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Nut Rocha

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Nut Rocha

Here’s a crunchy buttery toffee frosted with chocolate and nuts that looks and tastes as if it came from a gourmet candy shop!
Course: Dessert
Cuisine: American
Servings: 2 1/2 lbs.
Author: Pamela Packard

Ingredients

  • 2 c. butter
  • 2 c. granulated sugar
  • 2 T. light corn syrup
  • 1/3 c. water
  • 1 (12 oz.) pkg. milk chocolate chips
  • 1 c. chopped toasted nuts almonds, pecans, walnuts or cashews

Instructions

  • Line a 15x10x1-inch rimmed baking sheet with foil, extending the foil over the edges.
  • Melt the butter in a heavy bottom pot or Dutch oven over medium heat. Using a wooden spoon, gently stir in the sugar, corn syrup, and water until the sugar is dissolved. Avoid splashing onto the sides of the pan.
  • Clip a candy thermometer to the pan. Be sure the thermometer bulb is well covered and not touching the bottom of the pan. Bring to a boil, stirring frequently until the thermometer registers 290 degrees (soft crack stage) about 15 minutes, the mixture will turn golden brown. Immediately remove the pan from the heat and remove the thermometer.
  • Working quickly, pour the mixture onto the prepared baking sheet, spread evenly. Cool for 5 minutes or until the top is just set.
  • Sprinkle chocolate chips over the hot toffee, let stand for 2 minutes. Spread the chocolate evenly over the toffee. Top with nuts, gently pressing them into chocolate. Cool for a couple of hours or until set. If necessary, place in refrigerator.
  • Holding the foil, lift the candy out of the pan. Break or cut candy into pieces.
  • To store: Layer candy in an airtight container, between sheets of wax paper. Makes 2 1/2 lbs. of candy

Homemade Peanut Butter Cups

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Homemade Peanut Butter Cups

A homemade version of your favorite candy!
Course: Dessert
Cuisine: American
Servings: 36 candies

Ingredients

  • 1 c. creamy peanut butter
  • 1/4 c. unsalted butter
  • 1/4 c. light brown sugar
  • 1 1/4 c, confectioner's sugar
  • 2 (11.5 oz.) pkg. milk chocolate chips
  • 1/4 c. vegetable shortening

Instructions

  • Line a mini-muffin tin with paper liners; set aside. Line a baking sheet with parchment paper; set aside.
  • In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the confectioners' sugar a 1/4 cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.
  • Meanwhile, melt the chocolate chips and shortening together over a double boiler, until completely melted, stirring occasionally. Using a teaspoon, spoon melted chocolate into the bottom of each lined muffin cup. Keep chocolate warm on lowest setting.
  • Use another teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 10-15 minutes.
  • Place chilled peanut butter patties on top of each chocolate-lined muffin tin. Then add another teaspoon of melted chocolate on top and around each peanut butter patty.
  • Refrigerate again for 30 minutes, then they’re ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you’re going to serve them the same day, but they’ll start to get soft if not at cool room temperature

Harvest Brittle

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Harvest Brittle

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Harvest Brittle

A delicious colorful combination of nuts and berries. The perfect holiday treat for gift giving!
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 c. brown sugar
  • 1 c. granulated sugar
  • 1/2 c. honey
  • 1 c. water
  • 1/2 tsp. salt
  • 1 T. butter
  • 1 c. cashews
  • 1 c. almonds
  • 1 c. pumpkin seeds
  • 2/3 c. dried cranberries

Instructions

  • In a large pot, heat brown sugar, granulated sugar, honey, water and salt, over medium heat. Stir every five minutes or so. Using a candy thermometer, continue to heat the mixture until it reaches exactly 302 degrees Fahrenheit. This is very important because this is the temperature at which sugar hardens into a rock-like state after it cools. Pay close attention not to go above 302 degrees, otherwise you will burn the sugar. It can take some time for the mixture to reach temperature, so be patient.
  • Meanwhile, line a baking sheet with parchment paper. Grease the parchment paper, and set aside. Place the butter, cashews, almonds, pumpkin seeds and cranberries into a large mixing bowl and set aside.
  • Once the sugar mixture reaches 302 degrees, immediately remove it from heat. Using a heavy wood spoon, stir in the butter, cashews, almonds, pumpkin seeds and dried cranberries, until they're coated in the mixture.
  • Immediately pour the mixture over parchment paper, and spread it out into a large rectangle using the back of the wood spoon. Try to keep the surface relatively even, about a 1/2-inch in height. Place the pan in the refrigerator and allow the brittle to cool for one hour. Once it has finished cooling, remove the sheet of brittle from the parchment paper and break the brittle into pieces using a meat tenderizer or clean hammer. Arrange the pieces on a serving platter and serve. Store excess brittle in a cool dry place.

