A simple to make sweet treat perfect for any celebration, breakfast or an easy snack.
It's a little unbelievable to me that this year marks the SIXTH BIRTHDAY for The Recipe ReDux.
(It's also a little unbelievable to me when I think back that I had the idea for ReDux when my kids were just 4 and 1. I barely had time to shower back then and only enough brain power to make sure we all were clothed, fed and as I said, somewhat clean. Maybe my best ideas come in my most stressed moments?)
ReDux has been such a blessing. Not only for the recipes it's inspired me to create and the bloggers I've met, but also (and perhaps most importantly) for the friendship it nurtured with the lady who took my call and listened when I said "Hey, I have this idea."
Thank You Deanna (and Serena!!), for taking a chance and letting me strong arm you into being a part of my "little idea." What ReDux has grown into for the RD and healthy blogging community is a direct result of your commitment to quality, sense of urgency in all things, keen food sense and your (much appreciated) ability to share a brain (with me) whenever we're tackling a new challenge.
I love, love this month's theme as a birthday celebration -- Small Bite Desserts. We could've gone all out with mega cakes and the like, but small bites really fits what it's taken to grow ReDux to the community of bloggers it is today (170+ strong reaching an audience of millions).
The saying goes:
"How do you eat an elephant?"
"One bite at a time!"
And that's a good analogy for how this last six years have gone. One-by-one, bloggers joining up, supporting one another and building an online-hub of healthy recipe creation unlike anything else you'll find on the web today.
I had a lot of ideas on what recipe to share to celebrate ReDux's birthday. I thought about making mini-bundtlets of my Greek Yogurt Pound Cake (it's my youngest son's fave.) I also thought about a variation on a mini-cheesecake using these Wild Blueberry Cheesecake Bars as inspiration.
But I landed on this very simple 4 Ingredient Blueberry Bite recipe:
Because they truly represent this moment in time in my life, where I am with this blog, with my family and with ReDux today -- in need of quick and easy recipes that get the seal of approval from my family. This summer I'm trying desperately to steal away moments of life to spend time with them. Last week, that involved a trip to Mawmaw Ween's old homeplace where there are still blueberry bushes to picked. The blueberries we used in these blueberry bites are those blueberries.
And while I wish the pastry was homemade, I honestly didn't have the time (Although if you do, I highly recommend you use this easy homemade puff pastry recipe). Rather than feel guilty about that, I purchased the best substitute I could find (I used these crescent rolls by Immaculate Bakery) and decided as long as my boys loved them, I was calling this a success.
(What a success they were. My kids gobbled these up straight from the oven.)
I'm fairly certain when we started ReDux, I didn't have the time to make a fresh dough sweet and simple rolls like these; not much has changed. What the whirlwind of the last 6 years of life has taught me is that it (my boys being young and us having this tough balance of kid-life and work) will all be over in a blink. So while making homemade dough isn't exactly a waste of time, neither is stepping out of the kitchen and plopping down on the sofa with my kiddos to watch a summer movie.
Thank you for being here as a reader to listen today. And thank you to those of you who've been here for the last six years, especially our ReDux members. Happy Birthday and here's to 6+ more!
To see what other ReDux members are serving up for this month's ReDux, click over to the ReDux site:
4 Ingredient Blueberry Bites are an easy sweet treat perfect for any celebration or snack! #thereciperedux Tweet this
4 Ingredient Blueberry Bites
- 1 (8-ounce) can refrigerated crescent rolls (I used Immaculate Baking)
- 1 tablespoon room temperature butter, divided
- 2 tablespoons brown sugar, divided
- 1/4 cup frozen* blueberries
*I recommend using frozen blueberries because they hold up better during cooking in this recipe, keeping their shape instead of bursting quickly and all the juices spilling out into the pan.
Preheat oven to 375 degrees F. Coat a mini-muffin tin with cooking spray.
Separate dough into two halves. Unroll one half of dough onto cutting board; press seams to seal, using additional flour if needed to keep dough from sticking to hands.
Spread 1/2 tablespoon of butter over dough; sprinkle with 1 tablespoon brown sugar.
Arrange 12 frozen blueberries in even intervals along dough, in two rows. Starting with the long side, carefully roll up dough ending with the seam on the bottom. Slice dough into 6 rolls, being careful to cut in between spaces where blueberries are rolled up into dough. Repeat with remaining ingredients.
Place each roll into a muffin cup, opening up top of dough slightly to allow steam to escape.
Bake for 20 minutes or until golden. Let stand 5 minutes. Serve warm.