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Crispy Orange Tofu

If you are like me, I gravitate to Orange chicken or Orange “anything” at an Asian restaurant.  You may not have thought of substituting tofu as your protein in this dish – I certainly had not before tasting this fabulous recipe from my friend, Victoria Sears.

Tofu has no taste of its own, so it takes on the flavor of the orange sauce in a powerful way.  I promise you won’t be disappointed.

In the video, Victoria explains how to create a block of compressed tofu that  resembles a more familiar protein like chicken.

The sauce is super easy and you throw it all over rice for a lovely appetizing dish.  Sprinkle on spring onions and toasted sesame seeds for added visual appeal (and taste).

Learn how to make firm tofu strips here

Learn how to make Orange Sauce here

Chunky Asian Salsa & Vegan Dumplings

Nutrition – it is a broad subject that encompasses numerous ideologies and beliefs.  Our culture and heritage dictate many of these customs,while others are formed from intensive research.  

My personal story was distinctly formed by my Mother’s lifelong interest in nutrition.  A Registered Nurse by vocation, she had a deep belief in the positive effects of quality foods on our overall health.  Fueled by my Dad’s discovery of high-blood pressure at a young age, she avidly explored breaking research on what foods made positive impacts on our health.  

So, what did this look like for our family?  While my friends’ had white bread and whole milk for lunch, I had whole wheat turkey breast sandwiches with skim milk and no sugary desserts.   She shopped “with the hippies” at Wheatsville grocery and brought home fresh fish weekly from Quality Seafood in Austin.  And we had oatmeal every morning!  

Did I mention that we are now planning my Dad’s 100th birthday?  He is a centenarian with clarity of mind, an intense interest in life-long learning, and good friends.  So, although genetics clearly play a huge part in longevity – our fuel, in the form of food can make a difference!

An area of nutrition that I am less schooled in is that of the Vegan, Vegetarian, and Plant-based world.  So, enter in my good friend Victoria Sears to demystify and demonstrate some of this subject matter!  An Attorney by trade, Victoria’s interest was piqued by her Mother’s discovery of dementia at a way too young age.  She has used her legal research skills to delve into this subject which changed her eating style.  

“Plant-based is no animal protein or derivative of an animal of any kind.  But plant-based also tends to mean no refined oils of any kind.  So, the distinction between veganism and plant-based is that vegans are very concerned about the ethical reasons that someone would not eat meat, or a derivative of meat – meaning dairy. Plant-based subscribers are typically more focused on health,” explains Victoria.  She further explains that she is about 90% plant-based and occasionally incorporates fish and oils into her diet.  

Although I personally love meat of all kinds, I constantly learn from Victoria ways to tweak our diet by incorporating some of these concepts into our meals.  

So, of course here at Texicureans, we are about recipes that have been formed by our varied Texas experiences.  Victoria and I prepared an Asian inspired dish using plant-based sausage which is a pea protein base.  Before I lose you on the pea protein base subject – she explains that pea protein (or tofu) has no taste of its own, so it’s the flavoring and preparation techniques in the recipe that makes the difference. 

We began preparing “Chunky Dumpling Salsa” to be used as a dip for steamed dumplings. And the intensity of flavor in this salsa is, well, indescribably amazing!  Can those of us who are meat eaters learn from this recipe?  Yes!  Simply substitute the pea protein with shredded pork, chicken, or shrimp in the dumplings.  Or branch out and try pea protein or tofu!

Chunky Dumpling Salsa

A sensational taste!
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 4

Ingredients
  

  • 3 tbsp chopped spring onions
  • 3 tbsp chopped coriander
  • 1 tbsp minced garlic
  • 1/2 tbsp minced ginger
  • 3 tbsp chopped roasted peanuts
  • 3 tbsp raw or caster sugar (or sugar substitute)
  • 5 tbsp light soy
  • 5 tbsp rice vinegar
  • 6 tbsp chili oil
  • 2 tsp toasted sesame oil
  • 2 tbsp poke sauce (optional, intensifies the flavor)

Instructions
 

  • Mix well and adjust seasoning as desired. Dip dumplings into salsa.

