Cherry Chocolate Croissants

Just in time for Valentine’s Day, or any other day, Cherry  Chocolate Croissants.  Easy to make, delicious to eat.  cherry-chocolate-croissantab

A light buttery crust, using Pillsbury Crescent Rolls and a sweet chocolate center using Hershey Cherry Kisses.

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Sprinkle with cinnamon and powdered sugar and you have a wonderful treat for your favorite Valentine.

Until next time …share the love.

Happy Valentine’s Day!

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Cherry Chocolate Croissants

Ingredients

1 can Pillsbury refrigerated crescent dinner rolls

1 bag Hershey Cherry Kisses

Melted butter to brush on top of dinner rolls

powdered sugar for topping

cinnamon for topping

Directions

  • Heat oven to 350°F. Separate dough into 8 triangles.
  • Place kisses on wide end of each triangle and work down. I chopped up my kisses to make placement easier.  Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
  • Bake at 350°F. for 15 to 20 minutes or until golden brown. Brush on melted butter and sprinkle with powdered sugar and cinnamon.

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Strawberries & Peanut Butter Drizzle

 

Healthy snacks

What better way to start off the school year than with a  quick and easy, healthy after school snack.   Easy peasy with fresh organic strawberries and natural peanut butter.  You can’t go wrong with this delicious snack that your kids will love.

It is a new school year and a new school.  My son is going to High School this year.  Yes, he is a fish!  We are starting the year off right with a healthy breakfast and healthier after school snacks.  It takes a little time to get used to eating healthier and sometimes the preparation is harder as well.  It is easy to grab a bag of chips or candy bar after school, but I want more for my son.  So if I want him to eat healthy, especially when I am not around, I need to provide easy, healthy snacks that he will want to eat and will be willing to make.  The Strawberries & Peanut Butter Drizzle is perfect and does the trick.

Happy Mom and happy Son equals happy life!  🙂

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Happy Healthy Snacking!

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Arlene

Strawberries And Peanut Butter Drizzle

Ingredients

fresh organic strawberries

natural peanut butter

Directions

Slice strawberries in halves and place on a plate or platter.  Take peanut butter and place in a microwave safe container and heat for about 15 seconds.  Stir peanut butter and drizzle onto fresh strawberries. Enjoy!  🙂

 

 

Chocolate Cream Cheese Croissant

Here is a quick, easy and oh so yummy recipe perfect for breakfast, brunch or dessert.   Full of wonderful flavors of chocolate and coffee, ready to wake up your taste buds, this little croissant is sure to be a favorite.

Our favorite chocolate-filled crescents made even better with the addition of cream cheese.  Sprinkle with a little powdered sugar or drizzle with more chocolate and voila’, a wonderful recipe and Christmas time tradition.

Wishing everyone a most Merry Christmas and Happy New Year!

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Chocolate Cream Cheese Croissant

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Ingredients:

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

1 cup semisweet chocolate chips

1/4 cup powdered sugar

4 0z cream cheese, softened

1 1/2 teaspoons coffee-flavored liqueur or cooled strong coffee

1/2 teaspoon vanilla

Directions:

Heat oven to 350 degrees F.  Lightly grease cookie sheet.  In small bowl, combine cream cheese, powdered sugar, liqueur and vanilla; blend well.

Separate 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls into 8 triangles.  Spread a generous amount of cream cheese mixture on wide end of triangle, spreading down towards thin side slightly.  Sprinkle with chocolate chips.  Starting at wide end of triangle, roll up.  Repeat for remaining crescents.  Place 2 inches apart on ungreased cookie sheet.  

Bake 12 to 15 minutes or until lightly golden and puffed.  Cool slightly.  Sprinkle with powdered sugar, if desired

 

 

 

Pumpkin-Banana Bread w/Cream Cheese Filling

This is a wonderfully moist bread that brings two old favorites together.  A tasty pumpkin-banana bread with a cream cheese filling perfect for breakfast or dessert.

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Are you ready for holiday baking?  I am!  Although I don’t think my waistline is prepared for what comes next…at all!  I went to the grocery store today and stocked up on a lot of the things I will need to bake all the wonderful holiday cookies, pies and cakes that we love so much at this time of the year.

I was so excited when I got home, I could not make up my mind what I wanted to bake first.  I knew I needed to use up some bananas that were very ripe, but I also wanted to make something with pumpkin …and then there is cream cheese …I want to put that stuff in everything!!

So what did I do?  I joined two of my favorite breads, pumpkin and banana with a wonderful cream cheese filling.  I also decided to throw a few chocolate chips in the mix, I mean hey, it couldn’t hurt.  😉

The result turned out to be a very moist, tasty bread that I can have for breakfast, brunch or dessert.  This bread goes perfect with a good cup of coffee or a nice tall glass of milk.  Yummm …

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Now some of you might be thinking that this is way to many ingredients in one loaf of bread, if so, I would suggest taking out the chocolate chips.  Maybe you just want one flavor, banana or pumpkin, which is okay …either would go good with cream cheese.  You didn’t think I would suggest leaving out the cream cheese did you?  😉

This recipe is great because not only is it filled with all out favorite ingredients …but, it is one that you can adapt to you preference.

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I thought this would be a great choice to bring for my favorite link up party, Fiesta Friday.  I am a little late this week …oops!  I am hoping when I show up with this delicious bread no one will notice 😉

Come on over and join the fun!  Wishing everyone a happy weekend!  And, as always …

Happy Baking!

