My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Wednesday, April 3, 2019

Neiman Marcus Chocolate Chip Cookies

There is an urban legend behind this recipe that can be found here. Whether it's true or not, I'm glad this recipe made it into my hands. This recipe makes a TON of cookie dough (the recipe below has been halved). Dough can be frozen as well. Happy baking!
{ Prep Time: 20 mins / Cooking Time: 10 mins / Difficulty: Easy / Yields: 5 dozen }

Ingredients:
1 cup butter (2 sticks), softened
1 cup granulated sugar
1 cup light brown sugar, packed 
2 large eggs (@ room temperature)
1 tsp pure vanilla extract

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/2 cups rolled oats (measure out oats, then blend to a fine powder in a food processor or blender)
2 cups (16 oz) chocolate chips
4 oz milk chocolate, grated
1 1/2 chopped nuts (optional)

Directions:
1. Preheat oven to 375º. 
2. Cream together butter and sugars. Add eggs (one at a time) and vanilla; mix to combine. 
3. Meanwhile, in a large bowl, whisk together flour, oats, salt, baking powder, and baking soda. Slowly add dry ingredients to wet ingredients and mix well.
4. Add chocolate chips, grated chocolate (and nuts, if desired).
5. Roll into balls and place 2" apart on an ungreased baking sheet.
6. Bake for 6-8 minutes. Once baking is complete, remove the pan from the oven, let cookies cool for 2 mins; then transfer to a wire rack for cooling.

Recipe borrowed from allrecipes.com

Sunday, March 31, 2019

Roasted Red Pepper & Artichoke Dip


I'm always searching for healthy dips. My friend Lindsey gave this to me several years ago ~ it's extremely easy to prepare and tastes delicious!
{ Prep Time: 5 mins / Cooking Time: 20 mins / Difficulty: Easy / Yields: about 2 cups }

Ingredients:
1 (12 oz) jar roasted red peppers, drained
1 (14-oz) can quartered artichoke hearts, rinsed and drained
4 green onions, diced
1 (8-oz) bag of Parmesan cheese
1/2 cup light mayo
1/2 tsp garlic powder
Tortilla chips or gluten-free crackers

Directions:
1. Preheat oven to 350º.
2. In a food processor, pulse the first 4 ingredients together. Add the cheese and garlic powder and pulse until completely combined.
3. Spoon mixture into a shallow glass baking dish and bake for 20 mins, until brown and bubbly.
4. Serve immediately with chips or crackers.

Wednesday, March 27, 2019

Stuffed Zucchini Boats


Tested and true, this one's super simple to do! This dish is definitely a new FAVORITE - a little chopping time is involved, but it's quite simple to prepare. I was very pleased with the way these turned out, and they're even better the next day (that is, if there ARE any leftover!) I did have a little extra "filling", which I used to make breakfast tacos (as you may have guessed - they were delicious!). It also makes a pretty tasty topping for tacos, too. You know how much I love me some versatile dishes!
{ Prep Time: 20 mins / Cooking Time: 35 mins / Difficulty: Easy / Yields: 4-6 servings }

Ingredients:
4 large organic zucchini
1 pound organic lean ground beef (I buy the organic kind from Costco - see the pic below)
1 large red, orange or yellow bell pepper (I used the red because I love pops of color in my dishes!)
1/2 cup yellow onion (about half of a medium onion)
1/3 cup water
2 Tbsp homemade taco seasoning
1/4 cup fresh flat-leaf (aka Italian) parsley
1/2 cup mozzarella cheese, optional
1-2 green onions
1/2 - 3/4 tsp salt, plus more to taste
olive oil cooking spray



Directions:

1. Preheat your oven to 400º. Spray an oven-safe baking sheet/pan with cooking spray and set aside.
2. Wash the zucchini, then pat dry. Chop off the ends and slice each one in half (lengthwise). With a spoon, scrape out the middle of each, and reserve the "guts" for the next step.
3. Dice the onion, pepper, and zucchini guts. Place a dutch oven, or skillet, over medium-high heat. Brown the ground beef, onions, peppers and diced zucchini until the beef is no longer pink.
4. Drain the fat from the dish, then place the mixture back in the dutch oven. Add the water and taco seasoning, and stir until combined. Simmer for a few minutes until the seasoning is equally distributed.
5. Meanwhile, chop the parsley and green onions. Add the parsley to the dish, and mix well. Reserve the onions for the last step.
6. Spoon your prepared mixture into each zucchini boat, then bake for 30-40 mins. 
7. Remove pan from oven, and turn the heat off. Sprinkle each boat with mozzarella cheese, then return to oven for 3-5 minutes so the cheese can melt. Top with green onions and serve.


