Is it normal for teachers to get test anxiety?
This is what happened to me a couple of nights ago. I had a nightmare that I needed to give my students their exams, but I didn’t have them! So when I went to photocopy them, I noticed that in order to access the photocopier you needed to spin this “Price is Right” wheel which had to land on “photocopier”. When I finally got the photocopier to work, I was 50 minutes late for the exam, and needless to say, the principal was furious.
How is it that I’m getting test nightmares now? I never even got them when I was a student..
But yesterday was my last exam (that I am giving anyways, I am supervising an exam today which should be fun) so now I can relax, and…
Make breakfasts that are actually desserts that you have in the morning because it makes you feel goooood.
This my friends doesn’t even need to be a weekend treat because it is so easy to make!
While I don’t typically buy crescent rolls (actually this was my first time), having them on sale for 97 cents was pretty much the motivation I needed to make a quick and easy breakfast treat.
Now if you should trust me on anything, it’s that these danishes won’t last long in your house. For me, almost as soon as I lay them on the table for breakfast, they disappeared.
I think I might need another trip down to the store to get me some more crescent rolls!
Easy Strawberry Raspberry Cream Cheese Danishes made with refrigerated crescent rolls, fresh strawberries and raspberry jam.
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 Tbsp raspberry jam
- 6-8 medium straeberries, cut into coins
- 1 (8 oz) can crescent rolls
- 1 Tbsp milk
- Granulated or coarse sugar
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium bowl, beat together the cream cheese, powdered sugar, vanilla, and strawberry jam until smooth and creamy.
Unroll the crescent roll dough and line the triangles up in a way that you create 4 rectangles. Pinch the dough together along the edge of the triangles to create the rectangles.
Divide the cream cheese mixture evenly between the four pieces of dough, spreading on one half of each rectangle and leaving a thin border around the edges. Arrange the strawberry slices on top of the cream cheese mixture.
Fold the dough over the filling so that edges meet, and press along edges firmly with a fork to seal.
Brush the top of each pastry with milk and sprinkle with sugar. Cut three diagonal slits on top of each pastry using a knife.
Bake for 13 to 16 minutes, or until the pastries are a deep golden brown. Remove from the oven, and allow to cool for around 10 minutes.