Twelve Days of Christmas: Five Golden Rings

On the fifth day of Christmas my true love gave to me,
Five Golden Rings!
Four Calling birds, three french hens, two turtle doves,
And a partridge in a pear tree.

Okay so don’t hate me, but I had to skip the fourth day of Christmas… I’ll try to come back to it, I swear, but I just could not find something that I wanted to make for that theme… I had finally settled on calling bird sugar cookies, but can you believe that no one had a bird cookie cutter??? I got frustrated and decided to skip it for now.  I will introduce you to something fun I discovered while perusing Pinterest a few weeks ago: a pizza ring! This recipe is great because its easy, quick, and you can prepare it the night before and simply toss in the oven before serving.  So easy.  You can make it a variety of different ways, adding your own type of sauce, veggies, meats, cheeses, etc.  For my version, I used sweet basil marinara sauce, pesto, chopped spinach, chopped baby tomatoes, pepperoni, mozzarella cheese, and parmesan cheese.  I found this wonderful recipe at ducksinarow[dot]com.  You can chick on the link to see their variation of this recipe.

What you’ll need: 2 cans of Pillsbury crescent rolls, 1 jar of marinara sauce, spinach, shredded mozzarella cheese (plus more for topping), 1 tbsp of pesto, 1/2 cup of chopped baby tomatoes, pepperoni and parmesan cheese.

Preheat oven to 375 F Degrees.  Line a baking sheet with parchment paper and lightly coat with non stick cooking spray.  Lay out the crescent roll triangles on the baking sheet in the shape of a sun.  You will want to make 2 layers of this.  I cut a few of the triangle down since I found them a little big for my pan.

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Mix sauce, shredded cheese, pesto, and spinach in a medium bowl.  Spoon the sauce mixture onto the crescent roll sun in the shape of a circle.  Top with pepperoni and shredded cheese.

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Fold the crescent roll triangles over the middle of the sauce mixture and lightly press to the other side.  This will make your ring.

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Top with shredded mozzarella and parmesan cheese and bake for 20-23 minutes.  Let sit for 5 minutes before serving.

golder rings (1)

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I brought this in for a work potluck.   I prepared it the night before and then ran home to bake it about 40 minutes before the potluck.  It was a hit and my co-workers demolished it! If preparing ahead, just make sure to cover with plastic wrap and refrigerate overnight.

golder rings (5)

Happy baking!
On the sixth day of Christmas my true love gave to me…

Chocolate Covered Oreo Cheesecake Balls

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So I have a secret, a guilty pleasure if you will, maybe even an obsession – with cheesecake.  I love cheesecake.  I think it is my favourite dessert ever, of all time.  Every time I order dessert at a restaurant, it’s cheesecake.  Always.  So when I discovered that I can roll cheesecake into a tiny bite sized ball and cover it in chocolate, I was sold.  Chocolate covered Oreo cheesecake balls.  So freaking amazing.  This recipe is incredibly easy, which is one of the reasons why I decided to add it to my list of recipes that I would be making this year.  I have a few more things on my Christmas baking bucket list that I want to make, but as anyone who bakes at Christmas knows, the easier the recipe the better,  especially if you’re making a lot of different items for a lot of different people.   photo 3

For this recipe, you will need a few simple ingredients:  one package of cream cheese, one package of Oreos, 2 cups of melted chocolate and 2 tbsp of shortening.  I always add shortening to my melted chocolate as it will make the chocolate thinner and more manageable when coating.

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This recipe is super simple: using a food processor, crush Oreos until finely ground.  If you don’t have a food processor, toss the Oreos in a large Ziploc bag and crush the cookies using a rolling pin.  
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Mix the crushed Oreos with the cream cheese (softened), and once combined, form the mixture into small balls, about 1/2 oz each.  Pop the Oreo cheesecake balls into the fridge for at least 30 minutes.  Once the balls are hardened, toss them in the melted chocolate and shortening mixture, one by one, and place on a baking sheet lined with wax paper.  Let cool for another 20 to 30 minutes.  I add red chocolate drizzle to coat the cheesecake balls in order to give them a little Christmas colour.

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Chocolate Covered Oreo Cheesecake Balls

Ingredients

1 (18-ounce) package Oreo cookies
8 ounces cream cheese, softened
2 cups semisweet chocolate chips
2 tablespoons vegetable shortening

Directions

1. Crush the Oreos using a food processor, or by adding the Oreos to a Ziploc bag and crushing them using a rolling pin.

2. Using a spoon, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture.

3. Roll the mixture into small 1/2 oz. balls (equal to about 2 tsp)  and place on a baking sheet lined with wax paper.  Refrigerate for 30 minutes.

4.  Using a double boiler (or microwave, or heat safe bowl atop a pot)  melt chocolate and shortening together.  Place the cooled cheesecake Oreo balls into the melted chocolate, one at a time, until fully coated.  Use a fork to lift the balls from the mixture, tapping against the side of your bowl to remove excess chocolate.  Place back on baking sheet and cool in the refrigerated until the chocolate has hardened (10 to 15 minutes).

Told you it was simple! Try them – they are amazing.  Everyone loves cheesecake, right?  So it’s pretty well a must make.  Happy Baking!