What to Serve

What to Serve

Cozy Coffee Cake

(Gluten and dairy-free)

Not too sweet, but delicious enough to serve double duty as a quick breakfast or alongside a cup of tea for an afternoon pick me up, this coffee cake is a crowd pleaser at our house. 


  • 1/3 cup maple syrup
  • 2/3 cup coconut sugar
  • 1/2 cup non-dairy milk
  • 1/3 cup coconut oil melted and cooled
  • 2 eggs
  • 1 1/4 cup almond flour
  • 1 1/4 cup oat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract


  • 1/3 cup coconut oil softened or melted
  • 1/4 cup coconut sugar or brown sugar
  • 1 cup oat flour add a bit more if mixture seems too sticky
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla

Preheat oven to 350°F. Grease a 9×5 loaf tin well with coconut oil.

Mix together beaten eggs, melted and cooled coconut oil, maple syrup, vanilla extract, and non-dairy milk until smooth.

Add in the coconut sugar and mix until everything is well incorporated. In a separate bowl, whisk together oat flour, almond flour, baking soda, baking powder, salt, and cinnamon. Combine wet and dry ingredients. Add batter to the tin.

To make the crumble, combine all of the ingredients. Crumble it over the top of the batter in the tin.

Bake for 15 minutes at 350 degrees, then reduce the heat in the oven to 325 and bake for an additional 30-40 minutes, until the edges are nice and golden brown and a knife inserted in the center comes out clean. If you can wait, let cool before slicing and serving. Enjoy!

Roasted Tomatoes with Halloumi Cheese

SERVES 4-6, as an appetizer or side dish

A favorite at our house year round, but especially delicious with local tomatoes as we cling to the last weeks of tomato season in the Northeast. Use whatever mix of tomatoes look best from the market or your garden--this recipe is flexible and forgiving!

  • 2 pints cherry tomatoes, halved if you prefer
  • 5 to 6 small tomatoes on the vine
  • 1 shallot, thinly sliced into rings
  • ½ - ¾ lb. halloumi cheese, cut into slices ½" thick
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 tsp. chopped fresh oregano, plus 3 oregano sprigs

Preheat an oven to 375°F.

Arrange all the tomatoes, the shallot and cheese in a 9 x 13" baking pan. Drizzle the olive oil over the top and season generously with salt and pepper. Sprinkle with the chopped oregano.

Bake until the cheese is golden brown and the tomatoes are bursting, 25 to 35 minutes. Garnish with the oregano sprigs and serve warm. 

Jicama Citrus Salad with Orange Cilantro Dressing

(slightly adapted from Lulu Powers)

A dear friend served this salad at a girls' night recently and the crowd went wild. Bright and crisp and hearty enough to be dinner if you add a grilled protein, it's on constant repeat in our home, pleasing to even our finickiest eater.

The original recipe called for raw red onion, but I prefer the mellowness of lightly pickled onion, so I thinly slice it and soak in vinegar and a few shakes of spices for an hour or so before adding to the salad. Enjoy! 

Serves 4


  • 1 cup orange juice
  • ½ cup roughly chopped fresh cilantro
  • 1 garlic clove
  • 1 tablespoon ground cumin
  • 1½ teaspoons salt
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • ¼ cup canola oil


  • 1 large jicama, peeled and julienned 
  • 2 bunches of micro greens or watercress
  • 2 oranges, peeled and segmented
  • 1 small red onion, thinly sliced and pickled 

To make the vinaigrette, in a small saucepan over high heat, reduce the orange juice by half. Let cool. 

In a blender, combine cilantro, garlic, cumin, salt, pepper, and reduced orange juice. With blender running, slowly pour the oils through the top and blend until the dressing has emulsified. 

In a large bowl combine the jicama, watercress or micro greens, oranges, and onion. Toss to combine. Toss with vinaigrette. Serve immediately.

