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Freezer Cooking in an Hour: Apple Butter Muffins, Peanut Butter Pancakes, and Peanut Butter Chocolate Brownies


Once again this week, I split up my freezer cooking plans over two days because I didn’t have an hour block available. While this isn’t quite as efficient, it’s manageable — and at least it means that some things got made and made it to the freezer.



The winner recipe of this week was definitely the Apple Butter Muffins [4]. So good — and they froze very well, too.



The Peanut Butter Pancakes [7] were so-so. Very fluffy, but not as delicious as some of our other favorite pancake recipes. (And make sure not to let them cook too long — yikes on that burned one!)


And I was so sad to be disappointed by the Peanut Butter Chocolate Chip Brownies [9]. They were just really dry. Part of me wonders if they would do better if they had a full stick of butter in them instead of a half stick? Or if I cooked the brown sugar/butter mixture too long?

I followed the recipe exact as written (yes, truly, I did — believe it or not!) but my bars were much more dry than shown. Anyone have ideas as to what might have been my problem or what might “fix” the recipe?

Recipe links:

Apple Butter Muffins [4]
Peanut Butter Chocolate Chip Brownies [9]
Peanut Butter Pancakes [7]

Did you bake or cook anything for the freezer this week?