Welcome to Cranky Puppy Farm!

This blog belongs to two Gen X-er's smackdab in downtown Kansas City where we've been renovating and decorating two old Victorians built in the 1890's. Our life is filled with 3 demanding Pomeranians (1 of them cranky, of course), honking cars, noisy neighbors and the hustle and bustle of city life but we dream of the day when we can move to our 40-acre farm and hear nothing but the wind and the cows next door. Until then, we're chronicling our triumphs and mishaps here as we try to garden and preserve on 2 city lots, raise chickens, and learn all those things we should have learned from our grandparents. Welcome to our world - we hope you'll stay awhile!

Sweets for Your Sweetie

Thursday, February 13, 2014

Valentine's Day is tomorrow!  Can you believe it?  If you've got a special someone (or just want to treat yourself), then this is a super quick and easy recipe that might be a great way to start the day.  I'm a cheese danish N.U.T. so, for me, this recipe is really dangerous.  I may have to forget about it before I gain 50 pounds from eating all that cream cheese.

Anyway, on to the recipe...

Fresh out of the oven and ready for icing and my teeth.
Easy Crescent Cheese Danish
Servings:  8 servings    <----- (or one or two, if you're me!)


1 package of Pillsbury Crescent Roll dough without perforations (or Crescent Rolls)
1 8 oz. package cream cheese, softened and at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons all purpose flour

1 cup powdered sugar
4 tablespoons heavy cream
Splash vanilla extract


  1. Preheat the oven to 375 degrees.
  2. In a small bowl, cream together the cream cheese, sugar, flour and vanilla and set aside.  TIP: It's important that the cream cheese is at room temp or you'll have trouble combining everything together.
  3. Unroll the crescent roll dough on a cookie sheet.  I like to line the sheet with parchment paper first so the danish doesn't stick.  If you're using regular crescent rolls with the perforations, pinch the rolls together to seal the perforations.
  4. Spread the cream cheese filling down the center of the dough in a strip that is about 3 inches wide.
  5. Cut 1/2 inch diagonal strips up each side of the dough in the same direction.
  6. Fold 1/2 inch dough pieces up over filling from one side and then the other to get a braided pattern. At the ends, fold in the excess dough and then braid.
  7. Bake for 20 to 30 minutes or until the filling is set and the dough is golden in color.
  8. Set aside to cool.
  9. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency.
  10. Drizzle icing over danish.

Maybe spice things up by sharing a slice with your sweetie tomorrow for breakfast?  Enjoy!

I've shared this recipe with this week's Home Acre Hop!

1 comment:

  1. This recipe looks amazing! Thank you for sharing on the HomeAcre Hop! Hope to see you again tomorrow! - Nancy The Home Acre Hop


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