Krispy Kreme Berry Trifle

Or maybe call it a Heart Attack Trifle? Either way... DELISH!

So, you remember the Krispy Kreme Strawberry Shortcake?  Well, as I was blogging that I had the idea to use the doughnuts in a trifle.  A trifle!!!!  (Did you know trifles are my favorite desserts? Well now you do!) Anyway, I couldn't wait very long to try it, and we whipped this baby up yesterday!!

Seriously, though.  Do you like jelly doughnuts?  (I actually don't)  Do you like custard filled doughnuts?  Then, this trifle will be like heaven in a beautiful bowl to you.  Not even kidding.  I don't like jelly doughnuts, but this dessert is really a perfect marriage of the two types.  I mean, we know there are no perfect marriages, but this one is so very, very close, and so very, very delicious!  I can't say this enough.  I repeat, I can't say this enough.

I did a little spin off of my go to trifle recipe, and here it is for to enjoy!!

Krispy Kreme Berry Trifle Recipe

1 dozen Krispy Kreme Doughnuts - really only about 11, but treat yourself to an extra... ;)
1 14 oz. can of sweetened condensed milk (okay to use fat free)
1 c. cold water
1 pkg. (3.4 oz.) french vanilla pudding mix
2 c. heavy whipping cream
Strawberry sauce (or any fruit sauce, or you could even use jam)
Berries  (I used blackberries that we picked yesterday morning!)

1.  If using a sauce, make your fruit sauce first so it can be chilling while you prepare other ingredients.  I made strawberry sauce from my frozen strawberries.  My favorite to make (and eat) is raspberries.  You could use jam instead of making your own sauce. 
2.  Beat together milk, water, and pudding mix.  Chill mixture until partially set. 
3.  Whip whipping cream.
4.  Fold whipping cream into partially set pudding mixture.
5.  Slice the doughnuts in half horizontally, and then in half vertically twice. So, one doughnut making two halves, and eight pieces total after halving vertically.

6.  Layer doughnut pieces in bottom of trifle bowl.  Layer in order, pudding, sauce, doughnuts, pudding, fruit, doughnuts, pudding, sauce, doughnuts, etc.
7.  Chill and enjoy!!!!

Eggnog Bread Pudding with White Chocolate Eggnog Sauce

I love bread puddings!  You can eat them for breakfast, brunch, or dessert, or whenever!  I made this a few years ago and went to make it again this year and when my nine year old asked what I was making, he goes, "Yes!!!  I loved that!"  I guess it made an impression on him the last time I made it!

This is based off a recipe in one of my Southern Living Cookbooks, but I had changed it so much and scribbled so much in the margins, I finally had to write my own recipe for it!  So, I made it a few times this holiday season just to make sure my recipe was the way I wanted it!!  It was gobbled up every time. 

It is so very very delicious!

Eggnog Bread Pudding with White Chocolate Eggnog Sauce Recipe

1 (1 lb.) loaf of cinnamon bread, cubed
3 large eggs, lightly beaten
1 c. milk
1 1/2 c. egg nog
1 c. whipping cream
1 tsp. vanilla extract
1/4 c. granulated sugar
1/2 c. packed brown sugar
2 T. melted butter
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

1.  Place bread cubes in lightly greased 9x13 pan.

2.  Whisk together all ingredients.

3.  Pour egg mixture over bread cubes, pressing down bread gently to absorb liquid.  Cover and chill at least an hour.  (I often do overnight if I'm serving this for a breakfast.)

4.  Bake at 350 for 1 hour or until a knife or toothpick inserted in the center comes out clean.  I sometimes put aluminum foil over the top halfway through baking so it doesn't get too brown on the top.  (Though I personally like my bread pudding drier...)

5.  Let stand at least 5 minutes before serving.  Serve with warm White Chocolate Eggnog Sauce. 

White Chocolate Eggnog Sauce

1/2 c. sugar
1/2 c. butter
1/2 c. eggnog
1/2 c. whipping cream
1 1/2 tsp. cornstarch
4 oz.  white chocolate

1.  Combine first 4 ingredients in a heavy saucepan, cook over low heat 5 minutes or until butter melts and sugar dissolves, stirring occasionally.

