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1 teaspoon grated orange zest

1–2 drops yellow food coloring

1–2 drops red food coloring

Mix the cream cheese, powdered sugar, orange juice concentrate, orange zest, yellow food coloring, and red food coloring in a small bowl until smooth and spreadable.

MAKES ABOUT 1 2/3 CUPS, ENOUGH

TO FROST A 13 X 9-INCH PAN OF

BROWNIES OR 48–60 COOKIES.

Baker’s Note

For an 8-inch-square pan of brownies, halve the ingredients listed above and proceed as directed.

PEANUT BUTTER AND HONEY FROSTING

¼ cup creamy-style peanut butter

2 tablespoons honey

2 tablespoons hot water

1½ cups sifted powdered sugar

Combine the peanut butter, honey, and hot water in a medium bowl with a wooden spoon until smooth. Stir in powdered sugar, adding a few more drops of hot water if needed to make icing spreading consistency.

MAKES ABOUT ¾ CUP.

PEANUT BUTTER FROSTING

Peanut butter and brownies are made for each other, and this quick-to-make frosting makes it easy to foster the relationship. And it’s very likely you have all of the ingredients on hand.

6 tablespoons creamy style peanut butter (not natural or old-fashioned style)

¼ cup (½ stick) unsalted butter, softened

2 cups powdered sugar, sifted

3–4 tablespoons milk

Beat the peanut butter and butter in a medium mixing bowl with an electric mixer set on medium until blended. Gradually add the powdered sugar alternately with the milk, beating on low until smooth. Increase speed to medium and beat 1 minute longer until light and creamy.

MAKES ABOUT 1¾ CUPS, ENOUGH TO

GENEROUSLY FROST A 13 X 9-INCH PAN OF

BROWNIES OR 48–60 COOKIES.

Baker’s Note

For an 8-inch-square pan of brownies, halve the ingredients listed above and proceed as directed.

PEANUT BUTTER ICING

6 tablespoons creamy-style peanut butter

1½ cups sifted powdered sugar

1½ tablespoons milk

Combine the peanut butter, powdered sugar, and milk in a medium mixing bowl. Beat with electric mixer on medium-high speed until combined and smooth. Add more milk, by the teaspoon, if needed to make icing drizzling consistency.

MAKES ABOUT ¾ CUP.

PEPPERMINT FROSTING

This is a classic recipe for holiday brownies and cookies.

3 cups powdered sugar, sifted

1/3 cup butter, softened

¾ teaspoon peppermint extract

2–4 tablespoons milk

2 drops green food coloring, optional

Beat the powdered sugar, softened butter, and peppermint extract in a medium bowl with an electric mixer set on low speed until smooth. Beat in milk, 1 tablespoon at a time, until smooth and spreadable for frosting. For icing, add more milk until mixture is of drizzling consistency. Beat in green food coloring, if desired.

MAKES ABOUT 1½ CUPS FROSTING, ENOUGH

TO FROST A 13 X 9-INCH PAN OF BROWNIES

OR 48 COOKIES.

Baker’s Note

For an 8-inch-square pan of brownies, halve the ingredients listed above and proceed as directed.

PEPPERMINT ICING

1¾ cups sifted powdered sugar

2 tablespoons butter, softened

¼ teaspoon peppermint extract

3–4 teaspoons milk (or cream)

Stir together, in a small bowl, the powdered sugar, softened butter, peppermint extract, and enough of the milk or cream to make icing that is easy to drizzle.

MAKES ABOUT ¾ CUP.

QUICK CARAMEL FROSTING, AKA CARAMEL PENUCHE FROSTING

This delicious frosting is incredible on brownies, cookies, and just about everything else. Be sure to spread while it’s still warm. If left to cool completely, it sets up to a fudge consistency which, while still scrumptious, makes it almost impossible to spread.

½ cup (1 stick) butter

1 cup packed dark brown sugar

¼ cup milk

2 cups powdered sugar, sifted

1 teaspoon vanilla extract

Melt the butter with the brown sugar in a medium saucepan set over medium heat. Stir until the mixture comes to a boil. Add the milk; bring the mixture back to a boil. Remove the pan from the heat and stir in the powdered sugar and vanilla extract. Best if used right away, while still warm.

MAKES ABOUT 2 1/3 CUPS.

RUM ICING, AKA BUTTER-RUM ICING

2 cups sifted powdered