Creating Halloween Memories: Johanna Parker

Few people can say they are as devoted to Halloween as Johanna Parker, of course it isn’t as difficult to fall in love with the holiday when it is also your birthday. Johanna Parker, the namesake of Johanna Parker Design has spent her life loving Halloween and collecting anything that represented the holiday for her. Now a folk artist, Johanna creates inspired and inspiring creations of papier mache reflecting all of the memories and joy that the season brings to her life.

How did you get started with Folk Art? How did you start creating folk art as a business? My mother lead the way along my path to creating folk art. In my early years, she was a weaver and textile artist, and I followed her to various art show exhibitions. Clearly, I was interested in art as well, and at the age of 12 she invited me to make my own goods and sell them at fairs by her side. I stitched pillows and samplers, painted blocks and gnarled branches and illustrated on paper bags just to name a few. These creative explorations helped me find my niche, and through the years I realized how much I enjoyed crafting and sharing my creations with others.

I started Johanna Parker Design at the tail end of a 6+ year career in TV news graphics. The high pace of news art direction left little time to nurture my creative side and whimsical imagination. So, on a whim, I decided it was time to fly and follow my passion for folk art as a new career. I began sculpting vintage-style Halloween characters, photographed my pieces and started submitting my work to show promoters and magazines.

Have you always been a designer and creator? Yes. Mom tells me that I was drawing people with five fingers at the age of 3. Fortunately, she nurtured my talents, and I was always creating art. I was that girl in elementary school that was constantly nominated by her classmates to paint the posters and visual aids for the team. And, somewhere, I have a dusty box of blue ribbons from childhood art contests from my school days.

How did you get started creating? I believe that my mother being an artist intrigued me as a child, and of course I too wanted to play along and be included. She supplied me with crayons, colored chalk, markers and paint, and family friends were always dropping off old dot matrix printer paper and other materials for me to draw on. I thoroughly enjoyed the artistic process, and the adults around me saw my potential and cultivated it.

Did you always want to create your own products as a business, or did it start as a passion on the side? I think the idea of creating my own products was always in the back of my mind, but when I graduated from the Art Institute of Colorado, I wanted to explore graphic design. I had visions of being a package designer, but soon jumped at the opportunity to design for TV news. However, I realized that design for TV was not tactile, and I missed working with my hands. To fill the void,I continued to make folk art for the holidays on the side.

How did you get started with papier mâché?

I must have been a teen when mom brought home a bag of papier mache mix for me to  experiment with. Together, we tried our hand at this medium, and it truly resonated with me. Even though my first attempts were extremely crude, I continued to work with it when time allowed and slowly refined my skills at sculpting.

What was your inspiration in creating the brand?

Years ago in art school, I was assigned the challenge to design a logo and letterhead for my own resume as a designer. I decided that “Johanna Parker Design” had a ring and would one day become a recognizable brand that could encompass many different things. A stylized pumpkin with stars, which has now evolved into a jolly jack-o’-lantern, is my logo because I was born on Halloween. Later, I would find that my business would morph into an all-year celebration of Halloween via the collectible holiday folk art characters I create.

How do you find inspiration for your designs, how do you create them?

I am inspired by swirling patterns, vintage hues, nature and the flowing lines and bold shapes of the Art Deco era. My one of a kind folk art characters are each hand sculpted in a multilayered process. My husband and business partner, JP d’Andrimont, fine tunes each piece with carving tools and abrasives. And lastly, I paint each piece with individuality, often adorning each with trims and illustrated hats.

Do you have a favorite?

They are all special to me and bitter sweet to let go of. The time that is poured into each piece shows my dedication to my craft, and honestly it’s difficult to choose a favorite.

Any new upcoming fall projects?

Well, I am currently creating my annual Halloween collection of originals which I will unveil at Denver’s Halloween Trunk Show & at Michigan’s Ghoultide Gathering. Collectors interested in seeing what’s new will just have to “haunt” me down.

When did you first fall in love with Halloween designs?

