My Summer Secret

I am willing to share it but it is hands down the easiest way to make Corn on the Cob. Why is it easy? No boiling water. It is easy peasy and I got it from that weather man in SLC. Don't even know his name. All I remember is this valuable tip. Valuable for a few reasons. 1) it is ridiculously fast. 2) it is ridiculously good.

Corn on the Cob
By - the old weather guy in SLC

Take a few ears of corn. Make sure you buy corn with the husks. You want to make sure you do not shuck the corn.

Put the ears of corn in the microwave. I was even so lazy, mine still had the plastic bag from the grocery store.

Microwave for 5-6 minutes.

Wait a few minutes before you start to shuck the corn because it is pretty hot. Discard leaves, silk and your corn is ready to be slathered with butter, salt and pepper.

Why this works - the leaves and silk work as a natural barrier for the corn to steam itself. All you need is heat. Can it work if you bbq it this way or just throw it on an open fire? I am sure it would work. I just don't have a lot of open fires around my house and it is faster to microwave it. :)

You can thank me later :) Enjoy.

Chocolate Frosting Recipe

I have had a few emails for the frosting recipe - I hope you all like it!


This recipe is from Martha Stewart. It is lovely, decadent and probably a bazillion calories. But who cares? I am not a frosting lover but this one is simply amazing. They had little Mrs. Milman on the show onetime and it was so funny. This lady gave Martha a run for her money. First by saying she always uses cake mixes from a box (as Martha is making hers from scratch). In her day they had to make everything from scratch and she loved it when they came so easy in a box. Then questioned Martha's use of unsalted butter. "Why don't you just use salted butter and not add salt later?" I had always wondered that too. But apparently you can control the salt intake better with unsalted butter and adding salt later. That salt content really helps out with a frosting that has 4 cups of heavy whipping cream! :)

Mrs. Milman's Chocolate Frosting

24 oz. semi-sweet chocolate chips
4 cups of heavy whipping cream
1 tsp. light corn syrup

(Sidenote on the corn syrup - it is Martha's addition - it apparently makes the frosting a little more smooth).

Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.

Stir in corn syrup. Transfer to a metal bowl and chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

I like it with Devil's Food Cake and there is PLENTY of frosting, it makes about 6 cups.