Creamy Homemade Ricotta with Berries

Memorial Day weekend is synonymous with the unofficial beginning of the summer season. I am one who has been aching for the return of warmer weather, backyard barbecues and picnics. Food served and eaten outside just seems to taste better. The summer solstice and longest day of the year are weeks away, however, when they finally arrive it feels as if summer is almost over, even though it will technically have just begun (maybe that perception is influenced by the racks of fall clothing department stores start putting out even before we celebrate the Fourth of July). For the towns located along lakes and oceans, the arrival of summer also means the return of the 'summer people'. When you live in one of those beautiful towns having both public and private beaches, you learn there are always a few locals that have a kind of love-hate relationship with the 'summer people'. It only takes a day to experience a traffic jam in a two-lane, no stop light town to understand this yin-yang perspective.

Summer also means the return of berry season. Strawberries, raspberries, blackberries and blueberries are some of best of nature's bounty and are at their seasonal peak here in the midwest during the summer months. Although locally grown berries are not yet available, the berries in the grocery stores now seem to look and even taste better than the ones sold during the winter. The blueberries and blackberries I picked up at the grocery store the other day were the reason (or I should were the excuse) why I had to make second batch of creamy homemade ricotta.

Some of you know this isn't the first time I have made ricotta.  Last April (2013) I shared Alex Guarnashcelli's Homemade Ricotta recipe. It was a ricotta that had me making the 'after one bite' assertion I was in ricotta nirvana. And I was, really. But after tasting this creamy homemade version, I had the Shangri-la experience all over again. Could there really be room in nirvana for more than one ricotta? Absolutely. However, I think this version of ricotta is my new favorite, possibly my newest obsession.

I have learned much about food in the past year and while I am much more informed, I am also a little confused. Conflicting information as well as the number of variations in how foods are prepared are generally the causes of my confusion. In the larger food world, there is never one right way, rather there are always preferred ways. The art and the science behind the creation of food can be at times both daunting and inspiring.

So before I go on any further talking about this amazing creamy ricotta, I must share with you that technically it isn't really a ricotta. True ricotta is made from leftover whey (a bi-product from the making of mozzarella or farmer's cheese) and not fresh milk. However, a recipe that doesn't meet the technical definition of ricotta isn't enough for me to call it by any other name.

Alex Guarnashcelli's ricotta was made with whole milk, heavy cream and buttermilk. This ricotta recipe is made with whole organic (versus ultra-pasteurized) milk, heavy cream, sea salt and fresh lemon juice. Buttermilk and lemon juice are both considered acids, however, they affect the taste and texture of the ricotta differently. The magic of ricotta happens when the acid is added to the heated milk causing the milk proteins to bind together, trap some of the moisture and fat, and form soft white curds. The curds formed from the acid are what give the ricotta its' texture.

In a medium-sized heavy saucepan, the whole organic milk, heavy whipping cream, sea salt are heated to a temperature of 190 degrees.  If you do not have a thermometer, you will be looking for the milk to come to a simmer or soft boil (there should be small bubbles formed on the milk along the perimeter of the pan). Once it reaches this temperature, turn off the heat and gently stir in three and a half tablespoons of freshly squeezed lemon juice. The entire mixture is allowed to settle for at least five minutes, but no more than 10 minutes before it is poured into a cheesecloth lined colander set over a deep bowl. (The second time I made the ricotta I gave it a rest time of 10 minutes with great results.)

The mixture should be allowed to drain for at least one hour, but no more than two hours. The longer the ricotta drains and sits out at room temperature the firmer it will be. The ricotta was perfectly set up at one hour and the result was a perfect creamy, spreadable texture.

Give the ricotta a light squeeze before removing from cheesecloth and transferring to a bowl. If you are not serving the ricotta immediately, cover with plastic wrap and place in the refrigerator for up to 3 or 4 days. Note: The texture of the ricotta will change (it will become firmer, similar to the texture of cream cheese) after it is refrigerated.

I prefer making crostini on a grill pan on top of the stove as it is quick and creates beautiful grill marks on both sides of the bread. However, you can make crostini placing slices of a french or ciabatta baguette in a 350 degree preheated oven until they are golden (baking time ranges from 15 to 20 minutes). 

