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  • in Recipes

    Thanksgiving Day Made Easy with These 14 Time-Saving Make-Ahead Sides

    My husband and I each have our favorite must-have side dishes for Thanksgiving. He loves mashed potatoes and gravy, while homemade dinner rolls and cranberry sauce are a must for me.
    We both want stuffing and green beans to have a place at the table. Yet, that still leaves sweet potatoes, soup, and salad off the menu, which I would regret. And the kids? Well, they’re just here for the pie. All told, that is nine sides, plus a turkey, to get on the table all at the same time!
    The reality is that with a little planning, I can serve all the sides we crave and still sit down to eat before the hangries set in. The key is to use recipes that can be made ahead of time while taking advantage of the slow cooker and Instant Pot.
    We may not sit around the table with extended family and friends this year, but that doesn’t mean we have to forsake the comfort of a classic Thanksgiving meal that includes all the side dishes we look forward to eating all year long. LEGGI TUTTO

  • in Recipes

    Cheesy Risotto with Leeks and Crispy Sage

    If you’re looking for a new fall recipe to add to your repertoire, this creamy risotto made with nutty Mimolette cheese, crispy sage leaves, and leeks is just the one!

    This post is written in partnership with Cheeses of Europe. 
    Risotto is the comfort food we all need right now. And while it can get a reputation for being finicky to make, a simple risotto is easy and adaptable.
    Don’t believe the critics: you don’t have to stand over the stove forever tending and fussing; just keep your eye on the pot and stir occasionally.
    For this recipe, we’re adding the beautiful nutty and earthy French cheese Mimolette, and topping the dish with crispy sage leaves – this makes a side dish special enough for the holiday table but easy enough to pull off on an average weeknight.

    What is Mimolette?
    Mimolette is a deep orange-colored semi-hard cow’s milk cheese from France with a distinctive bright color and nutty flavor.
    It’s mainly produced in the Northern French county of Flanders around Lille, which closely borders the Flemish region of Belgium.
    The creation of the cheese stems from a need to replace the popular Dutch Edam cheese during the late 1600s because of a ban on its import to France imposed during the Franco-Dutch war. The French decided to add their own distinctive feature to their knock-off version of the cheese, turning it a bright orange color with the addition of annatto, a natural coloring derived from achiote seeds.
    But … enough history! Let’s cook!

    Why Mimolette Risotto?
    Mimolette is the perfect choice for a decadent risotto; it has a buttery, caramel flavor and a fruity aroma.
    It’s firm enough to grate, and in risotto it lends an earthy yet sharp flavor and sweet fragrance.
    How to Make Cheesy Risotto
    For your risotto, you’ll want to start with Arborio or Carnaroli rice; the short-grain rice releases plenty of starch, which gives the risotto its velvety texture.
    Then you’ll need stock, and we recommend homemade vegetable or chicken stock, since one of the key elements in risotto is the broth. A clean tasting, well-salted broth that you would enjoy sipping is what you’re looking for. There’s no shame in using store-bought, just be sure to choose one that has good flavor.
    When you’re set to begin cooking, be sure to use a deep saucepan, as opposed to a wide one, to limit evaporation (you want all that liquid to stay put so the rice doesn’t dry out.)
    How Long Will Leftover Risotto Keep?
    We don’t think this will be a problem! But if for some reason you have leftovers of this addictive side dish, simply refrigerate in a covered container for up to four days.
    To reheat on the stovetop, warm over low heat and add a little water (1 tablespoon at a time) to loosen up the risotto, if needed. The sage leaves are best enjoyed the same day they’re made. LEGGI TUTTO

  • in Recipes

    Minestrone Soup

    Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese.

    Photography Credit: Elise Bauer

    Do you love minestrone?
    This favorite Italian soup is made with fresh seasonal vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
    There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based soup base (such as chicken stock).
    Video! How to Make Minestrone Soup

    When it comes to minestrone, improvise!
    So, what you put in your minestrone is really up to you. Don’t like beans? Leave them out. Love pasta? Put some in (we recommend small pasta like ditalini). Minestrone really is all about improvisation.
    But where to start? Here is a hearty base minestrone soup recipe, with plenty of white beans, zucchini, cabbage, tomatoes, carrots, celery, and onions. It’s one of our favorite soups to make when the weather turns cool.

