Heavenly Milk Chocoalte Buttercream Frosting



It has been a very long week up to my eyeballs in cake, frosting and fondant.  Graduation cakes and cupcakes are always a bit overwhelming because everyone wants their orders on the same weekend.  I survivied the massive stress but not without one major melt down when my little two were the cause of me dropping half a dozen cupcakes hot from the oven.  I lost it.

 

They ran outside crying and bellowing, "Mommy is so mad at us!  She is yelling at us!"  I quickly apologized, regained my composure and carried on feeling quite horrible lack of ability to manage the stress of the situation.

  I

After my mothering moment of the year, I consoled my guilt with a few spoonfuls of this heavenly chocolate perfection.  I've used this chocolate frosting quite a few times and it is always the favorite of all my different chocolate frostings.  You will not be disappointed.  I promise!

Heavenly Milk Chocolate Buttercream Frosting
recipe from The New Best Recipe
(makes 2 C - enough to frost a 9x13 cake or 24 cupcakes)
1/2 C heavy cream
pinch of salt
1 Tb light corn syrup
10 ounces quality milk chocolate, chopped
1/2 C powdered sugar
8 Tb cold butter

1.  In a microwave safe cup, microwave cream, salt and corn syrup until it is simmering, about 1  minute.  Place the chocolate your food processor and while the machine is running, slowly pour in the hot cream.  Process for 1 minute until smooth.  Add the powdered sugar and process until mixed in.
2.  Cut the butter into 8 pieces and add to the frosting, one piece at a time allowing each piece to incorporate before adding the next.  Process for 1 minute to be sure all the butter is mixed in.  Pour into a bowl and allow to cool for one hour, stirring often while it cools.  It will become thick and perfect as it cools!

Loaded Baked Potato Salad

One week left until summer break.  I am extremely relieved and excited.  However, I am also anxious and full of dread.  

The first two weeks of summer vacation is comparable to the first two weeks with a newborn baby.  You are so happy and miserable all at the same time.  You have to keep reminding yourself to just gut it out then everything will get significantly better.  Everyone makes the needed adjustments and settles into the new schedule.  Emotions calm back down to an acceptable level.  The new family mojo becomes the new normal and life chugs along.

I just have to survive the first two weeks....

To help me prepare for the inevitable summer, I took a gamble on this salad.  It is safe to say that I  really could care less about potato salad.  I have never had one that was worth the carbs and calories! This salad completely changed my opinion.  As I shoveled this down, I kept telling myself I needed the carbs for my 5 mile run in the morning.  I think I need to double it to 10 miles for the amount I ate :)  Yum!

Loaded Baked Potato Salad
recipe from Dishing With Leslie
6 large Yukon Gold or Russet potatoes
3/4 C sour cream
6 Tb mayonaise (not Miracle whip)
3/4 C shredded cheddar cheese
6 Tb chopped chives or green onions
12 strips bacon, cooked crisp and crumbled
1 1/2 tsp freshly ground black pepper
1 tsp salt

1.  If you desire, peel the potatoes or leave the skin on for a more rustic salad.  Dice the potatoes into bite sizes pieces, put them in a large pot of water and cover the potatoes with cold water.  Add a bit of salt to the water, cover and bring to a boil.  Once boiling, cook for about 8-10 minutes depending on the size of the potato pieces.  You want them tender enough to cut through them with a fork, but not so tender that they fall apart.  Keep an eye on them!  Drain the potatoes and set aside to cool a bit.
2.  In a medium bowl, mix together all the remaining ingredients, holding back a bit of chives and bacon for the topping on the salad.  Once the potatoes have cooled slightly, mix in the dressing, top with the set aside chives and bacon and serve if you would like it warm.  You can also serve it cold, but wait to top with the extra chives and bacon until serving.

Twix Bars

My poor, neglected children pointed out to me yesterday that it had been a very long time since I made homemade cookies or bars.  My mind quickly tried to prove them wrong as it raced back weeks at a time through recipe memories.  They were right.  It had been a very long time.

You would think that one of the benefits of having a mom who hosts a food blog would be endless sweets and treats.  Oh well.  Next week starts the madness of graduation cakes and cupcakes so there will be nothing but sweet confections coming out of my kitchen for a couple weeks.  They love hanging out to snatch up any spare cupcake, cake piece or frosting.

These bars have been at the top of my list of recipes I wanted to try so I was excited to finally get the excuse to make them.  They were actually easier to make than I first anticipated and that is always a great thing!  The longest part is just waiting for each individual layer to cool, but feel free to use the fridge or freezer to help that process speed up.

