WHITE CHOCOLATE CREME BRULEE

White Chocolate Creme Brûlée

15

Minutes Prep Time

45

Minutes Cook Time

Overnight to Set

4

Servings

CUSTARD

• 4 egg yolks

• 2 cups heavy whipping cream

• 4 oz white chocolate

• Pinch of salt

• 1 tsp vanilla extract

• ¼ cup white granulated sugar

TOPPING

• ¼ cup white granulated sugar

GARNISH (OPTIONAL)

• Fresh berries

• Chocolate sauce

DIRECTIONS

1. Preheat oven to 325℉.

2. Pour heavy whipping cream into a small saucepan. Turn to medium-high heat, and bring to a soft simmer.

3. In a medium mixing bowl add separated eggs yolks, sugar, vanilla extract, and salt. Whisk until combined.

4. Chop or break white chocolate into small chunks. Continuously stir white chocolate into heavy whipping cream until completely melted.

5. While vigorously whisking egg mixture, slowly pour cream in. Return egg mixture to saucepan and reduce heat to medium-low, stirring occasionally. Remove from heat once mixture coats the back of the spoon.

6. Place 4 ramekins inside of a baking dish. Evenly divide custard into the ramekins.

7. Pour hot water into a baking dish. Make sure you have just enough to reach halfway up the side of the ramekins.

8. Carefully place into the oven and bake for 45 min to an 1 hour or until custard is almost set when shaken.

9. Remove ramekins from the baking dish and allow them to cool to room temperature on a wire rack.

10. Once cooled, cover in plastic wrap and place in the fridge for at least 8 hours or overnight.

11. Once the custard has set, remove ramekins from the fridge and bring to room temperature on the counter for 15-20 minutes.

12. Evenly sprinkle remaining white sugar on the tops of each custard. In a circular pattern, use a kitchen torch to brown the sugar. Allow to rest for about 2 minutes, or until the sugar has set.

13. Garnish with fresh berries or chocolate drizzle and enjoy!

BRIOCHE FRENCH TOAST

Brioche French Toast

10

Minutes Prep Time

15

Minutes Cook Time

2-3

Servings

INGREDIENTS:

• Ghee or Butter

• Brioche Loaf

• Powdered Sugar

• Pure Canadian Maple Syrup

CUSTARD

• 1 Large Egg

• 1 Egg Yolk

• 1 Tbsp White Sugar

• 1 tsp Vanilla Extract

• ½ Cup Whole Milk

• ¼ tsp Coarse Salt

• ¼ tsp Ground Cinnamon

• 1/8 tsp Fresh grated Nutmeg

• 2-3” Slices of Brioche Bread (Or Challah)

TOPPING

• 10-15 Strawberries

• ½ Cup Lime (juiced)

• Zest of one Lime

• 1 Tbsp White Sugar

• 1 tsp Grand Marnier

• 3 Mint Leaves

WHIPPED CREAM

• 1 Cup of Heavy Whipping Cream

• ¼ tsp Coarse Salt

• 1 tsp Vanilla Extract

• 2 Tbsp White Sugar

DIRECTIONS

1. Preheat oven to 350 °F

2. Macerate the strawberries. Cut the strawberries into quarters and finely chop mint leaves, and combine all with sugar, salt, lime juice, lime zest, and Grand Marnier in a medium mixing bowl. Gently stir and set aside in the fridge until ready for serving.

3. Cut the brioche loaf into 2-3” slices and carefully trim off the crust on all sides, leaving a rectangular block of bread.

4. Place the trimmed slice on a wire baking rack in the oven for 5-7 minutes, or until slightly toasted, not browned. Remove and allow to cool.

5. Make the custard. In a medium bowl whisk together egg, egg yolk, sugar, vanilla extract, milk until combined.

6. Preheat a non-stick skillet over medium heat.

7. Gently dip each side of the bread in the custard mixture.

8. Melt ghee or butter in pan, then sear all sides of the coated bread making sure not to press down.

9. Once all sides have a light golden-brown sear, place the French toast on the wire baking and return to the oven for about 8 minutes. Rotating every few minutes.

