Taste Bud Chronicles

The idea of making a homemade chicken stew has always been appealing to me.  Frightening, yes, but also something that I felt I needed to try to make.  A challenge to overcome, if you will.  Who would have thought that such a killer recipe would come from one of those tiny recipe booklets your local grocery store throws in your bag every once and a while?  I was pleasantly surprised with how well this recipe came out, but I will warn you, it does take quite a bit of time to make.

My husband swears this stew cured his cold last winter…and I don’t really want to fight that kind of praise.  It’s great for those chilly winter nights, but also heats up well to take for a filling lunch.  I have substituted many-a-vegetable in this recipe, but I think the below creates the best result for our family.  Feel free to substitute or throw in peppers, onions, peas or corn….it all works well in this filling stew!

Hearty Chicken Stew

• 2 Tablespoons canola oil
• 4 Tablespoons flour
• dash of onion salt (the original recipe calls for 1 cup of chopped onions)
• 1 glove garlic, crushed
• 2 stalks celery, finely chopped
• 2 large carrots, finely chopped or thinly sliced & halved
• 32 ounces low sodium chicken broth
• 1/4 cup white or brown rice
• 14 ounce can diced tomatoes
• 2 cups cooked chicken, cubed
• 1/2 teaspoon dried thyme
• Salt & ground black pepper to taste

1. Cook your chicken first.  I use either boneless/skinless breasts or chicken tenders.  Bake all the way through with a little salt & pepper.  Let cool before you cube it up.  You could also use one of those rotisserie chickens that you can pick up at the grocery store as well…whatever floats your boat.
2. Heat the oil in a large soup pot or saucepan over medium-low heat.  Stir in the flour and cook for about 15 minutes, stirring frequently until golden brown.  This step was tricky when I first tried this recipe, you will think it doesn’t look right, but trust me, it will come together later.
3. Add in the celery, carrots and garlic.  The original recipe calls for onions & bell peppers to be added here too, however, the hubs is not a fan of them so I omit them.  Cook about 10 minutes, until the celery begin to soften.
4. Slowly pour in the broth and bring to a boil.  Add the rice and reduce heat, cover and simmer for about 35-40 minutes.  The original recipe said this step would only take 20 minutes, but I found that my rice always takes at least 35 minutes to cook.  Test it at 35 minutes, it should be tender but not completely cooked just yet.
5. Add tomatoes, chicken and thyme and continue to simmer for another 15-20 minutes.  I add additional salt & a good deal of fresh ground black pepper.  Test the rice again at this point to ensure that is is fully cooked.  Once the rice is tender, serve & enjoy!

I’m not gonna lie, you will be stirring and keeping an eye on this for quite a while.  But I promise it is well worth the  wait.  We can usually squeeze between 4-6 servings out of this recipe.  I just know the second I post this, my husband is going to be begging me to make it for him.  I guess I know what we’ll be having this weekend, hehe.

I start stocking up on pumpkin puree in September, around the same time that they start building those holiday baking displays in the grocery store.  Every weekend, when I am attempting to make it in & out of the grocery store unscathed and under an hour (like that ever happens), I stroll past those displays and grab at least 2 cans of puree.  I can’t help myself, just the thought of pumpkin-flavored treats puts me into the baking mood.  Because of this ever-growing surplus of pumpkin that is accumulating in my pantry, I knew my next post should be a pumpkin-inspired one.

Believe it or not, I have I have never had a whoopie pie in my life.  I wasn’t quite sure what one was but they have been all over the baking blog scene this fall and every bakery I visit has their own version.  They are EVERYWHERE!  It is a cookie/cake hybrid made of pumpkin…how could you go wrong?  For those of your with a gluten allergy, fear not, I also made a gluten free version that tasted just as good as the regular recipe!

Pumpkin Whoopie Pies (adapted from: Browneyedbaker.com)

Makes: About 4 dozen assembled pies

• 3 cups flour (you can use your GF flour mix instead, I used this)
• 2 tablespoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 1/2 cup canola or vegetable oil
• 1/2 cup apple sauce
• 3 cups chilled pumpkin puree
• 2 eggs
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.

