Author Archives: Sofia

Let it shine…

shine on

Spotted on Pinterest and sharing just because…


The secret to a great green smoothie

ottogreensmoothieThanks to my friend Kevin downstairs at The Cook’s Companion, I now know the secret to making a perfect green smoothie–and one that Otto happily drinks, and even requests. That’s quite an achievement, given that the only greens he willingly eats are peas and avocado. So, what is it? Continue reading

Happy Family Day

Family Day 2014It seriously feels like yesterday that I wrote last year’s Family Day post…or more specifically, splicing all those photos together. And here I am another year later still thinking about what a nice newish holiday it is. I have no idea how the holiday came about, but I will speculate on the reason mid-February was the chosen celebration date. In Canada, and, oh, lucky for us pretty much everywhere east of California, this is a tough time for appreciating the here and now. It’s cold and the snowbanks are brown and your boots are salt-stained and the car smells damp because you get in with wet boots and it gets into the carpeting if you didn’t invest in those rubber mats. And there’s that post-Christmas melancholy still looming. And maybe the bills too. And you’re like “oh, when will it be spring?” And then you’re reminded that every April, like clockwork, there’s that freak snowstorm that reminds you Mother Nature is boss. Anyway, what I’m trying to say here is that it can be a rough time. But then there’s this little holiday to remind you of the bright spot in life that is Family. Immediate family. The family you piece together in the new city where you settle down.  The cousins and aunts and uncles you have all over the place that happily welcome you to their homes last-minute when you just need a change of scenery (like this past weekend with Michael and Angela and their fun kiddos). So much family to go around. As one of Otto’s favorite characters, Pete the Cat, would say: “it’s all good.”


Postcard from Brighton Beach

photo 1On Saturday we sat in a little Russian/Ukrainian restaurant in Brighton Beach and filled our bellies with pelmeni, borscht, and a tart, dilly sauerkraut salad. I blurted out “this makes me so happy,” and really, it did. First we earned our lunch by walking the boardwalk from Coney Island. I’m pretty sure Adam thought I was crazy for suggesting this excursion, but he played along nicely. Otto was all into it, of course, with his tiny bit of Canadian blood.


photo 2We ended up at Varenichnaya (open daily at 3086 Brighton 2nd St., which is a side street just off the main road). It was perfect. The paneled walls and little tchotchkes reminded me of my baba’s old house, and the friendly waiter looked like one of my uncles in Ukraine. We shared two orders of pelmeni (meat dumplings). The Siberian ones had a combination of pork and veal, and then there were just the veal dumplings, which had a stronger taste. We liked the Siberian ones best. The borscht was hearty and made with meat, which we’re not so used to because I never do it that way, but it was delicious. And that sauerkraut salad was the perfect balance to it all. Sorry for the empty plates pic…we dug right in and forgot to take pictures.

photo 4Otto wouldn’t eat. He just got silly from the sweet compote and made cute faces at the kitchen staff.

photo 3Looking at this girl, I was reminded of the many years I spent Ukrainian dancing wearing a headpiece very much like that one. This blue skirt is much more flattering than what we had to wear, which was these red velvet tunic-like vests over a dress and a very thick (read: not slimming) underskirt with pom poms on it. And oh yes, bright red Wonder Woman boots.

photo 5And then we were mesmerized by the Russian coverage of the Olympics….apparently they’ve got talent shows happening at night. This guy was rather made up, although you can’t tell from my photo.

Brighton Beach is only about 45 minutes away, door to door, and every time I go I wonder why we don’t do it more often. Between the ocean, the boardwalk, the little Eastern European markets, and the people watching (I think it might be the fur coat capital of NYC), it’s a fun little escape. But it will happen, if only for the pelmeni made with dough that’s light as air. Next time I’m taking my wheelie grocery bag, though….Varenichnaya sells bags of frozen pelmeni for the bargain price of $5 (for 50!).

