Tag Archives: potatoes

Week Eight: Chicken Alfredo, Chocolate Chip Cookie Skillet, and Roasted Garlic Mashed Potatoes

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Now, my boyfriend came over this weekend, and wanted me to make mashed potatoes, but also jumped at the chance to have chicken alfredo when I listed various chicken dishes that could be made. So, naturally I made both for him. I chose a different recipe than last time for the potatoes, because I wasn’t super pleased with how it came out, although others seemed to be.

I also made a Caesar salad to go along with the meal, which clearly got very little photographic attention.

I also made a Caesar salad to go along with the meal, which clearly got very little photographic attention.

FLORENTINE CHICKEN ALFREDO 
4 boneless chicken breasts 
Salt and pepper 
2 tablespoons butter 
8 ounces fresh mushrooms, sliced 
1 ounce fresh spinach, cut into thin strips * 
Alfredo Sauce, see recipe below

Season the chicken with salt and pepper. Grill on an outdoor or indoor grill; keep warm while making the rest of the recipe.

Meanwhile, sauté the mushrooms in the 2 tablespoons of butter until tender and set aside. Make the Alfredo sauce. Add the cooked mushrooms and spinach to the sauce and heat through over very low heat just until the spinach has wilted. Gradually whisk in a little water if the sauce is too thick. Serve the sauce over the chicken.

Makes 4 servings 
Do not freeze/Does not reheat well 

* You’ll need about 1 2/3 cups “confetti” sized strips (chiffonade).

Chicken before being marinaded

Chicken before being marinaded

AMAZING ALFREDO SAUCE 
4 tablespoons butter 
2 cloves garlic, minced 
1/4 teaspoon pepper 
1 cup heavy cream 
3 ounces parmesan cheese, grated or shredded 
2 ounces mozzarella cheese, shredded 
Water, if needed (see my comments below)

Blurry but delicious

Blurry but delicious

In a medium saucepan, melt the butter over low heat. Add the garlic, pepper and cream and simmer about 2 minutes minutes. Gradually whisk in the parmesan cheese. Simmer another 10 minutes until the sauce has thickened and the cheese has completely melted. Very gradually whisk in the mozzarella cheese, whisking constantly.

Per Serving: 646 Calories; 51g Fat; 43g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

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It’s very satisfying making sauce, as you get to enjoy the smell and process of it thickening.  I doubled the sauce because I doubled the chicken, but I would advise making more sauce with this meal to cover the pasta as well. A sauce this good should last a few more meals!
 

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield 2 servings

So hilariously enough, in knowing nothing about cooking and generally having bad luck, I messed up this recipe the first time. In reflection, I think I may have put tablespoons instead of teaspoons of vanilla extract in, which would explain why the recipe wouldn’t become solid. I also added everything on heat. So naturally, when I folded the chocolate chips in, they melted straight off and I ended up with this mess.

While this looking very moist here, it ended up being a crumbly substance which was good on top of ice cream, but didn't serve many other functions.

While this looks very moist here, it ended up being a crumbly substance which was good on top of ice cream, but didn’t serve many other functions.

Now I check twice before putting ingredients in. This sent me into quite a panic, as I wanted to give my boyfriend the most delicious meal possible. So I ended up taking an extra day than I had planned in order to try again. Thankfully I had enough materials.

INGREDIENTS

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 14 tablespoons unsalted butter, divided
  • 1/3 cup sugar
  • 1/2 cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup chocolate chips
  • Ice cream, for serving

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Much different in appearance!

These are the results of the second attempt, much more delicious in appearance!

INSTRUCTIONS

  • Preheat oven to 375 degrees F. Lightly coat 2 5-inch cast iron skillets with nonstick spray.
  • In a large bowl, combine flour, baking soda and salt; set aside.
  • Melt 10 tablespoons butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat; strain through cheesecloth or fine sieve. I don’t have one of these, but would consider using one for future cooking endeavors.  I believe it might serve to rid extra fat from meats, but not 100% sure.
  • Stir in remaining 4 tablespoons butter until completely melted. Whisk in sugars and vanilla until well combined. Whisk in egg and egg yolk until well combined. Add flour mixture, beating just until incorporated. Gently fold in chocolate chips.
  • Divide mixture into the prepared skillets. Place into oven and bake until edges are golden brown but center is still moist, about 12-15 minutes.
  • Serve immediately, topped with ice cream, if desired.

