Cake Bites

So...a week ago I my very first The Sweet Tooth Fairy cupcake.  I know...I know...how can I have just barely had something from this amazing bakery.  I had the Strawberry Shortcake cupcake, wow...that is all I can say.  I have now had their cake bites too.  Wow again.  I know I am really late to the game about the cake bites/cake balls thing...but I really want to make some, they seem very simple.  

So I went onto Pinterest to see if anyone had any copycat things with The Sweet Tooth Fairy.  I found some and I believe that I may have an original recipe for their cupcakes. Don't worry, I will do another post.  I wanted to try and make cake bites.

First - make your cake according to the box directions or if you have an original cake recipe you can use that too.  I went the easy way and used a Devil's Food box cake.  I baked it last night, let it cool and then covered it overnight.  

I then dumped the cake into a bowl and used my fingers and a spoon to crumble it into pieces.

I found this amazing Almond Joy frosting at Walmart.  I thought about making my own chocolate frosting but after finding this I knew it would make amazing cake bites.  Find it.  Buy it.  And the best thing is that you only use about 2/3 of the jar so you can eat the rest of it, I mean...save the rest of it. :)

Mix the frosting with your cake crumbles.

You can just make balls using your hands, but I decided to try and use my mini muffin pan.  Stick them in the freezer or fridge.  The process of dipping is much easier if they are frozen or cold.

Dip them in chocolate.  I used Almond Bark and sprinkled coconut on top.  

And I must say they are very good.  Almond Joy Cake Bites.  Enjoy! :)

Make Caramel using ?

I found this recipe for some no bake Twix Bars and the most awesome thing (I think) is how you make the caramel.  Graham Crackers...yep...you heard me right you use sugar, butter and graham crackers.  It is amazing and tastes good too.  And because we are low sodium in my house, I used Unsalted Tops Saltine Crackers instead of Club crackers, and Unsalted Butter instead of margarine.  They are so easy, and surprise they do taste like a Twix candy bar.  If you decide to try the low sodium I don't think you would even notice. :)

Twix Bars

2 pkgs Unsalted Top Saltines {or cracker of choice}

Caramel Filling

1 cup Graham Crackers, crushed

3/4 cup Brown Sugar,packed

1/3 cup White Sugar

1/3 cup Milk

1/2 cup Unsalted Butter

Icing

2/3 cup Peanut Butter

1 cup Milk Chocolate Chips

Bars

Begin my putting a layer of Unsalted Tops Saltine Crackers in a pan.

In a saucepan on the stove, combine the caramel filling ingredients.

Bring to a boil, continue to stir and boil for approximately 5 minutes.  

The mixture will be caramel like and pull away from the sides of the pan.

Pour over the crackers, being very careful, the mixture is extremely hot.

Immediately top with another layer of crackers, pressing down slightly

Place in fridge to chill for at least 30 minutes.

Combine peanut butter and chocolate chips in small bowl. Microwave for 2 minutes, stir well and frost crackers.

Nutella Blondies

Mmmmm...these are so good! 

 I love kevinandamanda.com, she has the most amazing recipes and her blog is just fun.

 Follow her and you won't be sorry.  

She had this recipe, and I just got around to making them.

Nutella Blondies.

The reason I decided to make them...I found this lovely little bottle at Smith's.  In case you cannot see what it says.  That would be Kroger brand CRUNCHY Hazelnut Spread.  I am not usually one who likes crunchy anything...but I thought I would try this.  Crunchy Nutella...it is HEAVEN!

Spoon dipping helped remove half of the contents of the jar...I needed to save the rest for making a yummy treat.  It was worth it.

After swirling in the Nutella I wanted to just eat the batter...but I resisted and baked the blondies.  

They turned out so awesome and very tasty.

For the recipe, click here.

Enjoy!

-Kelli

Did you say Banana Frosting?

I work in a small office so when it's someone's birthday on my team, I ask them what kind of cake they would like and then bring it in for them.  So when I asked my boss what kind of cake he would like for his birthday and he told me "Spice cake, with banana frosting!", I had to bite my tongue.  Banana frosting?  Spice Cake WITH banana frosting?  WHAT?!?!  My facial expression must've given me away though because he then explained to me that his grandma used to make it.  I just smiled and told him I would try.  Well believe it or not, it turned out AMAZING.  Seriously amazing.  This just might be my new favorite.

