Chocolate Marshmallow Frosting

I needed a yummy treat to take to an event I was going to so I whipped up some chocolate cupcakes (chocolate, because who doesn't love anything chocolate). I was feeling a little adventurous so instead of using the normal store bought container of frosting, I thumbed through a recipe book to find the perfect frosting. Not only did it taste really yummy but I love the smooth, shiny look of it.

Chocolate Marshmallow Frosting

2 cups confectioners' sugar

1/2 cup unsweetened cocoa powder

3/4 cup marshmallow creme

4 tablespoons (1/2 stick) butter

1/4 cup whole milk

1 teaspoon pure vanilla extract

1. Sift the sugar and cocoa powder together into a large mixing bowl. Set the bowl aside.

2. Place the marshmallow creme, butter, and milk in a medium-size heavy saucepan over medium-low heat. Stir until the butter and marshmallow creme have melted, 2-3 minutes. Remove the pan from the heat. Pour the sugar-cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.

3. Use to frost the cake or cupcakes of your choice.

* A little goes a long way when frosting the cupcakes. The frosting spreads out, that's why it hangs over the edges of the cupcakes. I really liked the effect it gave.

Frosted Banana Bars

I've wanted to try these for a while and when I noticed that the bananas on the counter were a little more than ripe I pulled out this recipe. One of my favorite combinations is bananas with chocolate so of course I had to throw a few mini chips in as well as on top. These bars are really moist and almost have that melt in your mouth effect. Yummy!

Frosted Banana Bars

(adapted from Taste of Home)

1/2 cup butter, softened

2 cups sugar

3 eggs

1 1/2 cups mashed ripe bananas

1 tsp. vanilla extract

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

dash salt

mini chocolate chips (optional)

Cream Cheese Frosting

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

4 cups confectioners' sugar

2 tsp. vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas, and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on wire rack.

For frosting: in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth.

Frost bars when cooled.

Yield 3 dozen

Puffy Sugar Cookies

Making sugar cookies with the kids is just one of those traditions we do with almost every holiday. This is by far my favorite sugar cookie recipe and use it all the time. It has a hint of nutmeg which makes it taste so good!

This is the first time I've used royal icing to frost sugar cookies. It was a lot of fun but I've decided that I can bake but not do all those fancy decorating things. I'll leave that to the experts.

Puffy Sugar Cookies

3 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 cup butter, softened

1 cup sugar

1 egg

1 1/2 teaspoon vanilla (sometimes I add a little almond extract)

1/2 cup sour cream

Combine dry ingredients; set aside. Cream butter. Add sugar, egg and vanilla; beat well. Beat in sour cream. Gradually add dry ingredients. If dough is not stiff enough to roll out, wrap in plastic wrap and chill for 1 hour. Roll out dough on lightly floured surface to 1/4 " thickness. Cut with cookie cutter. Bake on lightly greased (or parchment paper) cookie sheets at 400 degrees for 8 to 10 minutes. Decorate as desired.

Royal Icing

3 Cups powdered sugar

1/4 teaspoon cream of tartar

2 egg whites, beaten

food coloring

Mix together. Add your choice of food coloring.