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Lynsey Lou's

Enjoying Life One Bite at a Time!

10 Ingredients or less

Pepperoni Pizza Monkey Bread

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Typically, when I think of monkey bread my mind instantly goes to the sweet, breakfast-y version. The kind that has been rolled in cinnamon sugar, baked and comes out of the pan with a sticky, gooey coating.  You know the kind I’m talking about and it’s amazing.

Since that classic, first batch of monkey bread I’ve been addicted to the stuff and making various other versions ever since.  But, I have yet to make a savory version…until now.

I know there are countless ingredients that would be a great addition to a little ball of dough, but there is one thing in particular that screams at me.  Pepperoni.  And cheese.  The idea of pepperoni and cheese stuffed in little pillows of bread and rolled in garlic butter sounds amazing.

So, for my first savory version of monkey bread I present to you pepperoni pizza monkey bread.  This is everything I imagined it would be and more.  Each piece of bread is stuffed with pepperoni and mozzarella cheese, rolled in garlic butter and placed in the pan.  Right before going in the oven, it’s given an extra helping of pepper jack cheese and then baked until the bread is golden and the cheese is melted.

Once it comes out, the game is one.  Pull off chunk after chunk and dip into marina sauce, it’s just like little bite sized pizzas.  This bread is so easy to make and perfect for an easy meal and even a great addition to a party or game day spread.  It’s so addicting and will literally disappear before your eyes.

Pepperoni Pizza Monkey Bread

Ingredients:


2 Cans Pillsbury Grands! Jr. biscuits
40 Pepperoni slices
4-5 Mozzarella cheesesticks
1/2 Stick butter
2 Tsp garlic salt, plus more for dusting
1/3 Cup shredded pepper jack cheese

To serve-
Marinara sauce, homemade or store bought

Directions:

Preheat oven to 350.

Place butter in a microwave safe bowl, place in microwave and heat until melted.  Add the garlic salt and stir to combine.

Spray a bundt pan with non-stick cooking spray, dust with garlic salt and set aside.

Cut biscuits in quarters.  Cut pepperoni slices in half.  Cut each mozzarella stick in 8-10 pieces, making sure there are a total of 80 pieces of cheese.

Place cheese in the center of a pepperoni half, then place in the center of each biscuit.  Wrap the dough around the pepperoni and cheese, pinching to seal.  Roll in garlic butter and place in prepared pan.  Repeat until all the bread, pepperoni and cheese is gone.  Sprinkle the pepper jack cheese over the top of the bread, place in oven and bake for 25-30 minutes, until cheese is melted and biscuits are cooked through and golden-brown.

Remove bread from oven, gently run a knife down the sides of the pan to help release any pieces that may be stuck.  Place a plate or platter over the pan and invert the bread.  Sprinkle with additional cheese, if desired.

Pour marinara in a bowl, heat if desired and place in the center of the bread.  Serve.

Recipe source: A Lynsey Original

Cannoli Cheeseball

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I’ve always been infatuated with cannolis.  There’s something about that fried pastry dough that’s rolled into a log and filled with that creamy filling.  Andy my favorite version is capped off mini chocolate chips.  It’s a perfect dessert; crunchy, creamy, with a hint of chocolate.  It’s not too heavy or too sweet; it’s the perfect balance.

While I would love to take the challenge of making cannolis at home, I just haven’t found the time.  it’s not that it would be hard, but I know my little helper would want to be there every step of the way and I just don’t want to risk him getting burned.  So, the traditional cannolis will go on the infamous waiting list.

In the meantime, this cannoli cheese ball will definitely tied me over.  And, it’s a perfect recipe for my little guy to help me with.  Not to mention it comes together fairly quickly, it’s no bake, portable making it ideal to take to parties or gatherings, and it’s incredibly addicting. Oh, and it’s a cheeseball…and let’s face it, who doesn’t like a cheeseball?

If you’ve never made a cheeseball it’s incredibly simple.  They come in all shapes and flavors; sweet and savory.  They come together pretty quickly and easily.  To make coating them a little easier, and a little less messy, they are chilled for at least an hour and then rolled in the desired coating.

