27 Must-Have Sur La Table Products For Home Cooks
Promising review: 'If I could give this pan a 10, I would. If I had known that cooking with a Dutch oven would create the results it does with this wonderful pan, I would have bought one 30 years ago. I can do anything in this vessel — braise, roast, simmer, and brown with exceptional results. What to do with simple chicken tenders? Brown, add vegetables and spices, wine and tomato paste, a flavorful au jus just happens! Now I look at every protein wondering what I can do with it in my new Dutch oven. Remarkable.' —Susan WPrice: $299.96 (originally $474.95; available in 14 colors)
A thick maple cutting board so you can slice steak (against the grain!) like a pro, even if you're not there just yet. This durable piece even has a trench that runs along the outer rim to collect excess liquid and prevent messes, and boasts a special finish that prevents food and moisture from damaging the wood. It's obviously suitable for a bevy of other foods as well.
Promising review: 'This board is perfect; it's solid, well-made, the weight is heavy, but it makes it perfect for cutting and not having your board slide. Cleans easily, great for catching liquid.' —William HPrice: $71.95+ (available in two colors)
A KitchenAid stand mixer to help you make cakes, pies, and other desserts. With 10 different speeds and a tilt-head that makes adding ingredients super simple, you may never put this appliance away. You can also buy separate attachments to make fresh pasta, sausage, ground meat, and more.
Promising review: 'The KitchenAid mixer is a delight to work with. It has a strong motor. Consistent at all speeds and folds in mixes beautifully. I can recommend this mixer to any home baker. It's an important kitchen utility that works on its own.' —R Jennings MPrice: $449.95 (available in 13 colors)
A Le Creuset casserole dish if you want to show off your lasagna dishes, breakfast bakes, and more. Made from premium stoneware, this scratch-resistant dish is suitable for the freezer, oven, microwave, and dishwasher.
Promising review: 'I love this baking dish. I have several nice baking dishes, but none with a nice lid like this one has. I'm looking forward to using it for many casseroles in the coming years.' —Susan VPrice: $134.95 (available in 12 colors)
A cheese paddle made of Italian olive wood because you can never have too much cheese or too many chic ways to display it. Whether you're hosting a charcuterie party for one or entertaining a crowd, this piece is a must. Pro tip: It also works as a prep surface.
Promising review: 'I love the look of the board and how attractive all the different cheeses and other goodies look.' —Linda MPrice: $74.95
A marble platter with a glass cloche for any outdoor gatherings you may be hosting when the weather warms up. This is great to protect cheeses or sweets, and even if you're indoors, it's a chic way to serve (and display) cakes, pies, hors d'oeuvres, and more.
Promising review: 'This is a perfect companion for our charcuterie/fondue/snack or all-around party treats and, of course, cakes and pies. The base has weight to it, so we don't worry about it sliding away on any surface. We get lots of comments on its appearance.' —Joe EPrice: $74.95
A smartoven air fryer that can cook pretty much anything. In addition to its air-frying capabilities, this workhorse of an appliance can make pizza, roast vegetables, bake a potato, and do so much more.
Promising review: 'This oven is fantastic! We had the previous version of this oven without the air fryer and loved it for years! We used it for roasting, broiling, and baking. It did everything a full-sized oven can do, without heating up the entire kitchen. But I was really interested in the air fryer. It did not disappoint! So far, I've only used it to crisp up a dosa leftover from lunch, but it accomplished the job perfectly in less than 2 minutes! I am looking forward to all the things I will be using it for. I have not made (or reheated) pizza yet, but I'm looking forward to that, too. Great purchase!' —Nikki GPrice: $349.95 (available in five colors)
A 12-inch cast-iron skillet from Staub capable of giving you that perfect sear on steak, salmon, and more, which can take a meal from good to great. This versatile kitchen must-have can easily go from the stove top to the oven and, unlike a lot of other cast-iron cookware, doesn't require any additional seasoning thanks to its innovative enamel coating.
Price: $249.95 (originally $357; available in seven colors)
A pair of silicone-tipped tongs so you can easily flip over food when cooking in a non-stick pan or tending to shrimp on the grill. These 7-inch tongs are delicate with your meals and cookware (no scratches!) while also being nice enough to serve pasta, salads, and more.
