Chocolate Nutella Cupcakes

You know when you get that craving to something sweet and chocolatey. Well this cupcake will definintely satisfy that craving. Chocolate and hazelnut coming together is the perfect combination! Just be sure to have a glass of milk handy to wash it all down. These are amazingly rich and delicious!

Chocolate Nutella Cupcakes:

Base:
You can use any chocolate cake recipe you like. I used the chocolate cake recipe from Chef in Training. You'll notice the recipe on the site is for Nutella cupcakes. I used the cake part, but switched up everything else. 

Most cupcakes bake at 350 degrees for 18-20 minutes. Let your cupcakes cool completely. Once cool, make a small hole in the center of each cupcake by removing some of the cake and fill with some nutella. 

Chocolate Hazelnut Buttercream:

1 stick butter, softened
1/2-3/4 cup chocolate hazelnut spread (start by adding 1/2 cup and increase if you would like more flavor)
1-2 TBS milk
1 tsp vanilla
4-5 cups powdered sugar
Chopped hazelnuts for garnishing (optional)

Beat Butter and hazelnut spread. Add 1 TBS milk and vanilla. Slowly add in the powdered sugar until you reach desired consistency. Add more milk if your frosting is too think, a tablespoon at a time. Pipe onto cooled cupcakes and top with chopped hazelnuts. 

Yummy!

Lime Rickey Cupcakes

 One of my most favorite drinks, especially in the summertime is Lime Rickeys. One of my other most favorite things is cupcakes thanks to the Talented Terrace Girl Teresa introducing me. I have really developed a love of cupcakes and baking them! I think my family and friends love my passion for baking cupcakes as well as they are my main test tasters! The best part of baking cupcakes is creating a recipe and having it turn out to be a great success! Well I have wanted to make a Lime Rickey cupcake because I absolutely love lime rickeys and figured hey that would make a good cupcake. Well the other day I did it! This cupcake tastes like a lime rickey. Yum is all I gotta say!

Lime Rickey Cupcakes

Base:

• 1 white cake mix
• 2 TBS oil
• 1 cup sour cream
• 1 cup flour
• 1 cup sugar
• 3 eggs
• 1/2 cup water
• zest and juice of 1-2 limes (I used 1 1/2 limes)

Mix all ingredients together, fill muffin tins with liners and fill liners 3/4 of the way full. Bake at 350 degrees for 18-22 minutes. Cool completely on a cooling rack.

Grape Buttercream:

• 4 oz cream cheese, softened
• 1 cup butter, softened
• 1 tsp vanilla 
• 1 small package grape jello
• 5 cups powdered sugar-give or take

Beat butter and cream cheese together for about two minutes. Add vanilla and grape jello and mix until well combined. Add powdered sugar until you reach desired consistency. Pipe onto cupcakes. Garnish each cupcake with a slice of lime if desired and enjoy!

Makes 3 dozen cupcakes

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Wild Card Wednesday: Modernist Cuisine At Home

Hello readers! Amelia with Inkling shared some content of this book Modernist Cuisine at Home with us and we wanted to pass on the content to you our readers because some of these recipes sound really good! We are able to view the first chapter of this book absolutely free!  Click here to view the first chapter. 

Here's one of the recipes that I haven't tried yet, but definitely want to make here soon!

Lemon Posset

1 3/8 cups heavy cream

1/4 cup sugar

2.1 grams citric acid

Combine is a pot and dissolve sugar. Heat to 88 degreess C/ 190 degrees F. Remove from heat and add citric acid and stir. Mixture will turn into a soft custard. Cool for 10 minutes. Divide evenly amongst 6 small dishes. Pour lemon curd (recipe below) on top of each one. Cover with plastic wrap, and keep in fridge for 12 hours.

3/4 cup lemon curd (optional)

1/2 cup egg yolks blended

1 1/2 cups sugar

2/12 TBS lemon juice

1 3/4 cup unsalted butter

zest from one lemon

1/8 tsp salt

Preheat water bath to 149 degrees F. Place egg yolk in zip lock bag, removing as much air as possible. Bake for 35 minutes. Place immediately into an ice bath. Combine sugar and lemon juice in a pot over medium heat, stirring for about 2 minutes until sugar is completely dissolved. Cool to room temp. Pour cooked egg yolks into a blender and add lemon/sugar syrup gradually while blending. Continue blending and drop small cubes of butter into mixture until all the butter is incorporated. Stir in the zest and salt.

