Did you know that you can roast Peeps just like you would a regular marshmallow?  Only when you roast a Peep, the sugar crystallizes into a sweet shell of delightful crunch.

And they are “naturally” gluten-free.

Happy Holidays!

So we are right in the middle of (gluten-free) Thanksgiving and holiday food overload. It’s a time when I should be preparing for over-indulgence with extra exercise and less prurient food choices. But what did I do last weekend? I had a bacon party. That’s right, a whole evening dedicated to the fatty, tasty, cholesterol-increasing, lip-smacking, heavy, awe-inspiring, salty, favorite foodstuff.

I first read of Shauna’s bacon party almost two years ago and tucked it away in the back of my mind as something that would be fun to try someday. Well that day came and it was a glorious and fun as I imagined. Designed as a pot-luck to maximize the number of bacon-containing dishes, my friends delivered deliciousness in way I didn’t know possible.

There were even bacon prizes for the top culinary creatives. The top prizes went to Joy for her bacon-wrapped dates stuffed with blue cheese and almonds and Rob’s Bacon Old Fashioned made with bacon-infused bourbon. There were bacon-y drinks and rules not to be broken.

There was bacon-nog, candied bacon, bacon and brussels sprouts, a cheesy/potato/slab bacon/slice of heaven, bacon-wrapped asparagus and okra, and gluten-free bacon mac and cheese. That’s right my incredibly thoughtful friends (I was the only one at the party who couldn’t eat gluten) went out and got gluten-free pasta to make homemade gluten-free macaroni and cheese with crispy bits of bacon.

I conducted a bacon tasting of two of the top bacons in the US – Benton’s Bacon from Tennessee and Dakin Farms Bacon from Vermont. At a time that I am trying to eat local and am limiting the amount of meat in my diet, I abandoned all of those environmentally friendly and healthy choices to just enjoy.

I have one recipe to share from the baconalia, a dessert incorporating the salty treat. Because I was the hostess, I wasn’t eligible for the prizes, but I assure you these truffles were drool-worthy and one of the highlights of Bacon-Fest 2009. Yes, I plan on making this an annual event. What’s in store for next year? I don’t know, but surely with a year to plan, the dishes will just continue to get better and I can’t wait to find out….

Chocolate Bacon and Peanut Truffles Recipe (adapted from The Bacon Cookbook by James Villas)
Makes 20-25 truffles

Ingredients:
6 slices lean streaky bacon
1/2 cup salted peanuts
1 tablespoon granulated sugar
1/2 cup smooth cashew butter (you can substitute peanut butter or the nut butter of your choice)
4 tablespoons butter
6 ounces semisweet gluten-free chocolate
1/2 cup cocoa

Directions:
In a large skillet, fry the bacon over moderate heat until crips, drain on paper towels and let cool completely. In a food processor or blender, combine the bacon, peanuts and sugar and grind to a fine texture but with little flecks of bacon still visible. Transfer the mixture to a bowl, add the cashew butter and stir till well blended and smooth. Cover and chill in the fridge for one hour.

Roll the mixture into balls about 3/4-inch in diameter, place on a baking sheet, return to fridge to chill for another 30 minutes.

Meanwhile, combine the butter and chocolate in a small microwave safe dish. Microwave for 20 seconds at a time, stirring between until smooth and fully melted. Remove from microwave and let cool until warm. Sift the cocoa into a bowl. Coat the chilled bacon and peanut balls completely in the melted chocolate. Dredge thoroughly in the cocoa and store in the refrigerator until ready to serve.

What’s your favorite way to enjoy bacon?

I didn’t post any of this info to the blog because I want to make sure I only provide info that I have confirmed to the best of my ability.  I don’t want to add any further confusion to this already difficult to navigate gluten-free diet.  After letting another year go by, I decided to check once again on the status of the glaze for my trip to Texas this Thanksgiving.  The web site for the Houston Honeybaked Ham Company still listed ‘wheat’ as an ingredient though phone calls to the particular store claimed that it was allergen free.  I decided to reserve a ham and turkey combo and double-check with the store once I arrived in Houston.  The woman helping me went back to confirm the ingredients with her manager.  When the information I received was not clear enough to make me feel comfortable, she brought out the glaze packaging that listed all of the ingredients and had a big label “ALLERGEN FREE.”  Eureka!  I would once again taste the wonder that is Honeybaked Ham and Turkey.