Spice Cake

2 1/2 cups all-purpose flour

1/4 cup cornstarch

4 tsp baking powder

1/2 tsp salt

2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground allspice

1/2 tsp ground cloves

1 pkg white chocolate Jell-O pudding (or vanilla)

2 cups dark brown sugar

1 cup milk

3 large eggs

2 tsp vanilla extract

1 cup salted butter, softened until easily spreadable

Heat oven to 350 degrees.  Grease and flour 2 8 or 9 inch round cake pans.  Whisk dry ingredients and spices in a large bowl.  Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
Beat softened butter into dry ingredients, first on low, then medium, until mixed well together.  The mixture will be very grainy, pebble like.  Add about 1/3 of the milk mixture and beat on low until smooth.  Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth.  Pour batter into cake pan.
Bake about 30-40 mins, when a cake tester or toothpick inserted into the cake's center comes out clean.  Let cool for about 5-10 mins and then turn cake onto rack to cool.

Banana Frosting

1/2 cup butter, softened

1 banana, just green on the ends (as pictured above) (if you use an overripe banana, it will be too sweet)

1/2 tsp lemon juice

1/2 tsp vanilla extract

2 to 2 1/2 cups powdered sugar

Cream the butter, then add a cup of the powdered sugar in 1/2 cup increments.  Then add 1/3 of the mashed banana, mix well.  Add another 1/2 cup of sugar, the next 1/3 of banana.  Add the lemon juice and vanilla.  Add the last 1/2 cup of sugar and the last 1/3 of banana.  Mix until it's fluffy and creamy, adding sugar as you need.

Seriously.  Try it.  You just might like it!  :)

Box Brownie Mix: DIY

Don't you just hate it when you want to make a yummy dessert, you open your cupboard to grab that box mix of brownies...and...it is not there!  Such a bummer.

Well...thanks to Pinterest (my friend for life) I found a way for you to make your own brownie mix (click here) to store in your pantry or freezer.  I can guarantee that you have all of the ingredients in your pantry.

I love you Pinterest.  

I just made two batches of these brownies and I must say that they are super good and super easy, and cost cents on the dollar instead of the $1-2 per box you would buy them for in the store.

Your welcome!

Box Brownie Mix: DIY

1 Cup Sugar

1/2 Cup Flour

1/3 Cup Cocoa

1/4 tsp Salt

1/4 tsp Baking Powder

Mix the ingredients together, dump into a bag.  Store in a bag in your pantry for at least 6 months, to add life to it you can store it in your freezer.

To make the brownies:

Dump bag into bowl and add:

2 Eggs

1/2 Cup Oil (or melted margarine)

1 tsp Vanilla

Mix well and bake at 350 degrees for 20-25 minutes.

Yummy!

Chocolate Chip & Marshmallow Ice Cream

My sweet sister told me about this recipe from Kraft Food & Family magaizine. So I decided to try it. It is so easy and so tasty!  Really simple ice cream recipe without having an ice cream machine.  You could definitely try this with any flavor pudding and different ingredients.

See this awesome ice cream tub.  I bought this a couple years ago through Amazon.com.

It isn't very big, but it is great for freezing homemade ice cream.  

It is from Zak Designs and you can buy them here.

Chocolate Chip & Marshmallow Ice Cream

2 pkgs (3.9 oz. each) Chocolate Instant Pudding 

2 cups cold Milk 

1tub (8 oz.) Whipped Topping, thawed 

1cup Miniature Marshmallows 

1/2 cup Semi-Sweet Mini Chocolate Chips

Beat pudding mixes and milk in large bowl. 

Stir in whipped topping, marshmallows and chocolate chips. 

Spoon into 2-qt. freezer-safe container; cover. 

Freeze for 4 hours or until firm.

-Kelli

Frozen S'Mores

It is me, Kelli, back with another great Pinterest find.  Bet you couldn't see that one coming. :)

I had a work party and needed to make a dessert and found this great recipe to try.  I made two batches of these using my Pampered Chef Mini Muffin Pan, so it made 48 of these little devils.  

