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Friday Family Favorite: Quick and Easy NO Bake Frozen Peanut Butter Pie

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Quick and Easy Frozen Peanut Butter Pie

Growing up this was one of my favorite desserts!  It wasn’t until I was an adult that I realized just how easy it is to put together a frozen peanut butter pie.  There’s a lot to love about this pie-oreo cookie crust, frozen creamy peanut butter filling and shaved chocolate on top-YUM!

frozen-peanut-butter-pie You can see from my recipe card that this recipe is well loved and tried and true!

peanut-butter-pie-recipe-card This is one of those pies that you can keep in the freezer and anytime a craving comes you have something ready…of make one to take to a friend-they will appreciate it!

frozen-peanut-butter-and-chocolate-pie Here’s the recipe.

Friday Family Favorite: Quick and Easy NO Bake Frozen Peanut Butter Pie
 
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This is one of our families favorite desserts-frozen peanut butter pie. The best part-it's quick, easy and requires NO baking!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 slices
Ingredients
  • 1 chocolate cookie pie crust
  • 1 cup creamy peanut butter (I always use JIF)
  • 4 ounce cream cheese, room temperature
  • 1 cup powdered sugar
  • ½ cup milk
  • 1 10-ounce package Cool Whip (small container) (or other whipped topping), thawed
  • 1 chocolate bar, cold so that you can shave the chocolate for the topping
Instructions
  1. Stir together softened cream cheese, peanut butter and powdered sugar and mix until smooth. Add cool whip and milk. Beat until smooth. Filling is complete!
  2. Pour the filling into the pie shell and smooth the top of the filling.
  3. With a vegetable peeler, peel the chocolate bar to make chocolate shavings.
  4. Top the pie with the chocolate shavings.
  5. Freeze pie until frozen.

I hope that you enjoy one of our families favorites!

Frozen-peanut-butter-pieFrozen-peanut-butter-pie

Apple Tarte Tatin: An EASY classic French Dessert to serve for dinner

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Apple Tarte Tatin-The French Apple Pie

Apple Tarte Tatin-The French Apple Pie

Are you looking to try out a new pie recipe?  I’m always looking to try something new and today i’m going for a French classic: Tarte Tatin…the french version of Apple Pie!  This is the perfect dessert to serve when you have company.  This dessert comes together easily and will impress anyone that you serve it to.  Basically this is the apple pie version of pineapple upside down cake.

A slice of Pie

For this dish the ingredients are simple:

  • Butter and sugar come together to caramelize the apples
  • Apples, peeled, cored and sliced.  You can quarter the apples for a rustic tart or slice thinly for a prettier presentation.
  • Crust–use your favorite pie crust or to make it even easier use frozen puff pastry!  Today I’m using puff pastry-I like the flakiness of the crust with the caramelized apples.

butter and sugar caramelize apples Add apples to butter and sugar

Caramelized apples ready for a crust

If you open any french pastry cookbook the chances are that you will find a basic recipe for Tarte Tatin.  I’m combining several favorites together to make this one today.  The “twist” that I’ve included today is to flavor the butter with chai tea!  One of my favorite cookbook authors, Dorie Greenspan, adds vanilla tea to her tarte tartan in her cookbook, Paris Sweets.  I didn’t have vanilla tea in my pantry but I did have chai tea.  I love the spicy flavors and they pair perfectly with apples.

Go impress your friends with this simple but stunning classic french ‘pie’!

Tartu Tatin: An EASY classic French Dessert to serve for dinner
 
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A simple French classic: Tarte Tatin. This simple and stunning dessert will impress any dinner guest
Author:
Recipe type: Tarte Tatin
Cuisine: French Dessert
Ingredients
  • Puff Pastry (one pre-made frozen sheet)
  • 1 stick unsalted butter
  • 1 bag chai tea
  • 1 teaspoon vanilla extract
  • Juice of ½ lemon
  • I ⅓ cup sugar
  • 6 to 8 medium apples, any sweet firm apple. Peeled and quartered or sliced (my preference is sliced)
Instructions
  1. I make this recipe in a cast iron skillet because I can prepare everything in the same pan. The cast iron skillet can bemused on the stove and oven and does a great job of caramelizing sugar. If you don't have an oven proof skilled you can prepare the apples on the stovetop and then transfer to a baking dish to finish in the oven.
  2. Roll puff pastry until it is ⅛" thick and about one inch larger than the pan that you will use for baking.
  3. Use a fork to prick over the entire surface. Put the puff pastry on parchment paper or plastic wrap and return to the refrigerator until ready for baking.
  4. Preheat oven to 375.
  5. Prepare apples for baking. Peel, core and slice apples. Place in a bowl with lemon juice and ⅓ cup sugar. This will help pull out some of the juices and help make the finished pie have a thicker carmel coating.

