Icing Icing Baby

Yo, Foodie, Let's kick it!
Icing Icing Baby
Icing Icing Baby
All right Frost
Chocolaty and luscious
I am back with another old recipe
something grabs a hold of me tightly
Then I eat from a spoon daily and nightly
Will I ever stop? Yo --I don't know
Turn off the mixer and I'll frost
to the extreme I rock a cake like a vandal
light up a plate and eat a piece like a champion.

Now that I'm done gracing the stage blog with my rap skills I can provide the recipe for the Chocolate frosting that Granny has been making for as long as I can remember.
CLICK HERE for a printable version of Granny's Chocolate Icing.

Chocolate Frosting

1 box confectioner's sugar

1/4 milk

1/2 stick butter

2 squares unsweetened chocolate
2 1/2 tsp vanilla extact

dash of salt

In a saucepan heat milk.  Remove milk from heat just before it reaches a boil.
Melt butter and chocolate. (Granny usually does this in the microwave)
While that's melting, Mix hot milk and sugar.  When thoroughly combined add melted chocolate & butter mixture and vanilla.  If needed add more milk by the tablespoon until desired spreading consistency is reached (the additional milk doesn't need to be hot).  

Yo Gran - Let's get out of here! Word to my mother!

Icing Icing Baby Too good, Icing Icing Baby Too good Too good
Icing Icing Baby Too good, Icing Icing Baby Too good Too good

*Drops the mic and walks off the blog.

It's my Blog-o-versary!!!

My how time flies when you're having fun.
I can hardly believe that it has already been a year since I started blogging.  To commemorate this historic event I decided to go back where it all started...with the cherry cobbler.
Surprisingly, when I called Granny to let her know my plans she was already planning to make one. So I just showed up at her house  with my ingredients so I could watch and copy her every move.
I'm so pleased to say, my crust making ability has greatly improved since the last time I tried to make it. I may know a Girl who still has nightmares about that dreadful crust.

Obviously, this time I opted to make my dish more of a pie than a cobbler, but that little detail shouldn't affect the taste. The double crust pie was a first for both me and Granny. She thinks she might start making them now (yay! point for the Girl). 

So here is my cherry pie!

I know it won't win any blue ribbons at the fair (not yet anyways), but I'm a work in progress.

Thanks for reading about my cooking adventures over the past year. Thanks to my family for eating (or at least tasting) all of my culinary yums and yucks.  And a very special thanks to Granny for her patience and letting me in her kitchen even when she didn't want me in there.

This cake was made for sharing

This cake was made for sharing, and that's just what I'll do.
One of these days this cake I'm gonna share with all of you.

Are you ready Girl? Start sharing!

Usually I'm an iced cake kind of girl, but I can think of 5 reasons why I (and seemingly everyone else) love this pound cake ...despite it's not having icing:

1. Rum Extract

2. Vanilla Extract

3. Coconut Extract

4. Butter Extract

5. Lemon Extract

And for those 5 reasons:

This cake was made for sharing, and that's just what I'll do.
On this day, this cake I'm gonna share with all of you.

Granny came across the recipe for 5 Flavor Pound Cake several years ago and she's been making it every since.  It's become a favorite among family, friends, friends of family and friends of friends.  

Granny gathers up the following ingredients before she begins so everything can get room temperature. 

2 sticks butter

½ c. Crisco

3c. sugar

5 eggs, well beaten

3 c. A.P. flour

½ tsp. baking powder

1 c. whole milk

1 tsp. coconut extract

1 tsp. butter extract

1 tsp. rum extract

1 tsp. vanilla extract

1 tsp. lemon extract

Cream butter, Crisco and sugar together; add eggs.  Combine flour and baking powder; add to creamed mixture alternately with milk. Stir in flour; add remaining ingredients and mix well.

Pour the batter into a tube pan to bake for 1 ½ hours at 325˚.

After removing the cake from the oven poke holes in the cake and pour on the 5 Flavor Glaze.

 Glaze:

1c. sugar

1 tsp. lemon extract

1 tsp. butter extract

1 tsp. vanilla extract

1 tsp rum extract

1 tsp. coconut extract

½ c. water

Combine all of the preceding. Bring to a boil.  Stir until sugar is dissolved. Pour over hot cake and let cool, then remove from pan.

Trust me...
This cake was made for sharing, and that's just what I've done.
On this day, this cake I have now shared with all of you.

You keep starin' when you should be sharin'
and you keep thinkin' bout how it's smellin'.
Ha! You just found out why they call it pound cake, yeah!
and I know your waist soon will be swellin'!

Are you ready friends? Start sharing!
CLICK HERE for a printable version of the recipe.