Cowboy Cookies

I have had this recipe for what seems like years (probably because it has been years, my time flies). I first made this recipe after a pretty bad break-up and these soon became my go-to-when-ever-you-need-a-big-hug cookies. The recipe is very simple to follow though the ingredient list is a bit longer than cookies I typically make. I don’t know where they got their name as the recipe was given to me from a friend. I have noticed other similar recipes and it seems the recipe below is based off of Laura Bush’s cookie recipe (though I had this recipe long before Laura Bush’s was made public, go figure).

What you end up with is a sturdy but not dry, oatmeal cookie with tons of flavor. I have described these cookies as a little party in your mouth with all of the flavor and texture going on. With each bite you get a subtle hint of cinnamon, the crunchy pecans, a bit of coconut and smooth creamy chocolate. Really, what more could a girl ask for to put a smile on her face?  I know some of you don’t like cinnamon (I am not a lover, especially with chocolate) but the flavor here is mild and just provides that little ‘extra’ flavor profile without taking over the cookie. 

I like making the dough one day and baking the next, I find the chill time really enhances the flavor of the finished cookie, but I have also baked these right away and did not have any go to waste (if you know what I mean??).

There is really nothing I would change about this recipe, I will caution not to overbake or the cookies will become crunchier than what they should and the coconut can burn a bit (espeically if it is sticking out of the dough ball).

I rate these cookies a 9.5

Cowboy Cookies
based on this recipe

3 cups all-purpose flour
1 tablespoon. baking powder
1 tablespoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/4 cups butter, at room temperature
1  cup sugar
2 cups packed brown sugar
3 eggs
1 tablespoon vanilla
2 cups semisweet chocolate chips
1 cup milk chocolate chips
3 (to 3 1/2 cups)  cups old-fashioned rolled oats (depends on wetness of dough, start with 3 cups and increase from there)
2 cups sweetened flake coconut
2 cups chopped pecans

Preheat oven to 350 F. Line baking sheets with parchment paper.

Mix flour, baking soda, baking powder, cinnamon and salt in bowl.

In a large bowl of your stand mixer, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.

Add eggs, one at a time, beating after each. Beat in vanilla.

Gently stir in flour mixture a little at a time until just combined.

Stir in by hand the chocolate chips, oats, coconut and pecans.

For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.

Bake in 350 F oven 17 to 29 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

NOTE: I make regular size cookies and bake for 8-12 minutes or until golden on the bottem and the sides are set. I allow to cool on the baking sheet 5 minutes and then transfer to a papertowel lined cooling rack.

Big, Fat, Flaky Buttermilk Biscuits

I, personally, am not a huge biscuit fan. However, my Taste Tester loves a fat flaky biscuit. I have tried several recipes over the years but each time they just didn’t ‘hit the mark’ for what we were looking for. That all changed when I tried this recipe. Even I (the non biscuit lover) really really enjoyed these biscuits. They were exactly what I was trying to achieve.

These biscuits baked up big, fat and flaky but best of all, not only did they look great, they tasted great! These would be the perfect sidekick to fall meals like beef stew, chicken potpie, and smothered in gravy. Of course, they are also perfect for peeling apart layer by  layer and eating in your kitchen. Or with a smothering of butter and honey like my Taste Tester eats his

The recipe is easy to follow, uses ingredients you probably already have and take less than 30 minutes from start to finish. You really have no excuse not to make these.

I rate these a 9.5

 Big Fat Flaky Buttermilk Biscuits
found here 

4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into cubes
1 1/2 cups cold buttermilk
1/2 cup heavy cream
4 tablespoons butter, melted, for brushing over biscuits
Preheat oven to 450°F.

Combine flour, baking powder, baking soda, and salt in a large bowl. Scatter the cubes of cold butter over the top of the flour mixture; cut in and mix using a pastry cutter or fork until the mixture resembles coarse meal.
Add the buttermilk and cream and continue to mix using fork or pastry cutter until mixture just begins to come together.
Scrape the dough onto a lightly floured counter and pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round biscuit cutter to cut out biscuits and place them on a lightly greased baking sheet about 2 inches apart.
Brush the tops of the biscuits with heavy cream.
Bake for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush tops with melted butter. Serve warm and enjoy!Makes 12-15 biscuits. 