Navel oranges and jumping jacks and planned adventures

orange beadsAll I can say is daaaaaaaaaamn it’s been a long winter, and it’s only the first week of February! I think we’ve been spoiled the last few years with more mild winters. But it’s not so much the getting outside part that’s wearing on me. It’s actually quite energizing to breathe all that cold, crisp air. It’s the snowsuiting and the 18 buckles and the base layers and the mittens that take 4 minutes to put on and 4 seconds to promptly take off. Dressing a toddler issues aside, this winter has left me in a bit of a downer state. I don’t want to wish away time, so none of this ‘only 36 more days to Spring’ nonsense. Lemons into lemonade, my friends. Over the last few weeks I’ve noticed a few articles shared on Facebook, all to do with conquering the winter doldrums. None solve the snowsuiting, but at least I can do it with a happier head, right?

7 foods to fight the winter blues. We’ve been eating navel oranges like it’s our job, and we like it.

This list of 31 things to eat in NYC during the winter puts adventure into eating (via this post by one of my favorite bloggers/friends I haven’t met). In reading this, I thought of a few to add, like a stroll on the boardwalk and going for pelmeni in Brighton Beach. That’s the plan for tomorrow morning, and I’m pretty excited about it.

Super simple ways to deal with a funk. Jump around. Listen to upbeat music. Sit up straight in your chair. By no means solutions for full-on depression, but right for the days when it feels impossible to turn the old frown upside down.

On a more serious note, this brings me to my friend Kate’s fantastic list of 7 things your depressed friend needs you to say. I think a few of these are handy even when depression isn’t the issue…just good advice for better relationships, right? My favorite is the “let’s pick a day” tip.

I think there are more but I hear the little man waking up. Happy weekend. xx.

Pretty orange beads above from etsy.

A winter salad: farro with kale, squash, and ricotta

kale squash farro saladThis salad was inspired by a few things. Number one being a kale salad I had at Craftbar last month. I know kale salads are one big culinary cliché these days, but I don’t care. I always feel amazing after I eat one, and that’s reason enough to continue riding the kale bandwagon. Just had to get that out of the way. And ps, this recipe for a sweet, salty, crunchy kale salad is what I’ve had on repeat since Thanksgiving. The other factors: warm winter salads that are as comforting as they are healthy. And last, my desire to de-clutter my pantry cupboard. Today, it’s farro (leftover from last year’s 101 salads challenge). Stay tuned to see what I do with sardines, barley, and a lot of lentils.

The salad at Craftbar was basically this, minus the farro. I had no idea how good smooth ricotta could be in a salad! It also had some delicious pepitas (shelled pumpkin seeds, I think, right?) sprinkled on top, but I didn’t have any on hand for this. I put it all together and left it unrefrigerated through lunch, so the temperature was just right (something about the through of cold spaghetti squash isn’t so appealing, right?). If you’re making it at home, though, just warm up the squashes and farro a bit before assembling everything.

I think there will be more of these sorts of winter salads. It will be a mix of one grain (ha…lots of quinoa I need to use up too) tossed with a leafy green, a couple of roasted root vegetables (when I’m good and organized, I find roasting vegetables one day a week is a great for quick meals later on), and cheese, of course. Because what’s a hearty salad without cheese, right?

This isn’t really a recipe, but just some instructions on how to assemble. If you have everything ready, treat this like you’re at the salad bar at Whole Foods. And be a bit generous if you’d like, because there’s no $8.99 a pound rule that will leave you feeling robbed at the cash register!

Farro, kale, squash, and ricotta salad

First prepare your kale. Cut kale of your choice (I like Tuscan best) into thin strips and rinse. In a bowl that will fit both hands, toss the kale with some olive oil and a bit of salt. Then massage it until it gets bright and soft (just a minute will make a difference).

If you don’t have your farro cooked, these instructions are helpful.

Time to assemble. Toss about half a cup of farro with a big handful of kale. Add in some chopped roasted butternut squash and spaghetti squash. Then add your ricotta cheese. Toss everything together just before serving.

Beet and mushroom pesto

beet pestoHello from icy and snowy Toronto! Otto and I are so happy to be here to celebrate Ukrainian Christmas with my family. Tonight we’ll have our 12-course Christmas Eve dinner, and today’s Meatless Monday dish was inspired by borscht and mushroom dumplings that are part of it (and by far my favorite or all 12).

