This is the frosting of my childhood. Butter, 10x, vanilla. Maybe a couple or 3 squares of Baker's chocolate melted and added. Maybe a little cream or half and half. But simple and homey. You probably won't find a butter frosting on a cake at a fine dining restaurant, but it sure is comfort food at its best. No real recipe needed--just make this to taste. This freezes just fine for a month or so, so if you make too much, it's okay. I promise--this is much more of a technique than it is ... continue reading...
Cream Cheese Frosting
An American Classic. Like most simple frostings, this one is not rocket science. But it is sooo good. Make sure your butter and cream cheese are at room temperature. ... continue reading...
French Buttercream
This is my favorite frosting, and it can be flavored in countless ways. Some people don't like the full-on flavor of butter in this frosting. Some don't like how rich it is. Some don't like the eggs. I feel sorry for these people. ... continue reading...
Shortbread
The Difference Between Shortbread and Sable Both shortbread and sable dough are considered "short crust pastry." Both are sandy and relatively delicate and can be baked as cookies or used as tart shells. Shortbread consists only of butter (most often salted), sugar, and flour with possibly a little vanilla. Sable dough, on the other hand, contains egg, which gives the dough a bit more structure. On an ounce-per-ounce basis, shortbread contains much more butter, more than twice as ... continue reading...
Peanut Butter Cookies
We always had peanut butter cookies for after school snack. Well, almost always. And we always loved them. There's something about that sweet-salty combination that is just so more-ish. This base recipe makes about 12 cookies. The recipe is scalable, so you are welcome to make more if you'd like. Enjoy! ... continue reading...