Recipe adapted from a recipe found on Pinterest

Tuesday, March 26, 2019

Cinnamon Banana Bread Muffins


This banana bread muffin recipe is quick and simple to whip up -- and even better, no mixer required!
{ Prep time: 10 mins / Cooking time: 16 mins / Yields: 12 large muffins }

Ingredients:
2/3 cup sugar
1/2 cup vegetable or canola oil
2 large eggs
2/3 cup ripe banana, mashed (about 2 small bananas)
1 tsp vanilla extract

1 2/3 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon

Directions:
1. Heat oven to 375º. Line muffin tin with cupcake liners, or spray with cooking spray and set aside. 
2. In a medium bowl, whisk together eggs, oil and sugar. Add the mashed banana and vanilla and whisk until combined.
3. In a small bowl, combine flour, baking soda, salt and cinnamon. Add dry ingredients to wet by slowing whisking to incorporate.
4. Scoop batter into each muffin tin and fill about 2/3 of the way full. Bake 16-18 minutes or until a toothpick inserted into the center comes out clean. 
5. Remove muffins from the pan and place on a cooling rack.

Recipe borrowed from www.togetherasfamily.com.

Wednesday, March 13, 2019

Artichoke & Cannellini Bean Dip


This recipe was inspired by one of my favorite food network chefs, Giada de Laurentis. In her original recipe, she has a few more ingredients and uses it as a crostini topper. I will try that recipe one day and let you know how it goes, but for now, make it as a light and tasty dip! The great thing about this recipe is that it can be served warm or at room temperature.
{ Prep Time: 10 mins / Difficulty: Easy / Yields: 4-6 servings }

Ingredients:
1 (14 oz) can quartered artichoke hearts, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1/2 cup fresh basil leaves, coarsely chopped
1 cup grated Pecorino Romano cheese (or Parmesan)
1 tsp lemon zest
3 tsp fresh lemon juice
1/2 tsp freshly ground black pepper
1/3 cup extra-virgin olive oil
plain gluten-free crackers, wheat thins, Triscuits and/or plain melba toast crackers

Directions:
1. In a food processor, combine all the ingredients except the olive oil. Pulse until the mixture is chunky. With the machine running, slowly add the olive oil until all ingredients are incorporated. The dip is naturally salty, so serve with plain crackers.
** If serving warm: preheat oven to 350º. Place dip in a shallow oven-safe bowl and bake for 20-25 mins, or until light golden brown and bubbly.**

Recipe adapted from a recipe by Giada de Laurentis

Mango Guacamole

I wasn't sure how I felt about mixing avocados and mangoes together, but I must admit - I was pleasantly surprised. I found this recipe while I was searching for "Carribean themed appetizers" and thought I'd give it a try. Guacamole is always a great dish for large groups of people. This guacamole was a huge hit and was super easy to prepare! (It has a little bit of a kick to it - so if you want to reduce the spiciness, use jalepenos or omit the peppers altogether.) Don't you just love how pretty this dish is? I love the bright colors! 
{ Prep Time: 20 mins / Difficulty: Easy / Yields: 8 servings }

Ingredients:
4-6 ripe avocados (2 pounds total)
1 cup white onion, finely chopped
2 fresh Serrano chilies, finely chopped (seeds included)
1/4 cup fresh lime juice (or to taste)
3/4 cup peeled mango, diced
1 1/4 tsp salt
crushed red pepper (optional)
lime wedges, for garnish
pita chips or tortilla chips

Directions:
1. Halve and pit avocados. Scrape contents of avocados into a large mixing bowl, then mash with potato masher or the back of a large spoon. Stir in onion, chilies, salt and lime juice. Fold in mangoes and cilantro.
2. Garnish with cilantro, crushed red pepper and lime wedges. Serve with pita chips or tortilla chips.
3. Guacamole can be refrigerated up to 4 hours in advance. Cover tightly with saran wrap and refrigerate. Bring to room temperature before serving.

