Baked Chocolate Glazed Doughnuts

I warned you when I started making gluten free doughnuts, that they were dangerously too easy to make. My third batch of doughnuts is Baked Chocolate Glazed Doughnuts, a small twist on Jeanine's Baked Chocolate Doughnuts. I cut the sugar in the doughnut batter recipe in half, and didn't taste a difference. Instead of frosting with chocolate frosting, I whisked together an easy glaze to dip the cooled doughnuts in. The glaze has a nice vanilla flavor which complements the baked chocolate doughnut nicely.

Doughnut Glaze Recipe:

·1 cup powdered sugar

·4 TBS skim milk

·3/4 tsp pure vanilla extract

·Squeeze of fresh lemon juice

Whisk ingredients together in a bowl, then dip cooled doughnuts in the glaze. Set on a cooling rack (with a piece of parchment paper or silicone baking mat underneath) until serving.

Gluten Free Baked Lemon Glaze Doughnuts

                     

Ever since trying Jeanine's recipe for Gluten Free Baked Chocolate Doughnuts a month ago, I’ve been anxiously waiting to try another doughnut flavor. I’m afraid overjoyed that baking gluten free doughnuts is so easy that it’s become an every few weekends breakfast tradition in our house.

I'm a chocoholic, so while I prefer the chocolate doughnuts over the lemon doughnuts - the lemon doughnuts did not disappoint. They're sweet, tart, and the light lemon flavor was perfect for the spring-like Saturday morning we made them on last weekend.

What's your favorite donut flavor? I’m thinking Coconut or Maple Bacon are going to be the next doughnut flavors for me to try.

Click here for recipe from Jeanine at The Baking Beauties

Oatmeal Breakfast Cupcakes

 

                                      

These Breakfast Oatmeal Cupcakes are perfect for breakfast – at home or on-the-go.  A little bit of easy work in the kitchen to prepare these breakfast cupcakes on the weekend will result in a few weeks of breakfast ready for you and your family.

 
There are so many things I love about this breakfast recipe. Not only are they almost effortless to prepare, but the flavor possibilities are endless and they taste delicious. I made Banana-Walnut-Chocolate-Chip-Oatmeal Cupcakes and “frosted” them with peanut butter. I ate for breakfast every day for two weeks with a glass of skim milk, which energized me for the day. It’s rare that I don’t need a mid-morning snack, but these Breakfast Oatmeal Cupcakes fueled me until lunch time.

 

What’s your favorite healthy breakfast food?

 

Click here for recipe from Chocolate Covered Katie

Gluten Free Baked Chocolate Donuts

I was recently asked what food I miss the most since becoming gluten free over 4 years ago. It took me awhile to answer because I have found so many delicious gluten free products and recipes. I no longer feel like the gluten free foods I eat are replacements for my old, favorite gluten foods. It doesn't feel like a sacrifice because I've found great food that tastes As Good As Gluten and doesn't make me sick.

 

As I was thinking of what food I could possibly miss, I went through my mental checklist to see if I had a gluten free option. Pasta, check. Bread/buns, check. Cakes/cupcakes, check. I could go on and on listing foods and most of them were check, check, check. Then I thought about donuts, and there was my answer. I miss donuts.

 

I've tried frozen store-bought gluten-free donuts and they are just okay. The texture is dry and the flavor left a lot to be desired. I've tried gluten-free donuts when I've found them traveling to other cities, but they are few and far between to come by. I've been craving donuts since thinking about them and my mental gluten free checklist a few weeks ago.

 

Last Sunday, I finally got around to making a recipe I pinned two years ago. The recipe looked amazing and had my mouthwatering when I pinned it, but I put off making them because baking homemade donuts seemed too complex and time-consuming. I should have known better. This recipe is one of Jeanine's recipes. She's an amazing gluten free blogger. Her recipes aren't complex, and I know they will always turn out perfectly. These Gluten Free Baked Chocolate Donuts are no exception. In full disclosure, however, this recipe comes with warnings:

1. They magically disappear. Make a double triple batch.
2. You will be tortured starring at the donuts waiting for them to cool. Don't worry, it'll be over soon.
3. It's a dangerous recipe to have since they're relatively easy and quick to prepare.
4. Eating one two of these donuts may invoke feelings of gluttony.
5. After one bite, you may rejoice in song or dance.