Soft and Chewy Chocolate Chip Cookies

My dad visited us a week ago and while he is not a huge sweet lover he does have a special place in his heart for chewy chocolate chip cookies. Not the cakey type, but just a nice soft cookie that you can sink your teeth into and that will hold up well after a quick dunk in some cold milk. Determined to please my father’s craving, I whipped a batch of cookies that I knew would fit the ‘soft and chewy’ bill.

I have had this recipe for what seems like a decade. I rarely make these, not because they are not good, but because I never seem to have their ‘special’ ingredient in my pantry. These cookies use vanilla pudding mix as their secret weapon  that allows them to remain soft and chewy long after cooling. It is the cornstarch in the pudding (or so I hear) that holds the magical power. You can use other flavors, I like butterscotch and vanilla the best. 

Just as I knew these would, they baked up gorgeous (slightly lighter in color that other cookies) and had the perfect texture my dad was looking for. How was the flavor? Well, for a non-sweet  eater, the proof in the taste was that he ate 6 of them right after he finished off steak and potatoes for dinner.

Like I said, these are not cakey but do bake up a bit fuller than other cookies. They remail soft and chewy after cooling and have great taste. If you have the ingredients, take some time and whip these up!

I am unsure where I received this recipe or where it originated from since it is on a random piece of paper in my cookbook but will give credit to the blog that most recently made these in my google.reader account.

I rate these cookies an 8.5
My dad rates these a 9.5

Soft and Chewy Chocolate Chip Cookies
as seen here

2 1/4 cup AP flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
1 cup  brown sugar
1/4 cup  granulated sugar
1 small (3.4oz) pkg vanilla instant pudding mix (or other flavor)
2 eggs
1 tsp vanilla
2 cups chocolate chips (i used milk chocolate and semi-sweet chocolate)

Preheat your oven to 350. Line yourbaking sheet with parchment.
In a bowl, combine the flour, baking soda and salt.

In a large mixing  bowl, beat together the butter and sugars until light and fluffy, about 3-5 minutes.
Add the pudding mix and mix until combined. Add the eggs one at a time, beating well and scraping the bowl after each addition eggs. Add vanilla.
Slowly add the flour mixture to the batter and mix just to combine.
Fold in the chocolate chips.

Drop rounded spoonfulls of cookie dough onto prepared pan.
Bake cookies 10-12 minutes, until slightly golden and set.
Let  cool on sheet for 3 minutes, then transfer to racks to cool fully.

Lemon Cheesecake with Lemon Curd topping

That is the only description you need for this cheesecake. I originally saw this recipe on this blog and put off making it for months since I don’t like lemon. I know, why save a recipe for a flavor you don’t like? It just called my name, that is all I can say. I finally answered (my loving husband had suggested I bake something with lemon for him) and baked this up a few months back and was BLOWN away! It really is one of the best cheesecakes I have ever made or eaten.  Let me rephrase, I do not like lemon but I LOVED this cheesecake. I have made it 3 times in the past few months and this was the birthday ‘cake’ of choice my sweet husband chose for me to make for him on his special day  last month. He just can’t get enough of it.

Don’t be intimidated by the recipe. There are 3 components to this recipe but each is very simple: the crust, the filling and the lemon curd topping. All three come together nicely to create a little slice of heaven.The filling of this cheesecake did require just a bit more prep than my usual cheesecake since I had to zest a few lemons but the extra 5 minutes I put in was well rewarded in the end. Like usual this cheesecake is whipped up in a flash (about 10 minutes if everything is room temp) and in the oven in no time.