3. In a separate bowl, whisk together the sugar, the brown sugar, the oil & apple sauce. Add the pumpkin and whisk to combine.   Then add in the eggs and vanilla and whisk until all combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop to drop rounded, heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart.  The cookies don’t expand too much while baking.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top.  The cookies should be firm when touched.  Remove from the oven and let the cookies cool completely on a cooling rack.

For the filling, I slightly altered the recipe BrownEyedBaker used.  I didn’t have real maple syrup (only pancake syrup) and it made the first batch of icing very runny and no good for creating the sandwiches.  So the second batch of icing that I made, I swapped the syrup for some cinnamon and pumpkin pie spice.

• 3 cups powdered sugar
• 8 ounces cream cheese, at room temperature
• 1 stick of unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice

1. Using your paddle attachment, beat the butter on medium speed until smooth (about 3 minutes). Add the cream cheese and beat until combined (another 2 minutes). Add the powdered sugar a little at a time, then the vanilla, cinnamon & pumpkin pie spice and beat until smooth.

Once your icing has set (I threw mine in the fridge for a couple of minutes to make it easier to work with), you can assemble the pies by either spreading the icing in between two cookies or piping it.  Put the assembled whoopie pies in the fridge for about 30 minutes before serving.

Footnotes:

Some people are extremely sensitive to gluten. Please check the labels on all ingredients especially the vanilla and baking powder/soda to be sure they are gluten free before serving to someone with an intolerance.

My original purpose for this blog was to make and share recipes out of this amazing dessert cookbook that I received from my mama.  I suppose you could say I have become a bit side-tracked with some of these Fall-icious recipes.  But, I thought now would be a great time to start sharing recipes from the Hershey’s Made Simple cookbook…before I get too carried away with any other pumpkin or holiday-inspired treats that will soon be on my radar!  So here we go with an easy one: Chocolate Cracker Snacks.

I am a huge fan of sweet & salty combinations because you get the best of both worlds in one yummy snack.  But when I saw this I wasn’t quite sure how well they would taste, but man oh man, I need to learn to have more faith in Mr. Hershey and his delightful recipes!  Not only was this recipe super easy to whip up (it took a whopping 15 minutes out of my lazy Sunday), but they are easy to transport and share with friends/family.  I made both a gluten free version, as well as a regular good ol’ Ritz Cracker version too.  This was probably the easiest gluten free doppelganger to make, I know I had it easy this time around.  I will warn you…they are a bit addictive.

Chocolate Cracker Snacks (Hershey’s Made Simple)

• 2/3 cup Hershey’s Mint Chocolate Chips or Peanut Butter Chips (I did one batch of each)
• 1 cup Hershey’s Special Dark or Semi-Sweet Chocolate Chips
• 1 Tablespoon shortening
• 30 round buttery crackers (I used Ritz & Glutino Gluten Free Crackers)

1. Line multiple baking sheets with wax paper
2. Place mint chocolate chips, chocolate chips and shortening in a microwave-safe bowl.  Microwave on MEDIUM (50%) for 1 minute (make sure to cover the bowl w/a paper towel).  Stir and continue this process for 30 seconds at a time, until the chips are melted and mixture is smooth.  My chocolate took a total of 2 minutes to melt properly.
3. Drop the crackers in the chocolate mixture one at a time.  Make sure the cracker is covered in the chocolate mixture using a set of tongs.  Remove the cracker from the chocolate and drag it lightly against the edge of the bowl if there is excess chocolate.  Place the covered cracker on a prepared sheet and continue process until chocolate is used up.  If the chocolate thickens, reheat for 10 second intervals until smooth again.  If you are feeling fancy, you can add coarse sea salt or crystallized sugar to the top for decoration/garnish.
4. Refrigerate the chocolate dipped crackers for about 20 minutes.  Once the chocolate is set, you can serve.  For best results store in an airtight container in the fridge.

