Bakedin

Muffins and loaf cakes

Freeze these once they’re baked and fully cooled (otherwise, the heat from the wrapped cake will result in condensation and a gummy, wet exterior). I pile cool muffins into a tupperware or freezer bag so that I can grab a couple to temper in the fridge overnight (or at room temperature if I forget to do that).

Sometimes I freeze loaf cakes whole, wrapped in a few layers to shield it from freezer burn. It's generally better to freeze "naked" loaves—save the glaze/frosting/icing for when you're ready to serve. Most often, though, I’ll slice the cake and freeze the individual pieces so that I can snag just one without having to wait for the whole mass to soften.

Chocolate-Filled Croissants

This many-stepped project is the perfect thing to occupy you on a rainy day. First, you'll roll and cut the dough into 16 rectangles, then roll the dough around the chocolate. After a rise, you'll bake them, spritzing the oven with a spray bottle to add some steam.

A braided yeast bread doesn’t have to wait for a feature during your Easter brunch, but can delight everyone at any Sunday breakfast! If you crave a little something different, try filling the braid with pudding, poppyseeds, chocolate, or nuts!