While I was lucky to find the Allergen Free glaze at this Honeybaked Ham store, an email from the Celiac Listserv today revealed that the Illinois locations still use a glaze with wheat starch.  So please double check with your local store before ordering.  You can always get the turkey or ham without the glaze, though to me that kind of defeats the purpose….

While the Honeybaked Ham was great, the turkey actually didn’t live up to my memory of it. Though the disappointment actually served as a reminder of all of the discoveries I’ve made since starting the gluten-free diet.  Even though sometimes the gluten-free diet just sucks, frequently the new versions of gluten-free dishes are actually better than what I was eating before I was gluten-free.

Here are just a few of the gluten-free discoveries that are better than the gluten-filled versions I enjoyed pre-Celiac:

Gluten-Free Cheesecake with a Pecan-Nut Crust Recipe
Gluten-Free Stuffing with Hazelnuts and Fennel Recipe
Gluten-Free Sweet Potatoes Recipe
Gluten-Free Brownies Recipe
Gluten-Free Roasted Turkey Recipe

And here are a few of my other favorite recipes for this holiday season:

Gluten-Free Dinner Rolls Recipe
Gramercy Tavern Spiced Nuts Recipe
Gluten-Free Cocoa-Spiced Pork Tenderloin Recipe
Barefoot Contessa Rosemary Roasted Cashews Recipe
Gluten-Free Chocolate Pecan Pie Recipe
Three-Bean Turkey Chili Recipe

And don’t forget to check out my top 10 tips for a gluten-free holiday on MyRecipes.com.

I hope you have a wonderful holiday season filled with family, friends, laughter and a few gluten-free goodies to fill your belly.

My gluten-free cheesecake recipe is a personal and family favorite. Here’s a demonstration of slightly different version using macadamia nuts instead of pecans.

If you like my gluten-free chocolate pecan pie recipe, here is another way to make gluten-free pecan pie – without the crust.

Here are more videos demonstrating:Gluten-Free Turkey
Gluten-Free Gravy
Gluten-Free Sweet Potato Casserole
Gluten-Free Herbed Bread Stuffing

Now be kind, I’m not a professional and this was my first time in front of the camera demonstrating gluten-free cooking techniques. But if you like these, let me know what other types of gluten-free tv you would like to see!

Gluten Free Friendship Bars III, originally uploaded by A Gluten-Free Guide.

My best Valentine’s day in recent memory was during my first year in Manhattan. My best friend sent me a surprise gift that absolutely made my day.

Cupid’s big day is around the corner yet again. Whether you have a sweetheart or not, it’s a great opportunity to celebrate love and friendship. There are plenty of gluten-free holiday candies. Necco brand conversation hearts and Hershey’s chocolate kisses are both gluten-free. For a full list of gluten-free candy, download this 32 page file. You won’t be lacking options, but your dentist might not be pleased.

If you want to make your own gluten-free Valentine’s day treats, try these Friendship Bars, Chocolate Fondue, Chocolate Covered Strawberries, or a gluten-free cupcake.

I am planning a trip for the day, no, not with a sweetheart (don’t want Mom to get her hopes up) but to visit a friend that I love. I can’t imagine a better way to spend the day.

Easy Gluten-Free Cheesecake with Pecan Nut Crust, originally uploaded by A Gluten-Free Guide.

While I posted about this gluten-free cheesecake last year when I made it for Thanksgiving, I made it again for the holidays this week. My brother (who does not bestow praise often) declared it the best cheesecake he has ever tasted. It’s a great example of simple ingredients bringing out spectacular results. I hope you are enjoying some time with family, friends and perhaps some deliciously simple food.

I live in New York City, a place known for its cheesecake. Before I had Celiac disease, a trip to Carnegie Deli for cheesecake was taken with each new visitor I helped to explore Manhattan. Carnegie Deli cheesecake is delicious, but I was never a fan of the crust. To me a cheesecake needed a graham cracker crust pure and simple.

One of the first gluten free treats I set out to conquer was crust. Pie crust and cheesecake crust – I needed to be a part of the holiday tradition. Well, much to my surprise, I was able to make a crust that is even more delicious with cheesecake than the graham cracker crust for which I had longed. Who knew that eating gluten free would keep delivering these small gifts at my door?

