coconut chocolate chip cookies

with school starting up again i've been experimenting with new cookie recipes. my five-year-old always loves coming home to a homemade snack and sometimes the old favorites just need a little facelift! these cookies are delicious!

ingredients::

1 cup butter
1 cup white sugar
1 cup brown sugar {packed}
2 eggs
2 tsp vanilla
1 1/2 tsp coconut extract
1 tsp baking soda
1/2 tsp salt
2 tsp hot water
3 cups all purpose flour
2 cups semi-sweet chocolate chips
1 cup shredded coconut

1. preheat oven to 350.
2. cream together butter, white sugar & brown sugar until smooth.
3. beat in eggs one at a time, then stir in vanilla and coconut extract.
4. dissolve baking soda and salt in hot water and add to dough. mix thoroughly.
5. stir in flour.
6. add coconut and chocolate chips.

spoon onto an ungreased cookie sheet and bake for 10 minutes or until edges are golden.

enjoy with a cold glass of milk!

Apple Dumplings

Well, I almost never post recipes on here, but I found this one and just couldn't resist.

I found the recipe on A Year of Slow Cooking. My favorite crockpot blog.

She got the recipe from The Pioneer Woman blog.

I made my own wheat crescent recipes using my wheat from my food storage. I just ground the wheat in the wheat grinder on the finest grain setting. Then I used the recipe from cooks.com.

So, now to the goods:

Cescents:

4 tsp. dry yeast (2 pkgs.)
1 c. lukewarm water
1 tsp. honey
6 c. whole wheat flour, plus flour for rolling
1 egg, beaten
1/2 tsp. water
4 tbsp. sesame seeds (toasted 20 minutes at 200 degrees)
1 c. oil
3 tbsp. honey
2 tsp. salt
1 c. boiling water
2 eggs, beaten
1. Dissolve yeast in lukewarm water. Add 1 teaspoon honey.
2. In large bowl, mix oil, 3 tablespoons honey, salt and boiling water. When lukewarm, add 2 beaten eggs, then dissolved yeast. Gradually stir in flour, mixing well, but do not knead. Chill until firm. (Use a big bowl, it will more than double in the refrigerator.)
3. Divide dough into 3 parts and roll each one out on floured board in a large circle, as thin as possible. Brush with beaten egg mixed with 1/2 teaspoon water. Sprinkle sesame seeds over the surface. Cut the circle like a pizza into wedges about 2" wide at the outside. Roll each wedge toward the center. Dip top in egg mixture, then in sesame seeds. Place on oiled cookie sheet, leaving plenty of room for rising. Let rise in draft free place for 1 1/2 hours.
4. Bake at 425 degrees for 25 minutes until golden brown. Leftover rolls keep well in refrigerator. Yield: 4 dozen rolls.

Ok so how to assemble it all...

--2 granny smith apples (I actually rehydrated some of my apple slices from the cannery)
--1 stick of butter
--1 cup white sugar
--1 t vanilla
--1 t cinnamon
--1 cup Mountain Dew

The Directions.

Spray your crock insert with cooking spray.

If you are using the crescent rolls, roll out the little triangles and fill each one with an apple slice or two and roll it up.

If you are using the dough, do the same thing.

Pile the crockpot high with all of your little dumpling guys.

Melt the stick of butter in the microwave, and stir in the cup of sugar, and the cinnamon and vanilla. Pour over the dumplings, making sure to get down in the nooks and crannies.

Then add 1 cup of Mountain Dew, the same way---pour it over the top. It will make a delightful bubbly sound!

Prop lid open with a wooden spoon or chopstick and cook on high for 4-5 hours, or until the dough is brown and cooked through.

Instead of crockpotting, I put it in a 9x13 and cooked at 350 for 30-45 minutes.

I loved how the wheat contrasted the sweet nature of this recipe perfectly. The directions make it sound difficult, but it was an easy yummy treat! Hope you all enjoy!!

Lighter Chicken Salad

I absolutely love this recipe, I have tried a few chicken salads and this is by far my favorite...I used rotisserie chicken instead of boiled chicken. Enjoy!

4 boneless skinless chicken breast halves

1/4 cup light mayo

1/4 cup low-fat buttermilk

1 TB Dijon mustard

1 TB fresh lemon juice

1/2 to 1 tsp hot sauce

2 celery stalks, finely chopped

1/2 small red onion, finely chopped

1/4 cup chopped fresh parsley

1. Bring 1 inch salted water to a boil in a large skillet with a tight-fitting lid. Add chicken, cover and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 12 to 14 minutes. Remove from skillet; when cool enough, cut into chunks or shred with two forks.

