I’ll let you guys take one big guess as to who didn’t go to the store this week or plan out any of her meals or blog posts.
I suppose we’re all allowed to have weeks like this though. Weeks where cleaning and laundry and organizing and meetings and important TV shows like So You Think You Can Dance? and America’s Got Talent take top priority. Weeks where the times that you were supposed to be planning you spent napping or snuggling instead. Weeks where you’re almost too busy thinking about how fall feels like forever away and you will surely die in the heat of the summer. Well, that was my week anyway. Woops. Regardless, we did have a couple of things on hand that are fun to throw together for a quick breakfast or brunch. I know I’ve mentioned Bon Maman preserves on here before (typically my favorite is cherry), but it’s been a while and I think they deserve some recognition. We can get ours at the local grocery store, and although it’s a little more expensive that Smucker’s the flavor is out of this world. Plus it’s French…which means it’s “exotic” (to me) and therefore tastes better. Seriously though, these are some stellar preserves. I used strawberry but if you have another flavor that floats your boat then by all means use that instead. I won’t judge!
So yes, this may not be a recipe per se. It’s a method using store bought ingredients, but it tastes good…and isn’t that what we all want on Friday? Just something that tastes good so we can focus on the fun ahead? Yes, that’s what I thought…bring on the fun!
- 1 packages refrigerated croissant dough (if you want to make your own then I want to be your friend…and come over to learn how to make them!)
- 1/2 cup strawberry preserves
- 2 Tbsp slivered raw almonds
Preheat your oven to 350 and line a baking sheet with a Silpat or parchment paper. Unroll the croissant dough and slather about 1 Tbsp of strawberry preserves on one side, being careful to not get it all the way to the end of the point (so it will stick). Loosely roll the croissants up from the wider end to the tip and press the tip down to secure. Gently roll the top of each croissant in the almonds and place almond-side-up on the baking sheet. Bake for 8 minutes at 350, then loosely cover with foil and bake for another 2-4 minutes. This prevents the almonds from getting burned. Remove from oven and let sit for about 5 minutes to let the preserves cool…then devour!