So, to wrap up an otherwise lazy Sunday, we had london broil and green beans almondine. Roy grilled up the london broil while I fiddled with our superb side dish, and a pretty epic dessert. It was a pretty easy affair. Just browned some slivered almonds in a pan with some butter, then added some blanched green beans. I tossed, seasoned with salt/pepper/lemon juice. Easy. The white stuff on top of the meat is my famed bleu cheese butter. That just involved mixing some bleu cheese with a tbsp of melted butter. It makes a great grilled beef topping. 🙂
The real deliciousness, and pretty much my focus in the kitchen tonight since everything else was easy breezy..I present to you:
Cinnamon Sugared Cream Cheese Wontons with Whipped Cream
I got some regular wonton skins from the market because I didn’t feel like making them from scratch. It’s one of those things where the cost-benefit is so little for me that I pull a ‘Sandra Lee’. I mixed up some sugar and softened cream cheese, sealed them with water, then deep fried for about 3 minutes in canola oil. Once out of the oil, I sprinkled with brown sugar, cinnnamon, and a pinch of salt.
I whipped up some cream with some confectioners sugar and a tsp of vanilla extract.
And viola! We have tasty tasty dessert.
The Confluent Kitchen 
Sounda delish!
It was indeed!
Your wontons look so scrumptious!
They were so tasty. Next time I will make the filling more cheesecakeish.
oh my… yum!
Yum, indeed. I kept fiddling with the wontons because they were bland on the outside but brown sugar helped immensely!