Lemon - Berry Rolls

Sometimes you have ingredients in your refrigerator and think....

"What should I do with all of this stuff?" 

Well you go to google, put in the ingredients that you have, and miraculously recipes appear.

I found this recipe from The Girl Who Ate Everything. 

It is a blueberry and lemon crescent ring. The recipe calls for a can of crescent rolls and delicious sweetened cream cheese with just the right amount of lemon juice for a kick. This is good friends. 

Here is the sweetened cream cheese. You have to mix it really good to give it a nice whipped and creamy look. 

Once you stretch out the dough, spread the cream cheese mixture all over and place the blueberries on top. I had to push the blueberries into the mixture a bit so they wouldn't slide when I rolled the dough up. 

Once the dough is rolled, slice using a serrated knife and place in a circle like above. 

Bake these puppies up at 350 degrees for 20-30 minutes. Once they come out spread the icing on top. 

Blueberry and Lemon Crescent Rings

adapted from The Girl Who Ate Everything

4 oz cream cheese, softened

1 tbsp. lemon juice (fresh is best)

1 tbsp. lemon zest

1 can Crescent rolls

1/2 c. granulated sugar

1 c. fresh blueberries

Glaze

1/2 c. powdered sugar

2 tbsp. milk 

Instructions

Preheat oven to 350 degrees. Line a cookie tray with parchment paper. In small bowl, combine the cream cheese, lemon juice, lemon zest, and sugar. Mix until well blended. Unroll the pack of crescent rolls and pinch the separation areas to make the dough combine and lay flat in one rectangular piece. 

Spread cream cheese mixture all over dough and top with blueberries. Push the blueberries into the cream cheese mixture a bit to make sure they won't move when you roll up the dough. Starting with the long side, roll the dough up until if forms a roll. Using a serrated knife, cut the dough into slices. Place each slice on the parchment lined cookie tray, overlapping ever so slightly. Bake for 20-30 minutes. 

While this is cooking combine your powdered sugar and milk to make the glaze. 

Once the crescent rolls are done, remove from the oven and pour the glaze over them. 

Enjoy!

Peach Pie

These yummy peaches were a part of an amazing and quick dessert that I made last week. I had some peaches that were in the fridge. I wanted to make something with them; smoothie, cake, fresh fruit salad......but none of that seemed appealing at the time. I am a big fan of the blog How Sweet It Is. The writer is from Pittsburgh, PA. This amazing city has a special place in my heart. She made and amazing Ginger Peach Galette with Almond Crust. I wanted to recreate this with my own twist and ingredients. I didn't have time to make a fresh pie crust so I just used a frozen deep dish one. I took it out of the foil pan it came in, and rolled it out until it was 1/4 thick and kind of circular around. 

My yummy Peaches!! 

Ingredients:

1 deep dish pie crust

3 peaches peeled and sliced

1 tbsp. cornstarch

1 1/2 tbsp. sugar

1/4 tsp. ground ginger

1 egg + a few drops of water (egg wash) beaten together

1/4 c. of your favorite nut, chopped. I used walnuts

1 tbsp. sugar

Preheat oven to 400 degrees. Combine peaches and next 3 ingredients together. Mix well and set aside for at least 10-15 minutes. Roll out pie crust to 1/4 inch thick. It should be kind of circular around but there is not a particular shape that it needs to be in. Place dough on a parchment-lined baking sheet. Put the peaches mixture in the center of the of the crust leaving at least a 1-2 inch border. Fold the crust over the top of the peaches leaving the middle exposed. Brush the crust with the beaten egg wash and layer with you favorite chopped or sliced nuts. Sprinkle with 1 tbsp. of sugar. Bake for 40 minutes or until crust is browned and cooked underneath.