Warming White Bean + Kale Soup (sausage optional)

I started making this soup while Jon was in business school and we newlyweds just learning how to host. Fast forward 20 years and this hearty and healthy recipe is still a favorite. As I've mentioned before, much of the entertaining we do is casual dinners with close friends where soup, salad, a simple charcuterie board to start, and dessert outsourced to our enthusiastic teen bakers is a win.

I like to double this recipe and freeze half. 

Serves 6

  • ¼ cup olive oil
  • 3 medium carrots, peeled, quartered lengthwise
  • 2 large tomatoes, quartered
  • 6-10 garlic cloves, unpeeled
  • 1 large onion, cut into 8 wedges
  • 4 cups finely chopped kale
  • ½ small butternut squash, peeled, seeded, cut lengthwise into ½" thick wedges
  • 7 cups (or more) vegetable broth
  • 3 large fresh thyme sprigs
  • 1 bay leaf
  • 1 15-oz. can of Great Northern Beans, drained
  • 3-4 links of sausage (optional)

Preheat oven to 400°F. Lightly coat large, rimmed baking sheet with olive oil. Arrange chopped carrots, tomatoes, onion, and squash, and unpeeled garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are browned and tender--approximately 35-45 minutes. 

Transfer carrots and squash to work surface and cut into ½" pieces, then set aside. Peel garlic gloves, add to blender with tomatoes and onion; puree until almost smooth. Pour ½ cup of broth onto baking sheet and scrape up any browned bits. Transfer vegetable puree and broth with browned bits to large stock pot. Add 6 cups of vegetable broth, kale, thyme, and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes. If desired, remove sausage from casings and brown meat, then add to stock pot. 

Add beans and reserved carrots and squash to soup. Simmer 8-10 minutes to blend flavors, adding more broth to soup if necessary to thin. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Serve with crusty warmed baguettes and the outrageously delicious Hearty Green Salad with Apple Cider Viniagrette!

Hearty Green Salad with Apple Cider Vinaigrette

A crowd pleasing salad if there ever was one--and so versatile--toss in whatever you have on hand. The dressing is a showstopper, totally worth the extra effort it takes to reduce the apple cider. 

  • 4 cups of apple cider, simmered + reduced to approximately 1/3 cup
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. dijon mustard
  • 1 minced garlic clove
  • 2 Tbsp. chopped shallot 
  • squeeze of lemon
  • 1/4 tsp. cinnamon 
  • 2 tsp. black pepper
  • 1 tsp. salt
  • 1/3 cup grapeseed or canola oil
  • 1/3 cup olive oil
  • Arugula and/or baby kale
  • Shaved brussel sprouts
  • Almonds, toasted slightly and chopped
  • Dried cherries, halved
  • Cucumber, seeded and chopped
  • Chickpeas, roasted until crunchy
  • Feta cheese (optional--I don't use!)

Simmer apple cider until reduced to approximately 1/3 cup. Add reduced cider, apple cider vinegar, mustard, shallot, and garlic to blender or with immersion blender. Slowly add oils until emulsified. Add salt, pepper, cinnamon, and a squeeze of lemon (don't skip the cinnamon!). If the vinaigrette is too thick, thin with 1-2 Tbsp. water.

Add lettuces and other ingredients to salad bowl and toss. YUM. 

Pork Shoulder Ragú with Pasta (as seen in InKind Magazine)

As soon as the weather in Boston takes on its Autumn chill, this recipe, adapted slightly from the brilliant Andy Ward and Jenny Rosenstrach of the Dinner: A Love Story blog, is our favorite dinner party staple. We founded Proper Table to make creating special experiences around the table as effortless as possible, and this meal checks all the boxes. Since the pork is braised, most work is done hours in advance, making the house smell amazing and leaving me plenty of time to set the table, update the playlist, and pour myself a glass of wine. 

