Mocha Icing

Add some zip to that chocolate icing with this delicious and easy mocha icing recipe.

1/2 stick butter, melted
1 box powdered sugar
Cold coffee
1 tbsp. cocoa

Add melted butter to powdered sugar, mixing as you add. Gradually add coffee and cocoa to sugar until desired consistency is reached.

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Coconut Pecan Frosting Recipe

This frosting recipe is perfect the frosting for a German chocolate cake.

3 egg yolks
1 c. evaporated milk
1 c. sugar
1 T. butter
1 1/2 c. flaked coconut
1 c. chopped pecans
1 tsp. pure bourbon vanilla extract

Beat eggs, milk, sugar, and butter. Cook over medium heat for about 12 minutes, stirring until mixture thickens. Remove from heat; add coconut, pecans, and vanilla. Beat until cool and of spreading consistency. Frost between layers, top, and sides.

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Creamy Cream Cheese Frosting

1 box powdered sugar
8 oz. pkg. cream cheese
1/2 stick butter
1 tsp. pure vanilla extract
2 tbsp. cream, if needed for easy spreading

Combine all ingredients. Frost sides of cake first and finish with top of cake.

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Crunchy Peanut Butter

3 c. salted peanuts
2 T. butter

Measure 1/2 peanuts and put aside. Empty remaining peanuts into blender container. Cover and blend on low speed until the peanuts are chopped. Add butter, cover and blend on low speed 15 seconds. Turn off the blender and scrape down sides with rubber spatula. Cover and blend on low speed 5 seconds. Repeat this process 3 or 4 times until the peanut butter starts to get smooth. Cover and blend on highest speed 1 minute. Add the 1/2 cup peanuts, cover and blend on medium speed for 3 – 5 seconds. Refrigerate for 30 minutes before serving.

             

Creamy Peanut Butter

Put 2 cups of peanuts in a blender and blend until smooth.

For added texture and/or flavoring add one or more of the following:

2 T. honey
4 tsp sugar
2 tsp pure vanilla extract – or any other extract you like.
1/4 c mini chocolate chips
1/4 c rice cereal

THE POSSIBILITIES ARE ENDLESS…USE YOUR IMAGINATION!

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Cream Cheese Frosting

1/2 cup soft butter
8 oz cream cheese, softened
1 tsp vanilla
2 cup sifted confectioners sugar
2 tsp milk or cream

Combine butter and cream cheese, beating until light and fluffy. Add vanilla, sugar and milk. Beat until smooth. Frost cooled cake.

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Buttermilk Glaze

1 cup sugar
1/2 tsp soda
1/2 cup buttermilk
1/2 cup butter
1 Tbsp light Karo syrup
1 tsp vanilla

Combine everything except vanilla. Bring to boil in heavy pan. Boil for 4 minutes. Remove from heat, stir in vanilla. Pour while hot over the cake (while both are hot).

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Chocolate Glaze

1/2 C. sugar
3 T. butter
3 T. light cream
3-oz. semi-sweet chocolate chips
1/2 tsp. pure bourbon vanilla extract

Combine everything except vanilla. Bring to boil in heavy pan. Boil for 4 minutes. Remove from heat, stir in vanilla. Pour while hot over the cake (while both are hot).

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Homemade Whipping Cream

Pour desired amount of heavy whipping cream into a bowl. Beat with electric mixer on high until stiff. To sweeten; add about one tablespoon of sugar to every cup of whipping cream before whipping.

To add flavor mix any one of the following with or without sugar:

1 tsp. grated lemon, lime, or orange peel
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. flavored extract (almond, peppermint, etc.) – pure is best.
1/4 tsp. maple syrup

Use your imagination!

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Easy Black Forest Cake

1- package of your favorite chocolate cake mix…or home made recipe.
21-oz. can cherry pie filling
2 tsp. rum
1 tsp. pure bourbon vanilla extract
2 eggs, lightly beaten

Glaze topping:

1/2 C. sugar
3 Tblsp. butter
3 Tblsp. light cream
3-oz. semi-sweet chocolate chips
1/2 tsp. pure bourbon vanilla extract

Preheat oven to 350º F. Spray a 10 or 12 inch tube pan with cooking spray and lightly flour.

Combine cake mix, pie filling, vanilla, rum, and eggs. Stir until well mixed. Pour into prepared pan and bake 30 – 40 minutes. Remove to rack and cool 15 minutes before turning cake out of baking pan. Immediately pour glaze topping over cake. (See Below)

Glaze Topping: Combine sugar, butter and milk in microwave-safe bowl. Bring to boil, stir. Microwave on medium for 2 minutes. Add chocolate chips, stir until thoroughly blended and glaze is smooth. Chips must be completely melted. If necessary, return to microwave for 10 second intervals. Add vanilla.

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