I served this cheesecake for dessert at Thanksgiving this year. I just wish it had fewer calories so I could indulge on a more regular basis!

Gluten Free Cheesecake with Nut Crust Supreme (Cheesecake recipe is from my Aunt Barbara, the crust is adapted from Bette Hagman’s “The Gluten Free Gourmet Bakes Dessert”)

Preheat oven to 350 degrees

Gluten Free Nut Crust Supreme
2 cups Pamela’s Gluten Free Baking Mix
½ cup dark brown sugar
2/3 cup cold unsalted butter, cut into pieces
1 cup finely chopped pecans

Spray cheesecake pan lightly with vegetable oil spray. In a medium bowl stir together the flour mix and brown sugar. Cut in the butter until fine crumbs form. Stir in the nuts and pat into your pan. The crust will be “crumbly” but will hold together once pressed into the pan. This will be more than enough for one large cheesecake and perhaps for a second smaller pie. Though it tastes so good on it’s own you may just end up eating it!

Barbara’s Classic Gluten Free Cheesecake
4 – 8 oz bars of gluten free cream cheese, softened
1 cup of granulated sugar
2 eggs
¼ teaspoon salt
1 teaspoon gluten free vanilla

Mix all of the ingredients with a beater until smooth and pour into the unbaked crust. Place in preheated oven for 30 minutes.

While that is baking, prepare the topping.

2 cups gluten free sour cream
¾ cup granulated sugar
½ teaspoon of gluten free almond extract
Juice from ½ a lemon

Mix the topping ingredients in a bowl. After the first 30 minutes of baking, remove the cheesecake and spoon the topping onto the cheesecake. Be careful not to overfill the pan. Return the cheesecake to the oven and bake for an additional 10-20 minutes. You may want to place a piece of foil under the cheesecake just to catch any drippings. Cooking times can vary dramatically depending upon the amount of topping you choose to use. Watch to see when it starts to solidify but don’t let it stay in so long that the crust begins to burn.

This recipe is easy to make but incredibly scrumptious, I promise.

]]> http://aglutenfreeguide.com/gluten-free-cheesecake-better-than-the-original.html/feed 37 http://aglutenfreeguide.com/surviving-the-holidays-gluten-free.html http://aglutenfreeguide.com/surviving-the-holidays-gluten-free.html#comments Thu, 13 Dec 2007 12:23:00 +0000 A Gluten-Free Guide http://aglutenfreeguide.com/?p=158
It’s that time of year again, holiday parties are in full swing. But what is the best way to stay gluten-free without feeling totally left out of the holiday celebrations?

I saw an interesting feature on the news about how to keep the holiday weight gain from creeping up on you. Eat before the party and bring a healthy dish — the tips seemed to fit perfectly with how to stay gluten-free. So if you are feeling deprived, just think how much better you will feel when everyone else is making their New Years’ Resolutions to lose the weight they gained.

1. Eat before you go to the party – this strategy is especially important for work or other holiday parties where you don’t have a personal relationship with the host. It’s a common strategy for those of us with Celiac – someone even created a tshirt for us.

2. Bring your own gluten-free dish – It’s difficult for someone unfamiliar with gluten-free requirements to understand which ingredients are off limits. Depending upon the party, you can bring a meal for yourself or why not offer to bring some gluten-free goodies for everyone to enjoy?

3. Be aware of cross-contamination – even if some of the dishes are gluten free, it’s easy for someone to casually use the same serving utensil for gluten and gluten-free dishes alike. Last night I was at a party, ready to eat some delicious hummus and veggies the host had for me. Right as I was about to take a bite I saw someone dip a cracker from another table in the hummus. Luckily I saw it happen BEFORE I took a bite.

4. Talk to the host beforehand – You could ask them to set aside any gluten-free appetizers before they are “glutened” I always try to let the host know that I will be eating beforehand or bringing something that I can eat so that they don’t have to worry about my dietary restrictions. If you do bring your own dish or eat beforehand, let the host know you appreciate the effort and are really excited about the party but that you don’t want to add an extra level of stress to their party planning.