2.  Combine water and cornstarch - stir into eggnog mixture.  Bring to a boil and boil one minute stirring constantly.  Remove from heat and add white chocolate.  Stir until dissolved.  Serve warm.  Makes 2 1/2 cups. 

Chicken and Cheese Quesadilla Cups (or Pie)

  

This recipe was supposed to make one pie, but I thought I would experiment a little bit - Imagine that...

I cut flour tortillas out with a biscuit cutter and placed them in mini muffin tins.  I also took the scraps from the tortillas and tore them up and placed them in the bottom of ramekins.  Then, I used a few small whole tortillas and placed them in a mini pie pan to make individual pies.  They all turned out well making this a very versatile recipe.

This would be good for a brunch!  Next time I make this I will mix the entire filling together to bake, instead of just pouring the flour mixture over the top.  I think it would be better that way.  We also figured out that these are better served with salsa!! 

Chicken and Cheese Quesadilla Cups

Recipe from HERE

 

Ingredients

• 1 (10-inch) flour tortilla (burrito size)
• About 3 cups of cooked chicken diced or shredded
• 1/2 cup finely chopped fresh cilantro leaves
• (optional) 1/3 cup drained jarred pickled jalapeños, chopped
• 2 cups shredded sharp cheddar cheese
• Salt and pepper
• 2 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder

Instructions

1. Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, jalapeños (optional), 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Spread filling over tortilla.
2. Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. (Remember, next time I'm going to mix this mixture with the chicken mixture) Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes. Cut into wedges and serve.

A great appetizer for a brunch served in these mini cups - but garnish with a bit of salsa and sour cream!

Or make mini pies.  Just move the rack down in your oven...

And, so you don't waste... use your cut tortilla scraps to make the pie in ramekins! 

Make Ahead Blackberry Citrus Baked French Toast

This recipe can be made totally ahead of time, or made and devoured all in the same day! I think this is my husband's new favorite breakfast item. He wanted to make it yesterday again, and came to me holding a recipe. I told him that recipe wouldn't do him any good, because this dish was my recipe. Then he asked if I had it in the green cookbook (my tried and true cookbook), and I said, "No, it's in my head." Until now, that is.

You can make this using either lemon or orange. I've done both, and they both taste good. The orange and blackberry combination was my son and husband's favorite. I might try raspberry and lemon next time, or strawberry and orange.

Blackberry Citrus Baked French Toast:

The Fruity Filling:

1 bag of frozen blackberries thawed (or any fruit you'd like to try)

1/2 c. sugar

1 1/2 T. corn starch

Mix together the sugar and corn starch and pour over blackberries. Heat fruit mixture over medium heat, stirring often. Use potato masher to mash down fruit. When mixture has thickened, strain it through a siv, and let cool in fridge.

The Cream Cheese Filling:

8 oz. cream cheese

1/4 c. powdered sugar

1 tsp. lemon zest (or orange zest)

Beat all ingredients together until smooth and creamy. Set aside.

The Egg Mixture:

4 large eggs

1 tsp. vanilla

1/2 c. packed brown sugar

1 3/4 c. half and half

Beat all ingredients together until combined. Set aside.

The Citrus Whipped Cream:

1 c. whipping cream

2 T. sugar

1 T. fresh lemon juice (or orange juice)

1 tsp. lemon zest (or orange zest)

Whip the cream. As cream begins to get foamy add sugar. As it gets a little thicker at lemon juice and zest. Set aside.

1. Cut 1 loaf of french bread into semi-thick (about 1 inch) slices

2. Layer one layer of the bread slices in a greased pan.

3. Spread a generous amount of cream cheese filling on top of each slice.

4. Top with a large spoonful of your fruity mixture. (I save some of the fruit sauce to use as garnish)

5. Place another layer of bread slices on top of the other slices; making a sandwich.

6. Pour egg mixture evenly on top, making sure all the bread gets covered.

7. Cover and place in fridge over night. (Or if wanting to eat it the same day at least 30 minutes until almost all of the egg mixture has been absorbed.)

