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Caramel Macchiato Crescents

Caramel Macchiato Crescents

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Filled with gooey caramel and topped with a coffee-studded chocolate icing, these crescents are macchiatotastic!MORE+LESS-

Updated October 8, 2014

Make with

Pillsbury Crescents


tube Pillsbury™ refrigerated crescent rolls


jar Betty Crocker™ Rich & Creamy chocolate frosting

Hide Images

  • 1

    Unwrap 16 caramels then slice them in half. Line the wide end of each crescent with four of these little caramel slices.

  • 2

    Roll the dough tightly around the caramel, then bake according to package directions.

  • 3

    For the icing, combine 1/2 cup of chocolate frosting with 1 tablespoon coffee. Heat in the microwave for 10-20 seconds, then spoon into a zip-top bag and drizzle over warm crescents.

No nutrition information available for this recipe

More About This Recipe

  • Even classics need a good kick in the pants sometimes, which is why we’ve turned Pillsbury Crescents into these 5 amazingly irresistible desserts.

    All you need is a pack of crescents (can I get a whoot for Pillsbury Crescents?!), a few simple ingredients, and you’re just twenty minutes away from mouthwateringly delicious goodness.

    Whether you’re looking for a treat to pair with your coffee, an impressive brunch dish, or a non-boring breakfast idea, we’ve got you covered.

    Click on the titles or photos to go to recipe pages. Each of these recipes takes only minutes to make and bake.

    1. Caramel Macchiato Crescents

    Filled with gooey caramel and topped with a coffee-studded chocolate icing, these crescents are totally fab!

    2. Apple Turnovers

    Rather than rolling your crescent dough into a circle, try folding it in half for a bite-sized pie.

    3. Pain du Chocolat

    It’s easy to bring this French classic into your kitchen with this quick and simple idea.

    4. Zesty Lemon Rolls

    Kissed with the flavor of fresh lemons, here’s is an easy way to turn your crescents into an elegant dessert.

    5. White Chocolate and Raspberry Almond Claws

    Surprisingly addictive, the fresh flavor of raspberries combines with the sweet creaminess of white chocolate and almond for a bakery-style breakfast!

    So there you have it. Five fab ways to transform crescents into irresistible treats to get you through your day!

    More Sweet Crescent Treats

    Got a sweet tooth? Gotcha covered with these sweets that are super quick with crescents:

    Crescent Napoleons with Strawberries Recipe
    Crescent Macadamia Truffle Cups Recipe
    Toffee Cream Crescent Bars Recipe
    Peach Crescent Palmiers Recipe
    Crescent Puff S’mores Recipe

    Brooke blogs at where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke’s profile to see what she cooks up next!

Brew the Perfect Beverage with a Keurig Rivo Espresso, Cappuccino & Latte System

For the past three years, the only way I’ve brewed coffee in my home is in my Keurig brewer. I use it multiple times a day being the coffee fiend that I am. When I heard that Keurig was coming out with a brand new system, I knew I had to have one too. Meet the Keurig Rivo Espresso, Cappuccino & Latte system, the newest innovation from Keurig. It makes the most delicious espresso, cappuccino and lattes you’ll ever have. And all without ever leaving your house and in under two minutes!

Pecan Crescent Cookies

1 c. finely chopped pecans

Heat oven to 325 degrees. In a large bowl, beat 1/2 cup powdered sugar, butter and vanilla until light and fluffy. Lightly spoon flour into measuring cup level off. Add flour, pecans, and salt. Mix until dough holds together. Shape into crescents. Place 1 inch apart on ungreased cookie sheet. Bake at 325 degrees for 15 to 20 minutes or until set but not brown. Immediately remove from cookie sheets. Cool slightly roll in powdered sugar. Cool completely roll again in powdered sugar. Makes 2 1/2 dozen cookies.

21 hazelnut crescents Recipes

Hazelnut Crescents

Hazelnut Crescents

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Hazelnut Crescents

Hazelnut Crescents

Hazelnut Crescents

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Hazelnut Crescent Cookies

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Chocolate Dipped Hazelnut Crescents

Chocolate Dipped Hazelnut Crescents

Hazelnut Cinnamon Crescents

Hazelnut Cinnamon Crescents

Tangy Crescent Nut Tart

Tangy Crescent Nut Tart

Sweet and Sticky Caramel-Hazelnut Rolls (Giada De Laurentiis)

Sweet and Sticky Caramel-Hazelnut Rolls (Giada De Laurentiis)