                          

 

These Gluten Free Baked Chocolate Donuts taste As Good As Gluten. If you've forgotten what that's like, they taste just like a cake donut. The donut is sweet with a perfectly dense and cakey texture. Don't be afraid by my description of dense. It's dense AND cakey. Dense is a bad word in the gluten free baking world, since it usually means that it feels like a brick in your stomach. No brick-like dense trauma with these donuts. It's cakey-dense that's slightly moist and spongey. The chocolate glaze is the icing on the cake donut, pun intended. It pulls everything together into a mouth-watering, chocolatey, sweet, delicious, amazing donut.
 

                         

I'm over the moon with how perfect these deliciously gluten free chocolate donuts turned out. I can't wait to try even more flavor varieties. Donuts, welcome back to my life!!

Click here for the recipe from The Baking Beauties


Note: I used a gluten-free all-purpose flour blend instead of the flours and starches Jeanine outlined in her recipe. It's a homemade blend I helped my mom perfect. We've tried it in so many recipes and it's perfect. One day we'll be ready to share the recipe with the world. But for now, follow Jeanine's recipe or use your own blend of all-purpose gluten-free flour.

Udi's Cinnamon Rolls

                                    

I was disappointed in Udi's Cinnamon Rolls. I love almost all of Udi's products, but this one fell short. The cinnamon rolls were hard and dry, not moist like Udi's muffins that I love. The cinnamon flavor of the icing did help a little to save the dry and bland cinnamon rolls, but there were only two icing packets instead of four (and it's not convenient to save some icing for the next time).

Have you found a gluten-free cinnamon roll you like?

Disclaimer: This is not a sponsored post. It's a product I bought, loved, and wanted to share with you!

My Pantry: Udi's Lemon Streusel Muffins

                       

Udi's Lemon Streusel Muffins are moist and sweet with a light citrus flavor. I enjoy them soft and warm from the microwave with a glass of milk. The flavor is light, so one muffin fills me up but doesn't weigh my stomach down.

What's your favorite muffin - store bought or homemade?

Disclaimer: This is not a sponsored post. It's a product I bought, loved, and wanted to share with you!

Amish Mystery Biscuits

I hope you and your family have a very, Merry Christmas!

This recipe comes from my mom's kitchen and you must try it. It's a new family favorite recipe, loved by everyone and requested for breakfast every time I'm home. My favorite way to enjoy Mom's Amish Mystery Biscuits is for Biscuits and Gravy, but they are delicious to enjoy any way you'd normally use biscuits.

Amish Mystery Biscuits

Ingredients:
·2 cups gluten-free flour blend
·1 TBS baking powder
·1 tsp sugar
·Pinch of salt
·¼ cup olive oil mayonnaise
·1 cup milk

Directions:
Preheat oven to 375˚. Combine gluten-free flour, baking powder, sugar, and salt in a large bowl. Make a well in the middle of the bowl and dump in mayonnaise and milk. Stir until it forms into a play dough batter. Do not overmix! Pat out and cut biscuits or drop formed blobs into a greased muffin tins. You can also brush the biscuits lightly with milk before baking. Bake for 12-16 minutes.

Asparagus Frittata with Potato and Mozzarella

Asparagus Frittata with Mozzarella and Potato is perfect for breakfast, lunch, or dinner. It's a classic healthy frittata, with each serving under 200 calories.

Asparagus Frittata with Mozzarella and PotatoFrom Weight Watchers
Ingredients:
·1 large baking potato, peeled and thinly sliced
·1 pound asparagus, trimmed and cut into ½-inch pieces
·4 large eggs
·4 egg whites
·½ cup skim milk
·4 TBS shredded mozzarella cheese
·½ tsp salt
·¼ tsp baking powder
·1 onion, chopped

Directions:
Preheat oven to 500°. Place the potato in a saucepan and add water to cover by 3 inches. Cover the saucepan and bring to a boil over high heat; boil 5 minutes. Add the asparagus and cook 2 minutes longer. Drain and set aside to cool.

Combine the whole eggs, egg whites, milk, and 3 TBS of cheese, salt, and baking powder ina bowl. Mix in the potato and the asparagus.

Spray an ovenproof skillet or pan with nonstick spray and set over medium-high heat. Add the onion and cook, stirring occasionally, 2 minutes. Add the egg mixture and reduce heat to medium. Cover and cook until almost set, about 10 minutes. Uncover the skillet, sprinkle with remaining cheese, and transfer to the oven. Bake until the frittata is cooked through and the cheese has browned, about 5 minutes. Invert the frittata onto a plate and cut into 4 wedges before serving.