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Kyle enjoying the meal, but more probably some joke I made in the instant.

Kyle enjoying the meal, but more probably some joke I made in the instant.

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 10-12 servings

Apparently I have no pictures on my phone of these potatoes however. 

 

Ingredients

  • 5 pounds potatoes, peeled and cubed
  • 3 heads garlic
  • olive oil
  • salt/pepper
  • 8 tablespoons butter, softened & divided
  • 1 cup sour cream
  • 3/4 – 1 cup milk, room temp
  • 1 tablespoon white vinegar
  • fresh chives

Instructions

  1. To begin you’ll need to roast your garlic. Preheat the oven to 400 degrees and take a slice off the top of the garlic heads, not the end with the stem. (enough to expose the cloves) THIS SMELLED AMAZING!
  2. Place the garlic heads in a small oven safe pan with the cut side up. Drizzle the garlic with a little olive oil, and sprinkle with salt and pepper. Cover the pan with foil and roast for 4-50 minutes or until they are golden brown and softened.
  3. Allow the garlic to set until cool enough to handle, then squeeze from the bottom of each head of garlic to push the roasted cloves out. Set aside.
  4. Place the cubed potatoes in a large pot of salted water and bring to a boil on the stove. The water should be salty almost like the ocean. Boil until fork tender.
  5. Drain the potatoes and place them in a large mixing bowl. Add 4 tablespoons of the butter, the roasted garlic, and sour cream to the bowl. Blend on medium speed until combined.
  6. With the mixer on, add a large pinch of salt and begin drizzling in the room temperature milk. As the potatoes get light and fluffy, increase the speed on the mixer. When all the milk is added in, drizzle in the vinegar and whip for a minute or two until light and fluffy.
  7. Check for seasoning and add salt if needed.
  8. Scoop the potatoes into a large serving bowl and create a shallow well in the center.
  9. Melt the remaining butter and pour into the well of the potatoes. Garnish with fresh snipped chives and a little cracked black pepper.
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Week Seven: Meat Loaf, Mashed Potatoes, Bacon Pea Salad, and Brown Sugar Coconut Oil Cookies

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Continuing the theme of making meats I enjoy, I decided to have a go at meatloaf.  I also thought it was time to make actual mashed potatoes and a salad including my favorite vegetable, peas.  It seems like this is when I started getting really into photographing the whole process.
 
 
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES: 6-8 servings
 
meatloaf mixture

meatloaf mixture

Ingredients

  • 2 eggs
  • 3/4 cup milk
  • 2/3 cup finely crushed saltines
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • Dash pepper
  • 1-1/2 pounds ground beef
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1 teaspoon Worcestershire sauce
 photo 4-22

Directions

  1. Preheat oven to 350°. In a large bowl, combine the first seven ingredients. Add beef; mix lightly but thoroughly. Shape into an 8×4-in. loaf in an ungreased 15x10x1-in. baking pan.
  2. In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf.
  3. Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce. Yield: 6 servings.

Nutritional Facts

1 serving (1 piece) equals 268 calories, 9 g fat (4 g saturated fat), 98 mg cholesterol, 810 mg sodium, 27 g carbohydrate, 1 g fiber, 20 g protein.

photo 4-23

before

after

after

Ultimate Mashed Potatoes

Directions

  1. In a large bowl, beat eggs. Add milk, saltines, onion, salt, sage and pepper. Crumble beef over mixture and mix well. Shape into an 8-in. x 4-in. oval in an ungreased shallow baking pan.
  2. Combine the remaining ingredients; spread 3/4 cup over meat loaf. Bake at 350° for 60-65 minutes or until no longer pink and a meat thermometer reads 160°; drain. Let stand 10 minutes before slicing. Serve with remaining sauce. Yield: 6-8 servings.