I copied this recipe right out of the book:)

Munchkin Monday: Chore Charts

So my kiddos are old enough to help pitching in with helping around the house and I wanted to try and make it as fun as possible for them. I also wanted to be able to teach them that part of living in a family is helping around the house and not expecting anything out of it, but I also want to teach them about earning and budgeting money at an early age. I browsed around pinterest and looked at a lot of different chore charts out there and decided to combine two that I really liked and created my own. I debated on whether to use pictures or write what the chores were, but decided to go with pictures to make it more fun and so my almost 3 year old can see and understand what each chore is. To incorporate earning money I made a bonus section where my children can choose if he/she wants to do that extra chore(s) and if they do, they can earn money as a result-.25 a extra chore. At the end of the month I will add up how much extra work they have done and then with the money I'm going to teach them to split that up and pay tithing, themselves, and what's left is spending money. My girl who is 5 seems really excited about this and I am hoping that they work as good as these look. We have only been using these for a few days now, but so far so good!

To make your own chart like this you will need:

• 2 metal cookie sheets ( I got mine at the dollar store)
• Spray paint (I used my kids' favorite colors)
• paper tape
• clear pebbles that can be found at any craft store
• magnetic tape roll
• an adhesive of some kind for the pebbles. I used some Zots that can be found in any scrapbooking section at a craft store
• chores printable-you can browse the internet for some of these or make your own. I found some for free on http://homeschoolcreations.com
• scrapbook paper 

I first printed my child's name and the tittles off my computer, placed them on some scrapbook paper, and cut them out all nice. Next I cut out the chores and adhered them to the pebbles using Zots. This is what they look like all done:

Next you will cut small sections of the magnetic tape and place it on all of the stuff. After that spray paint your cookie sheets. I made sure to apply a clear finishing spray after the paint had dried to "protect" the paint. Next put a strip of the paper tape down the center of the cookie sheet so you can make a column for the To Do's and Done's. Next apply some magnetic tape of the back of the cookie sheet(s) so you can place them on your fridge or any other magnetic surface. The final step is to put all your stuff on. You now can use your totally awesome and cute charts!!!

Foodie Friday: Skillet Seared Honey Mustard Pork Chops

This yummy sounding recipe is courtesy of Jennifer at colangelopr.com. Thanks Jennifer for sharing this recipe with us!

After a long day at the office, the last thing you want to do is slave over the stove! Instead of spending your entire night cooking, why not whip up a quick hearty meal?  Golden Blossom Honey (goldenblossomhoney.com), the iconic fourth generation 100% American honey, has a flavorful and easy recipe for any night! This Skillet Seared Honey Mustard Pork Chops recipe is sure to warm up any winter night.  These deliciously tangy pork chops are the perfect robust meal for the family. 

Skillet Seared Honey Mustard Pork Chops

3 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons balsamic vinegar
1 teaspoon dry mustard
4 (1-inch thick) boneless pork chops
1 tablespoon olive oil

Directions

Preheat oven to 450°.

Combine honey, vinegar and mustard in a small bowl. Dip pork chops into marinade to coat. Place on a plate and let sit at room temperature for 15 minutes. Season with salt and pepper.

Heat oil in an ovenproof skillet over a high heat. Once hot (not smoking), add chops and sear for 2 minutes or until chops are well browned on the bottom. Turn meat over and place skillet in oven for about 10 minutes, until chops are no longer pink inside.  Serves: 4.

Tuelle Hair Bows

I've been wanting to make a few new bows for a while now and decided to make some using tuelle. I love using tuelle because I think it just looks really girly and I love to dress my girls up all girly and cutesy. I made matching ones for my two girls and then I also made some for my little niece and gave some to her for her first birthday. These bows are so easy to make and don't take very long to do!This bow will be the perfect accessory for your little girl!