Nutella Swirled Banana Bread

I can't even find the right words to describe this Nutella Swirled Banana Bread. Classic banana bread with a hint of cinnamon stirred with gooey, chocolatey Nutella is heavenly. I baked this a few weeks ago and brought it for a weekend at my parents. It was enjoyed by all and quickly disappeared. Amazingly delicious! Classic Banana Bread doesn't stand a chance in my kitchen next to Nutella Swirled Banana Bread anymore.

Nutella Swirled Banana Bread
Ingredients:
·2¼ cup oat flour                            

·¼ cup white sugar

·¼ cup brown sugar

·1 tsp baking soda

·1 tsp salt

·1 tsp cinnamon

·¼ cup olive oil

·⅓ cup skim milk
·2 eggs

·1 tsp vanilla
·3 over-ripe bananas
·½ cup Nutella 

Directions:
Preheat oven to 350˚. Combine all ingredients, except Nutella, in a large bowl using an electric mixer. Heat Nutella in a microwave safe bowl for 10-15 seconds (just until melty/softened, be careful not to microwave too long or it hardens). Pour 1/3 of bread mixture into a greased loaf pan, top with 1/3 of Nutella. Swirl together with a butter knife. Repeat two more times. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly then loosen sides of loaf and remove from pan. Cool completely before slicing.

Double Chocolate Muffins

Can you believe these decadent chocolate muffins are less than 100 calories a piece? They are – as long as you follow the recipe link below. I don’t use sugar substitutes, so I used real brown sugar. I’m not sure what that does to the calorie count, but I’d like to think they are still low calorie! 

These Double Chocolate Muffins are not overly sweet, so they do taste somewhat like a “healthy muffin.” I still enjoyed them for breakfast with a glass of skim milk for a good week straight. Despite being low calorie, one muffin filled me up until lunch time. Which I’m attributing to them being made with oats and Greek yogurt.

 

Click here for recipe from Jo and Sue's Blog

Nutella Stuffed French Toast

Nutella French Toast! Warm, chocolatey Nutella sandwiched between two pieces of gluten free French Toast. Do I even need to say more? It's rich and perfectly sutiable for an indulgent weekend breakfast in my books! It tastes great by itself, but could be topped with fresh berries, powdered sugar, or maple syrup to taste even better.


Nutella Stuffed French Toast
Adapted from Heather's Dish

Ingredients:
·4 slices of Udi's gluten free sandwich bread
·2 TBS Nutella
·1 egg
·¼ cup milk

Directions:Whisk together egg and milk in a shallow dish. Set aside. Spread 1 TBS of Nutella between two slices of bread. Dip each side of the sandwich into the egg mixture. Cook in a non-stick skillet over medium heat for 3-4 minutes per side. Repeat for other sandwich. Serve immediately.

Serves: 2

Udi’s Gluten Free Foods Sampler Review and UDI-Q

I was so excited when Udi's contacted me a few weeks ago inviting me to participate in a UDI-Q. They sent me this amazing sampler box of their products two weeks ago. I was in gluten free heaven when I opened this package! I hosted a UDI-Q (get the play on BBQ?!) with family last weekend to get our honest opinions on Udi's Gluten Free Burger Buns and Hot Dog Buns.

There were six family members at our cookout, and five were gluten free. My husband was the odd-ball out this time with a gluten bun while the rest of us enjoyed our Udi’s gluten free buns. We absolutely stuffed ourselves as we wanted to try everything. We had my husband’s famous burgers, brats, chicken sausage, grilled peppers and onions, grilled mushrooms and onions, Mom’s homemade cucumber pickles, little smokies, and cauliflower. For dessert, we had Udi’s Chocolate Chip cookies, Udi’s Snickerdoodle cookies, and Grilled Peaches with Honey and French Vanilla Ice Cream.

 

All of the food was great and the Udi’s buns were well-liked by all. More of our honest opinions are below. As if the UDI-Q wasn’t enough, I sent home plenty of food with everyone and coupons for free Udi’s products of their choice. Thank you, Udi’s for making this cookout a gluten free success!

Here’s a recap of everything Udi’s sent me and my opinions of everything I’ve had a chance to try. I’ll post more over the next few months as I get a chance to try everything. As you know, I've posted about my love for Udi's and reviews of their products many times in the past, which I've also linked up below.
 

