Running and Cupcakes

On both of my runs this past weekend, I couldn’t help but think about my pace and how that should translate to race day. I usually find myself sneaking a peak at my watch and being concerned with not going fast enough. When it comes to marathon training, though, I need to have a different outlook on my training runs than I did when I was training for my last half marathon… slow and steady.

Most of the training plans I’ve come across suggest running your long runs about a minute or so slower per mile than your goal marathon pace. So far, this has been a big struggle for me. I finished my first marathon in November in 4:37, which was about a 10:30 pace. Since then, I think I can very easily run a 9:30 pace, bringing me to just over 4 hours. My husband, on the other hand, thinks I can easily run a sub 4-hour marathon considering my easy 1:47 half in April, which of course would be fantastic. Either way, that means I should be running my long runs at about a 9:30 to 10:30 per mile pace, depending on what I ultimately decide my race day goal to be. Well, I ran 10 miles last weekend with an average 8:20 pace, and today’s 8 as slow as I possibly could in 8:50. I realize that once I get to the higher mileage long runs I’ll slow down, but I’m wondering if I need to readjust my goals, or somehow figure out how to run slower. I suppose I’ll have to experiment over the next few weeks.

Even though most of my weekend revolved around running, I did make time for cupcakes and a BBQ. Some friends were celebrating their engagement with a relaxed backyard party, so I knew I had to bring cupcakes. I’ve become known for bringing cupcakes to parties, and when I show up with anything else everyone seems to be disappointed. Thanks to the wonderful world of Pinterest, I found a recipe for Chocolate Cupcakes with a Peanut Butter Cookie Dough Frosting from Gimme Some Oven. They were a hit, and I had plenty of leftover frosting that is currently taunting me from the fridge. I’m thinking of turning into truffles (just shaping it into little balls and coating it in chocolate), but that’s if I can keep my spoon away.

Pinterest has really become a source for my meals and workouts in the past few weeks, and I’m really loving what I’ve found so far. It is a little dangerous at times (links to adorable clothes, and a serious time-waster), but I like to think the helpful things I’ve found outweigh the negatives of spending so much time on one website. I mean, I did find those cupcakes. Now if only I could find an answer to my marathon pace dilemma.

What did you do this weekend?
Any suggestions or words of advice for my marathon training pace dilemma?

This Week in Yum and a Winner!

As I mentioned last week, I’m thinking about doing a weekly post for all of those things that I ate and were noteworthy, but didn’t necessarily have a recipe for, or did, but it wasn’t my own and I really didn’t change anything.

The week was rather low-key in the kitchen. Since I spent the weekend up in Rochester, Sunday night’s dinner was quick and easy, and went unnoticed. We also didn’t have anything for dessert, which might as well be blasphemy in our household. I quickly remedied the situation for the rest of the week, though.

On Tuesday night I made a batch of Carrots ‘n Cake’s Oatmeal Dark Chocolate Pumpkin Muffins, which were posted on FitSugar last week. They are perfect any time of day – breakfast, snack, dessert… and as you can imagine I’ve had one for each. I left out the nuts (simply because I didn’t have any), but they were delicious. You should make them.

The rest of the week was passable with the highlight being a re-do of these Mexican Stuffed Shells. They are one of my husband’s favorite dishes. This time, I swapped out the ground beef for beef soy crumbles, and they were still just as delicious. We had some homemade burritos, and then peirogis the other nights. We headed to Stuff Yer Face on Friday to celebrate a friend’s birthday, and I devoured my stromboli and washed it down with a Franziskaner Weissbier… yum.

Since Halloween is on Monday, the husband and I attended a party Saturday night. I of course went as my favorite baked good, a cupcake!

Sunday was an attempt at a long run (that wound up to be a failure thanks to some knee pain), and plenty of time spent in the kitchen. I whipped up a batch of The Post Punk Kitchen’s Scalloped Potatoes. Oh. my. goodness. These are absolutely delicious, easy, and even cooler, completely vegan. I’m psyched that we have leftovers! The only change I made to the recipe was instead of using eggplant bacon (Hubs isn’t a big fan of eggplant), we got tempeh (which he actually really enjoys) and I used some liquid smoke to add the “bacon” flavor.