This cannoli cheeseball is amazing.  It’s everything you love about the traditional cannoli all rolled up in a cheeseball.  To make it even better, it’s rolled in about a cup of mini chocolate chips.  It’s creamy, slightly sweet with just a hint of cinnamon and a little texture from the chocolate chips.  It can be served with graham crackers, vanilla wafers, or even pound cake crisps.

This dip is delicious and so addicting.  You will have to use all your willpower to resist taking the entire ball, cuddling up on the couch and inhaling it yourself.  So, the next time you want something sweet or need an easy and impressive dessert make this cannoli cheeseball.  

Cannoli Cheeseball

Ingredients:


1 (8oz) block cream cheese, room temperature
1/2 Cup ricotta cheese
1/2 Cup powdered sugar
1 Tsp cinnamon
2 Cups mini chocolate chips, divided

To serve-vanilla wafers or graham crackers

Directions:

Place cream cheese in a medium bowl and beat until smooth.  Add the ricotta, powdered sugar and cinnamon and mix to combine.  Add 1 cup of chocolate chips and stir to incorporate.

Place the mixture in the center of a piece of plastic wrap.  Gather the plastic wrap, bringing it up around the sides of the mixture, and bring the edges together while squishing the mixture into a ball.  Place in the refrigerator for at least 1 hour.

Place the remaining 1 cup of chocolate chips on a plate or in a shallow bowl.  Open the plastic wrap and turn the cheeseball onto the chips.  Using your hands, roll the ball to coat in the chips.

Place on dish and serve with vanilla wafer and graham crackers.

Recipe source: Taste and Tell, who adapted it from The Rachel Ray Show

Creamy, Quick Shells and Cheese

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What do you want to eat?  A question that we think to ourselves or ask others every. single. day.  There are an infinite amount of responses that can follow that simple question.  At my house, I can guarantee I will hear “macaroni and cheese” at least 5 to 6 times a week.

What is it that is so intoxicating about shells covered in gooey, creamy cheese?  The addiction starts when we’re kids and never goes away.  It quickly goes from a quick, easy meal that your mom could through together in no-time to a comfort food and best friend for years to come.

Mac and cheese is one of those foods that’s always there for you, no matter what goes on in your life. Whether it’s just needing to take a time out and reflect on the simpler times (like childhood) or overcoming something not so great that happened that day.  Had a bad day at work?  Trouble in a relationship? Kiddos not listening to you?  Smooth it over and settle down with a big helping of macaroni and cheese.

Mac and cheese has been a staple in my life for as long as I can remember.  For the longest time I grew up on the stuff from the blue box…and I loved it.  I still do have a soft spot for it, to be honest.  But, you know me and you know I like to make my own version at home if at all possible.

Since my little guy has been stuck on the creamy, instant shells and cheese for quite sometime, I decided it was due time to see if I could replicate it at home…or buy stock in Velveeta!  So, I perused several recipes before coming across one from Ree Drummond, The Pioneer Woman, that was titled quick shells and cheese.  I read through the recipe, looked at the pictures and knew this could be the one.  She had never steered me wrong before, so I knew she wouldn’t start now

This recipe consists of simple ingredients that are pantry staples.  The cheese sauce comes together in the time in takes the pasta to cook.  There’s no process of making a roux, just warm up some milk and melt butter and add cheese and heat long enough to melt.  Once the sauce is done, the noodles are done and they get tossed in that golden pond of cheesy goodness.

This is everything I imagined it would be, and so much more.  It’s just like the packaged Velveeta shells and cheese; the pasta has the perfect bite, the cheese is smooth, creamy and pure perfection.  So, the next time your kiddo or you get a craving for some mac and cheese, ditch the boxed stuff and try your hand at these quick shells and cheese.

