Anyhoo...you're going to need it because THIS is happening later this week. Butterscotch bagels.
OH BABY.
Making the vanilla bean cream cheese is super easy. Start with cream cheese (just go ahead and use the regular, although the lower-fat will work, too). You'll also need brown sugar and vanilla bean paste.
Vanilla bean paste will give you those charming flecks of vanilla bean, but you can make it with regular vanilla extract. Then it becomes "vanilla cream cheese" not "vanilla BEAN cream cheese" and doesn't sound as fancy. Still delicious, though.
You can make it now and use it on plain bagels from the store, or toast, or English muffins, until the butterscotch bagel recipe is posted.
Vanilla Bean Cream Cheese
1 (8 ounce) package cream cheese, room temperature
3 tablespoons packed light brown sugar
1 tablespoon vanilla bean paste (or vanilla extract)
Beat the cream cheese until light and fluffy. Add the brown sugar and vanilla bean paste. Beat until smooth. Store in the refrigerator for up to 5 days.
Are you ready for some bagels???
You can make it now and use it on plain bagels from the store, or toast, or English muffins, until the butterscotch bagel recipe is posted.
Vanilla Bean Cream Cheese
1 (8 ounce) package cream cheese, room temperature
3 tablespoons packed light brown sugar
1 tablespoon vanilla bean paste (or vanilla extract)
Beat the cream cheese until light and fluffy. Add the brown sugar and vanilla bean paste. Beat until smooth. Store in the refrigerator for up to 5 days.
Are you ready for some bagels???
