Gingerbread Cookies

img_4923

Gingerbread Cookies by twocarolines.com

3 cheers for the smell of baking ginger and molasses in your house and a gorgeous plate of gingerbread cookies to share with your neighbors and friends.  To me, holiday cookie decorating is all about the kids, so I searched to find a recipe that gave me all the gingerbread flavor I wanted, but not quite as much bite as the most traditional cookies so little kids wouldn’t complain that they are “too spicey” as my 3 year old put it last year.  These ones are called “light spice” but they are HEAVY on delicious holiday flavor and with some bright and festive royal icing they tasted like everything that rules about Christmas.  I hope you enjoy!

For the Cookies:

  • 1/2 cup (8 tablespoons) butter
  • 1/2 cup vegetable shortening
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground allspice or ground cloves
  • 3/4 teaspoon salt
  • 1 large egg
  • 3 tablespoons molasses
  • 3 cups all purpose flour
  • 3 tablespoons cornstarch

For the Icing:

  • 3 ounces pasteurized egg whites*
  • pinch of salt
  • 1 teaspoon vanilla
  • 4 cups confectioners sugar
  • food dye (I enjoy the gel kind to keep your consistency, but liquid dye will work) and whatever sprinkles you like

Directions:

  1. For the cookies: In a medium-sized bowl, beat together the butter, shortening, sugars, baking powder, spices, and salt until light and fluffy.
  2. Add the egg and molasses, and beat well.
  3. Mix about half of the flour into the butter mixture. When well combined, add the cornstarch and the remaining flour.
  4. Divide the dough in half, flattening each half slightly to make a disk. Smooth the edges by rolling the disk along a lightly floured work surface. Wrap in plastic, and refrigerate for 1 hour (or longer), for easiest rolling.
  5. Preheat the oven to 350°F.
  6. Take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough.
  7. Roll it out as thin or thick as you like. For slightly less crisp cookies, roll it out more thickly. We like to roll these cookies 1/8″ to 1/4″inch thick. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin.
  8. Alternatively, place the dough on parchment, and put a sheet of plastic wrap or another piece of parchment over it as you roll, pulling the plastic or parchment to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour.
    img_4901

    rolled out gingerbread by twocarolines.com

  9. Transfer the cookies to ungreased or parchment-lined baking sheets.
  10. Bake them just until they’re slightly brown around the edges, or until they feel firm, about 10 to 12 minutes.
  11. Remove the cookies from the oven, and let them cool on the baking sheet for several minutes, or until they’re set. Transfer them to a rack to cool completely. Repeat with the remaining dough.
  12. For the icing: In large bowl of stand mixer combine the egg whites tiny pinch of salt and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.  I split mine into multiple colors by mixing them in dixie cups and piping them with disposable piping bags.  *Royal icing does contain raw eggs, I’ve never had a problem with this, my husband worked for a huge egg distributor for 5 years and as long as they are pasteurized and not super old, you are likely to be fine, but if you have a crazy sensitive stomach there are other icings you can find.
    img_4922

    Christmas Cookies by twocarolines.com

Recipe adapted from King Arthur Flour light spice holiday cookies and Alton Brown Royal Icing Recipe.

Thanksgiving pie line up: Let’s Make ALL the pies!

Caroline 2.0 here with this years pie guide just in time to give you a few practice pies and some fodder for family survey’s before the ultimate pie day comes!  Your friends named Caroline are bad at all sorts of things, 1.0 has a terrible sense of direction, 2.0 freaks out in an emergency and always makes it worse, but we are dang good at pie.  If you won’t be the one baking pies, go ahead and send this to the person who will, we personally guarantee a better thanksgiving if you do.

A great place to start is with our pie crust recipe and FB live tutorial video that’s on our Facebook page,   You’re going to want to offer guests a nice variety of pies.  I’m going to break it down for you in a few categories and give you some of our favorites to choose from to make it easier for you to figure out a show stopping pie offering this week.  In the King household we like to have about a half pie per person, if that seems like too much for you, I recommend no less than 3 pies for a proper Thanksgiving meal, many you can make all, or partly in advance, and the key is to offer a nice variety.  Here are a few categories to help guide you.

