Sopapilla Cheesecake!

This is all you need to make a delicious, quick and easy, scrumptiously cinnamon dessert. It by no means is healthy, BUT it is divine. Try it out!

I actually took pictures of the process this time! Kudos to me!

Sopapilla Cheesecake (from my yellow umbrella)

To make a ginormous half-sheet cake you need:

  • 4  8-oz packages of cream cheese–softened
  • 3/4 cup of butter–melted
  • 5-6 rolls of crescent rolls
  • cinnamon
  • 2 cups granulated sugar
  • 1 T and 1 t vanilla


1. Start by opening up the containers of crescent rolls. I used like 5 containers.. it depends on how thick you like a crust. You can get away with like 4 or 5–if you stretch it, but I like a thicker crust so I used almost 6 total.

Be careful. I’ll admit that I still jump a little when they POP!

2. Once they are all open, unroll each and press them in the bottom of a pan–I used a large roasting pan from the Dollar Tree because I wanted to make a big cake!

I try to press the seams together as best as I can and stretch it to fit the corners.

3. Set the pan aside, and put the cream cheese, vanilla, and sugar into a mix bowl and mix until well blended. Try not to mix too much or it gets weird and runny.

Don’t forget your homemade vanilla!

4. Take the cream cheese mixture and spread it onto the crescent layer.

5. Then take the leftover crescent rolls and unravel them, and press them onto the cream cheese layer. The trick is to try to keep the crescents all connected in like a long sheet, because then you can just place it right over the cream cheese. When placing the sheets, you can start one a little on top of the first one, to make a better seal. Start by securing the edges first, so that the cream cheese doesn’t get pushed up around the sides on top of the crescent rolls. You want it to make a seal so that all the cream cheese is under the crescent rolls.

6. Melt the butter.

7. While the butter is melting, make your cinnamon and sugar mixture. I like equal parts–I love cinnamon! But it’s up to you. Put a little in of each and stir, then add a bit more, then try it. You can’t go wrong!

(and apparently I missed this photo op. @#!@$!!!!)

8. Brush the butter onto the crescent roll layer.

9. Make sure to cover the WHOLE thing with butter. If you have some leftover… pour it on! If you don’t have enough–melt some more!

Then sprinkle the cinnamon sugar mixture over the melted butter. Again–cover the ENTIRE top!!

10. Bake at 350 F for about 35 minutes until it’s goldeny on top and it smells awesome.

Cool completely, and then I like to refrigerate for a few hours, but some people like it warm or room temperature. Sometimes it does get a little runny if it’s too warm though and then its like eck!

This is a beautiful photo from the original website: my yellow umbrella

I cannot take credit for this photo 🙂 but this is a nice closeup to entice you if I haven’t sold you on this baked yummy as of yet!!

UP NEXT: ummm not sure… baby shower goodies probably? unless I make something in the meantime : )



Bride and Groom Pretzels!!!

First of all— what do you think of the new layout??? I needed a change. That static purple was getting to me…. and I love the new background picture of my mixer! But is it too much? hmm


Anyways, a friend of mine asked me to make some bride and groom pretzel rods for her wedding as favors. They came out super cute… but did take longer than expected. Check them out:



hard to tell from the pictures but its a tuxedo and wedding gown!


I like this one : )

Super cute! It was sort of a marathon—I didn’t factor in all the time it would take and how tedious I needed to be–but it was was so worth it! And the bride was super appreciative which makes me forget all the work that I just did : )

UP NEXT: sopapilla cheesecake!!!

The rest of August

I really can’t believe that August is over. Remember when you didn’t have to WORK in the summer and you had all this free time and you could go hiking, and make tye dye things, and stay up late, and have sleepovers, and go swimming, and sleep in til noon, and pick flowers, and make sun tea, and have bbqs, and just RELAX??!?!?!

Sorry–sometimes I have a hard time realizing that I am in fact an adult. 🙂

I made a couple of more things to finish out the month:

An engagement cake for my father-in-law and his girlfriend:

I don’t like to toot my own horn or anything, but this cake was AMAZING. It was probably one of the best tasting things I’ve ever made in my life. (sigh)

Basically I started with a chocolate cake, then filled it with chocolate mousse (recipe below) and chopped strawberries. Then covered the whole thing with chocolate whip cream (recipe below), then drizzled ganache (click here!) over the top, and topped it will chocolate covered strawberries, regular strawberries, and chocolate decorations.

Oh. Mey. Gehd.


ooh la la!!!

Here are the recipes:

Chocolate Mousse
This stuff is amazing. You can use it in cakes, cupcakes, pies, dip fruit in it, or if you’re like me–just go at it with a spoon. : )


  • 1 (14oz) can sweetened condensed milk
  • 2 (1 oz) squares unsweetened chocolate, melted
  • 1/2 c water
  • 1 (3.9 oz) package instant chocolate pudding
  • 1 c heavy cream
  1. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding mix until smooth. Chill for at least 30 minutes.
  2. Whip the heavy cream with a hand mixer until stiff peaks form.
  3. Remove chocolate mixture from the fridge and stir to loosen. Fold in the whipped cream and return to the fridge for at least another hour.

*If you’re making chocolate whip cream–save about 1/2-1 cup of the mousse to fold into the whipped cream.

To make chocolate whip cream: mix heavy cream with 2 T granulated sugar, 1 t vanilla, and the leftover mousse from above. Start out with just the cream, sugar, and vanilla until it looks like it’s just starting to form peaks. Then for the last few seconds mix the chocolate mousse in there too.

To make the chocolate decorations: melt chocolate discs in piping bags in the microwave, and then pipe your design onto wax paper and let it set in the fridge until hardened. Then carefully peel them off and place on cake or cupcakes or whatever you want to chocolatize!

Oh yea baby!!!

Next up, a golf cake for my grampa’s golf tournament:

vanilla cake with raspberry/raspberry cream filling. it was a hit!

AND I made something for my friend’s baby shower:

how cute is that!?!?! I saw the idea on Pinterest and it actually came out pretty good!!!

UP NEXT: chocolate chip butterscotch pretzel cookies. aaaand boom goes the dynamite! lol