How To make Sweet Little Things
2 cn Crescent Rolls (canned)
1/2 c Sugar
2 ts Vanilla (to taste)
Juice of 1 lemon 8 oz Cream cheese
Mix all except rolls together in bowl. Seperate rolls, and roll them out thinner (like pie crust). Place 2 - 3 TB of filling in middle of long edge. Fold corners up and roll up remaining flap. Bake at 350F until brown (10-12 minutes). These are quick, easy and great for unexpected company. They look better if you use clear vanilla.
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How to make a moist Cinnamon Apple Cake! Want to make simple recipes? My new shorts series takes you through some simple, decedent, indulgent recipes! The videos take less than1 minute to watch and you can find a written list of ingredients on my Fitwaffle and Fitwafflekitchen instagram! I hope you enjoy, and don't forget to give some love in the comments if you like it!
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Nutella Soufflé Recipe #shorts
How to make a 2-Ingredient Nutella Chocolate Soufflé!
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For the Souffle
All you need is:
2 Eggs
170g Nutella
Bake 170C (fan) 17-18 mins
Makes 2 large ramekins ????
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Easy tiramisu recipe
Ingredients you will need:
- Mascarpone
- Double cream
- Fresh custard
- Coffee
- Lady Fingers
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Best Chocolate Eclair Recipe
This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe:
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
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Sweet little Things #102: Nur 3 Projekte
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