A Moo family favorite. A quick, easy, and delicious dessert. Recipe calls for letting the fudge squares cool before adding the topping, but the topping can be added right away for a fudgier texture.
Ingredients:
Fudge squares
2 squares (= 2 oz) baking chocolate
2 sticks (= 1 cup) butter
2 cups sugar
1 1/2 cup flour
1 tsp. vanilla
4 eggs
Fudge topping
1 1/3 Tbsp. butter
1 1/2 Tbsp. cocoa powder
2 1/2 Tbsp. water
1 1/3 cup powdered sugar
Directions:
Melt baking chocolate and butter together. Add sugar, flour, and vanilla.
Add eggs one at a time, beating well after adding each.
Pour batter into a greased 9x12 pan and bake at 350º for 30 min.
Allow to cool.
In a small saucepan over low heat, mix butter, cocoa, water, and powdered sugar. Pour over cooled squares.
Tuesday, March 27, 2018
Wednesday, March 21, 2018
Betty Crocker Lemon Chicken
A family dinner favorite. Can sub honey for corn syrup. Reposted from here.
Ingredients:
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1 egg white
1 tsp water
1/4 cup all purpose flour
1 tsp baking soda
1/4 to 1/2 tsp ground red pepper flakes (optional)
Cooking spray
1/2 lemon, cut into thin slices
1 medium green onion, chopped (1 tablespoon) (optional)
Chinese Lemon Sauce:
1/4 cup sugar
1/3 cup chicken broth
1 tsp grated lemon peel
3 Tbsp lemon juice
2 Tbsp light corn syrup
2 Tbsp rice vinegar
1/4 tsp salt
1 clove garlic, finely chopped
2 tsp cornstarch
2 tsp cold water
Directions:
Cut each chicken breast half crosswise in half. Mix egg white and water in medium glass or plastic bowl. Add chicken; turn chicken to coat both sides. Let stand 10 minutes.
Heat oven to 450°. Spray nonstick cookie sheet with cooking spray. Remove chicken from egg mixture; discard egg mixture. Mix flour, baking soda and red pepper in resealable plastic bag. Add 1 chicken piece at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with lemon slices and green onion.
For Chinese Lemon Sauce
Heat all ingredients except cornstarch and cold water to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
Serves 8.
Ingredients:
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1 egg white
1 tsp water
1/4 cup all purpose flour
1 tsp baking soda
1/4 to 1/2 tsp ground red pepper flakes (optional)
Cooking spray
1/2 lemon, cut into thin slices
1 medium green onion, chopped (1 tablespoon) (optional)
Chinese Lemon Sauce:
1/4 cup sugar
1/3 cup chicken broth
1 tsp grated lemon peel
3 Tbsp lemon juice
2 Tbsp light corn syrup
2 Tbsp rice vinegar
1/4 tsp salt
1 clove garlic, finely chopped
2 tsp cornstarch
2 tsp cold water
Directions:
Cut each chicken breast half crosswise in half. Mix egg white and water in medium glass or plastic bowl. Add chicken; turn chicken to coat both sides. Let stand 10 minutes.
Heat oven to 450°. Spray nonstick cookie sheet with cooking spray. Remove chicken from egg mixture; discard egg mixture. Mix flour, baking soda and red pepper in resealable plastic bag. Add 1 chicken piece at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with lemon slices and green onion.
For Chinese Lemon Sauce
Heat all ingredients except cornstarch and cold water to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
Serves 8.
Zucchini Fries
Great side to accompany just about any meal. Original recipe calls for marinara, but we prefer to dip in ranch or blue cheese dressing.
INGREDIENTS:
2 medium zucchini, sliced into sticks
1 large egg white
1/3 cup seasoned bread crumbs
1/4 tsp. garlic powder (optional)
cooking spray
salt and fresh pepper
DIRECTIONS:
In a small bowl, beat the egg whites and season with salt and pepper. In a ziplock bag, place the breadcrumbs and garlic powder; shake well. Spray a cookie sheet with cooking spray and set aside.
Dip the zucchini sticks into the egg and then place into the bread crumb mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 400 degrees for 20 – 25 minutes, or until golden brown. Serve with some marinara sauce for dipping.
Baked Barbecue Ribs
Tender meat, sweet sauce, and a bit of kick in the rub. Delicious! Reposted from here.
