Cannoli Birthday Cake

I recently made an Italian inspired dinner for my daughter-in-laws' birthday and this cake was a major hit. Enjoy!

• 1 box yellow cake mix (I prefer Duncan Hines)
• 1 1/2 c. ricotta cheese, drained (this needs to be done overnight!)
• 16 oz. mascarpone cheese
• 1/2 c powdered sugar
• 3.4 oz instant vanilla pudding mix
• 1 tsp. vanilla extract (not imitation)
• 1 tsp. orange zest
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1 1/2 c milk (2% is best)
• 10 oz. mini chocolate chips

Instructions

1. Drain Ricotta: Drain your ricotta cheese for at least 4 hours or overnight until thick.
2. Bake Cake: Follow package directions to bake your cake in a 13x9 inch dish. Let it cool slightly, then poke holes in it with a drinking straw. Set aside to cool completely.
3. Prepare Topping: In a large bowl, beat ricotta and mascarpone together until combined. Mix in powdered sugar, dry pudding mix, vanilla, orange zest, cinnamon, and salt. Gradually add milk until just combined.
4. Assemble Cake: Spread 1/3 of the topping over the cooled cake, making sure it gets into the holes. Spread the remaining topping over the cake (you may have more than needed).
5. Add Chocolate Chips: Sprinkle mini chocolate chips over the top.
6. Chill: Cover and refrigerate for at least 2 hours, preferably overnight.
7. Serve: Cut and enjoy!

Southern Chocolate Cake

Literally, the BEST cake I've ever had in my life. Even my non-cake eating family members like this one.

Ingredients

• 3 c flour
• 3 c sugar
• 1 1/2 c cocoa powder
• 1 TBS baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp salt
• 4 eggs
• 1 1/2 c buttermilk
• 1 1/2 c hot water
• 1/2 c vegetable oil

Frosting

• 8 oz. cream cheese
• 1 1/2 c softened butter
• 1 1/2 c cocoa powder
• 2 TBS milk (or more as needed)
• 8 c. powder sugar

Directions

1. Preheat your oven to 350 degrees.
2. Prep three 9" cake pans by lightly buttering them and dusting them with flour.
3. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt until just combined
4. In a separate bowl, combine the eggs, buttermilk, hot water, and vegetable oil
5. Add the liquid mixture to the flour mixture until just combined.
6. pour 3 cups of batter into each prepared pan
7. Bake the three cake pans for 30-35 min or until a toothpick comes out clean; cool for 10 min

Frosting Directions

1.  Cream the cream cheese and butter
2. Add the cocoa powder and milk.  Adjust milk as needed. (I have added up to 1/4 c. as needed.)
3. Add 1 c. powdered sugar at a time until frosting is mixed

Chocolate Cappuccino Cheesecake

This is the one that my husband requests yearly!

Ingredients:

• 1 c chocolate cookie crumbs
• 1/4 c butter, softened
• 2TBS white sugar
• 1/4 tsp ground cinnamon
• 3 (8 oz) packages cream cheese, softened
• 1 c white sugar
• 3 eggs
• 8 (1 oz) squares semisweet chocolate
• 2 TBS whipping cream
• 1 c sour cream
• 1/4 tsp salt
• 2 tsp instant coffee granules dissolved in 1/4 cup hot water
• 1/4 c coffee flavored liqueur
• 2 tsp vanilla extract
• 1 c heavy whipping cream
• 2 TBS confectioners' sugar
• 2 TBS coffee-flavored liqueur 
• 1 (1 oz) square semisweet chocolate

Directions

1. Preheat oven to 350 degrees. Butter one 9 or 10 inch springform pan.
2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
6. Bake in the center of oven at 350 degrees for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
8. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Coconut Chocolate Chip Cookies

Because I felt like baking today!!

Ingredients

• 1/2 c butter, softened
• 3/4 c sugar
• 1 egg
• 1/2 tsp coconut extract
• 1 1/4 c flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 c semi sweet chocolate chips
• 1/2 c flaked coconut

Directions

1. In a mixing bowl, cream butter and sugar.  Beat in egg and coconut extract; mix well and set aside.
2. In a bowl, combine flour, baking soda and salt.  Mix lightly.  Add flour mix slowly to the creamed mixture. Mix until just combined
3. Stir in chocolate chips and coconut.
4. Drop by rounded TBS onto an ungreased cookie sheet.  Bake at 350 for 12-14 minutes or until golden. Cool on a wire rack.

Spiced Cider Doughnuts

I got these from the William and Sonoma web site and they are SO yummy.  I love cold weather cooking!