As a child, Halloween was extra special since it was the day I was born on. Mom would festoon the house in Halloween ephemera which always signaled my delight. When I was old enough to appreciate them, I started gravitating toward vintage Halloween novelties as mom and I loved to haunt the antique stores.

johannaparkerdesign.com

Fried Apple Pies (with Canned Biscuits)

I hadn’t had one of these in over twenty years. As I thought about them the week before I was convinced they had to have been something I dreamt, not a long forgotten relic of my childhood, but the more I workshopped this recipe in my head I realized it was a dessert and a scene I had had many times before. When I was a child my aunt would make fried apple pies. I remember her making them here, in her brother’s kitchen rather than her own. Yesterday I made them based on those nearly forgotten memories. Part of me felt wrong in making them on the counter by the sink rather than to the right of the stove. The memory in my mind of Aunt June making them here in this kitchen was her standing in front of the stove, me on a stool beside her by the door into the then dining room. Each of the canned biscuits, Grands, the buttery kind were rolled out as thin as possible, and apples were spooned on. The apples back then would have come from the orchard out back, the orchard that the tornado carried away a couple years ago. She would spice the apples with cinnamon and sugar, and most likely that canned mix called Apple Pie Spice. A fork, taken from the same drawer I took one today would have been used to crimp the edges to hold the apples in. Then in a cast iron skillet, perhaps the very one I used today would be filled with a half inch of oil, heated, and the pies each placed in and fried until golden brown. The pies removed from the skillet and laid to rest on a paper towel lined plate. The same plate surely still in my cabinet next to the window. Watching the pies fry today, in that skillet, in this kitchen, on one of the final fleeting days of fall felt like a walk into the past, it felt good, it felt like a place one should visit whenever one can.

FRIED APPLE PIES (WITH CANNED BISCUITS)

1 Can Grands Biscuits

3 apples, variety doesn’t matter) cooked and seasoned in a baked apple fashion

For these photos I used our apple pie jam as filling as a substitute for the baked apples. It works just as well, especially if apples aren’t on hand and the jam is.

For the recipe I would recommend pealing and slicing your apples into thin wedges. Add to a small pot on medium heat. Add about two inches of water, 1/2 cup sugar and whatever cinnamon/nutmeg/apple pie spice combination you’d like. Allow to cook until the apples are tender.

For the dough take each biscuit and roll as thin as possible. Keep the circular shape. Once rolled spoon in the apple filling on one side of the dough, the other side will be folded over. Leave 1/4 to 1/2 inch edge to allow for crimping.

Fold the other side of the dough over to create a half circle. Using a fork crimp (press down) the edges all the way around to bond the two edges together.

In about 1/2 inch of oil in a skillet over medium heat fry your apple pies until golden brown on each side. Remove to a paper towel lined plate to drain excess oil and to cool.

Serve warm. Can keep in the fridge and be reheated for two to three days.

Not Your Mama’s Pumpkin Pie

Not Your Mama’s Pumpkin Pie

No offense.

The Thanksgiving take over. These unique twists on an autumn staple are well worth a double-take. Untraditional, maybe, but this year is all about the “new normal.” So let us know, which recipe are you adding to the menu?

Chai Pumpkin Pie with Maple Whipped Cream

Half Baked Harvest

Can anyone else just smell the goodness in this image? It’s got me day dreaming over here, friends! One large slice of pie with two scoops whipped cream, please and thank you.

Pumpkin Meringue Pie

Preppy Kitchen

Mile high meringue for the Thanksgiving win. Also, spoiler, this sweet treat does include some bourbon because, I mean, why not?

Savory Pumpkin Pie with Whole Grain Crust, Mushrooms, and Toasted Hazelnuts

The Hungry Apron

Savory as pie. Is that a thing? I love how different this dish is. There is something so warm and cozy about it. And honestly, I’ll try anything by The Hungry Apron once.

Pumpkin & Caramel Pie

The Kitchen McCabe

Name a better duo. I don’t think you can go wrong here. Two fall must-haves (read needs) coming together for a very perfect Thanksgiving finale.

Apple Pumpkin Pie with Maple Whipped Cream

Baran Bakery

Another maple whipped cream and I just feel really thankful for that. Plus the touch of Americana apple. Very homey and sounds like a second plate.

Maple Pumpkin Pie

Going for Grace

Maple pumpkin just feels like autumn, don’t fight me on this. Sugar and spice and everything nice has never been so true. Try it for yourself.

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A New Town of Halloween

A New Town of Halloween

The Jack and Sally you didn’t know you needed.