Adapted from a recipe found on www.epicurious.com

Friday, March 8, 2019

Hot Spinach & Artichoke Dip


{ Prep Time: 10 mins / Cooking Time: 10 mins / Difficulty: Super Easy! / Yields: 6 }

Ingredients:
10 oz frozen chopped spinach, thawed
1 1/2 cups artichokes
6 oz light cream cheese
1/4 cup sour cream
1/4 cup mayonnaise 
1/3 cup grated fresh Parmesan cheese
1/2 tsp red pepper flakes
1/4 tsp kosher salt
1/4 tsp garlic powder
baked tortilla chips

Directions:
In a food processor, chop artichokes. In a large dutch oven or pot, set heat to medium. Combine all ingredients, and stir until cheese is completely melted. Serve hot with tortilla chips or melba toast.

Wednesday, March 6, 2019

Hot Artichoke Dip


{ Prep Time: 5 mins / Cook Time: 25-30 mins / Difficulty: Easy / Yields: 4 cups }

Ingredients:
2 (14-oz) cans/jars artichoke hearts, drained and rinsed
2 cups fresh Parmesan cheese, grated
1/2 cup light mayonnaise
paprika, to taste
wheat thins or other wheat-like crackers of your choice

Directions:
1. Preheat oven to 350 degrees.
2. Place artichokes and cheese in a food processor and pulse until finely grated. Stir in mayonnaise.
3. Pour dip into a shallow baking dish and sprinkle with paprika. Bake for 25-30 mins, or until lightly brown and bubbly.
4. Serve with mild wheat crackers.

Friday, March 1, 2019

Bacon Wrapped Dates

Who doesn't love a sweet & salty combo? And, isn't anything better when it's wrapped in bacon?? These are so easy, and are always a huge hit. I promise you won't disappoint if you show up to a party with a plate full of these bad boys. You will notice that I have only posted the "before" pic - ("Why" you might ask?) They're definitely not the most attractive appetizer once they've been cooked . . . but looks can be deceiving!
{Prep Time: 15 mins / Difficulty: Easy! / Cooking Time: 15-20 mins / Yields: 25-30 dates}

Ingredients:
1 (8 oz) package of pitted dates
30 toothpicks
1 (16 oz) package of bacon

Directions:
1. Preheat oven to 350º. Position oven rack in the center of the oven. Cover a cookie sheet with aluminum foil, and set aside.
2. Cut each slice of bacon into thirds (depending on thickness, you just want a strip large enough to wrap around the date). Roll each date in a piece of bacon, place seam-side down on the baking sheet, and pierce with a toothpick (to hold it in place). Repeat until all the dates are wrapped in bacon.
3. Bake for 20-25 minutes, or until crisp. Let cool for 10-15 minutes before serving. These are great served at room temperature too and travel really well!

Friday, December 21, 2018

Cranberry-Chocolate Chip Biscotti


{ Prep Time: 15 mins / Difficulty: Intermediate / Yields: 30 biscottis }

Ingredients:
2 3/4 cups all-purpose flour
1 cup sugar
1/2 cup dried cranberries
1/3 cup semisweet chocolate chips
2 tsp baking powder
1/8 tsp salt
1 Tbsp canola oil
1 tsp almond extract
1 tsp vanilla extract
3 large eggs
cooking spray

Directions:
1. Preheat oven to 350º. Spray baking sheets with cooking spray; set aside.
2. Combine flour and next 5 ingredients in a large bowl. Combine oil, extracts and eggs; then add to flour mixture, stirring until well blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 8 times.
3. Divide dough in half. Shape each portion into an 8" long roll. Place rolls 6" apart on a large greased baking sheets; pat each loaf down to 1" thick. (See photo above)
4. Bake at 350º for 35 mins. Reduce oven temperature to 325 degrees. Remove rolls from baking sheet and cool for 10 mins on wire rack. Cut each roll diagonally into 15 (1/2" thick) slices. Place slices, cut sides down, on baking sheet. Bake 10 mins. Turn cookies over and bake an additional 10 mins. (cookies will be slightly soft in center but will harden as they cool).
5. Remove from baking sheet; cool completely on wire rack.

