Category: DESSERTS

LEMON MELT AWAYS ~ BLOG 365.37

These cookie’s roots date back to a classic and super simple shortbread from Scotland. Over time, this centuries old recipe has been adapted with variations that have emerged worldwide, adding cornstarch for an ultra-light texture.

Inspired by classic shortbread these cookies are the epitome of comfort food, especially at Christmas time. They are light, crumbly and leave a satisfying buttery aftertaste. The butter binds everything together, adding a velvety rich, creamy flavor.

I LOVE them for their simplicity and versatility. These cookies promise to make everyone happy with their buttery soft texture. You can change up the flavor easily by changing the flavor of your extract. To be a bit decadent dip them melted chocolate and do a light sprinkling of sanding sugar.

And the best part is the minimal amount of ingredients that deliver maximum flavor and you can whip them up in just 5 minutes creating a timeless dessert that appeals to EVERYONE.

ULTIMATE MELT-IN-YOUR-MOUTH COOKIES
1 cup unsalted butter, softened
½ cup powdered sugar
1½ cups AP flour
½ cup cornstarch
1 teaspoon PURE vanilla extract (or flavor of choice for variation – almond, lemon, orange…)
A pinch of salt
Chocolate drizzle (optional)
Powdered sugar for dusting (optional)
Crushed nuts for garnish (optional)

  • Preheat your oven to 350°.
  • Line a baking sheet with parchment paper.
  • Sift together the AP flour, cornstarch, and salt in a bowl. Set aside.
  • In a LARGE mixing bowl cream together softened butter and powdered sugar until light and fluffy.
  • Add extract and mix well.
  • Gradually add the dry ingredients to the wet mixture.
  • Mix until a soft dough forms. DO NOT OVER MIX or your cookies will be tough.
  • Roll the dough into small 1 inch balls and place them 2 inches apart on a baking sheet.
  • Gently flatten with the back of a spoon or a fork for texture.
  • Bake for 10-12 minutes, or until the edges are lightly golden.
  • Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
  • Once cooled, dip or drizzle with melted chocolate, sprinkle powdered sugar, or garnish with crushed nuts if desired.

NOTES:

  • Add zest, spices, or flavor extracts to suit your taste.
  • Can EASILY be adapted for gluten-free or vegan diets.

RASPBERRY TRUFFLES ~ BLOG 365.28

RASPBERRY TRUFFLES Yield 25 truffles

Creamy delectable insides with a crunchy outer shell make these the perfect bite! They always impress when I include them in my neighbor plates at holiday time. PLUS there’s no baking involved.



1.6 ounce freeze dried raspberries (about 1/2 cup)
1 package white chocolate chips or bars 14 ounce
2 Tablespoons unsalted butter
¾ cup heavy whipping cream
1 package dark chocolate (bittersweet chocolate) 14 ounce

  • Add raspberries to a food processor and pulse until fine powder. Set aside.
  • In a large glass bowl, add white chocolate with butter. Set aside.
  • In a small saucepan, heat heavy cream over low. Simmer, but DO NOT boil. When warmed through, pour over the white chocolate and butter. Allow to sit for 5-10 minutes.

 

  • After 5 minutes, use a spatula to stir the white chocolate until smooth and combined.
  • Stir in freeze dried raspberry powder. Taste for flavor. If not strong enough, add another 1-2 tablespoons of powder. I find that 1/2 cup is plenty for both color AND flavor. Reserve a pinch of powder to sprinkle on top of the truffles later.
  • Place plastic wrap over the bowl and chill in the refrigerator for 2 hours.

 

  • Line a baking sheet with wax paper.
  • Using a small 1 tablespoon cookie scoop, scoop mixture and roll in ball, place on wax paper. Repeat with remaining mixture.
  • Put the tray of truffles back in the refrigerator (or freezer) for 30 minutes.

 

  • Melt dark chocolate in a double boiler for the best results.
  • Using a fork (or toothpick), dip each truffle in melted chocolate, tap on side of bowl to remove the excess, then place back on wax paper.
  • Sprinkle with a pinch of the remaining raspberry powder or sprinkles.

