Product Review: Trader Joes Mini Croissants

I love Trader Joe's.

Their products are very tasty and cost worthy too.

On a shopping trip to Trader Joe's the other day I spotted something I had not seen before in the freezer section.  Frozen Mini Croissants.

Apparently they've had these for quite a while.  Where have I been?

So I grabbed a box and promptly put them in my cart.  In the freezer they went, awaiting that special day when I could treat MGG and myself to some nice breakfast goodies.

Well that day came...and I must say that they were fabulous.  Light, airy, flaky, buttery, and steamy hot!

The trick to them is to take them out the night before you want to eat them.  Set them on a baking tray and leave them out overnight to rise (proof).  When you take them out they are teeny, tiny. 

The next morning...OMG they rose so MUCH!  They are not really that 'mini' after all.

Then you just pop them in a 350 degree oven for 20 minutes and you have some delicious, hot, croissants!  They are soooo good, they are amazing they were frozen.

See for yourself.

They go great with some jam or my Blueberry Butter.

We loved them so much we made turkey sandwiches with them for lunch....delicious!

Trader Joe's sells these for $3.99 for a box of 8.  Pick up a box and treat yourself!

Peach Raspberry Crisp

Dessert is a good thing.

A sweet ending to a wonderful meal. 

When trying to come up with a dessert to take to our picnic at the Hollywood Bowl, I looked to my fellow bloggers for ideas.  When I came across the Peach Raspberry Crisp recipe on Jo-Ann's blog, A Pretty Life in the Suburbs, I knew I had found the perfect dessert.  Jo-Ann has a wonderful blog full of fantastic recipes.  Stop by and say to hello to her sometime!

What makes this dessert perfect?  Natural fruit (good for you) in warm spices topped with a crunch crisp topping! YUM! But the best part?  They are baked in MASON JARS! 

How awesome it that?  I can bake them in the jars, and then pop the lids on them and take them along!!!

The result?  A wonderful warm dessert to end our meal....Tasty too! 

Here's a great tip I tried.  I made the crisps the day before and let them cool and stored them in the frig.  On the day of the picnic I put them in the oven on low for about 30 min to bring the temperature up.  I took the warm jars, topped them with the lids, and wrapped them in a little foil.  I even had a hot/cold bag from the grocery store and carried them in this insulated bag.  At the intermission of the show about 2 hours after we arrived, the dessert was still warm. Yeah!  We each had individual servings and used spoons to scoop up the delicious fruit right out of the jar.  All that was missing was the vanilla ice cream.  I need to work on how to avoid melted ice cream in transport for next time!

So here's how I made them.  I adapted the recipe just a little to suit my taste for cinnamon.  You can adjust it to fit your tastes as well!

Peel and slice your peaches.  Place the peaches, Splenda, and cinnamon in a medium bowl.  Stir to combine.

Add the raspberries and stir gently to mix.

Next make the crumb topping.  In a medium bowl combine AP flour, wheat flour, brown sugar, oats, and melted butter.  Stir until well combined and crumbly.

Divide the peaches evenly in each of the jars.  They should be about 3/4 full.  Top each evenly with the crumb topping.

In a preheated oven at 350 degrees, bake for 30 min. until bubbly.  I put the jars in a baking dish to make them easier to handle. 

Look at these colors...

Treat yourself to something very cute....so delicious!

Peach Raspberry Crisp

makes 6 servings - 250ML jars used

4 cups of peaches, sliced (I used 4 large peaches)
1 pint of fresh raspberries
1/3 c Splenda
1 1/2 t cinnamon
1/3 c all purpose flour
1/3 cup whole wheat flour
1/2 cup brown sugar
2/3 cup rolled oats
1/3 cup melted butter

Peel and slice your peaches.  Place peaches, Splenda, and cinnamon in a medium bowl.  Mix to combine.  Add raspberries and toss gently. 

In another medium bowl combine AP flour, whole wheat flour, brown sugar, rolled oats, melted butter.  Stir until all ingredients are coated and your have a crumbly mixture.

In 6 clean 250 ML jars divide your peach mixture evenly.  You will fill about 3/4 of the way up.  Top each peach mixture with the crumb topping, dividing evenly. 

Place jars (no lids please!) in a baking pan and place in a preheated oven at 350 degrees for 30 minutes.  Mixture should be soft and bubbly.  Serve warm.  Store any leftovers in the frig by placing the lid on the top!

adapted from:  A Pretty Life in the Suburbs

Cucumber, Tomato, & Dill Salad

I love cold summer salads, don't you?


So the other day I told you that MGG and I went to the Hollywood Bowl.  We had a fantastic time!  One of our favorites things to do there was to take a picnic and enjoy our food before the performance.


If you missed my post about the bowl and our menu you can read it here:  Hollywood Bowl & Jalapeno Mustard Dipping Sauce

One of the items was a cold salad.  It was the perfect accompaniment to our sandwiches and chicken.  And when MGG is "Mmmnnning" while eating it, I know it's a winner!

This is a very easy salad to throw together.  It only takes a few ingredients and is done in minutes.

So let's make my Cucumber, Tomato, & Dill Salad!

Peel and seed your cucumber.  Chop into cubes.  Seed your tomato.  You don't want the extra juice.  Then go ahead and chop or dice your tomato.  Place both items in a medium bowl.

Next add your yogurt, garlic, dill, and a pinch of salt.

Mix it altogether.  At this point you can chill it and serve it later, or serve immediately.  Be aware that the longer it sits, the yogurt will start to turn a little runny from all the juices going on.  Just drain that off if you like.  It doesn't ruin the flavors of the salad.

Simple and soooo YUMMY!

  

Cucumber, Tomato, & Dill Salad

Adapted from Pillsbury

3 large Roma (plum) tomatoes, seeded, diced (1 1/2 cups)

1 medium cucumber, peeled, seeded and cubed (1 cup)
¼ cup plain yogurt
1 small clove garlic, finely chopped
½ teaspoon dried dill weed
Pinch of salt

Directions:

Seed and dice tomatoes.  Peel and cube cucumber.  Place tomatoes and cucumbers in a medium bowl.

Add yogurt, garlic, dill weed, and salt.  Mix all ingredients until evenly coated.

Chill or serve immediately.