CHOCOLATE PIES: Duh – this is obviously the category I start with and you need a pie with chocolate or you’re table is sad 😦 There are LOADS more than what is listed below, but I’m going for favorites here and trying not to loose you with too much info so search chocolate pie for a more complete list.

  • Chocolate Cinnamon Mousse – This is one of the pies we are best known for because it is truly both Caroline’s favorite pie and one of the best tasting desserts on the planet.  It’s a little more involved than some pies because there is a meringue layer etc. so it will take a little time, but it’s not very difficult and So worth the effort.  Every time I make a selection of pies it’s the first gone without fail.
img_9619

Chocolate Granola Pie by twocarolines.com

  • Chocolate Granola Pie – This is another pie we are well known for.  I make it frequently because our family can’t get enough of it and it’s a frequent request of friends.  I also make it often because it’s SOOOO EASY!  It’s almost like a candy bar that was made in heaven, you really need to try it.
  • Double Chocolate Pecan – This pie checks two boxes which is why I keep hearing more and more people tell me that they made it and are not absolutely crazy for it.  It pops off amazing chocolate flavor and then you get that magical nuttyness you want from your pecan pie, but delivered on a chocolate train.  It’s also a cinch and great if you’re serving a smaller table and want something that satisfies the pecan pie and chocolate pie needs all in one.

IMG_0548

  • Chocolate Cream Pie – This is the quintessential cream pie of your dreams.  It always turns out fantastic, even when I don’t have enough bittersweet chocolate so I need to use chocolate chips, or a sub half with unsweetened, or I don’t have whole milk so I use whatever’s in the fridge.  It’s just always delicious.  It’s not the very easiest pie, so if you’re new to pie making choose one of our crazy easy chocolate pies like chocolate chess or chocolate brownie pie, but you can’t find a cream pie this creamy dreamy delicious anywhere else.
  • I need to add this year my new(ish) Black Bottom Vanilla Cream Pie with Salted Caramel sauce.  I made these for Father’s Day this year and people went absolutely crazy town over them.  It’s a great option because there’s really nothing not to like whereas with nuts, or coconut, or berries you might get a few picky pants people, it’s nice to have one pie everyone is eager to devour.
IMG_5502

Black Bottom Vanilla Cream Pie with salted caramel sauce by twocarolines.com

FRUIT PIES: This time of year, there isn’t loads of fruit to be found, but you can use frozen and come out with amazing results if you do it right.  Also, lemon is a fruit and you could even check this box with pumpkin or sweet potato if you wanted to.

IMG_8914

salted caramel apple pie by twocarolines.com

  • Salted Caramel Apple – This is one of the pies people ask me to make the most because when people think of pie they often think of apple pie and salted caramel is such a brilliant choice to compliment apples it’s a slam dunk every time.  I love to use granny smith apples and get a nice sour thing happening, but any apples will do.  It’s a bit of a time vacuum but so fun to make, and a crowd pleaser for sure.
IMG_3812

Blueberry crumble pie by twocarolines.com

  • Blueberry Crumble Pie – I’m obsessed with this pie, and there are a lot of blueberry pie kids out there just like me.  The crumble was my idea and it totally makes the pie in my opinion.  The last time I made this it was with almost entirely frozen berries.  I did thaw them first, but they came from the freezer section at Trader Joes and the pie set up firm and perfect and tasted absolutely incredible.  This pie with good vanilla ice cream is just insanity.  You could also do our strawberry streusel pie with frozen berries too as long as you defrost them first and discard all extra juices every change you get – that plus a long bake ensures a pie that sets up with no soupy factor. Remember a crust guard if you do a long bake so you don’t burn that beauty on the edges.
  • Lemon Cream Pie – This is a year round pie for sure – and at Thanksgiving I would say pile it high with meringue for a delicious and dramatic effect, but it’s divine and easy with whipped cream.  It’s got such mouth melting sourness and the crust is a crumb crust so there’s zero intimidation factor.  It’s a total cinch and will fulfill all your lemon needs.  But if you want a more traditional, Lemon Meringue Pie we posted one a few weeks ago that is just like your grandma’s, it’s a bit more difficult than the Lemon Cream, but worth the effort for nostalgia’s sake.

