Been experimenting more with reheating baked goodies (to everyone waiting on delivery from last year, my oven is back in BIZNESS!). Procedure:
1. Bake dessert of choice
2. Cool & cut into pieces
3. Freeze pieces for 2-3 hours on a Silpat silcone mat (on top of a cake sheet pan) to harden so they don't get squished when getting vac-packed
4. Vacuum-seal one piece (or multiple pieces) & throw back in freezer for long-term storage
5. Reheat in toaster oven (or just thaw & eat at room temp, but they are glorious warm!)
I've got brownies down to a science (400F for 6 minutes from frozen, taste & texture is 95% as good as fresh!). Working on chocolate-chip blondies this week (350F for 5 minutes). For cookies, I simply bake them from frozen doughballs, rather than reheat them, because it's only ~20 minutes or so for a freshly-baked cookie instead of a reheated one. It's a great system because if you're in the mood for some warm, homemade cookies, you don't have to do any actual work work (no prep, no cleanup) or have two dozen of them sitting there tempting you, lol.
On the flip side, it's dangerous because you're never more than five minutes away from a warm, fudgy brownie...