SANDRA'S CHOCOLATE BROWNIES with PEANUT BUTTER FROSTING

Servings: 9

Prep: 20 Mins.

Bake: 30 Mins.

INGREDIENTS:

Brownies:

1/2 cup salted butter, cold

1/2 cup semi-sweet chocolate chips

1 cup granulated sugar

2 large eggs, beaten

1 teaspoon vanilla extract

2/3 cup all purpose flour

1/2 teaspoon instant coffee granules

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Frosting:

1/2 cup creamy peanut butter

1-1/2 cups confectioners' sugar, sifted

1 teaspoon vanilla extract

Splash of milk (only, if needed, to achieve right consistency)

METHOD:

Melt butter and chocolate chips in a small heavy-bottom saucepan over medium low heat, stirring with a wooden spoon constantly until melted and smooth. Remove from heat and add the sugar, stirring until completely dissolved.  Let cool for 10 minutes.

Meanwhile, preheat the oven to 350F. Prepare an 8x8" square, dark baking pan by spraying the bottom with baking spray, then lining it with parchment paper allowing it to drape over the sides (for handles); set aside.

Now that the chocolate mixture has slightly cooled in the saucepan, add the remaining brownie ingredients and stir until fully incorporated (do not over mix). Spread batter evenly into prepared baking pan, and bake for 30 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and place on baking rack, let brownies cool completely in baking pan.

While the brownies cool, prepare the frosting. In a small bowl, add all the frosting ingredients and use a hand mixer to beat for 4 minutes, until light and fluffy. Frost the brownies while still in the baking pan. Remove the brownies (using the parchment handles to do so) to a cutting board. Cut into 9 equal squares and place them on a nice serving platter. ~ Enjoy!

SANDRA'S STRAWBERRY-RHUBARB BUNDT CAKE with BUTTERCREAM FROSTING

A cake you will probably want to prepare 'yearly' when
rhubarb and strawberries
 are in season
that your family is bound to love... 

Prep: 25 Mins.
Bake: 65 to 70 Mins.

Yields: (1) Bundt Cake| 12-16 Servings

INGREDIENTS

Wet:
3 large eggs
1/2 cup canola oil
2 cups granulated sugar
*2 (5.3-oz. containers) Chobani Peach 99% Greek yogurt - (Costco) = neutral flavor
3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):
2-3/4 cups all-purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder, or regular
3 teaspoons ground cinnamon
1/2 teaspoon fine sea salt

Fold-in:
1 cup finely diced fresh rhubarb
1-1/2 cup chopped fresh strawberries (Alaska Wild, or domestic)

------

Buttercream Frosting:
2 cups sifted confectioners' sugar
1/3 cup room temp. cream cheese
1/4 cup room temp. salted butter
1 teaspoon vanilla extract
2 teaspoons 2% milk (more or less to your desired consistency)

METHOD

Preheat oven to 325 degrees (not 350 degrees or else the loaves will become too dry).  Prepare bundt pan by spraying it generously with baking spray; set aside.

In a mixing bowl of a stand mixer, add eggs and canola oil and beat on medium speed until light and foamy.  Add sugar, yogurt and vanilla extract; mix on medium speed until fully incorporated.

Place a sieve over wet ingredients in bowl, add all dry ingredients and sift over top of wet ingredients. Mix batter on low speed to begin incorporating dry ingredients, then on medium just until moistened (Try not to over-mix).

Using a large spatula, fold in "fold-in" ingredients above, just until combined while scraping edges and bottom of bowl.

Spoon batter evenly into prepared bundt pan, tap pan on a hard surface to release air bubbles and shake to it even out.

Bake for 65 to 70 minutes, just until a toothpick inserted in center of bundt cake comes out clean.

Remove bundt cake to a baking rack upright in pan and let cool for 10 minutes.  Turn out bundt cake from pan to rack so cake is dome-side up; cover with a clean kitchen towel, then allow cake to cool completely.

-----

Meanwhile, prepare frosting:

In a medium bowl, using a hand mixer. Place all the frosting ingredients into the bowl and start hand mixer on low speed, then increase to medium when ingredients are starting to incorporate. Turn mixer to high to fluff the frosting. Cover frosting with plastic wrap until ready to frost cake. Frost cake once it's fully cooled, and enjoy!