10. While the French toast is finishing in the oven, prepare the whipped cream. In a medium mixing bowl, whisk together the cream, salt, vanilla extract and sugar until desired consistency.

11. (Optional) Carefully remove the French toast from the oven and lightly sprinkle or dip the top in white sugar. Using a kitchen torch, Brule the top of the French toast.

12. Plate and top the French toast with whipped cream and strawberries. Enjoy with maple syrup and sprinkled powdered sugar.

CAST IRON SKILLET PEACH AND PECAN COBBLER

Cast Iron Skillet Peach and Pecan Cobbler

20

Minutes Prep Time

40

Minutes Cook Time

4

Servings

INGREDIENTS

Topping

• 1 c all-purpose flour

• ⅔ c packed light brown sugar

• ½ tsp kosher salt

• ½ c chilled unsalted butter, cut into pieces

FILLING

• 1½ c pecans

• 2 tbsp unsalted butter, room temperature

• 2¼ lbs peaches, cut into ½-inch wedges, approximately 6 to 8 depending on size

• ½ c packed light brown sugar

• ¼ c granulated sugar

• 1 lemon, juiced

• 1 tbsp rye whiskey or bourbon

• 1/8 tsp ground ginger

• 1/8 tsp ground coriander

• 1/8 tsp cumin

• 1/8 tsp nutmeg

• ½ tsp kosher salt

INSTRUCTIONS

TOPPING

1. Add flour, brown sugar, and salt in a medium bowl and mix until well combined.

2. Add butter.

3. Rub the butter into the dry ingredients with your fingers until clumps form and no dry spots remain.

FILLING

1. Preheat oven to 350°.

2. Toast pecans in the oven on a rimmed baking sheet until slightly darkened in color about 8 to 10 minutes.

3. Shake the baking sheet tossing the pecans every couple minutes to prevent from burning. 

4. Cool the pecans slightly then chop coarsely.

5. Add the pecans, peaches, brown sugar, granulated sugar, lemon juice, rye whiskey, ginger, coriander, cumin, nutmeg and salt in a large bowl and mix well ensuring peaches and pecans are well distributed.

6. Grease the bottom and sides of a 10″ cast-iron skillet with unsalted butter.

7. Pour peach mixture into skillet.

8. Crumble the topping over the filling.

9. Bake until the topping is golden brown and juices are thick and bubbling around the edges about 30 to 40 minutes.

10. Serve warm or at room temperature with or without vanilla ice cream.

PROTEIN-PACKED PEANUT BUTTER CUPS

Protein-Packed Peanut Butter Cups

15

Minutes Prep Time

15

Minutes Cook Time

4-6

Servings

INGREDIENTS

Melted coconut oil or coconut oil spray
1 ½ cups dark chocolate chips
¾ cup of natural peanut butter (with oil separation!)
Vanilla or unflavored whey protein powder

INSTRUCTIONS

1. Lightly coat muffin tins (12 muffins or 24 mini-muffins) with coconut oil.

2. Start with only ¾ c. of the dark chips over low-medium heat until melted, stirring continuously.

3. Spoon a thin layer of melted chocolate into each cup. Place in the freezer for about 10 min., or until solid.

4. In the meantime, slowly mix the protein powder in with the peanut butter until you get a desired consistency (usually pretty thick), approx. 1 scoop (20 grams).

5. Begin melting the remainder of the dark chocolate chips (¾ c.)

6. Take the muffin tins out of the freezer and flatten about a spoonful of peanut butter mixture in each muffin cup. Put melted chocolate over the peanut butter.

7. Place in the freezer until hardened.

8. Use a spoon around the edges to easily pop-out each peanut butter cup.

CHEF JUSTIN'S BLUEBERRY CASSEROLE

Chef Justin’s Blueberry Breakfast Casserole

15

Minutes Prep Time

45

Minutes Cook Time

4

Servings

Our special guest, Chef Justin of Fresh from Florida, is back with Michaela for this week’s Gameday Grub, and they’re making a warm blueberry breakfast casserole perfect for a brunch-time watch party. Serve yours with cold Florida orange juice!

