So, I'm freaking out right now! The good kind of freaking out.
Like a kid in a candy store.
But not the lame store in the mall with stale, three-plus year old candy.
The type of candy store you find at historic landmarks, at state capitals...we're talking barrels of candy lining the walls, aisles, windows.
That's the kind of candy store I'm in.
I'll admit it's pretty lame because what I have to announce really isn't that big of a deal.
I mean, I didn't win the lottery.
I didn't get to put my handprints into a slab of cement in front of Grauman's Chinese Theatre.
And I didn't get asked out by Jason Segel to be his date to an awards show or even just for a drink.
Sure, what I have to tell you is pretty cool...
....but I just don't want you to be misled by my over-exuberant display of excitement.
Nat's Adventures in Baking was featured in the "Back For Seconds" Link Social yesterday!
Click to see.
See?! How totally rad is that?!
Somebody actually read (er.....looked at pictures) on my blog!!
(It's you obvi)
I really shouldn't reveal that I'm so utterly shocked that another human being would take notice of my work.
It comes off as annoyingly self-depreciating or as a sneak-attack, undercover ego trip.
"Ah, you guys read my blog, ah, I'm so shocked...yada yada. of course you read my blog, duh!"
But I can't help it. I'm so stunned.
I've been linking my posts to blog socials (basically, an arena to share your posts with other bloggers) for months, but I've never been the most viewed post for the week!
I knew sprinkles were the key to success!
Sprinkled Pies. Check.
Sprinkled Puff Pastries. Check.
Sprinkled Popcorn? Sure, why not. Check.
Oh, it's on.
Of course you do!
I never have dough leftover from a cookie batch. This is mostly because if you make it...they will come. "They" meaning your family, friend, significant other, cat, dog, mouse...doesn't matter. If cookies are made, they WILL get eaten...that very day...that v-e-r-y moment.
So today's baking lesson is on how you can easily store the cookie dough you slaved over, help stave off the rabid beasts at home, and have ready-to-bake cookies right at your fingertips.
There are two ways to do this:
1) "Log" - Refrigerator Method
2) "Individual" - Freezer Method
"Log" Cookie Dough Storage (Refrigerator Method). Lasts 7-10 Days
1) This method is extremely simple. All you'll need is some plactic wrap.
2) Lay out a large piece of plastic wrap on a flat surface.
3) Scoop all of the cookie dough on top, and fashion into a log shape the best you can.
4) Wrap dough in plastic. Make sure all areas are covered completely as you don't want them to dry out.
5) Once wrapped up tight, roll the log against the counter to smooth any "lumpy" ends.
6) Store dough in the fridge. Can be stored for up to a week or so.
7) When you want cookies just slice and bake!
8) This method only works in the fridge because a frozen log is quite hard to cut!
So obviously, I didn't take any pictures of that method.
Mostly because I'm so lazy that I don't want to have to slice cookies later. I want to just plop pre-portioned bits on a baking sheet and eat away!
This next method is my preferred choice. For when you want to have cookies available for a long time.
Pre-formed Individual Sized Cookie Dough Storage (Freezer Method). Lasts 1-2 Months
1) This method is just as easy, only it takes a little more time because you need to "flash freeze" the
individual portions first or the pieces will stick together.
2) With a spoon, fashion small balls of dough and place on a non-stick cookie/baking pan.
3) Place pan in freezer for about an hour.
4) Once pieces are firm and mostly solid, place in a heavy duty ziploc bag.
5) Squeeze out all the air...all of it...or at least as much as you possibly can. The less it is exposed to air
the longer it will last and you'll avoid freezer burn.
6) Write date on bag and store in the freezer. Can be stored for up to two months. The more you take
care to always seal the bag and remove air, the longer you can keep having ready-to-bake cookies on
7) When you are ready to bake, take out desired pieces and let defrost on a baking sheet. *Tip: If you
have a Silpat you can bake them frozen. The mat helps conduct the heat evenly.
If you'll excuse me, I have some cookie dough to