A cold pasta salad using rotini pasta that has grapes, celery, crisp apples, smokey Gouda cheese and toasted almonds. All topped with a creamy poppy seed mayonnaise dressing for a perfect dish

Best Chicken Pasta Salad

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A cold pasta salad using rotini pasta that has grapes, celery, crisp apples, smokey Gouda cheese and toasted almonds. All topped with a creamy poppy seed mayonnaise dressing for a perfect dish

Carrie’s Chicken Pasta Salad

My husband and I love a really good pasta salad, so I tweaked and experimented and created the Best Chicken Pasta Salad, which I named after me:) 

With it’s creamy perfectly balanced flavored dressing, crisp  tart apples, smoky Gouda cheese, velvety avocado, crunchy almonds; combined with the other scrumptious ingredients, we think you will agree too that this is the Best Chicken Pasta Salad!

This will generously serve 4-6 adults with a loaf of crusty bread.

It’s a great recipe for a picnic, just be sure to keep it cold because of the mayonnaise and the chicken.

Carrie’s Chicken Pasta Salad

Salad Ingredients:

2-3 green apples, cored and cut into small bite-sized pieces; my handsome hubby prefers I peel the skin off, so that’s a personal preference too (the tart balances the other flavors and compliments the smokey cheese)

3-4 cups of cooked chicken,  A rotisserie chicken is fabulous here and what I generally use.

3/4 – 1 cup celery, chopped into small pieces

8-12 oz. Gouda cheese, cut into small pieces (the package of sliced is the usually the most cost effective, just dice it up)

2-3 avocados, diced

2 cups seedless red grapes, cut in halves (they look pretty, but can use green grapes if they are sweeter and in season)

1 cup sliced almonds, toasted* and cooled

16 oz / 1 lb. package of Rotini style pasta (corkscrew type to hold all the good dressing in and sturdy enough for the other ingredients – use a GOOD brand or it falls apart when you add in the other ingredients.  I prefer Barilla pasta)


Dressing Ingredients:

16-18 oz. light mayonnaise (2 – 2 ¼ cups), only real mayo here, please don’t use Miracle Whip.  You can use regular if you’d prefer over light

1/2 cup light sour cream (you can use regular instead of light)

1 ½ Tbl. poppy seeds

2 Tbl. honey

5 Tbl. lemon juice (bottled or fresh)

3 Tbl. seasoned rice vinegar

1/2 tsp. Montreal Steak Seasoning

1/2 – 1 tsp. roasted garlic seasoning, optional, but balances the sweet nicely – I use McCormick Grill Mates Roasted Garlic & Herb

1/2 tsp. Emerill’s original seasoning


First toast the nuts as shown below*

Cook pasta as directed on package.

When the pasta is al dente (not mushy or too soft), rinse and drain to remove the starch so it isn’t sticky and clumpy later after it sits.

While the pasta is cooking, combine the salad ingredients in a large bowl.

Combine all the dressing ingredients in a small bowl and mix well.

Pour the dressing ingredients over the salad ingredients and combine gently.

Gently toss in the pasta and fold till all mixed through.

 It is best to serve this salad chilled for at least an hour. It sits well over night too.

Carrie's Chicken Pasta Salad *To toast nuts, pour them into a non-stick pan and cook over medium to high heat, stirring constantly until the nuts are a slightly browned.

It only takes a few minutes but it brings out a delicious deep flavor.


My Carrie’s BEST Chicken Pasta Salad would be perfect to take to a neighbor, friend or family member in need.  If you’d like to know more, I have this post:  What You Need To Know About Taking In A Meal They Will Want To Eat

And even more information at    How Can I Help When Someone Is Sick And Show I Care?

A cold pasta salad using rotini pasta that has grapes, celery, crisp apples, smokey Gouda cheese and toasted almonds. All topped with a creamy poppy seed mayonnaise dressing for a perfect dish

Carrie’s Chicken Pasta Salad

Copyright Carrie Groneman, A Mother’s Shadow, 2015, 2018

Copyright and recipe by Carrie Groneman, A Mother’s Shadow, 2013, 2018

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Banana's Dipped in Chocolate

Chocolate Dipped Banana Pops

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Chocolate Dipped Banana Pops

Chocolate Dipped Banana’s to make frozen pops

I loved making these Chocolate Dipped Banana Pops for my kids while they were growing up and then teaching them how to make them as they learned to cook.  

