Stuffed Cheese Garlic Butter Croissants

 This is one of the easiest and quickest recipe to make. I had lots of string cheese I had bought for my kid's snack because she asked for it and all of a sudden her interest ceased and I was left with no choice other than exploring ideas to make use of it. Came up with this stuffed cheese stick croissants
which are quick to make and can be had for breakfast, brunch or as a snack. If you have kids or you love cheese, try this out and I'm sure its going to make you happy.

INGREDIENTS :

1 Pack of 8 frozen crescent roll
2 Tblsp melted butter
1 Tblsp oilve oil
1/2 Tsp garlic salt
1/2 Tsp papprika
1/4 Tsp dried basil leaves
1/4 Tsp dried oregano
4 Sticks string cheese

                         

METHOD :

Pre heat oven to 400 degrees farenheit. Line a cookie sheet with aluminum foil.
Cut the cheese stick in to two halves so you have 8 pieces of cheese.
Melt butter in a small bowl. Add the olive oil and the remaining seasoning ingredients.
Open the crescent rolls and separate them. Place a piece of cheese at the wide end and roll them like a crescent. Keep them on the prepared baking sheet. Repeat this with all the crescent rolls.
Place them on the baking sheet and brush each one of them with the butter mixture.
Bake for about 12 minutes oe until golden brown. Serve when hot.

Persimmon Pumpkin Pie

My blog turns four today. I haven't blogged in a while but have been thinking of doing it for quite sometime. Finally today is the day I think. What day could be better than a birthday, right?
This is one of the keeper recipes from a favorite chef.
Mostly I do this for Thanksgiving dinner. My family doesn't really like plain pumpkin pie, so adding persimmon gives added body and flavor to the pie. Also this is a very light dessert after that heavy meal. You might need three to four persimmons but again the quantity depends on the size too.
So here I'm celebrating Spicecraft's birthday with Persimmon Pumpkin Pie. Hope you will all enjoy making and eating this as much as I did.

INGREDIENTS :

Crust:

1 Readymade pie crust
3 Tblsp Apricot preserve

Filling:

1 C Persimmon pulp
1 C Pumpkin puree
1/2 C Sugar
4  Eggs
1/3 C Heavy cream
1/3 C Mascarpone cheese
2 Tblsp Butter
1 Tblsp Corn starch
1 Tsp Cinnamon powder
1 Tsp Vanilla essence
1/8 Tsp Salt

METHOD :

 Preheat oven to 350 degrees Fahrenheit. Check if the pie crust needs pre baking, if yes do it according to package instructions. Brush the surface of the crust with the apricot preserve.
In a food processor beat the eggs along with sugar until sugar dissolves completely. Then add the remaining ingredients and blend until smooth.
Pour this filling into the prepared crust.
Bake the pie for about 30 to 35 minutes until cracks appear around the edges and the center will be jiggly but set. Don't worry it will finish up setting while cooling.
Cool the pie on the rack.
Cut into wedges and serve with either sliced persimmons (my personal preference), powdered sugar dusted on top or unsweetened whipped cream.