I love the sweet and savory versatility of this creamy homemade ricotta. It can be part of an appetizer course or it can be the dessert course. Earlier in the week I served the ricotta with a side of honey on crostini made from a french baguette. Today I grilled slices of a ciabatta baguette, then topped the crostini with the ricotta, fresh berries and a drizzle of honey. It was pure deliciousness and it felt like summer had arrived. 

Recipe
Creamy Homemade Ricotta with Berries (inspired by Smitten Kitchen's Rich Homemade Ricotta recipe)

Ingredients
3 cups whole organic milk
1 cup heavy whipping cream
3 1/2 Tablespoons fresh lemon juice
1/2 teaspoon sea salt (recommend Maldon)
Ciabatta or french baguette, sliced and grilled or toasted
Blueberries and blackberries
Honey

Other serving options: roasted red peppers, fig preserves, just honey, thinly sliced cucumbers or zucchini, basil chiffonade, roasted grapes, olive oil and fine chopped fresh herbs (e.g., chives, dill, scallions), chopped grape tomatoes, basil and olive oil, etc.

Directions
1. Line a colander with cheesecloth and place over a deep measuring cup or bowl.
2. Place cream, milk and salt in a heavy medium sized saucepan. Heat to a temperature of 190 degrees (mixture will come to a soft boil).
3. Turn off heat and add 3 1/2 Tablespoons of fresh lemon juice. Stir gently with a wooden spoon for 15 seconds. Allow to sit undisturbed for 10 minutes.
4. Pour mixture into colander and allow to drain for at least one hour but no more than two hours. Note: The longer the ricotta rests the firmer it will become.
5. Gently squeeze drained ricotta and transfer to a serving dish.
6. Serve immediately or cover and place in the refrigerator. 
7. Slice and grill a ciabatta or french baguette to toast. Spread ricotta on toasted crostinis and top with blueberries and blackberries. Drizzle honey over top of the fruit. 
Note: Ricotta topped crostini can be either sweet or savory, it all depends on the topping(s) you choose.

As much as I have always loved going on a real picnic, it has been years since I have gone on one. I love everything about picnics, from the making and packing up of the food to finding the perfect 'with a view' picnic location. But one doesn't need to pack up a picnic basket to go on a picnic. Takeout from a fast food restaurant or even the grocery store make it possible to go on an impromptu picnic, anytime, anywhere, weather permitting. An hour lunch spent outside can be incredibly more energizing than having that same lunch sitting in a restaurant or anywhere indoors. For me, the picnic experience is not as much about the food as it is about the person or persons you are sharing the experience with. Because every meal shared with a friend is always a better one.

French Chocolate Cake

It never fails. Making a decision about which dessert to make when having friends over for dinner is rarely a simple one (for me that is). The last course of a meal can sometimes be the most memorable, so I, in typical fashion, put the self-imposed pressure on myself to live up to the memorable dessert expectation. My first thought was chocolate never fails. Something rich, decadent, like Evelyn Sharpe's French Chocolate Cake. My second thought was Panna Cotta (the David Lebovitz version) with Balsamic Strawberries would pair perfectly with the Italian inspired meal. My third and final thoughts were why choose, why not make both, why show restraint. And so that was exactly what I did, I made them both. There are moments when one should exercise restraint, this wasn't one of them.

It is always a risk when you make a dessert for the first time. I have had my share of recipe disasters and of making recipes not living up to the claim of being the best they every ate, best they ever made. But there was something about Evelyn Sharpe's recipe, one created back in 1969 that me think it really would live up to the claims by others as a cake to make your cavities ache and the best chocolate cake they had ever eaten. And if by some chance I messed up the perfection of chocolate decadence, I always had the Panna Cotta as my back-up plan (aka Plan B).

Four eggs, 10 tablespoons of unsalted butter, a tablespoon of sugar, a tablespoon of flour, a pinch of sea salt, a pinch of espresso powder, and a pound of chocolate create a cake I will simply describe as wicked. After reading the impressions of others who have made Evelyn Sharpe's cake I decided to add a pinch of sea salt rather than change out the unsalted butter to salted butter. As if a pound of chocolate is not enough to create an intensely chocolatey cake, I decided to ramp up the chocolate just a bit by adding a pinch of espresso powder. I can't explain why just a hint of espresso has the effect of further enhancing the chocolate without imparting a coffee flavor, however, I can tell you that it was Ina Garten who shared this 'secret' years ago. It is one of her best non-kept secrets.

