Lemon Meringue Pie #SundaySupper

May 12, 2013 77 Comments

Lemon Meringue Pie #SundaySupper

Today is Mother’s Day.  Happy Mother’s Day, Mom.  But Mom is the most important person in my world, and one Hallmark holiday is nowhere near enough to celebrate her.  No, she deserves to be celebrated day in and day out.  I’ve written about Mom here many times before and will many more in the future, I’m sure, but since it is Mother’s Day, I thought it was the perfect time to celebrate Mom a little more.

Mom, I love you.  I love you more than the biggest bear hug and all the roses in the world could express.  I love that you get dressed up and do your hair and makeup and wear short skirts and high heels, even if your feet sometimes hurt.  I love that you love to watch TV and movies with me.  Who knew we’d bond over watching Shameless?  I love that you bake and cook with me, though sometimes I know you’d rather just order a pizza.  I love even more that you do the dishes because that can’t be as fun as the cooking and baking.  I love that you love the moon and always look for it day and night.  I love that you believe the number twelve means something in our lives . . . now if we could just figure out what that meaning is.

Lemon Meringue Pie #SundaySupper

Lemon Meringue Pie #SundaySupper

I love that you don’t get mad when I wake you in the middle of the night because I can’t sleep.  I love that I can tell you or ask you absolutely anything and I know you won’t judge because some days I’ve got a lot I need to get off my mind.  I love that you are my biggest cheerleader.  You support me through everything even when you aren’t entirely sure what’s going to happen or if it’s the right thing to do.  I love that you want my dreams to come true as much as me and that you are fighting for them right alongside me.  I love that you are the most generous, kind, loving person, and I hope those traits have rubbed off on me.  I love that you love me even with all of my flaws.

Mom, thank you.  Thank you more than those two simple words and all the Manolo Blahniks in the world could say.  Thank you for going shopping with me and running all kinds of places that might not always sound like fun, but a lot of the time turn out to be.  Thank you for buying me all kinds of crazy designer clothes and accessories and an endless supply of nail polish.  I promise I’ll pay you back plus a bunch one day soon.  Thank you for taking me to musicals and to concerts, it has broadened my horizons and made me a well-rounded person.

Lemon Meringue Pie #SundaySupper

Thank you for not taking the role of hard core parent, but instead being my friend in a world where I’ve never been able to find any.  For this I am eternally grateful.  I know it is not always easy and puts a lot of pressure on you, but I don’t know where I’d be without your friendship.  Thank you for understanding that I’m different . . . like really, really different, and loving me through all of it.  Thank you for supporting me through ups and downs, crazy dreams and farfetched passions, successes and disappointments.  Some days are great and there is no one I’d rather share them with and some days are decidedly not great and there’s no one whose shoulder I’d rather cry on.

I know that I have not been the easiest child to raise and for that I apologize.  I know you have hard days too, days when you wish things were just a little different.  I do too.  But know this: I am doing everything in my power, as little power as that may be, to make great things happen for both of us (and Dad too!).  I will not give up.  I will not disappoint you.  Things will work out because they simply have to.  Great things are in store, I’m just not quite sure when.  So, Happy Mother’s Day, Mom, I hope you enjoy the day! Lemon Meringue Pie #SundaySupper

I asked Mom what she wanted to make for Mother’s Day, and she said Lemon Meringue Pie.  That sounded great to me.  We’d made a similar pie once before prior to my blogging days and loved it, but this version is new and improved.  This is not the easiest recipe but it is one of the most impressive and delicious, well worth the time and effort.  A super flaky and crispy and buttery pie crust is blind baked before being filled with thick and smooth tart lemon filling and a mountain of Italian meringue that is broiled until lightly browned.

Italian meringue is one of my favorite things and I make it all the time.  But this time I was out of light corn syrup (tragedy, I know).  Instead, I reached for Lyle’s Golden Syrup.  The flavor was about the same, maybe slightly more caramelized, but the texture was light and fluffy.  It looked almost like buttercream, but tasted like a sweet, fluffy pillow.  I prefer the sticky corn syrup version for cupcakes or whoopie pies, but for the top of this pie, this version was perfect.  Together, the flaky crust, tart filling and sweet meringue are a match made in Mother’s Day heaven.  So go make this pie for your mom; I know she’ll appreciate it!

Lemon Meringue Pie #SundaySupper

Please check out all the other Sunday Supper recipes celebrating mom!

 Mother’s Day Brunch:

Mother’s Day Entrees:

Mother’s Day Sides:

Mother’s Day Desserts and Drinks:

Join the #SundaySupper conversation on Twitter on Sunday, May 12th to celebrate Mother’s day! We’ll tweet throughout the day and share recipes that celebrate mom.  Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Mom and Me

Mom and me at Taste of the Lions, which I’ll be posting about later this week!

 

4.5 from 4 reviews

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Lemon Meringue Pie #SundaySupper
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
Crust
  • 2 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 ½ sticks unsalted butter, cold and cubed
  • ½ cup vegetable shortening
  • 4-7 tablespoons cold water
Filling
  • 1¼ cups granulated sugar
  • 5 tablespoons cornstarch
  • 1 cup milk (I used almond)
  • ½ cup cold water
  • ⅛ teaspoon salt
  • 6 large egg yolks
  • ⅔ cup freshly squeezed lemon juice
  • 2 tablespoons lemon zest
  • 1½ tablespoons lemon vodka or limoncello
  • 2 tablespoons unsalted butter, cold, cubed
Meringue
  • ½ cup water
  • 1 ½ cups granulated sugar
  • 2 tablespoons light corn syrup or Lyle’s Golden Syrup
  • 5 large egg whites
  • ½ plus ⅛ teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract

