Cool weather and special events bring out the baker in me. After thumbing through a new cookbook, called Pumpkin It Up, it was clear pumpkin will be on the menu for several weeks! Because it was difficult for me to be decorated for Christmas by the first week in December, I chose simple recipes. Pumpkin Cheesecake Crescents and Pumpkin Chocolate Hazelnut Rolls were perfect starters. For these recipes, I used the same can of pumpkin and achieved two completely different flavors, while incorporating a family favorite, homemade croissants.
Grab your cup of coffee or tea and let me tell you how I acquired this lovely book and some details on these quick and yummy treats! I started following a blog called A Little Loveliness, many months ago because I love Melissa’s ideas and the beautiful way she presents them. We share many loves ( teas, celebrations, crafts, family, photography, etc.) and I value the creative ways she serves others. Melissa uses one of my favorite scriptures, Philippians 4:8, for her theme. This fall, she was having a giveaway and I was the winner! Thanks, Melissa for the opportunity to win something fun and useful! The book came while I was planning Christmas recipes. I am looking forward to dreaming and eating my way through the pages!
Pumpkin Cheesecake Crescents can be sized down if you are serving children or want bite sized sweets for a tea or brunch.
Last Monday, I was in a flurry to get final preparations for the tea, and didn’t take time to glaze the pumpkin crescents. Let me tell you, they are delicious without the glaze as well. (Don’t tell my guests they got shorted. That’s a little hostess trick I learned a while ago, to not tell my guests what I had intended for them that didn’t get done) I know we’re friends, but I’m not going to tell you the rest of the things I had hoped to accomplish. But I am going to share the only photo I took of food for that event and tell you a few in-house secrets. My husband rescues me each time I have an event. He mopped all the floors, cut all the fruits and vegetables, made coffee, ran for ice, cut blooming branches of camellia for my table centerpiece, moved furniture, vacuumed, and washed lots of dishes. Yes, I know, he is a keeper!
The recipe calls for 2 tubes of crescent roll dough, but that can get pricey if you are making large quantities, so I mixed up a double batch of homemade croissant dough the night before. The post for that recipe is found here.
I had saved half of my croissant roll dough and used it for Friday’s Tea. This time the rolls got frosted and I had time to garnish the plate. My frosting is a bit on the thick side, thinning it a tad would have made the icing easier to drizzle and made it more perfect looking. Sometimes you just have to settle!
Cranberries make a lovely garnish for these pumpkin rolls. I did get some comments from little ones after the Tea, that those berries were not very tasty. Fresh fruit makes a wonderful garnish. All the grapes, strawberries and raspberries disappeared, however the cranberries remained after the party.
Pumpkin Chocolate Hazelnut Rolls are made the same way by using equal parts Nutella or other hazelnut spread and pumpkin puree. You can whip up a batch of these and wow them with this simplest of recipes. Eliza suggests sprinkling them with powdered sugar after they are baked, so I will try that on the ones I make today for the next tea tomorrow. This recipe is a great way to sneak a bit of nutrition into something sweet and make it seasonal and special. They were delicious!
This image was captured with my phone, so I didn’t have to grab a chair to get this shot before Friday’s Christmas Tea for my piano students and families. The pomegranates are dried from last years harvest from our pomegranate tree. The sprinkles of hydrangea petals are from our lace cap hydrangea that was especially beautiful this year.
While decorating the house to prepare for the teas, heirloom pumpkins were gathered from the front steps and one has made it to the oven. I’ve already tried a chicken soup recipe in the new book using 3 cups of fresh pumpkin puree as an add in with carrots, celery and onion broth. We loved it!
Thank you, Melissa for the cookbook. I will continue to enjoy it for months and years to come. Make sure you check out her blog.
I always love the story behind the recipe, don’t you? I’d love to hear about new recipes you’re trying this year, old favorites or traditions. Cherish your fellowship and family these next few weeks. Enjoy what you are able to fit into this busy season and don’t be hard on yourself over what didn’t get done. Come back and tell me if these easy recipes help you!
Tis the season to adore Him!
“I will mediate on Your precepts, and contemplate Your ways. I will delight myself in Your statutes: I will not forget Your word.” Psalm 119:15-16.