I came up with recipe to wow my husband around our anniversary. Was looking for a sweet chocolate whipped topping that didn’t taste chalky. This worked in my favor and it’s been super secret until now. Top your favorite dessert item and store unused portion in the refrigerator in a covered dish. Enjoy.
Frostings and Fillings
Birdkitty’s Peanut Butter Icing
This recipe is a brownie’s best friend! Also great on angel food cake or cupcakes.
Cream Cheese Pineapple Frosting
This creamy frosting is wonderfully good on yellow or white cakes. This recipe makes enough to frost one 9×13 inch cake. Enjoy!
Decorator Frosting II
Especially good for trimming a cake. It can also be used for frosting. Use any flavoring to compliment the flavor of your cake.
Marshmallow and Peanut Butter Dessert
This is an easy, quick recipe. I usually put in either a small packet of M&M’s® or a Kit-Kat® bar. I love it! The measurement of the ingredients don’t have to be PERFECT. Eat this as if you eat ice cream. Scoop it and eat it.
Classic Apple Pie Filling
Having delicious, homemade apple pie filling in the pantry makes pie-baking day extra easy!
Home Made Rolled Fondant
Homemade fondant without the added expensive ingredients like glucose or glycerin. Works great for cake designs of all sorts such as modeling figures, covering cakes, decorating, etc. Add your choice of food coloring.
Whipped Coconut Cream (Vegan Whipped Cream)
Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don’t miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you’re always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm…! Plan ahead, because the coconut milk needs to chill overnight.
Creamy Peanut Butter Icing
A creamy, no-cook peanut butter icing. Perfect on chocolate cake! Should be enough to ice 24 cupcakes or 1 cake.
Zucchini Mincemeat
I was trying to think up a creative way to use up zucchini from my mom’s garden. I concocted this recipe which tastes just like regular mincemeat. I hand-chopped everything; prep time would be cut down with a food processor.
All-Natural Pink Frosting!
This is a great way to make your Valentine’s Day baking more colorful without the added harsh ingredients! And it adds an extra-brilliant flavor to complement a chocolate-based cake or vanilla! Voila! You have a deliciously colorful icing without the added chemicals or harsh ingredients! For different colors try blueberries, avocado, raspberries, blackberries, or anything really!
Strawberry (Jam!) Cream Cheese Frosting
This foolproof frosting keeps it simple. While very sweet, it’s just the thing to balance the natural flavor of a homestyle scratch cake recipe. I used it the first time to lighten up a cake made with a heavy whole grain white flour. Uh-mazing!
Non-Dairy Chocolate Cake with German Chocolate Frosting
I have a stepfather who is a chocoholic and lactose intolerant. This works for him.
Graham Cracker Icing
My mother used to make graham cracker cookies for us all the time. We usually just used left-over frosting from a cake. Her recipe was really good, only we usually had chocolate frosting just because that was our favorite. Just leave out cocoa for vanilla frosting.
Marzipan II
A simple recipe to add that special touch. Marzipan can be rolled out and used to cover a cake, or to make decorations.
Jan’s Crumb Topping or Streusel
I add this topping to muffins, pie, and cakes so often I decided to make it in a large amount and freeze. Now I have it ready whenever the mood strikes!
Buttermilk King Cake with Cream Cheese Filling
I grew up eating king cake in NOLA but never really LIKING it. I finally decided to give it a go myself and have to say that this is, hands down, the best I’ve ever eaten. A conglom of several recipes, it’s great with coffee, not too sweet, not too bready, with a rich, tender crumb and the traditional lemon/nutmeg flavors of a genuine NOLA king cake. Best eaten same day but pretty darn good the day after (if there are leftovers!). Enjoy, y’all!
Hungarian Poppy Seed Filling
This is a filling often used for Middle European kolacs (also called kolacky or kolachke)–filled, rolled, baked yeast dough–and sweet rolls.
Chocolate Lizzie Cake with Caramel Filling
Named for my great aunt Lizzie Trollinger, this rich, old-fashioned chocolate cake has made a regular appearance at special family gatherings for over 75 years. Garnish the top layer with chocolate curls or a very light dusting of cocoa.