The past few days have been such a whirlwind – but in a good way.
Friday started with a Spring Picnic themed party at work, where everyone brought in some healthy recipes and transfer-friendly snacks for the whole company to munch on. That also included Happy Hour @ 3 pm. Rough life..
I made desserts, as per usual, and opted for one healthy and one sweet. All about balance right
As I expected, the less than stellar for your waistline recipe, went the fastest. Isn’t that always the case..?! I will admit though, I’ve made this treat for the past few years (graduation parties, 4th of july barbecues, and now picnics) and it’s always a major hit! Definitely not one for the light of heart but it will kick that sweet tooth craving into submission.
I left the next day, after nursing a rather aggressive red wine hangover, to head down to Maryland for my cousin Eric’s wedding! It was in a gorgeous venue, looking out into the forest, and was perfect. Especially for the two of them – you could tell how meaningful it was. 10 years they had been together!! #finally
Such a gorgeous wedding and I’m so glad I was there to celebrate! Congratulations guys!
Now back to dessert….
- 1 18 oz. package regrigerated sugar cookie dough, softened
- 1 8oz package cream cheese, softened
- 1/4 cup powdered sugar
- 2 tb whipping cream (you can substitute milk of half and half)
- 1 tsp vanilla
- fresh fruit (raspberries, strawnerroes. klwi, peaches, pineapple)
- canned fruit (mandarin oranges, canned pineapple)
- 2+ TB apple jelly