Browned butter is a wonderful ingredient. It was used a lot in vintage recipes because it gives a lot of flavor easily. In these cupcakes the butter adds a rich, nutty, caramel flavor that pairs nicely with the very sweet penuche frosting.  Although the frosting has coconut and pecans it is more like pralines than the traditional frosting for German Chocolate cake.

The frosting is very thick and has a creamy fudge-like consistency. It is best just to spoon a dollop on the top rather than trying to spread it. You wouldn’t believe how amazing the house smells while these are …read more

Image: Morguefile 
Buttercream is a luscious frosting, but if you are making your own wedding cake I would not suggest using it. Why?
Buttercream has alot of butter (duh!) and if you use it you must keep it refrigerated until just before the reception unless

Cinnamon rolls are the ultimate breakfast treat for me. The way they smell when they are baking, the wayt he icing melts onto the warm, fragrant roll, the combination of sweet/tender/warm/spicy/ gooey when you bite into it…gets me every time. I made them for breakfast this morning…not that big of a deal because in the heat we are having they rise really fast!!

There is no real trick to making them. You want the dough to be softer, and I don’t punch it down after the first rising. I just roll it out gently..it seems to make for …read more