2. In a medium bowl, stir together mayo, buttermilk, mustard, lemon juice, and hot sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serves 6

Raspberry Cheesecake

It's been a while since I've shared... but this one was too quick and easy and YUMMY not to.

Cheesecake:
2 8oz cream cheese, room temperature
1 can sweetened condensed milk
1/4 c. lemon juice
2 Tbsp. vanilla.

Whip together with a blender until smooth. Pour into your favorite graham cracker crust pie shell. Let chill in fridge until set.

Raspberry Topping:
12oz package frozen unsweetened raspberries, thawed
1/2 c. sugar
1 tsp. lemon juice

Blend thawed raspberries in a blender until smooth. In a small saucepan over medium heat, mix raspberries, sugar, and lemon juice. Stir until the sugar is disolved. Put into a storage container and let chill in fridge until serving time.

Hawaiian Supreme Cake

This is my mom's recipe that I recently made for her birthday. It's very light and fresh. It is delish!

Pre-heat oven to 350 degrees

Ingredients:

1 yellow cake mix

1 can mandarin oranges with juice

4 eggs

1/2 cup oil

(don't follow cake box directions) Mix the above ingredients together for 2 minutes. Bake in 2 9-in pans for 25-30 min.

Topping:

1 lg can crushed pineapple

1 lg box instant vanilla pudding (again, don't follow box directions)

1 lg Cool Whip

Mix crushed pineapple and vanilla pudding together, let thicken. Then mix in cool whip and coconut. I eyeball the coconut and probably use about a cup.

Refrigerate topping until cake is completely cooled. Spread on layers and over entire cake. Keep refrigerated until just before serving.

Lighter General Tso Chicken

I love this recipe and its easy.

I found it in Martha Stewart's everyday Food magazine

Serves 4 ..... Total time 45 min

1 1/4 cups long grain brown rice

1/4 cup cornstarch

1 lb snow peas trimmed and halved crosswise

4 garlic cloves

2 tsp grated peeled ginger

3 TB light brown sugar

2 TB soy sauce

1/2 tsp red-pepper flakes

2 large egg whites

coarse salt and ground pepper

1 lb boneless, skinless chicken breast cut into 1 inch pieces

2 TB safflower oil or vegetable oil

.........................

1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 TB cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine and set aside.

2. In another bowl, whisk together egg whites, remaining 3 TB cornstarch, 1/2 tsp salt, and 1/4 tsp pepper. Add chicken, and toss to coat.

3. In a large nonstick skillet, head 1 TB oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess). and add to skillet. Cook turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet)

4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Service with rice. ENJOY!

Grilled Garlic Artichokes

i bought some artichokes from the farmers market for really cheap and wanted to do something different with them than the usual boil method. this recipe was AMAZING! we hardly ate the rest of our meal. i also liked it because we really didnt have to dip them in butter, it had so much flavor on its own.
note: this recipe is for 2 large artichokes which will make 4 halves. be sure to double it if you want more... and you will :)


2 large artichokes
1 lemon, quartered
3/4 cup olive oil
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper

Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

Mandarin Chicken

this recipe is tangy and delicious. the ingredients are simple and usually i have all of it on hand. my whole family loved this dish, im sure yours wont be disapointed either!


6 chicken breasts (sometimes i cube the chicken)
1/2 C. flour
salt and pepper to taste
dash garlic salt
4 eggs
1/2 C. water with one bouillon cube (i use 1/2 C. chicken broth)
1/4 C. ketchup
1 TBLS worcestershire sauce
3/4 C. sugar
1/2 C. vinegar
Mandarin oranges
slivered almonds


Mix flour with a little salt and pepper an garlic salt. Put flour mixture in paper bag. beat eggs ; dip chicken in eggs then shake chicken in bag with flour to coat. place chicken in a glass baking dish. in a pot, mix chicken bouillon or broth, ketchup, worcestershire, sugar and vinegar. bring to a boil and pour over chicken. bake uncovered at 350 degrees for 1 hour. spoon sauce over chicken during cooking. when done put chicken on a platter or plate. place mandarin oranges and almonds over the top of chicken. pour rest of sauce over chicken and serve with rice.
enjoy!

healthy banana-blueberry muffins

these muffins are from the martha stewart website & they are delicious. my kids devoured them for breakfast and lunch until they were gone. they were moist and filling, not to mention healthy.

make up a batch of these for your family this summer!

