Apple Cinnamon Roll Rose Tarts

If you live in a city like Boston, brunching is basically a sport.  Finding a solid go-to place w excellent selections, reasonable prices, hangover-curing coffee, AND being able to get a seat in under an hour for you and your pals is not for the weary.  It’s not just for the #basics anymore:  try to get a table at any 4-star or higher Yelp-rated eatery on a weekend, and you will see a good sampling of the city’s men and women feasting away.

I have found a few places in the Boston/Cambridge area that are my go-tos, such as The Friendly Toast, The Trophy Room, Back Bay Social Club, and Masa, but there’s is never a guarantee that we can get a table before we whither away.  So, as much as I love love love going out to eat, has it ever occurred to us to host a brunch?

With my studio apartment, I can only host my cat, and she’s a jerk.  Currently we aren’t speaking, so I don’t think I’ll be asking her how she takes her coffee or mimosa.  But when I do move to a bigger apartment (which is currently in the works, more to come!), I fully plan to rangle the weekend crew over and relax over food at my table.  No wait, no worries.  No cats.

To start preparing for these home-brunches, I have begun experimenting with some munchies.  my favorite so far is this Apple Cinnamon Roll Rose Tart.  It’s beautiful, delicious, and your guests will go ga-ga over the smell of cinnamon rolls.  Enjoy!


 

Materials:

  • medium pot
  • measuring cup
  • cutting board and knife
  • muffin tin
  • cooking spray

Ingredients:

  • 1 package of cinnamon rolls
  • 1 apple
  • 1 c water

Directions:

  1. Preheat oven to 350 degrees.
  2. Core and cut the apple in half, then thinly slice.  Aim for uniform sizes (you can discard ends).
  3. Add water to pot and bring to a boil.
  4. Cook apple slices in the water until soft, about 5-7 minutes.
  5. Remove from water and drain.  Allow to cool enough to handle.
  6. Remove cinnamon rolls from packaging.FullSizeRender_1
  7. Open one of the rolls into a long strip.
  8. Line dough with apple slices horizontally.FullSizeRender_2
  9. Carefully roll the dough and apple slices back, creating a rose-shape.  FullSizeRender_3FullSizeRender_4FullSizeRender_5
  10. Place rose into a lightly-greased muffin tin.
  11. Repeat with the rest of the dough.FullSizeRender_6
  12. Bake for about 10 minutes, or until rolls are golden-brown.FullSizeRender_7
  13. Enjoy with powdered sugar, or packaged icing.

 

Apple Cinnamon Roll Rose Tarts

  • Servings: 4-6
  • Difficulty: medium
  • Print

Materials:

  • medium pot
  • measuring cup
  • cutting board and knife
  • muffin tin
  • cooking spray

Ingredients:

  • 1 package of cinnamon rolls
  • 1 apple
  • 1 c water

Directions:

  1. Preheat oven to 350 degrees.
  2. Core and cut the apple in half, then thinly slice.  Aim for uniform sizes (you can discard ends).
  3. Add water to pot and bring to a boil.
  4. Cook apple slices in the water until soft, about 5-7 minutes.
  5. Remove from water and drain.  Allow to cool enough to handle.
  6. Remove cinnamon rolls from packaging.
  7. Open one of the rolls into a long strip.
  8. Line dough with apple slices horizontally.
  9. Carefully roll the dough and apple slices back, creating a rose-shape.
  10. Place rose into a lightly-greased muffin tin.
  11. Repeat with the rest of the dough.
  12. Bake for about 10 minutes, or until rolls are golden-brown.
  13. Enjoy with powdered sugar, or packaged icing.