Promising review: 'These small tongs enable you to pick up very small pieces of food without disturbing everything around it. REALLY! Best ones that I have ever found! The tips are silicone tipped which enables you to use them on any type of pan. Also, [they are] dishwasher safe!' —Jean RPrice: $14.95 (available in five colors)
A set of six stainless-steel measuring cups because cooking and baking with the utmost accuracy is key. Even if you don't cook that often, these are great for smoothies and batch cocktails. Shoppers love that these are dishwasher safe, very durable, and versatile.
This set includes measuring cups in the following sizes: ¼ cup, ⅓ cup, ½ cup, ⅔ cup, ¾ cup, and 1 cup.Promising review: 'Substantial build, sturdy, made to last. Measuring cup sizes are well marked and include corresponding metric measures. Bought these to replace an aging (40-plus years) plastic set. Nice to have a full set of six again.' —Magdalene VPrice: $54.95
A luxe marble mortar and pestle set to easily crush herbs and spices to add flavor to your favorite dishes, thus making them even better. Grinding spices utilizes their full potency, improving everything from roast chicken to salad dressing. You won't regret this buy, so long as you remember to season it properly!
Promising review: 'It is a beautiful piece of functional art, and I just love it! I use mine to grind my dried herbs, but I could see many other uses. The grain of the marble is so lovely, and it is so heavy and sturdy but easy to work with and to clean. It looks more expensive than it is...a great value and wise purchase.' —Fanny IPrice: $39.95
A garlic and ginger chopper that'll do all the slicing and dicing for you. With dishwasher-safe parts, this clever gadget is easy to use, and also works with chiles, shallots, and herbs. Who needs a private chef with this product around?
Promising review: 'I definitely recommend this. It's quick and easy as it chops up garlic to the desired consistency in no time. There's no mess involved, and fingers are free of that lingering garlic smell. Love it!!' —Cathy BPrice: $15.95 (available in four colors)
A stainless-steel colander with a 5-quart capacity ideal if you need to drain pasta, wash vegetables, and more. This dishwasher-safe kitchen accessory boasts a handle on either side and has three feet on the bottom for added stability.
Promising review: 'I love these colanders. They're heavy duty, the feet keep them from taking a bath in sink water, and they're easy to clean.' —Jackie MPrice: $344.95+ (available in three sizes)
A milk frother to transform any kind of milk into creamy, foamy goodness in seconds. This appliance can make the milk hot or cold, thus enhancing your go-to caffeinated drink. Use it to froth milk for hot chocolate as well!
Promising review: 'I've been using this milk frother exclusively for the hot froth function, and I'm very impressed! It consistently produces incredibly creamy and rich froth, making my lattes and hot chocolates feel café-quality. The milk is not only frothy but also heated to the perfect temperature, staying nice and hot without scalding.' —HYMCPrice: $140 (available in two colors)
A classic chef's knife made for slicing, dicing, and chopping just about any food you can think of. Crafted to last for years to come, this knife features an ebony pakkawood handle and a wide blade that's especially useful when transferring ingredients from cutting board to pan.
Promising review: 'Amazing slicing, chopping, prep knife! Not too big for smaller hands and very sharp. Just what I was looking for!' —Victoria WPrice: $149.95+ (originally $188+; available in three sizes)
An All-Clad stainless-steel kitchen tool set, so you can keep all your cooking utensils in a convenient spot (and not a messy kitchen drawer). From a ladle to a turner, you'll be prepared if you need to whip up a pot of chili or flip salmon burgers.
This five-piece set comes with a ladle, a solid spoon, a slotted spoon, a turner, and a storage caddy. The utensils are also dishwasher safe!Price: $89.96 (originally $99.95)
A mesh sieve in case you need to sift flour, rinse fresh fruit, or strain cheese. Shoppers love that this tool has a variety of uses, and can be tossed in the dishwasher whenever you need to clean it.
Promising review: 'This strainer is excellent for use when straining large quantities. It cleans easily by hand, as well as coming out of the dishwasher shining. I highly recommend this item and wish I had bought it sooner!' —Mary LPrice: $22.95+ (available in five sizes)
A colorfully glazed pasta bowl to show off your carbonara, spaghetti alle vongole, and more. Each bowl is wide yet shallow, making it perfect for noodles, soups, and even salads. Mix and match colors for a vibrant moment, or keep things simple and buy a set in one hue.