Instructions
  1. Make the crust. In the bowl of a food processor, combine flour, sugar, and salt. Pulse to combine. Add shortening and butter. Pulse until the mixture resembles coarse meal. Add 4 tablespoons of water and pulse to combine. Add more water as needed, until the dough comes together when pressed. It should not be overly moist. Dump the dough onto plastic, wrap it up, forming it into a disc. Refrigerate it for at least 1 hour and up to overnight.
  2. After the dough has chilled, divide it into 2 almost equal pieces, because this is a one crust pie, I use more than half. But you may talk only half and freeze the other half, wrapped in plastic and foil and placed in a zipper bag for up to 3 months. Thaw overnight in the refrigerator before rolling and using. On a lightly floured surface, roll half of the crust so it is large enough to fit your pie pan. Press it into the pan. Put the pan back into the refrigerator for about 1 hour to chill.
  3. Preheat oven to 375 degrees F. After the crust has chilled, line it with parchment and fill the parchment with dried beans, rice, or pie weights. I actually used pecans because I didn’t have anything else and they came out pretty much perfectly toasted! Bake for 12 minutes. Remove the pie weights and parchment and continue baking for 10-15 minutes until light golden brown. Allow to cool completely.
  4. Make the filling. In a large non-reactive saucepan, whisk together sugar, cornstarch, milk, water, and salt over medium heat. Bring to a simmer and continue to simmer until the mixture thickens substantially about 3 minutes. Whisking constantly, add the egg yolks two at a time. Then slowly drizzle in the lemon juice while whisking, followed by the lemon zest and lemon vodka. Continuing to whisk, add in the butter 1 piece at a time and then return to a simmer. After it has simmered, remove from the heat and immediately pour into the prepared pie crust.
  5. Make the meringue. In a small saucepan, combine water, sugar, and corn syrup or golden syrup over medium heat. Stir frequently until the sugar is dissolved and the mixture is clear. Once this happens, attach a candy thermometer, raise the heat to medium-high, and stop stirring. Allow the mixture to come to 240 degrees F on the candy thermometer.
  6. In the meantime, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high until frothy. Add the cream of tartar. Continue beating on medium-high until the egg whites form stiff peaks.
  7. When the egg whites have formed stiff peaks and the sugar mixture has reached 240, remove the syrup from the heat and turn the mixer to medium-low. Slowly and immediately begin drizzling the syrup into the egg whites, trying not to get it on the sides of the bowl. If the whites are done whipping before the syrup is done, turn them off until the syrup reaches 235, then turn them back on to make sure they are fluffy. If the syrup is done before the whites, turn the heat down or remove it from the heat for a minute or so.
  8. Once the syrup is drizzled into the whites, turn the mixer back up to medium-high and beat for about 7 minutes, until the bottom of the bowl is cool and the meringue is thick, glossy, and voluminous. Add the vanilla and mix about 1 minute more. Meringue may be stored in the refrigerator for up to 2 days. I recommend doing this as it makes assembling the pie easier.
  9. Once the filling is in the pie crust and the meringue is prepared, put the meringue over the filling, covering it completely. It is best to apply the meringue while the filling is still hot. Place pie in a preheated broiler for 1-2 minutes to brown and set the meringue. Do not walk away from the broiler. Keep a very close watch on the pie as this will happen quickly. Allow the pie to cool at room temperature for about 30 minutes, before refrigerating until completely chilled, about 3 hours. May be stored in the refrigerator for up to 2 days. Pie may not be frozen.

Notes
Crust recipe adapted from Bobby Flay Filling recipe adapted from Emeril Lagasse

 

Filed Under: Baked Goods, Frosting, Marshmallow, Pies Tagged With: , , , , ,

Healthy Peanut Butter Banana Ice Cream

May 3, 2013 29 Comments

Healthy Peanut Butter Banana Ice Cream

So I’m loving this warm weather.  The birds are singing.  The trees are budding and the flowers blooming.  The sun is shining.  The . . . wait . . . what’s that?  Bzzzzzzzz . . . That’s right.  The bees and all their flying counterparts have arrived.

There’s no period of pure enjoyment and relaxation between cold and snow and warmth and sun that’s bug free.  Nope.  The moment it’s nice out, there they all are: inside, outside, flying, crawling, threatening.  It’s quite literally the only thing about summer I don’t like.

Healthy Peanut Butter Banana Ice Cream

Healthy Peanut Butter Banana Ice Cream

I know they do a lot of good, and I’m a huge fan of honey (did you know it’s the only food that doesn’t expire?) but I struggle with bugs.  Fireflies are cute and dragonflies and butterflies are exempt from my fear, assuming they keep their distance.

It’s bees and other stinging specimens that send me screaming and running in fear at the drop of a hat.  I was stung once when I was four or five.  The truth is, I probably don’t remember much about it other than what I’ve been told.  I was playing in my kiddie pool and bam.  Stinger in my finger.  My panicked baby-sitter called Mom and Dad who both rushed home from work and applied some crazy home remedy suggested by the doctor to get the stinger out.  I don’t remember if it came out or if it was even still in there for the paste to get it out.  I just remember being stung.

Healthy Peanut Butter Banana Ice Cream

Healthy Peanut Butter Banana Ice Cream

It was always torture when windows were opened at school and bees would without fail wander into the room.  Why don’t schools have screens in their windows?  I would lose all focus, watching them fly around the ceiling before swooping down and attacking us.  Ah, the good old days.  And yesterday when Mom and I walked to get the paper there was the biggest, meanest, ugliest bee I’ve ever seen chillin’ on it.  I ran and screamed like a little girl, leaving brave Mom to swat it off.  Yuck!  Enough about bugs, let’s talk ice cream, another perk of summer.

I made Healthy Peanut Butter Banana Ice Cream.  I’ve heard about making banana soft serve for years and have always wanted to try it.  I finally got around to it.  It is pretty magical how a frozen banana turns into silky smooth ice cream.  I added some peanut butter and vanilla to spice it up a bit.  I have to admit, it tasted a little more banana-y than I hoped, but it’s still a super creamy, refreshing, and healthy frozen treat perfect for every hot summer day that won’t ruin your diet or bikini season.  Plus, you can always add a little more peanut butter to intensify that flavor.  Or some honey . . . might as well put those bees to work.