Danish Vanilla Crescent Cookies

Danish Vanilla Crescent Cookies

Bavarian Chocolate-Hazelnut Braid

Bavarian Chocolate-Hazelnut Braid

Hazlenut and Caramel Sticky Buns

Orange Cream Cheese Crescent Rolls

Course Breakfast, brunch, Dessert, Snack

Keyword cinnamon rolls, crescent rolls


  • 1 tube crescent rolls, I used the reduced fat version
  • 4 ounces cream cheese, softened to room temperature. I used reduced fat
  • 1/4 cup superfine sugar (caster) or granulated sugar is fine
  • 1/2 - 1 tsp fresh orange juice
  • 1 tsp orange zest
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon

For glaze

  • 1/2 cup sifted powdered sugar
  • 2-4 tsp fresh orange juice
  • orange zest for garnish


1.Preheat oven to 375 degrees have a cookie sheet lined with parchment paper. Keep the tube of crescent rolls in fridge until ready to use and you have all your ingredients ready to go.

2.In a small mixing bowl, combine cream cheese, orange juice, zest and cinnamon. Mix well with a whisk to get a nice smooth, creamy cheese spread.

3.Now, take the tube out of fridge and roll out on a cutting board. You want to flatten the dough out with your hands to make a rectangle. Use a rolling pin if needed. you want to make the same thickness is throughout the dough.

4.Spread the cream cheese mixture over the dough. I used an off set spatula.

5.Starting with the shorter end, roll the dough up into a log. Place on cookie sheet.

6.Place in fridge for about 10 minutes for easy slicing.

7. Take out of fridge and with a sharp knife cut the roll into 8 slices. To do this, start by cutting the roll in half then half again until you have 8 slices.

8.Place the rolls on the lined cookie sheet. Make sure they are sealed and you may want to reshape them if needed.

9.Bake for about 10 to 12 minutes. Turn the pan around after 5 minutes and check after 10 minutes. They should look puffed, light brown and the bottoms will look light to medium brown as well. Remove from the oven and place on a cooling rack.

10.Let cool for just about 5 minutes. At this time you can make your glaze. In a small bowl blend the powdered sugar with juice and mix up until you have a glaze consistency. If you have a mini whisk this makes for easier mixing. You can use a spoon or small fork as well. When the rolls are slightly cooled, drizzle the glaze over each roll. Best served warm, enjoy!

17 brazilian feijoada Recipes

Brazilian Feijoada

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Brazilian Feijoada (Tyler Florence)

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Chef John's Brazilian Feijoada

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Brazilian Vegetable Feijoada

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Feijoada (Brazilian Bean Soup)

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Feijoada (Brazilian Bean Soup) II

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Brazilian Black Bean and Meat Stew: Feijoada

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Vegetarian Feijoada and Collards/Kale Brazilian Black-Bean Stew

Depending on where you shop and whether you have coupons, regular milk can be found for a little cheaper at other grocery stores. Though ALDI&rsquos regular milk is priced pretty darn well, their Friendly Farms Almond milk is often at $2.49 or less, which is a great buy. It can be over a dollar more at many other stores. They also offer SimplyNature Organic Soy milk for a similar price and occasionally they carry coconut milk as well.

ALDI offers many varieties of yogurt and dairy products. The Friendly Farms Moo Tubes are their brand take on the popular yogurt-in-a-tube kids&rsquo snack. They even carry kefir a drinkable yogurt. The regular snack-sized Friendly Farms line of Lite Greek yogurts are around $.65 each and come in fun flavors like Strawberry Cheesecake and Caramel Macchiato. They&rsquore creamy and don&rsquot have a fake aftertaste like some flavored yogurts.

How to Make Vegan Caramels

These vegan caramels are ooey and gooey, have the slightest hint of cardamon, and are guaranteed to please.

With any candy-making, it helps to have a candy-thermometer -- but for caramels, a candy thermometer really comes in handy as there is about a 20 minute cooking time where you don’t stir. During that time you just wait for the candy to reach the proper temperature or the proper “firm-ball” stage.

If you're vegan and it has been a while since you have had a good caramel, or the vegan versions are just too pricey to purchase, just make your own! It is totally worth it. I honestly prefer these caramels to any of the store bought, non-vegan versions I remember as a kid. They are the perfect silky, but sticky, texture and they have a nice buttery flavor.

  • 1 cup granulated sugar
  • 1 cup vegan coffee creamer or coconut cream
  • 1/2 cup light corn syrup
  • 1/4 cup vegan maragarine, such as Earth Balance brand
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cardamom (optional)

First, gather your ingredients and tools.