Promising review: 'I love this bowl so much, I have it in every color! Not only are they pretty,y but they're a perfect size and can be used in so many ways. They're nice and sturdy! I highly recommend adding them to your dish collection.' —Vicky A.Price: $19.95 (available in six colors)
A ratchet mill that can help you grind salt, pepper, and any other spice that will add flavor to your food. This mill features a ceramic stone grinder that won't corrode, and allows you to adjust the thickness of the grind depending on what you're whipping up.
Promising review: 'Game-changer in our kitchen. We do a lot of prepping and cooking from scratch, and this is clean and easy to use without worry of cross-contamination. PERFECT.' —Regina KPrice: $24.95 (available in six colors)
A Le Creuset grill pan you'll get plenty of use out of this summer and beyond. Just place this cast-iron pan on your stove, barbecue, or even induction cooktop and use it to cook everything from steak to homemade pizza — grill marks included.
Promising review: 'This is the second LC piece that I've bought, and I love it! It is perfect for cold days when you can't grill outside. As another reviewer said, it makes nice grill marks. I've grilled burgers and steaks on this pan, and you can't tell that they weren't grilled on an outdoor grill.' —Sue RPrice: $139.96 (originally $219.95; available in eight colors)
A carbon-steel wok so you're able to whip up an array of restaurant-quality meals with ease. This pan boasts stellar heat distribution, making it ideal for scrumptious stir fries, steaming vegetables, and more, and will last you for years to come. Plus, shoppers are seriously impressed that it works on gas, electric, ceramic, and induction stove tops. Just note you'll need to season this wok with cooking oil first for the best results.
Promising review: 'Works brilliantly on our induction stovetop! Wonderfully non-stick after recommended seasoning. Highly recommended.' —Robert WPrice: $39.95+ (available in two sizes)
A clear glass bowl, because you can never have too many bowls while cooking up a storm. These bowls come in a variety of sizes (which means you can stack 'em to save space) and are perfect for holding ingredients, mixing, and making sourdough, among other things.
Promising review: 'I use these all the time for food preparation. They're a really great addition to my kitchen.' —Alex SPrice: $3.50+ (available in 11 sizes)
A set of three sheet pans that'll help you cook everything from cookies to an easy sheet pan dinner. Each rimmed baking sheet boasts a fluted design and textured surface that allows food to cook evenly without sticking.
This set includes a half-sheet pan, a quarter-sheet pan, and a jelly roll pan.Promising review: 'I love these sheet pans! They are the only ones I use! Easy to clean up and they always look brand-new!!' —Debbie BPrice: $79.95
An olivewood cook's spoon for those recipes that require plenty of stirring. This durable spoon (which also happens to be nice to look at) is ideal for stirring soups or sauces, but is also great at scraping and serving.
Promising review: 'I love that this spoon is made in Italy! It is so well-made, beautiful, and functional!' —Donna EPrice: $22.95
A durable muffin pan so you can make muffins, cupcakes, and more that come out perfect every time. This aluminized steel piece has a nonstick silicone coating to help your treats come out easily, and is designed to distribute heat evenly while also resisting warping and denting.
Promising review: 'Excellent product that bakes evenly, consistently. I can always count on my muffins to come out just right.' —Laurie PPrice: $44.95
A slotted nonstick turner perfect for cooking burgers, fish fillets, and more. Shoppers love that this must-have utensil is easy to handle, and can be thrown in the dishwasher once you're done with it.
Promising review: 'Sturdy and well-made. A nice spatula that gets the job done.' —Renee CPrice: $19.95
A steel cocktail shaker because sometimes you need a stiff drink. This shaker comes with a jigger cap so you can precisely measure your ingredients, and a built-in strainer to keep your drinks crisp and clean.
Promising review: 'This Oxo cocktail shaker is a worthy investment! The entire shaker is wonderfully crafted, easy to clean, and the top doubles as a jigger with measurements! So clever! Highly recommended by this bartender.' —SilkySipsPrice: $23
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Business Insider
a day ago
- Business Insider
I'm a professional baker and my partner is a chef. Here are 10 of our favorite things to buy at Costco.
