Frosting and Dips

Homemade Milk Jam {Dulce de Leche}

This Homemade Milk Jam (Dulce de Leche) is DELICIOUS. Thick, creamy, and utterly perfect - and made with only ONE ingredient!

Prep Time5minutes mins

Cook Time11hours hrs

Total Time11hours hrs 5minutes mins

Course: Candy, No Bake Desserts

Cuisine: Mexican

 

Servings: 4

Author: Hayley Parker, The Domestic Rebel

Ingredients

• 2 (14-ounce cans) sweetened condensed milk
• 4 4 oz mason jars

Instructions

• Open up the cans of sweetened condensed milk and pour the contents evenly among the four mason jars. Seal the lids on all the jars.
• Place the mason jars into a large slow cooker and cover completely with hot water, making sure there's at least an inch of water covering the tops of the mason jars. Cook on LOW for 10-11 hours (I cooked mine for 11 for deeper flavor/color).
• CAREFULLY remove the jars with tongs, as they will be scalding hot. Allow to cool and dry on a dish towel, about 2 hours. Rust may have formed on the tops of the mason jars during their bath; simply wipe it off. Store milk jam in the fridge for up to 3 weeks.

Easy Mexican Sour Cream Dip

This dip takes 2 minutes to stir together, which is perfect for last-minute guests!

Course Appetizer  Prep Time 2 minutes  Servings MetricUS Imperial INGREDIENTS 16 ounces sour cream reduced fat is fine 1 teaspoon dried dill 2 teasponns dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon kosher salt 1/2 cup red salsa I like Herdez brand 1/2 cup shredded Mexican cheese tortilla chips for dipping

INSTRUCTIONS

1. Stir everything together except the chips.
2. Dip the chips into this tasty concoction and enjoy!

RECIPE NOTES

You can substitute 1/2 packet of Ranch seasoning mix for the seasonings if you prefer, but this method is cheaper and skips the preservatives!

The Best Caramel Dip

INGREDIENTS

• 1/2 cup salted butter
• 1 1/2 cups brown sugar (light or dark)
• 3/4 cup light corn syrup
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla

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INSTRUCTIONS

1. In a medium saucepan, melt butter over medium heat.
2. Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine.
3. Stir constantly until mixture comes to a light bubbly boil.
4. Remove from heat right away and add the vanilla. Stir to combine.
5. Serve warm or at room temperature with apple slices and pretzels, or drizzle over ice cream.

COOKIECRAZIE GLAZE ICING (VEGAN)

1 lb (3-3/4 cups) powdered sugar

1/4 cup corn syrup

approx 1/4 cup water

few drops Americolor Bright White Gel

Mix all ingredients together on lowest mixer setting. Mix well for at least one minute.

Notes:

• This recipe covers approximately 20-25 medium cookies.
• Flavorings can be added before mixing up the glaze. I use 1/4 tsp almond extract and 1/8 tsp butter flavoring to this recipe. This is purely up to your personal preference.
• I highly recommend adding Americolor Bright White Gel since without it, the icing is very translucent. I add it to all my glaze to intensify the colors.
• Be sure to keep your mixer set on low setting to prevent excessive bubbles.
• With no perishable ingredients, glaze can be kept 1-2 weeks at room temperature.

Royal Icing 101

Yield: Icing for 9-10 dozen cookies

My favorite royal icing recipe.

Ingredients

•  4lbs {two bags} confectioner’s sugar
•  3/4 c. meringue powder
•  1 1/3-1 1/2 c. warm water
•  2-4 tbsp. oil-free extract or flavoring

Instructions

1. Add the dry ingredients first. Use your mixer’s whisk attachment to incorporate the sugar and meringue powder.
2. Add the extract to the water and slowly add it to the dry ingredients while mixing. At first the icing will be very liquid-like.
3. Continue to mix it at medium-high speed until it is fluffy and stiff peaks form, about 7-10 minutes. Mixing times are approximate, keep your eye it icing and stop mixing as soon as it becomes stiff. Over mixing and oil-containing extracts can keep the icing from setting up, so keep this in mind as you work.

Notes

Royal icing will keep at least a month. I prefer refrigerating it, but it can also be left at room temperature.

Cream Cheese Frosting:

1 (8oz) pkg cream cheese, softened

1/2 c butter 

1 tsp vanilla

2-4 c powders sugar 

Cream together cheese and butter.  Stir in vanilla.  Add powdered sugar, a little at a time, beating until smooth.  You may need up to 4 cups of powdered sugar.  Beat 2-4 minutes until light and fluffy.  If needed add a tablespoon of milk to get your desired consistency.

