Articles by B. Coop

Keto Loaded Bell Pepper Nachos

Keto, Recipes
Posted on 2 Comments on Keto Loaded Bell Pepper Nachos

Still on this Keto kick. I’m enjoying creating these keto recipes. The keto diet is actually pretty easy to keep up with. So many variations and substitutes that are as satisfying as the carbs we’re avoiding. Take these Loaded Keto Bell Pepper Nachos for example.

I use these cute little mini bell peppers. It only takes one slice of the knife and they’re the perfect “scooping” size. Feel free to use larger ones and just slice them smaller. 

The protein used in this recipe can be whatever you’d like. Turkey, steak, chicken, shrimp, or a vegan option. Same goes for the toppings. Add all of your favorites.

Happy Cooking,

B. Coop

Loaded Keto Bell Pepper Nachos
Serves 3
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. Olive oil cooking spray
  2. 1 lb ground turkey
  3. 1 T taco seasoning
  4. 1/3 cup chicken broth
  5. 10 mini bell peppers (halved and seeded)
  6. 1/3 cup shredded Colby cheese
  7. 1/3 cup shredded Monterrey Jack cheese
  8. toppings of your choice
Instructions
  1. Preheat oven to 400 degrees F
  2. Spray a skillet with oil
  3. Add in the ground turkey and taco seasoning
  4. Brown the turkey
  5. Add in the chicken broth and allow mixture to simmer for 5-7 mins.
  6. Set aside
  7. Place the bell peppers in a single layer on a baking sheet or oven safe pan.
  8. Pour the meat on top
  9. Sprinkle on the cheese and bake for 10 mins or until cheese melts
  10. Serve with toppings of your choice.
  11. Enjoy!
Coop Can Cook https://coopcancook.com/

Keto Buffalo Chicken Meatballs Recipe

Chicken, Recipes
Posted on 2 Comments on Keto Buffalo Chicken Meatballs Recipe

I haven’t forgotten about my Cookies that are on the Keto diet! And these Keto friendly Buffalo Chicken Meatballs are perfect for your game day spread! Especially if you’re looking to cut back on the carbs. And they are a quick fix!

Ground chicken or turkey will work for these meatballs. I bought my chicken already ground. But, you can also use chicken breast and grind it up in the food processor. 

Because these are keto friendly, I used almond flour in lieu of regular flour. Pork rinds may also be used instead of the flour. Just make sure you grind them up well. 

The mixture will be softer than a regular meatball, so don’t be alarmed. Place them on parchment paper or on a baking rack to help keep their shape. 

These meatballs are a great, carb saving alternative to traditional Buffalo wings! Enjoy the flavor of your favorite game day snack all while staying in ketosis! 

Happy Cooking,

B. Coop

Keto Buffalo Chicken Meatballs Recipe
Serves 5
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 lb ground chicken
  2. 2 T grated onion
  3. 2 T grated celery
  4. 1 T chopped green onions
  5. 1 tsp garlic powder
  6. 1 tsp onion powder
  7. 1 T seasoning salt
  8. 2 oz cream cheese (softened)
  9. 1 beaten egg
  10. 1/3 cup almond flour or ground up pork rinds
  11. 1/4 cup buffalo sauce
Instructions
  1. In a bowl, add in the ground chicken, onion, celery, green onions, and spices.
  2. In a separate, small bowl, whisk the egg and cream cheese together
  3. Pour the mixture into the bowl with the chicken mix.
  4. Sprinkle in the flour (or ground pork rinds) and combine.
  5. Form the meatballs using 1 T of the meat mixture per meatballs.
  6. Place the meatballs on a parchment paper lined baking sheet
  7. Bake for 25 mins or until cooked through
  8. Add the meatballs and the buffalo sauce in a bowl and toss to coat.
  9. Serve with celery and blue cheese or ranch dressing
  10. Enjoy!
Coop Can Cook https://coopcancook.com/

Louisiana Crawfish Pie Recipe

Baking, Louisiana Favorites, Recipes, Seafood
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I think I get at least 3 emails/message requests for this recipe per day. So, I won’t stall any longer. This is my Louisiana Crawfish Pie recipe!

