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Tasty Tuesday #2 (Strawberries ‘n Cream Breakfast Rolls)

Filed Under: Recipe, Tasty Tuesday

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Here in North Carolina,  there are a few times of the year we look forward to – especially those of us lucky enough to live near some large farms, 
as we do.

One of those times where we get downright giddy is Berry-Pickin’ time.  

Blueberries and Strawberries to be exact.

You wanna make a Southern gal go ga-ga?
Take her to a berry patch and give her a basket.


‘Course, if you’re like me – you eat as many as you pick so by the time you leave the patch – you’re at least 3 pounds heavier.  

And that doesn’t include the basket you’re carrying.  😀

So what does a Southern gal do with all those shiny red, sweet delicacies of goodness?

Jams, Jellies…and Strawberries ‘n Cream 
Breakfast Rolls.


Welcome to Tasty Tuesday.
It’s my weekly post where I share with you 
some of my favorite recipes.



Twofer.

Whatfer?

Twofer.

Whofer?

Twofer.  It’s Southern slang which means getting two fer the price of one.  Twofer.

That’s what you’re getting today.  When you make your breakfast rolls, you will have some leftover strawberry cream.  You could stand at the kitchen sink with a spoon and secretly devour the remains of the bowl.  No one would be the wiser.

Or…you could get out some vintage French dessert  dishes and create little desserts for you and the hubby for dinner.  🙂


Okay, so y’all ready to head into the Everyday Kitchen and get cooking?

Strawberries ‘n Cream Breakfast Rolls
(1) tub whipped cream cheese
About 10 strawberries, chopped
(2) Tablespoons of Powdered Sugar
(1/2) tsp Vanilla
(1) Package Crescent Rolls

Fold all ingredients together. Add more strawberries to taste, if wanted.  
You can also add more powdered sugar 
to get the level of sweetness desired.

*(note:  I dusted my rolls with some more powdered sugar, but you could also create a 
Powdered Sugar/Milk glaze.)


Add chopped berries to the whipped cream cheese.



Add powdered sugar and vanilla.
Fold together all ingredients.
Adjust to taste with more berries or more 
sugar, as desired.


Unfold crescent dough.  There will be eight pastry triangles.  Add about a tablespoon full of the Berries ‘n Cream filling at the wide end of
each pastry triangle.


Roll the triangles from the wide end to the short end, until you get a tray of eight rolls.

*(note:  I have just discovered this product below)


Reynolds Wrap Non-Stick Pan Lining Paper.

Love!

They are not paying me a single dime to promote this product or give it a raving review, but if they would like to slide me some bills to be their official Spokesperson, have your people call my people.

*(note to self:  get some “people”)


This next step is totally optional, but I like to use a pastry brush to brush on a mixture of one egg white beaten with about 1 tsp cream (or milk).
Then, sprinkle with sugar.  

It creates a golden, brown color.  Like this…


In fact, you end up with a whole pan full of these little browned pockets of cream and berry-filled goodies.


I cooked these rolls in a pre-heated 350 degree oven for 12 mins, but all ovens vary so yours may require a shorter or longer cooking time.

That’s it.


A dusting of powdered sugar and you have 
a melt-in-your mouth, lighter-than-air,
heavenly Strawberries ‘n Cream wonder.

Now remember I said you would have some
of the cream filling left over?


Well…let’s just say you’ve had one of “those days.”

Maybe that leftover cream is the difference between maintaining your sanity or adding a bottle of Prozac to your Rice Krispies and pretending they are little berries of happiness.

If it has been “one of those days” – then stick your weary finger inside that bowl filled with luscious fresh berries and sweet cream, scoop up a huge whopping fingerfull… and lick it off.  

Repeat.

Repeat until you have licked your sanity back into place.


Or, if your day has been rather pleasant and you got several loads of laundry done and your kitchen is relatively clean (if you don’t see the powdered sugar kicked under the rug) – pull out some cute little vintage French dessert dishes, fill them full of the leftover cream filling, crumble a crushed amaretto cookie on top…and serve with dinner.  

Either way… may it be “Schweet!”

xxoo

Please don’t forget…tomorrow night we kick off
Home{work} Wednesday.  Please come by at 8pm and share your best Home-Related projects.  Post once and be seen on FOUR blogs.


Or, stop by and view all the great projects I’m sure will be posted.  You will have a chance to win a 
$100 Visa Gift card… just for stopping by and commenting.

Sharing With:

Boogieboard Cottage – Masterpiece Monday  Between Naps on the Porch – Met Monday
Finding Home – Monday Funday  Thrifty Decor Chick – Before and After Monday
Alderberry Hill – Make the Scene Monday   Dwellings – Amaze Me Monday
Stories from A-Z – Tutorials/Tips Tuesday   Coastal Charm – Nifty Thrifty Tuesday
A Stroll Thru Life –  Inspiration Tuesday   Cedar Hill Ranch – The Scoop
My Uncommon Slice of Suburbia – Tuesday Treasures   DIY by Design – Swing Into Spring
Savvy Southern Style – Wow Us Wednesday  Shabby Creek Cottage – Transformation Thursdays
Stone Gable – Tutorials and Tips Thursdays   Setting for Four – Project Inspire{d}
at the picket fence – Inspiration Fridays   French Country Cottage – Feathered Nest Friday
My Romantic Home – Show and Tell Friday   Common Ground – Be Inspired Friday
The Charm of Home – Home Sweet Home Friday   Common Ground – Vintage Inspirations
Craftberry Bush – Inspiration Gallery Friday  FunkyJunk – Sat Night Special
Fox Hollow Cottage – The Power of Pinning

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