Channel Your Inner Pastry Chef & Save Time On Back-To-School Snacks

#MomsFoodHacks #MomsSavingTime #SnackPackHacks #EasingTheBackToSchoolJuggle

My son looked at me…his eyes opened wide and then his eyebrows stretched up, the perfect semi circles seemed to reach his hairline, as he chewed slowly.  The expression on his little face kept changing and his mouth moved more quickly.  He stopped briefly…looked into my eyes, then down at the sticky mess in his hand before smiling.  Outlined with frosting, it was the widest, most surprised and openly joyful smile I’d seen on his tiny face.

I breathed deeply…smiling at the beauty of his reaction. I was elated to see him beam with delight but also felt a touch of regret, knowing he will likely share my lifelong fascination with sweets.

That was 6 years ago, when my son tasted his first birthday cake.  Now, he routinely conjures up ideas of what to bake next.

Many of us love the idea of homemade snacks for our kids… after all, nothing puts you into Rock-Star-Mommy status faster than gifting warm treats from the oven.  However, the process of deciding to bake, buying said ingredients to bake with and then actually baking becomes easy to bump from the busy back-to-school (and life) schedule.

Although it’s been many years since culinary school and my time working in restaurant kitchens was brief, I learned my best food short-cuts from professional Chefs.   Working smart makes homemade goodies for the lunchbox and after school completely doable. Really.

3 Simple Snack-Batching Steps:

  1. Batch Make.
  2. Batch Freeze.
  3. Bake On Demand.

Batch Making

Making the dough either becomes a weekend project with the kids – because they love being my little sous-chefs or if the weekend is just too crowded with activitiy, I make and freeze dough after they’re asleep.   Have I woken up before dawn to batch bake before school?  Why yes…but please don’t, it’s much easier to enjoy this project when you have some wiggle room in the schedule.

Take a favorite recipe and double it (or triple it) for a freezer batch.  My youngest is a toddler (not in school yet) so I’m doing a double batch for one child every 4 – 6 weeks.

The dough making step is pretty quick, typically 20 – 30 minutes, depending on the complexity of what you decide to make or if you have little hands helping you.

Choosing The Right Recipes:

  • Cookieswithout fillings, frostings or meringues (keep it simple when freezing).
  • Scones – Love using scones, they’re relatively low in sugar and I ‘make up’ whatever flavor I want based on what’s on hand.  Sometimes I’ll make a triple batch if we’re hosting brunch (2 batches of regular scones for the party, 1 mini-batch for my son’s snacks).
  • Muffins/quick breads – The dough freezes well, it’s just trickier to work with when freezing. You’ll need either (oiled) mini-loaf tins (i.e., if you’re making pumpkin or banana bread) or for mini-muffins, freeze 1 tbsp. of dough in small paper muffin liners fully before putting them into the freezer containers.

Here are links to 2 favorite recipes that my oldest loves in our out of his lunchbox:

Smitten Kitchen’s graham crackers

Note, I’ve had great success with this recipe and I modify it slightly to make very small graham ‘crackers’ (should be called graham cookies), about 1.5 inches in diameter and the baking time, directly from the freezer is between 7 – 9 minutes.  Start watching them frequently at 7 minutes, when they’re slightly puffed and browned, remove them from the oven to cool.

King Arthur Flour’s Soft Chocolate Chip Cookies

Note, I make a lot of different chocolate chip cookie recipes, including some of my own varieties but this one is great because it uses whole wheat flour (it says to use white whole wheat but you can also use regular whole wheat and they’re still delicious) honey and less refined sugar, I make them very tiny (i.e. 1 tablespoon to form the rounds) and mini-chocolate chips (I use the Enjoy Life brand mini chips, you can buy at most grocery stores.  I discovered them during my 14-month stint of dairy-freeness due to my daughter’s allergy and still like using them).

Freezing

This part is straightforward except you need some time to ‘freeze’ the dough solid (uncovered) before you can pack everything up for longer term storage.  Allow yourself enough time, probably 45 minutes to an hour for this step.  Sometime I’ll just make dough with the kids and then save this step for when they’re asleep.

Gear You’ll Need:

  • Reliable freezer bags (I use Ziploc brand) or freezer safe airtight containers
  • Parchment paper
  • A permanent marker (if using freezer bags)
  • Spray oil (I use organic coconut oil spray but you can use canola, i.e. something mild but not savory like olive oil that will make your baked goods taste odd).
  • Shelf space in your freezer where newly frozen items can rest, undisturbed for about an hour.

After I’ve made a batch of dough (scones, cookies, etc.) I will use plates – either lined with parchment or sprayed lightly with coconut oil, to put the dropped (or rolled) dough (separated so they don’t stick together) into the freezer, uncovered in a ‘safe’ spot where they can rest undisturbed for 30 – 60 minutes.  Once they feel firm, then you can store them in either freezer bags (separated with a cut piece of parchment paper between each layer for 2 more more layers in the same bag) or freezer safe containers (also separate layers with parchment to prevent sticking).

Frozen orange nutmeg scone dough
Frozen orange nutmeg scone dough in my freezer right now!
Use the marker to label the freezer bags (if using)  – what’s in it, the date and the cooking temperature and time.  Trust me, it’s possible your tired brain might forget these little details when you actually pull them out of the freezer to use them.

Baking

The best step – fun, fast and satisfying.  If you use the types of recipes I recommend and make the portions small enough for lunchboxes, you’re unlikely to need more than 10 – 12 minutes to bake anything.  usually an extra 1 or 2 minutes from the recipe’s baking guidelines, unless you’ve miniaturized, then you’ll want to experiment with the baking time (start checking 3 or 4 minutes before the recipe’s stated end time).

We (my nanny or I) bake off 2 cookies (or scones or mini muffins – whatever I’ve made for the freezer) each afternoon and then, once completely cooled, the sweets are packed in a small airtight snack container (I have these) and put into my son’s lunchbox for the next day.

Frequency

I generally make a new batch of back-to-school treat dough once every 4 – 6 weeks for my son, depending on whether snacks are used on the weekends (usually not) or we have friends over who want cookies, etc.   If you double a recipe and have more than one treat-eater, you’ll need to do this more frequently.  Because I love to bake and I’m particular (ok, a control freak) about what they eat, this system works well for me and ultimately saves time and money (versus continually shopping for grocery store snacks).

A few friends asked me about back-to-school food, inspiring this post.  Typically I only share dinner menus here but if you’re interested in the occasional baking or party menu post, I’m happy to share my recipes and time saving hacks more often, just let me know in the comments.

 

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