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(Earl Grey) Shortbread Cookies (slightly adapted from foodnetwork) Ingredients:  2 cups flour 3 Tbsp Earl Grey Tea ½ Tsp Salt ¾ Cup Confections Sugar 1 Tsp Vanilla Extract 1 Cup Butter, room temp Directions:  In a food processor blend together flour, tea, salt and sugar until tea is evenly distributed.  Add vanilla and butter, blending until dough forms. Dough should be in either one or two large clumps, if not, blend longer.  Remove dough onto a sheet of plastic wrap and roll into a log. Depending on how big you want your cookies to be adjust diameter accordingly.  Wrap log in the plastic wrap, twisting or rubber banning the ends tightly, and refrigerate for 30-45 minutes.  Preheat over to 375 F. On a cookie sheet lined with parchment paper, cut the logs into slices about ⅓ of an inch thick. If you have left over dough wrap it back up and put back into the fridge to cool.  Bake cookies for 10-12 minutes, or just until bottom edges of the cookie are golden brown.  Remove from over and cool on a wire rack.  Enjoy! Cooks Notes:  — For the tea I used about 4 packs of bagged tea and the rest was loose leaf. This worked well because you were able to get the small pieces of the bagged throughout the cookie so the taste was there and the larger pieces of the loose leaf for that tiny bit of crunch.  — Next time I make these I will probably try it out with a different tea, maybe assam! This is a really good base for shortbread cookies, just leave out the tea or replace with something else. 
Caramel Budino with Salted Caramel Sauce Cookie Crust Ingredients: 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies) 2 tablespoons unsalted butter, melted 1/8 teaspoon kosher salt Budino Ingredient: 3 cups whole milk, divided 1/4 cup cornstarch 3/4 cup (packed) dark brown sugar 5 large egg yolks 3 tablespoons unsalted butter 2 teaspoons dark rum 1 teaspoon kosher salt Salted Caramel Sauce Ingredients: 3/4 cup plus 2 tablespoons heavy cream 1/2 vanilla bean, split lengthwise 1/2 cup sugar 2 tablespoons light corn syrup 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2” cubes 1/4 teaspoon kosher salt Lightly sweetened whipped cream Cookie Crust Directions: Mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins. Budino Directions: Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°. Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve. Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4–5 hours. DO AHEAD Can be made 1 day ahead. Keep chilled. Salted Caramel Sauce Directions: Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside. Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly. Spoon 2 tablespoons caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.
Roasted Strawberry, Brie + Chocolate Grilled Cheese Ingredients: 6 strawberries, quartered 1/2 teaspoon canola oil pinch of salt 2 tablespoons butter 4 thick-cut slices of multigrain bread 2-3 ounces of brie cheese, sliced 1-2 ounces high-quality chocolate Directions: Preheat oven to 375 degrees.  Toss strawberries with oil and salt, then spread on a baking sheet and roast for 20 minutes. Heat a large skillet or grilled over medium-low heat.  Butter the sides of two slices of bread, place them on the skillet buttered-side down, then layer on a few slices of cheese, chocolate and strawberries.  Top with a few more slices of cheese, then butter one side of the other bread slices, and place on top of the cheese. Cook for 2-3 minutes or until the cheese has started to melt, then gently flip the sandwich and cook until golden. Serve immediately!
Coffee-Hazelnut Biscotti Ingredients: 2 tablespoons Frangelico (hazelnut-flavored liqueur) 2 tablespoons unsweetened cocoa 1 teaspoon instant espresso or 2 teaspoons instant coffee granules 1 teaspoon vegetable oil 2 large egg whites 1 large egg 1 1/3 cups all-purpose flour 1/2 cup whole-wheat flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup coarsely chopped toasted hazelnuts, divided 1 teaspoon baking soda 1/8 teaspoon salt 2 teaspoons ground coffee beans Cooking spray Directions: Preheat oven to 300°. Place liqueur in a small bowl. Microwave at HIGH 10 seconds. Stir in cocoa and espresso until smooth.  Add oil, egg whites, and egg, stirring with a whisk until blended. Lightly spoon flours into dry measuring cups, level with a knife. Place flours, sugars, 2 tablespoons hazelnuts, baking soda, and salt in a food processor; process until hazelnuts are ground.  Add ground coffee; pulse 2 times or until blended.  With processor on, slowly add liqueur mixture through food chute; process until dough forms a ball.  Add 6 tablespoons hazelnuts; pulse 5 times or until blended (dough will be sticky).  Turn dough out onto a floured surface; knead lightly 4 to 5 times. Divide dough into 3 equal portions, shaping each portion into a 10-inch-long roll. Place rolls 3 inches apart on a large baking sheet coated with cooking spray. Bake at 300° for 28 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheets. Bake at 300° for 20 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheets; cool completely on wire racks.