Fantastic Fudge

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Fantastic Fudge

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5 from 1 vote

Fantastic Fudge

Wrap individual pieces or place in a beautiful box or tin for gift giving.
Course: Dessert
Cuisine: American
Servings: 1 lbs.

Ingredients

  • 1 2/3 c. granulated sugar
  • 2/3 c. evaporated milk
  • 1 (6 oz.) pkg. semi-sweet chocolate chips
  • 1 1/2 c. miniature marshmallows
  • 1 dash salt
  • 1 dash ground nutmeg
  • 4 T. butter
  • 1 c. pecans or walnuts optional

Instructions

  • Combine sugar and milk in a saucepan, cook over medium heat, stirring constantly, until sugar is completely dissolved and mixture comes to a boil. Boil for 5 minutes, stirring continuously.
  • Remove from heat. Add chocolate chips, marshmallows, salt, nutmeg and butter. Stir until chocolate and marshmallow are melted. Add nuts if desired.
  • Spread into a buttered 8x8x2-inch pan. Set aside to cool. Cover and chill 2 hours or until firm. Turn fudge onto cutting board, and cut into squares. Store covered in the refrigerator.
  • Cook's Note: Cut fudge with a plastic knife and the fudge will not stick to the knife.

Easy Chocolate Turtle Candies

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Easy Chocolate Turtle Candies

These turtles are so easy to make and only take a few ingredients. Warning, they’ll disappear quickly!
Course: Dessert
Cuisine: American
Servings: 24 candies
Author: Nevaeh Lei McNutt

Ingredients

  • 24 small pretzel squares or twists
  • 24 Rolo candies
  • 24 whole pecans

Instructions

  • Preheat the oven to 350 degrees.
  • Place the pretzels on a parchment-lined baking sheet. Top each pretzel with a Rolo.
  • Place in the oven and bake for 3 minutes or until slightly melted. Remove from the oven and immediately place a whole pecan on top of each candy, pushing down slightly into melted chocolate.
  • Let cool completely before serving.

Double Dipped Strawberries

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Double Dipped Chocolate Strawberries

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Double Dipped Strawberries

Sweet juicy strawberries covered in white and dark chocolate!!
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 c. semi-sweet chocolate chips
  • 1/4 c. white chocolate chips
  • 1 lb. strawberries washed, dried, stems left on

Instructions

  • Line a rimmed baking sheet with parchment paper; set aside.
  • In a small microwaveable bowl or cup, melt the semisweet chocolate chips in the microwave, stirring every 20 seconds until the chocolate is melted and smooth.
  • Hold the stem and dunk each strawberry in semisweet chocolate. Shake the excess chocolate back into the bowl and place it on the prepared baking sheet.
  • Refrigerate the dipped berries for 5 minutes to allow the chocolate to harden.
  • In a small microwaveable bowl or cup, melt the white chocolate chips in the microwave, stirring every 20 seconds until the chocolate is melted and smooth.
  • Using the tines of a fork, drizzle melted white chocolate over the berries. Refrigerate for 5 minutes more.
  • For presentation, serve dipped berries in mini cupcake liners if desired.

Christmas Fudge

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Christmas Fudge

Creamy white chocolate fudge studded with crushed peppermint candies.
Course: Dessert
Cuisine: American
Servings: 2 lbs.

Ingredients

  • 1/4 c. butter plus more for greasing the pan
  • 2 c. granulated sugar
  • 1/2 c. sour cream
  • 1 (12 oz.) pkg. white chocolate baking squares finely chopped
  • 1 (7 oz.) jar marshmallow cream
  • 1/2 c. crushed peppermint candy plus more for sprinkling
  • 1/2 tsp. peppermint extract

Instructions

  • Line a 9-inch square pan with foil. Grease the foil with butter, set aside.
  • In a large heavy saucepan, combine the 1/4 cup butter, sugar and sour cream. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.
  • Remove from the heat, stir in white chocolate and marshmallow cream until melted. Fold in peppermint candy and extract.
  • Immediately pour into the prepared pan. Sprinkle with more crushed peppermint if desired. Chill until firm.
  • Use the foil to lift the fudge out of pan. Gently peel off foil, cut fudge into 1-inch squares. Store in the refrigerator.

