Raspberry Cream Cheese Danish Braid

Raspberry Cream Cheese Danish Braid

Ingredients

RASPBERRY SAUCE

• ¾ cup raspberries
• 2 tablespoons water
• 1½ Tablespoons cornstarch
• ½ cup sugar

CREAM CHEESE FILLING

• 1 (8 oz.) package cream cheese, softened
• ⅓ cup sugar
• ½ teaspoon Almond Extract

PASTRY

• 1 box puff pastry (2 sheets), thawed to room temperature

FROSTING

• 1¼ cup powdered sugar
• ¼ Heavy Cream
• 1 teaspoon Almond Extract
• pinch of salt

Instructions

RASPBERRY SAUCE

1. In a medium sauce pan, combine all the raspberry sauce ingredients ingredients and bring to a boil. Cook for 2 minutes. Set aside

CREAM CHEESE FILLING

1. In a medium mixing bowl, combine cream cheese, sugar, and almond extract. Beat until smooth and creamy and set aside.

ASSEMBLY DIRECTIONS

1. Open thawed puff pastry sheets on a flat working that has been sprinkled lightly with flour surface.
2. Roll dough to make the square even. You aren't rolling to hard though, just lightly enough that you can get all the sides even. The dough will still look like a trifold with creases.
3. With kitchen scissors, or a pizza cutter, make 9 even slits on both sides of the puff pastry, leaving the middle third of the 'trifold' untouched. BE CAREFUL NOT TO GO PAST THE FOLD LINES. Do this to both pastry sheets.
4. Divide the cream cheese filling in half and carefully spread down the center of the pastry sheet of both pastries.
5. Next carefully spoon some of the raspberry sauce over the cream cheese layer. Repeat for both pastures.
6. Next starting at the top of the pasty fold the flaps diagonally and alternately over the raspberry layer. When you get to the end, tuck the ends under the pastry sheet. Repeat with remaining pastry. Place on cookie sheet line with parchment.
7. Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
8. Cool for 10 minutes.

WHILE COOLING, PREPARE FROSTING.

1. Combine all the ingredients in a small bowl and mix well. Drizzle the frosting over the top of pastry after it has been allowed its cooling time.

Yum! And Wow! This was super easy and looks so pretty!! Plus it's delicious. Puff pastry is amazing! I've never used it before and I'm hooked now. I liked making the raspberry sauce but you could also just use jam if you were in a pinch. I want to try different flavors like lemon and blueberry!

https://www.chef-in-training.com/2016/07/raspberry-cream-cheese-danish-braid/

Crepes with Strawberry Cream Cheese Filling

Crepes with Strawberry Cream Cheese Filling
1 cup flour
2 eggs
1 cup milk
1/4 t. salt
1 T. sugar (omit if making savory)
2 T. butter, melted
Filling:
1 cup strawberries, chopped
2 T. sugar
4 oz. cream cheese
1/4 cup powdered sugar
1/4 tsp. vanilla

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt, sugar, and butter; beat until smooth.
2. Heat a lightly greased griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for 1 1/2 to 2 minutes, until the bottom is lightly browned. Loosen with a spatula, turn and cook the other side for about 30 seconds. Serve hot. Makes 8-10 crepes.

For the filling: Combine strawberries and sugar and set aside. In a mixing bowl, mix cream cheese, powdered sugar and vanilla until smooth. Fold in strawberry mixture until well combined. Put about 1-2 Tbsp. of mixture in each crepe. Roll up and serve with sliced strawberries and whipped cream.

YUM-MY! This was my first time making crepes and I am hooked. I love they they are chewy and sweet. They're so pretty and fancy-looking, too! I am putting two links to crepe recipes that I used. I kinda combined the two.

Crepes (Thin Cakes) from Our Best Bites
Easy Crepes with Strawberry Cream Cheese Filling from Favorite Family Recipes

Cream Cheese Raspberry Muffins

Cream Cheese Raspberry Muffins
1 package cream cheese, softened
2 T. butter, softened
1/2 cup sugar
1 egg
1 egg white
3 T. buttermilk
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3/4 cup fresh raspberries
2 T. chopped walnuts, toasted
1/2 cup confectioners' sugar
2 tsp. milk

1. In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened.
2. Fill paper-lined muffin cups 3/4 full. Bake at 350F for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack to cool completely.
3. Combine confectioners' sugar and milk; drizzle over muffins. Makes 12 muffins.

