What a weird night at yoga this evening. Every time I want to shed a few extra pounds I find myself going back to my Bikram yoga classes. It’s a torturous sweaty 90 minutes, but I tell you, it is like no other work out. So anyway, the room is REALLY quiet and I mean quiet, with only the instructor talking in a very relaxing calm voice. This guy sitting next to me was in some pose and clearly passed gas. It was so awkward and I know I’m not the only one who heard him. He acted like it wasn’t him. I was so grossed out!
Ok, that was probably not worth sharing, but it’s late and this is what happens to me, I don’t think clearly this late!
Moving onto the food. Last Saturday morning, I helped with a baby shower for one of my friends at church and we served brunch type foods. I made these fun creamy cinnamon rolls on a stick that I intended to put in a cute pot with a bow, but couldn’t find my styrofoam to go inside the pot. They were ok on the plate too. Any sweet dough will do, I just picked up my handy Pillsbury crescent rolls and got right to work. I needed the time saver that morning. Quick, cute and delicious! My pictures don’t do either recipe justice. I was literally running out the door and thought, wait, I’ve got to snap a few shots of these. So, definitely not my best work here, but you get the idea.
Cream Cheese Cinnamon Rolls on a Stick
2 packages Pillsbury Crescent Rolls (preferable the packages where it is one rolled sheet of pastry per package)
2 8oz packages softened cream cheese
1 Cup sugar
2 Tablespoons cinnamon
2-3 Tablespoons melted butter
1 ½ Cups powdered sugar
2-3 Tablespoons heavy cream (do not substitute)
24 lollie pop sticks
1. Preheat oven to 350 degrees F. Remove rolls from packaging. Unroll each of the dough pieces so they are in the shape of rectangles. Roll each individual into an even thinness. Place cream cheese, sugar and cinnamon into a medium bowl. Stir until well combined. Spread half of the cheese mixture onto one sheet of dough and half onto the other spreading evenly across dough leaving about ¼ inch border around edges. Roll dough as if you were making cinnamon rolls, ending with seam side down. Cut 1 inch pieces and place all 24 pieces into mini muffin tins. Brush each roll with melted butter and bake for 15-20 minutes or until slightly golden around edges and cooked through.
2. Transfer rolls to a cooling rack and cool completely. While cooling combine powdered sugar and heavy cream until thick and drizzle ready. With a spoon, drizzle icing over each roll. Once rolls are cooled, press a stick into the bottom of each.
These little quiche are so good. The hash brown crust does wonders here. I wanted to do a separate post just on the candied bacon, but ran out of time that morning with the photo shoot. I could eat a whole pound of this sweet crisp bacon alone. Do try these, they are great for breakfast lunch or dinner. All kinds of goodness packed into one little tiny quiche!
Mini Hash Brown Crusted Quiche with Crisp Maple Brown Sugar Bacon
12 strips Applewood Smoked Bacon 2 Tablespoons extra virgin olive oil
¼ Cup pure maple syrup
½ Cup brown sugar
1 package Ore Ida Seasoned Hash Brown with Peppers, thawed
15 large eggs
½ Cup heavy cream
1 ½ teaspoons salt
½ teaspoon pepper
¼ teaspoon garlic salt
2 Tablespoons extra virgin olive oil
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. Place bacon strips onto a baking rack placed over a baking sheet. Brush each strip of bacon with maple syrup then press pinches of brown sugar over each strip. Bake for 35-30 minutes or until crisped. Remove and let cool. Once cooled, cut into ½ inch pieces. Set aside.
2. Heat olive oil into a large 5 qt skillet or dutch oven. Saute hash browns until slightly golden. Spoon a heaping Tablespoon of hash browns into 48 mini muffin cups that have been sprayed with cooking spray. Bake for 5-7 minutes then remove from oven. In a large bowl whisk the eggs, cream, salt, pepper and garlic salt until well combined. Fill each muffin cup nearly full with eggs. Top with a pinch of cheddar cheese and bake for 15-20 minutes, or until eggs are cooked through. Remove from muffin tins, top with crisp bacon pieces and serve warm.
48 mini quiche
Thanks to Amanda from Myfindsonline.com for putting Picky Palate on her top 50 blog list for 2008! What an honor!
Be back soon with some more cookin!