The only bad thing about not hosting Christmas dinner is the lack of leftovers. I never think to take any with me from my Mom’s because I always leave there so stuffed that I don’t think I’ll ever eat another meal. But as I sit here two days later surrounded by boxes and piles of toys that need to find homes in my kids’ closets, I could sure go for some Overnight Caramel French Toast or Cornbread Dressing. Really, I’d eat just about anything right now to keep me from having to clean up. Part of me is itching to take the tree down and reclaim my living room, but the other part of me isn’t ready to go back to reality.
I got a little jolt back into reality when I went to the grocery store yesterday- we were out of paper towels, diapers, laundry detergent, dish detergent, and toilet paper… you know, all of those one off items that you don’t buy every trip but easily add $20 to your bill when you do. I spent $100 on 5 items, and we couldn’t eat a single one of them. Merrrrry Christmas haha.
Needing to console myself after my shopping trip, I came home to make these cream cheese danishes. I’ve been craving some of my Breakfast Cheesecake, but I wanted to try and find a way to make a smaller batch. These small batch cream cheese danishes are soft, flaky, easy to eat with one hand, and so simple to make. Perfect with coffee or a dollop of fruit preserve on top.
These danishes are baked in a snap.
- 8 oz cream cheese
- 1 pkg Pillsbury Crescent Rolls
- 1/2 cup sugar
- 1 egg yolk
- 1/2 tsp vanilla
Preheat oven to 350 degrees.
Cream together sugar and cream cheese.
Beat in egg yolk and vanilla.
Unroll the crescent roll dough onto an ungreased baking sheet.
Separate the dough into four squares.
Spread the cream cheese mixture onto each square.
Gently fold in each of the corners of the dough.
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Be generous with the filling, there will still be a little leftover. You can double this recipe, but still only use one egg yolk.