So far, 30 isn’t that bad.
I gambled a bunch (we only lost $9 during the entire day), got a lot of sweet messages from fans and other bloggers, and had cake (tasty and hilariously lopsided). I mean, I definitely can’t complain. It was even sunny and cold – my favorite kind of day!
As an official 30-something, I figured I needed to step up my breakfast game. I mean, 30 means gourmet breakfasts every day, right?
My husband wishes. But, these babies may look gourmet, but they are totally easy and delicious! Crescent round dough makes it super simple, and you can substitute any pie filling for the cherry. Show your 30′s (or 40′s, 50′s, 60′s, 70′s and beyond!) whose boss by winning at breakfast!
- 2 tubes of Pillsbury Crescent Rounds
- 8 ounces cream cheese
- ½ cup granulated sugar
- 1 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ⅔ cup cherry pie filling (including whole cherries and filling)
- 1 cup confectioner’s sugar
- 1-2 tablespoons heavy cream
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Beat together the cream cheese, sugar, sour cream, vanilla, and lemon juice. Set aside.
- Separate crescent rounds and place on cookie sheet. Using your thumb or a spoon, create an indentation in the center of each round. Spoon some of the cream cheese mixture into the center, enough to fill the indentation. Then, spoon one cherry and a small amount of filling on top of the cream cheese. Don’t add too much, or it may overflow in the oven!
- Bake for 12-15 minutes, or until lightly browned. Cool completely before adding glaze.
- Glaze – Place 1 tablespoon of cream into a bowl. Gradually whisk in confectioner’s sugar until desired consistency is reached. Add more cream if necessary.