Cream Cheese Danish

You know those tasty little cheese danishes that are on the Continental Breakfasts at hotels? Forget those my friends...forget those forever. This Cream Cheese Danish is so much better, and easy to make I might add.




For this you will need two packages of canned crescent rolls. While this is me opening the rolls, I wish I could have gotten a picture of CC opening the other package. She jumps every time. hee-hee



Roll out one package of the rolls into the bottom of a greased 9x13 pan. I used a mini rolling pin from the Pampered Chef (used without permission). If you don't have one of these nifty uni-taskers, then just pinch the seams together.



In a medium bowl add two packages cream cheese, one cup of sugar, one egg yolk (keep the white for later), one teaspoon vanilla and a pinch of salt.



Mix until all combined, creamed...etc.



Put the cream cheese goodness into the pan.



Roll/grumble/pat out the next package of rolls on top of the cream cheese filling.



Make up an egg wash by taking the egg white and adding a tablespoon of water to it and whisking till the egg does not...uhhh...hold together...is loose enough to brush.



Pinch the seams of the dough and brush with the egg wash.

Bake in a 350º oven for 25-30 minutes or until golden brown.

While the danish is baking, you have to make a powdered sugar glaze.



Use a ½ cup of powdered sugar,



a pinch of salt, a blurb of vanilla, and about a tablespoon of water or milk.



Make it to be a little thick but liquiddy enough to drizzle.



When the danish is fresh from the oven, drizzle on the glaze in fancy designs because you can.



Then comes the fun part! Yummo!

Cream Cheese Danish

• 2 packages crescent rolls
• 2 packages cream cheese, softened
• 1 c. sugar
• 1 tsp. vanilla
• 1 egg, seperated

Preheat the oven to 350º. Lay out one package of the crescent rolls in the bottom of a greased 9x13" pan, pinching the seams. Beat the cream cheese, sugar, vanilla and egg yolk in a stand mixer till well blended. Spread over first layer of rolls. Lay out second package over the filling, again, pinching the seams. Beat the egg white and brush over the top layer of rolls. Bake for 30 minutes. Drizzle with a powdered sugar glaze.

Tomato Mozzarella Salad

I love summer, but not as much as I love fall. I love summer because you get bucket loads of tomatoes and you have nothing else to do with them beside eat them. With fresh mozzarella. And fresh basil.




So first you chop your tomato with your sweeet Wulstof knife.



Then you cube your fresh mozzarella.



Then you snip your basil into little pieces. This here is a neat little trick that I learned. Just put your herb of choice in the measuring cup and snip away.



I used dried oregano too. Just dump a bit into your hand and crush it up like so to release the oils from the herb.



Add salt and pepper to taste, as well as a bit of olive oil.



Mix up and your done!