Freezing food!

So much for me planning to write everyday. I have gone down to once a week and for the time I am ok with that. We have been hit hard by the cold, Baby has been sick with it for almost two weeks. I think it is finally leaving us! With all the extra stress of runny noses cooking has been far from my mind. Which is why I am so happy I have a well stocked freezer.
Recently I have gotten big into freezing items. Either already cooked meals, or staples so I always have them on hand.

Cookie dough freezes amazing! Make dough like normal, then scoop desired size on to a cookie sheet, stick in freezer. Once frozen place in a labeled bag. When ready to eat, place desired amount on a baking sheet. Cook at normal temperature. Just add a minute or two to the bake time. And fresh-baked cookies whenever you want!

Broths. I always have half open cartons of broth, instead of dumbing down the drain I now freeze. I freeze mine. 1/4 cup in muffin tins. Pop them out once frozen into a labeled bag. I add it frozen straight into soups. Other dishes I defrost first.

Tomato paste. Another staple that is so good to have. I usually only need a tablespoon or two, so I have to freeze the rest. I like to freeze mine in tablespoon measurements, much the same way as the cookie dough.

Soups. This is one of the best things I ever learned. I personally like to freeze it flat in bags, makes defrost process easier for me. Also with this I wouldn’t freeze all in same bag. Usually enough for a meal for my family in a bag. If defrosted in fridge you can usually refreeze. Sometimes pasta can get mushy, and dairy doesn’t always freeze the best. I haven’t had a problem with dairy just heard it in my researcher.

Fruit. I love frozen fruit in my smoothies. Lay out berries on a cookie sheet to freeze. Bananas break up in small pieces before freezing.

Veggie scraps. If you compost this is a great place to store the scraps so they don’t get all yucky while you wait for a full bag. Or save all the good veggie scraps to make homemade vegetable broth.

Baby food. We didn’t do a lot of baby food mush, but when we did it was homemade. I had free time, so would make a huge batch of puree fruit/veggies. And freeze it in ice-cube trays. Defrost in fridge.

As of now that’s all I think of but there are so many options for your freezer!!

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Happy Febuary 14th

So with me just starting to write down and work on recipes I totally forgot to make a valentine’s day treat.
I was planning on posting a pasta dish but that just seems so blah.
So instead I will post some links to some of my favorite treats/valentine’s for this day of love!

http://blog.studiopebbles.com/thegoodlife/2014/02/seahawks_love.html
http://experts.sheknows.com/post/how-to-and-diy/conversation-heart-filled-cupcakes-recipe
http://theboysclub.net/russell/edibles-boozy-valentines-day-candy-hearts
http://heatherchristo.com/cooks/2012/12/28/raspberry-pomegranate-champagne-cocktail/
http://kitchensimplicity.com/chocolate-dipped-strawberry-cupcakes/
http://iambaker.net/red-velvet-graham-crackers/

Hope your day is filled with lots of hugs and kisses.

Why I am starting a blog

Hello everyone,
My name is Allison and I am starting a blog to document by adventures in the kitchen. I grew up learning to cook and bake but once I became an adult, I stopped doing stuff from scratch. It was easier to just grab a box or can of something and go. After having my daughter I decided I really wanted to be careful with what I feed her and my family. And in doing so I found out I really love to be in the kitchen and making my own recipes. And by starting a blog it will keep me striving to make more new recipes!
With all of my recipes feel free to substitute spices and seasonings with what you like. Making a recipe your own is half the fun of cooking.
As my blog name implies by trade I am a hairstylist. So occasionally I will post some hair tutorials and helpful info.
Hope you enjoy my blog and recipes.