Ingredients
1 13.5-ounce can coconut milk
1 tablespoon tomato paste
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
Few dashes hot sauce
1 medium onion, chopped
2 to 3 cloves garlic, finely chopped or grated
1-inch knob ginger, peeled and grated
1 green bell pepper, seeded and chopped
1/2 large eggplant, peeled and cut into chunks
2 medium sweet potatoes
1 14-ounce can chick peas, drained and rinsed
Salt and freshly ground black pepper
Jasmine rice
Preparation:
Saute the onion, curry, cumin and coriander in olive oil over medium heat until the onions soften. Add the garlic and cook for 1-2 additional minutes.
Stir in the coconut milk and tomato paste. Add the pepper, eggplant, sweet potatoes, ginger, chick peas and hot sauce. Cook on medium low until potatoes are soft. Serve over jasmine rice.
Alternate Crock Pot Preparation:
In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, bell pepper, eggplant, sweet potatoes and chick peas. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours. Alternatively, you could cook this on low heat for 8 hours.
*Adapted from a Rachael Ray recipe.
Monday, September 12, 2011
Brown Rice with Asparagus and Chickpeas
This is a healthy and delicious way to eat brown rice!
Ingredients:
3 tablespoons extra-virgin olive oil
1 cans of chickpea, drained
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments
3 cups pre-cooked brown rice
1 cup almond slivers, toasted
fine grain sea salt
If you're using frozen rice, heat it on its own in a pot or per package instructions.
Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes (I like to try to get some crusty color on them). Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely).
Ingredients:
3 tablespoons extra-virgin olive oil
1 cans of chickpea, drained
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments
3 cups pre-cooked brown rice
1 cup almond slivers, toasted
fine grain sea salt
If you're using frozen rice, heat it on its own in a pot or per package instructions.
Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes (I like to try to get some crusty color on them). Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely).
Duck Tacos with Chipotle Cherry Salsa and Crumbled Goat Cheese
Ingredients
1 pound duck breast
2 teaspoons chipotle chili powder
1 teaspoon cumin, toasted and ground
1/4 teaspoon salt to taste
2 cups chipotle cherry salsa (see separate recipe - I used fig)
12 small corn tortillas, lightly toasted
2 cups red cabbage, thinly sliced and tossed in 2 tablespoons sour cream
4 ounces goat cheese, crumbed
Directions
1.Score the skin and fat of the duck breast with a knife trying to cut all the through the fat without cutting into the meat.
2.Mix the chipotle chili powder, cumin and salt and rub it into the skin side of the duck breast then cover it and let it sit in the fridge for 20 minutes to over night.
3.Heat an oven proof pan over medium heat.
4.Place the duck breast into the pan, skin side down and let it cook until the fat has rendered, about 2-3 minutes.
5.Place the pan into a preheated 400F oven for 8 minutes. Note: It took me at least 20-25 minutes to cook the duck.
6.Remove and set the duck breast aside and let rest for 5 minutes before slicing.
7.Assemble the tacos and enjoy.
*Courtesy of closing cooking.
1 pound duck breast
2 teaspoons chipotle chili powder
1 teaspoon cumin, toasted and ground
1/4 teaspoon salt to taste
2 cups chipotle cherry salsa (see separate recipe - I used fig)
12 small corn tortillas, lightly toasted
2 cups red cabbage, thinly sliced and tossed in 2 tablespoons sour cream
4 ounces goat cheese, crumbed
Directions
1.Score the skin and fat of the duck breast with a knife trying to cut all the through the fat without cutting into the meat.
2.Mix the chipotle chili powder, cumin and salt and rub it into the skin side of the duck breast then cover it and let it sit in the fridge for 20 minutes to over night.
3.Heat an oven proof pan over medium heat.
4.Place the duck breast into the pan, skin side down and let it cook until the fat has rendered, about 2-3 minutes.
5.Place the pan into a preheated 400F oven for 8 minutes. Note: It took me at least 20-25 minutes to cook the duck.
6.Remove and set the duck breast aside and let rest for 5 minutes before slicing.
7.Assemble the tacos and enjoy.
*Courtesy of closing cooking.
