Monday, December 15, 2008
SWEET: Tappas Party - Part 1
So this weekend my friends and I had a little gathering to celebrate the holidays and substitute the gift giving with the party since we are all so tight on cash. We each had to bring something to eat and something to drink. There were delicious turkey meatballs with 3 dipping sauces, pumpkin cups (mini pastry cheese cakes), chocolate peanut butter mookies (cross between cookies and muffins), an assortment of cheeses, hummus & pita chips and toast with fig jam and goat cheese just to name a few. I brought these Cinnamon mini blintzes I had last year at a holiday party and nearly lost my shiz-it when I ate them.
Naturally I had to make them this year, and when I saw the recipe was no more complicated than any standard Kraft cookbook recipe I was even more psyched to make them. Since I love rating things and I want to hear everyone say how fabulous the mini blintzes are, in-turn how fabulous I am for making them, I made everyone rate them – and while my friends who know me and aren’t afraid of me rated them honestly, those who didn’t know me so well, lets just say I may have strong armed them into giving a higher rating –its what I do. Outcome may be skewed.
Cinnamon Blintzes - 5 out of 5 stars
Below is the delonkulus recipe for everyone to enjoy
1 king size loaf of white bread
1 lb. cream cheese
2 egg yolks
½ cup sugar
1 stick melted butter
3/4 cup brown sugar
¼ cup cinnamon
1. Remove crusts from white bread and discard
2. Dump cream cheese into a mixing bowl and use hand blender to thoroughly cream. Add egg yolks and sugar and continue blending until smooth.
3. Spread a generous smear of the cream cheese mixture on one side of each slice of bread. Roll each slice of bread into a cigar shape.
4. Combine brown sugar and cinnamon and set aside.
5. Dip each slice of rolled-up bread into the melted butter and then the brown sugar mixture to coat.
6. Place each slice of rolled-up bread on a cookie sheet and bake at 350 degrees for 15-20 until done.