I’m taking baby steps to get back into baking and really start getting into baking again. My world still seems dark and while I’m just taking each day as it comes, some days are definitely worse than others. But I’m going home in 10 days. I’ll visit my husbands family and then go and see my mum and my siblings and hopefully feel at peace after that.
In the meanwhile, I am slowly, very slowly trying to get back into baking. I’ve been meaning to bake something with Lemon Curd (only because it’s been lying around in a jar and I want to use it), I haven’t gotten around to trying to make my own. I also want to make Lemon Poppy Seed Muffins – so hopefully in the next few weeks I’ll be able to whip something or the other with Lemon.
For now, something very simple and easy to whip up, some Chocolate Cream Cheese Frosting. Goes well with all Chocolate Cakes.
1 Packet Philadelphia Cream Cheese – 250g
2 1/2 Cup Icing Sugar
7 tbsp Cocoa
1/4 Cup Butter
- Mix sugar, butter and cocoa until the texture looks grainy. A tbsp for this part of the recipe suffices
- Add the cream cheese and then use a hand held electric mixer to bring the ingredients together. Keep beating until the frosting has combined and is of desired consistency
- If the frosting seems too thick add a few drop of milk, a drop at a time, to thin the consistency
- Can be used as spread for toast, or frosting for cakes