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Crescent Cheese Danishes


2 Crescent Roll Tubes
1- 8 oz. package of Philly cream cheese (softened)
2 TB butter (fully melted)
1 tsp lemon juice
1/4 Cup of light brown Sugar
1/2 Cup of regular White Sugar
1 Teaspoon Pure Vanilla Extract
1/2 Cup powdered sugar
1 Teaspoon Pure Vanilla extract
4 Teaspoons of milk

Preheat over to 350F.
In a medium bowl, use a mixer to combine the softened cream cheese, lemon juice, pure vanilla extract and the white sugar until well combined.set aside.
Open your crescent roll tubes but do not unroll them
Use a sharp knife to cut through them- slicing them. Make thick slices.
Lay each slice on a parchment lined cookie sheet.
Use your fingers or a small measuring cup to create a small wall around the edge (to hold the filling).
Using a brush, take the melted butter and add in the 1/4 cup of light brown sugar and mix
Brush the mixture over each danish
Dollop even amounts of the filling into each of the danishes
Bake at 350 for 16-18 minutes or until slightly golden brown
Let cool and add a drizzles of glaze.
In a small bowl combine all 3 ingredients and stir until smooth, then drizzle over each warm danish
Top with cherry, blueberry or strawberry filling!

Red Velvet Cheesecake!


Butter, for cake pan
Flour, for cake pan
1 box red velvet cake mix, plus ingredients called for on the box
2 8-oz. packages cream cheese, softened
2/3 c. sugar
2 large eggs
1/3 c. sour cream
1 tbsp. flour
1 tsp. vanilla extract
1/4 tsp. kosher salt
2 cups heavy cream
4 tbsps powdered sugar
2 tsp vanilla

Red Velvet cake layer:
Preheat oven to 350F
flour one springform 9" cake pan.
Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
Bake for 30 to 32 minutes.
Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.
Make the cheesecake layer:
In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
Add eggs, one a time, until combined.
Add sour cream, flour, vanilla, and salt and beat until combined.
Pour filling into a SEPARATE 9' springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.
Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.
NOTE if you would prefer to bake them together, just bake the cake first in the springform pan, then add the cheesecake layer on top of the baked cake & bake until the cheesecake layer is slightly jiggly- then stick in freezer until completely cooled & firm.
Make whipped frosting:
Add all the ingredients to a mixing bowl.
Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.
You'll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.
Be careful not to overdo the whisking –
Top the Red Velvet cake with the cheesecake layer carefully.
Then spread the whipped cream over the top of the cheesecake.
Use a decorators pastry tip to create whipped dollops on the edge.
Garnish with red velvet cake crumbs and serve.