Saturday, December 15, 2012

Rosemary Roasted Cashews


  • 1 1/4 pounds cashew nuts
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • 1/2 teaspoon cayenne
  • 2 teaspoons dark brown sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon melted butter


Preheat the oven to 375 degrees F.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

Saturday, December 8, 2012

Corn and Zucchini Queso Chowder

  • 1/4 cup butter 
  • 1 cup finely chopped red bell pepper 
  • 1 cup finely chopped onion 
  • poblano peppers, seeded and finely chopped
  • garlic cloves, minced
  • 2 cups frozen whole kernel corn, thawed
  • 2 cups chopped zucchini
  • 1/4 teaspoon ground cumin
  • (14-oz.) cans low-sodium fat-free chicken broth 
  • 1/3 cup all-purpose flour 
  • 1 1/2 c. milk
  • 1 c. half and half
  • 1 cup (4 oz.) freshly shredded asadero cheese*
  • 1 cup (4 oz.) freshly shredded sharp Cheddar cheese
  • 1/2 teaspoon kosher salt
  • Toppings: chopped cooked bacon, shredded Cheddar cheese, diced red onion

  • Preparation
  • 1. Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. Add corn, zucchini, and cumin, and sauté 5 minutes or until tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes.
  1. 2. Whisk together flour and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
  2. 3. Add asadero cheese, 1 cup shredded Cheddar cheese, and salt, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.
  3. *Monterey Jack cheese may be substituted.

Thursday, December 6, 2012

Red Velvet-Raspberry Tiramisù Trifle

  • 1 cup seedless raspberry jam
  • 1/4 cup black raspberry liqueur
  • 1/4 cup fresh orange juice 
  • (8-oz.) containers mascarpone cheese
  • 2 cups heavy cream 
  • 1/3 cup sugar 
  • 1 teaspoon vanilla extract 
  • Red Velvet Madeleines, without powdered sugar** see below
  • 3 (6-oz.) containers fresh raspberries 


  1. 1. Whisk together first 3 ingredients in a small bowl.
  2. 2. Stir together mascarpone cheese in a large bowl.
  3. 3. Beat heavy cream at high speed with an electric mixer until foamy; gradually add sugar and vanilla, beating until soft peaks form. Stir one-fourth of whipped cream into mascarpone using a rubber spatula; fold in remaining whipped cream.
  4. 4. Arrange one-third of Red Velvet Madeleines in a 3-qt. trifle dish; drizzle with one-third of jam mixture, top with 1 container of raspberries, and dollop with one-third of mascarpone mixture. Repeat layers twice. Cover and chill 4 to 24 hours before serving.
**Red Madeleines
  • 3/4 cup granulated sugar 
  • large eggs 
  • egg yolks 
  • 1 teaspoon vanilla extract 
  • 3/4 cup butter, melted 
  • 2 tablespoons red liquid food coloring
  • 1 1/3 cups cake flour
  • 2 tablespoons unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar (optional)


  1. 1. Preheat oven to 400°. Beat first 4 ingredients at medium-high speed with an electric mixer 5 minutes or until thick and pale. Add butter and food coloring, beating until blended.
  2. 2. Sift together cake flour and next 3 ingredients; fold into egg mixture. Spoon batter into 2 lightly greased shiny madeleine pans, filling three-fourths full (about 1 Tbsp. per madeleine).
  3. 3. Bake at 400° for 8 to 10 minutes or until centers of madeleines spring back when lightly touched. Immediately remove from pans to wire racks, and cool completely (about 20 minutes). Dust with powdered sugar just before serving, if desired.

Monday, December 3, 2012

Tennessee Jam Cake (Bundt)

1 1/2 cups chopped pecans
1 1/2 cups granulated sugar
1 cup butter, softened
4 large eggs
3 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup buttermilk
1 teaspoon baking soda
1 1/2 cups seedless blackberry jam
2 teaspoons vanilla extract
1/2 cup firmly packed dark brown sugar
1/4 cup whipping cream
1/4 cup butter
1 teaspoon vanilla extract
1 1/4 cups powdered sugar
Garnishes: Fresh mint leaves, blackberries
1. Prepare Cake: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely in pan on a wire rack (about 30 minutes). Reduce oven temperature to 325°.
2. Beat granulated sugar and 1 cup butter at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
3. Stir together flour and next 5 ingredients. Stir together buttermilk and baking soda. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Add jam and vanilla, and beat just until blended. Stir in toasted pecans. Grease (with shortening) and flour a 10-inch (12-cup) Bundt pan. Pour batter into prepared pan.
4. Bake at 325° for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 20 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
5. Prepare Frosting: Bring brown sugar and next 2 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth. Gently stir 3 to 5 minutes or until mixture begins to cool and thicken. Immediately pour frosting over cooled cake.

