On Christmas morning, when I was six years old, there was my very first bike, white and pink with training wheels and all, sitting in front of the Christmas tree!
My little sister, who was three at the time, also got her first bike.
And let me tell you, I was SO excited to finally get to ride a bike!!! But at the same time, on the inside, I was so mad at the UNFAIRNESS of it all.
Like, yes, even at that age I totally understood that from my parents’ point of view, you can’t just get one kid a bike and not the other or you’re just asking for sibling drama. And yes, we had tons of fun riding up and down the sidewalk in front of our house together.
But here I had to wait all the way until I was six, and she just gets a bike when she’s three?!?!
Yes, I’m a libra, why do you ask?
If you have leftover cranberry sauce (or in my case, a bag of cranberries that never got used), this is a great way to use it up!
These are sweet and tart and creamy, and a great holiday breakfast or dessert. Plus they’re super easy to make, especially if you already have leftover cranberry sauce on hand!
Cranberry Bliss Danishes
barely adapted from B Sweet
- 6 oz fresh cranberries
- 1/2 cup orange juice; fresh squeezed preferred
- 1/4 cup pack brown sugar
- 2 tbsp clover honey
- 1/4 tsp cinnamon
- a pinch of salt
Cream cheese danish
- 1 sheet store bought puff pastry; defrosted
- 8 oz cream cheese
- 1/4 cup clover honey
- 1 tsp orange zest
- 1/2 tsp vanilla bean paste
- pinch of salt
- egg wash (1 whole egg plus 1 tbsp of water)
- melted white chocolate, optional, for drizzling
- In a small saucepan, mix together all the cranberry sauce ingredients. Bring to a boil over medium heat and cook until the cranberries burst and the sauce has slightly thickened (about 5 minutes). The sauce will continue to thicken as it cools.
- Remove from the heat and let cool. Then add to a bowl and store covered in the refrigerator until you are ready to use it.
- Preheat the oven to 400F and line two cookie sheets with parchment paper.
- In a medium bowl, mix together softened cream cheese, honey, orange zest, vanilla bean paste, and salt until fully combined and set aside.
- Using a sharp knife or rotary cutter, cut the sheet of puff pastry into 8-12 pieces.
- Place the puff pastry squares on the cookie sheets. Gently tuck the corners in. Place a tablespoon of cream cheese into the middle of the pastry, then make an indention for the sauce. Spoon a teaspoon of the cranberry sauce into the indention.
- Brush the pastry with egg wash. Than place in the oven and bake for 25-30 minutes until golden brown.
- Let cool, drizzle with melted white chocolate and sprinkle with orange zest.
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