Black Bean Quesadillas

How about something savory?  It seems I’ve had enough sweets lately (consisting of sugar highs, carbohydrate crashes, and tightening work clothes).

I know it’s that time of year for sweets, but, honestly, I need a break.  I’m bombarded right now with pictures of calorie-laden treats, beautiful festive desserts, and endless holiday cookies.  It’s almost too much for someone with a seemingly insatiable sweet tooth.  Anyone else out there feeling the same way?

Well, here’s my non-sweet fix.  And it’s really healthy.  Makes vegetarians happy.  Omit the cheese and have yourself a purely vegan and filling meal.  And, let me add, this recipe makes enough for plenty of leftovers (just double the recipe if you need more than two servings)…which are really awesome.  It’s really easy on your wallet, as well. All you have to do is heat up the leftovers in the microwave, toast a tortilla (or not, if you are at work and don’t have access to a stove-just warm it up in the microwave for a few seconds), sprinkle some cheese on top…and there you go.  Something warm, savory, and completely satisfying.  Now, once we all set our resolutions to take better care of ourselves for the year 2011, you can bet that this recipe will be on my list of go-to healthy recipes.  I love the spice, the flavor, and the variety (feel free to play around with tomatoes, peppers, and other cheeses) that this recipe provides.  And maybe I’ll leave the cheese on.  You know, to satisfy my obsession for cheese.  (There’s always something, right?):)

Black Bean Quesadillas

Servings: 2 folded 8-inch quesadillas


1/3 cup frozen corn kernels, thawed

2 teaspoons vegetable oil, plus more for brushing the tortillas

1/3 cup minced red onion

1 teaspoon minced garlic

1/2 teaspoon chili powder

1/3 cup black beans (canned)

2 teaspoons lime juice

Kosher salt

2 plain flour tortillas, 8-inch

2/3 cup Pepper Jack cheese, in pieces or shredded


1. Heat a 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes.

2. Add the corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.

3. Heat 2 teaspoons vegetable oil in now-empty skillet over medium heat until shimmering; add red onion and cook, stirring occasionally, until softened, about 3 minutes.

4. Add garlic and chili powder and cook until fragrant, about 1 minutes; stir in beans and cook until heated through, about 1 minute.

5. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans.

6. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.

7. Wipe out the skillet with paper towels and return pan to medium heat until hot, about 2 minutes.

8. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes.

9. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer.

10.Slip tortilla onto cutting board.

11. Repeat to toast second tortilla while assembling first quesadilla.

12. Sprinkle 1/3 cup cheese, half the corn and bean mixture over half of tortilla, leaving 1/2-inch border around edge.

13. Fold tortilla in half and press to flatten.

14. Brush surface generously with oil, sprinkle lightly with salt, and set aside.

15. Repeat to form second quesadilla.

16. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes.

17. Brush surfaces with oil and sprinkle lightly with salt.

18. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer.

19. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.

Source: Cook’s Illustrated.

December 7, 2010 - 9:09 am

rita - Yum, looks delicious… and I have all the ingredients to make these, right down to a little container of leftover black beans that I’ve been pondering what to do with. Thanks! :)

December 7, 2010 - 7:00 pm

notyet100 - drooling here,..:-)

December 8, 2010 - 1:03 am

Jara - I love the flavour combos in this quesadilla especially the vegetarian kind. I definitely don’t miss the meat with the combo that’s going on here. thanks for sharing! :)

December 9, 2010 - 3:45 pm

Aku - Oh, yum. Yes please. These look soooo delicious!

October 5, 2011 - 6:51 pm

Kalysta - Made this tonight for dinner! Huge hit with everyone, so delicious, easy, and very filling. This is definitely going to be a regular meal. Thanks for sharing!

November 11, 2011 - 3:42 pm

Laura K - These look absolutely delicious! I am curious, have you ever made these up ahead of time and frozen them?

