Earlier this fall, I was walking out of our church and happened upon several friends gathered around a table of sweets overflowing with little bags and bundles of various treats from oatmeal cookies and chocolate brownies to rice cereal squares and another cereal sweet snack fondly known as “puppy chow” (my daughter’s favorite). I learned that the bake sale was inspired by a few teens who wanted to send relief to the victims of Hurricane Harvey.
The word spread quickly, resulting in an abundant selection of family favorites begging for a buyer to support the teens’ mission. A familiar scene no doubt was happening outside churches, schools, fields and store fronts in many towns across the nation, raising money not only for hurricane victims, but soccer teams, marching bands, class trips, dance troops, football teams and a myriad of other causes, banking on the draw of yummy, home-baked sweets and the big hearts of friends and neighbors.
The perfect compliment to a delicious cake is luscious buttercream made from scratch. Even if you’ve never made buttercream frosting before, you’ll find it’s quite simple to make. All of the recipes below, except for the key lime buttercream recipe, are made with half butter and half shortening. If you prefer your frosting to be all butter or all shortening, you can easily substitute the amount called for in the recipe.
Welcome to another edition of Wine Wednesday! I’m so excited to take the reins from Stephanie and share another delicious wine and dessert pairing with you all. If you’re just now joining us, check out the first three posts in our series with 
Welcome to week two of Wine Wednesdays! If you missed our 