Nutritional Facts

1 muffin equals 200 calories, 9 g fat (4 g saturated fat), 46 mg cholesterol, 163 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein

Read more: http://www.tasteofhome.com/recipes/cream-cheese-raspberry-muffins/print#ixzz3WCUtJaFb

Yum! These were so delicious. I loved the fresh raspberries and icing on top. The original recipe says it only makes 8 muffins but I got 12. These tasted a lot like breakfast cake but in muffin form! Love it. I also didn't' have any buttermilk in the fridge but I learned that you can make your own.

Via Taste of Home: There are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

Read more: http://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/buttermilk-substitute#ixzz3WCVrqCwV

4/13/15 Made these with strawberries. Yum-o!

Blueberry Rhubarb Breakfast Sauce

Blueberry Rhubarb Breakfast Sauce

6 cups finely chopped rhubarb

4 cups sugar
1 can (21 ounces) blueberry pie filling
1 package (3 ounces) raspberry gelatin

Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly.
In a saucepan, bring rhubarb and sugar to a boil. Boil 10 minutes. Remove from heat; add pie filling and 

mix well. Bring to a boil. Remove from heat and stir in gelatin.
Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids.
Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. 

Serve with pancakes, waffles, toast or English muffins. Yield: 7 cups.
Nutritional Facts:
1 serving (2 tablespoons) equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 19 g carbohydrate, trace fiber, trace protein.
Read more: http://www.tasteofhome.com/recipes/blueberry-rhubarb-breakfast-sauce/print#ixzz3W4fB86yk

My mom introduced me to this recipe. Sooooo delicious. Everyone loved it!! The kids were a little wary of the chunks of rhubarb. Maybe next time I will put them in the food processor first.

Waffles from scratch

Waffles from scratch
2 eggs
2 1/4 cups milk
2/3 cup vegetable oil
2 1/4 cups flour
4 tsp. baking powder
3/4 tsp. salt
1 1/2 T. sugar

Combine eggs, milk and oil. Whisk until combined. Add remaining ingredients and stir together until blended. Batter will be thin. Bake in preheated waffle iron. Makes 10-12 waffles.

I LOVE these waffles. This is a recipe from my mom and I loved them every time she made them. And now my family loves them! I add half wheat flour and half white flour. And they are perfectly sweet. These also freeze well! I tried reheating them in the toaster but it didn't get warm all the way through. I know the Eggo waffles say to bake in the oven/toaster oven at 400F for 5 minutes. Or just toast it and warm in the microwave too. So good!

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

(Makes 24 muffins)

Ingredients:
3 eggs
2 cups granulated sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup mini milk chocolate chips

Directions:Preheat oven to 350 degrees F.  Lightly grease or line two 12 cup muffin tins with paper liners.  In a large bowl, beat together eggs, sugar and oil.  Add cocoa, vanilla, zucchini and mix well.  Stir in flour, baking soda, baking powder, salt, cinnamon and nutmeg.  Mix until just combined.  Fold in chocolate chips.  Pour batter into prepared muffin tins 2/3 of the way full.  Bake for 20-25 minutes.  Remove from oven and let cool before serving.
Nutrition: 245 calories, 10.75 g fat, 34 g carbs, 3 g protein

YUM!!! These were super moist and chocoately. And there cinnamon and nutmeg make the flavors so warm and delicious. 

Strawberry Pancakes

Strawberry Pancakes

1 1/4 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1 cup milk

1/2 teaspoon pure vanilla extract

1 tablespoon butter, melted, plus more for serving

2 cups sliced strawberries

Pure maple syrup, for serving

1. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.
2. Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the strawberries.
3. Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.

I wasn't sure how these would taste. Strawberries and maple syrup?? But, wow. The warm strawberries topped with syrup was DELICIOUS!! Loved these pancakes.

Buttermilk Syrup

Buttermilk Syrup
1 1/2 c. sugar
3/4 c. buttermilk
1/2 c. butter
2 T. corn syrup
1 t. baking soda
2 t. vanilla

In a saucepan combine the first five ingredients, bring to a boil. Boil for 7 minutes. Remove from heat and stir in vanilla. Makes about 2 cups of syrup.

Banana Crumb Muffins

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted

Crumb topping:

2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1/3 cup packed brown sugar

Directions:Preheat oven to 375 degrees F. Place 15 muffin liners in muffin cups.
In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

I am falling more and more in love with Six Sisters' Stuff. Especially since Sean and I started counting calories. They include the nutrition information on just about every recipe. Makes it so much easier for us to make sure we're eating good. And everything is easy and good. Awesome.

Anyway, these muffins are delicious. This recipe didn't include any nutrition information but I figured it out on my own. These have 124 calories and 9 g fat per muffin. Awesomer!!! I don't have a tool to "cut butter" so I just used a fork and it was alright. By the way, I think you're supposed to use cold butter for the crumb topping. And my muffins took a little longer to bake; about 23 minutes. The toothpick came out clean after 20 minutes but when I took a bite there was still some uncooked batter at the bottom. 