What you need:
Some hair clips (can be found at Walmart or a beauty store)
Hot glue gun
tuelle (I had bought a big roll of it at Walmart)
Ribbon
Gems or anything else that could work to place in the center of your bow

 
Step 1:
Glue some ribbon onto the top of your hair clip

Step 2:
Cut some strips of tuelle and start to form a star/firework looking shape. I layered 2-3 strips each time to make it thicker which is what you want. It makes the bow nice and puffy.

 
Step 3:
Take 2-3 strip of tuelle, place them together and then group all the tuelle together and using those strips tie all of it together so it now looks like this:

 

Steps 4 and 5:

Glue your tuelle bow onto your clip. After that is dry glue on your gem, brad, or any other embellishment. I used a little flower that actually came in a scrapbook kit I got. Scrapbook embellishments are great to use on this kind of stuff!

 

You now have some cute new hair bows!

 



 

 

 

Sweet tooth Tuesday: Homemade Krispy Kreme Donuts

Ok so who doesn't love Krispy Kremes! I know I do and I've got a copycat recipe for them! I think the best way to eat a Krispy Kreme is to stick it in the microwave for only about 10 seconds, enough to warm the donut and make the frosting soft. Yum!!! Every time I have made these they seem to go quickly and I never bring home leftovers. You have one and then you can't stop there. Making these is a little bit of a process, but overall they are easy to make.

Homemade Krispy Kreme Donuts

Donuts:

• 2 TBS yeast
• 1/4 cup warm water
• 1 1/2 cup lukewarm milk
• 1/2 cup sugar
• 1 tsp salt
• 2 eggs
• 1/3 cup shortening
• 5 cups flour
• oil for frying

Glaze:

• 1/3 cup butter
• 2 cups powdered sugar
• 1 1.2 tsp vanilla
• 4-6 TBS hot water

Donuts: Dissolve yeast in water. Add milk, sugar, salt, eggs, shortening, and 2 cups of flour. Beat on low, scraping the bowl for 30 seconds. Then beat at medium speed for 2 minutes, occasionally scraping the bowl. Stir in remaining flour until smooth. Cover and let rise in a warm place until dough has doubled in size (about an hour). Dough is ready when an indent remains. Turn onto a floured surface. With a floured rolling pin, gently roll dough to 1/2 inch thick.Cut with a floured donut cutter and place on a baking sheet, leaving plenty of room for them to grow. Cover and let rise until doubled (30-40 minutes) Sides must not touch! Using a wide spatula, slide donuts into hot oil, turn as they rise to the surface. Fry just until golden (about a minute each side) Carefully remove and drain. Dip in creamy glaze, cool on wire rack, and then dip in glaze again.

*Note: If you don't have a donut cutter you can use a mason jar ring, or even the rim of a glass to make round donuts. I don't have have a donut cutter, do it this way, and my donuts turn out great!

Glaze: Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 TBSP at a time, until desired consistency has been reached. To make a chocolate glaze, melt 4 oz of milk chocolate or semi sweet chocolate chips with butter and continue with glaze recipe.

This make 2 dozen donuts

Sweet Tooth Tuesday: Oreo Rice Krispie Treats

This Sunday I was home from church with a sick little baby girl so I had some extra quiet time while everyone else was away.  So I decided to make a treat....okay....so it's not any different from when I have a houseful...I still make treats.  But I guess I just got a little bored since the baby was sleeping.  I wanted something simple, and something that I had all the ingredients on hand since it was Sunday.  So I figured this would be good.  And kid-friendly =)

Oreo Rice Krispie Treats

(Recipe from Chef in Training)

• 6 cups Rice Krispie Cereal
• 20 Regular Oreos chopped
• 5 cups mini marshmallows
• 3 Tbsp. butter
• 1 tsp. vanilla

Instructions

1. Spray a 9×13 dish with cooking spray.
2. In a large bowl, pour measured Rice Krispie Cereal.
3. Chop and mash Oreos. You can do this by putting them in a ziplock bag to help keep the mess under control. You want the Oreos to be a variety of sizes from chunky to finely crushed.
4. Add Oreos to Rice Krispy cereal and stir to combine.
5. In a medium sauce pan, heat butter and marshmallows together over medium heat, stirring constantly, until they melt together.
6. Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.
7. As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish. Use the spatula to press the mixture around the dish, and flatten as needed.
8. Let sit until completely cooled.
9. Drizzle with melted chocolate or sprinkles if you want.

