Pudding Frosting and Rhubarb Custard

Posted in The Recipe Book

My favorite part about feeding other people is the desserts. Don’t get me wrong, I love, love, love cooking. But I love baking too. I just don’t want to eat it all myself (Which I will, because I have very little self control when it comes to sweets.)

I made three different kinds of custards this year to spread over shortbread cookies. You can find the recipe for the cookies here.  Just leave out the white chocolate chips. (They are seriously some of the easiest cookies to make. They will take on a whole new taste depending on the butter you use. If you use real butter, they break much easier. If you use margarine, they don’t.)

My favorite was the Rhubarb Custard. I have to have ways to use my rhubarb and this was so fantastic. I loved them all though. Plus, if you don’t eat them all, you can use them in a pie, or bars, etc.

I also made strawberry cupcakes with some DELICIOUS frosting. I pretty much don’t love really sugary frosting. You know, like most cupcakes have. This one is really really light and WONDERFUL. I also made the flamingos on top. Twice. The first time I knocked them out of the refrigerator and every single one of them broke. So I made them again. No biggie, it was early in the week and I just hid them the second time from myself. All I did was melt chocolate disks and then pipe them on parchment paper using a really primitive stencil I made. I mean super duper primitive. But it worked like a charm.