Recipe borrowed from the Cooking Light Cookbook

Thursday, December 20, 2018

Fancy Caramel Corn

{ Prep Time: 15 mins / Difficulty: Easy / Yields: 16 cups }

Ingredients: 
12 cups popped popcorn (1 regular sized bag of popcorn yields about 9 cups popped, so you will need 1 1/2 bags)
2 1/2 cups gluten free mini pretzels (sticks or twists, broken into pieces)
1 cup lightly salted chopped almonds (or peanuts)
1/2 cup salted butter
1 cup light brown sugar, firmly packed
1/2 cup light corn syrup
1/4 tsp salt
1 tsp pure vanilla extract
1/2 tsp baking soda
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
2 sandwich ziplock baggies, for piping

Directions:
1. Cover a baking sheet (preferably one with sides) with parchment paper and set aside.
2. Pop popcorn, and pour into a very large bowl. Be sure to remove any unpopped kernels before doing so, so no one breaks a tooth! Measure out the pretzels and break into small pieces with your hands. Add to the bowl. Toss in almonds (or peanuts, whichever you decide to use) into the bowl and gently fold together. Set aside.
3. In a large microwave safe bowl, melt the butter (should only take about 45 seconds or less). Stir in brown sugar, light corn syrup and salt. Mix well. Microwave mixture for 2 minutes, stir; then immediately return to microwave and cook 2 more minutes. Remove from microwave, whisk in the vanilla and baking soda and stir until frothy (about 10-15 seconds). *Note: Even though you're going to do it anyway, try NOT to stick your finger in the caramel sauce to taste it - it's friggin HOT and it WILL burn you!
4. Pour hot caramel sauce over the popcorn mixture and gently stir until it's all evenly coated. Turn the mixture out onto your prepared baking sheet. Spread out in a thin layer.
5. Meanwhile, measure out the milk chocolate into a microwave safe bowl. Cook for 30 seconds, then stir. Repeat, cooking in 30 second intervals (you'd be surprised how easy it is to burn chocolate!) until chocolate is melted and of good spreading consistency. While it's still warm, pour the chocolate into a ziplock baggie, seal, and cut off the tip of the corner of the bag. Drizzle the melted chocolate over the popcorn. Repeat this step with the white chocolate.
6. Place the pan in the fridge for about an hour (or two), or until the chocolate hardens (the harder it is, the easier it will be to break into pieces). Store in an airtight container.

Recipe found on Cooking Classy

Wednesday, December 19, 2018

Milk Chocolate Brownies


This is a very simple recipe, but looks like a gourmet dessert!
You could make brownies from scratch if you want, but who has time for that!?
{ Prep Time: 15 mins / Difficulty: Easy / Yields: 8 servings }

Ingredients:
1 box Duncan Hines Double Fudge Brownie Mix
1 large egg
1 Tbsp water
1/3 cup unsweetened applesauce (or 1/3 cup vegetable oil)
butter flavored cooking spray
vanilla frozen yogurt or vanilla ice cream
Hershey's light chocolate syrup
mini chocolate chips, for decoration
light cool whip

Directions:
1. Preheat oven to 350º for glass or metal pans, 325º for dark pans. Lightly grease 8x8" baking dish with cooking spray and set aside.
2. In a large bowl, mix together brownie mix, egg, water, applesauce and contents of fudge sauce. Stir until well blended (about 50 strokes). Pour into prepared baking dish.
3. Bake for 33 mins - you can always add a few mins if center has not set. (Add 3-5 mins if using a dark pan.) Brownies are done when toothpick inserted in center comes out clean. Cool completely in pan on wire rack before cutting and serving.
4. To serve, cut brownies into squares and put on plates. Nuke for 15-20 seconds each, so brownies are hot. Scoop out ice cream and place on top of brownies. If desired, add a spoonful of cool whip on top of ice cream. Drizzle with Hershey's syrup, then sprinkle with mini chocolate chips. Serve warm.