Sharpe's recipe called for one pound of semi-sweet chocolate with no specificity as to the percentage of cocao. In 1969 the number of semi-sweet options accessible to home cooks may have been limited.Today the choices range from 42% all the way up to 72% (often called bittersweet). As the percentage of the cocao increases the less sweet the chocolate it. Considering there was only one tablespoon of sugar in the recipe, I followed the advice of another food blogger and went with chocolate containing 55% cocao. This turned out to be great advice and an even better disaster avoidance strategy.

 

Personally I am not a big fan of melting chocolate in the microwave (at least not at the moment), as I much prefer the melting over simmering water double boiler method (works perfectly every time). Once the chocolate has melted, the bowl of chocolate is removed from the heat. The unsalted butter (cut into pieces), flour, sugar, pinch of sea salt and pinch of espresso powder are stirred in until the butter melts and the mixture looks smooth and shiny.

The yolks from four large eggs are lightly beaten and then slowly whisked into the chocolate mixture (the chocolate mixture will still be warm so whisking in the egg yolks slowly prevents them from cooking).

The four egg whites are whipped until they begin to hold their shape but should still look moist (not dry). The lightly whipped egg whites are carefully and quickly folded into the chocolate mixture until no streaks of egg whites remain.

The entire mixture is poured into a parchment paper lined 9 inch springform pan. Using a springform versus a cake pan makes it so much easier to remove the baked cake and allows for a even more beautiful presentation. The cake is baked for 15 minutes in a preheated 425 degree oven. Keep the cake in the oven but turn off the oven and leave the oven door ajar until it cools.

As the cake cooks it will deflate. If you are not serving the cake immediately run a sharp knife along the  edge of the cake and cover with plastic wrap. The cake can be served warm, at room temperature or even chilled. If chilled it will take on a more fudge-like quality. The French Chocolate Cake is intensely rich and will make any chocoholic very, very happy. A sliver of the cake served with a side of freshly whipped sweetened heavy cream will be appreciated by both the most extreme chocoholics and chocolate lovers alike. On a warm day I would serve slivers of this cake sitting on a bed of melted high quality vanilla ice cream (the semi-homemade version of creme anglaise and another one of the Barefoot Contessa's thankfully not-well kept secrets.)

If I needed any validation that this cake was wicked good it would have been by the lack of even a crumb left on the everyones's plates. And maybe I accomplished the goal of having a memorable meal for a group of fabulous, beautiful, smart, fun, funny women I feel fortunate to have as friends.

If there was ever a reason to love French cooking, the French Chocolate Cake is all the reason you need. I can hardly wait to have a reason to make this cake again. And the next time I make this cake for a gathering, I don't think I need to make two desserts. No, I take that back. I know I don't need to make two desserts as this is cake not requiring one to have a Plan B ready and waiting. This cake may have finally taught me the concept of (dessert) restraint, as this really is a cake that lives up to all of its' hype.

Recipe
French Chocolate Cake (inspired by Evelyn Sharpe's French Chocolate Cake recipe)

Ingredients
1 pound bittersweet chocolate (55% cacao)
10 Tablespoons unsalted butter, room temperature, cut into 10 pieces
Pinch of sea salt
Pinch of espresso powder
1 slightly heaping tablespoon all-purpose flour
1 tablespoon granulated sugar
4 large eggs, separated
Sweetened Whipped cream and/or melted high quality vanilla ice cream, for serving

Directions
1. Preheat oven to 425 degrees. Prepare a 9 inch springform pan (spray and line with parchment paper)
2. Melt chocolate on top of a double boiler.
3. Remove melted chocolate from heat and stir in the butter, flour, sugar, sea salt and espresso powder.
4. Lightly beat egg yolks and gradually whisk into the chocolate mixture.
5. Beat egg whites until you have very soft peaks and they begin to take form (be careful not to over beat or allow them to get to the dry stage).
6. Quickly fold the egg whites into the chocolate mixture. Pour batter into prepared pan.
7. Bake for 15 minutes. Turn off heat, open oven door so it is ajar and allow cake to cool in oven.
8. Serve with freshly whipped sweetened heavy cream or on a puddle of melted high quality vanilla ice cream. Note: When cutting the cake, run a long thin knife under very hot water and then slice into slivers as this is a very rich cake.