Chocolate Dipped Banana Pops are perfect for a hot day, or any time family and friends get together.

Besides being very economical , they are so simply and quick, it’s a great treat or snack to whip up; and who doesn’t love chocolate!

Dipping the Chocolate Dipped Banana Pops in sprinkles, nuts, whatever you’d like makes them special to your taste.  Freeze extra to have on hand for a frozen tasty dessert. 

Chocolate Dipped Banana Pops


6 -8 large bananas  (use bananas that are ripe, but firm and not too ripe – see picture below)

1 bag of semi sweet or milk chocolate chips

1 Tbl. shortening

Toppings:  sprinkles, chopped nuts, coconut (toasted makes it better) or whatever you’d like

craft sticks aka Popsicle sticks




Line a cookie sheet with parchment paper or waxed paper

Chocolate Banana Pops

Cut the bananas in half , or in chunks about 3 inches in length, which is actually easier for dipping and eating.

Chocolate Banana PopsMake a small slit in 3 places at the cut end of the banana to make it easier to peel. Chocolate Banana Pops

Place stick in end of the banana, pushing in about half way through to make it secure.

If cutting into chunks, push craft stick almost through the banana piece.


Chocolate Banana PopsPlace bananas in freezer to help them be a bit more firm when dipping. While the bananas are in the freezer, pour the chocolate chips into a microwavable bowl, along with the shortening.Heat the chocolate chips and shortening for 30 seconds, stir and repeat a few times until the chocolate is melted and smooth. **Do not over heat as this will make the chocolate clumpy and not usable for this recipe.When the chocolate is melted, take the bananas out of the freezer, and one at a time, roll in the bowl of melted chocolate using a spatula to help coat the banana with chocolate, scrapping of a bit of chocolate if it is too thick.Chocolate Banana Pops

Roll in desired toppings, or leave plain.  

Chocolate Banana PopsPlace the bananas back in the freezer to firm up as each one is coated.                                                                                                                                                                                                                  Enjoy now while the center is still soft, or place in a zip-lock freezer bag to eat later.                                                                                                                                               Some like the frozen bananas straight from the freezer and some like to let them sit at room temperature for 10-15 minutes to soften a bit making the center of the banana creamy and like ice cream. Either way, ENJOY!!!

Recipe by Carrie Groneman, Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2018
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A large bowl filled with strawberries, blueberries, pineapple tidbits, grapes, kiwi, bananas and mandarin oranges. A citrus glaze is poured over top and tossed in gently.

Quick And Easy Citrus Glazed Fresh Fruit Salad

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A large bowl filled with strawberries, blueberries, pineapple tidbits, grapes, kiwi, bananas and mandarin oranges. A citrus glaze is poured over top and tossed in gently.

Fresh Fruit Salad

Quick And Easy Citrus Glazed Fresh Fruit Salad

Have you wondered how to keep a fruit salad fresh, including the bananas? This Quick And Easy Citrus Glazed Fresh Fruit Salad is the answer!

Are you looking for a healthy fresh fruit salad dressing that is fabulous to make ahead for a party or a crowd? Yep! This fruit salad is the one!

Why is this Easy Fresh Fruit Salad perfect?

Well, to being, it has a light syrup glaze which compliments the fruit, but doesn’t overpower it.

The unique citrus syrup or dressing, glazes the fruit, which brightens and enhances the natural flavors. 

I love how easy this comes together, and it screams summer!  

It’s a great dish for for entertaining, to take to an outdoor concert and serve in nicer paper products, or for healthier eating with your family and they will think you are giving them a gourmet delight:)

MORE Fresh Fruit Salads

If you are looking for another simple delicious fruit salad, you might like this one.  It’s made with a little different twist on the fruit, and the sauce or syrup is an orange base instead of a lime.  It’s equally good.  You can see it HERE

Oh, and I LOVE, LOVE, LOVE this tart with fresh fruit that my daughter introduced me to.  Danitra makes amazing food, and this one didn’t disappoint.  It begins with a really good sugar cookie type base, next is a creamy delicious filling, and then scrumptious beautiful fresh fruit arranged on top.  To make it extra special, it is finished with a delicate glaze, and it is SSOOO beautiful and tasty!!! Check it out  HERE.