You can make brownies up to 2 days in advance. Just cover and store in the refrigerator, once they're completely cooled. Then heat squares in the microwave 30 seconds or so before serving.

Brownie recipe borrowed from Duncan Hines

Tuesday, December 18, 2018

Vanilla Buttercream Icing

{ Prep Time: 10 mins / Difficulty: Easy / Yields: 3 cups }

Ingredients:
1/2 cup butter, softened
1 3-oz pkg cream cheese, softened
2 tsp vanilla
1 16-oz pkg (2 cups) powdered sugar
3-4 Tbsp milk

Directions:
1. Beat first 3 ingredients at medium speed with electric mixer until creamy.
2. Gradually add powdered sugar alternately with 3 Tbsp milk, beating at low speed until blended and smooth after each addition.
3. If desired, beat in remaining 1 Tbsp milk, 1 tsp at a time, until desired consistency.

Monday, December 17, 2018

Delicious Chocolate Cupcakes


These were, BY FAR, the BEST homemade chocolate cupcakes I've ever tasted! This recipe was inspired by Glory from Glorious Treats. Thank you, Glory! You are my newest favorite cupcake baker! I am so excited to share my version, which I tweaked just a teensy bit. She is way more experienced in the cupcake world, so I didn't wanna stray too far away from her original recipe. So...here we go!
{ Prep Time: 10 mins / Cook Time: 22-24 mins / Difficulty: Easy / Yields: 24 cupcakes }

Ingredients:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3 eggs
1 cup skim milk
1/2 cup unsweetened applesauce
2 tsp pure vanilla extract
1 cup boiling water

Directions:
1. Preheat oven to 350º. Line muffin tins with paper liners.
2. In a large mixing bowl fitted with the paddle attachment, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add eggs, milk, applesauce, and vanilla. Beat on medium speed for 1 min.
4. Stir in the boiling water (this makes the batter runny, but Glory says this is how it's supposed to be!)
5. Fill liners about 3/4 full with the batter. (I went with Glory's suggestion here and it worked wonderfully: pour the batter into a large measuring cup with a pour spout and use that to fill the liners.)
6. Bake cupcakes for about 22-24 mins. Cupcakes are done when a toothpick inserted in the center of cupcakes comes out clean.
7. Remove tins from oven and place on wire racks to cool. Make sure cupcakes are completely cooled before frosting.

Frost with your favorite frosting . . . a couple to try are: peanut butter frosting, chocolate buttercream frosting, or vanilla buttercream frosting!

Inspired by Glory from Glorious Treats

Tuesday, December 11, 2018

Goat Cheese Spread


{Prep Time: 15 mins / Chill Time: 8 hrs / Difficulty: / Yields: 12-14 servings }

Ingredients:
2 (8oz) packages cream cheese, softened
8 oz goat cheese, softened
2 garlic cloves, minced
4 tsp fresh oregano (or 1 1/4 tsp dried oregano)
1/8 tsp freshly ground pepper

1/4-1/2 cup pesto sauce
1/2 cup sun-dried tomatoes in oil, drained and chopped
wheat thins, french bread slices, or crackers of your choice

Directions:
1. Line the bottom of an 8x4" loaf pan with plastic wrap.
2. Place the first 5 ingredients in a food processor and pulse until smooth. Spread 1/3 of cheese mixture in bottom of prepared pan. Top with pesto sauce. Then, carefully spread 1/3 of the cheese mixture over the pesto layer.
3. Top cheese layer with sun-dried tomatoes; then top with remaining cheese mixture. Cover and chill for 8 hours before serving.
4. When ready to serve, invert pan onto a serving plate, then discard plastic wrap. Garnish with fresh oregano leaves and sun-dried tomatoes, if desired. Serve at room temperature.

