Nutella Crescents

Nutella, a dangerous friend indeed. Sometimes, though, sometimes … you just gotta give in to temptation. For better or for worse.

┬áThese are so simple, they’re simply amazing! Prepare for them to disappear right before your eyes. Serve them immediately or (if you have will power) store them in an air-tight container in the refrigerator for up to 5 days. While they’re to die for all by themselves, they go great with milk or coffee.

Nutella Crescents

4 Sons 'R' Us: Nutella Crescents

Nutella
1 tube of crescent rolls
chocolate syrup, for drizzling (optional)
powdered sugar, for dusting (optional)

Directions

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. Unroll the crescents and spread each triangle with a huge healthy amount of Nutella.
3. Starting withe the wide ends, roll each triangle into crescent rolls. Place filled, rolled crescents on your parchment line baking sheet. Make sure to leave room for expansion as they bake.
4. Bake 10-12 minutes. Let crescents cool completely after baking.
5. If desired, before devouring serving, lightly dust crescents with powdered sugar and then drizzle with chocolate syrup.
6. Serve with milk or coffee and enjoy!

4 Sons 'R' Us: Nutella Crescents

Nom Nom Nom

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Blueberry Cheesecake And White Chocolate Chip Cookies

4 Sons 'R' Us: Blueberry Cheesecake And White Chocolate Chip Cookies layered on a white plate

Print Recipe
5 from 1 vote

Blueberry Cheesecake And White Chocolate Chip Cookies

Ingredients

  • 2 boxes of Jiffy blueberry muffin mix
  • 4 oz cream cheese softened
  • 1 stick of butter softened
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup white chocolate chips optional

Instructions

  • Beat together cream cheese, butter, and brown sugar until smooth. Add in eggs, one at a time, beating until fully incorporated.
  • Combine the butter mixture with the muffin mix, mixing until evenly combined.
  • If using the white chocolate chips, using a spatula, fold them in now.
  • Chill dough in the fridge for at least 2 hours (this prevents the batter from spreading out too much during baking).
  • Form into tbsp sized balls and spread about two inches apart on a lightly greased cookies sheet.
  • Bake at 325 degrees for 13-15 minutes.
  • Let the cookies cool for a minute or two on the cookie sheet then transfer them to a wire rack to cool completely.

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