I ended the week with some serious baking for Halloween in the office, but I’ll have to save that for another post!

So onto the winner of the Hormel limited edition chili and cheese and super cute football chip platter (I just got mine and can’t wait to use it)! Thanks to Random.org, the winner is Kat! Send me an e-mail with your address to foodosaurusrex [at] gmail [dot] com, and the goodies will be on their way!

All the Single Ladies

This past Saturday was my bachelorette party. While I’ll spare you all the juicy details, I do want to share all the delicious food that was enjoyed! Everyone came to my house, and we hung out eating and drinking, until our limo arrived. We’d hired it from this Home Page. When it did, we were off to the city to enjoy dinner and a show at Lucky Cheng’s. If you’ve never heard of it, just take a gander at the website. That’s all you need to know. My sister did my hair and makeup, which was pretty awesome!

Of course, in trying to be the hostest with the mostest (a phrase used frequently in my house growing up), I had to make some goodies. I also tried to be smart, thinking the more food we had available, the better because no one likes a hangover. This was extremely import for myself, as I had completed my longest run EVER to date earlier that morning (14 miles!). I made this amazing Queso Fundido, which was awesome! And of course, I had to make cupcakes.

As part of the favors for my bridal shower, my future mother-in-law got little bottles of wine for everyone. So, we had quite a few bottles left over, so I figured my bachelorette party would be an excellent time to use some. Everyone loves a little boozy baking! I used just regular ‘ole brownie boxed mix and baked them as cupcakes. For the frosting, I made a merlot buttercream, and it was awesome. It was also the first time I got to use my KitchenAid stand mixer! I’m never using a hand mixer again.

We’re only 30 days away from the big day. There’s going to be a lot of wedding (and marathon training) activities in the coming weeks!

merlotcupcake — Check out the sweet cupcake toppers!

Brownie Cupcakes with Merlot Frosting
– makes 12 cupcakes –

Ingredients:
1 box brownie mix (I used chocolate fudge)
1 egg
1/4 cup oil
1/4 cup water
3 cups confectioner’s sugar
1 cup merlot
1 cup butter (room temperature)
1 tsp vanilla extract

Directions:
1. Preheat oven to 350 degrees.
2. Prepare brownie mix according to package, separate brownie mix into a lined cupcake pan (about 2 tbsp worth). Bake about 25-30 minutes
3. In a stand or hand mixer, cream butter, adding in vanilla followed by the wine. Slowly incorporate the sugar until the consistency is thick and everything is well combined.
4. Allow cupcakes to cool before frosting!

Birthday Cupcakes

If you’re a somewhat regular reader of this blog, or even if you simply look at the tag cloud on the right of the blog, you know that I love cupcakes. So it’s no surprise that I made sure to have plenty of cupcakes in the days surrounding my birthday!

On Sunday, the fiancé and I headed into the city with plans to go to a museum. Unfortunately we forgot about The Pride Parade, so our plans were interrupted. We certainly had plenty of entertainment watching the parade, though. On our way home we stopped at a bakery called Sweet in Hoboken for some cupcakes. Since we live in New Jersey, we try to find the easiest (and cheapest!) ways to get in and out of the city, and on Sunday we figured driving to Hoboken and parking there would be our best bet.

Sweet is cute and simple, and more importantly, has delicious cupcakes. We happened to get there at 5pm when they were closing at 6pm, so all of their cupcakes were by one-get one free! They have both regular and mini sized cupcakes, so the fiancé and I figured it was the perfect opportunity to sample a lot of what they had to offer. I also appreciated the fact that they were looking to get rid of the cupcakes, meaning they make them fresh every day – no one likes a cold, stale cupcake! For a mere $4.75 the fiancé and I each got to sample a red velvet, vanilla, mocha, ganache, coconut, and fluffernutter (only 4 pictured below). They were all delicious! I wish I had them in the full size so I could have enjoyed even more of them.

