Wednesday, May 5, 2010

Chocolate Buttercream Frosting


1-16 oz. package of confectioners sugar (less 6 Tbsp.)
6 Tbsp. Ghirardelli unsweetened cocoa
1/2 cup unsalted butter (1 stick), softened
1 tsp. vanilla extract
2-3 Tbsp. milk (may need to add a bit more, as necessary, for proper spreading consistency)
pinch kosher salt


In a large mixing bowl, with whisk beater attached, beat butter. Then add remaining ingredients and continue beating until well blended, and the frosting is a good spreading consistency. Spread on cooled cakes and cupcakes. (makes enough for 24 cupcakes).

Mango Salsa


1 mango, peeled and diced
1 avocado, peeled and diced
1 tomato, seeded and diced
1/2 small jalapeno pepper, seeded and minced
2 Tbsp. chopped Vidalia or red onion
2 small cloves garlic, minced
1/4 cup chopped fresh cilantro
1/2 tsp. salt
2 Tbsp. lemon juice
2 Tbsp. olive oil

Place all ingredients in a medium bowl and mix well. Refrigerate for 30 minutes. Serve fresh at room temperature with chips, tacos, and grilled fish. (serves 4)
(Note: recipe can be doubled.)