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Saturday, March 18, 2017

Bacon Brownies

It seems like every where you are going that there are recipes with bacon in it. The one we share here is no different. Bacon inside a fudgey brownie is delicious.  

7 slices bacon, mostly cooked and chopped
2 Tablespoons light brown sugar

4 oz. chopped unsweetened chocolate 
3/4 c unsalted butter
2 cups sugar
2 1/2 teaspoons real vanilla
3 lightly beaten eggs
1 cup flour
1 1/2 teaspoon salt
optional: 1 Tablespoon instant espresso powder

Preheat oven to 350 degrees and grease a 9x13 inch foil lined pan. Set aside 
Line a large rimmed baking sheet with foil. Spread bacon across foil, sprinkle with brown sugar and bake 15 minutes. They should be cooked not too crispy. Chop in small pieces and set aside
In a large bowl, melt chocolate & butter in microwave for 2 minutes and stir. Stir in sugar, vanilla eggs, salt, espresso and flour. Pour into prepared pan and sprinkle bacon pieces evenly over surface of batter. 
Bake 28 to 30 minutes. Cool Cut in squares

Lacy Oatmeal Cookies

So if oatmeal is in the listed ingredients in a cookie recipe does that make it fair gain?? Does it somehow make it better for you because of the great qualities oatmeal possesses. Oatmeal as we have heard helps reduce cholesterol and has fiber. Well no it does not work like that now does it. These lacey oatmeal cookies are very pretty and thin. You can eat them alone or make layered cookies from them.

This recipe source is Esther Brody who created a cookie recipe that makes 60 thin cookies or 30 sandwich cookies

2 cups quick-cooking rolled oats (not instant)
2/3 cups all-purpose flour
1 cup sugar
2/3 cups (or 10 1/2 tablespoons) butter, melted
1/4 cup corn syrup
1/4 cup milk
1/2 cup semi-sweet chocolate chips, melted
  1. Preheat oven to 375° and line 2 baking sheets with parchment paper (or foil sprayed with non-stick spray, or buttered).
  2. In a medium bowl, combine oats and flour; set aside.
  3. In a large mixing bowl, stir together sugar with melted butter and corn syrup.  Add milk to mixture and blend well.  Stir in oat/flour mixture and combine thoroughly.
  4. Scoop teaspoon-sized amounts of batter onto prepared baking sheets at least 3 – 4 inches apart (no more than 6 at a time per baking sheet!), and press down on dough mounds slightly using the back of a spoon or slightly wet fingers.  Bake for 8 – 10 minutes, until edges have browned.  Transfer parchment paper/foil to cooling rack, and peel cookies off paper/foil after they have cooled.  (You won’t have to peel cookies off parchment paper- FYI.)
  5. TO MAKE SANDWICHES:  melt chocolate in microwave in 20 second intervals, stirring to prevent scorching.  Spread a thin layer over the base of one cookie, then gently press the base of another cookie into the chocolate.  Allow to set on a rack or piece of parchment paper, with the side you spread the chocolate onto facing upright (as the chocolate will have blobbed out a bit through the lacy spaces).

Meal on a Stick

  1. Makes 10 Corn Dogs

  2. 1 cup yellow cornmeal
  3. 1 cup all-purpose flour
  4. 1/4 cup sugar
  5. 1 Tablespoon baking powder
  6. 1/4 teaspoon salt
  7. 1 egg, beaten
  8. 1 1/2 cups buttermilk (regular milk works too)
  9. 1 Tablespoon vegetable oil
  10. 1 Tablespoon honey
  11. 1 (10 count) package Hot Dogs ( I like to use beef hot dogs)
  12. 10 wooden skewers or chopsticks
  13. 2 Quarts Vegetable Oil, for frying
  1. In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.
  2. In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)
  3. Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.
  4. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.

recipe source here

Joe was the Chef and Sloppy was the Sandwich

Early 20th century America cookbooks offer plenty of sloppy joe type recipes, though they go by different titles. Names such as toasted deviled hamburgers, chopped meat sandwiches, haburg a la creole, beef mironton and minced beef spanish style. 

