While I still want to give you all some recipe ideas, I also want to give you some back story. Most of the comments I receive about these creations, other than the ones telling me how good they, involve wanting to know where I experience them. I’d like to say that I sample all the fancy restaurants in the D.C. area, but that simply isn’t the truth. I happen to have made good friends who are in the know about recipes. That and a couple of them working for catering businesses and they give us all the inside scoop.
This week I was meeting with Angela, who worked as a pasty chef at a restaurant for a few years in between undergraduate and law school. She is probably the best friend that I have out here and if it was based solely on my friends’ abilities to bake tasty treats, she would win hands down. After our discussion of internships and how each of us was doing with it (yes I told her all about my pants suit episode) she told me that she was going to make me something to forget all my troubles. I somehow doubted that, but over the last year I’ve learned not to doubt Ang.
As she was whipping everything up in her kitchen, it reminded me of how many things I’m missing in my own. When I moved up here, I left most of my baking utensils, pots and pans at home with my mother. I guess you could say that I did my fair share of baking while I was at home, although I also know how to cook. Not that I ever really get to do that for captive audiences anymore. Again, a story for a different time.
Basically in the time that it took me to type that last paragraph, Ang had already started the preparation for her award winning (seriously) chocolate-filled crescents. When all was said and done, it took her about 20 minutes to get it ready and 12 minutes to bake. After feasting on these delectable goodies for a while, I asked her the recipe. She gave me the one she wants published. It isn’t as good as the ones she made me, but still pretty close. I hope you enjoy it.
3 tablespoons butter, softened
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla
¼ cup baking cocoa
3 tablespoon finely chopped pecans
2 tubes refrigerated crescent rolls
For the glaze:
1 cup confectioners’ sugar
2 tablespoons baking cocoa
2 tablespoons plus 1 teaspoon water
2 tablespoons butter, melted
½ teaspoon vanilla
In a bowl, cream butter and sugar. Beat in milk and vanilla. Gradually add the cocoa. Mix everything together. Gently fold in the pecans.
Unroll the crescent dough and separate in to triangle shapes. Spread about 2 rounded teaspoons of filling over each triangle all the way to ¼ inch of the edge. Roll up each from the wide side. Place the pointed side down on an un-greased baking sheet. Curve them to make the corners have the crescent shape.
Bake them at 375 degrees for 12 minutes. Remove them to a cooling rack. While they cool, whip together the glaze ingredients until smooth. Then drizzle them over the crescents.
This should give you about 16 amazing goodies for yourself or others.