Blueberry Pastry Delights
No berry makes my heart pitter-patter quite like the blueberry! Little bites of happiness, I pop these blue treats like they’re M&M’s!
I first had the illustrious “Blueberry Delights” at Shade Hotel in Manhattan Beach. My friend Christian managed the hotel and my friend Greg was the chef. I loved frequenting their brunch when I lived in LA… mainly for these little treats!
They may just be “Blueberry Pastries” to others, but to me they will always be “Blueberry Delights”!
Ingredients
- 1/2 cup cream cheese
- 2 tbsp sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1 can crescent rolls
- 1 cup blueberries
Begin by combining the cream cheese, sugar, vanilla and cinnamon in a small bowl.
Next, roll the crescent roll dough out and press the perforations together, then slice the dough into 8 equal squares.
Top each square with a spoonful of the cream cheese mixture.
Then pile the blueberries on top.
Next, fold the corners into the middle and place each pastry on a baking stone.
Place in the oven at 375° for 12-14 minutes or until golden brown.
Make these on Monday and eat them for breakfast throughout the week, or treat the family to a little Saturday morning brunch delight!
Or, do like me and eat them for breakfast, brunch… lunch… dinner… dessert, um yeah, that might have happened yesterday 
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe for gluten-free crescent rolls can be substituted for traditional crescent rolls to make this a delicious gluten-free pastry.
♥ All Pottery and Flameware seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.
Ingredients
- 1/2 cup cream cheese
- 2 tbsp sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1 can crescent rolls
- 1 cup blueberries
Instructions
- Begin by combining the cream cheese, sugar, vanilla and cinnamon in a small bowl.
- Roll the crescent roll dough out and press the perforations together.
- Slice the dough into 8 equal squares.
- Top each square with a spoonful of the cream cheese mixture.
- Pile the blueberries on top of the cream cheese.
- Fold the corners of the dough into the middle and place each pastry on a baking stone.
- Place in the oven at 375° for 12-14 minutes or until golden brown.
Quinoa Caprese Salad
On Sunday, I prepared a large Italian style family dinner for my roommates and friends! My roommates adorable girlfriend requested a light, pasta salad, I had already been thinking about making a caprese salad, so I combined the two in this Quinoa Caprese Salad!
I substituted quinoa for pasta to add protein to the dish, while still remaining vegetarian and making the dish gluten-free!
This salad is the perfect side dish with dinner, but is also filling enough to eat for lunch alone!
Ingredients
- 1 cup quinoa
- ½ cup + 2 tbsp Enzo Basil Olive Oil
- ¼ red onion (minced)
- ¼ red bell pepper (minced)
- 3 cloves garlic (minced)
- 2 tbsp fresh basil (chopped)
- 2 tbsp fresh Italian parsley (chopped)
- ¼ cup balsamic vinegar
- 1 tsp lemon juice
- ½ tsp black pepper
- ½ tsp salt
- 1 pint grape tomatoes (halved)
- 1 cup fresh mozzarella (cubes)
Begin by bringing the quinoa to a boil with 2 cups of water. Reduce heat, cover and simmer for 15 minutes.
In the mean time, heat 2 tbsp basil olive oil over medium heat, add the red onion and bell pepper.
Saute for 2-3 minutes, then add the garlic and sauté for an additional minute. Remove from the heat and set aside.
Next, add the parsley and basil to a small mixing bowl, then add ½ cup basil olive oil and the balsamic vinegar.
Whisk well, then add the sauteed onion, bell pepper and garlic.
Add the tomatoes to the dressing.
Place the tomatoes in the refrigerator to marinate for 5-10 minutes.
Next, add the cooked quinoa and mozzarella to a large bowl.
Add the tomatoes and vinaigrette dressing to the salad.
Toss well and serve!
I can’t wait to serve this salad at summer BBQ’s, so light, refreshing and delicious!
The Enzo Basil Olive Oil was the perfect addition to this dish, so flavorful!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.
Ingredients
- 1 cup quinoa
- ½ cup + 2 tbsp Enzo basil olive oil
- ¼ red onion (minced)
- ¼ red bell pepper (minced)
- 3 cloves garlic (minced)
- 2 tbsp fresh basil (chopped)
- 2 tbsp fresh Italian parsley (chopped)
- ¼ cup balsamic vinegar
- 1 tsp lemon juice
- ½ tsp black pepper
- ½ tsp salt
- 1 pint grape tomatoes (halved)
- 1 cup fresh mozzarella (cubes)
Instructions
- Bring the quinoa to a boil with 2 cups of water.
- Reduce heat, cover and simmer for 15 minutes.
- Heat 2 tbsp basil olive oil over medium heat, add the red onion and bell pepper.
- Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
- Remove from the heat and set aside.
- Add the parsley and basil to a small mixing bowl, then add ½ cup basil olive oil and balsamic vinegar.
- Whisk well, then add the sauteed onion, bell pepper and garlic.
- Add the tomatoes to the dressing.
- Place the tomatoes in the refrigerator to marinate for 5-10 minutes.
- Add the cooked quinoa and mozzarella to a large bowl.
- Add the tomatoes and vinaigrette dressing to the salad.
- Toss well and serve.
How to Make Your Own Mimosa Bar
Mimosa bars are a super fun addition to holiday brunches, wedding showers and summer parties!
I created one for brunch last Sunday and it was a huge hit, so I wanted to share exactly what you need to make your own at home!
Supplies Needed
- colorful tablecloth
- chalkboard
- champagne flutes - available at World Market @ $11.94 for 6
- 4 glass bottles with stoppers – available at Ikea @ $3.99 each
- tags for each bottle
- ribbon for tags
- serving tray for fruit
- assorted fruits
- assorted juices
- champagne
Begin by placing the tablecloth to your table, next place the “Mimosa Bar” chalkboard sign on the tablecloth.
I picked up this fun chevron green tablecloth and adorable owl chalkboard sign at Hobby Lobby!
Next, add the champagne flutes to the table.
I purchased fresh fruit from Polito Farms at the Little Italy Mercato and juiced them myself (with the help of my Dad!) using my Healthy Juicer!
Remember to click on the right banner of the page where it says “Win a Free Healthy Juicer” to sign up to win your own!
Next, pour the juices into the bottles, then add tags to the bottles with ribbon for each juice flavor!
Finally, add the fruit to a serving tray. I used my Longaberger 3-bowl serving tray with spoons that worked perfectly! The piece is currently retired, but could come back on special anytime! Follow Muffet Bond, Independent Longaberger Manager on Facebook for updates of when this product will be back on special!
Place a bottle of champagne on the table and await your guests arrival!
I can’t wait for my next party, just so I can make another mimosa bar!
The Ultimate Easter Dinner Menu
In the Little Leopard Book house we LOVE holidays! A great time for friends, family, fun and of course, FOOD!
I wanted to share our Ultimate Easter Dinner Menu with everyone so that you too can have the Ultimate Little Leopard Book Easter experience in your home!
Main Course: Roasted Rosemary Balsamic Pork Tenderloin
Side Dish: Cast Iron Skillet Rustic Potatoes
Side Dish: Pecan Bacon and Blue Cheese Green Beans
Side Dish: Rosemary Focaccia Bread
Dessert: Strawberry Mini Pies
Dessert: Easter Bunny Shaped Oatmeal Almond Date Bars
Cheers to a happy and delicious Easter Sunday from Little Leopard Book!
No Bake Oatmeal Almond Date Bars
I am so excited to share this new LLB recipe that does not require baking, needs only 6 simple ingredients, takes only 10 minutes to prepare and is gluten-free, dairy-free with no sugar added!
Purchasing energy bars at the store can get expensive… and they don’t come in fun shapes!
These bars can be made for any holiday using cookie cutters or simply sliced into squares for every day enjoyment!
Ingredients
- 1 cup pitted dates (chopped)
- 1 cup almonds
- 1 tsp vanilla extract
- ¼ cup coconut
- 2 cups oats
- ½ cup honey
Simply place all of the above ingredients in a food processor.
Blend for 30-60 seconds or until a sticky ball forms.
Place the oat mixture on wax or parchment paper. (I found parchment paper worked better, less sticking!)
Press the mixture into a thin layer using your hands, or use a rolling pin to flatten the mixture.
Simply use cookie cutters to cut into desired shapes, or slice into squares with a knife.
Voila! A healthy Easter snack was just made in 10 minutes!
These are perfect to take for lunch or a mid-morning snack, eat for breakfast or even serve as a healthy dessert!
Dates are known as “nature’s candy” and produce a delicious natural sweetness! They are also a good source of fiber and vitamins!
The almonds help lower bad cholesterol and build strong bones and teeth, while the oats provide energy, nutrients and more fiber!
Who knew that such a cute little Bunny bar could pack so many health benefits!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.
Ingredients
- 1 cup pitted dates (chopped)
- 1 cup almonds
- 1 tsp vanilla extract
- ¼ cup coconut
- 2 cups oats
- ½ cup honey
Instructions
- Place all of the ingredients in a food processor.
- Blend for 30-60 seconds or until a sticky ball forms.
- Place the oat mixture on parchment paper.
- Press the mixture into a thin layer using your hands, or use a rolling pin to flatten the mixture.
- Use cookie cutters to cut into desired shapes, or slice into squares with a knife.
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