Healthy Peanut Butter Banana Ice Cream

Healthy Peanut Butter Banana Ice Cream

4.5 from 6 reviews

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Healthy Peanut Butter Banana Ice Cream
Prep time: 
Total time: 

Serves: 2
 

Ingredients
  • 2 ripe bananas (a few speckles, not overripe, black ones)
  • 1-2 tablespoons creamy peanut butter (I used Skippy Natural)
  • 1 teaspoon pure vanilla extract

Instructions
  1. Cut bananas into about 1 inch thick chunks. Place on a freezer safe plate in the freezer for 1-2 hours. No longer or they will be way too hard to process.
  2. Place frozen banana pieces into the bowl of a food processor and process until completely smooth. This takes a few minutes and you may need to scrape down the bowl or break up large chunks.
  3. Once the banana is creamy, add the peanut butter and vanilla and process until combined. Eat immediately for a soft serve like treat or place in a freezer safe container and freeze until firm or up to 1 day.

Filed Under: Ice Cream, No Bake, Nut Butter Tagged With: , , , , ,

Rhubarb Pie

May 1, 2013 32 Comments

Rhubarb Pie

It seems spring has finally sprung, which is a good thing considering it’s May.  But I’m not going to dwell on the fact that the first truly nice day of the year was this past weekend.  Instead, I’ve decided to focus on the birds singing their glorious song.  That chirping never fails to make me smile.  The return of the Robins and bright Yellow Finches.  I’m hoping to see some baby birds hopping around next to their moms and baby ducks waddling through the yard single file.

I’m thinking about the glorious daffodils in bloom, hopefully soon to be followed by tulips.  The trees are filled with buds and the grass turned green seemingly overnight.  I can see the pink in the magnolia buds peeking out.  I so can’t wait until it blooms.  Before long, it will be time to fill the yard with annuals and plant the morning glories.  Oh, I hope summer never ends.

Rhubarb Pie

Rhubarb Pie

I’m relishing in not having the heat on.  Oh, how I hate the heat.  It’s so nice to have the windows open and let fresh air in.  I’m also really looking forward to turning the air on, the cool comforting me without fail.

There’s wearing sandals and not covering my pretty dresses with the winter coat I truly hope to never see again.  The warmth of the sunshine.  The longer days and fresh produce.  I don’t want to waste a moment.

Rhubarb Pie

Rhubarb Pie

I know it sounds crazy, but in the past few days that the weather has improved, I feel so much better physically and mentally.  So much better.  I’m gonna try my hardest to not think about the fact that spring and summer can’t be here forever but will rather be over in the blink of an eye.  Instead, I’ll enjoy them while they are here.

When I think of spring, I also think of rhubarb.  I love rhubarb so much and the best thing I’ve ever made with it is this Rhubarb Pie.  I made it a few years ago before I entered the food blogging world.  I wanted to share it with you last year, but could never find good rhubarb.  So last week, I bought spectacular rhubarb and made this pie to share with you all.  It was even better than I remembered.  The crust as flaky as ever, complementing the soft, slightly tart rhubarb perfectly.  I love this pie because it’s not too sweet, has a great mix of textures, and the juices gel perfectly.  So go make this pie and then sit outside to enjoy a slice and the weather.

Rhubarb Pie

5.0 from 3 reviews

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Rhubarb Pie
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
Crust
  • 2 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 ½ sticks unsalted butter, cold and cubed
  • ½ cup vegetable shortening
  • 4-7 tablespoons cold water
Filling
  • 8 cups rhubarb, sliced into ½ inch thick pieces
  • 1 ½ cups granulated sugar
  • ½ cup cornstarch
  • Zest of 1 orange
  • Juice of ½ an orange
  • 2 tablespoons unsalted butter, cold and cubed
  • 2 tablespoons milk (I used almond)
  • 3 tablespoons demerara sugar

Instructions
  1. Make the crust. In the bowl of a food processor, combine flour, sugar, and salt. Pulse to combine. Add shortening and butter. Pulse until the mixture resembles coarse meal. Add 4 tablespoons of water and pulse to combine. Add more water as needed, until the dough comes together when pressed. It should not be overly moist. Dump the dough onto plastic, wrap it up, forming it into a disc. Refrigerate it for at least 1 hour and up to overnight.
  2. After the dough has chilled, divide it into 2 equal pieces. On a lightly floured surface, roll half of the crust so it is large enough to fir your pie pan. Press it into the pan. Roll the other half so it is large enough to cover the pie after being filled. Fold that half gently into quarters and place inside the pie pan. Put the pan with both crusts back in the refrigerator while you make the filling.
  3. Preheat oven to 400 degrees F. Make the filling. In a large bowl, combine rhubarb, sugar, cornstarch, and orange juice and zest. Stir until all of the ingredients are well combined.
  4. Spoon the rhubarb into the pie shell. Try not to get too much of the juice. Scatter the butter over the top and spoon one spoonful of juice over the top if there is a lot left. DO NOT add all of the juice or your pie will be soupy. Place the top half of the crust over the fruit and press the top and bottom crust together firmly, creating a seal. Flute the edges if you would like. Brush with milk and sprinkle with demerara sugar. Bake for 15 minutes on a foil lined baking sheet to catch any bubbling juices. Without opening the oven, reduce the temperature to 375 and continue baking for about 1 hour more, rotating halfway through if necessary, until the crust is golden brown and the juices are bubbling vigorously. Cool completely in pan. Pie may be stored at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag. Thaw in a 350 degree F oven for about 30 minutes.

Notes
Crust recipe adapted from Bobby Flay

Filed Under: Baked Goods, Pies Tagged With: , , , ,

Biscoff Blondies with Biscoff Icing

April 29, 2013 34 Comments

Biscoff Blondies with Biscoff Icing

I think I should host the Oscars next year.  I’ll give you a minute to stop laughing.  Done?  Good.  Seriously, it’s not like ratings are going gangbusters or the most recent hosts have gotten rave reviews.  So hear me out.

