I am addicted to the show Scandal. I’ve been watching it non-stop since this weekend and I’m loving it. Kerry Washington and the rest of the cast are phenomenal and I love the story lines and everyone is corrupt but wonderful and badass. It’s addicting.
You know what else is addicting? Trader Joe’s Pumpkin Butter. I’ve made cookies with it and I’ve put it into baked pumpkin french toast. I swirl it into my honey greek yogurt with my morning granola and I eat it plain with a spoon. SO good. It’s literally like pumpkin pie (without being overly sweet) in a jar. So when I bought my first jar of the season, I knew I wanted to bake it into something. Like a croissant. Except I was lazy and didn’t want to take the time to make croissants and I have never worked with puff pastry before. So.. baby steps.
Oh and I wanted to talk about Daylight Savings for a minute. I know the fall is the wonderful one because you get an extra hour of sleep, but I’ve been sleeping terribly and actually sleeping less than I normally would otherwise. I know it’s been almost a week, but it’s still oddly affecting me. Maybe because fall in LA is virtually non existent so for it to get dark so early without the brisk air during the day (only at night) and without the leaves, my body is confused. Who knows. I confused myself writing that last sentence.
So given my level of Scandal watching plus exhaustion, I am going to keep this post short and sweet and let the pictures do the talking. These are super easy to make and come together in less than 20 minutes. Bake these up for a coffee date with friends or a special weekday breakfast!
Pumpkin Butter Crescent Rolls
makes 8 rolls
1 can (8 oz) crescent rolls
3 tablespoons pumpkin butter (~1 teaspoon per roll)
1 tablespoon granulated sugar
1/4 teaspoon pumpkin pie spice
Read the crescent roll can for directions, in case of any discrepancies here regarding oven temperature or back time.
Preheat oven to 350 degrees F.
In a small container, mix together sugar and pumpkin pie spice. Roll dough out into 8 triangles. Spread 1 teaspoon of pumpkin butter on each crescent roll. Roll up the crescent rolls and sprinkle sugar/spice mixture over the top.
Bake for 12-14 minutes, until golden brown.
[source: Confectionary Tales of a Bakeaholic]