The Best Frosting Ever

from melskitchencafe.com & cooks country

*Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead! Also, the frosting can be refrigerated in an airtight container for up to one week. When ready to use, let the frosting stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, about one minute. Finally, I pipe a lot of cakes for my kids' birthdays (think: Spiderman covered in Wilton stars) and although I haven't tried it, I highly suspect that an hour or so of chilling time will lend this frosting nicely to being piped. When I try it, because I will, I'll update the recipe with my notes.


*Makes about 4 cups frosting (plenty for two 9-inch cake layers)


1 1/2 cups granulated sugar

1/4 cup all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups milk (I used 1% with stellar results)

2 teaspoons pure vanilla extract

24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature


In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.


Transfer the mixture to a clean bowl and cool to room temperature. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won't absorb into the frosting like it should.


Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it's magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.


Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.

Recipe: Spicy brittle

Gesine Bullock-Prado
Ingredients
2 cups sugar
1/2 cup corn syrup
1/4 cup unsalted butter
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon baking soda
3 cups salted dry-roasted peanuts
Preparation
In a large, heavy stockpot over medium heat, combine the sugar, corn syrup, butter, salt, and cayenne pepper. Stir until the sugar has dissolved.

Clip on a candy thermometer, stop stirring, and boil until the temperature reaches 300°F. Immediately remove the pot from the heat.

Sprinkle the baking soda over the syrup and stir. The contents will bubble vigorously. Immediately stir in the peanuts.

Quickly pour the mixture onto a sheet pan sprayed with nonstick baking spray. Try to pour the brittle evenly; you can use a small offset spatula (also sprayed with nonstick spray) to coax the brittle to spread evenly in the pan while it's still warm.

Allow to cool completely and break into pieces. Store in an airtight container for up to 2 weeks.

TORTILLINI SALAD

From London Brown

(Make dressing 4 hours ahead)

DRESSING

1 cup Mayo

1+ teaspoon sugar

3 Tab. Cider vinegar

Mix together and let sit in fridge for 3-4 hours

SALAD

Head of cauliflower

2 bunches of broccoli

1 lb. bacon

1+ cups cheese

Three Cheese Tortellini

Optional: Green onions , Cashews

Darn Good Chocolate Cake‏

This recipe came to me from a friend of my sister Sarah. It was so good! I didn’t have a Bundt pan, so I used cupcakes, and topped them with vanilla ice cream and magic shell. It was almost like eating a molten lava cake.

1 box devils food cake mix
1 pkg instant choc pudding
...4 eggs
1 c sour cream
1/2 c warm water
1/2 c oil
bag of choc chips

Mix all but the choc chips for 1 min on low. Scrape down sides of bowl and mix again for 2-3 min on med. Fold in choc chips and pour into a prepared bundt pan. Bake at 350 for 45-50 mins. Cool for 20 mins and then turn out on a plate. Sprinkle with powdered sugar and serve while still warm with vanilla ice cream. So yummy!

BBQ Pulled Pork Sandwiches

www.jamiecooksitup.blogspot.com
Time: 10 minutes prep + 9 hours cooking
Yield: meat for 8 sandwiches
Recipe adapted from somewhere one line.....

1 3 pound pork roast (NOT FROZEN)
2 T olive oil
Montreal Steak Seasoning
3-4 C Root Beer, Dr. Pepper or Coke
1 1/2 - 2 C Sweet Baby Rays BBQ Sauce
8 rolls


***NOTE:I used a Pork Sirloin Tip Roast because they have less fat, but a Pork Loin or Butt Roast would work as well.***

1. Place your pretty pork roast on a plate. Season it generously with Montreal Steak Seasoning. Pat the seasoning into the roast with your fingers.
2. Into a large hot skillet pour about 2 T olive oil. Throw your Pork Roast seasoned side down into the skillet. (Ok don't really ''throw" it. We don't want pork guts to be flung anywhere! Just lay it down gently. Seasoned side down.)
3. Grab your Montreal Steak Seasoning and sprinkle it on the unseasoned side of the meat. Let the pork roast get nice and brown. Turn it over and sear it on the other side as well. The Montreal Steak Seasoning will turn a bit crusty. That's what you want. A nice crusty sear. Yum. This will really give your meat a nice smokey/salty flavor. It should smell pretty darn fabulous, too.
4. Stab that bad boy Pork Roast with a couple of forks and transfer it to a large crock pot.
5. Pour the soda over the top of your meat. Cover and cook on low for 7 hours, or until the meat shreds nicely with a fork.
6. Remove the roast from the pan, shred it all up and place it back in the soda juices. Let it cook for 1 hour more.
7. Drain the juices from the pan and pour the BBQ sauce in. Stir it well to incorporate. Cook for 30-60 more minutes.
Serve on some nice rolls.
Enjoy!

BBQ Chicken Pizza

another good one from Jamie cooks it up!
www.jamiecooksitup.blogspot.com

Time: (Not including the dough) 10 minutes prep + 15 minutes baking
Yield: 1 twelve inch pizza
Recipe adapted from The Pioneer Woman


1 C grilled chicken strips, chopped
3/4 C Sweet Baby Rays BBQ Sauce
1 C mozzarella cheese, grated
1 C Parmesan cheese, grated
1/4 C red onion, sliced
2 T cilantro, chopped


1. Spread some olive oil on a stone, or baking sheet. Place the pizza dough on the stone...or sheet...or what ever you are using. Let it hang out there for about 5 minutes. Then, spread it out to the corners of the pan. You don't have to use a rolling pin here, just stretch it out with your pretty little fingers. If you happen to have big chubby fingers....well. All the better, I suppose.

2. Take some grilled chicken strips and slice cut them into chunks.
3. Pour the Sweet Baby Ray's over the top of the crust.
4. Sprinkle half of the cheese over the top of the sauce.
5. Then the chicken...
6. Then the onions...
7. Then the rest of the mozzarella and all of the Parmesan cheese.
8. Dot the top with a little bit more of the Sweet Baby Ray's. It's sweet, baby. Really sweet.
9. Bake at 450 for about 15 minutes, or until the cheese is bubbly and the underside of the crust is golden.
10. Sprinkle the cilantro over the top and vwalla, baby. You are going to be feeling pretty darn sweet your self.