They lasted about ten minutes at my work party.  They are that GOOD!  Enjoy! :)

Mix the graham crackers with the butter and press into your pan with tart shaper.

Melt your chocolate chips with heavy whipping cream and pour into cups.

Divide marshmallows on top of the chocolate.

Pipe the pudding over top and freeze!

Frozen S'Mores
9 Sheets Graham Crackers
1/3 Cup Butter
1/2 Cup Milk Chocolate Chips
1/4 Cup Heavy Whipping Cream
2 Cup Mini Marshmallows
1 1/2 Cup Milk
1 box (3.9 oz) Instant Chocolate Pudding
1 (8 oz) Cool Whip (thawed in fridge)
Mini Chocolate Chips

Crush or blend graham crackers into fine crumbs. Melt butter and add to graham crackers, mixing until well combined to make crust. Prepare mini muffin pan with cooking spray. Evenly divide crust mixture into all cups, I used a Mini Tart Shaper to press crumbs firmly into the bottom of each cup. Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth. Spoon chocolate into center of each cup, on top of the crust.
Divide Marshmallows among cups. Mix the milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping). Spoon filling into each cup evenly. You can try to pipe it with in a ziploc bag so that the whole cup is filled. I didn't level off the tops because there wouldn't have been that much pudding, but you can use a knife to smooth the tops level with the top of the pan. Freeze for at least a couple of hours. Allow the pan to warm just a bit before popping each dessert cup out.  For topping pipe a little bit of the left over Cool Whip on each dessert then sprinkled the remaining crust and mini chocolate chips on top. Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.

Gooey S'mores Cookies

I am not taking credit for this recipe, so I am going to direct you over to kevinandamanda.com to get it - but HOLY COW!!! These are possibly the best cookies EVER!

Amanda posted this just the other day and so I made them because I was bored and needed to make something.  They are so good and my husband who hates cookies sat down and ate like six of them.  

They are impossible to stay away from - and the dough was probably better than the baked cookie.  Mmmmmm...

For the recipe click here

Butter Pecan Cake

Before I go any further....I have admit right now, if all my cakes looked as good as the picture, I would be a professional baker. LOL! I borrowed this picture, my cake didn't turn out half as pretty but it sure tasted that good!!

So, who doesn't love a butter pecan cake? What's that? Oh, you haven't ever really had a piece of butter pecan cake? Well, let me tell you, I hadn't either but I think it's my favorite now!! I found this recipe online and tweaked it a bit for high altitude and such. Making cakes from scratch is a difficult thing to do so if yours doesn't turn out just right, keep trying. It takes some tweaking but it is pretty amazing how good they taste. Okay, enough chatter. On to the recipe.

Ingredients:

• 1 1/2 cups chopped pecans



• 1 cup butter



• 2 1/2 cups all-purpose flour



• 3/4 cup granulated sugar



• 1/2 cup light brown sugar, firmly packed



• 1 tablespoon baking powder



• 1 teaspoon salt



• 1 package Jell-O pudding mix (I usually use either vanilla or white chocolate flavor)



• 1 cup milk



• 1 teaspoon vanilla



• 2 eggs

Preparation:

In 2-quart saucepan over medium low heat, brown pecans in butter until butter is lightly browned; stir constantly. Drain browned butter into a measuring cup, set aside.

In a large mixing bowl combine flour, sugar, brown sugar, baking powder, salt and pudding. Mix together well. Add eggs, milk, vanilla and 1/2 cup of the browned butter (save the rest for the frosting). Beat together for about 2 minutes. Stir in 3/4 cup of the chopped pecans. Pour batter into two greased and floured 8 or 9 inch round layer cake pans. Bake at 350 for 30-35 minutes, or until toothpick comes out clean when inserted in center. Cool for 5 minutes; remove from pans and cool thoroughly before frosting. (I always have a hard time with the cake coming out when I make it from scratch. Be sure to be generous with the grease and flour. PAM does not work very well. Okay, it doesn't work very well for me!)