Research shows that the sloppy joe began in Sioux City Iowa. A cafe served up a "loose meat sandwich" in 1930. The cook who created the sandwich went by no other name but Joe. 

In 1940's the sandwich was being referred to as a "sloppy joe" The sandwich could be purchased for a dime. 
In the 1960's sloppy joe sauce was sold in cans to purchase in grocery stores. Manwich was one of the brands available.
Here is a version you will want to hopefully test with your bunch at home.

1 pound lean ground beef
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1 cup ketchup
3 teaspoons brown sugar
1 teaspoon yellow mustard
1 tablespoon Worcestershire Sauce
1/2 cup water

Here's what you need to do:

In a large skillet, brown the ground beef, onion and green pepper. Drain and return to pan.

Add the garlic powder, salt, pepper, ketchup, brown sugar, mustard, Worcestershire Sauce and water. Stir well, cover, reduce heat and cook 20 minutes.

Serve on toasted buns.

I hope you enjoy this homemade sloppy joe recipe!

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full plate thursday

Lemon Pudding Cake

Lemon Pudding Cake2 eggs, separated
1/4 cup lemon juice
2/3 cup milk
1 cup sugar
1/4 cup flour
1/4 tsp. salt

Heat oven to 350.F Beat eggs whites until stiff peaks form. In another bowl, beat yolks slightly. Beat in lemon juice and milk. Beat in remaining ingredients until smooth. Fold in beaten egg whites. Pour into ungreased 1 quart casserole dish. Place casserole dish in larger pan (I used a 9x13 pan). Pour 1 inch of hot water in pan. Bake 45 minutes or until golden brown. Remove casserole from pan. Eat warm.

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Friday, March 17, 2017

Oatmeal Cookies

1/2 cup oil or butter
1 cup brown sugar or 3/4 cup honey
1 egg
1/4 cup water, juice or milk
1 teaspoon vanilla
1 cup flour (you can use whole wheat)
1/2 cup dry milk powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup wheat germ
1/2 cup nuts, seeds, coconut, or dried 
fruit (I used coconut)

Thoroughly beat oil, brown sugar, egg, water and vanilla. Add flour, dry milk powder, salt, soda and cinnamon. Beat well. Mix in oats, wheat germ, nuts, seeds, etc. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 for 10-12 minutes, or until lightly browned.

HIstory of Corned Beef and Cabbage and a Pressure Cooker Recipe

Did you remember to don your green today?? Finally the day that many have waited for the season of green beer, bagels and milkshakes. There are many foods like shamrock shaped cookies or green frosted cupcakes that are not traditional Irish foods but very much associated with St. Patrick's day. The traditional meal for St. Paddy's days is corned beef and cabbage. The dish came about when Irish Americans transformed and reinterpreted a tradition imported from the Emerald Isle.

The first St. Patrick's Day parade took place not in Dublin but in New York City n 1762. During the 1800s Irish immigration to the United States would grow. When the immigrants arrived so did the wave of immigrants brought their own food traditions, including soda bread and Irish stew. Pork was the preferred meat, it was cheap in Ireland and was great on the dinner table. Irish bacon, a lean, smoked pork loin very much like Canadian bacon was a favorite meat. Pork was very expensive in the United States for most and so the immigrants turned to a staple meat in the American diet. From pork and potatoes came corned beef and cabbage. 

Irish immigrants lived beside and among others from European groups such as Jews and Italians The Irish working class in New York City often visited Jewish deli and lunch carts. This is where they tasted corned beef. This was often cured and cooked much like Irish bacon and was tastier and cheaper alternative as well. 

While potatoes were available in the United States, cabbage offered a more cost-effective alternative to cash strapped Irish families. Cooking the spiced salty beef in the same pot as the cabbage offered a simple hearty dish that was easy to prepare. 

Today there are corned beef and cabbage fans across the country. The perfect dish for everyone from housewives to busy cooks on  trains and in cafeterias. The meal is cheap and easy to cook In 1862 Corned beef and potatoes was served at President Lincoln's inauguration dinner. Corned Beef and Cabbage may not be traditional but in the United States is as traditional to St. Patrick's Day as baseball and apple pie are. 