Video

Keyword Asian, salsa, peanuts

 

Vegan "Meat" Fllled Dumplings

An Asian Vegan Main
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 8

Ingredients
  

  • 1 pkg Brat flavored Beyond Meat Plant Sausage
  • 1 oz dried shiitake mushrooms
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, finely chopped
  • 1 tbsp fresh cilantro, finely chopped
  • 2 green onions, finely diced
  • 3 tbsp0 light soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp sea salt
  • 1/2 tsp fine ground pepper
  • 1 lb Napa cabbage (remove a few leaves before chopping to line bamboo steamer)
  • 4 green onions, finely chopped
  • 3 tbsp sesame oil
  • 1 pkg frozen dumpling wrappers

Instructions
 

  • Hydrate mushrooms into water for 30 minutes or until they are fully hydrated.  Weigh them down so they are all submerged.  One hydrated, squeeze them out, remove the stems, finely dice them and squeeze.  Make sure all  water is removed.
  • Remove the Beyond Sausage from he casing if yo can by not imperative.  Combine the Beyond, shiitakes, cilantro, garlic, green onion, light soy sauce, rice vinegar, salt, and white pepper in a large bowl.  Stir with a spatula until the ingredients are well combined and form a sticky paste.  Thorough mixing is essential here, so your dumpling filling will stay together when you wrap dumplings. Cover with a plastic wrapper and allow to marinate in fridge until you’re ready to wrap the dumplings.
  • Cut 6 - 8 pieces Napa cabbage leaves (just enough to line the steamer) and keep for later.  Cut the rest of the cabbage into small cubes and set aside.  If you don’t have extra extra cabbage leaves, then you can use parchment paper.
  • Cut the cabbage into fine shreds.  Then sprinkle 2 pinches of salt onto the cabbage and mix well with your hands.  Allow this to sit for 10 - 15 minutes.  Use a few layers of cheesecloth or paper towel to squeeze out extra water.  Again, be diligent in removing the excess liquid or your dumplings will be soggy.
  • Just before wrapping dumplings, add the Napa cabbage, green onion, and sesame oil into the “meat” mixture.  Stir to mix well.  

Wrap

  •  Scoop about 1 - 2 tbsp of filling an place it in the center of the wrapper.  Dip your finger into a small bowl of water and wet the outer edge of the dumpling wrapper.  Fold both sides into a half-moon shape and pinch the middle points together.  Hold the dumpling with one hand and start scaling the edges into pleats with the other hand.  Once you have scaled the dumpling, firmly press the pleated side with your fingers to make sure the dumpling is well sealed.  If you put in too much filling and have trouble sealing the dumpling, remove extra filling and fold the dumpling again.
  •  If you plan to cook the dumplings immediately, place dumplings onto a well-floured cutting board about a finger width apart.
  • f you plan to freeze the dumplings, line a baking sheet with aluminum foil and place dumplings on top.  You will freeze them raw.  Then when ready to cook, you will steam them from frozen.

Cook

  • Line the bamboo steamers with Napa cabbage leaves.  Place dumplings into the steamer about finger width apart.  Add two or 3 inches of water into a wok or a large pan that can comfortably fit your steamer.  Place the steamer into the wok making sure the water doesn’t touch the dumplings when it begins to boil.  Cover the steamer and cook over high heat for a bout 10 minutes or when the dough looks glassy.  
  •  Serve immediately or can be frozen.
Keyword vegan, tofu, dumplings, cabbage

Mint Cream Pie

This pie brings back great memories for me!  My mom made it quite often – she always had fresh mint on hand.  I literally thought the recipe had become lost, but I found it at the very back of her card file.

When I made it for my family, it was an immediate success!  The rice cereal crust is light and goes so well with the mint cream filling.  All in all, it’s a summer delight.

Once you make this, it will become a favorite – I promise!  It only requires 30 minutes to set in the fridge.  So, truly a quick make-ahead dessert.

I’d love to hear your feedback!

