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February 2005 Issue
'Tis the Season
by Ronda L. Halpin
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Chocolate has a special place in many peoples' hearts. For those people -- often referred to as "chocoholics" -- the mere mention of it can start their hearts racing. And in February, when boxes of it are one of the most popular Valentine's Day gifts, it's easy to get too much of a good thing.

I know what I am talking about because I would number myself among the ranks of the chocoholics. To help keep from overindulging around the middle of February, I make a very simple rule: I can only have chocolate in recipe-form ... that is, I need to make something with it. No munching decadent chocolate truffles from boxes or even nibbling chips from a bag. Nope. It's time to pull out the mixing bowls and baking pans, because I'm in the mood for chocolate!

 

Kissing Crescents

This recipe is a simplified version of the chocolate-filled croissants that can be found at fine bakeries. Have them with a creamy coffee drink or steamy hot chocolate for an extra-special treat.
  • 1 (8 oz.) pkg. refrigerated crescent dinner rolls
  • 24 chocolate kisses
  • Powdered sugar
Heat the oven to 375 F. Separate the crescent dough into 8 triangles. Remove the wrappers from the chocolates.

Place 2 chocolates at the wide end of each triangle; place an additional chocolate on top of the other two pieces. Starting at the wide end, roll the dough to the opposite point; pinch the edges to seal. Place the rolls, pointed side down, on an ungreased cookie sheet. Curve the rolls into crescent shapes.

Bake for 10 minutes or until the rolls are lightly browned. Cool them slightly; sift them lightly with the powdered sugar. Serve warm.

  • Yields: 8 servings
  • Preparation Time: 15 minutes
 

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