Strawberry Cream Cheese Danish

Hey friends! I hope you are all having a great week. As we get ready for the holidays, I'm sure we can all agree on how quickly this year has gone by. Can you believe it's almost Thanksgiving? Today, not only am I sharing a great recipe with you, but I'm using this post as a reminder that life is short and it should be spent with those that you love- especially this time of year! I know how easy it is to get caught up in work and business but life will fly by before you know it.. so cherish it. Don't forget how important it is to be happy, to make others happy, and to live your days doing what you want. That being said, if you're like me, I'm sure baked goods fit somewhere in all of that. If you love to eat sweets AND love being able to make them in a few simple steps, I have a feeling this will become on of your go-to recipes.

These Danishes are extremely simple to throw together and taste like they took forever to make. They're made with puff pastry, a sweet cream cheese, strawberry jam and a very easy-to-make icing.

Did you ever eat Toaster Strudel growing up? You know, the pastry that Gretchen Weiners' dad invented? These remind me of those, but they're home-made! Can it get any better than that? The puff pastry is flakey and buttery while the cream cheese and strawberry jam are soft and sweet, giving this pastry the perfect balance of "oh that's good" and "Dang I gotta make these again." Try it out!

Recipe makes 32 danishes. 

INGREDIENTS:

For the Danish:

1 box Puff Pastry, thawed  (I got mine from Trader Joes)

8oz Whipped Cream Cheese

1/3 Cup granulated sugar

1/8 tsp salt

1/4 Cup Seedless Strawberry Jam

1 egg, beaten

For the icing:

1 Cup powdered sugar

2 Tbsp milk

1/4 tsp vanilla extract

 

DIRECTIONS:

1. Preheat your oven to 400F. Line a cookie sheet with parchment paper or a Silpat. Set aside.

2. If your puff pastry is not already thawed, leave it out for about 15 minutes until it reaches a slightly warmer temperature. While it is thawing, make the cream cheese filling. In a medium sized mixing bowl or a stand mixer with a whisk attachment, whisk together the cream cheese, sugar and salt. Set aside.

3. Once your puff pastry is thawed, roll one sheet out (leave the other sheet in the refrigerator until just before you use it, otherwise it will stick to the paper) and cut it vertically into 3 long strips. Then cut again 3 times horizontally so you now have 16 small rectangle-shaped pieces. Place the rectangles about 1 inch apart on your cookie sheet.  With a sharp knife, score each rectangle. You want to trace a smaller rectangle about 3/4 inch from the edges- DO NOT cut all the way through! Just make small lines with your sharp knife so that the outsides of the pastry can rise easily. Once your pieces are all scored, place about 1/2 heaping Tbsp amount of the cream cheese mixture inside the scored rectangle. Then top with a small about (about 1/2 tsp) or strawberry jam. 

4. After adding the cream cheese mixture to all of the pieces, lightly brush the outsides of the pastry with the beaten egg. (I used a small paint brush) Bake for 8-12 minutes, or until the outsides of the pastry become golden brown and flaky. Let cool completely.

4. While you are waiting for the danishes to cool, make the icing. In a small mixing bowl, mix together the powdered sugar, milk and vanilla extract. Mixture should be thick. Drizzle icing over each danish- enjoy!

White Chocolate Chip Pumpkin Scones With A Maple Glaze

Thanksgiving is just around the corner! Are you ready?

Oh, haven't thought of what to bring to your thanksgiving dinner? I have the perfect treat for you that is sure to impress your friends and family. If you are like me, you can eat scones at any time of the day- not just for breakfast with a coffee. These scones are especially great for, well, any time. The white chocolate chips and the maple glaze give it the perfect amount of sweetness that'll please anyone at breakfast, lunch AND dinner. You know... it covers the four food groups... I swear.

HA. But really, these scones are perfect for the holidays- they have the perfect amount of pumpkin that everyone is craving on turkey day. Go ahead! Give it a try! 

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Step 1: In a large bowl, combine flour, sugar, baking powder, salt, and spices.

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With a fork or a pastry cutter (hey, even use your hands!) cut the butter into the dry ingredients until the mixture is crumbly and there are no large chunks of butter.

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Like this!

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In a separate bowl, whisk together the pumpkin, buttermilk, and the egg until smooth. 

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Fold the wet ingredients into dry ingredients a few times. (I am only half way done in this picture!!) Then fold in the white chocolate chips. 

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Then form it into a 2 small disc shaped mounds. Using a large knife, slice both "discs" of dough into 6-8 pieces. You should have 12-16 triangular pieces total. 

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INGREDIENTS:

For the white chocolate chip pumpkin scones: 

2 Cups all-purpose flour- measure carefully!

9 Tbsp granulated sugar

1 Tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/2 tsp cloves

6 Tbsp (3/4 of 1 stick) cold, salted butter- cut into cubes

1/2 cup canned pumpkin

3 Tbsp buttermilk

1 large egg, at room temperature

2/3 Cup white chocolate chips

 

For the maple glaze:

1 Cup powdered sugar

2 Tbsp milk (I used full fat)

1 Tbsp maple syrup

 

DIRECTIONS:
1. Preheat oven to 425F. Line a cookie sheet with parchment paper or a Silpat. Set aside.

