Freezer Friendly Recipes & Freezing Tips
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17 Strategies for Stashing Seasonal Produce in Your Freezer
Apples, peaches, pumpkin pie… it may be a song from the 60s. Or it could be a list of just some of the yummy things that you can stash in your freezer. If you see a great deal on fresh produce — or have a flourishing green thumb of your own — you needn’t worry about how to use it up at harvest time. Stash it in the freezer so that you can experience the joy of sun-ripened sweet corn or the deliciousness of a juicy peach pie any time of year.
Feb 16, 2015
What Are Your Favorite Meals to Freeze?
When busy weeks rear their ugly head, or heck, even if you’re just too tired too cook (it happens to us, too), freezer meals are a savior. Whether it’s breakfast, dinner, or anything in between, freezer meals just make life a lot easier. So, here’s what we’d love to know: what are your favorite, go-to freezer meals? What homemade meals do you have packed away in the freezer right now?
Feb 10, 2015
Why It’s Important to Defrost Your Freezer
I chose literature as my major over science, two subjects I had loved in high school. The swaying factor? Math. I haven’t escaped science (or math) altogether, though. Cooking is science! Maybe that’s why I liked science in the first place. And you know where science comes into my life regularly? The freezer. Most home cooks and scientists know that freezing food is a great method of food preservation. It stops the growth and movement of microbes that lead to food’s decay.
Feb 9, 2015
Stone Soup: The Answer to Freezer Odds and Ends
You know the folk tale of the three hungry soldiers returning from war? After years of hardship, the villagers in the town they come upon are reticent to share any food with them. The soldiers end up tricking the townspeople into contributing a bounty to their Stone Soup. One man brings a hunk of beef while another brings some carrots. A woman and her child contribute potatoes and onions that they “happen” to find in the cellar. The resulting meal is a feast for all to partake of.
Feb 6, 2015
The Week I Forgot To Buy Onions (And You’ll Never Guess What Happened Next!)
Onions are the linchpin for a smoothly operating dinnertime machine in my house. Not only do I use them in most of my cooking, but as long as I have a few onions in the cupboard, I know there are at least five different quick and easy meals that I can make in a heartbeat if other dinner plans fall through. Without them, I feel lost and alone and afraid.
Feb 6, 2015
How I Save Money by Eating Down the Freezer
Twice a year, I unplug my deep freeze for a few weeks. It gets a chance to thaw, the ice melting off the sides. I wipe it down, and I save a few kilowatts in energy rather than running an empty freezer. Why do I have an empty freezer? In January and July, I do what I call the Pantry Challenge. I focus on using up what we have rather than buying more. I work with my most perishable items, those in the fridge and freezer, before moving to my canned goods.
Feb 5, 2015
Recipe: Chicken Ragù with Bacon
Winter weather brings out what I call my Braising Instinct. I drift towards meals that call on the basic formula of all braised dishes: hot sear, slow simmer, a final dish that’s lusciously saucy. I’ve braised pork, lamb, short ribs, cabbage, eggplant, and so many others — but, in this recipe, chicken finally gets the star treatment. Chicken thighs make a quicker braise than most. Just an hour will give you a saucy dish of shredded chicken in a smoky bacon sauce.
Feb 5, 2015
How I Take a Freezer Inventory That Works
Whether you have an itty-bitty fridge freezer or a large deep freezer in the basement, it doesn’t help you a whole lot if you don’t know what you have in there. Often we forget about something for so long that we end up chucking it. They say Americans waste 25 to 30 percent of the food they buy. Think of the resources — and money! — we could save if we never wasted food. Over the years, I’ve learned how to keep a freezer inventory that works for me.
Feb 3, 2015
Why My Freezer Is the Most Important Part of My Kitchen
Our theme this February is Love Your Freezer! Jessica Fisher, our guest expert and the author of Not Your Mother’s Make-Ahead and Freeze Cookbook and Good Cheap Eats, is one of the savviest people we know when it comes to the freezer. She’s sharing her best tips this month to help us save money, save time, and love our freezers more!— Faith & The Kitchn Team I’ve been cooking independently (not in my parents’ home) for about twenty-five years.
Feb 2, 2015
The 5 Best Types of Soups to Freeze
Soups are one of my favorite things to make and freeze. I love freezing soups because making a big batch to have both for dinner and to stash in the freezer is easy, and soups are healthy and filling. In fact, inspired by The Kitchn’s focus on soups this month, I made three in the last week! Here’s what you need to know about which soups hold up well in the freezer so you can build up your own stash!