    How to Store and Freeze Minestrone
    Minestrone leftovers can be refrigerated for about a week and reheated either in the microwave or over low heat on the stove top.
    The soup also freezes fairly well, though the vegetables tend to be softer after freezing and reheating. Note that pasta does not freeze well, so if you’re planning on adding some, it’s best to freeze the soup without the pasta and then add it after thawing and reheating.

    From the editors of Simply Recipes

    To Add Pasta or Not to Add Pasta?
    This recipe doesn’t call for pasta, but it can make minestrone extra hearty. Use small pasta like ditalini, but macaroni works in a pinch. About one cup of uncooked pasta is a good amount.
    So, when do you add pasta to minestrone? If you want everything to cook in one pot, about 10 minutes into simmering the vegetables in Step 3. You’ll probably need to add 1-2 more cups liquid bit by bit, since the pasta will absorb some.
    For more control over doneness, boil the pasta separately in stock or water, then drain and add to the finished soup.
    As leftovers sit, pasta absorbs broth and gets soft. To keep this from happening, boil it separately, drain, and add the cooked pasta as needed when you serve the soup. It’s best to freeze the soup with no pasta; add it after thawing and reheating.
    What to Serve with Minestrone Soup?
    You can’t go wrong with crusty bread. And a big dollop of pesto floated on each bowl right at serving time is heavenly! If you want more meat, try adding Italian sausages to the soup, or have them on the side.
    Check out our other minestrone recipes

    Updated November 9, 2020 : We spiffed up this post with a new video to help you make the best minestrone ever. No changes to the recipe. Enjoy!

    Minestrone Soup Recipe

    You can use canned beans (use a good quality brand, I recommend S&W or Bush’s) or you can cook dry beans.
    If starting with dry beans, soak about 3/4 cup of dry beans overnight in cold water (or pour boiling water over the beans and soak for 1 hour). Drain. Cover with a couple inches of salted water and bring to a boil. Reduce heat and simmer for an hour, or until tender enough to eat. Then drain and use in this recipe as directed.

    Ingredients
    1/4 cup extra virgin olive oil
    3/4 cup chopped onion
    3/4 cup chopped carrot
    3/4 cup chopped celery
    1 tablespoon minced garlic
    1 bay leaf
    2 sprigs fresh thyme or a teaspoon of dried thyme
    1/4 teaspoon fennel seeds, crushed
    1 Yukon gold potato, peeled and cut into 3/4-inch chunks
    2 cups sliced savoy or curly cabbage
    1 zucchini, cut into 3/4-inch chunks
    2 medium fresh ripe tomatoes (romas if available), cored, peeled, chopped
    6 cups chicken stock (or vegetable stock for vegetarian version)
    1 15-ounce can cannellini or great northern white beans, drained (about 1 1/2 cups cooked white beans)
    1/4 cup chopped fresh parsley
    Salt
    Freshly ground black pepper
    Parmesan cheese, grated for garnish

    Method

    1 Sauté the vegetables: Heat oil in a 4- to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more.
    Add the bay leaf, thyme, fennel seeds. Add the potato, cabbage, zucchini, and tomatoes. Add the chicken stock.
    3 Simmer the soup: Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.
    4 Finish the soup: Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and thyme sprigs.
    Serve with a sprinkle of grated Parmesan cheese.

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    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

  • in Recipes

    Slow Roasted Pork Shoulder with Apple Gravy

    The pork shoulder should be marinated in the rub overnight or up to two days.

    Ingredients
    For the spice rub:
     2 tablespoons packed, fresh thyme leaves, lightly chopped, or 1 tablespoons dried thyme
    2 tablespoons fresh rosemary leaves, lightly chopped
    1 tablespoon fennel seeds, toasted
    2 teaspoons black peppercorns
    2 teaspoons Kosher salt
    4 medium garlic cloves, minced
    Extra virgin olive oil (optional)
    For the pork shoulder roast:
    4 to 5 pounds (1.8 to 2.2 kg) boneless pork shoulder, sinew and excess fat (beyond 1/4 inch) trimmed
    4 medium good cooking apples, such as Fuji or Jonagold
    1 medium yellow onion
    2 tablespoons olive oil
    Salt and pepper, to taste
    1/2 cup (120 ml) dry white wine (can sub water)
    1/2 teaspoon Dijon mustard
    Freshly ground black pepper

