— Anna Marie Trotman

I hear you on the freezer space is limited. I, you know, when I remodeled my kitchen last year, I got a much bigger refrigerator and there's plenty of room in my freezer, but it depends. Last week I did a book signing at Barnes and Noble with, um, Ruth. Ruth. No, I was thinking with Rose Berenbaum Levy. And some of you may know Rose the goddess of baking, traditional baking. And she updated the cake bible after 35 years and actually put my vegan chocolate cake in the book, which was just a thrill. And I had to make a lot of cake. So Rose was sampling her cake and I was sampling these and this just came right out of the freezer. They say it stays really moist. So a lot of my desserts mo most of the desserts that I make can be frozen. Um, if, if you are doing, you know, I would do bars, I would do little pieces of cake like that little, maybe some very small corn muffins are very nice. I like mini muffins. I really do. I really do cookies that you don't have to put in the freezer. Uh, you know, you wanna think about how you store cookies. If you have crisp cookies and you want them to say crisp, you put them in a glass jar and you seal it really tight. I use food grade silica packets to keep things crispy. And then for other cookies I will put them in a different kind of container so they stay that way.