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Saturday, December 31, 2011

Top Ten Posts of 2011 (Reader's Favorites)

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Friday, December 30, 2011

Cinnamon Raisin Swirl Bread


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Thursday, December 29, 2011

5 Minute Chocolate Glazed Doughnuts

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Wednesday, December 28, 2011

Homemade Apple Fritters

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Tuesday, December 27, 2011

Homemade Pecan Sandies

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Monday, December 26, 2011

Cherry Cream Cheese Danish

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Thursday, December 22, 2011

Cherry Cream Cheese Tarts

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Wednesday, December 21, 2011

Milk Chocolate Peanut Butter Balls

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http://rumblytumbly.com/2011/12/21/milk-chocolate-peanut-butter-balls/


Chocolate Truffles with Brandy and Kahlua

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http://rumblytumbly.com/2011/12/21/chocolate-truffles-with-brandy-and-kahlua/


White Chocolate Cherry Shortbread Christmas Cookies

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http://rumblytumbly.com/2011/12/21/white-chocolate-cherry-shortbread-christmas-cookies/



Wednesday, December 14, 2011

My Favorite Chewy Chocolate Chip Cookies

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http://rumblytumbly.com/2011/12/15/my-favorite-chewy-chocolate-chip-cookies/


Monday, December 12, 2011

Salt Dough Christmas Ornaments

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http://rumblytumbly.com/2011/12/13/salt-dough-christmas-ornaments/


Sunday, December 11, 2011

Glazed Cinnamon Sugar Palmiers


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http://rumblytumbly.com/2011/12/11/glazed-cinnamon-sugar-palmiers/


Saturday, December 10, 2011

Cinnamon Brown Sugar Croissants

Cinnamon Brown Sugar Croissants
I'm always looking for delicious and easy things to do with Pillsbury Crescent Rolls.  It's always worth it, if you have the time, to make dough for things like cinnamon rolls and bread from scratch, in my opinion.  But some days, you just need something delicious and easy that you can throw together for breakfast or a quick coffee date.

This is one of those recipes.

These buttery, cinnamon sugar croissants would be a perfect compliment to a Christmas morning breakfast.  They are best when served warm.

Recipe adapted from Jane Deere

Ingredients:
1 can Pillsbury Crescent Rolls
1/2 stick of softened butter
½ cup  brown sugar
1 tablespoon cinnamon

Glaze:
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk


Directions:
Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth.

Separate dough into rectangles. Spread each rectangle with about 2 tablespoons cinnamon butter mixutre. Roll up each, starting at the widest side, as you would normally do for crescent rolls.

Firmly press ends to seal.

Place each cinnamon filled crescent roll onto a baking sheet lined with parchment paper

Bake at 350°F. for 10 to 15 minutes or until golden brown.

In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

Saturday, December 3, 2011

Hot Chocolate with Frozen Homemade Whipped Cream

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http://rumblytumbly.com/2011/12/03/hot-chocolate-with-frozen-homemade-whipped-cream/


Friday, December 2, 2011

Homemade Pop Tarts

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Thursday, December 1, 2011

Holiday Spritz Cookies

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