OK, all of you great bakers and chefs out there, I have a question for you. Jenn was talking about freezing her Christmas cookies, and that really got thinking about this. I really like the idea of the once a month cooking, where you freeze a lot of what you make, so you can have easy to put together meals later. Now, I don't actually do the once a month cooking, what I have done in the past is when I'm making something I want to freeze, I will double or triple the batch when I make it. Then I freeze the extra for quick and easy meals. But I have always been stuck on baking goods. I have muffins we all like, but I would love to make a batch that would last a month, instead of them only lasting a week. Plus this cookie thing. I would love to have batches of cookies in the freezer for a quick snack, without having to buy boxed stuff. But how do you do all of that. Would you freeze muffins after they are baked? What about cookies, after they are baked, or in some sort of cookie 'roll'? How do you defrost them? If they are already baked, then frozen, should they just be brought up to room temperature or defrosted in the microwave? Lets hope that microwave defrosting is not the only option, since we still don't have one. I'm sure I could do a search online for all these answers, but I would really like to know what you, all my blog friends, do. How do you freeze your baked goods and then defrost them. Inquiring minds want to know.
I freeze cookies, pies, cakes and muffins all the time. The cookies do defrost fairly quick on the counter. I prefer to defrost my pies and cakes in the refrigerator overnight verses the counter. I use a Ziploc freezer bag or Tupperware container for my cookies and muffins. I do make sure I wrap my cakes and pies very well. Hope this helps.
((((hugs)))
Edited by withHim4ever on Sunday, November 18, 2007 at 6:19 PM
For years, I have started baking Christmas cookies a few weeks in advance. I put them in Ziploc bags with wax paper separating the layers so that when you let them come to room temperature on the counter, the moisture will be absorbed in the wax paper and not make the cookies soggy. Store like kinds with like kinds of things. I have iced sugar cookies and froze them as well, but with mixed success. (They still taste great.) Of course it would be perfect if you had a separate freezer so things would stay colder with less opening of the freezer. If you have any other questions about this let me know. Our bakery has huge freezer rooms that we freeze stuff in all the time. My mom could probably tell you more!
Jenn
Wouldn't you love to have Jen's cookie recipes? I bet they are really good.
I don't freeze as much as I would like. I have to double everything already to feed my family so it would just be a lot of food to handle all at once.
Sometimes I will cook extra meat and freeze it so that I can put casseroles together easier. I buy bulk packages from the warehouse store and cook it all at once, then I just pop the extra in a ziploc bag and put it in the freezer. It still cuts a lot of time off my dinner prep.
Cookies freeze really well after baking and thaw quickly on the counter. My mom use to pack them in our lunch boxes frozen and they were ready to eat by lunch.
I do room temperature and have not a problem, at times I found that nuking in the Microwave makes they soggy to quickly, and quick note if they do end up soggy from the the room temp defrosting try using them in the oven for a quick crisp or any convention oven or what ever those may be that wont burn them but give them back that feel and smell of freshly made
I always make at least four extra batches of cookies when I bake because I do freeze them (Ziplock Freezer Bags work best). Then when I want to have some around I just put a bag on the counter (high enough the 3 year old can't reach) and let them defrost naturally. Same with muffins. Bake all you want then freeze (again use the freezer bags so they won't burn). Let them defrost naturally so they stay moist. I wouldn't leave anything in the freezer for more than six weeks though. Things tend to get smashed on Grocery Day.
We do this every year at this time of year with Amish Friendship Bread. I make up to 12 loaves a month and freeze them. They are great for last minute get together's as you can defrost in a microwave or in the oven on 200 (wrapped in tinfoil).
I freeze things like quick breads, waffles, pancakes, muffins, and cornbread after already baked/cooked. I just let them thaw in the fridge before heating to serve. The only cookies I have attempted to freeze are ginger cookies. They were just fine. I let them thaw on the counter to room temp before serving.
I am a wife and mother of two. I started this blog to share the things the Lord shows me in my journey as a wife, mother, homeschool mom and His daughter. And in it all to "grow in the grace and knowledge of my Lord and Savior Jesus Christ."
II Peter 3:18
I'm sure I could do a search online for all these answers, but I would really like to know what you, all my blog friends, do. How do you freeze your baked goods and then defrost them. Inquiring minds want to know. 
