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Lemon Glaze Icing, quick and easy recipe

Easy Lemon Glaze Frosting Recipe:
Nothing makes a house smell better than freshly squeezed lemon juice and lemon zest! Did you know that you can easily clean a smelly garbage disposal with a lemon? It’s true! Just slice it and toss it in your disposal and flip the switch. It will leave your disposal clean, and your kitchen smelling great! Today we are going to use a lemon for an even great purpose… Lemon Glaze Icing!

Here’s what you need:
3 tablespoons of lemon juice (I prefer freshly squeezed)
Zest of 1 lemon
¾ cup  powdered sugar

How you make it:
1. Put everything in a mixing bowl and whisk together! It doesn’t get much easier than that!
Lemon glaze is the perfect addition to vanilla buttercream cupcakes, strawberry frosted cupcakes, and fruit salad!

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Tangy Grape Icing Recipe, Quick and Easy #Frosting, #FruitDip, #IcingTangy Grape Icing Recipe

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Spiced Zucchini Cupcakes with Caramel Frosting

I can not take credit for this recipe…. My mother in law made these yesterday with my daughter.  Yes she is an awesome Granny and cooks with my girls, and my boys too for that matter. My 8 year old wants her very own toaster oven for Christmas, that way she can cook “real recipes” all by herself.  Because right now she has to ask for help to use the big oven.   Granny found this recipe on Taste Of Home  and felt it was a good way to use up some extra zucchini from the garden.
Ingredients

  • 3 eggs
  • 1-1/3 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup orange juice
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1-1/2 cups shredded zucchini

CARAMEL FROSTING:

  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 to 2 cups confectioners’ sugar

Directions
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

http://www.tasteofhome.com/recipes/zucchini-cupcakes

Recipe credit and source Taste Of Home 

Spiced Zucchini Cupcakes with Caramel Frosting recipe

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How to make butterIt’s Matt. I made Butter in a Jar back when I was a kid as a youth activity. It was very easy and just took some time. So the other day at the store I grabbed some Heavy Whipping Cream and planned a night with the kids to make butter. It is really easy and will provide some tasty and easily home made butter!

home made butter in jar

Ingredients:

  • Heavy Whipping Cream – any amount 6 cups makes about 1 pound of butter
  • Salt – 1/2 teaspoon per pound of butter- optional, used for preserving butter
  • Jar – with lid, any size, baby food jars are great for kids to make it with

home made butter heavy whipping creamDirections:

Pour Heavy Whipping Cream into jars no more then 3/4 the way full. It is best to leave room for the shaking and turning action. Next begin shaking! And Shake and Shake. Some music to shake too makes it fun for the kids and helps pass time. Something with a fun and quick beat. The best way I figured to shake the jar was to hold it length wise in my hands with the lid in my palms and the base of the jar wedge in my forearms.

It takes about 5 minutes before you notice a thickening forming in the jar. This heaviness is the beginning of the fat changing and sticking together. At this point you really just have a thick whip cream in the jar. Keep shaking. At this point the jar edges will look like:
home made butter foam

 

As another 5-10 minutes pass you will notice the jar filling with the foamy cream.  It feels as if there is no room in the jar as the thick Heavy Cream is aerated even more with the shaking, but keep shaking. It will look like this:

home made butter cream

Keep shaking and don’t stop you are almost done when it gets thick. I have heard some add a large marble to the thick foam. But I don’t think it really matters. Just the pressure of the shaking will continue the fat to congeal together. Don’t worry if you don’t think the foam is “churning” or rotating in the jar, gravity and pressure is still working to form the butter.
Before you know it you will see the foam separate and a thin liquid forms in the jar. That thin liquid is buttermilk! The butter is in the last few moments of shaking. Keep shaking until the butter or mass inside is a consistent size.
home made butter buttermilk
At this point you can separate the buttermilk out and save it for biscuits or pancakes and other fun recipes. Then you can add the 1/2 teaspoon salt which is optional. Some say the taste is different, but the main reason is to preserve the butter. Now with the remaining butter you can place it in a small container for refrigeration and easy of using it. So congrats you just made you own butter!  Enjoy your work!
home made butter bowl
As the butter sets you may see drips of buttermilk on the butter. Just let it drip off and drain.
home made butter
If you enjoyed making your own butter, then you will enjoy making your own cheese!
DIY Make your own Cheese

 

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Tangy Grape Icing Recipe, Quick and Easy #Frosting, #FruitDip, #Icing

Tangy Grape Icing Recipe:
I have been known to really mix things up in the kitchen. My family knows I love to experiment, and for the most part they are usually happy to do some taste testing. Sometimes my creations are a total flop, and sometimes I hit the taste-bud jackpot. This is one of my children’s favorite icing recipes, and it is oh, so easy to create at home (and while you’re at it, before adding the grape flavor, set aside some icing and try to come up with your own creation).

Here’s what you need:
3 cups 10x powdered sugar
1 cup unsalted butter (softened)
1 tablespoon of pure vanilla
1 Tablespoon of Grape Flavored Tang or Kool-Aid with the sugar already added.
1/8 teaspoon of salt
How you make it:
1. In a mixing bowl beat butter with a mixer until creamy.
2. Add vanilla to your creamed butter.
3. Slowly add powdered sugar and salt and mix until you have a nice fluffy frosting.
4. Add Grape flavored Tang (or any flavor for that matter) and continue mixing until all of the Tang has been evenly mixed in the frosting.

Tangy Grape Icing is perfect for peanut butter cupcakes, sugar cookies, and fresh fruit!

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