This festive chocolate bark is great for the holidays! Give it as a gift or treat yourself! It reminds me of the trail mix that I take with me when I go hiking … just a bit fancier of course.
It is super easy to make and is delicious! For the topping, you can use any nuts and dried fruits that you like. I used pistachio nuts, walnuts, dried cranberries, dried apricots and raisins. It is your choice and the combinations are endless! Oh and the smell of the roasted nuts … priceless.
The perfect dessert … sweetened with only dried fruits and made crunchy with only nuts!
RECIPE
INGREDIENTS
12 oz high quality chocolate chunks or chips (I used 70% dark chocolate)
handful nuts, chopped
handful of dried fruits, chopped
1 tsp coarsely ground salt
METHOD
Preheat oven to 350 F.
On a baking sheet, toast the nuts in the preheated oven for about 6-9 min. Cut them into smaller pieces if you wish. Cut the dried fruits if you wish.
Melt the chocolate in a double boiler or a pot with a thick bottom. Spread the chocolate evenly onto a rimmed dish with a spatula. Try to get the thickness about 1/4″. The dish should be large enough to hold the melted chocolate. I used a 8 x 11 ” casserole dish.
Drop the dried fruits, toasted nuts and the salt pieces on the top.
Let it cool completely for 2-4 hours or refrigerate for 15 minutes.
When the chocolate sets, using your hand, break the chocolate into pieces.
They can be stored in an airtight container for weeks.
This is a lovely dish for the autumn! The sweet and buttery pears work nicely with the sweet and tangy berries … and this delicious fruity mixture is covered with the nutty oatmeal topping. Serve it with caramel sauce to satisfy your autumn cravings. It can be a fancy breakfast or a simple, quick dessert!
TIP
This is a sweet dish so ideally sugar should be used. I included a range for the sugar content. Please feel free to use as little sugar or as much sugar as you’d like. Of course, the amount will depend on your sweet tooth and how sweet your fruits are.
RECIPE
INGREDIENTS
INGREDIENTS FOR THE TOPPING
1 cup old fashioned rolled oats
1/2 cup white flour
1 stick (8 tbsp) butter, melted
1/4 – 1/2 cup brown sugar + 2 tbsp for the top (regular sugar is fine)
1/8 tsp salt
zest of 1 lemon (optional)
1 tsp apple pie spice or 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 cloves+ little mace or 1 tsp cinnamon
1/2 cup chopped pecans or walnuts + more for serving
caramel sauce for serving
INGREDIENTS FOR THE FRUITS
4 ripe (about 2 cup) but firm fresh pears , cored and chopped (I used Bartlett)
2 cup organic berries, fresh or frozen (I used raspberries and blackberries)
o – 1/2 cup of brown sugar (I didn’t use any as my fruits were sweet enough but if you have a sweet tooth or the fruits are not very sweet, feel free to add sugar)
2 tbsp flour or 1 tbsp corn starch
1 lemon’s juice (use the lemon from earlier)
1/8 tsp salt
2 tbsp grated dried orange peel (optional)
1 tsp apple pie spice or 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 cloves+ little mace or 1 tsp cinnamon
1 tbsp graded fresh ginger or 1.5 tsp dried ginger (cut and sifted)
2 tbsp whiskey (optional)
METHOD
1. Preheat oven to 375 F. Have baking rack in the lower third of the oven.
2. Make the topping. Cream the melted butter with the sugar. Add oats, flour, apple pie spice, salt and lemon zest. Mix well. Fold in the nuts. Let it sit for an hour.
3. Wash, core and cut up pears into small cubes. You can peel them if the skin is tough, otherwise if they are soft no need to peel them. Set aside.
4. Assemble the fruit base. In a larger bowl, mix the chopped pears, berries, sugar, 1 tsp apple spice, salt, flour or cornstarch, orange peel, ginger and whiskey (if used) together. Spread evenly in a 2 qt size baking dish.
5. Put topping on the top of the fruit base. Sprinkle the top with some sugar (optional). I also graded a little nutmeg on the top.
