You should be able to cut them, wrap them up, and freeze them to be baked and served the next day without a problem.
I need to frost a cake and cupcakes with a cream cheese frosting for a late morning party tomorrow. I do not do a lot of baking so I'm concerned about when I should frost the cakes. For the sake of time tomorrow I'd prefer to frost the cakes this evening, but am worried about overnight storage of a cream cheese frosting. Can I frost the cakes tonight and leave them frosted on the counter? If left on the counter do they need to be covered? Would it be better to place the cakes in the refrigerator? Is my best bet to wait until tomorrow before frosting?
I have a recipe which calls for 250g of tinned black beans.. i thought i would be smart and use some DRIED black beans i have already! but.. obviously the dried beans will weigh less than the tinned black beans.. How can i calculate how many grams of the dried beans i would need to make 250g of cooked black beans? I was going to soak them overnight and then boil them until theyre soft!
Possible Duplicate: Can I Brown Beef For Slow Cooking the Night Before I would like to prep my Beef Wellington the night before. I would sear, cover with mushrooms, prosciutto the night before, refrigerate overnight then wrap in pastry the next day before cooking. Is this safe?
I'm making split pea soup (vegetarian, using the Moosewood Cookbook recipe). I've made this several times before, and I remember that at some point the peas dissolve, making a thick broth. I made sure to soak the peas overnight before cooking them. But the soup has been simmering for over an hour now (very low flame, partially covered, other veggies in the soup for the later 40 minutes) and they don't seem close to dissolving. Did I do something wrong? How can I fix the soup? And how can I avoid this in the future?
I just made chocolate crinkles for the first time and I really like them, but they are a bit too dry, making them slightly crumbly. It's possible I over-baked them a little bit, I'll try to bake them a minute less next time. Is there something else I can do to get them some more moist? I halfed this recipe, resulting in: 41 g cocoa powder 75 g sugar 60 ml oil 2 eggs 1 tsp vanilla 130 g flour 1 tsp baking powder 1/4 tsp salt I followed the recipe closely for the preparation and I let the dough chill overnight.
I've soaked some beans in room temperature water overnight, since 6pm (white navy beans). How long can I keep them in water before I must use them? Will they last a day or so at room temperature and in water, or should I drain and store in the fridge, or must I cook with them immediately?
I'm planning to make scalloped potatoes with russet potatoes and cream and cheese. If I prepare and assemble the dish in the evening, can I store it (covered in the refrigerator) overnight and bake it the next day? Will the potatoes discolor or soften in the cream?
can still enjoy the results (even if I don't give them away anymore). ...I am making my favorite Christmas cookie. They are called Venetians. They are a layered marzipan bar cookie. Here is a recipe. So, I just took them out of the oven -- and while the tops are perfectly cooked -- the bottoms got too toasty. I have taken them out of the pan and put they on cooling racks. I expect to let them cool well before putting on the jam and layering. I will then let them
I've got four cups of dry pinto beans. What will be their volume after I let them soak overnight?