Cream Cheese Cinnamon Crescent Rolls

I have really been craving cinnamon rolls lately... not sure where the craving came from or how it got stuck in my head, but once it did, it wasn't going anywhere until I satiated it. I knew I would have to break down and make them, but the problem with homemade cinnamon rolls, as delicious as they may be, is the amount of time and effort that sometimes has to go into them in order for them to be genuinely scrumptious. Unfortunately, time is not always a luxury we enjoy at our house between work and three kids to try and keep up with.

I decided that mostly what I was craving was the cinnamon flavor, along with the cream cheese frosting that I prefer my cinnamon rolls to be slathered in. I remembered coming across an idea on Pinterest (if you haven't yet experienced this addiction, I highly suggest you do, but beware, I do NOT use the word addiction lightly here!) where someone had used crescent rolls as the base for their dessert and basically just rolled up whatever they wanted inside and then baked them accordingly. I decided I should try to make that work with a cinnamon roll concept, and so I did. And it was delicious, easy, and quick! Best of all, in spite of the obvious differences between this concoction and a traditional cinnamon roll, they satisfied my craving.

Here is what you will need:

Cream Cheese Cinnamon Crescent Rolls

- 1 can refrigerated Pillsbury Crescent Rolls
- 4 tbsp. butter, softened to room temperature
- 2 tbsp. butter, melted for brushing
- 1 8-oz package cream cheese, softened to room temperature
- 1 cup sugar, divided
- 1/4 cup brown sugar
- 1 tbsp. cinnamon

Preheat oven to 350 degrees F. Lightly spray a large baking sheet with nonstick cooking spray.

Using a hand mixer or whisk, in a medium bowl combine the 4 tbsp. softened butter and the softened cream cheese until smooth. Mix in 1/2 cup sugar and 1/4 cup brown sugar, again combining until mixture is smooth and you no longer get the "grittiness" of the sugar granules when tasted.

In a small bowl, combine the remaining 1/2 cup sugar and the 1 tbsp. cinnamon.

Unroll crescent rolls onto a sheet of wax paper to prevent sticking. One at a time, separate the rolls at their perforations. Brush each triangle with melted butter, then sprinkle with the cinnamon/sugar mixture. Spoon roughly 1 tsp. of the cream cheese filling into the middle of the triangle and spread out. Roll the crescent roll according to the package instructions. Place onto prepared baking sheet, then brush the top with more melted butter, and again sprinkle a little of the cinnamon and sugar mixture on top. Repeat until all of the rolls have been filled and rolled.

Bake in preheated oven for 12-15 minutes, or until rolls are lightly golden brown. Cool for 5 minutes before serving. Spread remaining cream cheese filling over the top for a nice icing-like finish, and enjoy!

The kids went crazy over these, and they were absolutely perfect for a quick Sunday morning breakfast. I served them to the kids with some cinnamon applesauce; they seemed to enjoy the pairing and I felt better about giving them the equivalent of candy for breakfast....ha! Win-win. 

One of the things I think I ended up loving the most about these pseudo cinnamon rolls was how much they ended up being a lot like one of my all-time favorite breakfast/dessert danishes- cream cheese croissants. That is my go-to pasty of choice, and the filling was really very similar to that. The cinnamon added a sweet kiss of flavor to cut through the semi-savory notes of the cream cheese- roll all of that up into a buttery, flaky, crescent roll and you have a really, really tempting dish. Whether you serve these for breakfast, dessert, or dinner party coffee treat, these are sure to impress. 

What other things do you think would pair well rolled up inside of a crescent roll? I am pretty excited about the endless opportunities that this new-found idea may lead to... 

Strawberry Chocolate Scones

I am and probably always will be a romantic at heart. Many people may not initially think that upon meeting me, but deep down inside, I love the sweet, thoughtful gestures that can, in a sense, define the love and nature of a relationship between two people. Be they between lovers, friends, or family, gifts and gestures genuinely from the heart speak louder than words ever can.

Needless to say, I love Valentine's Day. I get all kinds of giddy inside as I start to plan how I will surprise all those who are near and dear to my heart. Chris's all-time favorite dessert is brownies... plain, simple, fudgy brownies. So, I planned to get up early Tuesday, make him a fresh batch of brownies after he left for work, and then deliver them to him on my way to work so he could have them to enjoy all to himself throughout the day. He beat me to it... He got a craving on Sunday night and decided to make his own. They were delicious, by the way, and I thoroughly enjoyed them!