November 11, 2011 - 5:05 pm

srlacy - Hi Laura-
Nope, I haven’t. But if you experiment a little, please let me know how they turn out. :)

January 5, 2012 - 2:10 pm

Michelle - I’ve made these quesadillas several times now. SO easy and SO delicious. I add some homemade pico de gallo for a little extra flavor and use wheat tortillas instead of the flour. My husband isn’t always keen on vegetarian dishes, so I add chicken or beef to his.

It’s my go-to for a quick and easy meal!

March 25, 2012 - 8:28 pm

Denise - Made these tonight for my family. My 7 year old didnt want to try them because of the beans- but when he did he ate it all up and scored it a 10! this is going on rotation and so easy to make

July 10, 2012 - 3:15 pm

Budget-Friendly Cooking « Eating Made Easy - [...] image source [...]

November 29, 2012 - 9:01 pm

Laura - These were really good. I doubled the recipe and it was perfect for 2 people. I used whole wheat tortillas. I would use a griddle next time to speed up the cooking process. I will make these again.

December 28, 2012 - 10:15 pm

Chris - These are delicious!!! I’m so glad I tried them. I made 6 of them for 4 of us….not sure we’ll have left overs.

January 14, 2013 - 9:02 pm

Jennifer - Tried these tonight and they were yummy! I added avacado to mine right before cooking the tortilla it was yummy!! Next time I would double the recipe and skip the oil and salt on the tortilla because I personally didn’t feel like I needed it :)

February 19, 2013 - 8:51 pm

Erika - I agree about the salt. I used just a little EV olive oil to make it crisp. Also added avocado. I also added a little lean ground beef and some extra chili powder to flavor it so that it had some more protein. Turned out delicious.

March 23, 2013 - 8:31 pm

JenB - Fellow readers, this is an excellent recipe! Easy and delicious! My husband and I frequently split a can of black beans for our quesadillas so I doubled the remaining ingredients to carry the flavor through the larger quantity of beans. I used cheddar instead of pepper Jack and didn’t have fresh lime but still they were so yummy!

Another delicious alternative is to toss the warmed bean mixture on top of a bed of lettuce and top with fresh avocado and salsa (or pico de gallo if you have it)! Absolutely scrumptious!

September 25, 2013 - 10:53 pm

Black Bean Quesadillas | Exceptionally Everyday - [...] capabilities, which is what I ended up doing for dinner tonight.  I’d found this recipe for Black Bean Quesadillas a few months ago on The Curvy Carrot and was saving them for a quick, but delicious, meal for [...]

November 10, 2013 - 10:16 pm

Kendra VONESH - Absolutely fabulous! Whole family loved it! Will definitely make again,!

January 2, 2014 - 12:33 pm

Bookish and Not-So-Bookish Thoughts – 1/2/14 | Addled By Books - [...] the new year, among my resolutions is to cook in more, and order out less. Up for dinner tonight, this quesadilla recipe. I’ve made it a bunch of times, and we loooooooove [...]

Chocolate Glazed Yeast Doughnuts

I made something for you.  In honor of making little victories.

I had been wanting to make doughnuts for a really long time.  The old-fashioned way.  With a really scary big pot full of hot oil, a skinny pair of tongs, and an intense fear of the gas flame under my pot catching on fire.  I secretly checked to see where the fire extinguisher was in the house before starting.  I was nervous, let me tell you.  The dough was easy enough to mix together (hey, I think I am getting the hang of this yeast aversion…), the rising process appeared to be successful, and those little sprinkles were beckoning to me, just waiting to top the chocolate glaze.  I attached my thermometer to the heavy side of the saucepan, poured in the oil, turned the gas flame on, and stepped back, almost as if it would bite me.  But it didn’t, of course (silly me).  The oil just kind of swirled around as it got hot, and I felt so much better.  I literally stood by the stove and watched the thermometer’s reading…..375 degrees.  Nothing more, nothing less.

