When me bake relatively dry items, like sugar cookies or brownies, we just keep them on a plate with plastic wrap over them and they are fine. But when I make something moist, like oatmeal cookies or the blond brownies I whipped up Sunday, they always seem to end up green and fuzzy before we can finish them. We've tried the plastic wrap, aluminum foil, Tupperware containers, tins, etc. Nothing seems to prevent them from getting moldy. Any ideas? I know they say sticking a piece of bread in the container can help by holding the moisture. I have to try that.
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How to store moist baked goods?
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Re: How to store moist baked goods?
Originally posted by StaceyyI'm a trained pastry chef, I freeze everything and take them out as needed. You can then let them come to room temperature or nuke them. I like my cookies warm so I nuke them.
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Re: How to store moist baked goods?
No, I find it is not necessary to wrap them individually. I have long rectangular tupperware type plastic containers with lids and I place my cookies in one, cupcakes in another and muffins in the third. I ice my cupcakes before freezing with no problem, but I've heard this is not recommended. When I make pancakes and waffles, I freeze these separately otherwise they tend to stick together.
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Re: How to store moist baked goods?
When I make any kind of cookies I tend to place a piece of bread into the tupperware container. I am a sucker for peanut butter cookies and this seems to make them not only last longer but keep them from getting hard!
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I am in the "they can go bad" camp. My guys can burn through a double batch of muffins (24) in a sitting. In fact, we quit making muffins into "muffins" and now just bake them in a 9x13 cake pan. I have them make two double batches at a time. But, when the guys were little, I used to freeze them in a bread sack. We could pull out as many as we needed.
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