Morning! Happy Monday to you. How was your weekend? Isaac & I had a wonderfully slow weekend. The past two days seemed like 4 which is awesome. We slept in, cooked meals together; he chopped and sauteed, while I measured ingredients and set the table.

We sat on our stoop & chatted with neighbors about potted flowers and Vespas. We sipped homemade pineapple margaritas, saw a movie, took a bus into the heart of the Mission for some serious Mexican food.

On Sunday, we heard an encouraging message from our pastor on glorifying God in our jobs. A reminder about who we work for and what we are doing. Whether it’s designing websites, sweeping the kitchen floor, training up children, we can find joy and satisfaction in our work because of who we are working for. It’s all about Jesus and our jobs are yet another way to show reverence and glory to Him.

And so it’s Monday. A new day, a new week ahead of us. May Jesus get all the glory in your week as well :)

These danishes were another wonderful addition to our weekend, flaky puff pastry, a sweet dollop of jam, smooth cream cheese and crunchy almonds.

Marionberry Linzer Cheese Danishes
Adapted from Rachel Ray

  • 4 ounces cream cheese, softened
  • 1/4 cup marzipan or almond paste
  • 1/2 cup powdered sugar, sifted
  • 1 egg, separated
  • 1 t vanilla extract
  • 1/8 t salt
  • 1 sheet frozen puff pastry, thawed and refrigerated
  • 4 t marionberry jam
  • 1/4 cup sliced almonds
  • 1 to 2 T heavy cream

Position a rack in the lower third of the oven and preheat to 400. Line a baking sheet with parchment paper. Using an electric mixer, beat together the cream cheese and marzipan at high speed for 1 minute. Beat in 1/4 cup confectioners’ sugar. Beat in the egg yolk, vanilla and salt. Place the puff pastry on a lightly floured surface and roll out to form a 10-inch square; cut into 4 equal squares and place on the prepared baking sheet. Dollop the cream cheese mixture evenly in the center of each square; top with 1 t jam. In a small bowl, beat the egg white with a fork, then lightly brush some of it onto the pastry. Lift 2 opposite corners of each pastry and cross over the center, overlapping slightly; pinch to seal. Brush the tops with more egg white and sprinkle with the almonds. Bake until golden, about 20 minutes. Let cool completely. In a small bowl, stir the remaining 1/4 cup confectioners’ sugar and the heavy cream with a fork until smooth; drizzle over the cooled pastries.

Images: sammyw

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