SALTED CARAMEL APPLE BUTTER ~ BLOG 365.23

Christmas was coming and my girlfriends and I had decided at this age to only get each other gifts we can eat or drink. This is one of my new favorites for gift giving.

SALTED CARAMEL APPLE BUTTER

APPLE BUTTER
3 pounds HONEY CRISP apples, washed and cut into 1 inch pieces
1 cup unsweetened apple juice
2 teaspoon QUALITY cinnamon
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon cloves
1/2 teaspoon all spice


  • Prep the slow cooker with a coat of cooking spray.
  • Add the apples, apple juice, and all of the spices in the slow cooker.
  • Cook on high for an hour.
  • Add a third of the stewed apple mixture to the food processor. Blend in batches until ALL the apples are blended smooth.
  • Add the mixture back into the slow cooker.
  • Continue to cook for 6-8 hours until the apple mixture is about half of what it was. Set aside. 


CARAMEL
1 tablespoon butter
1 tablespoon dark brown sugar
1 tablespoon PURE maple syrup
1/2 teaspoon sea salt
1 tablespoon heavy whipping cream


  • Add the maple syrup, butter and brown sugar in a skillet over medium high heat.
  • Whisk in the butter, syrup and brown sugar continually until the mixture has thickened and is bubbly.
  • Add salt and milk, whisking constantly 1 to 2 minutes.
  • Remove from the heat.
  • Slowly stir caramel into apple mixture.
  • Set aside to allow to cool.
  • Ladle into jars and seal tightly.

APPLE WALNUT CAKE with CARAMEL GLAZE ~ BLOG 365.16

APPLE WALNUT CAKE with CARAMEL GLAZE
Tart apples, crunchy walnuts and homemade caramel sauce makes for the perfect decadent autumn dessert.


CAKE
1½ cups neutral oil
2 cups granulated sugar
4 LARGE eggs
3 cups AP flour
1 teaspoon baking soda
½ teaspoon QUALITY cinnamon
1 teaspoon salt
2 teaspoons PURE vanilla extract
3½ cups Granny Smith apples peeled and FINELY chopped (3-4 LARGE apples)
1 cup TOASTED walnuts, FINELY chopped

  • Preheat oven to 325°F.
  • Grease and flour a bundt pan or two loaf pans COMPLETELY.
  • In a large mixing bowl, combine the oil, sugar and eggs until the mixture is smooth and creamy.
  • In a another bowl, sift together the flour, baking soda, cinnamon, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing JUST until combined. DO NOT OVER MIX!
  • Add the vanilla extract.
  • With a large spatula FOLD in the chopped apples and walnuts until they are evenly distributed throughout the batter.
  • Pour the batter into the prepared pan(s).
  • Bake 50-60 minutes. Begin checking for doneness at 50 minutes by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, continue baking but monitor closely to avoid over baking.

GLAZE
¾ cup unsalted butter (1 ½ sticks)
1 cup brown sugar
¼ cup whole milk
1 teaspoon PURE vanilla extract

  • In a small saucepan, melt the butter over low heat.
  • Stir in the brown sugar and milk, and bring the mixture to a SLOW boil over low heat. Reduce to a simmer and continue to stir constantly, SLOW boiling for 10 minutes until it thickens slightly, then remove from heat.
  • Stir in the vanilla extract and let the glaze cool slightly. It should still be pourable but not too hot.
  • When the cake is mostly cooled and the glaze is the right consistency, pour the caramel glaze evenly over the top of the cake, allowing it to drip down the sides.

NEAPOLITAN CAKE ~ BLOG 366.362

Why have one flavor when you can have three? Neapolitan bundt cake is a tribute to nostalgic classic Neapolitan ice cream from childhood. It was a family favorite with a flavor for everyone in the family. I was never a single flavor girl. I always ate a mix of all three flavors together.

