Its time again for Works for Me Wednesday over at We are THAT Family.
I only have a couple of quick little tips which have worked for me in the last week or so.
Toots has had a bit of a stomach upset since having her booster shots last week. We haven't had any really big dramas but she has been off her food a bit more than usual so she needs to take a supplement. Its designed for kids, recommended by doctors if you kid has been off food for more than 24 hours and its supposed to taste of orange. If an orange fell down the back of the sofa and was forgot about for, ooh say, a month or so.
Now if I pour the stuff into a glass and hand it to her there isn't a snowball's chance in hell of her drinking it (she only fell for that once) and all bets are off as to what she'll actually do with it.
Although, if I freeze it in an ice cube tray apparently the taste isn't just as bad and she'll happily crunch away on it. I haven't tried yet, but I would imagine it'll work for an other medicine she needs to take.
Score one for mommy.
The second tip isn't really a tip at all, just something I've noticed.
I like to keep a bag of frozen cookie dough in the freezer. The recipes I have which I like make about a hundred or so cookies and if I baked that many in one go, well, I'd probably sit down with a glass of milk and never get up again.
Anyway, usually I make peanut butter cookies and little coconut cookies which we like. I just roll them into balls, flatten them a bit and stick them in the freezer on a cookie sheet until they're frozen and then throw them all in a ziplock, but a while ago I tried chocolate chip cookies.
For the first couple of weeks they were absolutely fine and baked perfectly either defrosting first or from frozen with a minute or two added on to the baking time, but for some reason they've changed a bit.
I don't know if its the addition of chocolate or something about the recipe but they just aren't right anymore, they get very dark very quickly while still being uncooked in the centre, which makes me think that the sugar in the dough or chocolate has somehow leached out onto the surface of the dough and it caramelizes almost as soon as it hits the heat of the oven making them quite bitter once they're fully cookies.
Anyway, frozen cookies = great idea, chocolate chip = not so much.
I've frozen chocolate chip cookie dough lots of times with none of the problems you mention. I wonder if it would make a difference if you froze the dough without flattening the cookies down first. I don't flatten mine and they spread out just fine by the time they are done baking. Just an idea; I don't know if it will work or not.
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