 

Buns: Whole Grain Hamburger, Classic Hamburger, and Classic Hotdog

I first tried the Classic Hamburger Buns and Classic Hotdog Buns in 2011 when they first came out. I was so excited for buns, but was a little disappointed as they seemed like too much bun for me. I think part of this was the bun, but part of it was also me not being used to eating a bun. Now, I love the Hamburger Buns – both Whole Grain and Classic. My trick to enjoying a full bun is to butter the bun and grill it to serve it toasted. I also put a saucy and juicy burger on top, which helps avoid what I perceive as “too much bun.” Everyone at the cookout enjoyed both varieties of the hamburger buns.

While the Hotdog Buns are great, a few of us at the cookout thought they were too thick – which makes it dry to eat. I compared the gluten-free hotdog bun to a gluten hotdog bun, and Udi’s buns are noticeably thicker. The flavor is still fantastic, and I’ll keep enjoying these buns.

 Cookies: Chocolate Chip, Snickerdoodles, and Dark Chocolate Brownie Bites

I have a major sweet tooth, so I was excited to try Udi’s gluten free cookies for the first time. My family and I all loved the Chocolate Chip and Snickerdoodle cookies at our UDI-Q. They were soft and chewy, with no funky gluten-free aftertaste. They definitely taste As Good As Gluten – like the gluten versions of the cookies. I even found my husband sneaking Snickerdoodle cookies. They were so good, not even he could resist! I haven’t tried the Dark Chocolate Brownie Bites yet, but they look decadent.

 Pizza Crust

Udi’s Pizza Crust was one of the first gluten free products I reviewed when I started my blog back in October 2010. It’s been awhile since I’ve had the crust, so I was excited to try it again. I made a Caprese Pizza by drizzling extra virgin olive oil on the crust then topping with pesto, fresh sliced tomatoes, sliced mushrooms, mozzarella cheese, and basil. I cooked according to the package directions. This pizza turned out great. The flavors were fresh and the crust was crunchy. Yum!

 Muffins: Blueberry and Double Vanilla

I first tried Udi’s Blueberry Muffins 2 years ago. I absolutely loved it and it still tastes just as good as I remember – sweet with a slightly springy/airy texture. I’ve never had a Double Vanilla muffin before, so this was a new muffin variety for me. The Double Vanilla muffin is delicious, but a little on the dry side for me. This was no problem as I enjoyed with a glass of milk. After my first muffin, I thought it would be great as a base for strawberry shortcake. My husband must have read my mind because he ended up making the dessert below – Fruit Salad Muffin Sundae. It’s the perfect use for this sweet Double Vanilla muffin that reminded me of pound cake. All he did was slice an Udi’s Double Vanilla muffin in half, top with a scoop of French Vanilla ice cream and a homemade fruit salad. Delicious!

 

Bread: White Sandwich Bread, Millet-Chia Sandwich Bread

I love Udi’s Gluten-Free Bread and have been using it for years to make all kinds of sandwich varieties including grilled cheeses (Apple Cheddar, Jalapeno Cheddar, Patty Melts, and Pizza Grilled Cheese), PB&J, and lunch-meat sandwiches. I’ve tried the White Sandwich Bread before and love it just as much as I love my preferred variety – Whole Grain. I haven’t had a chance to try the Millet-Chia, but am looking forward to it.

Plain Tortillas: Small and Large

I had no idea that Udi’s had gluten-free flour tortillas. I’ve come to love corn tortillas over the years, but definitely miss a flour tortilla every once in a while. I’m so excited to try these tortillas and will let you know what yummy fillings I put inside.


What are your favorite Udi’s products? I can’t even begin to pick – I’m in love with them all! Thanks again, Udi’s!


Disclaimer: Udi’s provided the product for me to review. However, my review and opinions written above are my own.

Sausage & Grits Casserole

This Sausage and Grits Casserole is amazing! My brother also gave it a raving review claiming it’s the best casserole he’s ever had! One bite of this creamy and decadent casserole and I’m sure you would also agree. This flavorful casserole is fairly easy to prepare, can be made in advance, reheats well, and is versatile – can be served for breakfast, lunch, or dinner.

 

Click here for recipe from Sugar & Spice by Celeste

GF Banana Chocolate Chip Muffins

GF Banana Chocolate Chip Muffins are As Good As Gluten. I don't think gluten-eaters would be able to tell that these muffins are gluten free. I love anything banana and chocolate, including these muffins. They are sweet with a hint of cinnamon in every bite. And, they are made with brown rice flour making them whole grain and healthier than other gluten free flour blends.

