Bakers' Dozens: Into the Deep ... Freeze

Hedy Goldsmith created a Peanut Butter Jelly Roll recipe, and now it has a new life as a frozen "Peanut Butter Jelly Roll Pop.”
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Have you ever given any thought to taking your desserts into another zone? The below-32-degrees zone?

Almost nothing is off-limits when I bake. I let my mind go in many places and see where it lands. Often, it’s in the freezer.

I created a Peanut Butter Jelly Roll recipe, and now it has a new life as a “Peanut Butter Jelly Roll Pop.” I start off with a flourless, gluten-free chocolate sponge cake. Roll it super thin, spread peanut butter cream and jelly on it, and roll it into a super-cute Yodel-like (one of my favorite snack cakes, ever) jelly roll and then coat it in chocolate.

After everyone in my family has eaten their fill, I cut the leftovers into thick slices, pop a stick in each, dip completely in a chocolate robe and freeze them. They’re amazing frozen.

Be creative and make extra when you have time.

Now, let’s talk cheesecake. Not traditionally served frozen, but what about cheesecake pops? Picture this: Bake your family’s favorite New York-style cheesecake. Dense and delicious, and a perfect dessert to eat on a stick.

- Choose a cheesecake flavor you like.

- Choose a crust.

- Bake the cheesecake and allow it to sit for 12 to 24 hours.

- Before slicing insert popsicle sticks.

- Freeze the slices until very firm, about 4 to 5 hours.

- Dip a slice of frozen cheesecake into Magic Shell, and roll in sprinkles, toasted nuts or coconut.

P.S. You can skip the baking part and turn any leftover cheesecake into a fun frozen treat.

Old-fashioned lemon bars when freshly baked are just about heaven. Buttery crust, creamy and with a tart custard — my idea of perfection. Now, think of these glorious lemon bars ice cold, yet the custard is still creamy, but best of all, they are individually wrapped for easy snacking. The freezer is our best friend. It allows us to bake ahead of time, it locks in freshness and — let’s admit something here — we ALL love a frozen, sinfully delicious snack. Think of these bars as ice cream, only much better.

Cake. Leftover cake, homemade or store-bought. Before it gets stale, crumble it up in a bowl, fold in a frosting of your choice, mix well, scoop into 1-to-2-inch balls, put a lollipop stick in each and throw those babies in the freezer for 2 hours or overnight.

Remove the pops and frost with your favorite frosting (I love cream cheese frosting). Or, you can dip the pops in warm Magic Shell, which will harden immediately. Roll them in sprinkles or mini chocolate chips, toffee pieces or even M&M’s. Wrap in an airtight container or a FoodSaver bag. (A FoodSaver is my new favorite kitchen toy. Its sucks out all the air. No air = no burn. )

Kids love this quick and easy snack, and you’ve repurposed that layer cake, giving it a brand-new life.

Pastry chef and cookbook author Hedy Goldsmith is a James Beard Award finalist for the nationally contested Outstanding Pastry Chef category. Her creations grace the menus of The Genuine Hospitality Group of restaurants, including flagship Michael’s Genuine Food & Drink in Miami. Her first cookbook, Baking Out Loud, was published by Clarkson Potter in 2012. Hedy has been featured in multiple national media outlets, including NBC's Today show, The New York Times and People magazine. She is in her fifth season of Cooking Channel’s Unique Sweets, and her new Food Network blog series, Bakers’ Dozens, appears monthly on FN Dish.

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