Foodie Friday: Banana Applesauce Bread

So I have to admit I'm not too fond of bananas, but I do like me some warm banana bread with some butter on it. If I eat bananas plain the peel has to be bright yellow with no black on it. I'm weird I know. I just have a thing with textures and bananas fall into that category of food textures I do not like. My most favorite thing to do with those bananas that start getting a little too ripe for me is making banana bread with them. I have two recipes for banana bread that I really like and this is one of them that I thought I would share!

Banana Applesauce Bread

• 1/4 cup butter, softenend
• 3/4 cup sugar
• 1 large banana, mashed
• 2 eggs
• 1 16 oz can applesauce
• 3 TBS buttermilk
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda

Cream butter and sugar. Add banana, eggs, and applesauce. Stir in flour, salt, and baking soda. Mix should be slightly thicker than a cake mix.. Add buttermilk and if too stiff and another tablespoon of the buttermilk. Pour into two greased loaf pans and bake at 350 for 45 minutes.When done slide a knife around the edges and invert. Cool on a wire rack.

Wild Card Wednesday: Memory Corsage

We blessed our new baby girl back in December and I wanted to share this cool little gift that my mom made for my little girl to wear on her special day. This is called a memory corsage and my mom originally saw this idea at a boutique she went to. She had bought one at the boutique she went to and had given it to one of my sisters who was having a baby girl. She wanted to keep the tradition going by giving each girl grand baby a corsage, and had a hard time finding one in the stores. You can find them online but some can be quite spendy. Their may be some stores that sell them, but I know my mom searched a lot of different stores and nobody had these.She finally decided to make one instead of buying one for my little girl. I think it turned out great and I am so grateful to have one that my mom made that will end up being passed down generation to generation! 

My daughter's corsage with the Memory Corsage poem

A close up

Here's the poem in case you want to make your own Corsage:

Memory Corsage

A flower for this tiny girl, tied softly at her wrist 

will carry forth a memory of the day that she was blessed.

Then lovingly preserve it, softly tuck this flower away,

to nestle in those curly locks on her baptism day.

So as the months turn to years, a guy may come her way, 

you'll want to share this flower with her on her wedding day.

Something old and something new that every bride must carry, 

Include this flower in her bouquet on the day that she will marry.

Before her flowers are tossed away, remove this flowered pearl, 

to adorn another's tiny wrist, of her very own little girl. 

Kid's Boards

I had some friends post that they wished they could have a board that had this saying on it....so being the nice crafty friend that I am, I told them I would make them =)  They got to choose their color combinations and whether they wanted it for boys or girls.  These are super cute to hang in a nursery or kids' rooms.

Foodie Friday: Chicken broccoli casserole

 

 

 

 

I personally think that anything that has the combination of broccoli and chicken is absolutely delicious! This recipe is so yummy and sure to please even young taste buds. This casserole has been in our family for a while and is something that we have for dinner quite often. I'm sure once you try this casserole out it will become a family favorite of yours as well!

 

Chicken Broccoli Casserole

 

1 bag of frozen broccoli (or you can use a fresh head of broccoli)

2 cups chicken cooked and cut in small chunks

1 can of cream of chicken soup

1/2 can of milk

1 package of chicken flavored stuffing

bread crumbs

 

Cook chicken, cut up and set aside. Combine cream of chicken and milk together in a medium size bowl. Add your cooked chicken to soup mixture. Next cook the stuffing according to package directions. Next steam/cook your broccoli so it is nice and soft. I usually put mine in the microwave and cook it for ten minutes and it comes out perfect. Make sure to add a little water in with the broccoli to steam it. Grab a 9x9 dish and start by putting down the stuffing, then the broccoli, then the chicken mixture, and then follow by sprinkling bread crumbs over the top of it. Bake at 350 degrees for 30-40 minutes. The sides of the dish should be a little bubbly when you take it out.