THE BEST MINT BUTTERCREAM FROSTING

Our amazing Buttercream Frosting recipe infused with Mint flavoring is one of our new favorite things. Try The Best Mint Buttercream Frosting today!

INGREDIENTS:

• 1 pound (4 cups) of Powdered Sugar
• 1 cup Butter (We use Salted Sweet Cream Butter)
• 1 Tablespoon Milk
• 1/2 teaspoon Peppermint Extract
• Wilton Color Right Food Coloring – Yellow and Blue
• Decorating Bags
• Wilton 2D Decorating Tip
• Mixer

PRINT RECIPE

THE BEST CHOCOLATE MINT BUTTERCREAM FROSTING

The Best Chocolate Mint Buttercream Frosting is the perfect blend of chocolate and mint. Two great tastes that go great together in one easy to make homemade frosting!

INGREDIENTS:

• 1 pound (4 cups) of Powdered Sugar
• 1 cup softened Butter (We use Salted Sweet Cream Butter)
• 1 /2 cup Cocoa Powder
• 1/2 teaspoon of Pure Peppermint Extract
• Decorating Bags
• Wilton 2D Decorating Tip
• Mixer

DIRECTIONS:

DIRECTIONS:

1. Add powdered sugar to mixing bowl.
2. Add softened sticks of butter
3. Add 1 tbsp of milk.
4. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
5. Add more milk, a little bit at a time until frosting is the proper consistency.
6. Add Peppermint Extract

1. Beat butter in a mixer until blended.
2. Mix Cocoa Powder and Powdered Sugar.
3. Add Cocoa/Powered Sugar a cup at a time and continue to mix until sugar is incorporated.
4. Add Peppermint Extract and beat until combined.
5. Check consistency, if needed, add a splash of milk and continue mixing.

Caramel Apple Dip

This super delicious caramel apple dip recipe is a quick and easy dessert that only contains 4 ingredients!

Course Dessert

Cuisine American

Keyword caramel apple, caramel apple dip

Prep Time 5 minutes

Cook Time 1 minute

Total Time 6 minutes

Servings 8

Calories 272kcal

Author Dinner at the Zoo

Ingredients

• 1 8 ounce block cream cheese softened
• 1/3 cup sugar
• 1 16 ounce container caramel dip or thick caramel sauce
• 1/2 cup toffee bits

Instructions

• Place the cream cheese in a medium bowl and beat with a mixer until smooth and creamy.
• Add the sugar and beat until thoroughly combined.
• Spread the cream cheese mixture into an even layer in a 3 cup serving dish. 
• Pour the caramel dip or sauce over the cream cheese mixture. Spread into an even layer. Top with toffee bits and serve with sliced apples.

Nutrition

Calories: 272kcal | Carbohydrates: 46g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 288mg| Potassium: 86mg | Sugar: 9g | Vitamin A: 8.6% | Vitamin C: 0.2% | Calcium: 5.8% | Iron: 1.2%

Pirates Booty Caramel Corn Puffs {recipe}

INGREDIENTS:

• 8-10 oz. Pirate’s Booty (the brand pictured is all my grocery store had, but I actually prefer this brand of puffed corn instead- it makes a HUGE difference!)
• 1/2 C. butter
• 1/2 C. light corn syrup
• 1 C. brown sugar
• 1 tsp. baking soda
  

DIRECTIONS:

1. Combine butter, brown sugar, and corn syrup in a 2 quart sauce pan. Cook on medium heat until it has all melted and begins to bubble. Do not overcook the mixture or your caramel will be REALLY hard.

2. Add the baking soda to the pot. It will make the bubble up a lot and become frothy, it also gives it a nice caramel color. Stir until combined and remove from heat.

3. Pour caramel over the Corn Puffs (in a large bowl). Use a rubber spatula to fold the caramel into the Corn Puffs.

 4. The recipe calls for you to bake your caramel corn puffs, which will make it a little crispier and less sticky. But honestly, you totally don’t have to. You can let it cool and eat it soft and chewy if you’d like. I personally like it baked and crispy but my husband likes it chewy. Either way is delicious. 

6. If you choose the crispier method, spread the Pirate’s Booty out on a cookie sheet and bake at 250 F. for about 20 minutes. Make sure you stir the mixture up every few minutes. Once it’s baked and cooled, break it into bit sized pieces.