5.Call the restaurant a few days in advance – If one of your holiday parties is at a restaurant, check online to see if they have a menu. Call the manager and let them know when you will be there and what party you are attending. Ask what the options are and see if the chef can accommodate your needs. If it’s a prix fixe menu they need lead time to have a separate dish for you. If they are unable to accommodate you then at least you have enough notice to eat beforehand or bring something gluten-free.

6. Be part of the planning – If it’s a work party or a group gathering get involved at the planning stages and you may be able to have the party at a “gluten-free friendly” establishment.

7. Throw your own holiday party – make it all gluten-free and relax as you enjoy everything being served (though beware, you may have to make the New Year’s Resolution with everyone else)

8. Focus on the people not the food – that’s the most important part of the holidays so try to enjoy all of the opportunities you have to celebrate with family and friends.

Staying sane during the holidays is a challenge even without a gluten-free diet to worry about. As now is the time that many people are trying to figure out the best way to tackle Thanksgiving, here are a few of the best strategies and recipes for creating a delicious gluten-free Thanksgiving feast.

I was diagnosed shortly before Thanksgiving three years ago. I remember how incredibly overwhelmed and confused I was. Many of the traditional Thanksgiving dishes are full of gluten, but after three years of gluten-free living, I’ve discovered that it’s possible to fix an entire meal free of gluten that’s just as delicious as the original version. Here are a few of my favorite gluten-free Thanksgiving recipes and tips for surviving with your sanity intact.

1. Turkey – first of all make sure that the Turkey you get is gluten-free. Some turkeys are injected with a broth or TVP that contains gluten. Check the ingredients or call to be sure. And if you haven’t ever tried brining a turkey, I highly recommend it. I tried it two years ago for the first time and was not disappointed. To speed up cooking some recommend using a microwave to “parcook” your bird then finish it in the oven. I can’t speak from experience here, but let me know if any of you try it. Others recommend a separate roaster to free up the oven for side dishes. (Also, don’t forget that it can take a few days for a frozen turkey to defrost in your refrigerator)

2. Stuffing – After two years of unsuccessful attempts, I made two versions of GREAT gluten-free stuffing last year: a classic stuffing with mushrooms and onions and a cornbread stuffing with cranberries and Italian parsley. Try taking your family’s recipe and make it with gluten-free bread, most likely it will be just as good as the original version. Or in lieu of a gluten-free bread stuffing, a mushroom rice stuffing would make a great alternative.While you can use a classic gluten-free stuffing recipe to stuff your turkey, I actually found stuffing the turkey with fresh herbs and citrus fruit gives the meat better flavor and the final result is more moist.

3. Gravy – Shauna shows how easy it can be to make a gluten-free gravy using one of the many gluten-free flours safe for Celiacs. If you are too tired to even attempt that, you can use a gluten-free gravy mix like those made by Road’s End Organic.

4. Rolls – I have yet to find a classic gluten-free roll recipe that completely lives up to the gluten-version. But the chebe cheese rolls I made at last year’s gathering were a huge hit. Or make this gluten-free almond bread and serve warm and sliced, instead of rolls.

5. Green-bean casserole – I mourned the loss of green bean casserole the first year I was diagnosed with Celiac. After that first year I set out to make my own gluten-free version. Using a recipe from Jen on Delphi forums, I used Imagine brand portabello mushroom soup as the base, sautéed fresh mushrooms and Thai Import gluten-free fried onions as the topping. It was better than anything I made with condensed cream of mushroom soup. If you don’t want to order the Thai Import fried onions, try some gluten-free potato chips or Funyuns crumbled on top as a topping.

6. Dessert – I made my gluten-free pumpkin pie last year with Gluten-Free Pantry Pie Crust mix. The gluten-free cheesecake I prepared with Bette Hagman’s Nut Crust Supreme. While my Mom would consider it sacrilegious to use a pre-made pie crust, the Whole Foods near me now carries TWO different versions of frozen gluten-free pie crusts. I can’t vouch for them since I haven’t used them, but I am amazed at how many new products are available each year. If you want to avoid crust all together, you can try Julie’s tip from Delphi Forum to bake your pumpkin pie filling in an oblong cake pan by itself. It’s still delicious, lower in calories, and completely gluten-free.