Ingredients

• 1 c apple cider
• 3 1/4 c all-purpose flour, plus more as needed
• 1 c granulated sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1/2 tsp. kosher salt
• 2 TBS. cold unsalted butter, thinly sliced
• 1/2 c buttermilk
• 2 lg eggs
• 1 tsp. vanilla extract
• Canola oil for deep-frying
• 1 1/2 c confectioners’ sugar, sifted

Directions

1. In a small saucepan, bring the cider to a boil over high heat. Cook until reduced to 1/2 cup, 8 to 10 minutes. Let cool completely. In a bowl, sift together the 3 1/4 cups flour, the granulated sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add the butter. Using a handheld mixer on low speed, beat until the mixture forms fine crumbs. In another bowl, whisk together the buttermilk, eggs, 1/4 cup of the reduced cider and the vanilla until combined. Add the buttermilk mixture to the flour mixture and stir until a soft dough forms. Turn out onto a floured work surface and knead until smooth, about 1 minute, adding up to 1/4 cup more flour if needed. Line a rimmed baking sheet with parchment paper. Transfer the dough to the baking sheet and pat it out to a layer 1/2 inch thick. Freeze until slightly firm, 15 minutes. 
2. Heat a deep-fryer to 350°F or pour oil to a depth of at least 3 inches into a heavy, deep saucepan and heat over high heat to 350°F on a deep-frying thermometer. Set a large wire rack on another rimmed baking sheet and place near the stove. Return the dough to the work surface. Using a doughnut cutter 3 inches in diameter, and dipping the cutter into flour before each cut, cut out as many doughnuts as possible, pressing straight down and lifting straight up. Transfer the doughnuts and the holes to the parchment paper–lined baking sheet. Gather up the scraps and repeat rolling and cutting. 
3. Using a metal spatula, carefully lower a few of the doughnuts into the hot oil, being sure not to crowd the pan. Deep-fry the doughnuts, turning them once at the halfway point, until golden brown, about 3 minutes. Using a wire skimmer, transfer to the rack to drain. Repeat until all of the doughnuts have been fried, then add the doughnut holes to the oil and deep-fry until golden brown, about 2 minutes. Let cool.
4. To make the glaze, in a small saucepan, bring the remaining 1/4 cup reduced cider to a boil over high heat. Add the confectioners’ sugar and whisk until smooth. Remove from the heat. Holding each doughnut or doughnut hole by its edges, briefly dip it, smooth side down, into the glaze, letting the excess drip back into the saucepan. Place on the wire rack, glazed side up, and let stand until the glaze is set, about 10 minutes. Serve warm or at room temperature. Makes 1 dozen doughnuts and 1 dozen holes.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

Pumpkin Chocolate Chip Cake

Because I love almost anything made with pumpkin puree and who doesn't love chocolate?!

Ingredients

• 1 stick of butter, softened (8 TBS)
• 1 1/4 c eggs
• 3 lg eggs
• 1 c canned pumpkin puree
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 3/4 c all purpose flour
• 1/3 cup milk
• 1 c miniature semi-sweet chocolate chips
• 1 c walnuts (optional)

Directions

1. Preheat oven to 350.  Grease a 8 inch square baking pan; line with parchment paper
2. Whisk together butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl.  In a separate bowl, combine baking soda, baking powder, pumpkin pie spice and salt.  Add to butter mixture.  Add half flour, then milk, then remaining flour, stirring until just incorporated.  Do not over mix!  Fold in chocolate chips and nuts.
3. Pour the batter into the prepared pan, making sure to scrape sides for all batter.  Bake for 55 -60 minutes until firm to the touch and a toothpick inserted in the center come out clean.  Let the cake cool in the pan on a wire rack for 5 minutes, then invert onto the rack.  Immediately turn right side up onto another rack to cool completely.  Cut into 9 squares and serve.

Happy Birthday Cake

My friend Tenecia at work (hi Tenecia!!) found some frosting recipes she liked, but noted that there was not a single 'cake' recipe.  As some of my bloggers are aware, my husband hates traditional cake.  But I do cake too!!

OK, so clearly this cake can be used for any occasion.  But we just happen to have a LOT of birthdays in my house, and somewhere along the way, this is what my family started asking for.  When my brother was little, it was the only cake he would eat (he's 28 now!).  So I've been making this for a long time!!

Ingredients

• 1 c. butter, softened
• 2 c. sugar
• 1 tsp almond extract**
• 4 egg yolks
• 3 tsp baking soda
• 3 c. cake flour**
• 4 egg whites, beaten stiff with a dash of salt

Directions

1. Cream the butter and sugar together until smooth and fluffy, adding extract as you go. Add the egg yolks, one at a time, beating after each addition.  Add the milk and stir until smooth. Set aside.
2. Measure the baking powder into the flour.  Add to butter, sugar and milk mixture and stir until smooth (if you are using an electric mixer, you should have a few air bubbles).  Fold in the egg whites.  Don't beat the batter after the whites have been folded in.
3. For a traditional birthday cake, bake in three 8 or 9 inch layer cake pans.  For a sheet cake, us a 9 x 13 inch pan.  
4. Grease and flour the pan and pour the cake batter in.
5. Bake 30 to 35 minutes at 350 (325 if your oven runs hot - like mine!).  Test by sticking a knife of toothpick into the middle of the cake.  If it comes out clean, the cake is done.