If you prefer a creamy type of fruit salad this Creamy Orange Fruit Salad looks amazing.

I hope you get a change to try this Quick and Easy Citrus Glazed Fresh Fruit Salad, and possibly the others too at your next BBQ, get-together with friends, office party, neighborhood put-luck, or family dinner; you’ll be glad you did!

Quick And Easy Citrus Glazed Fresh Fruit Salad


1 pound of fresh strawberries, hulled and quartered

20 oz can of pineapple tidbits, drained

12-16 ounces of fresh blueberries

1 pound of seedless grapes, red preferably for color

4-5 kiwis, peeled and diced

15 ounce can of mandarin oranges, drained

2 bananas, sliced


Citrus Glaze:

1/4 cup honey

2 tsp. lime zest 

1 Tbl. fresh lime juice



Zest the lime.Quick And Easy Citrus Glazed Fresh Fruit Salad In a mixing cup, whisk together the Quick And Easy Citrus Glazed Fresh Fruit Salad ingredients – 

The honey, lime zest and lime juice; combine well and set aside.Quick And Easy Citrus Glazed Fresh Fruit Salad Add all of the prepared fruit to a large lovely bowl.

Just before serving, pour the Citrus Glaze over the fruit and gently toss to coat evenly.  

Immediately serve your

Quick And Easy Citrus Glazed Fresh Fruit SaladCitrus Glazed Fruit SaladAdapted slightly from Cooking Classy  

Copyright Carrie Groneman, A Mother’s Shadow, 2016, 2018

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A nice dinner plate with slices of tender corned beef, al dente cooked cabbage, small red potatoes, Brussel sprouts and mini carrots.

Easy Corned Beef and Cabbage

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A nice dinner plate with slices of tender corned beef, al dente cooked cabbage, small red potatoes, Brussel sprouts and mini carrots.

Best Traditional Easy Crock Pot Corned Beef and Cabbage

Easy Corned Beef and Cabbage

Are you looking for THE best and easy Corned Beef and Cabbage recipe?

But worried the meat will turn out dry or the seasonings not right?

Hands down, this really is the easiest and tastiest Corned Beef and Cabbage recipe I’ve found and so I use it year after year; I think you’ll really like it too.

You get the traditional Irish Dinner made in your crock pot, or slow cooker,  and it’s really the best method for a no-fuss, no-fail, tender, fall apart tender moist meat that is seasoned perfectly.

Then if you have any leftover meat,  I have a fabulous Reuben recipe you’ll really enjoy HERE

TIP:  When you find a great deal on good cuts (flats with little fat are your best value for the money), buy an extra.  Wrap them well and freeze for later. 

Here’s a little tidbit of information.  Corned beef is prepared by using the brisket, which is cured in a brine solution with seasonings.  So it’s a very special type of meat and really cooks nicely in the crock pot or slow cooker using my recipe slowly in moist heat, which produces a savory, slightly salty extraordinary tender piece of meat.

Best Crock Pot Corned Beef and Cabbage

Ingredients:Easy Corned Beef and Cabbage

5-6 lbs. corned brisket of beef – get a ‘flat cut’, with as little fat as possible

2 medium to large onions, peeled and sliced thick

4 ribs celery, chopped

2 tsp. whole peppercorns

3 tsp. whole cloves

4 whole garlic cloves OR 2 Tbl. minced garlic

8 bay leaves

2 tsp. mustard seeds

5-6 medium red skinned, or thin white skinned potatoes

1 – 1 ½ lbs. baby carrots

1-2 pkgs. frozen Brussels sprouts

1 small white cabbage, cut into quarters (red cabbage “bleeds” and loses its color)

3-4 Tbl. fresh parsley, chopped



Stone ground mustard, Dijon mustard and creamed horseradish


In the bottom of the crock pot add:

1 sliced onion, 2 chopped celery ribs, 1 ½ tsp. peppercorns, 1 ½ tsp. whole cloves, half of the garlic cloves or 1 Tbl. minced garlic, 4 bay leaves and 1 tsp. mustard seedsCorned Beef and Vegetables 2Rinse the corned beef off  in cold water.Corned Beef and Vegetables 3

Place it in the crock pot with the fat layer on the topside, if there is a side with more of a layer of fat

On top of the corned beef, layer the rest of the onion, celery, peppercorns, whole cloves, garlic, bay leaves and mustard seed.