Of course, the heart of this recipe is the Louisiana Crawfish Tails! Buying them frozen is easier to come by year round. But, you have to be careful. READ THE LABEL! Many companies in China import crawfish tails. They are okay, but the taste is a bit off. Purchase Louisiana brands if you can. And do NOT discard that fat! Frozen crawfish tails will render an orange liquid after thawing. That’s the crawfish fat. It contains a ton of flavor!
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I have a super flaky and buttering pie crust recipe. http://coopcancook.com/pie-crust/ But, if you’re pressed for time, the store bought rolls are fine. Create and egg wash and brush it across the surface of the top pie crust. It will help it brown to a beautiful, golden color.If you find that the edges of your pie are browning faster than you’d like while baking, just tear off some pieces of foil and cover the edges of the crust.

After taking your first bite, you’ll instantly know why Crawfish Pies are a Louisiana favorite!

Happy Cooking,

B. Coop

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Louisiana Crawfish Pie

Ingredients

  • 1-2 lbs frozen Louisiana crawfish tails thawed, reserve the fat
  • 2 T flour
  • 2 T butter
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 2 celery stalks
  • 1 tsp minced garlic
  • 1/3 cup chicken stock
  • 1/2 cup heavy cream
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • Cajun seasoning to taste
  • 1 T liquid crab boil optional
  • 2 9 inch pie crusts
  • 1 beaten egg
  • 1 T water

Instructions

  1. Preheat oven to 375 degrees F.
  2. Melt butter in a skillet
  3. Whisk in the flour and stir over medium high heat until roux is peanut butter colored
  4. Add in onions, bell peppers, and celery
  5. Saute until tender; about 5 mins
  6. Add in garlic and saute for 30 secs.
  7. Stir in the chicken broth, crawfish fat, and heavy cream.
  8. Bring to a simmer
  9. Once the mixture thickens, add in the crawfish tails.
  10. Season with the Cajun seasoning, onion powder, and garlic powder.
  11. Pour in the liquid crab boil and stir well.
  12. Remove from the heat.
  13. In a buttered pie plate, place one pie crust into the bottom
  14. Pour in the crawfish filling and cover with the second pie crust. Flute the edges to seal.
  15. Whisk the beaten egg and water together
  16. Brush the egg wash over the top of the pie crust.
  17. Bake the pie for 30-35 mins or until golden brown.
  18. Allow pie to rest for 10 mins before serving
  19. Enjoy!

 

Chicken Fajita Quesadilla Recipe

Chicken, Recipes
Posted on 3 Comments on Chicken Fajita Quesadilla Recipe

Most Friday nights of my high school years ended at Taco Bell. It was the hang out after football and basketball games. But, now, the adult Coop’s digestive system is not a friend of the Bell. Whatever that “meat” is made of, does NOT agree with me anymore. Those Chicken Quesadillas were my favorite thing to order. It was just some about that Jalapeno sauce that I loved. So, of course I tried to come up with my own jacked up Chicken Fajita Quesadilla recipe for you guys. 

Let’s talk Taco seasoning. I make my own. You can find the recipe here: http://coopcancook.com/taco-lasagna/ I like to season my chicken breast and rub it in good. 

Onions and peppers add so much flavor. The sweetness of the red bell peppers is something special.

Monterrey Jack and Cheddar or Colby Jack cheeses are my favorite to use in quesadillas. Mexican blend is fine, but always shred your own cheese. The bagged stuff never melts right. 

As for the sauce, it’s creamy with just the right kick of spice. It may not be a direct replica of the Taco Bell condiment, but I actually prefer it more!