6. Bake for 30 minutes or until the middle portion becomes hot.
7. Serve with caramel sauce. Add some extra nuts if you wish.
This mouth-watering pastry makes me feel like I am in a Hungarian cafe. The fluffy sour cherry filling is placed between 2 layers of the crumbly dough. I also added ginger and additional walnuts to make this tasty dessert even more exciting. The recipe is based on Hargitai György, Master chef’s mother’s recipe.
TIP
You will need a lot of sour cherries, about 1-1.6 kg (2-3.5 lbs)! The recipe asked for 1.6 kg (3.5 lbs) but I only had 1 kg (about 2 lbs) and it worked fine. Ideally, fresh sour cherries are used but honestly frozen sour cherries would work too. In fact, I bought the cherries at the farmers’ market earlier but wasn’t able to use them right away so I ended up freezing them. The frozen cherries worked well too. Just make sure they are sweet and have a nice flavorful!
RECIPE
Serves: 9 – 12 slices
INGREDIENTS
4 cup (500 gr) flour, cut and sifted
pinch of salt
15 tbsp (260 gr) cold unsalted butter
2 1/2 tsp dry yeast
1/2 cup milk
4 large eggs, divided
10 tbsp powdered or cane sugar, divided
peel and juice of 1 lemon
1 tsp vanilla extract
1-2 tbsp rum (optional)
1 – 1.6 kg (2.25 – 3.5 lbs) fresh or frozen sour cherries (pitted)
1 tbsp ginger
1 tsp cinnamon
2 tbsp bread crumbs
1 cup + 2 tbsp walnuts
METHOD
Preheat oven to 350 F. Butter a baking pan (11 x 9 x 2 inches or equivalent size). Sprinkle some flour on the bottom.
Dough
Preparing the yeast mixture. Add lukewarm milk (92 – 98 F) to the yeast. Let it rise.
In a larger bowl, sift the salt in with the flour. Crumb the butter with the flour with your finger tips or you can use a food processor as well.
Add the prepared yeast mixture from earlier.
Add 3-4 tablespoon sugar, 3 egg yolks, vanilla extract and rum (optional). Mix quickly. Save the egg whites for later for the filling).
Refrigerate for 1 hour.
Meanwhile prepare the filling.
Filling
In a medium sized bowl, add ginger, cinnamon, 6 tablespoons of sugar, lemon juice and peel, 2 tablespoons of chopped walnuts and 2 tablespoons of breadcrumbs. Mix. Set aside.
Beat the the egg white saved from earlier until it is hard. Gently fold in the earlier prepared mixture.
Assembling the cake
Take the dough out of the fridge. Cut into two parts. Put 1 part back in the fridge while you work with the other.
Roll out the dough into the shape of your pan and carefully place it onto the baking pan. Place the filling on top of this dough. Sprinkle 1 cup of the walnut on the top of the filling.
Take the other part of the dough out of the fridge and roll it out into the shape of the pan. Place it on top of the filling.
Lightly whisk 1 egg and spread it on top of the assembled dough. Sprinkle a little sugar on top. Prickle the top with a fork.
Bake in the preheated oven for 40 minutes or until the top has a nice golden color top.
Take out of the oven and let the cake completely cool off. Slice the cake.
This is a delicious carrot cake that I made for Easter this year; however, it is not just for Easter, it can be made for any occasion! It is made with the moist, spiced carrot bread base and is wrapped by the luscious lemony cream cheese frosting. It is definitely a crowd-pleaser!
I successfully made a drastic change to the sugar content in this recipe from the usual recipes. We all agreed the cake is plenty sweet and delicious. I included a range for the sugar content so you can decide how much sugar to use in your cake. I used 1/2 cup brown sugar for the cake and 1 cup granulated sugar for the frosting. Please try and let me how you liked it!
RECIPE
Make sure all ingredients are at room temperature.
CAKE INGREDIENTS
1/2 – 2 cup packed dark brown sugar or confectioners sugar
4 large eggs
1 cup oil with a light taste (I used coconut oil)
3/4 cup smooth unsweetened apple sauce
1 teaspoon pure vanilla extract
2 and 1/2 cup all-purpose flour (sifted and leveled)
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp apple spice or cinnamon powder
2 cup grated carrots
1 cup raisins (optional)
1 cup pecans, chopped (optional)
4 oz fruits for decoration (I used black berries)
2 cups nuts for the top (I used pistachio nuts)
FROSTING INGREDIENTS
Make sure all these ingredients are at room temperate
16 ounces full-fat brickcream cheese
1/4 – 1/2 cup of cream
4 Tbsp unsalted butter
1 – 4 cup confectioners sugar
1 teaspoon pure vanilla extract
juice of 1 lemon
pinch of salt
INSTRUCTIONS
Making the cake
Set oven to 350°F. Butter and lightly flour the cake form. You can use parchment paper instead.
