Hi. It’s been a while since we spoke. I was going to say “hot minute” but I can’t tell you how much that phrase irks me. i’m glad to be back as I believe we all need to concentrate on what we appreciate, what we love and care about and what we’re grateful for nowadays.
I’m not going to lecture, shove my POV in your face, try to get you to buy a course, a craft or try to build an on-line following. I don’t aspire to be an influencer or show you how cool I am in everyday showing you what I wear, what I put in my hair, what kind of leggings I buy.
Well, I might do that last one. After all, I’m interested in what other people are doing in this year-of-the-weird.
Really, what I missed and loved so much about writing this blog for 7 years was when my friends that I don’t talk to every single day track with me. It’s kind of a one-side way to stay in touch where the other side eventually catches up.
So, I had Covid in September. It wasn’t fun and wouldn’t wish it on anyone. I survived. Robert has it now. It’s much better for him than it was for me. He is tired and run down but no fever or anything else. He is taking it easy and I’m spoiling him with some yummy food. Not that either one of us need to be piling food in our face but somehow it makes us feel better.
He loves cheese danish. We aren’t big “donut” sweet breakfast people – more lox and bagels types – but he has always loved cheese danish. So waking up at 5:30am on a Sunday morning, I whipped up a 1/2 batch. I’ve always wanted to be someone who just whips up a batch of homemade danish and – LOOK! – I am!
This is Ina Garten, the Barefoot Contessa’s recipe. And you can look it up, but I’ll give you my version to show you how easy it is. Also, note, these aren’t too sweet which I like.
What you’ll need to get from Instacart (don’t risk Covid for these. It’s not lobster for crying out loud!) MAKES 4
Puff Pastry – one sheet thawed out in fridge overnight
1/2 block (4 oz) cream cheese – room temp
1 egg yoke – room temp
1 tbsp ricotta cheese (make stuffed shells later with rest)
Vanilla
TBSP lemon juice (I forgot this and used lemon juice from bottle, big whip)
2 tbsp +2 tsp sugar
One egg beat with a dash of water in a little bowl
RECIPE:
In your mixer or in a bowl, mix on low speed the sugar and cream cheese. When smooth, add in ricotta, vanilla, egg yoke and lemon juice. Don’t whip it! just get it together.
Now press out or roll the puff pastry to 10×10. I actually got out a tape measure (dork!) but not necessary. You know me, I’m super detail oriented. Just flatten it a bit. Cut with knife or pizza cutter into four squares.
Take a spoon and put the cream cheese mixture in a dollap in the middle of each square. Take the egg wash and wash outside of square. Then take two opposite corners and pull towards each other and press. Egg wash the outside.
Oh yeah, preheat your oven at 400 degrees. Should have told you that at the top. I’m not a professional.
Pop these on sheet pan with parchment paper into the oven and bake for 20 minutes turning the tray around 1/2 way through.
Let me know if you try them. They are so good!
Lastly, call out to my friend Yareli. We share fitbit stats with each other most evenings. Sometimes we are “on” and sometimes we’re “off” but she is getting additional steps in by dancing at night in her place. Cracks me up. I love it. I made a playlist for you, Y.