For my birthday on Tuesday, of course I had to have cupcakes to celebrate. So, my family brought over four Crumbs cupcakes to try (King Cone, Baba Booey, Three Muskateers, and Peanut Butter Cup). Between the six of us (my parents, sister, her boyfriend, and the fiancé) we each sampled each of the cupcakes – YUM.

Not only did we have the Crumbs cupcakes to enjoy, but I also received cupcakes from Serial Baker! Now this girl is serious – she dropped off birthday cupcakes for me at 10:30p on the eve of my birthday. I was so zonked from my morning run that I was already in bed, so my fiancé actually received the package for me. I had a recipe for a twist on S’mores cupcakes in my head, and she was able to bring them to fruition. A great bakery could always be able to bring to life the recipes in your head. I had mentioned I had a recipe for them and wanted to make them, but just didn’t have the time or energy, so I opted to make two simple pies and bring them to work. So, she decided to make them for me! I have such good friends – look at that bad boy. [The picture is actually from Serial Baker’s post, but was taken by my fiancé – circle of blogging!].

Needless to say, my birthday was pretty sweet! It was made even sweeter by the awesome gifts I received – a no-slip yoga towel, running socks, a yoga mat carrier, a cupcake stand, and a Marc Jacobs bag I’ve been eyeing up for a few months. Next up in terms of celebrations are my bridal shower, bachelorette party, and of course, the wedding. I can’t wait!

Cupcakes and Animals

Ever since trying Serial Baker’s delicious vegan cupcakes and then making some vegan cookies myself, I’ve been looking to try more vegan baking (whether made by me, or someone else!). So, when I saw that Sweet Avenue bake shop, a vegan bakery in Rutherford was hosting an event this past Saturday, I had to check it out… especially since it was to help raise funds for an animal shelter!

The fiancé and I headed up to Rutherford with plans to later head into the city to go to a show at Upright Citizen’s Brigade and enjoy dinner in the city. The event, Cupcakefest, was to help raise money for an animal shelter in Bloomfield. We joked that if they had adoptable cats or dogs at the event, we’d probably come home with a carful. Thankfully they didn’t have any animals actually there, otherwise our family would have grown Sunday! But as it turns out, our family grew on Monday, when we picked up a 5 week old kitten from a friend’s who found him under their deck! We thought it was only appropriate to name him Fry, one of the other characters in Futurama, to match our other cat, Leela. Hopefully they’ll get along just like the characters in the show!

After checking out the vendors, we headed down the street to the bakery to pick up some cupcakes. I decided to try their Oreo cupcake, and the fiancé went with the “Green Lantern” cupcake – it even came with a plastic ring! They were the perfect size (not too big, but not too small) and they had filling, which is my favorite part about cupcakes. Oh, and they were really good! The fiancé turned to me and said “wait, are ALL of their baked goods vegan?” I love when people are impressed by things like that. I always enjoy when someone who bemoans something (i.e. vegan or vegetarian lifestyles, certain cuisines, etc.), then they unknowingly try it, and really like it. Not that my fiancé is one of those people – he’ll try anything.

greenlantern — Green Lantern themed cupcake

I’m looking forward to a summer filled with cupcakes (my birthday is soon, so we know lots of cupcakes will be involved), and also trying some more vegan baking (either made by me, or others)! And now that we’re a family of four things should be interesting!

Cupcakes for Dinner

I’ve baked my fair share of cupcakes on the blog, but until Tuesday night, I hadn’t tried my hand at a savory cupcake. I wasn’t sure exactly what I wanted to try, but when I stumbled upon Can You Stay For Dinner’s version, which is actually inspired by a HungryGirl recipe, I knew I wanted to make my own version.

Using what I already had in my pantry and refrigerator (with the addition of the wonton wrappers), I made 12 “cupcakes” which was enough for dinner on Tuesday as well as lunch on Wednesday for both myself and my fiancé. It was fun telling people I had cupcakes for dinner and seeing the shock on their face, especially after I explained what I actually made. I think the great thing about these little guys is how you can really put whatever you want in them, and completely control how much you want to have… since I usually cut myself a giant piece of lasagna from a tray of it and never finish it, this is much more efficient. And more importantly, I think they honestly taste just like lasagna.

