First coffee chat of this year: thoughts & favourites

Happy New Year!  Let’s begin with that.  I am so excited to begin another year here on the blog.   Also, I can’t believe it is 2018.  Maybe since I was born in a year beginning with 19– I still have a hard time wrapping my head around saying 2000’s for the past well… 17 years.  Anyways, trudging on….

Yes, I have been a bit scarce here lately.  I will be posting more regularly very soon.  There seemed to be an urgent need to re-organize the kitchen, move some furniture, clean out old receipts (from yes, 2014) and de-clutter my little office area and make it my own.  I have done that and even shabby-chic’d an old desk!

I wanted to share a few of my favorite posts from over the years for you to enjoy or re-enjoy until I get things cooking and baking again in my kitchen.

The best peanut butter cookie ever!

Delicious baked camembert &  old Leipzig Gastronomy

Delicious, light, creamy and vintage Butter Cream frosting.

 

Asparagus, Basil & Parmesan Pasta

I hope you enjoy them & see you soon!

 

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Delicious, light, creamy & vintage Butter Cream Icing

Ok, maybe I did over do the title of this post, but…. If you have ever tasted this frosting, slathered on any cake, you will know what I mean!  Let me rewind just a bit here, to the 1950’s and talk about my Mom’s hobby.  Making & decorating cakes.  She had such amazing talent and was so creative with her decorations.  I spent many an hour kneeling on a kitchen chair, leaning on the counter watching her decorate hundreds of cakes.  From a simple dessert for dinner, birthdays, anniversaries and yes, even wedding cakes.

Here is a sample of one of her cakes from a family celebration in the 1970’s.

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So, let’s go in for a closer look – here is the original recipe she wrote out for me when I was 20 years old.

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Here is what we need to make this melt in your mouth, icing:

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And you do need a little bit of time.

You can see the full recipe by clicking here –  butter-cream-icing.

Now for a few notes that will make all the difference in the texture and flavor.  You need to use Crisco, the original, not butter flavored.  As for the butter, in the United States I would use Land of Lakes.  Unfortunately, the water consistency  in butter is different in Germany, but I find that the Kerrygold brand works very well.

About the milk,  technically you do not need to scald milk in these modern days, but… and I do mean but… the scalded milk is what helps to achieve the unique  flavor.  This is a very important step.  Be sure to let it cool, like the recipe indicates.

Although this icing may require a little bit of time to make,  you can do it ahead of time.  It keeps well in a sealed container in the refrigerator, for about a month actually.  Do make sure when you are ready to frost that cake or those cupcakes that the icing is room temperature.  We do not refrigerate cakes and cupcakes once decorated, they taste best at room temperature!

The final light, creamy & delicious product!

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In that photo I frosted light yellow cake cupcakes.  ( an old Betty Crocker recipe I have, also vintage)  This icing tastes best on the following cake flavors, Devils Food, Yellow, Prune Spice, Butter Pecan & Cherry Chip.  Although, I think it is very compatable for just about any flavor of cake.

I hope you give it a try! 🙂

 

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