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Ingredients
  • 5 Yukon Potatoes – They are gold in color
  • 3 garlic cloves
  • ¼ cup of onion – finely diced
  • 4 ounces of sour cream
  • 2 ounces of light cream cheese
  • ¼ cup of parmesan cheese
  • ¼ cup of butter
  • Chives – Garnish
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Instructions
  1. Cut each potato into 4 pieces – I leave the skin on
  2. Place the potatoes, garlic ,and onions into boiling water – I use a large stock pot
  3. Boil till potatoes are tender
  4. Drain (none of the potatoes, garlic, or onions should come out)
  5. Place the potato mix back into the pot – over low heat add cream cheese, parmesan cheese, sour cream , and butter
  6. Mash like it is going out of style
  7. Place in serving dish and garnish with chives
  8. Enjoy!
This cook claimed that they really knew their potatoes, as they were Irish.  But I think these potatoes seemed to taste a little too much of sour cream for my taste.
 

cook’s notes:

  • I prefer to use frozen peas that have thawed overnight in the refrigerator. I prefer the texture and flavour of them over canned peas. If you have fresh peas, blanch them as you would to freeze them and use them after they’ve chilled.
  • We served scoops of this on top of salad the other day and loved it. Bonus: No dressing necessary.
  • This can be served immediately after stirring it together, but tastes even better if allowed to sit, tightly covered, in the refrigerator for an hour or up to three days. It should be eaten within 3 days of being made, which is NOT a problem. Trust me.

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Ingredients

  • 1 pound of bacon, cooked according to package instructions, drained and crumbled or finely chopped
  • 2 pounds frozen peas, thawed in the refrigerator overnight
  • 3/4 cup coarsely grated sharp Cheddar cheese
  • 1/2 small red onion, peeled, and finely chopped
  • 1/2 cup of mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon paprika

photo 4-25

Instructions

Stir together all of the ingredients and serve immediately, or (preferably) put in a tupperware, Gladware, or other tightly covered container in the refrigerator to give the flavours a chance to meld for an hour but up to three days prior to serving. Give it a gentle stir from top to bottom before serving.

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I let my brother pick the dessert!

Soft Batch Dark Brown Sugar Coconut Oil Cookies

YIELD: about 15 medium-sized cookies

PREP TIME: 10 minutes

COOK TIME: 8 minutes

TOTAL TIME: 18 minutes

INGREDIENTS:

1/2 cup coconut oil, softened (softened to the consistency of soft butter; not rock hard and not runny or melted, see below)
1 cup dark brown sugar, packed
1 large egg
2 tablespoons vanilla extract (yes tablespoons, not teaspoons), or to taste

-I surprisingly ran out of vanilla extract and had to put in a little almond extract, but they ended up tasting fine.
1 tablespoon unsulphered mild to medium molasses (use very dark or Blackstrap at your own risk because its very pungent and bitter for baking)
1 3/4 cup all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste

DIRECTIONS:

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil, egg, sugar and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes. Note – Coconut oil should be the consistency of soft butter like you’d use to cream with sugar and eggs in traditional cookies. If coconut oil is rock hard, microwave it in a small bowl for 5 to 10 seconds or just until it begins to soften. If coconut oil is runny or melted, place it in the freezer momentarily until it firms up. A tiny amount of runniness is fine; it’s an oil and that happens. But do not use melted or purely liquid coconut oil because you can’t effectively cream a liquid; it would be like trying to cream liquid butter.
  2. Stop, scrape down the sides of the bowl, add the vanilla, molasses, and beat to incorporate, 1 to 2 minutes. Add the flour, corn starch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size; or divide dough into approximately 15 to 16 equal-sized pieces. Place dough mounds on a large plate, and slightly flatten each mound. Very important to get the dough mounds in the exact shape you want to bake them in because after chilling, flattening or re-shaping them is very difficult. Cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
  4. Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet. Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center. They firm up as they cool and I recommend the lower end of the baking range because they taste best when softer. The cookies in the photos were baked for 8 minutes, with trays rotated once midway through baking.
  5. Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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Week Five: Mashed Potato Cakes, Parmesan Honey Pork Roast & Deep Dish Chocolate Chip Caramel Cookies

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I decided to make this meal, because I wanted to start getting experience with making different kinds of meat that I enjoy.  This recipe was an interesting experience for me, because I got to use the roaster for the first time. This was so simple and made my whole house smell delicious! Also, all the different versions of potatoes intrigued me, so I decided to make another one of these versions!
 
