Blueberry-Lemon Stuffed French Toast

The best stuffed French Toast you will ever make is simple, delicious and is right here on our Facebook Friday Quickies!


Blueberry-Lemon Stuffed French Toast

Decadent and delicious this sweet and creamy French Toast breakfast is the top requested brunch recipe in our household.

Filling

  • 8 oz Cream Cheese
  • 1/4 C Sugar
  • 2 Tsp Lemon Zest
  • 1 1/2 Tsp Vanilla Extract

French Toast

  • 8 Slices Thick, Bread (bakery style)
  • 4 Large Eggs
  • 1/3 C Whole Milk
  • 1/2 Tsp Lemon Extract
  1. Cream together filling ingredients with a stand or hand held mixer until smooth. Approximately 2-3 minutes

Whisk eggs, milk and extract thoroughly. Place each side of bread into the mixture and place onto griddle. Cook until golden brown. Remove. Let cool for a minute or two. Generously spread filling onto bottom slice, sprinkle with blueberries and place second slice on top. Garnish with more blueberries, candied lemons and honey

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Make Instant Pot Lemon Cheesecake for the Home Run!

One of the coolest things the Instant Pot can do is make cheesecake! Without a long story, so you don’t have to SKIP right to the recipe, I am taking you right to this home run of a cheesecake recipe; make one today!

Instant Pot Lemon Cheesecake

This recipe for the Instant Pot is simple and delicious. Garnish cheesecake with fresh fruit.

  • 10 graham crackers
  • 5 tbsp salted butter (melted)
  • 2 eggs (room temperature)
  • 16 oz cream cheese (room temperature)
  • 3/4 c sugar
  • 1/4 c sour cream (room temperature)
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 1/2 tsp vanilla extract
  1. Line the inside of a cake pan with foil, leaving extra to overhang around the edges; approximately 1″ so you can remove the cake from the pan after chilling.

    In a food processor, pulse the graham crackers until they are fine crumbs. Add crumbs and melted butter to a bowl and mix with hands forming large clumps. When all of the crumbs are moist, press into the pan and up the sides. Set aside.

    In a large bowl, beat the cream cheese, sugar and sour cream until smooth. About 3 minutes. Add eggs, lemon juice, lemon zest and vanilla. Beat on high for about 1 minute. Pour into crust.

Instant Pot Settings

  1. Add 1 cup water to the Instant Pot. Place the cake pan on the trivet that came with the unit and lower it into the Instant Pot. Lightly lay a sheet of aluminum foil over the cheesecake. Cover the pot, set to cook at high pressure for 28 minutes. Turn the warm button off. Allow steam to release naturally for about 15 minutes.

    Remove the lid and the cake pan from the pot. Gently dab the inside rim of the pan to remove any excess moisture.  Let cool on the counter for about 15 minutes then cover with plastic wrap to refrigerate overnight.

This recipe is for a 6 quart Instant Pot. Ensure you have the right size baking pan to insert into the instant pot. A 6″ cake pan was used for this recipe but a 7″ spring form pan  will also work.

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Combat the Bloat with Infused Water

Drinking water infused with fruits, vegetables and herbs in their most natural state maximizes the body’s ability to stay hydrated and cleanse itself of toxins. Jump into the routine of drinking infused water and gradually watch your cravings for soda and sugary drinks dissipate. Sign up with the link below to receive 6 of our ultimate infused water recipes delivered directly to your inbox. Here is a sample of what you will receive:

 

 

Infused Citrus-Mint Water

 
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Keto Breakfast

The Most Delicious Keto Egg Cups

Keto is all the buzz. I began a loose Keto diet last Summer. Since I have dropped 3 sizes. Most importantly, my triglycerides dropped in half and the rest of my blood stats improved. I am not saying Keto is for everyone. The reason I say “loose Keto” is because I tailored the plan for my body, metabolism and lifestyle. Don’t let anyone fool you, the Keto diet is not a one size fits all.  Whether you are on the Keto diet or not, these (Keto) Egg Cups are perfect for anyone, Keto or not. They are so simple and delicious you can even wrap them in foil for eggs on the go. Don’t miss out on this amazing recipe for breakfast, brunch or on the go! Go to recipe now!

Keto Breakfast
Keto Egg Cups

      Serve with a side of avocado to sustain your hunger!

 

 

 

 

 

 

 

 

 

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Time Saving Baking Hacks this Holiday Season

Time Saving Baking Hacks this Holiday Season

Get ready! The baking season is swinging into high gear. If you are short on time, these time saving baking hacks this holiday season will help to keep things simple and delicious.

We know that baking from scratch is delicious but it takes time to look up the recipe, measure the ingredients and put them to work. Not only time but if you have impromptu guests and need something in a pinch keep basic mixes on hand so you are ready to go under any circumstance.

One perfect example is when my daughter told me at 7:00pm she needed 100 cookies for a holiday bake sale! Well, I can’t tell you how thankful I was to have box mixes and cookie pre-made cookie dough on hand. Yes, I had pre-made, scratch dough, in the refrigerator which I made when I had some extra moments over the weekend. Also, just like sprinkles, keep walnuts, pecans, chocolate chips and even espresso powder or finely ground espresso on hand to take box mixes to the next level.

The first simple and delicious recipe is our Peppermint Bark Cake hack. Yes, it can be made by scratch we did not sacrifice flavor with a boxed chocolate cake mix. NOT DEVILS FOOD; just chocolate.

Peppermint Bark Chocolate Cake

Outstanding Peppermint Bark Chocolate Cake can be made from scratch or from box mix. Cupcakes also work well and can be frozen for impromtu visits.

  • 1 box Chocolate Cake Box Mix (follow ingredients on box)
  • 1 substitute Milk for Water (delicious hack)
  • 1/4 cup Mini Chocolate Chips (delicious hack)
  • 1 tsp Espresso Powder (delicious hack)
  1. Follow mixing instructions and baking instuctions on box. Use the delicious hacks to kick it up and make it taste like its from scratch. 

Frosting

  1. To frost, make a buttercream recipe using. Melt 12 – 14 ounces of white chocolate chips; add slowly while mixing. Make sure chocolate is not hot. Cool a little after melting. If you dont have a large amount of peppermint crunch on hand, use Ghiradelli Peppermint Baking Chunks. Frost cake and sprinkle with peppermint crunch and adorn with a small piece of imitation pine and ribbon.

Holiday Baking Hacks Shopping List

  • Mini Chocolate Chips
  • White Chocolate Chips
  • Pecans
  • Walnuts
  • Holiday Sprinkles
  • Peppermint Crunch
  • Extra Unsalted Butter
  • Confectioners Sugar
  • Premade Cookie Doughs or Box Cookie Dough
  • Box Chocolate Cake and Brownie Mix

For frosting and dusting keep confectioners sugar on hand. Get the medium or large bag not the small box. 

White Chocolate Buttercream

Use this as your White Chocolate Buttercream staple. It is delicious on anything chocolate. Use the Ghiradellii Peppermint Baking Chips for added pepermint flavor.

  • 12 ounces White Chocolate Chips
  • 1/2 cup Unsalted Butter (room temperature)
  • 2 1/2 cups Confectioners Sugar
  • 2 – 3 tbsp Heavy Cream (can subtitute whole milk)
  • 1/2 tsp Vanilla Extract
  1. Mix on medium using a countertop or hand mixer. Buttercream is a very personal frosting depending on the project. Some like a thicker consistency some,  not so thick. Depending on your needs make sure you add the milk slowly. One tablespoon at a time. More or less if needed. This frosing is flexible. Taste the sweetnes as you move along. Some prefer more vanilla than others. 

 

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