First things first…what the hell was up on American Idol last night?? Jermaine Jones getting kicked off the show had to be the most set up thing ever. Excuse my boldness but I’ve been through the Idol process. I didn’t make it nearly as far as Jermaine but let me guarantee you they check out their contestants…extensively. Now I could be completely wrong here but I find it hard to believe they completely missed not one, but FOUR warrants against him.
Anywho…moving on. I thought last night’s performances were good, some boring, but not bad. My favorite by far was Joshua Ledet. His rendition of “When a Man Loves a Woman” took me straight to church, right there in my living room. Amazing. Amazing.
On to the food…
Every week I’ve been cooking up snacks for Yahoo! Music Blogger, Lyndsey Parker, and her Reality Rocks blog. For this week’s Songs from the Year You Were Born theme I decided to take a stroll down memory lane and cook up some flavors from my childhood. Last night I made my favorite family recipe, Squash Cakes, so tonight I thought I’d satisfy my sweet tooth with a breakfast/turned dessert favorite.
This recipe makes a ton of raspberry sauce. Feel free to half it or just keep it and dump it over everything…it’s that tasty!
Check out my feature on Reality Rocks HERE!
- 10oz package of frozen raspberries, thawed
- 2 cups powdered sugar
- 1 package less fat cream cheese, softened
- 2 tsp vanilla extract
- 1 cup whipped cream
- 5 pieces white bread
- 2 tbsp sugar
- 2 tbsp cinnamon
- 2 tbsp butter, softened
Preheat oven to 350.
In a food processor or blender, blend the raspberries until smooth. Add water a little at a time until the consistency is smooth and creamy.
Combine the powdered sugar, cream cheese, and vanilla in a mixer and slowly mix until smooth.
Add the raspberry puree and mix until well combined.
Fold in the whipped cream and put in the refrigerator.
Thinly slice the butter and put 3-4 pieces on each slice of bread.
Smooth with a butter knife. Generously (be more generous then I was) sprinkle each piece of bread with the sugar then the cinnamon. Bake in the oven until the butter is melted and the bread is toasted.
Cut each piece into four strips.
Then cut pieces horizontally to make little squares.
Stack 4 pieces to a toothpick.
To plate, put the toast bites on a large platter with the dipping sauce in a small bowl in the middle.
Remember this makes a ton of dipping sauce. It’s great with fruit, on pancakes, in cakes, on a spoon…you name it!!