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4 Weeks to Fill Your Freezer: Freezer-Friendly Chocolate Banana Bread (Day 20)

This Chocolate Banana Bread is SO delicious and easy to whip up! Plus, it freezes great!

We made it to Day 20 — woohoo! If you’ve followed along and joined me in any or all of the daily freezer cooking challenges, you deserve a huge congratulations for making it this far.

Chocolate Banana Bread is usually really simple to whip up. But it took me longer than usual this time around.

First off, I mixed the dry ingredients together and got ready to add the cocoa only to discover we had no cocoa. I was confused as to why on earth this chocolate-loving family would be out of cocoa — especially since I was sure we had just had a full container.

Then I remembered…

…A few weeks ago when I was baking something with Silas, I left the kitchen table where we were working to go get something from the refrigerator. I got sidetracked doing something else in the kitchen for a minute and forgot to pay attention to what was happening at the kitchen table. Big mistake.

Needless to say, when I came back, I found that he had managed to spill the entire contents of the cocoa container out on my kitchen table. And yes, I had to take a picture to document it as I’m sure we’ll be looking back at these things some day and laughing quite heartily about all of his epic messes . 🙂

At any rate, I had to make a quick trip to Walmart to get some more cocoa. I figured Walmart would have a good price on some generic brand of cocoa.Wrong. I discovered that Walmart only stocks Hershey’s or Tollhouse (what’s with that?!), so I paid a whopping $2.58 for a canister of cocoa and tried again to make the bread.

Then, I discovered that my camera card was missing and when you’re supposed to blog about a cooking adventure, a camera card is sort of important seeing as a recipe post without pictures is kind of dull. 🙂

Where oh where could the camera card be? I searched high and low — only to finally find it in the load of clean laundry in the dryer. I had stuck it in the pocket of my jeans the day before and it made it through the washer and dryer unscathed. Hey at least it wasn’t buried at the bottom of the freezer like my camera cap!

Finally, I was able to get the recipe finished!

4 Weeks to Fill Your Freezer: Pumpkin Chocolate Chip Muffins (Day 19)

Ready for fall baking? These pumpkin chocolate chip muffins are a winner!!

This recipe is one of our longtime family favorites. These muffins are so good and freeze so well.

These also make a great dessert to add to a sack lunch. Just pull a frozen muffin out and stick it in a baggie in your sack lunch and by lunchtime, it’s all thawed and ready to eat.

If you want to try a bit of a different and healthier twist, The Frugal Girl remade this recipe using sweet potatoes, whole-wheat flour, and less oil.

Did you do any freezer cooking today? If so, I’d love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.

4 Weeks to Fill Your Freezer: Homemade Energy Bites (Day 18)

Craving a filling snack? These homemade energy bites are delicious, adaptable, packed with nutrition, and freezer-friendly!

So, I’m a day behind where I’d hoped to be, but I’m still plugging along — and can see the finish line in the very near future. Yay! And yay for a freezer full of good food!

Today’s project was making Energy Bites, a recipe I initially discovered on Smashed Peas and Carrots. This recipe is delicious, packed with nutrition, and so easily adaptable.

{Grinding the flax seeds in the coffee grinder.}

Want more make-it-from-scratch ideas? I highly recommend Easy Homemade by Mandi Ehman. This ebook contains more than 60 recipes for homemade kitchen staples and it’s beautifully laid out, well-illustrated, and packed with great ideas and recipes.

4 Weeks to Fill Your Freezer: Easy Morning Glory Muffins (Day 17)

These muffins are delicious and nutritious. When my friend, Angie, brought us some one day, I took one bite and knew they were winners.

I adapted the original recipe to make it healthier, but if you’re not worrying about sugar or calories, the original recipe is really good. 🙂

I’d recommend using muffin liners, if you buy them, as they seem to help these be a bit more moist. However, they are still delicious with less sugar and without muffin liners.

I used pureed carrots instead of shredded carrots this time around as that is what I already had in the freezer. I think it works a little better with shredded carrots — and the batter doesn’t look so orange, either!

Did you do any freezer cooking today? If so, I’d love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.


4 Weeks to Fill Your Freezer: Chocolate Chip Cookie Dough (Day 16)

Cookie dough is SO easy to make ahead of time and freezer for later! And you'll always have cookies ready to pop in the oven when company comes over!!

If you’re not a fan of most freezer meals, can I encourage you to try making cookie dough and freezing it? I can almost guarantee you won’t be able to tell a difference between frozen cookie dough and fresh cookie dough.

It makes it so easy to make a batch of fresh-baked cookies when you have drop-in guests or need to bring a dessert or snack to some event at the last minute. It’s also very handy for those times when you get a late-night craving for chocolate. Oh wait, I may be the only person who has that happen to them. Ahem. 😉

My sister concocted this recipe many years ago and it’s long been our favorite chocolate chip cookie recipe. It definitely wouldn’t win the prize for being a low-calorie cookie, but it’s a delicious and hearty cookie recipe.

Did you do any freezer cooking today? If so, I’d love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.

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4 Weeks to Fill Your Freezer: Italian Chicken (Day 15)

This is one of our go-to meals. It is so, so easy and delicious.

You could skip the freezing part altogether and just make it the day of, but some times it’s nice to pull a bag out of the freezer, dump it into a pan or crock pot and dinner is done.

It’s a great summer recipe because you can grill it or cook it in the crock pot and not heat up your kitchen at all. We love it served over rice or sliced and served on a big salad.

While I was making the Italian Chicken on one end of the table, the above picture is what was happening at the other end of the kitchen table. Seeing my husband so intently working with Silas on his preschool and Silas just soaking it up melts my heart.

{My husband has been doing one or two of each of the children’s homeschooling subjects with them each evening after he comes home from work. It was his idea — and the children love it!}

{I think one of the reasons they enjoy it is because Daddy’s homeschooling often involves snacks, too. ;)}

Did you do any freezer cooking today? If so, I’d love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.