Blueberry Cream Cheese Croissant Pudding

I have a friend named Nahtice who worked at a bakery and I would always ask her to bring me mango danishes. My love for croissants, fruit, and cream cheese is what led me to baking this glorious MEGA DANISH!

My new favorite breakfast. Make it and it might be yours too!

Such vivid colors!

Here the croissants are soaking in all the sweet creamy goodness.

makes 13" x 9" pan

Ingredients

5 jumbo CostCo Croissants or 6 regular sized ones

2 cups fresh blueberries

2 packages cream cheese

1 cup sugar

3 eggs

2 teaspoons vanilla

1 3/4 cups milk (almond or soy works perfectly great too)

Directions

1. Preheat oven to 350 degrees.

2. Rip croissants and place in 13 x 9 pan. Pour blueberries on top.

3. Beat cream cheese, sugar, eggs, and vanilla with a mixer then gradually mix in the milk.
4. Pour the cream mixture over the croissants and blueberries.

5. Bake for 45-50 minutes or until the cream cheese mixture is no longer jiggly. If the tops of the croissant are beginning to get too brown you can cover it with tin foil and continue cooking.

6. Serve warm as breakfast or dessert.

Honey Cinnamon Granola

Granola is another word for lazy but delicious breakfast.

Here are the ingredients needed to make this granola. I tried to make it 100% organic but the cinnamon ruined it :-(

Make sure to use parchment paper so it doesn't stick to the pan and to spread the granola to a thin layer so it can get crispy and evenly golden.

 Here is the granola in its full glory; golden, honey glazed, crispy, and just waiting to be eaten.

Makes 5 cups of granola

Ingredients

1/3 cup honey
1/4 cup coconut oil
1 1/2 teaspoon cinnamon
1/4 teaspoon coriander (optional)
2 cups oats
1 teaspoon vanilla
2 Tablespoons flax seeds
1/2 cup coconut shreds
1/4 cup macadamia nuts
1/4 cup cashews

Directions

1. Preheat oven to 275 degrees.
2. Mix together coconut oil, honey, vanilla, cinnamon, and coriander in big bowl.
3. Stir in oats, mac nuts, cashews, and flax seeds.
4. Pour out onto a parchment lined baking pan.
5. Bake for 50-60 minutes, stirring every 15 minutes.
6. Let it cool and crispify for 30 minutes then pack into a tight seal container.
7. Eat with milk, yogurt, or on ice cream!

Hot Crab Dip

What to say about this dip... Hmm it's hot, crabby, cheesy, and known to cause happiness. The end.

makes 8" x 8" pan of dip

Ingredients

1 package imitation crab or 8 oz. or real crab
2 cloves garlic chopped
1/3 cup mayo
1/3 cup sour cream
1/2 cup pepper jack cheese (4 slices) This is what gives it a nice spicy kick!
1/2 cup parmesan cheese
1/2 teaspoon paprika
3 sprigs green onion chopped
salt and pepper to taste

For dipping

crackers or toasted bread

Directions

1. Preheat oven to 350 degrees.
2. Mix all the ingredients together.
3. Spread into an 8" x 8" baking pan.
4. Bake crab dip for 15 minutes.
5. Turn the oven to low broil and let top get golden brown and bubbly for about 2 minutes.
6. Serve hot with crackers or toasted bread. No need to wash the pan after as it will be scraped clean!

Crème Brûlée

Have I convinced you to buy a torch yet? This one is Jamaican Lilikoi flavored.

There's nothing quite like caramelized sugar on custard...

Variations include Green Tea! I bought my green tea powder online from Amazon.com

Up and personal with a green tea Crème brûlée! Usually I'm good about stopping to take a picture before digging in but for some reason my friends and I just couldn't resist. It's safe to say we ravaged this dessert.

 Here is what the custard looks like once the egg mixture and hot heavy cream have been combined.


Makes 4 7 oz. portions

Ingredients

2 cups heavy cream
6 egg yolks
1/2 cup sugar
1 teaspoon vanilla
sugar for sprinkling

optional add ins: 1 tablespoon green tea powder, cocoa powder, if using fresh fruit juice like lilikoi add in about 1/3-1/2 cup juice
garnishes: fresh berries, jam, chocolate sauce, etc.

Directions

1. Preheat oven to 350 degrees.
2. Whip together 1/2 cup sugar, egg yolks, and vanilla in a big bowl.
3. Pour heavy cream into a pot and cook on high until it just starts to simmer (190 degrees).
4. Slowly whisk hot cream into the egg mixture, stirring constantly.
5. If making a flavored brulee (green tea, chocolate, etc.) add in 1 tablespoon of powdered flavoring or 1/3-1/2 cup of fruit juice.
6. Skim off any foam from the top of the mixture with a spoon.
7. Pour custard into small ramekins (glass bowls) then place into a 13" x 9" pan.
8. Carefully pour water into the baking pan until it reaches half way up the ramekins.
9. Bake custards for 20-25 minutes for small ramekins and 25-30 minutes for larger ramekins or until the custard is set and no longer liquidy.
10. Chill in the fridge for at least an hour.
11. Sprinkle about a teaspoon of sugar on the top of the custard and tap to evenly distribute.
12. Use a torch and move slowly in circular motions until sugar has melted and is golden brown.
13. Let cool for 30 seconds then top with garnishes.
14. Most important step is to get a spoon and crack the top then you can dig in!