TRADITIONAL PIES: This time of year people tend to want the flavors of home, so I’m not even mad if you prefer to offer a very traditional selection.  I would put Caramel Apple Pie in this selection, but it’s sitting up there in fruit pies so click that link for sure.  My husband feels very strongly that Thanksgiving is a total fail without his Mom’s Pecan pie…..speaking of which..

  • Caramel Pecan Pie – This is such an amazing and consistently delicious pecan pie.  I have been commissioned to make it on multiple occasions and every time someone I know makes it they rave and rave.  It’s a King family classic.
pumpkin dulce de leche twocaroline.com

Pumpkin Dulce De Leche Pie by twocarolines.com

  • Pumpkin Dulce De Leche– I’m making this in the morning and Caroline 1.0 made it yesterday.  It’s like traditional pumpkin pie, turned up to 11.  If you’re scared of the caramel on bottom, just make the pie filling recipe – you will never buy a Costco pumpkin pie again.
  • Toasted Coconut Cream Pie – I include this because it’s the cream pie base for all my favorite and most famous cream pies.  I use it frequently to make banana cream pie which is just bonkers delicious and the recipe is the same as this, just add about 5-6 sliced bananas alternating with the filling as you fill your baked crust.  A solid cream pie is kind of a must and you can choose from many on twocarolines but this one is such a blue ribbon winner and who doesn’t love coconut!?
image

Toasted Coconut Cream Pie by twocarolines

NON-TRADITIONAL PIES: I have to give a nod to some of my very favorite pies of all time that your grandma never made for you.  Having a unique pie at your table is a way to show your guests that you know how to have fun in the kitchen and then you will blow doors with flavors they might have never expected to win them over. Trust us.

  • Double Chocolate Peanut Butter Pie – Oh man do I love this pie, like, I love it SO MUCH you guys, and it’s so easy and the ultimate crowd pleaser.  It has amazing chocolate peanut butter flavor plus a nice layer of chocolate ganache and just enough salt in the oreo crumb crust to make your mouth flood with satisfaction.
  • Maple Lime Custard Pie – This pie came about after a neighbor brought us a bag of limes from her tree and it was such a triumph!  It has that magical citrus sourness perfectly balanced by the maple and creams.  I thought it would taste to sweet but it’s not at all, this pie sends you off the rails on a flavor train and it’s an easy crumb crust you can do with graham crackers, animal crackers, speculoo’s or whatever is in your pantry.  It’s really easy and will surprise and delight your guests.
  • Chocolate Nutella Pie – I recently posted this as a guest post on the Elevate-Everyday blog.  It kind of blew my mind – I just never knew a big cup of Nutella could add so much rich and complex nutty chocolate flavor to a pie.  I went all out and added toasted hazelnuts which took some time but was such a special treat and I have to say this pie ended up on the shortlist of favorites right away.
  • S’mores Pie – Who is the person that doesn’t like s’mores and why did you invite them to your holiday feast?!  This pie that CK 2.0 posted a few months ago has had such a following because it’s everything that’s right about the perfect s’more wrapped up into a beautiful pie shell and presented as an elegant dessert instead of a campfire sticky finger concoction.  Don’t wait until summer to enjoy the made for each other combo of chocolate graham crackers and marshmallows.

Two Carolines S'mores Pie

Bon Appetit’s Amazing Apple Cider Doughnuts

Two Carolines makes BA's Apple Cider Doughnuts .JPG

These Apple Cider Doughnuts go with tea, hot chocolate, hunger, anything because they are tops

Every Halloween season, I look forward to carrying on the family tradition of making donuts and wassail and sharing with my friends. I’ve always made my dad’s grandma’s recipe but this year, I saw a post from Bon Appetit about their Apple Cider Doughnut recipe and saw that it had APPLE BUTTER in the ingredients list and I was totally sold. You can keep the dough chilled in the fridge for a day, so it’s easy to make ahead, or do what I did and make two batches—cooking them one day apart.