I love to watch movies.  Sure, so does most of the rest of America, but I really love movies, watching at least two new ones every week.  Plus, can you imagine how awesome it would be to get screener copies of movies?  No more going to the movie theatre to stand in line and sit next to the guy loudly chomping on popcorn.  And no more waiting until the movies come OnDemand, cheering for a movie to win based on who’s in it and what Entertainment Weekly said about it.

Biscoff Blondies with Biscoff Icing

Biscoff Blondies with Biscoff Icing

I also love public speaking.  It’s energizing and exhilarating.  Sure, I’d be nervous.  Anyone who says they wouldn’t is lying.  But nerves are good; they keep you on your toes and wanting to do your very best.  Once up on the stage, the butterflies in my tummy would calm and I would be on my game and in the moment.  I can be funny too.  And the writers would help me be really funny.  However, I have that comedic timing that can’t be taught, even by a room full of comedic geniuses.

Most people tune into the Oscars for the fashion.  We all want to see who looks great and who looks . . . well . . . not so great.  It would be a joy for this fashionista to have designers fighting to dress her, make gowns just for her.  After all, having a haute couture gown is on my bucket list.  Gowns, shoes, jewelry, hair, makeup: I’d give the fashion community plenty to talk about.

Biscoff Blondies with Biscoff Icing

Biscoff Blondies with Biscoff Icing

Everyone would tune in to see the regular girl host.  The producers and network want the ratings to go up, way up.  What a better way to do that than to take the girl next door, a Hollywood outsider and give her the chance of a lifetime?  People would tune in to see if I’d choke.  If Billy Crystal would have to be pulled from the audience to host the show.  Would I do a song and dance number?  Would I fall on my face while doing it?  Would I try to get my first kiss from Bradley Cooper?  Or George Clooney?  Or Hugh Jackman?  Would I become the next big thing in Hollywood?  Regardless, people would want to watch out of sheer curiosity.  There could be behind the scenes pieces with dress fittings and rehearsals, not to mention interviews with former hosts.  It would be the best Oscars EVER!  I know you’re thinking this dream is even crazier and less realistic than being a bestselling novelist and an Oscar winning screenwriter.  I know that.  But admit it: You’d watch.

You’ll also want these Biscoff Blondies with Biscoff Icing.  I have made more than my fair share of awesome blondies but none with Biscoff.  I had to change that and I’m so glad I did.  These may be the best blondies I’ve made.  They are super dense and chewy – the best blondie texture.  They have a hint of Biscoff flavor along with a little vanilla.  I’d also never made blondies with icing.  How is that possible?  Icing makes everything better.  This icing is so Biscoff-y you’ll want to eat it by the spoonful.  Just try to save enough for the blondies.

Biscoff Blondies with Biscoff Icing

Biscoff Blondies with Biscoff Icing

5.0 from 3 reviews

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Biscoff Blondies with Biscoff Icing
Prep time: 
Cook time: 
Total time: 

Serves: 24
 

Ingredients
Blondies
  • 1 stick unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 ½ cups packed light brown sugar
  • 1 cup creamy Biscoff
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 2 ½ cups all-purpose flour
  • ½ teaspoon kosher salt
Icing
  • 1 cup creamy Biscoff
  • ½ cup confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 3-4 tablespoons milk (I used almond)

Instructions
  1. Make the blondies. Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan. Line the bottom only with parchment.
  2. In a large bowl, cream butter, sugars, Biscoff, and vanilla until light and fluffy and well combined. I did this by hand, but a hand or stand mixer would work as well. Add the eggs one at a time, fully incorporating each one. Mix until once again light and fluffy. Add the flour and salt and mix until just combined. Pour mixture into prepared pan and bake for 35-40 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with only a few moist crumbs. Cool completely in pan.
  3. Make the icing. In a medium bowl, stir together Biscoff, sugar, vanilla, and 3 tablespoons of milk. Continue adding milk one tablespoon at a time, until the icing is thick but spreadable. Spread into an even layer on blondies. Cut and serve. Blondies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours.

Filed Under: Baked Goods, Bars, Blondies, Cookie Butter, Frosting Tagged With: , , , , ,

Fluffernutter Puppy Chow

April 26, 2013 26 Comments

Fluffernutter Puppy Chow

I’m a pretty loyal Neiman Marcus shopper.  Wait!  Wait!  Don’t click away.  There already aren’t that many of you.  I’m not the Neiman Marcus shopper you probably have pictured in your mind and neither are most of the others who shop there.  I know who you’re picturing because it’s who I pictured before I started shopping there.  The little old lady dressed in a tweed Chanel suit and pearls, clacking around in kitten heels, a little dog accompanying her.  Her attitude is unfriendly; she is nice to no one and thinks she’s better than everyone.

Yeah.  That’s not me.  I’m really nice.  I swear.  I don’t wear tweed suits, pearls, or kitten heels and I don’t have any pets (though I’d really like a pet, but I wouldn’t take it shopping with me).  I see all kinds of people shopping at Neiman Marcus: young, old, mothers, daughters, guys scrambling to pick up that last minute gift for their wives or girlfriends, families, dressed up, dressed down, famous, not famous, and everything in between.

Fluffernutter Puppy Chow

Fluffernutter Puppy Chow

The first time I went to Neiman Marcus, it was to buy mints.  Seriously.  I was in sixth grade and during rehearsal for an assembly one of my classmates shared an entire tin of Neiman’s mints with a small group of us.  It was decidedly against the rules but made the boring afternoon go incredibly fast and I fell in love with these mints.  I had to have more.  Six months after that, I went back for some makeup and a year or so after that my first pair of designer shoes.  After that I was hooked and the rest is pretty much history.

The amazing merchandise is only part of what has made me a NM shopper.  The sales associates are the other part.  They’re actually more than sales associates; they are friends.  They are some of my most loyal blog readers, my cheerleaders, encouraging me to continue pursuing my passion.  We’ve gone to lunch and dinner with some of them, met their families, looked at vacation pictures.  And chatting on a visit to the store is the high point of my day.

