Karen Buckley's $50 Winner Cranberry Date Bars

 Boy, do I have some very talented bakers and cooks in my friend group. Who share their food, treats...and the recipes to make them myself. Though I don't know if I can recreate this as well as Karen. The recipe is dated 1987. Karen didn't win $50...but these definitely deserve a blue ribbon! Thanks, Karen!!

Cranberry Date Bars

1 12 ounce package of cranberries

1 8 ounce package of chopped and pitted dates

1 teaspoon vanilla

***

2 cups all purpose flour

2 cups rolled oats

1 1/2 cups packed brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup of margarine or butte, melted

1 recipe Orange Glaze

For filing, in a medium saucepan combine cranberries and dates. Cook, covered, over low heat for 10-15 minutes or until cranberries pop, stirring frequently. Stir in Vanilla. Set aside.

In a large mixing bowl, stir together flour, oats, brown sugar, baking soda and salt. Stir in margarine or butter until well blended. Pat half of the oat mixture in the 9x13. Bake at 350 degrees for 8 minutes. Carefully spread filling over baked oat mixture. Sprinkle remaining oat mixture on top. Bake for 20-22 minutes or until golden. Cool on a wire rack. Drizzle with Orange Glaze and cut into bars. Makes 32 bars.

Orange Glaze:

In a medium mixing bow, stir together 2 cups sifted powdered sugar, 1/2 teaspoon vanilla and enough orange juice (2-3 tablespoons) to make a drizzling consistency.  (3/4 cup).

striped delight

 1-1/2 cup graham cracker crumbs

1/4 c sugar

1/3 cup melted margarine

Mix and press in 9x13 pan.  Bake at 350 for 10 minutes  cool slightly

1 8z cream cheese, softened

1/4 sugar

2 T milk

1 8 oz cool whip

beat cream cheese, sugar, milk til smooth

fold in half the cool whip

spread over crust

2 4-oz INSTANT CHOCOLATE PUDDING

3-1/2 cup cold milk

prepared pudding as box directs.  pour over cream cheese layer.  Chill several hours

Spread remaining cool whip over pudding

Garnish with graded chocolate and/or chopped nuts

Creme Brûlée

 INGREDIENTS

2 ¾ cup (680 ml) whipping cream 1 vanilla bean OR 1 Tbsp (15 ml) vanilla bean paste 4 large egg yolks 1 large whole egg ¾ cup (150 g) sugar, plus extra for the brûlée DIRECTIONS 1. Preheat the oven to 325 F (160 C) and place 6 ramekins or other 6-ounce baking dishes in a large pan where the sides of the pan are higher than the ramekins. 2. Heat the cream on medium low with the scraped seeds of the vanilla bean pod (and the pod, too, if you wish). If using vanilla bean paste, whisk it into the cream and heat. Heat the cream for about 5 minutes, watching so that it doesn’t boil over. 3. In a separate bowl, whisk the egg yolks, whole egg and sugar together. Whisk in the hot cream slowly, whisking constantly (but not overly vigorously) until all has been added. Strain and then ladle or pour this into the ramekins. If any small bubbles appear on the surface of the custards, use the corner of a paper towel to dab them off (the bubbles, if left on, prevent the brûlée from browning easily and evenly). 4. Pour boiling water carefully around the brûlée dishes, so that the water comes up just past halfway up the dishes and carefully take this to the oven. Bake the custards for about 30 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Let the custards cool for 10 minutes in the water bath, then remove them using a tea towel or oven mitt to cool completely on a rack. Chill the custards for at least 3 hours before serving. 5. To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Serve immediately. 6. The brûlées will keep refrigerated (but without the brûlée layer) for up to 2 days. Subscribe for more video recipes: http://goo.gl/MJV4af Anna Olson Books:

Pampered Chef Caramel Sauce

 

