Simple Peanut Butter Frosting

September is my Dad’s birthday month, he is no longer with us but I still like to celebrate his birthday with his favorite cake ~~ chocolate cake with peanut butter frosting.  It seems to be a favorite with the rest of the family too!

I often hear a lot of people comment on how difficult it is to make peanut butter frosting or they just can’t find a good recipe.


I think it’s quite easy.  It doesn’t have to be difficult, challenging or fancy.  Just peanut butter, butter, confectioners sugar and a little milk.

1 cup creamy peanut butter, although I do a heaping cup!

1/2 stick butter , softened to room temperature

4 cups confectioners sugar

6-7 T of milk

First I cream together the peanut butter and butter.  Then I alternate the confectioners sugar and milk, starting with the sugar.  The amount of milk also depends on the consistency that you prefer your frosting.

This recipe yields about 3 cups of frosting.

Happy Birthday Dad!! XOXO


Creamy and Spicy Roasted Red Pepper Soup

For those chilly days when you want to stay in and have soup, this will satisfy the need.

Okay, it was 80 degrees today but I still wanted SOUP!


This soup is easy and only takes about 30 minutes to prepare.

I sautéed onions and carrots, slowly and over a low to medium heat in olive oil and butter, salt and pepper them.  That took about10 minutes.

I used jarred roasted red peppers but feel free to roast your own, you will need two.  I also used one chipotle pepper in adobo sauce.  Add all of the peppers to the onions and carrots.  Toss in a few dashes of cumin and cayenne pepper.  Pour in a half cup of chicken broth and a half cup fire roasted tomatoes.

Cover and simmer for about 15 minutes.

I used an immersion blender to puree everything in the pot.  Then added a half cup of heavy whipping cream.

Stir and serve!  Top with your favorite toppings.




1 T Butter

3 T Olive Oil

1/3 cup Chopped Onions

1/3 Chopped Carrots

2 Roasted Red Peppers

1 Chipotle Pepper in Adobo Sauce

1/2 cup Fire Roasted Tomatoes

1/2 cup Chicken Broth

1/2 cup Heavy Whipping Cream

Salt & Pepper

Cayenne Pepper and Cumin, to taste

Pour the oil and butter in a pot over medium low heat and sauté the onions and carrots, salt and pepper for about 10 minutes.

Pour in the tomatoes, al the peppers, chicken broth, and the cayenne pepper and cumin to taste.  I did about 2 or 3 dashes of the cayenne and about 3-4 of the cumin.  Let simmer on low for about 15 minutes.

Using an immersion blender, puree the soup until smooth.  Add the cream, stir.  Serve with your favorite toppings.

Makes 2 large bowls of yummy soup.



Pumpkin Pie Ice Cream

I love fall, and I love the flavors and fragrances of fall!

I also LOVE ice cream!

So it felt appropriate to put the fall flavor of PUMPKIN into homemade ICE CREAM.  And just like my Chai Ice Cream , you do not need an ice cream maker.


In one bowl, add and mix by hand to blend the following and set aside:

1 14oz can of sweetened condensed milk

1 tsp vanilla

1 tsp pumpkin pie spice

dash ground cloves

2 dashes of nutmeg

1/4 tsp cinnamon

1/4 cup pumpkin puree, not pie filling

In a separate bowl whip 2 cups of heavy whipping cream.

Gently fold in the pumpkin mixture, a little at a time until it is all incorporated.  Remember to fold gently.

Next, crumble up either Nilla Wafers or Ginger Snaps, use about 10-12 and make them LARGE crumbles. Gently fold in the cream mixture.

Pour into a tightly sealed container and freeze for about 6 hours or until frozen.  I promise you will NOT be disappointed!!


If you prefer just the pumpkin ice cream, just don’t put the cookies in, it’s fantastic either way!






Homemade Chai Ice Cream

I cannot get enough chai latte’s during the day!!!  I usually have my egg whites and a big glass of water first thing in the morning but as soon as I get to work I HAVE to have my chai!!  When I sip that first gulp of spicy wonderfulness, I just feel as though my entire body does a HUGE sigh of relief!!  I feel as though all is right with my life.


I did a Chai Frozen Yogurt recipe a long time ago, but my new and improved chai ice cream recipe kicks butt!

And you DON’T need an ice cream maker!!!


Here are the ingredients you need:

1 14 oz can of sweetened condensed milk

2 T water

3 egg yolks

2 cups heavy whipping cream

2 T chai tea latte mix (I used Pacific Chai, spiced chai latte mix)

Whip the cream until peaks form.  In a separate bowl lightly blend the condensed milk, egg yolks, water and the chai tea mix.  Gently fold the whipped cream into the chai mixture until well combined.  Pour into a container that seals tightly and freeze until firm, about 6 hours.

Not healthy, but ohhhhh sooooo yummy!  If this container of chai ice cream makes it to the weekend. it’ll be a miracle!!