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¼ cup (½ stick) butter, melted

2 ½ teaspoons rum-flavored extract, divided

2–3 tablespoons milk

Combine the powdered sugar, butter, and rum flavoring in a small bowl. Add just enough milk to make icing of spreading consistency.

MAKES ABOUT ¾ CUP.

SHINY CHOCOLATE GLAZE

Adding a bit of shimmery glamour to a basic batch of brownies is as easy as making and spreading this glaze.

1 cup semisweet chocolate chips

2 tablespoons unsalted butter

2 tablespoons corn syrup

1–3 teaspoons hot water

Melt the chocolate chips, butter, and corn syrup in a small saucepan set over low heat, stirring occasionally, until melted and smooth. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle.

MAKES ABOUT 1¼ CUPS, ENOUGH TO GLAZE

A 13 X 9-INCH PAN OF BROWNIES.

Baker’s Note

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

SOUR CREAM FROSTING

If you like flavor contrasts, you will adore this tangy, creamy frosting lavished over a pan of dark chocolate brownies or a batch of chocolate cookies. Be sure to store the frosted brownies or cookies in the refrigerator.

¾ cup powdered sugar

1 (8-ounce) package cream cheese, room temperature

½ cup sour cream

1 teaspoon fresh lemon juice

Beat the powdered sugar, cream cheese, sour cream, and lemon juice in a medium bowl with an electric mixer on high until well blended and smooth.

MAKES ABOUT 1¾ CUPS FROSTING, 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.

SUGAR COOKIE PAINT

Cookie paint is essentially a colored egg wash. Paint it onto slices of refrigerated sugar cookie dough before baking to produce shiny cookies with brilliant colors and a glossy sheen. This is a wonderful rainy-day activity for children as well as a fun party break for adults. Use small artist brushes—made with natural bristles—to apply the paint and let your inner artist break free!

1 large egg yolk

1/8 teaspoon water

Liquid, paste, or powder food coloring of choice

Combine the egg yolk and water in a small bowl. Add a dab or two of coloring if using paste, a pinch if using powder; mix well. Use an artist’s brush to apply the paint to the cookies before baking.

MAKES ENOUGH FOR ONE BATCH OF COOKIES.

SWEETENED WHIPPED CREAM

Frozen whipped topping may be fine in a pinch, but the real thing—sweetened whipped cream—is worth the splurge.

FOR 1 CUP:

½ cup heavy whipping cream

1 tablespoon granulated sugar

½ teaspoon vanilla extract

FOR 1½ CUPS:

¾ cup heavy whipping cream

2 tablespoons granulated sugar

1 teaspoon vanilla extract

FOR 2 CUPS:

1 cup heavy whipping cream

3 tablespoons granulated sugar

1½ teaspoons vanilla extract

FOR 3 CUPS:

1½ cups heavy whipping cream

¼ cup granulated sugar

2 teaspoons vanilla extract

Beat the whipping cream, sugar, and vanilla extract in a chilled mixing bowl with electric mixer on high until soft peaks form. Use immediately.

VANILLA BUTTER FROSTING

¼ cup (½ stick) butter, softened

2 cups sifted powdered sugar

1 teaspoon vanilla extract

½ tablespoons milk

Cream the butter in a large bowl with an electric mixer or a wooden spoon; gradually add powdered sugar. Stir in vanilla extract and enough milk to make icing of spreading consistency.

MAKES ABOUT ¾ CUP.

VANILLA BUTTER GLAZE

Vanilla and butter have a transformative effect on chocolate. In particular, this quickly assembled glaze makes already good brownies extraordinarily moist, irresistible masterpieces. For an even richer butter flavor, consider browning the melted butter (see page 361) before whipping up the glaze.

1½ cups powdered sugar, sifted

1½ tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1–2 teaspoons milk

Whisk the powdered sugar, melted butter, and vanilla in a small bowl until smooth. Add just enough milk, a teaspoon at a time, to make glaze a thin spreading consistency, whisking until smooth.