The other day I had 5 steamed beets ready to make into creamed beets but got sidetracked, and 2 portobello mushrooms that were already sliced and sauteed and didn’t quite make it to be the gravy as intended for this unamitastic vegetarian nut loaf. The next day, I got to thinking how great the flavor combination is of the just slightly tart but salty borscht is with the earthy mushroom dumplings, so why not make it into a pesto, right? For a bit more earthiness, I added in a handful of walnuts, but unlike most pestos, I left out the cheese. However, I’m sure a little parmesan wouldn’t hurt. I added a dollop of ricotta once I served it.

I did make one mistake, though…I put it on a delicate mushroom ravioli. The problem with that was that the raviolis took over, and they fell apart as I tried to toss them with the pesto (hence no photo). I froze half of the pesto for another time, and next time around, I’ll use farfalle (as discussed here: the pasta that’s dumpling-like without being a dumpling), although I’m sure any pasta that’s not filled would do.

Beet and Mushroom Pesto, makes about 2 cups

- 2 portobello mushroom caps, sliced thin and sauteed in some butter until they’ve let go of their liquid
- one large beet, steamed, peeled, and diced
- two cloves of garlic
- one small handful of walnuts
- olive oil
- balsamic vinegar
- salt and pepper to taste

In a food processor, pulse together two cloves of fresh garlic and a handful of walnuts (toasted, if you’d like). Add in the beets and mushrooms and pulse some more. Then, with the food processor running, add some olive oil in (about 2 tablespoons or so? more if you like it runnier, but you can always adjust later) and a few splashes of vinegar. Season with salt and pepper.

Mix with whatever you’d like. If you are mixing it into a pasta dish, save some pasta water to help loosen and distribute the pesto nicely.

Walnuts-turned-strawberry tree ornaments

walnut strawberry ornamentsWhen we were little, we used to make these strawberry ornaments from whole walnuts. I know it’s a little late to be sharing a ornament DIY, but it is the 6th Day of Christmas–or 7 days to Christmas, if you’re Ukrainian and celebrate the old-style way. So why not, right?

Here’s my first crack–no pun intended–at a crafting tutorial.

Age: We did these when I was 7 or 8. Any younger and I’d suggest you have everything pre-cut, threaded, and ready to go. There are notes about modifying supplies below. And of course, be careful with the small pieces around the little ones. Otto was out of the house when I made these and I’m glad he wasn’t around. Also, make sure you hang them further up on the tree…I speak from experience that toddlers will grab these and think they’re real strawberries, despite the cartoon-like dots.

You will need:

- whole walnuts
- something with a one-inch diameter for tracing circles (I used an empty tealight holder)
- chalk
- a piece of green felt (craft stores sell small sheets, and one of these should get you at least 20 circles)
- scissors
- red acrylic paint (if you’re a grownup) or red poster paint (if you’re doing this with kids)
- white paint (same note as above) or white out or a thick marker with gold or silver ink
- – two paint brushes: one with a  medium tip, one finer (but no need for a finer paintbrush if you opt for white out or a marker for the dots)
- needle and embroidery thread (any festive color will do)
- a glue gun

photo 2Step 1. Paint the walnuts. Let them dry with the widest side down on some newspaper, and don’t worry about paint coming off, etc…this part gets covered.

cutting-the-circlesStep 2. Cut out the leaves. While the walnuts are drying, trace out a bunch of circles and cut. There’s no need to be precise here, by the way. Then fold in half and carefully cut little points out of the fabric. Unfold and trim out more points if you need to. You could also create a stencil to make these more precise, but it makes little difference.

Step 3. Loop in the thread. Thread a needle and insert on what will be the top end of the leaf and then back out. You should have a couple of inches of thread to work with. (Sorry I didn’t take a picture, but hopefully the one up top tells you what I mean.) Tie one knot near the base of the loop (ie. near the leaf) and another at the end of the loop (I varied my loop lengths just for fun, btw). Trim any excess thread.

glue-and-pressStep 4. With hot glue, draw out a little circle on the felt. Place the wide end of the walnut on top and press down. Lift and carefully press the leaves downward. If hot glue scares you or you’re doing this with kids, I’m sure white glue will work just fine, too.

photo 2-1Step 5. Carefully dab on little white dots. I kind of liked them plain, just like in that photo up at the top, but this is the way we did them when we were little, so I’m sticking with tradition here! Let them dry with the wide side down. Note that you could use white out here–because crafting may well be the only current use for white out, right? You could also use one of those markers with gold or silver ink.

