The things that we love tell us what we are.–Thomas Aquinas
I found this recipe in an old recipe box I have held onto for decades. Use it for carrot cake frosting or orange cake frosting or whatever else you want.
- Rind of 1 orange, grated
- Rind of 1/2 lemon, grated
- 1/4 cup orange juice
- 3 cups powdered sugar
- 1 egg yolk
- 3 tablespoons butter, softened
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
Add grated orange and lemon rinds to orange juice. Let stand 10 minutes. Strain. Set aside. Combine powdered sugar, egg yolk, butter, lemon juice and salt. Stir in orange juice to desired consistency. Beat until smooth. Yields frosting for one 9″ x 13″ cake.
It is better to be alone than in bad company. –George Washington
3.5 ounces good quality bittersweet or semisweet chocolate, chopped (chocolate chips are fine)
1/2 cup heavy cream
1 teaspoon light corn syrup (optional)
1 teaspoon pure vanilla extract
Microwave the chocolate until melted. (microwave in 1 minute increments and stir between – the chocolate won’t look melted until you stir it, and it is easy to burn if you heat for more than 1 minute at a a time) Pour the cream over the chocolate and stir using a small rubber spatula or whisk, starting from the center of the bowl and working your way out till combined and smooth. Add the corn syrup (if using) and vanilla. Stir into the chocolate mixture well. Using a hand mixer, beat the chocolate mixture for 2-3 minutes until it becomes softer and light and fluffy.
You can also just allow the chocolate mixture to cool for a few minutes and then pour it over the cake as a glaze.
Do what you feel in your heart to be right–for you’ll be criticized anyway. —Eleanor Roosevelt
- 1 pkg cream cheese, soft
- 1 stick butter, soft
- 4 cups powdered sugar
- 1 teaspoon peppermint extract
- Dash of milk if needed
Blend together and spread on brownies or cupcakes.