Month: March 2022

from the kitchen of Chef Marissa

12 servings

Amount	Unit	Ingredients
9		Croissants
1/2	lb	Cream cheese
1/2	lb	Frozen blueberries
1/2	qt	Liquid egg
1/2	qt	Heavy cream
1	cup	White sugar
1	Tbsp	Ground cinnamon
1/2	tsp	Ground allspice
1/2	tsp	Nutmeg
1/2	cup	Vanilla icing

• Spray 9×9 pan with cooking spray.
• Pull apart croissant bread and spread evenly throughout pan.
• Mix the cream cheese until smooth. Add the egg, cream, sugar, cinnamon, nutmeg, allspice.
• Spread blueberries on top of plucked bread.
• Poor egg mix into pan.
• Cover with parchment paper and foil. Bake at 350 degrees F. for 35 minutes.
• Uncover, and bake another 5-10 minutes until a knife in the center comes out clean.
• Drizzle with icing and serve.

Chef Marissa DioGuardi

from the kitchen of Chef Cyndee

Amount	Unit	Ingredients
1	box	Red velvet cake mix or Devil’s food cake mix
15	oz	Cream Cheese
1	C	Powdered sugar
2	tsp	Vanilla extract
2	C	Cream cheese frosting

• Preheat oven to 375°F (190°C).
• In a large bowl, prepare the red velvet or devil’s food cake batter.
• In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
• Divide the batter evenly among a lined muffin tin.
• Bake for 20 minutes, then cool.
• Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.
• Enjoy!

Chef Cyndee Not only does our CSC team prepare all of our grab-and-go items on campus, the team prepares food for catering events and dining units with the ability to make any-size recipe from 4 people to over 500. We are providing a scaled-back, easy-to-make version of our Red Velvet Cupcakes.