Baking Basics: Storing Cookie Dough

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.

No.

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. 

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Do you ever wish you could have freshly baked cookies all the time?

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 

    hand.

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 eat bake.

 

 

 

 

 

 

 

 

 

Oreo Cheesecake Cupcakes (★ ★ ★ ★ ☆)

I'm not joking about this blog thing.  Yes, I stopped blogging for a while...took a siesta if you will - a long siesta.  But since I started blogging again, I forgot how much I love baking for people.  And having some left over for myself isn't so terrible either. 

So I've committed to baking consistently and I will be posting a new entry every Thursday.  It may not always be about something I baked, but it will be about something sweet.  I might do a food review or recommend something I've come across that I feel all my baking loving readers should know about.  Who knows?  The possibilities are endless.  

This entry marks the beginning of my current baking adventures.  All I had posted about before, were old entries that I had just never gotten around to publishing.  Enjoy!

--

Pinterest is an interesting beast.  Yes, I chose that word deliberately.  Here is the process:

1) Hear about it from a friend.  

What is it?  

It's this site where you post pictures you find online.

Sounds....interesting.  I mean I like pictures. 

2) Must apply for an invitation.

What is this!?  An invitation?  It's a place to stick pictures.  Seriously, what's the big deal?

3) Acceptance!

Sweet victory!  I'm in!  Okay, let's see if I can figure this thing out.

The next thing you know, you're in bed and it's an hour after you were supposed to be asleep.  You've already spent a good three hours "pinning" pictures, but there is a world of images you have yet to discover and share with your devout "followers."

Ya, that's pretty much how it goes down.  BUT there is one good...no...wonderful aspect of Pinterest. It's the "recipes."  There are so many delicious things to see.  

-Things I would have never thought of on my own.  

-Things my friends would have never thought of on their own.  

-Things that even my grandparents wouldn't know to pass down from generation to generation.  

It is literally the best collection of recipe ideas I've ever come across.  And that is where I found this little gem: Oreo Cheesecake Cupcakes. 

These individual cheesecakes were SO easy to make and delicious!

For the crust, you plop one single Oreo into the base of a cupcake liner.  Seriously...that's it.

Cream cheese batter prepared...awaiting the Oreo crumble. 

The cheesecake batter ready for the oven. 

Killing time.  My hair has gotten so long that a simple "put my hair in a low pony for baking purposes" doesn't cut it anymore.  A more glorious bun adorns my head now.  

Fresh out of the oven, the tops should be slightly puffed up.   As they cool, they will flatten.  

I didn't want to leave the tops bare so I melted some chocolate chips, cut the tip off of a Ziploc bag and went to town. 

Viola!  Sooooooo good. 

Even Archie, my cat, approves:

This is the face he makes when he smells something so good it overwhelms his senses. :)

I'll admit.  For this one, I had a slight ulterior motive.  It was my friend's birthday and he loves cheesecake.  

So I syphoned off a few specifically for him...

If you like cheesecake and easy recipes.   Look no further.  This one is for you.

Check back next Thursday for a new entry!