DESSERTS ARE EVEN MORE DELICIOUS WHEN YOU ADD THIS EASY HOMEMADE CARAMEL SAUCE. INGREDIENTS 1 cup (250 mL) light brown sugar ½ cup (125 mL) heavy whipping cream ¼ cup (60 mL) butter (½ of a stick) 1½ tsp (7 mL) Double-Strength Pure Vanilla Extract ¼ tsp (1 mL) salt ½ tsp (2 mL) Korintje Cinnamon DIRECTIONS Add the brown sugar, whipping cream, butter, vanilla, and salt to the Deluxe Cooking Blender and cook on SAUCE. When the screen prompts you to “Add, ” add the cinnamon and press the wheel to start again. Yield: 1 cup (200 mL)   16  servings

Donuts: Cooks Illustrated

WHY THIS RECIPE WORKS:  Our yeasted doughnuts are moist but light with a tender chew and restrained sweetness, thanks to a careful balance of fat, sugar, and moisture in the dough. We chilled the dough overnight—a step called cold fermentation—so that it was faster to make the doughnuts in the morning. The dough also developed more complex flavor and was easier to handle when cold. Shutting the cut doughnuts in the oven with a loaf pan of boiling water—a makeshift baker's proof box—encouraged them to rise quickly; we then briefly fried them on both sides in moderately hot oil until they turned golden brown. We dipped them in a thin, fluid confectioners' sugar–based glaze, which set into a sheer, matte shell.

GATHER YOUR INGREDIENTS

Doughnuts

4 ½ cups (22½ ounces) all-purpose flour 

½ cup (3½ ounces) granulated sugar 

1 teaspoon instant or rapid-rise yeast 

1 ½ cups milk 

1 large egg 

1 ½ teaspoons table salt 

8 tablespoons 

unsalted butter,

 cut into ½-inch pieces and softened

2 quarts 

vegetable oil,

 for frying

Glaze

3 ¼ cups (13 ounces) confectioners' sugar 

½ cup hot water 

Pinch table salt

BEFORE YOU BEGIN

You'll need two large baking sheets and two wire racks for this recipe. You'll also need 3-inch and 1-inch round cutters. For the best results, weigh the flour for the doughnuts and the confectioners' sugar for the glaze. Heating the oil slowly will make it easier to control the temperature when frying. Use a Dutch oven that holds 6 quarts or more.

1

INSTRUCTIONS

FOR THE DOUGHNUTS: Stir flour, sugar, and yeast together in bowl of stand mixer. Add milk and egg and mix with rubber spatula until all ingredients are moistened. Fit stand mixer with dough hook and mix on medium-low speed until cohesive mass forms, about 2 minutes, scraping down bowl if necessary. Cover bowl with plastic wrap and let stand for 20 minutes.

2

Add salt and mix on medium-low speed until dough is smooth and elastic and clears sides of bowl, 5 to 7 minutes. With mixer running, add butter, a few pieces at a time, and continue to mix until butter is fully incorporated and dough is smooth and elastic and clears sides of bowl, 7 to 13 minutes longer, scraping down bowl halfway through mixing. Transfer dough to lightly greased large bowl, flip dough, and form into ball. Cover bowl with plastic. Let sit at room temperature for 1 hour. Transfer to refrigerator and chill overnight (or up to 48 hours).

3

Adjust oven racks to lowest and middle positions. Place loaf pan on lower rack. Line rimmed baking sheet with parchment paper and grease parchment. Transfer dough to lightly floured counter. Press into 8-inch square of even thickness, expelling as much air as possible. Roll dough into 10 by 13-inch rectangle, about ½ inch thick. Using 3-inch round cutter dipped in flour, cut 12 rounds. Using 1-inch cutter dipped in flour, cut hole out of center of each round. Transfer doughnuts and holes to prepared sheet. (If desired, use 1-inch cutter to cut small rounds from remaining dough. Transfer to sheet with doughnuts.) Bring kettle or small saucepan of water to boil.

4

Pour 1 cup boiling water into loaf pan. Place sheet on upper rack, uncovered. Close oven and allow doughnuts to rise until dough increases in height by 50 percent and springs back very slowly when pressed with your knuckle, 45 minutes to 1 hour.

