Glace Icing

This glace icing is a fun alternative to your everyday sugar cookie topping, or if you're just looking for something different.  A little more work in my opinion, but I love the smooth finish it gives, and it is the best way to stack and store these for taking them to a party or gift giving.

Glace Icing
Recipe from Our Best Bites

1 lb. powdered sugar (about 3 3/4 c.)
1/3 c. milk
1/3 c. honey
1 tsp. almond extract (or flavor of choice)

Whisk sugar and milk until completely smooth and lump free.
Stir in honey and extract.
Separate into bowls to add coloring, optional.

Cookies can be "flooded" by dumping icing in the middle and spreading it around to the edges.
OR
Thicken the icing by adding additional powdered sugar, and pipe with a frosting bag.
Let icing harden completely (preferably overnight), before stacking.

Perfect Frosting

What makes this frosting so perfect, you ask?  Answer:  The lack of a sugar rush.

Most frostings are terribly sweet, which when paired with cake, makes things far too rich for our liking.  I love this frosting for several reasons:

it is thickened with flour

it uses granulated sugar, not powdered sugar

it has just the right amount of sweet

its light and fluffy and turns out great every time

This recipe comes from Our Best Bites, and though I love it, they say to use far more than what I actually do.  I find that it easily frosts 24 cupcakes (just like the one pictured below), or a 9x13" cake, usually with more to spare.  If you are one of those "mile high" frosters, you may want to double it.

Perfect Frosting

Recipe from Our Best Bites

3 Tbsp. flour

1/2 c. milk

1/2 c. butter

1/2 c. sugar

1 tsp. vanilla extract, or flavoring of choice

In a small saucepan, whisk together the flour and milk over medium heat.

Whisk continuously until it starts to thicken.

Continue cooking until mixture resembles THICK pudding or paste.

Put mixture in the fridge or freezer and let it cool completely.

Using an electric mixer, beat the butter and sugar until well combined and fluffy, 1-2 minutes.

Add in the thickened milk mixture and vanilla.

Beat to combine, and then scrape down the sides.

Continue beating until mixture comes together and is light and fluffy, about 8 minutes.

Frosting is done when sugar granules are dissolved (rub between fingers to test).

Marshmallow Fondant

Marshmallow fondant is a great alternative for cake decorating.

It is fun to use and easy to make.  Not to mention that it is extremely yummy!

This is not so much of a recipe as it is a method.  No measuring required.

Marshmallow Fondant

Photo from Clockwork Lemon

marshmallows (large or small)

powdered sugar

food coloring

Place a few handfuls of marshmallows in a microwave safe bowl (3-4 handfuls of small marshmallows frosted a double layer 9" cake).

Microwave in 10-30 second intervals until they are easy to stir.

Separate marshmallows into different bowls if you are going to be making different colors.

To each bowl, add food coloring - You want to make it darker than the color you want it to turn out like, since you will be adding powdered sugar.

Pour marshmallow mix into a mixer bowl and attach the kneading blade.

Add powdered sugar to the bowl and knead until fondant is no longer sticking to blade and bowl.

Transfer to counter onto wax paper.

Add more powdered sugar and knead until fondant is no longer sticking to your fingers and hands, and is stiff enough to roll out.

Can be stored in an airtight container for months until ready to use (do not refrigerate).

To frost cake:

Put a thin layer of icing on cake to help fondant adhere to it.

Roll out fondant and layer over icing.

Smooth out with fingers.

Caramel Sauce

Oh sweet deliciousness, how I love me some caramel sauce...

This is the perfect recipe for dipping apples,

pouring on ice cream,

or heat it up and use as a syrup.

The possibilities are pretty much endless...
 Not to mention it is the perfect consistency.  Perfectly pourable and dippable straight from the fridge.

Caramel Sauce

Recipe from Everyday Food Storage

3/4 c. butter

1 1/2 c. brown sugar

2 Tbsp. corn syrup

3/4 c. buttermilk

1 tsp. baking soda

2 tsp. vanilla

Put all ingredients into a large saucepan and stir constantly as you bring it to a boil.

Boil for 5 minutes, stirring occasionally.

Refrigerate leftovers.

**Be sure to use a tall saucepan, this gets very frothy when heating up and you don't want it to overflow!

Chocolate Frosting

This is not your 'whip together in 5 minutes' frosting, but I think it is well worth the extra effort.

Chocolate Frosting

Recipe from Our Best Bites

2/3 c. granulated sugar
1/3 c. flour
3 Tbsp. cocoa powder
1 c. milk
1 c. butter
1 c. semi-sweet chocolate chips

Melt your chocolate chips in microwave safe bowl, stirring every 30 seconds until smooth.
Set it aside to cool slightly.

In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently.
Boil 1-3 minutes or until thickened like a thinned pudding.
Remove pan from heat and strain mixture into a small bowl to remove any lumps.
Cool completely in the refrigerator or freezer.