Watch Video

Mint Cream Pie

Fresh and light -a perfect summer dessert
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 3 3/4 cup bite size shredded rice biscuits
  • 1/4 cup sugar
  • 1/2 cup soft butter
  • 2 tsp hot water

Mint Cream Filling

    • 3 cups milk
    • 3 tbsp finely chopped fresh mint
    • 3/4 cup sugar
    • 5 tbsp cornstarch
    • 1/4 tsp salt
    • 1 tbsp vanilla extract
    • 1 tbsp butter
    • few drops of blue food coloring if desired

    Instructions
     

    Crust

    • Crush cereal in a plastic bag using a pie roller. Combine shredded cereal and sugar.  Add butter and water until uniform. 
    • With back of spoon pack crumbs firmly and evenly along bottom and sides of a 9” pie pan.  Refrigerate 1 hour.

    Mint Cream Filling

    • Scald 1.5 cups milk.  Stir in mint leaves.  Steep 1 minute.  Strain. Pour back in pan.  Add enough milk to make 3 cups and heat until bubbles form at the edges.  
    • Mix sugar, cornstarch, and salt together in a small bowl.  
    • Add sugar, cornstarch, and salt mixture to the hot milk, a little at a time, stirring until thick enough to coat the back of the spoon. 
    • Remove saucepan from heat, and stir tin vanilla and butter.  Pour into shell and chill at least 30 minutes.  Top with whipped cream and sprigs of mint.     

    Notes

    I don't add the food coloring - but it does make for a pretty showing!
    Keyword Mint, cream pie, dessert

    Blueberry Margarita

    I love this cocktail for many reasons – always good to get blueberries in your diet, it makes two servings, AND it is fresh and simple.

    The color is beautiful – a rich hue that just says “chillin out in summer”!

    Quite frankly – you can use a muddler  (I only had a wooden salad server on  hand) – but you can also place blueberries and lime juice in a small blender to pulverize.  If you do this, you will probably need to use a wire mesh strainer.  Shake it up and enjoy!

    Cheers!

    Blueberry Margarita

    A chilled afternoon treat
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Course Drinks
    Cuisine American
    Servings 2

    Equipment

    • 1 cocktail shaker

    Ingredients
      

    • 1/3 cup fresh blueberries
    • 3 tbsp fresh lime juice
    • 1/2 cup tequila (preferably anejo)
    • 3 tbsp simple syrup
    • 3 drops orange bitters
    • 1 Lime slice
    • salt or sugar to rim glasses
    • Ice

    Instructions
     

    •  Rub the rim of two glasses with lime. Swirl rim of glass in either salt or sugar - your preference.
    • In a cocktail shaker, muddle the blueberries in the lime juice until every blueberry is pulverized.  Add the tequila, simple syrup, bitters, a few ice cubes  and the remainder of the lime used to rub the rim of the glasses to the shaker.
    • Shake vigorously and strain into the prepared glasses.
    Keyword blueberry, margarita, fresh lime

    Watch Video Here

    Fresh Texas Honey Lemonade

    What’s the buzz all about, Charlie Bee?

    You may have met Charlie Agar and his wife Kaye behind a table laden with local honey at the farmer’s market in New Braunfels.  Charlie is the proverbially smiling, friendly face, supported by his sweet wife, behind the Charlie Bee brand of honey.  

    But Charlie has been more than a simple beekeeper.  He stares fear in the face and removes unwanted bee hives from inside urban attics, barns, and buildings, safely relocating them to a rural setting. He is the “who you gonna call” of the bee hive world!  

    He has honed this enviable craft to the point of starring in his own Public Television Show called “Charlie Bee Company”.  It has aired all over the world – Australia, Eastern Europe, France and Germany.  Season two is queued up and ready to go – stay tuned! Every episode finds Charlie in the unenviable position of figuring out how to remove dangerous giant buzzing hives from unwanted situations.  You can’t imagine the places bees will decide to domicile!

    What started as a business to relocate unwanted Africanized bees and literally to save them, is now evolving into a full agri-tourism destination dedicated to the love of beekeeping.  I visited Charlie at his farm in New Berlin to see what he was up to and learn about his newest bee adventure.

    A brand new fully outfitted store which houses all things beekeeping greeted me upon arrival.  The grounds approaching are laid out for a future hexagon shaped garden featuring bee-attracting plants and landscape.  Brand new in the store is a full hive where you can safely view the intricate lives of a bee colony.  

