I’m officially home from vacation and back to real life. And because my real life usually equates to “real busy,” I asked my best gal-pal Chandra to post for me today while I continue to work on washing massive amounts of laundry, get back into the swing of t-ball practice, preschool graduation (seriously, is this necessary??), bake/decorate a wedding cake, and um, grocery shopping. ‘Cause it’s pretty impossible to have a food blog without food in the house.

Chandra used to be my next-door neighbor, until her husband’s job moved them to California.  Do you know how far it is from Wichita to California?  Quite a bit farther than walking across the lawn, I’ll tell you that.  Especially when you’ve been drinking some of Chandra’s chocolate martinis out on the patio (Chandra, will you go ahead and post that recipe already?  ‘Cause I really, really need want it.).  Fortunately for me, her hubby’s job recently moved them to Kansas City, just a mere three hours away.  Not as good as next door, but I’ll take it.

But seriously, Chandra is one of the best cooks and one of the best people I know.  When we first came home from the hospital with Doodle, Chandra brought us dinner nearly every night!  Plus, I learned everything I know about cake decorating from her.  I can’t tell you how much I miss having her next door, but fortunately for me, I can still check out her fabulous recipes over at her blog, The Plaid and Paisley Kitchen.  She makes totally awesome stuff like Wicked Chicken and Strawberry Love Cake and Pot Roast with Spring Vegetables.  So go check her out–she pretty much rocks!

Now, take it away, Chandra!

When my dear friend Ashley asked me to guest post on her blog I was all excited!! I have known Ashley for seven years. We are the closest of buds and spent just about everyday together until my husband’s job moved us away three years ago. She calls that the day Steve ruined her life. We still joke about it. Since moving away we still stay in daily contact, when my stupid job lets me that is, and we both share the same passions for food, family, and life.

If it were not for her I would have been lost in the quagmire of foodie blog land. She is my constant inspiration, teacher, and motivator when I get frustrated. See I have this problem…. I have the patience of a flea! She is a steadfast and constant in my turbulent life. As all of you know she has a GREAT blog and YUMMY recipes!!! So another reason I was excited to be a guest blogger was so that I could be among these delish little treats, like Coconut Banana Bread and Coconut Lime White Chocolate Cookies!! I don’t know if it is because the Tall Boy doesn’t like coconut, and that is why when I come to visit she goes crazy and bakes me these goodies, but I just ADORE them!!

If you are all fans of Kitchen Meets Girl, and I know that you just must be, you will know that one of Ashley’s favorite parties to throw is a brunch. She has Christmas Eve Brunches, Mother’s Day Brunches, I have friends from out of town Brunches, oh and because it is Sunday and I want to eat Brunches….. Well maybe not that last one, but you get the idea. So when she asked me to do this guest post I knew I had to do an item that would be Ashley Brunch worthy. I think that this Danish fits the bill. It is easy, quick, and most of all delish!! I hope that you will enjoy this and maybe come over and check me out sometimes at The Plaid and Paisley Kitchen.

Apple Cheese Danish
 
Author:
Serves: 6
Ingredients
  • 1 sheet puff pastry
  • 1 egg
  • 8 oz light cream cheese
  • 2 apples sliced
  • ⅓ c sugar
  • 3 tbs water
  • sugar for sprinkling
Method
  1. on a baking sheet lined with parchment paper is best
  2. roll the puff pastry out and cut in 3 vertical strips then cut strips in half giving you 6 squares
  3. in a mixing bowl combing egg, sugar and cream cheese
  4. blend until creamy
  5. spread cheese mixture on each square and layer the sliced apples
  6. turn up the corners of only 2 of the 4 sides
  7. dip pastry brush in water and glaze over dough and sprinkle the sugar on
  8. bake at 400 for 20 min