I'm a professional baker and my partner is a chef — we both shop at Costco for staples. We often buy Kirkland Signature extra-virgin olive oil and maple syrup in bulk. We've found Costco is also a good place to find cheese and large bags of garlic. I'm a baker and my partner is a chef, so there's always something going on in our kitchen. Since we both go through ingredients fairly quickly, Costco is our go-to place for stocking up on groceries. Here are some of our favorite Costco staples. Most of our home cooking starts with garlic. Garlic is essential in most of the cooking we do. And since my partner makes Italian food for a living, running out of it isn't an option. A two-pound bag of fresh garlic can last us a few months. Prosciutto is a go-to in our house for breakfast, lunch, and dinner. Prosciutto is our bacon — we substitute it on eggs Benedict and breakfast sandwiches, include it in pasta dishes, and wrap it around chicken or fish for dinner. The salty, cured pork packs a ton of flavor, but high-quality options are expensive and often sold in smaller, 2- or 3-ounce packages at traditional grocery stores. When we can find it, we grab Citterio's 18-month-aged prosciutto di Parma, which is imported from Italy. We often graze on BelGioioso's mozzarella snack packs while cooking. These convenient bunches of cheese contain three little balls of mozzarella, but we've never eaten just one snack pack at a time. You can also skewer them on a toothpick with cherry tomatoes and basil to make an excellent Caprese or toss them on a homemade pizza. I use a lot of sugar as a baker, but will often substitute it with Kirkland Signature maple syrup. I often use maple syrup in a one-to-one ratio as a substitute for white or brown sugar in my baking. Its flavor is more complex, and it's particularly good in cookies and glazes. I always reach for 100% pure maple syrup, which can be expensive, but Kirkland Signature's option is typically affordable and high quality. Our favorite breakfast is bagels and lox, and we save money by making it at home with Costco's smoked salmon. In Seattle, a bagel with cream cheese and lox can easily cost over $12, which is not a daily expense that kitchen salaries can afford. So we buy our favorite bagels from bakers around town and build our own. Subtly smoky and presliced, Kirkland Signature smoked salmon is both fairly priced and versatile — we add it to salads and risottos, as well. Kirkland Signature's oat nondairy beverage is our favorite. My partner is lactose intolerant, and Kirkland Signature's oat beverage is our nondairy alternative of choice. Creamy, with a subtle oat flavor, this option is great in coffee but also a good substitute for whole milk in many baked goods. We don't mind buying this in bulk because the boxes can be stored in the pantry until opened. Every chef needs a good supply of olive oil on hand. Kirkland Signature's organic extra-virgin olive oil is a cooking staple. We use it as the base of salad dressings, roast vegetables in it, and drizzle it on pasta. For something so ubiquitous in our cooking, we want an oil that is high quality but not out of our price range, so Kirkland Signature's option does the trick. The "king of cheeses" is often sold at Costco for a reasonable price. In restaurant kitchens, we got used to working with some of the best ingredients, like Parmigiano Reggiano, but they aren't cheap. Known as the "king of cheeses," the ingredient is imported from Emilia-Romagna, Italy. At conventional grocery stores, Parmigiano Reggiano is hard to find and can be quite expensive for a small sliver. At Costco, the 36-month-aged cheese is usually sold for half the price of that at local shops and grocery stores near us — making it a must-buy on every trip. Cento San Marzano tomatoes are always on our grocery list. Three 28-ounce cans of San Marzano whole peeled tomatoes only last a few days in our house. Aside from adding canned tomatoes in marinara and ragù, we use them in braises, as part of soup bases, and in my partner's favorite egg dish, shakshuka. The book section at Costco is one of our favorite places to find cooking inspiration. Costco is not the most obvious place to shop for something to read, but the selection offers many of the latest cookbook releases at a fraction of the price of traditional bookstores. We love getting new cookbooks to inspire both our home and professional meals. I always buy the latest Yotam Ottolenghi release. Books vary in price but are typically 20% to 40% off the traditional retail rates. . This story was originally published on February 2, 2022, and most recently updated on July 2, 2025.