When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute.
Beat in the cooled chocolate mixture until well combined and fluffy, about 1 minute.
Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes.
If desired, add additional cocoa powder to taste, up to 4 tablespoons more.
Spread or pipe frosting on to cupcakes or cake.

Makes enough to frost 24 cupcakes.
Store unused frosting in fridge and bring to room temperature before using again.

If needed, beat with an electric beater before using.

Spiced Carrot Cake with Caramel Cream Cheese Frosting

I realize that this isn't the best photo, but this cake is super moist and delicious.  And the icing is to die for!

Spiced Carrot Cake with Caramel Cream Cheese Frosting

Recipe modified from Taste of Home

Cake

1 package spice cake mix

3.4 oz. package instant vanilla pudding mix

4 eggs

3/4 c. water

1/2 c. applesauce

1/4 c. canola oil

1 c. shredded carrots

8 oz. can crushed pineapple, drained

1/2 c. flaked coconut

In a large bowl, combine the cake mix, pudding mix, eggs, water, applesauce and oil; beat on low speed for 30 seconds, then on medium for 2 minutes.

Fold in the carrots, pineapple and coconut until just blended.

Pour into greased 9x13" cake pan.

Bake at 350 for 30-35 minutes, or until toothpick comes out clean.

Cool completely.

Frosting

1/2 c. butter, softened

4 oz. cream cheese, softened

3 c. powdered sugar

1/4 c. caramel ice cream topping

1 Tbsp. milk

Beat butter and cream cheese until fluffy.
Add sugar, ice cream topping and milk, mixing thoroughly.
Add more milk if necessary to reach the desired consistency.
Spread frosting over cooled cake.

Store cake (covered) in the refrigerator.

German Chocolate Cake (Frosting)

German Chocolate Cake Frosting

1 c. sugar

1/4 c. butter

1 c. coconut

1 egg

1/4 c. evaporated milk

1 tsp. vanilla

1 c. chopped nuts

Bring sugar, coconut, evaporated milk butter and egg to a boil, stirring constantly.

Cook slowly for 3-4 minutes.

Add vanila and nuts.

Spread on warm German chocolate cake.

Cinnamon Rolls

Does anything scream Christmas more than cinnamon rolls?

Probably, but these are up at the top of my list.

Mmmmmm......

Perfect for snacking this holiday season!

Cinnamon Rolls

Recipe from Lyn Denna

3/4 c. milk

1/2 c. sugar

1/4 tsp. salt

1/2 c. butter

2 Tbsp. yeast

1/3 c. warm water

3 eggs

5 - 6 1/2 c. flour

Place milk, sugar, salt and butter in a saucepan.

Heat until melted (don't let it boil).

Meanwhile, place yeast and warm water in a mixing bowl and sit to dissolve.

Add eggs and 5 c. flour to water and yeast.
Gradually add mixture in saucepan while mixing.
Mix until soft dough forms (about 5 minutes).
You may need to add up to 1 1/2 c. extra flour - dough should come away from the sides of the bowl and form a ball in the center.

While mixing, combine the following:
1 c. brown sugar
1 c. sugar
1/2 c. butter
1/4 c. flour
1 1/2 Tbsp. cinnamon
Nuts (optional) - I leave them out

Cut dough in half, and roll each piece out to a large rectangle. 
Sprinkle sugar mixture over entire surface of dough.
Roll up and cut into 1" rings.
Let rise on a sprayed cookie sheet for 30 minutes.
Bake at 350 for 15-20 minutes.

Top with Glaze:
2 c. powdered sugar
1/4 c. softened butter
1/2 tsp. vanilla
2 Tbsp. water

Reeses Peanut Butter Cupcakes (and) Chocolate Peanut Butter Frosting

Some foods are love at first sight for me.

I don't even have to make it - I already know I'm going to love every bite.

This recipe was one of those...

Reese's Peanut Butter Cupcakes

Recipe from Mindika Moments

8 ounces cream cheese (about 1 cup), softened

2 egg whites

1/4 cup vegetable oil

1 box chocolate fudge cake mix

1 cup water

36 mini Reese’s Peanut Butter cups

Preheat the oven to 350 degrees F.

Line two 12 count muffin tin with paper liners.

In a large bowl combine the cream cheese, egg whites and vegetable oil.

Using a mixer, beat the ingredients until combined and creamy.

Add the cake mix and water and mix until smooth, about 3 minutes.

Fill the muffin cups about ¾ full.

Place 1 mini Reese Peanut Butter Cup on top of the batter.

Do not put the cup down into the batter, just set it on top.

Bake about 18 to 20 minutes

The Reese’s will settle down into the cupcake as they bake.

Remove from the oven and let cool slightly in the tin, then transfer the cupcakes to a wire rack.

When cool, frost with Chocolate Peanut Butter frosting. Then top each cupcake with a mini peanut butter cup sliced in half.

Chocolate Peanut Butter Frosting

1 c. smooth peanut butter

½ c. butter

3 Tbsp. coco powder

3-4 c. powdered sugar
1-3 Tbsp. milk

Beat the peanut butter and butter with a mixer until smooth.

