Blueberry Croissant Puff

 

 

 

 

 

 

 

 

 

 

 

 

You will love this recipe.  I promise. It is the perfect breakfast or you can serve it as a dessert. Buttery croissants (from your bakery or your local grocery store) surrounded by a creamy vanilla custard and ripe juicy blueberries that is baked to a golden brown. Deliciously ripe blueberries that burst with flavor in every bite. A custard so creamy that you close your eyes with every bite. A soft croissant that is slightly crisp on top that makes wonder why you don’t make this every day!  If you’ve seen this recipe before you will see cream cheese is added to the custard mixture.  I decided I wanted a thicker and creamier texture to my custard so I start off making my own buttermilk from milk and lemon.  OMG this is so delicious.  Serve it warm just out of the oven and top with powdered sugar.  Or for a dessert, top with ice cream.  You will love this recipe…I promise.

Blueberry Croissant Puff

1 1/2 sticks (12 tablespoons) unsalted butter, room temperature

12 cups cubed croissants (6 to 8 large)

2 cups blueberries

1 cup granulated sugar

6 large eggs, room temperature

2 cups heavy cream

1 cup buttermilk*

2 tablespoons pure vanilla extract

1 teaspoon kosher salt

1 tablespoon coarse raw (turbinado) sugar

Preheat the oven to 375 degrees.  Generously grease a 9 x 13  baking dish with butter.  Make sure your baking dish is at least 3 inches deep.

 

 

 

 

 

 

 

 

 

 

 

NOTE:  If you don’t have buttermilk on hand, make your own.  Simply add a tablespoon of lemon juice to a 8 ounce (1 cup) measuring cup.  Then pour in whole milk or half and half to measure one full cup.  Stir and allow it to sit for about 3-5 minutes.  You will see that it curdles and gets thicker…just like buttermilk.  Now you have buttermilk for this recipe.

 

 

 

 

 

 

 

 

 

 

 

Spread the croissant cubes evenly in the dish. Top with the berries.  You can tear them or use a knife for more uniform look.

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle blueberries evenly on top of croissants.  If you want more blueberries add another cup.  I used 2 cups.

Using a handheld mixer, beat the butter with the sugar on medium speed until creamy. Beat in the eggs, one at a time, mixing well after each addition. Beat in the cream, buttermilk, vanilla, and salt until well blended. The mixture may appear curdled.  No worries. That’s how it should look.

 

 

 

 

 

 

 

 

 

 

 

 

Pour mixture over the croissants and berries in the baking dish. Sprinkle with the coarse sugar.   

 

 

 

 

 

 

 

 

 

 

 

 

Bake for about 35-40 minutes or until a knife inserted near the center comes out clean.

 

 

 

 

 

 

 

 

 

 

 

 

Best when eaten warm, soon after baking, but leftovers can be covered and stored in the refrigerator for up to 2 days.

 

 

 

 

 

 

 

 

 

 

Serve for breakfast sprinkled with powdered sugar:  Tastes like blueberry french toast! 

 

 

 

 

 

 

 

 

 

 

 

 

 Serve for dessert with whipped cream or ice cream!

 

Photography is the property of and copyrighted to Welcome Home.

Devil's Food Cupcakes With Buttercream Frosting

Devil's Food Cupcakes With Buttercream Frosting

Warning!  If you are even thinking about a diet, look the other way.  Scroll past this as fast as you can. Take a deep breath and close your eyes and think about broccoli.  If you’re not thinking about dieting, go get a bib and enjoy reading this recipe. Cover your phone or keyboard.

Devil's Food Cupcakes With Buttercream Frosting

Cake 

2 sticks butter
1 ½ cups semi-sweet chocolate chips
1 3/4 cup sour cream
1 1/2 cup sugar
6 eggs
1 teaspoon vanilla
2 cups cake flour
3/4 cup cocoa powder
3 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons baking powder

Preheat oven to 375 degrees. 

Combine the sour cream, butter, and chocolate in a double broiler.  Heat and stir just until chocolate is completely melted.  Beat together the sugar, eggs, and vanilla and add to the chocolate mixture, mixing well. 

Sift in the flour, cocoa, soda, salt, and powder and fold together until well combined and no lumps remain. Fill lined cupcake tins about 3/4 full and bake for about 15 minutes or until a toothpick comes out clean. Cool completely before frosting.

Chocolate Buttercream Frosting

2 cups of butter (4 sticks)
1 (12 oz.) bag chocolate chips 

Melt butter and chocolate together in double broiler. Whisk together until combined. Freeze for 15 minutes.  Remove from freezer and using a hand mixer, beat Beat for at least 5 minutes until light and fluffy. Frost cooled cupcakes immediately and then chill. 

Ganache Drizzle

7 oz semisweet/dark chocolate, chopped

3/4 cup whipping cream

Maraschino Cherries

Place the chopped chocolate into a medium sized, heat proof bowl. 

In a small saucepan, heat the cream until it just begins to simmer and then pour it over the chopped chocolate. Let it sit a minute and then gently stir with a wooden spoon until the chocolate has fully melted and the ganache is smooth. 

Cover and set aside until it is set enough to drizzle over each cupcake, but isn't too runny.  Top cupcakes with a cherry and refrigerate.

Photography is the property of and copyrighted to ©Welcome Home.

Honey Mustard Baked Chicken Thighs

 Honey Mustard Chicken Thighs

This has become one of my favorite go to recipes for all occasions. It’s simple to make and it’s absolutely delicious.  I start off with chicken thighs and add some Panko breadcrumbs which in itself is good...but it’s that smoked paprika that makes it so incredible.  Then I bake them and no one would ever guess they weren’t fried.  But what really tops it off is the honey mustard glaze. The combination is to die for!

Honey Mustard Baked Chicken Thighs

8 boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper, to taste

2 large eggs

1/4 cup milk

1 1/2 cups Panko breadcrumbs

1 teaspoon smoked paprika

1/4 cup vegetable oil

1 cup all-purpose flour

2 tablespoons chopped fresh parsley leaves

 Glaze

1/4 cup mayonnaise

2 tablespoons honey

1 tablespoon mustard

1 tablespoon Dijon mustard

To make the honey mustard glaze, whisk together mayonnaise, honey and two mustards in a small bowl; set aside.

Chicken

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Start off by seasoning both sides of the chicken thighs. 

Then set up a dredging station with 3 pans or bowls.  In the first bowl add your flour, salt and pepper.  

In the second bowl whisk together eggs and milk.  In the third bowl, combine Panko breadcrumbs, the smoked paprika and vegetable oil. 

Working with one piece at a time, first dredge the chicken in the flour, then dip into the egg mixture, then dredge in the Panko mixture, pressing firmly to coat.  You may have to rinse hands in the process if they get to gummy.  

Place chicken onto the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the chicken is completely cooked through. 

Serve immediately with honey mustard glaze, garnished with parsley, if desired.

Photography is the property of and copyrighted to ©Welcome Home