Here's the rundown of this week's freezer cooking:
Fudge Oat Bars
I found this recipe for Chocolate Oat Squares a while ago and they are fantastic! I doubled the recipe to make 4- 8x8 pans of these great little treats. One for the oven (it was a rainy grey afternoon that required something warm and yummy) and three for the freezer. These bars like an oatmeal chocolate chip cookie - only better! The only modification I made was to substitute part white-whole-wheat flour for some of the all purpose flour (2 cup WWW for 2-1/2 cups All Purpose on the doubled recipe).
I found that having a bit of flour in a measuring cup to dip my fingers in make pressing the cookie crust in the pans much easier. Also, for the top pieces, I pressed the dough out on wax paper and then used a small spatula to pick up as large of pieces as I could. I dipped the small spatula in the flour as well when I was doing the top "crumble" pieces.
Tips for Freezing:
- Line your pans with wax paper before pressing the crust in. You may leave the paper or remove it to transfer the "block" to a freezer bag". DO make sure to remove it before thawing and baking!
- Spread chocolate layer just to the edge of the crust, but try not to hit the wax paper as it sticks pretty bad once frozen.
- Let "block" thaw in the fridge before baking for best results.
To the Freezer this Week:
:: 3 pans of Oat Fudge Bars
:: 1 round Carrot Cake with Cream Cheese Frosting
:: 2 pans Beef Salsa Casserole (inspired by this recipe- I was tired and cooking on the fly so I only loosely followed the recipe)