dosants

Well I know it's been ages since I've blogged and I don't have any reason for it, other than I've been busy with other interests. I took the time to truly enjoy the summer and I'm so glad I did because now it's busy (I'm sure pretty much everyone can relate to me). Elise Ruby just started preschool and I'm working more, so there's not a lot of extra time. The posts might be a little sporadic until I get into a better groove, so if anyone still reads this thing (thank you!) it'll be easier to subscribe to the blog (on the right-hand side of the site) so that you know exactly when I put up a new post! 

In the spring Kent and I went to Sweet, a dessert-focused restaurant (um, best idea ever!!!) made popular by chef/owner Alina Eisenhauer, who had been on a Food Network cooking competition show.

The restaurant had a fun vibe and good food, but the dessert was amazing (as it should be since that's the theme!). We chose their best seller: dosants. Remember when I made cronuts? Well these are similar since it's fried puff pastry, but instead of cutting it into a classic donut shape, like the cronut, these are rectangular so that they can hold dark chocolate oozing inside.

So yes, they're basically a chocolate croissant, but fried. Then they're tossed in a bit of sugar and the over-the-top-moment is when you can dunk them in Salted Caramel Sauce. I was so excited about eating these that I burnt my tongue. I just didn't have the patience to wait for these to cool, and who can blame me? These are incredibly good. Amazing. Worth pulling out the candy thermometer for.

turn it over

Well, here's another pumpkin recipe, as promised. I hope you're not getting too sick of apple and pumpkin yet because there's more to come... although Ruby just turned 3 last Saturday, so I'll have her birthday recap coming up soon.

Sometimes I have a lone sheet of puff pastry begging to be used, and when I had some leftover pumpkin puree in the fridge (I hate to toss that...) I knew turnovers were destined to be in my near future.

Pumpkin and cream cheese are a wonderful pairing and I just love puff pastry. It's so easy to work with and yields such a wonderful, flaky, buttery result (that is so much better than pie crust, in my opinion), and the best part? It's store bought. Yup, homemade puff pastry dough may be on my list of things to make someday when I have tons of butter and tons of time, but for now, the grocery store wins.