Footnotes:

Some people are extremely sensitive to gluten. Please check the labels on all ingredients especially the mint chocolate chips, peanut butter chips and shortening to be sure they are gluten free before serving to someone with an intolerance.  A great deal of Hershey’s products are gluten free and they will provide a list of items upon request.  Many gluten free forums confirmed the morsels for both Hershey’s and Nestle Toll House were gluten free.

The word ‘Pumpcakes’ may not mean much to you now, but I’m hoping it will catch on!  The idea came about when my amazing friend, Anna, sent me a link to the most ridiculous pie/cake monstrosity I have ever seen in my life: The Pumpple Cake.  I was completely taken aback by this creation.  First, I was horrified that such a calorie-suck could exist and that people would pay $8 a slice for it!  But the more I thought about it, the more intrigued I became by it and how one could successfully create such a hybrid.  I just so happen to be one of those people on Thanksgiving day that is torn between the traditional pumpkin pie and the beloved apple pie.  Which to choose?  Sure, you can have little pieces of each, but this Pumpple Cake took it to a whole new level.  Not only could you have both delicious pie options, but some cake & icing too!

My friend knows me well and knew that I would want to tackle something like this for my blog…but I knew I needed to crawl before I walked.  So I went in search of a smaller version of this kind of creation and found only one.  It didn’t have a catchy name, so my friend and I came up with Pumpcakes on the fly.  I changed up a few things in the recipe, in an attempt to make the cupcakes a little less bad for you.  And this particular version is not gluten free, but you can be sure that I will attempt a gluten free version for the holidays!  Enjoy

Pumpcakes (Adapted from Bake it in a Cake)

For the Pumpkin Pies you’ll need:

• 1 pkg. refrigerated pie crust (or you could make from scratch too!)
• 1 – 15 oz. can of pure pumpkin (I follow the recipe on the back of the pumpkin can)
• 2/3 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 – 12 oz. can of fat free evaporated milk

For the Cupcakes you’ll need:

• 1 1/2 sticks of butter, room temperature
• 8 oz. of reduced fat cream cheese
• 1 1/4 cups granulated sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cup skim milk
• 2 1/2 cups flour

1. Preheat the oven to 425 degrees F.
2. You will make the mini pumpkin pies first.  So start in a small bowl, mix the sugar, salt, cinnamon, ginger & cloves – then set aside.  In a larger mixing bowl, beat the 2 eggs and then add in the pumpkin.  Then stir in the sugar/spice mixture until combined.  Gradually add in the evaporated milk and mix well.
3. Take your pie crust & cut into small circular disks – I used the rim of a shot glass.  As long as the disks of dough are big enough to cover the bottom & sides of the mini cupcake tins you should be fine.  Press the disks of dough into the greased tins, you should have at least 24 mini pie crusts.  I even had some leftover to make a mini tart crust later.
4. Pour the Pumpkin Pie mixture into the mini shells about 3/4 of the way full.  Don’t fill them too high because they will expand a bit when they cook.  Bake the mini pies at 425 degress F for 7 minutes, then turn the temperature down to 350 degrees F and bake them for an additional 10 minutes.  Cool the pies in the muffin tins on a wire rack for 10 minutes.  Then you should be able to remove the mini pies from the tins & allow them to cool on the wire rack while you make the cupcake batter.
5. For the cupcakes, mix the butter & cream cheese together in your mixer (w/paddle attachment) on medium speed for 90 seconds or so.  Then add in the sugar until the mixture is smooth.  Add in the eggs (one at a time) and then the vanilla.
6. In a separate bowl, whisk together the baking soda, baking powder, salt & flour.
7. Then add the flour mixture and milk to the batter, but alternate the dry ingredients with the milk.  Make sure that everything is combined and scrape down the sides of the bowl, but don’t over-mix.  The batter should be smooth and creamy.
8. Spoon heaping tablespoons of the batter into the regular-sized muffin tins with paper liners.  I used a mini ice cream scoop (same thing I use for cookies) and it works perfectly.  Place a mini pumpkin pie on top of the tablespoon of batter and press down lightly – but don’t press all the way to the bottom.  Then cover the mini pumpkin pie with another heaping tablespoon of batter, so that the pie is completely covered.  Bake at 350 degrees F for about 20-25 minutes.  The edges and tops of the cupcakes will be a golden brown.
9. Let the cupcakes cool in the tray for about 10 minutes, until they are completely set.  Then transfer the cupcakes out of the tray and onto a wire rack to completely cool.

