Penuche Cheer

In Zentangle®, we are happy to have the Bronx Cheer to help redefine a tangle-gone-haywire. 
    I have discovered a baking version of that: Penuche frosting. I've long been an admirer (ok, maybe 'freak' is a better word) of this frosting with its buttery sweet goodness. I have a homemade chocolate cake recipe that is pairs perfectly with, and for the longest time, that's the only time I made it.
    In the past month I've had a few baking experiments go a little south on me. One was a pumpkin bar recipe that came out more like pumpkin cake... a big UNDONE cake. I had to cut out pieces of the cooked part of the cake and do something to save them, as they were on their way to a pumpkin party. Ahh... penuche frosting! I made little petit four kind of bites that were covered in penuche. "WHAT are THESE?" they all asked (in a good way) at the pumpkin party. 
    Yesterday I experimented with some oatmeal cookies, using my favorite trail mix in them instead of just raisins. Not so great. Dry, tasteless (I may have also forgotten to add vanilla). Ahh... penuche frosting! "Wow," they said as their eyes widened with each bite.
    Once again, it's easy for me to see how Zentangle has pushed the 'what ifs' over into other areas of what I do with everyday things. So there is the Bronx Cheer and then there is Penuche... like a bit of fairy dust that makes it all a bit better:)
    Here is a recipe if you need some penuche magic of your own:

Penuche Frosting

1 stick of salted butter

1 cup brown sugar, packed

1/4 cup milk

about 2 cups confectioners' sugar

hot water, optional

   Melt butter in a saucepan. Add the brown sugar. Stirring constantly, bring to a boil. Lower heat to medium low and still stirring, continue to boil for 2 minutes. Add milk and stir until a rolling boil. Remove from heat and cool to lukewarm. Gradually add confectioners' sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts a 13x9-inch cake. 

(or a little baked goodie that needs some fixin')