This bundt cake is dense but soft, similar to a pound cake in texture with strawberry, vanilla, and chocolate layers of soft and fluffy cake and all three flavors – strawberry (sweet), vanilla (basic), and chocolate (deep and rich) are all made from the same batter, making this cake much easier than it looks. But, with just a few additions for the sweet strawberry layer and the deep rich chocolate layer combined with the base vanilla flavor it all balances out! Not the best picture, but the flavor made up for it!

VANILLA CAKE
1 cup or 2 sticks unsalted butter, room temperature
1 cup sugar
2 teaspoons PURE vanilla extract
3 LARGE eggs, room temperature
2 and 1/4 cups AP flour
3 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup full fat or whole milk
2 tablespoons full fat sour cream

  • Grease and line three 6-inch round baking pans.
  • Preheat oven to 350 (320 convection).
  • In a large mixing bowl, beat the butter, sugar and vanilla together until smooth and creamy.
  • Add eggs, one at a time, beating after each addition.
  • Sift in flour, baking powder and salt.
  • Add milk and sour cream and beat on a low speed until just combined. DO NOT OVER MIX!!!!!
  • Divide batter evenly into three bowls.

STRAWBERRY CAKE
1 teaspoon strawberry extract
Pink food gel or food coloring

  • Add strawberry extract to one bowl and a few drops of pink food gel and stir together.

CHOCOLATE CAKE
1 tablespoon cocoa powder, sifted
1 tablespoon milk

  • Add the cocoa powder and milk to another bowl, stirring until smooth.
  • Leave the final batter as is for the vanilla layer.

 

  • Carefully pour each batter, one layer at a time, into prepared cake tins.
  • Bake cakes 25-30 minutes or until a skewer inserted in the middle comes out clean.
  • Carefully remove the cakes and set on a wire rack to cool completely.

VANILLA BUTTERCREAM
1 cup or 2 sticks butter, room temperature
2 teaspoons PURE vanilla extract or vanilla bean paste
5 cups powdered sugar
3–4 tablespoons WHOLE milk, room temperature

  • Beat butter with an electric mixer until smooth and creamy.
  • Add the vanilla.
  • Add powdered sugar, one cup at a time.
  • Add a tablespoon of milk as needed.
  • Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
  • Use a serrated knife to trim tops of cakes to even them out.
  • Place one cake on a small cake board, then cover the top with buttercream.
  • Place the second cake on top. Cover top with buttercream.
  • Place the third cake on top.
  • Cover the entire cake, top and sides, with remaining buttercream. 
  • Use a cake scraper to remove excess buttercream on the sides.

MOONSHINE FRUITCAKE ~ BLOG 366.361B

I KNOW, I know not everyone likes fruitcake and fruitcake has gotten a bad name over the years. Some even say that fruitcake is the culinary equivalent of receiving socks for Christmas. BUT, if you are willing to try it, this fruitcake will put all that to rest.  This is my new go to recipe.  I took all the parts from all my other fruitcake recipes and concocted this one. I have since tossed ALL the other recipes.

This fruitcake CANNOT be used as a doorstop because it is so moist, light and fluffy too. Nor will this fruitcake will last long enough to be passed around and down through the years because it is so flavorful.  This picture doesn’t do it any justice, but trust me it is SOOOOOO GOOD!

1/2 cup finely chopped candied red cherries
1/2 cup finely chopped candied green cherries
1/2 cup finely chopped candied lemon
1/2 cup finely chopped dried apricots
1/2 cup finely chopped candied ginger
1 cup golden raisins
2+ tablespoons coconut rum*
2+ tablespoons brandy*
2+ tablespoons spiced apple moonshine*

  • Toss fruit pieces together with the alcohol and soak for 24 hours. The fruit will soak up the alcohol and make an ooey gooey yummy mess. You can soak for up to a week, adding more of your favorite alcohol each day 😀

1 cup finely chopped pecans
1 cup finely chopped walnuts
1 cup AP flour

  • Toss nut pieces with the flour.
  • Toss nut mixture with the ooey gooey fruit mess mixture.
  • Set aside.