Either way, that sent me back to the drawing board. I decided I would come up with something more breakfast-like to make fresh for him Tuesday morning to take to him at work. I had been wanting to try scones for some time, but for one reason or another, I had never got around to making them. I was excited to try something new, and I remembered seeing all kinds of amazing-sounding scone recipes on Annie's Eats during my food blog perusing. I took another peek and immediately knew that her Strawberry Yogurt Scones were the scones for me. I already had all of the ingredients, and it just so happens that strawberries are one of his favorite fruits.

I must say, I don't know why I had never tried making scones before, but I am SO glad I did. I really enjoyed the flavor, consistency, and ease of this recipe, and I look forward to experimenting more with my new-found breakfast food.

I did adapt this recipe ever so slightly, but all in all, the recipe is basically the same as what you find in the link above. I believe she mentions that her recipe originally came from Cooking Light, so that ought to clue you in, too, that these are a somewhat lighter recipe.

Strawberry Chocolate Scones 

- 1 1/2 cups all-purpose flour
- 2/3 cup whole wheat flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup diced fresh strawberries
- 2/3 cup strawberry yogurt
- 3 tbsp. butter, melted and cooled slightly
- 1/2 tsp. grated orange peel
- 1 tsp. vanilla
- 1 large egg white
- 1/2 cup semi-sweet or dark chocolate chips
- cooking spray for pan
- more sugar for sprinkling on top

1. Preheat oven to 400 degrees F. Combine both flours, 1/2 cup sugar, baking powder and soda, and salt in a large bowl. Set aside.
2. Combine strawberries, yogurt, butter, orange peel, vanilla, and egg white. Mix into the dry ingredients, then add in chocolate chips. (This is some THICK dough- I just used my hands to knead everything together.)
3. Place dough on a lightly floured surface. If you have not already done so, knead the dough four times. Using your hands, pat into an 8" circle. Cut into 8 wedges and place onto baking sheet coated with cooking spray. Sprinkle each wedge lightly with sugar, then bake 15-20 minutes until lightly browned.

Enjoy! These scones were so moist and flavorful- they were dense, yet still light and fluffy. The strawberry pieces and chocolate chips complimented each other perfectly without being overly sweet, and they added diverse elements to the overall texture. If you haven't ever given scones a try, I highly suggest that you do! I am pretty sure you will be seeing some more recipes coming from me in the future...

Lemon Blueberry Muffins

Lemon Blueberry Muffins

As part of my recent goals to get healthier and drop a few pounds in the process, I have been scouring the web and my ridiculous collection of cookbooks for healthier, lighter recipes that will still allow me to practice my passion for baking while obtaining my goals. We had company coming into town last weekend, and a brunch at our house for Sunday was planned. I thought that some muffins would be a perfect accompaniment to yogurt, granola, fruit, and an assortment of juices. I found this recipe for Lemon Blueberry Muffins and it sounded perfect. I LOVE the flavor combination that results from mixing lemon with pretty much any kind of berry.

These muffins are moist, delicious, and full of ingredients that have a nutritional benefit, so although they may not be low-calorie, at least the calories you are ingesting are serving a purpose! The original version of the recipe that I used to base my adaptation off of can be found on The Kitchen Magpie's website at http://www.thekitchenmagpie.com/lemon-blueberry-muffins-lighter-version.

Here is what you will need to make these scrumptiously light and tasty fruity muffins:

-          6 oz. container lemon yogurt (or lemon Greek yogurt, if you can find it)

-          2 tbsp. melted unsalted butter

-          Juice of 2 lemons

-          1 egg

-          1 cup whole wheat flour

-          1/2 cup all-purpose flour, sifted

-          3/4 cup white sugar

-          1 tbsp. baking powder

-          Dash of salt

-          Zest of one lemon

-          1 cup chopped, fresh blueberries

-          1 small (coffee-sized) packet of Truvia, Splenda, or other calorie-free sweetener

-          Splash of lemon juice

1.       Preheat oven to 375 degrees F. Line 12 muffin tins with muffin cups. Set aside.

2.       Start by preparing your blueberries first. After they are cleaned and chopped, sprinkle the packet of Truvia and the splash of lemon juice over them and give them a good stir. This will add a ton of flavor and create almost a syrupy effect with the berries that is just delicious. Set aside.

