Baby Shower Finger Foods

What a weird night at yoga this evening.

Every time I want to shed a few extra pounds I find myself going back to my Bikram yoga classes.

It’s a torturous sweaty 90 minutes, but I tell you, it is like no other work out.

So anyway, the room is REALLY quiet and I mean quiet, with only the instructor talking in a very relaxing calm voice.

This guy sitting next to me was in some pose and clearly passed gas.

It was so awkward and I know I’m not the only one who heard him.

He acted like it wasn’t him.

I was so grossed out!

Ok, that was probably not worth sharing, but it’s late and this is what happens to me, I don’t think clearly this late!

Moving onto the food.

Last Saturday morning, I helped with a baby shower for one of my friends at church and we served brunch type foods.

I made these fun creamy cinnamon rolls on a stick that I intended to put in a cute pot with a bow, but couldn’t find my styrofoam to go inside the pot.

They were ok on the plate too.

Any sweet dough will do, I just picked up my handy Pillsbury crescent rolls and got right to work.

I needed the time saver that morning.

Quick, cute and delicious!

My pictures don’t do either recipe justice.

I was literally running out the door and thought, wait, I’ve got to snap a few shots of these.

So, definitely not my best work here, but you get the idea.

Cream Cheese Cinnamon Rolls on

packages Pillsbury Crescent Rolls (preferable the packages where it is one rolled sheet of pastry per package)

softened cream cheese

sugar

cinnamon

melted butter

powdered sugar

heavy cream (do not substitute)

lollie pop sticks

.

Preheat oven to 350 degrees F. Remove rolls from packaging.

Unroll each of the dough pieces so they are in the shape of rectangles.

Roll each individual into an even thinness.

Place cream cheese, sugar and cinnamon into a medium bowl.

Stir until well combined.

Spread half of the cheese mixture onto one sheet of dough and half onto the other spreading evenly across dough leaving about ¼ inch border around edges.

Roll dough as if you were making cinnamon rolls, ending with seam side down.

Cut 1 inch pieces and place all 24 pieces into mini muffin tins.

Brush each roll with melted butter and bake for 15-20 minutes or until slightly golden around edges and cooked through.

.

Transfer rolls to a cooling rack and cool completely.

While cooling combine powdered sugar and heavy cream until thick and drizzle ready.

With a spoon, drizzle icing over each roll.

Once rolls are cooled, press a stick into the bottom of each.

Rolls

These little quiche are so good.

The hash brown crust does wonders here.

I wanted to do a separate post just on the candied bacon, but ran out of time that morning with the photo shoot.

I could eat a whole pound of this sweet crisp bacon alone.

Do try these, they are great for breakfast lunch or dinner.

All kinds of goodness packed into one little tiny quiche!

Mini

Hash Brown Crusted Quiche with

Crisp

Maple Brown Sugar Bacon

strips Applewood Smoked Bacon

pure maple syrup

brown sugar

extra virgin olive oil

package Ore Ida Seasoned Hash Brown with Peppers, thawed

large eggs

heavy cream

salt

pepper

garlic salt

shredded cheddar cheese