Last Sunday was the commencement of true Baking Sunday Season. I try to bake on Sundays year round, but once football season starts that is when my baking season starts as well.

I use it as my time to do something I love. I try to bake new things but sometimes get set in my old favorites. Either way, it is my time.

Here is what I did last Sunday.

I made a margherita pizza for lunch. I did make the crust myself. The recipe I got from Giada De Laurentiis.

I canned some salsa.

And then I made cream puffs. I have never made these before and am glad I did. They were delicious. I was told I could make these every Sunday.

Chocolate Glazed Cream Puffs (makes 6)

pastry

• 1/2 cup water
• 4 tbsp butter
• pinch salt
• 1/2 cup flour
• 2 eggs
• 1/2 tsp vanilla

cream filling

• 2 eggs
• 1 1/2 cups milk
• 1/3 cup granulated sugar
• 2 tbsp corn starch
• pinch salt
• 2 tsp vanilla

chocolate glaze

• 2 tbsp butter
• 2 oz unsweetened chocolate
• 3 tbsp water
• 2/3 cup powdered sugar
• 1/2 tsp vanilla

Prepare the cream filling first. It needs to set in the fridge for two hours.

Separate the eggs. Save the whites for another use. Place the yolks in a small bowl and whisk in the milk. In a small saucepan stir the corn starch, sugar, and salt together. Whisk in the egg-milk mixture. Stir over medium heat until thick and bubbly. Remove from heat and press plastic wrap over the top. Place in the fridge for two hours until set. Stir before use

Meanwhile, prepare the pastry. In a medium saucepan combine the water, butter, and salt. Bring to a boil. Make sure butter is melted and then add the flour stirring vigorously.

Cook and stir until the mixture forms a ball. Remove from heat and let cool for 10 minutes. Add eggs, one at a time, beating well after each addition with a wooden spoon. Stir in 1/2 tsp vanilla.

Drop 6 heaping tablespoons of dough onto a parchment lined baking sheet (or a greased baking sheet). Bake for 30 minutes or until golden. Remove and let cool on a wire rack.

Cut off the tops. If the dough on the inside is a bit fluffy just push it into the walls (you could tear it out but why waste it). Fill with the cream filling.

Replace the tops and then drizzle or completely cover with chocolate glaze. I suggest to completely cover them.

To make the chocolate glaze, melt the butter and chocolate over low heat. Remove from heat and stir in powdered sugar. Stir in the water and place over the heat again and stir until combined evenly. Add more water as necessary to thin out. You don’t want it too thin though. Stir in vanilla.

Finally, enjoy.