Homemade Chocolate Frosting Recipe - Basic Chocolate Frosting Recipe

!±8± Homemade Chocolate Frosting Recipe - Basic Chocolate Frosting Recipe

Homemade chocolate frosting tastes so much better than that ready made kind you buy in a can, although that is good when you don't have time, but really, it's pretty easy to whip up some frosting of your own with this recipe.

1/4 cup butter, melted

1/2 cup unsweetened cocoa powder

1/3 cup milk

1 teaspoon vanilla extract

1/4 teaspoon salt

3 cups confectioners' sugar

Directions

In a large bowl, combine butter and cocoa; beat until well mixed. Add in the milk, vanilla and salt; beat until smooth. Gradually beat in the confectioners' sugar until frosting is smooth and creamy. Add more milk if you want a thinner consistency.

=> Chocolate Cake Frosting Recipe: Chocolate Fudge Frosting Recipe

Here's a good chocolate fudge icing recipe that goes great with chocolate cake.

3 squares baking chocolate

5 tablespoons butter

3 1/2 cups confectioners' sugar

7 tablespoons milk

Dash of salt

1 teaspoon vanilla

Directions

In a saucepan, combine the chocolate and the butter; cook on low heat until both are melted. Remove from heat. In a large bowl, add the sugar and stir in the milk, salt and vanilla. Slowly stir in the chocolate mixture and beat until frosting is smooth and easy to spread.

=> Easy Chocolate Frosting Recipe: Chocolate Buttercream Frosting
Recipe

Here's an easy frosting recipe that spreads creamy and smooth on your homemade cake.

2-2/3 cups confectioners' sugar

3/4 cup unsweetened cocoa

6 tablespoons butter

5-6 tablespoons milk

1 teaspoon vanilla

Directions

In a small bowl, combine the sugar and cocoa. In another small bowl, add 1/2 cup of cocoa mixture and the butter; beat well. Alternately add in the remaining cocoa mixture and the milk; beat until mixture is smooth and creamy. Stir in the vanilla.

=> Easy Chocolate Frosting Recipe: Chocolate Chip Frosting

If you're a chocolate chip lover, this is quick way to make some homemade chocolate frosting.

1/4 cup butter

1 cup sugar

1/4 cup milk

1/2 cup chocolate chips

1 teaspoon vanilla

Directions

In a saucepan, combine butter, sugar and milk; bring to a boil. Stir in chocolate chips and the vanilla. Remove from heat. Beat frosting until cool and is a spreading consistency.

=> Easy Chocolate Frosting Recipe: Chocolate Peanut Butter Frosting Recipe

The wonderful flavors of chocolate and peanut butter make a nice frosting to use on cupcakes.

1/2 cup peanut butter

1/3 cup unsweetened cocoa

2-2/3 cup confectioners' sugar

1/4 teaspoon salt

1 teaspoon vanilla

1/2 cup cream or evaporated milk

In a large bowl, combine the peanut butter and cocoa; stir until well blended. Stir in the sugar, salt and vanilla. Add in the cream until the desired consistency is reached.

=> German Chocolate Frosting Recipe: German Chocolate Cake Frosting Recipe

Here's a great German chocolate frosting recipe that features coconut and pecans.

1 cup sugar

3 egg yolks

1 teaspoon vanilla

1 cup pecans, chopped

1 stick butter

1 can condensed milk

1 tablespoon cornstarch

1 can coconut

Directions

In a saucepan, combine all ingredients and cook over low heat; stir constantly until frosting reaches a thick consistency (about 12 minutes). Stir in the pecans and coconut.

=> Chocolate Cream Frosting Recipe: Chocolate Cream Cheese Frosting Recipe

This makes a rich chocolate frosting that goes great on brownies and cupcakes.

4 squares unsweetened chocolate

1 (8 oz.) package cream cheese (room temperature)

4 cups confectioners' sugar

1 tablespoon vanilla extract

1/8 teaspoon salt

2 tablespoons evaporated milk

Directions

In a saucepan or double boiler, melt chocolate over low heat.

In a large bowl, beat the cream cheese until it has a fluffy consistency. Stir in the melted chocolate; with an electric mixer, mix on medium speed until well blended. Mix in the vanilla and salt. Slowly blend in the sugar.