In a large bowl, whisk the wet ingredients (eggs, oil, applesauce, and vanilla) together until combined.
In another large bowl, whisk dry ingredients (the flour, baking powder, baking soda, salt, sugar, cinnamon) together.
Mix the wet ingredients with the dry ingredients using a spoon, mix until just combined. Do not over mix!
Fold in the fun ingredients (carrots, raisins and the chopped pecans).
Divide the batter evenly pouring the batter into the two cake pans.
Let the dough rest for 1 hour if possible.
Bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done.
The cakes must be completely cool before frosting and assembling. Remove the cakes from the forms and set them on a rack.
Making the frosting
While the cake is cooling, make the cream cheese frosting. In a large bowl, beat the cream cheese and butter together with a handheld mixer.
Add the sugar, vanilla extract, lemon juice, cream and a pinch of salt and continue beating the frosting until smooth. Frosting should be soft, but not runny.
Assembling the cake
Place 1 cake layer onto a serving cake platter. Spread some of the cream cheese frosting evenly over the cake layer. Add the other cake layer. (Tip: Place the top cake layer upside down so you get a nice flat top that is easy to decorate). Using a spatula, spread the cream cheese frosting evenly over the top of the cake and the sides.
Serving
Decorate the top of the cake with the fruits and nuts of your choice.
Refrigerate cake at least for one hour before serving the cake. This helps the cake hold its shape when cutting.
Cover the leftover frosted cake tightly and store in the refrigerator for up to 5 days.
A few years ago, I had black bean brownies at a potluck. I love brownies but they tend to be rich and heavy. I remember looking at the brownies on the table and wished I could have had one … and soon afterwards the woman who baked the brownies came to me and invited me to try it … I explained to her that I really wanted to have one but brownies were a bit rich for me. Then she assured me that these brownies were not the regular brownies but they were made with black beans. Hmm I thought this is an interesting take on brownies … I kind of hesitated but then I gave it a try… and I am so glad I did! These are absolutely delicious, decadent brownies even better than the original!
These are very tasty, chewy and chocolaty brownies, no one will guess they are made with black beans. Try to use the best quality chocolate that you can possibly get as the chocolate is still an important part of the recipe. This is definitely a very healthy alternative to the original brownie recipes.
So why use black beans? Well, they are actually sweet. They also add protein to the brownies. The protein in the black beans helps to curb the blood sugar spikes that you would see with regular desserts.
Try it and let me know in the comment section how you liked it!
RECIPE
Yields 12 slices
Ingredients
1 cup dried black beans or 1 can (15 oz) black beans, rinsed and drained
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 large egg, lightly beaten
1/4 cup coconut oil or unsalted butter, melted
1/2 cup cocoa powder
1 tsp vanilla extract
1 tbsp coffee liquor
1 cup chocolate chips, divided
1/2 cup walnuts, chopped
Directions
Preheat the oven to 350°F (175°C). Grease an 8 x 8 x 2 inch baking pan or line it with parchment paper.
Clean and soak the beans for 8 hours. Remove the soaking liquid and discard. Cook the beans in fresh water for 2 hours. Strain. (Omit if using canned beans).
Add the black beans without its liquid to a food processor and chop until smooth. I don’t have a food processor, so I just mash the black beans with a potato masher. It works great.
In a bowl, mix the chopped black beans, egg, coconut oil, cocoa powder, sugar, baking powder, coffee liquor, vanilla extract and salt until the mixture is smooth and well combined.
Stir in the chocolate chips and the nuts. You can do 1/2 cup of chocolate chips and save the other half for the top.
Pour the batter into the prepared baking pan and spread it evenly.
You can put half the chocolate chips on the top.
Bake for 20 – 25 minutes or until a toothpick inserted into the center comes out clean.
Let the brownies cool completely in the pan before slicing.