    Method

    1 Make the spice rub: Put the fennel seeds, peppercorns, thyme and rosemary leaves, garlic and 2 teaspoons salt into a spice grinder or coffee grinder and grind to a paste. (Alternatively, you can pound the mixture with a mortar and pestle.)
    Transfer the mixture into a bowl and stir in 2 tablespoons olive oil.
    2 Marinate roast overnight in spice rub: Rub the mixture evenly all over the pork shoulder. If the roast is tied, untie it to rub the inside with the rub mixture as well, then retie it.
    Wrap the roast tightly in plastic wrap to hold the rub against the skin and marinate overnight (or up to two days).

    3 Prep apples and onions: Peel, halve, and core the apples. Cut each apple half into about 4 wedges. Peel the onions. Cut in half from tip to root. Trim the root and tip. Cut each onion half into about 12 thin wedges.
    Put the onions and the apples together in a bowl, toss with 2 tablespoons of olive oil, and season with a little salt and pepper.

    4 Preheat the oven to 450°F (232°C).
    5 Place roast on bed of apples and onions: Place the apples and onions in the bottom of a roasting pan or Dutch oven with a cover. Place the marinated pork shoulder on top of the apples and onions.

    6 Roast: Roast uncovered for 30 minutes. Turn the oven heat down to 325°F and add the wine. Cover the roasting pan and slow roast for 2 1/2 to 3 hours until the pork shoulder is falling apart tender and pulls apart easily when probed with a fork.

    7 Make sauce: Transfer the pork shoulder to a serving plate and cover with foil to keep warm. Put the apples and onions into a blender. Add about 1/2 cup water and the mustard and purée.
    Check the texture, and add water until you get the desired thickness for the gravy. Press through a sieve for a silky smooth textured gravy. Check the seasoning and correct to taste.

    8 Serve: Cut the roast into pieces and serve with the apple gravy. Leftovers will keep refrigerated for up to 5 days or frozen for 3 months.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! LEGGI TUTTO

  • in Recipes

    Pumpkin Cake with Cream Cheese Frosting

    1 Preheat the oven and prep the cake pan: Preheat your oven to 350°F (177°C). Grease and lightly flour a 9×13-inch cake pan or spray the pan liberally with nonstick baking spray. Set the pan aside.
    2 Sift together the dry ingredients: In a large bowl, use a spatula or whisk to combine the flour, baking powder, cinnamon, baking soda, nutmeg, cloves, ginger, and salt.
    Fold a piece of parchment or foil in half and set it next to the bowl. Use a measuring cup to scoop the mixture into a sifter and sift the ingredients together 3 to 4 times over the parchment. When finished, transfer the dry ingredients back to the bowl. Aerating the flour this way helps the cake bake up as light as possible. Set the dry ingredients aside.

    3 Combine the eggs and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, whip together the eggs and sugar on medium-high speed for about 2 minutes. Scrape down the bowl and the beater with a rubber spatula and continue mixing until the eggs and sugar become thick and pale yellow, or about 2 1/2 minutes more.
    When properly mixed, the beater should leave ribbons in the egg mixture as it passes through it.

    4 Add the butter and pumpkin: To the bowl with the eggs and sugar, add the melted butter and pumpkin puree. Mix on low speed just until combined and no yellow streaks remain, or 1 minute. Scrape down both the bowl and the beater.

    5 Add the dry ingredients: Add all of the flour mixture to the wet ingredients and blend on low speed for 30 seconds. Stop the mixer. Using a rubber spatula fold in the rest of the flour until it’s completely mixed in.
    Hand-mixing at the end prevents you from overworking the gluten in the flour, which will produce a tough cake. The batter should be the consistency of pancake batter.
    5 Fill the cake pan: Use the rubber spatula to scrape the cake batter into the prepared cake pan.

    6 Bake the cake: Transfer the cake pan to the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the sides of the cake have pulled away slightly from the pan.
    7 Cool the cake: Remove the cake from the oven and place it on a wire cooling rack. Allow the cake to cool in the pan completely, about 1 hour. If you plan to serve the cake on a platter, let it cool in the pan for 5 minutes. Then turn the cake out of the pan onto a cooling rack, allowing it to cool completely.