3.       Whisk together all of the dry ingredients, including the lemon zest.

4.       Combine the yogurt, melted butter, lemon juice, egg, whisking well. Add to the dry ingredients and mix well.

5.       Gently stir in the blueberry mixture, folding in until just incorporated and well distributed throughout the batter.

6.       Fill muffin cups 2/3 full with batter. Bake in preheated oven for 15-18 minutes until the tops spring back when touched and are lightly browned.

7.       Remove to wire rack to let cool, spread with a little butter or yogurt, and enjoy!

Lemon Blueberry Muffins that are about to be devoured by the hungry two-year old, Brooklyn :)



What are some of your favorite flavor combinations for muffins? Do you have a go-to recipe that you love, or do you enjoy experimenting with new ones? Any in particular that you would like to see here?

Hope you all have a fantastic weekend! Personally, I am looking forward to a much-needed date night kid-free on Sunday! Woo-hoo!

Best Banana Bread EVER

Well, we survived our weekend! Neither the Rapture that was supposed to take place nor our hectic and crazy schedule brought us down, so we are back to offer you another tasty recipe to tickle your taste buds! :) As mentioned on Friday, every time my brother comes into town he demands fresh banana bread, and I, being the sucker that I am, always acquiesce to his demands. Okay, so I am not really a sucker or a pushover as much as I am an all-around fan of this banana bread. It really is delicious, moist, and just ridiculously good. Plus, it's easy and somewhat quick, so that is a double bonus in our house, where finding time for intricate, time-consuming tasks is hard to come by.

This recipe, originally from The Neely's on Food Network, I have ever so simply termed "Best Banana Bread Ever." Childlike? Maybe. But regardless, it is fitting. You will agree once you have made and tasted this bread. The Neely's named their original recipe "Momma Callie's Banana Nut Bread," which I like, but since I don't know Momma Callie, I decided to go with "Best Banana Bread Ever." Pretty original, I know. You can find their inspiring recipe here: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/momma-callies-banana-nut-bread-with-honey-butter-recipe/index.html

This bread is perfect for breakfast, snacks, or whenever else you deem appropriate. It can almost actually double as a dessert, depending on your particular palate.  Here is what you will need to make this heaven-sent banana bread:

-2 sticks butter, at room temperature (plus more for loaf pans)
-3 cups flour (plus more for loaf pans)
-2 tsp. baking soda
-2 tsp. baking powder
-2 tsp. salt
-1 tsp. cinnamon
-6 large, ripe bananas
-2 cups sugar
-4 large eggs
-1 cup sour cream
-2 tsp. vanilla
-1 cup miniature semi-sweet chocolate chips, optional

Start by preheating your oven to 350 degrees F. Butter and flour two 9x5x3" bread loaf pans.

Mix your dry ingredients together first: whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. The cinnamon, which is one of the adaptations I made to the original recipe, really is subtle in the end result, but adds so much depth at the same time. It really brings a different level of flavor to the recipe.

Next, in a small bowl, mash your ripe bananas until there are only a few chunks of banana remaining and the rest is the consistency of baby food. Sounds appetizing... can you tell we have a small child at home? A potato masher works great for this step.

In a large bowl, use an electric mixer to cream together the butter and the sugar until the mixture is light and fluffy. Add the eggs. Stir in the mashed bananas, sour cream, and vanilla, and beat until just combined. Slowly add in your dry ingredients, again mixing until just combined. Stir in your miniature chocolate chips.

Divide the batter between the two prepared pans, then place the pans onto a baking sheet. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the middle comes out mostly clean. Do not use color to judge whether or not this bread is done. It browns up a lot during the baking process, but up until the very end will still be very gooey in the middle. Great with a chocolate chip cookie, not so much with banana bread.

You can make your own variation of this bread by adding in your favorite kind of nuts (as the original recipe calls for), different flavors of baking chips (I want to try butterscotch, cinnamon, and peanut butter in the future, but definitely not at the same time), or dried fruit. Be creative and don't be scared to mess up. Sometimes the greatest failures in the kitchen can yield the best future recipes and creations.

This bread is great served with honey butter, which is exactly what the name infers. Mix a few tablespoons of honey into some butter and spread over the bread, preferably warm. Keep it covered tightly and it will be good for a few days, if it lasts that long. I promise you, you will love this bread! You will most likely have relatives who make demands similar to my brother after they have tried it, so share with caution. Hope you enjoy as much as we do! :)

This banana bread is so moist it practically falls apart!