This week, the top 11 (basically the top 12, minus the scandalously disqualified Jermaine Jones) sang songs from the years they were born. So Sarah--who is celebrating her own birthday this week!--is serving up childhood favorites. Last night, she served squash cakes inspired by the squash casserole that the Sellers family enjoyed during the holidays, and for tonight's results show, she offers a sweet snack inspired by her favorite kiddie breakfast. "My mom made cinnamon toast for us all the time when I was a kid," she reminisces. "So I thought I would turn it into a delicious dessert. I actually made this for breakfast, too, and ended up putting some of the sauce on some pancakes--delish!"
Cinnamon Toast Bites with Raspberry Dipping Sauce
▪ 10oz package of frozen raspberries, thawed
▪ 2 cups powdered sugar
▪ 1 package less-fat cream cheese, softened
▪ 2 tsp vanilla extract
▪ 1 cup whipped cream
▪ 5 pieces white bread
▪ 2 tbsp sugar
▪ 2 tbsp cinnamon
▪ 2 tbsp butter, softened
Preheat oven to 350 degrees.
In a food processor or blender, blend the raspberries until smooth. Add water a little at a time until the consistency is smooth and creamy.
Combine the powdered sugar, cream cheese, and vanilla in a mixer and slowly mix until smooth. Add the raspberries and mix until well-combined. Fold in the whipped cream and put in the refrigerator.
Thinly slice the butter and put 3-4 pieces on each slice of bread. Smooth with a butter knife. Generously sprinkle each piece of bread with the sugar, then the cinnamon. Bake in the oven until the butter is melted and the bread is toasted.
Cut each piece into small squares and stack 4 pieces to a toothpick.
To plate, put the toast bites on a large platter with the dipping sauce in a small bowl in the middle.
Side note: This makes a ton of dipping sauce. It's great with fruit, on pancakes (trust me)...you name it!
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com
- American Idol
- Jermaine Jones