    8 Make the Cream Cheese Frosting: In bowl of your stand mixer fitted with the paddle attachment (or a mixing bowl and using an electric beater), add the butter and cream cheese. Beat on low speed for 1 minute.
    Once the cheese and butter are smooth, use a rubber spatula to scrape down the bowl and paddle, then add 3 cups of powdered sugar and vanilla to the bowl. Beat on low speed for 2-3 minutes, or until smooth. Stop the mixer and scrape down, both, the bowl and the paddle.
    Add the remaining cup of sugar, if desired to thicken, beating for an additional 1-2 minutes or until fluffy and combined.
    The frosting should be thick and hold a peak when the spatula is lifted from it.

    9 Frost the cake: After the frosting has been made and the cake has cooled completely, use an off-set spatula to spread the frosting over the surface of the cake. Don’t forget the swoops!
    Sprinkle the cake lightly with pumpkin pie spice or grate fresh nutmeg and cinnamon over the surface, if desired.
    Though the cake is best served the same day, leftovers may be kept, covered, overnight at room temperature. After 24 hours, it’s best to store it, covered, in the refrigerator. LEGGI TUTTO

  • in Recipes

    5 Weeknight Dinners that Make Delicious Leftovers

    This meal plan is written in partnership with Perdue. 
    This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins and Army wife, and a Simply Recipes recipe tester and developer!
    The closer to winter we get, the more I’m looking for recipes that will provide warmth (inside and out) and can carry over to the next day’s lunch. I mean, have you ever been upset about going to the fridge and discovering you have leftovers for lunch? Yeah, me either.
    Most of the meals in this week’s plan become great money-savers because they provide leftovers for tomorrow’s midday meal. Well, as long as you have a family that can restrain themselves (unlike mine, we like to eat, so sometimes I have to double the recipe)!
    If you’re not keen on lunchtime leftovers, each recipe in this week’s meal plan freezes spectacularly well to use for future meals. Go ahead, thank your future self for being one step ahead of the game! LEGGI TUTTO

  • in Recipes

    Best Sugar Cookies

    1 Mix the butter with sugar: In a stand mixer fitted with a paddle attachment, place the butter, sugar, vanilla extract, almond extract, lemon zest, baking powder, and kosher salt in the bowl. Cream at low speed until the butter starts to become pliable, then increase speed to medium. Mix until a paste forms that sticks to the side of the bowl, about 1 minute. Scrape down the sides of the bowl with a spatula.
    Add the cream cheese and beat until incorporated. Repeat with the egg, scraping down the bowl between additions. Don’t worry if the batter looks broken or “curdled” after adding the egg. It will come together with the flour.

    2 Add the flour: Add 1 cup of the flour and mix on low speed until absorbed. Repeat two more times, adding 1 cup of flour each time.

    3 Roll the dough out: Divide the dough in half. Place half the dough on a large piece of parchment paper (do not flour the paper). Press down with the palm of your hands to form a disk. Place another piece of parchment paper over the dough. Begin rolling the dough out gradually with a rolling pin.
    As you roll the dough, flip the parchment papers with the dough sandwiched between them to create an even layer. If you find the paper starts to “wrinkle” just peel back the paper and then lay it back down, smoothing it out with your hands. Continue to roll and flipping the dough, until the dough is 1/4-inch thick.
    Repeat with the second half of the dough.

    4 Chill the dough: Stack the thin sheets of dough, still sandwiched in parchment paper, on top of each other, then place on a baking sheet. Move to the freezer and chill for 15 minutes or until the dough is cool and firm to the touch. Alternatively, let the dough chill in the fridge for 1 hour or overnight.
    5 Prepare the baking sheets and pre-heat the oven: While the dough is chilling, preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
    6 Cut out the cookies: Once the dough has chilled and firmed up, transfer one of the dough sheets to your counter. Gently peel away the top layer of parchment paper.
    Place 1/4 cup all-purpose flour in a shallow bowl or pan. Dip the cookie cutter in the flour, then firmly cut out cookies (plastic cookie cutters may be stickier than metal ones). Repeat, cutting out cookies until you can’t fit any more onto the sheet. Flip the entire sheet over and peel away the “edge scraps” of the dough. Gently move the cookies to the prepared baking sheet, leaving about one inch around each cookie.
    Gather all the scraps together and press to form a disk. Roll the scraps out between the parchment paper (you can reuse the same paper). Move to the refrigerator or freezer and chill as you repeat the process on the second sheet of chilled dough. This will allow the scraps to cool down and firm up.
    Repeat with cutting cookies for the second sheet of dough, then refrigerate the rolled out scraps. Repeat until you’ve used up as much cookie dough as you can. (Note: If you only have one baking sheet, only cut out as many cookies as will fill one baking sheet, then chill the remaining dough until you’re ready for the next batch.)