Happy Cooking,

B. Coop

Chicken Fajita Quesadillas
Serves 3
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Quesadillas
  1. 1 lb thinly sliced chicken breast (cut into bite sized pieces)
  2. 1-2 T taco seasoning (my recipe: http://coopcancook.com/taco-lasagna/ )
  3. 1/2 of an onion (sliced)
  4. 1/4 of a green bell pepper (thinly sliced)
  5. 1/4 of a red bell pepper (thinly sliced)
  6. 1/2 cup Monterrey Jack cheese (shredded)
  7. 1/2 cup Cheddar or Colby Jack cheese (shredded)
  8. 3 burrito sized flour tortillas
  9. 1 T olive oil
  10. cooking spray
Jalapeno Sauce
  1. 1/2 cup sour cream
  2. 1/4 cup mayo
  3. 2-3 slices of picked jalapenos (finely minced, seeds removed)
  4. 1 T juice from jar of picked jalapenos
  5. 1 T paprika
  6. 1/2 tsp onion powder
  7. 1/2 tsp garlic powder
  8. 1/4 tsp sugar
  9. 1/4 tsp cumin
  10. 1/4 tsp cayenne pepper
  11. pinch of salt to taste
Instructions
  1. Season chicken with taco seasoning
  2. Heat olive oil in a pan
  3. Add the chicken and allow it to cook on medium high heat.
  4. When the chicken is almost done, add in the onions and bell peppers
  5. Saute until chicken is cooked and veggies are translucent.
  6. Remove from the pan and set aside.
  7. Heat a skillet over medium high heat and spray it with cooking spray
  8. Take one tortilla and sprinkle cheeses on half of it.
  9. Top that same half with chicken and cover the chicken with more cheese
  10. Fold the other half of the tortilla over the filling and add it to the skillet.
  11. Allow the quesadilla to heat until the cheese is melted and both sides of the tortilla is lightly browned.
Jalapeno Sauce
  1. Mix all ingredients together well in a bowl.
  2. Refrigerate for at least one hour.
  3. Add the sauce to the quesadilla with the cheese and chicken or serve it on the side for dipping.
  4. Enjoy!
Coop Can Cook https://coopcancook.com/

Crawfish Beignets Recipe

Louisiana Favorites, Recipes, Seafood
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Yes. You read right. Today, we are making Crawfish Beignets! I combined two of Louisiana’s beloved food items. Many traditional recipes for Crawfish Beignets resulted in more of a Crawfish Hushpuppy than a Beignet. So, I challenged myself to come up with an easy recipe that produced fluffy and soft beignets with a spicy, cheesy crawfish filling. I think I did it!

These are big biscuits, so we have to make sure we fry them longer to ensure that they aren’t doughy in the middle. I fry at 325 degrees F. This will allow the beignets to cook thoroughly without burning the outside.

Traditional beignets are topped with a sprinkling of powdered sugar. I decided to mimic the sugar and sift grated Parmesan on top!

Serve with Remoulade. It complements the flavors perfectly!

Look at that texture! These are very filling as well. One beignet per serving is more than enough.

Happy Cooking,

B. Coop

Crawfish Beignets
Yields 16
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Ingredients
  1. 1 lb crawfish tails (roughly chopped)
  2. 1 T liquid crab boil
  3. 3 T butter
  4. 1/3 cup finely chopped onion
  5. 1/3 cup finely diced bell pepper
  6. 1/3 cup chopped green onions
  7. 1 finely diced celery stalk
  8. 1 T minced garlic
  9. 2 T chopped fresh parsley
  10. 4 oz cream cheese (softened)
  11. 1/2 cup shredded fontina cheese
  12. 1/2 cup shredded Mozzarella cheese
  13. 1-2 T Cajun or creole seasoning
  14. 2 16.3 oz cans biscuits (8 biscuits per can)
  15. 1/3 cup grated Parmesan (sifted)
  16. canola or vegetable oil for frying
Instructions
  1. Toss crawfish tails in the liquid crab and set aside.
  2. In a skillet, melt the butter and add in the veggies.
  3. Sauté until translucent. About 2 mins.
  4. Remove from the heat.
  5. In a bowl, combine the cream cheese and veggie mixture well.
  6. Fold in the crawfish and shredded cheeses.
  7. Season with the Cajun or creole seasoning
  8. Stir well.
  9. On a floured surface, open the biscuits and separate them.
  10. Using your fingers or a rolling pin, flatten and spread each biscuit.
  11. Fill each with 1 T of the filling.
  12. Fold the biscuit dough over the filling and gently press the edges to seal.
  13. Heat canola oil in a deep fryer or skillet to 325 degrees F.
  14. Fry the beignets for 3-5 mins or until golden brown and done in the center.
  15. Place on paper towels to drain.
  16. Sprinkle Parmesan cheese on top.
  17. Enjoy!
Coop Can Cook https://coopcancook.com/

Creole Shrimp Burger Recipe

Burgers, Recipes, Seafood
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Decided to give the cows a break today and share my Creole Shrimp Burger recipe with you. Freshness and tons of flavor! Think of a crab cake, but with shrimp. Oh, and a bun. Oh and it’s dressed like a bang as…ahem, a really good burger. Just check it out.