Normally I like to alter a recipe that I find from another source if I post it to the blog—even just a little bit—but this was so perfect that I followed it exactly. So get to your local grocery store and get some cider and some apple butter and taste this glory!

Ingredients

  • 2 3-inch cinnamon sticks
  • 3 cups apple cider
  • ½ cup apple butter
  • ½ cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 tablespoon plus 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon freshly grated nutmeg
  • 3½ cups all-purpose flour, plus more for dusting
  • 1 tablespoon plus 1 teaspoon ground cinnamon, divided
  • 6 tablespoons unsalted butter, room temperature
  • ¼ cup (packed) light brown sugar
  • 1¼ cups granulated sugar
  • 2 large eggs
  • Vegetable oil (for frying; about 4 cups)

Special Equipment

  • A 3¼-inch-diameter cutter, 1¼-inch-diameter cutter, deep-fry thermometer (my batteries ran out for my thermometer, so I sort of guessed and put the heat on med-high and tested a doughnut hole to make sure they were frying correctly)
  • I used my ceramic coated cast-iron pot and I had more even results with the temperature than other methods I’ve tried.

Directions

  1. Bring cinnamon sticks and apple cider to a boil in a large skillet over medium-high heat and cook until liquid is thick, syrupy, and reduced to about ⅓ cup, 20–30 minutes. Scrape into a medium bowl and whisk in apple butter, buttermilk, and vanilla until incorporated; set aside.

  2. Whisk baking powder, salt, baking soda, nutmeg, 3½ cups flour, and 1 tsp. ground cinnamon in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and ¼ cup granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating until well blended after each addition. Reduce mixer speed to low and add dry ingredients in 2 additions, alternating with cider mixture in 2 additions, starting with dry ingredients and ending with cider mixture (dough will be very soft and sticky).

  3. Scrape dough onto a parchment lined-rimmed baking sheet thoroughly dusted with flour (about ⅓ cup). Dust hands and top of dough with more flour, then gently pat dough to ¾” thick. (Dough will be really sticky!) Dust with more flour and tightly cover with plastic wrap; chill dough at least 3 hours.

  4. Whisk remaining 1 cup granulated sugar and 1 Tbsp. cinnamon in a small bowl until no lumps remain. (We ended up using more than this)

  5. Working on baking sheet, punch out as many rounds as you can with 3¼” cutter, then use 1¼” cutter to punch out center of each round. Gather doughnut scraps, reserving holes, and gently re-roll without overworking dough; repeat until all dough has been used (you should have 18 doughnuts).

  6. Set a wire rack inside a paper towel-lined rimmed baking sheet. Fit a large pot with deep-fry thermometer and pour in oil to a depth of 3″. Heat over medium-high until thermometer registers 350°. Working in batches (I did about 4 donuts at a time), fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to prepared rack and let cool slightly. Fry doughnut holes until deep golden brown, about 2 minutes per side. Transfer to prepared rack and let cool slightly. Toss warm doughnuts and doughnut holes in cinnamon sugar.

    Do Ahead: Dough can be made 1 day ahead; cover and chill.

 

-CK 1.0

Classic Lemon Meringue Pie

IMG_8526

Classic Lemon Meringue Pie by twocarolines.com

 

I know we are all on a heavy diet of pumpkin spice sweets, and lemons may not seem seasonal, but the most fruitful season for lemons is winter, and we’re almost there!  This recipe is seriously old school, it’s the lemon meringue your grandma made, but even better!  I got it from a beautiful and wise older gal I went to church with named Wanda Green, is it just me or do you know a classic pie recipe will be amazing coming from someone named Wanda Green? It’s not a beginners pie, but it’s really not difficult, there are just a number of steps, and whenever you have meringue in a game, a little experience is helpful.  That being said, it was my first time making a classic lemon meringue pie and the process was smooth and simple with wonderfully delicious results that took me straight to my Grandma Lynn’s kitchen.