As for the frosting, you may have read I am not a huge fan of homemade icing.  I have little faith in my frosting-making abilities and usually just end up burning through ingredients, which leads to frustration and fist shaking and an hour or so later I end up in a huff in the middle of the food store, muttering to myself, searching for the canned stuff.  I am also not a huge fan of cream cheese icing, which is what this recipe calls for.  So I searched and found a step-by-step recipe for a vanilla buttercream recipe that looked too easy to mess up (I heart Brown Eyed Baker).  I added some cinnamon and pumpkin pie spice to tie it all together and TADA!  I was so proud of myself, I even did a little dance in the middle of my kitchen to celebrate, woot woot!

For the icing you’ll need:

• 1 cup (2 sticks) butter, at room temperature
• 2½ cups powdered sugar
• 1 Tablespoon vanilla extract
• 1/2  teaspoon of ground cinnamon
• 1/8 teaspoon of pumpkin pie spice

1. Whip the butter on medium-high speed (using the whisk attachment) for 5 minutes, stopping to scrape the bowl every minute or so.
2. Reduce the speed to low and gradually add the powdered sugar about a 1/2 cup at a time until well incorporated.
3. Increase the speed to medium-high again and add the vanilla, cinnamon & pumpkin pie spice.  Whip at medium-high speed until light and fluffy, or about 2 minutes, scraping the bowl as needed.

I thought it was time to shake things up a bit.  I mean, I could probably live off of desserts alone no problem.  But most people need some savory options in their overall diet.  So, a nice dinner recipe is definitely in order.  Lately, I have felt the need to switch up our dinner options.  We tend to eat the same things every week, and though our meals are generally very good, I need a little variety every now and again.  Also, it needed to be something I could make on a weeknight after work, so it had to be fairly simple because my attention span tends to be spent before 6pm.

Introducing…Shepherd’s Pie!  It’s hearty, filling and encompasses multiple food groups.    That means it is a keeper in my book.  An added bonus to this Shepherd’s Pie recipe is that it’s also gluten free – without any modifications!

Originally, I thought Shepherd’s Pie was supposed to have a gravy factor, which I suppose you could add to this dish (I’ve seen other variations).  But a friend of mine said she never had a gravy or other sauce with the meat and vegetables, so that made me feel better about it.  Also, the hubs isn’t a big fan of sauces and gravies, so this recipe worked out really nicely for us.

Shepherd’s Pie (adapted from Shine on Yahoo!)

• 1 lb. lean ground beef (I used 92/8)
• 1 package frozen mixed vegetables (16 oz.)
• 1/2 cup shredded cheddar cheese
• 1 1/2 Tablespoons parsley
• 2 large baking potatoes
• 2 Tablespoons light butter
• 1/4 cup skim milk
• Salt & pepper to taste

1. Preheat oven to 400 degrees F.   Fill a medium saucepan 2/3 way with water and boil.  Meanwhile, wash, peel & cube-up the two potatoes.  Add potatoes to boiling water.
2. In an extra large skillet brown the ground beef over medium-high heat.
3. Once browned, drain off fat & return to medium heat.  Season with salt & pepper then stir in frozen vegetables.  Stir occasionally until the vegetables are heated through (about 7 minutes).  Stir in 1/2 the cheese and the parsley to the beef/vegetable mixture and remove from the heat.
4. Check the potatoes to see if they are fork tender.  If so, drain water and return to empty saucepan.  Mash the potatoes, add in the butter & milk and salt & pepper to taste.
5. Spray a large baking dish with cooking spray.  Pour the beef/vegetable mixture into the baking dish, add the mash potatoes on top and finish with the remainder of the cheddar cheese.
6. Bake for 10-12 minutes, until the cheese is melted.