Jan 12, 2015
Here’s What You Should Do with Your Turkey Immediately After Dinner Today
Yes, that leftover Thanksgiving turkey, carcass and all, is going to be staring you in the face on Thursday night. Do you know the best way to take it apart and store it? Or do you just loosely drape some plastic wrap or foil on top, shove it into the fridge, and plan to deal with it another time? Let’s walk through the best ways to take apart and store your leftover turkey! The first thing you have to ask yourself, before you even touch the turkey, is what you plan to do with it.
Nov 25, 2014
How I Freeze Unbaked Pies Now to Save Time on Thanksgiving
With just two weeks to go until Thanksgiving, I’m prepping everything — including the pies. I won’t bake them until the day of the meal, but I’m preparing and storing the unbaked pies in the freezer until then. Not only can this trick save you valuable time in the days leading up to the holiday, but your pie crust will be even better after spending time in the freezer. To be fair, this trick doesn’t work equally for all types of pie.
Nov 13, 2014
Can You Freeze Pumpkin Chiffon Pie Filling?
Q: I have a great pumpkin chiffon pie recipe and I would like to put the filling in muffin tins and be able to get them out and serve them over a vanilla sauce on a dessert plate. Is there an easy way to get the filling out of the muffin tins? Also, can I freeze the filling and use for a later time? Maybe if I froze the whole thing it would be easier to take them out frozen and then serve them when they have thawed. Would they maintain their shape and consistency?
Nov 12, 2014
5 Reasons Why You Should Make Gravy Ahead of Thanksgiving
See that smooth turkey gravy above? Don’t you want to just drizzle it over sliced turkey and mashed potatoes? While I know gravy isn’t really that hard to make and is usually made from the drippings of your roast turkey at the last minute, let me convince you why it’s actually worth making ahead of time. I was testing a turkey recipe recently, so I turned the bones into turkey stock and then subsequently made gravy, which I then froze.
Nov 12, 2014
5 Ways Your Freezer Can Save You Money (And Time)
It can take time to perfect your freezer game, but a freezer can be a budget shopper’s best friend. Nix the three-year old meat at the back behind the blueberries, wrapped in layers of frost. Outlaw everything haphazard, everything unlabeled. The goal, rather than a very cold version of the very forgotten back corner of your pantry, is to create a perfect array of entrees, sides, and kitchen staples that save you time, effort, and money.
Oct 3, 2014
Recipe: Indian Chili Chicken
Indian food, particularly regional cuisine, is heavily influenced by its various rulers and foreign inspirations — one of the most enduring influences is our neighbor to the north: China. While at first glance, Indian and Chinese food appear to have almost nothing in common, but you will find an array of Chinese dishes that have been “Indian-ized” in the South, especially with the use of soy sauce, coconut milk, and spices, like five spice and star anise.
Sep 24, 2014
How I Save Leftover Chipotles in Adobo Sauce
Smoky, spicy canned chipotles in adobo are one of my favorite flavor-boosters. Just a little bit of this wonderfully smoky, spicy stuff adds so much flavor to my cooking, but it also leads to one of the more annoying aspects of opening up a can: dealing with the leftovers. With just three easy steps, you can save the rest of the can in easy-to-use portions so none of it goes to waste!
Aug 4, 2014
Did You Know You Can Freeze Tortilla Chips?
Keeping my snack portions under control is a discipline I still have yet to master, especially when I feel the need to finish things like chips before they go stale. Kitchn reader Joy gave us a great solution for what to do if you have extra tortilla chips — freeze them! Joy says: Did you know that you can freeze tortilla chips? They come out perfect, especially if you eat them occasionally and don’t want them to go stale.
Jul 7, 2014
Recipe: Chai Creamsicles
I like to tease people when they ask for “chai tea” at coffee shops. In India, chai = tea, so by saying chai tea, you’re just saying ‘tea tea’. Nothing wrong with that, mind, as chai is so delicious, everyone wants to say it twice, right? Chai is also so delicious that it should not be reserved for just the cold winter months. These chai creamsicles are an easy way to jazz up your winter drink for hot summer days.