“For it is plain, as anyone can see. We’re simply meant to be.” Really in love with this Nightmare Before Christmas inspired shoot with Brayden Hall and Chelsea Mealo. The black a-frame backdrop in the beautiful Catskills of New York is truly a Halloween dream I don’t want to wake up from. Scroll to fall in love

You can follow Brayden and Chelsea’s adventures on Instagram.

Fall Drinks from Cozy to Cocktail

Fall Drinks from Cozy to Cocktail

Cheers to the weekend.

It’s the coziest time of the year and we’re celebrating accordingly. Here are all the fall drinks you need to add to your “must try” list. Just trust us.

Eva Kosmas Flores Website

Mulled Wine

Eva Kosmas Flores

A classic coming from the kitchen of Eva, so you know it’s a must. Mulled wine is ultimate cozy and all things tasty so hop on this recipe to savor all season and in to winter.

The Ginger with Spice Instagram

Apple Caramel Latte Macchiato

Ginger with Spice

What’s not to like? Four very delicious things come together as one and we’re not mad about it. Move over, PSL. (yeah, I said it.)

Platings + Pairings Website

Apple Cider Cocktail

Platings +Pairings

Apple cider but take it up a notch. 2020’s Thanksgiving dinner just got a little sweeter with this perfect cocktail on deck.

Half Baked Harvest Instagram

The Black Widow Smash

Half Baked Harvest

Cocktail aesthetics 10/10. So pretty. So cozy. So spooky. The crowd pleaser you didn’t know you needed just in time for your Halloween celebrations.

Inspired By Charm Instagram

Pumpkin Old Fashioned

Inspired By Charm

We’re still showing all the pumpkin love, y’all. Can you blame us? This collab is checking off all the boxes.

Spoon Fork Bacon

Hot and Creamy Butterbeer

Spoon Fork Bacon

Fall dreams in a cup, please and thank you. Rich, warm, and cuddle up with a good book worthy. Let’s be honest, that’s what we’re looking for.

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Hunt and Gather

GATHERING OF THE SEASONS. A trio of apple desserts, a fabulous fall arragement, and one stellar location come together to create a fete for the fall. Designer Evan G. Cooper creates a memorable fall gathering perfect for the southerner or the rustic lover in us all. This story is from October 2012.

Apple Pie

8 sweet apples, peeled, sliced, and cored
1 cup sugar
2 teaspoons ground cinnamon, or to taste

2 1/2 tablespoons all-purpose flour

1 teaspoon ground nutmeg
Pinch of salt
2 tablespoons butter

2 unbaked pie shells

Preheat oven to 400 degrees.
In a mixing bowl, combine sugar, cinnamon, flour, nutmeg, and salt; mix thoroughly. Pour the spice mix over

the apples and stir until the apples are coated. Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling with butter. Cut the second pie crust into strips. Creating a lattice pattern starting from the center cover the pie with the strips. Press the crust down gently and cut four slits in the top crust to allow steam to escape while the pie bakes Bake in the preheated oven one hour or until the crust is golden brown. Check the pie after the first

30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees to allow the apples to cook without the crust burning.

Red’s Apple & Cheese Casserole

2-3 lbs fresh apples, cored, peeled, and sliced

1 1/2 cups water
3/4 cup sugar
1 1/2 pounds of sharp cheddar

4 cups sugar

3/4 cup melted butter

3 cups flour
2 cups milk

Combine 1st 3 ingredients in skillet, cook on medium-low heat until apples are semi tender (they will continue to cook in casserole). In bowl combine remaining ingredients. Drain cooked apples, stir into bowl, and then pour into greased casserole dish. Cook at 300 degrees until firm and golden.

Apple Filled Puff Pastry

1 package puff pastry
3 apples, peeled cored, and sliced 1/2 cup packed brown sugar
3 teaspoons flour
3/4 teaspoon lemon juice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 beaten egg

Thaw puff pastry. Heat oven to 350°F. Peel, core and chop apples up coarsely.. Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg. Flour surface lightly and cut pastry sheet into nine 3x3 squares. Place approximately 1/4 cup apple mixture on each square and brush edge with beaten egg. Place second pastry square on the top of the already filled pastry to form a pocket. Press down the border with fingers to seal and then press with fork to decorate the edges. Cut several vents into each pastry. Place on well greased baking sheet and give each one an egg wash. Bake for approximately 20 minutes or until golden.