 

Everything but the Kitchen Sink Cookies

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kitchen-sink-cookie-snack

Do you sometime want to get into the kitchen and make something only you can decide if you want salty or sweet?  If so then this is the cookie for you.  My children were recently out of school for a week for ice/snow and they wanted to help bake!  We were limited to what we had in our house and the kids couldn’t agree on one specific item so we created these!

The original inspiration for these cookies is from the cookbook Milk by Christina Tosi.

I love the cornflake marshmallow chocolate chip cookie but I’d been wanting to try out her compost cookie so we combined the two together and this is what we came up with!

kitchen-sink-cookie-closeup

We used the basic cookie recipe for the Compost cookie and made a few substitutions with the add-ins.  We included cornflake crunch, marshmallows, a variety of chips and of course the coffee grinds.  Do you see those black specs in the cookie?  They are the coffee grinds and if I had to choose one must have add-in ingredient it would be the coffee!

Christina has a very specific creaming process for her cookies and explains in the cookbook that this is what helps give the cookies the crispy outside and chewy interior.  It takes a little time but set the timer and trust the recipe!
creamed-butter-and-sugar

I have a hard time getting pictures straight from my mixing bowl but here’s a snapshot of the butter and sugar after creaming for the full amount of time.

cookie dough

I often find that one recipe for cookies makes more than we want to eat before they get stale.  We’ve all been known to finish off a stale cookie but why do that when you can freeze cookie dough and have fresh, warm cookies in a matter of minutes.  You can see below that I froze individually scooped cookies that are ready anytime that you want a cold glass of milk and a warm cookie!

freezer-ready-cookies

These cookies do taste best if you let them rest for a minimum of one hour in the refrigerator before baking…this is another advantage to freezing the cookies.  The bake up just perfectly from the freezer!

kitchen-sink-cookie For the recipe for these cookies I’m going to share what I did for the cookies but I encourage you to just mix up whatever you have in your pantry to put into the cookies!  The only thing that I’d recommend is to have similar amounts of salty, sweet and crunchy to make the most of the cookie.

Enjoy!

Everything but the Kitchen Sink Cookies
 
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The perfect salty, sweet, crunchy and chewy cookie to satisfy all of your cravings.
Author:
Recipe type: cookie
Cuisine: american
Serves: 3 dozen
Ingredients
  • 1¼c corn flakes
  • 1¼c rice kris pies
  • 20g milk powder
  • 20g sugar
  • 1g salt
  • 65g melted butter
  • 225g butter at room temperature
  • 200g sugar
  • 150g brown sugar
  • 50g glucose
  • 1 egg
  • 2g vanilla
  • 225g all purpose flour
  • 2g baking powder
  • 2g baking soda
  • 4g salt
  • 40g oats
  • 125g chocolate chips
  • 75g butterscotch chips
  • 75g marshmallow bits
  • 50g mini pretzels
  • 50g potato chips
Instructions
  1. Prepare cornflake/rice krispy crunch. Preheat oven to 275.
  2. In medium bowl, mix together cornflakes, rice krispies, milk powder, 1g salt.
  3. Pour 65g melted butter over and stir to combine.
  4. Spread onto cookie sheet and bake for 20 minutes until crunchy.
  5. Set aside until ready to put into cookie dough.
  6. Prepare cookie dough. Preheat oven to 375.
  7. In mixer combine 225g butter, sugars, glucose and mix on medium-high for 3 minutes.
  8. Scrape down sides of bowl.
  9. Add egg and vanilla and continue creaming process for 7 minutes. Do not skip the full creaming time as this is what creates a crunchy outside and chewy inside to the cookie.
  10. On low speed add flour, baking soda, baking powder and salt.
  11. Mix until incorporated but not more than one minute.
  12. Add in "mix-ins" as you choose. For this recipe I added remaining ingredients but you can add whatever salty, sweet, crunchy and chewy items that you'd like to make it your own.
  13. Chill dough for a minimum of one hour or overnight. Better yet, freeze individual cookies and bake straight from freezer.
  14. Scoop cookies onto cookie sheet (about 2 tablespoons each) and bake for 15 minutes.
  15. Allow cookie to cool on cookie sheet for 1 minute before moving to cooling rack to finish cooling.