Vanilla Lemon Cupcakes Ingredients: 1 recipe vanilla cupcakes 1/2 cup (1 stick) butter 1 (8 oz.) package (block) cream cheese 4 cups powdered sugar 1 teaspoon fresh lemon zest 1/2 teaspoon vanilla extract 2-3 teaspoons fresh lemon juice Lemon Curd (for filling, optional) Directions: Make vanilla cupcakes and let them cool completely.  Cut out a cone shaped hole at the top of the cupcake and fill with 1-2 teaspoons of lemon curd.  In the bowl of an electric mixer, beat butter (while still cool) until smooth. Add (cold) cream cheese and continue to beat until fully incorporated and smooth. Add powder sugar, one cup at a time, while the mixer is running. Continue mixing and add lemon zest, vanilla and lemon juice. Mix an additional 30 seconds, until smooth, light and fluffy. Frost cooled cupcakes.
Almond  & Yogurt Waffles Orange Honey Syrup Ingredients: 1/2 cup honey 1/2 TBS of orange zest juice from 1/2 an orange Waffle Ingredients: 3 cups almond flour 1/2 tsp salt 1/2 tsp baking soda 1 1/2 tsp ground cinnamon 1 tsp ground nutmeg 4 eggs 1 1/2 TBS honey 1/2 cup yogurt 1 very ripe banana, mashed with a fork Syrup Directions: Whisk ingredients until it turns to a smooth syrup. Pancake Directions: Combine all dry ingredients into a bowl.  Add the wet ingredients and whisk until a batter forms.  Pour 1/2 cup of batter onto a greased waffle iron a cook for 2 minutes. (all waffle irons vary in temperature so you may need more or less time). Pour syrup over waffles and enjoy!
Dark Chocolate and Dried Cherry Biscotti Ingredients: 2 cups all-purpose flour 1 cup sugar 3/4 teaspoon baking soda 1/4 teaspoon kosher salt 3 large eggs 1 tablespoon vegetable oil 2 teaspoons vanilla extract 2 teaspoons almond extract 2/3 cup dried tart cherries 1/2 cup good quality semisweet or bittersweet chocolate chips or chunks 1/2 cup pecans, toasted, chopped Directions: Preheat oven to 350°. Whisk flour, baking soda, and salt in a bowl; set aside. Using an electric mixer, beat sugar and eggs until pale yellow and thick, about 2 to 3 minutes. Mix in oil and vanilla and almond extracts. With mixer on low speed, beat in flour mixture until just until blended. Stir in cherries, chocolate chips, and pecans. Divide dough in half; turn out onto a greased baking sheet. Shape each portion into a 10”-long log and flatten each into a 1”-wide strip. Bake until lightly browned, about 25 minutes. Transfer to a wire rack and let cool for 10 minutes. Reduce oven heat to 325°. Transfer strips to a cutting board. Using a serrated knife, cut each strip diagonally into twenty 1/2”-thick slices. Place slices, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over and bake 10 minutes longer (cookies will be slightly soft in the center but will harden as they cool). Transfer biscotti to wire racks and let cool. Cook’s Notes:  **These were delicious. If you don’t have almond extract then just replace it with vanilla. It still tastes delicious!  **Don’t freak out when you shape the dough on the pans. It will spread out on the pan when you shape it and when it’s in the oven. THIS IS FINE!  **I would bake it for only 5 minutes each side during the second bake. It will make them chewier. I baked them for 8 minutes on each side, and they were still easy to eat. just not as much as I would have liked.  **I found dried cherries at costco if you are having difficulty finding any. 
Mini Whole Wheat BBQ Chicken Calzones Dough Ingredients: 1 1/8 cups warm water (100-105 F degrees) 3 teaspoons active dry yeast 1 1/2 tablespoons honey 1 1/2 tablespoon olive oil 2 cups 100% whole wheat flour 1 cup all-purpose flour 1 teaspoon salt Filling Ingredients: 1 red onion, thinly sliced 1/2 tablespoon olive oil 1 1/2 boneless, skinless chicken breasts, cooked and shredded 1/4 teaspoon onion powder 1/4 teaspoon smoked paprika 1 cup of your favorite bbq sauce + more for dipping 4 ounces freshly grated cheddar cheese 4 ounces freshly grated provolone cheese fresh cilantro, if desired Dough Directions: In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes.  Add in the whole wheat flour and salt, mixing until the dough begins to come together. Since it will probably still be sticky, add in another 1/2 cup of all purpose flour, kneading the dough with your hands and then turning it onto a work surface to knead for a few minutes. If dough is still sticky, add the remaining flour until it is soft, smooth and stretchy. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours. Once risen, punch down the dough and knead a few times, adding a few spoonfuls of flour if sticky. Separate the dough into 6 or 8 pieces (it’s your call), then roll into a ball and place covered on a baking sheet to rise for another 10 minutes. Filling Directions: While dough is rising, heat a skillet over medium-low heat and add olive oil. Toss in onions with a sprinkle of salt, then cover and let caramelize for 15-20 minutes, stirring occasionally. Preheat oven to 375 degrees. In a bowl, combine chicken with garlic powder and smoked paprika. Assembly: Roll each ball of dough into a small oval, then fill with a few spoonfuls of bbq sauce, shredded chicken, a handful of caramelized onions and a sprinkle of both cheeses. Toss in cilantro if desired. Drizzle a bit of additional sauce on top, then fold the top over to meet the bottom, tightly sealing the edges. Poke a few holes in the top with a knife or fork. Place calzones on a non-stick baking sheet and bake for 20-25 minutes, or until golden brown.
