The perfect way to jump start your weekend brunch!īlueberry Cream Cheese French Toast Casseroleīlueberry cream cheese french toast casserole is the best breakfast to wake up to on a late weekend and the perfect way to round off a productive, or maybe not so productive, work week. St.Blueberry cream cheese french toast casserole is embedded in warm cinnamon and sour cream custard, sweetened tangy cream cheese, juicy blueberries and topped with honey graham cracker crumble.Healthier Carrot Oat Breakfast Bars May 11, 2023.Healthier Chocolate Peanut Butter Cookies May 21, 2023.Country Style Rotini Salad June 2, 2023.If frozen overnight it might need a little more thawing time, but should be served very cold. Remove from the freezer and allow to sit for 30 minutes to 1 hour before cutting/serving. Drizzle over the top of the finished cake the melted white chocolate wafers. Now, add the second carrot cake layer and repeat procedure.Īdd your third layer of cake and spreads/frost on the remaining graham cracker frosting and top with the remaining graham cracker crumbles. Then add 1/3 of the graham cracker crumbles. Then spread on 1/3 for Graham Cracker Frosting on top of the cheesecake layer. Then place on a cake safe cake stand or your choice of serving plate for your cake.ĭivide your cheesecake filling in 1/2 and spread on 1/2 of the cheesecake filling in a even layer on top of the first cake layer to the edge. Allow the frosting to rest for about 15 minutes. Remove cakes from the freezer and the frosting from the fridge. Make the above recipes in the order listed and refrigerate or freeze items that are indicated in each recipe. Note: Melt right before freezing the entire decorated/finished cake. *1/4 cup Ghirardelli Wafers, melted according to directions on package. Refrigerate for 20 minutes or until chilled through. Then add the blended graham cracker mixture and mix until fully incorporated and creamy texture. Then add to a stand mixer with paddle attachment or hand mixer on medium-low speed cream butter, brown sugar, powdered sugar and cinnamon. In a blender add Graham Cracker Crumble Mixture, milk and salt blend on medium speed until light and airy. *1/2 of the Graham Cracker Crumble Mixture (recipe follows) The second part and mix into the graham cracker frosting. Oven for 20 minutes or until dry, checking often until dry individual small clusters. Add one part to a foil lined half baking sheet and separate into individual crumbles, bake in a preheated oven 250*F. Mix-together the crumble ingredients and divide into two equal parts. *1 and 1/2 cups Graham Cracker Crumbs, more if need for slightly crumbly mixture If making the cake the next day refrigerate until ready to use.
For 15 to 20 minutes the center will still be a bit jiggly. Add to Pam sprayed 6 inch round baking pan and bake in 350*F. In a stand mixer or hand mixer with bowl on medium-low speed, cream together cream cheese, sugar, cornstarch and salt mix until smooth. *8 ounce 1/3 Less Cream Cheese, room temperature Wrap each layer in foil and freeze for 1 to 2 hours or overnight. Allow the cakes to cool about 10 minutes in pans, then remove and cool on cooling rack until completely cool. Bake 25 to 30 minutes or until cake centers are set. Then stir in the carrots and vanilla and add to cake batter into prepared baking pans. Stir 1/3 of the flour mixture at a time until fully incorporated. Sift together in a bowl the flour, baking powder, baking soda and cinnamon. Then drizzle in the olive oil, add salt and add 1 egg at a time and mix until incorporated. In stand mixer on medium-low speed, cream together the butter, brown sugar and sugar until light and fluffy. *2 cups Finley Chopped Carrots, peeled (about 4 regular carrots) stir in last *1/4 cup Extra Light Olive Oil, not regular *Baking Mat, Silpat (optional) for spraying round baking pans *3 (6 inch) round Cake Pans (like Wilton), lined with Parchment Paper Rounds Note: This is a rustic/naked type of cake.
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