31 Days-Freezing Food

Want to cook half as much as you do now?  (Or maybe 1/4 as much, but still worth it!)

Whenever I make something that freezes well, I make twice as much and freeze half of it.  It really doesn't take much more effort to double a recipe.  Then, I have a meal ready to go in the oven at a moment's notice, which is a life saver with a new baby in the house!  Somehow, I got four of these Pyrex glass pans for my wedding so I usually have extras that can go in the freezer, but if they're all in use, I put the food in a foil baking pan and wrap the whole thing about 3 times with tinfoil.  Then I write what's inside on the top with a dry-erase or permanent marker (after my toddler nephew used permanent markers to write all over the walls and hard-wood floors at his house, I won't allow permanent markers in my house until the kids are older, which means that I always use a dry-erase marker)

My black dry erase marker was going dry so I got a new one out and rewrote it.  The recipe for my Deep Dish Pizza Casserole can be found here.

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31 Days-Making Cookies

Who loves fresh baked cookies?  *Waves hand wildly*  Ok, who loves having to mix up a batch of cookies every time the craving for a soft, warm cookies comes up?  Not me!

When I make cookies, I double the recipe and freeze at least half for another time, but in order to have fresh baked cookies, I freeze the dough instead of the baked cookies.

But first, my tip for perfectly uniform cookies....
Instead of using teaspoons to make the cookie dough balls, use a spring release scoop (I call it an ice cream scoop, but technically, it's called a spring release scoop.  Whatever.)  I got mine at Wal-Mart.

Just scoop the cookie dough and scrape the bottom on the side of the bowl to level it off.  Then press the handle together and voila!  Perfect cookies that are all the same size (no more fighting over the biggest one).  Plus it's way easier than scraping teaspoons.

I use parchment paper on my pans to make clean up easy and to prevent the cookies from sticking.

When I freeze the cookie dough, I scoop the dough onto a baking sheet like usual, but instead of putting it in the oven, I pop it in the freezer for about 15 minutes until the dough balls are hard (You should've seen Hubby's face the first time he saw me doing that.)  Then, I throw all the balls into a ziploc freezer bag and we can have fresh baked cookies within minutes anytime we want!  Which is actually kind of dangerous for some of us....

A batch of cookie dough ready to go in the freezer. 

Want to see a complete list of the posts in the 31 Days to Simplify Your Life series?  Click here.



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