  • You will need a rather heavy saucepan make sure that the sides are not too short (at least 6 inches) because the caramel mixture will bubble up high.
  • You will need a wooden spoon.
  • You will also need a greased or silicone loaf pan… I use this size to achieve a thicker caramel, but an 8 x 8 inch pan will also do.
  • Oh, and don’t forget that candy thermometer… clip it on the side of your saucepan.
  • If you don’t have a candy thermometer, have a short glass of cold water in the fridge for a “firm ball” test.

Add all the ingredients, except for the vegan margarine, vanilla extract and cardamom into the saucepan. Over medium heat, stirring constantly, dissolve the sugar completely. Next, add your margarine and stir until boiling.

Once boiling, stop stirring!

Let it continue to boil, without stirring (even the littlest bit), until it reaches 250 degrees on your candy thermometer.

A good indicator to test for progress, if you are lacking a candy thermometer, is to take your wooden spoon, and just dip the very tip of it into the top of the bubbly mixture. The syrup should stick to the spoon like a thick pudding when it is about done.

If you think it’s time, take a teaspoon and grab a spoonful of the syrup and quickly drop it into a very cold glass of water, when it is dropped in the water, it should resemble a caramel candy--firm, but pliable. This is referred to as “firm-ball” stage. You will know it is ready when the ball is firm enough not to flatten when you remove it from the glass with your fingers, but it will flatten if you give it a little squeeze.

When the mixture is at the right temp, immediately stir in vanilla and cardamom and quickly pour into your prepared loaf pan. Let cool at room temp for a few minutes and then slip into your fridge for about an hour. Once firm, cut them into squares. I like to freeze mine for a few minutes, before cutting, to make them slightly less sticky .

Wrap them in waxed paper and store in the refrigerator. They will not melt at room temp (in case you want to give some away), but they get pretty soft if kept in warmer temperatures. Store in a cool dry place up to 1 month.

  • Please call us 3-4 days in advance when ordering a whole cake or pastry tray.
  • For multiple cakes and trays we need 2 weeks advance notice.

Our selection of Rolled Omelettes, Soups, Open-Faced Sandwiches, and Crêpes is available ALL DAY !
We offer all these breakfast and lunch items TO GO also.
Stop in to enjoy a coffee or a treat, and we can pack a full meal, a snack, an evening dessert, or a tray of cookies for you.

A delicious way to serve eggs with a variety of fillings. We bake the omelettes in the oven, roll them up, and serve them in slices.

  • 2 or 3 slices of Omelette
  • Choice of Side Salad
  • Choice of bread
  • &ldquoThe Bachelor&rdquo - potatoes, onions, bacon, sausage, Swiss cheese
  • &ldquoThe Hungarian&rdquo - spicy roasted peppers and onions, goat cheese
  • &ldquoThe Classic&rdquo - bacon, caramelized onions, Swiss cheese
  • &ldquoThe Tuscan&rdquo - marinated artichokes, sundried tomatoes, Asiago cheese
  • &ldquoThe Greek&rdquo - spinach, green onions, Feta cheese
  • &ldquoThe Garden&rdquo - mushrooms, tomatoes, goat cheese
  • Hungarian Pork Goulash &ndash by popular demand, offered every day
  • You will always find one or two additional soups on the menu. Please call us for the daily selection.

Have a delicious light lunch at a discount!

HUNGARIAN CRÊPES (&ldquoPalacsinta&rdquo)
The newest favorite! We make two types. Both are served with a Side Salad of choice.
&bull Chicken Paprikash: the authentic &ldquoHortobagyi Palacsinta&rdquo, which is served in Hungary either as an appetizer (one crêpe), or a main course (two or more crêpes). The thin, tasty crêpes are made in-house and filled with cremed Chicken Paprikash, and served with delicious Paprikash Sauce.
&bull Roasted Vegetables and Goat Cheese. Filled with zucchini, mushroom and peppers.

(&ldquoĖdes Palacsinta&rdquo) &ndash served occasionally. Please ask for availability.

  • Vegetable-Cocktail Salad
    A tasty mix of diced vegetables and apple in our own mayonnaise-vinaigrette dressing.
  • Hungarian Cucumber Salad

We are proud of the quality of the coffee and tea we serve. There will always be fresh, piping-hot coffee and house-brewed iced tea whenever you stop in. We also have a wide selection of made-to-order drinks.