Vanilla Tart with Nutmeg Crust and Spiced Pears Spiced Pears Ingredients:  1½ cups white wine ½ cup Poire William (pear liqueur) or pear nectar 2 Tablespoons sugar 1 vanilla bean, split lengthwise or 2 teaspoons vanilla 3 sliced firm, ripe pears Crust Ingredients: 7 Tablespoon unsalted butter, melted ¼ cup sugar ¾ teaspoon Tahitian vanilla extract or vanilla extract ¼ teaspoon salt ⅛ teaspoon freshly grated nutmeg 1 cup unbleached all-purpose flour Filling Ingredients: ¼ cup sugar 2 Tablespoons plus 2 teaspoons cornstarch ⅛ teaspoon salt 2 cups half-and-half 2 teaspoons Tahitian vanilla extract or vanilla extract Spiced Pear Directions: In large saucepan combine white wine, Poire William (pear liqueur) or pear nectar, sugar, and vanilla bean vanilla. Bring to boiling. Reduce heat; simmer, uncovered, 25 minutes or until reduced to 1 cup. Stir in pears. Return to boiling. Reduce heat and cover. Simmer 5 to 8 minutes more or until pears are crisp-tender. Remove from heat; cool. Refrigerate until ready to serve. Crust Directions: For nutmeg crust, position rack in lower third of oven. Preheat oven to 350°F. In medium bowl combine butter, sugar, vanilla, salt, and nutmeg. Add flour; mix just until well blended. If dough is too soft, let stand a few minutes to firm up. Evenly press dough on bottom and sides of a 9- to 9-½-inch square or round tart pan in a thin layer. (This takes patience, as there is just enough dough.)  Refrigerate 30 minutes to firm the dough. Place pan on baking sheet. Bake 20 to 25 minutes, until crust is a deep golden brown, checking after 15 minutes. If dough has puffed from bottom of pan, prick a few times and gently press down with back of a fork. Cool in pan on wire rack. Filling Directions: In heavy medium saucepan whisk sugar, cornstarch, and salt to blend.  Add 3 Tablespoons half-and-half and whisk to form a smooth paste. Whisk in remaining half-and-half. Using a heat-proof spatula or wooden spoon, stir constantly over medium heat, scraping bottom, sides, and corners of pan until filling thickens and begins to bubble. Cook and stir 1 minute more to fully cook cornstarch. Stir in the vanilla extract. Immediately pour into crust, leveling with spatula. Cool 1 hour, uncovered, at room temperature. Refrigerate in covered container to cool completely.  Serve with spiced pears. 
Toffee Crunch Cupcake Cupcake Ingredients: 1 cup (4.5 ounces) all purpose flour 1 cup plus 2 tablespoons (7.3 ounces) sugar 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted and warm 2 large eggs 1 teaspoon pure vanilla extract 2 tablespoon instant coffee (recommended: Starbucks Via) 1/2 cup hot coffee 1/2 cup chocolate covered toffee bits Caramel Frosting Ingredients: 5 large egg whites 11/2 cup sugar 4 sticks unsalted butter, diced and softened 1/4 teaspoon salt 1 tablespoon vanilla 1/3 cup caramel sauce  Chocolate Dipping Sauce Ingredients: 2/3 cups dark chocolate 2 tablespoons heavy cream 4 tablespoons powdered sugar, sifted 5-8 tablespoons water, warm Cupcake Directions: Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature. TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them. Caramel Frosting Directions: Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine. Chocolate Dipping Sauce Directions: Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm. To assemble cupcake: To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits. Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.