  • 3 pound flat cut corned beef brisket with seasoning packet
  • 4 cups of beef broth
  • 1 large onion, quartered
  • 8 cloves of garlic
  • 6 medium red potatoes, quartered
  • 3 large carrots, cut into 2-inch pieces
  • 1 small cabbage, cut into 6 wedges

Rinse corn beef under cold water Remove excess salt and gel. Put the seasoning packet, beef broth, onion and garlic in to the pressure cooking pot. Put a rack in the pressure cooking pot. Place corned beef on rack. Lock the lid in place. Select High Pressure and set the timer for 90 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove the rack and brisket from the pressure cooking pot. Cover the corned beef with aluminum foil until ready to serve. Add the potatoes, carrots and cabbage to the broth in the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 3 minutes. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops carefully remove lid. (Check the potatoes and if they’re not tender enough, just select sauté cook them until they’re the desired tenderness.)

Key Lime Bites

1 cup butter
2 teaspoons key lime juice
2 teaspoons grated key lime peel
1/4 cup powdered sugar
2 cups flour
1/4 teaspoon salt
1/2 cup chopped macadamian nuts

In a medium bowl with electric mixer, cream butter, sugar, key lime juice and peel until mixture is creamy and fluffy.  Next add flour and salt and beat until thoroughly incorporated.  Add macadamian nuts to dough mixture by hand.  Roll dough into one inch balls and space about two inches apart on a cookie sheet.  Bake in a 350 degree oven for 10 minutes.  Do not overbake.  Place cookies on a wire rack and cool for about 5 minutes.  Ice cookies according to directions below.  Key limes do not provide much grated peel.  You could cheat and grate peel from a persian lime.

1/4 cup key lime juice
1 teaspon grated key lime peel
2 cups powdered sugar

Mix key lime juice and peel and powdered sugar in a medium bowl until thoroughly mixed.  Dip cooled cookies in icing ingredients.  After dipping, place on wire rack to dry.  Dip another time in icing and place on wire rack to dry.  Makes about 18 cookies.  

St. Patrick's Day Tablescapes and a special prayer

This is super cute tablescape. Perfect for anyone whether be someone that loves vintage or a younger generation table. It is a great way to celebrate St. Patrick's day.

This is the perfect table setting if you are preparing for guest. Everyone gets a bit of gold and silver

The beautiful prayer of St. Patrick, popularly known as "St. Patrick's Breast-Plate", is supposed to have been composed by him in preparation for this victory over Paganism. The following is a literal translation from the old Irish text:
I bind to myself today
The strong virtue of the Invocation of the Trinity:
I believe the Trinity in the Unity
The Creator of the Universe.

I bind to myself today
The virtue of the Incarnation of Christ with His Baptism,
The virtue of His crucifixion with His burial,
The virtue of His Resurrection with His Ascension,
The virtue of His coming on the Judgement Day.

I bind to myself today
The virtue of the love of seraphim,
In the obedience of angels,
In the hope of resurrection unto reward,
In prayers of Patriarchs,
In predictions of Prophets,
In preaching of Apostles,
In faith of Confessors,
In purity of holy Virgins,
In deeds of righteous men.

I bind to myself today
The power of Heaven,
The light of the sun,
The brightness of the moon,
The splendour of fire,
The flashing of lightning,
The swiftness of wind,
The depth of sea,
The stability of earth,
The compactness of rocks.

I bind to myself today
God's Power to guide me,
God's Might to uphold me,
God's Wisdom to teach me,
God's Eye to watch over me,
God's Ear to hear me,
God's Word to give me speech,
God's Hand to guide me,
God's Way to lie before me,
God's Shield to shelter me,
God's Host to secure me,
Against the snares of demons,
Against the seductions of vices,
Against the lusts of nature,
Against everyone who meditates injury to me,
Whether far or near,
Whether few or with many.

I invoke today all these virtues
Against every hostile merciless power
Which may assail my body and my soul,
Against the incantations of false prophets,
Against the black laws of heathenism,
Against the false laws of heresy,
Against the deceits of idolatry,
Against the spells of women, and smiths, and druids,
Against every knowledge that binds the soul of man.