Thursday, September 1, 2011
Stuffed Zucchini
Ingredients:
2 large zucchinis
1 tablespoon oil
2 Italian Sausage (casings removed)
1 small onion (chopped)
2 cloves garlic (chopped)
2 tablespoons white wine
2 tomatoes (diced)
1/2 teaspoon oregano
salt and pepper to taste
1 tablespoon basil (chopped)
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)
Directions:
1. Cut the zucchini in half lengthwise and scoop out the middle.
2. Chop the zucchini that was scooped out and set aside.
3. Heat the oil in a pan.
4. Add the sausage and brown.
5. Add the onion and saute until tender.
6. Add the garlic and saute until fragrant.
7. Add the wine and deglaze the bottom of the pan.
8. Add the chopped zucchini, tomato, oregano, salt and pepper and cook until most of the liquid has evaporated.
9. Remove from the heat and stir in the basil.
10. Let the stuffing cool.
11. Mix in half of the cheese.
12. Stuff the zucchinis with the stuffing and top with the remaining cheese.
13. Bake in a preheated 400F oven until the zucchinis are tender and the cheese is golden brown, about 20 minutes
*Courtesy of: http://cookingcross-country.blogspot.com/2011/06/stuffed-zucchini.html
2 large zucchinis
1 tablespoon oil
2 Italian Sausage (casings removed)
1 small onion (chopped)
2 cloves garlic (chopped)
2 tablespoons white wine
2 tomatoes (diced)
1/2 teaspoon oregano
salt and pepper to taste
1 tablespoon basil (chopped)
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)
Directions:
1. Cut the zucchini in half lengthwise and scoop out the middle.
2. Chop the zucchini that was scooped out and set aside.
3. Heat the oil in a pan.
4. Add the sausage and brown.
5. Add the onion and saute until tender.
6. Add the garlic and saute until fragrant.
7. Add the wine and deglaze the bottom of the pan.
8. Add the chopped zucchini, tomato, oregano, salt and pepper and cook until most of the liquid has evaporated.
9. Remove from the heat and stir in the basil.
10. Let the stuffing cool.
11. Mix in half of the cheese.
12. Stuff the zucchinis with the stuffing and top with the remaining cheese.
13. Bake in a preheated 400F oven until the zucchinis are tender and the cheese is golden brown, about 20 minutes
*Courtesy of: http://cookingcross-country.blogspot.com/2011/06/stuffed-zucchini.html
Dolce & Gabbana Brownies
BROWNIES with HAZELNUT BUTTER and CHOCOLATE LACE
Ingredients
For Brownies:
■10.5 ounces (300 grams) bittersweet (%70 cacao) chocolate, chopped
■2/3 cup (10 tablespoons/150 grams) unsalted butter, plus more for pan
■3/4 cup (105 grams) all-purpose flour
■1/2 cup (35 grams) Dutch-process cocoa powder
■1/2 teaspoon salt
■1+1/2 cup (300 grams) granulated sugar
■5 large eggs
■2 teaspoons vanilla extract
For Hazelnut Butter Frosting:
■One 14-ounce (400 grams) jar smooth hazelnut butter
For Chocolate Lace Decoration:
■4.5 ounces (150 grams) bittersweet (%70 cacao) chocolate, chopped
Method
1.To make the brownies, adjust the oven rack to the center of the oven and preheat the oven to 350°F/175°C. Butter a 9-by-13-inch rectangular cake pan, line bottom and sides with parchment paper and set aside.
2.Place the chopped chocolate and butter in the top of a double boiler set over hot water and allow to melt slowly, stirring often. Set aside to cool for 10 minutes.
3.Sift together the flour, cocoa, and salt into a medium bowl and set aside.
4.In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and sugar until light and fluffy. Add the cooled chocolate followed by the vanilla extract, and whisk until combined. Fold in the flour and cocoa mixture with a spatula. Pour the mixture into the baking pan, smooth the top with a spatula and bake for 30 minutes.
5.Allow to cool in the pan for a few minutes, then turn out and leave to cool completely on a wire rack. Trim the top crust and half-an-inch from each side and place in the refrigerator until chilled, for about 30 minutes.
6.To make the hazelnut butter frosting, place the hazelnut butter in a small pot over low heat and stir until it is runny. Pour over cooled brownie, smooth the top with a spatula, place the frosted brownies in the refrigerator and chill completely, for about an hour.
7.To make the chocolate lace decoration, place the chopped chocolate in the top of a double boiler set over hot water and allow to melt slowly, stirring often. Set aside to cool for 10 minutes.