SANDRA'S LAYERED CARROT CAKE with CREAM CHEESE FROSTING from SCRATCH

An updated classic cake from scratch

that's super delicious and fun to take to any

potluck, picnic, or party...

Servings: (12)

Prep: 30 Mins.

Bake: 30-35 Mins.

INGREDIENTS

Wet:

3 eggs

1/2 cup vegetable oil

1/2 cup water

2 teaspoons vanilla extract

Sift dry:

2 cups granulated sugar

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons double-acting baking powder (or regular)

1/2 teaspoon table salt

1-1/2 teaspoons ground cinnamon

Pinch of ground cloves

Pinch of freshly ground nutmeg

1/4 teaspoon ground ginger

Cake additions:

1 (8-oz. can) crushed pineapple, undrained (retain juice)

2 cups grated carrots

Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter, softened

1 (8-oz. pkg) cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (to achieve desired consistency)

Topping:

1/4 cup finely chopped pecans

1 tablespoon granulated sugar

METHOD

Preheat oven to 350 degrees. Using baking spray, spray two 9" round cake pans; set aside.

In the bowl of a stand mixer, beat together the wet ingredients. Sift together the dry ingredients (using a sieve placed over mixing bowl of wet ingredients); mix to combine. Add the crushed pineapple and its juices, including the grated carrots; mix to combine, while scraping sides of mixing bowl. Pour batter equally and evenly into both prepared cake pans, then tap pans gently on countertop to release potential air bubbles.

Bake for 30 to 35 minutes, just until a toothpick inserted in center of cake comes out clean (do not over bake). Let cool in pan for 10 minutes, then turn out onto a wire rack, flipping right-side-up, to cool completely (about 45 minutes).

Meanwhile, prepare the candied pecans by stirring the pecans and sugar in a small non-stick skillet over medium heat until sugar melts and starts to caramelize and pecans are toasted and fragrant, about 5 to 7 minutes. Scrape hot candied pecans into a heatproof bowl to cool.

Also, prepare the frosting in a medium bowl, using a hand mixer to combine softened butter and cream cheese, confectioners' sugar, 1 teaspoon vanilla, and milk (1 tablespoon at a time, until desired consistency is reached). Beat until the mixture is smooth and creamy.

Frost the cooled cake, then top cake with cooled candied pecans, breaking them apart as you do so. ~ Enjoy!

SANDRA'S HEAVENLY CHOCOLATE CAKE with COCONUT PECAN FROSTING

You'll think you've died and gone to heaven!

A super moist and decadent dessert
that will keep you coming back for more...

Prep: 30 Mins.

Bake/Cook: 30 Mins.

Yields: (1) 2-layer 9" cake

INGREDIENTS

Cake

1-1/2 cups all-purpose flour

1/2 cup unsweetened Hershey’s cocoa powder

2 teaspoon instant espresso powder (or instant coffee)

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of table salt

1/2 cup buttermilk

1/2 cup (1 cube) unsalted butter, at room temperature

1 cup packed dark brown sugar

2 teaspoons vanilla extract

2 large eggs

Frosting

1 (14-oz. can) sweetened condensed milk (not un-sweetened condensed milk)

4 egg yolks, lightly beaten

4 tablespoons (1/2 stick) cold butter, cut into cubes

2-1/2 cups sweetened flaked coconut (I like to pulse finer in a food processor)

2 teaspoons vanilla extract

1 cup chopped candied pecans (I do so, separately from the coconut, in a food processor)

METHOD

Preheat the oven to 350 degrees. Spray (2) 9" round cake pans with Bakers Joy; set aside.

In a large bowl, sift through a sieve the flour, cocoa power, instant espresso coffee, cinnamon, baking powder, baking soda, and table salt, using a spoon to coax dry mixture through sieve.

In a medium bowl, beat with a hand mixer the buttermilk, softened butter, brown sugar, vanilla extract, and egg, just until a marbled texture is achieved. Pour into dry ingredients and gently fold with spatula until ingredients are incorporated (maintain aeration while doing so for a moist-tender cake).

