Does anyone even read blogs anymore? I haven’t followed anyone for years. This blog is rather like my MySpace account. Does MySpace even exist anymore? I tried to stop using FB because it’s for old people, but I really didn’t get into twitter or instagram. I’m pretty sure I’m old. Anyway I read a fluffy little novel about a girl fighting for an IT job with a blog: whoever had the most followers won the job. Crazy how fast our world changes. Eh, well, now my blog can be my personal diary. Not that I ever had over 30 followers anyway.

I have been having a bit of a hard time remembering where I have certain recipes. It seems like I get into ruts in my cooking. I’ll cook one recipe several times in a matter of months and then I never make it again. Or I want to make it again the next year and have no idea where the recipe can be found. How do I tackle this problem? My mother had a recipe card with a list of where to find her favorite recipes. I started this blog so I could gather all my recipes in one place. I’ve gotten a bit lost and the last few years have barely written anything. Back to it then!

Easy Cream Cheese Danish 

2 cans refrigerated crescent dough sheets
1 (8oz) tub of Tofutti cream cheese
1/2 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
2 tablespoons Tofutti sour cream

1 cups powdered sugar
1 tablespoon almond milk
1 tablespoon dairy free butter

1. Preheat oven to 350°. Line 9×13 pan with parchment paper.
2. Roll out  one dough sheet and lightly press into pan.
3. Mix together cream cheese, lemon juice, sugar, vanilla, and sour cream. Spread filling evenly over dough.
4. Roll out second dough sheet and lay on top of filling.
5. Bake for 22-27 minutes, until golden brown.
6. Stir milk into powdered sugar and margarine to make a glaze. Drizzle over slightly cooled pastry.

*optional: top with strawberry jam

Did you know that Pillsbury Crescent Rolls are dairy free? Chock-full of chemicals I can’t even pronounce, but dairy free! YES!