Fluffernutter Puppy Chow

Fluffernutter Puppy Chow

The makeup ladies keep me in the know when it comes to the newest collections.  The shoe guy sends me pics of the freshest styles, and the PR manager makes sure I have a front row seat at the fashion shows.  Plus, I don’t even have to leave my house to go shopping.  A phone call has the newest want or need in a box, on a FedEx truck, and to me in no time.  I love going to the store when I can though, as it’s really not just a store, but an escape from the real world, even if it’s only a few steps away from it.

Fluffernutter Puppy Chow is also an escape from the real world.  Peanut butter and marshmallow is my favorite flavor combination right now and puppy chow always sounds good.  Tons of peanut butter and peanut butter chips are melted together before enrobing Chex and Peanut Butter Toast Crunch.  Feel free to use all Chex, I am just in love with Peanut Butter Toast Crunch and wanted to intensify the peanut butter flavor.  Some mini marshmallows also join the party.  They don’t melt and become sticky, but rather soften only a little from the warm peanut butter.  A shower of confectioners’ sugar finishes the whole thing off, creating a crunchy, soft, sweet, nutty treat that you won’t want to stop eating.  Fluffernutter Puppy Chow is a dream come true, just like shopping at Neiman Marcus.  Just don’t combine the two.  Puppy chow and designer clothes definitely don’t mix :)

Fluffernutter Puppy Chow

Fluffernutter Puppy Chow

4.3 from 4 reviews

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Fluffernutter Puppy Chow
Prep time: 
Total time: 

Serves: Varies
 

Ingredients
  • 1 cup creamy peanut butter
  • 1 cup peanut butter chips
  • 3 cups Corn Chex
  • 2-3 cups Peanut Butter Toast Crunch
  • 1 cup mini marshmallows
  • 3-4 cups confectioners’ sugar

Instructions
  1. In a large microwave safe bowl, melt peanut butter and peanut butter chips in 30 second increments, stirring in between until fully melted. Immediately stir in cereal and marshmallows. Stir until they are fully coated and there is not too much of the peanut butter mixture in the bowl. Add about 4 cups of cereal to start and then continue adding in ½ cup increments until most of the peanut butter has been absorbed. I tend to like mine on the gooier side.
  2. Add 3 cups confectioners’ sugar and stir until all of the cereal is coated. You may need to add more sugar based on how thick you would like the coating. May be stored in an airtight container at room temperature up to 1 week. I do not recommend freezing this recipe.

Filed Under: Marshmallow, No Bake, Nut Butter, Snack Tagged With: , , , , , , ,

Rhubarb Crumb Cake

April 23, 2013 39 Comments

Rhubarb Crumb Cake

A lot of times I get sad when a movie or, especially, a musical or play I’m watching ends.  Even if the show is not at all sad, I get a little choked up as the music swells (music always toys with my emotions) and I know the fun is coming to an end.  Suddenly, I want the story to continue.  I want it to keep me in the world of the action for another hour.  I want to keep following the characters, see what happens to them.  I take back that moment in the first act when I glanced at my watch.  I just don’t want it to end.  Unfortunately, it does.

I felt this was seeing Memphis on Sunday.  I knew I wanted to see it the moment I saw it on this season’s schedule.  The incessant TV promos kept me pumped, before Mom, Dad, and I headed to downtown Detroit to meet a friend and catch the matinee.

Rhubarb Crumb Cake

Rhubarb Crumb Cake

From the moment the singing and dancing began, I was riveted, completely engrossed in the musical.  I loved the music, the dancing, the story, the staging, the singing and acting.  I loved it all.  The two leads were actually both understudies, but were out of this world amazing.  They made the characters so believable.  The whole show was fantastic, perhaps my new favorite.  I loved it so much that I seriously would have gone back to see the evening show.  I really hope I get to see Memphis again one day.

You know when else I get sad?  When my serving of dessert comes to an end.  That was surely true of this Rhubarb Crumb Cake.  I love rhubarb with its soft texture and tart flavor.  I also love that it means spring, even if spring is still barely happening (I had to wear my winter coat Sunday!)

Rhubarb Crumb Cake

Rhubarb Crumb Cake

This cake is one of my favorite treats.  Soft, moist, buttery cake topped with tart, super soft rhubarb, and tons of crumbs, some soft, some crunchy, all delicious.  We even smuggled some into the theatre to share with the friend that met us.  She later warmed it and ate it with a scoop of ice cream.  I like her thinking!  I know you’ll enjoy this delectable rhubarb cake too!

Rhubarb Crumb Cake

Rhubarb Crumb Cake

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Rhubarb Crumb Cake
Prep time: 
Cook time: 
Total time: 

Serves: 9
 

Ingredients
Crumbs
  • 6 tablespoons unsalted butter, melted, plus more for pan
  • 1 cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
Cake
  • 2 cups rhubarb, cut into ½ inch pieces
  • 1 tablespoon light brown sugar
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 stick unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Instructions
  1. Preheat oven to 350 degrees F. Butter an 8 inch square baking pan. Line it with parchment, leaving an overhand and butter the parchment.
  2. Make the crumbs. In a medium bowl, stir together flour, sugar, and cinnamon until combined. Pour in the butter and mix together with a fork until all ingredients are moistened and crumbs of various sizes have formed. Refrigerate while you make the cake.
  3. Make the cake. In a medium bowl, combine rhubarb, brown sugar, and ¼ cup flour. In a small bowl, stir together remaining ¾ cup flour, baking powder, and cinnamon. In a large bowl, cream butter and sugar by hand or using a hand or stand mixer until light and fluffy. Beat in the eggs one at a time until once again light and fluffy. Beat in the vanilla. Mix in the flour mixture and pour into prepared pan. Spread into an even layer. Top with an even layer of rhubarb and finally an even layer of crumbs.
  4. Bake for 50-60 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in pan before cutting and serving. May be stored at room temperature in an airtight container for up to three days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple of hours or in a 350 degree F oven for about 15 minutes.

