Cupcake Icing for a Crowd

Cook Time: 10 min
Level: Easy
Yield: about 8 cups, enough for at least 6 dozen cupcakes

Ingredients

* 1 pound unsalted butter, at room temperature
* 3 pounds confectioners' sugar (3 boxes)
* 1/4 cup whole milk, at room temperature
* 1 tablespoon vanilla extract
* Food coloring, such as yellow, blue, and red, or your favorite

Directions

In the bowl of a large electric mixer, using the paddle attachment,
whip the butter on high speed until very soft. Meanwhile, place a
large sheet of parchment paper on a work surface. Using a large
sifter, sift a pound of confectioners' sugar onto the parchment. This
helps prevent clumping, and makes the mixing easier. Lower the speed
of the mixer, and, using the parchment as a funnel, pour the sugar
into the bowl and mix slowly until combined. Add the milk and mix
until combined. Sift the second pound of sugar onto the parchment
sheet. Again at low speed, add the sugar and mix well. Once combined,
sift the remaining sugar and add it with the vanilla and mix. Once it
is combined, turn the mixer speed up and beat the icing until very
light and fluffy, about 3 to 4 minutes.

If desired, divide the icing into smaller batches and color with food coloring.

Spread the icing on cooled cupcakes while at room temperature.
Refrigerate any leftover icing, but be sure to let it come back to
room temperature before using. Re-whip the icing to make it fluffy
again.

Mac and Cheese Lorraine

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings

Salt
1 pound gemelli pasta or other short cut pasta
1 tablespoon extra-virgin olive oil
1/2 pound bacon, chopped
2 onions, quartered and thinly sliced
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
Freshly ground black pepper
2 cups shredded Gruyere
Pinch freshly grated nutmeg, to taste
1 tablespoon Dijon mustard

Heat water for pasta, salt water and cook pasta to al dente.

While pasta water comes to boil, heat extra-virgin olive oil, 1 turn
of the pan, in a deep skillet over medium-high heat. When oil is hot,
add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and
drain on paper towels. Add onions and cook 10 minutes until soft and
beginning to caramelize. Add wine and cook out, 1 minute.

While onions cook, heat a sauce pot over medium heat. Add butter, melt
and whisk in flour. Cook 1 minute then whisk in stock and milk and
bring to a bubble. Thicken a few minutes then season with salt and
pepper. Melt in cheese stirring it in a figure-8 motion with a wooden
spoon. Add nutmeg and mustard and adjust salt and pepper.

Drain pasta, toss with onions and stir in cheese sauce to coat. Top
with crispy bacon and serve.