Easy Microwave Caramel

 This is super simple and turns out amazing!!

INGREDIENTS:

2 1/2 cups brown sugar
1 cup corn syrup
1 cup unsalted butter
1- 14 oz sweetened condensed milk
1 tsp vanilla extract

DIRECTIONS:

1.    In a large bowl melt the butter.  Add other ingredients, stir.  

2.    Cover tightly with plastic wrap and microwave for 8 minutes.

3.    Stir and then cook for another 6 minutes in microwave WITHOUT the plastic wrap on this time.

4.    Whisk in vanilla extract and stir until not boiling anymore. 

5.    Pour into 9x 13 pan that is sprayed.  Let cool and cut and wrap.

We make these at Christmas time and cut and wrap in wax paper to give as neighbor gifts (sometimes).

Pumpkin Snickerdoodle Bars

 Here is another great pumpkin recipe!! It comes from Mel's Kitchen Cafe website. 

INGREDIENTS

•  1 cup (8 ounces, 16 tablespoons) butter, softened (I use salted)
•  1 cup (7.5 ounces) granulated sugar
•  1/2 cup (3.75 ounces) lightly packed brown sugar
•  1 cup (9 ounces) canned pumpkin puree
•  2 tablespoons water (see note)
•  1 teaspoon vanilla extract
•  2 1/2 cups (12.5 ounces) all-purpose flour
•  1 1/2 teaspoons ground cinnamon
•  1 teaspoon cream of tartar
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1/4 teaspoon salt
•  1/4 teaspoon ground nutmeg
•  1/4 teaspoon allspice

• TOPPING:

•  1/4 cup (1.75 ounces) granulated sugar
•  1 teaspoon ground cinnamon

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line a metal 9X13-inch pan with foil or parchment and lightly grease with cooking spray. (Glass, ceramic or dark-coated pans may not bake as evenly, consider reducing temperature to 325 degrees.)
2. In an electric mixer (handheld or stand), add the butter, granulated sugar, and brown sugar, and mix until light and fluffy, 1-2 minutes.
3. Add the pumpkin, water, and vanilla extract, and mix until well combined.
4. Add the flour, cinnamon, cream of tartar, baking powder, baking soda, salt, nutmeg, and allspice and mix until just combined and no dry streaks remain.
5. Spread the batter evenly in the prepared pan. Mix together the cinnamon and sugar for the topping and sprinkle evenly across the top of the bars.
6. Bake for 20-25 minutes until set around the edges and still soft (but not raw) in the center. Let cool completely before cutting into squares. Serve at room temp or chilled (also delicious lightly warmed with a scoop of ice cream).

NOTES

Pumpkin Puree: homemade or storebought pumpkin puree works fine in this recipe with this caveat: the recipe was written using Libby's brand since it's probably the most widely available overall. If using homemade pumpkin puree, which tends to be a little more liquid-y, omit the water. Same goes for the Trader Joe's brand of pumpkin puree and other canned brands that are super soft/watery.

Flavor: the flavor of these bars improves with time. They are delicious on day one but REALLY good on day two. Keep them well-covered and they will stay fresh for next day eating.

Eggs: there are no eggs in this recipe (this helps keep the bars less cakey than other pumpkin recipes with eggs).

Sugar Cookies that keep their form when baked!

 I've always just used my favorite sugar cookie recipe when making them for holidays and wanting to ice them....well they look like blobs and definitely don't keep their shape.  A neighbor shared this recipe with me and it WORKS!  HOWEVER....you must read all the tips to get it to work.  I was skeptical at first when making it but it came together!  It's a must try!  I found the recipe on Our Best Bites HERE.

Ingredients

1 cup real butter  at room temperature
1 cup sugar
1 large or extra large egg
1 1/2 teaspoon vanilla or almond extract
3 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!)
1 1/2 teaspoon baking powder
1/2 teaspoon table salt

Instructions

Note:  We recommend a stand mixer for this recipe. If you use a hand mixer, be patient.  It will take SEVERAL minutes to get the dough to combine but can be done!

Cream butter and sugar until light and fluffy- about 2 minutes, scraping the sides of the bowl occasionally. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Don’t use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.

Slowly add the flour mixture to the butter mixture and mix until completely combined.  Your dough will first look crumbly, but keep mixing with a stand mixer and it will quickly turn into a soft cohesive dough.