Notes
Recipe adapted from Martha Stewart

Filed Under: Baked Goods, Cake, Coffee Cake Tagged With: , , , , , , ,

Fudgy Carob Brownies #SundaySupper

April 21, 2013 60 Comments

Fudgy Carob Brownies #SundaySupper

Since you’re here reading my blog, I have a feeling you like to cook.  I bet you watch some cooking shows or read food magazines.  Maybe you have cookbooks lining your bookshelves or perhaps you read a bunch of blogs like mine.  If you do any or all of these things, I bet you come across recipes for brownies all the time.  They’re everywhere.  You can’t escape them.

But imagine never being able to eat brownies.  Ever.  EVER!  As you may know, I’m allergic to chocolate, so I’ve been living in a very brownie-less world.  Sure there are lots of blondie recipes here (like these and these), but they’re just not the same.

Fudgy Carob Brownies #SundaySupper

Fudgy Carob Brownies #SundaySupper

So I’ve been experimenting with carob.  It’s not the same as chocolate, but it’s really pretty close.  I’ve been toying with making brownies for awhile and when this Sunday Supper’s theme was showers – you know bridal showers, baby showers – it seemed like the perfect time to make them because what’s any shower or party without brownies?

I haven’t been allergic to chocolate for my entire life so believe me when I say these Fudgy Carob Brownies are the best brownies I’ve ever eaten.  They’re actually one of the best desserts I’ve ever had.  Super, crazy, dangerously easy to make, they bake up perfectly and are best eaten warm when they are dense, melty, and ooey, gooey.  These are the brownies I searched for but could never find.  And blondies, sorry, but you’re gonna have to take a backseat for awhile.

Fudgy Carob Brownies #SundaySupper

Fudgy Carob Brownies #SundaySupper

The super chocolaty carob in these is fabulous, but if you can eat chocolate, feel free to substitute dark or bittersweet chocolate.  Regardless of what you use to make these, make them as soon as possible.  They are too good to resist.

Fudgy Carob Brownies #SundaySupper

5.0 from 1 reviews

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Fudgy Carob Brownies #SundaySupper
Prep time: 
Cook time: 
Total time: 

Serves: 9
 

Ingredients
  • 1 cup carob chips
  • 6 tablespoons unsalted butter, cut into pieces, plus more for the pan
  • ¾ cup packed light or dark brown sugar (I used a combination of both)
  • ¼ cup granulated sugar
  • 2 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • ¼ cup all-purpose flour

Instructions
  1. Preheat oven to 350 degrees F. Generously butter an 8 inch square baking pan.
  2. In a large microwave safe bowl, place the carob and butter. Microwave in 30 second increments, stirring in between to promote melting and prevent burning, until fully melted. Stir in the sugars, followed by the eggs and vanilla. Stir until fully combined.
  3. Add the flour and fold in using a rubber spatula until it is just mixed in. Do not over mix.
  4. Bake for 25-35 minutes, rotating halfway through if necessary, until the brownies are set and the middle is barely firm to the touch. Cool for about 15 minutes before cutting into pieces and serving. Brownies may be stored in an airtight container at room temperature for up to three days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.

Notes
Recipe adapted from Hummingbird High and the New York Times

Don’t forget to check out all the other amazing Sunday Supper dishes!

Starters, Appetizers & Snacks

Soups, Salads & Sandwiches

Main Dishes

Cakes

Cookies, Brownies & Dessert Bars

Sweet Treats

Drink Recipes

Join our #SundaySupper Chat!

One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you definitely want to join us! Just follow the hashtag #SundaySupper on Twitter this Sunday, April 21st at 7pm EST, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties!

Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!

Filed Under: Baked Goods, Bars, Brownies, Carob Tagged With: , , , ,

Momofuku Blueberries and Cream Cookies

April 16, 2013 22 Comments

Momofuku Blueberries and Cream Cookies

So, you guys probably know I’m totally obsessed with Momofuku Milk Bar by now.  These fabulous Blueberries and Cream Cookies are just another reason why.  They are huge cookies with soft, underbaked centers and slightly crunchy edges.  Full of dried blueberries, which are so flavorful and have always been a favorite snack of mine, and milk crumbs.  What are milk crumbs, you ask.  They are possibly the most addictive thing ever.  These cookies are crazy good, but the milk crumbs may be even better.  They are crunchy and crumbly morsels of goodness made of milk powder and sugar among a few other ingredients and coated in white chocolate.  I had to force myself away from them!

Clearly, I’ve convinced you to make these cookies, so head over to Vintage Kitchen where I’m guest posting for Paula today.  I discovered Paula’s blog not too long ago and fell in love with it.  Paula writes lovely blog posts and makes some of the most impressive dishes, both sweet and savory.  She also mentored me for Sunday Supper, and I couldn’t ask for a better mentor. 

Momofuku Blueberries and Cream Cookies

Momofuku Blueberries and Cream Cookies

When terrible storms hit her area and caused devastating damage to both life and property, Paula asked for guest posters.  I was more than happy to help her out.  My thoughts continue to be with her.  I hope everything is back to normal soon.

Until then, go check out Paula’s blog and these awesome cookies!

Momofuku Blueberries and Cream Cookies

Filed Under: Baked Goods, Bakeries, Cookies Tagged With: , , , , ,

Salted Caramel Squares

April 6, 2013 65 Comments

Salted Caramel Squares

Baseball season started this week.  I love that I means the beginning of spring (I hope), but I’m not much of a baseball fan.  I don’t really understand the game or why it’s entertaining.  Sure, I love when the Tigers make it to the playoffs and I still remember cheering for the Yankees (yes, I’m kind of a Yankees fan) in the 2001 World Series.  Mom and I would stay up way too late watching the games.  It was riveting and our eyes were glued, positively glued, to the TV.

I’ve been to one game in person many moons ago.  Dad got tickets from work for us and some of our friends.  The seats were in the first two rows on one baseline or another.  It also happened to be the fourth of July.  So that means it was searing hot outside.  My makeup was melted, my hair a mess, and I was generally uncomfortable.  No, miserable might be a more accurate description.

