Need an easy, super tasty cake frosting? This cake frosting recipe is ready in minutes and makes the perfect icing for cake (and cupcake!) perfection! It’s an especially great balance for a chocolate cake. You can make this frosting as thick or thin as you like, just add more powdered sugar to thicken, and more milk to thin, but add the milk just a wee little at a time–it doesn’t take much.
About an hour ahead of time, set out the cream cheese and butter to soften. In a bowl, combine cream cheese, butter, and vanilla extract and blend with hand mixer. Once ingredients begin to come together, add in the powdered sugar. Add the sugar a bit at a time to avoid a sugary blending mess. Mix until the frosting is smooth. To thin the frosting add a small amount of milk–no more than a Tablespoon at a time! For a thicker frosting, just add more powdered sugar. And that’s it. Spread on your dessert and eat away!
Add milk to thin, or more powdered sugar to thicken the frosting.
Give this cream cheese frosting recipe a go and let me know what you think, and bon appétit!
And for more tasty dessert ideas, check out these tasty treats:
click the pic for more desserts!
“Life is uncertain. Eat dessert first.” ~Ernestine Ulmer “If you want to make an apple pie from scratch, you must first create the universe.” ~Carl Sagan “Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.” ~Erma Bombeck
Why have Plain French Toast when you can have French Toast with a cream cheese filling? A little creamy cheese and cinnamon ginger apples can transform your breakfast into a 10-year old’s dream breakfast.
French Toast Ingredients:
BREAD (sliced, stale) 1½ cups MILK 4 EGGS BUTTER for frying, and apples APPLES (peeled, sliced) CANDIED GINGER (sliced) WALNUTS (toasted) 8 oz CREAM CHEESE (soft) 15 oz RICOTTA CHEESE CINNAMON (to taste) optional: sugar and vanilla
Stale bread makes the best french toast! –slice ahead of time!
French Toast Directions:
Stale bread makes great French toast, so slicing bread ahead of time is a great idea; at least a few hours ahead of time, but ideally overnight. Stale bread will soak up the French toast batter without becoming overly soggy and falling apart, especially if you’re using thinner slices of bread, and the thinner or thicker the slices will depend on your particular tastes. This French toast recipe doesn’t need thicker slices, since you’re basically building a French toast sandwich; I’m using thicker slices of challa bread for this video, but I often use regular slices of Hawaiian sweet bread, which works great.
Mix the cream cheese and ricotta cheese together. Be sure to set your cream cheese out ahead of time to soften, this will make mixing it with the ricotta cheese much easier. I’ll often mix these ingredients ahead of time. If making a smaller amount, the cheese mix is about a 2 to 1 ratio of ricotta to cream cheese. I sometimes add a tsp. or two of sugar to the cheese mix, but this is optional; I prefer it without the added sugar, since the apple mix will be quite sweet.
Any leftover cream/ricotta mix can be used as dessert topping, and makes a tasty filling for omelets. I generally make too much apple mix, but that’s a good thing, too. I’m generous with the apple topping, and any leftover apple mix is a perfect topping for oatmeal or ice cream.
Creamy cheese filled French Toast
To make the apple mix, peel, slice, and remove the cores of the apples. Apples vary quite a bit in size, but I usually end up with about 4-6 cups of apple slices, and I generally use gala or Fuji apples, which take little time to cook down.
Melt about 2 Tbsp of butter in a pot and add apples. Mix with butter and cook over medium heat. Add candied ginger slices; I think ½ to 1 cup is a good amount of candied ginger, but there is no wrong amount, follow your gut. Add 1-2 Tbsp of sugar and cinnamon to taste, Mix and cover and cook about 20 minutes, until apples soften and get juicy. For extra liquidy goodness, stir in about ¼ cup water. You want the apples to be a little syrupy, that way you won’t have to use any maple syrup with the French toast. Once the apples are cooked to your liking, cover and set aside.