    With free beekeeping classes on  Saturday mornings, Charlie is currently focused on helping the backyard beekeeper learn the intricacies of this popular hobby.  

    After the bee season (through July) he will focus on programs for children and adults that spread the knowledge about the importance of these little pollinators to our ecosystem.  So for the “bee curious”, Charlie’s farm will be your one-stop destination!

    And if you’re wondering – YES, I did suit up in a bee suit and visited his 40 plus hives located on the property.  We went on a seek and search mission to find the queen in one of the hives – a tricky and important aspect of bee-keeping. Every hive has one queen.  We found her, but she slipped away – ahhh, once again the intricacies of  this craft.

    So, of course in true Texicureans fashion we will prepare a Texas recipe together.  What could be more cooling than a glass of lemonade after a morning in a bee suit?  We used Charlie’s honey – full of nutrition,  and created a beautiful pitcher fit for a queen.  

    I squeezed lemons and Charlie shared his dreams for God’s little important creatures in New Berlin.  As with all things, Charlie – the adventure continues!  You can find out more at his website: www.charliebee.com or take a family drive out to 694 Smith Falor Road in New Berlin  to snag some local honey and learn about all things bees and beekeeping!

    Honey Lemonade

    Chill Pill for the Summer
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course Drinks
    Cuisine American
    Servings 6

    Ingredients
      

    • 1 cup fresh squeezed lemon juice
    • 1/3 - 1/2 cup Texas honey
    • 5 cups water
    • ice

    Instructions
     

    • Squeeze enough lemons to make 1 cup juice. Add in honey and stir vigorously. Add in 5 cups water and pour over ice in glasses. Enjoy!

    Video

    Keyword lemonade, lemons, honey

    Chill Dill Cucumber Soup

    Cool, refreshing, and literally lunch in a bowl – this chilled soup will make your warm summer days happy!

    Cucumbers combined with dill and tarragon give depth of flavor.  The yogurt is full of protein.  And throw in some Texas olive oil – YUM!

    Fresh dill is amazing in this soup, but if you only have dried – go for it.  Fresh tarragon is a little harder to find and so I used dried.

    A blender makes prep easy.  If you have a small blender, just divide in 1/2 to prepare.

    EnJOY!                           

    How To Video

    Chill Dill Cucumber Soup

    A refreshing summer lunch
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 8 hours 10 minutes
    Course Main Course
    Cuisine American
    Servings 8

    Equipment

    • blender

    Ingredients
      

    • 2 1/4 cups greek yogurt
    • 1/2 cup sour cream
    • 5 tbsp fresh lemon juice
    • 2 small shallots, chopped
    • 2 garlic cloves, chopped
    • 1/3 cup loosely packed chopped fresh dill
    • 1/2 cup parsley leaves (approx 1 bunch)
    • 3 tbsp loosely packed fresh tarragon leaves (or 3 tsp dried)
    • 3 large greenhouse cucumbers, loosely chopped (seeding is optional to taste)
    • 1/3 cup Texas Olive Oil
    • salt and pepper to taste

     

    Herb Butter Drop Biscuits

    Biscuits: Yum.  Biscuits with a herb butter: Amazing!

    A food processor and simply dropping the biscuits make prep super easy.  And melding the herbs into butter is a fragrant gift.

    For brunch you can add an egg dish.  For lunch – a salad.  And for dinner – well that Soul Food recipe last week is a perfect match.

    And they freeze well!

    Enjoy!

    Watch Video

    Herb Butter Biscuits

    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Course brunch
    Cuisine American

    Ingredients
      

    • 3/4 cup butter
    • 1 tsp chopped fresh rosemary
    • 1 tsp dried thyme or 1 tbsp fresh thyme
    • 2 cups whole wheat pastry flour or 1 cup white + 1 cup whole wheat
    • 1 tsp sugar
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 2 tsp dried sage
    • 1 cup buttermilk

    Instructions
     

    • Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.
    •  Melt 4 tbsp butter, adding rosemary and thyme.  Stir and remove from heat.
    • In a food processor, pulse together flour, sugar, baking powder, salt and soda.
    • Transfer to a mixing bowl and stir in sage.  Pour in buttermilk and stir to combined.
    • Drop tablespoons o dough onto the sheet into 12 equal mounds.  Brush tops with melted herb butter.
    • Bake until golden brown for 15 - 20 minutes.