Creamy, Quick Shells and Cheese

Ingredients:


1 lb. mini pasta shells
2 Cups whole milk
1 Tbsp butter
1 1/2 Cups shredded cheddar-jack*
1/2 Cup shredded American cheese*
8 Oz Velveeta cheese, cut into cubes
1/2 Tsp black pepper
1/4-1/2 Tsp salt
1/2 Tsp mustard powder

Directions:

Bring a large pot of water to a boil and season liberally with salt.  Add pasta and cook according to package instructions.

Meanwhile, combine the milk and butter in a large saucepan and place over medium heat.  Once the milk is heated and butter is melted add the cheeses and stir until melted.  Add the pepper, salt and mustard powder and stir to combine.

Drain the pasta then add to the cheese mixture and stir until pasta is coated.  Serve immediately.

*You can use any mixture of cheeses you have on hand, or that are on sale.  Just make sure you use Velveeta along with the shredded cheeses.

Recipe source: barely adapted The Pioneer Woman, via Food Network

Salted Caramel Marshmallow Dip

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It is no news to you that I’m a sucker for sweet and salty.  I absolutely love the contrast of flavors, and the way the salt helps to balance the sweetness in dishes.  And salted caramel, well that ranks right up at the top of my list of faves.  I on or in pretty much everything.

While I have a homemade recipe that I adore, I have to say I was over the moon with joy when I came across this sea salt caramel sauce from Bosco’s in the grocery store.  It made it in my buggy before I could blink.  Once I got home, it was time for the real test.  The taste test.  Would it live up to my hopes, dreams…and expectations?

I quickly ripped off the seal and squeezed a hefty amount on a spoon.  I mean, we are taste testing here so you I had to make sure I got enough in my mouth to really get a good taste.  Once that caramel hit my tongue…ohmygoodness…I was ecstatic.  It was creamy, buttery, smooth; everything you want in a delicious caramel sauce.  And, it had the perfect amount of salt to balance the flavors.


I was beyond excited about this discovery.  The wheels in my ol’ noggin started turning and I started thinking about all I could do with this amazing sauce.  Not only would it be delicious on ice cream, but on brownies, in frostings and oh-so-good in some sweet dips.

This time of year we are pulled in so many different directions and it seems like there are parties galore.  When it comes to parties, I know I don’t like to show up empty handed so I am always looking for quick recipes that can be made in advance, chilled and can sit out at room temperature for an extended amount of time.

And this dip fits all those.  It comes together in under 10 minutes, requires very few ingredients and can be made in advance.  This dip I’m talking about is salted caramel marshmallow dip.  It includes several of my favorite foods; salted caramel, cream cheese, salt and marshmallow fluf.

It’s tangy from the cream cheese which helps balance the sweet from the powdered sugar.  The heavy whipping cream and marshmallow fluf help give it a light and fluffy texture and the buttery, salty caramel add so much flavor.

This dip is perfect for those upcoming parties, but also a great gift.  Place it in a small mason jar and tie an apple on top for a simple, but oh-so-cute presentation.  You could also attach a bag of cookies to the jar for additional dipping “utensils”.  This simple but delicious dip will light up the faces of all who have it.

Salted Caramel Marshmallow Dip

Ingredients:


1 (8oz) block cream cheese, room temperature
1/2 Cup powdered sugar
3-4 Tbsp heavy whipping cream
1/4 Cup + 3 Tbsp Bosco’s sea salt caramel sauce, divided
Pinch of sea salt
1/2 Cup marshmallow fluf

Directions:


Place cream cheese in a large bowl and beat on high until smooth, about 1 minute.  Add the powdered sugar and 3 tablespoons of cream and mix to combine.  Add 1/4 cup and 1 tablespoon of the caramel sauce and mix to combine.  Add salt and mix to incorporate.  If the mixture is too thick, add a little more cream.  Lastly, add the fluf and mix until just incorporated.  Taste, add more salt or caramel if desired.

Pour in a bowl in 3 additions, adding the remaining caramel sauce between the layers.  Loosely cover with plastic wrap and refrigerate at least 1 hour or until ready to serve.

To serve, drizzle with additional caramel sauce.  Serve with apple slices, strawberries, chocolate covered graham crackers, graham crackers, vanilla wafers, or shortbread cookies.

Recipe source: A Lynsey Original

White Chocolate, Peppermint, Marshmallow Pops

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Can you believe Christmas is a week away?  A week!  Have you made your list and checked it twice? Or, are you still struggling with what exactly to get some of those people on your list?  If you have some of those people that are difficult to by for turn to food.  Everyone LOVES food, and the gift of a homemade good and treats mean so much since you have to take the time and put forth the effort to make them.

I have an incredibly easy idea to show you today, and I’m so excited for you to check it out.  White chocolate, peppermint, marshmallow pops.  These little treats are no-bake and the perfect option for a quick, homemade gift or party favors to give your Christmas party guests.

These pops are cute, clever and so delicious.  To me, peppermints scream Christmas and they add the perfect pop of color and flavor to these fluffy, white marshmallows and creamy, white chocolate.

These could be placed in a clear cellophane and tied with a red ribbon and given as fun Christmas treats.  They could also be served along side a mug of hot cocoa and used as a stirring stick to give your cup of silky smooth chocolate just a hint of white chocolate and mint.

So, if you’re looking for an easy treat to make for those special someones, or a fun addition to a hot chocolate bar this would be a fun option.  These would also be fun treats to make with your kiddos to get them involved in the holiday baking.

White Chocolate, Peppermint, Marshmallow Pops

Ingredients:

1 Dozen mini candy canes
1 Dozen jumbo marshmallows
1 1/2 Cups white chocolate, roughly chopped
1/4 Cup finely crushed peppermint pieces

Directions:


Line a work surface with was or parchment paper.

Place one marshmallow on the straight part of each candy cane and set aside.

Place white chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until melted and smooth.  Remove from microwave and stir vigorously for about 10 seconds.  Dip marshmallows in the melted chocolate and bring the chocolate up to cover the sides of the marshmallow.  Sprinkle with peppermint pieces and place on the wax paper.  Repeat process until all the marshmallows are covered.

Once the chocolate is set, place in an airtight container or wrap in cellophane bags and tie with ribbon.

Recipe source: A Lynsey Original

Turkey, Cranberry, Avocado Salad

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The turkey.  It’s the centerpiece on practically ever Thanksgiving table.  Although there are different preparations; roasted, baked, fried, smoked and even the not so classic variations such as the turducken.  One thing stays consistent, everyone looks forward to having a slice or two of that bird on Thanksgiving day

There’s so much thought and preparation that goes into the meal.  People plan for months, weeks and days to ensure their family is served an amazing meal.  But, what happens after the turkey is carved, the dressing is eaten and the pies are sliced?  Lots of leftovers.  And a big emphasis on the lots.

I think everyone looks forward to having at least one plate of the basic leftovers but after that everyone is pretty much done and looking for different ways to utilize those leftovers.  There are countless ways to utilize that abundance of leftover turkey; make turkey and dumplins, turkey quesadillas, a leftover sandwich with all the goods of Thanksgiving…turkey, dressing, gravy, cranberry sauce and the list goes on and on.

While all of those sound delicious, there is something a little simpler that comes to mind.  A simple turkey salad.  And this one is light and refreshing with hints of that Thanksgiving meal in every bite.  Juicy turkey combined with tangy mayonnaise, a hint of spicy horseradish, tart cranberries and butter avocado.

This turkey salad is a definite hit.  It’s delicious on crackers, a buttery croissant, or straight out of the bowl is just how Tucker likes it.  You could also dress up the presentation, if you’re into that, and serve it in the avocado shell.  This salad is delicious and takes no time to throw together; an ideal way to use up to some of that leftover turkey.

Turkey, Cranberry, Avocado Salad

Ingredients:


1 Cup chopped turkey
2-3 Tbsp mayonnaise
1 Tbsp horseradish sauce
1/4 Cup dried cranberries
1/2 Avocado, chopped
2-3 Tsp chopped parsley
Salt and pepper, to taste

Directions:


Place cranberries in 1/2 cup hot water and set aside.

