Last week’s ice storm—Snowmageddon, Snowpocalypse, whatever we’re calling it—completely threw off my sense of time. It’s already Wednesday?! Arg! (My Tampa pirates, IYKYK 🏴☠️)
Surprisingly, we didn’t cook much during the storm. We never lost power, spent a lot of time on the couch watching Disney+, and did what most people do in that situation: snack endlessly.
And when there’s snacking, there are sweets.
Red Velvet Cookies + Homemade Buttercream Frosting
We had a box of red velvet cookies with sprinkles hiding in the cabinet, so we cranked up the oven—partly for baking, partly to heat the house. Cookies were a no-brainer.
But cookies need icing… and this time, it didn’t come from a box.
We used Betty Crocker’s Vanilla Buttercream Frosting recipe, and while it turned out amazing, it made way more than we needed for cookies. Note to self: I desperately need bigger mixing bowls (sad face). Drop your favorite bowl recommendations in the comments.
The best part? Spending time in the kitchen with Bug (our 17-year-old)—sifting powdered sugar, stirring frosting, and just hanging out. The leftover buttercream is now tucked away in the freezer for a future treat.
Buttercream Tips We Learned
- Always sift powdered sugar, even when you think you don’t need to.
- Use more vanilla than the recipe calls for—or you won’t taste it.
- We used 1 tbsp 2% milk + 1 tbsp heavy cream for a richer texture.
Southern-Style Chicken and Dumplins (First Attempt Success)
The second thing we cooked was Southern-style chicken and dumplins. My boyfriend, Boogs, has been asking me to make these forever. Even though my mom makes bomb chicken and dumplings at her deli, they’ve never been my personal favorite.
But here we are—first time making them in my own kitchen—and wouldn’t you know it, I already had everything I needed.
Ingredients on Hand
- Whole chicken
- Canned biscuits
- Chicken broth
- Cream of chicken soup
Remember a couple of weeks ago when I was brainstorming how to use almost-expired milk? That led to sausage gravy over biscuits and frozen soups, which meant:
- Extra biscuits ✔️
- Extra cream of chicken soup ✔️
I knew future me would be grateful! I’d also bought a whole chicken with plans to debone it… which never happened. Instead, I simmered it with onion and celery discards to cook the chicken and create a rich homemade broth.
How I Made the Dumplins
- Simmer the broth and add cream of chicken soup
- Smash and quarter the biscuits, then add them to the pot
- Cook on low so the soup thickens properly
- Debone the chicken and add it back in
- Salt and pepper to taste
- Simmer another 10 minutes
And just like that… BAM.
The best Southern-style chicken and dumplins I’ve ever made. Boogs had at least two bowls, the pot was completely empty, and I’d call that a win. Next time, I’m doubling the recipe.
This storm reminded me that some of the best meals come from using what you already have—and that comfort food, homemade frosting, and time in the kitchen together make even icy weeks a little warmer.
If you have dumpling tips, favorite frosting tricks, or bowl recommendations, drop them in the comments—I’m all ears.
Happy Llama Home 
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