 

 

Brown Butter M&M and Chocolate Chip Cookies

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browned-butter-M&M-cookie-afternoon-snack Do you have a go to cookie dough recipe that you can make simple modifications and make numerous types of cookies?  Well if you don’t, look no further!  This is my go-to cookie dough recipe.

browned-butter-cookie-ingredients

Please don’t be scared off by the browned butter—it really is necessary but is not difficult to make.

Browned butter ready for cookies

Browned butter ready for cookies

I know you have seen lots of hype about browned butter and at first I thought, “Is it really necessary in cookies, and could you really taste the difference?” So I had to try it out and I’m officially converted.  The brown butter adds a nutty flavor to the cookies that is just delicious.

There is one more secret in this recipe—glucose.  If you don’t have glucose you can substitute corn syrup in its place and it a close match.  The glucose is what keeps the cookies chewy on the inside.  I like a chocolate chip cookie that is crispy on the outside and chews on the inside.  You can find glucose on Amazon.  Buy a tub to keep unhand for your favorite chewy cookies.   Glucose

These cookies are jam packed with M&M’s and chocolate chips.  Actually I made 1/2 of the batch with M&M’s and the other half with chips per the request of my children.  They both wanted specific cookies and they weren’t willing to combine the M&M’s and chocolate chips! Take a look at just how many candies we were able to squeeze into one cookie.

Browned-butter-M&M-cookie

Brown Butter M&M and Chocolate Chip Cookies
 
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This is my go-to cookie dough recipe for a crispy exterior and chewy interior. The brown butter adds a nutty flavor to the finished cookie.
Author:
Recipe type: cookie
Cuisine: American
Serves: 3 dozen
Ingredients
  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup brown butter, room temperature or cooled
  • ⅔ cup sugar
  • ⅔ cup brown sugar
  • 1 egg
  • 2 tablespoon glucose
  • 1 tablespoon water
  • 2 teaspoon vanilla
  • 1½ chips or M&M or combination
Instructions
  1. Brown butter by melting butter in saucepan on top of stove. Bring to boiling and stir occasionally until butter has browned. Watch closely, the butter can go from brown to burnt quickly.
  2. Remove butter from stove and let cool. The brown bits in the bottom of the pan are good! They add to the flavor of the browned butter.
  3. Preheat oven to 350.
  4. Cream butter and sugar until creamy; 2-3 minutes. Add egg, glucose, vanilla and continue to mix for an additional 6 minutes.
  5. Add in dry ingredients until mixed through.
  6. Add chips. It will look like there are too many chips but the dough will hold that many chips and make the finished cookie extra chocolaty!
  7. If you have time to rest the dough, rest in the refrigerator for 1-2 hours or even overnight. This step is optional but does help the finished product flavor.
  8. Bake at 350 for 9-13 minutes.
  9. Let cookies cool for 2 minutes on cookie sheet before moving to cooking rack.

browned-butter-M&M-cookie-and-milk

Try this out with your favorite fillers and let me know your favorites!

Dark Chocolate Peppermint Cookie Crunch

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Dark-chocolate-peppermint-crunch-cookie

Are you looking for a delicious yet simple cookie this holiday season?  Look no further-this dark chocolate peppermint cookie crunch is just perfect.

chocolate-crunch-cookie-closeup

This cookie is festive (look at the red and green throughout the cookie simple to make, tastes great and will still taste great for days after it’s made.  The best part…you don’t even need an oven!

cookie-slices

This year I participated in the Great Food Blogger Cookie Swap and these are the cookies that I made for 3 lucky bloggers.  This was such a fun experience.  I had fun making cookies for others and receiving cookies in the mail.  Who doesn’t love getting a package in the mail?

