Even when I’m not lazy and drag out the Nikon, winter is the absolute worst time of year in the apartment for photography. I actually have decent windows in my kitchen, but there’s no sun. Especially this winter.
February is the absolute worst of the absolute worst. Nothing good ever comes of February light.
These puffs however, are a good thing. Even if they don’t photograph well. Not too sweet, because the older I get, the less sweet I like my desserts. These are, at least to me, faintly sweet, having used dark chocolate and the only other sweetness coming from the jam. Feel free to add more sweetness with milk chocolate and a little added honey.
Chocolate Covered Strawberry Puffs
2 cans (8 rolls each) refrigerated crescent rolls
1.75 good quality dark eating chocolate, roughly chopped
3 oz cream cheese, softened
2 tablespoons strawberry jam, softened
2 teaspoons vanilla
In a stand mixer with the paddle attachment, blend together cheese, vanilla, and jam. Mixture will be slightly runny.
Unroll crescents and in the center of each place a bit of chocolate and some of the filling mixture.
Bake at 350 for 10 to 12 minutes.
-Mixture will just fill 16 rolls. Don’t overfill the crescents.
-To soften both cheese and jam, leave in a warm place until they reach room temperature or warmer.
Please, stop by this week’s Inspired Weekends!