Jun 18, 2014
Stock Up on Freezer Meals Week 4: Here’s How I’m Going to Cook 60 Dinners in 6 Weeks
This month I’ve been taking you through my plan to fill my freezer with healthy meals in preparation for the arrival of my first baby in early June. I’ve got a list of recipesall the supplies I need So how exactly am I going to prep at least a month’s worth of meals and snacks for my husband and me? This week I sat down and came up with a plan that works with my busy schedule. I decided having about 30 days worth of meals for my husband and myself seems like a reachable goal.
Apr 24, 2014
Recipe: Baked Red Lentil Falafel Salad
The vibrant and hustling streets of Tel Aviv are flooded with falafel stands. They usually open up shop around noon for the on-the-go lunch crowd and stay open late, catering to the energetic night owls looking for cheap grub. My father was born and raised in Tel Aviv and remembers going to the neighborhood cart and ordering the only thing they had: basic fried chickpea fritters, served in a white flour pita and topped with tahini, and maybe some chopped salad — if you were lucky.
Mar 21, 2014
Cure My Cooking Problem! I Forget to Take Meat Out of the Freezer to Thaw!
Today’s Cooking Cure Challenge comes from me! I have the hardest time remembering to take meat out of the freezer to thaw ahead of time. Can you relate? I’ve seen the same woes in many comments during the Cure. Do you have any good tips for remembering or thawing meat quickly? Here are a few from our archives. In a Hurry: 3 Defrosting Tips for Super Fast Results Freeze Individual Portions For Expedited Defrosting Any other tips or smart ways to remember to take the meat out?
Mar 20, 2014
The Best Way to Make Big Batches of Smoothies Ahead of Time
A new convert to smoothies, I always wondered why Pinterest is full of images of individually packed smoothie ingredients — why not just make a big batch of smoothie and stash it in the fridge for meals throughout the week? Well, if you’ve tried this, you know why it doesn’t work. The smoothie separates and the fruit takes on a sort of funky flavor almost bad enough to turn you off smoothies all together. But you know what works? Freezing the smoothie!
Feb 18, 2014
How I Make Burritos to Freeze
My first real job as a teenager was bagging groceries at the local grocery store. It was the first of many food-related jobs for which I’m truly thankful. Not only did I learn the proper way to place cans in a paper sack, I also encountered a number of ingredients and foods I’d never heard of. This was the late 80s in Los Angeles County; you’d think that we were really cosmopolitan back then, but we weren’t.
Jan 8, 2014
How I Create Make-Ahead Baking Mixes
Commercial baking mixes are pretty mainstream these days. What was once a novelty for our grandmothers is common place today. Some folks can’t dream of making pancakes or muffins without a box. I myself once thought that was baking “from scratch.” Unfortunately, despite their convenience, these boxed mixes contain dubious ingredients and often lack substance or flavor.
Jan 7, 2014
The Art and Craft of Frozen Dinner Kits
Folks’ thoughts turn to casseroles when they think of frozen meals. Don’t get me wrong, I love a good casserole, but you do your freezer and yourself a disservice if you limit your options to lasagnas, enchiladas, and noodle bakes, as good as they may be. With six children ranging in age, personality, and culinary maturity, I’ve found that I need to think outside the 9×13-inch baking dish if I’m going to put a meal on the table that we’ll all enjoy.
Jan 6, 2014
Freezer Recipe: Three Sisters Empanadas
I sometimes look askance at people who complain about the glut of beautiful end-of-summer produce and fruit — what on earth to do with it? My immediate reaction is to just eat it. Eat it all. Enjoy it because we can’t in January or February or March. But in all honesty, at times I’m one of those people, too. It can be difficult in August to use up all your vegetables and ripening fruit before they go bad.
Oct 1, 2013
5 Great Meals to Make Ahead and Freeze
There’s really no end to the yummy goodness you can make-ahead and freeze. Doing so can save you time and money, as well as guarantee a home-cooked favorite any night of the week. Over the years, I have experimented with freezing a lot of different items. Here are my top five items to keep on hand in my freezer: While I grew up eating canned soup, that’s not been the case for my kids. The canned variety is generally oversalted, oversweetened, and overpriced.