Wednesday, November 28, 2012

Red Velvet Brownies

1 (4-oz.) bittersweet chocolate baking bar, chopped
  • 3/4 cup butter
  • 2 cups sugar
  • 4 large eggs 
  • 1 1/2 cups all-purpose flour
  • 1 (1-oz.) bottle red liquid food coloring
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Small-Batch Cream Cheese Frosting
  • Garnish: white chocolate curls
  • Preparation

    1. 1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
    2. 2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
    3. 3. Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
    4. 4. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Small-Batch Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.
    Note: Line pan with foil by trimming two long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan.

    Tuesday, November 20, 2012

    Pumpkin Pie Muffins

    • Cooking spray
    • 1 cup all-purpose flour
    • 1 cup whole-grain pastry flour or whole-wheat flour
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1 tsp. ground cinnamon
    • 1/2 tsp. ground ginger
    • 1/4 tsp. ground cloves
    • 1/8 tsp. ground nutmeg
    • 3/4 cup firmly packed dark brown sugar
    • 3 Tbs. unsulfured molasses
    • 1/4 cup canola oil
    • 2 large eggs
    • 1 cup canned solid-pack pumpkin
    • 1 tsp. vanilla extract
    • 3/4 cup low-fat buttermilk
    • 1/4 cup English walnuts

    Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray.

    In a medium bowl, whisk together both flours, the baking soda, salt and spices.

    Whisk together both flours, baking soda, salt & spices.  In a separate bowl, whisk together the sugar, molasses, oil and one of the eggs until combined.  Add the other egg,  Whisk away.  Whisk in the pumpkin and vanilla.  Stir (you can keep whisking if you want) the flour mexture in 2 bathes and alternate with buttermilk. Just until combined.  Don't beat this.  If you need something to beat, try your children. 

    Pour batter into sprayed muffin pan and sprinkle walnuts on each muffin.  Bake for 20 minutes.

    Don't tell anyone these are only 205 calories each or I will kill you.

    Monday, November 19, 2012

    Roasted Cabbage Slaw with Hazelnuts & Lemon

    1/2 head red cabbage
    1/2 head Savoy cabbage
    Olive oil
    1 1/4 cup hazelnuts
    1 lemon, juiced, about 3 tablespoons
    1 teaspoon honey
    Flaky salt and freshly-ground black pepper
    1 ounce Gruyere cheese, optional
    Heat the broiler (top element) of your oven.
    Core both cabbage halves. Roughly shred the cabbage, using a sharp knife, a mandoline, or the shredding blade of a food processor. Place in a large bowl and toss, lightly, with olive oil and spread in one thick layer on a big baking sheet.
    Broil for 5 to 7 minutes, or until the tips of the cabbage shreds begin to char. Stir thoroughly to turn the cabbage, then broil for an additional 5 minutes. You're not cooking the cabbage completely through — you're trying to add as much color and crispiness to the edges as possible.
    Remove the cabbage from the oven and set aside to cool for a few minutes. Turn the oven to bake and down to 350°F. Roughly chop the hazelnuts and spread in a baking dish. Bake for 5 to 10 minutes or until lightly toasted (watch closely — the size of the hazelnuts, the baking dish, and your oven will all determine the actual roasting time).
    Whisk together 1 tablespoon olive oil, the juice of 1 lemon, and the honey.
    Toss the semi-cooled and wilted cabbage with the dressing and salt and pepper to taste. Toss with 1 cup of the toasted hazelnuts. Spread on a large platter and garnish with the remaining 1/4 cup of hazelnuts. If desired, also garnish generously with shaved Gruyere cheese. Serve warm or at room temperature.