 
Prep time: 15 mins
Cook time: 30 mins
 
Ingredients
  • Instant mashed potatoes (made from 1 full packet — follow directions on the box) (You can obviously use homemade mashed potatoes too. That will probably taste even better. I don’t usually have any though, because I always just eat every last scrap of potatoes I make. But, FYI, 1 packet of instant flakes makes about 3-4 cups mashed potatoes, so if you’re using homemade stuff, adjust your other ingredient measurements accordingly.) I USED HOMEMADE POTATOES!
  • ⅔ cup Colby Jack cheese, grated
  • 1-1/2 cups Panko breadcrumbs
  • 1 large egg
  • 2 tbsp chives, chopped
Directions
  1. In a large bowl, mix all ingredients until everything is uniformly incorporated.
  2. Using your hands, scoop out generous portions of the potato mixture, and shape it into patties. (These can be as big as you want. My patties were about 1 inch thick and 2 inches across.)
  3. Spray a large pan/skillet with Pam and set it on the stove over medium/high heat. (Fair warning, this took me forever!)
  4. Cook mashed potato patties 3-4 at a time, about 1-2 minutes on each side. (If you’re using a pan/skillet with a cover, put the lid on when you’re cooking each side. This will trap the heat and cook the patties all the way around, even on the edges.)
  5. Serve warm, with sour cream and bacon bits.
Potato Cakes!

Potato Cakes!

Slow Cooker Parmesan Honey Pork Roast

Ingredients:

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Pork roast in the cooker

Pork roast in the cooker

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.
 
Finished meal, photo creeds to my brother Tristan (ignore the instagram filter)

Finished meal, photo creeds to my brother Tristan 

 
 
Prep time:  10 mins
Cook time:  15 mins
Total time:  25 mins
Serves: 12
 
Ingredients
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • ½ tsp salt
  • 1 cup milk chocolate chips
  • 12 Ghiradelli Caramel squares, unwrapped

Cookies just out of the oven

Cookies just out of the oven

Instructions
  1. Preheat oven to 350 degrees F. Grease a muffin top pan or deep dish cookie pan with cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, soda, cornstarch and salt, and set aside. Meanwhile, in a large bowl with an electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.
  3. Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir the chocolate chips in by hand with a wooden spoon.
  4. Drop a Tablespoonful of dough into the bottom of each cavity. Gently press it to cover the bottom of each cavity. Top with an unwrapped square. Top the candy with an additional Tablespoonful of dough and gently press the top dough ball to cover and enclose the candy.
  5. Bake the cookies for approx. 12-15 minutes or until the centers are set and the edges are golden and lightly crisped. Allow the cookies to cool in the pan about 5 minutes before gently removing to wire racks to cool completely. You can loosen them from the pan very carefully with a butter knife.
  6. **Note: You can also make this recipe without a deep dish cookie pan–just drop heaping Tablespoonfuls of dough 2-3″ apart on a greased or silicone-lined cookie sheet.**

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THESE WERE PHENOMENAL!

Week Three: Mashed Potato Bombs, Avocado Truffles, and Blackberry Cupcakes

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So, in week three it obviously was necessary that I made some kind of potato recipe! This early into the game there were already complaints about lack of vegetables, so I decided to make something with avocados. The recipe that I found, however, was a lot more complicated time-wise and with ingredients than I could handle, so I only followed about half of the instructions.

I would recommend doubling the ingredients for the bombs, because after making them, I definitely wanted more and there were no leftovers for my family of five. That being said, the construction is complicated, so it would be more time consuming to do this.

Loaded Mashed Potato Bombs

Ingredients

    • 1 1/4 lbs. potatoes (I used a yellow skinned potato)
    • 3 tablespoons buttermilk (or milk– I used milk the first time in making these)
    • 1/8 cup sour cream
OR
    • Left over mashed potatoes (or packaged mashed potatoes)
Other
  • 1/8 teaspoon garlic powder
  • 1 1/2 tablespoons butter
  • 1/2 tablespoon sliced chives (or green onions)
  • 3 pieces of bacon cooked crisp and chopped or 2 tablespoons bacon bits
  • 1/3 cup shredded cheddar cheese
  • 10 3/4″ cubes of cheddar cheese
  • 1 roll of biscuit dough (10 biscuits)
  • salt and pepper to taste

Instructions

    1. Preheat oven to 350 degrees.
Mashed Potatoes
    1. Wash potatoes and poke with a fork a few times. Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slighty. Slice each potato in 1/2 length wise. Scoop out the pulp and mash potatoes, buttermilk, sour cream, butter, garlic powder, salt and pepper until smooth. Stir in chives, bacon and shredded cheddar cheese. Let cool completely.
Assembled bombs!