 

 

DIY Thursday: Sock Snowmen

Look at these little guys and tell me they are not cute! My 5 year old daughter had an assignment in preschool to make a snowman but without any snow. I gave her a couple ideas and even showed her some examples on pinterest and she decided she wanted to make a sock snowman. I was totally expecting her to want to make something like a paper plate snowman but no she chose the most crafty one! So one afternoon her and I built our snowmen. Sock snowmen are really easy to make and little hands can do most of it on their own. My daughter was so excited with the finished product and couldn't wait to take it to school the next day. I think they turned out pretty good too!

To make your own sock snowman start with a white sock, one that is knee high or mid calf. This is a great project you can use those socks that end up missing their match or that have holes in them. You will then cut the sock at the heel.  Here is my sock cut in half.

Next take the part of your sock that has an opening now on the top and the bottom and put a rubber band on one of the ends. Make sure the sock is inside out!!! When the rubber band is on take the sock and fold it so the rubber band is inside and you cannot see it.

Now you will fill your sock up with beans or rice. I had lots of beans so that is what I used. Make sure to put a lot in there because this is the body of your snowman. When the sock gets full and really close to the top tie on another rubber band.

I didn't take a picture of the next few steps so I apologize. I was having fun creating and forgot to take pictures of all the steps! You now have a sock full of beans or rice. Now you will take another rubber band and tie it around the sock and form the head. You can add another to create three "balls" so to speak or just do one rubber band and have a chubby snowman like ours.

Next you will cut another sock, a cute colorful one the same exact way as we did the white sock and use it as the clothes. Slide the part with a hole on the top and bottom over your snowman. Use the toe part of the sock as the hat. Next you can embellish/decorate your snowman with buttons, flowers, jewels, etc. You can cut a strip of the sock off and make a scarf like I did for my snowman. I used a small black jewel for a nose, but orginally was going to cut a toothpick, paint it orange, and use it as a nose. I didn't have any orange paint though and couldn't run to the store cause my baby was sleeping. It just goes to show you can get creative and use whatever you want!

Now go make yourself this cute winter craft/decoration!

Reese's Peanut Butter Cup Stuffed Peanut Butter Cookies.

My hubby is obsessed with chocolate and peanut butter.  I am always trying to find new cookie recipes with this combinations....but there is only so much you can do with chocolate and peanut butter.  The I found this recipe.  And I love to do cookies with things stuffed inside so this was perfect. I got the recipe from Sally's Baking Addiction.  Go visit her site.  She has some amazing pictures.  She also did a drizzle on her cookies that I omitted on mine.  I did copy and paste her instructions because they were excellent. =)

Ingredients

Cookies

• 1 and ¼ cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened to room temperature
• ½ cupbrown sugar 
• ¼ cup  granulated sugar
• 1 large egg, at room temperature
• ¾ cup creamy peanut butter*
• 1 teaspoon vanilla extract
• 18 Reese’s Miniature Peanut Butter Cups, unwrapped

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.

Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is mandatory.

Remove cookie dough from the refrigerator. Preheat oven to 350F degrees. Take 1 Tablespoon of dough and roll into a ball. Take another 1 Tablespoon of dough and roll into a ball. Stick a peanut butter cup into one ball, kind of like a "cradle" as shown above. Top the peanut butter cup with other cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll the large cookie dough ball in your hands to ensure it's smooth. Repeat with the rest of the dough and 18 peanut butter cups.

Bake the cookies for 10-11 minutes or until very lightly browned on the sides. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. Just press the cookies down a bit to flatten them out. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.

Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months. Stuffed cookie dough balls freeze well, up to 2 months. Bake for 2 extra minutes, do not thaw.

*Room temperature egg is required for the cookies. General rule of thumb I use for my own cookie recipes: when using warm or room temperature butter, I always use room temperature egg as well. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes. 

*Thick, store-bought peanut butter is preferred. If using natural style, make sure the peanut butter is thick and not oily in the slightest - which will make your cookie dough thin, slippery, and spread all over the baking sheet even after chilling the cookie dough. You need thick, non-oily peanut butter like Jif or Skippy.