I added salt to the crust portion because I love the play of salty and sweet together.  My daughter wanted me to leave half of the bars without chocolate and instead, sprinkle on some sea salt over the caramel layer.  I told her she just created a new recipe for me to post another day.  Act surprised please when you see her version in a "new" post in the weeks to come :)

Twix Bars
(makes a 9x13 pan of bars)
recipe adapted from High Heels and Grills
Crust:
1 C salted butter, room temperature
1 tsp salt
2 tsp vanilla extract
1 C powdered sugar
2 C flour
Caramel:
2 1/2 C caramel squares (you will need to buy 2 bags)
3 Tb heavy cream
Chocolate:
2 C milk chocolate chips

1.  Preheat oven to 300 degrees and spray a 9x13 pan lightly with nonstick spray.  In a large bowl, beat the butter until soft, then add the salt, vanilla and sugar.  Beat until smooth.  Add the flour and carefully combine.  Press mixture evenly across the bottom of the pan and bake for about 35 minutes until the edges begin to brown.  Set aside to cool completely.
2.  Melt the caramel squares and cream in a medium microwave safe bowl in the microwave.  Heat for 3 minutes on high, stopping to stir after each minute.  Spread the melted caramel over the cooled crust and place in the refrigerator for about 20 minutes to allow the caramel to cool.
3.  In a small microwave safe bowl, melt the chocolate chips for 2 minutes, stopping to stir after the first minute.  Spread evenly over the cooled caramel and return the pan to the refrigerator until the chocolate is set.  Cut into squares to serve.

2 Minute Oatmeal

Last week, I drove over 3,000 miles to pick up my oldest from BYU.  I am not looking for pity.  Really. I got to go by myself and it was heavenly!  Is it so sad that I was excited to spend time alone in a car driving across the country?

I listened to whatever I wanted.  I ate at the restaurants I wanted.  I only stopped to pee when personally necessary.  I slept in a quiet hotel alone.  For a mother of six children, this much personal choice and freedom is a bit unnerving, but I adapted.

While in Utah, I got to spend time with my older sister and her family, which doesn't happen nearly enough.  She has changed my life in many significant ways, but when she showed me how to make this 2 Minute Oatmeal, I was astonished!

I make oatmeal for my kids at least twice a week and the whole time they are waiting for the water to boil, then the oats to cook, they are impatiently whining about how hungry they are.  This new method has cut out all oatmeal related whining.  If only my sister could show me solutions for all the other forms of whining in my house!

This recipe uses whole oats because that is what we like.  For us, quick oats end up like mushy porridge which we find disgusting.  This recipe is really flexible, so if you like your oats with more texture, use a bit less water.  If you want your oatmeal with less texture, add a bit more water.  Have fun with the toppings and add-ins!  If your kids don't like oatmeal, it's just because you haven't found the right toppings for them yet.  Each of my kids like their oatmeal slightly different, so I pull out all the topping options and let them go to town:  apples, raisins, craisins, almonds, pecans, dried cherries, cinnamon sugar, brown sugar, maple syrup and honey are our favorites.

Two Minute Oatmeal

(makes one serving)

1/2 C whole rolled oats  *you can use quick oats, but the result will be more mushy

1/2 C water

pinch of salt

1.  In a microwave safe bowl, place all the ingredients together and stir.  Place uncovered in the microwave for two minutes on high.  Add milk and your favorite toppings to serve.  Some of our favorites are apples, raisins, craisins, almonds, dried cherries, brown sugar, honey, agave, maple syrup, pecans and cinnamon.

Basil Lime Chicken

I apologize ahead of time for all those who have already listened to me rant about "spring" in Minnesota this year.....

Come on already!  It is April 18th and this is what is outside my window right now.  Schools are closed.  Birds are confused.  Spring sports haven't participated a single game/match/meet all season.  As soon as the snow begins to melt, we get pounded again with mountains of snow.   

I'm trying to look at the positive side that we desperately need the moisture after two years of severe drought.  However, why oh why can't this glorious precipitation be falling in the liquid state?

To keep from feeling too depressed about the winter-that-will-never-end, I decided to make something light, fresh and summery.  Usually the only time I have fresh basil is in the summer when I grow it in my garden.  It's inhumane what they charge for a minuscule bunch of it at the store!  However, I needed the fresh basil the remind me that winter can't last forever, right?  Right?!?!?

I baked my chicken in the oven since there was a foot of snow on top of my grill, however, don't hesitate to throw your chicken on the grill once it has marinated.  I adore the basil sauce, but I think next time I will make a bit more than the original recipe made.  I love a lot of sauce on each bite and I found the recipe didn't make quite as much as I wanted.

Basil Lime Chicken
recipe adapted from Goodenessgracious.com
Marinade:
4 lbs boneless, skinless chicken breasts
2 limes, juice and zest
3 T olive oil
3 Tb dijon or brown mustard
3 Tb worcestershire sauce
3 Tb soy sauce
3 green onions, finely chopped
3 garlic cloves, finely minced
1/2 tsp salt
1 tsp freshly ground black pepper

Sauce:
1 lime, juice and zest
1/4 C extra virgin olive oil
3 green onions, finely chopped
3 garlic cloves, finely minced
1/4 chopped fresh basil
1 tsp salt
1/2 tsp freshly ground black pepper

1.  In a gallon sized ziplock bag, mix together all the ingredients for the marinade.  Add the chicken and make sure the chicken is evenly coated with the marinade.  Marinate in the fridge for 2 hours.  While the chicken marinates, mix together the sauce ingredients in a small bowl and set aside.
2.  Preheat your oven to 450 degrees and line a cookie sheet with foil, then spray it lightly with nonstick spray.  Place the chicken skin side up on the pan and bake for 20 minutes, or until the chicken is cooked through and the juices run clear.  The time will depend on the size of your chicken breasts.  Mine were large.  Let the chicken rest for 5 minutes before cutting into strips and topping it with the sauce.  **Alternatively, you can also grill the chicken instead of baking it but it was too cold for me to grill today :)