cookie-swap-ready-to-ship

These cookies are all about the combination of ingredients so choose quality ingredients-it will make the finished product better.  You definitely want salty, sweet, crunchy and chewy in the cookie to make the most of the cookie.

chocolate-crunch-cookie-packages-for-swap

Dark Chocolate Peppermint Cookie Crunch
 
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A simple but delicious cookie that is perfect for sharing!
Author:
Recipe type: Cookie
Cuisine: American
Serves: 16 cookies
Ingredients
  • 1 cup butter, soft
  • 1½ pound chocolate (I used a combination of semi-sweet and dark chocolate) chopped
  • 6 Tablespoon dark corn syrup
  • 1 package butter cookies, broken into pieces
  • ½ cup peeled pistacios chopped
  • ½ cup roasted, peeled and chopped hazelnut
  • ½ cup white mini marshmallow
  • ½ cup pink peppermint mini marshmallow
  • ½ cup crushed candy canes
Instructions
  1. Line an 8x8 pan with parchment paper
  2. Melt butter, chocolate and corn syrup stirring occasionally until smooth. You can use the microwave (50% power in 30 second increments) or a double broiler to melt the chocolate mixture.
  3. Combine cookies, nuts and marshmallows in a large mixing bowl.
  4. Pour chocolate mixture over cookies and stir until well combined.
  5. Pour into 8x8 pan and top with crushed peppermints.
  6. Chill in refrigerator until firm.
  7. Once firm cut into bars and enjoy!

I hope that you will try out some different combinations and let me know what you think!  I think some pecans and walnuts would be wonderful or what about a smores version where you replace the butter cookie with graham crackers and use all white marshmallows?  The possibilities are endless!

What are you baking this holiday?  If you need ideas head over to The Great Food Blogger site for this year’s cookie swap recipes!

chocolate-cookie-plated

Raspberry Creme Brûlée Crepe Cake

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Raspberry-creme-brule-crepe-cake

I am sitting here thinking about all of the yummy food that we’ve eaten during the Thanksgiving holiday and I wanted to share with you a special desert that we made this year.  This year I am participating in the Great Food Blogger Cookie Swap.  One of the hosts of the cookie swap is Lindsay from Love and Olive Oil.  It’s a great blog and she also hosts a monthly cooking challenge.  This month she challenged the blog world to try out a crepe cake and I knew it would be a great addition to our Thanksgiving desserts.

Crepe-Cake-delicous-layers

Our Thanksgivings are pretty traditional and we don’t do much to change our favorite recipes.  By the time you prepare everyone’s favorite recipe there’s not much room left to try new things.  Desserts are the one place we can easily squeeze in something new!  We eat the desserts for several days so it doesn’t hurt to add something new to the mix!

I just LOVE crepes and have wanted to try out this cake for some time.  I started to think about my favorite way to fill crepes. I settled on  raspberry and pastry cream with a cream brûlée topping…you can’t go wrong!

Creme-brule-crepe-cake

For this recipe it helps to break this down into manageable steps and to start early!  I made the crepe batter on Monday; cooked the crepes and made the pastry cream on Tuesday; assembled on Wednesday and it was ready to eat on Thanksgiving (Thursday).  You want to do the creme brûlée topping just before serving so that you have that perfect crunch on top!

Don’t fret it you don’t finish the cake in one night.  It keeps well in the refrigerator.  The creme brûlée topping will get soft but that’s ok–we just topped with raspberry jam.  This cake turned into a perfect addition to a brunch on Thanksgiving weekend!  Remember it’s crepes, raspberry jam and pastry cream…it was a perfect sweet addition to brunch.

I encourage you to try this out sometime!

Crepe-cake-raspberry-sauce

Here are a few lessons that I learned along the way:

  • Crepe batter should rest after being made.  It really does help to let it rest overnight in the refrigerator.
  • Crepes can be made ahead but make sure they are fully covered in plastic wrap so they don’t dry out.  I learned this the hard way.  I had to throw away some crepes because they dried out overnight and you definitely want the crepes nice and soft.
  • This brings me to my next tip–plan on making extras!  There will more than likely be some crepes that you don’t want to use for the cake.
  • Next time I make this I’ll add more raspberry jam.  For this cake I used a 4 to 1 pastry cream to raspberry jam ratio but the raspberry was lost in the cake…that is until I poured some over the top to make a sauce!