5

FOR THE GLAZE: Whisk sugar, water, and salt in medium bowl until smooth.

6

About 20 minutes before end of rising time, add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-low heat to 360 degrees. Set wire rack in second rimmed baking sheet and line with triple layer of paper towels. Using both your hands, gently place 4 risen doughnuts in oil. Cook until golden brown on undersides, 1 to 1½ minutes, adjusting burner as necessary to maintain oil temperature between 350 and 365 degrees. Using spider skimmer, flip doughnuts and cook until second sides are browned, 1 to 1½ minutes. Transfer doughnuts to prepared rack. Return oil to 360 degrees and repeat with remaining doughnuts. For doughnut holes, transfer all to oil and stir gently and constantly until golden brown, about 2 minutes. Transfer to prepared rack to cool. Let doughnuts sit until cool enough to handle, at least 5 minutes.

7

Set clean wire rack in now-empty sheet. Working with 1 doughnut at a time, dip both sides of doughnut in glaze, allowing excess to drip back into bowl. Place on unlined rack. Repeat with doughnut holes. Let doughnuts and holes stand until glaze has become slightly matte and dry to touch, 15 to 30 minutes, before serving.

Rachel Ray's Pot de Creme

• 
  
• 
• 4 demitasse cups
• 2/3 cup whole milk
• 1 egg
• 2 tablespoons sugar
• A pinch of salt
• 1 cup semisweet chocolate chips
• skip the alcohol and add some vanilla
• 1 cup whipping cream
• 2 tablespoons sugar (OR use the canned whipped cream)
• Edible flowers (found in the produce department) or candied violets, for garnish (optional)

Heat milk in a small pan over moderate heat until it comes to a boil.

Using the low setting on a blender or food processor, combine the egg, sugar, salt, chocolate chips, and vanilla Pour in the boiling milk in a slow stream (the hot milk will cook the egg and melt the chocolate). Process or blend 1 minute, until smooth.  Place in the fridge for  30 minutes 

Just before serving, beat the cream with a whisk or hand mixer until soft peaks form. Add a little sugar and beat again to combine.

Top each chocolate cup with a dollop of cream and garnish with an edible flower or candied violet. Place cups on saucers and serve with demitasse spoons alongside.

Serves: 4 servings in demitasse cups, 2 servings in tea cups

Lime Cheesecake ala Marcia

This is our wonderful neighbor, Marcia, who bakes but doesn't cook.  She comes down about once a week with a treat which would feed 10 people.  This week's offering was this lovely lime cheesecake, green being her favorite color.  PLUS she can rattle off the recipe usually as she sits with us!

CRUST
11 full size graham crackers crushed to equal 1-1/2 cups
1/2 cup sugar
6 T unsalted butter

Press into a spring form pan and bake 8-10 minutes

4-8oz  cream cheese softened and BEAT
1-1/2 cups + 2 T granulated sugar and WHIP WITH CREAM CHEESE
4 large eggs BEAT IN ONE AT A TIME
1/2 cup + 2 T lime juice
2 T lime juice

BLEND THESE IN and pour into the crust

Bake at 250 degrees for 2 hours it will jiggle just a litte but not set-set.  Some ovens may require up to 30 minutes more.  WATCH

Applebee's Chocolate Mousse Shooter

2 T butter
6 oz semi-sweet chocolate chips (1 cup)----reserve 1 T for later
1 T Godiva Chocolate liqueur (?)
1 t vanilla
2 large eggs, separated
2 T granulated Sugar
1/2 cup heavy cream

8 oreo cookies
1/2 cup chocolate fudge sauce
Canned Whipped Cream


1.  In a double boiler add butter, then set the heat to low.  When the utter has melted, add the chocolate chips, except for the 1 T that you set aside .  When chips are melted, add the liquor and vanilla,   Remove bowl from heat and whisk in egg yolks

2.  In a separate bowl, beat egg whites until they form soft peaks Stir egg whites into the chocolate mixture

3.  In another medium bowl, combine the sugar with the cream and then whip the cream until stiff. Fold the whipped cream into chocolate.

