{Mom, if you’re reading this, you know I’m totally kidding…..you know all kinds of things….and you generally promote healthy eating……can you even hear me from way down in this hole?….}

Anyway. Doesn’t this look delicious?

Whenever I take them to a function I am bombarded with requests for the recipe. I gladly hand it out, but it’s almost embarrassing how easy they are to make. I’m sharing it as an extra special Valentine because I love you oh so much, Homage. I hope the feeling is mutual

K’s {Cream Cheese Bars}

• 2 packages crescent rolls {generic brand works just as well}
• 2 8-oz packages of plain cream cheese, softened
• 1 egg, separated
• 1 cup sugar
• 1 tsp vanilla
• cinnamon and sugar to sprinkle

Preheat oven to 350. Spray the bottom of a 9×11 pan. Combine the cream cheese, egg yolk, sugar, and vanilla and whip until fluffy {this is where the stand mixer comes in handy……or, you know, upper body strength}. Spread one package of crescent rolls in the pan, keeping the dough in one piece. {This is tricky. Start with the edge that is perforated all the way across. If it tears, just smush it back together.} Spread cream cheese mixture over dough. Spread other package of dough over the top, keeping it one piece as well. Whip the egg white and brush over the top. Sprinkle cinnamon and sugar liberally over the egg. Bake for 20 minutes. Serve warm or chilled.

Yum.

Please note the festive heart-shaped chocolate garnish. I suggested to J that we add it for the photo {she hosted a fabulous Super Bowl party this weekend, these were my contribution}. You know, since it’s Valentine’s week and all. Her response: “Will that…….make sense?” And then she said something derogatory about trailer parks. Whatever, J. I think it’s cute. Now get going, this single-wide is getting crowded.

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Now that I’ve started talking about desserts I can’t stop. The same holds true for consuming them…….

Check out this fabulous recipe I found! {Notice the crescent roll theme. No, they aren’t paying me…..}

Doesn’t this look fabulous?!?

I’m going to find something to eat now. Hopefully it involves dough. And sugar.

Come up with a name for my recipe, won’t you please? Hurry, before you crash from the sugar high.

Love,

Disclaimer: I have not personally made this. But I think it sounds (and looks!) delicious. And once I made Paula Deen’s cream cheese frosting and it was great. Therefore I trust her completely.

Pumpkin Gingerbread Trifle

Ingredients:

• 2 (14-ounce) packages gingerbread mix
• 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
• 1 (30-ounce) can pumpkin pie filling
• 1/2 cup packed brown sugar
• 1/3 teaspoon ground cardamom or cinnamon
• 1 (12-ounce) container frozen whipped topping
• 1/2 cup gingersnaps, optional

Directions:

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Thanks to Urban Grace Interiors for posting the recipe!

And now, a semi-relevant story:

I received a compote bowl (such as the one pictured above) at one of my bridal showers. I wasn’t sure what I would put in it (I’m not the cook, remember), but I thought it looked lovely so on the registry it went. My sister (D) was seated next to me fulfilling her duty as maid of honor and recording the gifts. The following conversation ensued:

D: What is that?

K: A compote bowl.

D: What do you put in it? Trash?!?

K:…….No, you’re thinking of compost. Why would I put trash in this bowl?

D: I thought it was weird…..

There you have it. I’m sure this trifle tastes MUCH better than trash.

Bon appetit!

I can’t think of a better way to cure a case of the Mondays than a decadent, colorful dessert. (Yes, I am a stress-eater. That’s a post for another day…..)

Do you remember this rainbow cake made by the lovely Meg?

Well, she’s at it again with these adorable cupcakes:

They look fun to eat and to make:

Our good friend, Emily, used Meg’s instructions to make one for her daughter’s birthday.

Her miracle baby, Madeline, was born with the most beautiful eyelashes I have ever seen and a severe case of fetal heart block. She had surgery immediately after birth to receive a pacemaker, and last week celebrated her first birthday (the eyelashes are still amazing).

Happy Birthday, Madeline Joy! We love you!

Hope your day includes cake,

and their dessert tables make me desperately want to throw a party. For any reason at all. Feast your eyes on these:

Move over, Martha. Now THAT is how dessert should be. It puts my still-in-the-bakery-box dessert spreads to shame

Hope your day is sweet!