Kerrygold Quick Bread Frosting

Since jumping into the world of the food blog, I have made wonderful discoveries.  Lentils.  Beets.  A virtual community of gifted storytellers.  These are all good things.  But maybe the one closest to my heart is Kerrygold and their line of products.

If you search through the blog, and scroll through my Twitter stream, you’ll find examples of my public adoration of all things Kerrygold.  The cheese.  The butter.  The customer service.  Not only do they make quality products but they treat their customers right.  I have conducted my own personal #butterlove campaign to share my love of Kerrygold with the world.  And now I have a chance to be a part of Kerrygold’s campaign to introduce two of their new products to you.

Turns out the folks at Kerrygold have worked their #butterlove magic and produced new premium spreadable butters.  Let those words sink in for a moment.  Kerrygold.  Premium. Spreadable.  Butter.  That means straight from the fridge, you can have Kerrygold goodness gliding onto your slice of bread or melting into the craters of your waffle.  How do I know this?  Because I’ve tried these new butters.  I’ve used them in sauces and spreads.  I’ve taken it out of the fridge one moment and licked it straight off of my fingers the next.

Butter has always had a special place in my world.  Growing up, there was always a dish of butter out on the table.  And because we put it on everything, the butter could sit out and not risk going rancid.  We simply never let it stay around long enough to turn bad.  But when I started cooking for myself, and later The Mistah, I couldn’t sustain that level of butter consumption.  So my sticks lingered in the fridge where they stayed cold but got rock solid.  There was no quickly buttering an untoasted slice of bread for a spaghetti sauce sandwich.  And making any recipe that required my butter to be pliable and yielding required me to remember to take it out of the fridge well ahead of time so that it could soften.  I can’t tell you how many sticks of butter I melted in the microwave because I forgot to set out the butter or how many I’ve mangled trying to get the thinnest slice off as possible.  And that’s just wrong.

Now, thanks to the folks at Kerrygold, I have more options.  And so do you.  The premium spreadable butters are available in regular and reduced fat varieties.  I know what you might be thinking…that reduced fat means reduced flavor.  While I’m not a certified butter expert, I’ve had plenty of buttery experience over the years to  hone my taste buds.  When I tasted them both side by side straight from the container, I couldn’t tell the difference between them.

So how exactly am I involved with spreading the word of Kerrygold Premium Spreadable #butterlove?  By taking their two new products and highlighting ways that you can use them in your own kitchen.  Not only do I get to discover new ways to love Kerrygold, and share them with you, but I am also competing against other bloggers to come up with the best usage ideas for the products.  Even if none of my ideas win a prize, I’m honored that the folks at Kerrygold chose me to participate in this competition.

Today’s tip is Kerrygold Quick Bread Frosting.  Imagine that you’ve just made a double batch of your favorite quick bread….say pumpkin.  Of the twelve mini loaves that came out of your oven, ten of them are to be given away.  So you slice off a piece of one of your loaves, for quality control purposes.  It’s moist with a nice mix of spice.  But you want to fancy it up a bit.  With nothing more than some Kerrygold Premium Spreadable Reduced Fat Butter, whipped cream cheese, and powdered sugar you’ve got a quick and easy frosting that takes your quick bread over the top without toppling the scale the next time you step on it.

Kerrygold Quick Bread Frosting

BAH Note:  I worked on a very small scale to make only enough frosting for my immediate consumption but you could easily scale this up to make a larger batch.  I used a ratio of 6:1 (6 teaspoons cream cheese [or 2 tablespoons] to 1 teaspoon butter) but you use what tastes best to you.  Want a firmer frosting?  Add more powdered sugar.  Want something thinner that you can drizzle?  Stir in some half and half a teaspoon at a time.  This frosting is your friend, it wants you to be happy.

  • 1 teaspoon Kerrygold Premium Spreadable Reduced Fat Butter
  • 2 tablespoons whipped cream cheese
  • 2 tablespoons powdered sugar

Combine the butter and cream cheese in a small bowl (think cereal bowl here, not ramekin).  Use a fork to cream them together until smooth (this should take all of about 30 seconds).  Add the powdered sugar to the creamed mixture and mix with your fork until fully combined.

Official Disclosure: Kerrygold provided me with their Premium Spreadable Butter and Premium Spreadable Reduced Fat Butter to use in developing these tips as part of a contest.  The opinions, and #butterlove, expressed here are my own.

Kerrygold Mac and Cheese

No, I haven’t gotten back together with ATK.  But I still have some of their recipes floating around my kitchen which need to make their way to the blog.  Like this stovetop mac and cheese.  I’ve had it in my life for almost four years and yet I haven’t yet shared it with you.

And that’s just wrong.  Because in the world of quick and easy cooking, it doesn’t get much better than this.  In the time it takes to get your water to a boil and cook the pasta to al dente, the sauce is ready to receive the macaroni and coat it in its luscious, creamy goodness.  I think that should be enough motivation to put this on your menu soon.

Confidential to Jenna…I know you didn’t exactly hit it off with the last stovetop mac and cheese I raved about.  I hope you’ll have a better experience with this.

Kerrygold Mac and Cheese

Adapted from America’s Test Kitchen

BAH Note: The recipe I worked from was actually a “lighter” mac and cheese that used low fat this and light that.  I personally don’t eat pasta often.  So when I do, it’s a big deal and I go all out.  If you find you’re making this on a regular basis, you may want to consider using the reduced fat versions of milk, evaporated milk, and cheese.  Also, ATK didn’t name the recipe Kerrygold Mac and Cheese….that was all my doing.  Do yourself a huge favor and try it at least once with Kerrygold Cheddar…and you’ll see why.  But note that the blocks of Kerrygold are only 7 ounces.  That missing ounce didn’t make any difference in my sauce.

  • 2 cups elbow macaroni
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup milk or half and half
  • 1/4 teaspoon dry mustard
  • 2 teaspoons cornstarch
  • 8 ounces cheddar cheese, grated
  • kosher salt
  • cayenne pepper or chili powder (optional)

Bring a large pot of salted water to a boil and cook the macaroni according to the package directions until it is al dente.  If your pasta is done before the cheese sauce is ready, drain the pasta and leave it in the colander while the sauce finishes.

Mix the cornstarch with 1/4 cup of the milk or half and half in a small bowl until dissolved and set aside.

Meanwhile, whisk together the evaporated milk, the remaining 1/2 cup milk or half and half, and dry mustard in a pot or dutch oven and bring to a boil.  Reduce the heat slightly and whisk in the cornstarch mixture.  Continue to simmer, whisking often, until the sauce thickens and is smooth, approximately 3 to 5 minutes.

Once the sauce has thickened, turn off the heat and add the grated cheese.  Stir until the cheese is completely melted and the sauce is smooth.  Stir in the pasta, taste for seasoning, and add kosher salt as desired.

Let the macaroni and cheese sit for about 5 minutes before serving, garnished with a very light sprinkle of cayenne pepper or chili powder.

{printable recipe}