7. Remember the Reason for the Holiday – Bobbie on the Delphi Forums – to whom I will always be grateful for the classic gluten-free stuffing recipe offers this incredible advice:
“The best tip I have is for people to keep it simple and to relax. Thanksgiving is a time for A) thanking God for all we have and B) sharing time with people we cherish. If your house isn’t spotless–so what? With all those people there, who’s gonna notice, and you’re only going to have to clean up again afterwards. Don’t try to dazzle folk with fancy food–you’ll be too busy and harried to enjoy the presence of your friends and family.

As far as Celiac Disease–if it’s at your house, it’s your party. Make it all GF if that’s best for you. If it’s at someone else’s house, you’ll have to go with the flow. If they’re willing to adapt, thank them and enjoy. If they’re not, make sure you bring or cook food that’s every bit as good as what everyone else has and enjoy.

And never forget that the whole purpose of Thanksgiving is to be grateful. Take some time to think about everything there is in your life that is good and beautiful and wonderful–beginning with every breath you take.”

I couldn’t have said it any better. Finally, here are two new recipes to add to your gluten-free arsenal. The holidays tend to be filled with heavy and sometime rather unhealthy dishes. These two Thanksgiving sides are naturally gluten-free, on the lighter side, but rich in flavor.

Sweet Potato Fries, originally uploaded by A Gluten Free Guide.

Oven-Baked Sweet Potato Fries with Lime and Cilantro (from Eat Food Nutrition)
Serves 4

Ingredients:
2 medium sweet potatoes
Nonstick cooking spray oil
Kosher salt and coarsely ground black pepper, to taste
3 tablespoons coarsely chopped cilantro
2 tablespoons lime zest

Preheat oven to 475 F
Scrub potatoes (do not peel), and cut into even wedges or thick strips, about 1/2-inch thick
Lightly spray oil across a large baking sheet; be sure to cover entire surface area. Arrange the potato sticks in a single layer on the baking sheet. Lightly spray a small amount of additional oil across the potatoes. Season with salt and pepper to taste.

Bake uncovered for 10 minutes, Remove from oven, and flip over each fry with tongs. Continue baking for an additional 10-12 minutes. Remove from oven and transfer onto paper towels to drain briefly. Transfer fries to a bowl, and toss with lime and cilantro. Serve immediately.

Cranberry Succotash Prep, originally uploaded by A Gluten Free Guide.

Corn and Cranberry Succotash (from Eat Food Nutrition)
Serves 8

Ingredients:
2 tablespoons olive oil
2 cups diced sweet potato
3 cups frozen shelled edamame, thawed
3 cups cooked corn (roasted, boiled, or thawed frozen corn)
1 cup frozen cranberries, thawed
1 cup gf vegetable stock
2 teaspoons kosher salt
3 tablespoons finely chopped fresh sage

Heat olive oil over medium-high heat in a large nonstick skillet. Add sweet potato and sauté until potatoes start to lightly brown and soften about 7 minutes.

Stir in edamame, corn and cranberries; sauté for another 2-4 minutes. Add stock, and continue cooking until most of the stock is asorbed and cranberries have softened, about 5 minutes. Lower heat to medium-low, and season with salt and pepper. Stir in sage right before serving.

For more gluten-free thanksgiving recipes, Ms. GF Bay, provides another wonderful roundup.

When planning a menu for a small Valentine’s gathering, I was told emphatically that it just wouldn’t be complete without chocolate. As I’ve said before, I don’t like chocolate so it hadn’t even occurred to me. Well, I knew I was up for the challenge. Figuring out the best recipe for something that you don’t like to eat is possible with research and focus on the best possible ingredients.

I started my search online, reading every chocolate fondue recipe I could find. Some used corn syrup, others butter. A few included caramel or peanut butter. I knew I wanted something with clean flavors so that the chocolate could be the star. The fun and variety would come with the treats dipped in the chocolate.

After all of that research, I decided to see if the Guittard web site had any recipes. They make the most incredible Vanilla and Butterscotch chips (highlighted in this recipe) and I knew that their chocolate had a reputation for being one of the best. (I also had confirmation from a representative at Guittard that all of their products are gluten free.)

Sure enough they had a simple formula for creating an exquisite fondue. Everyone who indulged gave it rave reviews.