1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour (spooned and leveled)
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas (about 1 pound)
1/3 cup reduced-fat (2 percent) milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries
Directions
Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Pasta e Ceci (Pasta and Chickpeas)

This soft pasta and chickpea dish is a cross between and soup and a pasta dish.  It is similar to Pasta e fagioli, which uses red beans instead of chickpeas...but the texture and flavours are very similar.  It is filling, warming and comforting (and yet another way to get children to eat pulses!)...I've made it for the boys I've nannied, and also for my fiance...no complaints!

I use Jamie Oliver's recipe from Jamie's Italy, but he uses that same ingredients and method as my friend's Southern Italian father does. 

Ingredients

1 small onion, finely chopped
1 stick of celery, trimmed and finally chopped
1 clove of garlic, peeled and finely chopped
olive oil
1 spring of fresh rosemary, leaves picked and finally chopped
2x 400g tins of chickpeas
500ml chicken stock
100g ditalini or other small Italian 'soup' pasta
sea salt, freshly ground pepper
parsley or basil chopped for garnish (optional)

Method

Put the onion, celery, garlic and rosemary into a large saucepan with a glug of olive oil. 
Cover and sweat veggies on low heat until soft, but without any colour (about 15-20 mins)
Meanwhile drain chickpeas and drain well.
After 15-20 mins add chickpeas to veggies and cover with stock.
Simmer gently until chickpeas are very soft (about 30 min)

Using a slotted spoon remove about 1/2 of the chickpeas (reserve)
Using a handblender or food processor blitz the remaining chickpeas and stock until pretty smooth
Return the reserved chickpeas to blended mixture and put over med-high heat

Add dried pasta
Simmer until pasta is cooked

Serve with some chopped parsley or basil, and a drizzle of olive oil.

Enjoy :)

Broccoli, Potato and Cheese Soup

we have enough broccoli in our garden to last a life time! i didnt want it to go to waste, so i used it in this wonderful soup! it was hearty and filling. my kids ate it! its cheap. it was so fast and easy to make!

2 Cups chopped onion
2 Tlbs olive oil
2 1/2 lbs peeled and cubed potatoes
5 Cups water
4 Cubes chicken bullion
3 Cups fresh broccoli, cooked and drained
dash of garlic powder
salt & pepper to taste
3 Cups cheddar cheese

in a large pot, saute onion in butter.
add potatoes, water and bullion cubes.
cover.
bring to boil and then reduce heat to med. and cook until potatoes are tender, about 15 min.
cook broccoli and add to soup.
in a blender or food processor, puree half of the soup and return to pot.
season with salt, pepper and garlic powder.
add cheese and heat soup through until cheese is melted.
serve warm.
goes well with homemade biscuits.

stay warm!

Christmas Gingerbread Pancakes!

These are a great way to get into the Christmas spirit! I know that ginger is sometimes a bit "spicy" for kids, but when they are covered in yummy maple syrup the balance is wonderful.

The basic pancake batter recipe comes from The Joy of Cooking.  From the number of recipes I have tried over the last few years this is the one I always come back to for a no-fail fluffy, light and tastey pancake. 

I serve these with just plain maple syrup (we smuggled some bottles back from Canada in the fall) and crispy bacon.  The sweetness of the syrup combined with the saltyness of the bacon perfectly compliments the ginger and cinnamon in the pancakes.  Of course, you could add  more ginger if you wanted...totally up to you!

Pancake batter (from Joy of Cooking)

*makes about 15 medium sized pancakes

1 1/2 cups flour

1 tsp salt

3 Tbsp white sugar

1 3/4 tsp baking powder

2 eggs

3 Tbsp melted butter

1 1/4 cup milk

*1 tsp ground ginger

*1 tsp cinnamon

In a small bowl mix all dry ingredients together.

In a large mixing bowl whisk together eggs and milk, slowly mix in dry ingredients.

Mix in melted butter

Melt a little bit of butter in skillet and pour small amounts of batter into skillet....and you know the rest!

Enjoy xo

applesauce pancakes with apple cider syrup

these are delicious and addictive. such a yummy breakfast for a cold morning.

ingredients::

2 cups all-purpose flour
1/4 cup dark brown sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup applesauce
1/4 cup melted butter

combine all ingredients and mix well. drop in dollops on hot skillet. flip and top with butter while warm.

for syrup::
1 tablespoon butter
2 cups apple cider
1 cup brown sugar
2 cinnamon sticks

in a heavy saucepan over medium heat, melt butter. when the butter stops foaming, add the apple cider, brown sugar, and cinnamon sticks. bring to a boil, stirring. continue cooking over medium heat, stirring frequently, until reduced by half to about 1 to 1 1/4 cups. this will take about 15 minutes. the syrup will thicken as it cools. Remove cinnamon sticks and serve with pancakes.


enjoy!

