Categories
Easy Recipe

Quick And Easy: Fast and Easy Cream Cheese Frosting Recipe

This silky frosting is fluffy and light, but thick enough to hold its shape for days when piped over cupcakes in generous swirls. It’s tangy and fresh, like pure cream cheese with just a hint of vanilla. Even better, it takes only about 10 minutes to prepare. If you like, the recipe can be safely doubled, or even tripled.

Need a tasty cream cheese frosting, fast? This light, fluffy version takes just 10 minutes and holds its shape for days.

  • Makes about 2 cups
  • 8 minutes

  • 10 minutes

Ingredients

  • 3 1/2 ounces sugar (about 1/2 cup; 100g); see note
  • 5 ounces heavy cream (shy 2/3 cup; 140g)
  • 1 teaspoon (5g) vanilla extract
  • 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume
  • 8 ounces plain, full-fat Philadelphia cream cheese, cold (one 8-ounce brick; 225g)

Directions

  1. 1.

    With kitchen temperatures above 74°F (23°C), start by refrigerating the mixing bowl and sugar until they have cooled to 70°F (21°C). At elevated temperatures, these ingredients and equipment can act as a heat source to the cream, preventing full aeration.

  2. 2.

    In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, combine sugar, cream, vanilla, and salt. Mix at medium-low speed until sugar is dissolved, about 2 minutes. Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer. Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together. Once it is incorporated, shut off the mixer. The frosting will look a bit curdled, like cottage cheese; this is the result of incomplete mixing rather than over-whipping, so don’t be alarmed.

  3. 3.

    Thoroughly scrape bowl and whisk, then continue whipping on high until frosting is smooth and light, with only a few small flecks of cream cheese (they will disappear into the frosting over time). This may take 2 to 3 minutes with a stand mixer, or more if using a hand mixer. After whipping, the frosting should be about 60°F (16°C). Use immediately or refrigerate until needed.

Categories
Easy Recipe

Quick And Easy: The Grilled Cheese Eggsplosion (Grilled Cheese With Fried Eggs Cooked Into the Bread) Recipe

Egg-in-a-hole has long been one of our favorite breakfasts: Cut a hole out of a slice of bread, cook in butter, break an egg into the hole. Following a brilliant idea we first saw on Reddit, we decided to try building a grilled cheese sandwich out of two of those bad boys—and deliciousness ensued.

What happens if you build a grilled cheese sandwich out of two eggs-in-a-hole? Gooey, explosively messy deliciousness.

  • Makes 1 sandwich
  • 15 minutes

  • 15 minutes

Ingredients

  • 2 slices hearty sandwich bread
  • 2 tablespoons butter (1 ounce; 30g), divided
  • 2 eggs
  • Kosher salt and freshly ground black pepper
  • 2 slices American, cheddar, and/or Jack cheese

Directions

  1. 1.

    Cut a circle out of the center of each slice of bread using a small empty can, a biscuit cutter, or the ring from a Mason jar.

  2. 2.

    Melt half of butter in a large nonstick or cast iron skillet over medium heat until foaming subsides. Add both bread slices, break an egg into each, season with salt and pepper, and cook, swirling occasionally, until bread is golden brown on bottom side, about 2 minutes.

  3. 3.

    Add remaining butter and carefully flip both slices of bread, making sure the eggs don’t break. Add a cheese slice to the top of each bread slice. Cook, swirling pan occasionally, until golden brown on second side.

  4. 4.

    Close sandwich with cheese inside and continue to cook, flipping occasionally, until eggs are soft-cooked and cheese is melted, about 1 minute longer. Serve immediately.

Categories
Easy Recipe

Soufflé Omelette With Cheese Recipe

Soufflu00e9 Omelette With Cheese Recipe

A traditional soufflé isn’t difficult to make, but it does require some work. You have to preheat the oven, make a béchamel or other base, and then patiently wait while it swells during baking. Not so with a soufflé omelette, which delivers a similarly light and airy texture, but relies on little more than eggs and a hot pan. Now every day can be soufflé day.

Much simpler than a classic soufflé, this soufflé omelette is cooked in a skillet on the stovetop and requires little more than eggs, cheese, and a couple of extra minutes to beat the whites.

  • Serves 1
  • 10 minutes

  • 10 minutes

Ingredients

  • 3 large eggs, separated
  • Kosher salt and freshly ground black pepper
  • 2 ounces (55g) grated Gruyère or cheddar cheese, divided
  • Minced fresh chives (optional)
  • 1 tablespoon (15g) unsalted butter

Directions

  1. 1.

    In medium bowl, beat egg yolks with a generous pinch of salt and some freshly ground black pepper until well mixed.

  2. 2.

    In separate large mixing bowl, using a whisk, electric hand blender, or stand mixer fitted with whisk attachment, beat egg whites until firm, glossy peaks form.

  3. 3.

    Add half of the beaten egg whites to yolks and stir well until whites are thoroughly combined and soufflé base has a looser consistency. Mix in half the cheese as well as the chives, if using. Add remaining beaten whites, and, using a silicon spatula, gently fold them into the soufflé base just until well combined.

  4. 4.

    In a 9- or 10-inch nonstick skillet, melt butter over medium heat, until foaming. Scrape soufflé base into pan. Using spatula, spread soufflé base into even circle and smooth out the surface. Cover and cook until bottom of omelette is browned and top is just barely set (or even a little loose still, if you prefer). Scatter remaining cheese on top; cover once more and cook until cheese starts to melt, about 1 minute longer.

  5. 5.

    Carefully slide the omelette out of the pan and onto a warm serving plate, folding it over itself. Serve right away.

Categories
Easy Recipe

3-Ingredient Stovetop Macaroni and Cheese Recipe

This macaroni and cheese—this pot of creamy, gooey, cheesy, glorious macaroni and cheese—was made with three ingredients in about 10 minutes. Seriously. That’s one fewer ingredient than you need to add to the pot to make a box of Kraft macaroni and cheese. Not only that, but all three ingredients are staples, with shelf lives of weeks or months, which means that a simple lunch is always on hand.

This creamy, homemade macaroni and cheese has fewer ingredients than the boxed alternative, and comes together in the same amount of time.

  • Serves 2
  • 8 minutes

  • 8 minutes

Ingredients

  • 6 ounces (170g) elbow macaroni
  • Salt
  • 6 ounces (180ml) evaporated milk
  • 6 ounces (170g) grated mild or medium cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack

Directions

  1. 1.

    Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.

  2. 2.

    Immediately add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately.