Monday, March 7, 2011

Mardi Gras! Miniature King Cakes

Tomorrow is the celebration of Fat Tuesday, the day before the beginning of Lent which traditionally included fasting.  It was in essence the last day to indulge in favorite treats and luxurious meals - yum :).  To this day, some people decide to give something up for Lent - this year I have chosen soda, and Ki is giving up Starbucks, so it will be a trying time for us all haha.

I had never heard of King Cakes before this year - I don't know if there was an increase in popularity or I am just more aware, but seeing the delicious looking cakes, decorated in green, yellow, and purple seemed too good to pass up!  So Ki worked her magic and created this little recipe from Hungry Girl's monkey bread to make us our own miniature King Cakes.  So make these tonight, or Tuesday morning - since apparently you cannot eat them once Lent starts until January of next year - but I promise I won't tell anyone if you make it anyways ;).

Miniature King Cakes
makes 6 servings
1 roll reduced fat crescent rolls
1/2 t baking powder
3 T splenda, divided
2 t cinnamon, divided
1 T light butter
2 T sugar free maple syrup
1 T brown sugar

3 T powdered sugar
1 t skim milk
1/4 t lemon juice
colored sugar (green, yellow, purple)

Put 1 T splenda and 1t cinnamon in a bowl, set aside.  Spray 6 muffin cups with non-stick spray, set aside.  In a small saucepan, add butter, remaining splenda, remaining cinnamon, sugar free syrup, and brown sugar.  Set on stove but do not heat yet.

Roll out crescent dough and sprinkle with the 1/2 t baking powder.  Cut dough into 24 equal pieces and roll each piece into a ball.  Working in groups of four, transfer the dough balls to the splenda and cinnamon mixture and place in a muffin cup.  Repeat with remaining groups of four to fill six muffin cups.

Over low heat, melt the mixture in the saucepan until the butter is melted and everything is combined.  Evenly spoon over the dough balls in the muffin cups.  Bake in a 350* oven for 15-20 minutes (until golden brown).  Let cool.

For glaze, combine the first three ingredients and spoon over the top of the cooled cakes.  Sprinkle with the colored sugar.  The picture was taken when the glaze was just put on, and therefore did not have a chance to turn white (we were not able to resist long enough for them to cool!).  Enjoy!

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