Nearly Dead Apple Cake

I am really excited to be contributing to this fabbo blog and thought that I would share a NON-Christmas recipe first because I am totally in Christmas overload at the moment and couldn't handle the sight of more cloves, cinnamon, ginger, orange yule-tideness. 

This cake is pretty simple to make and stays moist out on a cake plate under a dome for a good while (if I actually lasts that long)! It is a great way to use up those apples lurking in the back of the crisper drawer, hence NEARLY DEAD APPLE cake.  The recipe is a family favourite of mine, my Italian Grandmother inherited it from an old Jewish lady whose house she used to clean.  This is a good, dense, moist, rustic cake. 

Ingredients:

(for apple layer)

4 apples, cored and thiny sliced

1/3 cup white sugar

1 Tbsp cinnamon

(for cake batter)

2 cups flour

2 tsp baking powder

1/4 tsp salt

zest of one orange

1 1/2 cup white sugar

3 eggs

2/3 cup vegetable oil

3 Tbsp orange juice

2 tsp vanilla

***Grease and line a springform pan*** (I use a 8" pan, my mum uses a 9" springform tube pan)

PRE HEAT OVEN to 375 f / 190C

-Peel, core and thiny slice apples

-toss apples with sugar and cinnamon

-set aside

-In a small bowl mix together flour, baking powder and salt

-In a large bowl mix orange peel and sugar, add eggs, vegetable oil, orange juice and vanilla, mix to combine.

-Add flour mixture, fold in slowly (don't over mix)

-Pour 1/2 of mixture into base of pan

-Layer apples over top

-Spread leftover batter over apple layer (might not cover completely, that's ok)

Bake middle rack of oven for 1 hour (or until tester comes out clean)

***Let cool completely before taking out of pan***

Enjoy xo

Scones

I love me a good scone. Here are two recipes to try - easy and SOO yummy!

Maple Oatmeal Scones

1 1/4 c flour
3/4 - 1 c oats
1/8 c sugar
2 1/2 t baking powder
1/2 t salt
5 T chilled, unsalted butter, cut into pieces
1/4 c maple syrup
6 T milk
1 large egg, beaten
1/2 c pecans, optional

Preheat oven to 400 degrees. Blend flour, sugar, baking powder, salt and butter with a mixer. Add milk, egg, maple syrup. Stir until just mixed and add pecans. Shape and bake for 11 min

Cranberry & White chocolate scones

1 3/4 c flour
1/4 c sugar
2 1/2 t baking powder
1/2 t salt
5 T chilled, unsalted butter, cut into pieces
6 T half and half (I use milk and add another 1/2 T butter)
1 large egg, beaten
1/2 c cranberries
1/2 c white chocolate chips

Directions are the same as above. It's important to not over mix the dough and to not bake too long...when they are overdone they are dry and not as good. I barely let mine brown before I take them out.

Try them!

Mom's yummy (and EASY!) cinnamon rolls!

Sorry there is no picture, but I was just craving these so decided to post them. My mom has been making cinnamon rolls during the holiday's for as long as I can remember. I get mad if she tries another recipe because there is no need...these are AMAZING! I haven't tried it, but it would probably also be good with a cream cheese frosting as opposed to a simple glaze (which my mom always uses). ENJOY!

Cinnamon Rolls (Julie Walker)

2 c scalded milk
2 pkgs yeast
3/4 c butter, melted
1/2 t salt
1 c sugar
2 eggs, beaten
5 c flour
1/2 c brown sugar
2 T cinnamon

Pour scalded milk over sugar, let cool. Add yeast & 1 c flour. Add eggs, 1/2 c butter, salt, and remaining flour. Stir until mixed. Let rise. Roll out into rectangle. Mix brown sugar and cinnamon. Spread w/ remaining melted butter and top with sugar mixture. Roll up long ways, cut into 1/2 - 1 inch pieces (easy with dental floss!) and place on greased baking sheets. Let rise again. Bake at 400 degrees for 10-15 minutes.

Lolly pop chocolate chip cookies

This cookie recipe is amazing! It tastes very bakery, and it makes tons. I just roll the extra dough into a log inside wax paper and freeze it. Then the next time you want cookies you can just slice and bake that!