1 1/2 cups flour
2 teaspoons baking soda
2 teaspoons QUALITY cinnamon
1 teaspoon finely ground sea salt
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice

  • Sift together the flour, baking soda, cinnamon, salt, nutmeg, cloves and allspice.
  • Set aside.

1 cup butter, room temperature
2 cups finely granulated sugar
2 eggs, room temperature
2 cups applesauce ***
2 teaspoons PURE vanilla

  • Preheat oven to 325°.
  • Grease and flour a 10 tube pan.**
  • Cream the butter.
  • Add the sugar and blend until uniform in color.
  • Add eggs one at a time, mixing well after each addition.
  • Add the applesauce and vanilla until well blended.
  • Gradually add the flour mixture to the butter mixture until well blended.
  • Fold in fruit and nut mixture until uniform in consistency.
  • Spoon into prepared pan(s) of your choice.
  • Bake 60-65 minutes or until tester comes out clean. If using many smaller pans or papers be sure and spray them well and begin checking at the 30 minute mark for doneness.
  • Cool for 15 minutes on wire rack BEFORE inverting or removing from pan!

NOTES

  • *Change up the flavor choice of your liking.
  • ** I like to use many little loaf pans or paper rounds when I make this recipe for neighbor gifts.
  • ***This year I substituted a walnut fig rum for all the other alcohols and was out of applesauce and substituted a jar of pumpkin apple butter and think it was even better!

Original posting December 24, 2016 – updated December 26, 2024

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PUMPKIN PULL-APARTS (LOAF) ~ BLOG 366.355

This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy breakfast recipe, but no one will even know that. It’s like having pumpkin pie for breakfast! And it can easily be made into muffins! I use my mini-cheesecake pan that makes them easy to get out of the pan. The glaze is great on it, but COMPLETELY optional as they are perfect alone!

EASY PUMPKIN PULL-APART LOAF/MUFFINS

BREAD
3/4 cup pumpkin puree not pumpkin pie mix
1/2 cup granulated sugar divided
1 teaspoon PURE vanilla extract
1 teaspoon pumpkin pie spice
1 LARGE egg
1 can 8 count Pillsbury Grands Biscuits (homestyle or buttermilk, NOT flaky)
1 teaspoon QUALITY cinnamon

  • Preheat oven to 350°.
  • Spray an 8×4 or 9×5 loaf pan with nonstick cooking spray.
  • Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
  • Open the can of biscuits and slice each in half horizontally.
  • Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl.
  • Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
  • Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.
  • Bake for about 20-25-30 minutes, or until the top is golden and the center is cooked through.
  • Cool before glazing.

NOTE: To make this recipe as muffins I used 5 pieces of biscuits in a mini cheesecake pan or a texas muffin size pan.

GLAZE (optional)
1/2 cup powdered sugar
1 teaspoon QUALITY cinnamon
3 tablespoons heavy whipping cream or milk

  • To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms.
  • Drizzle over loaf, pull apart, and serve.
  • Store loosely covered for up to 2 days.

NOTES:

  • The center shouldn’t be raw, but will be moist and gooey.
  • If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°.

CLASSIC OLD FASHIONED OATMEAL RAISIN COOKIES ~ BLOG 366.348

CLASSIC OLD FASHIONED OATMEAL RAISIN COOKIES adapted from Melissa Clark

Chewy, slightly spicy, yet crisp around the edges with a hint of butterscotch from the DARK brown sugar makes these a fall favorite for our family.