Mix the French toast batter. A basic batter is eggs and milk, and I’m also adding cinnamon, but often folks will add a little sugar or vanilla extract. I don’t add vanilla or sugar to the batter with this particular dish, because the creamy cheese center and apple-ginger topping will add more than enough flavor. In a bowl, combine the milk, eggs, and cinnamon to taste (½ tsp is a good amount). Whisk together well and then pour some into a shallow bowl–or all–it depend on the size of your shallow bowl; you don’t want the batter to be so deep that it runs into the cheesy part of your French toast sandwich.
To build the French toast sandwich, simply spread the cheese mixture onto a slice of bread and top with another slice, making a basic cheese sandwich.
You can also add toasted walnuts into the sandwich for a nice crunch, or simply top the toast later with toasted nuts, but definitely add nuts at some point, cause the crunchy contrast makes the dish perfect, and toasted walnuts are awesome. To toast the walnuts: spread walnuts on a baking sheet and roast at 350 degrees Fahrenheit for 5-7 minutes. It won’t take long. As soon as the nuts begin to color up, remove them from the oven; they will burn if ignored, so set a timer and watch them closely. Taking the time to toast the walnuts is well worth the effort…it’s a great taste.
Once you’ve constructed the cheesy French toast sandwich, heat a little butter in a non-stick skillet on medium heat. Check current prices for a Non-Stick Skillet on Amazon. Place the sandwich in the batter and let soak a moment and then turn and batter the other side. Place sandwich in the skillet and cook on medium heat until golden brown, turn and cook other side and remove from the heat. Slice French toast and then top with apples and walnuts (a dusting of powdered sugar is optional). For a splash of color, add fresh berries or mint.
Serve this cheese stuffed French toast with maple syrup, or without–I find the cooked apples to be syrupy enough, and the warm cheesy center keeps the French toast from being too dry.
It’s a super delicious dish and a great treat for company.
Give this fancy pants Cream Cheese French Toast recipe a try and let me know what you think, and bon appétit!
And for another fancy pants breakfast dish, try this Pancake Recipe.
Fancy pancakes are easy to make, and better looking, too.
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Try this quick, creamy shrimp curry recipe for a change of taste. It’s super fast to prepare and kinda/sorta healthy–I usually serve this shrimp curry with rice and top with fresh chopped cilantro. Don’t be shy adding hot peppers, since the yogurt sauce and rice will absorb a lot of any heat added.
SHRIMP CURRY RECIPE ingredients: 1 to 1½ lbs SHRIMP (peeled/deveined) 2-3 Tbsp OLIVE OIL 2 tsp MUSTARD SEEDS 2 chili peppers (chopped, or sub red pepper flakes) 1 cup plain Greek YOGURT ¼ tsp ground CINNAMON ¼ tsp ground CLOVE ½ tsp CARDAMOM 1½ tsp MANGO POWDER 2 tsp CORIANDER ½ tsp CORN STARCH SALT to taste CILANTRO (chopped) serve w/ RICE
Creamy Shrimp Curry Recipe
In a small bowl, combine Greek yogurt with cinnamon, clove, cardamom, mango powder, coriander, and corn starch. Mix ingredients well until the yogurt is smooth. Heat olive oil in a skillet and add mustard seeds and finely chopped peppers. Use as much or little pepper as you like–if you’ve got fresh peppers that’s great, but red pepper flakes make a decent substitute. After 1 minute, add yogurt sauce to the skillet. Stir well and bring to a light bubble and let simmer 2 minutes. Adjust stovetop temperature as needed. Add shrimp, already peeled and deveined. Mix with sauce and return skillet to a simmer. Let cook 4-5 minutes, stirring as needed, until shrimp are pink and done–try not to overcook your shrimp ’cause that’s sad. Salt dish as desired and remove from heat. Garnish with fresh chopped cilantro and serve with rice. It’s best to cook your rice ahead of time, since this creamy shrimp curry takes very little time to prepare. Give it a try and let me know what you think, and bon appetit!
