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Monthly Archives: February 2014

Mardi Gras King Cake

2 (8-ounce) cans reduced-fat crescent rolls                  
2 Tbsp butter                                        
1 tsp vanilla extract
4 ounces reduced-fat cream cheese                
1/3 cup light brown sugar
2 Tbsp confectioners’ sugar                     
1 Tbsp ground cinnamon

     Preheat oven 350°F. Coat 10-inch round pizza pan with nonstick cooking spray. Separate crescent rolls at perforations, into 16 slices. Place slices around prepared pan with points in center. About halfway down from points, press seams together. In mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until creamy. Spread on dough in center where seams have been pressed together. In another small bowl, combine butter, brown sugar, and cinnamon with fork until crumbly. Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of triangle over points forming a circular roll like a king cake. Bake 20-25 minutes or until golden brown. Cool slightly, drizzle with colored Mardi Gras Icing.

Mardi Gras Icing:

1 C confectioners’ sugar
1-2 Tbsp skim milk
1/2 tsp vanilla extract
Yellow, green, red, and blue food coloring

In small bowl, combine all ingredients, except food color. Divide mixture into three bowls.In first bowl, add a few drops of yellow food coloring. In second bowl, add a few drops of green food coloring. In third bowl, add equal amounts of drops of red and blue food coloring (to create purple). Drizzle over baked cake.

From Holly Clegg’s Trim&TERRIFIC Gulf Coast Favorites  Yummy!

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