Chocolate Coconut Haystacks

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Chocolate Coconut Haystacks

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Chocolate Coconut Haystacks

These easy homemade treats are loaded with soft, chewy coconut, sweetened chocolate, and chopped pecans. Trust me, these candies will disappear quickly!!
Course: Dessert
Cuisine: American
Servings: 4 dozen candies

Ingredients

  • 2 (1 oz.) squares unsweetened chocolate chopped
  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 lb. shredded coconut (about 2½ cups)
  • 1/2 c. chopped walnuts or pecans

Instructions

  • Preheat oven to 350 degrees. Grease or line a baking sheet with parchment paper.
  • Melt chocolate over double boiler. Stir in the rest of the ingredients.
  • Drop by teaspoonfuls onto a prepared baking sheet.
  • Place in heated oven and TURN OFF the heat. Leave haystacks in the oven for 15-20 minutes or until the haystacks have a glazed appearance.

Candy Caramel Apples

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Candy Caramel Apples

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Candy Caramel Apples

Hand dipped caramel apples, covered with your favorite candy bar. Great for gift giving!
Course: Dessert
Cuisine: American
Servings: 6 candy apples

Ingredients

  • 6 wooden craft sticks
  • 6 granny smith apples washed, dried, stems removed
  • 1 (14 oz.) pkg. caramels
  • 2 T. water
  • 2 chopped candy bars Snickers, Butterfinger, Twix, Reese’s, M&M's, etc.

Instructions

  • Line baking sheet with parchment paper, and butter the parchment paper.
  • Insert 1 wooden craft stick into stem end of each apple.
  • Microwave caramels and water in large, microwave-safe bowl on high power for 2 minutes; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth.
  • Dip each apple in melted caramel; scrape excess caramel from bottoms. Quickly roll bottom half of apples in chopped candy, then place on prepared tray.
  • Refrigerate for 45 minutes or until set. Store apples in refrigerator in airtight container. Apples are best if they are served the same day as they are prepared.
  • Cook's Note: If caramel becomes too firm, return to microwave oven for 20 to 30 seconds or until dipping consistency.

Butterscotch Haystacks

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Butterscotch Haystacks

A quick and easy, no-bake sweet treat, that only takes 4 ingredients, count me in!
Course: Dessert
Cuisine: American
Servings: 48 candies

Ingredients

  • 1 c. butterscotch chips
  • 1 c. white chocolate chips
  • 1 c. shoestring potato sticks
  • 1 c. salted peanuts or cashews

Instructions

  • Cover a large baking sheet with wax or parchment paper, set aside.
  • Melt chips together in a double boiler, stir until smooth. Remove from heat. Add shoestring potato sticks and peanuts, stir quickly to coat well.
  • Drop by teaspoonfuls onto prepared baking sheet. Chill for 30-60 minutes or until firm.
  • Store candy in an airtight container in cool place.
  • Cook's Note: Try these chip combinations –chocolate & butterscotch OR peanut butter & butterscotch OR peanut butter & chocolate chips.

Butterscotch Nut Fudge

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Butterscotch Nut Fudge

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Butterscotch Nut Fudge

A sweet, creamy, fudge with crunchy macadamia nuts or any roasted nuts will do!
Course: Dessert
Cuisine: American
Servings: 2 1/4 lbs.

Ingredients

  • 1 3/4 c. granulated sugar
  • 1 (7 oz.) jar marshmallow crème
  • 3/4 c. evaporated milk
  • 1/4 c. butter
  • 1 (11 oz.) pkg. Hershey's butterscotch chips
  • 1 c. chopped salted mixed nuts your choice
  • 1 tsp. vanilla extract

Instructions

  • Prepare an 8x8x2-inch pan by lining it with aluminum foil, extending the foil over the edges of pan. Spray the foil with nonstick cooking spray.
  • Combine sugar, marshmallow crème, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil, Once it boils, stir continuously for five minutes.
  • Remove pan from heat; immediately stir in butterscotch chips, stirring until chips are melted and smooth. Stir in nuts and vanilla. Pour into prepared pan.
  • Allow the fudge to set at room temperature for two hours, or in the refrigerator for one hour. Once set, lift it from the pan using the foil as handles. Cut the fudge into small squares. Store tightly covered in refrigerator.

