Mocha caramel ice cream sandwiches
By Lauren Chattman
Is there anything worse than realizing that you can't make blondies during a snowstorm because you are out of butter? My freezer functions as an extension of my pantry, storing pounds of butter, lard (we make a lot of pie dough around here), nuts, extra flour and other grains in case of emergency.
My baking life changed when I realized that I could freeze unbaked cookie dough. Gone are the days when I baked four dozen cookies and ate all of them in 24 hours. Now, I drop balls of dough onto a parchment-lined baking sheet, freeze the sheet until the dough is hard (about 15 minutes) and throw them into a zipper-lock freezer bag.
This bag sits on a shelf in my freezer, and when I want a cookie or two, I preheat the oven, take a couple of balls of cookie dough from the bag and bake them. I also feel secure in the knowledge that I have several pounds of pie dough in the freezer, so I'm always a few hours closer to homemade pie than I would be if I hadRead More »from Dessert Tips -- the Freezer is a Baker's Best Friend