Omnivore loving vegan, gluten-free & beverage recipes
Instant Pot Black Eyed Peas are a great addition as a side to any meal, they are perfect on top of salads for added nutrition and are easy to make in your Instant Pot Pressure Cooker for weekly meal planning.
This Sand Tart Cookie Recipe is our family recipe perfect for the Christmas & Holiday season making a big batch of cookies. These cookies are easy to customize to your tastes with various toppings and make a fun activity for everyone involved.
This sweet, Homemade Coffee Creamer recipe can be used in coffee or tea. It is made with 1 can of sweetened condensed milk and water or for a creamier option, you can use milk or half and half. It is infused with pure vanilla extract but can be customized with other extracts or even Baileys or rum for a boozy option. This creamer is so fast and easy to make for yourself or as an edible gift!
Maple Cinnamon Butter is a sweet and delicious butter recipe that is perfect for having on muffins, toast, popovers, bread, or just about anything you imagine. It only takes a few minutes and 4 simple ingredients to make this maple-cinnamon scented butter.
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Christmas time is one of the busiest times of the year, especially if you’re the host of a lot of parties! Learning how to make cookies ahead of time can save you time and lower stress when planning your next holiday party.
Freezing your cookie dough and planning ahead is a great way to take the stress out of party prep. You can pop your cookies in the oven for a few minutes, and your house will smell like freshly baked cookies all day.
First, you will need to decide if you want to store your baked cookies for a few days on the counter or in the freezer for a few months. Freezing cookie dough makes it easier when you’re ready to bake them.
You can store your baked cookies in the refrigerator for up to a week or two on the counter at room temperature. Some cookies can last longer than others, so do the taste test before serving them.
If your cookies are hard, I would toss them and bake new ones. Be sure to store them in an airtight container or a ziplock bag.
Learning how to make cookies ahead of time can save you time later. You can freeze raw or baked cookies for up to about three months. I like to put mine in a freezer bag mine to keep them fresh, but you could also use an airtight container.
Take spoonfuls of raw dough, place them onto a parchment paper-lined baking sheet, and then pop them in the freezer. Once completely frozen, remove them from the cookie sheet and place your frozen dough into a freezer-safe bag.
When you’re ready to bake, place the frozen dough onto a cookie sheet, just like you usually would. Bake as directed. You might need to bake them just a tad bit longer, so I would keep an eye on them. Once you see the edges turn golden brown, it’s time to take them out.
Storing baked cookies is very similar to storing raw cookies. Go ahead and bake your cookies as directed, and then either place them on a cooling rack or let them cool completely on a cookie sheet.
Once they’re thoroughly cooled, place your baked cookies into an airtight container or freezer bag for up to two months. If you want to ensure freshness, you can individually wrap your cookies in plastic wrap.
You can also separate your baked holiday cookies with aluminum foil or plastic wrap in between layers. I don’t recommend frosting, glazing, or decorating your cookies before you put them in the freezer.
When you’re ready to eat them, thaw your cookies to room temperature. If you want them to be extra crispy, you can pop them in the oven for just a few minutes. Make sure you keep an eye on them, so they don’t burn.
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