1 cup (2 sticks) UNSALTED butter, softened
1 cup packed DARK brown sugar
⅓ cup granulated sugar
2 LARGE eggs
1 tablespoon PURE vanilla extract
1 ½ cups AP flour
¾ teaspoon sea salt
1 teaspoon baking soda
1 teaspoon QUALITY ground cinnamon
¼ teaspoon FRESH grated nutmeg
½ teaspoon ground cardamom or ground ginger
3 cups old fashioned rolled oats (not instant)
¼ cup MALIBU coconut rum
1 ½ cups golden (or regular) raisins

  • Preheat oven to 350°.
  • Pour rum over raisins and let sit 10-15 minutes.
  • Butter two large cookie sheets, or line them with parchment paper or silicone liners.
  • Using an electric mixer, beat butter in a large bowl until creamy.
  • Add brown and granulated sugars, then beat until fluffy, about 2 minutes.
  • Beat in eggs, one at a time, until fully incorporated.
  • Add vanilla extract.
  • In a separate bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg and cardamom.
  • Set mixer on low speed, and beat flour mixture into the butter mixture. 
  • Drain excess rum from raisins.
  • Stir in oats and raisins.
  • Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
  • Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool.
  • Cool completely on a wire rack.
  • Store in an airtight container at room temperature.

PEAR WALNUT CRISP ~ BLOG 366.331

Tender fresh pears topped with a crunchy crumb topping make this a favorite fall comfort food. Top it with a scoop of ice cream or a dollop of fresh whipped whip cream to make it extra special.

PEAR WALNUT CRISP adapted from THE KITCHEN IS MY PLAYGROUND

FILLING
6 cups sliced pears (about 3 pounds)
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon QUALITY ground cinnamon

  • Preheat oven to 375°.
  • Core pears and cut lengthwise into 1/2-inch thick slices.
  • Combine pears and lemon juice in a large mixing bowl, tossing to coat well.
  • Combine sugar, cornstarch, and the ground cinnamon in a small bowl until well blended.
  • Sprinkle sugar mixture over pears, tossing to coat all sides.
  • Pour mixture into lightly buttered 2-quart baking dish OR 8X11 baking dish.

TOPPING
1/3 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon QUALITY ground cinnamon
1/2 teaspoon kosher salt
3 tablespoons cold butter, cut in small pieces
1/3 cup old-fashioned oats
1/4 cup coarsely chopped walnuts

  • Whisk together the flour, ground cinnamon, brown sugar, and salt.
  • Cut in the butter pieces until the mixture resembles coarse crumbs.
  • Add oats and chopped walnuts.
  • Sprinkle mixture evenly over the pears.
  • Bake 40 minutes, or until pears are tender and crisp topping is golden brown.
  • Serve warm, at room temperature with a scoop of vanilla ice cream.

NOTES:

  • Instead of plain cinnamon I like to jazz this up with either Apple Pie seasoning or Pumpkin Pie seasoning sometimes.
  • You don’t need to peel the pears unless they have a thick skin, or you just prefer them skinless.

PICKLED PLUM CRUMBLE ~ CRISP ~ BLOG 366.327

PICKLED PLUM CRISP adapted from MOLLY YEH

BUTTER
10 tablespoons UNSALTED butter at room temperature

  • Melt butter in a small saucepan over medium low heat.
  • Increase heat to medium. Stir butter occasionally, scraping the sides and bottom to gather any browned bits and milk solids for 5-7 minutes until golden brown.
  • Pour into a small bowl and allow to cool.
  • When cool, refrigerate until solid.

CRISP
2 pounds plums, pitted and quartered with several mashed
3/4 cups brown sugar
3 tablespoons WONDRA flour
1/2 teaspoon PURE vanilla
1 tablespoon apple cider vinegar

  • Preheat oven to 375°.
  • Butter bottom and sides of 8×8, 9×9 or 10×7 baking dish.
  • In a large mixing bowl toss together brown sugar, flour, vanilla extract, apple cider vinegar, plum pieces and plum mash, mixing until well blended.
  • Transfer mixture to baking dish.

TOPPING
1 cup sifted flour
1/2 teaspoon kosher salt
5 tablespoons brown sugar
1/2 teaspoon PURE almond extract
1/2 teaspoon QUALITY cinnamon
1/2 cup toasted almonds

  • In a medium mixing bowl sift together the flour, salt, cinnamon and brown sugar.
  • Stir in extract.
  • Add browned butter, using your hands to mix in and break up until you have a crumbly mixture resembling coarse sand.
  • Mix in chopped almonds.
  • Sprinkle over plum mixture in baking dish.
  • Bake 45-50 minutes until “jammy” and bubbly and slightly golden.
  • Cool 16 minutes before serving.
  • Serve with vanilla ice cream or FRESH whipped cream.