Frosting Ingredients:

• 4 cups confectioner's sugar



• Reserved brown butter



• 1/2 cup salted butter, softened to room temperature



• 1 teaspoon vanilla



• 1/4-1/3 cup heavy whipping cream



• remaining chopped pecans

Whip browned butter and butter together. Blend confectioner's sugar with butter mixture, 1 tsp vanilla and 1/4 cup heavy whipping cream. Add more whipping cream if necessary, a little at a time. Whip the icing to get it light. At this point, you can add the remaining pecans to the icing or, you can frost the cake and use the pecans to decorate the top. Whichever you choose, you will not regret it. SO yummy!!! You should probably just plan on taking it somewhere because if you keep it at home, you will gain 10 pounds. Believe me. I learned it the hard way. :)

EB

Homemade Cheesecake

My husband LOVES cheesecake. Out of all the desserts we have that is the one thing he actually asks for.

His birthday was coming up so I decided to try and make him a homemade cheesecake.

I searched the internet and found this recipe on foodnetwork.com it is supposed to be just like The Cheesecake Factory.  Oh boy...was I excited.  So I read the recipe and it actually doesn't cost too much to make, it just takes quite a bit of time.  So I went to the store and got the ingredients and since I didn't have much time the week of his birthday, I made it two and a half days before the actual day.  This turned out to be a good thing because letting it season is the key to the flavor!

These are the ingredients for the crust.  You really are going to want a spring-form pan  to make this cheesecake.  Luckily I have an awesome sister (thanks Erin!) and she had one I could borrow.

Vanilla wafers, walnuts, pecans, almonds and butter.

There is a recipe (below) that doesn't include the nuts and it is just as simple.

Chop up your nuts and your vanilla wafers so they are very finely chopped.

I have a handy dandy Pampered Chef Food Chopper and it did the job quickly.

Combine your cookies and nuts and mix well.  Mix with the butter and press into the bottom of the pan.

Next you are going to start making the good part - the filling.  The most important thing about making this cheesecake is make sure ALL ingredients are at room temperature.

Beat your cream cheese until it is fluffy, and then keeping the setting on low add your sugar a little bit at a time.  Keep your mixer going, don't stop.

Next you will add the eggs one at a time and make sure you beat well before adding the next one.

Add the rest of your ingredients and mix well.

You will then pour your cream cheese mixture into the spring form pan, over your crust.

This is when I did a taste test and I will tell you that the flavor is so heavenly...so creamy and good.

Mmmmm...

You are then going to bake this for one hour and 15 minutes.  After that time turn off the oven and crack your oven door and let it sit for an hour.

Looks yummy fresh out of the oven...smells wonderful too.

You then place this in the refrigerator for 24 hours.  I kept mine in the pan and covered. (don't let the picture deceive you).  You need to wait for the 24 hours...it has to season.  

YUM!!!  It was wonderful. :)

Homemade Cheesecake
Crust:

¼ Cup Pecans, finely chopped

¼ Cup Walnuts, finely chopped

¼ Cup Almonds, finely chopped

¾ Cup Vanilla Wafers, finely chopped

2 Tbsp Butter, melted

Mix the nuts and wafers with the butter and press into a spring-form pan.

Crust (without Nuts):

1 ½ Cup Graham Cracker Crumbs

¼ tsp Cinnamon

1/3 Cup Margarine, melted

Mix the crackers, cinnamon with the margarine and press into a spring-form pan and refrigerate.

Filling:

1 ½ lb Cream Cheese

1 1/3 Cup Sugar

5 Eggs

16 oz Sour Cream

¼ Cup Flour

2 tsp Vanilla

2 tsp Lemon Juice

*All ingredients should be room temperature!

Preheat the oven to 325 degrees.  Beat the cream cheese until light and fluffy.  Keep your mixture on the low setting during the entire mixing process.  Add the sugar a little at a time and continue until creamy.  Add the eggs one at a time and beat after each egg.  Add the flour, vanilla and the lemon juice and mix well.  Add the sour cream and beat well.  Pour your cream cheese mixture into the spring-form pan.   Place on the top rack in the middle of the oven and bake for one hour and fifteen minutes.  When the time is up, turn off the oven, prop open the oven door and leave for one hour.  Remove from the oven and place in the refrigerator for 24 hours.

Cheesecake needs to season – be patient and wait...it is worth it. :)

Girl Scout Cookie Madness

What to do with all those pesky Girl Scout Cookies hanging around your house. 