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Stylist: Evan G. Cooper/ Evan & Co.
Photographer: Nick Drollette
Venue: Emerald Mountain Equestrian Club
Assistants: Jonny Marsh, Rae Culver/ LeRae Events + Design Rentals: Brendle Rentals

Evan G. Cooper, is a stylist and floral designer with a knack for creating settings filled with southern charm. Rustic or regal matters not when it comes to making his designs full of rich, authentic details. His passion carries over into affections for photography, missions abroad and good ‘ole southern hospitality. He’s right at home in Montgomery, Ala- bama as owner of Evan & Co., an event and floral design company.

5 Orchards To Rush To

5 Orchards To Rush To

Run don’t walk, y’all.

Yes, there’s still time! As we prepare to bid farewell to October (I’m not crying, you are), it’s time to complete those Autumn bucket lists. And we all know apple picking is at the top. Below is our list of must-see orchards all across the states, and we think we know what your weekend plans will be. A little cider never hurt anyone, friends.

Finnriver Farm & Cidery Website

1. Finnriver Farm & Cidery

   Chimacum, Washington

   Located in Washington State, the largest producer of apples in the US, this organic cider farm has everything you’re looking for. An artisan cidery plus 50 acre Orchard for visitors to gather and learn the history of Finnriver Farm.

Applecrest Farm Orchards Facebook

2. Applecrest Farm Orchards

Hampton Falls, New Hampshire

“Get back to the simple life. Get back to Applecrest.” I love that. Applecrest Farm is the oldest continuously run apple orchard in America. Four generations of sustainably grown fruits and vegetables and they’re all offered at The Farm Market. Yes please.

County Line Orchard Facebook

3. County Line Orchard

Hobart, Indiana

Filled with all the orchard classics and we love to see it. This season, County Line Orchard is encouraging visitors with the hashtag #GrowingHope in a year with uncertainties. A sweet reminder that the little things, like the beauty in fall, is reason to celebrate.

Bear Swamp Orchard Facebook

4. Bear Swamp Orchard - Distillery & Cidery

Ashfield, Massachusetts

A family run farm with over 20 years in home-brewing and fermenting hard cider. The perfect stop for all ages. From pick your own apples to brandy tastings, you can get the full feel of autumn at Bear Swamp Orchard.

Marker Miller Orchards Facebook

5. Marker-Miller Orchards Farm Market

Winchester, Virginia

Two words. Bakery Festival. This orchard offers many things I love but I think a day full of enjoying baked goods is number one on that list. Oh, and the century old family history.

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6 Pumpkin Recipes You Need Right Now

6 Pumpkin Recipes You Need Right Now

And every fall from now on.

Any excuse to whip out some pumpkin puree I’m here for. These recipes aren’t your momma’s pumpkin pie but still give you that cozy, homey vibe you dream of this time of year. From sweet to savory, your next go-to Autumn recipe is right here. Keep reading for the 6 pumpkin recipes you need in your life.

Pumpkin Mascarpone Pancakes

Eva Kosmas Flores | Adventures in Cooking

Maple Spiced Pumpkin Seed Granola

The Kitchen McCabe

Pumpkin Risotto with Goat Cheese

Platings + Pairings

Roasted Pumpkin Apple Cheddar Soup with Apple Cinnamon Granola

The Hungry Apron

Apple Pie Pumpkin Cinnamon Rolls

Two Cups Flour

Roasted Chestnut and Pumpkin Cappeletti

Twigg Studios

Love these recipes and want to see more favorites? Be sure to follow us on Instagram and subscribe to our newsletter to keep in touch.

Accounts You Should Be Following This Fall

Accounts You Should Be Following This Fall

Thank us later.

Here to raise your 2020 spirits as we leave one season and enter the next (read best). We could all use a little extra warm and cozy these days. These accounts are the perfect way to jump start that fall feeling and find your next adventure. Until then you can find me under my flannel blanket, next to a Cinnamon Pumpkin candle, scrolling through these Autumn wonderlands.

@jessolm

If you’re not following Jess Olm this season stop everything and do it now. Each shot more cozy than the last as she takes you through all the the reasons you fell in love with fall in the first place.

@kylefinndempsey

You’ll feel the need to buy a vintage truck and drive the coast of Maine with a pumpkin latte in hand. And we won’t blame you.