Refrigerate for at least one hour. Preheat oven to 350 F, then roll out and cut shapes or use our preferred method:

Gather half of your dough and form into a large ball.  Place on a silicone baking mat (or a large piece of plastic wrap) and press down gently.  Place a sheet of parchment paper on top of your dough and then roll on top of the parchment into an even layer about 1/4 inch thick, or thicker if you desire thick cookies.  Pick up your silicone mat and flip the entire thing over.  Peel off silicone baking mat so you are left with your sheet of parchment with your rolled dough on top.  Place this parchment-lined dough on a baking sheet and place in the fridge or freezer.  Repeat with remaining dough.  (See recipe tutorial for photos of this process.)  Refrigerate for about 20 minutes or pop in the freezer for about 10.

Remove chilled dough, cut into shapes and bake for 8-12 minutes depending on the thickness of your cookies.  Baking time is a personal preference.  Watch for the edges and tops to be set. If you like your cookies crisp on the edges, roll them thinner and bake until just golden brown.  If you want thick, soft cookies, remove from oven before you see golden brown.

TIPS:

1. Use the best ingredients.  This means real butter, at room temperature.  A great way to get your butter to room temperature quickly is to cut it into small chunks and leave it sitting out on the counter for 20-30 minutes.
2. Cream your Butter and Sugar for the best sugar cookies.  Start by beating your real butter and sugar and continue creaming for a full 2 minutes or so.  Your mixture will turn light and creamy in texture.  Scrape down the sides of the bowl as you go.
3. Carefully Measure Dry Ingredients for the Best Sugar Cookies.  When baking in general, it’s important to carefully measure dry ingredients (especially flour) but in this recipe it’s particularly important.  Use a spoon to lightly scoop flour into your measuring cup and then level with a knife, as opposed to scooping your flour with your measuring cup which often leads to packing too much in there.
4. Use a Stand Mixer (if you have one) for the Best Sugar Cookie Recipe.  You can absolutely make these cookies with a hand mixer, but if you have a stand mixer, definitely use it.  After your dry ingredients are added, the dough will usually first look a little dry and crumbly but they will absolutely come together quickly into a soft, cohesive dough.  It takes a little more time with a hand mixer, but a stand mixer will whip it up in a hurry!
5. How to Easily Roll Sugar Cookie Dough with no Additional Flour.  One of the problems with dusting your surface with flour before rolling cookies, is that you add a bunch of extra flour to your dough.  Try to handle it as little as possible.  Here is the best method to do that.  Start by taking half of your dough and forming it into a rough ball and then flattening a little onto a silicone baking mat.  If you don’t have a silicone baking mat, you can use parchment or plastic wrap but they tend to slide around the counter so it just takes a little more effort. Then place a piece of parchment paper (or plastic wrap) over your dough and use a rolling pin to roll out the dough between the baking mat and the parchment. This makes it so you can easily roll the dough with no flour needed, and nothing sticks to anything.

Kristin's chocolate chip cookies

These are seriously the BEST chocolate chip cookies I have ever had. My neighbor made some for us and I had to have the recipe!

Cream together:
3 sticks of butter softened (1 1/2 cups)
2 cups brown sugar
1 cup sugar

Add and mix in:
4 eggs
2 tsp salt
2 tsp baking soda
2 tsp Mexican vanilla (or whatever you have)
5 cups flour
2 cups Giradelli milk chocolate chips

Scoop and place on cookie sheet. Bake at 375 degrees 10-12 minutes.

This makes 4-5 dozen cookies

Casen's yummy chocolate chip cookies

Ingredients:

2 cups flour

2 tsp Kosher salt

1 tsp baking soda

1 cup brown sugar

1/2 cup sugar

2 tsp vanilla

Egg and egg + yolk

1/2 cup semi- sweet chocolate chips

5 oz dark chocolate chips

Directions:

1. Brown butter in skillet. Stir to brown evenly. After browned, pour into liquid measuring cup and add water to make it a total of 1 cup. 

2.  Sift together flour, salt and baking soda. 

3.  In a separate bowl, put brown sugar, sugar and vanilla. Add cooled butter (to room temperature) and mix.  Add in egg and egg + yolk and mix. 

4.  Add in flour little at a time and mix until all flour is mixed in. Add in cholocate chips.  

5.  Bake cookies at 350 degrees for 10-12 minutes. 

Marshmallow Caramel Corn

Ingredients:

1 16 oz bag mini marshmallows
1 cup butter
2 cups brown sugar
1 cup popcorn kernels

Pop all the popcorn kernels. Meanwhile melt over medium heat brown sugar and butter. Once it is melted, stir in marshmallows. Pour over popcorn. Stir and salt lightly.