Christ, protect me today
Against every poison, against burning,
Against drowning, against death-wound,
That I may receive abundant reward.

Christ with me, Christ before me,
Christ behind me, Christ within me,
Christ beneath me, Christ above me,
Christ at my right, Christ at my left,
Christ in the fort,
Christ in the chariot seat,
Christ in the poop [deck],
Christ in the heart of everyone who thinks of me,
Christ in the mouth of everyone who speaks to me,
Christ in every eye that sees me,
Christ in every ear that hears me.

I bind to myself today
The strong virtue of an invocation of the Trinity,
I believe the Trinity in the Unity
The Creator of the Universe.

Put a little green in your day

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Key Lime Cake

- 1 package (18.25 oz) lemon cake mix 
- 1 1/3 cups vegetable oil 
- 4 eggs 
- 1 package (3 oz) lime Jell-O 
- 3/4 cup orange juice 
green food coloring (optional) 


- 1/2 cup butter or margarine (1 stick), softened 
- 1 package cream cheese (8 oz), softened 
- 3 tablespoons lime juice 
- 4 cups powdered sugar 
green food coloring (optional) 

Container: 9x13 cake pan, 2 medium mixing bowls, hand mixer 

Prep Time: 15 minutes 
Cook Time: 30 minutes 

Combine all ingredients  in mixing bowl. Add 3 drops green food coloring if you want a more intense green color. 
Bake according to directions on box (25-35 min.). Cool. 
Frost with frosting and refrigerate. 

Beat butter and cream cheese together. Add juice and powdered sugar. Blend with mixer until smooth. 

Thursday, March 16, 2017

Freedom of Information

March 16th is Freedom of Information Day. The function of this day is to protect the United States as well as allow citizens to obtain that information to which they were entitled. James Madison Jr. was credited with the act. Madison was also known as "Father of the Constitution" wanted to form a nation that held no secrets from the people it served. James Madison would become the 4th President of the United States of America. 

Freedom of Information Day is Celebrated by colleges of Law and other organizations, holding panels that provide information on the rights and freedoms afforded by Freedom of Information Act. 

Rainbow Cupcakes

You can use any regular plain vanilla or basic white cake mix for these rainbow cupcakes. Make the cake batter according to your recipe’s instructions. Divide the batter into four equal portions, or however many colours you are going to be using. We used four colours so we divided our batter into four portions. Your portions do not have to be exactly equal for these rainbow cupcakes to work. Just go by sight and make them approximately the same.
Next, add a few drops of food colouring to each portion, and mix!
Don’t they look great! Make sure you’ve mixed the colour in thoroughly, with no white cake batter showing.
Prepare a muffin tray by lining it with cupcake cases. Add a spoonful of each colour into each cupcake case. A little tip: to easily remove the batter from the spoon, use two spoons. Use the second spoon to scrape the batter off the first spoon as shown below.
This is how they should look before they go into the oven.
Bake the cupcakes according to your recipe’s instructions and this is what you’ll end up with. So beautiful!
What do they look like inside? Take a look……
So fun!
What’s your favourite flavour of cupcake? Let’s share in the comments.
If you enjoyed this post, please share it with others. For more fun ideas, come and visit our Facebook page, or 

St. Urho

In Northern Minnesota during the 1950's a legend of St. Urho started. Whether it was a fable created b Sulo Havumaki of Bemidj or the tongue n cheek tales told by Richard Mattson of Virginia is not for sure. What is for sure is that the legend has grown from North Americans of Finnish descent to the point where St. Urho is known and celebrated across the United States and Canada and yes even in Finland.

March 16th is St. Urho's day. This is the day before the feast of some minor saint from Ireland. The saint from Ireland you all may know is the one responsible for driving snakes from the Island. St. Urho has been given the credit for chasing grasshoppers from ancient Finland. With the grasshoppers gone the grape crop was saved as well as the jobs of vineyard workers. How did he do the feat?? The term "Heinasirkka, mene taalta hiiteen" which when translated means "Grasshopper, grasshopper, go to Hell" To celebrate wear the colors of royal purple and nile green because grapes and grasshoppers help represent the day.