    Notes

    1.  You can substitute buttermilk with 1 cup milk that has 1 tbsp vinegar added.  Let sit for a few minutes before using.  
    2.  You can also substitute fresh herbs using a 1 tsp dried = 1 tbsp fresh formula.
    Keyword herb butter, biscuits, drop biscuits

    Lemon Curd

    Lemon curd is a time-honored filling for a layer cake.  A layer cake creates the WOW in the dessert arena.  They are really not much trouble, and an occasion becomes even more special with this spectacular filling.

    Another of Margaret Lea Houston’s recipes, and a  southern favorite.  You can look like a star by making this simple tart and sweet lemon curd and simply topping slices of pound cake for a lovely desert.

    Lemon Curd “how-to” Video

    Lemon Curd

    Tart and sweet, the perfect filling for your layer cake
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American

    Ingredients
      

    • 2 eggs
    • 1 cup sugar
    • 1/2 cup Lemon Juice
    • 1/2 cup butter
    • 1 zest of lemon

    Instructions
     

    • Whisk eggs until smooth in a medium-heavy, 1 quart saucepan. Add sugar and lemon juice, whisking until well mixed. Look slowly over medium-low heat, stirring constantly, until mixture thicken s enough to coat back of wooden spoon (10 - 12 minutes).
    • Remove pan from heat. Cut butter into tablespoon-size pieces and stir, one piece at a time, into warm mixture until melted and fully absorbed. Stir in lemon zest.
    • Spoon between the layers of the Sam Houston White Cake. Top with Shiny Chocolate Frosting.

    Notes

    Lemon Curd is also over pound cake.  You can save time by buying your pound cake at the store.  I also like to save a little zest to sprinkle on top of individual servings.  
    Keyword Lemon Curd, Cake filling

    Rich and Dense White Cake (Sam Houston’s Family Recipe)

    Elegant, rich, and definitely fit for a special occasion: This recipe was passed down through the Sam and Margaret Houston family.  It has been published many times – the first thought to be in the 1941 Blue Bird Circle Cookbook.  The Texas Imperial Sugar Company also featured it in several of its publications.

    A layer cake can really create the “WOW” factor to end a special meal.  Time-wise, it takes little more than a sheet cake and once you set it on a pedestal cake stand – well, it’s a knock out.  I served it at a family gathering a few weeks ago and received “ooh’s and aah’s!

    You can fill it with either the Margaret Lea Houston chocolate icing or a lemon curd.  The Shiny Chocolate Icing completes the yummy desert.  I literally just spooned it on the top and let it run down the sides for a natural look.

    Give it a try, and go for the adventure!  After all, that is what cooking is all about!

    View the “how-to” video here:


    Sam Houston's White Cake

    A thick layer cake passed down through the generations
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American
    Servings 10

    Ingredients
      

    • 1 cup butter
    • 2 cups sugar
    • 3 cups sifted flour
    • 3 tsp baking powder
    • 1/2 tsp salt
    • 1/2 cup milk
    • 1/2 cup water
    • 1 tsp vanilla
    • 1 tsp almond flavoring
    • 6 egg whites

    Instructions
     

    • Preheat oven to 350 degrees. Cream butter until soft and bright. Gradually add sugar and continue creaming in order to incorporate as much air as possible.
    • Combine flour, baking powder, and salt. Sift together 3 times, or stir until blended.
    • Add flavorings to milk and water. Alternate adding flour and liquid mixtures to butter mixture. Beat well after each addition.
    • Beat egg whites until stiff but not dry and fold into batter. Blend well but do not beat. Pour into three greased and floured 9 inch layer cake pans and bake for 25 minutes. Cool 5 minutes, then turn onto cake racks and remove pans. Wait until cake is cool to frost with Shiny Chocolate Frosting.

    Notes

    You may fill between the layers with Lemon curd.  

    Shiny Chocolate Icing

    A tasty recipe from the tough and legendary Margaret Lea Houston 

    Texas women are strong. That’s no secret. Don’t think so? Well, have you met one? As Texicureans, we love to blend our curiosity of history and food together to give you a good story.

