It just so happens that I have already made, or will make, each one of these three recipes on this Christmas Eve. Jim and I started our day with the strawberry cream cheese croissants (which Jim claims are "100 times better than Pop Tarts"), and I will be baking the Andes mint cookies and Santa hat brownies a little later today to take to my sister's house tonight. All three recipes were found via Pinterest, of course, and all three look DE.LIC.IOUS! Enjoy!
From: http://sorumblyinmytumbly.blogspot.com/2011/06/strawberry-cream-cheese-croissants.html via Pinterest
Ingredients:
1 package of Pillsbury Crescent Rolls
1/4 cup of strawberry jam
4 oz. cream cheese, room temperature
1/4 cup white sugar
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 egg + 1 teaspoon of water for egg wash
Directions:
1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
2. In a mixer fitted with a paddle attachment, mix cream cheese, sugar, lemon juice and vanilla. Cream until there are no lumps.
3. Unroll each crescent roll. On the fattest part of the triangle, place 1 teaspoon of cream cheese mixture and one teaspoon of jam. Roll into a croissant shape.
4. Whisk together the egg and water for egg wash and brush over each croissant.
5. Bake for 8 to 10 minutes until croissants are golden brown and inside is no longer doughy. Dust with powdered sugar if desired.
Recipe for: Andes Mint Cookies
From: http://sixsistersstuff.blogspot.com/2011/04/andes-mint-cookies.html?showComment=1323739192245#c8874412180426553846 via Pinterest
Ingredients:
1 Devil's Food cake mix
1/2 cup oil
2 eggs
1 package of Andes mints
Directions:
1. Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet.
2. Bake at 350 degrees for 6 to 9 minutes. Don't cook any longer than that! You don't want them to be overdone!
3. Take sheet out of oven and while the cookies are still very hot, place an Andes mint on top of each cookie. In about 5 minutes, the mint will be melted. take a spoon and smooth out each mint like frosting.
Recipe for: Santa Hat Brownies
From: http://daisyt13.wordpress.com/2011/12/04/santa-hat-brownies/ via Pinterest
Ingredients:
1 pan of your favorite brownies, cooled and cut into desired size and shape
12-16 small strawberries, cleaned and hulled
Vanilla-mascarpone buttercream:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 8 oz. mascarpone cheese, room temperature
- 2 1/2 to 3 cups powdered sugar
- 2 teaspoon vanilla extract
- Pinch of salt
1. Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes. Add vanilla extract and salt. Add 2 1/2 cups of sugar, half a cup at a time and continue beating until smooth. Add more sugar, if needed, to reach desired consistency and sweetness.
2. To assemble, pipe a ring/ of vanilla buttercream on top of each brownie. Cut off the base of a strawberry so that it is flat and place it upside down on each brownie, pushing slightly to secure in place. top the tip of the strawberry with a dot of buttercream to finish the Santa hat.
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