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Pure vanilla extract — everyday baking, custards, frosting
Reusable food wraps — cheese storage, bread wrapping, bowl covering
Premium bread machine — dual kneading blades, rectangular loaf
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Pure vanilla extract — everyday baking, custards, frosting
Reusable food wraps — cheese storage, bread wrapping, bowl covering
Premium bread machine — dual kneading blades, rectangular loaf
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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preheat oven to 350 f. spray a 9x13 baking dish with cooking spray. 2. in a mixing bowl using an electric mixer, beat the cream cheese with 1 cup of sugar and the vanilla extract until smooth. set aside. 3. unroll 1 can of crescent dough and place dough into the bottom of the 9x13 pan (i just press the seams together). evenly spread the cream cheese mixture over the crescent dough. unroll the other can of crescent dough, press the seams together, then place it on top of the cream cheese layer. 4. stir together the remaining 3/4 cup sugar, butter and cinnamon. dollop the mixture all over the top of the crescent dough. 5. bake in the preheated oven until the crescent dough has puffed and it is golden brown, about 30 minutes. remove from the oven and drizzle with honey (just drizzle straight from the bottle and eyeball the amount). cool completely before cutting into 12 squares. enjoy! note: i usually keep these refrigerated, but store them however you prefer. recipe adapted from from allrecipes.com, sopapilla cheesecake pie.