Apple Cider Caramels

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Apple Cider Caramels

Soft, chewy caramels that taste like freshly mulled apple cider and warm cinnamon!
Course: Dessert
Cuisine: American

Ingredients

  • 2 c. apple cider
  • 1 c. heavy cream divided
  • 1 tsp. ground cinnamon
  • 1 pinch ground nutmeg
  • 1/4 tsp. ground allspice
  • 1 1/2 c. granulated sugar
  • 1/3 c. light corn syrup
  • 1/2 c. butter cubed

Instructions

  • Line an 8-inch square pan with parchment paper, making sure to leave about 1-inch hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.
  • Pour the apple cider into a medium saucepan and boil on medium-high for about 20 minutes or until the cider is reduced to 1/3 cup; set aside to cool.
  • In a small bowl, combine 2/3 cup cream, cinnamon, nutmeg, allspice, and reduced apple cider; set aside.
  • In a large, heavy saucepan, combine the sugar, remaining 1/3 cup whipping cream and enough water to reach the 1/2 cup line on the measuring cup, and corn syrup. Cook over medium heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
  • Remove from the heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to the heat and re-insert the candy thermometer. Cook over medium heat, stirring frequently, until the temperature reaches 248 degrees.
  • Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator.
  • Cut the caramels into 1/2-inch squares and wrap each caramel in wax paper or candy wrappers. Store in an airtight container or in the refrigerator for up to 2 weeks.

Apple Candy

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Apple Candy

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Apple Candy

A homemade version of a famous Northwest candy!!
Course: Dessert
Cuisine: American
Servings: 64 pieces

Ingredients

  • 1 1/4 c. apples (finely grated)
  • 2 T. (2 packets) unflavored gelatin
  • 2 c. granulated sugar
  • 1 tsp. lemon juice
  • 1 tsp. vanilla
  • 1 c. coarse chop black walnuts optional
  • 1/2 c. confectioner's sugar
  • 1 T. cornstarch

Instructions

  • Combine 1/2 cup grated apple and gelatin. Let stand for 10 minutes.
  • In a saucepan, combine remainder of grated apple, sugar and lemon juice. Bring to a boil. Add apple/gelatin mixture. Cook for 15 minutes, stirring constantly. Cool off flame until room temperature. Add vanilla and nuts.
  • Pour into a well greased 8-inch square pan lined with parchment paper. Cover and refrigerate for 24 hours.
  • In a small bowl, combine confectioners’ sugar and cornstarch. Cut candy into 1 inch squares. Roll candy squares in sugar mixture. Store candy in an airtight container.

Wacky Cake with Quick Chocolate Frosting

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Wacky Cake

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Wacky Cake with Quick Chocolate Frosting

This cake has been around for generations! It's fun and easy to make with kids. There are no mixing bowls to worry about because the cake is mixed right in the baking pan.
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

  • CAKE:
  • 1 1/2 c. all-purpose flour
  • 1 c. granulated sugar
  • 3 T. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 c. vegetable oil
  • 1 T. vinegar
  • 1 tsp. vanilla extract
  • 1 c. warm water
  • QUICK CHOCOLATE FROSTING :
  • 2 c. confectioner's sugar
  • 2 T. unsweetened cocoa powder
  • 3 T. cold strong brewed coffee
  • 2 T. butter softened

Instructions

  • CAKE: Preheat oven to 350 degrees.
  • Sift dry ingredients into an ungreased 8-inch square pan.
  • Make 3 holes in the dry cake mix. Pour oil into one, vinegar into the second and vanilla into the third. Pour warm water overall. Mix well with a fork. Do not beat.
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan. Top with quick frosting.
  • QUICK CHOCOLATE FROSTING: In a mixing bowl, beat all ingredients together for approximately 2 minutes or until smooth.

Tres Leches Cake

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Tres Leches Cake

aka "Three Milks Cake" ~ French vanilla cake soaked in three milks, topped with whipped cream, shaved chocolate and maraschino cherries...YUM!!
Course: Dessert
Cuisine: Mexican
Servings: 12
Author: Laura Walt-Beckner

Ingredients

CAKE:

  • 1 box French vanilla cake mix
  • 1 tsp. baking soda

THREE MILKS:

  • 1 (14 oz.) can sweetened condensed milk
  • 1 (12 oz.) can evaporated milk
  • 1 c. heavy whipping cream

TOPPING:

  • 1 (12 oz.) cont. Cool Whip topping thawed
  • Shaved chocolate for decorating, optional
  • Shredded coconut for decorating, optional
  • maraschino cherries with stems for decorating, optional

Instructions

  • CAKE: Preheat oven to 350 degrees. Prepare cake mix according to directions, plus 1 teaspoon of baking soda. Bake as directed in a 9x13 glass dish, set aside.
  • THREE MILKS: In a large bowl, whisk together the three milks, set aside. While cake is still warm, poke with a fork a “million” times. Pour milks over cake, bathing it well. Refrigerate overnight.
  • TOPPING: The next day frost with Cool Whip. Decorate with shaved chocolate, shredded coconut or maraschino cherries, optional.

