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Posted: Tue Dec 09, 2008 6:03 am Post subject:

Ok, always wanted to know this.
What is the best way to freeze cookies and what is best to freeze and how long?
I am in a cookie baking mode this year and I want to start.
Thanks!

Posted: Tue Dec 09, 2008 11:56 am Post subject:

Cookies never last long enough in my house to be frozen. My mum used to freeze them in big batches. Until the time she went to get them out and discovered that dad had been slowly polishing them off over time… not much left in the freezer.

I know that things like brownies and chocolate chip cookies freeze well, I just would not freeze the delicate ones like shortbread-- it would make it even more crumbly.

Peanut butter balls freeze really well-- and taste good frozen. Very Happy

Posted: Tue Dec 09, 2008 2:42 pm Post subject:

I'd say cookies don't freeze well in general. It kinda seems to speed up the "staling" process.

Posted: Tue Dec 09, 2008 2:46 pm Post subject:

I have heard of freezing the dough to make extra cookies later. I don't know if that would work with all cookie dough.

Posted: Tue Dec 09, 2008 2:54 pm Post subject:

I freeze pretty much all my cookies...Chocolate Chip, Oatmeal, Peanut Butter Blossoms, Snowballs, Snickerdoodles--all seem to do just fine. Bars such as brownies, chews, 7 layer bars, etc freeze well for me also

You can also freeze many candies, fudge, barks, etc. If you are freezing chocolate, it will turn grey though it will taste just fine. So, if a recipe calls for chocolate coating, I add a little crisco to keep it shiny and dark.

The only thing I don't freeze are very delicate cookies or things like chocolate covered pretzels or marshamallows.

Posted: Tue Dec 09, 2008 2:59 pm Post subject:

Linzee, Do you ever leave your house unlocked. I swear I will only take whats in the freezer.

Posted: Tue Dec 09, 2008 3:10 pm Post subject:

haha Linzee...I'm sure I'd eat all of your frozen cookies! Embarassed

Posted: Wed Dec 10, 2008 6:56 pm Post subject:

Mmm frozen cookies (insert drooly Homer here)

Posted: Tue Dec 08, 2009 12:51 am Post subject:

I've simplified the whole cookie operation--

I make chocolate chip cookies (buy Ghiradelli chocolate chips and use the recipe on the bag) and snickerdoodles. Every now and again I'll throw in another kind, but mainly these 2 are IT. I like shortbread a lot, but the rest of the family doesn't.

Posted: Tue Dec 08, 2009 12:56 am Post subject:

I plan on bringing oatmeal raisin cookies to my family this year. I baked some the other day using this recipe and they were really good, and pretty healthy for cookies since it is mostly oats and uses oil instead of butter. (Some of my friends hate raisins, but I love them!)

Posted: Tue Dec 08, 2009 8:50 am Post subject:

LinzeeB, you're missing a good oatmeal/raisin cookie. I don't have one handy but I bet you can find one at the Quaker Oats website. All the recipes sound so yummy. I can't wait for Christmas to put on a few pounds.

Posted: Tue Dec 08, 2009 11:11 am Post subject:

I don't wait until Christmas to put on those extra pounds. I start at Halloween and it's downhill from there 'til January! Smile

Our neighbor gave my mom this recipe when we were kids and we have it every Christmas.

Caramel Popcorn

6-10 quarts of popped popcorn
1 cup butter
2 cups brown sugar
½ cup light corn syrup
½ teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon salt

Lightly grease large baking pans. Put popcorn into pans.
Melt the butter. Stir in sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla.
Pour the mixture over the popcorn and stir together. Bake at 250 degrees for 1 hour, stirring every 15 minutes.

Posted: Tue Dec 08, 2009 11:45 am Post subject:

Bread machine potica (very easy and delish!!)
Add ingredients as listed and set your bread machine on dough cycle

Water 1/4 cup
Sour cream 1/2 cup
Egg, large, room temperature 1
Butter 1/4 cup
Salt 1 tsp
Sugar 2 TBSP
Bread Flour 2+3/4 cups
Active Dry Yeast 2+1/4 tsp

Make filling while dough is mixing leave out butter

Filling
Walnuts, ground 2 cups
Brown sugar, packed 1/4 cup
Sugar 1/4 cup
Half and Half cream 2 TBSP
Butter, softened 1/4 cup
Egg 1
Vanilla 1/2 tsp

divide dough into two balls and cover one.

Roll out on a floured surface. Spread butter over flattened dough and then spread filling. Roll longest side up into a log and tuck the ends inside. Place into a well greased bread pan and cover to rise. Do second ball as first one.

Bake 350 until light brown. ( very good hot slathered with butter)

Posted: Tue Dec 08, 2009 1:38 pm Post subject:

OK, now that I've printed all of the recipes and will be going by the store on the way home, I thought that it wouldn't be fair if I didn't contribute. So, I went on BHG.com and stole this recipe for ya'll:

Triple Espresso Brownies
Makes: 48 brownies
Prep: 30 min.
Bake: 20 min.

Ingredients
1/4 cup water
2 tablespoons instant espresso powder or instant coffee crystals
1 cup butter
1-1/2 cups semisweet chocolate pieces
1-1/2 cups granulated sugar
4 lightly beaten eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup chopped walnuts (optional)
1/2 teaspoon salt
3 cups sifted powdered sugar
1/4 cup butter, softened
2 tablespoons boiling water
2 tablespoons coffee liqueur or 2 teaspoons instant espresso powder or instant coffee crystals
1/2 teaspoon vanilla
Coarsely chopped chocolate-covered coffee beans (optional)
Instant espresso powder (optional)

Directions
1. Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside. In a large saucepan, combine 1/4 cup water and 2 tablespoons instant espresso powder or coffee crystals. Add the 1 cup butter and the chocolate pieces. Cook and stir over low heat until chocolate and butter are melted. Remove from heat. Add granulated sugar, eggs, and 1 teaspoon vanilla. Using a wooden spoon, lightly beat the mixture just until combined. Stir in flour; walnuts, if desired; and salt. Spread in prepared pan.

2. Bake in preheated oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

3. Meanwhile, for the frosting, place powdered sugar in a large mixing bowl. Add the 1/4 cup butter, 2 tablespoons boiling water, the coffee liqueur or 2 teaspoons instant espresso powder or coffee crystals, and the 1/2 teaspoon vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. Spread frosting evenly over cooled brownies. If desired, sprinkle with coarsely chopped chocolate-covered coffee beans and additional espresso powder. Cut into bars. Makes 48 brownies.

TO STORE: Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 3 days. Or cover pan of uncut, unfrosted bars with heavy foil and freeze for up to 3 months; thaw and frost.

Nutrition Facts
Servings Per Recipe 48 brownies Calories 145, Total Fat (g) 7, Saturated Fat (g) 4, Cholesterol (mg) 30, Sodium (mg) 65, Carbohydrate (g) 20, Fiber (g) 0, Protein (g) 1, Percent Daily Values are based on a 2,000 calorie diet

Posted: Tue Dec 08, 2009 2:08 pm Post subject:

Ah yes the gorging season has begun!

I was gonna make some nuts and bolts this year—they are not too bad—unless you count carbs (I don’t). I have to make something for our office Xmas party on Friday, but now we have someone with a severe peanut allergy, so no peanut butter balls this year I guess... Too bad, they are really easy. Anyone have any easy appetizer ideas? I’m not really into appetizers—I’ll like the chocolate kinda goodies better. I guess I could just bring some hummus and crackers but that’s boring.

Those espresso brownies look deadly!

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