Hey everyone! Welcome to my blog. I’m just going to be posting about things that go on in my life—recipes that I find and like, décor that I try out in our apartment, outfits, things like that. Now, I am a poor law student, so there won’t be $600 bags or anything on this blog! For me, it will be a great way to get my mind off of law school for a little while each week. For you, I hope that it will give you some ideas of things that you might like to try! Feel free to leave your feedback in the comments section.

For my first post, I decided to do a super easy and yummy dessert recipe that I found (where else?) on Pinterest. They’re cinnamon sugar crescent rolls. They’re great because even though I looooove cinnamon rolls, I don’t like how difficult it is to make them without having really hard and crusty outsides. I’ve seen a few different versions of this recipe, sometimes called ‘resurrection rolls’ or ‘hocus pocus buns’ but as far as I know, none of them have recommended the Big and Buttery crescent rolls, which I’ve found make them waaaaay better and easier to wrap.

For this recipe, you will need:

One roll of Big and Buttery crescent rolls

Marshmallows—I used the jumbo kind and cut them in half, so I used four (divided in half made 8-one for each crescent roll, if you use mini ones you may need two per crescent roll)

Butter or margarine (2 tablespoons)-I used margarine, not that it really makes this much healthier. (Did I mention this is an indulgent recipe? Who cares, you deserve it every once in a while!)

Sugar and Cinnamon (I’m sure something like Splenda would also work but I haven’t tried it)

Steps:

1. Pre-heat your oven to 350 degrees

2. Unroll all of the crescent rolls onto a large cookie sheet and separate them slightly so they aren’t touching one another

3. Mix some cinnamon and sugar together in a small container (I use about a teaspoon of cinnamon and two tablespoons of sugar, but I never actually measure—I just kind of dump some in there until it looks light brown)

4. Heat your butter or margarine for 30 seconds in the microwave (put a napkin or something over the top unless you want butter all over the place)

5. Roll the marshmallows in the melted butter, then roll in the cinnamon-sugar mixture

6. Place each marshmallow in the middle of the big end of a crescent roll, fold the outside corners around it and roll the crescent up (make sure to pinch the dough together in any area where there is a gap so that the marshmallow is completely closed inside)

7.  Spread the rolled up crescents around on the cookie sheet and bake for 12 minutes

8. Enjoy!  (but give it about 3 minutes to cool first—my husband is always burning his fingers and tongue because he can’t wait)

Notice that the marshmallow ‘disappears’—it dissolves into the dough, creating amazing deliciousness.  These are also really fun to make for other people when you’re entertaining—I usually get them ready to go into the oven before people arrive but I wait to bake them until right before we’re ready to eat, because they aren't nearly as good once they've been sitting around for a while-you want them while they’re warm!

Let me know how they turn out!