Fall is upon us. I can feel in the air. We are expecting on Sunday evening to have a low of 59 degrees. It’s coming like a slow moving train, rustling into its station, bringing with it the roar of winter at its caboose, the changing of the leaves in each passing car, which give way to Old Man Winter, Fall will finally bow and take its leave. But for now, bring on the sweaters, the slightly cooler temperatures, the hoodies, bonfires, and all things pumpkin.
We are just settling into our school routine here. It’s been quite a shake up for us. I am NOT a morning person. We have been lucky so far that our routine has been one that we have been able to start later. Preschool was at 9, and Kindergarten was in the afternoon. 1st Grade has us all in a sleep deprived stupor and all of us are awaiting Saturday and our long sleep. I am running on a major sleep deficit. I am telling you its just hard to get up early in the morning for me. It’s even harder for my sleep loving six year old.
We also have had to adjust to this early schedule. So after this first very hard week for all of us I want to make sure our weekend is a lazy and relaxing as possible. So that means we sleep later, we get up later, and of course we eat brunch instead of breakfast or lunch. The last of those delicious Summer fruits and veggies are upon us. A tomato, strawberry and blueberry just taste better in the summer. Sure you can get these things all year, but there is something about the Summer sun and rain that just make fruits and veggies taste sweeter and more flavorful in the summer. I want to enjoy every bit of those last Summer beauties while I can.
I don’t like it when my fruits and veggies go to waste. I try to be the amounts I think we will eat, but just as important is how I store those last of the Summer berries. I choose over and over again to store my berries in Rubbermaid® Freshworks™ containers. I have been using these all Summer and without a doubt they keep my berries fresher for longer, and make my hard earned dollar stretch. Not only do they keep my berries fresh for my weekend brunch desires, but they also keep them fresh for school lunch packing throughout the week. Nothing I hate more than when I go to the fridge and pull out a package of berries and see mold when I just purchased them a few days ago. It’s air flow vent and crisp tray keep fruit elevated and with plenty of air flow help keep the fruit from spoiling and keep it up and away from excess moisture. I love that it is dishwasher safe, and BPA free, so clean up is breeze!
This weekend is no different I grabbed the Rubbermaid® Freshworks™ container from the fridge that contained my blueberries to make this delicious Blueberry Cream Cheese Braid for brunch. Its so simple to make and i trust each time that I can store my berries in my Rubbermaid® Freshworks™ containers and the blueberries stay fresh throughout the week and weekend. Give Rubbermaid® Freshworks™ containers a try for your last of the summer berries, and make your berries last long enough to make this delicious recipe!
- 8oz of cream cheese, room temperature
- ½ cup of sugar
- 2 tsp of vanilla
- 1 can of crescent dough sheet
- 1 half cup of fresh blueberries
- In a bowl combine the cream cheese, sugar and vanilla and using a hand mixer, completely combine until smooth.
- Roll out dough onto cookie sheet. Make small horizontal slices on both sides of dough leaving the middle untouched.
- Spread the cream cheese mixture down the center of dough, top with blueberries.
- Alternate each dough slice over one another, it will form a braid of sorts.
- Place in the oven and bake for 20 minutes at 350.
- Top with a glaze if desired.