The only down side to baking cheesecakes is that while they are a cinch to whip up and bake; you have to wait at least 10 hours (I prefer 24 hours at least) to eat a slice as it must be chilled after it comes to room temperature. Since I was in the kitchen already and making dishes for the husband to wash, i chose to make the lemon curd while the cheesecake baked and then stored it and the cooled cheesecake in the fridge for 24 hours before topping it with the lemon curd and serving.

You could wait and make it the day you want to serve it if you don’t have time to whip it up the same day you bake the cheesecake. I almost didn’t want to cover the top of the cheesecake since after was baked and cooled there were NO cracks at all, just a perfectly smooth top. But, how could I say ‘no’ to that bright and sunny lemon curd? After topping the cooled cheesecake I then chilled it for a few more hours before we cut into this beauty.  I find this cheesecake to taste its best 2-3 days after baking it. Something magical happens to cheesecake as it chills in the fridge. The texture of this cheesecake itself is creamy but not too light and not too dense, rich with subtle hints of lemon shining through. The real lemon star is the lemon curd. It is slightly sweet, slightly tangy and just pairs so well with the coolness and creaminess of the cheesecake. These two were made for each other!

I chose to use a graham cracker crust because that is all we had and I wouldn’t change a thing.   If you are scared of cheesecakes, don’t be. If you don’t like lemon, try this you may surprise yourself. If you need no reason to make this recipe, find one. AFterall Spring is just around the corner and what better way to celebrate than with this!

A tip: be sure to use a NON reactive pan for the lemon curd. If you do not it may have a ‘metallic’ taste. I have had luck using a glass bowl setting snugly over simmering water (similar to a double boiler, or how some people melt chocolate)

I rate this recipe a 9.5
Lemon Cheesecake with Lemon Curd
The New Best Recipe

5 ounces Nabisco’s Barnum’s Animal Crackers (I used graham cracker crumbs)
3 tablespoons sugar
4 tablespoons unsalted butter, melted and kept warm

1 1/4 cups sugar
1 tablespoon grated zest
1/4 cup juice from 1-2 lemons
24 oz cream cheese, cut into 1 inch chunks, at room temperature
4 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup heavy cream
(I used 1/4 tsp lemon extract)
1/3 cup juice (from about 2 lemons) (I used a bit more)
2 large eggs plus 1 large egg yolk
1/2 cup sugar
2 tablespoons cold butter, cut into 1/2-inch cubes
1 tablespoon heavy cream (I used 2 tablespoons)
1/4 teaspoon vanilla extract
pinch of salt

Adjust an oven rack to the lower-middle position and preheat the oven to 325F. In a food processor, process the animal crackers until you have fine crumbs. You should have about 1 cup. Add in the sugar and pulse. In a steady stream, add the butter while pulsing, about 10 1-second pulses. Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until fragrant and golden brown. The instructions say 15 to 18 minutes, but mine was done at about 12 minutes, so keep an eye on it. Cool on a wire rack to room temperature. When cool, wrap the pan with 2 18-inch square pieces of foil. Set the pan in a roasting pan.

Process 1/4 cup of the sugar and the lemon zest in a food processor until the zest is broken down and the sugar turns yellow. Transfer to a small bowl and mix in the rest of the sugar.
In a bow of a stand mixer, beat the cream cheese to break it up and soften it slightly, about 5 seconds. With the machine is running, add the sugar mixture in a slow stream; increase the speed to medium and beat until combined, creamy and smooth – about 3 minutes. Scrape down the sides of the bowl as needed. Reduce the speed to medium low and add the eggs, 2 at a time. Beat until incorporated, about 30 seconds. Scrape the bowl before each addition. Add the lemon juice, vanilla and salt and mix to combine. Add the cream and mix until incorporated, about another 5 seconds. Give the bowl a final scrape and pour the mixture into the prepared springform pan. Fill the roasting pan with enough water to make it about halfway up the sides of the pan. Bake until the center jiggles slightly, the sides start to puff, and the surface is no longer shiny, about 55 to 60 minutes. The center should read about 150 degrees F. Turn off the oven and prop the door of the oven open with a potholder or wooden spoon. Allow the cake to cool in the water bath in the oven for about an hour. Transfer the springform pan to a wire rack and run a small paring knife around the edges of the pan to loosen the cake. Let it sit to room temperature for 2 hours.