 

Pumpkin-Banana Chocolate Chip Bread w/Cream Cheese Filling

By Arl’s World

This is a wonderfully moist bread that brings two old favorites together.  A tasty pumpkin-banana bread with a cream cheese filling perfect for breakfast or dessert with the addition of yummy chocolate chips.

Ingredients

Bread

1/2 cup sugar

1/2 cup brown sugar

1/2 cup butter

2 eggs

2 ripe bananas, mashed

1/2 cup pumpkin (canned)

1/4 cup chocolate chips

1 tsp baking soda

1/4 tsp salt

2 cups all-purpose flour

1/2 tsp pumpkin pie spice

Ingredients 

Filling

4 oz cream cheese

1/4 cup granulated sugar

3 tbsp. all-purpose flour

1 large egg

Directions 

Preheat oven to 350 degrees.

Butter and flour a loaf pan.

In a mixing bowl, cream together the sugars and the butter.  One at a time, add the eggs.  Add the bananas, pumpkin, chocolate chips and mix.   Add baking soda, salt, pumpkin pie spice and flour; mix all together.  Set aside.

Next prepare the filling – In a mixing bowl, cream together the sugars and the cream cheese. Add the egg and then the flour; mix all together.  Set aside.  Pour half of bread mixture in loaf pan, cream cheese filling and remaining bread mixture.

Bake at 350 for 1 hour.

Pumpkin Spice Donuts

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Happy Friday!!  How about we celebrate the end of a long work week with a little treat.  I’m talking about donuts here!  What’s better than donuts right?  Right!  Unless …unless they are pumpkin donuts sprinkled with wonderful fall spices!

I don’t know about you, but I don’t like to fry.  Don’t get me wrong, I love fried foods, I just don’t like to prepare them.  This works out really well for me since fried foods are not good for you anyway.  I’m not sure what it is exactly …something about all that grease popping and frying …just doesn’t work for me.  Sooo …I bake instead, and let me tell you folks, I have found that the baked donuts are just as yummy!  I love, love the aroma of these while they are baking in my kitchen.

These pumpkin donuts are full of flavor and are melt in your mouth delicious.  They go perfect with morning coffee, great for dunkin, and are always a big hit with co-workers, friends and family.

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I thought I would share these today with my favorite link-up party, Fiesta Friday!!  Come on over and join the fun!  Good food, good people and good times!  What better way to wind down the week and celebrate the beginning of the weekend.

Happy Baking!

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Pumpkin Spice Donuts

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup pumpkin puree
  • 2 eggs 
  • 1/4 cup milk
  • 1/4 cup butter, softened

Directions

  1.  Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low-speed until combined into a batter; spoon into a donut pan.
  3. Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.

To Make Spiced Sugar Topping:

Ingredients

1/4 cup butter, melted

1/2 cup white sugar

1 tablespoon cinnamon

1 tsp nutmeg

Directions

Melt 1/4 cup butter; mix together 1/2 cup white sugar with 1 tablespoon cinnamon and 1 tsp nutmeg. When donuts are baked, dip them in the melted butter, then the spiced sugar mixture.

 

Favorite Fall Desserts

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From apples to pumpkins, to sweet potato pie, we love all the wonderful recipes of fall.  I never can decide on which to bake, let’s face it folks, I love them all!

Here are a few of my favorite dessert recipes to put you right in the mood for that cool, crisp autumn weather and the delicious flavors of fall.

Healthy Morning Glory Muffins

Pumpkin Smores Bars

Maple Pumpkin Bars

Apple Cake with Caramel Drizzle

Pumpkin Biscuits with Honey Butter

 

Happy Baking!

 

Pecan Coffee Cake Crumble

Good morning all!  Happy Sunday to you!  I am enjoying a couple moments of quite “me” time.  My son and the animals are still fast asleep.  Getting up on a Sunday morning, being the first one up, and being able to steal away some time to enjoy a cup of decaf coffee and a scrumptious pecan cake …ahhh …heaven.  It truly is the simple things in life.  A good cup of coffee, some coffee cake and a beautiful Sunday morning; the sun is shining and the birds are singing, it is summer and I am feeling good!  What more could you ask for I say! 🙂

I love coffee cake, especially this recipe which is one my mom used to make.  She loved to have it when she got home, after work, with her favorite soap opera and a cup of coffee.  It was her way of unwinding after a day at work.

This is a delicious, flavorful , yet not to sweet, melt in you mouth coffee cake with a wonderful pecan crumb topping …perfect!  A favorite Sunday brunch treat at our house.

Happy Baking!

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Pecan Coffee Cake Crumble

By:  Arl’s World

Original recipe makes 1 – 9×13 inch pan

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 This is a delicious, flavorful , yet not to sweet, melt in you mouth coffee cake with a wonderful pecan crumb topping …perfect!  A favorite Sunday brunch treat at our house.

Ingredients:

2 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon baking powder

1 cup butter, softened

1 cup sour cream

1 1/2 cups white sugar

2 eggs

1 tablespoon vanilla extract

1/2 cup brown sugar

1 cup chopped pecans

1 teaspoon ground cinnamon

2 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a 9×13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.

In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.

Then prepare Pecan Topping:   In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir  in melted butter until crumbly. Sprinkle over cake batter in pan.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.