Babysaurus in the Kitchen :: Apple Cinnamon Crescent Rolls


At our house, the best way to celebrate the rare mid-week work holiday is with a slow morning and a special breakfast treat.

Norah A. Babysaurus loves to “cook” and she never wastes an opportunity to push a chair up to the counter so she can stand next to me and help with whatever I’m trying to whip up, generally by swiping ingredients for her own concoctions, dancing on the counter, or putting all the cooking utensils in her mouth. And also telling me to stop whatever it is I’m doing because it’s all wrong. Today was no exception.

But unlike, say, a veggie stir fry, Apple Cinnamon Crescent Rolls are a perfect baking project for the two-year-olds among us. As long as you or someone you love do/does not have an irrational fear of opening pop-open biscuits, this recipe really doesn’t get much simpler. Or nummier.



You’ll need:

1 can pop-open crescent rolls
1/4 cup butter or margarine, softened
1/4 cup light brown sugar
2 teaspoons cinnamon, or however much the toddler wishes to dump in
1/4 teaspoon ground cloves
1/2 large apple, sliced thin

You’ll do:

* denotes Little Kid-friendly steps

1. Preheat the oven according to the crescent roll package directions.

*2. Combine 1/4 cup softened butter or margarine, 1/4 cup light brown sugar, 2 teaspoons cinnamon, and 1/4 teaspoon ground cloves in a small bowl. Mix well.

3. Open the crescent roll package, or have someone you love do it for you while you dash out of the room plugging your ears with your fingers and also holding your breath for some inexplicable reason. Roll out the crescent roll dough on a clean surface and separate the triangles.

*4. Drop about 1/2 tablespoon worth of the butter mixture onto each triangle and spread evenly.

*5. Lay two or three slices of apple across the width of each triangle, about 1/2 inch from the wide end. Norah A. Babysaurus particularly enjoyed this step, and made sure to do it again and again and again.

*6. Eventually, you will be ready to roll up the dough. Beginning from the wide end, wrap the end of the dough over the apples and roll toward the narrow end.

*7. Place rolls on an ungreased cookie sheet, leaving a few inches of space between them so that they will get evenly crisp and golden and delicious.

8. Have the little one(s) stand far away from the oven while you open it to put the cookie sheet in. Bake according to package directions, until the crescent rolls are deeply golden.


Fall at last! Fall at last!

Mini Apple Pies

Today is the Autumnal Equinox: the first day of autumn, astronomically speaking. Hooray! That means that even here just south of the Mason-Dixon, summer’s days are numbered. (Feels like 52 in the morning, with a forecasted high of 80 degrees? How do you dress for that?!)

Historically, this is when my baking and crafting wheels crank into high gear — except for last year because all my body wanted to do was sleep and avoid vegetables. But the bug is back. My hands are itching to start making wonderful things: breads and pies and soups and scarves and festive decorations.

This year, I’m excited to be one of three food and craft contributors over at Funtober. If you’re a fan of fall (and Halloween in particular) be sure to visit! This week, I showed how to make dip-dyed pine cones and mini apple pies in muffin tins.

The fall and Halloween invitations at Paperless Post make me want to have a party.

Remembering our trip to Vermont last October, we’re still secretly plotting how we can move to Burlington.

As I’m cleaning out my fall/winter wardrobe, I’m looking for easy ways to reuse those unwearable but beloved sweaters: how about votives, gift wrap, or a tote?

Plaid makes it feel like fall all year ’round, and so it will always have a special place in my heart (and home and wardrobe…).

Illume Boulangerie candles in Sweet Vanilla & Cinnamon make the house smell like fall baking, even on a busy weeknight.

What gets you excited about fall?