Easy Chocolate Cake Glaze

I found this recipe when looking for something to top the Chocolate Amaretto Bundt Cake that I was making for a party. The combination was excellent and I feel like you could use this with most cake recipes. It is the perfect thing if you are looking for something other than a thick frosting. With cakes that are particularly rich, sometimes you want something light to top it off with - and this is the perfect thing.

Easy Chocolate Cake Glaze

1 can (14 oz) Sweetened Condensed Milk
1 C Semisweet Chocolate Chips
1 tspn Vanilla Extract

Instructions

1) In a saucepan over medium heat, combine the Sweetened Condensed Milk and Chocolate Chips.

2) Cook, stirring constantly until the chips are melted and the mixture is smooth. Do not allow it to bubble.

3) Remove from heat and add Vanilla.

4) Cool slightly before drizzling over a cake

Chocolate Frosting

I recently made a birthday cake for my daughter's 3rd birthday party. I really wanted something that both kids and adults would like - and I got numerous compliments about this one. It has a hint of espresso flavor, which I loved and it is a great creamy and light consistency. This frosting does best when you make it the day that you are going to use it and don't have to refrigerate it. This recipe comes from Recipezaar from Courtley.

Chocolate Frosting

1/2 lb bittersweet chocolate (good quality)
6 1/2oz unsalted butter
1 tsp espresso powder dissolved in
1 Tbsp hot water
2 tsp vanilla
1 1/2 sifted powdered sugar
3 Tbsp unsweetened cocoa powder
5 oz unsalted butter
1/2 tsp salt
1 C heavy cream

1) Chop chocolate into small pieces and place in a stainless steel bowl with 6 1/2 oz butter. Place over pan of simmering water

2) Whisk together as soon as chocolate and butter soften. Keep whisking until just melted and combined

3) Remove from heat and stir in espresso and vanilla

4) Cool to room temperature

5) Whisk together powdered sugar, cocoa and salt in a bowl. Place 5 oz of unsalted butter and 1/2 of powdered sugar in a food processor. Process scraping down the sides

6) Add the rest of the powdered sugar mixture, start processor and slowly add in cream

7) Process for about 10 seconds

8) Whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth

9) Bring to room temperature before using

Lemon Dill Sauce

I found this great recipe for a Lemon Dill Sauce that can be used on top of salmon, chicken - whatever you like. I have seen a lot of versions of this sauce on different websites with additional ingredients such as mayonnaise, shallots, white wine, etc. This one is pretty simple and I usually have all of these ingredients on hand. My one complaint about this recipe is that there is too much ground mustard in it; I would probably use 1/2 of what the recipe calls for if not less.

Lemon Dill Sauce

2 Tbspn Sour Cream
1/2 tsp Dry Mustard
1/2 tsp Dill Weed
1/4 tsp Lemon Juice