If you didn't run right out and buy croissants the last time I mentioned them (here), you really need to. We made wonderful sandwiches by slicing them open and stuffing them with scrambled eggs (fried would be good, too) and cheese, and heating them in a 350 degree oven for 8 minutes. Served with Mr. Willoughby's trademark bacon on the grill, hash browns, coffee and assorted juices, it was a fast, easy and delicious brunch. It was so good, in fact, that I have no pictures because everything disappeared the minute it hit the table.
We had dinner at my parents' house, so I didn't have to do any cooking, but the girls and I made some fabulous desserts to take along.
Purple Hoodie Chick and I made filled cupcakes. The original plan was to make chocolate cupcakes, but I was out of cocoa. So as much as I hate to admit it, we got a little help from this guy.
I prefer to cook and bake from scratch, but I have yet to find a great, moist yellow cake recipe (if you've got one, please share!). I had this box of yellow cake mix for a different recipe, but we went ahead and used it to make our cupcakes. After they were baked and cooled, we filled a pastry bag with fudge icing. Using a long star tip (I'm not sure which number tip we used), we inserted it into the top of each cupcake and squeezed filling into them.
Next we covered the tops with a chocolate glaze. I love this recipe because it sets up to a fudge-like consistency.
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- 3/4 cup semi-sweet chocolate chips
- 1/4 teaspoon vanilla
In small saucepan over low heat, melt butter. Add corn syrup and chocolate chips, stirring constantly until completely melted. Remove from heat and stir in vanilla. Use immediately.We then finished them off by piping a star on top with the fudge icing that was used for filling. I know it sounds like a lot of work, but it really isn't. And yes, they are delicious!
I have to give a shout out to my friend Lissaloo at One Step At A Time for this recipe. She made it a while ago and I've been meaning to try it ever since I read about it on her blog. It's Sopapilla Cheesecake. If you check out her blog, you can link to another blog to get the recipe. It is fast and easy to make, though we did fight with the dough a bit to stretch it over the top and seal the seams (my fault, really, for using a lasagna pan which is a little larger than 9 x 13). Even so, I highly recommend this recipe, especially if you are baking with kids because it doesn't require very many ingredients so it comes together before they get bored. My nine year old daughter loved helping with this one.
This smelled so good while it was baking that I could hardly wait to taste it. It's wonderful with the crispy cinnamon sugar top and the creamy filling. Thanks, Lissaloo! Everyone loved it!