Home

Lemon Cheesecake Crescent Rolls

Lemon Cheesecake Crescent Rolls2-text.jpg

How's your holiday planning going?  I've made it home to the Bahamas but I'm currently in the middle of a Christmas maze and I'm not doing well.  In the past two hours I knocked over two reindeer and broke some antlers (R.I.P.).  Then I proceeded to trip over Santa and his sleigh, which had been placed on the floor.  My mom might have a holiday decorating problem.

When I'm not navigating the labyrinth of Christmas decorations in my house, I'm otherwise trying to get back into baking.  I made cookies last month and that's been the inspiration for me to get back in the kitchen and fire up the oven.  I admit that this is sort of "baking" because I'm not making the dough for these crescent rolls, but still, I am making the filing and putting lots of love in there for ya.

My friend had a holiday party last weekend and I made these to go on the dessert table.  However, these could also be used as hors d'ouevres or even as breakfast treats.  If you enjoy cheese danishes, then this will be something you will want to make.  Since we're working with pre-made dough, it's also super quick.  This means I'll be making these exactly 20 more times this year.  "You're welcome" to all my family and friends.

Lemon Cheesecake Crescent Rolls6.JPG

Lemon Cheesecake Crescent Rolls
makes 8 crescents

Print Recipe

For the Crescents:

  • 1 package 8 count refrigerated crescent rolls
  • 4 ounces cream cheese, cold
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon lemon extract
  • zest of 1/2 lemon

For the Glaze:

  • 1 cup powdered sugar
  • 1 1/2 tablespoon lemon juice
  • zest of 1/2 lemon


1) Preheat oven to 375 degrees

2) FIn a medium mixing bowl, add the cream cheese, sugar, lemon extract, and lemon zest.  Mix well to incorporate.

3) Open the crescent roll dough and roll it out.  Separate the triangles.  Spoon cream cheese filling onto the wider end of the triangles.

4) Gently roll the dough up, starting from the wider end and moving toward the smaller end.  Once the croissant is rolled up, tuck the corners in and shape into a crescent.

5) Place the croissants on a baking sheet lined with parchment paper.  Bake for 12-14 minutes or until golden brown.

6) Allow the croissants to cool on a wire rack.

7) Once cooled, combine all the ingredients for the glaze in a medium bowl and mix until smooth.

8) Drizzle the glaze evenly over the cooled rolls.

--recipe from Lemon Tree Dwelling

Lemon Cheesecake Crescent Rolls5.JPG

Laughing Cow Cheese Plate

 :


Wait wait wait!  2016 is creeping up on us with a quickness!  While I am super excited for the new year and all the fun things that it's bringing with it, I want to take a moment to discuss cheese with you.  Yes, cheese.  As you know, I am an avid fan of such things.

This year, I have just the thing to bring to any NYE event: a cheese plate.  And not just any cheese plate, but a cheese plates to end all other plates.  It doesn't matter if you're into salty, sweet, or spicy flavors.  I've got you covered.  Are you intrigued yet?

I take my cheese seriously, so I jumped at the chance to try out the newest member to the Laughing Cow cheese family: Creamy Asiago!  My heart skipped a beat and my brain said "Spread cheese on all the things!"  And so that's what I did.  I put together 3 different (and super quick!) cheese combinations, all inspired by this Asiago flavor.  Whip up as many or as few as you will need to make everyone happy.

Or, you can be like me and make as many as you need to keep yourself happy.  Yup, I did that.

Here's to 2016!

*Laughing Cow Creamy Asiago will be available in stores March 2016*

Read More

Cinnamon & Sugar Almonds

Cinnamon & Sugar Almonds

 

"I need deez."

That's what I said to myself when I saw this recipe.  Actually, I said that when I saw quite a few recipes on Dena's site, Oh! You Cook!  I was quite fortunate to be assigned Dena's food blog for this month's Secret Recipe Club because she pretty much makes everything that I want to eat. And because I'm definitely going to need that Chocolate Tart in a Macaroon Crust (for Easter, for the kids...that I didn't celebrate with), and that Lazy Lasagna (that I may be a little too lazy to make sometimes, but I have really really good intentions), and that Baked Lemon Herb Fish (I really need to make a fish dish soon because one cannot live on chocolate alone, although I seem to be testing that theory.)

After all this searching, I finally decided on the Cinnamon and Sugar Almonds.  I hadn't "candied" anything in a while and I have been trying to eat healthier recently because ALL OF THE SUGAR AND CARBS HAVE BEEN VISITING ME!  So anyhow, instead of making anything with chocolate or pasta (sadly), I decided that these almonds would be my gateway back into the Land of the Healthy.  There's a little bit of sugar and a little bit of spice and a lot of healthy protein.  So let's do this!

Read More

Watermelon & Mint Salad

The title of this post is way less interesting than originally intended.  You see, I picked up a few items at the grocery store the other day and this stash just so happened to include watermelon and an avocado.  The thought never entered my mind to combine them together.  I'm typically a salted-avocado slice kind of gal.  However, I then saw this post which combines watermelon and avocado into a salad! Since I already had most of the ingredients at hand I figured I'd throw this together to see what it was all about.

Let's segway to that moment when I slice open my avocado and there's a black ring throughout the entire fruit... You know that avocado got the stink side-eye.  But I pulled up my big girl pants and decided to simply leave the avocado out of this equation.  Problem solved in three seconds flat.  The recipe is pretty free-form, so I grabbed the ingredients I did have and got to work.

Read More

Chocolate Palmiers

I just returned from a pretty bangin' trip to New Orleans.  I want to go back straight straight straight away.  I recently developed an affinity for jazz music and a slight obsession with the Big Easy.  I blame the Preservation Jazz Hall Band.  You see, I went to see them at City Winery in NYC back in February.  Halfway through the concert, I came to the conclusion that these talented men seemed to live pretty happy and rich lives down in New Orleans.  So clearly I had to go check it out!

Now I don't usually do this.  You can be certain that I am not much of a traveler, but I figured I should probably work on changing that up.  I like to travel, but there always seems to be a reason not to go just-this-second.  I switched up the game this year.  In 2013, we will travel more!

So anyhow, I went to NOLA and ate my face off, while listening to a ton of jazz music and making new friends along the way.  I did it up right.  However, I have now developed an addiction to pralines.  This cannot lead anywhere good.  I know it. I just recently weaned myself* off these chocolate palmiers and I already have another replacement!

*Disclaimer: I have not actually weaned myself off these palmiers, but I did run out of them.  I have been holding myself back from making another batch so that I don't scarf them down all at once.

Read More

Prosciutto Wrapped Apples

We are still entertaining, right?  Just because the new year's here doesn't mean we can't have our family and friends over for brunch and a good time. Because I really need a reason to bust out with this odd, it's-so-wrong-it-has-to-be-right meat and fruit combination.

Now.  Do not let my words fool you.  I did not have a brunch event.  I did not have people over for any reason at all.  In actuality, I was scouring my refrigerator for something to eat and I saw some freshly sliced prosciutto along with a green apple.  I wanted both and proceeded to wrap one in the other, finished the packages off with some balsamic glaze, and called it a day.  Then I sat on my bum, all alone, and started eating.

I don't feel bad about this.  In fact, I feel pretty good.  This meal (snack?) has got protein.  It's got fruit. And in terms of preparation, it's really just an assemblage situation.  So yeah, I'm down with that.

Now let's get to work...

Read More