Meanwhile, combine turkey, mayonnaise, and horseradish in a bowl and stir to combine.

Drain the cranberries and pat dry with a paper towel.  Add the cranberries, avocado and parsley to the turkey mixture and stir to combine.  Season with salt and pepper.  Taste, adjust seasonings if needed. Serve on a croissant, crackers or scoop into the avocado skin as a fun presentation.

Recipe source: A Lynsey Orignal

Sweet Potato Waffles

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As much as I love mashed potatoes; both regular and sweet, I always make sure to make enough to ensure I have leftovers.  Why?  For one reason.  Potato cakes.  If you’re wondering what the heck a potato cake is, let me enlighten you.

It’s only the best thing ever.  Not to mention one of the simplest ways to spice up those leftovers.  It’s leftover mashed potatoes that are scooped in about 1/4 cup portions and placed in a frying pan.  From there the outsides gets golden brown and crispy and the inside stays the consistency of those beautiful buttery mashed potatoes.

I could make a meal out of these alone.  They are great without adding any extras, but that’s not to say you couldn’t add awesomeness to the mix.  Say like, bacon, cheese or even some chives.  It’d be just like eating a loaded baked potato.  Yum!

But let’s talk about utilizing leftover sweet potato souffle…or casserole, whatever you call it around your house.  It’s basically the same thing as the basic potato cake, but using some of that leftover sweet potato casserole.

Since there’s so much added to the sweet potatoes before being baked, you really don’t have to add any seasonings to these waffles.  I did, however, add a little cornstarch to help thicken the mixture a bit so they would hold up in the waffle iron.  Oh, and I yes, I threw these in the waffle iron rather that using the frying pan.  But you could honestly do either.

These are great just using the mixture straight from the casserole dish, but they could also be jazzed up a bit.  I make some that were stuffed with pepper jack cheese and others that were topped with melted marshmallows and a drizzle of maple syrup.  All of which got eaten up in a matter of minutes.

So, this Thanksgiving make sure you do one of two things.  Either make enough to ensure there will be some leftover taters, or just reserve a scoop or two to be able to make these waffles on Friday!

Sweet Potato Waffles

Ingredients:


2 Cups leftover sweet potato souffle or casserole, nuts or marshmallows removed
2 Tbsp cornstarch

Optional add-ins and toppings-
Shredded pepper jack
Marshmallows
Chopped pecans
Maple syrup

Directions:


Preheat waffle iron.

Combine 2 cups of sweet potatoes and cornstarch and stir to combine.

Scoop about 1/4 cup of sweet potatoes and place in the center of the waffle iron.  Close and cook approximately 4 minutes, until outside is golden and lightly crispy.  Remove and repeat.

*If waffles seem a little too moist, add a little more cornstarch a teaspoon at a time.
*To make a savory waffle, place 2 teaspoons of shredded cheese in the center of each scoop of potatoes and cover.  Place in the waffle iron and cook.
*To make a sweeter/breakfast version, top with melted marshmallows, pecans and/or maple syrup.

Recipe source: A Lynsey Original

Pumpkin Spice Oreo Iced Hot Chocolate

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If you’re like me when you go to the grocery store you meander down the seasonal isle to see all those delicious foods and treats.  I check the isle to see if any of my old favorites are available, all the while checking out all the new goods to see if any are calling my name.

Also, if you’re like me, then you take notice of what new and great creation Oreo has piled on those shelves.  Birthday cake, tried it.  Mint Oreos, tried it and my little guy devoured the rest.  Then there’s all those I haven’t even gotten a chance to try; root beer, berry creme, cookie dough, Reese’s, just to name a few.  I mean, Oreo has really expanded their brand.

When the different seasons roll around, it’s not just Oreos with those brightly colored cremes that line the shelves, it’s also various flavors that join the mix.  So, when fall rolled around and I browsed the cookie isle you can guess what caught my eye.  Pumpkin Spice Oreos.  It didn’t take long for those puppies to find a place in my cart.