The first doughnut was the scariest.  As I dropped the perfect little dough circle into the oil, it became indented by my apparent death-like grip on the tongs, and I quickly jumped back and dropped it in.  I peeked over the edge of the saucepan to see it rise to the top of the oil, bubbling away.  The recipe said that it would take about 30 seconds per side of the doughnut, but, as I started timing it in my head, I realized that it was getting really brown…really fast.  So, the poor thing looked like a little deformed rust-colored tire.  But, then, with those that followed, I got a lot better at my ability to not dent the doughnuts so much, and I was able to get a really pretty golden color to them.  It was actually fun!  So check this off my list of another scary thing in life accomplished.  The next day, I ate five doughnuts to celebrate this (tiny) accomplishment.  Yes, five.  They were outstanding. Next on my list of culinary challenges?  Jelly-filled ones, of course.  Stay tuned.

Here’s to little victories.

Yeasted Doughnuts with Chocolate Glaze

Servings: approximately 16 doughnuts


For the doughnuts:

3-3 and 1/4 cups unbleached all-purpose flour

1 envelope (or 2 and 1/4 teaspoons) instant yeast

6 tablespoons sugar

1/2 teaspoon salt

2/3 cup whole milk, at room temperature

2 large eggs, lightly beaten

6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces, softened but still cool

6 cups oil (I used peanut oil-and I went ahead and used the whole 48 ounce container, which seemed ok)

For the glaze:

4 ounces finely chopped bittersweet chocolate (you can also use chocolate chips!)

1/2 half-and-half

2 cups confectioners’ sugar, sifted

Sprinkles, optional


1. For the doughnuts:  In a medium bowl, whisk together 3 cups of the flour, the yeast, 6 tablespoons sugar, and the salt.  Set aside.

2. Place the milk and eggs in the bowl of a standing mixer fitted with the dough hook.  Add the flour mixture and mix on low speed for 3 to 4 minutes, or until a ball of dough forms.

3.  Add the softened butter one piece at a time, waiting about 15 seconds after each addition.

4.  Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time if necessary, until the dough forms a soft ball.

5.  Place the dough in a lightly oiled medium bowl and cover with plastic wrap.  Let the dough rise at room temperature until nearly doubled in size, 2 to 2 and 1/2 hours.

6.  Place the dough onto a floured surface and, using a rolling pin, roll it out to a thickness of 1/2-inch.

7.  Cut the dough using a 2 and 1/2-inch or 3-inch doughnut cutter, gathering the scraps and rerolling them as necessary.

8. Place the doughnut rings (and holes!) onto a floured baking sheet.

9.  Loosely cover with plastic wrap and let rise at room temperature until slightly puffy, 30 to 45 minutes.

10.  Meanwhile, fit a candy thermometer to the side of a large Dutch oven.

11.  Add the oil to the pot and gradually heat the oil over medium-high heat to 375 degrees.

12.  Place the rings (and holes!) carefully into the hot oil 4 or 5 at a time.

13.  Fry until golden brown (mine took about 7 or 8 seconds on each side).

14.  Remove the doughnuts from the hot oil and drain on a paper towel-lined rimmed baking sheet or wire rack.

15. Repeat with the remaining doughnuts, returning the oil to temperature between batches.

16.  Cool the doughnuts for about 10 minutes, or until cool enough to handle.

17. For the glaze:  While the doughnuts are cooling, place the chocolate in a small bowl.

18.  Heat the half-and-half on the stove or in the microwave until almost boiling.

19. Add the half-and-half to the chocolate and whisk together to melt the chocolate.

20.  Add the confectioners’ sugar and whisk until no lumps remain.

21. When the doughnuts have cooled, dip one side of each doughnut into the glaze, shake off any excess, and transfer to a wire rack to set the glaze.

22.  Decorate with your favorite sprinkles.

Adapted from:  Baking Illustrated.

December 5, 2010 - 9:34 am

Lauren at KeepItSweet - looks like you had success with your first time donuts! and they look delicious.

December 5, 2010 - 3:34 pm

Sammie - So proud of you for accomplishing hot oil, it is so scary isn’t it? Now you know why I called mom in the kitchen for my crab puffs…..LOVE the doughnuts! Hope you have leftovers? I want some!

December 5, 2010 - 10:05 pm

honeybeecooksjackfruit - I wuv doughnuts! I made them at home once, and I need to again. These look so yummy!

