It’s Saturday and I’m speaking at Westside this weekend and you know what that means? I definitely should NOT be wasting time hanging out here. But I’m just not one to pass up a good distraction when it presents itself.
One of my favorite new distractions is this web site from Pioneer Woman. It’s filled with delicious and doable recipes. Here’s one I tried a couple of weeks ago and it was so good that I’ve made it multiple times since. I love that you can keep the ingredients on hand and whip up a batch when your kids show up because they don’t have A/C in their cute-but-really-hot house and they just need a place to take a Sunday afternoon nap without sweating into oblivion. These are truly wonderful and they feel a little fancy and a also – dare I say it? – a little like fall. Say what you will about the beauty of summer, I’m getting a little antsy for pumpkin cookies.
* 1 container Refrigerated Crescent Rolls
* 5 Tablespoons Sugar, Divided
* 2 teaspoons Cinnamon
* ½ sticks Butter
* 16 slices Fresh Peaches, Peeled
* 8 ounces, weight Mascarpone Cheese OR Whipped Cream Cheese
* Cooking Spray
Preheat oven to 350. Spray muffin tins with cooking spray.
Melt butter in a small bowl. In another bowl, combine 3 tablespoons sugar with the cinnamon. Separate crescent rolls into the perforated triangles. Dip each triangle into butter, then cinnamon-sugar. Do this on one side only. With the butter-sugar side facing out, place each triangle into a muffin tin, pressing to make a cup.
Combine mascarpone cheese with remaining 2 tablespoons sugar using a fork. Then, place 1 heaping tablespoon into each crescent roll cup.
Peel and slice peaches. Place approximately 2 slices on top of cheese. Lightly sprinkle a bit of sugar on top of each.
Enjoy the recipe and take a look at the site when you’ve got some important things on your list you’d like to avoid doing.