While the cheesecake is baking, heat the lemon juice in a small non-reactive pan on medium heat until hot, but not boiling. Whisk the eggs in a small bowl, then gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg/sugar mixture, then return the mixture to the saucepan and continue to heat over medium heat, stirring constantly until the mixture reaches 170 F and is thick enough to cling to the spoon, about 3 minutes. Immediately remove the pan from the heat and add in the cold butter and mix until incorporated. Stir in the cream, vanilla and salt, then pour through a strainer into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.

When the cheesecake is cook, top it with the lemon curd while still in the springform pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, but 24 hours is better. To serve, remove the sides of the springform pan and cut into wedges

Basic Beer Bread

While I mainly post sweet recipes on this blog there are several other baked goods I make on a regular basis. This is one of those recipes.

Who doesn’t love a piece of soft, warm bread directly from the oven? It can really round out a meal but who has the time to go through the steps and make a yeast based bread? Don’t get me wrong, I love me some old fashioned bread but when you are looking for a recipe that requires minimal input of energy and time with a maximum output of taste and versatility look no further than this quick bread.

I have used this as my ‘go-to’ quick bread recipe for years and it continues to remain one of my favorite recipes to whip up.I love this recipe for a few reasons, first and foremost because it tastes wonderful, especially out of the oven when it is all warm and slightly crumbly. It gets no better. This bread has a more dense crumb than a yeast bread but that makes it all the better to slather with Peanut Butter or to dip into a bowl of piping how soup or chili!

I also love this recipe because it is so super simple and uses ingredients I keep on hand on a regular basis (yes beer is usually in my fridge or at least the garage). Like I said, I can whip this bread up in less time than it takes to watch an episode of Dexter (under 60 minutes for those not familiar with one of the best shows on tv). Lastly, this recipe holds a place in my heart because it is so versatile. You can change up the flavor just by changing the beer you use.

If you want a wheatier (is that a word) flavor use a fuller bodied brew, for lighter taste use a honey wheat. The possibilities are endless. If you are worried about using alcohol in recipes for your family do not fear, you can easily substitute a non-alcoholic beer or soda for the beer in this recipe.

I have had great success using Diet Mt. Dew or Sprite, just know your bread will be slightly sweeter unless you cut some of the sugar down a bit in the dry ingredients.If you are feeling really adventurous why not use an orange soda or how about a grape one and slather some Peanut Butter on toasted bread for a unique PB&J!

I have been inspired as well and besides the original, have had great success playing around with the recipe. I have added cheeses and herbs to my dough (when using beer) with great results.I added toasted walnuts and butterscotch chips to a loaf using Mt. Dew. This was good toasted!I have added a few TBS of peanut butter to the batter when using Mt. Dew for a mild PB taste that went great with jelly!Use your imagination and come up with some great combinations!

I rate this recipe a 9.5

Basic Beer Bread
3 cups  all-purpose flour
3 TBS granulated sugar
1 teaspoon salt
1 TBS baking powder
12 ounces beer
2 TBS butter, melted

Heat oven to 375°. Spray a loaf pay with PAM
In a large bowl combine flour, sugar, salt, and baking powder.Gently fluff  with fork until mixed. Slowly add in beer (or beverage of choice) and mix just until combined.You batter will be thick.
Spread in prepared pan and carefully pour melted butter over the top.Bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
Cool in the pan on a rack for 10 minutes.
Remove from pan and cool 10 more minutes.
Serve warm or at room temperature.