Distribute batter evenly among prepared cake pans. Bake for 25 to 30 minutes, just until a toothpick inserted in center comes out clean

Let cool 15 minutes before removing cakes from pan to cooling racks, then cool completely (right side up).

Meanwhile, while the cake is baking, prepare the frosting in a COLD medium saucepan by whisking the condensed milk and egg yolks together. Add the butter and turn on heat to medium and cook, while constantly stirring (important to prevent potential burning), until thickened, about 10 minutes. Remove saucepan from the heat and fold in coconut, vanilla and pecans. Place lid slightly ajar on saucepan, and let frosting cool completely.

Once cake and frosting have cooled, spread frosting between 2 layers, top of stacked cake and its sides. ~ Enjoy!

SANDRA'S PERFECT BUTTERCREAM FROSTING or ICING

A truly delightful and airy buttercream frosting or icing
that I often prepare, as this confectioners' delight
enhances most any cake, bar, cookie, or sweet bread recipe...

Yields: (2-1/2 cups)
Prep: 7 Mins.

INGREDIENTS

1/4 cup (1/2 cube) unsalted butter, room temperature

1/4 cup (1/2 of an 8-Oz. block) cream cheese, room temperature
½ teaspoon vanilla extract

2 cups confectioners’ sugar, sifted

1-2 tablespoons milk for frosting | 3-4 tablespoons milk for icing

METHOD

In a medium mixing bowl, using a hand mixer to cream together softened butter and cream cheese on high for about 2 minutes. Sift confectioner's sugar over wet ingredients, add milk (depending on your desired consistency for frosting or icing), blend on medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed. Cover tightly with plastic wrap until ready to use, keeping it at room temperature (as it will tend to harden if refrigerated).

~~~~~~~~~~~~~~
Tips:

~For variations, feel free to add natural food coloring(s), extracts for flavor, sprinkles, etc.

~One of my favorites is chocolate, simply add 1/3 cup Hershey's unsweetened cocoa powder.

~Finally, I substitute caviar of a small vanilla bean, when on-hand, I like the punch of flavor and its small flecks it provides.

SANDRA’S SOFT SUGAR COOKIES with 5 VARIATIONS of BUTTERCREAM FROSTING

Soft and buttery delicious sugar cookies

that melt in your mouth. 

The possible flavor and color variations

are endless...

Yields: (28 to 30)

Prep: 20 Mins.

Chill: 1 Hr.

Bake: 6.5 to 7 Mins.

INGREDIENTS

Cookies:

1 cube unsalted butter, at room temperature

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

3/4 cup sour cream

--Sift dry ingredients

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Pinch of salt

Buttercream Frosting:

1 cube unsalted butter, at room temperature

½ teaspoon vanilla extract

2 cups confectioners’ sugar, sifted

3 tablespoons milk

Organic food coloring

Sprinkles

METHOD

In a medium mixing bowl, using a hand mixer cream butter and granulated sugar at medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed. 

Add eggs, one at a time, beating until each is incorporated. 

Add vanilla extract and sour cream, and beat on low speed until fully incorporated.

Sift dry ingredients, and add to wet ingredients 1/3 at a time; mixing to incorporate with each addition while scraping down bowl, as needed. 

Cover bowl, and chill for at least 2 hours until firm.

Meanwhile, prepare the frosting in a medium bowl using a hand mixer to cream together butter and vanilla extract. Slowly beat in the sifted confectioners’ sugar. Once smooth and creamy, add milk 1 tablespoon at a time until desired spreading consistency is achieved. [If desired, divide the frosting into 5 separate batches, and add food coloring and extracts (listed below) to achieve the cookies shown in the photographs.]  Cover each of the 5 ramekins with plastic wrap, and set aside.

Preheat oven to 425 degrees. Line a couple of baking sheets with parchment paper, and set aside.

Uncover and dust the top of dough with flour, and then flip and flour the other side; place plastic wrap over top of dough. With a rolling pin, roll the dough out to ¼” thickness. 

Using a 2-1/2” round cookie cutter dusted in flour, cut out circles.

Transfer cut out cookies onto baking sheets. Bake each batch for 6.5 to 7 minutes, just until pale. Immediately transfer cookies to a wire rack to cool.

Once cookies have cooled completely, frost and immediately add sprinkles. 

Allow frosting to set, then store in an airtight container in one layer (do not stack). ~ Enjoy!