Increase mixer speed to medium high. Gradually add in the milk and beat until the frosting is a smooth consistency.

Homemade Chocolate Frosting Recipe - Basic Chocolate Frosting Recipe

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Inexpensive Easy Holiday Gift Ideas - Make Some, Buy Some

!±8± Inexpensive Easy Holiday Gift Ideas - Make Some, Buy Some

MICROWAVE FUDGE

You can now purchase pre-boxed mix for microwave fudge at the grocery store. Quick & easy. Put on a pretty glass plate or in a Christmas tin.You can find inexpensive plates & tins at thrift store or garage sales.

CHOCOLATE COVERED PRETZELS

You can use any shape pretzel, like twists above or even easier are pretzel logs. Use melting chocolate discs available at craft stores & some grocery stores. Sprinkle with colored jimmies, sprinkles, crushed nuts or the mini M&M's. Wrap up in a fancy cellophane bag with ribbon. You can use the same idea except cover candy canes.

HOT COCOA MIX

Ingredients:

1 - 8 Qt box powdered milk

1- 6 oz jar powdered non dairy creamer

1 1 lb box Powdered Hot Chocolate Mix ( Nestles Quick or similar)

2 tsp cinnamon

Mix all ingredients together in a large bowl. Package in glass jars with pretty bow attached. Add recipe card. Recipe is: add 2 heaping tablespoons of mix to a mug full of hot water . Stir, add marshmallows if desired.

SPICED TEA Ingredients:

2 cups Orange Tang

1/2 cup Instant Tea

1 cup sugar

1 pkg dry lemonade mix

1/2 TBS ground cloves

2 TBS Cinnamon

Mix together all ingredients. Mixture will make 1 quart of dry mix. Fill glass jars or Christmas Tin with mixture. Add recipe card. To serve: Use 2 tsp. dry mix in very hot cup of water.

PRETTY HANKIES
A few years ago I gave each of my girlfriends a monogrammed handkerchief I have had a number of customers do the same. You could also give a pretty embroidered hankie or a vintage print handkerchief Hankies make cute gift wrapping on small gifts too!

Scented Bath Salts

Everybody enjoys a nice relaxing soak in the tub with scented bath salts. Buy some at your local bath & body type store or make your own. Use plain rock salt & add a few drops of your favorite essential oil. Lavender & rose work quite well. Bottle them up in a pretty jar or use an organza gift bag. Be sure to make a few weeks ahead so that the oil will thoroughly scent the salt.

TEA BAGS WITH DEMI SPOON

Put a few flavored tea bags in an organza bag & tie a sweet demitasse spoon on top. Cute for girlfriends in clubs, church groups etc.

STRESS RELIEVERS

Have any STRESSED out friends?? Make a Stress Reliever Gift Basket. Fill basket or pretty gift bag with china tea cup & saucer, some herbal teas, a relaxing aromatherapy candle, a lavender eye pack, bath salts or bath confetti, possibly a relaxing instrumental CD. Fill it with varying items according to what your budget will allow. They even have aromatherapy candles at the dollar store now. Pick up a vintage cup & saucer at the Salvation Army or Thrift Store.

SOUP IN A JAR

There are numerous Soup in a Jar recipes around. Try this one:

INGREDIENTS:

1/2 cup barley 1/2 cup dried split peas 1/2 cup uncooked white rice 1/2 cup dry lentils 2 tablespoons dried minced onion 2 tablespoons dried parsley 2 teaspoons salt 1/2 teaspoon lemon pepper 2 tablespoons beef bouillon granules1/2 cup uncooked alphabet pasta 1 cup uncooked twist macaroni DIRECTIONS: In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni. Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat,

cover and simmer about 1 hour, or until vegetables are tender.

COLORFUL FIREPLACE PINE CONES
Soak pinecones in any of the following solutions. When the pinecones are thrown into the fire, they will burn in different colors. Add 1 cup of any of the following to 1/ 2 gallon of water, soak overnight. You must let the pinecones dry out completely before using. A minimum of 3 days drying. For yellow / green flames use borax, for yellow flames use salt, for violet flames use salt substitute,(potassium) for deep red flames use boric acid. Always handle any chemicals with care. Put pine cones in a mesh bag for gift giving.