Our house coffee, the Black Tulip, is praised by our customers as the &ldquobest coffee in town&rdquo. You will also find the Decaffinated Black Tulip on the coffee bar along with other favorites such as Crème Brulee, Dobos Fantasy, and one or more of our other flavored coffees, such as Strudel, Banana Bread, Toasted Chestnut, Caramel Apple, etc. We also keep iced coffee brewed from Black Tulip during the warm season.

(In-house brewed unsweetened teas)
We serve our customers&rsquo favorites year-round: English Breakfast and Arabian Mints.

We use a high-quality, delicious Italian roast for our espresso drinks. You can order single or double sizes. The drinks are not limited to the classic formulas listed below, and we encourage you to tell us how you like your coffee made.
&bull Classic Espresso
&bull Espresso Tulipán (Classic Espresso topped with whipped cream)
&bull Café Latte (we carry 25 flavors for those who like flavored lattes)
&bull Cappuccino
&bull Café Macchiato (the classic version, which is a Cappuccino with only a splash of steamed milk)
&bull Café Mocha (dark chocolate, white chocolate, or caramel)
&bull Café Melange (a pretty, layered Cappuccino with flavor)

The Classic Espresso, Café Latte, Café Macchiato, and Café Mocha also can be served over ice or blended

We use the respected Harney & Sons loose leaf teas and a quality selection of their teas in saches to freshly brew hot teas. You can select from black, green, rooibus, and herbal.

Creamy and refreshing! Our smoothies are very popular in-house or to-go. Top it with whipped cream for a real treat! Selection varies but can include Strawberry Bomb, Strawberry Banana, Mango, Peach, Mandarin-Orange-Passion Fruit, and Wildberry.

Either steamed or iced, this fragrant drink is popular all year round.

Real fruit syrups are served with Club Soda or with Borsac Mineral Water for a refreshing, bubbly drink. Selection varies but can include Strawberry, Pomegranate, Mango, Peach, and Tropical Fruits.

Coke, Diet Coke, Fruit juices (Orange, Apple, Cranberry), Water, Borsac (&ldquoBorszéki&rdquo) Mineral Water

Please check the Seasonal Drink Menu in the shop for &ldquodesigner&rdquo lattes, mochas, iced teas, and iced coffees

  • Country White (only available by order)
  • Whole Wheat (only available by order)
  • Rye (only available by order)
  • Kalács (Challah) - breaded sweet bread with raisins (available on Fridays and Saturdays)
  • We carry a generously-sized, hearty, and flavorful pogácsa made of myriad layers of flaky dough mixed with tiny pieces of crunchy cracklings. A great snack!
  • Light and crunchy, slender, and flavorful sticks made using a family recipe. They come in two flavors: the traditional caraway seed and a parmesan cheese topping.
  • STANGLI is sold in packages of three. You can place a minimum order of 16 oz. in advance. It is a great snack or accompaniment to beer and wine.


A traditional Eastern European pastry with a buttery yeast dough spread with a finely ground filling of walnuts or poppy seed, rolled and baked to a golden, marbled finish. Available by the slice or roll.

NUT & POPPY SEED KIFLIS, "Pozsonyi Kifli &rdquo
The same dough and fillings in "Beigli" are used to form generous-sized croissants.

STRUDEL, "Rétes"
Layers of hand-stretched, parchment-thin dough rolled around cherry or apple filling and baked until crispy and golden. Available by the slice or roll.

BISHOP'S HAT, "Papsapka"
Flaky pastry folded over and filled with raspberry or apricot

&ldquoKIFLI&rdquo (also known as Kolachy)
Raspberry, apricot, prune, cheese, or almond-filled bites.

Linzer dough spread with apricot or raspberry jam, raisins, and walnuts, then rolled and sliced into generous portions.

RICE CAKE, &ldquoRizskoch&rdquo
We cook the rice in sweetened milk and bake it in vanilla custard with raisins added. Served warm or cold with orange marmalade.

Buttery pecan-filled dough shaped into tiny crescents and rolled in vanilla sugar.

LINZER WREATH, "Linzer Koszorú"
Linzer cookies sandwiched with raspberry or apricot preserves and topped with a sugary pecan coating.

Walnut and apricot filled buttery pastries shaped into a crescent form.

NAPOLEON, "Krémes"
A thick layer of smooth vanilla custard sandwiched between squares of flaky, feather-light pastry.

Chocolate sponge cake sandwiched together with a chocolate custard and cream mixture and coated with chocolate frosting. Named after a Hungarian gypsy violinist whose scandalous romance with a Belgian countess shocked the aristocratic society of Europe in the 19th century.

