Only delicious things...

Delicious things happening here folks...I have been working like a crazy person to just get caught up on orders and the like...not that I am AT ALL complaining. I am almost there...I can see the light. :) I did finish a HUGE order last night while watching American Idol (uhhh...Paula? What is up with her and giving critiques on songs NOT sung yet?) Anywho...I did get these yummy pears made this morning...mmmmm....
Do you need a delicious new bag? Well, here it is! This has to be one of my favorites to date...made with delish Amy Butler fabric and lined with a chocolate brown...
And here is another order that I got finished this morning! Say hello to this custom Moose! isn't he adorable...all dressed up in his Amy Butler outfit! He will be going to live in a sweet little nursery.
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And you may have noticed our new friend to the left of this column. I refer to this friend as milk money...as that may be the equivalent of what it provides each month but who can't use free milk right?
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And to top off the delicious things...here is one of my ALL TIME favorite desserts! Super easy to make and YUMMMY!!!

Cool Lime Napoleons
Featuring tender pastry squares topped with colorful fruit, the "Napoleon" is a classic technique you won't soon forget.

1 package (8 ounces) refrigerated crescent rolls
3 kiwi, peeled and sliced
1 can (11 ounces) mandarin orange segments, drained and patted dry
2 large limes or lime juice
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup powdered sugar
1/4 cup sliced almonds, finely chopped

1. Preheat oven to 375ºF. Lightly sprinkle pan with flour. Unroll crescent dough across length of pan; pinch seams to seal. Lightly sprinkle dough with flour. Using roller, roll dough evenly to cover bottom of pan. Prick dough using pastry tool (aka fork). Bake 12-15 minutes or until light golden brown. Remove from oven; cool 10 minutes on rack. Carefully remove pastry from pan to cooling rack; cool completely.

2. Transfer pastry to cutting board. Using pizza cutter, cut pastry crosswise into six rows and lengthwise into four rows to make twenty-four 2 1/2-inch squares.

3. Add 2 tablespoons lime juice. In bowl, combine whipped topping, powdered sugar, lime juice; mix until smooth and slightly thickened. Place in pastry bag or baggie with corner snipped, place a dollop on each pastry square.

4. Slice kiwi. Place one kiwi slice and one orange segment onto each pastry square.

5. Stuff face. YUM!


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And for those who asked...my love language is gifts and words of affirmation. :)
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4 comments:

Julie said...

Pears are scrumptious! Bag is to die for, love the moose and I can't wait to try the Napoleons. Happen to have crescent dough in the fridge. Paula, bless her heart, or get her some help! Hating the theme nights... wishing they could just pick whatever they wanted to sing.

The Queen's Castle said...

The moose is the cutest! What a lucky nursery. How do you find time to not only be so creative but actually complete a project? You must be a very focused artist :)

Eric and Michelle said...

I love that dessert so much too and I want to make it. Miss you

Marie said...

Oh my goodness,that moose is too cute! I love the little pears too! I'll have to give that recipe a try!

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