Hey guys! I’ve missed you! It was a much longer blog break than I anticipated, and well, my new laptop has taken me a while to get used to. I would download pics to my laptop, start a post and then had no idea HOW to find the pictures that I knew were on my laptop somewhere.
Not surprisingly, my brother Charlie and his family who are in town this weekend, helped me figure it out. I’ve also got a new theme to my blog, although it will be a work in progress. Many things to fix, but hopefully in the next month it will be where I want it to be. My recipes are so hard to find, and that’s number one priority.
So while I am back to posting, don’t worry if the blog looks a bit jenky for a bit!
Last week I made the most delish cheese danishes. The star of them was Safe + Fair’s chocolate candy cane granola. Holy balls this quickly shot to the top of my favorite granola. I love that I don’t get the candy cane in every bite, so it’s a surprise when I get it!
One of my high school breakfasts when Suzy-Q’s were unavailable at 7-11 (along with a Dr. Pepper!) was a Hostess cherry pie. That cherry filling, the crackly frosting on the outside – pure heaven!
These are my version of a grown up Hostess cherry pie – made with the Safe + Fair Candy Cane granola kneaded into the danish dough, filled with brie and no sugar added cherry pie filling. Then finished off with a glaze. It’s delicious. You don’t get the candy cane in every bite, so it’s a nice surprise when you get that bite. The slightly saltiness of the brie mixed with sweet/tart cherry pie filling. Well, let’s just say I am glad I only made three otherwise I’d eat a dozen.
Going forward, I think I will ditch the 1/2 teaspoon of butter that I kneaded into the dough – not sure it made that much of a difference, which would make them 4 points, not 5.
Chocolate Candy Cane Cherry Danishes
Serves: 3 Cooking Time: 15-17 minutes
- 6 ounces skinny pizza dough
- 30 grams of Safe + Fair chocolate candy cane granola
- 1.5 teaspoons softened butter, divided
- .75 ounce @alouette Brie, divided
- 9 ounces canned no sugar added cherry pie filling
- 1 egg yolk mixed with a teaspoon water for egg wash
- 1 teaspoon raw sugar
2 ounces dough mixed with 1/2 teaspoon teaspoon of softened butter, and 10 grams of the granola. Roll out into a 5 ounce circle.
Place .25 ounces of the brie in the center, top with 3 ounces of the cherry pie filling and fold up.
Brush with egg wash, sprinkle with a bit of raw sugar, and bake for 15-17 minutes.
here is the link to my skinny pizza dough:
No matter what @ww plan you chose, these are each 5 points. Leave out the 1/2 teaspoon of butter brings it down to 4 points.
It’s been a busy few weeks. I was supposed to go to LA this past weekend, but the owner of Nyrvana had a family emergency, so it’s been postponed to the end of January. I was happy though since my brother and his family were in town this weekend, and I got to spend more time with him, even though I just got back from a week of visiting him. We laugh so much!
I am nearly done with my Christmas shopping. I’ve learned to kind of wait until the weekend before because otherwise I tend to spend too much money.
I’ll be back tomorrow with another recipe – my sugar free chocolate cupcakes with a sugar free vanilla frosting that’s shaped into a Christmas tree – it’s so pretty!
Happy Monday friends – hope you have an amazing day.
p.s. Safe + Fair has a holiday bundle of the ginger bread and chocolate candy cane granola – my two new favorite granolas! Use this link to save 25% + free shipping!