This small batch of light and tangy cream cheese whipped cream is quick and easy to make. Serve over fruit for a light dessert or pile high over baked goods for something truly decadent.
Cream cheese whipped cream is one of my favorite dessert toppings. Plain whipped cream is delicious, but adding a little cream cheese to the mix gives the light and fluffy topping a tang that just can’t be beat. It can really catipult desserts with a simpler sweetness to something amazing
I used a variation of this recipe in my Captain America Cheesecake Parfaits . This version is a little lighter, perfect for serving over already sweet desserts or, as we will see next week, over breakfast.
I also played with the ratios a bit so this recipe is easier to cut down, because as delicious as it is, short of party days, we rarely need 5 cups of the mixture. The recipe as written makes a bit over a cup, which makes 3 to 4 pretty generous servings.
Depending on the method you use, it takes less than 10 minutes to make (not including chilling time for your bowl) and is so simple that I often whip it up by hand just so I don’t have to go through the effort of cleaning my stand mixer.
Ingredients
- ▢ 1/2 cup heavy whipping cream
- ▢ 2 ounces cream cheese room temperature
- ▢ 1/4 cup ( 30g ) powdered sugar sifted
- ▢ 1/2 teaspoon lemon juice or vanilla extract
- ▢ Pinch of salt
Instructions
- Chill your mixing bowl and whisk in the refrigerator for 15 minutes. Add whipping cream and beat until stiff peaks form.
- In a separate bowl, combine remaining ingredients and whisk until well-combined. Fold in whipped cream, and mix gently until completely incorporated.
Creamy, cheesy baked potato salad lightened up a bit with Greek yogurt (you’ll never know it’s there!).
It’s week two of my Summer Barbecue Menu Series, during which, I’m putting together an entire BBQ menu. Last week was the drink course, Strawberry Limeades . This week it’s time to tackle our side dish.
Of course, being the carb-o-holic that I am, I went potatoes. Loaded Baked Potato Salad With Yogurt to be specific.
This salad is barbecue gold. Serve it hot. Serve it cold. Serve it at any temperature in between. It’s going to taste delicious and like that’s how it was meant to be served. That means you can focus on grilling your main dish without worrying about whether or not your side dish is coming along at the right pace.
Do you like baked potatoes with all the fixings? You’re going to love this salad. And I even managed to lighten it up a liiiiittle bit.
You know me, I’m not a fan of swapping out ingredients if it means sacrificing taste, (seriously, you try to replace the sour cream with yogurt in my stroganoff and I will physically fight you) but for this dish, swapping out sour cream with yogurt, you won’t even notice!
The yogurt gives it a fantastic creamy base with a subtle tang, but the star flavors are really the green onions, bacon, and sharp cheddar, and they totally shine. I served this at a family barbecue on Memorial Day and everyone loved it and not a single person could tell that the base was yogurt and not sour cream.
Ingredients
- ▢ 5 slices bacon
- ▢ 20 ounces potatoes (about 4 medium red, 2 medium russet)*, peeled and diced 1/2-inch
- ▢ 2/3 cup ( 5 to 6 oz) plain Greek yogurt *
- ▢ 1/4 cup mayonnaise
- ▢ 1/2 cup ( 2 oz) shredded sharp cheddar cheese divided
- ▢ 2 green onions finely sliced (white and green parts) and divided
- ▢ 1/4 teaspoon black pepper
- ▢ 1/4 teaspoon salt plus more for the potatoes
Instructions
- Cook bacon until crisp using your preferred method. Crumble and set aside.
- Place diced potatoes in a medium pot. Cover with cold water, salt generously, and bring to a boil. Once at a boil, cook for 6 to 10 minutes more, until potatoes are just fork tender.
- Drain and allow to cool for at least 10 minutes.
- While potatoes are cooling, mix yogurt, mayonnaise, salt, and pepper, and roughly 2/3 of the cheese, onions, and bacon (reserve the other 1/3 of each for topping).
- Once potatoes are slightly cooled, gently mix with yogurt mixture. Top with the remaining cheese, onions, and bacon. Serve warm or refrigerate and serve chilled.
Notes
Basil and garlic mixed with olive oil, lemon juice, and Worcestershire sauce make the perfect steak marinade for summer (and winter) grilling.
It’s week three of Barbecue Month here on Baking Mischief. After Strawberry Limeades to get us started and a side dish of Loaded Baked Potato Salad With Yogurt , we have reached the main course! Obviously, it had to be steak.
What says summer barbecue like a perfectly grilled steak? Nothing. Nothing at all.
If I could eat any steak from anywhere in the world, prepared any way I wanted, I would choose today’s recipe nine times out of ten (the tenth time I would eat a steak that cost as much as my car just for giggles).
It’s delicious. It’s life-changing. It’s my favorite. Okay, basically it’s just a good steak in really good marinade.
Yup, that’s right. Today’s recipe is for grilled steaks made with my favorite marinade. Whip up this quick marinade, pour it over your favorite grilling steaks, and grill up some of the best damn steaks you’ve ever tasted.
The marinated steak is slightly tangy, garlicky, with the deep flavor of basil throughout. You don’t need to add anything to it. No salt, no steak sauce. It’s seriously a steak game-changer.
And unlike many a marinade I’ve made in my lifetime, this one is super quick to throw together. There isn’t a mile-long list of spices here, just basil and pepper. If you have dried parsley, great, throw it in. If not, you don’t have to buy any–your steaks will still taste spectacular.
Mix that with equal parts lemon juice, Worcestershire sauce, and soy sauce. Drizzle in a bit of olive oil, crush a couple cloves of garlic and done! I make mine in a big two-cup liquid measuring cup * so you don’t even have to get a bowl and multiple cups dirty.
My preferred steak is a big, beautiful rib-eye, but they can be perilous to grill on a charcoal grill as the fat can drip down and cause flair ups. So use whatever steak you like best/feel most comfortable cooking! And if you don’t grill, I’ve also used this marinade on steaks I cook in a pan and it’s still delish!
Next week we finish up our Barbecue Month Menu with dessert and it’s such a good one. Stay tuned!
Ingredients
Steaks
- ▢ 4 of your favorite grilling steaks
Marinade
- ▢ 1/3 cup soy sauce
- ▢ 1/3 cup fresh lemon juice
- ▢ 1/3 cup Worcestershire sauce
- ▢ 1/2 cup olive oil
- ▢ 3 tablespoons dried basil
- ▢ 3 large garlic cloves minced or pressed
- ▢ 1 tablespoon dried parsley flakes*
- ▢ 1 teaspoon pepper
Instructions
- Combine marinade ingredients in a liquid measuring cup and pour into a large plastic bag. Give it a little shake.
- Add steaks and marinate for at least two hours, preferably overnight, up to 24 hours, flipping once halfway through so that the steak is evenly flavored.
- On your grill or using a griddle, cook steaks until they reach your preferred level of doneness.
- Allow steaks to rest for at least 5 minutes before serving.
Notes
Adapted From AllRecipes
Cream Cheese Whipped Cream
Ingredients
- 1/2 cup heavy whipping cream
- 2 ounces cream cheese room temperature
- 1/4 cup ( 30g ) powdered sugar sifted
- 1/2 teaspoon lemon juice or vanilla extract
- Pinch of salt
Instructions
- Chill your mixing bowl and whisk in the refrigerator for 15 minutes. Add whipping cream and beat until stiff peaks form.
- In a separate bowl, combine remaining ingredients and whisk until well-combined. Fold in whipped cream, and mix gently until completely incorporated.