And that’s all! Have fun!

up on the tree

Chocolate mint crinkle cookies

chocolate mint crinkle cookiesGrowing up, the Christmas cookie baking was not complete without a quadruple batch of Nicholas Brownies—a brownie with a layer of creme de menthe-infused buttercream, and and then another layer of chocolate. I’ve never bothered with them myself…now in hindsight, they were a little dry and a tad fussy. But yeeesh, there’s something so festive about chocolate and mint. After Eights, anyone?

Last week as I scrambled to make a list of fun cookies for our party, I took to Pinterest in search of something that might be a cookie twist on those Nicholas Brownies. And that’s when I came across this recipe for Chocolate Mint Crinkle Cookies. Bonus points for the kiss in the middle, just like Stephanie’s Peanut Butter Blossoms! I made a couple of modifications, and today, as I made another batch with dough I froze, I put some of Stephanie’s detail-oriented techniques into practice (let the cookie hug the kiss, weighing out .7 ounce portions, the lightweight bowl for dusting the sugar). These turned out chewy and just the right amount of minty. I’m pretty sure this one’s a keeper, but like the Nicholas Brownies, will be reserved for a once-a-year engagement.

Chocolate Mint Crinkle Cookies (adapted from, makes 4 dozen

2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup of butter (one stick), room temperature
4 eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup powdered sugar
1/4 cup of crushed candy canes*
48 plain Hershey kisses, chilled (but not frozen)
*these may be hard to find, but you might try chopping some candy canes with a big sharp knife. Otherwise, you can substitute some mint chocolate chips or just leave out…I doubt it makes that much of a difference.

In a small bowl, sift together flour, cocoa, baking powder, and salt.

In a mixing bowl, cream the butter and sugar until fluffy. Add in the eggs and extracts and beat another minute.

Gradually add in the flour mixture to the mixing bowl. Stir in the crushed candy canes (if using). Then chill the dough for about two hours.

Heat the oven to 350. Meanwhile, line a cookie sheet (make sure it’s cool!) with parchment paper. If you have a scale, measure out a 5/8-oz. ball of dough, or one that’s about 1-inch in diameter. Feel free to keep measuring, or just eye it. Set on a plate.

photo 3Once you have a dozen, pour some powdered sugar in a lightweight bowl. Kid cereal bowls come in very handy for this purpose. One at a time, let the dough toss itself around in the sugar with the help of some rotating wrist action (as the blurry shot above illustrates). Don’t worry if it looks like too much sugar on the dough…these will show it off nicely once the cookies bake and crinkle.  Set on the cookie sheet and repeat.

photo 1Once the cookies are in the oven, set the timer for 11 minutes and start unwrapping your kisses. Once the cookies are done, press in a kiss into each cookie…make sure you’re firm so the cookie hugs the kiss, as Stephanie says.

A few minutes later, you can move them to a cooling rack.

photo 2

Peanut butter blossoms, a recipe/thesis by Stephanie

Peanut Butter Blossoms_94060_5191_20_en-US_LargeThe other night my friend Claudia and I hosted a little cookie making party for some neighborhood friends. I don’t have a single picture from that night simply because it was so much fun that I didn’t want to be bothered with my camera. We had most of the doughs made ahead of time so we could roll/press/bake/decorate/etc during the party, and there was glogg and my friend Mara’s Spinach Artichoke Dip mixed in to get some savory between the sweets.

The weather was snowy and perfect for a cozy night inside, but the drawback is that it kept one of my very best friends, Stephanie, stuck at home in New Jersey. I was so excited to introduce her to my friends, who only know her as the person that makes THE most perfect peanut butter blossoms (ie. the peanut butter cookies with the Hershey kiss in the middle). Thankfully, she sent me her recipe, which she says is more or less the same as what’s on the Hershey’s website (which is where I got this picture because I have yet to make these myself), but what matters really is the technique (scroll down…you’ll see what I mean).

Here’s what she wrote, headnote and all. Note that she refers to NGI…that’s the Natural Gourmet Institute, where she went for culinary school. But don’t worry, she’s not subbing in date sugar or anything like that. On an unrelated topic, I’d also just like to add that Stephanie is one of the funniest people I know. She aced culinary school, but she could have done the same at Second City. The other day I re-read an essay she wrote back in 2006 about a subway experience (thank you gmail searches) and was literally crying with laughter at my desk by the third paragraph. I remember one dinner she had many years ago at her apartment on the Upper East Side and we were all laughing so hard at a story she was telling (also about a subway incident, I believe) that our stomachs hurt. I joked it was like getting an ab workout and entertainment at the same time. I just hope she makes it out for a visit soon….after all the cookie feasting, I need to laugh away some calories.

