How To make Sweet Little Things
2 cn Crescent Rolls (canned)
1/2 c Sugar
2 ts Vanilla (to taste)
Juice of 1 lemon 8 oz Cream cheese
Mix all except rolls together in bowl. Seperate rolls, and roll them out thinner (like pie crust). Place 2 - 3 TB of filling in middle of long edge. Fold corners up and roll up remaining flap. Bake at 350F until brown (10-12 minutes). These are quick, easy and great for unexpected company. They look better if you use clear vanilla.
How To make Sweet Little Things's Videos
Sweet Little Things Sugar Cookie Recipe/Instructions
Using an electric mixer cream 1 cup butter till smooth, add
1 cup sugar
1 tsp salt, mix
add 1 tsp vanilla, and 1 egg
whip with mixer to form fluffy batter.
Gently add 3 cups of flour, mix till flour is incorporated fully in the batter, forming a soft dough. dont over mix.
Place in between 2 layers of plastic wrap. roll 1/4 thick.
Refrigerate rolled out dough on cookie sheet for a few minutes.
Remove from refrigerator, cut shapes, placing them 1/2 apart on a cookie sheet.
bake at 350° roughly 13 minutes
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Awesome Miniature Hubba Bubbba Bubble Tape | ASMR Tiny Chewing Gum & Mini Food by Miniature Cooking
Awesome Miniature Hubba Bubbba Bubble Tape | ASMR Tiny Chewing Gum & Mini Food by Miniature Cooking
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How to make a moist Cinnamon Apple Cake! Recipe #Shorts
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Best Chocolate Eclair Recipe
This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe:
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
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