Assembled bombs!

Assembly
  1. Wrap 1 1/2 tablespoons of mashed potatoes around each cube of cheese. Roll each biscuit with a rolling pin until big enough to enclose the potato ball. I will say that this step can be a little difficult and my second time making the bombs, I doubled up on biscuits so I could make them bigger.  Be sure to seal each biscuit completely to hold the cheese in.
  2. Place seam side down on a pan. Bake 15-20 minutes or until heated through and cheese is melted.
Finished product… delicious! (Ignore the random salad thrown in there).

Finished product… delicious! (Ignore the random salad thrown in there).

Avocado Truffles

Cut an avocado in half, take out the pit. Scoop out some of the flesh, leaving a good amount intact, so that it holds its shape when you take off the skin. Mash the scooped avocado flesh, adding some squeezed lime juice. Then put the mashed mass back into the two avocado halves – distribute evenly.  There are endless possibilities for the filling. We love the classic combination of mango and avocado, so I made a simple salad of chopped mango, cilantro, black sesame seeds, and lime juice. (I put the recipe up in the words of the original people. I don’t know much about these things). Put the filling into the two halves. Assemble them back together and carefully peel off the skin. 

I did not use the following instructions when creating this meal, because I couldn’t find some of these ingredients and I had none of these in my home before making. It also seemed a little unnecessary to me, but I’m including them just in case. Have a ball.

For the coat, I used dried mango, black sesame seeds, pistachio, and freeze dried corn, peas, and red bell pepper. Grind these ingredients together with a mortar and pestle. Bathe the avocado in the ground coating, carefully turning to pick up the crumbles.

Less artistic attempt, yet still very vibrant!

Less artistic attempt, yet still very vibrant!

Blackberry Cupcake with Blackberry Buttercream Frosting

I warn you, these are amazing!

Ingredients

  • 3 6 oz packs blackberries
  • 1/3 cup milk, at room temperature
  • 6 large egg whites, room temperature
  • 2 tsp lemon juice
  • 2 1/4 cup cake flour, sifted
  • 1 3/4 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 12 Tbsp unsalted butter (1 1/2 sticks), softened
  • For the frosting:
  • 2 sticks butter unsalted butter, softened
  • 1/2 tsp vanilla
  • 1/4 tsp almond extract
  • 5 cups confectioner’s sugar
  • 1 Tbsp meringue powder
  • pinch of salt
  • 1/4 cup blackberry puree (do not try to buy this ingredient, as I did… it makes itself during the recipe)
Pre-frosting cupcakes!

Pre-frosting cupcakes!

Instructions

  1. Preheat oven to 350 degrees and prepare two muffin pans with liners.
  2. Puree blackberries in a food processor or blender. Scrape into a fine mesh sieve set over a bowl. With a rubber spatula, work the blackberries through the sieve, leaving seeds behind. Remove 1/4 cup of puree for the frosting. Your mileage may vary but you should have ~2/3 cup of blackberry puree leftover.
  3. In small bowl, combine puree, milk, egg, lemon juice, and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
  4. Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and beat for 30 more seconds. Fill cupcake liners ~3/4 full.
  5. Bake for about 20 minutes or until a toothpick inserted in the center cupcake in each pan comes out clean. Let cupcakes cool in pans and then transfer to a covered plate.
  6. To make the frosting, cream butter and extracts until smooth.
  7. Mix in confectioner’s sugar, meringue powder, and salt and beat 2-3 minutes on high. I did not have meringue powder, so I called my grandmother up and she told me something I might use to thicken the frosting. So, my frosting is less than frosting, but certainly delicious.
  8. Add blackberry puree and beat for an additional minute. Adjust consistency, if desired, with additional confectioner’s sugar or water.

Notes

Yields: 24 cupcakes

Estimated time: 45 minutes

Yuuuum!

Yuuuum!