Nutella Croissants

(Re-posted from my personal blog entry, Sept. 2nd, 2011)


I really need to stop finding such amazing dessert recipes on Pinterest.

Seriously.

My mouth loves me; my waistline not so much.

That said, I HAD to share this recipe. It's simple, delicious, and you just can't go wrong with Nutella! I made a batch of these the other night and Sean and I may or may not have eaten them all in one sitting while watching Twister. True or possibly not true story. But most likely true.

So without further ado, the next dessert you should make for your family. Or maybe just yourself. Maybe make them and then hide in the bathroom and eat them so no one begs you for any. Can you tell I'm a mom?

Nutella Croissants (via Handle the Heat)

• 8 tablespoons Nutella
• One package Pillsbury Butter Flake Crescent Rolls

Preheat oven to 375. Open package and carefully spread dough out onto a flat surface. Cut apart dough following the pre-cut lines into 8 triangles.

Place one tablespoon (more or less, depending on your preference) of Nutella onto the base of each triangle. Carefully roll the dough up to form a crescent shape.

Place rolls onto ungreased baking sheet and bake for 11-13 minutes or until golden brown.

*When I made these I also whipped up a little basic icing (powdered sugar, milk, softened butter, and vanilla) to spread on top. Perrrrrrrrrrfection. 

Best Sugar Cookie Dough Recipe EVER!

I've tried many, many sugar cookie dough recipes, but none compares to this recipe I found last year in the Thanksgiving Point December newsletter. So delicious! If you make these let me know how they turned out!

The Famous Emporium Kitchen Sugar Cookies

Ingredients:
1/2 cup butter
1 cup sugar
1 tsp vanilla extract
1 tsp almond extract
1 egg
1/2 cup sour cream
3 1/4 cup all-purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt

Directions:
Cream the butter and sugar together in a large mixer bowl set on medium speed. Add the egg, vanilla, almond extract and sour cream and continue mixing until blended well. Scrape the sides of the mixing bowl if necessary.

Add dry ingredients slowly to the cookie dough, mixing until thoroughly combined. Mixture should become a ball in the mixer. Wrap dough in plastic wrap and refrigerate for 1-2 hours.

Preheat oven to 375 degrees. Roll dough out on a lightly floured surface. Roll until cookie dough is 1/4 inch thickness. Cut out cookies in with cookie cutters and place on parchment-lined cookie sheet. Cook for 8-10 minutes or until done. Remove from oven and allow the cookies to cool on a wire rack before frosting. Frost each cookie with thinned buttercream frosting.