You could use a food processor to grind up the shrimp. But, that ruins the texture in my opinion. I just chop them up finely with a knife. I reserve about 1/4 of the shrimp to chop roughly in larger pieces. It’s always good to see big chunks of shrimp poking out of the patty. Add veggies and condiments of your choice. I HIGHLY suggest using avocados. They compliment the flavors of this burger so well!

Creole Shrimp Burger
Yields 4
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Ingredients
  1. 1 lb medium shrimp (peeled, deveined, and roughly chopped)
  2. 1/2 red bell pepper (finely diced)
  3. 1/4 cup green onions or shallots (finely chopped)
  4. 1/4 cup fresh Italian parsley (chopped)
  5. 1 beaten egg
  6. 3 T mayo
  7. 1 tsp garlic powder
  8. 1-2 tsp creole seasoning or seasoning salt
  9. 1 tsp creole mustard
  10. 1 tsp lemon juice
  11. 1/3 cup bread crumbs
  12. 1 T olive oil
Instructions
  1. Mix all ingredients (except for the olive oil) in a bowl well.
  2. Cover bowl with plastic wrap and refrigerate for at least 1 hour.
  3. Form 4 equal sized patties.
  4. Heat olive oil in a skillet on a medium high setting
  5. Place the patties into the skillet and fry for 3-4 mins per side or until cooked through.
  6. Lay patties on top of paper towels to drain.
  7. Serve on bun with your desired garnishments.
  8. Enjoy!
Coop Can Cook https://coopcancook.com/

Pepper Steak Recipe

Beef, Recipes
Posted on 2 Comments on Pepper Steak Recipe

I heard, or read, you loud and clear. The people want my Pepper Steak Recipe! Well, here it is…

Bell Peppers are one of my favorite veggies. I love that each color has it’s own flavor. I also enjoy how the colors brighten up a dish.

As far as the steak is concerned, you have many options. I’m using sirloin, but top round, flank, flat iron, or even London broil will work. Just  slice it thinly. Pop it in the freezer 30 mins before slicing to make it easier to slice. But, be sure to allow the beef to come to room temp before stir frying it.
Baking soda. Yes, the orange box. This helps tenderize the beef. It’s a lifesaver if you’re on a budget and are using a cheap cut of steak. It is what’s used at most Chinese restaurants.

Serve it over white rice or Jasmine rice and you’ll have an easy, take out quality dinner made right in your own kitchen!

Happy Cooking,

B. Coop

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Pepper Steak

Servings 3
Author B. Coop

Ingredients

Steak:

  • 1 1/2 lbs sirloin steak
  • 1 tsp onion powder
  • 1 tsp minced garlic
  • 1 tsp Chinese 5 spice
  • 2 T soy sauce
  • 1 tsp baking soda
  • 1/2 tsp sesame seed oil

Veggies:

  • 2 cups thinly sliced green red, and yellow bell peppers
  • 1 sliced onion
  • pinch of salt

Sauce:

  • 1 cup beef stock
  • 1/4 cup soy sauce
  • 2 tsp sugar
  • 1 tsp ground ginger
  • 1 T cornstarch

Instructions

Steak:

  1. Thinly slice the steak into strips and place it into a bowl.
  2. Add the remaining ingredients to the steak and mix well.
  3. Allow to marinate at room temp. for 20-25 mins.
  4. In a wok or skillet, heat vegetable oil.
  5. Add in the steak and stir fry until cooked to your desire level of doneness.
  6. Remove and set aside.

Veggies:

  1. Add the bell peppers into the wok or skillet.
  2. Sprinkle the salt on top
  3. Saute/stir fry for about 2 mins.
  4. Add in the onions and continue to saute until translucent.

Sauce:

  1. In a small bowl, whisk all sauce ingredients together.
  2. Add the steak back into the skillet along with the veggies
  3. Pour the sauce in.
  4. Stir fry at a medium heat until the sauce thickens.
  5. Taste and adjust seasoning as needed.
  6. Serve over warm, rice
  7. Enjoy!