December 8, 2010 - 12:05 pm

Eat Good 4 Life - Just found your blog through tastespotting. Great dougnut recipe, may have to try some day :-)

December 30, 2011 - 3:45 pm

Makelesi - what happened to step 11? I hope I haven’t missed anything out! :D
Cant wait to try these!!!

December 30, 2011 - 5:10 pm

srlacy - Thanks for the catch! The recipe is correct as written-I have tweaked the step numbers! :)

January 5, 2012 - 12:46 pm

Danielle - They look delicious!

November 4, 2013 - 8:53 pm

Royal Icing Cookies

Ah, here it is.  The monster post.

I have to thank my friend, Annie, for introducing me to the world of royal icing.  I can’t remember which cookie of hers I got to try first, but I DO remember her sweetly packing me a Christmas package last year which contained a variety of insanely awesome holiday treats: one of which was her famous royal icing cookies-at which point I squealed with glee and savored every single little bite and marveled at her meticulous piping skills.  Now, I have made lots of batches of royal icing cookies since then (I do it on the side for a little cash for baby showers, bridal showers, and even some bachelorette parties!), and each time, I feel like I get the hang of it just a little bit more.  It’s intimidating, I know.

So, I have put together a post, inspired by lovely Annie (hope you don’t mind, girl), for the rest of us who are slowly working up the courage and piping skills to create some incredibly delectable AND beautiful cookies for our holiday get-togethers.  Trust me, this is going to be a very detailed and step-by-step approach.  Here goes……

The Rules of Royal Icing Cookies

1.  You must be patient (and gentle) with yourself.  Make some extra cookies for any “oops” moments if you need a certain number.  It takes the pressure off.

2. You need three days.  Three days.  I repeat…it’s ideal that you do this over a three day time period to ensure a) your cookies are completely cooled b) your flooding sets properly and c) you don’t feel rushed to get the details in.

3. Be meticulous when it comes to mixing up your icing.  A little water goes a long way, so be extremely careful when adjusting for your piping/flooding consistencies.

4.  Plan ahead.  Seriously.  Draw your designs out on paper (one of my favorite memories of Annie was when she was drawing out her designs for her Halloween 2009 cookie post during lunch one day at work and we were discussing which color would look the best….) especially if you don’t have a picture or example to look at.

5. Clean a large working space off for yourself and lay all your supplies out ahead of time.  It truly helps to be organized.

6.  Start simple.  If this is your first attempt at royal icing, pick one cookie cutter shape, one or two flooding colors, and a simple decorative design.  I made the mistake on my first attempts at setting my goals too high, and once I ended up with little houses with completely smeared shutters (I was not happy).

7.  I highly recommend the use of food coloring gels.  Some people have asked me about liquid food coloring.  That’s reaching into a realm of potential dangerous runny icing with excess liquid.  I have not tried powders.

8.  Piping and flooding consistencies:  if you overshoot on the water, just add some powdered (confectioners’) sugar and mix until you get it right.


Pastry bags, tips, and couplers (# depends on how many colors you will be using)

Tall glasses, each filled with about 1/4-inch water

Toothpicks, to help with flooding (optional)

Plastic containers with fitted lids (# depends on how many colors you will be using)

Spoons for mixing water/color gels

Food coloring gels

Drawings/templates/pictures to use as examples

Now, this is the recipe that I have found to be my personal favorite when it comes to the cookie part.  I’ve substituted almond cookies as well, which seem to work and people like them, but I’m just a fan of big fat butter cookies.  You just can’t go wrong with these cookies.

Butter Cookies

Servings: 38 cookies


2 and 1/2 cups unbleached all-purpose flour

3/4 cup superfine sugar****Just put it in your food processor for about 10-15 seconds.

1/4 teaspoon salt

16 tablespoons (2 sticks) unsalted butter, softened, but still cool, cut into 16 1/2-inch pieces

2 teaspoons vanilla extract

2 tablespoons cream cheese, at room temperature


1. In the bowl of a standing mixer, mix the flour, sugar, and salt at low speed until combined, about 5 seconds.

2. With the mixer running on low, add the butter 1 piece at a time; continue to mix until the mixture looks crumbly and slightly wet, about 1 minute longer.