INGREDIENTS

2 cups fresh blueberries, rinsed and dried
8 large eggs, beaten
¼ cup maple syrup
1 loaf bread (any kind)
1 ½ cups low-fat milk
4 ounces low-fat cream cheese (cold so it can be cubed)
¼ cup butter, melted cooking spray

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Cut bread into 1-inch cubes.

3. Cut cream cheese into small cubes.

4. Lightly spray a 9x9x2-inch baking dish.

5. Place half of the bread cubes in the dish.

6. Evenly place the cream cheese cubes and 1 cup of the blueberries over the bread.

7. Add the remaining bread cubes and blueberries to the top of the casserole.

8. In a medium-sized bowl, combine eggs, milk, maple syrup and butter.

9. Slowly pour egg mixture over bread.

10. Cover casserole with foil and bake for approximately 45 minutes.

11. Insert toothpick into the center of the casserole. When it comes out clean, remove the foil and return the casserole to the oven to brown on top.

12. Let cool slightly and serve warm with extra maple syrup on the side.

NOTES

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

Chef Justin Timineri is a certified executive chef, author, award winner, teacher, television personality and international culinary ambassador. As Executive Chef for the State of Florida’s Department of Agriculture and Consumer Services Division, Justin’s responsibilities include promoting all of Florida’s freshest commodities, creating new recipes and educating children on the value of healthy food choices and proper nutrition.

By Chef Justin Timineri

STOVE TOP PEACH-BLUEBERRY CRISP

Stove Top Peach-Blueberry Crumble

10

Minutes Prep Time

10

Minutes Cook Time

2

Servings

This natural gas stove top Peach-Blueberry Crumble brought to you by Florida Gators and Peoples Gas is sure to impress. Heated at a perfect medium heat to ensure your sugar and fruit do not overcook. This mix of the goodness of blueberries, peaches, and vanilla ice cream is calling your name!

This natural gas stove top Peach-Blueberry Crumble brought to you by Florida Gators is sure to impress. Heated at a perfect medium heat to ensure your sugar and fruit do not overcook. This mix of the goodness of blueberries, peaches, and vanilla ice cream is calling your name!

INGREDIENTS

⅔ cup granola
1 tablespoon butter
1 cup blueberries
¾ cup sliced peaches
1 tablespoon cornstarch
1 squeeze lemon rind
1 tablespoon brown sugar
1 dash cinnamon
4 scoop vanilla ice cream as much as you want

INSTRUCTIONS

1. In a sauté pan, over medium heat, add ½ tablespoon butter and granola. Cook, stirring, until browned - about 5 minutes. Remove and transfer to a small bowl.

2. In the same pan, over medium heat, add ½ tablespoon butter, blueberries, peaches, cornstarch, lemon juice, lemon rind, brown sugar, and a very light pinch of cinnamon.

3. Cook, stirring, for 2 minutes until the blueberries begin to break down.

4. To serve, divide blueberry/peach mixture between two bowls, add scoops of vanilla ice cream, and top with granola. Serve immediately.

WHITE CHOCOLATE BREAD PUDDING WITH ORANGE CARAMEL RUM SAUCE

White Chocolate Bread Pudding with Orange Caramel Rum Sauce

15

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

4 large eggs
2 cups whole milk
¼ tsp cinnamon
2 teaspoon vanilla extract, divided
4 cups day-old butter croissants
1 cup white sugar
½ lb unsalted butter
½ cup unsalted butter
¼ cup light brown sugar
¼ cup heavy whipping cream
1 orange (cut in half)
¼ cup white chocolate
2 oz dark rum

INSTRUCTIONS

1. Preheat oven to 300°F.

2. Tear croissants into small pieces in shallow bowl, set aside.

3. Whisk together eggs, whole milk, cinnamon, and 1 tsp vanilla extract. Pour egg mixture over croissants and allow to soak for 5-7 minutes.