Ingredients:
1 1/2 lbs boneless pork loin ribs
3 tsp Cajun seasoning (see homemade mix, below)
1/4 tsp garlic powder
1/2 tsp onion powder
1 medium onion (sliced)
1/2 cup barbecue sauce
Quick Cajun Seasoning:
Blend 1 tablespoon of salt with 1 1/2 teaspoons of paprika, 1 teaspoon dried leaf oregano, 1 teaspoon cayenne pepper (or less), 1 teaspoon black pepper, and 1/2 teaspoon dried leaf thyme.
Directions:
Heat the oven to 325 F.
Dry the ribs with paper towels to dry.
Combine the Cajun seasoning blend with the garlic powder and onion powder. Rub the seasoning mixture over all sides of the ribs. Note: If your Cajun seasoning is salt-free, sprinkle the ribs lightly with kosher salt as well.
Line a shallow baking pan with foil; coat the foil with oil or spray with nonstick cooking spray.
Arrange the ribs in the prepared baking pan and then top with onion slices.
Cover with another piece of foil and bake in the preheated oven for 1 hour and 15 minutes, or until the ribs are very tender.
Remove the top piece of foil and brush the ribs with barbecue sauce. Bake uncovered for about 15 minutes longer, or broil for about 2 to 3 minutes.
Ingredients:
1 1/2 lbs boneless pork loin ribs
3 tsp Cajun seasoning (see homemade mix, below)
1/4 tsp garlic powder
1/2 tsp onion powder
1 medium onion (sliced)
1/2 cup barbecue sauce
Quick Cajun Seasoning:
Blend 1 tablespoon of salt with 1 1/2 teaspoons of paprika, 1 teaspoon dried leaf oregano, 1 teaspoon cayenne pepper (or less), 1 teaspoon black pepper, and 1/2 teaspoon dried leaf thyme.
Directions:
Heat the oven to 325 F.
Dry the ribs with paper towels to dry.
Combine the Cajun seasoning blend with the garlic powder and onion powder. Rub the seasoning mixture over all sides of the ribs. Note: If your Cajun seasoning is salt-free, sprinkle the ribs lightly with kosher salt as well.
Line a shallow baking pan with foil; coat the foil with oil or spray with nonstick cooking spray.
Arrange the ribs in the prepared baking pan and then top with onion slices.
Cover with another piece of foil and bake in the preheated oven for 1 hour and 15 minutes, or until the ribs are very tender.
Remove the top piece of foil and brush the ribs with barbecue sauce. Bake uncovered for about 15 minutes longer, or broil for about 2 to 3 minutes.
Southwestern Casserole (Emeril’s Cowboy Casserole)
A piquant casserole with southwestern flavorings, made with tortilla chips. Originally posted by Emeril as Cowboy Casserole. Can be frozen.
Ingredients
1 teaspoon black peppercorns
1 1/4 teaspoons salt
1/4 teaspoon dried Mexican oregano
2 bay leaves
2 pounds skinless, boneless chicken breasts
2 1/2 cups chicken stock
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 garlic cloves, smashed
6 tablespoons unsalted butter
1 pound white button mushrooms, wiped clean and stems trimmed, quartered
Pinch freshly ground black pepper
4 tablespoons all-purpose flour
1 1/2 cups whole milk
12 cups tortilla chips
2 cups finely chopped onions
1 cup finely chopped bell peppers
2 jalapeno peppers, stem and seeds removed, finely chopped, optional
8 ounces grated Pepper Jack
8 ounces grated Cheddar
1 tablespoon Emeril's Southwest Seasoning (see below)
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup chopped drained canned tomatoes
1 (4-ounce) can diced green chiles, drained
Emeril's Southwest Seasoning:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Directions
Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.
Preheat the oven to 350 degrees F.
Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.
Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.
Ingredients
1 teaspoon black peppercorns
1 1/4 teaspoons salt
1/4 teaspoon dried Mexican oregano
2 bay leaves
2 pounds skinless, boneless chicken breasts
2 1/2 cups chicken stock
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 garlic cloves, smashed
6 tablespoons unsalted butter
1 pound white button mushrooms, wiped clean and stems trimmed, quartered
Pinch freshly ground black pepper
4 tablespoons all-purpose flour
1 1/2 cups whole milk
12 cups tortilla chips
2 cups finely chopped onions
1 cup finely chopped bell peppers
2 jalapeno peppers, stem and seeds removed, finely chopped, optional
8 ounces grated Pepper Jack
8 ounces grated Cheddar
1 tablespoon Emeril's Southwest Seasoning (see below)
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup chopped drained canned tomatoes
1 (4-ounce) can diced green chiles, drained
Emeril's Southwest Seasoning:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Directions
Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.
