Anyone ever remember eating a McDonalds Iced Cheese Danish back before going gluten free? Those were my favorite with a nice hot steaming cup of coffee! Which would then turn into running to the bathroom for the next 2 hours, terrible stomach cramps and bloating. Well fast forward to today and see how this recipe was born. I had posted this recipe gluten-free homemade culvers butter burgers buns and as I was thawing out the buns and eating them one by one through out the month, I thought, hhhhmmmm something tastes familiar here. Well I came across a recipe for cheese danish that was made with gluten ingredients. I toyed with the idea of making a gluten free danish, and thoughts of the McDonalds Iced Cheese Danish began to dance in my head! lol.
So here is what I came up with...
Make this recipe with me...bake a batch of the above recipe from my link, using milk (whatever kind you want, not the water, I like the water ones with hamburgers and milk ones with the danish recipe).
After the buns cool, slice them in half to separate the top and bottom bun. Then whip up this recipe...
Filling:
2 8-ounce packages cream cheese (dairy, light, non-dairy)
1 cup sugar (try fake sweetener if you like that instead)
1 teaspoon vanilla extract
1 egg
Glaze:
1/2 cup powdered sugar (I used corn free)
2 Tablespoons milk
1/2 teaspoon vanilla extract
Method:
Preheat oven to 350* degrees and grease a 9x9 or 9x13 inch baking pan (depends on how many you make). Beat the cream cheese, sugar, vanilla, and egg together until smooth. Place buns cut side up in the baking pan and spoon on the filling. Bake for 20-35 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes. These are great frozen too. I placed them in sandwich baggies and have eaten them frozen for breakfast. Using soy milk 2 danish (equal to a full bun-2 halves) is 6 WW points. YUM!
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| Not burned, but caramelized, oh, these were mighty fine! |
Enjoy!
Moe