HOT HONEY CORNBREAD ~ BLOG 366.324

HOT HONEY CORNBREAD

  • Preheat oven to 350°.
  • Spray a 10 inch pan with non stick spray.

2 tablespoons butter, melted
3 tablespoon QUALITY honey

  • Whisk butter and honey together.
  • Pour into bottom of prepared pan evenly.

2 cups buttermilk
2 LARGE eggs
1 tablespoon PURE vanilla extract
4 tablespoons butter, melted
2 tablespoons sour cream

  • Whisk together the buttermilk and eggs until smooth in a large bowl.
  • Add vanilla, sour cream and melted butter, whisking until well blended.

2 cups AP flour
2 cups cornmeal
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt

  • Sift together the flour, cornmeal, sugar, baking powder and salt.
  • Gradually whisk into the large bowl of wet ingredients.
  • Pour on top of honey butter mixture and spread smooth.
  • Bake 20 minutes or cooked through.
  • Cool 5 minutes before inverting onto platter.
  • Serve immediately with honey butter.

HONEY BUTTER
4 tablespoons butter, softened
6 tablespoons QUALITY honey

  • Whisk together in small ramekin for serving with cornbread.

NOTE: HEINZ has a variety of infused honeys that can seriously amp up the flavor of this bread.

PEANUT BUTTER BREAD ~ BLOG 366.317

I found another antique vintage recipe worth the time and effort to decipher the old card and recreate. On the card is the printed name of Vonnie McGinnis in the bottom right corner, but I can’t find any reference to her anywhere. It’s rare that I actually get a name to go with the recipe so I wish I could have found information on her. From the appearance of the card I’d say it’s from the 1940’s or 1950’s.

PEANUT BUTTER BREAD

TOPPING
2 tablespoons butter, softened to room temperature
4 tablespoons brown sugar
1/3-1/2 cup Planters dry roasted, salted peanuts (this is a preferred choice as the card only said “peanuts”)
1 tablespoon water

  • Preheat oven to 350°.
  • Spread butter into the bottom of bread loaf pan.
  • Evenly sprinkle the brown sugar over the butter.
  • Chop peanuts to desired consistency.
  • Evenly sprinkle the chopped peanuts over the brown sugar.
  • Sprinkle the water on top of the peanuts.
  • Set aside.

BATTER
1 LARGE egg
1 cup brown sugar
2 tablespoons butter, softened
2 tablespoons creamy peanut butter
1 cup sour milk (making sour milk)
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

  • Beat egg and add sugar gradually until well blended.
  • Add butter and peanut butter.
  • Add milk, stirring until smooth.
  • Sift together the flour, baking soda, baking powder and salt.
  • Gradually stir in flour mixture until well blended.
  • Bake 1 hour until toothpick comes out clean. I start checking it at 45 minutes to make sure it doesn’t burn.
  • Cool a few minutes before inverting on a serving platter.
  • Enjoy.

NOTES: After making the recipe “as written” I’ve decided that melting the butter and “painting” it all the way up the sides of a DEEP loaf pan is best as it rises quite a bit.

The recipe was absolutely delicious, but the “glaze” part was quite dry and came close to burning on the bottom. So, now I make the cake in reverse usually and added this RICH AND CREAMY peanut butter glaze. This really makes a simple dessert quite elegant.

PEANUT BUTTER GLAZE

½ cup JIF creamy peanut butter
1½ cup powdered sugar
1 1/2 teaspoons PURE vanilla extract
6-8 tablespoons WHOLE milk or half-n-half

  • Combine the peanut butter, powdered sugar, and vanilla in a large bowl and beat with an electric mixer until smooth and creamy.
  • Slowly add the milk one tablespoon at a time, beating continuously until you reach the desired consistency. We like it fairly thin.
  • Drizzle the glaze over the COMPLETELY cooled cake.