    Thursday, November 15, 2012

    Vermont Maple Pecan Cake

    • 1 1/2 cup plus 2 tablespoon all-purpose flour
    • 1/2 cup sugar
    • 1/2 cup packed brown sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup buttermilk
    • 1/2 cup butter, melted
    • 6 tablespoons maple syrup
    • 1/2 teaspoon vanilla extract
    • 2/3 cup finely chopped pecans, toasted
    • 3 tablespoons light corn syrup
    • 1/3 cup pecan halves 
    • 1 package (8 ounces) cream cheese, softened
    • 8 tablespoons butter, softened
    • 4  tablespoons maple syrup
    • 4 cups confectioners' sugar


    • In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans.
    • Pour into two 6-in. round baking pans that have been greased and floured.  Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    • In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool.
    • For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.

    Monday, November 12, 2012

    Gnocchi with White Beans

    • 1 medium onion, chopped
    • 1 tablespoon olive oil
    • 2 garlic cloves, minced
    • 1 package (16 ounces) potato gnocchi
    • 1 package (6 ounces) fresh baby spinach
    • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
    • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
    • 1/4 teaspoon pepper
    • 1/2 cup shredded part-skim mozzarella cheese
    • 3 tablespoons grated Parmesan cheese


    • In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir for 5-6 minutes or until golden brown. Stir in spinach; cook until spinach is wilted.
    • Add the beans, tomatoes and pepper; heat through. Sprinkle with cheeses; cover and remove from the heat. Let stand for 3-4 minutes or until cheese is melted. Yield: 6 servings.
    ** Look for potato gnocchi in the pasta or frozen foods section.

    Sunday, November 11, 2012

    Frosted Chocolate Mocha Cookies

    1 pouch sugar cookie mix
    1/3 c. cocoa
    3 T. instant coffee (I use decaf)
    1/2 c. butter, softened
    1 egg
    3 T. water
    1 c. chopped pecans
    1 c. mini chocolate chips

    Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and instant coffee. Add butter, 3 tablespoons water and the egg; stir until soft dough forms. Stir in the nuts and the chocolate chips.

    On ungreased cookie sheets, drop dough with rounded 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls 2 inches apart. Press each mound to flatten slightly.
    Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

    Add frosting after cookies are completely cooled.


    • 2 cups confectioners' sugar
    • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
    • 1/4 cup cocoa powder
    • 1/4 cup milk
    • 1/4 teaspoon pure vanilla extract


    1. Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

    Friday, November 9, 2012

    Chocolate-Caramel Pecan Pie

    • 1 1/2 cups pecan halves and pieces
    • 1 (14.1-oz.) package refrigerated piecrusts (or your own homemade piecrusts)
    • 1 cup semisweet chocolate morsels
    • 1/2 cup whipping cream, divided
    • 1 (8-oz.) package cream cheese, softened 
    • 1 cup sugar, divided 
    • 1 large egg
    • 28 caramels
    • 1/4 cup butter 
    • 2 large eggs 
    • 1 teaspoon vanilla extract 
    • 1/4 teaspoon salt
    • Garnish (optional)  Chocolate dipped pecan havles
    • Preparation

      1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Increase oven temperature to 425°.
      2. 2. Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess crust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.
      3. 3. Bake at 425° for 12 minutes. Remove weights and foil, and bake 4 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
      4. 4. Microwave chocolate morsels and 1/4 cup cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.
      5. 5. Beat cream cheese and 1/4 cup sugar at medium speed with an electric mixer 1 to 2 minutes or until smooth. Add 1 egg, beating at low speed just until blended. Add chocolate mixture, beating just until blended. Spoon batter into prepared crust.
      6. 6. Microwave caramels, butter, and remaining 1/4 cup cream in a large microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring at 30-second intervals. Whisk together 2 eggs, vanilla, salt, and remaining 3/4 cup sugar; whisk into caramel mixture until blended. Stir in pecans; spoon over chocolate mixture in prepared crust.
      7. 7. Bake at 350° for 55 minutes to 1 hour and 5 minutes or until center is almost set, shielding edges with aluminum foil after 45 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours).

