Cream Cheese Frosting

1 8-ounce package of Cream Cheese
1 stick butter (8 tablespoons) at room temperature
4 cups confectioners sugar
2 teaspoons of pure vanilla.
*Add additional Oil flavorings if you like.

Using a kitchen Aid or good hand mixer, whip the butter until it’s light in color. Add the Cream cheese and whip again until very light. Add the confectioners Sugar one cup at a time, beating continuously. Add Flavorings and whip again. (If you fill that it’s not quite the right consistency for you, add a bit of heavy Cream to thin it, or more sugar to thicken it.
You can also make this ahead of time, and keep in the fridge. When you are ready use it, let it come to room temperature, and whip again. *If you want to color your frosting, use gel paste.

Caramel Frosting

1 c. butter
2 c. firmly packed dark brown sugar
1/4 c. + 2 Tbsp. whipping cream
2 tsp. vanilla extract
3 3/4 c. powdered sugar

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and, stirring constantly, bring the mixture to a boil. Carefully stir in the whipping cream and vanilla and then bring this mixture to a boil. Remove from heat and allow to cool for about 1/2 hour. Transfer the mixture to a large mixing bowl and sift in the powdered sugar. Beat on high for 2-3 minutes or until creamy and fluffy. Spread the icing over the cake! (or cupcakes) I like to add a cup of chopped pecans on the top!

Chocolate Mousse #1
~This is not necessarily frosting...You can even eat this plain with fruit! If making for a pie, double the recipe!

8 (1 ounce) squares of good semisweet Chocolate
coarsely chopped or a large 8 ounce Symphony Bar.
1/2 cup water, divided
2 tablespoons butter (do not substitute marg)
3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, Whipped

In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until all is melted. Cool this mixture for 10 minutes. In a small heavy sauce pan, whisk egg yolks, sugar and 1/4 cup water. Whisk and stir over low heat until mixture reaches 160 degrees. It will take 4 to 5 minutes is all. This mixture is like a thin custard. Remove from the heat, and whisk into the cooled chocolate mixture. Sit saucepan in ice and stir occasionally or place in the Fridge until cool. Gently fold in Whipped Cream. Spoon into dessert dishes. Refrigerate until set, about 1 hour or over night.

Chocolate mousse #2
~I often like to use this chocolate mousse to fill cakes or cupcakes.

1 tsp. unflavored gelatin
1 Tbsp. cold water
2 Tbsp. boiling water (just heat it in a small bowl in your microwave)
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1 tsp. vanilla

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.


Dipping Sauce
~I love this sauce with fries...well, just about anything actually!

1/4 c. mayonnaise (not Miracle Whip; light mayo is fine)
1/4 c. ketchup
1 1/2 Tbsp. capers, drained
1 1/2 tsp. minced garlic
1 1/2 tsp. minced red onion
1 tsp. fresh lime juice
2 tsp. Creole mustard
1/4 tsp. cayenne pepper
1/8 tsp. kosher salt

Combine ingredients in blender or the small bowl of a food processor. Blend until smooth.

Refrigerate for at least 1 hour before serving.

For a crab cake, omit the ketchup and replace the lime juice with lemon juice.

Daniel's favorite BBQ sauce

2 tbs. olive oil
1/2 c. chopped onions
3 garlic cloves (chopped)
2 c. ketchup
1/4-1/2 c. water
1/2 c. apple cidar vinegar
1/4-1/2 c. brown sugar
1/2 tbs. each of ground pepper, salt, onion powder, ground mustard, cayanne pepper, and chilli powder.
1 tbs. lime juice
1 tbs. worchesteshire sauce
1 tbs. oregano seasoning.

-In a large saucepan on low-med heat, heat olive oil and add chopped onions and chopped garlic (make sure you don't burn the onions and garlic). Sautee until soft. Add the remaining ingredients, cover, and let simmer for 1 hour.

Molasses BBQ sauce

2 tbs. olive oil
1/4 c. diced onions
1/4 c. diced green bell pepper
1/4 c. diced red bell pepper
1 jalapeno (chopped)
1/3 c. ketchup
1/3 c. yellow mustard
1/3 c. brown sugar
1/3 c. molasses

-In a medium saucepan, heat olive oil and combine onions, bell peppers, and jalapeno. Sautee them with a pinch of salt and pepper. In a large bowl mix together the ketchup, mustard, brown sugar, and molasses. Once the onions, bell peppers, and jalapeno have been sauteed until soft, add the remaining ingredients. Stir until combined. Let simmer on low heat for 5 minutes.

Fry sauce
~Not many of you know what fry sauce is...that's cause it was invented in the Utah and Idaho LDS folks come up with some crazy stuff...BUT if you've never tried it, i suggest you go with this recipe!

1/4 c. ketchup
1/4 c. mayonnaise (NOT Miracle Whip!)
2-3 tsp. chopped dill pickle

Combine all ingredients together.


Simple Syrup

3/4 c. water
1 c. light brown sugar
Pinch of salt
1 tsp. vanilla

-In a medium saucepan on med-high heat, combine water, light brown sugar and salt. Stir until the sugar dissolves. Turn the heat to low and add vanilla. Keep stirring until everything is well incorporated and starts to thicken.

Peanut Butter Syrup

1 C maple syrup
1/2 C peanut butter

Heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.

Caramel Syrup
~Use this on pancakes, waffles, ice cream or whatever your heart desires!

3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. (make sure you don't burn the caramel or have the heat on takes patience)

When it’s done, it will have a GOLDEN-brown color. Remove from heat and add vanilla.

No comments: