Monday, February 8, 2010

King Cake

It's all about celebration today! Michael of Designs by Gollum's  is celebrating her one year anniversary of Foodie Friday! And guess what? YOU have the opportunity to win the gifts! Visit Foodie Friday for all the details. As for me, I want to wish my sweet friend, Michael a Happy Anniversary!

Now on with the party.....

And round these parts it can only mean one thing!

"Laissez Les Bons Temps Rouler!" That means, "Let the good times roll"! It is the idea of the Mardi Gras spirit. I got this recipe from my friend, Sandi of Whistlestop Cafe, who said it was originally an Emeril recipe. Atradition during Mardi Gras is the King cake , a gift for the magi. Inside each cake is hidden a tiny baby king. Whoever gets the baby gets to make the cake for the next year. It is a sweetened yeast bread with sprinkles of coloring. Purple for justice, green for faith, & gold for power.

Photo: Beth Dreilingy-Southern Living

King Cake
1 can crescent rolls
1/4 cup cinnamon
1/4 cup butter
8oz cream cheese
1 cup powered sugar
1 small can fruit pie filling
a tiny baby or bead
colored crystals

Spread out rolls and press together to form one long strip. In a bowl combine butter cream cheese with cinnamon and sugar. In the center of the dough spread filling, hide the tiny baby somewhere in the center. Spoon on fruit. Roll up into a large log. Join together to form a ring. Bake @ 350 for 15-20 minutes. Just as you take it out of the oven sprinkle in with colored sugar crystals in the traditional colors of mardi gras.

* Leigh's tip: As with all King Cakes, you can customize it to your liking. I have seen chocolate chip and praline pecan king cakes go fast in my house. Make it your own and "Get Crazy" with it! Happy Mardi Gras!


misss_e said...

King Cakes! Chea!

The Quintessential Magpie said...

Oh, yes! I love a King's Cake! Let Mardi Gras begin!

Happy Foodie Friday, Leigh, and a Happy Valentine's Day, too...


Sheila :-)

ButterYum said...

Can you believe I've never had the pleasure of tasting a King's Cake? It's sad, but true.

Your recipe certainly looks easy enough - might have to give it a try!


Chandy said...

My goodness, Leigh, that is one scrumptious cake! Sorry haven't been around... Too busy getting things done; you know how that is.

But still adore ya! Hugs!

Michael Lee West said...

You are so kind to offer congratulations on FT's first anniversary. Thank you from the bottom and top of my heart. We had King Cakes when I was a small girl in New Orleans. I saw a few a Publix this year and almost bought one. I need to make this cake for my mother (who misses NOLA).I hope you have a fabulous Valentine's!

xinex said...

Yum! I always wonder how they made it...Christine