This is a classic recipe for a moist carrot bread with an amazing rich texture and flavor! It is loaded with raisins and shredded carrots, infused with vanilla and warming spices and sprinkled with walnuts and sugar on top.
I use whole wheat flour instead of all purpose flour as it is better for health. Please note that whole wheat flour has to be soaked overnight so it doesn’t weaken our digestion process. Quick breads with all purpose flour are normally baked right after assembling the dough to prevent a ‘soapy’ after taste in the bread. However, the assembled dough with whole wheat flour needs to sit for 8 hours. This allows the flour to soften and prevents it from burdening our digestion. Honestly, I don’t notice this ‘soapy’ taste … the bread will be fine though, just follow the recipe … trust me!
The recipe works for 1 big loaf or 2 smaller loaves as well. Just make sure you reduce the baking time. Otherwise, there are no other changes to the original recipe.
RECIPE
Ingredients
1/2 lb (16 Tbsp) butter or coconut oil, melted
1/2 – 1 cup brown sugar + handful of white sugar for the top
Preheat the oven to 350 F. Take butter out of the fridge.
Butter a 9 x 5 x 3 inch loaf pan or two smaller ones if you decide to bake dough in two pieces.
In a medium sized bowl, cream the sugar with the butter. I do this step by hand but you can use an electric mixer. Add the eggs until they are incorporated. Set aside.
In a large bowl, sift together the dry ingredients.
Mix the dry ingredients with the butter mixture that was done earlier. Gently fold in the shredded carrots and mix. Make sure you don’t overdo this step.
Pour the mixture into the prepared pan or pans. Sprinkle sugar and chopped nuts on top of the bread evenly over the entire area.
Let the mixture sit overnight covered. You can put it in the fridge just let it warm up to room temperature before baking it.
Bake for 60 – 70 minutes or until a toothpick inserted in the middle comes out clean and the top is golden brown. (If you divide the mixture in two parts, cook for 55 – 60 minutes).
Take the pan out of the oven and let it cool. You can slice the bread as soon as it cooled off.
Store at room temperature covered with a kitchen cloth or place in an airtight container. Unsliced, it can last up to one week.
Our grandmothers, great-grandmothers used to make delicious sweets for Christmas. I don’t have the exact recipe my great-grandmother used; however, I have this modernized version, it works as a great replacement. The three main ingredients are raisins, walnuts, and coconuts. Along with some other flavorings, they are made into small balls. Then, they are dipped in chocolate of your choice and voila! … this healthy sweet AKA szaloncukor is ready to be hung on your Christmas tree or if you can’t resist you can just eat is as it is!
In the old days, they used honey, nuts and dried fruits like quince, raisins and apples. They also added foraged herbs that varied from country to country and region to region and often included fennel, lavender, rose petals, juniper berries, sumac etc. Ever since the exotic spices arrived from the East, people have been using cardamom, cinnamon, nutmeg etc. I personally really like adding shredded coconuts and oranges as they are readily available and taste delicious.
RECIPE
INGREDIENTS
1/2 cup walnut, chopped
3/4 cup raisins, chopped
1/3 cup shredded coconut
peel of 1/2 orange, grated or 1 tsp dried orange peel
juice if 1 orange or 1 Tbsp orange juice
pinch of salt, more for decorating
1 tsp cinnamon
1/4 tsp cardamom powder
1 tsp vanilla extract
300 gr or 11 oz chocolate chips
6 Tbsp coconut oil or unsalted butter
METHOD
Mix the raisins, nuts and shredded coconut. Place them in a bowl.
Add the vanilla extract, orange peel and the juice, cinnamon, cardamom and salt. Mix.
Put them in the fridge for 10 – 20 min so dough is not too warm or soft.
Take a handful out of the mixture at a time.
Create the bon bons. Make either smaller balls 1 inch in diameter, or make rectangular shapes.
In a double boiler, start slowly melting the chocolate chips. Add the butter. Mix until you get a ‘flowy’ consistency, meaning when you lift up a ladle full of chocolate, the chocolate flows down evenly.
Dip each bon bon in the melted chocolate. I used a fork and let the unused chocolate fall back in the pot.
Place them on a wire rack and let them cool.