8.Place a 16-inch-long parchment paper on your work surface. Draw an 8-by-12 inch rectangular with a pencil, turn the other side and place it on a baking tray. Pour the melted chocolate into a piping bag fitted with the smallest (about 1 millimeter) plain tip and pipe the lace decoration the size of your brownie. Place the baking tray together with a large offset spatula in the refrigerator and wait until the chocolate is set, for about an hour.
9.Transfer the brownie on your serving plate. Remove the chocolate decoration from the refrigerator and with the help of a large chilled offset spatula go underneath the decoration, pick it up and place it on the brownie. Heat the blade of a large knife with a heat gun or stick it in a cup of hot water for a few minutes and then wipe off the water (heating the blade helps with cutting through the chocolate decoration without breaking it into pieces), cut the brownie into 12 identical squares and serve.
*Courtesy of: http://cafefernando.com/brownies-for-dolce-gabbana/
Ingredients
For Brownies:
■10.5 ounces (300 grams) bittersweet (%70 cacao) chocolate, chopped
■2/3 cup (10 tablespoons/150 grams) unsalted butter, plus more for pan
■3/4 cup (105 grams) all-purpose flour
■1/2 cup (35 grams) Dutch-process cocoa powder
■1/2 teaspoon salt
■1+1/2 cup (300 grams) granulated sugar
■5 large eggs
■2 teaspoons vanilla extract
For Hazelnut Butter Frosting:
■One 14-ounce (400 grams) jar smooth hazelnut butter
For Chocolate Lace Decoration:
■4.5 ounces (150 grams) bittersweet (%70 cacao) chocolate, chopped
Method
1.To make the brownies, adjust the oven rack to the center of the oven and preheat the oven to 350°F/175°C. Butter a 9-by-13-inch rectangular cake pan, line bottom and sides with parchment paper and set aside.
2.Place the chopped chocolate and butter in the top of a double boiler set over hot water and allow to melt slowly, stirring often. Set aside to cool for 10 minutes.
3.Sift together the flour, cocoa, and salt into a medium bowl and set aside.
4.In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and sugar until light and fluffy. Add the cooled chocolate followed by the vanilla extract, and whisk until combined. Fold in the flour and cocoa mixture with a spatula. Pour the mixture into the baking pan, smooth the top with a spatula and bake for 30 minutes.
5.Allow to cool in the pan for a few minutes, then turn out and leave to cool completely on a wire rack. Trim the top crust and half-an-inch from each side and place in the refrigerator until chilled, for about 30 minutes.
6.To make the hazelnut butter frosting, place the hazelnut butter in a small pot over low heat and stir until it is runny. Pour over cooled brownie, smooth the top with a spatula, place the frosted brownies in the refrigerator and chill completely, for about an hour.
7.To make the chocolate lace decoration, place the chopped chocolate in the top of a double boiler set over hot water and allow to melt slowly, stirring often. Set aside to cool for 10 minutes.
8.Place a 16-inch-long parchment paper on your work surface. Draw an 8-by-12 inch rectangular with a pencil, turn the other side and place it on a baking tray. Pour the melted chocolate into a piping bag fitted with the smallest (about 1 millimeter) plain tip and pipe the lace decoration the size of your brownie. Place the baking tray together with a large offset spatula in the refrigerator and wait until the chocolate is set, for about an hour.
9.Transfer the brownie on your serving plate. Remove the chocolate decoration from the refrigerator and with the help of a large chilled offset spatula go underneath the decoration, pick it up and place it on the brownie. Heat the blade of a large knife with a heat gun or stick it in a cup of hot water for a few minutes and then wipe off the water (heating the blade helps with cutting through the chocolate decoration without breaking it into pieces), cut the brownie into 12 identical squares and serve.
Better Than Crack Brownies
1 batch brownies
1/2 cup salted peanuts (if don’t have salted, add sea salt)
1 cup chopped Reese’s peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal
Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.
Refrigerate for 2 hours before serving.
*Courtesy of: http://www.foodbuzz.com/recipes/2810163-pumpkin-cream-cheese-muffins
1/2 cup salted peanuts (if don’t have salted, add sea salt)
1 cup chopped Reese’s peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal
Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.
Refrigerate for 2 hours before serving.
*Courtesy of: http://www.foodbuzz.com/recipes/2810163-pumpkin-cream-cheese-muffins
Slow Cooker Reuben Dip
Ingredients
1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded cooked corned beef
1/4 cup thousand island dressing
Directions
1.In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.