HOMEMADE Cookie Cutter DOG BISCUITS
Don't forget man's best friend! For this simple recipe you will need:

2+1/2 cups whole wheat flour1/4 cup milk1 egg1/4 tsp garlic1 envelope dry yeast1/4 cup wheat germ4 TBS warm margarine1 TBS molasses1+1/4 tsp salt3 TBS waterDissolve yeast in warm water. Separately mix flour, garlic. wheat germ, and salt, then cut in margarine. Stir in eggs, molasses, and milk. Then mix in yeast mixture. Roll dough 1/2" thick. Cut into shapes and put on an ungreased cookie sheet. Bake at 375 for about 20 minutes Cool overnight. Use fancy cookie cutters for Christmas or a dog bone shaped cutter. I hope this article has given you some new ideas or brought back to remembrance some you might have used before. With today's economy we can all use some ideas for creative yet not too expensive gifts. Happy Giving!

Inexpensive Easy Holiday Gift Ideas - Make Some, Buy Some

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Hot Cocoa Mix Recipe - 4 Tips, 2 Recipes

!±8± Hot Cocoa Mix Recipe - 4 Tips, 2 Recipes

Yes, yes, I know homemade hot cocoa is supposed to be better than hot cocoas that begin with some mix named Nestle Quik, Ovaltine, Carnation, or Swiss Miss -- but when I want a cup of hot cocoa at the end of a long day, or when I'm planning a casual gathering with friends, the last thing I think of is finding some blocks, chunks, or chips of chocolate to melt down in a water bath.. Consider me spoiled by convenience -- wonderfully, gloriously spoiled, and ready to share my tips on how to make a hot cocoa mix recipe shine.

Here's Tip No. 1: Your selection of a hot cocoa mix should be the only shortcut you take toward your destination of a rich, decadent, completely satisfying cup of warm chocolate bliss. Hot cocoa mix is already diluted chocolate -- all mixes have cocoa powder blended with sugar, many of them have cocoa powder blended with milk solids and fat (some are meant to be added directly to water), and many of them are processed with additives that assist smoothness of texture (pure cocoa powder is very gritty). None of these facts by themselves prevent you from using hot cocoa mix to make some spectacular cups of cocoa, but if you cut corners in other areas, you're headed for disaster.

Tip No. 2: When using hot cocoa mixes meant for milk, forget that most common of all modern kitchen shortcuts -- the microwave. Sure, you can put a cup of water into the microwave, heat it up, and then put a water-ready cocoa mix into it to your heart's content -- it won't be the most spectacular cup of cocoa, or the warmest (because your mix will cool down the water), but it will work. But you just can't take chances with your milk. In the first place, milk has a tendency to overcook quickly. Given the variation of strengths in microwaves, you are taking a big chance with the quality of your milk -- and nothing ruins a cup of hot cocoa like some overcooked milk. Nothing, that is, except overcooked chocolate, which also tends to overcook and scorch quickly. This is why chocolate is always melted in double boilers or water baths -- and it is also why you should take out a nice heavy-bottomed pan and heat your milk carefully within it, never, ever allowing it to boil. Simmer is the word, and gently simmer at that, if you must -- and once you've added the hot cocoa mix, you'll need to be very gentle indeed. The chocolate does not need to cook in the pan -- once you've added it and gotten it mixed in, it's time to get the cocoa into the cups or mugs.

Tip No. 3: Avoid all things "nonfat" like the plague. I am now going to praise skim milk and its counterpart, nonfat soy milk, before I bury them. Skim milk and nonfat soy milk are wonderful for many things. With cereals, particularly those that tend to be better as they soak up liquid, they are delightful. As regular beverages for those of us that need to watch our cholesterol, they are honored staples, and make acceptable additions to our coffee and tea. Skim milk has a further boon; because of its calcium, it makes wonderful fertilizer for tomatoes. But tomato season is usually well over when hot cocoa season begins, so when hot cocoa is in view, it is past time to put the nonfat stuff away. A water-ready cocoa mix with water will be richer and rounder in taste than a milk-ready mix with skim milk. Nonfat soy milk would be even worse. Hot cocoa is about decadence, not denial -- save the nonfat items for your cereal or daily consumption, and use a reduced-fat milk or soymilk if you can't bring yourself to take the calorie hit of whole milk or half-and-half.