What are your favorite ways to eat a crepe (Nutella and banana, lemon and sugar, Dulce de leche-these all sound like delicious crepe cakes!)?  The possibilities are endless to make this a one of a kind creation.

Crepe-cake-layers

I can’t wait to see the other crepe cakes that were made this month!

Always Perfect Go-To Vanilla Bean Cupcake Recipe

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Perfect go-to vanilla bean cupcake recipe

I don’t know about you but I’m always in search of that perfect recipes that becomes one of your “Go-to” recipes.  You know the recipes, the ones that you have memorizes, the ones that come out perfect every time you bake them, the ones that when you need to whip up something for friend that you can rely on to turn out well.


Well this Vanilla bean cupcake recipe is just that for me.  I just LOVE cupcakes and I’m always trying out new recipes but time and time again I make this one.  This is the vanilla cupcake recipe that I make for almost every birthday party.

vanilla bean cupcake ready to bake

These cupcakes are easy to make, it makes one dozen perfect cupcakes that are moist and delicious.  I adapted this recipe from one of my favorite Australian cake blogs-Hello Naomi.  If you aren’t familiar with her work you should really go check out her site.  I promise you will be inspired with her gorgeous cakes and cupcakes!

vanilla cupcake recipe ingredients

These cupcakes are perfect with a vanilla glaze, a swiss meringue buttercream or your favorite whipped american buttercream.  For kids parties I top these with my favorite whipped american buttercream (as seen in the recent rainbow swirl cupcakes).

Vanilla cupcakes ready to bake

Try out this recipe and let me know what you think!

Always Perfect Go-To Vanilla Bean Cupcake Recipe
 
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This is my favorite go-to vanilla bean cupcake recipe. It comes out perfect every time I make it!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • ½ cup unsalted butter-room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla bean paste
  • 2 eggs
  • ½ cup warm milk (whole milk if you have it)
  • ¾ cup self-rising flour, sifted
  • ¾ cup all-purpose flour, sifted
Instructions
  1. Preheat the oven to 350°F.
  2. Place butter in a mixing bowl and beat for 1 minute until smooth.
  3. Add the sugar ⅓ at a time beating for a minute between each addition.
  4. The fluffier the butter and sugar, the fluffier the finished cupcake will be.
  5. Add vanilla paste.
  6. Add eggs one at a time mixing on med-low and for a minute in between additions.
  7. Once the eggs are mixed add in ½ of the flour mixture mixing on low until just incorporated.
  8. Add ½ of the milk and mix through (still on low)
  9. Add remaining flour and mix through.
  10. Finally add remaining milk and mix through.
  11. Do not over mix at this stage or your cupcakes will be tough.
  12. Place 12 cupcake wrappers in cupcake pan.
  13. Divide batter evenly between in cupcake pan. Use an ice cream scoop to make it easy.
  14. Bake for 15-18 minutes until cupcakes are just baked through.
  15. Let cupcakes completely cool before frosting (about an hour).

 

Rainbow Swirl Cupcake

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Rainbow swirl cupcake

Rainbow swirl cupcake platter

These rainbow swirl cupcakes turned out just like I had imagined!  I have girly-girls and they love all things pink, purple and yellow.  With a little upfront work on the icing preparation these cupcakes come together much easier than you think.  The kids go crazy for the added color.  One of my favorite things about this is that no two cupcakes are the same.  Some have more purple or yellow or pink but they look great together or by themselves on a plate!

If you want to try out your own rainbow swirl icing here are the steps that I took.

  • Make a batch of your favorite icing and your favorite cupcakes  Vanilla Cupcakes
  • Divide the icing into bowls for the desired number of finished colors.   2-3 colors work best.  If you add more than 3 colors they tend to get too mixed up and you loose the desired impact.  Choose colors that are vibrant and contrasting from one another.  Opposite colors on the color wheel are a good place to start.
  • Add gel food colors and stir to completely mix
  • Insert star tip into piping bag.
  • With a spatula place first icing color bag leaving space for other colors.  The picture below is a visual of the piping bag filled with the 3 icing colors.  Notice how the colors start to merge together-that’s OK it helps the colors mix together.   Rainbow icing piping bag
  • Add additional colors on top.
  • These colors will merge together but that helps create the swirl
  • Pipe icing in swirls on cupcake

