Friday, November 19, 2010

It's that time of year..

Thanksgiving is almost here and my favorite follows close after...CHRISTMAS! You guys, I have loved Christmas from my very first breath. There is something so magical, inspiring, and amazing about Christmas,our Savior's birth, the season and the feeling I get just thinking about it. I truly LOVE this time of year. With that being said, I've been so busy this past week. Saturday my sister got married and I was her matron of honor! Her wedding turned out beautiful and I think it was everything she could have ever dreamed of!

Thursday night all of the girls got together and went out to dinner at Olive Garden to celebrate and I was asked to make cupcakes. Orginally, I made homemade Chocolate chip cupcakes with Diane's cream cheese icing. Unfortunately, the baking powder I used was WAY out of date, so I wound up make a yellow cupcakes out of a box, b/c i didn't have time for anything else. I topped them with pink sanding sugar and green fondant hearts and flowers. I didn't take a picture b/c i left my camera at home. Everyone loved them. They're favorite part was the cream cheese icing! You're right Diane, it's such a hit!

Lastly, I made a Soapapilla Cheesecake. For those of you who don't know what that is, or haven't tried it. You don't know what you're missing. My husband LOVES this stuff. He pretty much ate all but one serving of it. Here's the recipe i used for it.

1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent rolls
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon


1.Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2.Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
3.Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
4.Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving

recipe adapted from allrecipes.

Hope you enjoy and have a wonderful weekend (:

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