Each of the women at the dinner table were school superintendents. We may have initially been drawn together years ago because we were part of the small minority of women superintendents and each of us had had the common sometimes 'lonely at the top' experience that go with being a school superintendent. We are now all retired from these positions, yet we have stayed together for a very different reason. We all like each other. And as much as our jobs consumed us, our conversations with one another were never dominated by them, then and now.

Individually our paths going into and out of these positions were more different than they were the same. Yet, we each possess some of the same qualities, the kind of qualities that contribute to forming and sustaining friendships. Even though not all of us have seen or been in touch with one another on as regular of a basis, we have that amazing ability to just pick up where we left off. For me, those are the best kinds of friendships, the most enduring ones. Circumstances may have been responsible for bringing us together, but it is our friendship with one another that is now keeping us together.

Goat Cheese & Garlic-Thyme Topped Smashed Baby Potatoes

Every day I look at my empty planters and urns and wonder when or if it will ever get warm enough, dry enough to plant the herbs, hydrangeas, ivy, petunias, ferns and impatiens I have bought, fearing they will soon start to get root bound in their containers. As much as I am enjoying not yet being a slave to their twice a day watering, I am looking forward to the days when the flowers and herbs have grown to the point where I can take cuttings for vases and recipes. No matter how much or little furniture, pieces of art, or collections of antiques are in a room, a vase of freshly cut arranged flowers bring beauty and breath life to a room. Likewise, fresh herbs infuse 'life' into almost every dish they are added to. Just thinking about fresh basil on a margherita pizza or caprese salad, fresh dill on cucumbers or salmon, fresh mint in a mojito, or fresh thyme on potatoes makes me hungry. I really need to get my garden started.

Maybe someday I will grow vegetables. Maybe. However, with the ever expanding choices, abundance, and year round availability of vegetables at grocery stores and farmer's markets there may never be a someday. Out of all of these vegetables, have you noticed how the varieties of potatoes have seemed to increase significantly over the past decade? In addition to the old standards I grew up with (like red, baking, and sweet potatoes) there are now an ever expanding group of new standards (like Yukon Golds, fingerlings, purple majesties, and baby potatoes) to mash, roast, bake, steam, boil, or fry. Of the more than 100 varieties of potatoes available throughout the country, they all fit into one of seven different potato categories: Russet, Red, White, Yellow, Purple/Blue, Fingerling and Petite. The bite-sized bundles of deliciousness of petite (or baby) potatoes have become my recent obsession. Well, actually, Goat Cheese and Garlic-Thyme Topped Smashed Baby Potatoes are the real fixation.

I am anticipating these smashed potatoes will be making a regular appearance on the table here this summer. Let this be a warning (or an enticement) to my family and friends. The Goat Cheese and Garlic-Thyme Topped Smashed Baby Potatoes are a perfect hearty appetizer (paired with chilled Moscato d'Asti or sparkling Rose) and a perfect side to either grilled steaks (paired with a Cabernet or Zinfandel) or chicken (paired with a Chardonnay). One does not really need a reason to open a bottle of wine, it never hurt to have a little external encouragement. And rather than coming from another person, it comes from potatoes, petite baby potatoes.

The Goat Cheese and Garlic-Thyme Topped Smashed Baby Potatoes are amazing when served warm, however, even at room temperature they are still pretty gosh darn mouth watering delicious. 

Fine Cooking recommended placing baby potatoes in a saucepan of salted water, bringing to a boil and then simmering until the potatoes were tender. Cookbook author Claire Robinson recommended placing the baby potatoes on a sheet pan, covering with 3/4 cup of water, tightly covering with foil and baking at 450 degrees until tender. The cooking times for the stovetop and steamed/baked approaches to prepare the potatoes were both approximately 30 minutes. In looking at least a dozen other recipes for smashed baby potatoes, the Fine Cooking method was favored 3 to 1. The odds being in favor of the 'on the stovetop' method were enough to convince me to get out the saucepan.

The cooked potatoes are placed on a cheesecloth or dish towel to drain and cool for approximately two minutes. Placing another cheesecloth or dish towel over the potatoes, they are smashed with a meat tenderizer or flat bottom heavy glass to about a 1/2 inch thickness.