3. Add the vanilla and cream cheese and mix on low until the dough just begins to form large clumps, about 30 seconds.

4. Knead the dough by hand in the bowl for 2 to 3 turns to form a large, cohesive mass.

5. Turn the dough out onto the countertop; divide it in half, pat each half into a 4-inch disk, wrap the disks in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes.

6. Adjust an oven rack to the middle position; heat the oven to 375 degrees.

7. Roll out 1 dough disk to an even 1/4-inch thickness between two large sheets of parchment paper.

8. Slide the rolled dough, still on the parchment, onto a baking sheet and refrigerate until firm, about 10 minutes.

9. Meanwhile, repeat with the second disk.

10. Working with the first portion of rolled dough, cut into desired shapes using cookie cutters and place the shapes on a parchment-lined baking sheet, spacing them about 1 and 1/2 inches apart.

11. Bake until the cookies are light golden brown, about 10 minutes, rotating the baking sheet halfway through the baking time.

12.  Repeat with the second portion of rolled dough.

13.  Cool the cookies to room temperature on a wire rack.****I make my cookies the night before and let them cool completely overnight, under parchment paper so my sweet doggy Scout will not find them and eat them.

Royal Icing (make your Royal Icing on Day #2)


4 cups powdered sugar, sifted

2 tablespoons meringue powder

5 tablespoons water


1. In the bowl of a standing mixer fitted with the paddle attachment, combine the ingredients and mix on low speed for about 10 minutes or so.  The icing should look thick, like paste.

2.  At this point, I divide the icing among my containers (make sure that you have lids for all of them!!).  If I am needing 4 different colors (including the colors for my decorative piping, which is the very last step), I use four different containers.

How to assemble your cookies:

Day #1: Make your sugar cookies.  Eat the scraps.

Day #2: Piping and flooding

Let the fun begin….piping.

1.  For piping color #1: First, I always add my color (gel) to get my desired icing tint.  A little goes a long way, but it may lighten a little as you add the water.  Don’t worry, you can always add more.  And, it may be hard to stir into that thick icing.  You can combat this by adding a little water (not more than a 1/4 teaspoon, though!)

2. Next, I usually add about 1/4 teaspoon of water to my icing and then stir by hand, adding a little water as I go, until I reach the desired consistency.

**For piping, you want a consistency of really thick toothpaste; i.e. it’s able to pass its way through your tip, but it won’t spread out and become flat.

3.  Add the piping icing (in various colors) to your open and folded-over pastry bags in the glasses.  **Remember, that low level of water at the bottom of the glasses serves to keep your tip from drying out and becoming blocked.)

4.  Once each bag is filled, I go ahead and twist the bags tightly to prevent the icing from “back-washing” onto my hand as I pipe.  You can use twistie ties, rubber bands, or an extremely firm grip to prevent this as well.

5. Using a steady hand, exert a constant pressure on the pastry bag, and begin piping your icing around the edges of the cookies.  **Practice first on some parchment paper or a baking sheet to make sure that you get the hang of it first.

6.  Let those beautifully piped cookies dry and set for at least an hour or two.  But, make sure you keep your icing (I do this to ensure that I have an exact color match for the flooding process).  Simply squirt the extra icing back into the container you used previously, and make sure you fit the lid tightly to prevent it from drying out!  I try to re-use my pastry bags-I simply twist them tightly or rubber band them and set them back in the glasses so they don’t dry out.  But you can always remove your tips, clean them, and get new bags to start fresh.

Now….for flooding.

Ok.  Your piping is set.  It looks great, by the way.  Don’t worry about the little minor imperfections:  uneven corners, little air bubbles, or slight cracking.  These will be nearly unnoticeable once the flooding is set.

1.  You squirted all the leftover piping icing back into the containers…

now, again, add 1/4 teaspoon of water to your icing until it reaches flooding consistency.  In my view, flooding consistency equals this:

You stir, lift your spoon off the icing and let it drip back into the container.  When the icing takes about 10 seconds or so to completely absorb back into the icing, leaving a smooth surface, you’re golden.