Cinnamon Crinkle Cookies (aka Snickerdoodles)

1/2 cup butter
1/2 cup shortening
1 1/2 sugar
2 eggs
3 cups flour
1 tsp soda
1/3 tsp salt
1 tsp cream of tarter

Mixture to roll cookie dough in:
3 TBS sugar
1 TBS cinnamon

Mix butter, shortening, sugar and eggs until creamy.  Add flour, soda, salt and cream of tarter until thoroughly mixed.  Roll dough into balls the size of a walnut.  Roll in mixture and pace on an ungreased baking sheet.  Bake at 400 for 8-10 minutes or until edges start to brown.

Twix Caramel Popcorn

A friend made this the other day and it was DELICIOUS!!  The recipe comes from Six Sisters Stuff cookbook.  It is pretty rich...so a little bit is enough for me!

Ingredients:
5 quarts plain air popped popcorn (equals about 1 cup popcorn kernels)
1 cup butter
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
24 “fun size” Twix candy bars, chopped into bite-size pieces
2 cups milk chocolate chips, melted

Directions:
Preheat oven to 250 degrees and place the popped corn in a bowl. Set bowl aside.
In a saucepan melt butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Let mixture oil for about 4 minutes (without stirring it). Remove saucepan from heat and mix in baking soda and vanilla extract. Pour caramel over popcorn in the bowl and gently stir until all of the popcorn is covered.
Spread popcorn on two large cookie sheets and bake in preheated oven, stirring every 15 minutes, for about an hour. Remove popcorn from oven and let cool completely.
Break popcorn into pieces and mix in chopped Twix candy bars. Drizzle melted chocolate chips all over the popcorn. Let the popcorn cool until the chocolate hardens (which takes about 30 minutes- if you can wait that long!). Store at room temperature in an airtight container.

Makes about 15 servings.

Cream Puffs

I loved making these as a kid!  Fill them with pudding and yummy!

1/2 cup water
1/3 cup butter or margarin
1/2 cup flour
dash of salt
2 large eggs

Combine water and butter in a medium saucepan; bring to a boil  Add flour and salt, all at once, stirring vigorously over medium high heat until mixture leaves sides of pan and forms a smooth ball.  Remove from heat, and cool 4-5 minutes.

Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth.  Drop batter by slightly rounded teaspoonfuls onto lightly greased baking sheets.

Bake at 425 degrees for 12 minutes.  Reduce temperature for 350 degrees and bake an additional 10 minutes.  Remove cream puffs from oven; pierce side of each with a small sharp knife.  Turn oven off.  Return cream puffs to oven, leaving door open, and let stand 10 minutes.  Remove from oven; cool  Cut open and put desired ingredient.  I love to put pudding in them!

Peanut Butter Chocolate Chip Cookies

INGREDIENTS:

8 TBS unsalted butter
1/3 heaping cup creamy peanut butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/ cup chocolate chips

INSTRUCTIONS:
Preheat oven to 325 degrees.  Met the butter and peanut butter in a microwave safe bowl until mostly melted.  Remove from microwave and stir until the butter in completely melted and smooth.  Then set aside to let cool.

In a mixing bowl, mix the cooled peanut butter and butter mixture with the sugars until fully incorporated.  Beat in the egg, yolk and vanilla until combined.  In a separate bowl, whisk together the flour, baking soda and salt.  Gradually add the sugar/butter mix until a dough forms.  Fold the chocolate chips.

Roll just under golf ball sized portions of dough and place on cookie sheets two inches apart.  Bake for 10 - 12 minutes, or until the edges are golden, rotating halfway during baking.  Do not over bake.  Remove from oven and cool for 10 minutes on the cookie sheets, then transfer to wire racks to cool completely.

Cake Mix Caramel Brownies

INGREDIENTS

CARAMEL SAUCE:
1 (14 ounce) pkg. caramels
1/2 cup evaporated milk

BROWNIES:
1 (18.25 ounce) package German chocolate cake mix
1/3 cup evaporated milk 3/4 cup butter
melted 1/4 cup chopped pecans (optional)
2 cups milk chocolate chips

DIRECTIONS:
Unwrap caramels and place in a microwave-safe bowl. Add 1/2 cup evaporated milk. Microwave for 1-2 minutes, and stir until caramel is melted.

Preheat oven to 350 degrees F. Grease a 9×13- inch pan with nonstick cooking spray.

