Today, I’ll make it quick! I promised a few recipes earlier, & here they are! With, or without, pictures…
This icing is to die for! I love it. My husband loves it. My kids love it… And even better, it’s easy & makes just enough for 12 cupcakes.
Here is the link for the cupcakes from America’s Test Kitchen.
Cream Cheese Icing ~ Chocolate or Vanilla
{mon petit nid}
Ingredients:
1/4 cup butter, softened but still cold
4 oz cream cheese, cold
3/4 teaspoon pure vanilla extract
1 1/4 cup powdered confectioners sugar
1/4 cup cocoa powder {I like to use Droste}, if using
Directions:
In a large bowl, blend the butter on medium using a hand mixer.
Add the cheese & combine.
Once the two are combined, add the vanilla & cocoa, if using. Combine on low.
Then add your sugar. Blend until fluffy.
I added one teaspoon of whole milk at the end. You can add heavy cream, greek yogurt, or sour cream if you’d like. This brings the flavors out even more & leaves the icing a little creamier. If you add too much, you will not be able to pipe it on your cupcakes. However, I just spread mine on…
{Side note: You could split this recipe if you wanted to make vanilla & chocolate icing for all 12 cupcakes. Instead of adding the cocoa with the extract, add it at the very end once you’ve divided the icing into two bowls.}
You can find my PDF to download here.
Shrimp Rolls
Unfortunately, I did not have a chance to take photos of the shrimp rolls. They were snatched up before I could blink! But, here’s the link if you’re interested in making them for your next get~together. Or even better, an easy lunch! This recipe is delicious, super simple & takes no time at all to make. Next time, I will try making them with whole Greek yogurt instead of the mayo. I am not a mayo~girl at all. It was still yummy though…
Black Bean, Corn & Feta Dip
This dip is outstanding! My sister~in~law made this for everyone last Thanksgiving. I’ve made this dip for every get~together since {en lieu of my “southern caviar” dip, that’s fantastic as well!}. I cannot find the blog where Patty found this recipe, but I did find it on epicurious.
Black Bean, Corn & Feta Dip
{epicurious}
Ingredients:
1/2 cup sugar
3/4 cup apple cider vinegar
3/4 cup vegetable oil
3 {15 oz} cans of black beans, drained and rinsed {our favorite bb’s in the can are Goya}
3 {15 oz} cans of Shoepeg corn, drained and rinsed {I typically use cans of mixed corn}
1 bunch of scallions, chopped
1 bunch of cilantro, chopped
1 {8 oz} block feta cheese, crumbled {please use fresh feta, not the pre~crumbled kind}
Directions:
Whisk sugar, vinegar and oil in a large bowl until sugar has dissolved a bit. Add the black beans, corn, scallions, cilantro, and feta and mix well. Chill until serving time. Serve with tortilla chips.
{Side note: This dip will get soggy. It is just as good the next day. But, I would suggest that if you have leftovers drain the dip, save the juices in a different container & mix again the next day.}
You can find my PDF to download here.
I hope everyone is having a marvelous Monday!
XOXO