It took even less time for my little helper to spot the package of milk’s favorite cookie and begin to persistently ask if he could have one.  As soon as we got to the car I caved in, not because his persistence paid off but because I was just as eager as he was to try these babies out.

While I could have sat and devoured the entire package in one sitting, I didn’t.  Promise.  I had plans for these, one was to make sure they lasted more than a day!  The next thing was to a pumpkin flavored drink.  Then it came to me, make a pumpkin spice iced hot chocolate.  But, instead of pumpkin puree use those delicious Oreos.

Folks this drink is so dangerous.  I mean, dangerous in the fact that they are so easy to make and that it can be sucked down in no time making you want to go back for me.  The first time I made these they were gone in literally less than 5 minutes and I was quickly handed the cups with the request for more.

So, the proof is in the pudding…or in this case, the empty cups.  These are a must make.  They are chocolaty, creamy, with hints of pumpkin and cookie pieces in every sip.  So what are you waiting for?  Go to the store now.  Literally now, and buy a pack or 5 of Pumpkin Spice Oreos.  Go, buy, and come home and make this immediately!

Pumpkin Spice Iced Hot Chocolate

Ingredients:

1/2 Cup milk
1/2 Cup heavy cream
3/4 -1 Cups crushed ice
1 Package hot cocoa mix
2 Tbsp Nesquick
2 Tbsp mini chocolate chips
3 Pumpkin Spice Oreos, roughly chopped, plus more for garnish

Directions:


Place milk, heavy cream, ice, cocoa mix, Nesquick, chocolate chips and Oreos in a blender.  Turn blender on and mix until the mixture is smooth and no chunks of ice remain.  Add more ice, if desired or needed.

Pour into two glasses.  Top with whipped cream, if desired.  Garnish with an Oreo, if desired.

Recipe Source: A Lynsey Original

Salted Caramel Apple Cider

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Aside from pumpkin, apples are synonymous with this time of year.  Just think about it, the fair rolls around and there are booths filled with candy and caramel apples.  Trips to the apple orchard are planned and bushel upon bushel of apples are picked and a plethora of baked goods are made.

What is it about the simple apple that makes me weak in the knees?  The perfect apple, how would you describe it?  Mine would be firm, juicy, crispy, sweet and slightly tart.  My favorite apples are the Honeycrisp variety.  Have you tried them?  If not, you must.  And now.

Anyway, I love apples.  Aside from sweet and savory recipes, I love apple flavored beverages. Apple cider to be specific.  Me and apple cider go way back.  I mean, like over 25 years ago.  I remember the first time I tasted it.  I was first drawn in by the intoxicating smell; apples and cinnamon, to this day still one of my favorite smells.  Then I took my first sip and that was it.  I was hooked.

When the first hint of cool weather arrives and the jugs of apple cider begin to fill the shelves I get so excited.  I can’t resist buying a jug and quickly getting home to make a mug of the perfect fall drink.  I fill my mug, cozy up on the couch and enjoy my favorite drink.

If you asked me a few years ago, I would tell you that nothing could make my mug of apple cider any better.  But, over the past few years I’ve discovered and become infatuated with salted caramel.  Oh, I adore the stuff.  It feeds my whole sweet salty obsession.  I also love caramel apples.  So, what would happen if I did something crazy like combine these things; cider, caramel, salt?

Only the most awesome drink you’ve ever put in your mouth.  Salted caramel apple cider.  This drink, honestly is the epitome of what fall is all about.  Sticky, sweet caramel, combined with sea salt and cinnamon apple cider.  Each sip is the perfect balance of apple, caramel and sea salt.  One sip of this concoction and all will be right with the world.  Folks, meet your new favorite cold weather drink.