@ryanresatka

I never get tired of bold, bright scenery. Ryan Resatka takes you to the most breathtaking places. Trust me, you’ll fall in love.

@arjsun

A little bit Stars Hollow, a little bit Hocus Pocus. Two iconic moods you need in your life.

@kjp

Rich, warm, and homey. Each shot an autumn dream you don’t want to wake up from.

@daveyandsky

Their feed has me grabbing my flannel vest and searching my next adventure spot. All the views and changing leaves you could ask for.

For more of our favorites, and stories like these, keep following @folkmagazine and subscribe to our newsletter here.

Autumn in the Catskills {& Leaf Peeping Tips}

It is no secret that autumn is my favorite season. I should preface this piece by saying I love the beauty of each and every season. I love the warmth and the outdoors of summer. I love the rebirth of spring. I even love the calm quiet of winter. Autumn however is my favorite. The spirit of the season, a season of thanksgiving, a season of harvest, and a season of the landscapes being washed in color absolutely captivates me each year. The past two years I have gone to the Pacific Northwest for the autumn season. This year it was decided I would spend it with small trips to Maine, Pennsylvania, Kentucky, and my favorite, the Catskill region of upstate New York.

This past weekend we returned to Hudson Woods to photograph the peak week of the autumn leaf peeping season. I have never had the luxury of capturing peak week for leaves. This year was an absolute treat and I would be remiss if I didn’t thank Hudson Woods for the ability to photograph their property.

I wanted to prepare a short guide of my tips for photographing leaves. We ended up having a day of full sun and a day of overcast skies and light rain. You will be able to tell the difference in the images.

We should start by acknowledging that yes, “leaf peeping” is a real term…and describes the act of intentionally viewing the changing leaves of the autumn season.

Autumn here in the east begins in late September and truly continues on through mid November. The first signs will be the drying of the grasses and ground cover, and of course the vibrant colors of the goldenrod. The leaves will begin to change, subtle hints of yellow will appear. An occasional red tree will appear. Slowly over the next two months the landscapes will morph into a full painterly scene of rich golds, oranges, reds, and yellows. The final phase of fall will be soft yellows and deep burgundies of the last remaining trees. In my opinion this final phase is the best time to view Central Park. The other phases are best spent in the wilds of the New England region.

I personally prefer photographing on overcast days. I find the colors to pop much when the contrast between light and dark isn’t as strong. On sunny days it is too easy for the sky to become over exposed while trying to perfectly capture the color of the leaves.

The harshness of a bright sun will also cause the camera to draw more contrast to the negative and positive spaces in the wooded areas, especially if the trees are in uniform parallel lines. An overcast day will have a softening effect that will make wooded images much more pleasing to the eye.

The most important thing to remember is to always have the camera ready. Otherwise mundane moments become an interesting oasis of inspiration when the colors are at their peak. Don’t be afraid to pull of the road (where it is safe) and take tons of shots.

It is also important to be okay with editing. You can bring out the color in the editing process.

The season is fleeting. Enjoy it. Take as many photos as you’d like, but more importantly enjoy the journey.

New England Colors; Kyle Finn Dempsey and the Art of Photographing Autumn

Photographer Kyle Finn Dempsey is one of the bests when it comes to documenting the changing colors of New England. We are continually inspired by his work. We sat down with him to learn more about shooting the best shots of autumn's many colors....

"Fall feels like a dream in New England. It's not about big grand views here, but about little nooks and crannies and a vast variety of colors."

My name is Kyle Finn Dempsey and I live in the hills of Western Massachusetts. I go by the name Huck because my best friend and I were (and still are) a modern day version of Tom Sawyer and Huck Finn. We've always called each other that, and if you spent an afternoon with us, wandering around the forest barefoot, it'd all start to make sense. I grew up along the Westfield river and and currently live in the same area. I will never let go of my spot, it's my zen and I plan to keep it in the family forever. 

Fall feels like a dream in New England. It's not about big grand views here, but about little nooks and crannies and a vast variety of colors. There's not many other places in the country (or world) that you can find so many different trees who's leaves change color at once. The colors I show in my photos are very real. Of course I put my own spin on them with my edits, but when you're on a fall drive here, you're going to see colors you won't believe. From rich golden yellows on the birch trees, bright red oak and swamp maple leafs, bright orange sugar maple, orange & gold beach leaves and everything in between. Sometimes the colors are so bright they look fake in person. It's seriously jaw dropping.

