Yet again I find myself faced with the appetizer dilemma of having nothing outstanding to make, or should I say bake…  The event is a book club meeting, which on this particular occasion is actually a ruse for a suprise wedding shower for one of our newlywed members.  The theme is cherries.  Uninspired yet again, I’m resorting to my imagination and obsession: currently with sweet potatoes, always with pumpkin, and soon to be with brussel sprouts.  I know, but I heart them. 

 

I can see Katy cringing as she reads this post; crescent dough is one of the many things she refuses to associate with.  I know this because I have failed at many attempts to woo her with the buttery goodness that comes neatly packaged in a fun twist and pop cylinder courtesy of Pillsbury.  They have even added a baking variety without the usual perforated triangle divisions.  Friends, I’m a fan of home made, but you can’t beat this kind of convenience. 

 

My mother might say my love affair with crescent rolls is rooted in Thanksgiving.  When I was younger my undeveloped taste buds were too shy for stuffing accented with Italian delicacies like livers, chestnuts, and olives.  All I wanted was an extra crescent roll or two, or three, or four.  I was in a roll eating competition with myself – the skinny fat kid.  And so I bring you my newest crescent creation:

Sweet Potato Pizza

 

• 1 package crescent roll dough, Recipe Creations if possible!
• 1 recipe classic oven-roasted sweet potatoes
• 8 oz brie cheese, cut into chunks
• 1/2 cup dried cherries
• 1/4 cup REAL maple syrup

 

Spread crescent roll dough out on a baking sheet making sure to reseal perforated edges.  Top with sweet potatoes, brie, and cherries.  Drizzle with maple syrup and bake for 15-20 minutes or until the dough is light brown.

The next best thing to biscotti must be scones.  Not too sweet, not to salty, and the perfect compliment to my latest coffee beverage of choice cafe con leche or a misto if you’re asking Starbucks…Speaking of, I think Starbucks actually sells a maple pecan scone, but they most definitely cost at least $3 and they most definitely are not whole grain like mine are.  I’d be lying if I didn’t admit that the only reason mine are whole grain is because I couldn’t find our white flour, but they were just as good, if not better, and you get your fiber.  I’ll never eat oatmeal again! 

   

 

Last week, post scones, I was walking around the mall during lunch when I had the realization that scones, like biscotti, are meant to be a part of my life.  During the holidays and the associated yearly goal setting I conjured up a new business concept that included my first love, but on said lunch break it became apparent that scones were to be a main player in this venture.  Said venture will remain undisclosed.  Not that anyone threatening is actually reading this entry, I actually doubt that anyone at all has gotten this far, but I need a life dream and better safe than sorry. 

 

Maple Pecan Scones 

Recipe from the Barefoot Contessa and modified by yours truely!  Mother’s Day brunch anyone?!

    

3 1/2 cups all-purpose flour, plus more for dusting

1 cup whole-wheat flour

1 cup quick-cooking oats

2 tablespoons baking powder

2 tablespoons granulated sugar

2 teaspoons salt

1 pound (4 sticks) cold unsalted butter, cut into small cubes

1/2 cup cold buttermilk

1/2 cup pure maple syrup

4 extra-large eggs, lightly beaten

1 extra-large egg, beaten with 1 tablespoon milk or water, for egg wash

1/2 cup chopped pecans

1/2 cup white chocolate chips (optional)

1 1/4 cups confectioners’ sugar , (for the glaze)

1/2 cup pure maple syrup , (for the glaze)

1 teaspoon pure vanilla extract , (for the glaze)

 

 Preheat the oven to 400 degrees.  Mix dry ingredients in a bowl and then add butter (cut into cubes) and cut into dry ingredients until pea sized.  One can also use a pastry mixer, but I had to do it the old fashioned way as I’m still holding out for my dream Kitchen Aid mixer in Empire Red.  Perhaps I would have one by now if I didn’t have such an expensive shoe habit. 

 

 

 Whisk the wet ingredients in a separate bowl, add to butter mixture, and stir just until combined.  Mix in white chocolate chips and pecans and form into a ball. 

 

 

 Roll dough into a rectangle about 3/4 in thick.  If it’s sticking to your hands I find that a little water on your hands helps!  Cut into triangles and separate on baking sheet.  Brush the tops with the egg wash and bake for 20-25 minutes.   Remove from oven when golden brown and let rest for 5 minutes while you mix the powdered sugar, syrup, and extract for the frosting.  Drizzle and enjoy!