~~~ Five variations of buttercream frosting ~~~

(Add extract and food coloring to your desired taste and hue levels):

Orange extract and orange food coloring + multicolored sprinkles;

Mint extract and green food coloring + multicolored sprinkles;

Lemon extract and yellow food coloring + multicolored sprinkles;

Cherry extract and red food coloring + multicolored sprinkles; and

Unsweetened cocoa powder

and additional vanilla extract to thin frosting + chocolate sprinkles.

SANDRA’S ELEGANT APPLE-CRANBERRY BRAIDED PASTY

A light and flaky pastry that’s

easier to make than apple pie,

and it tastes 

incredibly delicious...

Servings: 8

Prep: 15 Mins.

Bake: 20 Mins.

INGREDIENTS

Pastry:

1 frozen sheet of puff pastry, thawed

Filling:

2 tablespoon unsalted butter, at room temperature

1/4 cup dark brown sugar

½ cup whole frozen cranberries

2 cups of finely cubed Fuji apples, peeled, cored

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 tablespoon cornstarch

Egg Wash:

1 large egg

½ tablespoon milk

Cream Cheese Icing:

2 tablespoons unsalted butter, at room temperature

2 tablespoons cream cheese, at room temperature

1 cup sifted confectioners' sugar

½ teaspoon vanilla extract

About 1 tablespoon milk (depending upon your desired consistency)

Topping:

2 tablespoons toasted almonds slices

METHOD:

Thaw a frozen puff pastry covered in parchment paper on the counter for 1 hour.

Meanwhile, in a medium skillet, add all the filling ingredients; stir to combine. Bring to a boil over medium heat; reduce to a gentle simmer for 10 minutes while occasionally stirring. Let filling cool completely.

Preheat oven to 400 degrees. Set a baking sheet aside.

Whisk egg and milk in a small bowl, and set aside.

Toast the sliced almonds over medium heat, just until golden and fragrant for a couple of minutes, transfer to a ramekin, and set aside.

On a work surface lined with parchment paper, lightly dusted it with flour, carefully unfold the puff pastry. With a rolling pin, roll out the pastry to form a 12”x9” rectangle on top of parchment paper.  Add the filling down the center, leaving 1” of space at short ends.  Using a pastry cutter, gently cut slits along the long sides of the outer thirds of the pastry 1” apart, leaving ½” uncut closest to filling.  Beginning with the short end farthest from you, we’ll form the braid: Fold the half-inch edge of dough on the left over the filling. Then fold the first strip on the right over the filling at a 45-degree angle. 

Fold the first strip on the left over the filling at a 45-degree angle overlapping the first strip. Continue folding strips of dough from alternate sides (left, than right) to form a braided pattern. 

When you get to the end, fold the edge of the dough over the filling, tucking it under the braided strips. Lift the parchment paper with the prepared pastry onto the baking sheet.  Using a pastry brush, lightly brush the egg mixture completely over the braided pastry. 

Bake in the preheated oven until golden brown, for about 20 minutes.

In the meantime, prepare the icing using a hand mixer to cream butter and cream cheese together in a small bowl until smooth. Add sifted confectioners’ sugar, vanilla extract, and milk. Beat on slow until mixed, then on high until smooth.

Let pastry cool for 30 minutes before drizzling with cream cheese icing, and sprinkling with toasted almond slices.  Slice into 8 pieces, and serve. ~ Enjoy!

SANDRA’S OOEY-GOOEY CINNAMON ROLLS with CARAMEL ICING

Decadent cinnamon rolls packed with ooey-gooey deliciousness

that you’re bound to end up craving as we do...

Yields: 12 Rolls

Prep/Rise: 2 to 2.5 Hrs.

Bake: 25 to 30 Mins.

