Homemade Crescent Rolls




Crescent Roll Main

Homemade Crescent Rolls 

I grew up eating these Homemade Crescent Rolls every year on the Holidays. My mom would make them for our Christmas eve party. I remember going to bed excited for all the Christmas festivities to begin while the smell of yeast lingered in the air. Oh how they left such a lovely scent. Even now, to this day, when I smell them baking it takes me back to my childhood slopping every last bit of my mash potatoes and gravy up with one of these delicious homemade crescent rolls.

Forming the Crescents: 

I am going to show you how to shape these Homemade Crescent Rolls. I tend to be more of a visual person myself, sometimes it is just easier to see whats going on no matter how clear the directions are.

Step One: Once the dough is formed and has rose to double its size, cut the dough in half. Use your hands to form each half into a circle then use your rolling pin to continue forming the circle. You should have to circles of dough that looks like this:


Crescent - 1

Step Two: Next use a pizza cutter to make 8 wedges. You will end up with 16 wedges all together, 8 on each circle of dough. It should look like this:

Crescent - 2

Step Three: To form the crescents you want to start with the fat side and gently roll towards the thin side. Once you have rolled all your crescents place them on a slightly greased air bake pan (they work the best so the bottoms don’t burn) and give them a little bend. Cover and allow to rise for 15 minutes. They should look like this:

Crescent - 3





Pasta Carbonara

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pasta carbonara

Pasta Carbonara is one of my all time favorite dishes. Every time I go to an OIP ( a chain of Italian restaurants in my area) you better believe I am ordering I nice big plate of Pasta Carbonara with a loaf of their amazing bread! This is one of those dishes that is kind of pricey for us at almost $15 a plate but it is so worth it! Plus they give so much food that I have lunch for the next day, so really its only $7.50 a plate… or at least thats how I try to justify my favorite dish to my husband. Since I am so in LOVE with this dish (I’m talking talking will you marry me on the first date kind of love… yeah it’s pretty serious!)  I have decided to recreate it at home and put my own spin on it. Now I can have Pasta Carbonara any time I want! Good for my taste buds… baaaad for my hips.

Digging in!

pasta 2

Here it is! My Pasta Carbonara Recipe! =p

Ingredients: 

1 pound of bacon

1 pond box of penne pasta ( Cooked according to aldente directions + 2 ladles full of pasta water)

1/2 Tsp. Garlic Powder

1/4 Tsp. Black Pepper

1/4 Tsp. Red Pepper Flakes

1/4 C. white cooking wine ( to de-glaze the pan)

2 Cups Heavy cream

1 1/2 Parmesan cheese

2 egg yolks

1 egg

chopped parsley for garnish

 

This is where is gets tricky! This is a fairly simple dish to make it is just a lot is going on at one time, if you have help in the kitchen you are going to want it! If you do not have help in the kitchen, like me, I will show you a few tricks to getting things prepared so you have a beautiful dish.

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Directions:

Start penne noddles and bacon at the same time. More than likely the noodles will be finished before the bacon is     ( this is good!). Using a deep skillet, cut bacon in to small pieces and fry on medium high heat till crispy. Drain bacon grease and set bacon on a plate that has been lined with paper towels, set aside for later. Once pasta is finished, pour 2 ladles full of the pasta water into a small bowl and set aside.  Drain the pasta and let it sit in the strainer until you are ready for it.  Return skillet that you cooked the bacon in to the burner set at medium high heat, pour 1/4 cup of white cookie wine in the skillet to deglaze the bottom of your pan, use a wooden spoon to scrap up all the little brown bits on the bottom of the pan… they add flavor. Add heavy cream, Parmesan cheese, garlic powder, pepper, and red pepper flakes to the skillet, whisk till you have a nice sauce ( it will be a little on the runny side.. that’s OK). Quickly, in another small bowl add 2 egg yolks and one egg, whisk vigorously. Next add the whisked eggs to the 2 ladles spoons of pasta water ( this will temper the eggs so you don’t end up with a sauce that has chunks of fried eggs in it). Wait until you see the first signs of the sauce in the skillet start to boil, as soon as you do quickly add the tempered eggs and whisk for 1-2 minutes or until the sauce starts to thicken a little, it is very important that you do not stop whisking in these 1-2 minutes. Once the sauce has thicken up some turn the heat down to low add the penne noodles and quickly toss them in the sauce.. it should not take long for the noodles to warm back up. Take off the heat an place all the pasta in a large bowl, you do not want it to continue cooking any longer. Plate it up right away and garnish with bacon pieces and fresh parsley.

Note- When re-heating pasta carbonara left overs the next day, I put what I want into a small skillet on medium high heat and add a little heavy cream. This will bring the sauce back to life. I also want to add that I NEVER through the bacon in with the pasta or it will become soft and chewy. It is best just to keep it on the side and add as needed per plate.

 

Ok so I promised I would give you a few tips on how to make this dish if you did not have help in the kitchen, here they are:

* Use a very small bowl and add all the spices and set aside so they are ready to go when needed

* In a medium sized bowl add heavy cream and Parmesan cheese and give a small whisk

* In another small bowl add the egg yolks and egg and whisk vigorously, set them aside so when you need them they are ready.

Hope this helped! =)
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pasta 1

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Healthy Banana Cookies

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Banana 1

These cookies are light and fluffy, they almost remind me of a muffin in texture. This recipe is a result of having 2 old banana’s and being too lazy to find a recipe. =P

 

* In this recipe you can use peanut butter or almond butter / flour or wheat flour

Healthy Banana Cookies 

Ingredients:

2 – ripe banana’s

1/4 – Cup almond butter OR peanut butter

1/2 – Tsp. Vanilla

1 – Egg

1 – Cup whole wheat flour OR  A.P Flour

1/2 – Tsp. baking powder

1 1/2 – Tbsp. sugar substitute ( splenda, truvia, is what I normally use)

2 – Tbsp. Dark Chocolate Chips

 

Directions: 

Pre heat oven to 350 degrees

Place all ingredients in a medium size mixing bowl except dark chocolate chips. Mix well, then mix in dark chocolate chips. Drop by teaspoons full onto a cookie sheet that has been either greased or lined with parchment paper. Bake for 8-10 minutes.

 

 

Let me show you the difference between using a.p. flour & whole wheat flour

banana 3

And here is what the the finished cookie looks like when using whole wheat flour … YUMMY!

banana 2

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Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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