2.  Now, you can re-open and fold over your pastry bags and directly pour your icing into the bags (which are vertically anchored in your tall glass).

3.  Squirt a little icing out onto parchment paper or a baking sheet to make sure you get all the previous thicker icing out, and make sure you have your ideal consistency.

4.  Flood.  How I do it:  I try to follow just inside in the piped lines, using my tip to sort of smooth out the flooded icing to the edges.  I know people advocate the use of toothpicks for this (which I have used as well), but I seem to get better results if I squirt the icing out and gently spread it with the tip of the bag.  Fill in your entire cookie so you end up with a smooth, evenly distributed surface.

5.  Now, be patient.  Let those lovely cookies set overnight, or at least (bare minimum) 8 hours.  You DO NOT want to risk decorating/piping onto wet flooded icing.  It will make you very frustrated and sad.  And make sure that your icing that you have set aside in your airtight containers for the decorative piping is doing all right and hasn’t dried out too much.  You will need it for day #3.

Day #3: The final touches

Almost done-here comes the decorative piping.

1.  So now you’ve got the hang of this whole piping consistency (from day #2), right?  Because basically, you are going to re-create your piping consistency from day #2.  Add your water, 1/4 teaspoon at a time, until you reach your desired consistency.

2.  Now, using your template/drawing/picture or creative mind, pipe your decorative designs on each little cookie, applying even pressure and a steady hand.

3.  Once piped and simply beautiful, let the cookies set again for at least 1-2 hours.

The possibilities from there are endless:  package in clear cellophane bags, treat boxes, arrange on a platter, and definitely eat!

Let it Snow!

Source:  Sugar cookies from Baking Illustrated, Royal Icing and decorating/tutorial inspiration from Annie’s Eats.

December 3, 2010 - 9:56 am

Rachel - Wow. That sounds like quite a process. I had no idea so much love and labor went into royal icing cookies! I guess I must have never given it much thought, since now that I look at them I can see the level of planning and concentration that’s required.
You’re lucky to have had a friend’s guidance on these cookies and thanks so much for sharing the technique! I’ll have to work up some ambition and set aside some time for these!

December 3, 2010 - 3:06 pm

Annie - They look beautious! In fact, I had just decided I wasn’t going to do royal icing cookies in my holiday packages this year because I don’t have time to make that many, but these are just too pretty. So I’m still going to make them, just a couple for each bag. Snowflakes are one of my favorite holiday designs. Great job!

December 3, 2010 - 5:58 pm

Rosie - Loved all the thought and detail you put into this post! Thank you!!

December 4, 2010 - 7:01 pm

Lora - Wow these came out lovely. I love snowflake cookies.

December 5, 2010 - 11:00 am

Jun - So beautiful! It takes a lot of time, but i think it’s really beautiful and worth the effort!

December 5, 2010 - 11:34 am

katherine - I am wondering how long will the cookies itself last before they go stale? I am trying to figure out the schedule for making cookies for the week of christmas. I want to give cookies to my coworkers because I am cheap. This coming weekend(10th) is the only free weekend I have for this month!

Either i make the dough, freeze then bake when the time comes I guess?

December 5, 2010 - 12:08 pm

srlacy - Hi Katherine!

This is a great question.
You have a couple of options. The disks of dough can be frozen for up to 2 weeks-just defrost them in the refrigerator before using. (You can also refrigerate the dough for up to 3 days, if you decide not to freeze them.)
I am now on Day#8 since making the cookies, and I still have a couple left, and they still taste great. I would recommend, if you make them and immediately decorate them, to either package them individually (if that is what you are needing them for) or keeping them in a safe, airtight container for about a week. I have made them a week before an event, and they have been fine. In fact, I know people have kept theirs even longer, and they still have been ok.

Good luck with your cookie-baking this year! Sounds like a lot of fun!