Salted Caramel Squares

Salted Caramel Squares

I remember eating a few peanuts and McDonald’s.  Why we didn’t get a hot dog, I don’t know, and while I don’t remember what I ordered, I do remember it was the best food I’d ever had from McDonald’s.  I haven’t eaten from there in years, but my young self took comfort in some golden arches food that day.  It actually kind of saved the day.

As if the weather wasn’t bad enough, at some point during the game, the sky opened up and it poured.  Luckily our friend had an umbrella and rescued us from the downpour.  I don’t think we stayed much longer.  We had no idea there was so much as a chance of rain.  I guess I didn’t obsessively check the weather back then like I do now (fifties and rainy next week?  Really?  That’s the best we can do?)  In fact, I don’t remember who the Tigers played or if they even won.  Dad and I both vowed to never go to a baseball game again.

Salted Caramel Squares

Salted Caramel Squares

So instead of heading to the ball park, I went to the kitchen and made Salted Caramel Squares.  The shortbread crust is not my favorite, but that doesn’t matter.  It’s only a vehicle for the home run caramel on top.  Seriously, this caramel is deep, complex, rich, not too sweet, and totally amazing.  I am in love with it.  It’s made even better with a sprinkling of sea salt.

This recipe also serves a lot, as a small serving is enough even to satisfy my giant sweet tooth with the ooey, gooey, vanilla bean flecked caramel and the crumbly, crunchy shortbread.  Oh, yeah, these are definitely better than sitting through another baseball game.

Salted Caramel Squares

Salted Caramel Squares

Don’t miss my Bob’s Red Mill Giveaway either!  I know you’ll love their products as much as I do!

4.7 from 11 reviews

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Salted Caramel Squares
Prep time: 
Cook time: 
Total time: 

Serves: 32
 

Ingredients
Crust
  • 1 stick unsalted butter, room temperature
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
Caramel
  • 2 ¼ cups heavy cream
  • ½ vanilla bean, split and scraped, seeds and pod reserved
  • 2 ¼ cups granulated sugar
  • ½ cup water
  • 1 ¾ sticks unsalted butter
  • Maldon Sea Salt, for sprinkling

Instructions
  1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan and line it with parchment leaving an overhang to pull the bars out later.
  2. Make the crust. In a medium bowl, cream the butter and sugar together using a hand mixer, until light and fluffy. Beat in the eggs until once again light and fluffy, and then beat in the flour. Place the dough in the prepared pan and press it into an even layer. Bake for 25-30 minutes, rotating halfway through if necessary, until light golden brown.
  3. While the crust cools, make the caramel. In a small saucepan, bring the cream and vanilla bean pod and seeds to a simmer. Remove from the heat and cover to keep warm.
  4. In a very large saucepan, stir together the sugar and water over medium heat. Stop stirring and allow the sugar to cook until deep amber. This part takes awhile, but is so worth it. As soon as the caramel is to the desired color, remove it from the heat and add the cream. It will bubble vigorously. Once the bubbling begins to subside stir in the butter a few tablespoons at a time. Using your spoon to scrape the caramel off the bottom of the pan – it will melt back into the caramel.
  5. Place the pan over medium-high heat and attach a candy thermometer. While stirring, allow the mixture to come to 240 degrees F on the thermometer. Once this happens, remove it from the heat, remove the vanilla bean pod and pour the caramel over the crust. Sprinkle with sea salt.
  6. Allow to cool at room temperature for about an hour until it is cool enough to handle. Then refrigerate for at least 2 hours before cutting and serving. Bars may be stored in the refrigerator for up to 3 days or at room temperature for 1 (after being chilled to set), or in the freezer in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for several hours.

Notes
Recipe adapted from Zoe Nathan, courtesy of Food and Wine

Filed Under: Baked Goods, Bars, Candy, Caramel Tagged With: , , , ,

Coconut Cake and Giveaway!

April 4, 2013 133 Comments

Coconut Cake and Giveaway!

This giveaway is CLOSED!  Congratulations to Heather on winning!

Did you have a good Easter?  I hope so.  Mine was relatively uneventful.  The sun shined a lot, but the weather is still too chilly for my taste.  I colored Easter eggs, as you probably noticed in my last post.  Coloring eggs may be the most relaxing, fun thing I’ve done in awhile.  No pressure, just a good time.  I probably should have bought a couple extra packages to do it again when I’m feeling stressed J The plan was to make a pork shoulder for the first time, but somehow, the butcher gave us a pork loin, so yeah, that didn’t work out so well.  We watched Lincoln, which we all found rather boring.

And oh, yeah, I made Coconut Cake.  Not just any coconut cake, but the best coconut cake I’ve ever had or imagined.  I made a similar one a few years ago for my birthday, and it was good, but had a few flaws.  I’ve been wanting to post a coconut cake here for quite some time, as it’s probably my favorite treat, funny coming from a girl who hated coconut as a child.  So I’ve been working on my own original coconut cake recipe and searching for the perfect time to make it.

Coconut Cake and Giveaway!

Coconut Cake and Giveaway!

Coconut and Easter go hand in hand and since the main protein wasn’t going to work, there was plenty a room left in my tummy for a nice big Easter dessert.  It was time for Coconut Cake!

The cake is a chiffon cake.  Nice and light, while still being super moist with a hint of richness.  I used Bob’s Red Mill Fine Macaroon Coconut because I wanted coconut in every single bite of cake without big pieces to throw off the texture.  It was the perfect coconut to use.  I also tried their pasty flour for the first time and was thrilled with the results, a tender cake with a fine crumb, just what cake should be.  I have never been able to find coconut extract, so I use a combination of almond and vanilla in the cake and frosting to give that classic coconut cake flavor.

The vanilla soaking syrup adds extra moisture and flavor to the cake, but one thing about me hasn’t changed over the years – I’m still a frosting girl at heart.  And no frosting will do for a grand cake such as this except Italian Buttercream.  It has a few more steps than American buttercream, but the incredible creamy, silky smooth texture and subtle sweetness are more than worth it.  Toasted coconut on the outside adds great texture and really brings home the coconut flavor.  I used Bob’s Red Mill Flaked Coconut for this and I can’t imagine anything better.  The whole cake made my Easter, heck, it probably made my whole month.  I seriously considered grabbing another piece . . . but I didn’t.