*If you want to add in herbs or cheese, add to dry ingredients before adding beer. You can also sprinkle some on the top of the loaf prior to bak

Decadent Chocolate Truffles

Wow! It has been a while! I have allowed life (and a busted camera) to get in the way of my blogging but not my baking. But I am back, with a new camera and several new and tasty treats for you! First up and just in time for the holiday-treat-making-and eating-season is decadent chocolate truffles What better way to celebrate the holiday season than with cute littel truffles? Imagine a pure chocolate shell delicately hiding beneath it a rich, creamy and fudgey center. Want some yet? Stay with me.

I am not a candy maker and have yet to master my candy thermometer. One reason I love truffles is because you do not need to worry about temperature of boiling ingredients to produce a delicious holiday candy!I have used this truffle recipe several times (after trial and error with several others) without fail and they have turned out marvelous each and every time!The key to the success of this recipe is two fold. You need good, high quality chocolate since that is basically the only ingredient and secondly, you need to have some patience with melting the chocolate if you choose to dip them.

This recipe is one of my favorites because it is super simple to make, requires only a few common ingredients and produces a treat that is truly impressive. Now, you have a few options here. I choose to coat my truffles in melted chocolate but you could also roll the chilled balls in cocoa powder, nuts or powdered sugar among other things to make your life more simple. Since I chose to dip my truffles I had to ensure that the melted chocolate coating for them was tempered (see here for information about tempering chocolate).I have found that you can do this a few ways (google ‘tempering chocolate’ for more information) but really enjoy the method I describe below. I have yet to fail with melting my chocolate this way and it is too easy not to at least try.

The key to success with this method is patience! You must microwave the chocoalte in several short intervals at medium-power stirring after each interval.You do not want to overheat the chocolate or it could burn or  lose its temper and thus causing you to start over or dip the truffles in your untempered chocolate (if you burn it, toss it and start over).If your chocolate is untempered it will still taste great but will not firm up and will not remain firm at room temperature. You will need to keep the truffles in the fridge to keep the coating firm and take out about 30 minutes before serving so the chocolate truffle inside is creamy. This recipe is a mixture of a few recipes I have tried over the years but mainly is adapted from Ina here.

I rate this recipe a 9.5

Decadent Chocolate Truffles

4  oz good bittersweet chocolate (recommended: Lindt)
12   oz. pound good semisweet chocolate (recommended: Ghiradelli)
1  cup heavy whipping cream
1 tablespoon prepared coffee or ¼ tsp instant espresso powder
1/2 teaspoon good vanilla extract
*you can also add between 1-2 TBS flavored liquour (Grand Mariner, Baileys, etc) or 1 tsp flavored extract (mint, cherry, almond, etc) I do not.

Your choice:Confectioners’ sugar; Cocoa powder; Finely chopped nuts; or 12-14 oz chocolate for dipping (instructions below)

Chop the chocolates into small uniform pieces (the smaller the better) with a sharp knife. Place them in a heat-proof mixing bowl.In a small saucepan, heat the cream until it just boils.

Turn off and remove pan from heat for 20 seconds.Carefully pour the cream over the chopped chocolate and allow to sit for 30 seconds. Gently wisk the cream nd chocolates together until the chocolate is completely melted. Whisk in the coffee (or espresso powder) and vanilla and any flaovirng if you are using.

Set aside at room temperature or in the fridge to firm  for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round.

At this point you can roll in confectioners’ sugar, cocoa powder, chopped nuts, or any combination of the three. These will keep refrigerated for weeks, but serve them at room temperature.

If dipping: Place formed truffle balls on a parchement or waxed paper lined baking sheet.

Chill until firm or at least an hour.

When ready to dip. Finely chop your chocolate for coating (I used about 12-15 oz of chocolate). Place 12-13 oz chopped chocolate in a microwave save bowl and microwave for 30 second intervals at 50% power. Stir after each interval.

Continue with this method until chocolate is melted when stirred. Be careful NOT to overheat. Chocolate will keep its shape but will become smooth when stirred. Add the remaining 1-2oz chopped chocolate and stir until melted and mixture is smooth.

At this point remove truffles from fridge. You can place a small amount of melted chocolate in your hand and roll the truffle in it maiking sure to coat completely and then place back on the parchment baking sheet.