Serves 6 adults or 4 adults and 4 children

  • 2 pound to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • Salt and pepper
  • 3 tablespoon olive oil, plus more for drizzling
  • 1 28-ounce can whole tomatoes, with juice
  • 1 cup red wine, plus more as needed
  • 5 sprigs fresh thyme
  • 5 sprigs fresh oregano
  • 1 Small handful of fennel seeds
  • 1 tablespoon hot sauce, for smokiness 
  • 1 pound Pappardelle or pasta of your choice
  • 1 handful Freshly grated Parmesan or Pecorino

Preheat the oven to 325°F.

Dry the pork with paper towels and liberally season all over with kosher salt and pepper. Add the olive oil to a large Dutch oven (we use our cozy red Le Cruset!) and heat over medium high until the oil is hot. Add the pork roast to the pan and brown it on all sides, which will take about 8-10 minutes.

Add the chopped onion, minced garlic, and sauté for 1 minute. Add tomatoes, red wine, thyme, oregano, fennel, hot sauce, and bring to a boil. COVER pan and put in the oven. Braise for 3 to 4 hours, turning every hour or so. Add more liquid, water or wine—if needed. No matter what size pot you are using, the liquid should come to at least one-third of the way up the pork.) The meat is done when it’s practically falling apart. Remove the pork to a cutting board, pull it apart with two forks, and then add the pulled pork back to the pot and stir. Remove the herb sprigs.

Cook the pasta according to directions—al dente is always best, so strain the pasta when its still slightly firmer than you like, as it will continue to soften a bit. 

Serve with freshly ground Parmesan Reggiano or Pecorino Romano cheese.

Grampy's Cake

Shared with me years ago by a dear friend, whose Grandfather was famous for making this simple cake, Grampy's cake is a favorite at our house. Jon requests it every year for his birthday, and the cake's nutmeg and sherry flavors lend themselves beautifully to Fall menus. DO NOT even consider serving this cake without the accompanying warm caramel sauce, but be prepared for plate lickers, the combination is outrageously delicious. 


  • ¾ cup of sherry
  • 1 package vanilla cake mix
  • 1 package vanilla instant pudding
  • 4 large eggs
  • ¾ cup of oil  
  • 1½ teaspoon nutmeg

Preheat oven to 350°F or 325°F if using dark pan. Spray a bundt pan with cooking spray. Set aside.

Combine all ingredients in bowl and beat until smooth. Pour cake into pan and bake for 35 minutes. Check and if necessary bake a few minutes more until cake springs back when touched on top. Cool according to directions on box.

Caramel Sauce

  • 1/2 cup of butter
  • 1/2 cup of heavy cream
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 Tablespoon sherry
  • 1 teaspoon vanilla
  • pinch of salt

Place butter, heavy cream, and sugars in pan over medium low heat. Stir until butter and sugars melt, and all ingredients are combined. Add a tablespoon of sherry (or more or less to taste). Bring to boil, stirring. Once the sauce reached the desired thickness--usually a minute or 2--remove from heat and add vanilla. Taste, if desired add a pinch of salt. Serve warm sauce on the side of the cake

To make this dairy free, I substitute melt for butter and a barista style almond milk for the heavy cream.

Everyone's Favorite Caesar Salad (cow dairy free)

One of our favorite things to do is host big groups of our kids' friends--there's nothing more joyful than a house bursting with the energy, laughter, and vibrancy of hungry teenagers!  Our high school has a beloved tradition of Friday night team dinners, and this salad is the girls rowing team's favorite. No matter how much salad we make, the bowl is always quickly emptied. Homemade croutons are a MUST. 

Serves 6-8


  • ½ cup pecorino Romano cheese, grated
  • ½ cup Hellmans mayonnaise (not the organic version)
  • ½ - 1 garlic clove, diced, crushed, or grated
  • 1 anchovy, diced
  • 1 tsp worcestershire sauce
  • ground pepper
  • dash of Tabasco sauce
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. water (add more or less depending on your preferred consistency)

Add all ingredients to a 2-cup pyrex or similar vessel and combine with immersion blender.