Coconut Cake and Giveaway!

Coconut Cake and Giveaway!

Oh, you want to make coconut cake too?  Well, Bob’s Red Mill has kindly offered a giveaway prize today.  One lucky winner will get 1 bag of Bob’s Red Mill Unsweetened Flaked Coconut and 1 bag of Bob’s Red Mill Fine Macaroon Coconut to make this delicious coconut cake – or whatever else strikes your coconut fancy.

In order to enter the giveaway, answer the question: What did you make for Easter?

To earn additional entries:

Follow @piesandplots on Twitter. Come back and let me know you’ve followed in an additional and entirely separate comment.

Like Pies and Plots on Facebook. Come back and let me know you’ve liked me in an additional and entirely separate comment.

Follow Pies and Plots on Pinterest. Come back and let me know you’ve followed in an additional and entirely separate comment.

Follow @piesandplots on Instagram. Come back and let me know you’ve followed in an additional and entirely separate comment.

Subscribe to Pies and Plots via email using the form at the top of the page on the right hand side. Come back and let me know you’ve followed in an additional and entirely separate comment.

The giveaway ends Monday, April 8, 2013 at 11:59 pm EST.

The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen.  Good luck!

Disclaimer: Bob’s Red Mill Provided this giveaway, but all opinions as always are my own.

Coconut Cake and Giveaway!

Coconut Cake and Giveaway!

4.9 from 12 reviews

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Coconut Cake and Giveaway!
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

Ingredients
Cake
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup shredded unsweetened coconut
  • 7 large eggs, separated
  • 3 additional large egg whites
  • ¾ teaspoon cream of tartar
  • 1 ½ cups granulated sugar
  • ½ vanilla bean, scraped, seeds and pod reserved
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • ½ cup vegetable oil
Syrup
  • ¼ cup granulated sugar
  • ¼ cup water
  • Reserved vanilla pod
Frosting
  • 1 ½ cups granulated sugar
  • ½ cup water
  • 2 tablespoons light corn syrup
  • 5 large egg whites
  • ½ + ⅛ teaspoon cream of tartar
  • 3 sticks unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • 2 cups flaked unsweetened coconut, toasted, for garnish

Instructions
  1. Preheat oven to 350 degrees F. Butter 2 8 or 9 inch cake pans. Line the bottom with parchment and butter and flour the entire pan.
  2. In a medium bowl, stir together flour, baking powder, salt, and coconut.
  3. In a large bowl stir together egg yolks, sugar, and vanilla bean seeds until fully combined and slightly lightened in color and increased in volume. Stir in the vanilla and almond extracts and the oil. Mix until fully combined.
  4. In a large bowl, beat egg whites using a hand mixer on medium-high until frothy. This whole process takes awhile and could also be done using a stand mixer – I just knew I was using mine for frosting later. Add the cream of tartar and continue mixing until stiff but not dry peaks have formed.
  5. Add the flour mixture into the egg yolk mixture and stir until combined. Add ⅓ of the egg whites and carefully and gently fold in using a rubber spatula. Fold in the remainder of the egg whites. Divide the batter as evenly as possible among the 2 pans and bake, rotating halfway through if necessary, for about 25 minutes. Cakes may be made one day ahead of time and stored in an air tight container at room temperature. Allow cakes to cool completely in pans.
  6. Make the syrup. In a small saucepan over medium heat, bring water, sugar, and vanilla bean pod to a boil, stirring frequently and cook until the sugar is dissolved. Set aside to cool completely.
  7. Make the frosting. In a medium saucepan, combine sugar, water, and corn syrup over medium heat, stirring frequently until the sugar is completely dissolved. Once this happens, stop stirring, attach a candy thermometer to the side of the pan, and allow the mixture to come to 240 degrees F on the thermometer. In the meantime, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high until foamy. Once foamy, add the cream of tartar and continue beating on medium-high until stiff peaks form. Be sure not to over whip the egg whites or they will become dry.
  8. Once the eggs are whipped and the syrup is at 240, turn the eggs to medium-low, immediately remove the syrup from the heat, and begin slowly and steadily drizzling it into the eggs. If the syrup is ready before the eggs, it can be turned down or removed from the heat while the eggs finish, before being replaced on the heat to bring to temperature. If the eggs are ready before the syrup, stop mixing them until the syrup is almost ready. Turn them back to medium-high briefly before turning them back down and adding the syrup.
  9. Once the syrup has all been added, turn the mixer back to medium-high and beat the frosting (what is basically marshmallow crème and is delectable all by itself) for 10-13 minutes until the bottom of the bowl is barely warm or at room temperature. It is important for it to not be too warm or the next step will not work.
  10. Once cooled, add the butter a couple tablespoons at a time, allowing each addition to incorporate before adding another. Scrape down the bowl occasionally. Once all the butter is incorporated, add the vanilla and almond extracts and mix to combine. Remove the bowl from the mixer and mix briefly by hand to make sure there are no clumps of butter. If the frosting is a bit soupy (because it was too warm when the butter was added) stick it in the refrigerator for 10-15 minutes, beat it again with the stand mixer. It should come together.
  11. Assemble the cake. Place one cake on a cake plate. Using a serrated knife, cut the cake in half horizontally. Place the top half on a plate or back in the pan. Leave the bottom half on the cake stand. Drizzle with some of the vanilla syrup and cover with frosting. Place the top half of the cake on top, drizzle with syrup, and cover with frosting. Repeat with other cake. Cover the entire cake with frosting, including the sides. Once frosted, gently press the toasted coconut onto the sides of the cake and serve. May be stored at room temperature for up to 2 hours. May be stored in the refrigerator up to 2 days or frozen in pieces, wrapped in plastic and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 2 hours.

Filed Under: Baked Goods, Cake, Frosting, Giveaway, Italian Meringue Buttercream Tagged With: , , , , , , ,
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