Chocolate Cream Cheese Brunch Cake

Who can resist cream cheese, chocolate, and crescent rolls? Not me! This one's a keeper!

2 (8 oz) packages cream cheese, softened
3/4 cup sugar
1 egg, separated
1/3 cup Nutella
2 (8 oz) cans crescent rolls
1/2 cup milk chocolate chips, melted

Preheat oven to 375 degrees. Spray a 9 x 13 pan with cooking spray. In a large bowl, beat the cream cheese until smooth. Add the egg yolk and sugar and mix until well blended. Fold in Nutella and set aside. Unroll one can of crescent roll dough on the bottom of the pan (pinch seams together). Spread cream cheese mixture evenly on top of crescent roll layer. Roll out second can of crescent roll on top of cream cheese layer (pinch seams together). In a small bowl, beat egg white until frothy and brush on top of crescent roll dough. Bake for 20-25 minutes until light golden brown. Drizzle and swirl melted milk chocolate around on top of cake. Let cool and serve. This can also be made the night before and refrigerated until you're ready to serve it.

Au Gratin Potatoes

These cheesy and creamy potatoes are so easy and so good! I'm getting hungry just thinking about them!

4 1/2 - 5 cups of Russet potatoes, cubed
1 TBSP butter, softened
1 1/2 cups heavy cream
1/2 cup whole milk
2 TBSP flour
2 cloves garlic, minced
1 tsp salt
pepper, to taste
1 cup sharp cheddar cheese

Preheat oven to 400 degrees. Smear softened butter around on the inside of a 9 x 9 baking dish (or similar size). In a medium bowl, whisk together the cream, milk, flour, minced garlic, salt, and pepper. Place half of the potatoes in the baking dish and spread out evenly. Pour half of the cream mixture over the potatoes. Place the remaining potatoes in the baking dish, then pour the remaining cream mixture evenly on top. Cover with foil and bake for 30 minutes. Remove foil and bake for about 20 more minutes, or until potatoes are golden brown and bubbly. Sprinkle cheese on top of the potatoes and bake until cheese is melted (about 5 more minutes). Yum!