Everyone knows that I am always up for a good challenge... and cooking is one of my favorite challenges of all. So I was quite excited to find 'Improv Cooking' Challenge. Each month we are given a pair of ingredients and are to make-up a recipe using those two ingredients.
I was finally (BARELY!) able to join in with the challenge of "Milk and Honey". This is what I created:
Amaretto Cherry Twirls
1 can of Pillsbury "Big and Buttery" crescent rolls
1/2 cup dried cherries, chopped
amaretto to cover cherries for soaking
1/3 cup semi-sweet chocolate chips
approx 1/4 cup honey (less if to your taste)
1 cup powdered sugar
1 teaspoon almond extract
1-2 tablespoon milk
Chop the dried cherries and cover with amaretto for at least 6 hours.
After cherries have soaked, roll out crescent rolls into one long sheet. Make sure you get all the pieces well sealed.
Evenly cover surface with first the cherries, then with the chocolate chips.
Drizzle with honey all along the sheet. I did big zig-zag motions.
Slowly and carefully roll the entire sheet from the short end. If the seams open as you roll, pinch them closed.
Once rolled into a log, cut into 8 slices with a wide blade knife. Let the slice fall onto the blade to help you transfer them to the baking sheet.
Pull open the slice a bit to make it look nice.
(Tip: Use an air bake sheet as the honey caramelizes really fast. I would also use parchment to make clean-up easier!)
Bake at 350* for 12-15 minutes. (start keeping an eye on them at about 10 minutes)
Bake until golden brown. Remove from baking sheet to cool.
When cool, mix up glaze and drizzle over the twirls.
Then enjoy and wish you'd made more!
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