tips to save you time and stress this holiday season or curb your post-holiday cookie cravings.

Freezing Baked Cookies and Bars:

• To freeze baked cookies, cool completely, then wrap individual cookies tightly in plastic wrap. Place in freezer-style resealable plastic bag or airtight container. Freeze up to 1 month. When ready to serve, thaw at room temperature.
• To freeze brownies or bar cookies, cool completely, but do not cut into individual servings. Wrap tightly in plastic wrap, then wrap again with foil. Freeze up to 3 months. When ready to serve, thaw at room temperature before cutting into individual servings.
• Frosted or chocolate-topped brownies or bar cookies should be frozen before topping. Follow directions for freezing brownies. After thawing, frost or top with melted chocolate and cut into individual servings.

Freezing Cookie Dough:
(Can be frozen up to 6 weeks using these methods):

• For slice-and-bake refrigerator cookies, shape dough into logs, then double wrap in plastic wrap. Freeze until ready to use, then just thaw, slice and bake as directed in recipe.
• For drop or shaped cookies, shape cookie dough into balls (or other shapes as directed in your recipe) then place on parchment paper or wax paper-lined baking sheet. Freeze until dough is completely frozen. Transfer dough from tray to freezer-style resealable plastic bag; freeze until ready to use. When ready to bake, thaw frozen dough on baking sheets, then bake as directed in recipe.
• For cut-out cookies, shape dough into a disk and double wrap in plastic wrap. Place dough in freezer-style resealable plastic bag. When ready to use, thaw dough, roll out, cut into shapes and bake as directed in recipe.

Freezing Cakes, Muffins and Quick Breads:

• To freeze unfrosted cakes, place cooled cake in freezer-style resealable plastic bag; seal bag. Freeze up to 3 months. When ready to serve, remove cake from bag and place on serving plate. Let stand at room temperature 1 to 2 hours. Frost as desired. 
• To freeze muffins or quick breads, cool muffins or breads completely. Place in freezer-style resealable plastic bag. Or, wrap cooled muffins or breads in plastic wrap, then wrap again with foil. Freeze up to 2 months. Thaw at room temperature. To serve warm, microwave on MEDIUM (50%) just until heated though.

Freezing Pies:

• To freeze baked fruit or nut pies, cool pie completely, then wrap pie (in pan) tightly in plastic wrap. Place in freezer-style resealable plastic bag. Freeze up to 4 months. When ready to serve, thaw in refrigerator. Bake at 325°F for 15 to 20 minutes or until heated through, if desired.
   
• I DO NOT recommend trying to freeze custard or cream pies, as they do not freeze well.  

For these and more tips visit the KraftFoods website.