Foodie Friday: Creamy Ham and White Cheddar Soup

With the cold weather comes the desire for soups!  At least for me that's how it goes.  Whenever it is a snowy day I want to bake homemade bread and have some nice thick soup.  I have a hubby who isn't a fan of soups.  They don't fill him up, so he claims.  And he doesn't believe in drinking your dinner.  So I always have to make sure my soup is thick and has lots of stuff in it.  I found this recipe on one of the scrapbook blogs I stalk visit.  Crazy, huh? Go visit Designs by Megan Turnidge for lots of free scrapbook templates and goodies!  She also does some crafty stuff once in awhile, like this yummy soup!

Creamy White Cheddar, Ham, & Potato Soup

2 tbs. vegetable oil
1 sweet onion, diced
3 ribs celery, sliced
4-5 carrots, peeled and sliced
5 cups *less sodium* chicken broth
4 cups potatoes, peeled and cut into bite size cubes
2 cups diced, cooked ham
Freshly ground black pepper, to taste
Salt, to taste (1/2 tsp. is about how much I use)
5 tbs. butter
5 tbs. flour
2 cups whole milk
3 cups shredded sharp white cheddar cheese

In a stockpot, heat the vegetable oil over medium heat and add the onion, celery, and carrots. Sauté until veggies start to soften. Stir in the chicken broth, potatoes, ham, and salt & pepper. Simmer over medium heat until potatoes are tender (about 10-15 minutes).

In a separate saucepan, melt butter over medium-low heat. Whisk in the flour and whisk constantly until thick, about 1 minute. Slowly stir in the milk (don’t add it all at once to avoid clumps). Continue stirring over medium-low heat until it thickens, about 5 minutes. Add the cheese and stir until melted and smooth.

Stir the cheese mixture into the stockpot.

Serve and garnish with cheese, green onion, etc. as desired.

Amazing Cinnamon Rolls

This is the only picture I can find of the Cinnamon Roll! Weird I don't have a picture of it cooked or frosted. Hopefully I can edit these pictures with watermarks and frosting later. (it means I get to make more cinnamon rolls, which seems to be a popular request on fb today)

Cinnamon Rolls Teresa Moon

4 c. warm water (110°)

1 1/8 c. oil                     Mix first 4 ingredients let rest 15 min if you don’t see the yeast

1 c. sugar                        raising then it might be dead! And you will need to start again.

6 Tbsp. yeast

4 tsp. salt                 3 eggs                     10-13 c. flour

Mix last remaining ingredients together. Separate into 2 balls let rise for 10 min. Roll out the first ball on a floured countertop roll it thin about ¼ inch thick onto a rectangle. Preheat oven to 350°.  Get ½ cube of margarine or butter and some brown sugar and cinnamon. Melt the margarine and cover the rolled out dough in a thin layer of butter and then cover with brown sugar and some cinnamon. Cut the dough in half then in 12 strips 6 on each side. Take your first strip fold it in half and twist the strip and then roll into the cinnamon roll shape tuck the edge under and pinch it so it will stay tucked. Do this with all 12 strips. I put 6 rolls on each cookie sheet after they are on the cookie sheet let them raise for about 10 more minutes and then bake 350° for 10-13 min. Let them cool frost them and enjoy!!!

This is how I roll out my cinnamon rolls I know it looks a little odd but I promise it makes sure you get a little sugary in every bite and no just bread bites.

 I use a plastic knife to cut on my table :) 

 Twist and shout!!

Lets be honest the worst cupcakes, breads, or cookies can be made AMAZING with the perfect frosting! Pile it on and love the goodness :) 

Freakin’ amazing cinnamon roll frosting!!

Teresa Moon

1 lb butter, softened ( ½ butter and ½ margarine is fine too)

1 bag powder sugar 4-6 cups

1 cap vanilla

1 cap almond

8 oz. cream cheese, softened

Beat cream cheese and butter together add the vanilla and almond and then slowly add the powdered sugar. Frost your cinnamon rolls and enjoy!