Eggs Benedict Casserole

Eggs Benedict Casserole

12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika
HOLLANDAISE SAUCE:
4 egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Directions
1. Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.

2. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near
the center comes out clean.

3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).

Nutritional Facts: 1 piece with about 2 tablespoons sauce equals 286 calories, 19 g fat (10 g saturated fat), 256 mg cholesterol, 535 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.

We loved this casserole! This was a great change-up! I've never made a Hollandaise sauce before and it didn't turn our perfectly but tasted great all the same. It's always fun for me to try new cooking techniques. Even the kids liked this recipe. Wahoo!

Blueberry-Poppyseed Muffins

Blueberry-Poppy seed Muffins
1 1/3 cups vegetable oil, plus more for brushing
3 cups flour
1 1/2 t. baking powder
2 1/2 cups sugar
Pinch of salt
1 1/2 cups milk
3 eggs
1 1/2 T. poppy seeds
1 1/2 t. almond extract
1 1/2 t. vanilla extract
1 cup blueberries

1. Whisk the flour, baking powder, sugar and salt in a large bowl. Set aside. Beat the milk, 1 1/3 cups oil, eggs, poppy seeds and almond and vanilla extracts until combined. Gradually beat in the flour mixture until will combined. Fold in blueberries with rubber spatula.
2. Fill greased muffin cups 2/3 full with batter and bake at 350F for 12-15 minutes or until a toothpick inserted into center comes out clean. Remove from pan and cool completely. Makes 48 mini muffins.
(For loaves, fill two greased loaf pans and bake for 60-70 minutes)

I got the recipe from Food Network but it is similar to a recipe found on Our Best Bites called Almond Poppy Seed Bread. Mmmm

Glazed Lemon Poppy Seed Muffins

Glazed Lemon Poppy Seed Muffins
2 cups all purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 cup Sour Cream
1/2 cup buttermilk
2 Tbsp fresh lemon juice
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp grated lemon zest
2 large eggs
2 tsp poppy seeds
 Glaze:
1 teaspoon melted  butter
powdered sugar
4 tsp lemon juice

 Preheat oven to 350°F.  Line muffin tins with paper liners.
Whisk flour, baking powder, 1/2 teaspoon kosher salt, and baking soda in medium bowl. Whisk sour cream, buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon zest in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with sour cream/buttermilk mixture in 2 additions. Mix just until blended. Stir in poppy seeds. Spoon batter into prepared muffin cups.
Bake muffins until tester inserted into center comes out clean, 20 – 22 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.
Mix together melted butter, lemon juice and enough powdered sugar to make a glaze.  Drizzle or pipe glaze over tops of warm muffins.

Makes 48 mini muffins or 12 large muffins.

 I can't actually tell you if these tasted good or not because I have a cold and can't taste anything. But Brandon really liked them so they must have tasted good. Oh, and I forgot to add the poppy seeds...

It's hard to see the glaze but I did make it and put it on top. I should have used more powdered sugar and made it thicker. Most of it ended up on the counter.

Pumpkin Waffles

Pumpkin Waffles
2 eggs
1 1/2 c. milk
4 T butter, melted
1/2 c. pumpkin
Whisk together, then add:
2 c. flour
1/4 c. sugar
1 T. baking powder
1 t. cinnamon
1/2 t. salt

Fruit Honey Smoothie

1 cup frozen strawberries (or use fresh strawberries and 1/2 c. crushed ice)
1 banana
1/3 cup honey
1 cup milk
1/2 c. plain or vanilla yogurt

Combine all ingredients in a blender, process until smooth. Makes 2 large smoothies.

Nutrition per serving: 332 cal, 9 g protein, 76 g carb, 2 g fat, 281 mg calcium, 110 mg sodium

YUM, YUM, YUM! I have had this recipe in my recipe box forever. I wish I had made it sooner! We all loved it. It was pretty filling too. And I love that it doesn't have any sugar so I don't feel bad at all if Brandon has 2 cup-fulls. I think I will make some freezer smoothie packs so that I can make these whenever I want and not have to worry about not having all the ingredients on hand. Yay!

Egg McMuffins

Spray muffin tin with cooking spray and add an egg to each one. Season with salt pepper. Bake at 350F for 20-25 minutes or until set. Remove from tray with a thin knife or small spatula. Put on toasted English muffins and add your toppings of choice.

Mmmmm!

We added a special sauce: mayo, mustard, lemon juice. Mmmm!!