**almond extract was the preference in my house growing up, so I still make it this way today.  You can use vanilla if you prefer.  I like cake flour because it's lighter and silkier.  If you have regular flour, that will work too, just remember to NOT over beat your mixture or you will end up with a heavy brick for a cake.  Of course if that's what you like....

Lemon Meringue Pie

My grandmother was a wonderful cook. Anything she made (yes really, anything) was delicious. I wish as I had gotten older, that I had been around her more to learn from her.

Grandmother made wonderful pies. In particular, everyone loved her Lemon Meringue. To this day, when the family talks about pie in conjunction with my grandmother, Lemon Meringue always comes up. I don't have her original recipe but this one is very good.

In loving memory of my grandmother,

Margaret D. Linton

Ingredients

• 1 c. white sugar


• 2 TBS flour (I use cake flour)


• 3 TBS cornstarch


• 1/4 tsp salt


• 1 1/2 c. water


• 2 lemons, juiced and zested


• 2 TBS butter


• 4 egg yolks, beaten


• 1 (9 inch) pie crust, baked


• 4 egg whites


• 6 TBS white sugar

Directions

1. Preheat oven to 350
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. very important -Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

The making of the pie!

Carrot Pudding

I know, you've never heard of it. It's good!! The buttery sauce is optional, but I highly recommend it.

Ingredients

• 1 cup grated carrots
• 1 cup peeled and shredded potatoes
• 1 cup white sugar
• 1 cup raisins
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground cloves
• 1/2 cup butter
• 1/2 cup heavy whipping cream
• 1 cup white sugar
• 1 1/2 tsp vanilla extract

Directions:

1. In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
2. Steam the cake for 2 hours. Serve warm.
3. Buttery sauce: In a medium-size pot, combine butter, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

Carrot Walnut Cookies

because these were absolutely MADE to go with the orange cream cheese frosting!!!

INGREDIENTS
1/2 cup butter
1 1/4 cups packed brown sugar
2 (4 ounce) jars carrot baby food
1 egg
1 tablespoon orange zest
1/2 cup orange juice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Beat all ingredients except flour and nuts in a large bowl with mixer on medium speed until blended (mixture will look curdled).
3. With mixer on low speed beat in flour just until blended. Stir in walnuts.
4. Drop by rounded tablespoon 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes until tops look dry. Cool on cookie sheet 1 minute before removing to a wire rack to cool completely. Frost cookies.

Chocolate Frosting

because we all know that chocolate is the way to a woman's heart...

INGREDIENTS

• 2 (1 ounce) squares unsweetened baking chocolate
• 1/2 cup butter
• 2-6 TBS milk
• 3 1/2 cups confectioners' sugar
• 1 pinch salt
• 1 teaspoon vanilla extract

DIRECTIONS

1. In a large saucepan over medium heat, combine chocolate, butter and 2 TBS milk. Bring to a boil, stirring frequently. Remove from heat and beat in confectioners' sugar, salt and vanilla. Beat until smooth, adjusting consistency with milk or sugar, if necessary.

Orange Cream Cheese Frosting

yep, it's a frosting day today - but a friend of mine asked me to share, and what type of friend would I be if I didn't?!



INGREDIENTS

• 3 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon orange zest
• 2 tablespoons fresh orange juice
• 2 1/2 cups confectioners' sugar
• 3/4 cup chopped walnuts

DIRECTIONS

1. Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
2. Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

These go fantastic with Carrot Walnut Cookies!!!

Whipped Cream Cheese Frosting

Because who doesn't love frosting?!

INGREDIENTS

• 1 (8 ounce) package cream cheese
• 1 1/2 cups confectioners sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream

DIRECTIONS

1. In a small bowl beat whipping cream until stiff peaks form; set aside.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Vanilla Crepes

OK, since college, I've been a huge crepe fan. My room mate took me to this wonderful little restaurant someplace in Dallas (k, it's been a few years, so I don't remember *where*...) and I had these lemon German pancakes. Basically, it was a crepe, and I've had a love of crepes ever since. Here's a yummy recipe that I make for my husband and myself

INGREDIENTS

• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

DIRECTIONS

1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Butter Cream Frosting

I know, I've been slacking in posting. Sorry, you'd think with my kids being in school, I'd have more time...but I don't!!