* The pictures didn’t come out great, probably because we were too hungry to really set up beauty shots!

Footnotes:

Some people are extremely sensitive to gluten. Please check the labels on all ingredients especially the frozen vegetables and cheese to be sure they are gluten free before serving to someone with an intolerance.

Fall is my favorite season, hands down.  Everything just screams warmth and happiness, from the awesome colors of autumn leaves, to cute fashion scarves that make their way back into my wardrobe, and of course the pumpkins that can be found on every corner.  I just love it all! 

Speaking of pumpkins, I will pretty much eat/drink anything that claims to be made with pumpkin – true story.  I cannot turn down a recipe that utilizes this most beloved fruit (technically it is classified as a squash-like fruit, who knew?!).  When I stumbled upon this Pumpkin Oatmeal Cookie recipe, I just knew I had to try it.  I mean, it would be almost criminal not to, right?

The recipe makes a boat-load of cookies, so don’t be too intimidated by the amount of sugar & butter called for below.  The recipe indicates that it yields 48 cookies, but I kid you not, I definitely had somewhere in the neighborhood of 60 when all was said and done.  I also used light butter instead of regular butter, as I do with most of my baking.  Also, I used 1/2 the amount of white chocolate chips called for below.

These cookies were quite addictive and were a definite hit at work.  I hope you enjoy them as much as we did!

Pumpkin Oatmeal Cookies (My Baking Addiction)

Makes: About 4 dozen cookies

• 2 cups flour
• 1 ½ cups old-fashioned oats (I used quick oats)
• 1 teaspoon baking soda
• 1 ½ teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 cup butter (softened)
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 1 cup pure pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 1 cup dried cherries or craisins (chopped)

1. Preheat your oven to 350 degrees F.
2. Line baking sheets with parchment paper.
3. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl.
4. In a separate bowl or stand mixer, beat together butter, brown sugar and granulated sugar until smooth.  Add pumpkin, egg and vanilla extract; mix well.
5. Add flour mixture; combine until all ingredients are incorporated.  Fold in white chocolate chips and dried cherries/craisins.
6. Drop by rounded tablespoons onto prepared baking sheets (I used a small cookie dough scoop/ice cream scoop).  Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

*Please note this recipe is not gluten free.  I have seen a gluten free rolled oats product (Bob’s Red Mill), that could be substituted for the regular old fashioned oats in this recipe.  I have not used this product before, but it does indicate that some people with very serious gluten allergies may not be able to use this product.

I can’t think of a better way to start off this blog than by starting a fight…well a duel really…a cupcake duel!

I came up with this delicious duel as a way to celebrate 2 family birthdays at the same gathering.  The only problem was, I needed one dessert to satisfy multiple palettes and one gluten allergy.  The one birthday celebrator is like me in that he loves, loves, loves, loves, loves (yes, that much!) anything chocolate.  But the other birthday cake recipient would never eat more than a bite of something so rich, and would prefer more a fruity and light dessert.

After much deliberation and online recipe research, I decided the much anticipated match-up was going to be:

Gluten Free Mocha Cupcakes w/Chocolate Icing

GF Mocha Cupcakes

VS.

Apple Spice Cupcakes w/Caramel Cream Icing

Apple Spice Cupcakes

In the end, everyone was happy and got a little taste of what they wanted.  The Caramel Cream Icing could have used a little bit longer in the fridge (I only had a 1/2 hour)…but it twas very dreamy & delicious, even though it was melty.  I’m not sure if there was a clear winner, I believe the votes were tied 2-to-2, with me being the tie breaker but refusing to pick sides between my children.  I do have to say, the Mocha Cupcakes were pretty fab for being gluten free.  Anyone who has eaten gluten free desserts knows that they tend to be a little bit more dense and literally, heavy.  But these cupcakes were not and are definite keepers in my gluten free recipe box.