    Friday, October 26, 2012

    Brownie Cookies

    • 1/2 cup butter 
    • (1-oz.) unsweetened chocolate baking squares, chopped
    • 3 cups semisweet chocolate morsels, divided
    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • large eggs 
    • 1 1/2 cups sugar
    • 2 teaspoons vanilla extract
    • 2 cups chopped pecans, toasted


    1. 1. Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; cool.
    2. 2. Combine flour, baking powder, and salt; set aside.
    3. 3. Beat eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add flour mixture to egg mixture, beating well. Add chocolate mixture; beat well. Stir in remaining 1 1/2 cups chocolate morsels and pecans.
    4. 4. Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets.
    5. 5. Bake at 350° for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.

    Wednesday, October 10, 2012

    Chocolate Chip Cookie Dough Brownies

    1 box  brownie mix (with chocolate syrup pouch)
    1/3 cup vegetable oil
    1/4 cup water
    2 eggs
    1 pouch  chocolate chip cookie mix
    1/2 cup butter or margarine, softened
    1 container chocolate frosting OR
    you SHOULD use a homemade chocolate frosting (see below if you opt for homemade)**

    Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.

    Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.

    Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows.

    **Brownie Frosting
    6 T. butter, softened
    2 2/3 c. powdered sugar
    1/2 c. cocoa
    1 t. vanilla
    1/4 to 1/3 c. milk

    For frosting, in a large bowl, cream butter and powdered sugar until light and fluffy.  Beat in cocoa and vanilla.  Add enough milk until the frosting achieves spreading consistency.  Spread over the brownies.
    NOW, you know there's a God!

    Wednesday, October 3, 2012

    Pumpkin Muffins II

    Pumpkin Cream Cheese Muffins
    Source: Annie's Eats
    Makes 24 muffins
    Print Recipe

    For the filling:
    8 oz. cream cheese, softened
    1 cup powdered sugar

    For the muffins:
    3 cups all-purpose flour
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1 teaspoon ground cloves
    1 tablespoon plus 1 teaspoon pumpkin pie spice
    1 teaspoon salt
    1 teaspoon baking soda
    4 large eggs
    2 cups sugar
    2 cups pumpkin puree (see Note)
    1¼ cups vegetable oil

    For the topping:
    ½ cup sugar
    5 tablespoons flour
    1½ teaspoons ground cinnamon
    4 tablespoons cold unsalted butter, cut into pieces

    Note: A standard sized can of pumpkin is 15 ounces, just shy of 2 cups (16 ounces). You could open another can if you want and freeze the extra or just use one can which is what I did. The amount is so little I don't think it makes a difference in the final product.

    To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.

    To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

    To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren't supposed to do it this way but I'm impatient. Transfer to the refrigerator to chill until ready to use.

    To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

    Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.  SHOCKING!!!

    Picture and recipe from: Annie's Eats

    Tuesday, October 2, 2012

    Mocha Frosting

    • 1/4 cup unsweetened cocoa
    • 1/4 cup hot strong brewed coffee 
    • 1/4 cup butter, melted
    • 1 teaspoon vanilla extract
    • 3 1/2 cups powdered sugar, sifted


    1. 1. Stir together first 4 ingredients until smooth. Gradually add powdered sugar, stirring until creamy.

    Chocolate Chunk Cookies

    • 2 1/4 cups all-purpose flour
    • 2/3 cup unsweetened cocoa
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup butter, softened
    • 3/4 cup granulated sugar
    • 2/3 cup firmly packed brown sugar
    • 1 teaspoon vanilla extract
    • large eggs 
    • (11.5-oz.) package semisweet chocolate chunks
    • Mocha Frosting (recipe below)
    • Powdered sugar (optional)


    1. 1. Combine flour and next 3 ingredients in a bowl.
    2. 2. Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in chocolate chunks.
    3. 3. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.
    4. 4. Bake at 350° for 10 to 12 minutes or until puffy. Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Spread cookies with Mocha Frosting. Dust evenly with powdered sugar, if desired.
    5. Note: Dough may be frozen up to 1 month or refrigerated up to 2 days. Let stand at room temperature before baking as directed.

    Mocha Frosting

    • 1/4 cup unsweetened cocoa
    • 1/4 cup hot strong brewed coffee 
    • 1/4 cup butter, melted
    • 1 teaspoon vanilla extract
    • 3 1/2 cups powdered sugar, sifted


    1. 1. Stir together first 4 ingredients until smooth. Gradually add powdered sugar, stirring until creamy.