Ingredients:
1/2 cup butter, softened
1/8 teaspoon salt
4 cups confectioners' sugar
2 egg yolk, beaten
1 teaspoon vanilla extract
2 tablespoons milk

DIRECTIONS

1. Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
   Note: If the frosting is too thin, first whip it for an additional 1-2 minutes. If you still think it's thin, add a little more confectioners sugar. Too thick? Add milk until you get the consistency you want.

Dark Chocolate Mousse

I just did a solid 45 minute work out on my Wii Fit board (Wii fun!!!) and I'm craving something chocolaty and sweet. While I'm not going to indulge and my water is sitting here in front of me, I thought I would post something decadent and rich - something I might make as a treat after I hit my next weight loss target goal!!

Ingredients:

• 15oz. semi sweet chocolate
• 9 oz. unsalted butter
• 7 egg yolks
• 11 egg whites
• 2- ½ oz. granulated sugar
• 8 oz. heavy cream

Directions:

1. Melt the chocolate and butter in a double boiler over low heat. Stir until no lumps remain.
2. Allow the mixture to cool slightly, the whisk in the egg yolks one at a time.
3. Beat the egg whites until soft peaks form. Slowly beat in the sugar and continue beating until stiff peaks form. Fold the whipped egg whites into the chocolate mixture.
4. Whip the cream to soft peaks. Allow the mousse to cool, then fold in the whipped cream. Make sure no streaks of egg white or cram remain.
5. Spoon the mousse into chocolate bowls or crepe shells from a pastry bag.

Tripple Chocolate Cake

I think the name says it all...

INGREDIENTS

• 3 cups packed brown sugar


• 1 cup butter or margarine, softened


• 4 eggs


• 2 teaspoons vanilla extract


• 2 2/3 cups all-purpose flour


• 3/4 cup baking cocoa


• 1 tablespoon baking soda


• 1/2 teaspoon salt


• 1 1/3 cups sour cream


• 1 1/3 cups boiling water




• 1/2 cup butter or margarine


• 3 (1 ounce) squares unsweetened chocolate


• 3 (1 ounce) squares semisweet chocolate


• 5 cups confectioners' sugar


• 1 cup sour cream


• 2 teaspoons vanilla extract

DIRECTIONS

1. In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.


2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.

Mississippi Mud Cake

Healthy? No. Yummy? YES!! This is a fun dessert to bring to other people's homes for the holidays.

Ingredients:

• 16 tablespoons unsalted butter
• 1 tablespoon whiskey
• 3/4 cup sugar
• 8 oz semisweet chocolate, chopped
• 1 1/2 cups hot water
• 1 1/2 cups self-rising flour
• 1/4 cup cocoa powder
• 2 eggs
• 1 teaspoon vanilla extract
• Heavy cream, for serving

Directions:

1. Preheat over to 350 degrees F.
   
2. Melt the butter in a saucepan. Add the whiskey, sugar, chocolate and water. Stir over low heat until the chocolate is just melted and the mixture is smooth. Sift the flour and cocoa powder together and gradually beat into the chocolate mixture. Add the eggs and vanilla and beat until combined.
   
3. Pour the mixture into a greased and line and bake for 40-45 minutes, until a skewer inserted in the center comes out clean. Leave the cake in the pan for 15 minutes before turning out to cool.
   
4. Serve warm or cold with cream and decorated with a sprig of mint, if desired

Lemon Bars

My mom used to make these for me when I was a little girl, and they have long been a favorite. My friend Katie swore she hated all things lemon, until I made these bars for her. Yes, they are THAT good!

Ingredients
Crust:

• 2 cups all-purpose flour
• 1 cup confectioners' sugar, plus more for dusting
• Pinch salt
• 2 sticks butter, at room temperature, plus more for greasing
  

Filling:

• 4 eggs
• 2 cups granulated sugar
• 6 tablespoons all-purpose flour
• 6 tablespoons fresh lemon juice

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
   
2. Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
   
3. Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.

Easy White or Chocolate Frosting

OK, you've made this really yummy cake. Do you buy icing, or make it "really from scratch"? Personally, lol, I tend to buy icing. But every once in a great while, I will even make the icing from scratch too. Here's the recipe that works for me. Please note you will need to double it if you are making a 3 layer cake!

Ingredients:
3 TBS butter, softened (really, margarine is disgusting, don't cheat)
2 c. sifted powdered sugar
1/2 tsp salt
1 tsp. vanilla, almond, or lemon extract (pick your flavor choice!)

Directions:

1. Cream the butter. Gradually add the powdered sugar, salt, and flavoring.

If this icing seems to thin to you, add more sifted powdered sugar (sifting it makes it SO smooth and creamy). If it's too thick, add a little milk (no more than a tsp. at a time).

To make this chocolate icing, add (3) 1 oz. squares of melted bakers chocolate and cut the butter down to 2 TBS.