Tag: Spoon

Dark Chocolate and Raspberry Stuffed Crescent Rolls

by Pam on March 9, 2014

I surprised my kids with these tasty treats after school last week. They were fun & easy to put together, smelled absolutely amazing while they baked, and needless to say, put a HUGE smile on my kids’ faces. They said they were “the best things ever”and “totally blog worthy”. The raspberries and melted chocolate made a sweet surprise in the center and they both loved the flavor combination. Super quick, super simple, and super tasty – you can’t beat that!

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Unrolled the crescent dough into individual triangles. Place a few raspberries and chocolate chips at the wide end of one triangle. Carefully roll the dough, starting from the wide end towards the small end. Wrap the left & right side up so they enclose the crescent roll – this will keep the chocolate and raspberries from leaking out. Repeat.

Place into the oven and bake 12-13 minutes or until golden brown.

While the crescent roll’s are baking, melt the remaining chocolate chips in a glass dish in the microwave for 30 seconds. Remove and stir then cook for another 20 seconds; remove and stir until the remaining chips melt. DO NOT OVERCOOK. Spoon the melted chocolate into a small zip lock bag.

Remove the crescents from the oven and place on a cooling rack. Cut a super small hole in the corner of the bag and drizzle the chocolate back and forth over each crescent roll. Serve with a glass of milk & enjoy.

Print^[1]

Save^[2]

Dark Chocolate and Raspberry Stuffed Crescent Rolls

Yield: 8

Prep Time: 5 min.

Cook Time: 12-13 min.

Ingredients:

1 can of crescent rolls
1 cup of fresh raspberries
3/4 cup semi-sweet chocolate chips

Directions:

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Unrolled the crescent dough. Place a few raspberries and chocolate chips at the wide end. Carefully roll the dough, starting from the wide end towards the small end. Wrap the left & right side up so they enclose the crescent roll – this will keep the chocolate and raspberries from leaking out. Repeat.

Place into the oven and bake 12-13 minutes or until golden brown.

While the crescent’s are baking, melt the remaining chocolate chips in a glass dish in the microwave for 30 seconds. Remove and stir then cook for an another 20 seconds; remove and stir until the remaining chips melt. DO NOT OVERCOOK. Spoon the melted chocolate into a small zip lock bag.

Remove the crescents from the oven and place on a cooling rack. Cut a super small hole in the corner of the bag and drizzle the chocolate back and forth over each crescent roll. Serve with a glass of milk & enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Baked Egg with Sausage, Mushroom, and Basil Marinara on Toast

by Pam on April 8, 2013

This recipe was inspired by a fellow food blogger, Larry^[1], who makes the most amazing breakfasts with his leftovers. I had leftover bread and marinara sauce^[2] from the pasta dinner we had last night. Instead of pasta with the sauce for lunch I decided to bake an egg on top of the marinara sauce then serve it on top of a piece of toast. It was super simple to make and took only 15 minutes to make. The toast with the soaked up the marinara and the egg on top with Parmesan and basil tasted fantastic. I have a feeling I will be having this for lunch again tomorrow.

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Heat the leftover marinara sauce^[3] in the microwave until warm. Pour the warmed marinara into the baking dish. Crack an egg on top of the sauce then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 9-14 minutes, or until the whites set and yolk is still soft. Place the leftover piece of bread in the oven when there is 2-3 minutes time left baking for the egg. Remove from the oven and sprinkle the Parmesan and basil on top of the baked egg.

Spoon the egg and sauce onto the top of the toasted bread and serve immediately. Enjoy.

Print^[4]

Save^[5]

Baked Egg with Sausage, Mushroom, and Basil Marinara on Toast

Yield: 1

Total Time: 15 min.

Ingredients:

Cooking spray
1/2 cup of leftover marinara sauce (click link above for recipe).
1 egg
Sea salt and freshly cracked pepper, to taste
1 piece of leftover bread
Fresh basil, chopped
Parmesan, shredded

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Heat the leftover marinara sauce in the microwave until warm. Pour the warmed marinara into the baking dish. Crack an egg on top of the sauce then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 9-14 minutes, or until the whites set and yolk is still soft. Place the leftover piece of bread in the oven when there is 2-3 minutes time left baking for the egg. Remove from the oven and sprinkle the Parmesan and basil on top of the baked egg.

Spoon the egg and sauce onto the top of the toasted bread and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Larry (bigdudesramblings.blogspot.com)
^{^} Sausage, Mushroom, and Basil Marinara over Gemelli (www.gordon-ramsay-recipe.com)
^{^} Sausage, Mushroom, and Basil Marinara over Gemelli (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Skinny No-Bake Peanut Butter Pie

Light and creamy and ever so addicting! Whip this up in minutes for a dessert everyone will love. It’s Peanut Butter Lover’s Day (who knew!) so I thought I would revive this from the archives, one of my favorite desserts!

I don’t know about you but I love pie! Fruit pies, banana pie^[1], pumpkin pie^[2], pudding pies, and high on my list… peanut butter pie. To keep it light I used Better n’ Peanut Butter^[3] which is available at Target, Trader Joe’s, health food stores and online^[4].

Drizzle the top with a little chocolate syrup right before serving and you will enjoy each and every last bite!

Skinny No-Bake Peanut Butter Pie
gordon-ramsay-recipe.com
Servings: 10 • Serving Size: 1/10 • Old Points: 5 pts • Points+: 5 pts
Calories: 216.8 • Fat: 6.4 g • Protein: 2.9 g • Carb: 32.9 g • Fiber: 1.3 g • Sugar: 16.7 g
Sodium: 94.6 mg

Ingredients:

5 oz reduced fat cream cheese, softened
1/2 cups confectioners’ sugar
1/3 cup Better n Peanut Butter^[5]
8 oz fat free frozen whipped topping, thawed (or truwhip^[6] for healthier option*)
reduced fat graham cracker pie crusts
3 tbsp Hershey’s chocolate syrup

Directions:

Beat cream cheese and confectioners’ sugar together in a medium bowl.

Mix in Better ‘n Peanut Butter and beat until smooth. Fold in whipped topping.

Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours. Drizzle with chocolate syrup before serving.

Note: For an all natural whipped topping option, look for truwhip^[7]. It contains neither high fructose corn syrup nor hydrogenated oil. Their website has a store finder^[8] so you can locate it at a store near you.

References

^{^} banana pie (www.gordon-ramsay-recipe.com)
^{^} pumpkin pie (www.gordon-ramsay-recipe.com)
^{^} Better n’ Peanut Butter (www.betternpeanutbutter.com)
^{^} online (www.amazon.com)
^{^} Better n Peanut Butter (www.amazon.com)
^{^} truwhip (www.truwhip.com)
^{^} truwhip (www.truwhip.com)
^{^} store finder (www.truwhip.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/skinny-no-bake-peanut-butter-pie html