These would be awesome at a party – perfect little portable meals! I’ve been a big fan of wonton wrappers ever since I made my own eggrolls, and a few different variations, and now I’m just trying to think of other ways I can use them. I’m really looking forward to making some more savory cupcakes, and also discovering more ways to use wonton wrappers!

Lasagna Cupcakes inspired by Can You Stay for Dinner
– makes 12 cupcakes –

Ingredients:
2 Tbsp olive oil
6 oz soy crumbles (I used Bocca)
1 clove of garlic, minced
1/2 yellow onion diced
1/2 green pepper diced
1 tsp red pepper flakes
1 tsp oregano
1 cup chunky tomato sauce
12 wonton wrappers
1 cup light ricotta cheese
1/2 cup mozzarella cheese

Directions:
1. Preheat oven to 375 degrees. Spray a cupcake or muffin pan with non-stick spray, and place a wonton wrapper in each cup, making sure to mold to the shape.
2. In a skillet, heat oil over medium heat, adding onion, pepper, and garlic, followed by 1/2 tsp of oregano and 1/2 tsp of red pepper flakes. Cook for 5-10 minutes. Set aside.
3. Using the same skillet, add the soy crumbles and additional 1/2 tsp of oregano and 1/2 tsp of red pepper flakes. Sautee about 5-10 minutes.
4. Add onion and pepper mixture to soy crumbles. Add tomato sauce, stirring to combine and allow to simmer for 10 minutes.
5. Meanwhile, in a separate bowl combine ricotta cheese and a dash of salt and pepper.
6. Distribute each cup with some of the ricotta mixture, followed by some of the sauce mixture, and top it off with a sprinkle of the mozzarella cheese. Fold over the excess wonton wrapper into the filled cup.
7. Bake for 10-12 minutes, or until wrappers begin to turn a golden brown and crisp.

Cookie Cupcakes

As with every occasion I’m a part of, some type of baked good (usually in the form of cupcakes) are made. My fiancé’s birthday on Friday was no exception to the rule. I had planned to make these amazing looking rootbeer cupcakes from the always delicious How Sweet It Is blog. Unfortunately, the recipe called for rootbeer extract, and I just couldn’t find any; I wound up going to four different grocery stores on Monday afternoon, and after finally feeling defeated resolved myself to needing to figure out something different.

After spending some time thinking about what my fiancé likes and doesn’t like, and looking at a few different recipes, I settled on Cookies & Cream Cupcakes. I hadn’t decided if I wanted to do a whipped cream or buttercream frosting, but I figured I could make that decision last minute. We thankfully had the necessary ingredients for either frosting, so I didn’t have to make any extra trips.

My fiancé’s birthday and party was on Friday, but because Friday night parties are always so hectic with it being a workday, I made the cupcakes on Thursday night and stored them at room temperature in my cupcake carrier until I was ready to frost on Friday. Aside from the smashing of the cookies, they were easy to make. I cheated a little and just used a regular boxed white cake mix, as my inspiration for the recipe came from How to Eat a Cupcake’s post. I usually find that any cookies or candy pieces that I put into a cake tend to sink to the bottom. These cookies pieces stayed exactly in place, I think thanks to the use of sour cream. They were perfectly dense, but not too heavy, and definitely would work with either a whipped cream or buttercream frosting.

I had originally decided to make whipped cream frosting, but the cream never whipped; I have a feeling I was just impatient as the time before the party was slowly ticking. So instead, I decided to use a typical vanilla buttercream frosting and I threw some extra crushed Oreo pieces on top of the finished cupcakes, instead of mixed into the frosting itself. Thankfully they were still delicious and everyone was a fan!

Cookies & Cream Cupcakes
– makes 18 cupcakes –

Cake:
Ingredients:
30 Oreo cookies
1 package (18.25 ounces) plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

Directions:
1. Preheat oven to 350°F. Line cupcake baking sheet with paper liners. Set the pans aside.
2. Count out 8 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Place the remaining Oreos in a large, closed zipper-lock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside.
3. Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend together. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for the frosting. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. Place the pans in the oven.
4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 15 minutes before frosting.