Enough rambling! Here you go. And thank you, Stephanie!

You asked for it.  PLEASE feel free to whittle down my obvious stream of consciousness.  I’d like to say I’m surprised I’ve so much to say about Peanut Blossoms.  But I’m really not. ;)  

In looking at Hershey’s website, seems my recipe is SLIGHTLY different. I got this recipe from my mom – who, to my knowledge, never made a batch.  How do I know this? Because her recipe simply lists the ingredients and then says “combine all ingredients except kisses in large mixer bowl. Bake at 375 until done.”  This shouldn’t shock me.  Her chocolate chip cookie recipe, I swear, reads, “Buy the chocolate chips.  Recipe is on the bag.”

But I digress.

Here is my recipe (or should I say thesis?); I’ve included standard measurements as well as weights; I weigh most of my ingredients when I bake. Is it crucial? No.  But since I’m always striving for consistency, I like to eliminate as many variables as possible.  Plus, I like not having to wash out the cups.  Especially for the peanut butter.

Yield: Approx three dozen cookies

8.75 ounces (1 3/4 cups) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

4 ounces (1 stick) unsalted butter, room temperature
4.5 ounces (1/2 cup) peanut butter
3.5 ounces (1/2 cup) granulated sugar
3.75 ounces (1/2 cup) firmly packed brown sugar (I prefer dark)

1 large egg
1 teaspoon vanilla extract
2 tablespoons milk

Approx 1/4 cup granulated sugar (for dusting)
Approx three dozen Hershey Kisses

BUTTER: Always use unsalted butter; but if all you have is salted, do not use the salt in the flour mixture.
PEANUT BUTTER:  I don’t use “healthy” peanut butter for these cookies. In the volume I make these, it can get costly.  Plus, its consistency throws off the structure and texture of the cookie. In fact, I believe the hydrogenated oils found in processed peanut butter likely help keep this cookie soft and chewy for days.

While I was at NGI, we experimented with all sorts of quasi health supportive ingredients during our pastry unit.  The long and the short of it? There is no such thing as truly health supportive baked goods. Cumulatively, subbing one or two ingredients is not going to make much of a difference and only stands to threaten the structural integrity of the cookie. Swapping out Skippy Peanut Butter (my brand of choice) for freshly ground peanut butter is not going to right the wrongs of all the processed sugars and flour.

To be sure, it’s worth exploring cookies that are made from less processed ingredients.  But it’s largely not a simple matter of ingredient swapping and involves consideration of fat to carbohydrate ratio among other chemistry-related factors. Had they taught the subject in terms of cookie dough, perhaps I wouldn’t have been asked to leave Honors Chemistry.

If you choose to measure peanut butter (as opposed to weighing it) grease a dry measuring cup with a neutral oil (safflower or vegetable) or baking spray. Peanut butter will slide out easily, giving you a truer measure.

VANILLA EXTRACT: Imitation vanilla extract hurts my soul.  That said, in an application such as this cookie, the taste shouldn’t suffer.

MILK: Whole is ideal; 1-2% will do in a pinch.

In a bowl, combine flour, baking soda and salt.  To ensure even distribution of salt and baking soda, whisk the mixture and then tap it through a sieve or sifter.  Set aside.

I am a compulsive sifter.  Actually, siever – I hate flour sifters.  Impossible to clean and only have one use.  I use a medium sized fine mesh sieve and quickly stir the mix, in batches, to sift.  Tapping the sieve also works.  It also leaves a fine, even coat of flour on your counter.

In a stand mixer (or using a hand mixer) cream together butter, peanut butter, granulated and brown sugar until fluffy and well blended, about five minutes. Add egg and once blended, add vanilla and milk.

Once the liquid ingredients are thoroughly combined, add flour mixture.  Don’t add it all at once; but don’t add so gradually that the mixer has time to work up the gluten too much.  Four to six large spoonfuls should do it.