4. Place croissant mixture into greased loaf pan and bake for 25 minutes.

5. In a saucepan or pot, combine unsalted butter and brown sugar and stir continuously over medium heat. Add 1 tsp vanilla extract, dark rum and white chocolate. Reduce heat and simmer until white chocolate is melted and all ingredients are incorporated.

6. Add orange halves and allow to steep for 20 minutes on a low simmer.

7. Remove orange and serve sauce over bread pudding.

CAST IRON BLUEBERRY COBBLER

Cast Iron Blueberry Cobbler

60

Minutes Prep Time

60

Minutes Cook Time

8

Servings

INGREDIENTS

2 cups all-purpose flour
½ cup granulated sugar
4 teaspoon baking powder
Pinch of salt (kosher salt)
⅔ teaspoon cinnamon
⅔ cup butter (unsalted)
2 medium cage free eggs
⅔ cup milk (whole milk)
1 cup sugar
2 ½ tbsp. cornstarch
½ cup water
8 cups blueberries (fresh, local)
1 lemon, cut in half, lemon juice + zest
⅔ tsp vanilla extract
½ cup light brown sugar
½ cup butter (unsalted)
1 cup all-purpose flour

INSTRUCTIONS

BISCUIT DOUGH

1. Pre-heat oven to 350 degrees F or 375 degrees F convection bake.

2. Two bowls, dry & wet

3. Combine dry ingredients in mixing bowl.

4. Add flour, sugar, baking powder, salt & cinnamon. Mix well.

5. Cut butter into small chunks. Incorporate butter into dry mixture until dough is crumbled. Mixture should be course.

6. In second bowl, mix all wet ingredients.

7. Combine eggs & milk. Whisk until fully incorporated. Slowly whisk in the dry ingredients. Cover and place in the cooler.

CRUMBLE

1. Combine all ingredients in a mixing bowl. Set aside

2. Heat cast iron skillet on medium heat. Add sugar & water, heat until the sugar has completely dissolved. Add cornstarch. And continue to cook for 2-3 minutes on a low simmer. Add fresh blueberries, lemon juice, zest & vanilla extract over medium-high heat for 3-5 minutes. Turn heat to low and allow mixture to simmer for an additional 5-7 minutes. The blueberry cobbler mixture should begin to thicken.

3. Remove cast iron skillet from heat. Take biscuit dough from the cooler and spoon mixture into blueberry cobbler.

4. Dust top of the cobbler with the crumble.

5. Place Cobbler in preheated oven and bake for 15-20 minutes. When ready, the cobbler will be golden brown on top and very hot inside! Always allow the cobbler to cool before eating.

6. Chef’s Tip: The cast iron carries a lot of residual heat, be careful when handling hot skillet.

7. Take out of oven and allow to cool for 20-25 minutes. Serve!

APPLE STRUDEL

Apple Strudel

20

Minutes Prep Time

30

Minutes Cook Time

6

Servings

INGREDIENTS

TOASTED WALNUTS

1 tablespoon unsalted butter
1 oz chopped walnuts

APPLE FILLING INGREDIENTS

8 oz premium apple filing
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup warm water

SAUCE

½ lb unsalted butter
½ lb light brown sugar
1 tabespoon vanilla extract
1 tablespoon Pecan Whiskey or bourbon of choice
1 oz white baking chocolate
½ cup heavy cream
½ orange

STRUDEL

1 puff pastry sheet Pepperidge Farms, grocery freezer
2 oz pound cake cut into ½ x ½ cubes
8 oz apple filling prepared earlier
1 oz chopped walnuts prepared earlier
1 oz craisins
1 medium egg
½ teaspoon white sugar

INSTRUCTIONS

TOASTED WALNUTS

1. Melt butter in skillet, low. Add walnuts and allow sweating for 1-2 minutes on low. Toss and set aside.

APPLE FILLING

1. Heat medium cast iron skillet on med/low. Add apple filling, cinnamon and nutmeg. Add water and reduce heat to low. Allow to simmer for 3-5 minutes. Set aside.