 

Red Wine Braised Short Ribs Recipe

Beef, Recipes
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The goal still remains. My Cookie Crew WILL be able to make at least 5 restaurant quality meals in their own kitchens! I believe in you. So, I’m adding to your recipe arsenal. Here’s how I use red wine to braise beef short ribs!

Caught a sale on boneless, beef short ribs at one of my favorite, local markets. I think I threw the whole section in my buggy! Or cart. I’m southern as hell. Anyway, these little things can add up. So, if you see them on sale, take advantage!
Sear that meat! It’s essential in braising. It adds so much flavor to my flavor part of the dish…the braising liquid or sauce. The “fond” browning creates is magical. Especially when you pour in the wine to deglaze.
Using fresh herbs alone will take a dish from homemade to restaurant menu approved. Place your sprigs on top if the meat. This will make them easier to remove before serving.

I opted to serve this tender beef over smoked gouda and Herbes de Provence grits. MAGICAL!!! But, it would also be yummy over potatoes. 

Happy Cooking,

B. Coop

1 lb beef short ribs (boneless or bone-in)
1 T seasoning salt
2 tsp garlic powder
2 tsp onion powder
2 T vegetable oil
1 onion (diced)
1 T minced garlic
1 T all purpose flour
1 T tomato paste
1 cup Cabernet Sauvignon wine
1 cup beef stock
2 sprigs fresh thyme
1 sprig fresh rosemary  
 
Preheat oven to 350 degrees F
Mix seasoning salt, onion, and garlic powder together.
Sprinkle spice mix on all sides of the ribs.
Heat vegetable oil in an oven safe skillet or Dutch oven.
Add the ribs and sear on both sides; 1-2 mins per side.*
Remove and set aside on a plate
In the same skillet, add in the onions
Saute onions until they brown slightly
Add in the garlic and stir for 30 secs
Sprinkle in the flour and stir for 1 min.
Add the tomato paste and stir
Pour in the wine 
Once it starts to thicken, add the ribs back into the skillet
Pour in the beef stock making sure that the ribs are not completely covered in liquid. Liquid should stop halfway.**
Cover the skillet with foil. (Use the lid if you’re using a dutch oven.)
Bake for 2 1/2 hours or until ribs are fork tender.
Serve over mashed potatoes or grits.
Enjoy!
 
*Do not crowd the skillet. Brown the ribs in batches if necessary.
**See recipe tutorial above

 

Sesame Chicken Wings

Chicken, Recipes, Uncategorized
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Sesame Chicken Wings. They’re BOMB! You have to make them, so I will not waste anytime talking…

Please tell me that I’m not the only one that gets completely grossed out by the sight of raw chicken! YUCK! I can even touch it with my bare hands. I always use gloves. Still gonna eat them though.

Put the Deep Fryer Away! We have baking powder, baby! Baking powder helps our wings crisp up in the oven to give them the texture of deep fried wings. I use 1 tablespoon per pound of wings.

Then, line the longest baking sheet with parchment paper. Place your wings on top giving them some elbow room. Well, they don’t have elbows, but you know…room to breathe. Wait…

When you make this glaze, don’t panic at the quantity. It will be enough! You’re coating the bird not soaking them. If you want more sauce, just double the recipe. And if you like it spicy, add a tsp or two of cayenne pepper!

So, what’s your preference? Flats or drums? 