My favorite places to shoot in New England for the fall are southern Vermont and right near my house in western MA. Southern Vermont always turns about a month early, and is very swampy, so the colors are extremely rich and vibrant. All near me is small valleys and winding backroads, which are my absolute favorite places to explore and shoot. I love traditional New England fall scenes as well as finding new ways to share fall that not many people have seen. Each Northeast state has his own unique flavor to offer, along with classic scenes that come to find when you think of fall. If you want guaranteed color and good views, try the White Mountains in New Hampshire.

One of my favorite towns near me that celebrates fall very well is Ashfield, Ma. It's an incredibly quaint little town with a lake in the middle, a rope swing and a beach, a pizza shop and and an old fashion hardware store. There's always something going on, and in the fall, they have a fantastic little festival in the common lawn. Local crafts and garden vegetables, local music and everything else you can imagine that fits into a small town fairytale. The singer Ray LaMontagne actually has a home in Ashfield. It's one of Massachusetts biggest hidden gems. Keep that between you & I.

Peak season is generally right around mid October, though it depends on where you are and how the season is developing. In Southern Vermont, peak was probably October 5th. Here in Western Ma, we're just past peak, and its Oct. 22nd. I'm heading up to southern Maine tomorrow to stay in a tree house, and from what I've heard they are pretty much at peak.

I became a photographer when I was 19 or so. I used to rap and make music videos, and I got a camera so I could do all my own media by myself. I didn't seriously start shooting until I was a junior or senior in college. I'm 25 now, and I've been doing photography and video work full time for about 3 years.

Tips for capturing autumn- Check near swamps, rivers and ponds. Try shooting with a drone if possible to find unique formations from above and go places that no one knows about. Drive down backroads near water sources and see what you find. Some of the best colors happen in the places you least expect. Also, overcast and rainy days are will enhance the foliage by about 50%. Sometimes it looks like there's no color on a bright sunny day, and then the next day it rains, the colors shine bright and you're like "WHAT THE HELL HAPPENED!?"

— @KYLEFINNDEMPSEY

Apple Cider Spiced Cake

We're going to go ahead and declare this the official dessert of fall 2017. It couldn't be easier to make, and it couldn't be any more delicious. The addition of the apple cider gives it a fresh crisp taste that you'd never expect in a spice cake. Our icing continues the apple cider theme, and is truly a dessert all to its own. We aren't even going to pretend like this cake is healthy, but it is worth every bite.

 

Apple Cider Spiced Cake

• 1 Box Spice Cake Mix
• Apple Cider
• Butter (melted)
• Eggs
• Brown sugar

This cake couldn't be easier, you're basically just grabbing yourself a spiced cake mix from the local grocery, market, or store. Any brand will work. I use Betty Crocker because its the easiest to reach on the Walmart shelf. Once you've gathered your ingredients, pay for them, and taken them all home. 

Follow the instructions on the back of the box, but substitute your water for apple cider. If you can't find apple cider, you can use apple juice, but I really don't like the idea of using it. Substitute the oil for melted butter, and add however many eggs the box tells you too. 

I bake mine in a bundt pan simply because it is my favorite pan. You can absolutely use a loaf pan or a baking dish. The key to making it amazing is absolutely covering your pan in cooking spray. After its well lubricated add a handful of brown sugar. This will give your cake a delicious crunch. Add however much you'd like.

Bake the cake according to the instructions on the box. Use a tooth pick to see if the cake is done. If it comes out clean the cake is fully baked. If it is still wet, keep baking. Remove and cool. If baking in a bundt pan, remove from the pan a few minutes after taking out of the over.

 

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Apple Cider Whipped Creme Icing

This is the very basic form of the recipe. We also have a more complex creamed cheese apple cider whipped creme. 

• One cup heavy whipping cream
• 2 cups powdered sugar
• 1/2 cup apple cider
• 1/2 tsp corn starch

Mix all ingredients with a mixer on high. Gradually add the powdered sugar to avoid a mess. Whip until stiff enough to spread. Drizzle on cake. Chill and eat left overs while watch fall episodes of Gilmore Girls.