Cut out squares of paper or cloth, big enough to cover the prepared bon bons (about 15 x 1 5 cm or 5 x 5 inch). Parchment paper works great too. Place the bon bons in the middle of this squared shaped paper or cloth and wrap the ends around. Twist the ends tightly to create the classic szaloncukor shape. Please see my picture for clarification.
Not sure what to serve for the holidays? This recipe is a smaller version of the well-known cheese cake. Impress your guests with this delicious and easy to make cake! It is a crustless cake with a creamy body infused with almond extract. I also added raisins to add some texture. You can decorate it with anything you desire. I used lingonberry jam and roasted slivered almonds. Enjoy!
Recipe
INGREDIENTS
1 cup ricotta cheese
1/4-1/2 cup sugar
1/2 cup all purpose flour or almond flour
1 egg, lightly beaten
1 tsp almond or vanilla extract
1/4 cup milk
handful of raisins
1/2 tsp baking soda
pinch of salt
oil for baking the almond slivers
1 cup slivered almonds for the top
20 oz lingonberry jam for the top
DIRECTIONS
Preheat oven to 350 F / 180 C.
Butter a 7 inch round cake pan.
Mix the wet ingredients: egg, ricotta cheese, almond extract and milk.
Sift the dry ingredients: flour, baking soda, sugar and salt.
Gently combine the wet and dry ingredients.
Fold in the raisins.
Pour batter into the prepared cake pan. Smooth the top with a spatula. You can gently tap the form on hard surface so the top gets leveled. Let the mixture sit for 1 hour. Set aside.
Meanwhile bake the slivered almonds: Apply oil to a cookie sheet and place the almond slivers on it. Bake in a preheated oven at 300 F for 10 – 15 minutes until golden brown. Set aside.
Bake the cake mixture in a pre-heated oven for 30-35 min or until the edges are slightly golden and an inserted knife edge comes out clean. Let cool.
Spread jam of your choice and sprinkle roasted almond slivers on the top.
Hungarian plum gnocchi (szilvás gombóc) is basically a dish made with plums wrapped in dough made with mashed potatoes. It is often served as a second dish after a heavier soup but can be a dessert as well.
This dish is a little variation to the recipe that most people use in Hungary. I added poppy seeds instead of bread crumbs to coat the balls. In Transylvania, plum gnocchi is often still coated with poppy seeds.
Poppy seeds are popular at Christmas time as they are full of flavor and are supposed to be calming and nourishing as well. Oh one more, Hungarians believe that poppy seeds are supposed to bring good luck for the new year.
Also, I used prunes instead of fresh plums because fresh plums are not available right now. Honestly, I can’t tell the difference.
These 2 changes to the recipe would make this otherwise already fabulous dish a perfect dish for the holidays.
RECIPE
INGREDIENTS
about 1 lb russet potatoes (4-5 potatoes)
2 cups flour
1 egg
1 Tbsp butter
1/2 tsp salt
18 sweet prunes – depending on the size
Coating
2 cups poppy seed, ground
1 cup walnuts (finally chopped)
10 Tbsp butter or coconut oil
1 tsp cinnamon or apple pie seasoning
6 Tbsp sugar
pinch of salt
DIRECTIONS
Place the potatoes with the skin on in a large pot. I like to put them on a metal steamer with ‘feet’ so the vitamins and minerals don’t leach into the water and so they don’t soak up too much water. If the potatoes are too wet, the dough will need more flour and will be harder. Add cold water to the pot with a little salt. Bring it to a boil. Turn the heat down to medium low. Cook them with the lid on for about 45 – 60 minutes or until the potatoes are tender. Peel them while they are still hot but you can handle.
Puree the potatoes while they are still warm, I was able to do it as soon as the peels were taken off. I used a potato ricer. I put the potatoes through the larger holes of the ricer, then the smaller ones. It is worth investing in a potato ricer if you want a nice and soft dough. You can use a potato masher too, I have used it before and did a good job too. Let potatoes cool to room temperature.
Add flour, salt, 1 egg, 1 Tbsp of butter to the mashed potatoes. Mix and form into a ball shape. Do not over do it. The dough should not be wet but should stay in one piece. Make sure your potatoes are at room temperature. If they are warm they will take up too much flour. You can use the fridge for 5-10 minutes minutes if needed. (Before adding more flour, cool the dough in the refrigerator).