Preheat the oven to 350 degrees F.
Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.
Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.
Falafel & Falafel Dip
So far, we’ve only made the dip, for use with box-mix falafel, which has worked well enough. Eventually, I want to try out the falafel recipe as well. In the meantime, however you make you falafel, this cucumber dip goes great with it! Reposted from here.
Ingredients
For Sauce:
6 ounces plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 tsp dried dill weed salt and pepper to taste
1 Tbsp mayonnaise (optional)
For Falafel:
1 (15 ounce) can chickpeas, drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 dash pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 Tbsp olive oil
1 cup dry bread crumbs
oil for frying
Directions
Sauce:
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
Falafel:
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.
Ingredients
For Sauce:
6 ounces plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 tsp dried dill weed salt and pepper to taste
1 Tbsp mayonnaise (optional)
For Falafel:
1 (15 ounce) can chickpeas, drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 dash pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 Tbsp olive oil
1 cup dry bread crumbs
oil for frying
Directions
Sauce:
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
Falafel:
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.
Israeli Couscous Salad
Reposted from here. Goes great with shawarma.
Ingredients
Couscous:
- 2 tsp olive oil
- 1 garlic clove, minced
- ½ small onion, finely chopped
- 250 g / 8 oz / 1.5 cups Israeli Couscous
- 1 ½ cups / 375 ml vegetable or chicken broth
- 1 cup / 250 ml water
Salad:
- 2 cucumbers , diced (about 2 cups)
- 250 g / 8 oz cherry tomatoes , halved (about 2 cups)
- 3 cups baby spinach , finely sliced (or more!)
- ¼ cup coriander / cilantro, finely chopped (or sub with parsley)
- ¼ cup dill, finely chopped
Lemon Dressing (Note 3):
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup / 65 ml extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove , minced
- 1 tsp sugar , optional
- ½ tsp salt + black pepper
Instructions
Couscous:
- Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.
- Add couscous and stir, cooking for 1 minute. Add broth and water, place the lid on and turn the heat down to medium low.
- Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Do not stir, or it will get gummy! Use a fork to separate the couscous, then transfer into a large bowl to cool. (Don’t worry if it gets sticky, it will separate when tossed with Dressing).
Salad:
- Place Dressing ingredients in a jar and shake well.
- Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.
Oven Baked Shawarma
If we can’t get to our favorite shawarma place, this is about the best home-made substitute we’ve found. Chicken should marinate at least 1 hour, but it’s much better if you give it all day.
Adapted from NY Times.
INGREDIENTS
2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley
PREPARATION
Prepare a marinade for the chicken: Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat--or put chicken on sheet pan under broiler) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
Adapted from NY Times.
INGREDIENTS
2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley
PREPARATION
Prepare a marinade for the chicken: Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat--or put chicken on sheet pan under broiler) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
Thursday, March 15, 2018
Perfect Buttercream Frosting
In general, I don’t really like buttercream frosting, but I was a big fan of this one, which we modified slightly below (our version has a little more vanilla).
INGREDIENTS
1 1/2 C (3 sticks) Unsalted butter, cold.
5 C Powdered sugar
3 1/2 tsp Vanilla extract
2 tbsp Heavy whipping cream
INSTRUCTIONS
Cut butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
Add 2 C powdered sugar and mix on low speed until incorporated into butter.
Add 2 tsp vanilla extract and mix to combine.
Add additional 2 C powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
Add last 1 C powdered sugar along with 2 tbsp heavy whipping cream and 1 1/2 tsp vanilla extract . Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
INGREDIENTS
1 1/2 C (3 sticks) Unsalted butter, cold.
5 C Powdered sugar
3 1/2 tsp Vanilla extract
2 tbsp Heavy whipping cream
INSTRUCTIONS
Cut butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
Add 2 C powdered sugar and mix on low speed until incorporated into butter.
Add 2 tsp vanilla extract and mix to combine.
Add additional 2 C powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
Add last 1 C powdered sugar along with 2 tbsp heavy whipping cream and 1 1/2 tsp vanilla extract . Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
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