Tip No. 4: Take special care about sweetened soy milk or milk treated for those with lactose intolerance. Many brands of soy milk are flavored, most often with "vanilla." Basically that boils down to added sugar. By contrast, milk treated for consumption by those who are lactose intolerant is not sweetened, but the process by which the milk sugar -- lactose -- is broken down into two simpler sugars leaves the treated milk sweeter to the taste than regular milk. Hot cocoa mix already contains sugar; adding it to sweetened soy milk or milk that has had its lactose broken down may lead to a cup of cocoa that tastes too sweet. I would avoid the sweetened soy milk entirely; there are plenty of unsweetened brands. As for the treated milk, you may have to add a touch of cocoa powder to balance out the perception of extra sugar -- or melt half a block of unsweetened chocolate into the pan.

Tip No. 5: Color matters, before the pan and in the pan. I have my favorite cocoa mixes, and I have them for several complicated reasons, but for you I just put forward one point. You don't want a pale hot cocoa mix. Before the pan, a light-colored mix means that the ratio of cocoa powder to the other ingredients is low, and you need an abundance of chocolate, not sugars, milk solids, fats, and other additives. In the pan, you will have to use a great deal more of a low-chocolate mix to get the flavor you want -- and then you still won't get that, because the other ingredients will be piling up as well. The whole brew will also begin to take on an uncomfortable thickness -- and while it is sometimes very desirable to serve yourself or your guests the equivalent of fudge in a cup, dark, thick, and just short of being warm chocolate mousse, it is emphatically not desirable to serve a sludge composed mainly of sugar, fats, milk solids, and other additives. Just because you don't have to pull out your double-boiler does not mean you don't have to pay attention to the reality of chocolate -- whatever hot cocoa mix you pick should have a great deal of chocolate in it, and one of the ways to tell is by the mix's color.

Those are the basics, the instructions for the fundamentally blissful cup of hot cocoa from a cocoa mix. And here are the basic recipes (just double the amounts as needed).

For hot cocoa mixes requiring milk:

1. Eight ounces of reduced-fat milk (or whole if you can stand it)
2. Two heaping tablespoons of your chosen cocoa mix
3. Dash of cinnamon (optional)
4. Dollop of heavy whipped cream (optional)

In a heavy-bottomed pan, heat milk on the stovetop until it is very warm (not boiling!), continuously stirring. Add cinnamon if desired; stir. When milk is hot (again, not boiling!) and you can smell the cinnamon, put in the hot cocoa mix, turn off the heat, and stir until milk is a uniform color, with no lumps. Serve immediately, topped with whipped cream if desired. Makes one eight-ounce cup or two four-ounce cups (you know, those cute little teacups).

For hot cocoa mixes requiring water:

1. Eight ounces of water
2. Two packets of your chosen cocoa mix
3. Dash of cinnamon (optional)
4. Dollop of heavy whipped cream (optional)

Heat water in a pan on the stove (or a microwave it in a cup if you want and you're just serving yourself), then add cinnamon and two packets of your chosen hot cocoa mix. Use two packets because, tablespoon for tablespoon, there is generally less chocolate in a mix made to be used with water than there is for cocoa mixes that work with milk. Stir vigorously, serve immediately, putting whipped cream on top if desired. Makes one eight-ounce cup or two four-ounce cups (those same cute little teacups).

Hot Cocoa Mix Recipe - 4 Tips, 2 Recipes

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How To Make Perfect Chocolate Fudge

!±8± How To Make Perfect Chocolate Fudge

Chocolate Fudge has always been my favorite candy. It's a very rich candy though, so I have always limited myself to making it only at Christmas time. For years I looked for the perfect fudge recipe. I made many different recipes that were really good, but just not "perfect". I had three main requirements for a perfect chocolate fudge recipe:

Easy. It has to be an easy recipe. I don't make candy often enough to remember the intricacies of dealing with candy thermometers, hard ball, soft ball, let alone remember the right millisecond in time to jump in and do something with the candy.
Taste. Of course, it has to be delicious, but my perfect fudge has to have that creamy melt-in-your-mouth texture. I've made many fudge recipes that turned out grainy for me. I'm sure I did something wrong along the way, but I didn't want to have to worry about that.
Availability of Ingredients. The perfect fudge recipe has to use ingredients readily available at any grocery store. In the past, I used to make a chocolate fudge that used marshmallow creme in the recipe. Many time I would have to go from store to store to find it, as it would be all sold out at Christmas time.