Click here for the recipe from The Wannabe Chef


I've also shared this recipe on: Slightly Indulgent Tuesday, Gluten Free Wednesdays

My Pantry: KIND Bars

I'm traveling this week, so I want to share one of my favorite travel snacks with you - KIND Bars. Not only are they easy to throw in my purse when I'm on the go, but I can always find one for breakfast when I'm traveling (thanks to Starbucks). KIND Bars taste great and are healthy - gluten free and all natural. As a bonus, they're made by a company with good, wholesome values.

My favorite varieties are: Cranberry Almonds + Antioxidants, Peanut Butter Dark Chocolate + Protein, Dark Chocolate Cherry Cashew + Antioxidants, Blueberry Pecan + Fiber, Pomegranate Blueberry Pistachio + Antioxidants, and Peanut Butter Strawberry.

What are your favorite travel snacks?

Disclaimer: This is not a sponsored post. It's a product I bought, loved, and wanted to share with you.

Quick Smoothies

Quick Smoothies are my new go-to delicious and nutritious breakfast.

I've been thinking about making smoothies for awhile now, but I didn't think it would be easy or quick enough to do in the morning. Until I came across this idea for DIY Smoothie Packs on Pinterest. Freezing yogurt and having everything ready to go was exactly the solution I needed. 

Instead of freezing individual smoothie kits, I prefer to have one bag of frozen fruit in the freezer and one bag of frozen yogurt pucks. It makes it easy for me to grab one puck of yogurt and a cup of frozen fruit to put into my Magic Bullet. The smoothies I am currently drinking are vanilla yogurt with milk, vanilla protein powder, and a combination of peaches, strawberries, pineapple, and mangos. They are delicoius, fairly quick to prepare in the morning, and keep me full until lunch time.

Quick Smoothies
Ingredients:
·1 large tub of yogurt flavor of choice
·Frozen fruit of choice
·Milk or juice
·Optional add-ins: protein powder, chia seeds, oats, spinach, etc.

Directions:
Divide yogurt evenly among 12 regular-size muffin tins. Place in the freezer and freeze for a few hours until hardened. Remove yogurt from the freezer and let it sit on the counter for 10 minutes. Use a spoon and pop the yogurt pucks out of the muffin tins. Place yogurt pucks in a plastic bag and return to the freezer.

To prepare a smoothie, let yogurt and frozen fruit sit on the counter for about 10 minutes. Place one yogurt puck and about one cup of frozen fruit into a Magic Bullet cup. Add between one half and one cup of milk or juice and any additional add-ins. Blend until smooth.

Notes: If freezing your own fruit, lay it out evenly on a baking sheet and freeze it before placing it in a plastic bag. I prefer having one bag of yogurt pucks and one bag of frozen fruit in my freezer. However, if you prefer pre-made smoothie kits, you can portion out one puck of yogurt and one cup of frozen fruit into individual plastic bags.

Lemon and Blueberry Ricotta Pancakes

These delectable Lemon and Blueberry Ricotta Pancakes are deliciously flavored with a hint of lemon present in every fluffy bite.

I love flourless gluten free recipes, but I've been hesitant to try ricotta pancakes because I don't care for ricotta too much. I recently saw an episode of the "Best Thing I Ever Ate" on the Food Network and Giada De Laurentiis was raving about Lemon and Blueberry Ricotta Pancakes. This was the final push I needed to try ricotta pancakes. I used this recipe as the base and added a half of a cup of frozen blueberries to the batter. While it took me a few tries to get the hang of cooking these delicate pancakes, it was easy and the outcome was delectable!


Click here for Gluten Free Ricotta Lemon Pancake recipe from The Baking Beauties

Gluten Free Buttermilk Pancakes

Gluten Free Buttermilk Pancakes are fluffy, hearty, and tasty. Serve with your favorite pancake toppings, or stir in fruit or chocolate chips into the batter for endless flavor opportunities.

Before I was gluten free, I used to love having pancakes for breakfast on the weekend. Since becoming gluten free a year and a half ago, I've only had pancakes for breakfast a few times. I've been intimidated about making gluten free pancakes from scratch because in my pre-gluten free days I never made pancakes from scratch. I always used Bisquick. The few times that I've had pancakes since becoming gluten free have been with King Arthur Flour's Gluten Free Pancake Mix. How could I possibly make gluten free pancakes from scratch if I never made regular pancakes from scratch before? As it turns out, this task was actually easy.