In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. The dough will be VERY thick and kind of hard to stir. Place 1/2 of the batter in prepared baking pan. I sprayed my fingers with nonstick cooking spray and pressed it in the bottom of the pan using my hands. Bake for 8 minutes.

Place the remaining batter in the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Roll brownie batter into make small balls and flatted into thin circles. Very carefully, place flattened brownie batter on top of the caramel sauce until the top is completely covered.

Bake for an additional 15-20 minutes. Remove and let cool.  I thought they tasted the best the NEXT day when they were all cooled and not so gooey.

Peanut Butter Cookie Cups

This recipe comes from Six Sister Stuff!  These cookies are a definite crowd pleaser.  I've posted a recipe similar to this earlier...but I've tried this recipe and like it better!

Ingredients

1 3/4 cups flour 
1/2 teaspoon salt 
1 teaspoon Baking soda 
1/2 cup butter ( softened ) 
1/2 cup Sugar 
1/2 cup creamy peanut butter 
1/2 cup Sugar, brown, packed 
1 egg ( beaten ) 
1 teaspoon Vanilla extract 
2 tablespoons whole milk 
40 REESE'S Peanut Butter Cups ( minis ) 

Directions

Preheat oven to 375 degrees. Sift together the flour, salt and baking soda; set aside. 
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. 
Bake at 375 degrees for about 7-8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Read more at http://myrecipemagic.com/recipe/recipedetail/peanut-butter-cookie-cups#BA3IqHIBp6ZLUOdu.99

Soft Baked Skillet Chocolate Chip Cookie {Egg-Free}

INGREDIENTS

• 4 ounces cream cheese, softened to room temperature
• 8 tablespoons butter, melted and cooled slightly
• 3/4 cup (5.5 ounces) light brown sugar
• 1/3 cup (2.5 ounces) granulated sugar
• 1 teaspoon vanilla extract
• 1 2/3 cup (8.25 ounces) all-purpose flour
• 1 teaspoon cornstarch (see note above)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 to 1 1/2 cups semisweet, bittersweet or milk chocolate chips
• Ice cream for serving

DIRECTIONS

1. Preheat the oven to 325 degrees F. Butter a 9- or 10-inch cast iron skillet (or pie plate if don't have skillet).
2. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Mix in the vanilla.
3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the batter and mix about halfway; there should be dry streaks of flour here and there. Add the chocolate chips and mix until evenly combined (don't overmix).
4. Spread the batter evenly in the prepared skillet and bake for 25-35 minutes depending on how soft and gooey you want the cookie. Serve warm with ice cream.

Peanut Butter Cookies

These were yummy!  I made them without the peanut butter chips and they were still good!  I got this recipe from Six Sisters Stuff Monthly Menu Plan.  I couldn't find the recipe of their website to link it to.

Ingredients:
1 cup butter, softened
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
1 tsp vanilla extract
3 eggs
4 cups all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 cup peanut butter chips
1/4 cup granulated sugar

Directions:
1. Preheat oven to 375 degrees.  In a large bowl, cream the butter, peanut butter, 1 cup sugar and brown sugar together.  Add vanilla and mix.
2. Add the eggs, one at a time, mixing well after each one.
3.  In a separate bowl mix the flour, baking soda and salt together  Add the mixture in a mixing bowl and stir until completely combined.  Fold in peanut butter chips.
4.  Roll dough into 1 1/2" balls  Place 1/4 cup sugar in to a small bowl and roll each ball of dough in the sugar until completely covered.  Place the dough balls on a baking sheet with a nonstick baking mat.  Using a flat-bottomed drinking glass, gently press each dough ball down.
5.  Bake the cookies 7-9 minutes.  Remove cookies and allow them to cool on their cookie sheet for about 5 minutes, then move to a wire rack to finish cooling.  these cookies are very soft - you don't want them to overbake or to turn brown at all.  They will continue to set-up as they cool.

Makes 48 cookies

Yummy Chocolate Chip cookies

I got this recipe from my friend, Alexis, after she gave me cookies and I thought there were super YUMMY!

Ingredients:
1 cup granulated sugar
1 cup grown sugar
1 cup butter, softened
2 eggs
1 1/2 tsp vanilla
1 tsp baking soda
1 tsp salt
3 cups flour
12 oz semi-sweet chocolate chips

To Make:
Places sugars, butter, eggs and vanilla in bowl and mix.  Gradually add baking soda, salt and flour to sugar mixture and mix well.  Add chocolate chips.