  • Loaf of Italian bread or similar
  • Olive oil
  • Salt and pepper

Cube a loaf of Italian bread, toss with a generous pour of olive oil. Spread bread on a baking pan, sprinkle lightly with kosher salt and pepper. Bake at 375 degrees until golden, 8-10 minutes. Make extra--they are quickly gobbled up while cooling on the stove.


  • Romaine lettuce, chopped
  • Homemade Croutons 

Toss washed and chopped Romaine with dressing. Generously add croutons! Serve with extra cheese, if desired.

Heirloom Tomato Soup

This recipe is a summer celebration in a bowl. In New England, Heirloom Tomato Soup is heavenly mid-summer, when our gardens are finally bursting with plump, rosy tomatoes, but to be honest, we cook it up year round, substituting heirloom varieties for whatever looks best. The soup is dairy-free, though you'd never guess, and it pairs beautifully with oozy grilled cheese or verdant garden greens. Served atop one of our punchy gingham placemats or our Eliot ticking, you'll please and impress any crowd. xox

 *adapted from Marin Mama

Serves 8-10

  • 2 medium yellow onions, diced
  • 1 cup extra-virgin olive oil, divided – you will use 1/2 cup twice
  • 1 large bunch fresh basil
  • 5-10 sprigs of fresh thyme
  • 5-10 sprigs of fresh oregano 
  • 4 garlic cloves, microplaned or crushed through a garlic press
  • 10 ripe heirloom tomatoes or other variety, cored and cut into large chunks
  • 1/2 tablespoon salt (and more to taste)
  • fresh ground black pepper
  • 2 teaspoons balsamic vinegar 

Chop onions. Wash and dry herbs. Tie herbs in bunches, wrapping cooking twine around stems tightly, several times so the herbs are secure. Add a 1/2 cup of olive oil to a large pot over medium heat. Add diced onion and herb bunches. Cook until onion is soft and translucent.

While onion and herbs are cooking, wash, core, and quarter the tomatoes. Before onion browns, add the microplaned garlic, 1/2 tablespoon kosher salt and stir. Add the cored and quartered tomatoes. 

Bring the tomatoes to a gentle simmer and cook uncovered until they start to break down, about 15-20 minutes. Remove herb bunches, add 1/2 cup olive oil, and 2 teaspoons of balsamic vinegar.

Puree soup in small batches in a blender or use an immersion blender in the pot. Season with additional salt and pepper, and add another splash of balsamic vinegar if desired.

Serve with grilled cheese, garden greens, and atop our Proper Table Eliot or Mack placemats for the dreamiest summer supper.

The BEST Vegan Chocolate Cake 

I realize that this is the second chocolate cake recipe I've posted, but Andersen made it over the weekend and it is so delicious that it would be criminal not to share. It's been a favorite in our house for, well, 2 days, but I'm telling you, it's going to go the distance. You'll love it too. Serve the cake atop an Eliot placemat and really WOW 'em! The recipe is adapted from Nora Cooks. 


  • Cooking spray for misting the pan
  • Parchment paper to line bottom of pan (not necessary but hugely helpful to me)
  • 1 cup unsweetened almond milk, if you only have sweetened, just reduce the sugar by 1/4 cup                                                                
  • 1 Tablespoon apple cider vinegar 
  • 2 cups all purpose flour 
  • 1 1/2 cups granulated sugar 
  • 3/4 cup cocoa powder 
  • 2 teaspoons baking powder 
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 2/3 cup unsweetened apple sauce 
  • 1 Tablespoon pure vanilla extract
  • 1 cup boiling water

Preheat oven to 350°F. Spray 8” cake pans with cooking spray and line bottom with parchment paper circles cut to fit your pans. Set aside.

Combine the 1 cup of almond milk and vinegar, stir slightly and leave to curdle.

In the bowl of an electric mixer, add flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine. Add oil, applesauce, vanilla, and the almond milk/vinegar mixture. Mix on medium speed until well combined. 

Lower the speed and carefully pour in the boiling water. Mix cake batter again until water is fully incorporated. The batter will seem very runny at this point; that is how it should be. Don't worry!

Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pans, carefully remove the cakes from the pans and let them cool completely before frosting.


As I've mentioned before, we are frosting people--and this was enough for a 2- layer cake.

  • 1 cup and 1 Tablespoon unsweetened cocoa powder 
  • 1 15 oz. tub of I Can't Believe It's Not Butter (or similar)
  • 2 teaspoons vanilla extract
  • 4-5 cups confectioner’s sugar (start with 4 cups)
  • 1/4-1/2 cup unsweetened almond or oat milk

Add cocoa powder and room temperature vegan butter to bowl of an electric mixer and beat to combine. Add remaining ingredients (start with 4 cups of confectioner’s sugar and 1/4 cup of non-dairy milk and only add more after you taste it and see the consistency) and mix on low to combine. Add more confectioner's sugar if the frosting is too thin or more non-dairy milk if the frosting is too thick. Increase speed and beat until frosting is fluffy.

Frost cake when cool and top with sprinkles, if desired!



Applesauce (Instant Pot)

This is a favorite at our house. I couldn't tell you how many it serves, because it is usually gobbled up warm by dripping spoonfuls straight from the pot before I can squirrel any away. This recipe really does not need any added sugar, and that is confirmed by the 12-year old and under set.

  • 10 apples, usually Honey Crisp or similar, peeled, cored and roughly chopped 
  • 1/4 cup of water
  • juice of 1/2 of a lemon
  • 1/2 teaspoon cinnamon

Add peeled, cored, and chopped apples to Instant Pot and cook at high for 8 minutes. Let pressure naturally release for about 20 minutes, then you can release the rest manually. I use an immersion blender because we like our applesauce fairly smooth, but a potato masher would work for a chunky texture. Finally, I quickly serve myself a bowl before word gets out that there's warm applesauce in the kitchen. Enjoy.


Cookie Wars

In a house full of hungry and busy teenagers, we go through a lot of chocolate chip cookies. We presently have two dueling recipes on constant repeat. Try them both and let us know your vote for victor in the Lewis cookie wars!

Mom's Healthy Chocolate Chip Cookies

These cookies are vegan and gluten-free and, most importantly, delicious! If you're already over this recipe, scroll down to the next recipe, which is my son, Anders', creation and not remotely healthy (although they too are dairy-free).

  • 1 1/2 cup almond flour
  • 1 1/2 cup oat flour
  • 1 cup shredded unsweetened coconut
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 tsp hemp hearts
  • 1 tsp vanilla
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil, melted and cooled slightly
  • 3/4 cup dark chocolate chips

Preheat oven to 350F.

Melt coconut oil and set aside to cool slightly.

In large mixing bowl, add both flours, unsweetened coconut flakes, baking powder, hemp hearts, and sea salt. Mix to combine. 

Add maple syrup (preferably room temperature so it doesn't solidify the the coconut oil), coconut oil, and vanilla. Mix again. Add chocolate chips and stir to combine. 

Line baking sheet with parchment paper and gently form dough into balls, about ping pong ball size. If dough seems wet, refrigerate tray for 30 minutes before baking for approximately 10-12 minutes until just slightly golden (we prefer all chocolate chip cookies slightly undercooked). 

Choose your favorite placemat and serve cookies atop!


Andersen's Decadent Chocolate Chunk Doughboys 

These cookies are Anders' specialty, the recipe meticulously tested and lovingly  tweaked to this final beloved version. They are chunky, chocolately, soft on the inside and slightly crispy on the outside. If I don't head them off with my healthy cookies, at his sisters' requests, Anders' whips these up several times week.  

Makes 12-14

  • 3/4 cup shortening
  • 1/3 cup sugar
  • 2/3 cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 3 tsp vanilla
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 bag of semi-sweet chocolate chips or chunks or a combo of the two

Preheat oven to 350F.

Beat together shortening and both sugars until fluffy. Add vanilla, egg, and egg yolk. Beat again.

In separate bowl, combine flour, baking powder, and salt. Add dry ingredients to wet and beat. Add chocolate chips/chunks and stir.

