Freezer Cooking in an Hour: Slow Cooker Pumpkin Butter, Freezer-Friendly Pizza Dough, Banana Oatmeal Cups, and Iced Pumpkin Coffee Cake
I was really excited about trying three new recipes for this week’s Freezer Cooking in an Hour session. Sadly, none of them turned out as great as I was hoping. But none were disasters, so I guess that’s something to be thankful for.
The Slow Cooker Pumpkin Butter was really easy to make. It turned out a little more syrupy than I was hoping it would. I’m thinking if I try it again, I’ll add more pumpkin as I think that would fix the issue. (Psst! If you’re looking for a great Crockpot Apple Butter recipe, you must try this one.)
The Iced Pumpkin Coffee Cake turned out decently. The topping was yummy, but I thought the cake wasn’t sweet enough — or just wasn’t the best pumpkin coffee cake I’ve tried. I think it may have been that the recipe didn’t call for eggs and that made the texture a little different than I was expecting.
And the Banana Oatmeal Cups were okay. Not out of this world, but definitely edible.
Last but not least, I made a batch of my favorite Freezer-Friendly Pizza Dough. If you’ve not tried this recipe before, I can’t recommend it highly enough. In fact, you just might give up ever ordering pizza after you see how easy it is to make it yourself!
Did you do any freezer cooking this week or attempt any new recipes?
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