    7 Bake the cookies: Sprinkle the cookies with colored sugar (if using), then bake for 8 to 12 minutes, depending on the size, shape, and thickness of the cookie. Watch the cookies starting at 8 minutes. Once the edges of the cookies start to turn brown, that’s when the cookies are done. Cool on the baking sheet for 5 minutes before moving to a wire cooling rack.
    If desired, frost or ice the cookies once they are completely cool.

    8 Store: If frosted, wait until the frosting or icing is completely dry before storing. Store in an airtight container at room temperature between sheets of parchment or wax paper for up to 5 days. LEGGI TUTTO

  • in Recipes

    Royal Icing

    Want to make cookies so pretty they could be in a bakery? Royal icing is your answer! We have a basic recipe, plus lots of tips and instructions for making beautiful decorated sugar cookies for Christmas, birthdays, or other celebrations.

    You know those fancy pants cookies that look like they’ve been decorated by Pinterest fairies? The ones that are impossibly pretty to look at and you (almost) feel guilty about eating them?
    Yeah, those cookies are decorated with royal icing!
    And I’m here to tell you that even YOU can make gorgeous cookies that will impress your family, friends, coworkers, and complete strangers on the Internet. Here’s how to make the best royal icing for decorating your cookies.

    WHAT IS ROYAL ICING?
    Royal icing is a decorative hard white icing made with egg whites, powdered sugar, and some flavoring and coloring. That’s it. It’s super easy to make, but there are some pretty specific things you need to know about making it and using it.
    THE BEST EGG WHITES TO USE
    There are three basic ways to make royal icing:
    Using raw egg whites
    Using egg white powder
    Using meringue powder
    Traditional royal icing used regular raw egg whites as an ingredient, but that’s not recommended nowadays because of the potential for salmonella and other pathogens that might occur in raw eggs.
    But pasteurized raw egg whites are readily available in almost all grocery stores, and that’s the ingredient that I use in this recipe. Just look for a carton of them near where you buy the eggs. The cartons look like a quart or pint of half-and-half, but they’re actually egg whites. These egg whites have been heated to the point of killing off any bacteria, but not enough to have cooked the eggs, and they are safe to use for making royal icing.

    WHAT ABOUT EGG WHITE POWDER OR MERINGUE POWDER?
    Egg white powder and meringue powder can both be found in specialty stores or online. You can substitute the egg whites in this recipe with:
    Egg white powder: Follow the instructions on the package to create the equivalent of three egg whites. Make sure to let the powder fully hydrate by beating it together for five minutes. Proceed with this recipe as written.
    Meringue powder: Meringue powder is actually comprised of powdered egg whites plus sugar and a stabilizer like cornstarch. Combine three tablespoons of meringue powder and five tablespoons of warm water. Beat together for about five minutes to fully hydrate the powder, then proceed with this recipe as written.
    HOW TO MAKE BRILLIANT WHITE ICING
    The base color of royal icing after you make it is white. But this white color might be more of an eggshell beige white than a stark brilliant white. This is because pure vanilla extract is dark brown and will tinge the final icing.
    Normally this isn’t an issue, but if you want to make bright, stark white icing, do the following:
    Use clear vanilla extract, or use a different clear extract for flavoring (like peppermint or lemon).
    Make sure to also use conventional powdered sugar. Organic powdered sugar is often made with evaporated cane sugar, which has impurities left in it, and this results in a slightly beige color. Conventional powdered sugar has been processed in such a way that it is white in color.
    Finally, you can actually buy a professional White or Bright White food coloring. This will help brighten up the icing! The white food coloring is also a great way to make true white buttercream frosting, which is often a slight off-white because of the butter in it.