 Ummm...other than eating them all in one sitting. (Yum!)

 Can you believe that there is something that you can do to these masterful cookies - you can make cookie bars. Thanks to kevinandamanda.com you can. I follow her site and she always has yummies on her recipe page. She posted this (click here) the other day and I just had to make them and share.
Her pictures look tons better than mine - but my oh my they are heavenly.

One yellow cake mix, butter and egg, mixed to form soft dough.  Press into foil lined baking pan sprayed with cooking spray.  Cover with chocolate chips.

Pour peanut butter/sweetened condensed milk mixture over top of chocolate chips.

Your lovely Girl Scout Tagalong Cookies :)

Chop those babies up and cover your pan....as best as you can.

Looks yummy...not even cooked yet. :)

Fresh out of the oven and looking mighty tasty.

I had to slap hands and fingers away from the pan long enough to grab a bar so I could take a picture. :)

They are very very good!

Girl Scout Cookie Tagalong Cake Bars 
1 box yellow cake mix
1 stick butter, softened
1 egg
1 cup chocolate chips
1/2 cup creamy peanut butter
1 (14 oz) can sweetened condensed milk
10-12 Girl Scout Tagalong cookies, coarsely chopped  (or the whole box...)

Preheat oven to 350 degrees.
Line a 9×13 inch baking dish with foil and spray generously with nonstick cooking spray.
Place cake mix, butter and egg into a large bowl, mix until dough forms. Press dough into the bottom of the prepared baking dish.
Top with chocolate chips.
Stir sweetened condensed milk and peanut butter until well combined and pour over dough.
Top with chopped Tagalong cookies.
Bake at 350 for 23-25 minutes. Let cool completely, cut into squares, and serve. Enjoy!!

Famous Cookies

I know it. I am famous for my cookies. Well...at least in my family.  

I have been making chocolate chip cookies ever since my wonderful mother taught me how.  

I love them.  I cannot stay away from them (which is very hard when you are on a diet).

I make them A LOT!

I have my own recipe, and they are good.  But my favorite cookies to make are Neiman-Marcus Chocolate Chip Cookies.  Can I say YUM!!!  The dough is to die for, I have to stop myself from eating just the dough so I can actually make some cookies.  So I am going to share this wonderful recipe with you all.

Enjoy!

Neiman-Marcus Chocolate Chip Cookies
1 Cup Butter
2 Cup Flour
1 tsp Baking Soda
1 Cup Sugar
1 Cup Brown Sugar
1/2 tsp Salt
2 Eggs
1 tsp Baking Powder
1 tsp Vanilla
2 1/2 Cups Oatmeal, blended
Chocolate Chips
Hershey Bar, grated
Nuts (optional)

Measure the oatmeal and blend in a blender to a fine powder.  Cream the butter and both sugars.  Add eggs and vanilla.  Mix together with flour, oatmeal, salt, baking powder and soda.  Add the chocolate chips, chocolate bar and nuts.  Roll into balls and place two inches apart on a cookie sheet.  Bake for 10 minutes at 375 degrees.

-Kelli

Peanut Butter Chocolate Chip Cookies

Two of the best things in the world: Peanut Butter and Chocolate and they make an awesome cookie!
They are very soft like a peanut butter cookie should be, and then chocolate chips too.
They are the best right out of the oven, so hot and gooey....mmm!  Enjoy!

Chocolate Chip Peanut Butter Cookies

1/2 Cup Peanut Butter
3/4 Cup Shortening
1/2 Cup Brown Sugar, packed
1/2 Cup Sugar
1 Egg
1 tsp Vanilla
1 1/4 Cup Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1 package Chocolate Chips

Preheat the oven to 375 degrees. Measure peanut butter, shortening and brown sugar. Add sugar, egg and vanilla; beat until thoroughly combined. Stir together flour, baking soda and salt in a separate bowl. Add to peanut butter mixture; mix well. Stir in chocolate chips. Drop cookies onto cookie sheet and bake for 10-15 minutes. Let stand 2 minutes and move to cooling rack.

Rocky Road Brownies

Yummy!!! These are the BEST brownies ever. I was only introduced to these a couple years ago and my family has enjoyed them ever since.  Made from scratch, no box mix and so gooey and moist.
 Try them...you will love them too.