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Moose Droppings (Chocolate Fudge Candies)

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It’s beginning to look a lot like…well, fall.  But this week is THE week, right?!  As you know, I am a total sucker for all things holiday, and Christmas is undoubtedly my favorite.  I think that’s do to my parents:  over the years, we have cultivated a series of traditions Christmas Eve and Day that never seem to get old.  Here’s what 100% happens without fail e’ry year: Continue reading

Secret Ingredient Chocolate Truffles

So, womp womp.  Jenni dropped the ball.  Again.  I have had such a whirl-wind of a month that I completely forgot to talk about what this month’s 30 Days project, and I am really happy about this one!  Between traveling to see my awesome family in Tennessee and multiple weddings (’tis the season!), it’s been on the back of my mind but hasn’t made it any farther than that.

So, without further delay, I have decided to Continue reading

Healthy No-Bake Peanut Butter Cookies

Overweight.  Slim.  Chubby.  Fit.  Skinny. Fat.  Trim. Bloated.  In shape. Heavy.  Lean.

fatty-on-the-scales

Lots of terms for how our bodies are perceived, but it’s all relative, right?  You might be in the best shape of your life, but that just might happen to be 20lbs over someone else’s heaviest.  There are days you might feel really crappy about yourself (probably that 4th slice of pizza, but it was so good!), and that very day you get a compliment from someone on how great you look.  All relative, not only to your life journey, but to those who are looking at you.

I make a strong, solid effort not to give a smidge of care when it comes to what others think of me.  I like to look nice, I want to be in shape, but that’s for me and how I feel about myself.  Don’t like the way I look?  Then don’t look at me.  Simple as that.

Usually…

I, like any red-blooded American girl, can only not care so much.  Until the other day, when I was in the waiting room at my doctor’s office, and I looked at my previous doctor’s notes he had me bring… not anything sketchy, I had hip surgery a few years ago, and had the surgeon’s 70-page log of notes, and was sorting through to find the most relevant info to pass along to new surgeon.  And then… like a shot to the heart.  So simple, so sad.

In the narrative from one of the early visits, the surgeon wrote patient is slightly overweight. Continue reading

Mango Pound Cake

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As stated in my previous post, we celebrated the 29th birthday of my dear friend Betty (not her real name).

 Betty was pretty much the first close (*cough cough only cough*) gal pal I made since I’ve moved to Boston, and not a day goes by that I don’t thank my lucky stars for her.  First off, she is by far one of the most interesting people on the planet:  she’s taught overseas, she’s lived in several different states, she has a super interesting job helping others, she loves to try new things (including food!), and she makes friends everywhere she goes.  She’s a knockout, a fashionista, and incredibly funny. But what makes her so amazing is her heart: Continue reading

Low-Cal Easy Strawberry Cheesecake Bites

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Did you read that correctly?  Low calorie and cheesecake in the same sentence?  Yup, you sure did my friend.  I was in need of a no-bake recipe for a small birthday gathering this past weekend (which I will write more about in my next post), and I knew that the birthday girl loves cheesecake.  I mean, who doesn’t?  I don’t want to meet the person who raises their hand to that question.  I wouldn’t even count him/her as a person.  A robot, that’s more like it.   Continue reading

3-Ingredient Thin Mint Truffles

It’s that time again!  Girl Scout cookie season.  I would like to take this opportunity to wave goodbye to my chances at ever looking decent in my bathing suit this summer.

college-humor-funny

There are three things I would like to say about Girl Scout cookies:

  1. Unless you live under a rock, you probably know that you can now buy Girl Scout cookies online.  Please don’t do that.  The one redeeming quality for buying an absurd amount of sugar-and-fat (and crack, IMO)-laced goodness is that you are contributing to those pony-tailed munchkins with half their teeth missing.  Don’t take that away from them, or yourself.  Without that contribution, you’re just another sorry sap buying processed treats on the internet.
  2. Thin Mints are now officially VEGAN.  And, according to a recent poll, they taste different.  Like my dad always says, “fat is flavor.”  Put the lard back in, and let’s have some real fun, shall we?
  3. Do you think it is a simple coincidence that Girl Scout cookies come around right when the majority of folks give up on their New Year’s Resolutions?  Or is it the most genius marketing scheme ever?

