Almost Croissants

I know, you might say that I already made croissants so why am I making “almost” croissants. Well, these were pretty good for much less work.

I like that these croissants are easy to space out the work involved, doing a bit here and a bit there. And then you can bake them fresh for when you want them.

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Apple Bread Pudding

Another day in October, another apple post for fall? I know this is not a Halloween post, but I cannot say that I have ever made a Halloween recipe before. I am not very crafty or creative with decorating, but I also am waiting for a reason to do it. My husband is not going to be as impressed with ghost cookies or the like. But, as I said in my last post, we have a bunch of apples in the house. This means I need to find different ways of using them to take advantage. If you liked the sound of the apple crumb, then you will probably enjoy this breakfast version. To be honest, I was making this recipe because I had stale croissants and a pain au chocolat that needed to be used in some way. Bread pudding seemed like a great way because I remembered reading somewhere that old croissants were a nice decadent addition to bread pudding. Well, I could not find a recipe with it so I decided to make my own. This one is not as pudding-like as some recipes, but it worked for me. You could use other fruit, and you do not need croissants but they were really nice in this. I was pleasantly surprised how nicely the bits of chocolate from the pain au chocolat paired with the apple.

If your bread is not stale, no worries. My croissants were not enough, so I used some Italian bread that was bought fresh the day before. I was already preheating the oven, so while the oven preheated, I placed a pan with the bread cubes in the oven. By the time the oven was preheated and I had prepared the apples, they were ready. You could toast them longer if you prefer a crunchier bread pudding. I liked having a combination of half stale and half toasted.

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Croissants and Pain au Chocolat

Happy 100th post to me! I had to make it a special one for this benchmark occasion. There is a bit of a back-story before I get into the recipe, so feel free to skip or read. There will be a recipe as well as “lessons learned” for making croissants and pain au chocolat(e)…ah, French and the fun spelling that upsets Auto-Correct.

Woo! Pile o’ Pastries!

This time last year, I was settling into a routine. I was learning what it was like to live in Washington state and learning a new way of “fall”. Back home, the mornings were crisp and leaves would change pretty quickly. Here, fall is more gradual.

Yes, it does feel like one day you wake up and it’s a bit chillier than usual, but the trees turn colors in waves. I was surprised it was so pretty because I figured with us not having quite as many deciduous trees that fall would feel even shorter. Last year, it also meant the first time I did not have to leave here at the end of summer and return to Maryland to teach. It was weird!! But, it also meant meeting more of K’s friends and hanging out with them. We went to a video game midnight release party at our local Microsoft store. Earlier that day, I had started dough for croissants but did not have time to form them and let them proof. So, when I saw that K wanted to stay up late and play his game that night, I realized that I could finish making the croissants. Who cared that it was super late at night? I would already be up, so why not make something yummy? He didn’t even notice at first but then began to smell them baking. And let me tell you…

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