Traditional 9″ Pie Crust – try our King Family Pie crust! Blind baked at 450 for 8 minutes or until lightly browned.

Filling:
1/3 cup sugar
1/3 cup corn starch
1/4 teaspoon salt
3 eggs seperated
2 tablespoons butter
1 1/2 teaspoons grated lemon rind
1 1/2 cups water
1/3 cup fresh lemon juice

  1. Mix 1/2 cup of sugar, cornstarch and salt in double boiler top (I just use a stainless steel bowl on a 3 qt saucepan).  Gradually stir in water.  Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from a spoon.  Cover; cook 10 minutes longer, stirring occasionally.  Do not remove from boiling water.
  2. Combine egg yolks and 1/2 cup sugar.  Blend a little hot mixture into egg yolk mixture: ten stir all into remaining mixture over boiling water.  Gently stir in butter, lemon rind, and juice.  Cover with clear wrap to prevent top hardening.  Cool to room temperature without stirring.  Turn filling into prepared pastry shell.  cover with meringue as directed.

Meringue:

3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

  1. Beat egg whites with vanilla and cream of tartar until soft peaks form.  (White beat fluffier at room temp)
  2. Gradually add sugar, beating until stiff and glossy and all the sugar is dissolved.  Spread meringue over filling (which is now at room temperature) sealing meringue to the edges of pastry all around.  This prevents shrinking.
  3. Bake in moderate oven – 350 degrees, 12-15 minutes, or until peaks of meringue are golden brown.  Cool at room temperature.

    IMG_8521

Strawberry Streusel Pie

IMG_2385

Strawberry Streusel Pie by twocarolines.com

Here in coastal So. Cali there have been really nice strawberries lately.  Summer is almost over for us, our kids are going back to school later this week, but the strawberries haven’t been this sweet all summer so a strawberry streusel pie just seemed like the right thing to do.  I thought about doing a strawberry pie with one of those intricate braided, flowered, super detailed double crusts, and then I remembered how I have 3 young kids and an insane schedule and no time for that mumbo jumbo right now.  I also remembered that streusel is dear to my heart – anything is better when you top it with a nice crumbly, sweet, delicious crumb.  This pie turned out so incredible!  The strawberries baked up super sweet and the streusel top made for such a texture knock out.  It’s the perfect accompaniment to any Labor Day spread!

traditional 9 inch pie crust par baked – with ours that means bake for about 6- minutes at 425 before filling (I actually used a deep dish so I just rolled our recipe really thin and it worked out well, but could have been a little more full, it will fill a 9 inch nicely but be sure to bake on a sheet to prevent spills)

For the filling:
6 cups (2 pounds) strawberries hulled and quartered
1/2 cup sugar (less if you want your pie less sweet)
2 teaspoons fresh lemon juice
2 1/2 teaspoons cornstarch
1/2 teaspoon lemon or orange zest
1/4 teaspoon cardamon
1/4 teaspoon cinnamon

For crumb topping:
3/4 cup rolled oats
1/2 cup all purpose flour
1/3 cup sugar
4 tablespoons unsalted butter melted and cooled slightly

  1.  First make the crust, par bake it and set it aside.  Set your oven to 350.
  2. Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and spices and zest in a mixing bowl. Let sit in the fridge or at room temp for a good 25 minutes and strain out any juices.
  3. While you are waiting for your strawberries to let out some juice make your crumb streusel topping.  Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Freeze or refrigerate the topping until chilled, a good 10-15 minutes.
  4. Spoon your strawberry filling into the crust being sure to not include juice.  Spread the crumb topping over the top and bake in the middle rack of the oven (put a cookies sheet under to prevent spills) until your pie is bubbly and the crust and topping are golden brown, about 55 minutes.  Transfer to a rack to cool to room temperature before serving.