Salted Caramel Apple Cider

Ingredients:


3 Cups apple cider
2 Tbsp red hots
1 Cinnamon stick
3 Tbsp caramel sauce, plus more for topping
1/4 Tsp salt, plus more for topping
Whipped cream, for topping

Directions:


Place cider, red hots and cinnamon stick in a saucepan and place over medium-low heat.  Bring mixture to a simmer and allow to for about 5 minutes, until red hots are dissolved.  Add caramel sauce and salt and allow to simmer another 2 minutes, stirring to incorporate the caramel.

Pour hot cider in two glasses.  Top with whipped cream, caramel and another sprinkle of salt.  Serve and enjoy.

Recipe source: A Lynsey Original

Pumpkin Cream Cheese Crescents with Maple Glaze

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I’m a sucker for breakfast pastries.  Anytime I go into a bakery or coffee shop, my first stop is the breakfast pastries.  The first thing that lures me in is the look.  They are like little works of art, lining a shelf for decoration.  Then I start looking at all the fillings and toppings and instantly want one of everything.

But, while I could take one of everything, there is one pastry in particular that I have a weakness for.  The simple, yet amazing cream cheese danish.  I’m not sure what it is about it, but I’m a sucker for fluffy, flaky pastries that are filled with that tangy cream cheese filling.  If I see one of those in the case, it’s done.  There’s no question what I’m walking out with.

During the fall, it’s no news to you, I love pumpkin.  When the weather starts cooling off I start counting down the days until it’s actual okay to break out the pumpkin.  Once that time finally rolls around, the pumpkin fest begins.

I’ve decided to combine two of my passions to make an amazing, but incredibly simple breakfast treat.  Pumpkin cream cheese crescent rolls with maple glaze.  Folks, this is what breakfast dreams are made of.

Pumpkin and all the spices that go with it combined with tangy, smooth cream cheese.  All the flavors that scream fall are rolled up in those ever so addicting, buttery, flaky crescent rolls and baked to golden perfection.  If that doesn’t sound enticing enough, it’s then drizzled with a maple cream cheese glaze.

These crescents are so easy to make and ready to eat in about 25 minutes.  They are ideal for quick breakfasts during the week, but perfect for indulgent breakfasts on the weekends or when entertaining guests.  Aside from breakfast, these crescents would be great at brunch or even for snacks for the kids after school.  So, take a minute for yourself and indulge in all the wonderful, warm flavors of fall with these pumpkin cream cheese crescents.

Pumpkin Cream Cheese Crescents with Maple Glaze

Ingredients:


For the rolls-
1 Package crescent rolls
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
1 1/2 Tbsp pumpkin puree
1/4 Cup +2 Tbsp powdered sugar (plus more to thicken, if needed)
1 Tsp pumpkin pie spice
1/2 Tsp cinnamon

For the glaze-
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
1/4 Cup powdered sugar
Pinch cinnamon
2 Tbsp maple syrup
1-3 Tbsp milk, if needed

Directions:


For the rolls-
Preheat oven to 350.

Place cream cheese in a medium bowl and beat on medium until creamy.  Add pumpkin and mix to incorporate.  Add the powdered sugar, cinnamon, and pumpkin pie spice in the bowl with the pumpkin mixture and mix to combine.  If the mixture is a little too runny, add a little more powdered sugar, one tablespoon at at time, and mix until slightly thickened.  You want the batter to be creamy, but not runny.

Open crescents, unroll and separate.  Spoon a tablespoon of batter on the bottom part of each crescent, fold over and gently press to seal, then continue rolling and place on a greased baking sheet.  Continue process with remaining batter and rolls.  Place in oven and bake according to package directions, maybe adding an additional minute or 2.  Remove from oven and allow to cool for about 5 minutes.

Meanwhile, make the glaze.  Place cream cheese in a medium bowl and beat on medium until creamy.  Add the powdered sugar, cinnamon and maple syrup (1 tablespoon at a time) and mix to combine.  If mixture is too thick, add the remaining tablespoon of syrup.  If the mixture can’t be easily drizzled add milk, 1 tablespoon at a time until desired consistency is achieved.  Drizzle the glaze over the warm rolls and serve immediately.

Recipe source: A Lynsey Original

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