Category Archives: Pastry

Almond-Pineapple Stuff in My Face Croissants

Almond Pineapple Stuff in My Face Croissants

Our favorite for the holidays and especially for guests!  If you are looking for a yummy new breakfast, brunch addition to your weekend you are going to love my mouthwatering and delish crossiants which are simple, quick and totally YUM!  They are a staple at my house and I love finding creative ways to make both sweet and savory for breakfast, brunch, lunch, or that special treat with tea or coffee.  You will be delighted once you bite into one!

Let’s Do It:

6 large Croissants: Toast Croissants open-faced under broiler. Set aside to cool.1/

Prepare Pineapple Fruit Filling: {or apples/berries/bananas/peaches}

Pineapple Fruit Filling: 

4 cups of fresh pineapple diced,
2 tbsp. butter
1/4 cup sugar*
1/4 cup light brown* sugar
1 tsp. Vanilla
*scant drop of almond extract
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg

Dice pineapple and cook in butter in saucepan until tender; add sugars, spices and stir and until sugar has blended, remove from stove, add vanilla/almond, stir and set aside.

Prepare Cream Cheese filling:

Cream Cheese Filling

1 8 oz package cream cheese
1/4 to 1/2 cup powdered sugar to taste
1/2 tsp vanilla
1/2 tsp Cinnamon
1/8 tsp Nutmeg


1. Soften cream cheese in Microwave, mix all ingredients unto smooth; spread on toasted bottom of croissant.

2. Fill each croissant bottom with generous portion of Pineapple Filling  [Note: remove excessive liquid before filling]

3. Place top of croissant on top, place all on cookie sheet under broiler for a few minutes until tops are “toasty” and “crusty”; remove from oven. Cool for 3-5 minutes and then add glaze.

Glaze (Icing)
1 cup confectioners sugar
1 tablespoon butter, melted
Cream or milk by teaspoon until right glaze consistency achieved. 2/
Sliced almonds for top of croissants

Drizzle glaze over warm Croissants.  Sprinkle sliced almonds on top. Set aside to cool slightly.  Serve warm.


1/ Use your favorite Croissant recipe or buy from bakery, Costco (Costco’s are huge and fresh) or grocery store (or even frozen ones)
2/ If you like “frosting” use less cream.
*/  Sugars can be substituted with Splenda (for Splenda brown sugar, half the amount)

[Optional: you can add raisins, craisins or crunched sliced almonds for more punch!]

See my Chocolate Almond Croissant version here.

Bon appetit!


Berry Berry Yummy Strawberry Cobbler

Berry Berry Yummy Strawberry Cobbler

Oh My Cobbler!  This is a really yummy easy strawberry dessert (or breakfast alternative), top it with whipped cream or vanilla ice cream — heavenly!  This recipe has become a favorite for its ease of preparation and delish with any of your favorite berries or fruit.


1/2 cup sugar
1 tablespoon cornstarch
4 cups strawberries
2 tablespoons water
1 teaspoon lemon juice
1/4 teaspoon almond extract
1 cup Original Bisquick® mix
1/4 cup milk
1 tablespoon sugar
1 tablespoon margarine or butter, melted


1.Heat the oven to 425° F.

2.In 2-quart saucepan, mix 1/2 cup sugar and cornstarch. Stir in strawberries, water and lemon juice. Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Add almond extract. Pour berry mixture into 8- or 9-inch (2 quart) glass baking dish.

3.In medium bowl, stir Bisquick mix, milk, 1 tablespoon sugar and melted margarine just until blended and a dough forms. Drop dough by 6 spoonfuls onto hot strawberry mixture.

4.Bake about 15 minutes or until berry mixture is bubbly and topping is light brown.*

5.Place baking dish on a wire cooling rack. Cool slightly. Serve warm.

Makes 6 servings

See my other berry cobblers here


* I added an almond powdered sugar glaze for that extra sweet zing.
Chef Jacy recipe based on the Fresh Berry Cobbler from Betty Crocker


Our new color palette for spring; the cupcakes (and recipes) based on this inspiration are forthcoming…watch for them.

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