    HOW TO COLOR ROYAL ICING
    My preferred method to color royal icing is professional grade gel food coloring. It is an intense coloring agent in gel form and doesn’t dilute the icing much. One or two drops is often all you need to get the vivid color.
    Unfortunately most grocery stores don’t carry gel food coloring, but you can find it easily at craft stores like Michael’s as well as online.
    A lot of well stocked grocery stores will carry Betty Crocker gel colorant, which doesn’t thin down the icing as much as liquid food coloring. But the Betty Crocker gel colorant isn’t as intense as the professional grade coloring, so you do need to use more of it. To get the same amount of vivid color that I want, I’ve noticed that I have to use a lot of the Betty Crocker gel, which does thin my icing down a bit. So keep that mind.
    Yes, you can use the regular liquid food coloring in royal icing, but keep in mind that you often need to use a lot of it to get the same intense color. So make sure the icing is thick before adding the coloring, and you may want to test the icing after adding the coloring.
    One thing to note, royal icing frostings tend to darken slightly after they dry. So keep that in mind. The darkening will depend on the type of food coloring you use and what color you use. If this is a concern, you can make the royal icing the day before, and then let it sit overnight in the fridge. The icing color will deepen and give a better sense of what the final product will look like.

    ARTIFICIAL VS. NATURAL COLORANTS
    Most natural colorants won’t work in baked goods, as the high heat will break down the coloring agents. But this isn’t an issue with royal icing! There are a number of natural based food colorings on the market now. Keep in mind the colors might not be as vivid as the artificial based ones (I find the colors are more pastel). The natural-based colors also tend to fade after a few days, so make sure to serve the cookies right away!
    EQUIPMENT NEEDED FOR ROYAL ICING
    There’s no way around the fact that you need some special equipment for decorating cookies. That said, most of the equipment is easy to find online or at a well-stocked grocery store (look in the section where you would find sprinkles and colored sugars). That said, almost all of the equipment is relatively cheap and easy to store!
    Piping Tips: Round piping tips come in a variety of sizes, ranging from #1 on up. The larger the number, the larger the hole. I usually go with a #4 tip for super basic shapes like a circle or a square and a #3 tip for most other shapes. I might opt for a #2 if I’m doing more intricate work, or a #1 if I really want to get detailed.
    Coupler: A coupler is a plastic screw that allows you to change the tips. If you think you’ll be changing tips in the icing process, use a coupler
    Piping Bags: I like to use clear plastic disposable bags, because then I can see the exact color I’m using.

    PIPING VS. FLOODING ROYAL ICING
    There are many ways to decorate royal icing. The two main ways to use it are piping and flooding, both of which are dependent on the thickness of the icing. For piping, you want a thicker icing, and with flooding, you want a thinner icing.
    Piping is exactly what it sounds like: You are piping the icing from a pastry bag onto the cookie into a thin line. This is for “drawing” a decoration or outlining a large area that you will cover with icing. You want a slightly thicker icing for this technique, for more control.
    Flooding is also as descriptive as it sounds. This technique involves filling a piped area with a thinner icing, covering it with a flat color.
    Think of it like a coloring book: First you outline the area that you want the color (with piping), then you color in the area completely (with flooding).
    Since it’s difficult to get the exact same tint of color frosting between two batches, starting with one colored frosting and dividing it in half is recommended.
    There are more advanced techniques on decorating, as well. Check them out HERE.
    TIP: If you are new to royal icing, I highly recommend first baking up and decorating large cookies (instead of smaller cookies or delicately-shaped cookies). The bigger the surface, the less “detail” work that you need to do. You can get a feel for how the icing works on larger surfaces, and you’ll be way more satisfied with the outcome.