Recipe borrowed from Southern Living Magazine

Saturday, December 8, 2018

Neiman Marcus Chocolate Chippers

There is an urban legend behind this recipe that can be found here. Whether it's true or not, I'm glad this recipe made it into my hands. This recipe makes a TON of cookie dough (the recipe below has been halved). Dough can be frozen as well. Happy baking!
{ Prep Time: 20 mins / Cooking Time: 10 mins / Difficulty: Easy / Yields: 5 dozen }

Ingredients:
1 cup butter (2 sticks), softened
1 cup granulated sugar
1 cup brown sugar, packed 
2 large eggs (room temp)
1 tsp pure vanilla extract

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2.5 cups rolled oats (measure out oats, then blend to a fine powder in a food processor or blender)
2 cups (16 oz) chocolate chips
4 oz milk chocolate, grated
1 1/2 chopped nuts (your choice; optional)

Directions:
1. Preheat oven to 375 degrees. 
2. Cream together butter and sugars. Add eggs (one at a time) and vanilla; mix to combine. 
3. Meanwhile, in a large bowl, whisk together flour, oats, salt, baking powder and baking soda. Slowly add dry ingredients to wet ingredients and mix well.
4. Add chocolate chips, grated chocolate (and nuts, if desired).
5. Roll into balls and place 2" apart on an ungreased baking sheet.
6. Bake for 6-8 minutes. Once baking is complete, remove pan from oven, let cookies cool for 2 mins; then transfer to a wire rack for cooling.

Recipe borrowed from allrecipes.com

Thursday, December 6, 2018

Chocolate Buttercream Icing


{ Prep time: 10 mins / Difficulty: Easy / Yields: frosting for 12 cupcakes }

Ingredients:
2 3/4 cups powdered sugar
6 Tbsp unsweetened cocoa powder
6 Tbsp butter, softened
5 Tbsp evaporated milk
1 tsp pure vanilla extract

Directions:
1. In a medium bowl, sift together powdered sugar and cocoa; set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy
3. If necessary, adjust consistency with more milk or powdered sugar.

Recipe borrowed from All Recipes

Wednesday, December 5, 2018

Carrabba's Bread Dipping Spice


{ Prep Time: 5 mins / Difficulty: Easy / Yields: about 1/2 cup }

Ingredients:
1 Tbsp dried basil
1 Tbsp dried parsley
1 Tbsp garlic powder
1 Tbsp dried thyme
1 Tbsp dried oregano
1 tsp ground black pepper
1/2 tsp kosher salt
1/2 tsp dried rosemary
1/4 tsp crushed red pepper flakes
extra virgin olive oil
french baguette or sourdough bread, cut into 1/4" slices right before serving

Directions:
1. In a small bowl, combine all ingredients, except olive oil.
2. Drizzle 1-2 Tbsp of olive oil onto a small appetizer plate and scoop about 3/4-1 tsp of the herbs over the olive oil.
3. Serve with sliced bread.

Tuesday, December 4, 2018

Mini Vanilla Cupcakes


{ Prep Time: 10 mins / Difficulty: Easy / Yields: 60 mini cupcakes }

Ingredients:
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 Tbsp baking powder
3/4 tsp salt
1 cup (2 sticks) unsalted butter, cut into 1" cubes
4 large eggs
1 cup whole milk
1 tsp vanilla extract
sprinkles for decorating

Directions:
1. Preheat oven to 325º. Line cupcake pans with paper liners; set aside. In a large mixing bowl, combine flours, sugar, baking powder and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk and vanilla. With the mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat just until ingredients are incorporated.
3. Divide batter evenly among liners, filling about 2/3 of the way full. Bake for 17-20 mins, rotating the pan halfway through -- until toothpick inserted in center of the cupcakes comes out clean.
4. Transfer pan to wire rack to cool completely.
5. Once cupcakes are completely cooled, ice with vanilla buttercream frosting or chocolate buttercream frosting.

Recipe borrowed from Martha Stewart

For more recipes . . .

If you'd like to see more recipes, click on the "older posts" link on the bottom right side of the blog!