December 5, 2010 - 12:53 pm

Juliana - Thank you so much for this incredible and delicious post! I am so looking foward now for my cookie-baking this year!! With your detailed tips, I am sure they’ll come out great! =)

December 5, 2010 - 1:12 pm

Frankie - Oh, wow. I never put that much thought into how people decorate those cute Christmas cookies. I just ravenously eat them. ;)

December 6, 2010 - 10:39 am

Kristin - I have to make 4 dozen decorated sugar cookies and I had no idea how to decorate them. THANK YOU!

December 6, 2010 - 4:20 pm

Katy - I think your royal icing/decorating skills are amazing. Too pretty to eat! Well, not if they were right in front of me. I would totally eat them.

December 10, 2010 - 1:25 am

Candice - Thank you so much for the detail in this post. It’s rare to find information about the right consistencies or things when cooking and baking.

December 14, 2010 - 10:10 pm

Janna M - I had my first experience with royal icing last night as I decorated sugar cookies to share for work. I was not patient enough to do any flooding but maybe next time I’ll be more confident thanks to your very thorough post. Thanks.
btw – It took me a while to get used to working with the icing but once I got the hang of it I got some beautiful results.

December 16, 2010 - 9:01 am

Sugar Cookies (Professional Style for Gifting) « Try It You Might Like It - [...] to get used to it. I didn’t attempt the flooding method but I think that I will next time. The Curvy Carrot has an excellent tutorial on using Royal [...]

February 1, 2011 - 5:03 am

The Curvy Carrot » Chocolate-Dipped Football Scotcheroos - [...] batch of royal icing, in white [...]

February 2, 2011 - 4:01 am

The Curvy Carrot » Pink Velvet Cake Truffles - [...] batch of Royal Icing, divided and colored with desired food coloring [...]

February 14, 2011 - 5:05 am

The Curvy Carrot » Chocolate Covered Strawberry Sugar Cookies - [...] batch Royal Icing, divided into desired [...]

May 29, 2012 - 12:37 pm

stephanie - question for you…. I am going to follow this recipie BUT I dont have a paddle for my mixer… I have a dough hook and the wisk like attachments…. which one of those would work best for the royal icing recipie? hopeing you get back to me asap as I am doing it this week.

May 29, 2012 - 12:55 pm

srlacy - Hi Stephanie-

I would try it with the whisk first. Hopefully it will hold up to the consistency of the icing.

May 30, 2012 - 10:27 am

stephanie - Thanks! the icing worked well! didnt even take 10 minutes. was very thick and school psate like very quickly. where can I share my finished product with you? this is my first time working with the icing and the cookie recipie

May 30, 2012 - 1:03 pm

srlacy - Hi Stephanie-

Feel free to post it on the Curvy Carrot’s Facebook page. That way other readers can see it, too!

May 1, 2013 - 5:03 pm

Springtime Butter Cookies with Royal Icing | berlin bakes - [...] between “piping” and “flooding”, I found this post to be a huge help: 3. Separate the icing and immediately place it in tupperware containers – it will dry out [...]

September 2, 2013 - 4:18 am

Ann - Thanks for the step by step instructions :)
Is there any other way to make RI if I cant find meringue powder? Is it safe to use raw egg whites? Pls help…

September 2, 2013 - 4:12 pm

srlacy - Hi Ann-

I’m really not sure about this. I always seem to find meringue powder at places like craft stores, like Hobby Lobby. Even larger “superstores” like Meijer and Wal-Mart should have it (check the cake decorating section.) I would not advise using raw egg whites here.

February 28, 2014 - 9:09 am

Kate - How far in advance can I make these cookies? If they’re stored in an airtight container would they keep for a week?

February 28, 2014 - 10:42 am

srlacy - Hi Kate-

If they are stored in an airtight container, a week should be ok. I wouldn’t go longer, though, if you can avoid it.

May 22, 2014 - 10:45 am

I Ain’t Gonna Paint No More Painting Crafts | left brain craft brain - [...] The Babe then painted the body parts of these too.  I’ve been using The Curvy Carrot’s Royal Icing Cookies recipe for years and they never fail to impress.  It’s a yummy butter shortbread style [...]