    THE BEST CONSISTENCY FOR PIPING ROYAL ICING
    Royal icing piping consistency should be thick enough that it holds its shape when you pipe it out of an icing bag, but not so thick that it doesn’t adhere to the cookie itself or break as you pipe it. I’ve heard different comparisons in terms of consistency, but “toothpaste” is usually what I am aiming for. Don’t worry, it sounds like a narrow window but there’s some leeway with it!
    The recipe below should give you a decent piping consistency for royal icing. When you pull the whisk or beater up from the mixer, as the icing falls to the bowl, you should still be able to see the strings of icing on the surface for a good eight to 10 seconds before it melts back into the pool of icing. If it’s longer than that, you should thin the icing down with a little water (try one teaspoon at a time) and if it’s too thin, sift in one tablespoon of powdered sugar at a time.
    Keep in mind that if you add food coloring to the icing, depending on what type of food coloring, you will be thinning down the icing with it. So thicker is always desired at first.
    Once the icing is at the right thickness, pour half of the icing into a piping bag fitted with a small round tip or a coupler.
    TIP! The easiest way to fill a piping bag is to place it in a pint glass, then invert the top of the bag over the sides of the glass, creating a “cuff”. Then pour the icing in, about 1/3 full, and then pull up the sides of the bag and twist and seal it shut with a twist tie. This prevents the icing from back-flowing and getting all over your hands.
    THE BEST CONSISTENCY FOR FLOODING ROYAL ICING
    Transfer the other half of your colored royal icing into in a bowl. Thin the icing in the bowl down to flooding consistency. Here’s how:
    Add some water to the icing, a teaspoon at a time, until you get a consistency of glue, something that slowly flows.
    Spoon some icing up and then allow it to drizzle down onto the icing in the bowl. The drizzle should stay on top and then melt back into the surface after two or three seconds. If it immediately disappears, your icing is too thin.

    HOW TO PIPE ROYAL ICING
    If you’ve never used royal icing before, practices makes perfect! I always pipe a little bit of icing onto a piece of parchment paper and do swirls and lines to make sure I get the feel of the icing, the pressure I need to pipe, and to get the movements down again.
    You’ll find that if you work slightly above the surface and think of the icing as a “string” that is falling from the piping bag, you have less shakes and the icing will look more organic. The closer you are to the surface, the more control you have, but also the more wobbles will show up! As you get more experienced, you’ll find yourself naturally moving up and down for more or less control and flow.
    Pipe the design you want on the paper, or just jump ahead and pipe it on the cookie itself!
    HOW TO FLOOD WITH ROYAL ICING
    Start by pipping the outline of the area that you want to fill, or “flood,” with icing. This outline acts as a barrier or wall to the icing. Then fill in the area with the thinner flooding icing.
    A lot of folks use squeeze tubes and bottles for flooding the icing, but I tend to throw caution to the wind and just spoon my icing up! Yep, I carefully spoon some icing into that area, then use the spoon tip to push the icing around carefully. Once most of the area is done, I’ll use a toothpick and push and pull the icing to fill the corners.
    But if you are more particular or are looking to fill in detailed areas, I definitely recommend a squeeze bottle.

    BASIC DECORATING IDEAS
    There are tons of royal icing techniques you can explore, but even with simple piping and flooding, you can do a whole range of decorations. Here are a few ideas:
    Outline intricate designs and patterns with piping.
    Flood whole areas of the cookie, then add sprinkles or small candies on top.
    Flood whole areas of the cookie, let it dry, then draw on them with food coloring markers, available at craft shops.
    Outline patterns and fill in part of the pattern with flooding. Think checkerboards or argyle patterns.
    LOOKING FOR MORE IDEAS? 6 Ways to Decorate Cookies with Royal Icing
    CAN YOU STORE ROYAL ICING?
    Royal icing immediately starts to dry and get crusty when exposed to air. The thicker the icing, the faster it dries! I immediately cover any bowl with plastic wrap or place the icing in an airtight container to prevent it from drying out.
    Royal icing will keep in the fridge for up to two weeks, so you can make the royal icing ahead of time! Just keep all royal icing in airtight containers. If you have royal icing already in a piping bag, just place the bag in a zip-top freezer bag. Some folks even place a toothpick in the piping tip before placing it in the zip-top bag to try and seal the icing more.

    HOW TO STORE DECORATED COOKIES
    Cookies decorated with royal icing need to dry completely before being stored. I like to allot at least a two hour period for drying. It also helps to have a gentle fan blowing over the cookies to make sure the icing is completely hard. But you can also leave the cookies out overnight on the countertop or kitchen table to make sure they are completely dry.
    Once dry, place them in an airtight container with a piece of parchment or wax paper between layers. They should keep at room temperature for up to five days.
    I don’t recommend freezing cookies with royal icing. The colors tend to bleed into the cookie when they thaw out because of condensation.
    TRY ROYAL ICING ON THESE COOKIES! LEGGI TUTTO