Then pour in enough water to cover the corned beef. Corned Beef and Vegetables 4Place on lid and cook on high for 4 hours. 

THEN Corned Beef and Vegetables 5

Turn down heat to low for approximately 4 more hours or until the meat is tender and shreds easily.Corned Beef and Vegetables 6When the meat is done, remove the hot meat to an oven proof dish/platter, cover with tin foil and place in a warm oven.Corned Beef and Vegetables 7Carefully strain the hot cooking liquid through a strainer into a large pot, discard the seasonings and cooked vegetables.Corned Beef and Vegetables 8To the strained liquid in the large pot, add in the cut potatoes and mini carrots.Corned Beef and Vegetables 9

Cover and simmer over a medium heat until al dente tender.

Meaning they  still have a slight crunch to the bite. 

Add in the Brussel Sprouts to the hot liquid and cook for 2 minutes.

Meanwhile, cut the cabbage, taking out the center core and chop into pieces or leave in chunks; as you desire.Corned Beef and Vegetables 10To the boiling al dente cooked vegetables, now add in the cabbage and parsley.

Cook just until the cabbage is tender but not mushy.

The key is to not over cook the vegetables!Corned Beef and Vegetables 11Take the meat from the tin foil.  Scrap off any layers of fat.

Slice the corned beef on a cutting board.

Using a slotted spoon, take out the cooked vegetables and place in a serving bowl; pour some of the hot cooking liquid on top.

Serve with mustard and horseradish on the side along with Irish Soda Bread.  Click HERE for that AMAZING recipeEasy Corned Beef and Cabbage

Serve with traditional Irish Soda Bread with Raisins, click HERE

If you have any extra corned beef, this Reuben Sandwich is fabulous with my easy homemade slaw and dressing.  The recipes are HERE

Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014

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Salad made with Fresh Fruit

Glorious Fresh Fruit Salad

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Salad made with Fresh Fruit

Glorious Fresh Fruit Salad

Do you love the fresh fruit?  

This recipe takes the naturally sweetened fruit and sends it easing into this light and slightly tangy glaze, to skip across your taste buds, so you’ll be singing of summer, no matter what time of year it is.

It’s a great make-ahead for any gathering or family dinner.  I have the perfect recipe for you!



20 oz. can of pineapple tidbits, drained

2  1/2 cups strawberries, hulled of the tops and cut into quarters

4 kiwi, peeled and quartered

2 – 11 oz. cans of mandarin oranges, drained – optional; I show them with and without in this recipe 

1 –  1  1/2 cups black berries, optional

1  1/2 cups seedless grapes

1 – 1  1/2 cups blueberries

1/2 cup orange juice

1/4 cup lemon juice

1/3 cup brown sugar

1/2 tsp. grated orange zest

1 tsp. vanilla



First grate the lemon zest.Glorious Fresh Fruit SaladPour the orange juice, lemon juice, orange zest and brown sugar into a pan and bring to a boil over medium-high heat.Glorious Fresh Fruit SaladTurn the heat down to a simmer and cook until the mixture is slightly thickened; which will be about 5 minutes.  Glorious Fresh Fruit SaladPour in the Vanilla.Glorious Fresh Fruit SaladSet this sauce aside to cool completely.

Now, put all of the prepared fruit into a beautiful bowl.  Pictured with the mandarin oranges.Glorious fresh fruit salad Mix the fruit together, very gently.  Pictured without the mandarin oranges, and instead with the optional blackberries to give you an idea of how it can be made this way.Glorious Fresh Fruit SaladPour the cooled sauce over the fruit.Glorious fresh fruit salad

Cover with plastic wrap or a lid and place in the refrigerator for 2-4 hours before serving.  

Stir gently just before serving to redistribute the sauce over the fruit.

Serve the same day as preparing as the fruit will tend to break down. 

Copyright Carrie Groneman, A Mother’s Shadow, 2016

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Ooey Gooey Bars

Ooey Gooey Bars

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Ooey Gooey Bars

These Ooey Gooey Bars are a bite of heaven of on a fork! They are often called Neimun Marcus Bars

Either way – Seriously!

