“New Orleans is like the bad-kid island in ‘Pinocchio.'” ~ Jonah Hill

Happy Fat Tuesday!!

I have never experienced Mardi Gras but it is definitely on my bucket list.  I will probably start off a little easy by trying out the Mobile Mardi Gras then one day hit up the big shebang in New Orleans.

So, since I’m not there I thought I would have a little Mardi Gras (minus the beads) celebration here at home with Jambalaya and mini King Cakes.

Mini-King Cakes

(adapted from the Chew)

Cakes

  • 1 refrigerated pizza dough
  • 4 tablespoons Butter (melted; plus more for brushing)
  • 1/3 cup Granulated Sugar
  • 1/3 cup Brown Sugar
  • 3/4 teaspoon Cinnamon
  • 3/4 teaspoon Lemon zest
  • 1/3 teaspoon Salt

Frosting

  • 1½ cup powdered sugar
  • 6 tsp milk (may need more to get right consistency)
  • 1/2 tsp vanilla
  • yellow, green and purple colored sugar

Preheat oven to 350º and grease an 8-10 inch cake pan.

Combine sugars, cinnamon, lemon zest and salt by smashing together with fingers.

Roll out dough on a lightly floured surface, brush with melted butter and sprinkle with sugar mixture.

Roll dough lengthwise to form a log and cut into 1½ inch pieces and place cut side down on to prepared cake pan. Brush cakes with melted butter.

Bake for 20 minutes or until golden brown but not crispy.

While cooking, mix together powdered sugar, milk and vanilla.

When cakes are cooled slightly, flip onto an inverted plate, frost and sprinkle with colored sugar.

These would be great anytime of the year – just change up the color of the sugar to match the season or occasion.

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“Expect problems and eat them for breakfast.” ~ Alfred A. Montapert

Some people prefer a savory breakfast and some prefer a sweet breakfast.

I, on the other hand prefer both. 🙂

Go figure – I love everything.

So, on Christmas morning I fixed both. Today I will tell you about the sweet one. It was ridiculously simple and very good.

Blueberry Croissant Puff

(adapted from The Girl Who Ate Everything) – I think she and I could be good friends. 😉

  • 3 large croissants (torn or cut into 1 in pieces)
  • 1 cup fresh or frozen blueberries (I used frozen)
  • 1 8oz cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • powdered sugar

Preheat oven to 350º

Place croissant pieces in a 9×9 pan.  Sprinkle with blueberries.

In a separate bowl with a hand mixer, cream the cream cheese, sugar, eggs and vanilla until well blended. Slowly add in milk until incorporated. Pour evenly over croissant pieces. Let stand for 20 minutes.

Cook for 35-45 minutes until brown and center is set.  If it begins to brown too much before set, cover with foil and continue to cook.

Sprinkle with powdered sugar before serving.

This will be a new morning go to recipe for me. Could easily be doubled for a crowd.

photo-abp

  • 3 large croissants, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
  • 1 package (8 oz.) cream cheese, softened
  • 2/3 cup sugar
    campaignIcon
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#gPh3vukpRmuYTh6W.99

  • 3 large croissants, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
  • 1 package (8 oz.) cream cheese, softened
  • 2/3 cup sugar
    campaignIcon
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#gPh3vukpRmuYTh6W.99

  • 3 large croissants, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
  • 1 package (8 oz.) cream cheese, softened
  • 2/3 cup sugar
    campaignIcon
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#gPh3vukpRmuYTh6W.99