Aug 27, 2013
Freezer Recipe: Sauerkraut, Potato & Cheese Pierogi
I had big plans for that jar of sauerkraut I made earlier this month. Plans involving plates of grilled sausages, deli-style reubens, and tangy late-summer slaws. But at the very top of my list were pierogi. I love dumplings in all forms, but these piping hot, chewy pockets of potato and cheese have held a special place in my heart ever since a Russian exchange student first introduced me to pierogi in high school.
Aug 27, 2013
Recipe: Frozen Single-Serve Oatmeal with Almonds & Dried Cherries
It’s the first week of my second year of grad school and I have to admit I am not feeling ready. Mostly I’m bummed about four continuous months of only having enough time to do the bare minimum in the kitchen. Quick breakfasts, lunches that will survive several hours in a backpack and late-night dinners that don’t involve a lot of fuss — my cooking now sounds like headlines from a women’s magazine.
Aug 27, 2013
King Ranch Casserole
With all the hustle and bustle in our daily lives, I can’t think of anything better than stocking the freezer with a couple of homemade casseroles. There is something about these piping-hot, one-dish meals that can satisfy the weariest of souls. This from-scratch version of King Ranch Casserole gets rid of the cans and is destined to become a modern-day classic.
Aug 26, 2013
Ideas for Freezer Meals That Can Be Reheated in a Microwave?
Q: Most options I find call for preparing the ingredients ahead of time, freezing, and then baking an entire casserole dish before eating.Sent by JulieEditor: Take a look at this round-up for some ideas:• 10 Freezer Meals for Busy NightsReaders, what are your favorite freezer meals?
Aug 23, 2013
Campari: Not Just for Cocktails
Campari is my desert island liquor. We are pretty into cocktails around here and have a relatively well-stocked bar but all I need, truly, is Campari (although gin would be nice, too). While it’s my cocktail go-to, I’ve never thought to do much else with the bitter, vibrant red liquor. Until now.Tracy Benjamin recently featured Cantaloupe Campari posicles on her blog Shutterbean that got me pretty excited to break out the bottle for something other than a Negroni.
Aug 19, 2013
Recipe: Easy Bourbon Peach Sorbet
Bourbon and peaches were made for each other, and not just in cocktail form. Here’s a grown-up sorbet that marries golden peaches with the vanilla and caramel notes of bourbon — it’s a bowl of cool refreshment and warm summer sunshine all at the same time. And you don’t even need an ice cream maker to make it. I call this grown-up sorbet not only because of the booze, but also because it isn’t overly sweet.
Jul 24, 2013
Summer Recipe: Peach Pie Ice Cream
I’m usually a traditionalist when it comes to pie. For example, there is no need to mess with the greatness that is a slice of warm peach pie topped with a scoop of vanilla ice cream. But ice cream is a different matter. With ice cream, I believe in experimentation, being adventurous, and putting chunks of buttery pie crust into a peach-rippled ice cream so that it tastes like you are eating a slice of summer pie. The crust chunks are key.
Jul 9, 2013
The Nicest Thing You Can Do for Yourself Before Leaving on a Trip
Before you leave on a trip, you probably remember to take out the trash, do the dishes and clean out the refrigerator. But there is one more thing you could be doing to make your return a whole lot happier.Before you hit the road, make sure you have a meal or two stored in the freezer for when you get back home! There’s nothing worse than getting home after a long day of travel and realizing you don’t have anything in the house to eat.
Jun 3, 2013
5 Ways To Make Frozen Vegetables Suck a Little Less
Although spring is upon us and we should be taking full advantage of farmers’ markets and fresh grocery store offerings, sometimes the frozen veggies still come in handy for last-minute dinner convenience. back is what’s for dinner. In an effort to make them taste, less, well, frozen, here are five ways to help get the most flavor from our freezer friends! The first thing to remember is that frozen vegetables actually can be quite good (and good for you).
May 14, 2013
A Book Club Brunch: My Low-Stress, Make-Ahead Brunch Timeline
When I entertain, I almost always devise a menu of food and drinks that can be prepared hours, days or even weeks before. Not only does this mean less stress for me on the day of the party, it also fits better into my busy work and school schedule.
Apr 12, 2013
Tip: The Best & Quickest Way to Warm Up Pita Bread
I always keep a bag of whole wheat pita rounds in the freezer for last minute lunches; they can be stuffed with salad, eaten with hummus and vegetables, or even topped with avocado and egg. But how to transform a rock-hard piece of frozen pita into a soft, warm pocket? Here’s a method that is fast and foolproof. On a gas stove, turn the flame on medium-low and place the frozen pita directly on the burner.