First, mix all the ingredients together.  Yum...it is really good batter.

Pour your mixture into a cake pan 

(love my Pampered Chef Baking Stone, it works perfect for these brownies)

 

After they have baked in the oven and your toothpick comes out clean, pour the marshmallows over and put them back in the oven for just a couple minutes. DON'T LET THEM GET BROWN!

 

All puffed up! :)

Cover with frosting and they are so perfect!

ROCKY ROAD BROWNIES

Brownies:

1/2 Cup Butter

1/2 Cup Margarine

2 Cups Sugar

1/2 Cup Cocoa

4 Eggs

2 tsp Vanilla

1 2/3 Cups Flour

1/2 tsp Salt

1/4 tsp Baking Powder

1 bag Mini Marshmallows

Melt the butter and margarine.  Add sugar and cocoa.  Mix in the eggs one at a time and then add the vanilla.  Mix the flour, salt and baking powder together in a seperate bowl and add to the egg mixture.  Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean.  Immediately cover the brownies with marshmallows and put back in the oven until they are all puffed up.  DO NOT LET THEM GET BROWN!

Frosting:

2 Tbsp Butter

2 Tbsp Water

2 Tbsp Corn Syrup

1 oz Unsweetened Chocolate

1 oz Chocolate Chips

1/2 tsp Vanilla

1 Cup Powdered Sugar

Bring butter, water and corn syrup to a boil.  When bubbling remove from the heat and stir in the chocolate until melted.  Add the vanilla and powdered sugar.  You can add additional powdered sugar if the frosting is too runny.  Spread over the cooled marshmallow brownies.

NO chocolate chips...

anywhere in my house!  What am I supposed to make as a treat for the next couple of days.

Hmmm...thinking...going through the cookbook...thinking!

Aha!  I found Tom Thumb Cookies.  I don't know where the name came from but these are AMAZING cookies (my husband ate half the pan in one sitting) and VERY yummy!

 First make your crust and press it out into pan.  Bake at 325 degrees for 7 minutes.

Next...mix together the rest of the ingredients and spread over your crust.  Bake at 325 degrees for 20 minutes.

Cut into ooey gooey bars and ENJOY!

Tom Thumb Cookies

Crust:

1 Cup Shortening

1 tsp Salt

1 Cup Brown Sugar

2 Cups Flour

Topping:

2 tsp Vanilla

4 Eggs, beaten

2 Cups Brown Sugar

1 tsp Baking Powder

3 Cups Coconut

Cream the first three ingredients together and blend in the flour.  Press into a cookie sheet.  Bake at 325 degrees for 7 minutes.  Mix together the ingredients for the topping while the crust is baking and then spread over top of the crust.  Bake at 325 degrees for another 20 minutes.

Spudnut Donuts

I am actually going to be giving out a secret family recipe. Well...maybe not secret but this is one of our Christmas Traditions. We have made donuts every Christmas since I can remember...and they are amazing. We would try to give them out as neighbor gifts...but usually we ate most of them. Just thinking about them makes me hungry....yum!

Spudnut Donuts

Donuts:

2 Tbsp Shortening (no Wesson Oil)

1 Egg, beaten

1 Cup Warm Milk

3 tsp Yeast or 1 1/2 pkg Yeast

1/4 Cup Mashed Potatoes

1/4 Cup Sugar

1/4 tsp Salt

1/2 tsp Vanilla

3 cups Flour

Dissolve the yeast in 3/4 cup warm water. Put the potatoes through a sieve. Scald the milk, add sugar and salt and cool to luke warm. Add the remaining ingredients. This makes a very dry, sticky-like dough. Let rise double in bulk, then roll out o to lightly floured board. Cut with a donut cutter and fry in deep fat until golden brown.

*You can refrigerate the dough, just make sure it had already risen twice before you do so.

Glaze:

2-3 Cups Powdered Sugar

1-2 Oranges, squeezed for juice

1 tsp Vanilla

1/2 Cup Water

2 Tbsp Milk

1/2 Cup Margarine

Mix the ingredients. Should be thin. Dip the donuts in the glaze while hot and drain off the excess in a bowl.