Once combined, cover the dough with plastic wrap and refrigerate it.  For at least 30 minutes (an hour is ideal).  The dough needs to harden so you may shape it.

In the meantime, unwrap your Hershey Kisses.  Do not wait until you’ve got cookies in the oven to do this (you’ll see why).  Also, pour approx 1/4 cup of sugar in a small lightweight bowl (it should be one you can easy swirl around with your wrist).

I weigh my cookies.  I don’t expect others to do the same.  But if you want to know the secrets to my cookies, this is definitely one of them.  Ensuring the cookies are the same size promotes even baking so you suffer fewer rejects.  I also find it thrilling when the pinch of dough I eyeballed is precisely the right size.

My peanut butter cookies weigh in at 0.7 ounces.  This is a little more than a tablespoon (which weighs 0.5 ounces).  I find that the 0.7 ounce cookie offers a good cookie-to-kiss ratio. If you make the cookie too big, they tend to flatten, leaving the kiss to look like a lonely peak in the middle of a plain.  Too small and the kiss will overwhelm the cookie.

Because the kisses do have a tendency to dislodge, you want to do all you can to bolster its structure. This size seems to help. Basically, you want the cookie to hug the kiss.  I swear, no pun intended.

If you have no intention of weighing your cookies, pinch off about a tablespoon or so of dough and roll into a ball.  Handle the dough as little as possible, to keep from softening.  Drop ball into the sugar bowl and swirl around until coated. Place on waiting cookie sheet.

I roll all my cookies at once (rather than between baking batches) and put them in my refrigerator.  Keep the formed cookies in the fridge for at least 10 minutes, if not longer. For butter-based cookies, chilling the dough immediately before baking is key.  Soft cookies going in the oven will yield thin, crispy cookies. Butter has a very low melting point – keeping it cold gives the gluten in the flour time to set up the cookie’s structure before the butter has a chance to fully melt.

Pre-heat oven to 375 degrees F.  In my current oven, baking more than one tray at a time is problematic. I also only use the top rack.  I’d like to be able to bake more than one tray at a time but until I can convince Milos to clear space for a commercial convection oven, my patience will be routinely tested.

On a cookie sheet lined with parchment or Silpat, place 12 cookie equa-distant apart, leaving adequate room for the cookies to spread.  Sometimes I roll the dice and squeeze on 15 cookies.  Most times this works out just fine.  When it doesn’t, Milos happily enjoys the rejects.

Cookies are done when they are puffy and are just starting to show cracks.  This will take anywhere from 8 to 12 minutes depending on the oven.  In my oven, I get a hot spot in one corner so I’ll rotate the tray to promote even cooking. If you chose to do the same, wait at least five minutes so as not to disrupt the cookie before it has a chance to set up.

Remove from oven and IMMEDIATELY stick an unwrapped kiss in the center of each cookie.  Note the soft, but nonetheless satisfying hiss each cookie makes as the force of the kiss release the trapped gas.  Possibly more gratifying than popping bubble wrap.

Transfer cookies to awaiting cooking rack.  Allow them to cool for a few hours – until the chocolate kiss returns to it’s solid state. Though, I think they are best enjoyed when they are like this –  you can swirl the melted chocolate all around the cookie with every bite.

ANOTHER TIP – Never, ever place cold cookies from the fridge on a hot or even warm cookie sheet.  Once again, you want to give flour a head start before the butter melts.  I stick my sheets outside to cool in the winter or in the fridge. If using silpat, wipe off excess residue/crumbs before reusing.

Once the kisses have solidified, the cookies can be placed in airtight containers.  I stack them carefully and stagger them so the bottoms of the cookies are not resting on top of the points of the kiss, whenever possible.  Given how much love and care I’ve shown these cookies up until this point, are you really surprised?

The cookies can keep for at least a week; though their freshness starts to decline around Day 4.

Prepared dough can be made and stored in an airtight container in the refrigerator for at least a week.

Right now I have over 150 of these perfectly shaped 0.7 ounce sugarcoated orbs in my freezer.  I froze them side by side (but not touching) on a cookie sheet for a couple hours and then transferred them to freezer bags. They keep for about 3 months.  When I want to bake them, I’ll place the bag in the fridge, allow them to slowly defrost (hour or so) and then bake as directed.

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