Last weekend I put my intimidation behind me and made gluten free pancakes from scratch. And, I am so glad I did. My Gluten Free Buttermilk Pancakes are so good that I am kicking myself for not making gluten free pancakes from scratch sooner. The recipe I came up with is honestly an easy and delicious pancake recipe. The best part is that it requires only one gluten free flour ingredient that is healthy - brown rice flour. Enjoy!

Buttermilk Pancakes
Ingredients:
·1 egg
·1¼ cup buttermilk
·2 TBS butter, melted
·2½ TBS sugar or honey
·1¼ cup brown rice flour
·2 tsp baking powder
·½ tsp baking soda

Directions:
In a large bowl, beat egg until foamy. Add buttermilk and butter and mix until well blended. Add remaining ingredients and mix until well blended. Be careful not to over stir, it is okay if the batter is slightly lumpy.

Fry pancakes in a non-stick skillet for 3-5 minutes on each side.

Yield: 4 servings


I've also shared this recipe on: This Week's Craving

Baked Oatmeal with Blueberries and Bananas

While this Baked Oatmeal with Blueberries and Bananas took time to prepare, it was worth it for a warm, healthy, and delicious weekend breakfast.

Over the past year, I've seen a lot of recipes for Baked Oatmeal. I've been wanting to try it, but never came across a recipe that really screamed "eat me" until I came across this recipe last week. The flavor combination in Baked Oatmeal with Blueberries and Bananas is delightful, and I think the recipe could easily be adapted for other fruit flavors.


Click here for the Baked Oatmeal with Blueberries and Bananas from Skinny Taste

Apple Cream Cheese Danishes (Flourless)

I absolutely love these flourless fruit and cream cheese danishes for breakfast because they are delicious and nutritious! Delicious from the sweetness of the fruit and cream cheese topping. Nutritious from the white beans in the danish.

Ever since I made Blueberry Cream Cheese Danishes, I've been anxious to try more fruit varieties. These Apple Cream Cheese Danishes are delicious and remind me of my Apple Cream Cheese Crisp recipe.

Apple Cream Cheese Danishes
Ingredients:

For the filling and topping:

·4 - 6 oz. Neufchâtel cream cheese, softened
·2 – 3 TBS powdered sugar
·1 medium apple; peeled, cored, and cut into thin slices
·1 - 2 TBS brown sugar
·1 tsp cinnamon

For the dough:

·1 can white beans, rinsed and drained (I used Great Northern beans)

·¼ cup ground flaxseed meal

·¼ cup extra virgin olive oil

·3 TBS milk

·1 TBS vodka (Why vodka? It's a secret ingredient for flaky pie crust and adds some flakiness to a danish. Flavored vodkas can also be used to complement your fruit danish flavor. If desired, you can substitute milk for the vodka.)

·2 tsp apple cider vinegar

·1 TBS vanilla extract

·2 TBS potato starch
·2 tsp ground cinnamon
·½ tsp nutmeg

·½ tsp baking soda

·¾ tsp double-acting baking powder

·1/8 tsp sea salt

Directions:

Preheat oven to 375˚. Line 1 or 2 baking sheets with parchment paper or a silicon baking mat.

In a small bowl, beat together cream cheese and powdered sugar. Taste and adjust cream cheese and/or powdered sugar to achieve the desired sweetness. Set aside.

In a blender or food processor, process the beans until they begin to form a paste. Add the flaxseed, oil, milk, vodka, vinegar, and vanilla extract. Process until very smooth and no bean lumps remain. Add the remaining dough ingredients and process just until blended. The bean dough mixture should resemble a very wet, soft dough. (Add a bit more milk if the dough is too dry and will not hold together).

Divide the dough into 8 equal portions and arrange on the baking sheets. Grease your palms liberally with oil and flatten each dough mound to a round disk ¼ inch thick and 4-5 inches diameter.

Divide the sweet cream cheese among the center of each disk, and spread with the back of a spoon to cover the dough (leave about ½ inch dough all around the edge). Next, divide apple slices evenly on top of the cream cheese, creating a bit of a mound in the middle. Using the back of a greased spoon, carefully push up the edge to form a rim encasing the fruit and holding it into place (leave the fruit uncovered in the middle).

Sprinkle the fruit in each danish with brown sugar and ground cinnamon, and bake for 40-50 minutes until the bottoms are deep golden brown.

Yield: 8 danishes