Tag Archives: Cream

Buttercream Frosting

I love buttercream frosting and since I am in to making cupcakes and other goodies in addition to what I post on here, I thought it would be a good idea to go ahead and post my creations! This frosting is just the beginning! Hope you enjoy!

Makes: 3 cups

Here’s what you’ll need:

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1/2 cup butter softened

1/2 cup solid vegetable shortening

1 tsp vanilla extract

4-5 cups powdered sugar (depends on consistency desired)

2-3 Tbsp half & half (depends on consistency desired)

Directions:

In a large mixing bowl, combine butter and shortening with an electric mixer, beat until fluffy……

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Add vanilla extract…..

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Gradually add powdered sugar one cup at a time, beating well on medium speed (make sure to pour SLOWLY, the sugar will go everywhere!)…..

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Make sure to scrape sides of the bowl often….

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When all the sugar has been mixed in, the frosting will appear very dry. Add half & half and beat at medium-high speed…..

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Until light and fluffy….(add more half & half and/or sugar to balance out flavor)……

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Keep icing covered with a damp cloth until ready to decorate. For best results, keep icing in the refrigerator when you’re not using it.

**For thin (spreading consistency) icing, add 2 Tbsp light corn syrup, water, or milk.

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Irish Hot Chocolate

I saw this recipe in a Taste of Home cookbook that I recently received…I hope you like it. Adults, it would be great with a little bit of Bailey’s Irish Cream. Enjoy!

Makes: 6 servings

Here’s what you’ll need:

3 1/2 cups 2% milk
8 oz. White baking chocolate, chopped
1/4-1/2 tsp peppermint extract
2/3 cup heavy whipping cream
8 spearmint or peppermint candies, crushed
Additional crushed candies, optional

Directions:

In a large saucepan, heat milk over medium heat until steaming. Add chocolate, whisk until smooth. Stir in peppermint extract.
In a large bowl, beat cream until stiff peaks form. Fold in the crushed candies. Ladle hot chocolate into mugs; dollop with whipped cream.
Sprinkle with additional candies, if desired.

Thai-Style Chicken Pumpkin Soup

OK, OK, OK…I’m NOT a fan of peanut butter at all, but I love this soup! I have had pumpkin soup before but not like this. I made this soup last year and we both loved it. I made it again this past spring and I was reminded how much I liked it…if you’re looking for a different kind of soup to tantalize all your tastebuds…this it definitely it! The best part?…it’s done in the slow cooker.

Makes: 4-6 servings

Here’s what you’ll need:

1 Tbsp EVOO (Extra-Virgin Olive Oil)

6 boneless, skinless chicken breast halves, cut into 1-inch cubes

1 large white onion, peeled, halved, and thinly sliced

3 cloves garlic, minced

1 Tbsp fresh ginger, minced

1/2 – 3/4 tsp crushed red pepper flakes

2 stalks celery, trimmed and diced

2 carrots, peeled, trimmed and diced

1 can (15 oz) solid-pack pumpkin

1/2 cup mango nectar

1/2 cup fresh lime juice

1/2 cup creamy peanut butter

4 cups low-sodium chicken broth

3 Tbsp rice wine vinegar

1/2 cup minced fresh cilantro, divided

1/2 cup heavy cream

1 Tbsp cornstarch

2 – 4 cups hot cooked rice (I prefer Jasmine or Basmati)

3 green onions, minced

Directions:

1.) Cook basmati or jasmine rice according to directions and set aside until needed.

2.) Heat oil in large non-stick skillet over medium heat. Add chicken and cook, stirring occasionally, about 3 minutes…

Add onion, garlic, ginger, and red pepper flakes; cook 1-2 minutes longer or until mixture is fragrant. Remove from heat.

3.) Place chicken mixture in the slow cooker…

Add celery, carrot, pumpkin, mango nectar, lime juice, peanut butter, broth, and 2 cups water; stir to combine. Cover and cook on LOW for 8 hours, or on HIGH for 4 hours.

4.) Stir in vinegar and half of chopped cilantro. Mix cream and cornstarch together in small mixing bowl…

Stir mixture into soup. If soup was cooked on LOW setting, turn slow cooker to HIGH. Simmer, uncovered, 10 minutes or until soup thickens. To serve, put rice in soup bowls. Ladle soup around rice.

5.) Sprinkle with remaining cilantro, green onions, and pass lime wedges over soup for squeezing. (I used remaining cilantro instead of green onions).

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