Wow! Who is this smiling face showing up in your RSS feed? You thought I died, didn’t you?
Nothing catastrophic to report. It’s just that the in-laws, because of visa issues and having already rented out their house, ended up going from a 2.5 wk visit to a 7 wk visit and busily worked on putting up our metal storage building (42′ x 48′, not just a ‘garden shed’). And during that time I got out of the habit of blogging. Not their fault by any means, just priorities needed to be changed. So, you are thinking to yourselves, they’ve been gone for what? 15 or so wks? What happened? I have several excuses, but no good reasons. Life is a little busier this year on several fronts and will continue to be as we plod along with our construction project, and a hopeless addiction to Bejeweled Blitz is no help at all.
While the family has been enjoying not waiting until the food photo session is done to be able to eat, I find that have missed blogging. I enjoy taking pictures of food and writing about it. I’ve wanted to tell you so many things in the past few months — Cocomero (frozen yogurt on UI campus) is fantastic, if a little pricey for a family outing (and they really should consider buying ‘troughs’, like a banana split boat, rather than a deeper container so you can try more of the 16 flavors without them smooshing into each other). Have you checked out the recycled aluminum foil? It costs a little more than regular and it’s a little thinner, but it works just fine. FoodBuzz kindly sent me some food samples to review — Emeril’s chicken stock is good but I’ll stick with Meijer, however, his Chicken Rub is fantastic! Tartlet 1 is hooked on his Kicked Up Horseradish Mustard.
But what brought me back to the blog was to say that I’ve just found a new butter cream frosting recipe! I’ve been using the same old thing and used to think that American frosting is American frosting. But this is one good recipe! It pipes and spreads so well, firms up when refrigerated, and is super easy to work with. I made 4 dozen cupcakes and 4 dozen snowman cookies for a school carnival tomorrow and thought I might need a double batch, which ends up being roughly the amount you would need to decorate a life-sized version of the Titanic. Sounds like a good excuse to make more cookies or a cake . . .
Butter Cream Frosting
1 c. butter
1 c. solid shortening
8 c. powdered sugar
1 t. vanilla extract
3/4 c. whipping cream
Cream together the butter and shortening until fluffy. Scrape the sides of the bowl. Beat in sugar and vanilla. Gradually beat in whipping cream, scraping the sides of the bowl occasionally to make sure it is well incorporated. Beat on high speed for a few minutes, until fluffy and smooth, adding a few tablespoons of whipping cream if needed (mine didn’t).