1 1/2 c packed light brown sugar
1 1/3 c sugar
1 1/2 tsp salt
1 1/2 tsp baking soda
1 c butter
1 c shortening
5 eggs
6 1/2 c flour
24 oz chocolate chips

Cream together the sugars, salt, soda, butter, and shortening. Add eggs, one at a time, beating well. Add flour, mixing after each cup. Add chocolate. Drop the dough using a small cookie scoop into paper lined cookie sheets. Bake at 360 degrees for 8-10 minutes. Cool on cooling rack. Makes about 7 dozen!

To do the lolly pops:
Scoop dough in same tablespoon scoop, put a lolly pop stick in the dough, push the dough down a bit and round the edges. Then let your kids sprinkle them! Just make sure to push the sprinkles down in the dough enough that it will stick. Then bake as usual! They are really fun to dip in milk :)

Blueberry Cornmeal Pancakes with Orange Maple Butter

i found this recipe on Bakerellas blog. these pancakes are so filling and yummy. a great way to start the day.


First, make the Orange Maple Butter. (I did this the night before.)
You'll need:1 stick softened butter
1 tablespoon orange juice
1 tablespoon maple syrup
Combine all three in a small bowl with a rubber spatula.
Spoon the mixture on a piece of wax paper.
Roll and re-shape back into a stick of butter.
Twist the ends to secure the wax paper and refrigerate.

In the morning.
Blueberry Cornmeal PANCAKES!
You'll need:1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar, plus two tsp for blueberries
1 1/4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/2 cups buttermilk
1/4 cup milk
3 Tbsp butter, melted and cooled
1 egg lightly beaten
2 cups blueberries
Extra butter for coating griddle
Maple Syrup
(Makes about 16)
Whisk together flour, cornmeal, sugar, baking powder, salt and soda in a large bowl. Set aside.
Whisk together buttermilk, milk, butter and egg in medium bowl.
Add milk mixture to dry ingredients and whisk together just until combined.

Toss blueberries in a small bowl with 2 tsp sugar.
Heat a griddle over medium heat. Take extra butter and run over surface of griddle. Repeat as necessary throughout process. Pour batter on griddle 1/4 cup at a time.
Add some of the sugared blueberries to each pancake.
Cook for about 3-4 minutes. Flip and cook for 2 more min.
When done, top with Orange Maple Butter, Pour over Syrup, and eat!

super moist peanut butter fudge brownies

these brownies are soooooooo good. they are rich and soft. make em!

batter ingredients:

1 ½ c. sugar

½ c. butter (1 stick) softened

½ c. oil

1 T. vanilla

3 eggs

1 ¼ c. flour

¾ c. cocoa powder

¾ tsp baking powder

½ tsp salt

1 c. peanut butter chips (or choc chips)

filling ingredients:1 c. creamy peanut butter

¼ c. vegetable oil

¼ c. sugar

2 T. flour

2 eggs

½ tsp vanilla

frosting:2 (1-oz) bars unsweetened or semi-sweet chocolate (I would recommend semi-sweet)

3 T. creamy peanut butter

1 ½ c. powdered sugar

¼ c. water

½ tsp vanilla

¼ tsp salt

directions:

batter: preheat oven to 350 degrees and spray 9x13-inch pan. in large bowl, beat butter and sugar until creamy. add oil and vanilla. add eggs, one at a time, beating well after each addition. in a small bowl combine flour, cocoa, baking powder, and salt - blend well. while beating, gradually add flour mixture to creamed mixture – mix well. fold in chips. evenly spread ½ batter into pan.

filling: in a small bowl cream together peanut butter and oil. add sugar and flour – blend well. add eggs and vanilla – beat until smooth. carefully spread filling evenly over batter in pan. top filling with remaining ½ batter and spread evenly. gently cut through layers to create marble effect throughout brownies. bake for 30 minutes – do NOT over bake.

frosting: while baking, in a medium saucepan, melt chocolate and peanut butter over LOW heat, stirring constantly. remove from heat and stir in remaining ingredients – mix until smooth. if frosting is too thick, add 1-3 T. water. spread frosting over brownies immediately after baking. cool in pan 2-3 hours before serving. preparation time: 30 minutes prep, 30 minutes bake

the best EVER frosting

i used this on my daughters birthday cake. it was creamy and rich and just delicious! put the leftovers in the fridge and when you have a sweet tooth pull it out and spread it on graham crackers! mmmm

Chocolate Frosting
1 pint heavy whipping cream
11.5 oz bag of 60% bittersweet cacao chips
1/2 C. butter
4-5 C. powdered sugar

In a med. saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. put in fridge until chilled. remove from fridge and beat in butter and powdered sugar until frosting is a spreadable consistency. frost your cake.