INGREDIENTS:
1 (12-oz) package semisweet chocolate morsels
1/2 cup whipping cream
3 Tbs butter

DIRECTIONS:
Microwave chocolate morsels and whipping cream in a 2-quart glass bowl at MEDIUM (50% power) 2 1/3 – 3 minutes or until morsels begin to melt. Whisk until smooth. Whisk in butter, and let stand 30 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes.

Yield: 1 1/2 cups

CREDIT: The All-New Ultimate Southern Living Cookbook, p. 152, c. 2006

INGREDIENTS:
4 ounces cream cheese
1/4 cup butter, softened
1 cup powdered sugar
2 Tbs lemon juice
Up to 2 1/4 cups powdered sugar**

** NOTE: This is how much powdered sugar the original recipe calls for. I know that I did not use this much powdered sugar, but unfortunately, cannot remember how much I did use, since it has been so long that my computer has been down and haven’t been able to post these!

DIRECTIONS:
Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.

Gradually beat in additional powdered sugar till frosting is of spreading consistency.

CREDIT: Submitted by “Amanda Howell” on Allrecipes.com

I wanted to jazz up my dad’s strawberry birthday cake a little bit, so I made up some strawberry filling to go on top of each cake layer with some strawberry purée I had leftover from the cake and icing. This can also be used to drizzle over the cake and/or plate as a garnish.

INGREDIENTS:
1 cup frozen sweetened strawberries, puréed
1 Tbs cornstarch

DIRECTIONS:
In small saucepan, bring puréed strawberries to a boil, stirring constantly. Dissolve cornstarch into 1/2 Tbs warm water and pour into boiling strawberry mixture, stirring until thickened. Add more cornstarch (dissolved) if necessary to thicken more. Cool and refrigerate until use.

Since our printer was not hooked up when I was making this cake, I jotted the recipe down on paper instead of printing it from the Honeyed Hashette blog. The icing that I made was so soft and fluffy that it was actually too soft for the cake – on the drive to my dad’s house, the top layer of the cake kept sliding off and I had to do some major cake resuscitation when I arrived. I mentioned to my husband that the recipe’s 1 1/2 cups of butter was a lot and that next time I’ll cut it down to 1/2 cup so it won’t be so soft. Well, lo and behold, when I jumped online to add the recipe to my blog, I realize that the recipe DID actually only call for 1/2 cup of butter and I had mistakenly written down 1 1/2 cups butter! Either way, the icing is delicious!!

Strawberry Cream Cheese Icing
INGREDIENTS:
2 8 oz. packages of cream cheese, softened
1/2 cup butter, softened
2 cups confectioner’s sugar
1 cup frozen sweetened strawberries, puréed

DIRECTIONS:
Blend cream cheese and butter together until smooth and creamy. Add sugar and blend well. Add strawberry purée and blend well. Refrigerate until use.

CREDIT: “Strawberry Cupcake Fields Forever post” from the Honeyed Hashette blog

INGREDIENTS:
2 Tbs meringue powder
1/4 cup water
2 3/4 cups sifted powdered sugar
Paste or gel food coloring as desired

DIRECTIONS:
In a bowl, beat meringue powder and water until combined. Beat in powdered sugar. Divide into smaller bowls and tint as desired with food coloring.

TIPS:
If you’re having a hard time finding meringue powder and paste or gel food coloring, check out a hobby store, such as Jo-Ann or Michaels or take a look at the Wilton website. I personally use the 8 Icing Colors gel coloring set from Wilton.

CREDIT: Better Homes & Gardens Special Interest Publication – “100 Best Cookies – Our Most Popular Holiday Recipes”, p.69, c. 2007

Prep: 10 min.; Cook: 5 min., Stand: 45 min.

INGREDIENTS:
3 (4-ounce) bittersweet chocolate baking bars, finely chopped
1 1/4 cups whipping cream
1 Tbs. butter
2 Tbs. coffee liqueur (Kahlúa)

DIRECTIONS:
Place chocolate in a bowl. Heat cream in a small saucepan over medium heat just until cream begins to boil. Pour over chocolate in bowl, stirring until smooth. Stir in butter and liqueur. Let stand 45 minutes or until spreading consistency.

YIELD:
Makes 2 cups

CREDIT: Florence Neavoll, Salem, Oregon , Southern Living, SEPTEMBER 2005

Prep: 10 min., Cook: 5 min., Stand: 30 min.

INGREDIENTS:
5 Tbs. all-purpose flour
2 Tbs. unsweetened cocoa
2 Tbs. instant coffee granules
1 cup half-and-half
1 cup butter, softened
1 cup 10X Confectioners Sugar
1 tsp. vanilla extract

DIRECTIONS:
Whisk together flour, cocoa, coffee granules, and half-and-half in a small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is consistency of whipped cream.

YIELD:
Makes 1 1/2 cups

CREDIT: Florence Neavoll, Salem, Oregon , Southern Living, SEPTEMBER 2005

INGREDIENTS:
3/4 cup semisweet chocolate chips
3 Tbs. butter
1 Tbs. light corn syrup
1/4 tsp. vanilla extract

DIRECTIONS:
STOVE: In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides.

MICROWAVE: In a microwave-safe bowl, add chocolate chips, butter, and corn syrup and microwave at 50% power for 45 seconds. Stir. Repeat. Stir. Microwave at 15 second intervals if necessary. Add vanilla and stir well.

Pour over cake, cookies, ice-cream, etc. and allow to set.

YIELD:
Makes 1 cup

CREDIT: Submitted by “Ginger” on Allrecipes.com