Hi, I’m Hayley.
I talk to dogs when no one’s looking, and sometimes, when many people are looking. Owners always look at me weird when I squeal with happiness and call their dog “baby” in the highest-pitched voice I can muster. Also when I may or may not start tearing up because I believe dogs are the cutest things on the face of the planet. Period.
I read and reread magazines obsessively. Magazines make my life.
I am loving my new job at a cheese/sandwich shop, mostly because I get to sample cheese every day. My waistline, however, does not care too much for my new taste for gouda.
I am totally OCD for symmetry. I can’t stand with things are off-kilter, whether purposefully or not.
I’m also an OCD vacuumer. But if you read this enough, you know that.
I do my makeup in a fashionable cat-eye every. single. day. It’s my thang.
…though I wish my thang were to be better at hair. I’m awful at even putting my mane in a ponytail. Don’t even ask me to try to braid. Ugh.
I’m always paranoid something’s wrong with me, like I have a booger or my lips are chapped.
And on that note, I am TERRIFIED of smelling bad. ALWAYS. It’s so awful. If I even think that for a split instance I could potentially reek of soup (yes, soup) I freak out and douse myself with Victoria’s Secret body spray. I practically bathe in the stuff. And Jessie teases me incessantly and tells me I smell like noodles when I don’t, and will hold me down so I can’t get to my body spray. He thinks it’s funny.
So yes, I will be that grandma who reeks of old-lady perfume. You know what kind; they all smell the same. And I will smell that way when I’m 84, too.
Along with cake batter, I’m also having a serious turkey bacon moment. Baked with brown sugar? Hell yeah. It’s amazing on a BLAT. I should know; I have had a BLAT for about 5 days in a row now.
I am totally fickle. And get bored kind of easily–both awful traits to have (most of the time). I was becoming deathly disgusted with my daily wheat bagel breakfast and longing for something delicious and different, so I came up with this in a fit of desperation.
Let’s just say I should be desperate and disgusted more often, as good things (clearly) happened this time.
I had a can of crescent rolls in my fridge with zero intention of becoming anything with their short life. So I chopped them up, rolled them into small balls, dunked them in melted buttah and smothered them to death in cinnamon sugar. Then they did this:
I was reaaally tempted to call them Cinnamon Toast Snickerdoodle Donut Cupcake Muffins or something tantalizingly long like that, but if we narrow it down, it really tastes like a snickerdoodle donut. In a muffin form. Compact and sweet and to-the-point and never, ever smell like soup. My kind of muffin!
1 can crescent rolls (I used reduced fat, but regular works fine)
About 3 Tbsp butter, melted
1/2 cup cinnamon sugar (just mix about 1/2 cup white sugar with 1 Tbsp ground cinnamon)
1. Preheat oven to 375 degrees F. Lightly grease about 8 muffin cups in a muffin tin with cooking spray. Set aside.
2. Unroll the crescent dough from the package onto a cutting board or clean work space. Separate the dough into TWO portions (four triangles per portion), then cut those portions in half crosswise (now you have four rectangles or two triangles per portion) and gently pinch the seams together on each portion to form a seamless sheet of dough.
3. Cut each portion of dough into four lengthwise strips, then cut those strips in half (a total of 8 pieces per portion or 32 pieces altogether–yay math!). Roll each tiny piece into a ball. It’s okay if some are smaller than the others.
4. Dunk 4 dough balls in the melted butter, then coat them completely with the cinnamon sugar mixture. Place 4 coated dough balls in one muffin cavity; that’s one muffin. The dough balls should be stacked–don’t try to smush them in there. As they bake, they’ll expand to fill the rest of the space in the muffin cavity. Repeat the process with the remaining dough balls. This should make about eight muffins.
5. Bake the muffins for approximately 8-10 minutes or until lightly golden brown on top and look set. If needed, peek in the center of one muffin to ensure it isn’t gooey in the middle. Remove from oven and allow to cool in pans just slightly before easing them out gently with a butter knife. These taste THE BEST when they’re warm!!
**Note: this is super duper easily doubled or tripled.
I’m sure someone out there has invented something like this, but I’d like to think this brilliant plan was a result of my being bored. That way, I can be bored more often and think of more genius things.
Have a fabulous Friday and a scrumptious weekend!!