    We went to Burleson County to speak at their heritage week and found the perfect person to make and share Margaret Lee Houston’s chocolate icing recipe. You see, Texas history class and folklore is filled with stories of Sam Houston and Edward Burleson —famous “frenimies” as the kids would say these days. These men are central figures in our state’s founding. But in Texicureans tradition, we know there is more to the story so we asked, what about the women behind them and by their side?

    Historically in Texas, the men went off to fight in battles, buy and sell supplies, or campaign for office.  Who was left behind to manage the farm and ranch operations, raise the children, keep food on the table, and otherwise keep the “home fires burning”?  The Women.

    One such tough cookie was Margaret Lea Houston.

    Perhaps her biggest challenge was the feisty man we know as the father of our state – Sam Houston.

    20 years old and a staunch Baptist, Margaret supposedly met Houston at a garden party in 1839.  Twenty-six years her senior, Houston was struck by her beauty, intellect, and poise.  Despite her mother’s misgivings, the couple were married a year later and moved to Texas where Sam begins making political speeches.

    The couple’s first child, Sam Houston Jr. was born in Washington-on-the Brazos in 1843.  The births of Margaret Lea and Antoinette Power follow.   During this time, Margaret had a breast tumor removed, using only a silver coin between her teeth as a painkiller.  Didn’t  I say she was tough?

    The couple then moves to Independence, Texas.  Margaret also begins to influence the “tough as nails” husband she married.  He is baptized in the Baptist church, quits drinking, and somewhat tames his language.

    It is said that when he came up from the baptismal waters in the creek, Houston’s friends said, “Well, General, all your sins have been washed away.” “If that be the case,” Houston quipped, “God help the fish downstream!”

    Andrew Jackson Houston is born and the older children attend Baylor University.  (It was located in Independence at this time)

    The Houstons move to Huntsville in 1854 where Williams Rogers was born in 1858.

    In 1859, Houston won election as the governor of Texas.  In 1860, Margaret Lea Houston arrives at the Governor’s mansion with seven children, the family belongings, a team of mules, several horses and numerous dogs.

    By this time, Austin society expected a certain level of social interaction at the Mansion.  Weakened by asthma and the pregnancy of her eighth and final child, Margaret struggled in the early days of occupying the mansion.  She rose to the occasion, however, and eventually began to receive visitors.

    This brings us to our recipe this month:  Margaret Lea Houston’s Shiny Chocolate Frosting..

    And who would be a better person to prepare it with, but someone who’s 4 times Great Grandfather debated Sam Houston!  Brian Broaddus’ family arrived in Burleson County (county named after Sam’s VP during his presidency of the Republic – Edward Burleson) by wagon train in 1840.

    Running for governor of Texas in 1857 as an independent candidate, Sam Houston visited the county on a campaign speaking tour.  Local attorney and Democratic Party leader Andrew S. Broaddus debated Houston on behalf of Hardin Richard Runnels at Waugh Campground north of Caldwell, TX. Houston carries the county but loses the election.

    Now, back to the  icing – which Brian and I prepared together, it is literally the best chocolate icing I have ever tasted!

    Brian topped a Texas Sheet Cake with the icing to serve to the audience – and it was absolutely delectable.  If you would like to taste more of Brian’s culinary delights – visit his “Four Tines at the Surrey Inn Restaurant” in Caldwell, Texas located on the legendary Camino Real – Hwy 21.

    Shiny Chocolate Icing

    A tasty recipe from the tough and legendary Margaret Lea Houston (AKA Mrs. Sam Houston)
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course Dessert
    Cuisine American

    Ingredients
      

    • 3 squares unsweetened Chocolate
    • 3 cups powdered sugar
    • 1/8 tsp salt
    • 1/4 cup hot water
    • 3 egg yolks
    • 1/4 cup butter
    • 1 tsp vanilla

    Instructions
     

    • Melt chocolate in a pan sitting on hot water. Stir in powdered sugar. Add salt and hot water.
    • Beat in egg yolks, one at a time. Add vanilla. Mix well. Allow to cool and pour over completed cake.

    Video

    Keyword Chocolate Icing