Mar 15, 2013
Recipe: Roasted Grape Granita & Red Wine
One of my favorite simple snacks to make is roasted grapes. The roasting process really brings out all the natural sweetness and the warmth and tenderness of the red orbs just melt in your mouth. I usually set them out with a charcuterie or a cheese plate, but this time around I decided to do something else with them. What if I made a granita with this roasted goodness? What if I enjoyed that granita with a bottle of red wine?
Oct 25, 2012
Southern Family Recipe: Chicken & Andouille Sausage Gumbo
Do you have a smell that so completely reminds you of a certain person, a special memory, or an exact place in time? As I stood above this bubbling pot of chicken and sausage gumbo, my childhood self was immediately transported to my late grandmother’s house in Florida, where flavors of her Louisiana heritage always greeted us upon arrival. We all know there are as many gumbos as there are cooks, and there’s no right or wrong way to make it. (Insert comment war here!
Oct 18, 2012
Wholesome Recipe: Roasted Vegetable Soup with Herb Dumplings
The dish I’m about to share is really two recipes in one – heavenly together but also good building blocks for many other meals this fall and winter. First up is a creamy, yet dairy-free, soup with roasted fall vegetables like butternut squash, sweet potatoes, carrots, and parsnips. Then come the dumplings. Roasting the vegetables amplifies and deepens their flavors. Pureed with vegetable stock, they form a velvety, comforting soup.
Oct 17, 2012
How To Freeze Cooked Brown Rice
Nutty, nourishing brown rice is a great addition to rice bowls and the perfect accompaniment to stir-fries, but its long cooking time makes it a tough sell for busy weeknight dinners. Packaged, precooked brown rice from the frozen section of the supermarket makes preparation quick and foolproof enough for last-minute meals — but why pay extra when it is so simple to freeze your own portioned brown rice at home? Freezing cooked brown rice flat in freezer bags makes it easy to store.
Sep 26, 2012
Freezer Savvy: The Best Way to Freeze (and Thaw!) Meat
Open my freezer and you will see a stockpile of frozen fish fillets, chicken breasts, steaks, and sausage links. This is my saving grace during weeks when my meal plans go awry or I can’t get to the store. Wrapped carefully against the cold, they are just as good after their time in the freezer as they were when purchased.When packaging meats for the freezer, the most important thing is to protect them from exposure to air.
Sep 25, 2012
Have Hard Boiled Egg Leftovers? Try Freezing Them!
I’ve been focused on high-protein snacks lately, and a tried-and-true taste is a hard boiled egg. I love them dearly and usually boil a full dozen at a go. Some weeks I eat them all and some weeks I turn to the freezer for help! Although egg whites don’t take too kindly to freezing (they will leak water and turn funny colors), the yolks are perfect for freezing. To do this, simply cut your egg in half, discard or eat the whites, and then toss your yolks in a zip top bag.
Sep 4, 2012
Recipe: Sukuma Wiki (African Braised Kale with Tomatoes)
Yesterday Cambria shared a family recipe for African peanut stew, a celebratory dish made with beef, spices, and rich peanut butter. The classic side dish for this meal — and indeed, nearly any meal throughout much of eastern Africa — is sukuma wiki, braised greens with a very apt meaning to their name! Do you know what sukuma wiki means? A meal in Kenya, with ugali, chapati, a meat stew, and sukuma wiki.
Aug 23, 2012
Family Recipe: Baked Beans with Pineapple and Bacon
A family recipe is important, even if we don’t remember all the parts, because each attempt at its re-creation keeps us connected to the people who helped shape us. It happens each time we do that intimate, life-sustaining cooking and eating thing, especially when we do it from a place of memory.
Aug 2, 2012
Time-Saving Tip: Freeze Smoothie Ingredients in Muffin Tins
Whether you enjoy drinking smoothies for breakfast, lunch, or snack, you can always have a delicious one ready to go with this time-saving tip from Muffin Tin Mania.Instead of rounding up smoothie ingredients such as bananas, greens, and protein powder on the spot, Muffin Tin Mania’s Matt Kadey recommends blending a batch ahead of time. Freeze the mixture in muffin tins and then store in a zip-top bag for later.
