What’s Cooking Wednesday- Easy Cream Cheese Danish

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I recently seen a friend share this on Facebook and thought it’d be a good after lunch treat.

I only used one can of crescent rolls because I didn’t want to make that much.

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Ingredients:
2 cans crescent rolls
2- 8 oz pkgs of cream cheese
1 cup sugar
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tbsp milk
1/2 tsp vanilla extract

Preset the oven to 350· and grease a 13*9 pan. Lay crescent rolls in the pan and pinch openings together. Beat the cream cheese, sugar, vanilla and egg until it is smooth.

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Spread the mixture over rolls and place the second pack over mix and brush tops with egg whites.

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Bake 35-45 minutes. Top with glaze after cooling 20 minutes.

These were absolutely delicious! One of these with a glass of almond milk= heaven!

-Lauren

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What’s Cooking Wednesday- Tres Leches Cake

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I haven’t had a ‘Tres Leches Cake’ for years! I decided to ask a family member for the recipe so I can make my own. Wednesdays in my house are Pizza Wednesday and the Hubby and I’s (is that a word? I’s?? Hmm..) cheat day. So of course, I made it! Not really clear if this is an old family recipe or one my had found but here it is.
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Ingredients:

1c flour

1 1/2 tsp baking powder

1/4 tsp salt

5 eggs; separated

1 c sugar; divided

1 tsp vanilla bean paste (I used plain vanilla extract)

1/3 c milk

1- 12oz can evaporated milk

1- 14oz can sweetened condensed milk

1/4 c heavy cream

1 pint heavy cream

3 Tbsp sugar

First preheat your oven to 350*, then spray a 9*13 pan with cooking spray. 

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Next you are going to combine your flour, baking powder and salt in a large bowl and set aside. Divide your eggs into two separate bowls.

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Beat the egg yolks with 3/4c of the sugar until the yolks are a pale yellow color. Stir in milk and the vanilla. 

 

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Pour the egg mixture over the flour mixture and mix gently. Then you are going to beat your egg whites until you start seeing soft peaks began to form. With your mixer still on, you are going to add the remaining sugar. Beat until the egg whites are stiff but not dry. 

 

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Gently fold egg whites into the flour mixture until well combined. Pour into your prepared pan and spread evenly. Bake for 35-45 minutes or until a toothpick comes out clean. Cool on wire rack for 15 minutes. 

 

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While that is cooling you will mix your condensed milk, evaporated milk and 1/4 cup of the heavy cream in a small pitcher. 

 

Pierce cake with a fork several times then drizzle the milk mixture over the cake. Allow the cake to absorb over night in the fridge. *Make sure to cover the cake while it is in the fridge*

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Icing:

Whip 1 pint of the heavy cream with 3Tbsp of sugar until thick. Using a chilled bowl; whisk two minutes. Spread on top of cake, cut and serve.

Unfortunately I didn’t get a picture of the icing part, Sorry.

 

 

As with all things, not everyone is going to enjoy it. When we ate this, only me, my five year old and my one year old liked it. My husband and ten year old said that they really liked the frosting but the cake itself was hard to eat. The wet, “soggy” texture was too much. O’well, así es la vida!

What’s Cooking Wednesday- Blueberry Cream Cheese Bread

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When I was little, every year for my birthday my dad would bake me blueberry muffins for breakfast. Well here is a “grown-up” twist to one of my childhood favorites.

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Ingredients (broken up by what it’s used for):

Bread:
1/2 c butter
1/2 c sugar
1/4 tsp salt
1 tsp vanilla
2 whole eggs
1-1/2 c flour
1 tsp baking powder
1/3 c milk
2 c blueberries
1 Tbsp flour
2 egg whites
1/4 c sugar

Filling:
8 oz cream cheese
1/2 c sugar
1 Tbsp flour
1 egg

Glaze:
2 Tbsp sugar
1/2 tsp vanilla
1 tsp water

I started with the bread, leaving the cream cheese in the refrigerator until the batter was done and it was time to make the filling. So…

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Bread:
Cream the butter and 1/2 cup sugar until fluffy. Add salt and vanilla. Add egg folks only (but save th whites because we’ll be using them soon); beat until creamy, now set aside.

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Now in a separate bowl, mix 1 1/2 c flour and baking powder. Add this mixture, alternating with milk to the egg yolk mixture.
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Coat your blueberries with 1 tablespoon flour then add to the batter.
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In a different bowl, beat egg whites until soft peaks form. Add the 1/4 cup sugar (1 Tbsp at a time) and beat until stiff peaks form. Fold the egg whites into the batter.
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Pour 1/2 of the batter into a greased and floured bread pan.
Filling:
In a medium bowl, mix cream cheese, sugar, 1 tablespoon flour and egg. Beat until smooth.

Glaze:
Stir ingredients together until well mixed.

Layer the filling over the batter then finish with the remaining batter.
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Pour the glaze over the top of unbaked bread and bake at 350· for 65 minutes.
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This was absolutely delicious! My entire family loved it! I have a feeling we’ll be having this bread often. I hope your family loves it as well.

-Lauren

What’s Cooking Wednesday- Chocolate Chip Peanut Butter Cup Brownies

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This recipe is actually something I made on our cheat day/pizza Wednesday. My husband wanted Reese’s, my oldest wanted brownies and I wanted cookies. I stumbled across this recipe on Pinterest and thought it just might make everyone happy.

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Flatten a square of store bought cookie dough into your muffin pan. Top with a Reese’s peanut butter cup. Prepare your brownie mix just as it says to on the box and spoon it over the Reese’s-cookie dough mixture, 3/4 full. Bake for 20 minutes at 350·.

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Finished Product
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All I can say about how these
tasted was “wow”! They were absolutely delicious and rich.

Source: novahousewives.com

What’s Cooking Wednesday- Homemade Raspberry Jam

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I’m sure I’ve mentioned a few times that the husband and I are in a quest to lose weight. As of yet I have lost 10 pounds (insert sounds of excitement here).

The only downside I’ve encountered is that my sweet tooth has been neglected in this process.

In order to appease my insatiable craving for something sweet I decided to make raspberry jam from scratch. I always feel better about feeding my family food when I make it from scratch.

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Ingredients:
4 cups mashed raspberries
4 cups sugar

Heat mashed berries until they reach a full boil. Boil two minutes then add sugar. Stir well, bring to a boil, stirring constantly, boil two minutes. Remove from heat, beat with a rotary beater for four minutes. Pour in sterilized jars and seal.

Source:Food.com

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This recipe came out AWESOME! I will definitely be trying this with other fruits. Yum!