Keto Cream Cheese Frosting

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 2/3 cup powdered erythritol (I used Swerve)
• 1/2 teaspoon vanilla extract (no sugar added)
• pinch of salt

Directions

1. In stand mixer with the paddle attachment, cream the butter and cream cheese together until fully combined.
2. Add the sweetener, vanilla extract and salt and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air. 
3. Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy. 
4. Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.

Source
https://www.ibreatheimhungry.com/keto-cream-cheese-frosting-low-carb/

Lemoniest Lemon Bars

Ingredients
Crust

• 1 cup (5 ounces) all-purpose flour
• ¼ cup (1 3/4 ounces) granulated sugar
• ½ teaspoon salt
• 8 tablespoons unsalted butter, melted

Filling

• 1 cup (7 ounces) granulated sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons cream of tartar
• ¼ teaspoon salt
• 3 large eggs plus 3 large yolks
• 2 teaspoons grated lemon zest plus
• 2/3 cup lemon juice (4 lemons)
• 4 tablespoons unsalted butter, cut into 8 pieces

Directions

FOR THE CRUST

1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. 
3. Whisk flour, sugar, and salt together in bowl. Add melted butter and stir until combined.
4. Transfer mixture to prepared pan and press into even layer over entire bottom of pan (do not wash bowl).
5. Bake crust until dark golden brown, 19 to 24 minutes, rotating pan halfway through baking.

FOR THE FILLING

1. While crust bakes, whisk sugar, flour, cream of tartar, and salt together in now-empty bowl.
2. Whisk in eggs and yolks until no streaks of egg remain.
3. Whisk in lemon zest and juice.
4. Transfer mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 160 degrees, 5 to 8 minutes.
5. Off heat, stir in butter. Strain filling through fine-mesh strainer set over bowl. 
6. Pour filling over hot crust and tilt pan to spread evenly. Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. (Filling around perimeter of pan may be slightly raised.)
7. Let bars cool completely, at least 1½ hours. Using foil overhang, lift bars out of pan and transfer to cutting board.
8. Cut into bars, wiping knife clean between cuts as necessary.

Notes
- The pat-in-the-pan crust is made with melted—not cold—butter and can therefore be stirred together instead of requiring a food processor.

Source
https://www.americastestkitchen.com/recipes/10616-best-lemon-bars

https://www.youtube.com/watch?v=fUinvtDigVk

Orange-Almond Compound Butter

Ingredients

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons grated orange zest
• 2 teaspoons honey
• ¼ teaspoon almond extract
• ⅛ teaspoon salt

Directions

1. Microwave 2 tablespoons butter in medium bowl until melted, about 1 minute.
2. Stir in orange zest, honey, almond extract, salt, and remaining 6 tablespoons butter.
3. Let mixture stand for 2 minutes. Whisk until smooth.

Notes
- Makes ½ cup
- Time: 10 minutes
- Melting a portion of the butter and whisking in more that was cold made the final result spreadable. Adding orange zest to the warm melted butter extracted all its flavor compounds. The water in the honey and butter dissolved the salt and ensured that the condiment was evenly seasoned.

Source
https://www.cooksillustrated.com/recipes/10907-orange-almond-butter

- Alternative Flavor Combos -

Pumpkin Spice Butter

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons honey
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon salt

Ginger-Honey Butter

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons honey
• 1 teaspoon grated fresh ginger
• ⅛ teaspoon salt

Chocolate Frosting

Ingredients

• 1 1/2 pounds semisweet chocolate, finely chopped
• 3 sticks (1 1/2 cups) unsalted butter, room temperature
• 5 cups confectioners' sugar
• 1/3 to 1/2 cup heavy cream

Directions

1. Place the chocolate in a large heat-proof bowl set over (not in) a pan of gently simmering water. Heat until the chocolate is melted, then stir until smooth. 
2. Remove the bowl from the pan and let the chocolate cool to room temperature.
3. In a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and smooth, about 3 minutes. 
4. Add the melted chocolate and beat until combined. 
5. Add the cream and beat until the frosting is smooth and spreadable.

Notes
Yield: 6 to 8 cups

Source
http://www.foodnetwork.com/recipes/nancy-fuller/orange-ombre-birthday-cake-with-chocolate-frosting.html

Baked Sweet Corn

Ingredients

• 2 tablespoons unsalted butter
• 15.25 oz. can whole kernel sweet corn, drained
• 14.75 oz. can cream-style sweet corn
• 1 1/2 cups half-and-half
• 3 tablespoons all-purpose flour
• 2 tablespoons maple syrup
• 2 cloves garlic, grated on a rasp or finely minced
• 2 scallions, white and green parts, finely chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 cups shredded Cheddar
• 1 1/2 cups shredded mozzarella
• 3 large eggs, beaten

Directions

1. Preheat the oven to 350 degrees F.
2. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
3. In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, garlic and scallions.
4. Season with a nice pinch of salt and a few grinds of pepper.
5. Whisk in the Cheddar, mozzarella and eggs.
6. Pour into the prepared baking dish.
7. Bake until set in the center and golden brown around the edges, 50 to 60 minutes.
8. Allow to rest for 10 to 15 minutes before serving.

Source
http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-easy-baked-sweet-corn.html