2. White Chocolate Caramel Orange Pecan Rum Sauce (Yields 2 cups)

SAUCE

1. In a medium saucepan, melt unsalted butter on medium heat

2. Add brown sugar, whisk together. Add vanilla and rum, bring to boil. Allow to boil for 1 minute while whisking.

3. Slowly add heavy cream, continue to whisk. This will help cool the sauce, **Chefs Tip:

4. Return temperature to low, add 1 oz white baking chocolate, whisk until chocolate is fully melted.

5. Add ½ orange, allow orange too steep for 20 minutes.

6. ** add the heavy cream slowly and whisk quickly while adding. Caramel will bubble up and will be very hot!

STRUDEL

1. Place puff pastry sheet down and make 11 even cuts on each side (see video) cuts should be about ¾ inch wide. Puff pastry should have three equal sections, one on the left and one on the right with the cuts and the middle left for the filling

2. Add pound cake to down the middle of the puff pastry

3. Add spiced apple filling

4. Add craisins

5. Add chopped walnuts

6. Begin braiding dough, see video.

7. Brush top and sides of the strudel with egg wash & dust with white sugar

8. Spray or line a cookie sheet, place strudel on pan

9. Bake in pre-heated oven at 350 degrees for 12-15 minutes or until golden brown

10. Allow to cool.

11. Slice, ladle white chocolate caramel orange pecan rum sauce and enjoy!

NOTES

Chef’s Tip: Serve with your favorite ice cream! I would recommend a vanilla bean!

WHITE CHOCOLATE BREAD PUDDING WITH ORANGE CARAMEL BOURBON SAUCE

White Chocolate Bread Pudding with Orange Caramel Bourbon Sauce

30

Minutes Prep Time

40

Minutes Cook Time

6

Servings

This decadent southern dessert will liven up any watch party.

INGREDIENTS

Bread pudding
4 large eggs
1 ½ cup whole milk
1 cup heavy cream
2 teaspoons vanilla
4 cups day old butter croissants
½ cup white sugar
½ pound unsalted butter
1 tablespoon unsalted butter
½ pound brown sugar
¼ cup white chocolate
½ cup bourbon or pecan bourbon
1 orange

INSTRUCTIONS

BREAD PUDDING INSTRUCTIONS

1. Tear croissants into small pieces, set aside

2. Combine eggs, heavy cream, whole milk, vanilla extract, pecan liquor and whisk thoroughly.

3. Combine custard with croissants. Allow to soak for 5-7 minutes **

4. Place mixture in greased baking pan, cast iron or a loaf pan. Be sure it is coated with unsalted butter for best results.

5. Bake for 25 minutes at 350 degrees or until golden brown. ***

6. **Chef’s Tip: Custard should fully absorb. You should be able to press down on the croissant/custard mixture and custard should rise slightly above the croissants.

7. ***Chef’s Tip: After the first 10-12 minutes, heat may be reduced to 300. This will depend on the oven settings and how quickly the bread pudding browns.

8. Pull bread pudding out of the oven and allow to rest. Add Sauce and enjoy!!

9. Chef’s Tip: If there are any leftovers, cube the bread pudding into quarter-inch cubes, heat and add sauce.

SAUCE INSTRUCTIONS

1. In a medium saucepan, Melt brown sugar on medium heat.

2. Slowly add cubed unsalted butter, melt and whisk together. Once fully incorporated, bring smooth caramel to a low boil. Add pecan liquor. Bring back to a boil and continue to whisk for 1-2 minutes.

3. Add Vanilla

4. Slowly add heavy cream*, continue to whisk. This will help cool the sauce.

5. Return temperature to low heat and add ½ an orange, allow orange too steep for 20 minutes.

6. *Chef’s tip: add the heavy cream slowly and whisk quickly while adding. Caramel will bubble up and will be very hot!

INSTRUCTIONS FOR SERVICE

1. In a hot skillet with some raw unsalted butter, heat bread pudding cubes, add sauce and serve. Serve over ice cream as a nice treat.

NOTES

Chef’s Tip: Custard should fully absorb. You should be able to press down on the croissant/custard mixture and custard should rise slightly above the croissants.

Chef’s Tip: After the first 10-12 minutes, heat may be reduced to 300. This will depend on the oven settings and how quickly the bread pudding browns.

