Archive for the ‘Breakfast’ Category

Well, these pretty much look amazing. I might have to whip some of these up while I’m at home for Christmas… I would imagine you could also sub in fruit filling instead of the cinnamon sugar. This recipe is from The Kitchn.

P.S. Cheers to 3 weeks of pretty regular recipe-posting. And since this blog didn’t start as a recipe recycle bin, I plan to give you a review of the new Weight Watchers system and a weight loss update soon. Spoiler alert – I’m kind of liking it and so is the scale.

Cinnamon Cream Cheese Bars

Cinnamon Cream Cheese Breakfast Bars

Yields 20 to 24 squares

For the Cinnamon Filling
3 tablespoons unsalted butter
1/2 cup packed light brown sugar
1 egg, lightly beaten
1 teaspoon ground cinnamon
Pinch of kosher salt

For the Cream Cheese Bars
2 cans refrigerated crescent rolls
2 (8 ounce) packages cream cheese or Neufchatel, softened
1 egg, lightly beaten
1/2 cup sugar
1 teaspoon vanilla
Additional sugar, for topping

For the Cinnamon Filling
Melt butter in a small saucepan over medium-low heat. Add brown sugar and cook until sugar and butter are well combined, about 3 minutes. Remove from heat and allow to cool for about 10 minutes. Whisk in egg, cinnamon, and salt. Set aside.

For the Cream Cheese Bars
Preheat oven to 350 degrees. Grease a 9 x 13 casserole dish.

Roll out 1 can of crescent roll dough into the bottom of the casserole dish to form a crust, making sure to press seams together.

With an electric mixer, beat the cream cheese, egg, sugar, and vanilla until well combined. Spread the filling evenly over the crust with a rubber spatula. Pour the cinnamon filling over the cream cheese mixture and spread out evenly (I used a silicone pastry brush).

Roll out remaining can of crescent roll dough onto large sheet of wax paper. Pat out dough to form a 9 x 13 inch rectangle, carefully pressing the seams together to seal. Gently flip the wax paper/dough over the cinnamon cream cheese filling to form a top crust.

Bake for 30 minutes until top crust is golden. Remove from the oven and dust with additional sugar. Cut into 2-inch squares, or smaller if feeding a crowd. Serve warm or at room temperature. Recipe can be made the day before and cooked before serving OR freeze cooked bars and thaw before eating (if serving at room temperature).

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Ok, I forgot to post a recipe for yesterday. I thought about it multiple times, and then failed to actually get anything published. So Day 16’s lost recipe is really more of a reminder of what I would like for my birthday in May, but if you just can’t wait for my birthday to give me a present, I think these would make excellent Christmas presents:

Star Wars Cookies

The Star Wars cookie cutters are from Williams Sonoma, and you can find the recipe for royal icing at Cave Cibum. Here it is again:

Royal Icing

4 cups powdered sugar, sifted
4 Tbsp meringue powder (can be found at a craft store if not at the supermarket)
6 Tbsp water

Combine the ingredients in the bowl of a standing mixer. With the paddle attachment, mix on low speed for 7-8 minutes, until icing is more matte than glossy. This icing is still a little too stiff to work with, but it’s better to mess around with smaller quantities than the whole batch. Keep icing covered to prevent from hardening.

Coloring: Gel coloring is a better choice than liquid dyes, but it’s a little more expensive. The gel texture doesn’t mess with the consistency of the icing the same way that liquid does. Either way, add a little at a time until you reach the desired color.

To pipe: Add water as needed to reach a consistency that will pipe easily (as stiff as you can make it while allowing it to be piped out of a bag in a continuous line). If the icing becomes too watery, add a little powdered sugar at a time and mix. Put some of the icing in a piping bag fitted with a small round tip and outline the area you want to be filled.

To flood: Water down the remaining colored frosting until it reaches a consistency that can run off the back of a spoon. Put icing in a squeeze bottle, or if you’re like me and don’t have all the proper tools on hand, use a spoon. Add icing to the areas that have been outlined and use a toothpick to push the icing into all the corners and to pop any air bubbles that might come up. Let dry for at least a few hours before adding any other details on top.

Recipe, Day #17 is a breakfast muffin recipe using some ingredients that are usually found on a dinner menu. The recipe comes from Poor Girl Eats Well.

butternut quinoa muffins

Spiced Butternut & Quinoa Muffins with Almond Streusel

Visit Poor Girl Eats Well for this recipe.

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