INGREDIENTS

Dough:

1-1/8 cup condensed milk (not sweetened)

2 tablespoons unsalted butter
1 teaspoon vanilla extract

1/2 cup canned candied sweet potatoes, drained and mashed

1/4 teaspoon freshly grated nutmeg

3 teaspoons pumpkin pie spice

1/2 teaspoon ground cardamom

1/2 teaspoon salt

1 large egg, slightly beaten

1 tablespoon agave (or 2 tablespoons honey)

3 teaspoons fresh, dry yeast (be sure to check expiration date)

3 cups unbleached bread flour, (or all-purpose flour)
--approximately, to reach desired consistency...bread flour provides for lighter rolls vs all-purpose

Filling:

6 tablespoons unsalted butter, melted

3/4 cup dark brown sugar, packed

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

3/4 cup raisins

Icing:

1/4 cup unsalted butter

1/2 cup dark brown sugar, packed

3 to 4 tablespoons condensed milk (not sweetened), enough to reach desired icing, not frosting, consistency

1/4 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

Pinch of salt

3/4 cup sifted confectioners' sugar (important)

METHOD

Turn on light in oven (no heat though).

Lightly spray a large glass bowl, and set aside.  Spray a 9x11" baking dish; set aside as well.

In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is 'almost' melted, stirring constantly (do not boil); remove from heat and add vanilla extract; set aside to cool to lukewarm.

Meanwhile, in stand mixer bowl using the paddle attachment, combine sweet potatoes, nutmeg, pumpkin pie spice, cardamom, and salt. Add lukewarm milk mixture and beat on low until incorporated. Beat in egg, agave or honey, and yeast.

Switch to dough hook attachment. Add the flour 1 cup at a time to pumpkin mixture and beat over medium speed for 5 minutes, while frequently scraping sides. Dough will form a ball around hook. 

Turn into lightly greased large glass bowl, then lightly spray surface of dough.  Cover and let rise in a (no-heat) oven with only the light on until doubled in size, about 45 minutes to 1 hour. 

Punch dough down, and turn onto very lightly floured surface. Knead a few turns to form a smooth and soft dough. 

In a small bowl, combine brown sugar, cinnamon, and cardamom; whisk to combine.

Roll dough into an 18”x16” rectangle. Brush surface with room temperature melted butter, sprinkle with brown sugar mixture, then raisins while retaining 1” of long edge closest to you with no filling. Use rolling pin to gently roll over filling mixture to press into dough (this ensures the filling won’t pool to bottom of pan when baking).  

Beginning with long side of dough, roll up jellyroll style toward you, then pinch seam to seal. Using kitchen scissors or a very sharp knife, cut into twelve equal 1-1/4” slices. 

Place rolls cut-side-up in prepared baking dish. Cover and let rise a final time in the (no-heat) oven with only the light on, until nearly doubled, about 1 hr.  

Before rise...

After rise...

Preheat oven to 350 degrees.

Bake rolls for 25 to 30 minutes until golden brown; turning half way though to ensure even baking.

Meanwhile, prepare icing. In small saucepan, heat butter until melted. Whisk in brown sugar and milk. Cook over medium-low heat for 3 to 5 minutes while whisking until you reach a slight simmer and sugar has fully dissolved.  Remove from heat, pour in a bowl, and add vanilla extract. Add sifted confectioners’ sugar, pumpkin pie spice, and salt. Vigorously whisk until well blended and smooth enough to sufficiently drizzle; adding more milk if needed, for about 3 mins.

Use the back of a spoon to spread icing over piping hot rolls (this makes them ooey-gooey delicious). 

Enjoy!

SANDRA'S CARROT-PINEAPPLE-ORANGE BARS with CREAM CHEESE BUTTERCREAM

A terrific dessert your family is bound to adore...

Serves: (12)
Prep: 15 min. |
Bake: 30 mins.