Recipe adapted from Emeril Lagasee Strawberry Crumb Pie 

Coconut Macadamia Chocolate Chip Cookies

image

Coconut Macadamia Chocolate Chip Cookies by twocarolines.com

These incredible cookies were first discovered by our sister Kristin who became obsessed with them at the Nordstrom’s Cafe here in coastal Orange County – they are called the “Nordie” and they are such a sensational combination with crunchy, chewy, sweet, salty and chocolatey cookie perfection.  It took her a number of trials and errors before she found a recipe that not only tasted like the Nordstrom cookie, but was even better!  The original author of this recipe is vanilla and bean – check out her rad blog.  The “Nordie” is a large cookie and it’s baked longer than traditional chocolate chip cookies to make the coconut have a nice toasted flavor, but you can also bake them less time for more chew and less crunch if you prefer.  Another bonus with these cookies is how you can easily save the dough in the fridge or freezer and just scoop and bake what you want to eat or even bake them all and freeze completed cookies until you’re presented with a situation that only an insanely delicious cookie can solve.

2 sticks unsalted butter at room temperature
2/3 cup granulated sugar
1 1/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs at room temperature
1 cup all purpose flout
1 cup whole wheat white flour (they taste great with only AP flour if you don’t have any wheat)
1/4 cup almond meal (can substitute with wheat germ, wheat bran, or just normal flour)
1/4 cup corn starch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup macadamia nuts roughly chopped
3 cups shredded coconut
1 1/2 cup chocolate chips

  1. Preheat oven to 350 and line a cookie sheet with parchment or silpat
  2. Mix together the flours, almond meal, baking soda, salt and cornstarch.  Set aside.
  3. With the paddle attachment on a stand mixer, beat the butter, sugar, and vanilla until smooth, about 2 minutes.
  4. Add the eggs one at a time until totally incorporated being sure to scrape down the sides of the bowl.  Then add the flour mixture in a few batches making sure to scrape the bowl.  Last add the coconut, nuts and chocolate chips mixing on low speed until ingredients are evenly distributed throughout the dough.
  5. To make the large cookies use a big 3-4 tablespoon scoop – only about 6 cookies per pan.  Bake about 17-20 minutes until nicely browned.  You can also make smaller cookies if you want and if you do bake them for less time, like check them around 9-10 minutes.  The original cookies are darker than an average cookie with a nice crunch to the outside, but they are also delicious baked just until the bottoms are brown if you prefer your cookie more chewy and less crunchy.  Pay more attention to doneness than bake times as times vary greatly depending on how large your cookies are.

 

Recipe adapted from vanilla and bean 

Berries on a Cloud

Two Carolines Berries on a Cloud 1.JPG

There was a brief and lovely Two Carolines reunion over the weekend (with most of the rest of the family) and of course—there had to be a dessert party. I wanted something that would feed the whole crew and that could be prepared ahead of time. I dug back into the family archives and found this dessert that came from family on my mom’s side. It’s almost like a Pavlova, but with some extra ingredients that add to the texture and flavor. It is one of those desserts that all the kids and adults were devouring and wanting seconds and thirds. It takes some time to make it, but each step is pretty easy and it’s totally worth it.

Ingredients:

  • 6 eggs
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 8 oz. cream cheese, softened to room temp.
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 cups small marshmallows
  • 1 pint cream, whipped
  • 1 (16 oz.) bag of frozen berries, thawed

Instructions:

  1. Beat egg whites and cream of tartar until frothy. Add the salt and sugar; whip 10-15 minutes in stand mixer.
  2. Spread in an 11×15 inch greased pan. Bake one hour at 250-275 degrees. Turn off oven and leave in overnight.
  3. Mix the cream cheese, sugar and the vanilla until smooth and creamy. Add the marshmallows and mix until incorporated. Gently fold in whipped cream until mixture is uniform. Spread evenly on meringue layer. Cover with plastic wrap.
  4. Chill 8-10 hours.
  5. To serve, cut into squares and top with spoonful of thawed mixed berries.

 

-CK 1.0