Let's Make: Homemade Whipped Cream

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photo-12 There are some people who will tell you that making your own basics is a waste of money because you can just as easily pick up anything at your local supermarket in no time flat. Those people, I can assure you, have never been dazzled by the home-made.

Sure, it's easy to pick up a tub of Cool-Whip (with all those delicious chemicals added in!), but you know what? It's also just as easy to bypass the frozen section entirely and grab yourself a pint of heavy whipping cream. Now go get some vanilla extract and some sugar...good. Now go to checkout and get outta there!

Just three simple ingredients are all you need to have the best whipped cream you've ever tasted in your life. I guarantee it. Oh, and did I mention that it's crazy easy and takes 2 minutes? But keep a watchful eye; whip too much and you're on your way to butter. If you don't whip enough, you've got soup. It's sweet-tasting soup, but not what we're going for.

Basically, this kitchen basic is best homemade.

 

Crazy Easy Whipped Cream

What You'll Need:

-1 pint cold heavy whipping cream

-4 tablespoons sugar

-1 teaspoon vanilla extract

 

Directions:

1. Combine all ingredients in the bowl of a stand mixer, or a medium-sized bowl.

2. With the mixer set to high speed, beat until stiff peaks form (should take about a minute if you're using a stand mixer; may take a tad longer with a hand mixer). Try not to over beat.

3. Go forth with the knowledge that life-changing whipped cream can be made in the comforts of your own home. In other words: enjoy!

This will keep for about three days well-covered and refrigerated.

Egg-in-a-Hole

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DSCN0660 Boy, was I in need of some quick, easy, quality cold-weather comfort food.

This is a cute little dish that I just discovered as I continue my foray into the egg world beyond scrambled. Growing up, we had scrambled eggs with a little salt,, a little pepper, and shredded cheese if you played your cards right. But now, as an adult, I've come to realize that there's a whole world beyond scrambled eggs, and I intend to find it. The fantastic news is: It takes five minutes to make.  Make it for breakfast, make it for a light lunch, or make it for a quick afternoon pick-me-up. It'll pick you up reallll good.

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Melt about a tablespoon of butter in a skillet or frying pan. Make sure it's melted all the way and spread out before placing your bread in the pan.

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Crack one whole egg into the hole you've made in your bread using a small biscuit cutter (or a small glass). Wait 30-45 seconds before trying to move your bread. Sprinkle salt and pepper to taste.

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Flip that baby over, and salt and pepper again. Give it another minute. Make sure that bread is soaking up every last bit of the butter in the pan. This bread is crispy, buttery, and what many of my dreams are made of. Make sure your egg yolk jiggles to the touch, but remains intact.

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Eat It up!

It sure is cold up here in the Midwest (and around the country, I've heard!). Sometimes you need a good piece of bread and egg with tons of butter to make you feel just right. Right?

What You'll Need:

  • 1 Slice of Bread (Your choice)
  • 1 Tablespoon of Butter
  • 1 Large Egg
  • Salt to Taste
  • Pepper to Taste

1. Press hole in the center of the bread using a small biscuit cutter or small glass.

2. Heat skillet or frying pan on medium-low heat, and melt your butter.

3. When the butter has melted completely and has spread out, place your bread in the skillet. Crack your egg straight into the center of the hole of your bread. Sprinkle the egg with salt and pepper to taste. Be sure to wait 30-45 seconds before attempting to move your bread.

4. After a minute, flip your bread over with a spatula, then sprinkle salt and pepper again to taste.

5. Make sure your bread is soaking up all of butter in the pan by moving it around the skillet if you can. Let your bread and egg cook until the yoke feels soft to the touch, but remains intact.

SOURCE: The Pioneer Woman 

 

Why didn't I know about this sooner?

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