Chocolate Croissants

If you think I've gone to all the trouble of spending 12 hours of mixing and kneading and resting and rising and shaping to make Julia's croissants (and add some sinful chocolate), well, you would be wrong. While I'm still planning to someday soon tackle the challenge, today just wasn't that day. Today was busy with other exciting events.

The last few days have been filled with cold weather and snow; something we don't normally get here in the south. When the temperatures dip below 30ish degrees, our heaters can't adequately heat our homes (because they're heat pumps). Perhaps that's why there's such good whiskey made here in the south, like Jack Daniels and Woodford Reserve (Tyson house favorites), Maker's Mark and Jim Beam. (Come to think of it, maybe that's why those mountain folk make moonshine - to stay warm.) Did you also know there's such a thing as the American Whiskey Trail, a Kentucky Bourbon Festival (held every September) and the United States Congress officially recognizes bourbon as a "distinctive product of the United States"? Here endeth the lesson for the day.

These chocolate croissants were simple to make. One package of crescent roll dough and 80 (yes, exactly 80) semi-sweet chocolate chips.

A warm and sweet treat on an otherwise very cold evening.