Line baking sheet with parchment paper. Form cookie dough into ping pong-sized balls and refrigerate for 30 minutes or overnight.

Bake cookies at 350F for 10-12 minutes until slightly brown but still soft inside.

Choose your favorite placemat and serve cookies atop!

Cumin Beef Kebabs

Cumin beef kebabs are my husband, Jon’s, specialty. He started making them when we, and most of our friends, had babies and young kids, because he could prep in advance and quickly grill at meal time. Years later, they are still our summer go-to for big groups. The kebabs are delicious with warmed naan, tzatziki from our local Greek market, hummus (Ithaca is our favorite brand), Greek salad and/or simple grilled vegetables.


Serves 6

  • ¼ cup olive oil
  • 2 Tbsp finely chopped oregano
  • 2 garlic cloves
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp cayenne
  • 2 lbs steak tips cut into 1 ½” pieces


12 12” skewers/if wooden soaked in water for 30 minutes.

Stir together oil, oregano, garlic, spices and 1 tsp. salt in a bowl, then toss with beef. Marinate, refrigerated, at least 2 hours, but up to 8 hours.

While grill is pre-heating, thread about 4 pieces of beef on each skewer, leaving small spaces between pieces.

Grill, turning, until cooked as desired.

We serve these with warmed naan, tzatziki from our local Greek market, hummus (Ithaca is our favorite brand) and Greek salad and/or simple grilled vegetables.


Favorite Greek Salad Dressing (adapted from the New York Times) 


Serves 6

  • 4 Tbsp red wine vinegar
  • 1 small garlic clove, grated
  • ½  tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ cup olive oil


Combine all ingredients, whisk in olive oil last. Dress salad before serving. We use romaine lettuce, large cubes of feta cheese, cherry tomatoes, red pepper, pepperoncini, red onion and kalamata olives in our salad. Enjoy!



Chocolate Birthday Cake

This cake has been a very favorite in our house (and many others) for more than 20 years. We never want to run out of frosting, so we 1.5x the recipe most times.


  • Cooking spray for misting the pan
  • Parchment paper to line bottom of pan (not necessary but hugely helpful to me)
  • 1 oz. unsweetened chocolate, finely chopped                                                                  
  • ½ cup water
  • 1 package devil’s food cake mix
  • 1 package instant pudding
  • 4 large eggs
  • ¾ cup buttermilk (I usually just make my own with ¾ cup milk and about a Tbsp. of lemon juice or white vinegar)
  • ½ cup vegetable oil
  • 2 tsp. vanilla extract


Preheat oven to 350°F or 325°F if using dark pan. Spray 8” cake pans with cooking spray and line bottom with parchment paper circle cut to fit your pan. Set aside.

Place the chopped chocolate and ½ cup water in a small saucepan over LOW heat. Cook, stirring until the chocolate is melted (3-4 minutes) and set aside.

Place cake mix, pudding mix, eggs, buttermilk, oil, and vanilla in large mixing bowl. Mix to combine. Fold in the melted, slightly cooled chocolate and blend with mixer on low for another minute, then increase speed and mix for another 2 minutes, while scraping sides of the bowl. Pour into pans and bake according to time on box, usually the low end of the time range. Cake should spring back when touched on top, and sides should start to pull away from pan. Cool according to directions on box.



This makes enough for some people, but we like to 1.5x this recipe!

  • 1 8oz. package of cream cheese at room temperature
  • 1 stick of butter at room temperature
  • ½ cup unsweetened cocoa powder
  • 1 tsp. vanilla extract
  • 3 cups sifted confectioner’s sugar (have an extra cup on hand if you prefer more)

Place butter and cream cheese in bowl of electric mixer and beat to combine. Add remaining ingredients (start with 3 cups of confectioner’s sugar and only add more after you taste it!) and mix on low to combine. Increase speed and beat for 2 minutes or more until frosting is fluffy.

Frost cake when cool and top with sprinkles!



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