Let the dough rest for 1 hour on the counter.
Meanwhile, soak the prunes in water to soften them. Set aside.
Melt the butter on low heat and add the poppy seeds stirring frequently for about 10 minutes. Make sure the butter doesn’t burn. Add the cinnamon, sugar and chopped walnuts. Mix. This will be used to coat the balls.
Also, mix the 3 Tbsp sugar, 1 tsp cinnamon and a pinch of salt for the stuffing. This will be used when the balls are served.
Fill a 5 quart pot with about 3 quart water. Bring to a boil with a little a little salt.
After 1 hour, take the dough out of the refrigerator. Cut the dough in half. Place one of them on a flat, floured surface. Roll out the dough on a lightly floured surface with a rolling pin. Cut out about 9 squares about 3 inches wide and 1 cm thick.
Squeeze the liquid out of the prunes from earlier step.
Assemble the balls. Place one of the dough squares into your palm. Put a plum in the dough. Fold corner by corner gently tucking the stuffing inside and then roll it to make a ball. Do this with each square. Coat them in flour. Please look at the pictures for clarification.
Take the other half of the left over dough and repeat rolling the dough and making little squares. Just like earlier, fill the squares with the prunes. Do this procedure until all the dough is used up.
When the water starts boiling, you can drop the balls in the water one by one with a slotted spoon. Try to gently stir them to prevent them from sticking to the bottom of the pot.
When the dumplings come to the surface, cook them for about another 5 more minutes and remove them with a slotted spoon.
Coat the dumplings with the poppy seed mixture that you prepared earlier and roll them around until they are well coated.
Serve warm with a little vanilla sugar, cinnamon sugar or honey. Or all three.
The lemon yellow color can bring sunshine into our homes! This delicious dessert could become the center piece of your Easter celebration instantly. The tart and tangy lemon filled cake is topped with the fluffy sweet meringue. I like using lemons in baking because they offset the sweetness of desserts and give an interesting flavor. Also, it is packed with the important theme of Easter, eggs of course. It is super easy to make and delicious at the same time. In our house, my daughter will be making it for Easter this year.
RECIPE
INGREDIENTS
Crust
12 Tbsp (165gr) butter, at room temperature
1/4 cup sugar
1/4 tsp salt
1 tsp vanilla concentrate
1 1/2 cups all purpose flour, cut and sifted
Lemon filling
4 large eggs, room temperature
1 cup sugar
1/2 cup fresh lemon juice + the zest (2-3 fresh lemons)
1/4 cup flour
Meringue
3 egg white, room temperature
1 pinch salt
1/2 tsp cream of tartar
1/3 cup sugar
INSTRUCTIONS
Preheat oven to 325 F (170 C). Set the rack in the middle of the oven. Grease and line a 9″ baking dish with parchment paper.
Separate the 3 eggs for the meringue now as it is easier to do when eggs are cold. Make sure they are at room temperature when you beat them.
Make the crust. Cream the sugar, vanilla extract and the butter. Gradually add the flour with salt mixing by hand just until a crumbly ball forms.
Place the prepared dough in the pan. Using your hands press against the bottom and about 1 inch (2 cm) up the sides. Poke the dough with a fork about 6-8 times. Bake for 20 minutes or until the dough has a nice golden brown color.
Make the lemon filling. In a medium sized bowl whisk the eggs, sugar, lemon juice and zest and the flour together. Make sure you grade the lemons before you can them up. (It is almost impossible to zest a cut lemon).
When the crust is done baking, remove it from the oven. Pour the lemon filling over the crust and return it to the oven for 30-40 minutes, until the filling no longer jiggles and the center is mostly set.
Make the meringue in the last 5 minutes before the shell is done baking. In a clean, medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar and the cream of tartar, whip for 30 seconds. Add the rest of the sugar and whip until combined.
Transfer the meringue to a pastry bag fitted with a large tip or zip-lock bag with a corner snipped off. I piped the meringue on the top covering the entire surface making large peaks each time.
Return to the oven for 10-12 minutes, until the meringues are lightly browned.
Let cool completely, then refrigerate for 1 hours.
Twin Cities Herbs 