Cream Cheese Frosting

Original recipe found here.

This was a very each cream cheese frosting recipe.  The downside to it, which is good for the red velvet cupcakes, is that the cream cheese flavor really stood out.  I like my frosting to have more a vanilla taste, but overall the pairing of the two turned out.  The red velvet cupcake recipe can be found here.

Ingredients:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar 

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Mad Housewife

This is my last post for the night.  I have been debating whether or not I should share a wine suggestion.  This one is too good not too.  So it's not like a I know a lot about wine, smells, flavors, etc.  I just know what I like, and what I don't like.  My wine palette has grown a lot, and changed as well.  Just when I thought I never wanted to have another glass of Merlot wine (way too sweet for me), I came across this bottle.  Its very full bodied and has a great taste.  If you like wine, give it a try.  Let me know what you think.  I have been picking it up at Fred Meyers, its been on sale for around $7 a bottle for the last month.  I know - its a cheaper wine, but its GREAT.  Try it!

Here is a link to their site.  The bottles are cute.  I know, you should never judge wine or a book by the cover.  Well I do it anyways.  It works for me. =)

Salmon Pasta

This is a recipe I threw together a long time ago. Every time I make it, something varies.  Add whatever vegetables you want.  Right now I love artichoke hearts, so the below could not go without.  I usually add tomato and green onion, opposed to the artichoke hearts and asparagus.


Ingredients:
2 fillets of smoked salmon (I am fortunate enough to have fresh from my dad)
2 cups sour cream
3 cloves garlic
1/4 cup butter
salt and pepper
1/2 cup grated Parmesan cheese
1 can artichoke hearts, drained and cut in half
1/2 cup asparagus, cut into small pieces
1 bunch green onion


Let the butter melt over medium heat, add in garlic, and salt.  Saute until you start to smell the garlic.  Add in the sour cream and place a lid over the pan.  Let the sour cream and butter cook down together.  If needed, add a  little bit of milk.  This should take about 15 to 20 minutes of simmering.  Make sure you taste it at this point and the sour cream taste has weakened.  Once it has simmered, add in ingredients.  Let everything simmer for about 10 minutes to heat thoroughly.  Make sure you keep the salmon in chunks.  You do not want to break up the pieces beyond bite size. 


Serve over fettuccine noodles cooked according to packaged directions.  Garnish with parsley and Parmesan cheese.