4.  Chop the remaining 1 T of chips into small bits the size of rice. Stir this chocolate into the mousse, then cover and chill the mousse for 3-4 hours.

5.  Open the oreos and scrap out the filling (use a life, not your teeth)  Pop the chocolate wafers into a plastic bag and pound on it with a kitchen ballet until yo've got a bag full of crumbs.

6.  Make each serving by spooning 2 T of Oreo cookie crumbs into the booth of 4, 6-oz rocks glass. Spoon 1/3 cup of children mousse into the glass, and top it with 1 T of chocolate fudge topping. Warm up the fudge a bit in the jar in your microwave so that it's easy to spoon into the glass.
Spray a pile of whipped cream on top and sprinkle with some of the leftover oreo crumbs.

Serves 4

Pecan Pie Bars

Once again this wonderful neighbor walked in with the most amazing dessert.  Marcia Hassel grows a yard that's filled with drifts of flowers that Robert has always been in awe of.  She bakes as well as she gardens which is very professional.  And she's such a great sharer.  PLUS,,,even better she stays around to chat. She's going to be 70 and has never married, has had heartbreaks, has a twin brother, and 7 other older siblings.  Loves horses and silver anything.  She will talk and listen equally.  We love her.

Crust

1-1/2 sticks of butter softened and mix
To this add 1/2 cup confectioners sugar and mix til well blended
then add 1-1/2 cup flour and mix.

Line a 9x13" pan with foil and spray with Pam

Spread in the crust mixture til even and bake at 350 for 20-25 minutes or light brown.

Topping

Beat 3 whole eggs with 1 egg yolk.

Add:
1 cup granulated sugar
1 cup light Kayo syrup (corn syrup)
2 t. vanilla

You can do those 3 ingredients while the crust bakes and then add to that mixture:

2 cups toasted pecans coarsely chopped (toast in oven)
2 T melted butter

Pour over crust and bake at 350 for 35-40 minutes til set, no more jiggle.

Cut into small squares for an elegant offering.

IF this pan lasts, cover and keep in fridge.

Turkish American Society Baklava

1-3/4 cups water
2 cups sugar
1 slice lemon

2 sticks unsalted butter
1 cup walnuts chopped (or pistachio)
Filo Dough

1. Make the syrup first. Place the water, sugar and one slice of lemon in a pan and heat until the syrup boils.  Set aside to cool completely.

2.  Place the unsalted butter in a pan and heat until it is completely  melted.

3.  Chop the nuts.

4. Preheat the oven to 375 degrees.

5. Cover the file dough with a cloth to keep it from drying out as you work.  Place 2 sheets of dough in a pan, butter thoroughly.  Place two sheets of dough again and sprinkle with 2-3 T of nuts.Repeat until all film doughs are finished.  Pour down the melted butter on the file doughs.

6.  Use a life to cut into diamonds or square shapes all the way to the bottom of the pan.

7.  Bake until it becomes gold in color.

8.  Take out the tray and after 1 minute pour the cold syrup down between all the cuts and over the top.

****METHOD WE WERE TAUGHT IN CLASS:

To form baklava rolls:

Take  two sheets of phyllo sheet and brush with melted butter. Using the longer side of the phyllo sheet, place a long kebab skewer (or you can also use a long knitting needle... even the back of a long wooden spoon). Overlap the skewer with the edge of the phyllo sheet... about 1/2 inch of the edge. On the overlapped edge, sprinkle with about 2 TBS of ground nuts. Roll the baklava with the help of the skewer, just don't roll too tightly. Take the roll with the help of the skewer to the pan. Wrinkle the dough off of the skewer and place in the pan. Brush with melted butter. Repeat with remaining dough. Bake for 30-40 minutes until golden brown... check after 20 minutes or so. You can cut the baklava rolls in 3 pieces or even in small bites.