Eater
a day ago
- Eater
The Best Pasta Salad Recipe Is No Recipe at All
During the summer, there are few things I want to eat more regularly than pasta salad. It's hearty without being heavy, easy to eat right out of the fridge when it's too hot to cook, and holds up well as leftovers for days. But the thing I appreciate most about pasta salad is that it is the original no-recipe recipe. In fact, I would argue that pasta salad always turns out best when there's no recipe involved. Pasta salad is the kind of dish intended for cleaning out your refrigerator. After you boil your preferred shape of noodles — I usually use rotini, or if I'm feeling very fancy, fusilli bucati corti — the possibilities from there are endless. First, I scour the veggie drawer for anything that looks like it needs to be used immediately. I usually have sweet peppers, maybe some corn or carrots and celery around, and those all get chopped into small pieces and stirred into the warm pasta. Literally any vegetable you have in your crisper will be good for pasta salad, but cutting it into small, bite-sized pieces is essential for ensuring that it gets evenly distributed throughout the dish. If you find any errant herbs in there, grab those too. From there, I look for something pickle-y, maybe a jar of salt-brined Persian cucumbers or some crunchy banana peppers. Half a jar of (drained) capers will also work, as will a simple dollop of pickle relish. Then it's time to raid the cheese drawer. Ideally I'll have a few odds ends of cheese, maybe some sharp cheddar and Parmesan, that can be finely diced or shredded and tossed into the bowl. If you insist on protein in a pasta salad, shred up the remnants of that rotisserie chicken you bought a few days ago, or chop up a few hard boiled eggs. Now, you can start digging around in the pantry. Throw in some crispy onions, or oil-marinated artichoke hearts. Maybe you've got a tin of nice anchovies lying around, or a random handful of nuts just dying to be used. Even if you think it sounds weird, pasta salad is a solid vehicle for trying new food combinations. Some won't work, but more often than not, you're going to find yourself surprised by how much you like some of these random new pairings. The dressing can be as complicated or as simple as you like. You could easily make your own vinaigrette in the food processor with those errant herbs, some balsamic or red wine vinegar, and decent olive oil, or simply stir together a little salt and oil with some brine from the pickle-y option you chose. A bit of mayonnaise and mustard (especially a grainy or spicy variety) stirred together makes for a surprisingly solid pasta salad dressing, especially if you grate in a clove or two of fresh garlic. Don't be afraid to throw it back to the pasta salads of your '90s childhood with a bottle of Italian dressing, either — that's a classic for a reason, and it hits every single time. Even if it seems like the ingredients that you choose don't quite 'go together,' everything mingles and mellows once the salad is dressed. The whole point here is to not over-complicate your pasta salad, and just eat things you like without feeling the need to strictly adhere to someone else's recipe. The only problem with this approach is that you're going to accidentally make a truly perfect pasta salad from time to time, and the lack of recipe might make it hard to replicate in the future. (That said, there is of course nothing stopping you from writing down your favorite combos in a notebook and coming back to them when the craving for pasta salad strikes.) See More: Eater at Home How to Cook What to Cook
Hamilton Spectator
a day ago
- Hamilton Spectator
Generations of Germans believe Frederick the Great brought potatoes to Germany. It's a myth
POTSDAM, Germany (AP) — Generations of Germans believe Frederick the Great brought the beloved potato to Germany. The legend is this: King Frederick II of Prussia wanted his subjects to eat potatoes, introduced to Europe in the 16th century from South America. But the people of Prussia, which later became part of a united Germany , wouldn't touch the tuber. So the 18th-century monarch resorted to trickery. He placed royal guards and soldiers along the edge of his palace garden — thus creating the illusion that potatoes were a rare and valuable crop reserved for the royal family and its aristocratic friends. But the guards withdrew from their posts each night, creating an opportunity for enterprising locals to sneak in and 'steal' the spuds. Thus began Germany's love affair with the humble Kartoffel and Frederick's rebranding as Der Kartoffelkönig, the potato king. Except it's all fake. Bogus. Phony. Falsch! as the Germans would say. And debunking it is a royal pain for Jürgen Luh, historian of the Prussian Palaces and Gardens Foundation, even when history has receipts. Archives of royal menus show the king instead had a penchant for Italian food and French wine. 'He never ate it,' Luh said. 