Almond Crescent Rolls

This recipe for almond crescent tools is a slightly sweet take on crescent rolls.  Those crescent roll that come in a can may have their time and place, but these almond crescent rolls deserve to put on your Mother’s Day table for brunch.   These pillowy rolls would also be perfect for a baby shower or Sunday brunch buffet complete with a glazed ham and peach prosecco.

This recipe uses biscuit mix which can be purchased, or you can make your own.  If you want to make your own biscuit mix, you can find the recipe here .

Almond Crescent Rolls Ingredients

1 package active dry yeast *

3/4 cup warm water

3 cups biscuit mix

2 Tablespoons sugar

1 egg

1/2 cup almond paste

Almond Crescent Rolls Directions

1.)  In a bowl, combine the yeast and the warm water.  Allow the yeast to activate before adding the rest of the ingredients.  You’re looking for tiny little bubbles.

2.)  Add the biscuit mix, sugar and egg and mix everything to combine.  Turn dough out on a work surface sprinkled with flour and knead until smooth. it shouldn’t take more than a minute.
3.)  Roll the dough into a 12 inch circle and spread it with almond paste. Make sure your almond paste is warm so it spreads easier.  Cut the dough into 16 wedge shaped pieces and roll up each wedge beginning at the wide end.
4.)  Place rolls on a baking sheet and cover them lightly with plastic wrap.  Let them rest in a warm place for about 1 hour.  Bake at 375 for about 15 minutes or until golden brown like this.

*I use red star yeast that I buy in 1 # packages.  If you purchase yeast in bulk, use 2 1/4 teaspoons when recipes call for 1 package.

Shop the Almond Crescent Roll Recipe

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Silpat Baking Mat

Silpat Baking Mat






pref pan

Medium Perforated Baking Sheet






Mixing Bowl

Mixing Bowl




mixing bowl

mixing shoop

measuring cup

measuring spoon set

roul pat

cake knife server

Saf Instant Yeast (on Amazon)

How to Make Almond Paste

Almond Paste
Almond Paste

Almond Paste

I use to work at a French restaurant that made almond croissants from our day old croissants.  The almond croissants were delicious. I would always grab one for myself to eat later in my shift because we made a limited amount every day.

The main ingredient was the almond paste.  We didn’t make the almond paste in house.  It came in an industrial sized bucket and was scooped out by the night pastry guy as needed.

I love almond paste because depending on what you do with it, it can give you two textures.  Used as a filling for the croissants, it stayed soft, gooey and sweet.  Spread on top of the croissant it added a crisp crackly crust after a few minutes in the oven.

Some good almond paste recipes can be found here, here and here.

After reviewing the recipes, I decided on powdered sugar vs granulated sugar so the filling would be less grainy.  I also used butter to make the mixture more soft and pliable.  One complaint about store-bought almond pastes is that they are too dry and brittle.

I like lots of almond extract but you can lower the dosage according to your tastes.   Don’t be cheap here with dollar store extract.

Side note:  Why does Barefoot Contessa always say use a “good extract” or a “good chocolate” or a “good fill-in-the-blank food item?”  Can you just tell us what brand you use?

Ok.  Now that I got that out of my system I use Watkins extracts as well as Penzys extracts.  I find that in both brands are very high quality and don’t have an alcohol-y  aftertaste like some cheap-o brands.  A little goes a long way in most recipes.

The biggest time saving tip is that you should start out with almond meal or almond flour.  Just make sure you buy blanched almond meal/flour.  It’s the one that doesn’t have flecks from the brown skin of the almond.  You can blanch and skin your own almonds if you want to.  After skinning the almonds, you can grind them into flour yourself but almond skinning is a time consuming process. You’ve been warned.

Almond Paste Ingredients

2  cups almond meal

2 cups powdered sugar

2 egg whites

4 Tablespoons butter, softned

1 Tablespoon almond extract

Almond Paste Directions

1.)  Put everything into a medium mixing bowl and using a handheld blender, start mixing on low speed until the powdered sugar is incorporated.  Increase the speed to medium until the mixture is light and fluffy.