Tiramisu Cupcakes with Mascarpone Frosting

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Tiramisu Cupcakes

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Tiramisu Cupcakes with Mascarpone Frosting

Dust generously with cocoa powder and top with a chocolate covered coffee bean just before serving!
Course: Dessert
Cuisine: Italian
Servings: 18 cupcakes

Ingredients

  • CUPCAKES :
  • 1 1/4 c. cake flour (not self rising) sifted
  • 3/4 tsp. baking powder
  • 1/2 tsp. Coarse salt
  • 1/4 c. milk
  • 1 vanilla bean halved lengthwise, seeds scraped and reserved
  • 4 T. unsalted butter room temperature, cut into pieces
  • 3 lg. eggs room temperature
  • 3 egg yolks room temperature
  • 1 c. granulated sugar
  • COFFEE MARSALA SYRUP :
  • 1/3 c. plus 1T. freshly brewed strong coffee or espresso
  • 1 oz. marsala
  • 1/4 c. granulated sugar
  • MASCARPONE FROSTING :
  • 1 c. heavy cream
  • 8 oz. Mascarpone cheese room temperature
  • 1/2 c. confectioner's sugar
  • unsweetened cocoa powder for dusting
  • 18 chocolate covered coffee beans for garnish

Instructions

  • CUPCAKES: Preheat oven to 325 degrees. Line standard muffin tins with paper liners.
  • Sift together cake flour, baking powder, and salt.
  • Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
  • With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat.
  • With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
  • Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
  • Divide batter evenly among lined cups, filling each three-quarters full.
  • Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  • To finish, brush tops of cupcakes evenly with coffee marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop or pipe frosting onto cupcakes, refrigerate up to overnight in airtight containers.
  • Dust generously with cocoa powder and top with a chocolate covered coffee bean just before serving.
  • COFFEE MARSALA SYRUP: Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.
  • MASCARPONE CHEESE: With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately. Makes about 2 cups

Texas Sheet Cake with Chocolate Pecan Icing

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Texas Sheet Cake with Chocolate Pecan Icing

A Ginormous chocolate sheet cake with chocolate pecan icing, great for large gatherings!
Course: Dessert
Cuisine: American
Servings: 20

Ingredients

  • CAKE:
  • 1 c. butter room temperature
  • 1 c. water
  • 4 T. unsweetened cocoa powder
  • 2 c. all-purpose flour
  • 2 c. granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 eggs
  • 1/2 c. sour cream
  • CHOCOLATE PECAN ICING :
  • 1/2 c. butter room temperature
  • 6 T. milk
  • 4 T. unsweetened cocoa powder
  • 1 lb. confectioner's sugar
  • 1 tsp. vanilla extract
  • 1 c. chopped pecans or walnuts optional

Instructions

  • CAKE: Preheat oven to 350 degrees. Grease and lightly flour a 10×15×1-inch jelly roll pan or baking sheet with deep sides. In a medium saucepan, bring butter, water and cocoa to a boil, stirring constantly. Remove from heat and set aside. In a large mixing bowl, combine flour, sugar, salt and baking soda. Add wet ingredients to dry ingredients. Using an electric mixer, beat to combine. Add in eggs, one at a time and sour cream, mix well. Pour into prepared pan and bake for 20-25 minutes.
  • ICING: Before cake is finished baking, in a small saucepan, bring butter, milk, and cocoa to a boil, stirring constantly. Remove from heat and add confectioners' sugar, vanilla and nuts, stir to combine. Frost cake immediately, don't wait for it to cool. Cool completely before serving.

Strawberry Buttercream

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Strawberry Buttercream

Fresh Strawberries make all the difference in this recipe!
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 c. butter softened
  • 1 tsp. vanilla extract
  • 1/2 c. fresh strawberries finely diced
  • 3 1/2 c. confectioner's sugar
  • 1-2 T. milk if needed

Instructions

  • Cream the butter.
  • Beat in vanilla and diced strawberries.
  • Gradually add confectioners' sugar, one cup at a time. Beat well after each addition.
  • If the frosting is too dry, slowly add milk and beat until creamy.
  • Spread or pipe buttercream frosting onto cupcakes or cake and garnish with sliced strawberries.