Happy Birthday Mrs. Nixon

              PAT NIXON

If politics are important to you then you may know who had a birthday today. Many of you may not know and many of you may not know who she is when I say her name. Yes I said her. Thelma Catherine "Pat" Nixon was born March 16 1912. The wife of president Richard Nixon she was on the spotlight as a presidents wife from 1969 to 1974. 

Mrs. Nixon was born in Ely, Nevada. The sister of two brothers the family lived in Cerritos, California. Pat graduated from high school in 1929 and went on to attend Fullerton Junior College before heading off to the University of Southern California. She would work hard through school holding several different jobs including pharmacy manager, typist, radiographer and retail clerk. 

In 1940 at the age of 28 Pat married Richard Nixon a lawyer. Together they had two daughters. She would work hard campaigning for her husband in congressional campaigns of 1946 and 1948 for congress. During the Eisenhower administration her husband Richard would be elected vice president. In 1968 she would successfully work beside her husband as he campaigned for president. 

As first lady, Pat promoted a number of charitable causes. She was the most traveled first lady in United States history in her time of history. She would accompany the President as the first lady to visit China and the Soviet Union. Her solo trips to Africa and South America gain her recognition. At the time of war Mrs. Nixon would enter the combat zone. The watergate scandal would end her run as presidents wife. 

Pat Nixon would make rare outings later in life. She lived in California with her husband. Later she would move to New Jersey. Her health would be haunted with strokes and cancer late in life. In 1983 Pat Nixon would pass at the age of 81. 

While it seems like she was a great first lady I also know she must have had great heartache in her time in the whitehouse. 

Trap Bulding

Have you thought about setting a trap for a Leprechaun?? After all, it will be St. Patrick's day tomorrow. Take a look at some of these and see what you think. Perhaps you will get an idea of your own.

Bait them in with a trap like this that offers a chance at free gold. What leprechaun can turn free gold down??

Again get the leprachaun attention with the possibility of free gold. But this giant looking hat is a fun and attraction project to make as well. Find the directions here

how about a welcoming place to entice the leprechaun to come on in.

No matter how you make your trap be careful as the Leprechaun is crafty. Be sure to wear green and have a great Saint Patricks Day

Potato, spinach and Artichoke hearts Casserole

1 pounds - red potatoes
1 pounds - yukon gold potatoes
1 1/4 cups - vegetable broth or stock
1/2 cups - shredded Parmesan cheese
1 teaspoons - garlic salt
4 ounces - Neufchatel (1/3 less fat) cream cheese
4 ounces - fat-free cream cheese
1 jars - marinated artichoke hearts, drained, chopped, 7.5 oz.
1 bags - baby spinach, coarsely chopped, 6 oz.
1/2 cups - sliced green onions

Preheat oven to 425° F and coat a 9-inch square baking dish with nonstick cooking spray. Cut potatoes in half lengthwise. Place cut side down on a board and slice very thinly. Place in a large bowl and set aside. Heat broth, Parmesan, garlic salt, cheeses and artichoke hearts in a medium saucepan until cheeses are melted. Stir in spinach and cook until wilted. Stir mixture into potatoes with green onions, mixing well to coat potatoes as evenly as possible. Spread in prepared dish and bake for 30 minutes. Cover loosely with foil and reduce temperature to 375° F; cook for 1 hour more or until potatoes are tender when pierced with a fork.

Quick Tip: To shave an hour off the cook time, boil potatoes for 5 minutes or until tender, then drain well. Prepare as directed above then bake at 425°F for 30 minutes.

recipe source : family circle

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scraptastic saturday

Crock Pot Glazed Corned Beef Recipe

Crock Pot Glazed Corned Beef Recipe
     adapted from my well loved copy of Crock Pot Cooking by Rival (1975)

ingredients for corned beef:
1 bay leaf
1 medium onion, sliced
3 strips of fresh orange peel (about 2 inches each)
3 whole cloves, plus more
1 1/2 cups water
4 to 5 pound corned beef (preferable round or rump cut)

ingredients for glaze:
3 tablespoons frozen orange juice concentrate, thawed
3 tablespoons honey
1 tablespoon Dijon mustard

