People who love to cook, as I do, usually offer to bring a requested favorite dish to group or family events. While it is a big ego boost to show up with a signature creation, sometimes...we just run out of time, energy or enthusiasm for the craft.
I remember the day I felt I had mentally hit the culinary wall...I was in the midst of a personal 'soup' war because my efforts in this area were all over the place in consistency, flavor quality and diversity...and I was losing the battle. I shared these thoughts with a more experienced friend of mine; (okay, okay...this is just a politically correct way of saying she was as old as I am now)...anyway, she was also a great cook and she let me in on a little secret..."There is nothing wrong with getting a little help from prepared foods."
I couldn't believe she had said that...I had avoided using most prepared food in my quest to cook recipes from 'scratch', and thought every great cook did the same...I decided to take her advice, though and my soups improved...and so did my attitude!
Shortly after that, I was asked to provide a dessert for a church dinner. I happily chose a recipe that was very easy to make and... its main ingredient came from a prepared food. I wasn't stressed out...and everyone loved it. Today's recipe is an updated version of that original treat.
Diane's Magic Chocolate-Pecan Crescent Puffs
¼ C sugar
2 T flour
1 tsp cinnamon
1/4 C pecans, chopped finely
Semi-sweet chocolate chips
2 (8 oz) cans refrigerated crescent dinner rolls
¼ C margarine or butter, melted
½ C powdered sugar
½ tsp vanilla
2-3 tsp water
Heat oven to 375 degrees. In small bowl combine first 3 ingredients. Separate dough into 16 triangles. Roll 5 mini-marshmallows per triangle in margarine, lift out and roll with your fingers in sugar mixture. Place coated marshmallows in center of dough triangle. Sprinkle lightly with chopped nuts and place 4 chocolate chips on top of marshmallows. Pull and work the dough so it completely covers the marshmallow mixture; pinch dough shut. Dip the bottom end in remaining margarine. Place margarine side down in ungreased large muffin cup. Repeat with remaining triangles. Bake at 375 for 11-12 minutes or until golden.
Carefully, remove immediately from muffin cups; cool on wire racks. In small bowl, blend powdered sugar, vanilla and enough water for desired consistency to drizzle. Drizzle over warm rolls.
(Recipe may be divided).
Note: The original recipe came from the Pillsbury Bake Off contest and was the 1969 winner... I have updated the filling to include nuts and chocolate. The marshmallow disappears during the baking process and the chocolate melts slightly; the center becomes a gooey, chocolate-cinnamon-nut delight. By using miniature marshmallows the center mixture stays contained within the baked biscuit dough... a problem with the original recipe. The puffs taste better the day they are made…but, if there are a few people in the house, they will probably be gobbled up in the first hour!