Finally, about 20 years ago a friend of mine gave me some fudge that she had made for Christmas. EUREKA! This was the fudge I had been looking for all of my life! What was even better is that my friend didn't mind sharing her recipe, and ever since then, I have made several batches of this fudge every year for Christmas and it has always turned out perfect.

The Perfect Chocolate Fudge Recipe

Follow these directions and you'll make creamy and delicious chocolate fudge every time. This recipe makes 5 pounds of fudge, unless you make it without nuts, then it's 4 pounds. Ingredients You Will Need: 20 oz. Hershey's milk chocolate bars - I buy the big ones that are always on sale at Christmas time, but any size will do, just make sure it adds up to 20 oz. If you like darker fudge, substitute some or all of the 20 oz. with the semi-sweet chocolate bars. 1 cup butter (not margarine!), softened to room temperature. Also, a little extra butter for your pans. 1-12 oz. package of semi-sweet chocolate chips. Use a good brand, as in Nestle's, Hershey's, or Ghiradelli. If you prefer lighter fudge, use milk chocolate chips. 4 cups granulated sugar. 1 and 2/3 cups evaporated milk 2 and 1/2 cups mini marshmallows 2 teaspoons vanilla, use the real stuff 1 pound of nuts, chopped

In your large stainless steel bowl, break up the milk chocolate candy bars and the butter into small pieces. Pour in chocolate chips and set aside.

Grease your pans with butter. You'll need two 9x13 inch flat cake pans, but you can use smaller or larger pans depending on what you have available, and how thick you want your fudge to be. It's best to have a couple of extra smaller pans ready just in case.

In a large saucepan or pot, combine sugar, evaporated milk and mini marshmallows. Bring to a boil over medium heat, stirring constantly. Tip: Don't scrape the sides of the pot when you are stirring, it tends to make candy taste grainy.

Cook and stir at a light but steady boil for 7 minutes. You might see some brownish bits floating around as its cooking. This is normal. Remove from heat, pour over butter and chocolate in your bowl.

With a wooden spoon, stir until melted and well blended. Continue to stir until candy loses some of it's shine. (The shine should go from a shiny, high gloss to a matte gloss). Stir in vanilla and nuts, if desired.* Pour into buttered pans. Cool completely before cutting into pieces. Use a knife dipped in hot water for cutting.

*If you don't want nuts in your fudge, this is where you leave them out. If you want to make a pan of fudge without nuts, then first stir in the vanilla, then pour how much you want without nuts into a pan, and then add nuts to the remaining fudge. You'll need to adjust the amount of nuts then. For example, if you're making half of your fudge without nuts and half with, then only use 8 oz. of nuts.

How To Make Perfect Chocolate Fudge

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Celebrity Chef, Phil Vickery, shows you how to accomplish The ...

!±8± Celebrity Chef, Phil Vickery, shows you how to accomplish The ...

Everyone has their favourite dessert but that doesnt always mean they know how to make it! Thankfully, help is at hand with this simple step-by-step pudcast by Carnation and celebrity chef Phil Vickery. Bake alongside it, and say with pride I Made It, just like Phil. Each month, Phil steps into the kitchen to create a new dessert, and this months recipe The Ultimate Fudge is sure to make a great festive gift for friends and family alike! Box them up and give them to your loved ones at Christmas and everyone will be asking you for the recipe. Log on to www.carnation.co.uk where you can find a wide variety of Phils tasty recipes. And dont forget The Ultimate Pudstar competition, which is giving one lucky baker the chance to star in their very own pudcast alongside Phil! * Carnation Condensed Milk is made of all natural ingredients, with no added flavours or preservatives. Made with only fresh milk and natural sugar, it makes a delicious ingredient to quick and easy, irresistible desserts Distributed by Tubemogul.

Celebrity Chef, Phil Vickery, shows you how to accomplish The ...

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