The smashed potatoes are transferred to a baking sheet lined first with aluminum foil and then with parchment paper. A half-cup of olive oil is poured over the potatoes. If you are thinking a half cup of olive oil seems like alot, trust me it's not. To ensure both sides of the potatoes are coated with the olive oil just flip them. 3/4 teaspoon of Kosher salt is sprinkled evenly over the potatoes before they are place in a preheated 450 degree oven.

The potatoes are baked for 30 to 40 minutes (my cooking time was 37 minutes) or until browned on the edges and slightly crispy. Immediately transfer potatoes to a platter, if serving immediately. If you are not serving the potatoes until later, place on a clean baking sheet, cover with plastic wrap and refrigerate (taking out at least 30 minutes before baking).

Three cloves of minced garlic are sautéed in three tablespoons of butter before two tablespoons of fresh minced thyme are mixed in. Each potato is topped with a piece of soft goat cheese before the warm garlic-thyme mixture is spooned over. Once you taste and serve the Goat Cheese and Garlic-Thyme Topped Smashed Baby Potatoes, you (1) will want to grow thyme, (2) make sure you have a good supply of wine, and (3) be very thankful there are farmers providing petite (baby) potatoes to the grocery stores.

Recipe
Goat Cheese & Garlic-Thyme Topped Smashed Baby Potatoes

Ingredients
1 1/2 pounds baby potato mix (red, yellow and purple/blue)
3 3/4 teaspoons Kosher salt, divided
1/2 cup extra-virgin olive oil
3 Tablespoons butter
3-4 garlic cloves, minced
2 Tablespoons fresh thyme, minced
3-4 ounces soft goat cheese

Directions
1. Line a baking sheet with aluminum foil (bottom layer) and parchment paper (top layer). Set aside.
2. Put potatoes in large saucepan and cover with at least one inch of water. Add three (3) teaspoons of Kosher salt to the water.
3. Bring the water to a boil over high heat, then reduce to a simmer and cook until potatoes are tender (can be pierced with a skewer) but not falling apart . Total cooking time will be 30-35 minutes.
4. Drain water from saucepan. Individually place potatoes on top of a dish towel or folded cheesecloth and allow to dry for a 1-2 minutes.
5. Place another folded dish towel cheesecloth on top of potatoes and press down on each one until they are flattened to a thickness of approximately 1/2 inch. 
6. Transfer smashed potatoes to prepared baking sheet and allow to cool. (If not roasting immediately, cover with plastic wrap and place in the refrigerator. Bring out at least 30 minutes before roasting if refrigerated.)
7. Preheat oven to 450 degrees.
8. Pour olive oil over potatoes, turning to ensure both sides are coated. Sprinkle with 3/4 teaspoon of Kosher salt.
9. Bake for 30-40 minutes until edges are lightly browned and potatoes have crisped.
10. Melt 3 Tablespoons of butter and sauté garlic. Stir in minced thyme.
11. Place potatoes on platter. Top each potato with goat cheese before spooning over the garlic-thyme mixture. Serve immediately.

Dark Molasses Ginger Cake with Brown Sugar Cream Cheese Icing

The change of seasons almost seems magical here in the midwest. The barren, almost monochromatic landscape is transformed into one so breathtakingly bucolic one momentarily forgets the biting cold and bleakness of winter. Walking under the canopies of trees with branches already weighted heavily with their leaves makes your heart race. Taking in nature's beauty can almost leave you feeling breathless, a kind of breathlessness bliss.

The warmth and humidity brought on by several days of rain here should not have had me craving the taste of the more autumnal spices of cinnamon, ginger and cloves, but I was. There is often a rhyme and reason to my seemingly eclectic cravings even when they may seem a little out of sync with seasons. The sources of inspiration for my food cravings come from books I might be reading or from the photographs of places I have traveled. And then sometimes they come from the recalling significant life events and celebrations. In this case the craving for the Dark Molasses Cake with Brown Sugar Cream Cheese Icing came from the reminiscence of a spring trip to Wales for the 'wedding in a castle' marriage of two very dear friends.

At this point you might be wondering how in the world a wedding in the English countryside prompted visions of and a craving for a gingerbread cake considering gingerbread is actually German in origin. Let's just say the connections I make to things can be a little unique, however, in this case there is an easy explanation. There is actually a historical connection between gingerbread and a town in England, Market Drayton, often referred to as the 'Home of Gingerbread'. So in my world gingerbread and England go together like tea and crumpets, like fish and chips, and yes, like fairytale weddings and castles.

