Fall is without a doubt, my favorite season. For Texans, fall means that the unbearably hot summer weather is fading. Goodbye, 100+ degrees every day and hello riding boots and scarves! Well, it’s not quite time to break out the peacoats and gloves, but it sure beats swimming in my own sweat. So what if Texas considers 73˚ to be a “cold front?” I’ll take "Cool Weather" for 200, Trebek!
For students, it also indicates that the semester is about halfway over. That can be a daunting and scary fact, as that signifies that graduation is just around the corner. It still feels like freshman year to me. Where did all that time go? You mean we actually have to grow up and do big people things? Yeesh.
Hey, if the semester is halfway over, that means the stress and anxiety you’ve probably been feeling is about to wind down as Thanksgiving nears.
The change in foliage that isn’t so obvious in the South puts me, like many others, in a pumpkin-y mood. So to celebrate the start of a new season, let’s kick it off with some sweet pumpkin and cinnamon croissants! The pumpkin is supposed to be healthy for you too! We can ignore all the sugar in it…
This recipe calls for:
8 oz. of cream cheese
3 teaspoons of pumpkin pie spice
2 cups of canned pumpkin
6 teaspoons of brown sugar
Ready made crescent roll dough
Set these aside:
2 teaspoons of pumpkin pie spice
2 teaspoons of cinnamon
3 teaspoons of brown sugar
7 tablespoons of white sugar
1. Set the oven to 375˚. In a mixing bowl, combine the cream cheese, pumpkin pie spice, canned pumpkin, and brown sugar together until it’s thoroughly mixed. In a separate bowl, mix the pumpkin spice, cinnamon, brown sugar, and white sugar.
2. Roll out the crescent rolls flat onto a cutting board and spread the pumpkin mix on the exposed side.
3. Roll the crescent dough as you would to make a croissant, leaving the pumpkin layer on the inside.
4. Cover the pumpkin croissants in the sugar mix and place them on a greased pan. Leave them in for about 15 minutes.
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