freezer follow-up

Right after the holidays, I posted about the sticky buns I made. And I promised I would let you know how the freezer buns turned out. I was a little nervous about these sticky buns, 1) because it was a new recipe and 2) because it was a diabetic recipe that uses Splenda.

The verdict? Delicious!

I baked them straight out of the freezer. The original recipe calls for 350 degrees for 20-25 minutes. Since they were still frozen, I decided to do 400 degrees for 15 minutes and turned it down to 375 degrees for about 20 minutes. Perhaps I overdid it a little. But they were still yummy -- the hubs gobbled up the whole pan, minus the two that I ate. However, I think next time I make these from frozen, I'll do 375 for 30 minutes and take it from there.

Next freezer follow-up: frozen cake batter. I've successfully frozen baked cupcakes (undecorated of course, but then they became these). A couple months ago, I mixed up some batter and decided to try freezing it. I don't always need all of the batter, and I don't always have the freezer space to house the baked cupcakes. So I'll let you know how it turns out!