'Any potato. Not boiled, not fried.' The unexciting truth is that the potato has been cultivated in Germany's Bavarian region since 1647, Luh said. Frederick's great-grandfather, Elector Frederick William, introduced it to the Brandenburg area of Prussia in the 1650s, but only because he liked the aesthetics of the plant's leafy greens. By the time Frederick the Great took the throne in 1740, the potato was grown in gardens throughout Prussia but not on a large scale. The king did actually issue royal decrees promoting the farming and production of potatoes, but his people ignored them. Potatoes did not become widespread in Prussia, in central and eastern Europe, until after the Napoleonic wars ended in 1815, after Frederick II's death in 1786. The guarded garden story, Luh said, is nonsense. And Frederick was more of a wannabe potato king than an actual one. But the fable has deep roots, and the myth makes money. To this day, visitors to Frederick's summer home of Sanssouci Palace in Potsdam , outside Berlin, leave raw potatoes and paper crowns on the king's grave. The palace's gift shops sell potato merchandise, from postcards and children's books to a 35-euro ($40) apron proclaiming the wearer as a Kartoffelkönig. Luh used to correct tour guides and visitors to the palace, but he's largely given up. Besides, he said, at least it means people are coming to Sanssouci and experiencing its rich history. 'The fact is that the legend has beaten the truth and the legend is just too beautiful,' he added. Whatever its roots, the potato is undeniably part of the German cultural identity . At Biohof Schöneiche, an organic farm outside Berlin, workers will harvest roughly 2,500 metric tons (5.5 million pounds) of potatoes come the annual September harvest. 'In most parts of the world, potatoes are considered a vegetable. In Germany it's a staple food,' general manager Axel Boehme said. 'People cannot imagine to have a meal without potatoes.' Regional recipes, passed down from every Oma (grandmother) to each new generation, debate the merits of a vinegar- or mayo-based Kartoffelsalat. From boiled (Salzkartoffeln) or pan-fried (Bratkartoffeln) to dumplings and pancakes (Kartoffelklösse and Kartoffelpuffer), the versatile vegetable is intertwined with the country's emotional heritage. For Anke Schoenfelder, project manager for German potato marking company Kartoffel-Marketing GmbH, her favorite tuber tradition is rooted in making Kartoffel-Karotten-Gugelhupf (potato and carrot Bundt cake) for family gatherings. 'Taste is memory, right? And when this is related to your family, this is even more part of your identity,' she said. Plus, Schoenfelder added, the potato can be used as a beauty product — the juice can be good for your skin, she says — or a household cleaner, for stubborn stains on the bottom of your oven. For now, Der Kartoffelkönig's legend lives on. As Luh was speaking to The Associated Press in front of the king's grave, two tourists placed their offerings of potatoes on the tomb. One even took a selfie as she did so. 'I always think I should go here in the evening when I have no potatoes at home,' the historian joked. 'I could take them away and have a good meal afterwards.' __ Kartoffel-Karotten-Gugelhupf (potato and carrot Bundt cake) From Kartoffel-Marketing GmbH , a German potato marking company. In true European fashion, the measurements provided refer to weight, not volume. You will need a 10-cup Bundt pan. Time: 90 minutes Serves: 12 Ingredients 9 oz (250g) high-starch potatoes (such as Russets and Maris Pipers) 9 oz (250g) carrots 1.7 fluid ounces (50 mL) carrot juice 1.7 fluid ounces (50 mL) sunflower oil 4 eggs (medium-size, room temperature) 7 oz (200g) sugar 1 packet vanilla sugar 4.5 oz (125g) almonds, ground 4.5 oz (125g) flour melted butter to grease the mold 2 tablespoons breadcrumbs Directions Wash the potatoes and boil them in salted water for about 20 to 25 minutes, until tender. Let them cool slightly, peel them, and then press them through a potato ricer into a bowl. Wash and peel the carrots and grate them finely with the potatoes, using a vegetable grater or a mandolin. Generously grease the Bundt pan with oil or butter. Coat the pan with some breadcrumbs. Preheat oven to 392°F (200°C) on the fan setting. Add carrot juice, sunflower oil, eggs, vanilla sugar, sugar, flour, baking powder and ground almonds to the mashed potatoes and grated carrots and mix with a hand mixer for about four minutes until a dough forms. Pour the potato-carrot cake batter into the prepared Bundt pan. Place the pan in the oven and bake for about 50 minutes until cooked through (if necessary, cover the pan with aluminum foil after half an hour to prevent the cake from burning). Let the cake cool completely (you can also do this on a balcony or terrace) before decorating it with icing. This is important, because otherwise the icing will seep into the cake. In a bowl, combine the powdered sugar and a little lemon juice until thickened. Pour the icing over the cooled cake and decorate with your preferred toppings like chocolate chips, for example. Let it rest a bit to allow the icing to set. Error! Sorry, there was an error processing your request. There was a problem with the recaptcha. Please try again. You may unsubscribe at any time. By signing up, you agree to our terms of use and privacy policy . This site is protected by reCAPTCHA and the Google privacy policy and terms of service apply. Want more of the latest from us? Sign up for more at our newsletter page .