I’m telling you folks it’s paradise and it couldn’t be easier.  

Why do I say that?

Because the crust of these Ooey Gooey Bars begins with a boxed mix, and usually – what can I way, it’s not always the best way to begin a recipe.  

But this, oh, I dare you to see if you can tell the difference!

Now for the filling.  

As it cooks, it develops this ooey gooey amazing, fabulous, yummy center that you can’t describe.  

You’ve got to make these Ooey Gooey Bars and try it.  

When I first had these, I thought the crust was a glaze, but NO!  

As the Ooey Gooey Bars cools, it creates this thin crispy scrumptious topping all by its self. 

You gotta make these fabulous treats, you’ll love them, and so will your family and friends.

 Ooey Gooey Bars



1 package yellow cake mix, drydo not prepare

½ cup butter (1 stick), melted

2 eggs


8 oz. cream cheese, softened

2 eggs

1 tsp. vanilla

3 ¾ cup powdered sugar



Preheat the oven to 350 degrees.

Cut parchment paper to fit into the bottom of a 9×13” pan.

Coat the bottom and sides of the pan with non-stick spray.

Ooey Gooey Bars

 Ooey Gooey Bars


In a bowl beat the 2 eggs well, then add in the melted butter and dry cake mix.

Ooey Gooey Bars

Ooey Gooey Bars

Combine until smooth.

Press the dough evenly over the bottom of the prepared pan and set aside.

Ooey Gooey Bars

Ooey Gooey Bars


Clean out the bowl  and beater. 

Ooey Gooey Bars

Ooey Gooey Bars

In the same clean bowl, beat the cream cheese, vanilla and eggs for three minutes.

Add in the powdered sugar and continue to beat until well combined.

Ooey Gooey Bars

Ooey Gooey Bars

Pour this mixture over the crust.

Ooey Gooey Bars

Ooey Gooey Bars

Bake for approximately 28-35 minutes; or until done.

Ooey Gooey Bars

Ooey Gooey Bars

Do not over bake.

When it is done, it will be set to the touch in the center; remove from the oven.

Ooey Gooey Bars

Ooey Gooey Bars

Cool completely before cutting.

Adapted by Carrie, Copyright Carrie Groneman, A Mother’s Shadow, 2015, 2018

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Better Skin DIY Facial

BEST All Season Natural Homemade Facial

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Better Skin DIY Facial

No Harsh Chemicals, only the BEST for your Skin!

Hoping to avoid expensive products and harsh chemicals on your skin? 

Looking for a way to tighten and make your face glow?

Need a pick-me-up?

Would you like to brighten your face and clean out the every day pollutants?

Want to use only natural ingredients on your skin?

I have the solution to all of these problems for you!

It’s my ‘Do It Yourself Facial’  It can pamper you on a budget while reducing wrinkles and improving elasticity while rejuvenating your pores.

It’s a year-round treatment!



BEST All Season Natural Homemade Facial

Do It Yourself Facial – Right At Home!

Winters that are cold, full of smog/pollution, and maybe a tad bit dreary.

Summers can clog our skin with sunscreens, repellents and sweat.

This homemade facial is a GREAT solution for any time of the year and the ingredients are readily available; making it easy and quick to put together.

Try this once a week or so before bed.  That way, after rinsing it off, it can continue to replenish the moisture that vanishes due to stress, the environment, make up – you know……..


 Here’s some information about the ingredients in this facial:

  Did you know that OATMEAL is amazing for many reasons?

  • It has properties to cleanse
  • It is a natural exfoliate to slough off the dead skin cells.
  • It cleans out pores which invigorates your skin to make it look bright and fresh.
  • It also reduces inflammation which is a primary cause for premature aging skin.


HONEY is excellent for your skin because:

  • It helps with acne to treat it and prevent it because it is a natural antibacterial.
  • It opens pores for deep cleaning of toxins
  • It slows down aging of the skin because it is full of antioxidants

It helps with acne to treat it and prevent it because it is a natural antibacterial.


OLIVE OIL is reported to make your skin softer and smoother and is a natural moisturizer.  A quality product (such as my links claim) will not leave a residue on your skin to clog pores.