*Courtesy of: http://allrecipes.com//Recipe/slow-cooker-reuben-dip/Detail.aspx
1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded cooked corned beef
1/4 cup thousand island dressing
Directions
1.In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.
*Courtesy of: http://allrecipes.com//Recipe/slow-cooker-reuben-dip/Detail.aspx
Marshmallow Milkshakes
Stand's Marshmallow Shakes
3 scoops vanilla ice cream (they use Laboratorio del Gelato)
1 tablespoon whole milk
I large dollop, er, Wookstock Water Buffalo Milk yogurt (For the 300 million of you that can't pick water buffalo milk yogurt up at your corner store, feel free to use a substitute yogurt—it's just there to add a little more liquid and balance out the sweetness of the ice cream a bit)
5 Kraft Jumbo Jef-Puffed marshmallows
Whipped cream
1) Toast marshamllows under a broiler, or, if you're frisky, over a flame until they just start to blacken evenly (the trick is to make sure it's evenly toasted and dark, but not turned to charcoal).
2) Put the milk, yogurt, and then ice cream in the blender. Blend carefully, just until you get a "donut"—when you see the shake holding to the sides of the blender with a hollow core.
3) Add three of the toasted marshmallows to the blender, and whirl it just until they're all broken up and distributed evenly. Be careful not to overblend it, making it too melty.
4) Pour shake into a glass, top with a dollop of whipped cream, break the last two marshmallows on top, and serve with an extra-wide straw.
5) Repeat if necessary. And it will probably be necessary
*Courtesy of: http://www.gourmet.com/food/2007/06/mshakes?currentPage=2
3 scoops vanilla ice cream (they use Laboratorio del Gelato)
1 tablespoon whole milk
I large dollop, er, Wookstock Water Buffalo Milk yogurt (For the 300 million of you that can't pick water buffalo milk yogurt up at your corner store, feel free to use a substitute yogurt—it's just there to add a little more liquid and balance out the sweetness of the ice cream a bit)
5 Kraft Jumbo Jef-Puffed marshmallows
Whipped cream
1) Toast marshamllows under a broiler, or, if you're frisky, over a flame until they just start to blacken evenly (the trick is to make sure it's evenly toasted and dark, but not turned to charcoal).
2) Put the milk, yogurt, and then ice cream in the blender. Blend carefully, just until you get a "donut"—when you see the shake holding to the sides of the blender with a hollow core.
3) Add three of the toasted marshmallows to the blender, and whirl it just until they're all broken up and distributed evenly. Be careful not to overblend it, making it too melty.
4) Pour shake into a glass, top with a dollop of whipped cream, break the last two marshmallows on top, and serve with an extra-wide straw.
5) Repeat if necessary. And it will probably be necessary
*Courtesy of: http://www.gourmet.com/food/2007/06/mshakes?currentPage=2
Red Velvet Valentine Macarons
Red Velvet Valentine Macarons
adapted from Kitchen Musings
for the TPT (tant pour tant)
300 grams almond flour
300 grams confectioner's sugar
110 grams aged egg whites
1/2 teaspoon cocoa powder
red food coloring (I used a gel coloring)
Sift together the almond flour and confectioner's sugar. Mix in the egg whites to create the "mass" (mixture will be very thick). Add in your desired amount of red food coloring and mix well. Note: I didn't measure the amount I used, I just kept adding until I had a bright red color, keeping in mind that the color will be diffused a bit when the Italian meringue is added.
for the Italian meringue
300 grams granulated sugar
75 grams water
110 grams aged egg whites
Bring water and sugar to a boil until it reaches 239F on a candy thermometer. Start whipping your egg whites in a stand mixer to soft peaks once your sugar/water mixture reaches 239F. Continue boiling your sugar/water mixture while simultaneously whipping your egg whites.
Once the sugar/water mixture reaches 245F, remove from the stove and let bubbles settle. Turn your mixer to low-medium speed and slowly pour in your sugar syrup mixture while continuing to beat the whites. Beat until you get soft peaks that gently food over when you turn the whisk upside down.
Preheat your oven to 350F
Fold in 1/4 of your meringue mixture into the TPT "mass" to lighten the mixture. Gently fold in the remaining meringue until the mixture "flows like magma". Transfer to two pastry bags with a plain tip.
