A huge weight was lifted off my shoulders today, and for part of the day, I actually felt like I was actually going to be able to breathe again.  My mind is like a three-ring circus these days.  When one act finishes, there is another act starting up on another part of the stage.  There is always something going on, and everyone around is becoming way over stimulated.  It is hard to know when to just stop the show.  So far that has not happened yet…and it is becoming a little scary.  Can the performers actually keep going day after day, night after night?  No way, it is not sustainable…but somehow they keep going.

Tonight there was a little break in my show though, and for about 60 minutes, I was actually floating.  There were a lot of stories about Paris, and about the people in France – how they don’t like to bake – that’s what bakeries are for…and then there were the descriptions of different recipes.  Wonderful recipes, where you can obsess over how delicious the end result is.  And those cream puffs…that were filled a la minute.  Pinch me.

Yes, tonight I was lucky enough to see Dorie Greenspan talk about her latest book.  She is just incredible – such a pleasure to experience.  It really reminded me why I started this blog to begin with.  It was a break, a deviation of normal life – and a way to share recipes and food with others.

I have not had a lot of time to focus on posting lately, but that doesn’t mean I haven’t been baking.  It is my favorite season right now, and I have not be wasting it away – but I also have run myself ragged trying to keep up.  I saw this recipe twice before I really couldn’t let another weekend go by before making them.  This recipe came from Cooking Light – although one of my favorite food bloggers also recently posted her version.  What a cute and delicious treat.  The only thing I would change here is to use a homemade crust – but desperate times call for desperate measures – and I settled.  The concept was perfect, and the filling tasted like fall…and next time with a homemade crust, these will shine – just like the tight rope walkers…yep, the circus is starting up again.  The show must go on.

Ingredients

• 2 cups finely chopped Gala or Rome apple
• 2 tablespoons toffee chips
• 1 tablespoon sugar
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 1 large egg, lightly beaten
• 1 tablespoon unsalted butter, cut into 12 cubes