Since I’m coming up on the 2 year anniversary of my blogging AND it’s my 300th post,
I thought it was time for a face lift! Actually this is my 301st post, but who’s counting?
Grab a drink and enjoy some pictures and a danish.
Note: If your just here for the danish, it’s at the bottom. But Since your here,
please stick around and enjoy The Redwoods!
I even have two beautiful lakes in my own back yard.
On our way home from our Oregon vacation,
we spent our last night in the Redwoods.
I thought she would enjoy a picture of the family and friend.
Now ya ready for some danish after that little hike through the redwoods? This is an easy cheese danish that I got from Jo at The Adventures Of Kitchen Girl. I made it her way the first time and my way the second time. Yep! I’ve made it twice in a little over a week.
I just thought that I was so darn smart.
Easy Cheese Danish
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese (I used 1 8oz package)
1 cup sugar (I used 1/2 cup)
1 teaspoon vanilla extract (I added more, I LOVE vanilla)
1/2 teaspoon rose water (Optional)
1/4 cup any flavor jam
1 egg white-for egg wash
1/2 cup powdered sugar
2 Tablespoons milk (I used less)
1/2 teaspoon vanilla extract
Preheat oven to 350* degrees and grease a 13X9-inch baking pan.
Lay a pack of crescent rolls in the pan and pinch the openings together.
Spread jam all over dough.
Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the jammed crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.