2. In a large bowl, combine flour, sugar, baking powder, salt, and spices. With a fork or a pastry cutter (hey, even use your hands!) cut the butter into the dry ingredients until the mixture is crumbly and there are no large chunks of butter. Set aside.

3. In a separate bowl, whisk together the pumpkin, buttermilk, and the egg until smooth. Fold the wet ingredients into dry ingredients a few times. Add the white chocolate chips. Form the dough into a ball. Careful not to overmix- you do not want to activate the gluten in these. 

4. Pat out the dough onto a lightly floured surface and form it into a 2 small disc shaped mounds. Using a large knife, slice both "discs" of dough into 6-8 pieces. You should have 12-16 triangular pieces total. 

5. Place on prepared baking sheet about 2 inches apart from each other. Bake for 14-16 minutes until scones become light golden brown. Place the scones on a wire rack to let cool. While they are cooling, make the maple glaze. 

Maple Glaze Directions:
1. Mix the powdered sugar, 2 Tbsp milk and maple syrup together until smooth. 

2. Brush glaze over the top of each cooled scone with a spoon. Let dry. Enjoy!

Elvis Donuts

Good morning and happy Tuesday! Today I'm sharing with you a dangerously good recipe. I just bought a new donut pan from Home Goods (for $10) so I had to put it to use! These Elvis donuts are so stinkin' good! It's a soft and slightly sweet banana donut, a peanut butter glaze and is topped with crispy maple bacon. What a perfect combo! This recipe makes about 15 donuts so if you're planning on making a bunch, double the recipe. Or triple because these go fast!!

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For the banana donuts:

1 1/4 cup all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 cup granulated sugar

2 eggs

4 small very ripe bananas, mashed

1 Tbsp vanilla extract

1/2 cup canola oil

 

For the peanut butter glaze:

1 Cup powdered sugar

2 Tbsp milk

1/4 Cup peanut butter 

 

For the maple bacon:

6-7 pieces of bacon

About 3 Tbsp maple syrup to drizzle over the bacon

 

DIRECTIONS:

For the banana donuts:

1. Preheat your oven to 375F. Spray a donut pan with non-stick spray. Set aside.

2. In a stand mixer with a whisk attachment, slowly combine the flour, baking powder, salt, cinnamon and sugar until combined. In a separate bowl, mix together the eggs, vanilla, bananas and oil until combined. Pour the wet mixture into the dry mixture, scraping down the sides as needed. Pour into your donut pan, filling each one slightly over 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Mine took a bit closer to 18 minutes. Let cool on a cooling rack.

For the peanut butter glaze:

1. In a microwave safe bowl, heat the peanut butter for 10 seconds. Whisk in the milk and powdered sugar until smooth. When the donuts are cool, either spread the glaze on or dip the donuts in (whichever is more fun for you!)

For the bacon:

1. Turn the oven down to 350F. Cover a baking dish with foil and place the bacon strips evenly on the pan. They will leave some fat so make sure you aren't using a cookie sheet! Drizzle a small amount of maple syrup onto the bacon and bake for 10-15 minutes. Once it is cooked, quickly place the bacon on a paper towel to soak up the excess fat. Let cool and cut up into small pieces. Then, slap those babies onto the donuts and EAT!

 

I found this great banana donut recipe from HERE. Try it out and let me know what you think!

 

 

Peanut Butter Chip Scones

Hey friends. Happy Sunday!!

So I was at Trader Joe's the other day, (better known as my second home) and I found these amazing peanut butter chips. I don' think you can go wrong with desserts when it comes to peanut butter so I know I HAD to make something delicious with them. Here's my finished product!

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INGREDIENTS:

2 1/2 Cups flour

2 1/2 Tbsp sugar

1 Tbsp baking powder

1/2 tsp salt

1/3 Cup cold salted butter, cut up

2 eggs

3/4 Cup heavy whipping cream

3/4 Cup peanut butter chips

FOR THE PEANUT BUTTER GLAZE:

1/2 Cup powdered sugar

1 Tbsp creamy peanut butter

1 Tbsp milk

 

DIRECTIONS:

For the scones:

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, mix flour, sugar, baking powder and salt. Cut the cold butter into the flour mixture until it crumbles. The butter crumbles should be no bigger than the size of your finger nail. Set aside.

3. In a separate bowl or a measuring cup, mix eggs and heavy whipping cream together until combined. Add in peanut butter chips and pour wet mixture into the dry mixture. Mix until combined. Do not overmix!

4. Knead the dough a bit by hand for about 30 seconds and divide the dough in half. Shape both into disc-like shapes that are about 6-7 inches wide. Cut into 6 pieces- you should have 12 triangle-shaped pieces total. Place the triangles about 3 inches apart on the baking sheet. Bake for 14 minutes or until golden brown. Let cool for a few minutes.

For the glaze:

1. Mix all ingredients in a bowl until combined. If the mixture is too thick, add more milk. Drizzle over scones and enjoy!