Drop by rounded teaspoonful onto greased baking sheets, about 2 inches apart.  Bake at 375 degrees for 10-12 minutes.  Remove from baking sheets immediately and cool on wire racks.  Makes about 54 cookies.

Lemon Poppyseed Bundt Cake

Ok this is GOOD.  Kalissa just requested it for her birthday this year.  If it passed the 5-year old taste test, it is good!  Our birthday cakes has had to jump up several notches since being here in Colorado.  Carnan has made this for her kids birthdays in the past when we were invited over...so Kalissa wanted this cake for hers!  Can you say YUMMY!

1pkg yellow or white cake mix
1 pkg instant lemon pudding (small)
1 1/2 cups water
4 eggs
1/2 cup oil
1 TBS poppy seeds

Mix everything together except eggs.  Add eggs 1 at a time.  Beat well after each addition.  Pour into a well greased & floured bundt cake pan.

Bake at 350 degrees for 45 minutes.  Cool in pan for 15 minutes.  Remove.

BUTTER SAUCE FOR ON TOP: (this is very fattening but oh my, SO GOOD!)
3/4 cup butter
3 cups granulated sugar
1 1/2 cup half and half
3 tsp vanilla
3 tsp white karo syrup

Mix together and bring just to a boil.  May be made ahead and reheated.  Spoon mixture over cut cake slices at serving time.

or you could make a glaze to go on top:
2-4 cups powdered sugar
Butter
1-2 TBS lemon juice
water

Drizzle over cake while just warm

Chocolate Chip Cookie Bars

We had a family gathering last night and I made these Chocolate Chip Cookie Bars from Our Best Bites.  They were a HIT!  So I guess that makes this recipe a keeper!  You can find the recipe HERE on their blog.

Ingredients
3 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup (2 sticks) butter, melted and cooled slightly
1 1/2 cups packed brown sugar
3/4 cups white sugar
2 large eggs
1 tablespoon vanilla extract
2 cups chocolate chips (any kind you like, or a mix)
1/2 cup toffee bits (optional)

Instructions
Preheat oven to 350 degrees.  Line a 9×13 inch baking pan with foil and lightly spray the bottom with cooking spray.  Set aside.

Combine flour, baking soda, and salt in a bowl and whisk to combine.  Set aside.

In a mixing bowl, combine brown sugar, white sugar, and melted butter.  Add eggs, one at a time, stirring between each addition, and vanilla.  Add dry ingredients a little at a time until incorporated. Stir in chocolate chips (save a few for the top if desired).  Once dough is thoroughly mixed, press into the prepared baking pan.  Bake for about 25 minutes (all ovens are different, set timer for 20 minutes to start checking on them.  They will bake for 20-30, 25 is perfection in my oven.)  Remove from oven when edges are golden brown and center appears set, but still soft.  Cool completely to room temperature and then cut into squares.

Peach Pie (from Taste of Home)

• I made this recently and it was yummy! The recipe comes from Taste of Home.  You can find it HERE
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 4-1/2 cups sliced peeled peaches
• Pastry for double-crust pie (9 inches)
• 3 tablespoons cornstarch
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 teaspoons lemon juice
• 1 tablespoon butter

Directions

1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
2. In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
3. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 servings.

***FOR MY WONDERFUL FAMILY, I make my own pie crust.  It comes from the recipe book - Set for Life - called Never-Fail Pie Crust.  It is easy and I know you have the recipe!

Triple Chocolate Bundt Cake

Need a shot of chocolate?  This is for YOU!!

See that cake on the recipe book?  That is the recipe.  Here is another picture with frosting all over it..

This recipe is from the Six Sisters' Stuff recipe book and their blog.  It can be found HERE.  It is super moist and yummy!  And that is a lot coming from our family....we aren't very fond of cakes.  It has been tried and tested by all my family members.  It was eaten in a jiffy.

Triple Chocolate Bundt Cake 
Ingredients:
1 (18.25 oz) package Devil’s Food chocolate cake mix
1 (3.9 oz) box instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 cup milk chocolate chips

Directions:
Preheat oven to 350 degrees.  In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a bundt pan sprayed with non-stick cooking spray.  

Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with my favorite chocolate frosting.

Our Favorite Chocolate Frosting

1/2 cup butter OR margarine, softened
1/4 cup milk
1-2 teaspoons vanilla (depending on your taste)
3 Tablespoons cocoa
2-3 cups of powdered sugar

Mix all ingredients together and either spread or pipe on top of cooled cake.