Frosting:
Ingredients:
3 cups confectioners’ sugar
1 cup buter
1 tsp vanilla extract
1-2 tbsp whipping/heavy cream

Directions:
1. In a medium bowl using either a hand mixer or stand mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Easy Chocolate Truffles

On Saturday, after doing homework and some yoga, I decided to get myself in the kitchen. We were planning to go out to dinner for my mom’s birthday that was on Tuesday, so in addition to the gifts I bought her, I wanted to make her a treat. I attempted a giant cupcake for my fiancé for Valentine’s Day, but it wound up being a disaster. So, with that ego bruiser fresh in my mind, I decided to make some chocolate truffles for my mom.

We didn’t have any heavy cream in the house, and I had no desire to go to the store to get some. So, I got creative. I had caramel macchiato coffee creamer, and coconut milk. After taking a poll via Twitter and thinking about it some more, I decided to go with the creamer. I thought the caramel would be a nice addition to the chocolate. It’s a pretty easy process, and they’re really delicious. Since this is just the base and I coated mine in just some cocoa powder, you can really get creative with what you want to cover it in… yum!

Easy Chocolate Truffles
– makes about 12 truffles –

Ingredients:
1 cup semi-sweet chocolate chips
1/2 cup coffee creamer (flavor of your choice)
1/4 cup cocoa powder

Directions:
1. In a double boiler (I just used a glass bowl atop a pot of boiling water), heat and melt chocolate, combined with coffee creamer.
2. Once fully melted and combined, chill for about 2 hours, until semi-hard.
3. Once chilled, use a small spoon to scoop out chocolate and roll into a ball.
4. In a separate bowl, roll the truffle in the chocolate powder

A Festivus for the rest of us!

On Saturday, my fiancé and I hosted our second annual (he’s been throwing one for years) Festivus party! If you’re unfamiliar with the origins of Festivus, Google it, and hopefully a clip of the Seinfeld episode is on YouTube. I grew up watching Seinfeld with my parents, and they to this day watch the re-runs after work while preparing dinner. Most people I’ve come across either love or hate Seinfield, but both my family and my fiancé’s family are fans.

Last year was unfortunately kind of a flop, as the first snow storm of the year rolled in, and we wound up only having two guests! This year, with no reports of potential snow, I knew I needed to make sure we had enough goodies. The party was more than just a Festivus celebration, it was also the first time most of our friends were seeing our new place! Needless to say, the pressure was on.

I always make some type of cupcakes. This time, instead of making full sized, I realized they would likely go faster if I made mini’s instead. I like to make them seasonal, or at the very least boozy. While I left out the booze this time, you could definitely add it in if you want, since I made eggnog cupcakes, courtesy of Southern Living! Based on the recipe I used, I wound up with 60 mini cupcakes. Plenty for all of the party-goers, and enough to bring into work on Monday as well. In addition to the cupcakes, I wanted to make something savory. I had a bunch of recipes to choose from, but wound up settling on Brown Eyed Baker’s Italian Gougeres, coming in a later post.

But back to the cupcakes – the cake was perfectly moist and just the right amount of eggnog. I actually tasted eggnog for the very first time after I mixed it into the batter. There was some leftover, so I decided to take a swig. I guess it’s a good thing I liked it, since I was already committed to 60 mini cupcakes with it. The frosting, though, was a bit runny. Even though it had cream cheese, butter, and confectioner’s sugar, I couldn’t get it thick enough to allow me to really do any decorating (I added A LOT of extra sugar). It wound up almost drying on the cakes though with a nice sheen, so they looked okay. But I would have liked to do something a little more snazzy!

I definitely think you could add some dark rum to the cake and/or frosting mixture to give it that boozy kick that I’m such a fan of. Nothing quite like a festive drink in cupcake form!