Happy Cooking,

B. Coop

Sesame Chicken Wings
Yields 20
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Wings
  1. 3 lbs chicken wings
  2. 1 T Chinese 5 spice
  3. 1 T garlic powder
  4. 1 T smoked paprika
  5. 2 T onion powder
  6. 2 T seasoning salt
  7. 3 T baking powder (1 T per pound of chicken wings)
Glaze
  1. 1/4 cup brown sugar
  2. 1/4 cup chicken stock
  3. 3 T honey
  4. 1 T soy sauce
  5. 1 T hoisin sauce
  6. 1 tsp sesame seed oil
  7. 1 T cornstarch
  8. 1 T cold water
  9. 1-2 T sesame seeds
  10. garnish with green onions
Wings
  1. Preheat oven to 450 degrees F.
  2. Mix all spices and baking powder together.
  3. Sprinkle the mixture over the chicken wings and toss to combine.
  4. Line a large baking sheet with parchment paper. Use two baking sheets if needed.
  5. Place the wings onto the baking sheet with a little space in between wings.
  6. Bake for 15 mins.
  7. Take wings out and flip
  8. Bake for another 15 mins.
  9. Take wings out again and flip once more.
  10. Place back into the oven and allow them to bake for 10-15 more mins.
Glaze
  1. Add the first 6 ingredients into a sauce pans and whisk together.
  2. Bring to a simmer on medium heat.
  3. Allow glaze to simmer for 2 mins.
  4. In a small bowl, whisk the cornstarch and water together.
  5. Pour the cornstarch and water mixture into the saucepan with the glaze while whisk to allow lumps.
  6. Simmer for 30 secs or until glaze thickens.
  7. Stir in the sesame seeds.
  8. Place the wings in a large bowl and pour the glaze on top.
  9. Toss the wings to coat them with the glaze.
  10. Garnish with fresh green onions
  11. Enjoy!
Coop Can Cook https://coopcancook.com/

Peaches and Cream French Toast

Breakfast
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One of my sweet Cookies asked for a French Toast recipe. Of course I had to give her a French Toast recipe. But, you already know it wasn’t gonna be plain, old French Toast. I decided to add on this sinfully delicious Caramelized Peaches and Cream topping! Breakfast will definitely feel like dessert came early with this one! Here’s how I make my Peaches and Cream French Toast…

The key ingredient…fresh, ripe peaches! I found these babies at the market. They were locally grown and I was sold! These things were huge too! One was more than enough for this recipe. But, if you’re not as blessed to find gigantic peaches, just double up on them. 

Let’s talk about the topping! I didn’t want it overly sweet. These peaches were a little on the tart side which worked perfectly! The brown sugar and slight sourness of the peaches balanced better than I expected. I used salted butter as well. You know why? Sweets need salt!

I’m sure you guys have figured me out by now. I love incorporating booze wherever I can in a recipe! Today, it’s rum! Man oh man! Caramelized peaches and rum?! Just do it. 

A Trudy line from one of my favorite movies, “Steel Magnolias, came to mind when I sampled this dish. As Trudy suggested, I added a little cream to cut the sweetness. She was referring to ice cream. But, I use some freshly whipped cream. 

This is definitely a daily breakfast item. But, it is the perfect, occasional brunch treat! Enjoy!!

Happy Cooking,
B. Coop

Peaches and Cream French Toast
Serves 2
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. French Toast
  2. 4 slices of bread (brioche, artisan, or regular sandwich bread)
  3. 2 eggs (beaten)
  4. 1/3 cup milk
  5. 2 T granulated sugar
  6. 1 tsp cinnamon
  7. 3 T butter
  8. Pinch of salt
  9. Peach Topping
  10. 2 large, fresh peaches (pitted and sliced)
  11. 4 T salted butter
  12. 3 T brown sugar
  13. 1/4 cup heavy cream
  14. 1 tsp pure vanilla extract
  15. 1 T rum (optional)
Whipped Cream
  1. 1 cup heavy cream
  2. 1 T powdered sugar
Toast
  1. In a shallow bowl, whisk the eggs, milk, sugar, cinnamon, and salt together well.
  2. Melt butter in a skillet.
  3. Dip both sides of the toast into the mixture and place it in the skillet.
  4. Heat until toast is golden brown on both sides.
  5. Allow toast to rest on a plate. Tint with foil to keep warm.
Peaches
  1. Melt butter in the same skillet
  2. Stir in the brown sugar and heavy cream
  3. Heat the mixture until well combined and bubbly.
  4. Place the peaches in the pan.
  5. Allow to cook without stirring for 4 mins.
  6. Flip the peaches over and cook for 3 mins.
  7. Turn off the heat and stir in the vanilla extract and rum.
Whipped Cream
  1. Pour the heavy cream and sugar into a chilled bowl.
  2. Using an electric mixer, mix the cream and sugar on HIGH until stiff peaks are formed.
  3. Enjoy!
Coop Can Cook https://coopcancook.com/