Combine bay leaf, sliced onion, orange peel strips, 3 cloves, and water in crock pot.
Add corned beef with fat side up.
Cover and cook on Low setting for 8 to 12 hours or until fork tender.
Remove meat from broth.  Score top of corned beef in diamond shapes.  Insert additional cloves to decorate.
Place corned beef on a shallow baking sheet that has been covered with foil.
Prepare glaze by whisking together thawed orange juice concentrate, honey, and Dijon mustard.  Spoon a little more than half of the glaze over corned beef.
Bake at 375 degrees for 20 to 30 minutes, basting occasionally with extra glaze.
Serve with Irish Soda Bread and boiled cabbage and new red potatoes.  

Cashew Chicken Stir Fry

1 1/4 cup chicken broth
2 tbsp. soy sauce
2 tsp. brown sugar
1/2 tsp. ground ginger
1 1/2 lb. boneless chicken breast
2 tbsp vegetable oil
1/2 cup chopped green onions
1 small green pepper, sliced and seeded
1 (8 oz.) can water chestnuts
1 cup cashews
Fried Rice

Combine soy sauce, sugar and ginger and set aside.
In a large skillet, heat oil over medium heat. Stir fry chicken until browned.
Add onions, green pepper and stir fry for 2 minutes or util vegetables are crisp-tender.
Add water chestnuts and broth; bring to a boil and stir in soy sauce mixture and cashews.
Cook until thickened, stirring occasionally.
Serve ladled over a bed of rice.

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Wednesday, March 15, 2017

Strawberry Short Cake

My grand-daughter is learning home-making tips early. At the age of 8 she loves to get in the kitchen and help out. Tonight she helped prepare strawberries. Soon she will be creating dishes like this by herself. 

Celebrate All That Springing Back Is

Time change just occurred how are you doing?? Many at work today were still getting used to it. The first week of "spring forward" is always a tough time. The longer daylight hours are great but I wake early and can not wait til it is lighter in the morning again. The warmer weather we had last week has been replaced with frigid temps but it looks like the warmer weather will return again soon. I enjoyed the warmer weather as it was just right not too cold but not too hot. So I will be happy when it returns. As far as the sleep, a few moments of napping does great for this. 
I have been on midnight shift at work and have time change slip right by my fingers. This year I was asleep when the time change occurred and I did not have to work the next day. But the days still seem sluggish as if something is missing. So to make life a bit brighter and welcome in spring and the warmer weather I am sharing this delicious cake. 

For the Cake
11/2 Sticks Softened Unsalted Butter
⅓ Cup White Sugar
½ Cup Brown Sugar
2 Eggs
1 tsp Vanilla
¼ Cup Whole Milk Plain Yogurt
4 Ripe Bananas
2 Cups Flour
11/2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Cinnamon
½ tsp Salt
For the Frosting
11/2 Sticks Unsalted Butter
8 Oz. Cream cheese
1 tsp Vanilla
4 Cups (give or take) Confectioners Sugar

To Make the Cake
Add the butter and the two sugars to a mixing bowl and cream until combined.

Add in the eggs, vanilla, yogurt and bananas. Beat until thoroughly mixed.

In a separate bowl combine all the dry ingredients: the flour, baking powder, baking soda, cinnamon and salt.
Add the dry to the wet and mix until just combined.

Pour the mixture into a greased 9x13" pan and bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean in the center.
Let cool completely.

To Make the Frosting
Add your butter to a small sauce pan and heat on medium low heat, stirring occasionally, until the butter begins to brown and takes on a delicious nutty smell.*
Once the butter is browned, transfer it to a small container and let it cool in the refrigerator until it is at least room temperature; it took about 25 minutes or so for me.
Add the cooled butter to a mixing bowl along with the cream cheese and vanilla and beat.
Add in one cup of confectioners sugar. Slowly mix until incorporated and then whip.
Continue adding the sugar, one cup at a time until all has been added or the desired consistency and texture has been reached.
Spread on top of cooled cake and enjoy!

*Note that it can take as long as 15 to 20 minutes for your butter to brown on medium low heat.