Gluten Free Mocha Cupcakes (adapted from Hey That Tastes Good)

Makes: 2 dozen cupcakes

• 2 cups gluten free flour mix (I used a pre-made baking mix)
• ½ teaspoon xanthan gum
• ¾ cup cocoa powder
• 1 ½ teaspoons baking soda
• ¾ teaspoons salt
• 1 ½ sticks of butter, room temp
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk (can use 1 cup milk, 1 teaspoon vinegar)
• ¾ cup strong coffee

1. Preheat oven to 325 degrees F and line cupcake tins with foil/wrappers or grease with butter & dust with GF flour.
2. In a medium bowl combine GF Flour mix, xanthan gum, cocoa, baking soda and salt – set aside.
3. In a large bowl with an electric mixer, beat butter until soft, then beat in sugars until fluffy.* Add the eggs, one at a time, and then add the vanilla.
4. Add the dry ingredients to butter/sugar mixture, alternating with the buttermilk in 3 additions – start and end with buttermilk.  Mix until combined.
5. Add the coffee and mix.
6. Pour batter into muffin tins, making sure they are ¾ of the way full.
7. Bake for 17-20 minutes or until toothpick comes out clean.  Cool cupcakes completely on a wire rack.

*Just as an aside to step #3, I hate when recipes tell you to beat the butter and sugar until “fluffy.”  I don’t know about you, but I wouldn’t compare the mixture that is created by beating these ingredients together to my childhood pet bunny (yes, she was fluffy and yes, her name was Fluffy – we weren’t very original).  But perhaps you have had such “fluffy” experiences, so I shall leave the wording as found in the recipe, just please note that I do not agree with said wording.

Apple Spice Cupcakes (from Martha Stewart):

Please note, this recipe is NOT gluten free

Makes: 2 dozen cupcakes

• 2 ¼ cups regular flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon salt
• ½ cup butter (1 stick), room temp
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 4 cups peeled & shredded apples (I used Gala, but recipe calls for any baking apple)

1. Preheat oven to 350 degrees F, prepare cupcake pans with either wrappers or grease & lightly flour.
2. In a medium bowl, mix together flour, baking soda, cinnamon, nutmeg and salt.
3. With an electric mixer, in a large bowl, beat together the butter and sugar until fluffy.  Mix in the eggs, one at a time, and then the vanilla on medium speed.
4. Reduce the speed to low and add the shredded apples.
5. Add in the flour mixture until just combined.
6. Fill the cupcake tins only ½ way full and bake for 18-20 minutes.  Cool cupcakes completely on a wire rack.

You may be asking yourself, what about the icing?  Well, I am ashamed to say that I have yet to successfully make a batch of homemade icing that does not turn out soupy.  I don’t know if I am beating the butter and sugar combo too long or not long enough, but my many attempts at making homemade icing (including icing for these two recipes!) turned out like garbage.  Homemade icing is my Achilles Heal.  So after a quick run to the local corner store, I was set with my chocolate icing for the GF Mocha Cupcakes.  But I did put in some extra effort with the icing for the Apple Spice Cupcakes…

Carmel Cream Icing:

• 1 Container store bought Vanilla/White Icing
• 12-16 individual caramel candies, unwrapped
• 3-4 Tablespoons of milk

1. Place the caramel candies and milk in a small saucepan and melt on the stove, over medium heat.  Stir mixture constantly as it melts (approx. 3-5 minutes).
2. Empty container of icing into a small bowl.  Add melted caramel/milk mixture to icing and mix with a silicon/plastic spatula until well combined.
3. Cover icing mixture and place in fridge for 1 hour.
4. Once cupcakes are cooled & icing is cold, ice cupcakes to your liking

Footnotes:

Some people are extremely sensitive to gluten. Please check the labels on all ingredients especially cocoa, baking powder, vanilla and canned icing to be sure they are gluten free before serving to someone with an intolerance.