I, like any blue-blooded American, do love me some GSC’s.  What’s your favorite?  I am a Caramel deLites girl (Samoas, depending on the state), but other the past couple of years have really grown to love the ever-popular Thin Mints.  Everyone loves these, right?  I can’t bring them in my house, or else the cookie monster inside me will magically house a sleeve without coming up for air.

This year, when I bought a few boxes from my friend’s two adorable daughters, I needed to make something with my Thin Mints.  There’s a ton of fun stuff swirling around Pinterest, and this one really caught my eye:  truffles.  Truffles need some patience, and they get messy, but are really easy and a huge crowd-pleaser.  I brought these to work, and they went over like gang-busters.  I think people enjoyed them more than the actual cookie, dare I say!

The best part?  It’s 3 ingredients.  3!  gotta love that, right?  Fair warning:  these are as addictive as the cookie.  A fun treat for St. Patty’s day, too, right?  Enjoy 🙂


Materials:

  • food processor
  • large bowl
  • small bowl
  • spatula
  • tablespoon
  • wax paper or parchment paper

Ingredients:

  • 1 box of Thin Mints cookies
  • 3 oz of cream cheese, softened
  • 1/2 bag of chocolate chips
  • OPTIONAL:  1 T coconut oil or Crisco, white chocolate and food dye/sprinkles (for decorating),

Directions:

  1. Pour cookies into food processor.           FullSizeRender (25)
  2. Pulse until finely ground (it will look like dirt).IMG_4002
  3. Place into a large bowl with cream cheese. FullSizeRender (26) Mix until well combined.  NOTE:  by hand (using both hands) works best!IMG_4005
  4. Using a tablespoon, scoop out and shape same-size balls.IMG_4007
  5. Place into the fridge (or freezer) for at least 30 minutes.
  6. In a small bowl, place chocolate chips (and coconut oil, if using).  Microwave and stir in 30-sec intervals, until melted.FullSizeRender (30)
  7. Dip and roll each ball in the melted chocolate.  Shake off excess chocolate (gently), and place on wax/parchment paper to dry and harden.FullSizeRender (29)
  8. NOTE:  if you would like to decorate your truffle, you can melt some white chocolate, dip a fork into the white chocolate, and quickly shake back and forth over the truffles.IMG_4010FullSizeRender (31)
  9. Place in the fridge to completely harden and cool.FullSizeRender (27)
  10. Enjoy!FullSizeRender (28)

3-Ingredient Thin Mint Truffles

  • Servings: 20
  • Difficulty: easy
  • Print

FullSizeRender (28)

Materials:

  • food processor
  • large bowl
  • small bowl
  • spatula
  • tablespoon
  • wax paper or parchment paper

Ingredients:

  • 1 box of Thin Mints cookies
  • 3 oz of cream cheese, softened
  • 1/2 bag of chocolate chips
  • OPTIONAL:  1 T coconut oil or Crisco, white chocolate and food dye/sprinkles (for decorating),

Directions:

  1. Pour cookies into food processor.
  2. Pulse until finely ground (it will look like dirt).
  3. Place into a large bowl with cream cheese.  Mix until well combined.  NOTE:  by hand (using both hands) works best!
  4. Using a tablespoon, scoop out and shape same-size balls.
  5. Place into the fridge (or freezer) for at least 30 minutes.
  6. In a small bowl, place chocolate chips (and coconut oil, if using).  Microwave and stir in 30-sec intervals, until melted.
  7. Dip and roll each ball in the melted chocolate.  Shake off excess chocolate (gently), and place on wax/parchment paper to dry and harden.
  8. NOTE:  if you would like to decorate your truffle, you can melt some white chocolate, dip a fork into the white chocolate, and quickly shake back and forth over the truffles.
  9. Place in the fridge to completely harden and cool.
  10. Enjoy!