INGREDIENTS

2 tablespoons butter (at room temperature)
1-1/2 cup grated carrots (2 medium)
2 cups all-purpose flour
1 teaspoons. baking soda
1 teaspoons baking powder
½ teaspoon ground gloves
1 teaspoon ground nutmeg
½ teaspoon ground ginger
2 teaspoons cinnamon
¼ teaspoon kosher salt
2 eggs, beaten
¾ cup sugar
1 cup raisin (slightly chopped)
1-1/2 cup orange juice
½ cup chopped walnuts (or pecans)
1/4 cup grated coconut, grated, slightly chopped
1 (8 oz. can) crushed pineapple, drained
2 teaspoons vanilla extract
2 tablespoons molasses

METHOD

Preheat oven to 350 degrees. Spray 9"x13"x2" baking pan with oil. Microwave butter microwave-proof glass bowl 40 seconds, then toss with grated carrots in a medium bowl.

In a large bowl sift (through a sieve by tapping the edge) the flour, baking soda, baking powder, spices, and salt; mixing to combine.

With hand mixer, beat in a small bowl the sugar and eggs until light in color; add raisins, and orange juice mixing well.  Add to the large bowl of dry ingredients; combine (with a spoon), and then add the nuts, crushed pineapple, and vanilla; folding to gently to combine (do not over mix).

Bake for 30 minutes, or until a toothpick inserted in center comes out clean. Cool completely, and frost with “Cream Cheese Buttercream” recipe below, and then cut into 12 bars - enjoy!

Cream Cheese Buttercream
(Yields 2 Cups) |
Prep: 5 Mins.

1 (8 oz.) pkg. of cream cheese (at room temperature)
¼ cup butter (at room temperature)
2 cups of confectioners’ sugar (sift through a sieve to prevent lumpy buttercream)
1 tablespoons milk (add more if you like a thinner consistency)
1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar, mixing until smooth.

~~~~~~~~~~~~

Tip:  I like to cut my bars in more of a rectangular shape, and for special occasions use a piping bag to decorate with the buttercream, including adding a piped decorated carrot on top.

SANDRA'S CARROT PINEAPPLE ORANGE BARS with CREAM CHEESE FROSTING

A great family favorite y'all adore...

Serves: (12)
Prep: 15 min.
Cook: 30 mins.

INGREDIENTS

2 tablespoons unsalted butter (at room temperature)
1-1/2 cup grated carrots (2 medium)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground gloves
1 teaspoon ground nutmeg
½ teaspoon ground ginger
2 teaspoon ground cinnamon
¼ teaspoon fine-grained kosher salt
2 large eggs, lightly beaten
¾ cup granulated sugar
1 cup raisins, lightly chopped
1-1/2 cup orange juice
½ cup chopped walnuts (or pecans)
1/4 cup coconut, grated, and chopped finer
1 (8 oz. can) crushed pineapple, drained
2 teaspoons vanilla extract
2 tablespoons molasses

METHOD

Preheat oven to 350 degrees. Spray 9 x 13 baking dish with oil. Microwave butter  in a microwave-proof glass bowl for 40 seconds, then add with grated carrots in a medium bowl.

In a large bowl sift (through a sieve by tapping the edge) the flour, baking soda & powder, spices, and salt; mixing to combine.

With hand mixer, beat in a small bowl the sugar and eggs until light in color; add raisins, and orange juice and mix well.

Add small and medium bowl mixtures to the large bowl of dry ingredients; combine (with a spoon).  Add nuts, crushed pineapple, and vanilla and mix just gently to combine (do not over mix).

Add batter to baking dish, and bake for 30 minutes, or until a toothpick comes out clean. Cool completely.  Frost with “Cream Cheese Frosting” (recipe below), and cut into 12 bars (I like to cut my bars in more of a rectangle shape, & for special occasions I decorate with a carrot on top.)

CREAM CHEESE FROSTING
(Yields 2 Cups)

Prep: 5 Mins.

1 (8 oz. pkg.) of cream cheese, at room temp.
¼ cup unsalted butter, at room temp.
2 cups of confectioners’ sugar (sift through a sieve to prevent a lumpy frosting)
1 tablespoon milk (adding more or less, depending on your desired consistency)
1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar; mixing until smooth.

Enjoy!

~~~~~~~~~~~~

Tip:  I like to cut my bars in more of a rectangular shape, and for special occasions use a piping bag to decorate with the buttercream, including adding a piped decorated carrot on top.