Amazing Frosting–white and chocolate

26 May

This frosting is really by far one of the better ones I’ve made.  People were literally coming up to me and saying, “I never eat the extra frosting on the side of my plate, but I’m licking this stuff off.”  It’s really that good and one of the great things about it is that I have a chocolate frosting recipe for it too!   I’ve been looking for a good one for so long and I’ve finally found one!  Yay!

White Frosting:

1 cup butter

4 oz cream cheese

2 pounds powdered sugar (32 oz bag)

2 1/2 T vanilla

2 tsp. almond extract

1 tsp. coconut extract

1/4 cup evaporated milk

ALMOND EXTRACT (this is key–you don’t want to add too much, but you need enough for the flavor–start with 1 tsp, but add more if needed)

Food Coloring (if you want a different color of frosting)

I used my Kitchen Aid and whipped together the butter and cream cheese.  Slowly add in the powdered sugar, milk, vanilla and almond.  Once you like the consistency (you can add more milk or more sugar–just taste as you go along), add the food coloring.  This frosting WILL NOT disappoint.  It’s really fabulous and I highly recommend it.  I actually modified it from a friend’s recipe blog–they made Churro Cupcakes and used this frosting.

To frost I use a ziplock bag and a coupler (SO EASY).  You actually don’t even need a coupler for these, just cut of the end of a ziplock and go to town 🙂

I used this same recipe to make my chocolate frosting for Jeremy’s birthday cake.  It turned out perfectly and people loved the frosting too.  I definitely recommend this recipe–so yummy!

Chocolate Frosting:

Make the frosting the same as above, except add 1/4 cup cocoa powder.  You might want to leave out the almond and taste as you go along.  Add a little more milk and there you have it…fabulous chocolate frosting!

I think the key to this recipe is having the cream cheese in there.  You don’t taste it, but it gives a really yummy smoothness to the frosting.  Yum, yum!  I also used this to frost sugar cookies and they were so yummy!


Layered, Decadent Mint Chocolate Brownies

26 May

I added the word, decadent to these brownies because they deserve it!  These are amazing and I could really only eat a small one they were that rich.  They do take a bit of time, but they will be a big hit wherever you serve them (or to your thighs).  Anyway, they are fabulous and you should really go make them–NOW!!! 🙂


1 cup butter melted

2/3 cup cocoa powder

2 cups sugar

4 eggs

1 1/2 cups flour

Mix the butter, cocoa and sugar; add eggs one at a time, beating well after each one.  Stir in flour.  Spread into a greased 9 by 13 inch pan and bake at 350 degrees for 25 minutes.  Cool completely (they might look like they’re not quite done–use your best judgement, but they really don’t need much longer than 25 minutes).

Mint Frosting:

1/2 cup butter, softened

1 lb powdered sugar

1-3 T milk

1/2 tsp peppermint extract

Green food coloring

Mix butter and powdered sugar.  Add only enough milk to make a smooth consistency.  Add peppermint extract (mint tastes like toothpaste in my opinion, but peppermint is YUMMY) and enough food coloring for a light green color.  Frosting will be thick.  Spread over brownie layer and then refrigerate until firm.

Chocolate topping:

1 1/2 cup semi-sweet chocolate chips

1/2 cup butter

Melt chocolate chips and butter in microwave for 2-3 minutes.  Stir to combine and pour in a drizzle over brownies.  Refrigerate until topping is set and hardened.

Cut 24 small squares with a sharp knife.  This recipe is also from the Worldwide Ward Cookbook and it is fabulous.  Jeremy’s co-workers LOVED them 🙂

Little Pink (Sweet and Sour) Chicken

26 May

We haven’t been eating much meat recently, but I try to cook a meat-based dish about twice a week (for the hubs, especially).  I found this recipe in the “Worldwide Ward Cookbook” and we loved it.  I changed it a bit for our tastes and here it is.  A very yummy sweet and sour chicken (which would be great with sauteed veggies if you don’t want the meat).


2 boneless, skinless chicken breasts

Garlic Salt and/or Seasoning Salt

1 cup sugar

1/3 cup vinegar

1/3 cup ketcup

1/4 cup chicken broth

1 tsp salt

2 T soy sauce

2 cups chicken broth

1 cup quinoa (or rice)


Season chicken with garlic salt and seasoning salt on both sides.  Lay in a small casserole dish.  Combine sugar, vinegar, ketchup, chicken broth (1/4 cup), salt and soy sauce and whisk until combined.  Pour half the mixture over the chicken and allow to marinate for an hour (could be less).  Bake uncovered at 350 degrees for 30-45 minutes until the chicken is fully cooked.  While this is baking, cook your quinoa in the chicken broth.  I find that quinoa tastes SO much better if cooked in a broth (you could also use rice).  Simmer the rest of the sauce on medium-low heat and serve drizzled over the chicken and quinoa.  Enjoy!


26 May

My friend Becca blogged about this granola about a month ago.  I’ve tried it and Jeremy and I LOVE it!  It’s so yummy and it’s definitely a keeper.  We now can make our own granola and it’s so good.  It’s also really easy too.  I highly recommend you try it out.


5 cups rolled oats

1 cup dry milk

1 cup honey

1/2 cup olive oil

1 tsp. salt

1 tsp. vanilla

Optional: Coconut, craisins, raisins, almonds, cinnamon, nutmeg, etc…


Mix everything together and put on a greased cookie sheet.  Bake at 350 degrees for 30 minutes (I’ve usually halved the recipe and baked it shorter) or until lightly golden.  Allow to cool for 30 minutes to 2 hours. (If it cools fully it will usually be in bigger pieces).  I store this in a ziplock in the fridge.  It’s so yummy and I really think you need to try home-made granola–super simple and super-yummy!

Flourless Chocolate Cake

27 Apr

Let me tell you. This is basically fudge. It is so good. If you like chocolate you will love this!

“A dense chocolate cake for those of us who can’t tolerate wheat or gluten.”
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet
1 cup unsalted butter
6 eggs
1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Flourless Peanut Butter Cookies

27 Apr

These are absolutely amazing. I added recees in the middle and they seriously are to die for. So easy and so good!

“Heavy, yummy, and very peanut-buttery. You’ll need lots of milk to eat these!! ”


1 cup peanut butter

1 cup white sugar

1 egg


1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn’t make very many, so you could double recipe as you desire.

Eclair Cake

16 Apr

This is a very yummy, yummy dessert that is nice and creamy. I learned about this dish from my roommate, Mel, who lived in Liberty Square with Noelle and me. We made this a few times over the term and it was yum. I’m normally not a “pudding-y” dessert type of girl, but this one really hits the spot!

1 cup water
1/2 cup butter
1 cup flour
4 eggs

Preheat oven to 400 degrees. Boil the water and butter together. Then add the flour and mix together until it forms a ball. Add eggs one at a time, stirring each time to incorporate the egg. Pour the mixture into a greased 9 X 13 pan and bake for 30 minutes. Let cool before you add anything else to it!

8 oz. softened cream cheese
2 packages (3 oz) instant vanilla pudding
2 1/2 c. milk

16 oz cool whip (I used this much cause I LOVE the creamy, but you could use 8 oz)

chocolate chips
whipping cream

Mix together the cream cheese, pudding and milk until it’s nice and creamy. Then spread over the top of the cooled “crust.” Spread the cool whip over the top of the pudding. Melt the chocolate chips on low heat, adding some whipping cream (the amount depends on how much chocolate sauce you want to make) in a pot and when fully incorporated drizzle over the top of the Eclair Cake. Refrigerate for at least an hour.

This really is amazingly yummy 🙂 Yum, yum, yum!