I hope you will try this out.  I’d love to see some new combinations and how they turned out!   Individual rainbow swirl cupcake

Rainbow Swirl Cupcake Icing
 
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Turn your favorite icing into a masterpiece with a few added steps
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • Your favorite icing-needs to be thick enough to pipe (American buttercream is perfect)
  • 2-3 gel food colors
  • Favorite piping tip (I used a large star tip)
  • Piping bag
Instructions
  1. Make a batch of your favorite icing
  2. Divide the icing into bowls for the desired number of finished colors (2-3 works best)
  3. Add gel food colors and stir to completely mix
  4. Insert start tip into piping bag.
  5. With a spatula place first icing color bag leaving space for other colors
  6. Add additional colors on top.
  7. These colors will merge together but that helps create the swirl
  8. Pipe icing in swirls on cupcake

 

Rainbow swirl cupcake platter

 

Easy Fondant Cupcake Topper

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Fondant cupcake topper

Do you want to know a little secret?  This cupcake topper is quite possibly the easiest cupcake topper and it is so simple that it is almost embarrassing to post!

You only need 2 things-

  1. Fondant
  2. Toothpick
  • Roll the fondant out to about 1/4″ thickness and use your favorite cookie cutter to stamp out a shape.
  • Insert a toothpick into each shape.

Cupcake topper-toothpick

  • Now comes the hard part (just kidding) you have to let them dry out.  Let them dry on one side and then flip over and let them dry on the other side.  I let them dry out for several days and will just flip them over whenever I’m thinking about it.

If you want the toppers to be really hard then either make them out of gum paste or a combination of fondant and gum paste.  I find it much easier to roll out the fondant than I do rolling out gum past so my preference is a combination of them!

This is my favorite fondant and gum paste.  I LOVE the taste of this fondant and it is very easy to work with.  I always have several colors in my pantry!

Satin Ice Fondant    Satin Ice Gum Paste

Kids love that the toppers are editable and if you’ve used fondant or the fondant/gum paste combination they taste better than the pure gum paste.  Just remember the more fondant the softer and the more gum paste the harder the toppers will be.

See how simple that was?  You can get super creative or just keep it simple like I did here!  Try it out and let me know how your’s turned out.

It’s a Great Cookie Cake

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Abigail's cookie cake

Who doesn’t just love the cookie cakes from the mall?  I know that love them and my kids do to!  We love to get a slice to share.  Of course that means that I only get 1-2 bites at most.  I’m just thankful that I get a taste.  It’s the combination of the soft chocolate chip cookie with the yummy icing that makes them irresistible.   Abigail loves cookies and thought it would be the perfect treat to take to school for her birthday lunch.  I was short on time so I did this semi-homemade and the outcome was perfect!

great cookie cake

I bought cookie dough tubes, added some corn syrup (to make chewy) and cream of tarter and spread it into an 11×17 pan.  I baked at 350 for about 20 minutes.  For the icing you can use your favorite buttercream.  I’ve included the icing that I used.  For this icing I wanted a cross between the classic american buttercream and the commercial icing that you’d get on the cookie cakes at the mall.  The trick was using half butter and half crisco for the fat.

It's a Great Cookie Cake
 
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Quick and easy; soft and chewy cookie cake
Author:
Cuisine: Dessert
Serves: 20
Ingredients
  • 3 tubes cookie dough
  • ¾ cup corn syrup (just under ¾ cup works best)
  • ¾ teaspoon cream of tarter
  • ¼ cup butter
  • ¼ cup crisco
  • ¼ cup milk
  • 1-2 teaspoons vanilla
  • 6 cups powdered sugar
  • dash salt
Instructions
  1. Mix together cookie dough, corn syrup and cream of tarter until smooth.
  2. Spread into 11/17 cookie sheet that is lined with either silpat or parchment paper
  3. Bake at 350 for about 20 minutes until just soft and chewy.
  4. Let cool and remove from pan.
  5. Ice with your favorite icing.
  6. To make icing-cream butter
  7. Add remaining ingredients and mix on low until incorporated
  8. Once ingredients have been mixed together beat on high for 5 minutes to make light and fluffy.