Easy Cheese Danish {Starbucks Copycat Recipe}

Copycat Starbucks Cheese Danish | www.shariblogs.com

I have been so excited to share this recipe with you for an Easy Cheese Danish.  It is a Starbucks copycat recipe and I know you are going to love it.  I had never tried this kind of danish before, but one day when we were at Starbucks my husband made me take a bite of his.  I actually liked it.  A lot.  I get cravings for them now.  We are out of town right now at the Opryland Hotel in Nashville and I might have had one already.  I mean there is a Starbucks right here in the lobby.  How convenient is that??!!

If you ask me, the more cream cheese filling the better so I load these suckers up.  You can adjust it to your liking very easily.

Copycat Starbucks Cheese Danish | www.shariblogs.com

Let me know what you think when you try these.  We love them!  🙂

Easy Cheese Danish {Starbucks Copycat Recipe}
  • 1 can Crescent rolls
  • 1 pkg cream cheese
  • ½ c. sugar
  • ½ tsp. vanilla
  • 1½ Tbsp. of beaten egg
Egg Wash
  • 1 egg
  • 1 Tbsp water
  1. Preheat oven to 350°F.
  2. Beat your cream cheese and sugar until nice and creamy.
  3. Add the vanilla and beaten egg; mix until well combined.
  4. Open and unfold your crescent rolls. You will want to create squares by putting two triangles together and pinching together the seams to make one square. Do this with the whole can.
  5. Once your squares are made, spoon your cream cheese filling into the center of each square. Fill to your liking, but don't overfill as it will run out the sides when baking.
  6. Make egg wash by combining 1 egg and 1 Tbsp of water in a small bowl and beat.
  7. Brush the edges of each pastry square with the egg wash. Fold each corner in towards the center until they almost touch each other. You can also connect them if you want.
  8. Transfer each pastry to the lined baking sheet. Do this very carefully!
  9. Bake for 15-18 minutes.
  10. Enjoy!
Nutrition Information
Serving size: 1 danish


Almond Biscotti

Almond Biscotti | www.shariblogs.com


My Grandpa Jack is well known for his Almond Biscotti.  You might remember me mentioning him once before when I shared his Flan recipe.  My mother actually made the Flan for the pictures and he says we didn’t do it justice.  My mom likes to take little shortcuts like not using as much brown sugar (she and my dad lead a lower carb lifestyle).  You’ll just have to try it out and see for yourself how delicious it is.  Anyway, he and my Grandother recently came for a visit and he brought me some of his Biscotti.  It really is good and I can see why everyone loves it so much.  Add a nice cup of hot coffee and you have the perfect little breakfast or mid afternoon pick me up.

Grandpa Jack's Almond Biscotti
  • 1 stick of butter, room temperature
  • 1 cup sugar
  • 1 orange zest
  • 2 eggs, plus 1 egg yolk (save extra white to wash before baking)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 Tablespoon lemon juice, or orange
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 cup whole almonds (1/2 fine, other ½ course ground)
  • 1 Tablespoon anise seeds
  • ½ cup carmel bits (can use a little more if desired)
  • Coarse salt
  1. Preheat the oven to 375°.
Wet Ingredients:
  1. In a mixing bowl, combine the butter and sugar with a hand mixer until light and fluffy. Add in orange zest and juice. Beat in the eggs. Save one egg white for brushing on top before baking. Stir in vanilla.
Dry Ingredients:
  1. Mix the baking powder, baking soda, salt and flour. Once the flour is incorporated, add the almonds and anise. Add in the caramel bits.
  2. Mix dry mix into the wet mix a little at a time using the hand mixer.
  3. Divide the dough into 2 pieces. The dough will be sticky, dust your hands and work area with flour as needed. Form the dough into 2 logs the lengeth of the sheet tray, flatten to about ½ inch thick, even sides. Slide from work board to parchment covered 9x13 baking tray. Brush the formed logs with the egg white, sprinkle with coarse salt. DO NOT overdo the salt.
  4. Bake in preheated oven for 25 minutes. Can test with a toothpick.
  5. Quickly, remove from the oven to a cutting board and cut slices about ½ to ⅝ inch with a knife while it is still hot. Lay the Biscotti back on the parchment covered sheet tray, cut sides down, and return to the oven for another 5 minutes. Then remove from the oven and turn them over and return to the oven for another 5 minutes.
  6. This makes about 35 Biscotti.

Skinny French Toast

Skinny French Toast | www.shariblogs.com

You are going to love this Skinny French Toast that I have for you today. Not too long ago, I was introduced to French Toast by my son Logan when we were on a trip. We were in Gatlinburg, TN and he ordered his favorite french toast from the Pancake Pantry. By the way, if you haven’t eaten there before you HAVE to put that on your bucket list. I am not a big breakfast eater, but their food is awesome!  Here is their menu so you can see all they have to offer.

Their french toast is obviously NOT skinny by any means but oh so delicious. When we got home, I was determined to find a way to make a lighter version so that I could still indulge every now and again. This is what I do to make this guilty pleasure a little skinnier, yet still super yummy!

Skinny French Toast
Serves: 3
  • 4 egg whites
  • ¼ cup Skim Milk
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract
  • 6 slices Healthy Life White Bread
  • Sugar Free Pancake Syrup (optional)
  • Powdered sugar (optional)
  1. In a medium bowl, mix together the egg whites, cinnamon, coffee creamer and vanilla.
  2. Dip each side of all pieces of bread in the egg mixture.
  3. In a non-stick skillet, cook each side of bread to desired darkness.
  4. Place finished french toast on a plate and pour over with sugar free syrup.
  5. Dust lightly with powdered sugar.
* You can also top with fresh fruit.

I have another favorite inspired from that restaurant coming to the blog next week.  It features my favorite ingredient… CINNAMON!  🙂