The Wells-Shackelford wedding this past weekend was beautiful – between the Thursday night barbecue, manicures/pedicures followed by the Bridal Luncheon on Friday morning, the rehearsal and rehearsal dinner Friday night, hair and makeup starting at 8am on Saturday, pictures, the ceremony, cocktail hour, the reception and the afterparty (I’m worn out just thinking about it all!) it was a whirlwind of excitement, emotions and love. Exactly how a wedding weekend should be. I cannot wait to share pictures as they start rolling in!

Needless to say, it took me a few days to get back to normal here in Nashville – which is soon to be interrupted again by Vanderbilt’s Homecoming this weekend! There are going to be visitors and reunions galore. And I could not be more excited.

But first, a little recipe to share with you guys. Let me preface by saying this dinner party was not my idea! (contrary to popular belief). Some of my fall-loving friends, and fellow wedding-weekend marathoners attendees, are hosting a pumpkin-themed (and squash- and fall-themed) dinner party tonight, complete with a showing of “Hocus Pocus”. Clearly right up my alley. Butternut squash ravioli, pumpkin and black bean salad, pumpkin pie and another pumpkin dessert are already on the menu. That left me with some room for creativity in coming up with something to bring…

Meanwhile, my roommates have been begging for something chocolate recently. And we have company coming, which means the cupboards and cookie tin need to be stocked!

The compromise? Pumpkin crescent dinner rolls for the party, and chocolate-filled pumpkin crescents for the guests. One batch of dough, two very different products. A win-win.

Sidebar – my roommate (who shall remain unnamed…) just walked in and asked how I was making bread without a bread machine. Sometimes I’m concerned for our generation.

1. In a large bowl, dissolve yeast in warm water. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth. 
2. Stir in enough all-purpose flour to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. 
3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; divide into three portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. 
5. Reserve some wedges for the dessert version*. Roll up remaining wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
6. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-15 minutes. Remove to wire racks.

*For the dessert version of these crescents, I rolled each wedge around a spoonful of chocolate chips. Once doubled after rising, I brushed the tops with some butter and sprinkled on pumpkin pie spice mixed with sugar. Yum!