Chef’s Tip: If there are any leftovers, cube the bread pudding into quarter-inch cubes, heat and add sauce.

** Chef’s tip: add the heavy cream slowly and whisk quickly while adding. Caramel will bubble up and will be very hot!

BLUEBERRY PIE

Blueberry Pie

15

Minutes Prep Time

50

Minutes Cook Time

8

Servings

A little orange peel makes this blueberry pie a real treat for Gator fans.

INGREDIENTS

1 unbaked pie shell
4 cups blueberries
1 cup sugar
3 tablespoons cornstarch
½ teaspoon salt
¾ teaspoon grated orange peel
¼ cup water
⅛ teaspoon nutmeg
2 tablespoons butter or margarine
Whipped cream topping

INSTRUCTIONS

1. Bake the pie shell at 350 degrees until brown. Pour half the blueberries into the cooled pie crust.

2. Combine the remaining blueberries, sugar, cornstarch, salt, orange peel, water, nutmeg and butter in a saucepan. Cook until thickened. Pour the filling over the blueberries in the crust.

3. Chill until serving time. Top with whipped topping.

GATOR ORANGE CAKE

Gator Orange Cake

15

Minutes Prep Time

60

Minutes Cook Time

12

Servings

INGREDIENTS

2 ½ cups self-rising flour
3 ½ cups sugar
½ cup shortening
3 eggs
1 cup milk
1 teaspoon vanilla extract
3 oranges
Cream cheese frosting

INSTRUCTIONS

1. Sift the flour and 1 ½ cups sugar together. Cream the shortening in a mixer bowl until light and fluffy. Add the flour mixture. Add the eggs and ¼ cup of the milk.

2. Beat for 1 minute. Add the remaining ¾ cup milk and vanilla. Beat for 2 minutes.

3. Pour into 2 greased and floured 8- or 9-inch round cake pans.

4. Bake at 325 degrees for 1 hour or until the cake tests done.

5. Let cool.

6. Juice the oranges, reserving 1 cup juice. Grate the orange peel. Remove and discard the seeds and pulp. Combine the orange peel, 2 cups sugar and reserved juice in a saucepan. Cook until the mixture forms a light syrup. Spoon the syrup over the cake layers.

7. Both the cake and icing freeze well separately.

CHRIS BAKER'S PEACH COBBLER CRUMBLE

Chris Baker’s Peach Cobbler Crumble

15

Minutes Prep Time

25

Minutes Cook Time

12

Servings

Buccaneers defensive tackle Chris Baker shares his favorite homestyle dessert. It’s even better with ice cream!

INGREDIENTS

FOR THE CRUMBLE

1 cup all-purpose flour
½ cup brown sugar
½ cup pecans
½ teaspoon cinnamon
¼ teaspoon salt
6 tablespoon unsalted butter
¼ cup old-fashioned rolled oats

FOR THE PEACH FILLING

1 can of peaches
1 teaspoon cornstarch
2 tablespoon unsalted butter
¼ cup brown sugar
½ teaspoon cinnamon
⅛ teaspoon salt
Vanilla bean ice cream

INSTRUCTIONS

FOR THE CRUMBLE

1. Add the flour, brown sugar, nuts, cinnamon, and salt to a bowl and whisk (or use a fork) to combine.

2. Melt the butter in a large non-stick skillet set over medium heat. Add the oats and let cook for 1-2 minutes. Add the flour mixture and stir until clumps form and there are no more flour spots. Let cook over medium-low heat, stirring often, until slightly browned. This should take about 8-10 minutes. Transfer to a plate to cool.

FOR THE PEACH FILLING

1. Add the peaches and cornstarch to a bowl and toss to coat. Melt the butter over medium heat in the same skillet you used for the crumble. Add the brown sugar, cinnamon, and salt and stir until incorporated. Carefully add the peaches and toss to coat. Cover and cook for 8-10 minutes, or until the peaches are tender.

2. Top the peaches with the crumble. You can do this right in the skillet, or transfer to a serving dish. Top with Ice cream.