I am up to my eyes today in laundry, dirt, and Buckeyes. I’m trying to keep the former two out of the later. I have no time to do a new post on these beauties, so I’m reposting what I did exactly a year ago! These things are awesome. If you haven’t done all your …
Swiss Buttercream: from Smitten Kitchen. Pinner - "so I met this girl at a party last night who makes cupcakes from her home as a side job - yay cottage food law! - anyway, she had this frosting that was uhmazing, just like the icing my granny used to smear all over her red velvet cake. the girl revealed to me its called swiss buttercream - yippee! no more cream cheese or sugary buttercream for me!!!!"
1 small package Pillsbury sugar cookie dough 1 8 oz package cream cheese, softened 1 lg container cool whip 4 cups of fruit Cook sugar cookie dough either as 1 large pizza, small cups or small cookies at 350- cooking time will depend on what type of cookie you are making (~6-7 minutes for small cookies, longer for one large cookie), do not over cook. Whip softened cream cheese then add in cool whip until nice & smooth. Place in Ziploc bag, cut off tip, pipe frosting. Decorate w fruit
Red Velvet Fudge Ingredients: 2 cups white sugar 1/4 cup cocoa 1 cup buttermilk 3 tablespoons butter 1 tsp vanilla 1 tsp red gel food coloring *Next time I make this I am going to try 1/2 cup buttermilk and 1/2 cup sweet condensed milk… I think it could handle a little more sweetness! Directions: Using a 5×9 pan (typically same size