Our last day brings us right up to Mother’s Day weekend! Teri from The Freshman Cook is here to show us how to make Biscuit Blossoms! Please go to her blog site and show her a little blog love: http://www.thefreshmancook.com/. Enjoy!

Mother’s Day is right around the corner, and if you are looking for something sweet and special to serve for breakfast or brunch, Biscuit Blossoms are your answer! They are simple and quick to make, and you might just have most of the ingredients already in your fridge! The blossoms are made from Honey Crescents. I used strawberry yogurt for the filling, topped it with whipped cream, shaved milk chocolate, and a strawberry. See what I mean, simple and quick! Oh, and this is even better~make the biscuits the day before you are serving. Put them in sealed container to keep them fresh. That way on the day you are serving them, you can put them all together while your whipping cream is whipping!

 Biscuit Blossoms

(printable recipe)

small Strawberry for each blossom

Unroll cresents from the package.

Across the bottom, mark a line every 3″.

Use a knife or pizza cutter and cut on the lines to the top,

and across the middle. You should have 8 large squares.

Ignore the lines that were in the dough when you unrolled it.

Spray your cupcake pan with pan spray.

Place a square in each circle. Pull the pointed edges

of the dough to the edges of each circle. They won’t all look alike.

Bake according to package directions.

As soon as you take the pan from the oven, use

whatever you have to make a circle in the middle of the crust.

There will already be a small one, you are just defining it.

Let cool completely.

Make your whipped cream by pouring cream into bowl and

add confectioners sugar. Start mixing on low until

sugar is combined, then turn on high until cream has whipped.

While cream is whipping, fill each blossom with yogurt.

Add whipped cream on top of yogurt.

You can use a piping bag with a decorating tip,

or just dollop it on top.

Use a vegetable peeler to shave pieces of chocolate.

Sprinkle the chocolate over the top.

Cut a strawberry, so it fans just slightly, and place

it on top against the back on the blossom.

Enjoy your Biscuit Blossoms!

 

I am so excited to have Selvarani from Happy Women’s Book join us for Day 5! She is bringing us a super adaptable dish that is great for brunch, and well, any time! The best part about this recipe? You can use the ingredients in different ways, for different meals. How great is that!  Read on for her recipe for Money Bags!

Vegetable Pouch/Money Bags is a healthy dish which is loaded with variety of veggies and it is perfect for brunch.When i saw Raina’s post about ‘Brunch Guest Blog Posts’ in Food Bloggers Facebook page,immediately i added my name with a thought of this vegetable pouch.Thank You Raina..!

My Little Prince started schooling, so I have to send brunch recipes for a late morning meal. Its a very big challenge to satisfy kids tastebud because if they see one of the ingredients they dislike, they immediately say “No” to the whole dish without tasting it…Every day i ask him for his favorite dishes,veggies & fruits for salads and prepare it, and have it packed up with a little creativity to attract his taste buds. He is a very naughty prince, and I haven’t seen a kid like him before, but I am excited to watch him learn and grow. Kids always know the tricks to get down mom’s anger with their cute smile. This one makes him smile, and I prepare this recipe often!

You can serve this Veg Pouch for kids breakfast / dinner.

Vegetable Pouch / Money Bag Recipe :

That’s it : Outer dough – Inner stuff – Deep Fry

Cooking Time : 30 mins

Makes : 9 

Ingredients :

For Outer Dough (Pouch)”

*You can use maida for outer layer and

steam/fry it to get Veg Momos.

For Inner Stuff :

*You can also use Sambar powder( ½tsp) instead of soy sauce.

*You can also add chicken pieces, cooked noodles for the stuff.

Procedure :

1.In a bowl,add wheat flour,salt,water and knead it with oil to make soft dough like poori dough.Roll it as thin flat round shape as we do for making chappathi, poori. Chop veggies,spring onions (white.green part) and cut some spring onion’s green strips too.Keep aside.

Cook in High flame to retain crunchiness

2.In a pan,add oil,garlic,green chili,spring onion(white),fry for a min,add onion,veggies,sugar,soy sauce, fry for 3 mins,add salt and mix well.Sprinkle pepper powder,spring onion(green) and switch off the flame.

3.Now in a rolled poori ,add 1 tbsp of stuff and join the edges by taking small fleets back to back for making pouches and tie it with spring onion green strips.(Tieing is optional,You can also just press the gathered edges. It’s for kids sake)

Cook in Medium flame

4.Deep fry the Pouches till browns(light or thick) because stuffing is cooked and we need to outer layer only.

                   Vegetable Pouch/Money Bag is Ready…!

Serve Hot with tomato ketch up,sweet chili sauce,garlic sauce etc.;

Notes :

1.You can use this inner stuff to make fried rice.

2.Use this stuffing as a side dish for chappathi / Roti / Phulka as a spring roll.

3.You can skip soy sauce and use sambar powder to make it as Indian style.

4.You can use this for kids breakfast / dinner too.

5.You can also do this with All purpose flour / Maida and steam or deep fry it to make Veg Momos.

This. Looks. Awesome!

I love how you can make this recipe into so many things!  I am really excited to have had Selvarani on the blog-here’s a little bit about her!

I Am Selvarani Ganesan from southern part of India (Tirunelveli,Tamil Nadu) and residing in the Oman for the past 4 years with my naughty boy(Gautham) and my man Mr.Ganesan. Now the author of ‘Happy Women’s Book’ blog.  The main Pillar behind my HWB blog is my man, my sissy & friends. My Man is a food lover and most of the recipes i came to know from him.