This dish is a great example of Cooking Forward, one of my favorite techniques in which a component of last night’s meal gets transformed into something entirely different today (now that’s make ahead!).  In this case we’re taking the Espresso Gelato from yesterday’s post and turning it into this classic retro dessert.   So go ahead and make some Espresso Gelato and then come back to this post.  We’ll wait. (OK if you don’t want to make ice cream you can se store bought and still make this dish).… Read more

Sometimes when I think about cooking for the freezer, I forget about the obvious things like ice cream (I don’t know why, it’s my favorite food on earth).  So here’s a good recipe to remedy that.  This dish is a great example of Cooking Forward, one of my favorite techniques in which a component of tonight’s meal gets transformed into something entirely different tomorrow (now that’s make ahead!).  Read more about Cooking Forward here.

Of course this rich espresso gelato — no wimpy instant coffee here, I use … Read more

Everyone always oohs and ahhs over Chocolate Covered Strawberries, but they aren’t difficult to make. The trick is to keep all water way from the melting chocolate, as even a single drop will make it :seize” and turn into a grainy mess.  Likewise, wash then dry your strawberries well with paper towels before dipping.

6 ounces dark or milk chocolate
2  ounces white chocolate (optional)
about 12 large strawberries

How To Melt Chocolate
Take care when melting chocolate or you can easily end up with a grainy mess. The lighter … Read more

Almost like a strawberry stuffed with cheesecake, this fruity finger food recipe is always a crowd pleaser,  whether you serve it for brunch, lunch, or an evening party.  This recipe also makes great anytime snacks.  Make this up to 2 hours ahead of when needed, keep covered and chilled in the fridge until serving time.

Makes 12 Large Stuffed Strawberries

12 large, fresh strawberries, washed and dried
4 ounces cream cheese, softened
3 tablespoons confectioner’s sugar
1 tablespoon sour cream or yogurt (plain or strawberry flavored)
1/4 teaspoon vanilla extract… Read more

The bright flavor of orange infuses these moist little cupcakes as well as their rich chocolate icing.  Keep the frosted cupcakes in the freezer, then defrost at room temperature for about 15 minutes and enjoy.  This is a perfect treat to keep on hand for unexpected guests who drop by, small birthday treats for co-workers, or when the kids forget to tell you cupcakes are needed for tomorrow’s school party.

Makes 30 Cupcakes

Cupcakes:
1 box yellow cake mix (18.25 ounces)
1/4 cup frozen orange juice concentrate, thawed
2/3 cup … Read more

I recently made lots and lots of pans of this tropical bread pudding –  studded with pineapple, coconut, bananas, and oranges –  for a huge fund raising dinner.  People have been raving about it and begging for the recipe ever since.  One happy diner proclaimed “This is insanely good.  It is too good for bread pudding — I don’t even like bread pudding — you need to call this Hawaiian Cobbler!”

Whatever you decide to call it, this recipe makes a delicious dessert that feeds a crowd.  Despite it being … Read more

If you are looking for a surefire hit dessert to serve at your St. Patrick’s Day Party or anytime you want a sophisticated cupcake with grown-up appeal, this is it!  Tucked into the center of each Irish Cream liqueur flavored cake is a dark chocolate truffle, then it’s all topped with a decadent Irish Cream flavored buttercream icing.

This recipe uses a cake mix as its base, then dresses it up so nobody will ever guess.  Cocoa coated dark chocolate truffles are relatively easy find.  If you’re lucky enough to … Read more

If, like me, you can still find a can or two of pumpkin in your pantry after the holidays, this recipe will make a great way to use it up.  (If you are reading this post before the holidays, well this cookie is one that celebrates the flavors of fall.)  These simple looking cookies pack a powerful flavor punch from both the pumpkin and the spices — cinnamon, ginger, nutmeg, and cloves.  Keep unbaked cookies in the freezer then bake up just the amount you need for hot-from-the-oven cookies anytime.… Read more

This delicious pumpkin pie is simple to make and because it’s freezer friendly, you can make it weeks ahead of the big day and still have a spectacular homemade meal finale.  Find the easy to make homemade pie crust recipe at this link.

Makes 1 (9-inch) Pie
OR
4 (4 1/2-inch Mini-Pies)

1 recipe Cheri’s Easy Freezer Friendly Pie Crust
2 large eggs
1 can (14 ounces) pumpkin (not pumpkin pie filling)
1 can (14 or 15 ounces) dulce de leche*
1/4 teaspoon salt
1 1/2 teaspoon cinnamon… Read more

Imagine how impressed family and friends will be when you present a homemade pie that even has a delicious, flaky homemade crust!  You can do it with my easy food processor pie dough recipe and with your freezer’s help, all the work will be done ahead of time.

Pie crusts freeze exceptionally well in their unbaked state.  You can either roll out the dough and form it into a crust and freeze crust and pie pan together.  Alternately, freeze disks of dough you can thaw and roll out later.  Either … Read more