The holidays are over and we are back home and all unpacked, getting back into our normal routine. We had such a wonderful Christmas and New Year's and loved spending so much time with our family and friends. Here is one last Christmas recipe I want to document so I don't forget. A candy cane shaped breakfast pastry. One of the many delicious things we ate on Christmas morning.
My hubby's birthday was just a few days before Christmas and I was able to surprise him with a birthday cake at his work and also a surprise party at home with friends. Over the next few days, I will share a picture of his cake and several small appetizers we made for his party. Have a wonderful day and Happy 2013!!!
Cherry Cheese Coffee Cake
1 pkg. crescent rolls
1 pkg. cream cheese, softened
1/4 c. powdered sugar
1 egg yolk
1/2 t. vanilla or almond extract (I used almond extract)
1/2 can cherry pie filling
1/2 c. powdered sugar
2 - 3 t. milk
Preheat oven to 350 degrees.
Separate dough and shape into a candy cane. Reserve a couple triangles for the top stripes on the candy cane. Combine cream cheese, powdered sugar, egg yolk, and vanilla. Spread over dough. Spoon pie filling over cream cheese mixture.
Cut each of the remaining dough with pizza cutter into strips. Arrange over filling in candy cane-like fashion. Press ends to seal. Bake for 25 minutes. Cool for 15 minutes.
Combine glaze ingredients. Drizzle over warm coffee cake. Serve warm.