A note on how to pipe heart shaped shells: This takes some finesse. I started out with heart shapes drawn on parchment underneath my silpat which helped somewhat. This particular batter was more 'oozy' than the French meringue method I typically use, so it was a bit difficult to pipe them exactly into the shapes I traced. I ended up piping them freehand in a gentle 'V' shape that turned out well.
Allow for shells to dry at room temperature for at least 30 minutes (I almost always wait 1 hour) then bake at 350F for 12-20 minutes (depending on your oven).
Cinnamon Buttercream
adapted from Baked: New Frontiers in Baking
NOTE: I halved this recipe which made plenty for the amount of macarons I had. Double the amounts below if you want to make a full batch
3/4 cup sugar
1/8 cup flour
3/4 cup milk
1/8 cup heavy cream
3/4 cup (1 1/2 sticks) unsalted butter, soft but cool, cut into small pieces
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
In a saucepan, whisk the sugar and flour together. Add the milk and cream and cook, whisking occasionally, until mixture comes to a boil and thickens. (recipe states "about 20 minutes" but my mixture thickened in under 10)
Transfer the mixture to the bowl of stand mixer and beat on high, using the paddle attachment, until cool. Reduce mixer speed to low and add the butter, piece by piece, beating until thoroughly incorporated. Add the vanilla and cinnamon. Increase speed to medium-high and beat until frosting is light and fluffy. If frosting is too soft, chill in the refrigerator and then beat again until proper consistency.
*Courtesy of: http://delectabledeliciousness.blogspot.com/2010/02/red-velvet-valentines-macarons.html
adapted from Kitchen Musings
for the TPT (tant pour tant)
300 grams almond flour
300 grams confectioner's sugar
110 grams aged egg whites
1/2 teaspoon cocoa powder
red food coloring (I used a gel coloring)
Sift together the almond flour and confectioner's sugar. Mix in the egg whites to create the "mass" (mixture will be very thick). Add in your desired amount of red food coloring and mix well. Note: I didn't measure the amount I used, I just kept adding until I had a bright red color, keeping in mind that the color will be diffused a bit when the Italian meringue is added.
for the Italian meringue
300 grams granulated sugar
75 grams water
110 grams aged egg whites
Bring water and sugar to a boil until it reaches 239F on a candy thermometer. Start whipping your egg whites in a stand mixer to soft peaks once your sugar/water mixture reaches 239F. Continue boiling your sugar/water mixture while simultaneously whipping your egg whites.
Once the sugar/water mixture reaches 245F, remove from the stove and let bubbles settle. Turn your mixer to low-medium speed and slowly pour in your sugar syrup mixture while continuing to beat the whites. Beat until you get soft peaks that gently food over when you turn the whisk upside down.
Preheat your oven to 350F
Fold in 1/4 of your meringue mixture into the TPT "mass" to lighten the mixture. Gently fold in the remaining meringue until the mixture "flows like magma". Transfer to two pastry bags with a plain tip.
A note on how to pipe heart shaped shells: This takes some finesse. I started out with heart shapes drawn on parchment underneath my silpat which helped somewhat. This particular batter was more 'oozy' than the French meringue method I typically use, so it was a bit difficult to pipe them exactly into the shapes I traced. I ended up piping them freehand in a gentle 'V' shape that turned out well.
Allow for shells to dry at room temperature for at least 30 minutes (I almost always wait 1 hour) then bake at 350F for 12-20 minutes (depending on your oven).
Cinnamon Buttercream
adapted from Baked: New Frontiers in Baking
NOTE: I halved this recipe which made plenty for the amount of macarons I had. Double the amounts below if you want to make a full batch
3/4 cup sugar
1/8 cup flour
3/4 cup milk
1/8 cup heavy cream
3/4 cup (1 1/2 sticks) unsalted butter, soft but cool, cut into small pieces
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
In a saucepan, whisk the sugar and flour together. Add the milk and cream and cook, whisking occasionally, until mixture comes to a boil and thickens. (recipe states "about 20 minutes" but my mixture thickened in under 10)
Transfer the mixture to the bowl of stand mixer and beat on high, using the paddle attachment, until cool. Reduce mixer speed to low and add the butter, piece by piece, beating until thoroughly incorporated. Add the vanilla and cinnamon. Increase speed to medium-high and beat until frosting is light and fluffy. If frosting is too soft, chill in the refrigerator and then beat again until proper consistency.
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