GERBEAUD, &ldquoZserbó&rdquo
One of the signature desserts of Café Gerbeaud in Budapest, Hungary. Our version has 3 layers of Linzer dough, raspberry jam, and ground pecan filling, with our special dark chocolate coating.

HONEYCAKES, &ldquoMézes Szelet&rdquo
We hand-dip delicately spiced honey cake slices in flavorful glazes and roll them in special toppings.
- Chocolate Coconut: Dipped in a chocolate-rum glaze and rolled in coconut flakes.
- White Chocolate Almond: Dipped in white chocolate glaze and rolled in toasted almond flakes.
- Cinnamon-Walnut: Dipped in cinnamon-white chocolate glaze and rolled in crushed walnuts.

Light cheesecake filling sandwiched between soft cake layers and coated with a refreshing lemon glaze.

Generously-sized Linzer cookies sandwiched together and dipped in dark chocolate. Available with milk chocolate cream, walnut cream, or raspberry jam fillings.

RUMBALLS, "Rumos Golyók "**
A truffle-like, rich delicacy rolled in a variety of toppings.

MERINGUE ULTRA, "Non Plus Ultra"**
Tiny sandwich cookie with meringue on the top and bottom.

**note: note always available made for orders or around the holidays.

- Honey-spice cookies (mézeskalács) plain or decorated
- Cappuccino Thins
- Baklava
- Tiramisu

All tortes are available by the slice or whole cake (please order in advance).

DOBOS TORTE, "Dobos Torta"
This famous cake consists of 7 delicate layers of individually-baked vanilla sponge cake and velvety-rich chocolate butter cream filling, crowned with wedges of a crunchy, caramel-glazed cake layer. It was created at the end of the 19th century by master chef József Dobos. (Also available as a mini-cake.)

WALNUT TORTE, "Diótorta"
The triple layers of this dense and flavorful cake are made with finely ground walnuts, glazed with apricot jam, and filled and topped with rich walnut custard butter cream.

LEMON TORTE, &ldquoCitrom Torta&rdquo
This delicious torte is filled and topped with an intense and refreshing lemon cream, which is perfectly balanced with delicate European sponge cake layers.

ROOFTOP TORTE, "Házteto Torta"
You'll love the intricate design and tasty fillings of this triangle-shaped honey cake, filled with vanilla butter cream and topped with a thin chocolate "roof".

RUMPUNCH TORTE, &ldquoPuncstorta&rdquo
A pretty pink-glazed, deliciously moist, rum and cherry-flavored specialty

CHOCOLATE-RASPBERRY ROLL, &ldquoMálnás Tekercs&rdquo
Chocolate sponge cake filled with raspberry flavored buttercream.

A lovely escape from the ordinary&hellip

Afternoon tea is a ritual, a carefully-crafted event that takes guests back to a more elegant and refined time.

Tulipán&rsquos Tea and Tasting Party updates the English high tea by offering a contemporary setting and sophisticated fare, all while preserving the pomp and ceremony that makes the traditional tea so enjoyable. We present our carefully selected organic teas in an elegant but fun way, and the accompanying food courses represent our own European cuisine. Guests are able to indulge in gourmet teas and bite-size morsels in a relaxed, comfortable setting.

We&rsquove kept the afternoon tea custom that calls for three courses, beginning with savories &ndash bite-size sandwiches, little toasts, and savory pastries. These are followed by teacakes, and we finish with fancies &ndash small cakes and sweet delicacies. We serve a different tea with each course and give you plenty of time to savor it all. Treat yourself, friends, and family to this ultimate culinary and cultural indulgence.

Available by reservation only for 4 or 6-8 guests

Monday 7:30 - 5
Tuesday &ndash Saturday 7:30 - 6
Sunday 11 - 4

*Please note that between September 1st - May 15, the shop closes at 5:00pm, from Mon-Sat.

Breads to Avoid

The worst breads for someone with diabetes are made with refined carbohydrates, such as white flour. Processing grains to make white flour softens the texture, but it also strips away fiber, vitamins, and minerals and results in a higher glycemic index, according to the ADA.

Manufactures will often add back vitamins and minerals that were lost during processing, but that won’t increase the fiber content (unless they add that back, too). Understanding how to read labels will help you avoid breads that contain enriched wheat flour.

Other types of breads to avoid are those that list sweeteners — such as sugar, high-fructose corn syrup, dextrose, or molasses — among the first ingredients.

Lastly, avoid breads that contain raisins or other dried fruit, as these are higher in carbohydrates.