Orange Rolls

Orange Rolls
2 cups milk
1/2 cup sugar
1/2 cup oil
3 t. salt
6 cups flour
2 eggs
2 T (2 packages) yeast
1/2 cup warm water

Filling:
1/2 cup softened butter
1 cup sugar
grated peel of one orange
Glaze:
2 cups powdered sugar
juice of one orange

1. Stir milk, sugar, oil, and salt until sugar is completely dissolved. Add 2 cups of the flour and beat well. Add 2 eggs and stir in.
2. Dissolve the yeast in warm water and add to flour mixture. Mix in the remaining 4 cups of flour.
3. Put some flour on a pastry board or counter and knead until dough is smooth and not sticky (more flour may be added if sticky). Put dough into greased bowl and let rise until double (about an hour) in a warm place.
4. Divide dough into 3 parts and roll each into a circle. Spread with 1/3 of the filling mixture and roll up into a log. Cut each log into discs (like cinnamon rolls). Cover and let rise at least 1 hour in a warm place.
5. Bake at 400 degrees for 8-10 minutes. Do not overcook! Pour on glaze when rolls are still warm.

 Yum!! These were so yummy. It was a lot of work though. The original recipe says to divide the dough into 6 parts and then cut each part into 8 wedges. Not sure it was entirely worth all that work. It would have been much easier to do it the way this recipe says that I revised and divide the dough into 3 parts and cut them up like cinnamon rolls. Yes, this makes almost 50 rolls...so if you're cooking for a large group then this recipe is great. But if you cooking for a little family like mine, I would definitely half this. I gotta give some away! Also, for the glaze, the juice of one orange was not nearly enough. I'd say 2 oranges or some orange juice.

No-Bake Chocolate Chip Granola Bars {easy & healthy!}

No-Bake Chocolate Chip Granola Bars

Ingredients:
1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips
1/4 cup peanut butter (optional)

Directions:
In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Melt peanut butter in saucepan until smooth. Drizzle over granola. Cool on a counter top to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Yum!!! These tasted more like dessert than a healthy granola bar. And I felt so good about giving these to Brandon. He loved them. I drizzled peanut butter over the top of the granola bars but I'm thinking now that it may have been easier to eat if the PB was mixed in with the granola. Not sure though. Enjoy!!

Breakfast Cake

Breakfast Cake
1 - 8oz package cream cheese, softened
1 cup sugar
1/2 cup butter, softened

Beat above 3 ingredients with mixer until fluffy.

Add to above mixture:
1 cup flour
2 eggs
1/4 cup milk
1 t. baking powder
1/2 t. baking soda
1/2 t. vanilla
1/4 t. salt
Beat until well blended. Add 3/4c. more flour and beat on low until well mixed.

Spread mixture evenly in greased 9x13" pan. Spoon 8-10 dollops of raspberry jam on top of batter. Swirl into batter with a knife.

Bake at 350F for 30-35 minutes. Cool slightly. Sprinkle with powdered sugar. Cut and serve warm.

 

Thanks to my amazing MIL for introducing me to this recipe. This a tradition in their family to eat during Sunday morning General Conference. Delicious!!

Breakfast Tater Tot Casserole

Breakfast Tater Tot Casserole

• 16 ounces frozen tater tots
• 6 ounces cooked turkey sausage or 5 slices crumbled cooked bacon
• 2 ounces cream cheese, softened
• 1/4 cup half-and-half cream
• 5 -6 large eggs
• 1/4-1/2 teaspoon paprika
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup grated colby-monterey jack cheese

 Directions

1. Preheat the oven to 375F then spray a 9x9 glass baking dish with cooking spray.
2. Place the tater tots in the bottom of the pan. Next sprinkle the turkey sausage or crumbled bacon over the tater tots.

Note: If you want to add vegetables, such as mushrooms or green peppers, you should add them along with the meat.  

 

     3. Whisk the half & half & cream cheese together in a bowl. Once smooth whisk in the eggs & spices then stir in the cheese. Pour over the tater tots then bake in the oven for 30-35 minutes. 

 
 I loved this!! Very easy to put together and delicious. The cream cheese makes it so amazing. If you make this please let me know how you like it!! Oh, original recipe says to bake this for 35-40 minutes and I think that's a little long. I put it in for 35 minutes and the cheese got browned and a little hard. I'd say 30-35 minutes is plenty.

Heart-shaped meals

Happy Valentine's Day! There's nothing special about these meals or anything. I just used a heart cookie cutter to make French Toast hearts and Grilled cheese hearts. Brandon had fun helping me. This may be our V-day tradition!