2.)  Store is a tightly sealed jar for up to 1 week. If you know you won’t use all of the mixture within a week, wrap it, label it and freeze it.

How to Make Baking Mix From Scratch

Baking Mix
Baking Mix

Baking Mix

When I was a little girl one of the things I would look forward to was Saturday mornings.  Not because I knew I could watch cartoons all day, but because I knew that Saturday meant one of two things: pancakes or waffles.  During the week it was always cereal.  Rice crispies, corn flakes, or raisin bran. Gag me with spoon.  They got soggy too fast.

But Saturday, no one had to work and we could spend time on breakfast.  No rushing, no missing the bus, no fighting for the bathroom, just homemade breakfast.

Pancakes or waffles with a healthy side of bacon is what my aunt made for us.  She started by grabbing a big yellow box of baking mix and had waffles hot off the iron one after another, like a country club Sunday brunch pro.

Yes, you can go out and buy a big yellow box of baking mix, but you can also make it yourself.  It’s only four ingredients and a great thing to have in your pantry.  When you make this diy baking mix yourself, you know exactly what is going into it.  You can use shortening or lard.  I have sen some recipes that use butter.  Do what you like.  I use palm shortening from tropical traditions, but if you want to use baking sticks that will work just fine too.

Diy Baking Mix Ingredients

8 cups all purpose Flour

1/4 cup baking powder

4 teaspoons salt

2 cups palm shortening

Diy Baking Mix Directions

1.)  In a large bowl, combine the flour, baking powder and salt.  Cut in the shortening using a pastry blender or a fork.  For a demo on how to incorporate fat into flour watch this. The mixture should resemble coarse corn meal once all the fat is incorporated.

2.)  Store the baking mix in a tightly covered container  in a cool dry place.  Be sure to lighten the mix with the fork before measuring.  It has a tendency to settle and compact.

You can use this baking mix to make scones, pancakes, waffles and muffins.  The possibilities are endless.  Have fun using this pantry staple.

Tools Needed for Baking Mix recipe

Mixing Bowl

Measuring cups

Measuring spoons

You can shop for all these tools in my Kitchenware Shop @

How To Make Slow Cooker Chicken or Crock Pot Chicken

Slow Cooker Chicken

Slow cooker chicken is one of my secret weapons when making easy weeknight meals.  I make up a batch of slow cooker chicken on the weekend and I have enough for at least 3 days of meals during the week.

Making chicken in the slow cooker is really easy. All you need is three ingredients and you end up with tender, juicy, flavorful chicken that can be used in numerous recipes.

You’ll also get some flavorful stock that can be used for soup or gravy.

Directions for Slow Cooker Chicken

1.)  The first thing you want to do is get you chicken pieces out and season them well.  For each pound of chicken I use 2 teaspoons of salt and 1/2 tsp of black pepper.  Make sure you season both sides of the chicken.
2.)  Place the chicken in the slow cooker and put on the lid.  Turn the slow cooker on high for 4 hours or low for 8 hours, depending on your schedule.
3.)  After the cook time is up, remove the chicken from the slow cooker and let it cool a bit.  Take the juices in the slow cooker and strain them into a container.  After its cooled to room temperature, put it in the refrigerator so the fat and liquid can separate.  Take your chicken and remove the skin and discard.
4.) Remove the meat from the bones and pack in containers to use for soups, salad and sandwiches during the week.

Ideas For Using Slow Cooker Chicken

BBQ Chicken sandwiches or wraps

Chicken salad

Chicken and Kale Soup

Chicken Quesadillas

Sweet Potato Biscuit Video Recipe

sweet potato biscuit

This sweet potato biscuit recipe is a great way to use up leftover sweet potatoes or pie filling.

For the shortening, I use palm shortening from Tropical Traditions, but you can use Crisco if that’s what you have.

This recipe produces a biscuit that is very soft and tender and has a light sweet potato taste.  Be sure not to overwork the dough or you will end up with tough biscuits.


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