Add the coco powder and mix well.

Add the powdered sugar 1 cup at a time until desired thickness of frosting.

If you need to thin it out a little, add a couple tablespoons of milk.

Honey Butter

The classic companion to corn bread:

Honey Butter
1 c. honey
1/2 c. butter

Beat until smooth. 
Chill and serve.

Cinnamon Cream Syrup

We have pancakes and waffles a lot at our house, but I myself am not a huge maple syrup fan... or maybe we just have it so much that I like to mix it up a bit.  Either way, I found this from a ward cookbook and gave it a try, (with some minor changes)... it was delicious... very sweet... but again, delicious.

Cinnamon Cream Syrup
Recipe (modified) from Joslyn Rappleye

1/2 c. sugar
2 Tbsp. cornstarch
1/2 c. corn syrup
1/4 c. water
1 5oz. can evaporated milk
1 tsp. vanilla
1/2 tsp. cinnamon

Combine the sugar and cornstarch in a saucepan and mix.  Add the corn syrup and water and bring to a boil over medium heat.
Cook and stir for 2 minutes or until thickened.  Remove from heat.
Stir in the evaporated milk, vanilla and cinnamon.

Applesauce Syrup

This was my favorite syrup as a kid - we had this all of the time!  And it is much better for you than plain syrup!

 Applesauce Syrup
Recipe from Sandy Bishop

2 c. applesauce
1/4 c. maple syrup

Mix thoroughly and heat through.  Serve over pancakes, waffles, french toast, etc.

Strawberry Glaze

I had this a lot growing up.  It is perfect for strawberry shortcake, waffles, etc.  Plus, the sugar will preserve the berries, making them last a few days longer in the fridge.  This recipe can also be used with other fruits - just swap out the Kool-Aid flavor for whatever you are using.

Strawberry Glaze
1 ½ c. sugar
5 Tbsp. clear gel
1 pkg. strawberry koolaid
Pinch salt
2 ½ c. water
5 c. fresh strawberries
Combine dry ingredients and mix well. Add water.
Fold in fruit.

Belgian Waffles with Cinnamon Peach Syrup

Oh, how I love waffles!  Top them with peaches and whip cream and I am in Heaven!

Waffle Batter
2 c. flour
1 Tbsp. baking powder
¾ tsp. salt
1 ¾ c. milk
1/3 c. oil
2 eggs separated
optional: up to 1 c. cracked wheat (I used barley in these ones)

Beat egg whites in a separate bowl until stiff.
Combine everything except egg whites and mix.
Fold in whites.
Bake and top with Cinnamon Peach Syrup and whip cream!

Cinnamon Peach Syrup
1 jar bottled peaches, or 2 cans peaches
3 Tbsp. Instant Clear Gel Sugar mix (*recipe below)
1 tsp. cinnamon
Drain peach juice into a small bowl.  Dice peaches and put into large bowl.  Add Clear Gel Sugar mix and cinnamon to juice and whisk until well blended.  Pour juice over peaches.  Serve hot or cold.

Instant Clear Gel Sugar mix:
1 1/2 c. sugar
5 Tbsp. instant Clear Gel
Mix thoroughly.

Sugar Cookie Dough with Almond Icing

My husband LOVES these cookies; which is odd, since he seems to dislike every other dessert.  I think they are delicious (just like every other dessert).  Come to think of it, I haven't met anyone who doesn't love these... they are soft, moist, and smothered in frosting.  How can you go wrong with that?

Sugar Cookie Dough
2/3 c. butter, softened
1 c. sugar
2 eggs
1 tsp. baking soda
¼ c. milk
1 tsp. vanilla
¼ tsp. salt
4 c. flour

Cream butter and sugar. Add eggs. Dissolve the baking soda in the milk and add to the creamed mixture. Add vanilla. Add flour and salt slowly.
Chill for 2 hours in the refrigerator, or 1 hour in freezer.
Remove from fridge and knead until dough warms/softens.
Roll out 1/4” thick.  Cut out with cookie cutters, or use the rim of a glass for circles.  Place on greased baking sheet.
Bake at 350 for 9 minutes.
Frost with Almond Icing and top with sprinkles, etc.
Makes 2 dozen fist sized cookies.

Note: We like them really thick at our house.  If you prefer a more thin, crisp cookie, roll out to 1/8" thick, and decrease cooking time by 1 or 2 minutes.

Almond Icing:
1/3 c. shortening
3 c. powdered sugar
1 Tbsp. + milk
1 tsp. almond extract

Mix shortening and sugar with beaters until incorporated.  Add milk and beat unil combined  Add almond extract and beat until smooth.  Add more milk if icing is too thick, until desired consistency is reached.

Note: I must say that I have NEVER once measured these ingredients... I just throw it all in a bowl and mix it up.  If it is too wet, I add more sugar.  To dry, add more milk.  You'll have to expirament to get your desired consistency.