Go Back  Quiltingboard Forums >
  • Recipes
  • Question on freezing >
  • Question on freezing

  • Question on freezing

    Old 11-24-2014, 01:50 PM
      #1  
    Senior Member
    Thread Starter
     
    cassiemae's Avatar
     
    Join Date: Nov 2006
    Location: Billings Mt
    Posts: 654
    Question Question on freezing

    I have a recipe for a really good cookie that is made in a cake pan I has melted milk chocolate Hershey's on top.
    I would like to get ahead of my baking and make some and freeze. My question is how will the chocolate be when
    it is thawed out? Will it soften up like it is when it is made and not frozen???? Please advise this is such a good recipe.
    Thanks
    eunice
    cassiemae is offline  
    Old 11-24-2014, 02:14 PM
      #2  
    Super Member
     
    Join Date: Aug 2009
    Location: The middle of an IL cornfield
    Posts: 7,014
    Default

    I have frozen things topped with melted chocolate and it has been OK. The chocolate didn't seem as good as it usually did though. I wonder if you could freeze the cookie part and pour on your melted chocolate when it thaws.
    Lisa_wanna_b_quilter is offline  
    Old 11-24-2014, 03:29 PM
      #3  
    Power Poster
     
    Join Date: Mar 2011
    Location: Ontario, Canada
    Posts: 41,481
    Default

    Anytime I've frozen chocolates covered eclairs, the chocolate gets little beads of moisture on top of the chocolate as they thaw. It doesn't effect the taste but they don't look as nice.
    Tartan is offline  
    Old 11-24-2014, 03:31 PM
      #4  
    Super Member
     
    Join Date: Dec 2010
    Location: Chula Vista CA
    Posts: 7,363
    Default

    Do you have a Foodsaver? Maybe that would work. But it would stick to the chocolate. I would do what the first suggestion was, make the cookie and when ready to use them do the chocolate on top then.
    quiltingcandy is offline  
    Old 11-24-2014, 04:08 PM
      #5  
    Power Poster
     
    Join Date: Mar 2013
    Location: Corpus Christi, Tx.
    Posts: 16,105
    Default

    I use to bake cookie dough and anything that required a melted topping or icing was topped before I needed it. Many bakers will (I got this tip from a cake decorator) do what they call, I believe, a crumb icing. A thin layer all over the cake so it will go into the refrigerator and not dry out so it can be iced properly at a later date. Friend of mine also will send little Ziploc bags of icing with some of her breads such i.e. banana and walnut and cinnamon, etc., to add later. She just cuts the tips off and ices.
    tessagin is offline  
    Old 11-24-2014, 05:06 PM
      #6  
    Senior Member
    Thread Starter
     
    cassiemae's Avatar
     
    Join Date: Nov 2006
    Location: Billings Mt
    Posts: 654
    Default

    Thanks for all the info I am thinking of doing the one where I ;bake the cookie dough get it warmed up and then put
    the chocolate on it. I knew your gals would be able to help. Have a nice Thanksgiving
    cassiemae is offline  
    Old 11-26-2014, 05:06 PM
      #7  
    Super Member
     
    Join Date: Jul 2010
    Location: Tallmadge, OH
    Posts: 5,120
    Default

    I've frozen cookies like that before and I think they thawed and tasted fine.
    matraina is offline  
    Related Topics
    Thread
    Thread Starter
    Forum
    Replies
    Last Post
    hannajo
    Main
    67
    01-27-2011 12:59 AM
    BamaBear47
    Introduce Yourself
    47
    01-18-2011 06:35 PM
    Rosyhf
    General Chit-Chat (non-quilting talk)
    55
    12-17-2010 03:11 PM
    craftybear
    Recipes
    2
    06-26-2010 05:36 PM
    jumpin' judy
    Introduce Yourself
    16
    01-12-2010 04:27 PM

    Posting Rules
    You may not post new threads
    You may not post replies
    You may not post attachments
    You may not edit your posts

    BB code is On
    Smilies are On
    [IMG] code is On
    HTML code is On
    Trackbacks are Off
    Pingbacks are Off
    Refbacks are Off


    FREE Quilting Newsletter