Chocolate Fondue (adapted from Guittard Chocolate Company)

12 ounces E. Guittard 72% Cacao Bittersweet Chocolate, chopped
12 ounces E. Guittard 38% Cacao Milk Chocolate, chopped
1 cup heavy cream
½ cup whole milk

Gently melt all ingredients in a double boiler set over simmering (not boiling) water using low heat. To serve, transfer the fondue to a warmed ceramic dish or fondue pot. Note that the fondue will thicken as it cools.

I didn’t have a double boiler, so I set up a large pyrex bowl over a saucepot with simmering water. If you are using a fondue pot with a sterno flame, be sure that you can control the heat. Too hot and your chocolate will burn.

This recipe will easily serve 15-20 people. As far as what to dip? You are limited only by your own creativity. I selected gluten free macaroons, animal crackers, marshmallows, strawberries, pineapples and bananas.

Valentine’s day is the perfect opportunity to flex your gluten free baking muscles and create some sweet treats.Cupcakes have been the trendy baked good of choice in Manhattan ever since the Magnolia Bakery introduced us all to the delight of vanilla buttercream frosting. When I moved to NYC, it didn’t take long before my cousin brought me to the West Village to experience Magnolia’s famous cupcakes. When I found out that they had a cookbook I started experimenting with their recipes on my own. I discovered that it wasn’t that difficult to make the frosting and that a yellow cake mix tasted just as good as the much more labor intensive cupcake recipe. I started bringing my “Magnolia Style” cupcakes to dinner parties, birthday parties, and any celebration in need of such an indulgence.

Once gluten was banned from my life, I went in search of a gluten free cake recipe that rivaled my previous concoctions. I spent hours on the weekend trying every vanilla and yellow cake mix and recipe I could find. I made my roommates try all of the results.

“Too grainy.”
“Tastes like cornbread”
“Ummm, not good”

They would look at me with sad eyes, knowing how much I needed to find a recipe that could bring back some sense of normalcy to my new gluten free lifestyle. After trying upwards of 15 recipes and mixes, I started to give up hope that I could make cupcakes that rivaled my old glory.

The Really Great Food Company yellow cake mix is pretty good and the Dowd and Rogers Dark Vanilla cake mix with chestnut flower is delicious in it’s own right, but it’s not the same as a simple yellow cake. While I have embraced many of the new flavors and textures that gluten free cooking has brought into my life, I needed that small yellow cupcake. Thankfully, shortly after I had given up hope, someone on the Delphi forums posted a surprisingly simple technique for yellow cake that she claimed had ‘never-failed’ her. I decided to give it one more shot but didn’t get my hopes up. I mean, orange juice in a cupcake recipe? How could that be any good? Wouldn’t it taste like oranges? Well, it worked and it worked really well. It’s moist and delicious and just as good if not better than any ‘gluten’ cupcake. The hint of orange is only detectable when you know it’s there.

Celebratory Cupcakes

Yellow Gluten Free Cupcakes (adapted from the Celiac Disease Delphi Forums)
1 package Gluten Free Pantry Old Fashioned cake mix*

1 package Jello vanilla instant pudding

1/2 cup sugar

4 extra large eggs room temperature

1/2 cup canola oil

3/4 C orange juice

1 Tablespoon plus 2 teaspoons good vanilla extract*Do not follow the directions on the package

Preheat the oven to 350 degrees.

Mix the wet ingredients in a large bowl. Add the dry ingredients and beat on high speed for two minutes.

Line a muffin tin with cupcake liners. Fill liners 2/3 to ¾ of the way full.

Bake for about 25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean. If making a cake, grease the pan first, pour in the mix and bake for 40-45 minutes.

Vanilla Buttercream Frosting (adapted from Domino Sugar)
1 pound confectioner’s sugar
1 stick (8T) of good unsalted butter, softened
2 teaspoons good vanilla extract
¼ cup of milk

Combine half of the sugar with the butter and beat on low speed. Add the wet ingredients and beat. Slowly add the rest of the sugar while mixing until combined. Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy. If you want the frosting to be a little bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time. Frost cupcakes with icing at room temperature.

Tip – I find if I am going to a party that cupcakes are difficult to transport already frosted. Instead I keep the cupcakes and frosting in separate Ziploc bags or Tupperware containers and then frost them quickly upon arrival. They may not be pretty but they will taste good. This recipe stood up against cupcakes made by a professional working at Martha Stewart! Making homemade frosting is key – it doesn’t take that much extra effort on your part but it will take your baked goods to the next level.