Microwave Apple Crisp

ALWAYS MY FAVORITE AND GO-TO RECIPE

Quick and easy--6 servings

Apple Crisp
6 cups peeled, cored and sliced cooking apples
1 T lemon juice, optional

Topping
6 T butter
3/4 cup packed brown sugar
3/4 cup quick cooking oats
1/2 cup flour
1 t. cinnamon

Place apples in 8 baking dish. Sprinkle with lemon juice.  Milk butter in small mixing bowl at High power 1-1-1/2 minutes

Stir in remaining ingredients til crumbly.  Sprinkle over apples evenly; press down lightly.  Microwave at  HIGH for 16 minutes,  turning once if the microwave doesn't rotate.  Bake til apples are tender. Serve warm, cold, plain or topped with whipped cream.

Often I at least half again the topping and put it all on

Best Ever Deep Dish Apple Cake MG

From The New Best of Betterbaking.com, Marcy Goldman

One of the best apples cakes…..ever! Don’t skimp on the apples and don’t use Granny Smith.

Apple Filling

18–24 large McIntosh apples, peeled, cored and quartered
1/3 cup sugar
3 tablespoons cinnamon

Batter1 cup canola oil
2 ½ cups sugar
5 eggs
4 teaspoons pure vanilla extract
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 F. Spray a 9 by 13 inch baking pan with nonstick cooking spray. Place on a baking sheet, lined with parchment paper.

Prepare the apples and place in a large bowl. Toss with the sugar and cinnamon and set aside. In a large bowl, hand mix the oil and sugar; then add eggs and vanilla. Fold in flour, baking powder and salt to make a very gloppy, thick batter. It is pretty thick but not firm.

Place apples in the baking dish. They should totally cover the baking dish quite generously- and almost overflow it if not really…overflow it! If you find you need more –now is the time to do it.

Pour batter evenly over apples — or as best you can — depositing batter over the top of the apples. Shuffle pan a few times. Place on baking sheet and bake 60–90 minutes (it varies, depending on how juicy apples are) or until cake is set up and slightly browned on top. Cool well before serving.

Serves 12–16. Can be made ahead 2–3 days, but does not freeze well.

Cumb Toped Sweet New Year's Challah MG

This is a totally unique and majestic sweet challah that’s as lovely in the traditional round form or as a long braid. The crumb-topping is a nice change from sesame seeds and signals ahead this is going to be sweet and special! You can use raisins or dried cranberries to make this Rosh Hashanah perfect! This is a perfect occasion to use a bread machine to make the dough, or your reliable stand mixer.

1 1/2 cups warm water
5 ½ teaspoons instant yeast
1/2 cup sugar
2 tablespoons honey
1/2 cup canola oil
3 eggs
4 teaspoons pure vanilla extract
2 3/4 teaspoons salt
6–8 cups unbleached bread flour
1 ½ cup dried cranberries or plumped, dried raisins
Egg wash, for glazing

Crumb Topping1 ½ cups all-purpose flour
1 ½ cups sugar
½ cup unsalted margarine or butter

In a large mixing bowl, briskly whisk together the water and yeast. Add in two cups of the flour, and then briskly stir in the sugar, honey, oil, eggs, vanilla, salt and most of the remaining flour. Mix to combine about one minute and then cover the mixture and let it sit for 12 minutes. (This helps the flour get absorbed and when you start kneading you will have to use less flour overall and get a more moist and silky challah)

Resume kneading on slowest speed of mixer to form smooth but resilient dough, adding in additional flour, as well as the cranberries or raisins, at this point, as required, 6–8 minutes, until the dough is smooth and elastic. Turn dough out onto a lightly floured work surface. Place in a lightly greased bowl and place this in a plastic bag, spray the top of the dough with non-stick cooking spray and seal loosely. Let rise until doubled, about 45 to 60 minutes.

Prepare the Crumb Topping by placing the flour and sugar in a medium bowl and blending to combine. Cut in the margarine or butter to making a crumbly mixture.

