Pink Lemonade Frosting

Summer is slowly coming to an end.  All of the kids are going back to school this week.  Is it me, or does that keep happening earlier and earlier?  Sad!  Summer vacay needs to be longer than 2.5 months! Though I'm sad about the kiddos, I am grateful that the weather will be cooling off soon.  Hopefully.  Until then, let's continue to quench our thirst with some pink lemonade.  Or...pink lemonade frosting!  Yum!

Here's my recipe, adapted from The Weekly Cupcake
1 and a half sticks or 3/4 c butter, softened
32 oz or 4 c powdered sugar
1 envelope or 3 Tbs Kool-aid pink lemonade powder flavoring
1/8-1/4 c plus 1 Tbs milk
1/4 tsp salt

Cream the butter and 1 Tbs milk until soft. Add powder flavoring.  Add powdered sugar by the cup, alternating with a little milk.  The Kool-aid will make your frosting a little doughy, but stay calm. Continue adding powdered sugar then milk until the desired consistency is reached.  It should be fluffy and airy, but still firm.  If you add too much milk, you can add a little more powdered sugar to even it out, but be careful!  Finally, add the salt to cut the sourness a little.

You're welcome!

American Pie

I wanted to make something extra festive for the 4th of July.  My husband teases me and says that I hate America, mostly because I obsess over Europe, and I tend to think most Independance Day decorations are a little hokey.  Since our house is a lacking in festivity during this holiday, I decided that my holiday dessert would be screaming, "God, Bless America."  Land that I love...really, I do!  Just not Americana.  There's a difference.

So, I'd planned on making one of these babies from the Sugar Turntable: 

But the day before got extremely hectic and by the time I got home around 9:30, I was looking for something faster.  So, I opted for an American Pie, like this one from Woman's Day.  I already had two pie crusts and of course, sanding sugar, so I just had the hubs grab some filling.  I realize I could've made my own, but did I mention I was beat?  I'm all about semi-homemade minus the crazy that Sandra Lee offers.

So, all I did was line my pie plate, plop in the filling and place the decor on top.  I was concerned that the two fillings would bleed, but they totes didn't!  FYI, it says bake for 30 min at 425 degrees then turn the heat down and bake for another 30 min.  Don't do that.  Bake at 400 degrees for 30 minutes and be done.  Unless you want a scorched pie!  Just make sure your filling is bubbly and your crust is golden brown.  Simple honest-to-goodness baking.

It turned out well and I was really glad I didn't go crazy.  My poor niece broke her leg Mutton Busting (riding a lamb.  That's how we celebrate our Independence out here in Utah!) so the festivities were called off.  Spencer and I are having a fine time eating it though!

The best part is, you have just enough left overs to make yourself a little baby pie!

Happy Birthday, America!