Blueberry Coconut Pecan Breakfast Cookies Ingredients: 1 1/2 cups gluten-free rolled oats 1 cup unsweetened coconut flakes  1 tablespoon golden flaxmeal 1/2 teaspoon salt 3/4 cups coarsely chopped pecans 1/2 cup dried blueberries 3 very ripe bananas, mashed 1/4 cup coconut oil, warm enough to be liquid 1 tablespoon agave nectar 1 teaspoon vanilla extract Cooking spray Directions: Preheat oven to 350°.  Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined. Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
Sukiyaki Ingredients:  sukiyaki beef (beef sliced about 1/8 inch thick, find in Asian markets) tofu shaved burdock root (whittle like a pencil) sliced onions shiitake mushrooms oyster mushrooms sliced carrots itokonyaku (konyaku noodles) Warishita (Sauce) Ingredients: 1 part sake 1 part soy sauce 1 part mirin a sprinkling of sugar Directions:  Mix together sake, soy sauce, mirin, and sugar in a small bowl and set aside.  In a cast iron skillet grease the pan lightly and let it heat up.  Place all of the ingredients in neat clumps around the pan and pour the warishita sauce over everything.  Once beef is thoroughly cooked, take off the heat.  To eat, beat one egg in a small bowl. Take the ingredients and dip it into the egg and eat! (This is optional, but the traditional way to eat it. Plus it adds richness.) 
Prefect French Fries Ingredients: 5 pounds Russet Potatoes Vegetable Or Peanut Oil For Frying Sea Salt Directions: Peel and rinse the potatoes, then cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks. Place them in a large bowl and cover with cold water, then allow them to soak for two or three hours. (You can also stick them in the fridge and let them soak for several hours or overnight.) When you’re ready to make the fries, drain off the water and lay them on two baking sheet lined with paper towels. Blot them with paper towels to dry them. Heat a few inches of oil in a heavy pot to 300 degrees. In 3 or 4 batches, cook the potatoes for about 4 to 5 minutes per batch, or until the potatoes are soft. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels. Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees. When the oil’s hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove from the oil and drain on paper towels. Sprinkle fries with sea salt and dive in!
Key Lime Swirl Cheesecake Bars Lime Curd Ingredients: 8 tbsp  (1 US. stick) unsalted butter, softened at room temperature 1 cup sugar 2 large eggs 2 large egg yolks 1/3 cup plus 4 tbsp. fresh lime juice Crust Ingredients: 2 cups graham crackers 8 tbsp (1 US stick) unsalted butter, melted Filling Ingredients: 2 bricks (8 oz. each) cream cheese, softened 1/2 cup granulated sugar 2 large eggs plus one large egg white 2 tbsp all purpose flour 1/2 cup sour cream 1 teaspoon vanilla extract 3/4 cup prepared lime curd,divided Liquid green food coloring Liquid yellow food coloring Lime Curd Directions: Beat butter and sugar in a large bowl using an electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition. Pour in lime juice and mix again. Expect the mixture to look curdled, this is normal. Cook the mixture over medium heat in a medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees. Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months Crust Directions: Preheat oven to 325 degrees.  Line a 10×10pan with parchment that overhangs the edges. Mix the butter and graham crackers together and press into the bottom of the pan evenly. Bake crust for 5 minutes and allow to cool completely. Filling Directions: Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green.  You will use a few drops of both green and yellow food coloring.  Set lime curd aside. Beat cream cheese and sugar in a large bowl with mixer on medium high speed until smooth.  Beat in eggs on low speed, 1 at a time. Beat in sour cream and vanilla, then flour just until blended. Remove 1 cup of batter and reserve. Pour the rest of the batter over the crust. Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter. Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd  across the previous mixture.  Use skewer to swirl the mixtures together to create a marbleized effect. Bake for 35 minutes at 325 degrees F. Let cool completely in pan then refrigerate.  Lift cheesecake out of the pan with parchment overhang.  Cut into bars before serving.
French Vanilla Cupcakes with Chocolate Chip Cookie Dough Frosting Cupcake Ingredients:  1 cup unsalted butter, room temperature 2 cups of vanilla sugar 2 large eggs, room temperature 2 egg yolks, room temperature 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon of baking soda Pinch of salt 1 cup of buttermilk, room temp 2 teaspoons of vanilla extract 1 1-inch piece of  vanilla bean Frosting Ingredients:  3 sticks unsalted butter, at room temperature ¾ cup light brown sugar, packed 3½ cups confectioners’ sugar 1 cup all-purpose flour ¾ tsp. salt 3 tbsp. milk 2½ tsp. vanilla extract Cupcake Directions:  Preheat oven to 350F. Heat the buttermilk until it just simmers. Remove from heat and add the vanilla pod. Set aside. Beat butter and sugar on high until light and fluffy. Add eggs and egg yolks one at a time, beat thoroughly after each addition. Blend flour, baking powder, salt and baking soda, in a bowl. Cut open vanilla pod and scrape out seeds into the buttermilk. (You can dry the pod and use it to make vanilla sugar) Add 1/3 of the flour mixture to the butter mixture and beat on low until mixed. Add ½ the buttermilk. Continue to alternate the flour and buttermilk, ending with the flour. Scoop into cupcake papers about 3/4 full. Bake for 18-20 minutes. Cool.  Frosting Directions:  Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and combined.
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