8. Remove from fridge and sprinkle the top with 1 T. brown sugar (if desired, not necessary - it just adds little crunchies to the top)

9. Bake at 325 degrees, uncovered, for 40 minutes or until lightly browned.

10. Serve with citrus whipped cream and remaining fruit sauce if desired.

(If that's not sweet enough for you already, and you have my buttermilk syrup recipe, you can serve it with that too. It totally doesn't need it, and I prefer not to have it together, but my husband just can't get enough sugar...)

Valentine's Day Breakfast

Planning breakfast in bed for your Valentine? Here's some ideas:

I made some homemade bagels in the shape of hearts. (There are a lot of recipes online, make sure to choose one that you boil the bagels first before baking them. I read that those were the best kind.)

I made three spreads to go with the bagels.

Cinnamon Spread: Beat 4oz. cream cheese 1/2 tsp. cinnamon, and 1 1/2 T. brown sugar.

Honey Almond Spread: Beat 1/4 c. toasted almonds minced, 4 oz. cream cheese, 1 T brown sugar, and 3 T. honey.

Raspberry Spread: Use the cream cheese filling recipe below.

My husband's favorite was the cinnamon spread.

I made doughnuts with a chocolate sauce. I tried a new recipe, but didn't love it enough to share it. You can use most doughnut recipes that you shape the dough. I rolled out the dough and used heart cookie cutters to shape them. You can make your favorite chocolate sauce recipe. I just adapted my fondue recipe to make a sauce.

Now, for my new favorite breakfast recipe! My own special creation... It has a few steps, but well worth the time it takes to make!! Let's just say my husband asked for it two days in a row.

Gourmet Stuffed French Toast

1 large loaf of french bread cut into wide slices (you could also use Texas Toast, but french bread is a sturdier bread)
Raspberries for garnish if desired

Peach Sauce:
1 bag of frozen peaches
1/2 c. sugar
1 1/2 T. corn starch
1/2 tsp. almond extract
generous pinch of nutmeg

Cut up peaches in smaller pieces. Put them in a small saucepan. Mix together sugar, corn starch, and nutmeg and pour over peaches and mix well. Add almond extract. Heat over medium heat, stirring often, until mixture is to desired thickness. If you want your peaches in smaller pieces you can take a potato masher and mash the peaches in the sauce. Set aside.

Raspberry Sauce:
1 bag of frozen raspberries
1/2 c. sugar
1 1/2 T. corn starch

Put the thawed raspberries in a small saucepan. Mix together sugar and corn starch and pour over raspberries and mix well. Heat over medium heat, stirring often, until mixture is to desired thickness. Strain seeds. Set aside. (You can use raspberry jam, but I prefer making my own sauces. If you use raspberry jam that has seeds, heat it so you can strain the seeds out as well.)

Cream Cheese Filling:

8 oz. cream cheese

1/4 c. + 1/8 c. raspberry sauce

(You could also add 1/4 c. powdered sugar, but there is plenty of sweetness in the rest of the recipe that you don't really need it...)

Beat cream cheese and add raspberry sauce. Beat until well combined. Set aside.

Using a sharp knife, cut a pocket in the bread, and fill it with the cream cheese filling. (You could also sandwich two pieces of bread together with the cream cheese in the middle, but I think the pockets are cooler.)

Egg Wash Mixture:

3 eggs

1/2 tsp. vanilla (if you love the almond flavoring you could add 1/2 tsp. of that as well)

1/3 c. half & half (you could use milk)

dash of nutmeg

Whisk all ingredients together in a wide shallow bowl. Holding your piece of bread flat, dip each side of the bread lightly in the egg mixture, just getting the top and bottom wet, not the sides. DO NOT IMMERSE.

Cook on a greased griddle or in a greased pan until done to desired done-ness (not really a word, I know). Do not flatten with spatula as it will cause the filling to come out. On a plate, top french toast with peach sauce, and garnish with raspberry sauce, sweetened whipping cream, and fresh raspberries if desired.

TIPS: You could make all the sauces, and filling ahead of time - even two days or more ahead. All that needs to be heated up before serving is the peach sauce. You could even slice and pocket the bread the day before hand, and put it back in the bag. Also, for an added touch for Valentine's Day; when garnishing, you could pipe the raspberry sauce in shapes of hearts on the serving plate.