Friends Cut + Recipe
I took some of the journals that seem to be defunct off my friends' list. If you're reading but not updating, comment to be added back. Everyone seems to be abandoning Livejournal as of late. Sometimes I wonder how many people are still reading this journal. I've thought about starting a Facebook page, but I'm not in college anymore and I prefer the relative anonymity of good ole LJ. I don't have any desire to start over again with blogspot, either.
This journal is almost entirely friends-only. Unfortunately, the book reviews are the only thing I feel "safe" about leaving public. But I like finding new journals to read, so drop me a comment if you are interested in being added.
It's the season of holiday baking and bring-a-dish parties, so I thought that I would share my most loved recipe. Baking is my new hobby, and I get the most positive feedback when I make these. One girl told me it was the best dessert she ever had. I made some for one of gym friends and he said, "Oh my God, Oh my God" until I said, "You can just eat them, you don't need to make love to them." These things are the bomb-diggity.
I've seen several slight variations of this recipe on-line and I am not sure where it came from. This recipe called them "Sopapilla Cheesecake," but I usually call them "Cinnamon Squares," because they're not really like sopapillas or cheesecake.
Cinnamon Squares
2 (8-count) packages of crescent rolls
2 (8-ounce) packages of cream cheese (softened)
1 1/2 cups sugar
1 tablespoon vanilla
1 tablespoon cinnamon
1 stick of butter
1. Preheat oven to 350. Spray 13x9-inch pan with cooking spray. Spread one package of crescent rolls in the bottom of the pan.
2. Using an electric mixer, combine the two packages of cream cheese, 3/4 cup of sugar and one tablespoon of vanilla until smooth and creamy. Spread over top of the rolls.
3. Spread the other package of rolls over the top of the cream cheese mixture. Melt the butter and stir in 3/4 cup of sugar and 1 tablespoon cinnamon and pour over the top. (Note: Sugar and cinnamon will not dissolve completely.)
4. Bake 25-30 minutes. I usually cut them, put them in the refrigerator and serve them cold, but I think they would be good warm with vanilla or cinnamon ice cream.
This journal is almost entirely friends-only. Unfortunately, the book reviews are the only thing I feel "safe" about leaving public. But I like finding new journals to read, so drop me a comment if you are interested in being added.
It's the season of holiday baking and bring-a-dish parties, so I thought that I would share my most loved recipe. Baking is my new hobby, and I get the most positive feedback when I make these. One girl told me it was the best dessert she ever had. I made some for one of gym friends and he said, "Oh my God, Oh my God" until I said, "You can just eat them, you don't need to make love to them." These things are the bomb-diggity.
I've seen several slight variations of this recipe on-line and I am not sure where it came from. This recipe called them "Sopapilla Cheesecake," but I usually call them "Cinnamon Squares," because they're not really like sopapillas or cheesecake.
Cinnamon Squares
2 (8-count) packages of crescent rolls
2 (8-ounce) packages of cream cheese (softened)
1 1/2 cups sugar
1 tablespoon vanilla
1 tablespoon cinnamon
1 stick of butter
1. Preheat oven to 350. Spray 13x9-inch pan with cooking spray. Spread one package of crescent rolls in the bottom of the pan.
2. Using an electric mixer, combine the two packages of cream cheese, 3/4 cup of sugar and one tablespoon of vanilla until smooth and creamy. Spread over top of the rolls.
3. Spread the other package of rolls over the top of the cream cheese mixture. Melt the butter and stir in 3/4 cup of sugar and 1 tablespoon cinnamon and pour over the top. (Note: Sugar and cinnamon will not dissolve completely.)
4. Bake 25-30 minutes. I usually cut them, put them in the refrigerator and serve them cold, but I think they would be good warm with vanilla or cinnamon ice cream.