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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, December 26, 2013

Scraps and Snippets ~ Almond Pastry ~ Easy Vegan

12 ounces vegan cream cheese (I like Trader Joe's) 1 and 1/2 tubs is 12 ounces
2 packages vegan crescent rolls (again, Trader Joe's are currently vegan and I like them)
2/3 Cup agave
2 tsp almond extract 
1 tsp vanilla extract
Additional TBSP or two of agave
1/4 Cup or so of slivered almonds

Preheat oven to 350

Press one entire package of crescent rolls into the bottom of a 9 x 13 pan sealing up the seams. I lightly greased the sides and bottom.

In a food processor/blender combine the 2/3 cup agave, the cream cheese and the extracts. Process until completely incorporated.

Spread mixture over the crust base. 

Open the other package and press into a 9 x 13 in one or two rectangles (you can get fussy and use waxed paper and a roller and roll it out into a 9 x 13 sheet. I pressed each half of the dough into long rectangles and overlapped them a bit.)

Squirt additional agave over the top crust. Spread out a bit, sprinkle with almonds. The agave helps the nuts stick.

Bake 24-29 minutes until top crust is golden (I baked it 29). Cool completely, slice and serve.