Eggnog Cupcakes via Southern Living
– makes 60 mini cupcakes, or about 24 regular cupcakes –

Cake Ingredients:
1 (16oz.) package pound cake mix
1 1/4 cups eggnog
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract

Cake Directions:
1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into lined cupcake pan, filling about 3/4 .
2. Bake at 350° for 10 minutes or until a long wooden pick inserted in center comes out clean. Cool on a wire rack, about 10-15 minutes.

Frosting Ingredients:
1/2 cup butter, softened
1 (3-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1/4 cup eggnog
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract

Frosting Directions:
1. Beat butter and cream cheese with an electric mixer until creamy.
2. Gradually add powdered sugar alternately with eggnog, beginning and ending with sugar and beating at low speed. Add freshly grated nutmeg and vanilla extract; beat until smooth.
3. Spread over cupcakes.

Candy Stuffed Cupcakes

The idea of putting a little surprise inside a cupcake gets me giddy. Cupcakes are awesome on their own. Throw in something extra in the center, and you have my full and undivided attention. I think that’s why I gravitate towards bakeshops like Crumbs, where most of their cupcakes have some type of delicious filling. Since I don’t [yet] have the proper tools to stuff my cupcakes with ganache, buttercream, or things of that nature, I decided to take it the easier route – shove some Halloween candy into cupcakes!

For whatever reason the trick-or-treaters were sparse this year, especially at our new place. We actually only had two sets of vistors. We did go out to dinner between about 6p and 8p, so I’m assuming we missed some others, but the overall feeling in the office the next day was that there just weren’t a lot of trick-or-treaters out and about. Fiance and I had spent quite some time in the candy asile at Target earlier that week, trying to pick out the perfect combination of candy – we wanted to make sure as the new neighbors the kids were impressed. Now, though, we just have two bowls full of leftovers. We’ve been taking a few pieces to work every day (to have 2-3 each), but at this rate, we’ll have candy until the new year. That’s when I realized I needed to bake with them!

I had found a recipe for deep-fried candy, but unfortunately I just don’t have the proper tools. Since hot oil is seriously dangerous, I figured it’d be best to wait until I have things like a deep fryer [hello wedding registry!] and other important and safety related items. I haven’t baked in awhile because of packing and moving, so I thought that would be a nice treat. Initially I wasn’t sure as to what flavor cake to go with, or even what type of frosting. Since I was using chocolate candy, I decided to go with a simple vanilla cake, and let the candy do the rest of the work. As for the frosting, I still battle with buttercream, and am still slightly afraid of cream cheese frosting. So, sour cream chocolate it was! The cake recipe came from Ming Makes Cupcakes and the frosting recipe came from AllRecipes.

The frosting was okay – It wasn’t nearly as thick as I had hoped the first time around. After eating a cupcake each I put the rest of the frosting in the fridge. When I went back for number two, I added a little more confectioner’s sugar, and since it was cold, the consistency was much better. The cake was delicious, I really enjoyed the surprise center. I would suggest popping any leftovers you have in the microwave for a few seconds to warm up the center, since the melty chocolate was one of the best parts. I stuffed my cupcakes with pieces of Kit-Kat, Twix, Almond Joy, Take 5, and Snickers.

Candy Stuffed Cupcakes
– Makes 12 – 15 cupcakes –

Cake Ingredients:
1 1/2 cup cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, room temp
1 cup sugar
2 eggs
1/2 tsp vanilla
1/2 cup milk
5 of your favorite “fun-sized” chocolate candy bars, broken into pieces

Cake Directions:
1. Mix flour, baking powder, and salt. Beat in butter gradually. Beat in sugar and mix thoroughly. Beat in eggs, then vanilla and milk. Beat till mixed.
2. Pour into lined cupcake pan. Place a piece of the broken candy into the middle of each cupcake, placing it mid-way down in the pan.
3. Bake at 400 for 20 minutes or until toothpick comes out almost clean.

Frosting Ingredients:
1 cup semi-sweet chocolate chips
4 tbsp butter
1/2 cup sour cream
1 tsp vanilla extract
1/4 tsp salt
2 3/4 cup confectioner’s sugar

Frosting Directions:
1. Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt.
2. Gradually add the confectioner’s sugar until the frosting is of spreading consistency, beat well.