Once the dough has risen, gently deflate it onto a floured work surface.

For a traditional log braid (you will bake on the baking sheet), divide the dough in 3 strands about 10–12 inches long. Braid and then place the braid, making the two ends touch, to form a circle in the prepared pan. Pinch ends together to seal. For baking in the round, make the same braid but place it in the prepared spring-form pan and make the ends touch each other and pinch to seal. Brush the egg wash on the bread and then gently place the crumble topping on top. Let rise again, until almost doubled, 40–55 minutes.

Preheat oven to 350 F. Bake 40–45 minutes until well browned and a thermometer (I like this one ) registers 375 F inside temperature. If the top surface of the bread starts browning too quickly (and bread interior is not done), cover lightly with a sheet of foil to protect top crust, lower the temperature 25 degrees and bake it a little longer.

Cool in pan 10 minutes before removing and cooling on a rack. Serve with honey and apples.

Makes one large challah

Hot and Sweet Spiced Peach Cobbler MG

Hot and Sweet Spiced Peach Cobbler  

I love this updated classic cobbler with a touch of spice and from habanero pepper and cinnamon. Just taste test your peaches before baking with them. If they don’t taste good snacking on, then they’re not great for baking either. I used California peaches for this recipe and they were fabulous! I don’t peel my peaches btw but you can if you prefer. This is a wonderfully unexpected slice of heaven - sassy with heat and sweetness. Wear latex gloves to handle the pepper.

Hot and Sweet Spiced Peach Cobbler

Fruit Filling
9 large peaches, pitted and cut in thin wedges
1/2 habanero pepper (seeds removed) or 1 tablespoon finely minced hot pepper
4 tablespoons white sugar
4 tablespoons light brown sugar
2 tablespoons arrowroot or cornstarch
½ teaspoon pure vanilla extract
½ teaspoon cinnamon
Pinch salt

Batter
½ cup, or more, heavy cream mixed with 1 tbsp. lemon juice *
½ cup unsalted butter, melted
½ cup sugar
1 egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
3/8 teaspoon salt

* You can also use buttermilk but this lemon juice/cream hack makes a wonderful top crust

Preheat oven to 350 F. Spray a 9 by 13 inch pan or 3 quart casserole with non-stick cooking spray. Place on a parchment paper lined baking sheet.

Fopr the fruit filling, place the prepared fruit in a large bowl.  Add in the minced hot pepper, white sugar, brown sugar, arrowroot, vanilla, cinnamon, salt toss to coat the fruit evenly. Place in the casserole or pan.

For the batter, mix lemon juice with the cream and set aside. In a mixer bowl, blend the butter, sugar, egg and vanilla. Stir in the cream. Fold in the flour, baking powder, baking soda and salt to make a thick batter.

Spread or drop the batter in dollops on the fruit. Bake until the top crust is golden brown all over and the fruit is bubbling through, 35-40 minutes.

Serves 6-8

Carole Maynards wonderful cake

1 box Betty Crocker Angel Food Cake mix
20 oz can crushed pineapple with juice.

Mix together. Add coconut and chopped pecans. Sprinkle more chopped pecans on top.

Bake at 350 for 30 minutes

Recipes calls for a 9x13 pan but she used an 11x7 pan and says if you use the smaller size then be sure the cake is thoroughly baked.

If you  don’t  want to add coconut or nuts ,  take  a  cherry pie  fill ing  put on top   serve  with cool whip. Susan you can do anything  with the  basic cake mix and pineapple

AND BY THE WARM. IF YOU ARE MAKING THE ORIGINAL THEN ALWAYS WARM IT SLIGHTLY IN THE MICROWAVE. IT'S AMAZING WARMER

BYU Min Brownies

BYU Mint Brownies

Fall 2003 Issue

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BYU mint brownies. Photo by Bradley Slade.

Sugar-n-Spice, Cougareat Food Court

Makes one 9-by-13 pan of brownies

Prep and Cook: 90 min. Cool: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

Mint Icing

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

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