Aug 1, 2012
A Single Jar of Refrigerator Jam
We’ve posted a fair amount about small-batch canning here at The Kitchn, but I’d like to take this concept one step further and encourage the tiny-batch, refrigerator method of jam making, especially for the solo cook. The approach is simple: make a single jar of refrigerator jam every couple of weeks, or whenever you are inspired by what you find in the market.
Aug 1, 2012
Recipe: Tangy Sour Cream Ice Cream
I recently made my first strawberry rhubarb pie of the season and served with it an ice cream made from scraps in the fridge. I had an open container of sour cream, the dregs of a pint of yogurt, a lemon on its last legs, but no eggs. The resulting tangy sour cream ice cream was, like many kitchen inventions, a happy accident because along the way I discovered the perfect ice cream flavor for pie. Pies, especially fruit-based ones, ask for something creamy, not too sweet, with a bit of tang.
May 24, 2012
Freeze Cake Slices for a Weeknight Treat
Baking a cake on a random weeknight , especially when living in a small household, is a rare occasion. However, craving a slice of cake on a Wednesday night is not that uncommon. What to do? Freeze slices of cake, of course. Then you’re only a few minutes away from a slice any night of the week.A few cautionary items before throwing that birthday cake in the freezer: frosting can get weird when thawed out.
Mar 28, 2012
The Do-Not-Freeze-These-Foods List
In the battle against limited freezer space, some foods just don’t cut it. But how do you know which ones to toss before they hit the freezer? Three rules help break down the mystery and keep your freezer free for success. Rule One: The cardinal rule of freezing: if it didn’t taste good to begin with, it won’t taste any better after freezing. In fact, it will most definitely taste worse.
Mar 21, 2012
How To Make Your Own Frozen Wraps
I used to walk the freezer aisle in envy of all of those perfectly engineered frozen burritos. How did they managed to get everything in there in so it doesn’t overcook when reheated? And sealed in with just a thin plastic wrapper? Well, I dare say I’ve conquered it. A number of tips will help you create your own fresh freezer fare, too!• Reheating Gently: Let your wraps thaw in the refrigerator overnight or at least for a few hours before reheating.
Mar 14, 2012
Freezer-Friendly Scones: Freeze Unbaked Dough, Bake When Needed!
I first encountered the idea of frozen scones on vacation in Michigan. The Lake Street Market in Boyne City, MI sells rolls of their delicious apple walnut scones (and about a million other varieties) already frozen. What better for a summer lake house than a few scones in the freezer, just waiting to bake up and lure you to the breakfast table?
Mar 7, 2012
Freezer Frenzy: My Favorite Tools for Freezing
Being prepared to freeze just about anything, from soups to sauces to egg whites, is a huge advantage in the kitchen. After all, what good is throwing an entire lasagna in the freezer when you know you’ll never thaw the whole thing out? Read on for my essential supplies to make freezing a breeze.• Ice cube trays – My last apartment kitchen came with these seemingly useless ice cube trays that produced ice the size of sugar cubes.
Feb 22, 2012
Recipe to Feed a Crowd: Slow Cooker Barbacoa Beef
There are very few foods that feed a large crowd with little effort. Tacos may be the simplest option for feeding a lot of people, and today we are bringing you one of our favorite taco stuffings: barbacoa beef, tender and full of rich, complex flavors. Yes, did you know you can make that tasty stuff you buy at Chipotle in your own kitchen — and in your slow cooker, no less? I have a serious thing for barbacoa.
Jan 31, 2012
In a Hurry: 3 Defrosting Tips for Super Fast Results
Freezing food is a great way to conserve and plan for easy dinners, however, it doesn’t make for a spontaneous cooking experience. Read on for a few tips that take defrosting beyond waiting hours and nuking it in the microwave. 1. Thaw Meat Quickly with Water – This trick has become the standard in my kitchen. Simply put frozen meat in a bowl and run cool water over it until it has thawed. Don’t use warm or hot water as it will start to cook the surface of the meat.
Mar 25, 2011
3 Ways To Freeze Cupcake Batter For Later
Most of us know you can freeze a cake or cupcakes, but did you know you can freeze the batter before baking? Here are three ways to make it happen! We first discovered you could freeze cupcake batter after we made a triple recipe for a bake sale and then had to run out the door for a family emergency. Not wanting to waste all the ingredients that went into it, we tossed the batter into gallon zip top bags and were on our way.
Sep 1, 2010