Greetings from Egypt, cupcakes! (Which I should totally make.)
Life here is good, though slightly boring, but I can’t complain. I love being surrounded by family, when I’m not tempted to pull my hair out. (“Would someone please give the cat her pill so she’ll stop yowling? It’s that or someone hand me a tranq gun.”)
In any case, we’re beach bound in less than two weeks. Someone please hide the cheese.
Blueberry Cheesecake Grilled Cheese
- 2 slices toast or bread
- 3 ounces cream cheese, softened
- 2 1/2 tablespoons powdered sugar + more for dusting
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- dash of salt
- 2 tablespoons butter
- 1/3 cup blueberries
In a bowl, mix the cream cheese, powdered sugar, and blueberries. In a separate bowl, mix the granulated sugar, cinnamon, and salt. Heat a skillet on medium. Slather butter on one side of each piece of bread. Sprinkle the cinnamon sugar mixture on the buttered toast. Assemble by placing a piece of bread, buttered side down, on a plate and fill with cream cheese filling. Top with the other slice of bread, buttered side facing you. Cook on medium heat for 3-5 minutes, or until golden brown. Flip and repeat. Dust with powdered sugar (optional) and enjoy while hot!