Alternately you could use a fork to dip the truffle into the melted chocolate and then back onto the baking sheet making sure to allow any access chocolate to drip off before placing on sheet.After all are coated allow to firm. If your chocolate has been tempered correctly they should firm within 5-8 minutes.

These can be stored at room temperature or in the fridge. Just remove about 30 minutes before serving so the truffle can become smooth and creamy.

Toasted Pecan, White Chocolate and Toffee Chip Cookies


Anyone who reads my blog regularly knows that I have tasted several cookies in my time. Let me tell ya, I have found my new favorite cookie. I have been craving my favorite blondies all week but was in the mood to make cookies. Not only because I did not want to end up eating the whole pan of blondies by myself (I have done this more times than I can count) but because I wanted needed to freeze some dough for later baking (or so the scale has told me). I decided to adapt my go-to chocolate chip cookie recipe to include my all-time-hands-down- favorite blondie add-ins.

I pride myself in baking goodies that any home cook/baker/mom/dad/sister/brother can make. I am a firm believer that you don’t need super fancy or expensive ingredients to bake up mouth-watering, jaw dropping, family pleasing treats! I am proof of this. My recipes are usually straight forward, require few steps or fancy ingredients to pull off and no special equipment to make. These cookies are no exception. I took a basic recipe and kicked it up a notch by doing a few easy steps that anyone can do.

First, I toasted the pecans and allowed them to cool before adding them to my dough. Toasting the nuts creates a deeper and richer flavor which is noticable in baked goods, especially those with simple flavors. Secondly, I use dark brown sugar. There is more molasses added to dark brown sugar giving it a deeper and richer flavor and color than its lighter counterpart. Dark brown sugar will give the cookies a darker color after baking, which I also find more attractive visually. Lastly, I made my dough but chilled it overnight before baking. Allowing the dough to chill before baking further deepens the flavor profile of the dough and the finished cookie as documented in this article (though my grandma has been doing this for years!). These small, easy steps will take your cookie from good to great, by giving them a richer, deeper flavor and color.

So, back to my cookies. Let me tell you, these are phenomenal!  The white chocolate is creamy and smooth,  which compliments the flavors of the toffee pieces and toasted nuts all contained by a rich toffee flavored dough. I had a difficult time not eating all of the dough! The thing I love about this recipe is not just the fact that it taste rich and chewy just  like my blondie recipe but unlike my blondies, I was able to freeze several dough balls to bake later when my sweet tooth screams for a treat. YUM!

I rate this recipe a 9.5

Toasted Pecan, White Chocolate  and Toffee Chip Cookies
adapted from America’s Test Kitchen Thick and Chewy Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1/2  cup Heath Toffee Pieces
3/4 cup Toasted Pecan Pieces
1  cup White Chocolate, chopped (I recommend using white baker’s chocolate, not white chips)

Toast the Nuts:
Adjust oven racks to upper & lower -middle positions & heat oven to 350.
Line cookie sheets with parchment paper.
Spread nuts on a baking sheet.
Bake in oven, stirring occasionally, for about 10 to 15 minutes until fragrant.
Remove from oven and allow to cool. Turn off oven.

Whisk dry ingredients together; set aside.
With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
Beat in egg, yolk and vanilla until combined. Add dry ingredients & beat at low speed just until combined.
Gently fold in toffee pieces, pecan pieces and white chocolate chunjanuary-035ks.

Cover bowl tightly and place in refrigerator until ready to bake (at least 12 hours but up to 72 hours).

When ready to bake allow dough to come to room temperature.
Preheat the oven to 350.
Line baking sheets with parchment paper.

Using a spoon or medium cookie scooper, place dough balls on prepared sheets about 2 inches apart.
Bake for 9-12 minuts until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy. Do NOT overbake!

Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

*Instead of baking all of the dough at once you can drop dough balls onto a cookie sheet and chill until firm. Place in Freezer bag and freeze for later baking. Allow to come to room temp and bake as usual watching carefully not to overbake.