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Desserts

Dinner is great. But no matter how full you get, everyone knows there's always room for dessert! Make the next dessert round for your family a breeze with tips from our kitchen to yours.

Desserts
  • For clean slices, dip your knife into hot water each time you make a cut through the meringue topping on pies.
  • Use an electric knife to slice soft cakes like angel food or jelly rolls. The speed of the blade prevents pressing down on the cake and crushing it.
  • To easily serve ice cream to a crowd, pre-scoop it several hours ahead of time onto a wax paper- or parchment-lined baking sheet that’s been pre-frozen for at least 30 minutes. Once scooped, return the baking sheet to the freezer until ready to serve.
  • Coarsely crush red and white peppermint candies in a resealable plastic freezer bag with a meat mallet and use as a garnish on cupcakes, brownies, cakes and sundaes.
  • To make chocolate shavings for garnishing desserts, use a vegetable peeler to slowly “peel” curls off a bar of milk chocolate (Hershey’s® chocolate bars are perfect for this).
  • It’s easier to chop big blocks of chocolate with a large serrated bread knife than with a straight-edge chef’s knife. The knife’s serrations cause the chocolate to crumble into small bits.
  • Many dessert recipes call for special liqueurs, but it can be expensive to stock up. Instead buy small “airplane” size bottles from liquor stores.
  • Chocolate can scorch very quickly so it’s important to stir it often while melting. Take it off the heat or out of the microwave while still a little lumpy—residual heat will melt the last bits in no time.