Until then, we enJOY the blessings of air conditioning and await the start of school. This week was a "modified" Nanna Week, again. I had Jacob over on Tuesday, Samuel on Wednesday, Emma was here today, and Madison will have her day with me tomorrow. Since I "forgot" (yes, the mental capacity isn't what it used to be!) to photograph Emma during the first "Nanna Week," I promised her another day to bake cupcakes, so I could include photos of her, as well. So, that's what we did this morning after we finished reading. Emma first thought she wanted to make strawberry cupcakes, then decided on vanilla cupcakes with a milk chocolate chip icing. For those who might like to have it, I've included the icing recipe below the photos. I rarely ever purchase canned frostings (if I do, they expire before I use them, then have to be tossed), because I just don't like the flavor or consistency. So, we made our own icing and used a boxed mix (Duncan Hines Classic Yellow) for the cupcakes.
Hope you enJOY the photos and recipe and will return soon to see what else is cooking in Nanna's Kitchen. (Cookbooks will be here soon... and I'll send out a special announcement when they arrive!)
1/4 cup butter
1 cup Nestle's milk chocolate chips
3 tablespoons milk, plus more to thin, as needed
3 1/2 cups confectioners' sugar, give or take a smidgen
1 teaspoon vanilla extract
Melt butter and chocolate chips in microwave oven. Stir until well combined and smooth. Add 1/3 of the powdered sugar and mix well with a fork or spatula. Add milk and blend. Add the rest of the powdered sugar and vanilla. Add more milk to thin, if needed and stir until all lumps are gone and mixture is smooth. Frost cake or cupcakes while icing is still warm. It will cool and harden with a pretty shiny glaze from the butter and chocolate chips. Allow to cool before cutting.
Search Amazon.com for Nestle's chocolate chips