Because if having chocolate chip cookies stashed in the freezer, ready to be baked at any moment, isn't a necessary task, then I don't know what is.
I make the batter, stir in the chocolate chips, and then I use an ice cream scoop to scoop cookies onto a baking sheet. I freeze them for about an hour on the baking sheet, then I throw them in a ziploc freezer bag and store them in the freezer. I can bake as many or as few cookies as I need over the course of the next couple of months, though they never last that long.
I used to love to carefully prepare meals, and while I still cook daily around here, tossing some meat and veggies together with a hungry toddler running around isn't the same thing as taking my time and enjoying the process of preparing food. About one night a month, I start baking and cooking once William is in bed, and I don't stop until midnight. I love these late night baking sessions. There's something magical to me about baking bread at midnight and waking up to a house that smells like cookies. This week, I stayed up making loaves of bread, cookies to freeze, and tons of whole wheat pizza dough.
|I make the bread first so that it has time to rise before the sun sets.|
|Whoops. I forgot to check on this loaf of whole wheat and it rose and busted out of the plastic wrap. It still turned out fine.|
|I made up a recipe for some chicken, spinach, and feta mini meatballs for William. They were actually pretty delicious.|