Now, here is my recipe for this amazing DIY Homemade Facial

(click on the blue titles to see products)


1 Tbl. Honey

1 Tbl. Olive oil 

1 Tbl. Milk   (use water if you have allergies to milk or dairy products)

2 Tbl. Oatmeal, ground – you can use quick or regular oats, it doesn’t seem to matter the type 



In a small bowl combine the honey, olive oil and milk.

Mix together well.

Pulverize the oatmeal to a powder in a blender. DIY Facial 2

Till it looks like this:

DIY Facial 3In your small bowl, add to the liquid mixture,  2 Tbl, of the ground oatmeal and combine.DIY Facial 4Allow  the mixture to sit for 5-10 minutes so the oatmeal can soften in the liquid combination.DIY Facial 5

Apply mixture generously to the face and neck.

Rub gently in circular motions to massage; making sure to do all of your face and neck.

I like to also put a bit on my lips to exfoliate them.

DIY Homemade facial

Homemade Facial with natural ingredients

Now rinse your skin really well with warm water.  The water needs to be warm enough to dissolve the oil and honey, but not so warm it burns your skin. Pat dry and use your normal skin routine, or allow to sit and rejuvenate your skin. 

This is a terrific way to moisturize and soften your skin on a budget in all seasons.

Copyright of Carrie Groneman, 2014. 2018

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Disclaimer: Try a bit of the mixture on a small area of your skin first to make sure you will not have a reaction, or any skin/or other problems. I am not responsible for any issues that may come from trying this homemade remedy, or complications related in any way as I am not a physician or dermatologist.  

Pumpkin cake with cream cheese frosting

Pumpkin Cake With Cream Cheese Frosting

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Pumpkin cake with cream cheese frosting

Homemade Pumpkin Cake


Do you like Pumpkin Cake with Cream Cheese Frosting?

You will really love this one!  

This Pumpkin Cake is tender to the last bite.

The cream cheese frosting pairs perfectly because it’s not too sweet and provides just the right balance for a terrific dessert. 

Make this for your family gathering, work party, the neighbors, any occassion will be just right for this Pumpkin Cake with Cream Cheese Frosting. 

Pumpkin Cake with Cream Cheese Frosting



4 eggs

1 cup brown sugar

2/3 cup granulated sugar

1 cup vegetable oil

15 oz. can pumpkin

2 cups flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

1 tsp. nutmeg

½ tsp. ginger  



Preheat oven to 350 degrees. (325 degrees for glass pan)

Prepare a 9″x13″ cake pan by coating with spray release, OR even better to line with parchment and coat with spray release also.


Mix together the eggs, sugar, oil and pumpkin until well combined.pumpkin cakeIn a separate bowl, stir together flour, baking powder, cinnamon, salt, baking soda, nutmeg and ginger.

Now, add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.pumpkin cake

Spread the batter into the prepared cake pan.   

Bake for 30 minutes, or until a toothpick comes out almost clean when inserted into the middle.

TIP:  Let the cake rest for 10 minutes, then cover with plastic wrap and allow to cool completely. 

This holds in the moisture as the cake cools to make the cake tender and moist.  It does not cause the cake to become soggy.

pumpkin cake


When the cake has cooled, I like to put the cake into the freezer for 2 hours or up to 1 week if wrapped very well to prevent any other flavors to mix or ice to build up.  Then take out while frozen and frost.  This helps to keep the crumbs from getting into the frosting.

When you are ready to frost the Pumpkin Cake, whether just cooled, or frozen – 


Cream Cheese Frosting



8 oz. cream cheese, softened to room temperature

½ cup real butter, softened to room temperature

1 teaspoon vanilla

3 cups confectioners (powdered) sugar



Combine the cream cheese, butter and vanilla in a medium bowl, and mix until smooth.

Then add in the sugar and mix at low speed until  well combined and fluffy.pumpkin cakePlace the frosting in 3-4 rows across the cake to make it easier to spread the frosting, so as not to tear the delicate surface. pumpkin cake

Spread evenly.
Serve immediately.

If I am making this ahead to serve in several hours, or within a couple of weeks;  I like to put the frosted cake right into the freezer for 30 minutes to allow a thin crust to form on top of the frosting. This step prevents the plastic wrap from sticking to the frosting.  Then I can wrap it very well to store; again to prevent from other flavors to mix or ice to build up. 

Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2018

Recognize a blessing and be a blessing today.