My euphoria over the beauty of the Dark Molasses Ginger Cake with Brown Sugar Cream Cheese Icing had me hit the 'publish' button well before the blog posting was finished. And because I do not know how to revert back to draft, some of you will see this post in its very early form (yikes). In the spirit of the simplicity of the cake created by Edna Lewis and Scott Peacock, I will take the 'pictures tell a thousand words' approach and show some verbal restraint.

In a large bowl, the dry ingredients (cake flour, baking soda, baking powder, salt) are sifted together, spices whisked in. Butter is melted in a cup of boiling water then whisked into the flour mixture (the aroma of the spices is heavenly). Add in the lightly beaten eggs along with the molasses and the batter is done.

The batter is poured into a prepared eight (yes 8) inch cake pan, placed into a preheated 350 degree oven and baked for 40 to 50 minutes. (Adjust baking time if using a 9 inch cake pan.) When a toothpick inserted into the center of the cracked cake comes out free of raw batter the cake is done. Allow the cake to cool before unmolding, inverting, and placing on a platter or cake stand. Not only will the height of the cake change slightly if baked in a 9 inch cake pan, but there will be different (better if you like more icing) cake to icing ratio.

The Dark Molasses Ginger Cake is not only moist but it has a great depth of flavor. Sweetened whipped cream or a brown sugar cream cheese icing both compliment and balance the flavors in this cake.

Just as Mother Nature adorns its trees with flowers and fruit, the brown sugar cream cheese icing takes this cake from being the perfection of simplicity to the perfection of decadence. One worthy of being a birthday cake, wedding cake, or anniversary cake. The creaminess of the icing provides a great balance to the cakes deep molasses flavor.

Originally I was going to ice the cake with a plain cream cheese frosting, but then I came across a (love at first reading) recipe for a Brown Sugar Cream Cheese Icing. Maybe it was fate, but the ginger cake and this icing were destined to be a perfect union.

Depending on the occasion, you can ice the cake with either an offset spatula (for a more rustic, low-country kind of look) or with a pastry bag (for a more bakery finished look). Without icing, this cake is perfect for breakfast, for snacking. With icing the serving possibilities are endless. Plain or iced it is a show stopping beautiful, four season, delicious, simple country cake created by Edna Lewis and Scott Peacock. The short, yet very touching documentary giving you a glimpse of Edna's life and her friendship with Scott is a must watch. 

Recipe 
Dark Molasses Ginger Cake with Brown Sugar Cream Cheese Icing (cake inspired by the recipe created by Edna Lewis and Scott Peacock in "The Gift of Southern Cooking") 

Ingredients
Ginger Cake
1/2 cup (8 Tablespoons) unsalted butter
1 cup boiling water
2 cups cake flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon Saigon cinnamon
1/2 teaspoon Kosher salt
2 large eggs, lightly beaten
1 1/2 cups (12 ounces) dark (robust) molasses
Serving suggestion if cake is not iced: Freshly sweetened whipped cream

Brown Sugar Icing
8 ounces cream cheese, softened
4 Tablespoons unsalted butter, room temperature
1 cup confectionary sugar, sifted
1/4 cup light brown sugar
1/4 teaspoon Saigon cinnamon
1/2 teaspoon vanilla
pinch of sea salt

Directions
Ginger Cake
1. Preheat oven to 350 degrees. Prepare an 8 inch cake pan lining with parchment paper.
2. Sift flour with baking soda and baking powder into a large bowl. Whisk in spices and salt.
3. Bring one cup of water to a boil. Add butter and stir until butter has melted. 
4. Whisk water/butter into flour mixture. Note: The batter will seize slightly when you combine the flour with the butter/water.
5. Add lightly beaten eggs and molasses whisking until well blended.
6. Pour batter into prepared pan and bake for 40 to 50 minutes (or until cake tester placed in center of cake comes out without any trace of raw batter). Note: Interior of cake will be moist.
7. Serve with freshly whipped cream.

Brown Sugar Icing
1. Using a hand mixer, beat butter and cream cheese together until smooth. 
2. Mix in brown sugar, vanilla, cinnamon, and sea salt until blended.
3. Beat in sifted confectionary sugar in two or three additions.